Thursday, July 12, 2018

Summer Pasta Salad


I love, love, love summer pasta salads.  It's so nice to keep a big batch in the fridge for a side dish or just for snakin'.  I've been making my own salad dressings lately and experimenting with different fresh herbs.  Fresh dill really perks up any summer salad.

Summer Pasta Salad

1            pound pasta
1            red or green pepper, diced
1            small red onion, diced
              grape tomatoes, sliced in half
1            bunch asparagus, sliced
1            clove garlic, minced
              fresh dill
              fresh basil
              Creamy Italian Dressing or Creamy Honey Mustard Dressing


Mix ingredients together and dress with your favorite dressing.

Friday, June 29, 2018

Vegan Pumpkin Coffee Cake with Pecan Crumb Topping


It doesn't have to be fall to enjoy a nice pumpkin treat in my world.  I found this scrumptious Pumpkin Coffee Cake from one of my new favorite Vegan food blogs Vegan Richa.  It did not
disappoint.




Sunday, June 10, 2018

Broccoli Carrot Salad with Agave-Dijon Vinaigrette



This is a very simple, light and refreshing side that goes well with any picnic fare.  It's a nice
alternative to a vegan mayo based salad.  I switched out the honey for Agave and added some red onion for a little bite and that's about it.




Wednesday, May 30, 2018

Bean and Tempeh Bites Bowl


It seems like every restaurant we visit offers some sort of Bowl.  It’s basically just an assortment of ingredients that go together, separated out so you can enjoy something different in every bite. 

Bowl

            Rice
1          15 oz. can Cuban Beans from Trader Joes
            Guacamole (red onion, Pico De Gallo added)
            Vegan garlic aioli (recipe follows)
            Kale
            Tempeh bites (marinated in Maple Syrup, soy sauce, garlic, onion powder)
                                        (Pan fry the tempeh)

            Hot sauce






Sunday, May 27, 2018

Marble Pound Cake



We served this up at a picnic along side freshly sliced strawberries.

Marble Pound Cake
Chloe Coscarelli

Makes 1 loaf

2            cups all-purpose flour, plus more for dusting
1/2         cup granulated sugar
1/4         cup packed light brown sugar
1            teaspoon baking soda
1            teaspoon baking powder
1/2        teaspoon sea salt
1            cup plus 3 tablespoons canned coconut milk, mixed well  (Shake the can to
                                                            break up then whisk if needed)
1/2         cup vegetable oil
1            tablespoon apple cider vinegar
1            tablespoon pure vanilla extract
1            cup vegan chocolate chips
2            tablespoons unsweetened cocoa powder
            ***I added some chopped pecans

Loaf can be made in advance and frozen for up to 1 month.

Preheat the oven to 350 degrees.  Lightly grease a 10 x 5” loaf pan with cooking spray and lightly dust with flour.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.  In a medium bowl, whisk together 1 cup of the coconut milk, oil, vinegar, and vanilla.  Add the wet ingredients to the dry and whisk until just combined.  Do no over mix.  Gently fold in the chocolate chips.

Transfer 1/2 cup of the batter to a small bowl and whisk in the cocoa powder and remaining 3 tablespoons of coconut milk until incorporated.


Fill the prepared pan with the vanilla batter and top with the chocolate batter.  Using a knife or chopstick, gently swirl the chocolate batter into the vanilla batter.  Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs clinging to it.  Let the cake cool, then invert onto a serving plate, slice and serve.

Wednesday, May 23, 2018

Spicy Vegan Orange Tofu and Peppers


Spicy Vegan Orange Tofu and Peppers
veganricha.com

Veganrich.com

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.