Tuesday, December 30, 2014

Raw Cranberry Apple Pie

Raw Cranberry Apple Pie

2               apples (chopped into small pieces)
3/4            cup walnuts
3/4            cup dates
1/2            cup dried, shredded coconut
1/4            teaspoon sea salt
1/4            cup fresh cranberries

Place walnuts in food processor.  Process into a fine meal.

Add dates to the walnuts in food processor.  Process again until well combined.  You should only see tiny bits of dates.

Add all remaining ingredients into food processor.  Pulse briefly until recipe is well combined – do not over-process.  You are looking for chunky texture.

Press firmly down into pie dish using your hands.

Freeze for at least 5 hours (or overnight).  Store in the freezer at all times.  **Before eating, we would set the slices out for a short bit  – but keep a watch out, it softens pretty quickly.

Friday, December 26, 2014

Cauliflower, Kale and Potato Pie

It seems like this time of year is all about potatoes for me - I just can't get enough of them!

Cauliflower,  Kale and Potato Pie

Cauliflower kale and potato pie

                For the crust:
                2/3 cups your choice of wholemeal flour (I used spelt)
                2/3 cups almond meal
                1/2 tsp cinnamon, ground
                pinch of sea salt
                1/8 cup good olive oil
                1/8 cup water
                For the filling:
                4 regular potatoes, boiled
                1 green onion (or a shallot onion), finely minced
                1/4 cauliflower
                3 big kale leaves (or any other winter greens you have), finely chopped
                1 TBSP dry dill
                1.5 TBSP veggie stock powder (link to recipe below)
                2/3 tsp nutmeg
                sea salt and freshly ground black pepper, to taste
                chili flakes, optional, to taste
1               Begin by boiling the potatoes and them allowing them to cool before peeling and mashing them.
2              While potatoes are boiling, preheat the oven to 180C.
3              To make the crust, mix the dry ingredients in a bowl.
4              Separately, mix the wet ingredients. Add these to the dry ingredients and mix by hand until you have your dough. Continue to knead for 2-3 minutes.
5              Press the dough in a baking pan lined with baking paper and poke with a fork several times on the bottom. This ensures your dough will not puff up when baking.
6              Bake the crust for 10 minutes, until the sides turn golden brown.
7              Take it out of the oven and allow to slightly cool for few minutes.
8              While the dough is baking, add the cauliflower cut into florets to a food processor and blitz it until it looks like rice.
9              Add the cauliflower, chopped kale, green onion and all the spices (dill, salt, pepper, chili, veggie stock powder) to the mashed potatoes and mix everything very well. A big spoon or spatula does the job. Or you can even do it by hand.
10           Add the filling to the crust and press it firmly.
11           Brush the pie with olive oil and bake it at 180C for 15 minutes.
12           After 15 minutes, cover it with baking paper (make sure the edges of the paper don’t go outside of the baking pan) or aluminum foil and continue to bake it another 15-20 minutes, until the top gets golden brown.

Serve warm with simple side salad.

Wednesday, December 17, 2014

Chocolate Candy Cookies

Eat em' up or wrap them up in pretty cellophane and give as party takeaway gifts.

Chocolate Candy Cookies  
Adapted from Ree Drummond recipe "Cow Patties"

20          ounces vegan melting chocolate, I just used vegan semi-sweet
1            cup  dried cranberries 
1/2         cup slivered almonds
1/2         cup whole peanuts

Line 2 baking sheets with parchment paper.

Melt the chocolate in a microwave or in a bowl set over a pan of boiling water.  Pour  in the raisins, almonds and peanuts and stir to combine.

Using a spoon or small cookie scoop, place mounds of the mixture onto the prepared baking sheets.  Leave to sit at room temperature or in the fridge for 5 minutes to set.

Saturday, December 13, 2014

Blackened Tofu Caesar Salad

Blackened Tofu Caesar Salad
Vegan Cooking for Carnivores

*** I made a small salad so I had left over tofu that we dipped in the dressing as a snack.

1          14 oz. block firm organic tofu
            Blackening spice
            Flour for coating  *** can just use spice like in original recipe
1          red or yellow pepper
1/4       red onion, sliced
2          teaspoons olive oil
            romaine lettuce

Cut the tofu block in to preferred size pieces.  Add generous amount of Blackening spice to flour and coat all pieces.  Add oil to pan and fry both side of tempeh until browned.  Set aside.

Cut up Romaine, pepper and onion.    Add dressing and top with Tofu.

