Wednesday, April 29, 2015

Breaded Eggplant



I think this is my favorite way to eat eggplant.  I like the crunchiness you get from the Panko breadcrumbs that lead into the creaminess of the Eggplant - yum!  I especially like to dip it in Garlic Marinara sauce by Trader Joe's - great combo.

Breaded Eggplant

1          large eggplant, cut lengthwise into 1” thick slices
            coarse salt and freshly ground black pepper
1/4       cup flour
1/4       nut milk (or more if needed)
1          cup panko breadcrumbs
1/4       cup nutritional yeast (optional)
            garlic powder (sprinkle in with breadcrumbs)
            olive oil or garlic oil for frying
            tomato sauce for dressing

Arrange eggplant in a large colander and season generously with salt.  Let stand 30 minutes, then rinse and pat dry.

Dive flour, nut milk and breadcrumb mixture (garlic powder/nutritional yeast – if using), among three bowls.  Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then milk, then breadcrumbs.

Heat oil in a 12-inch skillet, with generous amount of oil, over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.  Transfer to paper-towel-lined plate and season with salt and pepper.


Top with your favorite store bought or home made pasta sauce.

Monday, April 27, 2015

Stuffed Cabbage Rolls



The sweet tomato sauce really makes this dish and can be made ahead of time.
I think the cabbage leaves I used were much bigger than those shown on the original blog site, so I ended up adding a bit more veggie crumbles to the mix and it made 7 rolls.  I also added a bit of tomato paste, sprinkling of flour and one flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons warm water), this acts as a binder, not sure it’s needed.  We think they were even better heated up the next day!

Stuffed Cabbage Rolls
adapted

Sauce:
28          oz. can of diced tomatoes
6            oz. can of tomato paste
1            cup vegetable broth
1            tablespoon vegan margarine, such as Earth Balance
1            small onion, diced
1            tablespoon sugar
1/2         cup non-dairy creamer
              salt and pepper to taste

Cabbage Rolls:
1            medium cabbage
1            cup Boca Veggie Crumbles (I used about 1 & 1/2 cups)
1/2         cup cooked white rice
1/4         cup minced onion, sauted
1            teaspoon tomato paste (optional)
1            flax egg (1 T. ground flax mixed with 2.5 T warm water) (optional)
              sprinkling of flour (optional)
              sprinkling of onion powder, garlic powder and red pepper flakes (optional)
              salt and pepper to taste
  
Sauce:
In a large sauté pan, melt 1 tablespoon of vegan margarine and add the diced onions, Saute until soft and translucent.  Add the diced tomatoes with sauce and the vegetable stock.  Season with salt and pepper.  Add the tomato paste and taste again for seasoning. Add a tablespoon of sugar to balance out the bitterness.  Bring to a boil then lower to a simmer for 20 minutes.  Add the creamer and simmer for another 10 minutes.

Cabbage leaves:
Partially boil the head of cabbage just enough until you can gently peel away each layer INTACT.  ***I cut out a bit of the hard rind at top leaving plenty to roll.  Do not overcook.  The leaves should be crisp still, but pliable.  Drain on a paper or kitchen towel.  Repeat until the cabbage is done.  Only use the biggest, best leaves.  ***I filled each leaf as I got it out of the water to make sure I didn’t have more leaves than filling.  I had left over cabbage, which I’ll use for soup.

Filling:
Mix together all ingredients for the rolls and add 1/2 cup of the sauce mixture to help bind.  Place an amount of the mixture in the center of the leaf, proportionate to the leaf.  Do not overfill. 

Roll, tucking in the ends like an egg roll.  If necessary, you can use a toothpick to hold them together.  Repeat with all cabbage leaves.

Place all the finished rolls into a large sauce pot or crock pot, stacking largest to smallest.  Add all of the sauce to cover.  If needed, you can add some additional vegetable broth or water.  Bring to a boil then lower to a simmer.  Cook for 1 hour until sauce is bubbling, cabbage leaves are more translucent and filling is not inside.





