Tuesday, March 20, 2018
It may be Spring but it still feels like Stew season to me!
Spiced Lentil and Sweet Potato Stew
Rachel Ray Magazine
6 cups vegetable stock
1 lb. sweet potatoes, peeled and cut into 3/4” cubes
1 can (14.5 oz) diced tomatoes
1 cup dried brown lentils, rinsed
1 large onion, chopped
6 large coves garlic, finely chopped
2 tablespoons olive oil
2 teaspoon curry powder
1 teaspoon garam masala
1/2 cup plain vegan yogurt
1/4 cup fresh cilantro leaves (I didn’t have cilantro, so added a bit of coriander
along with the other spices)
In a large Dutch oven, bring the first 9 ingredients and Coriander, if using, to a boil covered, over high. Uncover and cook over medium-high, stirring often, until the potatoes and lentils are tender, about 15 minutes; season.
Friday, March 16, 2018
I love finding new side recipes that brighten up a main dish. Peas and Carrots remind me that Spring is right around the corner, even if snow is still on the ground.
Miso-Glazed Peas and Carrots
3 tablespoons miso, preferable white
1 tablespoon mirin
2 tablespoons rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon toasted sesame oil
2 cups thinly sliced carrots, fresh or frozen
2 cups frozen peas (8 ounces)
Combine miso, mirin, vinegar, ginger and oil in a small bowl. Place carrots and water in a large nonstick skillet over medium-high heat; cover and cook, stirring occasionally, until tender-crisp, about 5 minutes.
Stir in the miso mixture and peas; cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, about 3 minutes.
Friday, March 9, 2018
Tofu Saag Paneer
modified Aarti Sequeira’s recipe
1 12 oz. pkg. extra-firm tofu
1 tablespoon yellow miso paste
2 tablespoons lemon juice, plus 1 tablespoon zest, from 2-3 lemons
1 tablespoons vegetable oil, divided
salt and pepper
Adjust oven rack to center position and preheat oven to 375 degrees. Press tofu firmly between paper towels to remove excess moisture. Cut into 1 and 1/2 “ cubes and set aside. In a medium bowl, whisk together miso paste, 2 tablespoons lemon juice, lemon zest and 1 tablespoon oil. Season generously with salt and pepper. Add tofu and toss to coat. Spread tofu evenly over a foil-lined rimmed baking sheet (I just sprayed with non stick – didn’t use foil). Place in oven and bake until golden brown, about 20 minutes. Sauce may darken a little against the foil; this is fine. Set tofu aside.
1 16-oz. pkg. frozen chopped spinach (Thawed)
1 and 1/2 tablespoon vegetable oil
1 medium white onion, finely chopped
1 1” piece ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green sarrano chile pepper (seeds removed – if you don’t like it spicy)
finely chopped (I used red pepper spice)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 cup plain vegan yogurt, stirred until smooth (I added a bit of curry to yogurt)
Thaw the spinach in the microwave safe dish, 5 minutes or over night in fridge. Transfer to a clean kitchen towel and squeeze out the excess liquid. Puree in a food processor until smooth. (Alternatively, you can chop it up very finely with your knife). Set aside.
Place a large nonstick skillet over medium heat, add vegetable oil. Add the onion, ginger, garlic, chile and a pinch of salt. Now here’s the important part. Saute the mixture until it’s evenly toffee-colored, which should take about 15 minutes. Don’t skip this step – this is the foundation of the dish. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
Add the coriander, cumin and garam masala. Cook, stirring often, until the raw scent of the spices cooks out and it smells a bit more melodious, 3-5 minutes.
Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Stir in a little salt and 1/2 cup water. Cook 5 minutes.
Turn off the heat. Stir in the yogurt a little at a time. Once the yogurt is well mixed into the spinach, add the tofu paneer. Turn the heat back on, cover and cook until everything is warmed though, about 2 minutes.
No-Yeast Vegan Naan
modified Web recipe
modified Web recipe
1 and 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/3 teaspoon granulated sugar
1/2 teaspoon salt
3 tablespoons + 1 teaspoon vegan milk
2 tablespoons vegan butter
1/4 cup plain, vegan yogurt
Optional: melted vegan butter for brushing (butter-naan), or add a bit of garlic to the melted vegan butter.
Mix flour, baking powder, sugar and salt in a bowl.
In a small saucepan heat vegan milk together with vegan butter, until melted. You can also use a microwave. Let cool down slightly.
In a big bowl, add yogurt and stir in warm (not hot) vegan milk mixture, until smooth.
Gradually, add the dry ingredients and stir with a spoon, until the ingredients come together.
With your hands, knead into a smooth dough. It’s best to first knead in the bowl and later on a lightly floured surface. If the dough is still sticky, add a little more flour.
Let the dough rest for at least 1/2 hour on a lightly-floured surface and put the empty bowl upside-down on top of it. Or, let it rest in the bowl, covered with a kitchen towel. The longer the dough rests, the softer it gets and the easier it will roll out.
Split dough in 4 equal parts, form each of them into a ball and roll out. Rotate the dough-disk while rolling, and flip it over occasionally. Sprinkle with flour every now and then, so it will not stick to your rolling pin or surface. When finished, the Naan should have an oval shape 6”x9” large and about 1/8 thick.
Preheat skillet or pan to medium high heat – but don’t add any oil. Pick up the Naan, remove excess flour by slapping the dough between your hands and pit it into the pan. Cook until bubbles have formed on the top and the bottom side gets lightly colored. Then flip, and cook until done, about 1 minute. Keep wrapped in foil to keep warm and moist.
