Wednesday, January 16, 2019

Creamy Curried Cauliflower Soup

Some many new dishes to make from Cauliflower out there but sometimes it's nice to just make a soup.  I like the curry/coconut milk/lime combo in this one.

Creamy Curried Cauliflower Soup
Serves 4 to 6
Vegan For Everybody - America's Test Kitchen

1            head cauliflower
1/4         cup extra-virgin olive oil, plus extra for serving
1            leek, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly
1            small onion, halved and sliced thin
              salt
1 and 1/2 tablespoons grated fresh ginger
1            tablespoon curry power
4 and 1/2 cups water
1/2         cup canned coconut milk
1            tablespoon lime juice
2            scallions, sliced thin on bias

Pull off outer leaves of cauliflower and trim stem.  Using paring knife, cut around core to remove; slice core thin and reserve.  Cut heaping 1 cup of 1/2 inch florets from head of cauliflower; set aside.  Cut remaining cauliflower crosswise into 1/2-inch thick slices.

Heat 2 tablespoons oil in large saucepan over medium-low heat until shimmering.  Add leak, onion, and 1 1/2 teaspoons salt and cook, stirring often, until leak and onion are softened but not browned, about 7 minutes.  Stir in ginger and curry powder and cook until fragrant, about 30 seconds.  Stir in water, sliced core and half of sliced cauliflower.  Increase heat to medium-high and bring to simmer.  Reduce heat to medium-low and simmer gently for 15 minutes.

Meanwhile, heat remaining 1 tablespoon oil in 8-inch skillet over medium heat until shimmering.  Add reserved florets and cook, stirring often, until golden brown, 6-8 minutes, transfer to bowl and season with salt to taste.

Working in batches, process soup in blender until smooth, about 45 seconds.  Return pureed soup to clean pot and bring to brief simmer over medium heat. Off heat, stir in coconut milk and lime juice and season with salt to taste.   Serve, sprinkling  individual bowls with browned florets and scallions and drizzling with extra oil. 




Saturday, January 12, 2019

Pepper Paprikash


I enjoy this dish without vegan/soy meat but if you are craving a heartier meal, add in your favorite meat substitute.  The egg-less dumpling noodles can be straight up boiled or lightly browned after the boiling process -- for a little crunch.

 Pepper Paprikash

4            tablespoons vegan butter
1            large onion, thinly sliced
              kosher salt and freshly ground black pepper
3            cloves garlic, minced
2            tablespoons Hungarian sweet paprika
1/4         teaspoon cayenne
2            tablespoons all-purpose flour
1 and 1/2    cups vegetable stock
             pinch of sugar
2-3        red/orange or yellow peppers – sliced or large dice
1/4        cup vegan cream or vegan sour cream – which I prefer
1            tablespoon white wine vinegar

            I served over eggless dumpling noodles (Kroger)

Melt 3 tablespoons of the vegan butter in a large saucepan.  Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.

Add garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.

Add the flour and the remaining 1 tablespoon vegan butter and cook, stirring, for 2 minutes.  Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.

Add the sliced peppers to the sauce and bring to a simmer.  Cook over medium-low heat until the peppers are tender, about 15 minutes. 

Stir in the vegan sour cream and vinegar.  Taste and season with salt and pepper.

Cook dumplings according to pkg.  Drain, then pan fry in a little vegan butter to make crispy (optional)

Pour mixture over noodles.



Tuesday, January 8, 2019

Creamless Creamy Tomato Soup


Mmmm Mmmm Good.  Nothing takes me back to being a kid more than a big bowl of creamy tomato soup.  A long day of ice skating, sledding, making snow creatures was always made better knowing a tummy warming lunch awaited!

Creamless Creamy Tomato Soup
Serves 6 – 8
Vegan For Everybody Cookbook by America’s Test Kitchen

1/4         cup extra-virgin olive oil, plus extra for serving
1            onion, chopped fine
3            garlic cloves, minced
1            bay leaf
              pinch red pepper flakes (optional)
2            28 oz. cans whole peeled tomatoes
3            slices hearty white sandwich bread, crusts removed, torn into 1” pieces
1            tablespoon packed organic brown sugar
2            cups vegetable broth
2            tablespoons brandy (optional)
              salt and pepper
            ***You can always add a touch of vegan creamer at the very end of cooking.

Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering. Add onion, garlic, bay leaf, and pepper flakes, if using, and cook until onion is softened, about 5 minutes.  Stir in tomatoes and their juice.  Using potato masher, mash tomatoes until no pieces bigger than 2 inches remain.  Stir in bread and sugar and bring to boil.  Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.  Discard bay leaf.

Transfer half of soup to blender.  Add 1 tablespoon oil and process until soup is smooth and creamy, 2-3 minutes.  Transfer to large bowl and repeat with remaining soup and remaining 1 tablespoon oil.  Return pureed soup to clean pot.

Stir in broth and brandy (if using).  Return soup to boil and season with salt and pepper to taste.  Serve, sprinkling individual bowls with croutons or chives and drizzling with extra oil.



Wednesday, January 2, 2019

Vegan Chocolate Pie


We were on cookie overload this holiday season so I decided to make something a little lighter for our Christmas dinner dessert.  After a big plate of Kevin’s homemade Lasagna, this was the perfect pie to end the meal.

