Wednesday, December 17, 2014

Chocolate Candy Cookies


Eat em' up or wrap them up in pretty cellophane and give as party takeaway gifts.

Chocolate Candy Cookies  
Adapted from Ree Drummond recipe "Cow Patties"

20          ounces vegan melting chocolate, I just used vegan semi-sweet
1            cup  dried cranberries 
1/2         cup slivered almonds
1/2         cup whole peanuts

Line 2 baking sheets with parchment paper.

Melt the chocolate in a microwave or in a bowl set over a pan of boiling water.  Pour  in the raisins, almonds and peanuts and stir to combine.

Using a spoon or small cookie scoop, place mounds of the mixture onto the prepared baking sheets.  Leave to sit at room temperature or in the fridge for 5 minutes to set.


Saturday, December 13, 2014

Blackened Tofu Caesar Salad


Blackened Tofu Caesar Salad
Vegan Cooking for Carnivores

*** I made a small salad so I had left over tofu that we dipped in the dressing as a snack.

Salad
1          14 oz. block firm organic tofu
            Blackening spice
            Flour for coating  *** can just use spice like in original recipe
1          red or yellow pepper
1/4       red onion, sliced
2          teaspoons olive oil
            romaine lettuce

Cut the tofu block in to preferred size pieces.  Add generous amount of Blackening spice to flour and coat all pieces.  Add oil to pan and fry both side of tempeh until browned.  Set aside.

Cut up Romaine, pepper and onion.    Add dressing and top with Tofu.

Caesar Dressing
1 -1/4 cups

2            garlic cloves, crushed
2            tablespoons capers
2            tablespoons Dijon mustard
1            teaspoon vegan Worcestershire sauce
1            tablespoon red wine vinegar
1            tablespoon nutritional yeast (optional)
3/4         cup vegan mayonnaise
1/4         tablespoon ground black pepper
              olive oil – good drizzle

Place all the ingredients in the jar of a blender and puree until smooth.  Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks.


Tuesday, December 9, 2014

Tempeh and Deviled Gravy


Tempeh and Deviled Gravy
Adapted from Magazine Recipe

1            pkg. Tempeh, sliced in half lengthwise the in triangles, approx. 8 pieces
2            tablespoons olive oil
3            tablespoons vegan butter
2            shallots, finely chopped
3            large garlic cloves, minced
              red pepper flakes – to your liking
              salt and pepper to taste
2            tablespoons flour (add a bit more if you use more broth)
2            teaspoons paprika
1/2         cup vegetable stock (I used probably a cup of stock and added a bit more flour)
1/4         cup dry vermouth or white wine
2            tablespoons hot sauce
2            tablespoons finely chopped fresh parsley
1 & 1/2     teaspoons Worcestershire sauce
           
Tempeh can be put on buttered toast, or eaten with just the gravy and a side salad.

In an oiled skillet, fry tempeh until browned, flipping once.  Take out and set aside.

Add vegan butter to skillet, stir in shallots, garlic and red pepper flakes.  Add salt and pepper.  Cook for 3 minutes.  Whisk in the flour, paprika and mustard.  Whisk in the veggie stock and vermouth (or white wine); bring to a bubble.  Whisk in the hot sauce, parsley and Worcestershire. 


Add the tempeh to the sauce and heat through.  Serve with salad or on buttered toast.

Sunday, December 7, 2014

Coconut Butternut Squash Soup


This is the perfect soup to have in your fridge this winter, it's rich, creamy and very filling.

Coconut Butternut Squash Soup
Vegan Holiday Kitchen CB by Nava Atlas
8 servings

1            large butternut squash
2            tablespoons olive oil
1            large yellow or sweet white onion, chopped
1            medium apple, any variety, peeled and diced
2            cups vegetable broth
2            teaspoons curry powder
2            teaspoons ginger
              pinch of ground nutmeg or allspice
1            14-oz. can light coconut milk
              salt and pepper to taste

***I didn’t pre cook the squash in the oven, just in the pot with the apple and onion. 

Heat half the oil in a soup pot.  Add the onion and sauté over medium-low heat until golden, about 8-10 minutes.  Add the apple, squash, broth and spices until the squash is tender.  Approximately 30 minutes – you can put lid on to steam faster.

Add coconut milk to pot and stir to incorporate.  In batches, add solid pieces with some liquid to blender and blend until smooth.  Continue to blend until soup is completely smooth.  Add salt and pepper and gently cook for 10 more minutes.


