Friday, July 31, 2015
We didn’t add the jalapeno and it turned out a little bland so we added a bit more heat with red pepper flakes. Next time I will be sure to include the jalapeno pepper!
Forks over Knives The Cookbook
1 medium yellow onion, peeled and diced small
1 jalapeno pepper, minced
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon fenugreek (bought this at an Indian grocery store)
1 teaspoon crushed red pepper
1 large tomato, finely chopped
1 cup unsweetened almond milk
2 lbs. fresh spinach, chopped (about 12 cups)
1 15-ounce can garbanzo beans, drained and rinsed
salt to taste
Place the onion in a large saucepan and sauté over medium high heat for 8-10 minutes, or until it is browned. Add water 1-2 tablespoons at a time to keep the onions from sticking to the pan. Reduce the heat to medium-low and add the jalapeno pepper, garlic, ginger, cumin, coriander, turmeric, fenugreek, and crushed red pepper.
Cook, stirring often, for 4 minutes, adding water only as needed. Add the tomato and cook for another 5 minutes, then add the almond milk, spinach and beans. Cover the pot and reduce the heat to medium-low. Cook until the spinach is wilted, about 10 minutes. Season with salt.
Saturday, July 18, 2015
Chef Chloe - adapted
1 russet potato, peeled and diced
7 ounces sofe silken tofu
2 tablespoons vegan margarine
3 tablespoons cornstarch or arrowroot
1 teaspoon baking powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon black salt (from Indian Store – makes an eggy taste)
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 onion, chopped
1 red pepper, diced **original called for tomato, slices as garnish
1 zucchini, diced
fresh basil leaves **I chopped and put in mix, she used as garnish
Place diced potatoes in a small saucepan and fill to cover with water. Bring to a boil and let cook until potato slices are just fork tender. Drain and set aside.
In a blender, puree tofu, margarine, cornstarch, baking powder, salt, pepper, turmeric, onion powder, black salt and garlic powder. Set aside.
Preheat the oven to Broil.
In a 9-inch oven-safe nonstick skillet, heat oil over medium-high heat. Add onions and let cook until soft and lightly browned. Add zucchini, red pepper and potatoes, and let cook a couple more minutes. Pour in the tofu mixture and turn heat to medium-low. Turn the contents of the skillet a few times with a spatula until all vegetables are coated. Add chopped basil – if using. Smooth the top with the spatula and decorate with tomato slices. – if using. Let it cook for 15 minutes.
Place the skillet under the broiler and let cook for 3-5 minutes, or until the top is nicely browned.
Check it every 2 minutes to be sure it doesn’t burn.
Remove the frittata from the hat and garnish with basil leaves. Let set for at least 20 minutes before serving.
Sunday, July 12, 2015
Pasta doesn't get much easier than this! The base is made from tomato paste - I actually added a bit more than the 3 tablespoons to make it really pop with tomato flavor.
Garlic-Tomato Pasta with Peas
Food Network Mag – adapted
1/4 cup extra-virgin olive oil
6 loves garlic, thinly sliced
3 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 cup frozen peas, thawed
10 ounces angel hair pasta
1/2 cup fresh basil, roughly chopped, plus more for topping
1/2 cup vegan parmesan cheese
Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook stirring constantly, until the edges stat turning golden, about 1 minute. Add the red pepper flakes, then add 1 & 1/2 cups of he boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt.
Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2-4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heta and stir in 1/4 cup vegan parmesan. Top each serving with basil and the remaining vegan parmesan.
Wednesday, July 8, 2015
I didn't have the time to make homemade crust so I decided to make this cobbler instead. Also, sometimes with a pie, you end up with more dough than berries this recipe offers a nice ration of berries vs. crust.
The Job of Vegan Baking CB by Colleen Patrick-Goudreau
1 & 1/3 cups unbleached all-purpose flour
3 tablespoons granulated sugar, divided
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons non-hydrogenated nondairy butter, melted.
