Tuesday, September 18, 2018
I’m a huge fan of cold pasta salads and love the Lemon Garlic Herb Vinaigrette dressing in this particular salad. I didn’t have vegan feta in the house so I added pieces of herbed Miyokos cheese (found at health food stores – Trader Joe’s is carrying their vegan Cream Cheese). I added chickpeas to our salad for an extra bite and burst of protein.
Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette
Miyokos Cheese: https://miyokos.com
Tuesday, September 11, 2018
These were super yummy and could be presented as an appetizer, even for your non-vegan friends. I marinated Tempeh over night in the fridge then pan fried to give a bit of crispiness to the outsides. I also added a teaspoon of my favorite jarred Garlic Chili Sauce to the Peanut Sauce to give it a bit more zing. Recipe can be found on blog link below.
Simple Vegan Blog
Friday, September 7, 2018
Food Network Mag – adapted
4 tablespoons unsalted vegan butter, at room temp., plus more for the dish prep
1 & 2/3 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon finely grated orange zest
1 egg replacement (I used 1 T. ground flax mixed with 3 T. water)
1/2 cup vegan milk
2 cups blueberries
1 large peach, chopped
For the Topping
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
pinch of salt
2 tablespoons unsalted vegan butter at room temp.
Make the cake: Preheat the oven to 375 degrees. Prepare an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the vegan butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg replacement until combined. Reduce the mixer speed to low and gradually beat in the vegan milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the vegan butter with your fingers, until clumpy, scatter over the batter.
Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes.
Sunday, September 2, 2018
There are many different brands of Mock Chicken, in fact, Target now carries a brand in their frozen section. For this dish I used Beyond Meat and diced into medium pieces. I ended up making a bit more of the salsa/vegan sour cream sauce and added a teaspoon of garlic chili sauce to give it an extra kick.
Tex-Mex Skillet Mock Chicken and Rice
Food Network Recipe – adapted
3/4 cup salsa verde – I used our favorite store bought salsa
1/2 cup vegan sour cream
3/4 cup water
2 tablespoons extra-virgin olive oil
1 12 oz. bag small broccoli florets (about 4 cups)
1 large red bell pepper, diced (I used yellow)
3 scallions, sliced (I used red onion)
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
2 cups diced Mock Chicken (I used Beyond Meat brand)
3 cups cooked brown rice
1 3/4 shredded Mexican vegan cheese
Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
Stir in the mock chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1-2 minutes. Fold in half of the vegan cheese, top with the rest. Broil until the vegan cheese melts, 2-4 minutes. Tope with the scallion greens.
Wednesday, August 22, 2018
Eggplant Sweet Potato Curry
Unfortunately I don’t have an official recipe for this, just a list of ingredients
that I used. As with most sauces, I add things as I go and taste and add and taste and add……. As I was layering flavors, I felt it needed a kick so I added garlic chili sauce. At the end of cooking it seemed a little flat so I added a little brown sugar and it rounded it all out.
Eggplant Sweet Potato Curry
1 garlic clove, minced
1/4 red onion, diced
1 tablespoon fresh ginger, minced
coconut oil for cooking
I made a paste and warmed in skillet with a drizzle of coconut oil.
1 14 oz. can coconut milk
1 sweet potato, diced and boiled
1 small fried eggplant, diced and lightly fried in separate pan or broiled
peas - just cause I like them
1 tablespoon corn starch (if want a bit thicker) mixed with some of the
cooking liquid then added to pan
jarred Garlic Chilli Sauce (couple tablespoons)
brown sugar (approx. teaspoon – to taste
kosher salt to taste
Once paste is cooked through, add can of coconut milk. Stir and cook to incorporate a few minutes. Add garlic chili sauce – cook. Add corn starch mixture, if using.
Cook 10 minutes or so then add brown sugar.
Once sauce is to your liking, add the cooked sweet potato, eggplant and peas. Let
cook a bit longer then serve over rice.
Thursday, August 16, 2018
I call these Cookie Scones because they are on the flatter side and have more moisture than regular Scones – but I actually prefer this version. I added a bit more currants and a few chopped pecans and wonder if that made them thinner. Either way, I’m a fan.
Vegan Sour Cream Scones
Vegan Lunch Box Around the World – Cookbook
1/4 cup vegan sour cram
zest of one orange
1/4 cup freshly squeezed orange juice
1 and 1/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons sugar
3 tablespoons vegan margarine, cold, cut into pieces
1/4 cup dried currants (I used dried apricots/raisins) – also added chopped
nondairy milk and cinnamon-sugar for topping
Preheat oven to 425 degrees. Line a baking sheet with parchment paper, spray and nonstick spray, and set aside.
In a small mixing bowl, combine the vegan sour cream, orange zest, and orange juice. Set aside.
Sift or whisk together the flour, baking powder, salt, and sugar. Cut in the margarine with a pastry cutter or your fingers, until the mixture resembles coarse meal and all visible lumps of margarine are gone. Stir in the sour cream mixture and the currants.
Turn the dough out and press into 3/4-inch thick circle. Cut into 10-12 (Mine made 8) wedges with a large knife. Brush the tops with nondairy milk and sprinkle with cinnamon-sugar.
Place the scones 2 inches apart on the baking sheet. Bake until golden, about 10-12 minutes. Cool on a wire rack.
Monday, August 6, 2018
Vegan Cauliflower Quinoa Meatballs
The Almond Eater Blog
These were very flavorful but I found that I needed to add a bit more flour, as the recipe suggested, to keep the mixture together. We made a savory sauce to go over egg-less wide noodles and topped with the Meatless quinoa balls. We also made a few to top off a salad the next day. Since this recipe makes a big batch, we will probably make patties out the remaining mixture.