*** If using vegan butter and garlic, brush bread with melted butter
Tuesday, March 6, 2018
I just can't seem to get enough soup, maybe it's because winter is lingering on and on and I'm getting cabin fever. The coconut milk base gives just a hint of coconut flavor to this lentil soup, it makes it a bit different than your standard lentil soup.
Coconut and Red Lentil Soup
1 and 1/2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 tablespoons olive oil
1/2 cayenne pepper
1 small white onion, finely diced
1 and 1/2 cups red lentils
4-5 cups vegetable stock
1 12-oz. can coconut milk
2 tablespoons minced or grated fresh ginger
1/2 tablespoon black pepper
1/2 teaspoon sea salt
2 tablespoons lemon zest
2 lemons, juiced or 5-tablespoons bottled lemon juice
1/2 bunch fresh cilantro, chopped, plus more for garnish
diced avocado for garnish
Toast cumin and coriander seeds in dry pot on medium heat for 2 minutes until you smell the robust aromas.
Add the olive-oil, pepper, and onion, Stir consistently until the onion is golden and translucent.
Add the next 6 ingredients.
Put on low heat, stir well, and cover. Allow to cook for about 30-35 minutes, stirring occasionally, until the lentils have “melted”, meaning the have lost their round shape and have softened. You may need to add more water to get the desired thickness.
**I decided to puree the soup then add a little more lentils and cook just until done, approximately 1/4 cup.
When soup is done, add the lemon zest, lemon juice, and chopped cilantro.
Remove from heat and serve with diced avocado and cilantro leaves.
Thursday, March 1, 2018
I just discovered "Everything" mix at Trader Joe's and couldn't wait to find something to make with it. These biscuits are less filling than bagels and are taken to another level when eaten warm, with a dab of vegan butter smeared on them.
Everything Drop Biscuits with Vegan Cream Cheese
Seed Mix (or use a pre-made “Everything” mix Trader Joe’s carries in spice area)
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse salt
2 and 1/2 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1 teaspoon coarse salt
4 tablespoons vegan butter, cut into cubes
4 ounces vegan plain cream cheese
1 cup vegan buttermilk or regular vegan milk (1 cup vegan milk, 1 tablespoon apple cider vinegar) mix together and set aside a few minutes.
Heat the oven to 450 degrees. Line a large baking sheet with parchment paper. Combine the seeds with the dried onion, garlic, and coarse salt in a small bowl. (Or the premade mix)
Put apple cider vinegar into the vegan milk and set aside.
In a larger bowl, combine the flour baking powder, and 1 teaspoon salt. Scatter the cold vegan butter and vegan cream cheese over the dry mixture, and use your fingertips or pastry blender to work them in until the mixture resembles sand. Add the vegan milk or vegan buttermilk, and stir until just combined, with the dough clumping together
Drop the dough in about twelve equal mounds, one at a time, into The Everything seed mixture. (I dropped all on baking sheet first then dipped into seed mixture one at time and returned to baking pan). Use your fingertips to give them a little half-roll through the seeds, and space them evenly on the baking sheet. Repeat with remaining dough.
Bake until golden, about 12 minutes ( cooked about 15 minutes).
Thursday, February 15, 2018
Sunday, February 11, 2018
I love, love, love, Minimalist Baker’s Everyday Cooking cookbook by Dana Shultz. It has a good variety of recipes and the pictures are amazing. My version on the dip came out less creamy than her picture but I can always add more Almond milk. This would be good as a Crostini topping.
Spinach and Artichoke Dip
***Raw cashews require soaking. Either Soak the cashews for 6-8 hours in cool water or pour boiling water over them and let rest uncovered at room temp. for 1 hour (which is what I did). Drain well and use as instructed.
3 tablespoons vegan butter (or avocado oil)
5 cloves garlic, minced (2 T.)
3/4 cup raw cashews, soaked and drained
8 ounces vegan cream cheese (Trader Joe’s carries) if you don’t have
vegan cream cheese, add another 2/3 cup cashews but might not be as
1/2 cup unsweetened plain Almond milk or soy milk
4-6 tablespoons Nutritional Yeast
1/2 teaspoon each sea salt, and black pepper, plus more to taste
1 14 oz. can artichoke hearts, well drained and chopped
1 pound frozen chopped spinach, thawed and squeezed dry in a thin towel
1/4 cup Vegan Parmesan for topping
1. Preheat oven to 350 degrees F. Heat a large oven-safe cast-iron or metal skillet over medium heat.
2. Once the skillet is hot, add 1 tablespoon olive oil and the garlic. Saute for 1-2 minutes or until just golden brown. Be careful not to burn the garlic. Set aside.
3. To the bowl of a blender or food processor, add the cashews, garlic, vegan cream cheese, remaining 2 T. olive oil, and almond milk. Puree to a cream.
4. Add 4 T. nutritional yeast to start, plus the salt and pepper. Blend once more.
5. Taste and adjust the seasonings as needed. The dip should be cheesy in flavor and well salted, so consider adding remaining 2 T. nutritional yeast and another 1/3-1/2 salt. Set aside.
6. Add the artichokes and spinach to the skillet used earlier. Pour all the cheesy sauce over the artichokes and spinach. The mixture will look sauce-heavy, but that’s the idea. Stir to combine (Mine was not saucy but I didn’t mind the firmer texture).
7. Sprinkle the top with Vegan Parmesan for additional texture/flavor. Bake for 8-12 minutes, or until warmed through.
8. Serve warm with assorted veggies, tortilla chips or crackers.