Thursday, October 16, 2014

Pesto Butter Bean Salad


I was looking for a recipe that I could use up the last of my fresh basil and this one jumped out at me.  I'm not sure I ever had Butter Beans but Kevin and I are now big fans.  I added radishes because I had them on hand but they are not in the original recipe.

Pesto Butter Bean Salad

Pesto:
1/2         cup of pine nuts
2            big handfuls of fresh basil leaves
5            tablespoons of olive oil
2            cloves of garlic
1            lemon
              salt and pepper

Salad:
2            14.5 cans butter beans
1            large radish (I added)
              handful of shelled pistachios (she used pumpkin seeds)
              2 handfuls of dried cranberries (she used pomegranates)
1            bag mixed greens
              olive oil
1            lemon

Pesto:  Peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.

Drain and rinse the beans and ten place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm.  While the cook, squeeze the lemon for the salad over the beans and add more black pepper.

Add the radish, greens, seeds, and cranberries to your plates, drizzle them witholive oil and add the beans on top.





Friday, October 10, 2014

Cream of Carrot Soup


Cream of Carrot Soup
Adapted web recipe

5            carrots, roasted or sautéed in pan   
              olive oil for roasting
1            large potato, peeled and cubed
1            cup chopped onion
1            stalk celery, chopped
4            cups vegetable broth
1            teaspoon ground ginger
1/2         cup soy creamer or non dairy milk
1            teaspoon curry powder
1/2         teaspoon salt
1/8         teaspoon ground black pepper

If roasting:  Cut carrots in big dice, place on baking dish, sprinkle  olive oil, salt and pepper.  Roast in 375 degree oven for approximately 20-30 minutes – until browned and a soft.  Give them a flip 1/2 way through.

Heat oil or vegan butter to soup pot and over medium heat add potato, onion, celery and cook for a few minutes.  Add roasted carrots, broth and ginger.  Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes  Uncover and cool for 15 minutes.

Transfer soup in batches to blender or food processor; blend until smooth.  Return soup to pot and stir in soy creamer or non dairy milk, curry powder, salt and pepper.  Cook over low heat until heated through, about 10 minutes.

I made home made croutons for garnish.



Saturday, October 4, 2014

Blueberry, Apple and Coconut Crumble



I actually prefer to make mixed fruit cobbler or crumbles rather than a single fruit dessert.  The blueberries and Granny Smith apples, really compliment each other well.
Blueberry, Apple and Coconut Crumble
Adapted from magazine recipe

1/2         cup plus 1/2 cup superfine sugar
2/3         cup shredded coconut
1/2         stick vegan butter, melted (orig. recipe called for 1 stick, but it was all liquid)
1            cup all-purpose flour, sifted  (I used GF)
1            teaspoon vanilla extract
4            Granny Smith apples, peeled, chopped
3            cups fresh blueberries
              sprinkling of sliced almonds for the top after baking (optional)

Heat oven to 350 degrees.

Add 1/3 cup sugar, coconut, butter, and flour to a bowl and rub with your fingers until mixture resembles coarse breadcrumbs.  ***I may have added too much butter because mine looked more like batter. I think next time I wouldn’t melt the butter, just use it at room temp.  I had to add some GF oatmeal to the batter to absorb some of the liquid butter.

Place 1/2 cup sugar, vanilla, apples, and blueberries in a bowl and mix well to combine.

Sprinkle crumble mixture on top and bake 20-25 minutes or until golden.

Makes 6 servings


Monday, September 29, 2014

Kimchi Pancakes



Kimchi Pancake
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

Creamy Roasted Cauliflower and Artichoke Soup


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)
            olive oil
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

Strawberry-Mango Guacamole



Last weekend of the summer Guacamole idea.

Strawberry-Mango Guacamole
Oh She Glows Cookbook
http://ohsheglows.com
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

Cajun Tofu and Rice


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
            kosher salt
            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
            Cajun seasoning
            Turmeric
            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.