Thursday, July 18, 2019

Quick Ginger Beets


I will say..... you really have to love beets for this side dish, which I do!  I did add a bit more
Agave to the beets to offset the vinegar and ginger.  If you have any leftovers, just throw them in a salad with some vegan feta and pistachio hearts.

Quick Ginger Beets
Food Network Magazine

1            pound packaged cooked beets
1            tablespoon cider vinegar
2            teaspoons grated ginger
1/2         teaspoon agave
2            tablespoons vegetable oil.
              Salt and pepper to taste

Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package.  Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon Agave and 2 tablespoons vegetable oil. 

Toss with the beets with salt and pepper.


***I added more Agave to my dish.

Wednesday, July 10, 2019

Strawberry and Blueberry Crumble



Have an over abundance of Berries?  Crumbles, Crips and Cobblers are always good ways to use up your fresh berries.  This recipe calls for a cast-iron skillet but we made ours in a regular casserole dish.  I might try the skillet next time just to see if there is a difference.  I think the cast iron skillet is nice, if serving right away.

Strawberry and Blueberry Crumble
Jenni Kayne  - modified
Serves 8


2            cups fresh blueberries, divided
3/4         cup, plus 6 tablespoon granulated sugar, divided
3            tablespoons cornstarch
2            cups chopped fresh strawberries
1/2         teaspoon ground cinnamon
1/4         teaspoon ground nutmeg
3            tablespoons softened vegan butter, plus 1/2 cup melted vegan butter,
              divided
2            teaspoons lemon zest, plus 1 tablespoon fresh juice (from one lemon),
              divided
1 and 1/3       cups all-purpose or gluten-free flour
1            teaspoon baking powder
              pinch of kosher salt
              cooking spray

1.            Preheat oven to 325 degrees.  Cook 1 cup blueberries and 3/4 cup sugar in a saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes.  Stir cornstarch and 3 tablespoons water in a small bowl until cornstarch is dissolved; stir into blueberry mixture in saucepan.  Cook over medium high, stirring constantly, until mixture comes to a full boil and liquid is clear and thick, about 5 minutes.  Remove from heat.

2.            Pour blueberry mixture into a large-heatproof bowl.  Let cool slightly, about 5 minutes.  Fold in strawberries, cinnamon, nutmeg, 3 tablespoons softened vegan butter, lemon juice 1 teaspoon lemon zest and 1 cup blueberries.

3.            Stir flour, baking powder, salt, 1/2 cup melted vegan butter, 6 tablespoons sugar and 1 teaspoon zest in a separate bowl with a fork until crumbs form.


4.              Coat a 10-inch cast-iron skillet with cooking spray.  Pour berry mixture into skillet.  Sprinkle flour mixture evenly over top.  Bake until topping is golden brown and filling bubbles.  35-40 minutes.  Let coo 5 minutes.

Wednesday, July 3, 2019

Bow Tie and Butter Bean Salad with Fresh Dill


I'm a big cold pasta salad fan and this recipe caught my eye because I picked up some beautiful radishes and fresh dill at the farmer's market this weekend -- without a plan.  This makes the perfect picnic side dish.

Bow Tie and Butter Bean Salad with Fresh Dill
The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz
Serves 8-10

12          ounces farfalle (bow tie) pasta
1/2         cup vegan mayo
3            tablespoons distilled white vinegar
1            teaspoon sugar
1            teaspoon onion powder
1/2         teaspoon salt
              freshly ground pepper
1            cup sliced cucumbers, in thin half-moons
1/2         cups shredded peeled carrot (I left out)
1/4         cup chopped fresh dill
1            15 oz. can butter beans, rinsed and drained

Bring a large pot of salted water to a boil over high heat.  Cook the pasta according to the package instructions, then drain in a colander and run under cold water to cool.  Refrigerate to cool even further.

In a large mixing bowl, whisk together the mayo, vinegar, sugar, onion powder, salt, and a few grinds of black pepper.  Then add the chilled pasta to the dressing along with the cucumbers and radishes, and mix well.  Add the carrot and dill and toss to mix.  Stir in the butter beans.  Taste and adjust for salt and pepper.

Cover the bowl with plastic wrap and chill for at least 2 hours to let the flavors meld.  Serve cold.

***I sometimes make a little extra dressing because I find that the pasta really soaks

it up and I like to add a little creaminess before serving.

Monday, May 13, 2019

Curried Lentil, Tomato and Coconut Soup


I’m always looking for ways to incorporate more lentils and quinoa into soups and other dishes I make.  For this soup, the lentils create a richly textured, hearty soup that is a meal in itself.   I added a small can of tomato sauce to make it nice and thick.  You can also hit is with a bit of cayenne, if you want a little heat.

