Sunday, January 31, 2016

Cauliflower Soup with Cashew Cheese

Keep it chunky, puree it or take it somewhere in between.  You can always use store bought Vegan Cheese but we love this creamy cashew cheese and it gives the soup a nice tang.

Cashew Cheese

1            cup raw cashews (cover with water, soak for 1 hour or more)
1/4         cup filtered water
1/4         cup nutritional Yeast (can be found in health stores)
2            tablespoons lemon juice
2            cloves garlic
2            tablespoons white wine or 1 tablespoon cider vinegar
1            tablespoons Dijon mustard  - I also added a pinch of cayenne


Drain the raw cashews.  Add all the ingredients to a blender or food processer and process until smooth.

Cauliflower Soup with Cashew Cheese

1            tablespoon olive oil           
1            cup onion, diced
6            cups water
2            vegetable bullions
              salt and pepper to taste
1            teaspoon onion powder
1/4         teaspoon garlic powder
1            tablespoon dried parsley
1            cup celery, diced
2/3         cup carrot, diced
2            cups potatoes, diced
1            cup nut or soy milk
1            small head cauliflower, chopped
1            cup peas

Oil large soup pot and sprinkle with a bit of salt.  Add onion, celery and carrots and stir around a bit.  Let cook a few minutes then add the spices and bullions.  Mix in with the vegetables and let cook a bit before adding the 6 cups of water.  It allows the seasoning to really flavor the veggies. 

Add 6 cups of water and cook until the vegetables are soft.  Add the Cauliflower and 1 cup of nut/soy milk.  Cook until the cauliflower becomes tender enough to blend.


You can serve the soup as is and add the cashew cheese or give it a bit of a blend with an emulsion blender – which is what I did, keeping it a little bit chunky.  Add frozen peas and the cashew cheese and give it a good mix then test for further salt and pepper seasoning.

Tuesday, January 12, 2016

Warm Winter Salad


We made this as a side for the holidays and can be made with or without the diced  soy ham.  The soy ham slices give the salad a bit of a smoky flavor but would be just as tasty without.

Warm Lentil Salad with Vegan Dijon Cream
Adapted Cooking Light recipe

1            cup dried lentils
1/2         cup vegan sour cream
2            tablespoons Dijon mustard
2            tablespoons nut or soy milk
1            tablespoon white wine vinegar
1            teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4         teaspoon black pepper
1            package soy ham sliced (diced) – optional
3/4         cup chopped celery
3/4         cup chopped red onion

Place the lentils in a large saucepan, and cover with water to 2 inches above lentils.  Bring lentils to a boil, reduce heat, and simmer 20 minutes or until tender.  Drain well.

Combine vegan sour cream and next 5 ingredients (vegan sour cream through paper) in a large bowl.  Add lentils, soy ham, celery and onion, and toss well.

Yield 4 servings about 1 & 1/3 cups each.


Friday, January 8, 2016

Skinny Figgy Bars



I found these to be pretty sweet so I’d probably leave out the agave next time because the dates I used were so sweet naturally – but everyone else thought they were good, kind of like a healthier Fig Nuton.

Skinny Figgy Bars
Vegan Holiday Kitchen Cookbook by Nava Atlas

Filling
1          8 oz. package dried figs
            4 oz. pitted dates
2          tablespoons slivered or chopped almonds, optional
2          drops anise extract, optional
1          tablespoon agave nectar or other liquid sweetener
1          tablespoon lemon juice
1/4       teaspoon cinnamon
1/8       teaspoon ground ginger


Crust
1            cup quick oats, uncooked (not instant oatmeal)
1            teaspoon baking powder
1/4         teaspoon salt
4            ounces unsweetened applesauce
3            tablespoons agave nectar or other liquid sweetener

Preheat the oven to 375 degrees

Snip off the fig stems and put the figs, date, optional almonds and 2 tablespoons of water into the food processor.  Grind to a coarse paste.  Stir in the remaining filling ingredients and process until mixed, but don’t puree.  Set aside

Combine the dry ingredients in a mixing bowl.  Stir in the wet ingredients, along with 1/4 cup water.  Stir to combine.  Press half the crust mixture into the bottom of an oiled, 8-inch square cake pan.


Spread the fig mixture evenly over the crust.  Smooth the remaining crust mixture over the filling.  Bake for about 30 minutes, or until lightly browned.  Cool completely before cutting into bars.

Friday, January 1, 2016

Blankets Without Pigs


I had my parents over for New Year's Day lunch and thought I'd serve these up - they were fantastic.  I served with a big salad and a sauerkraut casserole.  These are great as an appetizer or a meal.

Blankets Without Pigs
Makes approximately 30 blankets
From the earth With Love Cookbook by Susan Kline

6           vegan kielbasa (I used Field Roast Hickory Sage and Italian)
            (Slicked in half in half lengthwise for thinner strips, then into
             three little sausages – total of 6 pieces per sausage)

1           pkg. vegan puff pastry, thawed  (I only used one sheet)
            (I used Martha Stewarts suggestion of gently rolling out pastry dough
             to 11 x 14 rectangle.  Then with pizza cutter, cut horizontal1 & 1/2 wide
            strips, then 3 & 1/2 wide strips)

            vegan butter (optional)
            sesame seeds (optional)


After cutting the pastry strips, roll the individual sausages in the pastry pieces.  Brush each blanket with a bit of melted vegan butter and sprinkle with sesame seeds.  This gives them a nice brown color.

