Tuesday, August 26, 2014

Basil Pesto




My basil plants were out of control so I decided to make up a nice batch of Pesto.  I used it all for the pasta dish but you can certainly save some for a vegetable dipping sauce.

Basil Pesto

2            cups packed fresh basil leaves
2            cloves garlic
1/4         cup pine nuts  (I used Walnuts)
2/3         cup extra-virgin olive oil, divided
              Kosher salt and ground black pepper
1/2         cup vegan parmesan

Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped.  Add 1/2 cup of the oil and process until fully incorporated and smooth.  Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth.  Transfer the pesto to a large serving bowl and mix in the vegan parmesan.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top.  Freeze for up to 3 months.  Thaw and stir in vegan parmesan.


Thursday, August 21, 2014

Broccoli and Cashew Cheese-Quinoa Burrito


I modified this recipe slightly but cutting the original 1 cup of Quinoa to 1/2 cup and adding a can of Pinto Beans slightly mashed.  We found these super yummy Spinach Tortillas that are gluten and dairy free by Rudis.

Broccoli & Cashew Cheese-Quinoa Burrito
Oh She Glows Cookbook by Angela Liddon – adapted

**I used less quinoa and added a can of pinto beans

**Involves soaking Cashews 3-4 hours

Cheese Sauce:
3/4         cup raw cashews
1            clove garlic
1/2         cup unsweetened, unflavored Almond Milk
1/4         cup nutritional Yeast
1 1/2      teaspoons Dijon Mustard
1            teaspoon white wine vinegar or lemon juice
1/4         teaspoon onion powder
1/2         teaspoon fine-grain sea salt

Burrito:
1/2         cup uncooked quinoa
1            15-oz. can pinto beans, drained and slightly mashed
1            teaspoon olive oil
1            clove garlic, minced
1 1/2      cups diced sweet onions
              salt and ground black pepper
3/4         cup diced celery
2            cups diced broccoli florets
3-4         tablespoons chopped, oil-packed sun dried tomatoes, to taste
1/4         teaspoon red pepper flakes
              dash or dashes of your favorite hot sauce to taste
4            soft gluten-free tortillas or large lettuce leaves

Cheese Sauce:  Place the cashews in a bowl and add enough water to cover.  Soak the cashews for at least 3-4 hours, preferably longer if you have time.  Drain and rinse the cashews.

In a food processor or blender, combine the soaked cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder, and salt and process until smooth.  The sauce should be very thick.

Burrito:  Cook the quinoa according to the instructions on pkg.
In a large pan or wok, heat the oil over medium heat.  Add the garlic and onion and sauté for about 5 minutes, until the onion is translucent.  Season with salt and pepper.  Stir in the celery, broccoli, and sun-dried tomatoes.  Saute over medium-high heat until broccoli is tender, 10-15 minutes.  Add cooked beans, and hot sauce to taste.  Stir to incorporate. 

Add the quinoa and cheese sauce and stir to combine with the vegetables.  Add red pepper flakes, if desired.  Cook until heated through, 5-10 minutes.  Spoon the mixture onto the tortillas, wrap and serve.


Thursday, August 14, 2014

Carob Almond Freezer Fudge



The only thing I did differently was to use Cacao Powder instead of Carob.  I'll be making these to take on vacation!

http://ohsheglows.com/2014/08/05/easy-carob-almond-freezer-fudge-frosty-recipe/




Saturday, August 9, 2014

Walnut Cookies


Walnut Cookies
The Complete Guide to Vegan Food Substitutions

1            cup shredded coconut ground into fine flour
1/4         cup plus 2 tablespoons plus 2 teaspoons hot water
1            cup walnut halves, half turned into butter ** instructions below
              other half coarsely chopped
1            cup Sucanat – other sugar
1/4         cup peanut oil
1            teaspoon ground ginger
1            teaspoon ground cinnamon
1/2         teaspoon ground cardamom
1/2         teaspoon ground allspice
2            teaspoons pure vanilla extract
1/2         teaspoon fine sea salt
1-1/2      cups whole wheat pastry flour
1/2         teaspoon baking powder

***Walnut Butter:  As a general rule, 1 cup nuts turns into 1/2 cup nut butter. The higher in fat the nuts, the smoother the butter.  If you want crunchy butter, add a handful of extra nuts when you’re almost done with the processing.  Process the nuts with just a little water or oil until desired texture using a blender or food processor.  Process until all the oil is released from nuts, then add liquid as needed.