Curried Lentil, Tomato and Coconut Soup
4 servings


2            tablespoons virgin coconut oil or extra-virgin olive oil
1            medium onion, finely chopped
2            garlic cloves, finely chopped
1            2 -1/2 inch piece ginger, peeled, finely grated
1            tablespoon medium curry powder
1/4         teaspoon crushed red pepper flakes
3/4         cup red lentils
1            14.5 ounce can crushed tomatoes
1            small can tomato sauce (this was not in original recipe)
1/2         cup finely chopped cilantro, plus leaves with tender stems for serving

Heat oil in a medium saucepan over medium.  Cook onion, stirring often, until softened and golden brown, 8-10 minutes.  Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.  Add lentils and cook, stirring, 1 minutes.  Add tomatoes, tomato sauce (if using),  1/2 cup cilantro, a generous pinch of salt, and 2.5 cups water; season with pepper.  Set aside 1/4 cup coconut milk for serving (I just used entire can and did use for serving), and add remaining coconut milk to saucepan.  Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes.  Season soup with more salt and pepper if needed.


Saturday, May 11, 2019

Double Chocolate Date Bars


A Mother's Day treat!

I just bought a big bag of pitted dates and was so happy to find this recipe on line.  I like that the recipe calls for regular pitted dates rather than Medjool Dates, which I find to be a little too sweet.  These bars are so easy to make that I will be keeping them on regular “sweet treats” rotation as well as taking a goodie bag to my mom for Mother's Day.

I just bought a big bag of pitted dates and was so happy to find this recipe on the web.  I like that the recipe calls for regular pitted dates rather than Medjool Dates, which I find to be a little too sweet.  These bars are so easy to make that I will be keeping them on regular “sweet treats” rotation.

Double Chocolate Date Bars

1 1/2         cup dates, pitted
1/4            cup + 1 tablespoon cocoa powder
3               teaspoons maple syrup
1/2            cup almonds
1/4            cup almond butter
1/2            teaspoon vanilla
1/4            teaspoon salt + extra for topping (I used finishing salt for final salting)
1/2            cup dairy-free chocolate chips
1               tablespoon coconut oil

Make sure dates are pitted.  Then place dates and almonds into a food processor and pulse.

Add cocoa powder, syrup, almond butter, salt, and vanilla to processor and pulse until everything is mixed together.

Place mixture in a 5 x 8 pan and smooth out with a spatula – or if you want thicker bars, put mixture in the middle and spread out without going to the edges.

Place in refrigerator for approx. 10 minutes, allowing bars to harden a bit.

Melt chocolate chips and coconut oil together in a microwave-safe dish – or small saucepan on stove.

Remove bars from refrigerator and drizzle melted chocolate over top; place back in the refrigerator for an additional 10 minutes. 

Add a little finishing salt to the top.



Wednesday, May 8, 2019

Orange-Scented Cauliflower Rice Pilaf


Cauliflower Rice is so light and can be dressed with many different sauces, it is definitely my new favorite side.  This particular dressing is light and refreshing and paired well with Asian vegan pot stickers.  I ended up making a double batch of dressing and used it all - I'd rather have too much than not enough.

Orange-Scented Cauliflower Rice Pilaf
Love & Lemons Every Day Cookbook
Serves 4

Dressing
1            tablespoon orange zest
3            tablespoons fresh-squeezed orange-juice
1/2         tablespoon extra-virgin olive oil
1            tablespoon rice vinegar
1            tablespoon sriracha
1/2         teaspoon sea salt
              pinch red pepper flakes

Pilaf
1            small cauliflower, trimmed and cut into florets (1 pound)
1/2         tablespoon extra-virgin olive oil
1            shallot, chopped (1/3 cup)
2            scallions, finely sliced
              sea salt and freshly ground black pepper
1/4         cup toasted chopped almonds
1/4         cup toasted chopped pistachios
1/4         cup dried currants
1/4         cup pomegranate seeds
1/3         cup chopped fresh parsley
1/3         cup chopped fresh cilantro
1/4         cup fresh mint leaves
1.5         teaspoons orange zest
              orange wedges, for serving

Make the dressing:  In a small bowl, whisk together the orange zest, orange juice, olive oil, rice vinegar, ginger, sriracha, salt and red pepper flakes.  Set aside.

Make the pilaf:  Working in several batches, place the cauliflower in a food processor and pulse until it resembles rice.  This should yield about 4 cups riced cauliflower.

Heat the olive oil in a large skillet over medium heat.  Add the shallot and cook, stirring, for 6 minutes or until soft.  Add the cauliflower rice, scallions, a generous pinch of slat, and a few grinds of black pepper.  Cook, stirring frequently, for 2-3 minutes more until the cauliflower has just softened.  Do not overcook.


Remove the skillet from the heat and let it cool slightly.  Transfer to a large bowl and toss with three-quarters of the dressing, the almonds, pistachios, currants, pomegranate seeds, parsley cilantro, mint, and orange zest.  Season to taste with salt and pepper.

Wednesday, April 10, 2019

Sweet and Sour Tofu




This Tofu can be served up with a side of fried/steamed rice or veggie quinoa, also good to just snack on.  I added a pinch of red pepper for a little heat.

Sweet and Sour Tofu
Simple Vegan Blog