Tuesday, November 7, 2017
I thought the addition of carrots and celery in this recipe was a nice change-up. Next time I'll remember to add the corn kernels!
Fully Loaded Vegetable Chili
The Pollan Family Table – adapted recipe
3 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes, or to taste
1.5 teaspoons paprika
1/8 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
Freshly ground pepper
1 pkg. Tempeh, boiled for approximately 15 min., chopped finely
1 15 oz. can organic black beans
1 15 oz. can organic kidney beans
2 tablespoons olive oil
2 cups chopped yellow onion
3 cloves garlic, minced
1 cup peeled and chopped carrots
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 tablespoons tomato paste
1 28-oz. can crushed tomatoes with juice
2 cups low-sodium vegetable broth
1 tablespoon low-sodium soy sauce
1 bay leaf
1/2 cup frozen corn kernels (didn’t use)
green onion, vegan cheese and vegan sour cream for topping
For the seasoning mix, place all the seasoning ingredients in a small mixing bowl and stir to blend. Set aside.
Rinse beans and set aside.
In large pot, heat the oil over medium heat. Add the chopped tempeh and cook until slightly browned. Add the onion and sauté for 1 minute. Add the garlic, carrots, celery and bell pepper. Saute until softened, about 10 minutes.
I like to add the seasoning mix at this time to get all the ingredients coated. Once ingredients are coated with the spice, add the tomato paste and 2 cups water. Add the tomatoes, vegetable broth, soy sauce, and the bay leaf and mix well. Increase the heat to high and bring to a boil. Turn down to simmer. Add beans, and simmer, partially covered, for 20 minutes. Remove and discard the bay leaf.
Do a final season tasting and add more salt or pepper as needed – maybe even a hit of your favorite hot sauce.
Thursday, November 2, 2017
Asian Spiced Nuts
2 tablespoons vegan butter
1.5 tablespoons brown sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne
1/4 teaspoon dried ginger
1 tablespoon 5 spice
1 teaspoon kosher salt
Toasted and unsalted: Walnuts, almonds, pecans (1 cup each)
Melt vegan butter in non-stick pan. Add brown sugar and soy sauce. Add spices and stir to mix. Add toasted nuts to pan and coat well.
Transfer to baking sheet and cook at 275 degrees for 30-40 minutes.
Tuesday, October 31, 2017
Kale and Mixed Greens Salad with Polenta Croutons
I used yellow corn meal and cooked according to box.
4 cups water
1 cup corn meal
1 teaspoon salt
I added a tablespoon vegan butter
Pkg. instructions: Bring 3 cups water to a boil. Combine remaining 1 cup water, corn meal and salt. Stirring constantly. Cook until thickened, stirring frequently.
Add vegan butter towards end of cooking.
Once cooled, pour into small square baking dish and let firm in refrigerator.
Once Polenta is set, cut into squares. Dust in seasoned flour (salt, pepper, garlic powder and pinch of cayenne). Fry in non stick pan.
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
10 cups mixed baby greens (we did kale and mixed greens)
thinly sliced red onion
salt and pepper
Thursday, October 26, 2017
adapted Ayesha Curry recipe Game Day Pasta
2 tablespoons olive oil
1/2 cup finely diced yellow onion
4 garlic cloves, minced
1 globe eggplant, cut into cubes (about 6 cups)
1 & 1/2 cups red wine (I used veggie stock)
2 bay leaves
2 teaspoons tomato paste (I used a bit more)
1 can whole tomatoes, crushed with a spoon or your hands, including liquid
Pinch of dried thyme
2 teaspoons dark brown sugar
1 lb. spaghetti or penne
2 cups packed spinach leaves (I used more and cut baby spinach small)
handful of fresh basil leaves, chopped
****I added homemade vegan Parmesan
****I added vegan smoked provolone cheese and let it melt
****I added a pinch of red pepper flakes
Heat the oil in a large skillet or dutch oven over medium heat. Add the onion, season with salt and pepper and cook until softened, about 3 minutes. Add the garlic and cook for 1 more minute.
Add the eggplant an season with salt and pepper. Cook, stirring often, until the eggplant begins to soften, about 3 minutes. Add the wine (or veggie broth) and bay leaves, increase the heat to medium-high, and cook until the wine/stock has reduced by half, about 5 minutes.
Stir in the tomato paste and cook for 30 seconds. Pour in the tomatoes and season with the thyme, brown sugar and 1 teaspoon kosher salt. Cook, simmering gently over medium-low heat, until the tomatoes have thickened enough to lightly coat the back of a spoon, about 5 minutes. Be sure to crush the tomatoes with a wooden spoon if any large chunks remain. Fish out the bay leaves.
***I added red pepper flakes, vegan parmesan cheese and vegan provolone. Stirred till blended in and vegan cheese melted.
Make noodles according to package directions.
Pour sauce over noodles and enjoy!
Tuesday, October 24, 2017
This is a great weeknight meal and you can add any of your favorite vegetables. I kept this
bowl pretty simple but thought peas or a little broccoli would be a nice add in.