Directions:
    Line 2 large cookie sheets with parchment paper.
Thoroughly combine coconut with water in a large bowl; the coconut flour will dissolve and form a paste.

Stir in walnut butter and chopped walnuts, sugar, oil, spices, vanilla, and salt.  Sift flour and baking powder on top and stir until combined.

Divide dough using 2 heaping tablespoons per cookie.  Flatten dough on prepared sheets; the cookies will not spread much while baking.

Bake for 15 minutes, or until cookies are golden brown around the edges.  Let cool on sheets for a few minutes until firm enough to transfer to a wire rack to cool completely

Makes 12 large cookies.

Saturday, August 2, 2014

Classic Potato Salad


I can eat Potato Salad like it's a bowl of ice cream!  I've tried many different styles but I think this one is my favorite.

Classic Potato Salad

2            pounds red new potatoes, quartered
1/4         teaspoon salt
1- 1/4     cups vegan mayo
1            tablespoon yellow mustard
1/2         teaspoon salt
1/4         teaspoon black pepper
1            cup thinly sliced celery (2 stalks)
1/3         cup chopped onion (1 small)
1/2         cup chopped sweet or dill pickles or relish
              paprika (optional)

**I make a day ahead of meal, next morning I add a little more mayo and a bit of Dijon mustard for a bit of extra zip.

In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover.  Bring to boiling; reduce heat.  Simmer covered for 15-20 minutes, or until just tender.  Drain well; cool slightly.

Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon slat, and the pepper.  Stir in the celery , onion and pickles.  Add the potatoes.  Toss lightly to coat.  Cover and chill for at least 6 hours or up to 24 hours.


If potato salad looks a little dry, add more mayo and a dash of spicy mustard for a kick.

Wednesday, July 30, 2014

Red Pepper Pasta with Mushroom and Spinach



I've posted a link to the original recipe because I actually like the type of noodle Gaby used.  This is another easy, throw together meal for the work week.

http://whatsgabycooking.com/red-pepper-pasta-with-mushroom-and-spinach/#.U8MDEhbrNBU


Saturday, July 26, 2014

Roasted Veggie and Tempeh Wrap


We plan to take these wraps to an outdoor concert tomorrow night as a little pre-concert snack along with cashew cheese and crackers.

Roasted Veggie and Tempeh Wrap

Dressing
1/2       half container vegan cream cheese
            Worchester sauce – to your taste
1          green onion – whites
1          green onion – greens to be mixed in after blended
            garlic blend salt or regular garlic salt to taste
            pepper

Put vegan cream cheese in food processor and add Worchester sauce (I put in gradually because you want the dressing to be pretty thick but spreadable.  Add green onion whites, garlic salt and pepper then give a whirl.  Once the consistency is to your liking and flavor has a zing, add the green part of the onion and mix by hand.

Veggies

Any assortment of veggies will work.  I just used what I had in the fridge. 

1/4         red onion, cut into small wedges
3            carrots sliced into long, medium thin slices
1/2         large zucchini slice into long, medium thin slices

Place veggies on baking sheets, drizzle with olive oil then salt and pepper.  Bake at 400 degrees for approximately 20 minutes.


Tempeh

1          block Tempeh, cut in half then marinated with a bit of soy sauce, veggie broth
            and a splash of white wine vinegar.  Let marinade for approximately 15 min.

            Cut into slices (cutting tempeh in half to make thinner).

            Fry up the slices, in a bit of olive oil.  Pour remaining sauce over Tempeh. 
            Cook approximately 10 minutes, until brown.

Assemble in a large flour tortilla.  This made 3 tortillas.

Spread a generous layer of vegan cream cheese spread in middle of tortilla then add:

Couple Romaine leaves
Tempeh slices (3-4)
Roasted Veggies


Then cut filled tortillas in half and serve.