Thursday, August 27, 2015
We both loved this burger and will be making it again soon. I recommend adding a bit of ground flax seed or more flour to the mixture to made it a bit firmer. Delish!
Sweet Potato Veggie Burger
Healthy Happy Vegan Kitchen CB by Kathy Patalsky
1 medium sweet potato
1 & 1/3 cups drained and rinsed canned cannellini beans
2-3 tablespoons oat or wheat flour
1 tablespoon tahini or nut butter, softened
1 teaspoon grade B maple syrup
1/4 teaspoon garlic powder or spice blend (like Cajun, lemon pepper, or other)
Pinch of ground black pepper
Pinch of cayenne
1 tablespoon nutritional yeast, plus more as needed (optional)
1/2 -1 teaspoon additional spice of your choice
1-3 teaspoons oil of choice
1/2 cup panko bread crumbs (optional)
Toppings of your choice
Preheat the oven to 400 degrees. Poke a few holes in the potato using a fork. Bake the sweet potato until stick-sweet and super tender, about 1 hour. Remove the skin and place the flesh in a large bowl.
Add the drained beans to the bowl and using a fork, mash the beans with the potato.
Mash in the flour, tahini, maple syrup, and all the spices and seasonings, adding the optional seasonings as desired. The mixture will be quite soft and moist, but you should be able to form it into a patty. ***I added some ground flaxseeds and a few spoonfuls of flour to firm up the mixture a bit. Cover and refrigerate until the mixture firms up enough to be easily handled, 15-20 minutes.
In a sauté pan, heat 1 tablespoon of the oil over high heat. Form the potato-bean mixture into 5 patties and coat them on all sides in the panko, if desired. Make sure the panko coating is thick. Place the patties in the hot pan, working in batches if needed, and cook until browned, 2-3 minutes on each side. (Alternatively, fry the patties in an oven-safe skillet until browned, then place the skillet directly in preheated 350 oven to bake for about 10 minutes. It firms up the patty just a bit more. ****I didn’t do this but will next time.
Friday, August 21, 2015
It's hard to make Mushroom Soup look as delicious as it tastes and the combination of the 3 different mushrooms really make this soup stand out. If you like a richer soup base, you can always substitute some of the broth with a bit of nondairy milk. Lots of nutrition in this soup, vitamin C and Fiber from the Cauliflower and vitamin B from the Mushrooms - Enjoy!
No-Cream of Mushroom Soup
Healthy Happy Vegan Kitchen CB by Kathy Patalsky
8 ounces baby bella mushrooms, quartered
8 ounces Portobello mushrooms, (2 large) sliced
6 ounces shiitake mushrooms, sliced
2-4 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 sprigs fresh rosemary
few pinches of sea salt and freshly ground peper
1 medium white cauliflower
3-4 cups mushroom or vegetable broth
4 cloves garlic
sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
splash of nondairy milk (I used soy creamer that has a bit of sweetness)
freshly ground pepper
For the roasted Mushrooms: Preheat the oven to 425 degrees.
Rinse and dry the mushrooms, making sure all the woody stems have been removed. In a bowl, toss the mushrooms with the garlic, oil, vinegar, rosemary, and salt and pepper.
Lay the mushrooms flat on a baking sheet. Roast the mushrooms until they begin to soften and caramelize around the edges, about 20 minutes. They should be moist, yet fully cooked and flavorful to eat on their own.
For the Soup Base: While the mushrooms are roasting, bring a pot of water to a boil. Add the cauliflower and cook for 7-10 minutes. Drain and set the tender cauliflower aside.
In a blender or food processor, or in a saucepan using an immersion blender, combine the cauliflower, about 2 cups of the broth, and the garlic. Blend on low until the cauliflower is smooth. Remove the rosemary sprigs from the baking sheet and reserve. Add 3/4 cup of the roasted mushroom mixture to the blender. Blend in a few pinches of the reserved roasted rosemary for added flavor. Continue blending, adding broth until you reach a texture and flavor you like.
Transfer the cauliflower mixture to a large saucepan and bring to a simmer. Add the pinch of nondairy milk/creamer, salt and pepper to taste and simmer until ready to serve. Garnish with the left 1/4 cup of mushrooms, parsley and some rosemary from roasting the mushrooms.
Monday, August 10, 2015
Roasted Corn and Red Pepper Chowder
Adapted from Magazine
2 ears of corn, husked
2 tablespoons vegan butter
1/2 onion, small dice
1 celery stalk, diced
1 large sweet potato, peeled and chopped
1 jar roasted red pepper, chopped
pinch cayenne pepper
salt and pepper to taste
1/4 cup cornmeal
5 cups vegetable stock or water (more or less to your liking)
1/2 cup almond milk or soy creamer for a sweater taste
Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5-8 minutes. Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef’s knife down the cobs to extract the juices; discard the cobs.