Sunday, April 26, 2015

Zesty Orzo Salad

The combination of olives, artichoke hearts and bell peppers give this salad a burst of flavor and I love the addition of Lima Beans for a bit of texture.  If you aren't a Lima bean fan, any other bean will work.

Orzo noodles tend to really soak up the dressing so I poured a good amount of the dressing over the salad while the noodles were warm, then put in the fridge.  I poured the rest of the dressing in before serving.  You may not want to use all the dressing but I prefer well dressed salads.

Zesty Orzo Salad
Dining with Friends CB – adapted recipe

1            cup dry orzo, cooked, drained and rinsed with cool water
1/2         cup red onion, diced
1            bunch scallions  (mostly the white parts), chopped
6            or more sun-dried tomato halves, diced
1/2         red and yellow bell pepper  ( I only had red on hand)
6            or more Spanish olives, pitted and chopped (I used greek olives)
4            artichoke hears, chopped (I used kind jarred in oil)
***1 can kidney beans, rinsed and drained ***I didn’t use
1/2         cup cooked lima beans, fresh or frozen
1/4         cup fresh parsley, minced
1/4         cup fresh dill, minced
              salt and pepper to taste

Dressing:
1/2        cup extra virgin olive oil
1/3        cup wine vinegar (I used red)
            juice of one lemon
            pinch of turmeric
            pinch of sugar  (I used a bit of agave)

Place cooked orzo in a salad bowl and stir in red onion, scallions, sun-dried tomatoes, bell peppers, olives, artichoke hearts, beans, parsley and dill.  Season with salt and pepper to taste.


Whisk dressing ingredients to blend them; taste the dressing and adjust seasonings before combining it with the salad.  Serve slightly chilled.

Thursday, April 23, 2015

Vegan Eggless Salad Sandwich


Everyone has her own favorite way to make an egg salad sandwich.  The original recipe is excellent but I decided to add a little sugar and a touch of mustard the second time I made it and it tastes a little closer to my moms.  Reminds me of being a kid again.

Vegan Eggless Salad Sandwich

Ingredients for the “Yolk”
2            heaped Tablespoons vegan dried instant mashed potatoes
7            tablespoons hot water (may need a tiny bit more) *7 was fine for me
1            teaspoon nutritional yeast
1/4         teaspoon turmeric
1/4         teaspoon black salt (it has a sulphuric  “egg” flavor so it’s essential for this
              recipe.  I found at an Indian grocery store and lasts a long time.
3/4         teaspoon egg replacer
1            teaspoon vegan margarine
1            teaspoon canola oil
  ***after the “yolk” cools in freezer
1            teaspoon mustard
1            teaspoon sugar (more if like sweeter)
2            tablespoons vegan mayo
              salt and pepper to taste

For the “White”
1            12.3  oz. pack of firm silken tofu


Prep:  Mix together dried instant mashed potatoes and next 7 ingredients.  Mix really well, then place in freezer for 10-20 minutes.  Then remove from freezer and mix in (if using) mustard, sugar and vegan mayo.

Put tofu in small container and blend in “yolk”.  Mix gently to keep some larger size pieces of tofu.  Just depends how chunky you like your salad.   Salt and pepper to taste.


Monday, April 20, 2015

Tempeh Bourgignon


The original recipe suggests serving over rice, we just served it with big pieces of be bread and dipped the bread in the glorious sauce.

