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.



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.