Monday, September 29, 2014
Adapted from Giada recipe
Makes two pancakes
1 cup flour
1 cup cold water
1 egg replacer (I used EnerG in box)
1 teaspoon salt
1/2 cup Kimchi, chopped
1/4 cup grapeseed oil
soy sauce for dipping
In a medium bowl, whisk together the flour, water, egg replacer and salt. Stir in the chopped kimchi. Heat a 9” skillet over medium high heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan to form a pancake. Cook on the first side until golden brown, about 4 minutes. Using a large spatula, flip the pancake and cook on the reverse side until golden brown. Remove to a plate and repeat with the remaining batter. Cut the pancakes into wedges and serve with soy sauce for dipping.
Wednesday, September 24, 2014
We stopped by the Clawson Farmer's Market this past weekend and picked up an enormous head of Cauliflower so I could make a giant pot of soup to share with my parents. It's always great to have a container of soup in the fridge -- cures what ails ya.
Creamy Roasted Cauliflower and Artichoke Soup
Adapted from Web
1 large head of cauliflower
1 cup of artichoke hearts, I used a bit of the jarred oil as well
2-3 minced cloves garlic
2-3 small yellow potatoes (***was not in original recipe)
1 cup of vegan milk (I used almond milk)
4-5 cups vegetable stock
pinch of thyme
zest of a lemon
salt and pepper to taste
***Because I used the potatoes as a thickener, I ended up adding a bit more vegetable stock and vegan milk.
Preheat oven to 425 degrees.
Wash your cauliflower then cut into flowerets. Wash your potatoes and leave whole.
In a large sized bowl, toss the cauliflower and potatoes with enough olive oil to coat all the pieces, add a sprinkling of salt and pepper. Then spread them out over a rimmed baking sheet.
Now put your cauliflower in a preheated 425 degree oven and roast it. Turn the pieces periodically until almost tender (takes between 20-30 minutes).
Cook potatoes slightly and cut into quarters.
Add oil to soup pot, add garlic and cook just a few seconds. Add the cauliflower and potatoes, stir around a bit. Add the artichoke hearts with a bit of their oil, if using oil packed, thyme and vegetable stock to the pot. Turn heat way down and simmer for a few minutes until the cauliflower is fully tender.
Puree the soup in blender or with emulsion blender right in the pot. Add vegan milk and a dab of vegan butter to make extra decadent. Sprinkle with lemon zest. Salt and pepper to taste.
Saturday, September 20, 2014
Last weekend of the summer Guacamole idea.
Oh She Glows Cookbook
Makes 3 cups
2 medium avocados, pitted and small diced or roughly chopped
1/2 cup finely chopped red onion
1 fresh mango, pitted, peeled and finely chopped
1 & 1/4 Cups finely chopped bulled strawberries
1/4 cup fresh cilantro leaves, roughly chopped
1-2 tablespoons fresh lime juice, to taste
Fine-grain sea salt
Chips for serving
Rinse and drain the chopped onion in a strainer to wash off the sulfurous compounds. This softens the taste of raw onion. Add the avocados, mango, strawberries and cilantro. Season with lime juice and sea salt.
Saturday, September 13, 2014
This recipe originally called for Scallops, but since Tofu has a similar texture I thought I'd give it a try and the tofu held up nicely to the spices.
Cajun Tofu and Rice
Adapted from Magazine Recipe
2 tablespoons vegan butter
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white jasmine rice
1 bay leaf
cilantro, big bunch chopped up
1 pkg. Firm tofu, drained and patted dry. Cut into mini squares
flour (I used chick pea flour) for coating
Oil for frying
Lemon for dressing and serving
Melt the vegan butter in a medium saucepan over medium heat. Add the scallion white and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 -1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15-18 minutes. Remove from the hat and stir in the cilantro. Cover and set aside.
In a medium bowl, add enough flour to coat all the tofu pieces – approximately 1/4 cup flour. Pour generous amount of Cajun seasoning, turmeric for color and salt. Mix seasoning in with flour. Drain, dry and dice tofu into medium size squares. Coat the tofu squares in the seasoned flour and then fry.
Heat oil in saucepan. Fry all sides of the tofu, flipping when they are browned and slightly crisp.
Serve over rice and dress with lemon juice.
Tuesday, September 9, 2014
This dish was adapted from a Trisha Yearwood recipe. She knows how to make a good salad! I love the addition of raisins and sunflower seeds.
Modified Trisha Yearwood recipe
5 strips Tempeh or “non meat” bacon
2-3 cups small broccoli florets (I like lots of broccoli)
1 cup veganaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower seeds
In a medium skillet, cook the tempeh/vegan bacon over medium heat just until crisp; drain on paper towel. When cool enough to handle, cut into little pieces and set aside.
Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking and drain again.
In a mixing bowl, combine the vegan mayo, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled tempeh bacon. Sprinkle the reserved tempeh bacon over the salad to garnish.
Thursday, September 4, 2014
Southwest Pinto Bean Burgers with Chipotle Vegan Mayo
Adapted from Web
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced and seeded jalapeno pepper
2 tablespoons vegan sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 replacement for large egg
1 15 oz. can pinto beans, drained
1 8 oz. can no salt-added whole kernel corn, drained
Chipotle Vegan Mayonnaise
1/2 cup vegan mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce (I could only find
Adobo salsa so I added couple tablespoons of that)
Oil for frying, buns and romaine leaves.
To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2” patty, and refrigerate for 10 minutes.
To prepare chipotle vegan mayo, combine vegan mayo and 1 teaspoon chipotle in a small bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayo, 1 lettuce leaf and top half of bun. **We added fresh avocado slices.
Tuesday, August 26, 2014
My basil plants were out of control so I decided to make up a nice batch of Pesto. I used it all for the pasta dish but you can certainly save some for a vegetable dipping sauce.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (I used Walnuts)
2/3 cup extra-virgin olive oil, divided
Kosher salt and ground black pepper
1/2 cup vegan parmesan
Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the vegan parmesan.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in vegan parmesan.