Tempeh Bourgignon
Magazine Recipe

2            cups medium-bodied red wine, such as Pinot Noir
1            8-oz. package tempeh, cut into 1-inch cubes
1            small onion, chopped (about 1 cup)
1            large carrot, peeled and cut into 1/2 “ dice (about 1 cup)
3            cloves garlic, peeled and chopped
3            tablespoons olive oil, divided
1/2         teaspoon herbes de Provence
1            bay leaf
1            tablespoon  balsamic vinegar
2            tablespoons tomato paste
7            oz. shiitake mushrooms (or white)
1/2         cup peas –optional
              chopped parsley, for garnish

Combine wine, tempeh, onion, carrot, garlic, 1 tablespoon olive oil, herbes de Provence and bay leaf in large bowl.   Cover and refrigerate 1 hour.

Strain vegetables and tempeh, and reserve wine.

Heat remaining oil in Dutch oven over medium-high heat.  Add tempeh and vegetables, and cook 5-7 minutes, or until tempeh cubes are browned on all sides.  Add vinegar, and quickly stir to coat evenly.  Add tomato paste, and cook 1 minute.  Stir in red wine marinade scraping bottom of pot to release any stuck brown bits.  Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally.  Add water if mixture seems too dry before carrots are fully cooked. 

Add mushrooms and 3/4 cup water and simmer 10 minutes, or until tender.  Remove bay leaf.  Season with salt and pepper.  Sprinkle with parsley, and serve over rice.  


Thursday, April 16, 2015

Roasted Butternut Squash and Shallot Soup






My soup ended up a little too thick, maybe because I used more squash than the recipe asked for, so I just added some almond milk until it became the perfect consistency.

Roasted Butternut Squash and Shallot Soup
Magazine

4            cups cubed, peeled butternut squash (about 1 & 1/2 pounds)
1            tablespoon olive oil
1/4         teaspoon salt
4            large shallots, peeled and halved
1            1/2” piece peeled fresh ginger, thinly sliced
2 & 1/2  cups vegetable stock
2            tablespoons slices fresh chives
              cracked pepper

Preheat oven to 375 degrees. 

Combine first 5 ingredients in a roasting pan; toss well.  Bake at 375 degrees for 50 minutes or until tender, stirring occasionally.  Cool 10 minutes.

Place half of squash mixture and half of broth in a blender.  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour into a large sauce pan.  Repeat procedure with remaining squash mixture and broth.  Cook over medium heat 5 minutes or until thoroughly heated.  Top with chives and pepper, if desired.


Monday, April 13, 2015

Tex Mex Spaghetti Squash Boats


We loved the sweetness of the Spaghetti Squash mixed with the mexican flavor.  We've made Spaghetti Squash before and mixed with plain spaghetti sauce but this mexican mixture takes it up a few notches.

Tex Mex Spaghetti Squash Boats
Adapted recipe

2            medium spaghetti squash, divided in two and deseeded
1            small onion, finely chopped
4            garlic cloves, crushed
1            bell pepper, diced
14          oz. red kidney  or black beans, drained & rinsed
1/2         teaspoon chili powder
2            tablespoons diced canned chilis or jalapenos (I left out)
1            cup tomato sauce
1/2         cup cilantro, finely chopped + more for garnish
1 & 1/2     cup vegan cheese (we used less cheese)
1/4         salt
1/2         freshly ground black pepper
              cooking spray

Preheat oven to 375 degrees.  Cut squash in half and scoop out the seeds with a spoon.  Lay skin side down on a rimmed baking sheet, lined with parchment paper, and sprinkle with salt and pepper.  Bake for 45 min. or until cooked to a touch with a fork.

In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray.  Add onion, garlic, bell pepper and sauté for 4-5 minutes or until golden brown, stirring occasionally.  Add beans, chili powder, chills/jalapenos, tomato sauce, cilantro and stir.  Remove from heat and add 1/2 cup vegan cheese. Stir again.


Remove baked spaghetti squash from the oven and let cool a few minutes.  Fluff each squash “boat” with a fork releasing some of the strands, leaving the squash in a shell.  Fill each “boat” with heaping 3/4-1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup vegan cheese each.  Bake for additional 10 minutes or until vegan cheese is melted.  Serve hot, garnished with extra cilantro.