Wednesday, April 16, 2014

Vegan Maple Cinnamon Mousse

Talk about a bowl of deliciousness, here's a healthy mousse for all you dessert lovers.

Vegan Maple Cinnamon Mousse

**6 hours needed to soak raw cashews

1            cup raw cashews, soaked 6 hours
2            tablespoons maple syrup
4            teaspoons coconut oil
2            teaspoons vanilla extract
5            tablespoons water
1-1/2      teaspoon cinnamon
1            pinch salt
             Cacao Nibs for topping  (optional)

Puree all the ingredients in a food processor approximately 3 minutes, until creamy and fluffy, stopping to scrape the bowl as needed.  Chill at least 2 hours before serving (the mousse will thicken upon chilling).

Monday, April 14, 2014

Black Bean, Lentil and Eggplant Chili

I'm an Eggplant lover newbie so I'm always looking for ways to incorporate it into a meal.  While I love it fried up with a touch of salt I figured there had to be other creative ways to eat it.  The roasting of the eggplant gives it a nice smoky flavor that adds a unique element to the chili.   

Black Bean, Lentil and Eggplant Chili
Adapted from Food Network Magazine recipe

1            small – medium eggplant, diced and roasted
1            onion, diced
1-2        Jalapeño peppers, finely chopped (and seeded if don’t want too hot)
4            garlic cloves, minced
              olive oil for sauting roasting eggplant and sauting
1            tablespoon cumin
1            tablespoon Adobo Chili powder (or you can use 1 teaspoon to start)
1            28 oz.  diced tomato in juice
1            15 oz. can black beans, drained
4            cups vegetable stock
1/2         cup green lentils, dry
1            tablespoon Masa Harina mixed with 1/4 cup water  (for thickening)
              salt and pepper as needed

Peel and dice eggplant, place on a baking sheet, drizzle with olive oil and sprinkle with salt.  Mix with hands.  Roast for approximately 15 minutes at 425 degrees. Keep an eye on it to make sure it doesn’t burn.  Once cooked, take out and set aside.

Add olive oil to large pot, add onion and cook until soft.  Add diced Jalapeno peppers and garlic.  Stir around, add spices (cumin and chili powder) and continue to stir around.  Add eggplant and cook a few more minutes.

Add tomatoes, black beans, lentils and 4 cups vegetable stock.  Let cook 30 minutes.  If you would like a thicker chili, add the Masa Harina mixture. 

Saturday, April 12, 2014

Fried Tofu over Vegetables with Hollandaise Sauce

It's a beautiful Saturday morning here in Michigan, we are finally hearing the birds chirping and seeing the sun shining.  We are starting our morning off with a breakfast filled with veggies, tofu and a decadent topping of Hollandaise Sauce.  With a start like this, nothing can hold us back today!

Fried Tofu over Vegetables with Hollandaise Sauce

              Olive oil and vegan butter for sautéing
1/2         zucchini, diced
1/2         yellow squash, diced
1/2         green pepper, diced
1            small red or sweet onion
              diced vegan bacon pieces (optional)
1            medium potato, par boiled
1            pkg. firm tofu

Add oil and a bit of vegan butter to sauté pan, add onion and cook for a few minutes then add the rest of the vegetables (except for the potatoes).  Par boil diced potatoes for 5 minutes, drain then fry in a separate frying pan.  Cook until crispy, adding salt and pepper to taste.  Add to zucchini mixture before serving.

Hollandaise Sauce:
2            tablespoons vegan margarine
3/4 cup + 1/4 cup unsweetened nondairy milk, divided
1            teaspoon lemon juice, optional  (you can add more if you like)
2            tablespoons nutritional yeast
1/8         teaspoons sea salt and pepper
              dash cayenne pepper
              dash dry mustard
              dash turmeric
1            tablespoon cornstarch

For sauce, in a small saucepan, melt 2 tablespoons soy margarine. Stir in 3/4 cup non dairy milk, lemon juice, nutritional yeast, sea salt, pepper, cayenne pepper, dry mustard and turmeric.  Simmer.  Mix the tablespoon of cornstarch with the reserved 1/4 cup nondairy milk until all lumps are gone.  Add this mixture to the sauce, and bring to boil.  Keep stirring, as sauce will thicken quickly.  Remove from heat and cover to keep warm.

Tuesday, April 8, 2014

Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings

Grain and gluten free, Faith, at An Edible Mosaic, came up with a hearty stew just bursting with smoky, earthy flavors.  My mouth is watering as I’m posting this recipe, which is a sign that I'll be making this soup again, and again, and again.

Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings

         FOR THE SOUP:
                  6 cups Cauliflower Florets, Cut Into Bite-sized Pieces
                  6 Tablespoons Olive Oil, Divided
                  ½ teaspoons Salt, Divided
                  2 whole Medium-large Onions, Diced
                  2 whole Medium Carrots, Chopped
                  5 cloves Garlic, Minced
                  2 whole Bay Leaves
                  1 teaspoon Smoked Paprika
                  1 teaspoon Sweet Paprika
                  ½ teaspoons Turmeric
                  ¼ teaspoons Hot Paprika (more Or Less To Taste)
                  ¼ teaspoons Black Pepper
                  6 cups Low Sodium Vegetable Stock
                  4-¾ ounces, weight Tomato Paste
                  1 teaspoon Vegan Worcestershire Sauce
                  1 teaspoon Soy Or Tamari Sauce

         1-½ cup Besan (also Known As Chickpea Flour Or Gram Flour)
                  ¾ teaspoons Salt
                  ½ teaspoons Baking Powder
                  3 whole Scallions (green And White Parts), Thinly Sliced
                  3 Tablespoons Minced Fresh Parsley Leaves
                  ½ cups Water (or Slightly More Or Less As Needed)
                  FOR THE GARNISH:
                  Minced Fresh Parsley Leaves, For Garnish

1. Preheat the oven to 400 F. In a large bowl toss the cauliflower with half of the olive oil and half of the salt. Spread the cauliflower in an even layer on a large rimmed baking sheet and roast until tender and browned in spots, about 20 to 25 minutes, tossing once halfway through.
2. Meanwhile, heat the remaining olive oil in a 5-quart pot over medium heat. Add the onion and carrot and cook until slightly softened, about 10 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, stirring constantly.
3. Add the remaining salt, the bay leaves, spices (smoked paprika through black pepper), vegetable stock, tomato paste, Worcestershire sauce and soy sauce. Turn the heat up to high and bring to a simmer, then turn the heat down a bit to keep it at a simmer and cook for 10 minutes. Add the roasted cauliflower into the soup during the last 2 minutes of simmer time. Taste the soup and add additional salt and pepper as desired.
4. While the soup simmers, make the dumpling batter. Whisk together the besan, salt, baking powder, scallion and parsley in a medium bowl. Use a wooden spoon to stir in the water a little at a time until it comes together into a thick dough (about the consistency of cookie dough).
5. Use a 1 tablespoon measure to drop scoops of the batter into the simmering soup. Lightly spoon a little broth over the dumplings, then cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 10 to 15 minutes.
6. Ladle the soup into bowls, sprinkle the minced fresh parsley on top if desired and serve.
***The dumplings are delicate so be careful when stirring or reheating left over’s.

Sunday, April 6, 2014

Avocado Green Goddess Dressing

We always feel special when we go to a restaurant and they have vegan Green Goddess Dressing.  Now we can feel special any day of the week, right here at home.  Here are some fun little facts about how Green Goddess Dressing came to be.

Avocado Green Goddess Dressing
Inspired by recipe on

1            avocado, peeled and pitted
1            cup vegan mayonnaise
1-3         tablespoon Golden Mountain Seasoning Sauce (from Asian market) optional
1            green onion, diced
2            tablespoons lemon juice
1            clove garlic, chopped
              salt and pepper to taste
              water to thin (make as thick or thin as you like by adding water or nut milk)

In a blender, combine the avocado, vegan mayonnaise, seasoning sauce, green onion, lemon juice, garlic, salt and pepper.  Blend until smooth. Add water or nut/soy milk to make thinner.  Chill for 24 hours before serving.  **I used some right away for our salad.

Friday, April 4, 2014

Chickpea Melts with Horseradish Vegan Mayonnaise

It's time to do a little spring cleaning at the Smith house and this sandwich will be perfect for our "snack" break.  I'd normally have a nice big bowl of tomato soup to go along side but since we are in spring cleaning mode, and there is serious work to be done, we'll stick to a little lighter snack.

Chickpea Melts with Horseradish Vegan Mayonnaise
Adapted from Food Network Magazine

4             tablespoons veganaise
1            can 15 oz. chickpeas, drained and smashed
1            celery stick, finely diced
2            scallions, finely diced
2            teaspoons apple cider vinegar
1            tablespoon whole-grain mustard
1            tablespoon prepared horseradish
              salt and pepper
              bread, lightly toasted
              vegan cheese – slices or shredded
1            tomato, sliced
1            avocado, sliced (optional)
              vegan butter for spreading on toast

Position rack in the upper third of the oven and preheat to 475

Drain and mash chickpeas, add all dressing ingredients to chickpeas and mix well. 

Spread vegan butter or mayo onto lightly toasted bread slices, mound the tuna mixture on top and pat it into an even layer.  Top each with a slice of vegan cheese or sprinkle with shredded vegan cheese.  Season the tomato and avocado slices with salt and pepper then lay on top of shredded vegan cheese.  Add another layer of shredded cheese.  Bake until cheese melts, 5-7 minutes. 

Tuesday, April 1, 2014

Greek Lemon Rice Soup

I didn’t realize that the classic Greek soup has egg in it but this version uses silken tofu to replace the egg.  I added a bit more rice so that’s probably why the soup looks extra thick.  I LOVE the lemony taste of the soup mixed with the fresh dill.  It’s a perfect soup to celebrate spring!

Greek Lemon Rice Soup
Adapted from Magazine

4            cups vegetable broth
1/3         cup white rice
1            12-ounce package silken tofu
1            tablespoon extra-virgin olive oil
1/4         teaspoon turmeric
1/4         cup lemon juice
2            tablespoon s chopped fresh dill
1/4         teaspoon freshly ground pepper

Bring broth and rice to a boil in a large saucepan.  Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

Carefully transfer 2 cups of the rice mixture to a blender.  Add tofu, oil and turmeric, process until smooth.  (Use caution when pureeing hot liquids.)  Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan.  Heat through.