Wednesday, May 23, 2018

Spicy Vegan Orange Tofu and Peppers

Spicy Vegan Orange Tofu and Peppers

I added 1/2 red onion and sautéed with the green pepper then set aside.  I cubed the tofu then put on a baking sheet and drizzled with a little oil.  Baked at 350 degrees for approximately 20-30 minutes, until starting to brown.  I then added to sauté pan and browned further, then added the tofu and sautéed together.  I also made cooked the sauce in a separate pan and thickened then added to the pepper/tofu mixture at the very end.  I made a bit more sauce – cause it’s all about the sauce!

Saturday, May 19, 2018

Sweet Potato Peanut Butter Stew

The diced tomatoes make this a lighter stew - perfect for spring when there's still a chill in the air.

Sweet Potato Peanut Butter Stew
Adapted from Food Network Mag. Recipe

            Olive oil for cooking
2            large sweet potatoes, peeled, diced, boiled then mashed
1            red onion, small dice
3            garlic cloves, minced
1            tablespoon minced fresh ginger
1            tablespoon roasted red pepper, diced
1/2         teaspoon pumpkin pie spice
1/4         teaspoon crushed red pepper – or more to your liking
2            cups vegetable broth
1            can coconut milk
1/3         cup peanut butter
1/3         cup tomato paste
              Cilantro for serving or I used some cilantro paste and mixed in soup
1            15 oz can diced tomatoes (added after I pureed soup)

In a medium pot, cook peeled and diced potatoes until tender.  Rinse and mash right in pot.

In a soup pot, sauté onion for a few minutes then add the garlic, ginger and roasted red pepper.  After a few minutes, add the spices, mix around and cook a few minutes longer. 
Add the mashed sweet potatoes, broth, coconut milk, peanut butter and tomato pasted.  (I added cilantro paste at this time).  Cook approximately 20 minutes. Puree with an emulsion blender or regular blender in batches.  Then add the diced tomates and let simmer for a few minutes.

Saturday, May 12, 2018

Dreamy Brussels Sprouts

Dreamy Brussels Sprouts
Nom Yourself Cookbook by Mary Mattern

2            cups Brussels sprouts (washed, trimmed and halved or quartered)
1            tablespoon vegan margarine
1/4         cup chopped Vidalia onion (or red onion)
1/4         cup vegan sour cream (store bought) or coconut sour cream (recipe below)
2            teaspoons stone-ground mustard
1/2         teaspoon kosher salt
1            tablespoon pure maple syrup
1/4         teaspoon ground black pepper

Preheat oven to 350 degrees F.

Trim the stems of the Brussels sprouts and any out leaves.  Wash them and then halve lengthwise or cut into quarters. 

In an 8x8” baking dish, place the Brussels sprouts, vegan margarine, onion, Coconut or vegan sour cream, mustard, kosher salt, ground black pepper and maple syrup.  Toss until well coated.

Bake for 20 minutes, then let cool and serve

Coconut Sour Cream

1            cup coconut cream, refrigerated
1 and 1/2            tablespoons organic apple cider vinegar
1            tablespoon freshly squeezed lemon juice
1/8            teaspoon kosher salt

Whisk the coconut cream, apple cider vinegar, lemon juice, and kosher salt together in a medium bowl.

Transfer the coconut sour cream to a jar or use right away.  Keeps for up to 3 days in fridg.

Tuesday, April 17, 2018

Cornbread Muffins

There are so many cornbread muffin recipes out there but I like this one because it has a hint of sweetness and the ingredients are simple.  Goes so well with a spicy chili.

Cornbread Muffins
Chloe Coscarelli

1            cup all-purpose flour
1            cup cornmeal
2/3         cup sugar
2            teaspoons baking powder
1/2         teaspoon sea salt
1            cup almond milk
1/2         cup vegetable oil
1            tablespoon apple cider vinegar
1/2         cup fresh or frozen corn kernels

Makes 12

Preheat the oven to 350 degrees.  Line a 12-cup muffin pan with paper liners and lightly grease the liners with cooking spray – or just spray the tin.

In a large bowl, whisk together the flour, cornmeal, sugar, baking  powder, and salt.  In a small bowl, whisk together the almond milk, oil, and vinegar.  Add the wet ingredients to the dry and stir to combine.  Do not over mix.  Fold in the corn.

Fill the prepared muffin pan with the batter, filling each muffin cup about two-thirds of the way full.  Bake for about 20 minutes, until golden,  Remove from the oven and serve warm.

Saturday, April 14, 2018

French Crushed Chickpea and Artichoke Heart Salad

This is a light and refreshing salad that can also be served as a side or a  sandwich spread.  I used it as a side with Eggplant Parm. but am going to toast a piece of
Sourdough bread and make a Crostini for my next meal.

