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.

Tuesday, July 22, 2014

Marinated Portobello Mushrooms


There is a great Mushroom stand at the Royal Oak Farmer's market so we are always trying out new mushroom recipes.  This is a nice way to enjoy the Portobello Mushroom caps, they really hold up to the marinade.

Marinated Portobello Mushrooms
Adapted from a allrecipes.com recipe

2            large Portobello Mushrooms, stems removed and cleaned
1/2         cup white wine
1            tablespoon olive oil
2            tablespoons soy sauce
2            tablespoons balsamic vinegar
2            cloves garlic, minced
              sprinkling of red pepper flakes
              chopped ginger – about a teaspoon
3/4         cup peas
2            green onion, large diced
1            tablespoon corn starch with 3 tablespoons water (or desired amount)
              brown rice for serving

Preheat oven to 400 degrees

In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, garlic, red pepper flakes and ginger.  Place mushroom caps upside down in the marinade, and marinate 15 minutes.

Cover dish, and transfer to preheated oven.  Bake 25 minutes.  Remove mushrooms and set aside.  Add cornstarch and water mixture to marinade.  Stir around, then add the mushrooms, peas and green onion.  Put top on and let sit in warm marinade until green onions wilt and peas are arm.  Slice mushrooms into nice size wedges and serve over brown rice.


Friday, July 18, 2014

Denver Quiche


This is so yummy we reheated it and had the leftovers for our next days lunch.

Denver Quiche
The Complete Guide to Vegan Food Substitutions
By Celine Steen and Joni Marie Newman

            Nonstick cooking spray
14        ounces silken tofu, drained (I used firm)
1/4       cup nutritional yeast
1/4       cup chickpea flour
1/4       cup cornstarch
1/4       cup olive oil
1          teaspoon onion powder
1          teaspoon garlic powder
1/4       teaspoon turmeric
1          tablespoon mild Dijon mustard
1/4       teaspoon black salt (In Indian stores – gives egg flavor)
1/2       teaspoon cumin
1/4       teaspoon paprika
1/2       teaspoon liquid smoke
1          cup diced onion (red or white)
1          red bell pepper, cored and seeded and diced
1/4       cup vegan bacon – cooked and diced
1/4       cup chopped fresh basil (optional)
            salt and pepper to taste

Preheat oven to 350 degrees

Prepare 9” pie pan with cooking spray.

In a blender, combine tofu, nutritional yeast, chickpea flour, cornstarch, olive oil, onion powder, garlic powder, turmeric, mustard, black salt, cumin, paprika, and liquid smoke.  Puree until smooth.

Transfer mixture to a mixing bowl and stir in onion, red and green bell peppers, cooked vegan bacon and fresh basil.  Salt and pepper to taste.

Pour mixture evenly into pie pan.


Bake, uncovered to 45 minutes to 1 hour  (I cooked for 45 minutes) or until top is golden brown, and center is firm.  Let cool for at least 10 minutes before serving.

Monday, July 14, 2014

Falafel Burger Pitas

These are good plain but we really liked the burgers in a Pita stuffed with tomato, cucumber and romaine.

Falafel Burger Pitas

Sauce:

1/2 – 1 cup hot water  (try 1/2 cup first, I used recipes 1 cup and it was runny)
1/4            cup tahini (sesame-seed paste)
3            tablespoons fresh lemon juice
1/8            teaspoon salt
2            garlic cloves, minced

Patties:

1            cup chopped red onion
1/2         cup chopped fresh parsley
2            tablespoons fresh lemon juice
1            teaspoon ground cumin
1            teaspoon ground coriander
1/2         teaspoon salt
2            15 1/2 oz. cans chickpeas, drained
4            garlic cloves, minced
1/2         cup dry breadcrumbs, divided
4            teaspoons olive oil, divided

Remaining Ingredients

6          mini pitas
            romaine lettuce
            tomato, sliced
            cucumber, sliced
            red onion, thinly sliced

To prepare sauce, combine the first 5 ingredients in a blender, and process until smooth.

To prepare patties, combine 1 cup onion and next 7 ingredients (through garlic cloves) in a food processor, and process until smooth, scraping sides of bowl occasionally.  Place bean mixture in a large bowl, stir in 1/4 cup breadcrumbs.  Divide bean mixture into 6 equal portions, shaping each into a 1/2 inch thick patty.  Place remaining 1/4 cup breadcrumbs in a shallow dish.  Dredge patties in breadcrumbs. 

Heat 2 teaspoons oil in a large non-stick skillet over medium high heat.  Add 3 patties to pan, cook 3 minutes on each side or until browned.  Repeat procedure with remaining 2 teaspoons oil and patties.


Cut pita in half and slice each pita in half.  Place half patty, lettuce, tomato, cucumber and red onion into pita.  Dress with sauce.

Friday, July 11, 2014

Tempeh and Kale Taco Salad



An easy throw-together weekend dish!

Tempeh and Kale Taco Salad

1          pkg. tempeh, boiled then diced into small pieces
            taco seasoning – I use Trader Joe’s (or a mix of garlic powder/chili powder/
                                                                         onion powder and cumin)
1          14.5 oz. can red kidney beans
1/2       red onion, diced
1          tomato
            kale, shredded into small pieces
            frito corn chips, broken up a bit
            Catalina dressing – store bought

Boil the tempeh for approximately 10 minutes, just to remove the bitterness.
Let cool, then dice into very small pieces.  In sauté pan, add a bit of oil, tempeh and taco seasoning.  Cook until slightly browned and well incorporated.

In large mixing bowl, add desired amount of kale, 1 can kidney beans, 1 diced tomato and diced onion.  Add seasoned tempeh and corn chips pour designed amount of Catalina dressing on top


Monday, July 7, 2014

Guacamole and Tomato Toast


There is nothing better than farm stand tomatoes and this combo makes a great and nutritious summertime snack.

Guacamole

2          avocados
            red onion, diced
1          garlic, finely minced
            lime juice
            hot sauce
            salt and pepper


Just mash it all together and adjust seasoning as you go!

Spread a thick layer of guacamole on 1/2 piece of toast, add a tomato slice, salt and pepper. 


Thursday, July 3, 2014

Strawberry Cake



Happy 4th of July!

Strawberry Cake
Modified Martha Stewart Cake

6            tablespoons unsalted vegan butter, softened, plus more for pie plate
1  1/2     cups whole wheat pastry flour (Martha used white flour)
1  1/2     teaspoons baking powder
1/2         teaspoon salt
1            cup sugar (I used evaporated cane sugar)
2            tablespoons sugar for dusting top of strawberries
1            egg-replacer to replace large egg
1/2         cup almond milk
1            teaspoon vanilla extract
1/4         cup sliced raw almonds (not in original recipe)
1            lb. strawberries, hulled and halved (I had about 1/4 left over)


Preheat oven to 350 degrees.  Butter a 10-inch pie plate with vegan butter. 

Sift flour, baking powder and salt together into a medium bowl.

Put vegan butter and 1 cup evaporated sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until pale and fluffy, about 3 minutes.  Reduce speed to medium-low; mix in egg replacer mix, almond milk and vanilla.

Reduce speed to low; gradually mix in flour mixture and almonds, if using.  Transfer batter to buttered pie plate.  Arrange strawberries on top of batter, cut sides down and as close together as possible.  Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes.  Reduce oven temperature to 325 degrees.  Bake until cake is golden brown and firm to the touch, about 1 hour.  Let cool in pie plate on a wire rack.   Cut into wedges.  Cake can be store at room temperature, loosely covered, up to 2 days.