Tuesday, May 24, 2016

A Little Rest...

Taking a little rest from the recipe blog but if we make something new and exciting, I'll be sure to post it.  Enjoy the summer!

Thursday, May 19, 2016

Pickled Onions

These are great on salads, veggie dogs, you name it.  I stored mine in a cute mason jar in the fridge.
The only thing I changed in the recipe is replaced honey for Agave.

Pickled Onions

Sunday, May 15, 2016


We made Mujaddara sandwiches by filling warm tortillas with the Mujaddara mixture and drizzling the seasoned soy yogurt on top then rolling up.  Either way, it's a filling, flavorful and satisfying meal.

For the Mujaddara
adapted recipe by Rivka http://food52.com/recipes/8565-mujaddara-with-spiced-yogurt

3/4             cup Puy lentils (aka French lentils, the tiny dark brown ones)
            ***We used the precooked lentils from Trader Joe’s
1            teaspoon salt, divided
1            cup jasmine rice
2            tablespoons vegan butter
3            tablespoons olive oil
6            cups onions (about 3 medium onions), halved and thinly sliced

For the Soy Yogurt

1/2            cup plain soy yogurt
1/2            teaspoon cinnamon
1/2            teaspoon cumin (freshly ground, if possible)
1/2            teaspoon coriander (freshly ground)
1/2            teaspoon spicy paprika or Aleppo pepper
3               tablespoons chopped fresh mint
                 juice and zest of half a lemon
1/4            teaspoon salt

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil.  Reduce heat and simmer lentils until soft but not mushy, about 20 minutes.  Drain lentils and set aside.  Rinse pot.  **If using precooked lentils, just add to the onions, once cooked.

Add rice, the remaining 1/2 teaspoon slat and 1 & 1/2 cups water to the pot, set over medium heat, and bring to a boil.  When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes until perfectly cooked.  Remove from oven, uncover, and fluff with a fork.  Set aside.

While rice cooks, set a wide, deep sauté pan over medium-low heat and add vegan butter and 2 tablespoons olive oil.  When vegan butter has mostly melted, add onions and toss to incorporate with the vegan butter and oil.

After 5 minutes, onions will have softened slightly and started to release their liquid.   Raise heat to medium and cook 10-12 minutes more, until onions are very soft and browned.  Add water by the tablespoon if pan gets too dry or if onions start to stick.  When onions are well browned, add last tablespoons of olive oil and raise heat to high.  Cook another 3-4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won’t crisp up.

Combine rice, lentils, and most of the onions in a large serving bowl and let sit for at least 15 minutes, to marry the flavors together.  Test and add more onions, if needed.

Meanwhile, in a small bowl, mix together the soy yogurt and spices.

Wednesday, April 27, 2016

Roasted Butternut Squash Risotto

It's not Butternut Squash season but it just looked so pretty in the grocery store that I had to buy it and make this yummy Risotto dish.

Roasted Butternut Squash Risotto
By Tiffani Thiessen

Wednesday, April 20, 2016

Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili

I didn’t have Poblano peppers, so I diced up two Jalapeño peppers and added a few shakes of chili powder.  I also substituted red pepper for a green pepper that I had on hand and threw in a hand full of chopped up Swiss Chard.

Thursday, April 14, 2016

Cauliflower-Vegan Chorizo Burritos

Cauliflower-Vegan Chorizo Burritos
Adapted Marcela Valladolid’s recipe
Serves 8

For the Beans
1            pkg. Trader Joe’s Chorizo
1/2         small white onion
1            15 oz. can refried pinto beans

For the Burritos
2            tablespoons extra-virgin Olive oil
1            small white onion, finely chopped
1            head cauliflower, florets finely chopped
              salt and pepper
1            tablespoon chopped fresh oregano
8            9-inch tortillas
1            cup shredded Vegan cheese

Beans Mixture:
Heat a medium nonstick sauté pan over medium heat.  Add the vegan chorizo and heat through – about 6 minutes.  Remove the vegan chorizo to a plate lined with paper towels using a slotted spoon.  Add the onion to the pan with a the vegan chorizo oil left in pan  Saute until the onion is translucent, about 4 minutes.  Return the vegan chorizo to the pan.  Add the refried beans to the mixture.  Continue cooking about 5 minutes, turn off the heat.  Cover and keep warm.

Heat olive oil in a large heavy sauté pan over medium-high heat.  Add the onion and cook until translucent, about 3 minutes.  Add the cauliflower and sauté until tender, about 5 minutes.  Season with salt and pepper.  Add the oregano.  Turn off the heat and set aside.

Heat a large heavy griddle over medium-heat.  Working n batches., heat the tortillas one at a time until they are soft and pliable, about 1 minute per side.  Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides.  Add 2-3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of vegan cheese.  Fold in the edges and roll up to form a burrito.  Return to the griddle until vegan cheese melts, about 10 seconds.  Serve warm.

Saturday, April 9, 2016

Quiche with Potato Crust

I loved the potato crust vs. a regular flour crust giving it a crispy crunch.  I ended up making twice, the second time I used Artichokes, Spinach and different seasoning.

Quiche with Potato Crust

                ~3 medium-large potatoes (3 cups grated)
                2 Tbsp melted vegan butter (or sub olive oil with varied results)
                1/4 tsp sea salt and pepper
                12.3 ounces extra firm silken tofu, patted dry
                2 Tbsp nutritional yeast
                3 Tbsp hummus
                Sea salt and black pepper (to taste)
                3 garlic cloves, chopped
                2 leeks, thinly sliced and thoroughly cleaned and dried (or sub 1 medium onion, diced)
                3/4 cup cherry tomatoes, halved
                1 cup chopped broccoli

1                Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
2                Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.
3                Bake for 22-27 minutes or until golden brown all over. Set aside.
4                While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees.
5       To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
6       Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
7       Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
8       Let cool briefly and then serve with fresh herbs or green onion.
Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

***I ended up making another version of this using a can of artichokes, 1/2 red pepper, spinach, a bit of soy sauce, 1 T. Dijon Mustard, 2 T nutritional yeast, sprinkle onion powder, pinch cayenne and a bit of almond milk.