Vegan Chocolate Pie
Internet – author Lindsay  (mind-blowing vegan chocolate pie)

12        ounces Silken firm tofu  (in a box)
1/2       cup Almond Breeze Chocolate Almond milk  (or Trader Joe’s version)
1/2       cup almond butter
1/2       ounces chocolate chips  (Trader Joe’s has a vegan version of semi-sweet)
            flaky sea salt for topping
            coconut or soy vegan whipped topping


**Pie crust of your choice.  I made a brownie crust from The Joy of Vegan Baking but I think a nice graham cracker crust would be perfect!

Blend the tofu, almond milk, and almond butter until smooth.  Melt the chocolate chips.  Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.


Pour filling into a crust, sprinkle with sea salt, if you want, and chill for 12-24 hours.  Cut and serve.

Friday, December 28, 2018

Sweet Pea Hummus





It seems like a good time of year to have some healthy, tasty snacks around the house.  We enjoyed this dip with an assortment of raw veggies that we chopped and kept ready in the fridge.  The purple radishes from the farmer's market were especially good for dipping.  You can adjust the amount of oil you add based on how creamy you like your hummus.

Sweet Pea Hummus
Food52 cookbook



Thursday, December 20, 2018

Smoked Tempeh



Smoked Tempeh can be eaten as a side, tossed in salads or layered on a sandwich with lettuce, tomato and avocado.  I guess what I’m saying is, it's very versatile, don’t limit yourself!

Smoky Tempeh
Food52 Vegan Cookbook

2            tablespoons tamari
1            tablespoon apple cider vinegar
1            tablespoon maple syrup or agave nectar
1            teaspoon olive oil
1            teaspoon smoked paprika
8            ounces tempeh, sliced in 1/4” strips

Put the tamari, vinegar, maple syrup, olive oil and paprika in a small bowl or measuring cup and whisk until well blended.  Put the sliced tempeh in an 8” square baking pan.  Pour in the marinade and gently turn the tempeh until evenly coated.  Cover and refrigerate for 3-8 hours.

You can either bake or fry when ready.  If baking, line a baking sheet with parchment paper, spread the tempeh on the lined baking sheet and bake for 25-30 minutes at 350 degrees.

If frying, add a few teaspoons of olive oil in a large skillet over medium-high heat and fry the tempeh until golden on both sides. 

Monday, December 17, 2018

Thanksgiving Savory Lentil Loaf





A friend served this Lentil Loaf up as part of their Thanksgiving dinner this year and passed the recipe on to me.  I always like receiving and trying new recipes that people are kind enough to share, it's usually a win. When making this again, I plan to dice my veggies much smaller.  As you can see in the photo, they are a little overpowering.  We served with vegan gravy but a little extra glaze sauce might be nice on the side.


Thanksgiving Savory Lentil Loaf
Chef: Amber Poupore; Cacao Tree Café
1 loaf
total time:  1 hour 40 minutes

Lentil Loaf

1            cup cry lentils (green or French petit)
2 and 1/2   Cups water or vegetable broth (low sodium)
1-2        tablespoons sea salt for sautéing vegetables  (I used less)
4            garlic cloves, minced
1            medium yellow onion, finely diced
1            medium sweet potato, peeled and finely diced
2            celery stalk, finely diced
3/4         cup rolled oats
1/2         cup oat flour or  besan flour (garbanzo bean flour)
1            heaping teaspoon dried thyme
1/2         heaping teaspoon ground cumin
1/2         teaspoon each garlic powder & onion powder
3            bay leaves
3            tablespoons flaxseed meal (ground flaxseeds)
1/3         cup water (6 T)

Glaze

3            tablespoons organic ketchup
1            tablespoon balsamic vinegar
1            tablespoon maple syrup

Directions

1.  Thoroughly rinse lentils.  In a large pot add 2 and 1/2 cups water (or broth) wit lentils and 3 bay leaves.  Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally.  Once done, remove the lid and set aside to cool.  Then lentils will thicken.

2.  Preheat oven to 350 degrees.

3.  In a small bowl, combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator.

4.  Prepare vegetables.  Saute seat salt, garlic, onion, sweet potato and celery for 5-7 minutes on medium heat.  Add spices, mixing well to incorporate and keep cooking on medium heat for 5 minutes.  Set aside to cool.

5.  Using a food processor or blender, mix 3/4 of cooked lentils and any lentil stock in the pan that was not absorbed by the lentils.

6.  In a mixing owl, combine sautéed vegetables, pureed lentils and whole lentils, oats and oat flour and the flaxseed mix.  Salt and pepper to taste, if needed.

7.  Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.  Press down firmly, filling in along the edges too.  Gently tap pan on the counter to ensure that the loaf has settled completely into the pan.

8.  Bake uncovered in oven for 45 – 50 minutes.  Allow to cool 15-20 minutes, remove from pan and slice.  The loaf can be refrigerated and reheated for leftovers for up to 6 days.

Glaze:

Prepare your glaze by combining all the ingredients in a small bowl, mix until incorporated.

Spread evenly over the top of the loaf.  (The glaze is not needed to bake the loaf)
   ****I put on around 10 minutes before baking ended