Friday, October 12, 2018

Vegan Cauliflower Tikka Masala


I just made another great recipe from one of my go-to vegan blogs  -Vegan Richa.
They make their sauce in an instant pot but I just cooked mine in a pot on the stove.  I didn’t add any other ingredients but I plan to add cooked chickpeas next go around, because everything tastes better with chickpeas.




Monday, October 8, 2018

Coconut Creamed Kale


Coconut Creamed Kale
Food Network Magazine

2            tablespoons coconut oil
2            diced shallots
1            tablespoon minced ginger
2            minced garlic cloves
1/2         sliced seeded Fresno Chile (I used a bit of Ancho Chili Spice and Trader Joe’s
                                                                        Lime and Chili spice)
10 oz.    Kale (de-stemmed and chopped to desired size)
13.5 oz.  can coconut milk and 1/4 cup water (I didn’t use the water)
              salt and pepper
1/2         juiced lime
              fried onions for garnish **Maybe add toasted sliced almonds

Heat coconut oil in Dutch oven.  Add shallots, minced ginger, garlic cloves and Fresno chile  or spices if not using chile. cook until softened.  Stir in chopped Kale, coconut milk and water.  Season with salt and pepper.

Cover and simmer until tender 12-14 minutes.  Stir in the juice of 1/2 lime.  Top with fried onions or toasted sliced almonds.


Thursday, September 27, 2018

Broccoli Polenta


I'm thinking you could serve this as a soft Polenta as well, a stand in for mashed potatoes.  Either way, it's a nice twist on regular old polenta.

Broccoli Polenta
Veganomicon: The Ultimate Vegan Cookbook

3 1/2      cups vegetable broth or water
1/2         teaspoon salt, depending how salty your broth is
1            cup polenta corn grits (polenta)
2            tablespoons olive oil
4            cups very well-chopped broccoli, stalks and tops (pieces should be no larger
                     than 1/4” inch)

**I added a tablespoon of Nutritional Yeast


Prepare an 8” square baking dish and set aside.

Bring the water/broth and salt, if using, to a boil in a medium saucepan.  Add the polenta in a slow, steady stream, mixing with a whisk as you pour it.  Add the broccoli and olive-oil, and lower the heat to low.  Cover and let simmer for 15 minutes, stirring often.  Turn off the heat, cover and let sit for 10 more minutes, stirring occasionally.  **I added a tablespoon of Nutritional Yeast for extra flavoring.

Spoon the polenta into prepared dish, spread it out evenly.  Refrigerate for about an hour. Cut into squares and cook.

You can pan fry or broil – I pan fried.

Preheat a nonstick pan over medium heat.  Pour a very thin layer of olive oil into the pan.  Place the polenta slices in the pan and cook on both sides for about 5 minutes each, until lightly browned.  (Mine took a bit longer to brown).


Monday, September 24, 2018

Hot Sauce Glazed Tempeh




I wasn't sure if I could handle 1/4 cup hot sauce so I made mine with half salsa and half hot sauce - it worked out well and was plenty spicy.   I' will definately making this again and will add a side of Cilantro Slaw to go along with the Tempeh and Rice - yum.

Hot Sauce Glazed Tempeh
By Isa Chandra Moskowitz (VEGANOMICON) cookbook

Ingredients

8 ounce package of tempeh
1/2 cup wine (whatever kind you've got on hand, just nothing sweet, or use vegetable broth and a touch of wine vinegar)
 
1/4 cup hot sauce **(I did a mix of hot sauce and salsa)
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice (juice from 1 lemon)
2 cloves garlic, crushed
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper
*** Green onions for serving
*** Jasmine brown rice on side

Directions 
1.              Bring a pot of water to boil.
2.              Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.
3.              Cut the tempeh in half width wise then cut each of those squares diagonally to form 4 large triangles. When the water is boiling, add the tempeh, lower the heat and steam for 10 minutes.
4.              Use tongs to remove the tempeh and then immediately place them in the marinade bowl for 1 hour, flipping them every now again to cover with the marinade.
5.              Preheat a greased grill pan over medium high heat. Brush lightly with olive oil 
6.              Grill each side for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.


***I fried in cast iron skillet in thin layer of oil, sauté on each side until start to brown.  Cooked the remainder of the marinade and heated with a touch of cornstarch and teaspoon of sugar, just until thickened.  Added  sauce to pan at end of frying then turned the tempeh a couple of times for a nice coating.

Tuesday, September 18, 2018

Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette


I’m a huge fan of cold pasta salads and love the Lemon Garlic Herb Vinaigrette dressing in this particular salad.  I didn’t have vegan feta in the house so I added pieces of herbed Miyokos cheese (found at health food stores – Trader Joe’s is carrying their vegan Cream Cheese).  I added chickpeas to our salad for an extra bite and burst of protein.

Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette
Veganricha.com



Miyokos Cheese:  https://miyokos.com



Tuesday, September 11, 2018

Tempeh Satay



These were super yummy and could be presented as an appetizer, even for your non-vegan friends.  I marinated Tempeh over night in the fridge then pan fried to give a bit of crispiness to the outsides.  I also added a teaspoon of my favorite jarred Garlic Chili Sauce to the Peanut Sauce to give it a bit more zing.  Recipe can be found on blog link below.

Tempeh Satay
Simple Vegan Blog
  



Friday, September 7, 2018

Blueberry-Peach Buckle


Blueberry-Peach Buckle
Food Network Mag – adapted

4            tablespoons unsalted vegan butter, at room temp., plus more for the dish prep
1 & 2/3        cups all-purpose flour
1 & 1/2        teaspoons baking powder
1/4         teaspoon salt
3/4         cup granulated sugar
1/4         teaspoon finely grated orange zest
1            egg replacement (I used 1 T. ground flax mixed with 3 T. water)
1/2         cup vegan milk
2            cups blueberries
1            large peach, chopped

For the Topping
1/4         cup granulated sugar
2            tablespoons packed light brown sugar
3            tablespoons all-purpose flour
1/4         teaspoon freshly grated nutmeg
pinch of salt
2            tablespoons unsalted vegan butter at room temp.

Make the cake:  Preheat the oven to 375 degrees.  Prepare an 8-inch square baking dish.  Whisk the flour, baking powder and salt in a medium bowl.  Beat the vegan butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes.  Beat in the egg replacement until combined.  Reduce the mixer speed to low and gradually beat in the vegan milk (it may look curdled).  Add the flour mixture and beat, scraping down the bowl occasionally, until smooth.  (The batter will be thick.)  Stir in the blueberries and peach and spread in the prepared dish.

Make the topping:   Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl.  Work in the vegan butter with your fingers, until clumpy, scatter over the batter.


Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour.  Let cool at least 30 minutes.