Sunday, February 12, 2017
Cauliflower Stir-Fry With Toasted Peanuts
Food Network Magazine
1 cup jasmine rice
1 head cauliflower, cut into florets
3 tablespoons vegetable oil
Salt and pepper
1/4 cup salted roasted peanuts (I used almonds)
1 cup snow peas, trimmed (I used Edamame)
1 yellow bell pepper, roughly chopped
2 tablespoons chopped peeled fresh ginger
2 scallions (white parts sliced, green parts cut into 2-inch pieces)
1/3 cup sweet Thai chili sauce
1 & 1/2 teaspoon low-sodium soy sauce
1/4 cup fresh cilantro
Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook , stirring, until lightly toasted, about 1 minute. Remove to a small bowl and a slotted spoon and season with salt and pepper.
Add the snow peas (or Edamame), bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1-2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy cause and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.
Wednesday, February 8, 2017
Tuscan Bean Soup
Ree Drummond - Adapted
2 tablespoons olive oil
5 cloves garlic, minced **I used 3 big cloves
1 medium onion, diced
One 6-ounce can tomato paste
2 teaspoons red pepper flakes, plus more if desired
1 teaspoon dried oregano
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes
Three 14.5-ounce cans great Northern beans, drained and rinsed **I made with 2 cans
6 cups vegetable broth
Kosher salt and freshly ground black pepper
1 bunch kale, plus more if desired
***I added several tablespoons of vegan parmesan
Plenty of torn fresh basil, for garnish
Heat the olive oil in a large pot over medium-high heat. Add the garlic and onions and cook, stirring, for 3 to 4 minutes. Add the tomato paste and cook, stirring, about 2 minutes, getting lots of flavor in the bottom of the pot. Stir in the red pepper flakes and dried oregano; cook and stir for another 30 seconds.
Pour in the wine and whisk, scraping the bottom of the pot a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the vegetable broth. Stir to combine, bring to a simmer and simmer for 20 to 25 minutes. Sprinkle in salt and pepper to taste. ***I also added vegan parmesan cheese
Rinse the kale and tear it into chunks. Stir it into the soup (it'll shrink quite a bit, so don't be afraid when you first add it!). Simmer the soup for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.
Transfer the soup to a large serving bowl.
Recipe for homemade vegan parmesan – I love this stuff!
Sunday, February 5, 2017
I don't have an official recipe for this, just the ingredients I used from some fridge leftovers.
Some people dislike Cilantro but I'm not one of them, the more cilantro the better!
Sugar (just a tablespoon)
Salt and Pepper
Thursday, February 2, 2017
I added a bit of vegan cream cheese and vegan sour cream to make the casserole a bit richer. I've also included a link to home made vegan Parmesan cheese - it's delicious.
Kale and Artichoke Chicken-less Casserole
Adapted from Valerie Bertinelli recipe
2 bunches kale, tough center stems removed, chopped into 2-inch pieces
2-3 tablespoons olive oil
1 pkg. chicken-less strips (I used Trader Joe’s)
salt and pepper
1 small onion, finely chopped
2 tablespoons all-purpose flour
3/4 – 1 cup vegan milk (I used almond milk)
1 cup vegetable stock
1 cans artichoke hearts, chopped
1/4 teaspoon cayenne
4 tablespoons grated vegan Parmesan
****1/4 – 1/3 cup vegan vegan cream cheese (Trader Joe’s) –optional
**** couple dollops vegan sour cream = optional
2 tablespoons panko breadcrumbs
Bring large pot of water to boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
Heat 2 tablespoons of oil in nonstick skillet over medium heat. Cut up chicken-less strips into smaller pieces. Brown and sauté then set aside. ***I used a bit of soy cause to season.
Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring 1 minute. Slowly pour in the vegan milk while stirring constantly to dissolve the flour, then stir in the vegetable broth. ****Add vegan sour cream and vegan cream cheese if using. Stir in until creamy.
Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken-less strips. Cook about 4 minutes. Stir in 3 tablespoons of the vegan Parmesan.
Preheat the broiler to high. Spray 8” baking dish. Top with the Panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.
Sunday, January 29, 2017
My friend was nice enough to pass along this fantastic Kale Salad recipe. It’s absolutely delicious. If you don’t have the exact ingredients, just add your favorite veggies. I replaced the red pepper with green, and added green onions, shelled edamame and radishes. The nice thing about Kale is that you can pre-dress this salad, store in the fridge and it won’t wilt.
Asian Kale Slaw with Ginger Peanut Dressing
By Jennifer Segal - adapted
For the Salad
4 cups chopped curly kale, thick stems removed
3 cups prepared shredded red cabbage
2 cups prepared shredded carrots (I chopped up two carrots)
1 red bell pepper, thinly sliced (I used a green pepper)
**I added radishes and green onions
**I added 1/2 cup shelled Edamame
3/4 cup slivered almonds (slightly toasted on the stove)
1/2 cup chopped fresh cilantro
For the Dressing
3 tablespoons creamy peanut butter
3 tablespoons unseasoned rice vinegar
1 tablespoon fresh lime juice
3 tablespoons vegetable oil (I used olive oil)
1 tablespoon soy sauce
3 tablespoons agave
1 tablespoons sugar
1 large clove garlic, roughly chopped
1 1” piece of fresh ginger, peeled and roughly chopped
3/4 teaspoon salt
1/2 teaspoon hot sauce (I used a sweet hot sauce, mild)
1/2 teaspoon Asian sesame oil
On stove top, in small frying pan, lightly toast slivered almonds and set aside.
Combine all the ingredients for the salad in a large mixing bowl.
Combine all the ingredients for the dressing in a food processor or blender, process until smooth and creamy.
Pour the dressing over the salad and toss well.
Saturday, January 14, 2017
Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
1 large ripe avocado, peeled and pitted
1/4 cup finely chopped green onion
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons vegan mayonnaise
2 tablespoons yellow mustard
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
4 whole-wheat pitas
1/2 English cucumber, sliced thin, for serving
Sliced radishes, for serving
Sliced English Cucumbers, Baby Spinach
For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, vegan mayo, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into pita and add radishes, cucumbers and spinach.