1/2 cup nondairy milk
1-2 tablespoons nondairy milk or 1-2 tablespoons non-hydrogenated, nondairy butter melted, for brushing to of dough
4-5 cups blueberries
1/2 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon grated lemon or lime zest
Preheat the oven to 375 degrees. Have ready an ungreased 8 –r 9” square baking pan or 8x10” rectangular baking pan at least 2 inches deep.
To make the biscuit dough, combine the flour, 2 tablespoons of the granulated sugar, the baking powder and salt. When completely combined, add the nondairy butter and milk. Stir just until it forms a sticky dough. Set aside.
To make the filling, wash and pat dry the blueberries. In a large bowl, combine them with the sugar, flour and lemon zest., if using. Spread evenly in the baking dish.
Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1-2 tablespoons milk or butter and remaining 1 tablespoon sugar. Bake until the top is golden brown and the juices have thickened slightly. 45-50 minutes. Let cool for 15 minutes before serving.
NOTE: If you want a flakier dough, the vegan butter should be cold and cut in until the dough resembles coarse bread crumbs.
Thursday, July 2, 2015
Lemon Orzo with Tofu
Food Network Mag. Adapted
1 cup orzo, cooked according to pkg.
5 tablespoons vegan butter
grated zest and juice of 1 lemon
freshly ground pepper
1 pkg. firm tofu, cut into circles or squares (use extra pieces as well)
2 tablespoons extra-virgin olive oil
Cajun or Old Bay seasoning (to coat and fry tofu)
2 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 cups greens, baby arugula or anything else on hand
1 cup cherry tomatoes, halved – I used diced red pepper
Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons vegan butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
Pat the tofu dry then cut into little rounds or squares. Coat in Cajun or Old Bay seasoning. Heat olive oil in a large nonstick skillet over medium heat. Add the tofu and cook until browned, turning once. Transfer to a plate; cover to keep warm.
Add the garlic to the skillet. Cook, stirring until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons vegan butter; swirl to melt. Stir in the parsley.
Add the greens, red pepper/tomatoes to the orzo, toss. Serve with the tofu and pan sauce.
Tuesday, June 30, 2015
We enjoy soup all year round, especially this cool summer. It's nice to have a big pot in the fridge for quick lunch or suppers.
Roasted Root Vegetable Soup
The Ultimate Book of Vegan Cooking CB Adapted
1 small butternut squash, peeled, seeded and cubed
1 sweet potato, peeled and cubed
2 parsnips, cubed
1 leek, diced
1/2 onion, diced
3 bay leaves
1 teaspoon each thyme and rosemary
5 cups vegetable stock
1 cup vegan milk
Preheat oven to 400 degrees. Pour the olive oil into a large mixing bowl.
Add the prepared vegetables to the bowl and toss thoroughly with a spoon until they are all coated in the oil.
Spread out the vegetables in a single layer on one large or two small baking sheets.
Tuck the bay leaves among the vegetables.
Roast the vegetables for 50 minutes or until tender, turning them occasionally to make sure they brown evenly.
Remove from the oven, discard the bay leaves and transfer the vegetables to a large pan.
Pour the stock into the pan and bring slowly to a boil. Add herbs, reduce heat, season to taste, then simmer gently for about 10 minutes.
Add cup of vegan milk, transfer the soup to a food processor or blender, or us a hand blender if you prefer, and process for a few minutes until thick and smooth.
Friday, June 26, 2015
This can be eaten warm or cold, it's a great for a snack or lunch.
Bulgur Salad with Mustard Vinaigrette
1 small package bulgur (Trader Joe’s has 10-Bulgur Instant Mix)
various veggies (radishes, onion, asparagus)
fried chickpeas that I had left over in fridge
salad dressing of your choice
Whisk 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste.
(Makes about 1 cup)
Make as much Bulgur as you like, and cook according to package.
I cut up radishes and green onions and added cut up grilled asparagus.
Add salad dressing and serve warm or cold. The bulgur really soaks up the dressing so you may want to dress twice.