Brown Rice Bowl with Ginger, Radish and Avocado
Inspired by Nigella Lawson
3/4 cup brown rice cooked per package directions
1 tablespoon fresh ginger diced small (or desired amount)
4-6 radishes, sliced
2 green onions, sliced
1/4 cup pepita seeds or other seeds
1 avocado, sliced
chopped cilantro (optinal)
1.5 tablespoon tamrai or soy sauce
1 teaspoon raw apple cider vinegar
sprinkling of ground coriander
***I made a little extra sauce in case I needed more, so you can eye the sauce measurements.
While rice is cooking, prepare your bowl fixings – ginger, radishes, green onions, avocado and seeds – set aside.
Prepare dressing – soy sauce, apple cider vinegar and ground coriander.
Mix brown rice, fixings and dressing together Top with cilantro, if using. Season to taste.
Monday, October 16, 2017
We served this over white Jasmine rice sprinkled with green onions but you can serve alone with your favorite side.
Pan-Seared Tofu Teriyaki
The Pollan Family Table CB
2 12-14 oz. packages extra firm organic tofu, drained
1 tablespoon oil of your choice
3/4 cup Teriyaki glaze (recipe to follow)
Set a rack in the middle of the oven and preheat the oven to 400 degrees
Slice the tofu blocks in half horizontally to make them half as thick, then vertically, to make 4 equal-size rectangular tofu steaks from each package, for a total of 8 steaks. (I used one package and sliced tofu in thinner slices). Place the tofu in a single layer on several layers of paper towels , place a plate or another cutting board on top, and rest a weight, such as a small skillet, on top of that. This will press the excess liquid from the tofu. Let the steaks drain for at least 10 minutes.
In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Pat the tofu steaks dry and place them in the pan. Cook undisturbed until golden, 4-5 minutes. Flip and cook until golden brown on the other side, 4-5 minutes more. Remove the pan from the heat.
In a casserole or baking pan large enough to hold the tofu in a single layer, spread just enough teriyaki glaze to lightly coat the bottom (2-3 tablespoons). Lay the tofu steaks on top and spoon the remaining teriyaki glaze, coating them completely.
Bake until browned and bubbly, 15-20 minutes. Serve hot.
I served over white Jasmine rice and sprinkled with green onions.
Terrific Teriyaki Glaze
Makes 3/4 cup
1 teaspoon sesame seeds
1 teaspoon cornstarch
1/2 cup low-sodium soy sauce
2 tablespoons mirin
2 tablespoons dark brown sugar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
If using sesame seeds, cook them in a small dry-skillet over medium heat, shaking the pan occasionally, until they begin to darken and give off a toasty aroma, 2-3 minutes. Transfer the seeds to a small plate and set aside.
In a small mixing bowl, mix the cornstarch with 2 teaspoons of warm water. Set aside.
In a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, ginger and 1/3 cup of water. Place over medium-high heat and stir occasionally until the sauce comes to a low boil. Reduce the heat to medium and add the dissolved cornstarch. Continue stirring until the sauce thickens, about 5 minutes. Remove from the heat and add the sesame oil and the sesame sees, if desired.
Wednesday, October 11, 2017
**dressing requires soaking cashews for 1-2 hours
I was never one to make my own salad dressings but now that I’ve started, I can’t buy bottled. This dressing is thick, delicious, full of flavor and anchovy free!
Along with the crispy garlic roasted chickpeas, I added a few homemade croutons.
It’s a meal on it’s own but we enjoyed it with a side of oven baked potato wedges.
Ceasar Salad with Crispy Garlic Roasted Chickpeas
1/2 cup raw cashews
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 & 1/2 teaspoons Dijon mustard
1-2 cloves garlic, to taste
1/4-1/2 teaspoon garlic powder, to taste
1 & 1/2 teaspoons vegan Worcestershire sauce (Amy’s brand is good)
2 & 1/2 teaspoons capers
1/2 teaspoon fine sea salt, or to taste.
Place cashews in a bowl and add water to cover by a couple of inches. Soak for 1-2 hours or overnight in the fridge. Drain and rinse.
Transfer the cashews to a high-speed blender and add the remaining dressing ingredients except the salt. Blend on high until the dressing is super smooth. You can add an additional splash of water if necessary to get it blending. Add salt and adjust the other seasonings, if desired, and blend briefly to combine. Set aside.
Garlic Roasted Chickpeas:
1 14-oz can chickpeas, drained and rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/8-1/4 teaspoon cayenne pepper, to taste (optional)
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Place the chickpeas in a dishcloth and rub dry (it’s ok if some skins fall off). Spread the chickpeas out on the baking sheet. Drizzle with the oil and roll the chickpeas around your hands to coat. Sprinkle on the garlic powder, salt and cayenne, if using and gently shake the pan until combined. Roast for 15 minutes, then gently roll the chickpeas around on the baking sheet and roast for 15-20 minutes more, until lightly golden. Remove from the oven and let cool for about 10 minutes. The chickpeas will be soft coming out of the oven, but they will firm up as they cool.
We used Romaine lettuce, orange bell pepper, red onion, thinly sliced cucumbers and home made garlic croutons.