Lay them on an ungreased baking pan.  Bake at 400 degrees for around 25 minutes or until puffed and browned.  (mine took a bit less time)

Serve on a platter with a sweet mustard dipping sauce or any other favorite sauce.

Honey Mustard Sauce

1/2         cup vegan mayo
2            tablespoons yellow mustard
1            tablespoon Djon mustard
2            tablespoons Agave

1/2         tablespoon lemon juice

Tuesday, December 29, 2015

Sweet Noodle Kugel


We made this as a side with our Holiday meal and it was a hit.  So sweet and creamy.

Sweet Noodle Kugel
Recipe by Nava Atlas – from Vegan Holiday Kitchen Cookbook
8 servings

8-10      ounces ribbon-style vegan noodles
8            ounces soft tofu
1            8-oz. container vegan sour cream
1/4         cup agave nectar or maple syrup
1/3         cup dark or golden raisins
1            medium apples or pear, peeled, cored, and cut into small, thin slices
1/4         cup Earth Balance or other non-hydrogenated margarine, melted
2/3         cup natural granulated sugar
2            teaspoons vanilla extract
1            teaspoon cinnamon

Preheat the oven to 350 degrees

Cook the noodles according to package directions, then drain.

Meanwhile, cut the tofu into 3 to 4 slices, blot well between layers of paper towel or clean tea towel.  Transfer to a large mixing bowl and mash until finely crumbled.  Stir in the sour cream and agave nectar.

Stir in the cooked noodles and all the remaining ingredients.  Transfer the mixture to an oiled, shallow, round or rectangular 2-quart casserole dish. 

Bake for 35 to 40 minutes, or until the top begins to turn golden.  Let stand 15 minutes before serving.  This is also good served at room temperature.


NOTE:  Kugel is traditionally made with egg noodles, but you can substitute them with quino ribbon noodles or rombi (a short flat pasta shape).

Monday, December 14, 2015

Porter and Vegetable Shepherd's Pie



We liked this dish so much we are making it again for our New Year's Day celebration.  The Porter really makes it taste different from other Shepherd's Pie.

Porter and Vegetable Shepherd’s Pie
Recipe by Damaris Phillips/Food Network – adapted

4            tablespoons vegan butter
2            carrots, finely diced
2            stalks celery, finely diced
1            medium onion, finely diced
1            pkg. ground beef substitute
2            tablespoons all-purpose flour
1            cup porter beer, at room temperature
1            cup vegetable stock, warmed
1/2         cup frozen corn
1/2         cup frozen peas
1            tablespoon vegan Worcestershire sauce
2            teaspoon garlic powder
1/2         teaspoon red pepper flakes
              salt and pepper
              Vegan Pepper Jack Mashed Potatoes, recipe follows

3            large russet potatoes, peeled and coarsely diced (5 cups total)
              Kosher salt
2/3         cup vegan sour cream
4            ounces vegan cream cheese
4            ounces vegan pepper jack cheese, grated           
1/2         bunch green onions, greens sliced

Preheat the oven to 400 degrees

Melt the vegan butter in a large cast-iron skillet set over medium heat.  Add the carrots, celery and onions, and sauté until tender, 3-5 minutes.  Add the beef substitute and cook approximately 2 minutes, until warmed through.  Sprinkle the flour over the top and sauté to cook off the flour flavor, 1 minute.  Whisk in the porter and stock until combined.  Stir in the corn, peas, vegan Worcestershire, garlic powder and red pepper flakes until combined.  Bring the mixture to a simmer an cook to reduce the liquid by one-third, 3-5 minutes.  Remove from the heat and season with salt and pepper.

Top with mashed potatoes and place skillet on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly 20-30 minutes.  (For the last 5 minutes, I dabbed with vegan butter and put under broiler until browned.

Mashed Potatoes:
Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt.  Bring to a boil and cook until the potatoes are tender, 10 minutes.  Drain and place the potatoes in the bowl of a stand mixer fitted with the paddle attachment.  Add the vegan sour cream, vegan cream cheese, vegan pepper jack and some salt and pepper, and mix until fluffy.  Taste and adjust the seasoning as needed.  Fold in the green onions and enjoy.


Friday, December 11, 2015

Chickenless Noodle Soup


I used this recipe as a guide and just switched up the spices. After it sat in the fridge, it really soaked up the broth so you may need to adjust accordingly.  I made this after Thanksgiving, I needed a bit of a detox meal.

Chickenless Noodle Soup
By Kathleen Henry  (slightly modified)

1/2         tablespoon olive oil
1/2         teaspoon dried thyme
1            bay leaf
1            medium onion, diced
1            garlic clove, minced
8            cups vegetable broth
              salt and pepper
              pinch of vegetable seasoning
              couple pinches of dill
              pinch of Turmeric for color (optional)
2            celery stalks, small dice
3            large carrots, small dice
1            cup spaghetti noodles or your favorite type of noodle
8            oz. extra-firm tofu, diced

In a soup pot, heat oil over medium heat.  Add the chopped onion, sauté a bit then add the minced garlic, thyme, bay leaf, vegetable seasoning and dill (or whatever spices you are using).  Saute for about 5 minutes, or until the onion begins to brown.

Add the remaining ingredients, excluding the pasta and tofu.  Bring to a boil over high heat, then reduce to medium and add pasta.  Stirring occasionally.

Cook for about 10 minutes, or until the pasta is to your liking.  Check your seasoning then remove from heat and stir in the tofu. 


Enjoy!