Tuesday, August 27, 2019
I love Hummus but I like to switch it up a bit and found this easy recipe. It’s a great dip to serve with homemade pita chips or an assortment of your favorite veggies.
Artichoke and White Bean Dip with Rosemary
The Karma Chow Ultimate Cookbook by Melissa Costello
2 teaspoons extra virgin olive oil
2 garlic cloves, peeled and minced
1 shallot, peeled and finely chopped
2 tablespoons fresh-squeezed lemon juice
1/4 cup Vegenaise (or other brand of vegan mayo)
1 tablespoon apple cider vinegar
2 cups canned white beans, drained and rinsed
1/4 teaspoon salt
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon powdered mustard
1/4 teaspoon pepper
1.5 cups frozen artichoke hearts, thawed (jarred or canned are fine, but
Sea salt and ground pepper, to taste.
In a skillet over low heat, heat the olive oil and sauté the garlic and shallot until soft. Put the garlic and shallot mixture into a food processor, along with the remaining ingredients, except for the artichoke hearts. Process until smooth. Add the artichokes and pulse, but you still want some chunks to remain intact. Season with salt and pepper.
Tuesday, August 20, 2019
My mom's neighbor has an over abundance of beautiful cucumbers so I thought I'd switch things up and pickle a few. Love this quick recipe and plan to make a dill version next. Summer is still here folks!
Quick Sweet Pickle Recipe
2 cups sliced cucumbers, approximately 1/4” thick
1/2 cup sweet onion, thinly sliced
1 cup apple cider vinegar
1/2 cup water
1/2 cup white sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon non-iodized salt
In a heat safe medium bowl, add sliced cucumbers and onions. Set aside.
In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes.
Pour hot liquid over the cucumbers and onions. Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary).
Refrigerate at least 2 hours before serving.
Saturday, August 17, 2019
Even though it isn’t Thanksgiving, in fact it’s summertime, the main dish I’m making tonight is screaming for a side of stuffing. What a great idea, little stuffing biscuits. They look so cute on the plate and I bet kids would love them. Just add some gravy and you’re all set.
The Dirty Vegan Cookbook
Makes approx. 10 biscuits
1/4 cup flaxseed, ground
3/4 cup plain soy or almond milk
4 cups cubed bread, any kind
2 tablespoons vegan butter
1 small onion, finely chopped
1/2 cup celery, finely chopped
4 strips vegan bacon, chopped **I didn’t use
1/4 cup vegetable stock
1 teaspoon dried sage
1 teaspoon dried parsley
salt and pepper, to taste
Preheat oven to 425 degrees. Line a baking sheet with high temperature resistant parchment paper and grease lightly. Combine flaxseed and milk in a large mixing bowl; add bread cubes and toss. Let bread soak up nearly all the liquid and set aside.
I a frying pan on medium heat, sauté onion and celery in butter until very soft, stirring frequently. Add vegan bacon and sauté until browned; allow mixture to cool enough to handle safely. Add vegan bacon mixture to bread and add remaining ingredients to mixing bowl. With clean hands, combine and roll into large balls. Bake for 20 minutes or until biscuits are golden brown.
Thursday, July 18, 2019
I will say..... you really have to love beets for this side dish, which I do! I did add a bit more
Agave to the beets to offset the vinegar and ginger. If you have any leftovers, just throw them in a salad with some vegan feta and pistachio hearts.
Quick Ginger Beets
Food Network Magazine
1 pound packaged cooked beets
1 tablespoon cider vinegar
2 teaspoons grated ginger
1/2 teaspoon agave
2 tablespoons vegetable oil.
Salt and pepper to taste
Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon Agave and 2 tablespoons vegetable oil.
Toss with the beets with salt and pepper.
***I added more Agave to my dish.
Wednesday, July 10, 2019
Strawberry and Blueberry Crumble
Jenni Kayne - modified
2 cups fresh blueberries, divided
3/4 cup, plus 6 tablespoon granulated sugar, divided
3 tablespoons cornstarch
2 cups chopped fresh strawberries
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons softened vegan butter, plus 1/2 cup melted vegan butter,
2 teaspoons lemon zest, plus 1 tablespoon fresh juice (from one lemon),
1 and 1/3 cups all-purpose or gluten-free flour
1 teaspoon baking powder
pinch of kosher salt
1. Preheat oven to 325 degrees. Cook 1 cup blueberries and 3/4 cup sugar in a saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes. Stir cornstarch and 3 tablespoons water in a small bowl until cornstarch is dissolved; stir into blueberry mixture in saucepan. Cook over medium high, stirring constantly, until mixture comes to a full boil and liquid is clear and thick, about 5 minutes. Remove from heat.
2. Pour blueberry mixture into a large-heatproof bowl. Let cool slightly, about 5 minutes. Fold in strawberries, cinnamon, nutmeg, 3 tablespoons softened vegan butter, lemon juice 1 teaspoon lemon zest and 1 cup blueberries.
3. Stir flour, baking powder, salt, 1/2 cup melted vegan butter, 6 tablespoons sugar and 1 teaspoon zest in a separate bowl with a fork until crumbs form.
4. Coat a 10-inch cast-iron skillet with cooking spray. Pour berry mixture into skillet. Sprinkle flour mixture evenly over top. Bake until topping is golden brown and filling bubbles. 35-40 minutes. Let coo 5 minutes.
Wednesday, July 3, 2019
I'm a big cold pasta salad fan and this recipe caught my eye because I picked up some beautiful radishes and fresh dill at the farmer's market this weekend -- without a plan. This makes the perfect picnic side dish.
Bow Tie and Butter Bean Salad with Fresh Dill
The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz
12 ounces farfalle (bow tie) pasta
1/2 cup vegan mayo
3 tablespoons distilled white vinegar
1 teaspoon sugar
1 teaspoon onion powder
1/2 teaspoon salt
freshly ground pepper
1 cup sliced cucumbers, in thin half-moons
1/2 cups shredded peeled carrot (I left out)
1/4 cup chopped fresh dill
1 15 oz. can butter beans, rinsed and drained
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package instructions, then drain in a colander and run under cold water to cool. Refrigerate to cool even further.
In a large mixing bowl, whisk together the mayo, vinegar, sugar, onion powder, salt, and a few grinds of black pepper. Then add the chilled pasta to the dressing along with the cucumbers and radishes, and mix well. Add the carrot and dill and toss to mix. Stir in the butter beans. Taste and adjust for salt and pepper.
Cover the bowl with plastic wrap and chill for at least 2 hours to let the flavors meld. Serve cold.
***I sometimes make a little extra dressing because I find that the pasta really soaks
it up and I like to add a little creaminess before serving.
Monday, May 13, 2019
I’m always looking for ways to incorporate more lentils and quinoa into soups and other dishes I make. For this soup, the lentils create a richly textured, hearty soup that is a meal in itself. I added a small can of tomato sauce to make it nice and thick. You can also hit is with a bit of cayenne, if you want a little heat.
Curried Lentil, Tomato and Coconut Soup
2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2 -1/2 inch piece ginger, peeled, finely grated
1 tablespoon medium curry powder
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 14.5 ounce can crushed tomatoes
1 small can tomato sauce (this was not in original recipe)
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minutes. Add tomatoes, tomato sauce (if using), 1/2 cup cilantro, a generous pinch of salt, and 2.5 cups water; season with pepper. Set aside 1/4 cup coconut milk for serving (I just used entire can and did use for serving), and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.