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.

Burritos:
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

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
FILLING
                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

Instructions
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.

Friday, April 1, 2016

Carrot Dogs



We first had Carrot Dogs at our favorite vegetarian restaurant and loved them.  A friend passed along this recipe and they are quite easy to make and very flavorful.

The Carrots need to marinate for 6-24 hours but shouldn’t marinate longer than that.  The recipe author states to "Not Overcook" – but I think I actually undercooked.  They shouldn’t be soggy but mine still had a bite to them.  Just carefully monitor as you are cooking.  We will definitely make them again.


The Best Vegan Carrot Dog Recipe Ever
http://blacksgoingvegan.com/the-best-vegan-carrot-dog-recipe-ever/
Created by: Deborrah of BlacksGoingVegan.Com
Recipe Type: Light Meals
Number Servings: 8-10

What You Need
8-10 organic carrots (size and shape described above)
2 cups of water
Marinade
2 Tablespoons liquid smoke
¼ cup Bragg's Aminos or Tamari sauce
1 teaspoon granulated garlic
1 teaspoon kosher salt
¼ cup low sodium vegetable, not-chicken broth, or water
¼ cup red wine vinegar
1 Tablespoon maple syrup

How to Do It
Peel the carrots, shaping them with peeler to an even roundness. Trim the ends to fit your buns in length.
Place about 2 cups of water in a skillet and heat to boiling; add carrots and cover, simmer along for 8-10 minutes or until carrots are fork tender. Do not overcook!

While carrots are cooking, prepare your marinade by combining ingredients into a small bowl.

When carrots have cooked sufficiently, immediately pour contents of pot into a colander and drain, then run cold water over carrots to stop the cooking process.
Place carrots in an air-tight container large enough for all the carrots to lay flat (a zip style plastic freezer bag also works well). Place in refrigerator and allow carrots to marinate for 6-24 hours.
Place carrots and a few tablespoons of marinade in a hot non-stick skillet, and cook, allowing marinade to caramelize the carrots and create a nice brown exterior coating.
If you prefer, you can bake the carrot dogs in their marinade for 10-15 minutes at 350 degrees, turning halfway through to brown evenly. OR you can grill them over low coals.

Serve with your favorite sides and toppings.

Tuesday, March 22, 2016

Roasted Cauliflower Steaks



Great side dish!

Roasted Cauliflower Steaks
Adapted recipe By Valerie Bertinelli Food Network
Serves 4-6

2          heads cauliflower
            extra-virgin olive oil, for drizzling
            salt and pepper
2          tablespoons pine nuts
1/4       cup golden raisins
1          tablespoon vegan margarine
1/4       cup fresh parsley, torn

Preheat the oven to 425 degree.  Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-thick steaks.  Arrange on a baking sheet in a single layer.  Drizzle with olive oil and sprinkle with salt and pepper on both sides.  Transfer to the oven and bake until golden brown, 20-25 minutes, flipping after the first 10 minutes.

Meanwhile, add the pine nuts to a dry sauté pan and toast over medium heat until golden brown, about 3 minutes.  Add the raisins and vegan margarine and season with salt.  Cook, tossing until the vegan margarine has melted and coats the pine nuts and raisins.  Off the heat, stir in the parsley.

Transfer the roasted cauliflower to a serving platter.  Pour the pine nut-raisin mixture over the top.  Season with salt.


Friday, March 18, 2016

Puffy Pillow Pancakes




We made these one lazy, snowy afternoon as a snack but please, feel free to make them as breakfast.  They are simple and super delicious. 


Puffy Pillow Pancakes
“Isa Does It” Cookbook