Monday, April 24, 2017
1 cup Israeli Couscous (it’s bigger than regular but I used regular)
3 tablespoons extra-virgin olive oil for sautéing.
freshly ground pepper
1/2 red onion, chopped
2 red bell peppers
1 medium zucchini, medium diced
1/2 teaspoon cumin
1 15-oz. chickpeas, drained and rinsed
3/4 cup green goddess dressing ( I found a vegan dressing recipe on-line,
but any vegan dressing will work)
Cook couscous according to package.
In large sauté pan, heat oil and add diced red onion, cook a few minutes then add red bell peppers, zucchini and cumin. Cook until vegetables are tender but not too soft.
Transfer cooked couscous to large bowl, add cooked veggies, drained chickpeas and dressing of your choice. Season with salt and pepper. Eat warm or cold.
Friday, April 14, 2017
The original recipe calls for roasting the peppers but I prefer to sauté them on the stove top. I like to keep them a bit Al Dente. I kind of played around with the ingredient measurements as I went along and found I liked it a bit spicier than I normally would. The sweetness of the peppers go nicely with a little kick of red pepper.
2 peppers, one red and one orange, long slices
1/2 yellow onion, sliced in half circles
3 small garlic cloves, minced
1 14 oz. can diced tomatoes
1/4-1/2 cup reserved pasta water
1/4 cup vegan parmesan cheese (home made)
1-2 tablespoons tomato paste
red chili flakes – how ever spicy you like it
salt and pepper to taste
1/2 cup fresh basil, cut in small pieces, added at end of cooking
olive oil for sauting
12 ounces noodles of your choice
Add olive oil to large sauté pan. Over medium heat, add sliced yellow onion.
Saute until soft, add minced garlic for a minute then add pepper slices. Saute
until peppers start to soften.
Add diced tomatoes, vegan parmesan cheese, tomato paste and red pepper flakes to taste.
Add some of the pasta water to create a nice sauce. Once pasta is cooked, add to
Sauté pan, check seasoning and add Basil off the heat. Serve drizzled with olive oil.
Tuesday, April 11, 2017
The nice thing about Granola is that you can get as creative as you want. Add your favorite nuts, seeds and dried fruits -- maybe even a little dried coconut. We kept a big batch in a glass container and used as a snack or on top of some vegan ice-cream.
Fruit and Nut Granola
Adapted from Mary McCartney cookbook
Makes approx. 1 and 1/2 pounds
5 cups rolled oats, preferably old-fashioned (not instant) oats
***Muesli from Trader Joe’s (has seeds and fruit and nuts)
10 brazil nuts, roughly chopped (I used Pecans left somewhat big)
1/2 cup sunflower seeds, roughly chopped
1/2 cup pumpkin seeds, roughly chopped (or any other seeds)
8 dried apricots, chopped
1/2 cup raisins
1/3 cup dried cranberries
3 tablespoons sunflower or cooking oil
5 & 1/2 tablespoons maple syrup
5 & 1/2 tablespoons Agave
Preheat the oven to 300F. Line 2 baking sheets with parchment paper.
In large mixing bowl, combine the oats, brazil (or Pecan) nuts, sunflower, and pumpkin seeds, Set this aside while you make the syrup.
To make the syrup, pour the oil, maple syrup and Agave into a small saucepan and heat gently until warm but not bubbling, stirring well until all the ingredients are mixed together. Do not let bubble or burn.
Drizzle the syrup over the oats, nuts, and seeds and mix together so that all the Ingredients are lightly coated.
Spread the mixture evenly over the 2 baking sheets, as that is about 1/2 “ deep. Bake for 30-20 minutes, taking it out of the oven 2 times during baking to stir the granola and then return it to continue baking. When it’s ready it should be evenly golden brown.
Take the granola out of the oven and mix in the apricots, raisins, and cranberries.
Set the granola aside to cool completely, then store in an airtight container and keep in a cool dry place until needed (will keep 2-3 weeks stored like this)
Thursday, April 6, 2017
This is a nice, light springtime soup that can be served as a starter or a full on meal with a chunk of your favorite bakery bread. I added a touch of Turmeric to add extra color.
Parsnip Soup with Coriander and Parsley
Adapted Food Network Magazine recipe, Alex G.
2 tablespoons unsalted vegan butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
6 medium parsnips, peeled and cut into 1” pieces
2 medium carrots, peeled and cut into 1” pieces
2 cloves garlic, minced
1/2 cup orange juice
1 tablespoon molasses
1 cup vegan milk (replaces cream in original recipe- can use soy creamer )
1 tablespoon grated peeled fresh ginger
olive oil for drizzling
Heat a large pot over medium heat and add the vegan butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook , stirring , until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic, season with salt and cook, stirring until slightly softened, 5-8 minutes.
Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25-30 minutes.
Stir in the vegan milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with the olive oil
Saturday, April 1, 2017
Vegan Flourless Chocolate Cake with Blueberries
1 and1/4 cup defrosted, frozen blueberries made into a puree
3/4 cup cacao powder (health food store/whole foods)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut (for topping)
handful of slightly defrosted frozen blueberries (for topping)
Preheat oven to 350 degrees
Puree defrosted blueberries.
Stir together the cacao powder, sugar, and baking powder in a mixing bowl.
Add the blueberry puree and vanilla. Whisk until everything is combined and no
Lumps of cacao remain.
Spread evenly into a 6” pan lined with parchment paper.
Bake for 25 minutes at 350F.
Let the cake cool for at least 20 minutes before removing from the pan. It is very delicate when warm, so to be sure it comes out cleanly, you can chill the cake first.
Top with coconut. Serve warm or cold.
Thursday, March 30, 2017
I had a need for last minute dinner rolls that didn't require yeast and found this recipe on the web.
Many people in the comment section thought it was too salty, but we liked it but also added some garlic salt, dill and vegan parmesan to the mix. I also topped it with a little melted vegan butter and home made vegan parmesan and brushed it on about 2 minutes before the end of cooking.
Monday, March 27, 2017
This is my favorite recipe for vegan parmesan cheese and only requires 4 ingredients. This stuff is so good and can be added to soups, pastas and my favorite, POPCORN! Visit her blog and look around, she has many great recipes as well as a cookbook worth ordering.
Vegan Parmesan Cheese
makes one cup
3/4 cup raw cashews
3 tablespoons nutritional yeast (can be found at health food store or Whole Foods)
3/4 teaspoon sea salt
1/4 teaspoon garlic powder
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in refrigerator to keep fresh. Lasts for several weeks - but good luck keeping it that long.