Wednesday, December 3, 2014

Cheesy Quinoa with Vegan Kielbasa


Cheesy Quinoa with Vegan Kielbasa
Adapted from magazine recipe

2            tablespoons olive oil
2            cloves garlic, thinly sliced
1            cup quinoa, rinsed
1            cup vegetable broth
1            cup grape tomatoes, halved
              salt and pepper to taste
3/4         cup shredded vegan cheese
1/4         cup chopped fresh parsley
1            small head broccoli, cut into florets
3            vegan kielbasas, medium slices (Tofurky or Field Roast)

Dice vegan Kielbasa and brown in lightly oiled skillet.  Set aside.

In medium saucepan, add oil, garlic and cook, stirring until softened, about 1 minutes.  Add 1 cup water, the quinoa, vegetable broth, tomatoes, 1/4 teaspoon salt and a few grinds of pepper; bring to a simmer, stirring.

Reduce the heat to medium low, cover and cook until the quinoa is tender and the liquid is mostly absorbed, 12-15 minutes.  Remove from the heat and stir in the vegan cheese and parsley.  Add cooked vegan kielbasas and enjoy!


Friday, November 28, 2014

Thyme Stuffed Portobellos with Rosemary Gravy



The gravy really makes this stuffed mushroom special, serve with a small side salad and you're all set.

Thyme Stuffed Portobellos with Rosemary Gravy
Chloe Coscarelli:   Chloe’s Vegan Italian Kitchen

2            tablespoons olive oil
1            onion, finely chopped
1            cup cashews
4            garlic cloves, minced
1            cup cooked brown rice
1            15 oz. can lentils, rinsed and drained (or 2 cups) – ****I didn’t use lentils
1/4         cup bread crumbs
1/2         cup vegetable broth
1            teaspoon dried basil
1            tablespoon fresh thyme leaves, plus extra for garnish
1            teaspoon sea salt
1            teaspoon freshly ground black pepper
6            portobello mushrooms, stems and gills removed
1            tomato, sliced thinly

Rosemary Gravy

2            tablespoons canola oil
1            large onion, roughly chopped
1/4         cup nutritional yeast flakes
1/2         cup all-purpose flour
2            cups water
3            tablespoons soy sauce
1            garlic clove, minced
1            tablespoon chopped fresh rosemary
              sea salt and freshly ground black pepper

Preheat oven to 350 degrees.  Lightly grease a medium baking sheet.

In large skillet, heat 2 tablespoons of the oil over medium high heat and add onion and cashews.  Saute until onion is soft and lightly browned. Add garlic and let cook a few more minutes until fragrant.

In a large bowl, combine onion mixture, brown rice, lentils, bread crumbs, broth, basil, thyme, salt, and pepper.

Brush both sides of mushroom caps with oil and season with salt and pepper.  Place them top side down on baking sheet.  Stuff mushrooms with about 1 1/2 cup of the lentil stuffing, and press 1 tomato slice on top of the stuffing.

Bake for about 30 minutes, or until the stuffing is browned and mushrooms are cooked through.  Garnish with extra thyme and serve with gravy.

Gravy:

IN a medium saucepan, heat oil over medium-high heat and sauté onion until soft.  Add nutritional yeast and flour, and whisk for about 2 minutes.  The mixture will be ry.  Add water, soy sauce, garlic, and rosemary.  Continue to cook, whisking continuously, until mixture is very thick.  Transfer gravy to a blender and puree until smooth.  Season to taste.

Monday, November 24, 2014

Spicy Vegan Sausage Stew


Even though it's 50 degrees out there, colder weather is coming our way - again.  Here's something to warm ya up.

Spicy Vegan Sausage Stew

              Olive oil for sautéing
4            Vegan Italian Sausages, sliced – I used Tofurky
1            onion, small diced
3            large carrots, diced
2            cups mushrooms, sliced
2            yellow potatoes, diced
2            cloves garlic, minced

4            tablespoons flour
2            tablespoons tomato paste
2            tablespoons vegan butter
3-4         cups vegetable stock (more if you like more soupy)
1/2         cup red wine
1            tablespoon thyme
1/2         cup frozen peas


Add olive oil to soup pot.  Add onion and sauté a bit then throw in the diced Tofurky.  Cook for a few minutes before adding the garlic, carrots, potatoes and mushrooms.  Add the vegan butter, tomato paste and flour.  Stir everything together so it is well mixed with the veggies and sausage.  Add vegetable stock and red wine.  Turn up to a boil then down to a simmer.  Cook until veggies are tender and sauce is thick, approximately 30-40 minutes.  **Adjust the liquid as desired.