French Crushed Chickpea and Artichoke Heart Salad
Thug Kitchen

1            14 oz. can Chickpeas, drained and rinsed
1            14 oz. can artichoke hearts, drained, rinsed, and cut into strips
1            red bell pepper, chopped
1/2         cup chopped Kalamata olives
1/2         small red onion
1/2         cucumber, peeled and chopped
1/4         cup chopped parsley
2            tablespoons lemon juice
2            tablespoons olive oil
1            tablespoon balsamic vinegar
              salt and black pepper to taste

Put chickpeas in a medium bowl and smash with a potato masher.  You’re not trying to make a paste but you don’t want a lot of whole chickpeas, somewhere in between those. 

Fold in the artichoke hearts, bell pepper, olives, onion, cucumber, parsley, lemon juice, olive oil, and vinegar.  Mix together then add salt and pepper to taste.

Tuesday, April 10, 2018

Cheezy Potato Soup

Another cold, spring day found me craving some serious carbs and this soup was the perfect choice.  Thick, creamy and oh so perfect to warm the soul.  Vegan Bowl Attack is such a fun little cookbook and this is just one of the many recipes I have earmarked to make.

Cheezy Potato Soup
Vegan Bowl Attack Cookbook by Jackie Sobon

3                  lbs. yellow potatoes, peeled and chopped
1                  tablespoon coconut oil
1                  cup diced white onion
2                  cups gluten-free vegetable broth  (if making gluten free)
1                  cup unsweetened nut-free non-dairy milk
1/2               cup plain non-dairy yogurt
1/2               cup nutritional yeast  (gives the cheesy flavor)
1                  tablespoon tomato paste
1                  tablespoon Dijon mustard
1                  teaspoon salt
1/4               teaspoon freshly ground white pepper
1/4               teaspoon cayenne pepper  (optional)

For the assembly:
Vegan sour cream
Green Onions
Tempeh Bacon (if you have)

Place the potatoes in a large pot and cover them with water.  Bring to a boil over high-medium heat and then adjust the heat to medium and cook for 15-20 minutes until fork tender.  Drain the potatoes and return them to the pot.  (I kept about 1 cup aside then added back in after I pureed the soup to keep some chunks)

In a small pan, heat the coconut oil over medium heat and then sauté the onion until translucent.  Add the onion, vegetable broth, nondairy milk, yogurt, nutritional yeast, tomato paste, and mustard to the potatoes; stir together.

Bring the mixture to a simmer and then adjust the heat to medium-low.  Carefully use an immersion blender to puree about half the mixture so that it remains pretty chunky.  (I had set a cup aside then added back in after the puree).

Simmer for an additional 10 minutes and stir in the salt, pepper and cayenne.

Yield 6 servings

Saturday, April 7, 2018

Walnut Chorizo

My new favorite “filling” that can be spiced up for Mexican dishes as well as
Italian.  I like the fact that it is made with nuts vs. soy and the seasoning will take it where you want it to go.  We used this batch in burritos and hard shell tacos.  If you are going for an Italian dish, just adjust your spices accordingly – maybe oregano and basil.

My new favorite “filling” that can be spiced up for Mexican dishes as well as
Italian.  I like the fact that it is made with nuts vs. soy and the seasoning will take it where you want it to go.  We used this batch in burritos and hard shell tacos.  If you are going for an Italian dish, just adjust your spices accordingly – maybe oregano and basil.

Walnut Chorizo
Vegan Bowl Attack cookbook by Jackie Sobon

1            pound walnuts  (approximately 2 cups)
3            tablespoons apple cider vinegar
2            tablespoons ground ancho chili powder
1            tablespoon garlic powder
1            teaspoon ground cumin
1            teaspoon ground coriander
1            teaspoon salt
1/2            teaspoon dried oregano
1/2            teaspoon dried thyme
1/2            teaspoon freshly ground black pepper
1/8            teaspoon ground cinnamon
1/4            teaspoon ground cloves  (I did not use)
2            bay leaves
****              since I was making a Mexican dish, I added 1/2 diced onion, 1 garlic clove minced,  and 14 oz. can black beans, drained.  I sautéed these first, then set aside and added to the finished Walnut Chorizo and cooked a few minutes to incorporate all the flavors.

In a food processor, pulse the walnuts until they turn into small grains, like a coarse sand.  Add the apple cider vinegar, chili powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, cloves and bay leaves to the processor and pulse until combined.

Transfer the walnut mixture to a large skillet over medium heat.  Brown the chorizo for 10 minutes, stirring occasionally, and then adjust the heat to low and cover with a lid to keep warm.  ****If using onion, garlic and black beans, add to the mixture and stir around in incorporate the beans.