Melt the vegan butter in a large potor Dutch oven over medium-high heat. Add the onion, celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal, cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices, roasted red pepper and 5 cups of stock/water. Cook until the sweet potato is tender and the suop has thickened slightly, 15 minutes.
Reduce the heat to medium low and stir in the almond/soy creamer. Cook for another few minutes then serve with a nice piece of bread.
Wednesday, August 5, 2015
Tis the Season for fresh veggies right from your local farm stand or market! This really isn’t a recipe, just mixing fresh veggies with some red wine vinegar, oil and your favorite spice.
Tomato, Cucumber and Green Pepper Salad
Tomatoes, large dice
Cucumbers, large dice
Green Pepper, large dice
Just prepare your veggies and put in a big bowl. Mix red wine vinegar with olive oil, add some salt and pepper and your season of choice (dill or oregano will work) and you have a nice, fresh salad.
Friday, July 31, 2015
We didn’t add the jalapeno and it turned out a little bland so we added a bit more heat with red pepper flakes. Next time I will be sure to include the jalapeno pepper!
Forks over Knives The Cookbook
1 medium yellow onion, peeled and diced small
1 jalapeno pepper, minced
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon fenugreek (bought this at an Indian grocery store)
1 teaspoon crushed red pepper
1 large tomato, finely chopped
1 cup unsweetened almond milk
2 lbs. fresh spinach, chopped (about 12 cups)
1 15-ounce can garbanzo beans, drained and rinsed
salt to taste
Place the onion in a large saucepan and sauté over medium high heat for 8-10 minutes, or until it is browned. Add water 1-2 tablespoons at a time to keep the onions from sticking to the pan. Reduce the heat to medium-low and add the jalapeno pepper, garlic, ginger, cumin, coriander, turmeric, fenugreek, and crushed red pepper.
Cook, stirring often, for 4 minutes, adding water only as needed. Add the tomato and cook for another 5 minutes, then add the almond milk, spinach and beans. Cover the pot and reduce the heat to medium-low. Cook until the spinach is wilted, about 10 minutes. Season with salt.
Saturday, July 18, 2015
Chef Chloe - adapted
1 russet potato, peeled and diced
7 ounces sofe silken tofu
2 tablespoons vegan margarine
3 tablespoons cornstarch or arrowroot
1 teaspoon baking powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon black salt (from Indian Store – makes an eggy taste)
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 onion, chopped
1 red pepper, diced **original called for tomato, slices as garnish
1 zucchini, diced
fresh basil leaves **I chopped and put in mix, she used as garnish
Place diced potatoes in a small saucepan and fill to cover with water. Bring to a boil and let cook until potato slices are just fork tender. Drain and set aside.
In a blender, puree tofu, margarine, cornstarch, baking powder, salt, pepper, turmeric, onion powder, black salt and garlic powder. Set aside.
Preheat the oven to Broil.
In a 9-inch oven-safe nonstick skillet, heat oil over medium-high heat. Add onions and let cook until soft and lightly browned. Add zucchini, red pepper and potatoes, and let cook a couple more minutes. Pour in the tofu mixture and turn heat to medium-low. Turn the contents of the skillet a few times with a spatula until all vegetables are coated. Add chopped basil – if using. Smooth the top with the spatula and decorate with tomato slices. – if using. Let it cook for 15 minutes.
Place the skillet under the broiler and let cook for 3-5 minutes, or until the top is nicely browned.
Check it every 2 minutes to be sure it doesn’t burn.
Remove the frittata from the hat and garnish with basil leaves. Let set for at least 20 minutes before serving.
Sunday, July 12, 2015
Pasta doesn't get much easier than this! The base is made from tomato paste - I actually added a bit more than the 3 tablespoons to make it really pop with tomato flavor.
Garlic-Tomato Pasta with Peas
Food Network Mag – adapted
1/4 cup extra-virgin olive oil
6 loves garlic, thinly sliced
3 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 cup frozen peas, thawed
10 ounces angel hair pasta
1/2 cup fresh basil, roughly chopped, plus more for topping
1/2 cup vegan parmesan cheese
Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook stirring constantly, until the edges stat turning golden, about 1 minute. Add the red pepper flakes, then add 1 & 1/2 cups of he boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt.
Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2-4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heta and stir in 1/4 cup vegan parmesan. Top each serving with basil and the remaining vegan parmesan.