Saturday, January 14, 2017
Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
1 large ripe avocado, peeled and pitted
1/4 cup finely chopped green onion
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons vegan mayonnaise
2 tablespoons yellow mustard
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
4 whole-wheat pitas
1/2 English cucumber, sliced thin, for serving
Sliced radishes, for serving
Sliced English Cucumbers, Baby Spinach
For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, vegan mayo, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into pita and add radishes, cucumbers and spinach.
Sunday, December 25, 2016
Sunday, November 27, 2016
Golden Curried Pea Soup
Soups and Hearty Stews for All Seasons by Nava Atlas
2 tablespoons olive oil
1 cup finely chopped onion
2 medium carrots, peeled and diced
2-3 cloves garlic, crushed or minced
8 cups water
2 vegetable bouillon cubes
1 lb. dried yellow split peas, rinsed
1/2 cup raw brown rice or barley, rinsed (I used barley)
2 bay leaves
2 teaspoons curry powder more or less to taste
1/2 teaspoon turmeric
1 teaspoon grated fresh ginger
pinch of ground nutmeg
salt and freshly ground pepper to taste
Heat the onion a soup pot. Add the onion and sauté over medium-low heat until golden.
Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the peas are mushy, about 1 1/2 hours. *****I like to add my spices to the onion, garlic and carrot mixture before adding liquid.
When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper. Discard the bay leaves and serve. This soup thickens considerably as it sands; thin with additional water as needed and adjust the seasonings.
Sunday, October 9, 2016
Pumpkin Pecan Cobbler
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves (I didn’t use)
1/2 cup pumpkin puree
1/4 cup nut milk (I used Almond)
1/4 cup melted vegan butter or vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans (I added chopped walnuts as well as pecans)
1 & 1/2 cups very hot water
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, nut milk, melted vegan butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and nuts together. Spread over the top of the batter evenly. Pour hot water over the entire tings (without stirring a thing!) and bake for 40 minutes or once the middle is set. (Be sure to place on a baking sheet incase it bubbles over.) Cool 5-10 minutes before serving.
Thursday, October 6, 2016
Ginger, Maple and Mustard-Glazed Tempeh
Serves 4-6 (I cut recipe in half for the two of us)
Spork-Fed Cook Book by Jenny Engel and Heather Goldberg
2 (8 oz.) packages Tempeh
1 piece fresh ginger (about 2”, peeled)
2 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons mustard, stone ground or German
3 tablespoons maple syrup
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
****I coated mine with a seasoned Panko mixture to make it crunchy. Just added salt, pepper, garlic powder and a pinch of cayenne.
****Used left over marinade for a sauce. Added more maple syrup, a little arrowroot or corn starch for thickening and heated up till nice and thick. Use as a dipping or just pour over.
Fill a large pot with about 1 inch water and place a steamer basket inside. Bring to a simmer with lid on. Slice tempeh into 6-8 half-inch strips. Place in steamer basket, cover, and steam for about 5 minutes. This removes any bitter flavor the tempeh may have.
While tempeh is steaming, grate ginger over a large bowl with a fine grater. Add garlic, olive oil, lemon juice, mustard, maple syrup, sea salt and red pepper flakes. Whisk until uniform. Add steamed tempeh to mixture, coating each piece. ***I let mixture marinate in the fridge for several hours, until ready to cook.
***When I was ready to cook, I seasoned the Panko bread crumbs and applied to tempeh sticks before cooking.
Heat a large sauté pan over medium heat and pour tempeh and sauce mixture into pan (or you can pan fry with panko coating in oil and use sauce for topping). Cook for about 4 minutes or until lightly browned. Flipping occasionally, until sauce is absorbed.
Friday, September 23, 2016
This recipe calls for large pre-cooked lasagna sheets but if can't find vegan pre-cooked noodles, just use the normal noodles and cook accordingly. Also, I used jarred Trader Joe's Garlic and Tomato sauce and a regular can of tomato sauce to use with the vegetable mixture and also the bottom of the pan.
I decided to make the homemade vegan parmesan cheese, and it was excellent! We will be enjoying this recipe again, and again, and again.
Saturday, September 17, 2016
This is such a simple cake to make. I made it in a Bundt pan but didn't double the recipe, I would recommend doubling as suggested in making a Bundt cake. Maybe add some fun sprinkles to the top for a bit of color.
The Joy of Vegan Baking by Colleen Patrick-Goudreau
**You need to double the recipe if you are making a layer or Bundt cake.
1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup canola oil
1 tablespoon white distilled vinegar
1 cup cold water
**Add 1/4 teaspoon cayenne pepper or 1/4 teaspoon chili powder for a Mexican Chocolate Cake – I used Chili Powder
Preheat the oven to 350 degrees. Lightly oil a Bundt pan, 9-inch, spring form pan or muffin tins.
Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until toothpick inserted into center comes out clean. If making cupcakes, check for doneness after 15 minutes.
Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting. You may also dust with sifted confectioners’ sugar and top with fresh raspberries.
1/2 cup non-hydrogenated, nondairy butter, softened
3 cups confectioners’ sugar, sifted
1/3 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract
3-4 tablespoons water or nondairy milk, or more as needed
With an electric hand mixer, cream the vegan butter until smooth. With the mixer on low speed, add the confectioners’ sugar, and cream for about 2 minutes. Add the cocoa, vanilla, and vegan milk, and turn the mixer to high speed once all the ingredients are relatively well combined. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1-2 tablespoons more vegan milk if it’s too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Rewhip before using.