Wednesday, November 19, 2014
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
few dashes hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
tablespoon mustard (optional)
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, mustard and salt. Bring to a simmer, then remove from heat and allow to cool before using.
Tempeh and Onions
1 red onion, sliced
1 tempeh, cooking in water for 10 minutes, then sliced
oil for sautéing
Boil tempeh for 10 minutes and drain. Slice into good size pieces. Slice onions and sauté onions and in large skillet. Move onions to side and sauté tempeh until browned. Place tempeh in casserole dish, cover with BBQ sauce and onions. Bake covered at 350 degrees for 30 minutes – keep an eye on it.
Sunday, November 16, 2014
Make a steaming cup of tea or coffee and enjoy it with a healthy breakfast cookie!
Banana-Oat Breakfast Cookies
Doc Oz. Magazine recipe adapted
Makes 11 cookies
3 ripe bananas
1 & 1/2 cups rolled oats
1/4 cup almond or peanut butter
1 tablespoon agave
1 teaspoon vanilla extract
pinch of salt
1/2 teaspoon cinnamon
1/2 cup unsweetened coconut flakes
1/3 cup nuts, such as walnuts, almonds or pistachios, roughly chopped
1/3 cup dried fruit, I used dried cranberries
Heat oven to 350 degrees. In a large bowl, mash the bananas with a fork. Stir in the oats, almond butter, agave, vanilla, salt and cinnamon until well combined. Fold in the coconut flakes, nuts, and dried fruit and let the mixture sit for 10 minutes so the oats absorb some liquid.
Drop by quarter cupfuls onto a parchment lined baking sheet. Flatten cookies with a fork and bake 22-25 minutes or until golden brown.
Cool on a baking sheet for a few minutes, then transfer to a cooling rack.
Thursday, November 13, 2014
This dish didn't taste as pumkiny as I thought it would since the recipe indicates a cup of pumpkin puree, but it was still very yummy.
Chloe Coscarelli: Chloe’s Vegan Italian Kitchen
5 cups vegetable broth (I only used 4 and it was fine)
2 tablespoons olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 cup Arborio rice
1 cup canned pumpkin puree
1 teaspoon sea salt
1/8 teaspoon nutmeg
freshly ground black pepper
1 tablespoon chopped fresh sage (I used dried)
In a medium saucepan, heat the broth to a simmer, and let it simmer while preparing the recipe.
Heat a large nonstick skillet/pot over medium-high heat and add oil. Reduce the heat, and sauté onion until soft. Add garlic and let cook for 1 minute, until fragrant.
Stir in rice and 1 cup of broth, and reduce heat so the mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of broth, and continue stirring, adding broth 1 cup at a time until the rice is tender (about 20 minutes). ***I found I only needed 4 cups.
Stir in pumpkin, salt, and nutmeg. Season with pepper and stir until mixture is hot. Stir in sage.
Monday, November 10, 2014
In our quest to start using less pre-packed vegan items, we found this Raw Sour Cream recipe and decided to give it a shot. This Raw Sour Cream version has a bit more tang than the store bought vegan sour cream and we actually like it better, and it's so easy to make.
Raw Sour Cream
***Allow time to soak cashews
1 cup raw cashews (soaked and rinsed)
1/2 cup water
1/4 cup lemon juice
3/4 teaspoon onion powder
1/2 teaspoon sea salt
If you have time, soak the cashews then rinse before blending. You can soak for an hour or so or overnight. This will make it easier to blend into a creamy texture.
Add all ingredients, including cashews, into your blender.
Blend until smooth.
Transfer to a bowl and then chill in fridge for at least 2 hours.
Tuesday, November 4, 2014
Pasta Carbonara with Shitake Bacon
1 pound shitake mushrooms, trimmed and thinly sliced
1/4 cup olive oil
1 & 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 pound long pasta
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
14 oz. soft tofu
1/2 cup water
2 tablespoons lemon juice
2 & 1/2 teaspoons sea salt
freshly ground black pepper
Chopped fresh Italian parsley
Vegan parmesan for topping
On a large rimmed baking sheet, toss mushrooms with oil, salt, and peppers. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook for a few more minutes. Remove from heat.
In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.
Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shitake bacon, parsley and vegan parmesan, if using.
Friday, October 31, 2014
Chloe’s Vegan “Nutella”By Chloe Coscarelli
1 cup dairy-free semisweet chocolate chips
1 cup almonds, with or without skins
1/2 teaspoon pure almond extract
1/4 cup soy, almond or rice milk
Melt the chocolate chips in a double boiler or microwave until smooth. In a food processor, pulse almonds until very fine and powdery. Add melted chocolate, amond extract, and nondairy milk. Process until very smooth. There will still be tiny bits of almonds in the mixture, but try to get it as smooth as possible.
Can be stored in refrigerator for up to a week. Soften at room temperature before using.
Thursday, October 16, 2014
I was looking for a recipe that I could use up the last of my fresh basil and this one jumped out at me. I'm not sure I ever had Butter Beans but Kevin and I are now big fans. I added radishes because I had them on hand but they are not in the original recipe.
Pesto Butter Bean Salad
1/2 cup of pine nuts
2 big handfuls of fresh basil leaves
5 tablespoons of olive oil
2 cloves of garlic
salt and pepper
2 14.5 cans butter beans
1 large radish (I added)
handful of shelled pistachios (she used pumpkin seeds)
2 handfuls of dried cranberries (she used pomegranates)
1 bag mixed greens
Pesto: Peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.
Drain and rinse the beans and ten place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm. While the cook, squeeze the lemon for the salad over the beans and add more black pepper.
Add the radish, greens, seeds, and cranberries to your plates, drizzle them witholive oil and add the beans on top.