Caesar Dressing
1 -1/4 cups

2            garlic cloves, crushed
2            tablespoons capers
2            tablespoons Dijon mustard
1            teaspoon vegan Worcestershire sauce
1            tablespoon red wine vinegar
1            tablespoon nutritional yeast (optional)
3/4         cup vegan mayonnaise
1/4         tablespoon ground black pepper
              olive oil – good drizzle

Place all the ingredients in the jar of a blender and puree until smooth.  Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks.

Tuesday, December 9, 2014

Tempeh and Deviled Gravy

Tempeh and Deviled Gravy
Adapted from Magazine Recipe

1            pkg. Tempeh, sliced in half lengthwise the in triangles, approx. 8 pieces
2            tablespoons olive oil
3            tablespoons vegan butter
2            shallots, finely chopped
3            large garlic cloves, minced
              red pepper flakes – to your liking
              salt and pepper to taste
2            tablespoons flour (add a bit more if you use more broth)
2            teaspoons paprika
1/2         cup vegetable stock (I used probably a cup of stock and added a bit more flour)
1/4         cup dry vermouth or white wine
2            tablespoons hot sauce
2            tablespoons finely chopped fresh parsley
1 & 1/2     teaspoons Worcestershire sauce
Tempeh can be put on buttered toast, or eaten with just the gravy and a side salad.

In an oiled skillet, fry tempeh until browned, flipping once.  Take out and set aside.

Add vegan butter to skillet, stir in shallots, garlic and red pepper flakes.  Add salt and pepper.  Cook for 3 minutes.  Whisk in the flour, paprika and mustard.  Whisk in the veggie stock and vermouth (or white wine); bring to a bubble.  Whisk in the hot sauce, parsley and Worcestershire. 

Add the tempeh to the sauce and heat through.  Serve with salad or on buttered toast.

Sunday, December 7, 2014

Coconut Butternut Squash Soup

This is the perfect soup to have in your fridge this winter, it's rich, creamy and very filling.

Coconut Butternut Squash Soup
Vegan Holiday Kitchen CB by Nava Atlas
8 servings

1            large butternut squash
2            tablespoons olive oil
1            large yellow or sweet white onion, chopped
1            medium apple, any variety, peeled and diced
2            cups vegetable broth
2            teaspoons curry powder
2            teaspoons ginger
              pinch of ground nutmeg or allspice
1            14-oz. can light coconut milk
              salt and pepper to taste

***I didn’t pre cook the squash in the oven, just in the pot with the apple and onion. 

Heat half the oil in a soup pot.  Add the onion and sauté over medium-low heat until golden, about 8-10 minutes.  Add the apple, squash, broth and spices until the squash is tender.  Approximately 30 minutes – you can put lid on to steam faster.

Add coconut milk to pot and stir to incorporate.  In batches, add solid pieces with some liquid to blender and blend until smooth.  Continue to blend until soup is completely smooth.  Add salt and pepper and gently cook for 10 more minutes.

Wednesday, December 3, 2014

Cheesy Quinoa with Vegan Kielbasa

Cheesy Quinoa with Vegan Kielbasa
Adapted from magazine recipe

2            tablespoons olive oil
2            cloves garlic, thinly sliced
1            cup quinoa, rinsed
1            cup vegetable broth
1            cup grape tomatoes, halved
              salt and pepper to taste
3/4         cup shredded vegan cheese
1/4         cup chopped fresh parsley
1            small head broccoli, cut into florets
3            vegan kielbasas, medium slices (Tofurky or Field Roast)

Dice vegan Kielbasa and brown in lightly oiled skillet.  Set aside.

In medium saucepan, add oil, garlic and cook, stirring until softened, about 1 minutes.  Add 1 cup water, the quinoa, vegetable broth, tomatoes, 1/4 teaspoon salt and a few grinds of pepper; bring to a simmer, stirring.

Reduce the heat to medium low, cover and cook until the quinoa is tender and the liquid is mostly absorbed, 12-15 minutes.  Remove from the heat and stir in the vegan cheese and parsley.  Add cooked vegan kielbasas and enjoy!

Friday, November 28, 2014

Thyme Stuffed Portobellos with Rosemary Gravy

The gravy really makes this stuffed mushroom special, serve with a small side salad and you're all set.

Thyme Stuffed Portobellos with Rosemary Gravy
Chloe Coscarelli:   Chloe’s Vegan Italian Kitchen

2            tablespoons olive oil
1            onion, finely chopped
1            cup cashews
4            garlic cloves, minced
1            cup cooked brown rice
1            15 oz. can lentils, rinsed and drained (or 2 cups) – ****I didn’t use lentils
1/4         cup bread crumbs
1/2         cup vegetable broth
1            teaspoon dried basil
1            tablespoon fresh thyme leaves, plus extra for garnish
1            teaspoon sea salt
1            teaspoon freshly ground black pepper
6            portobello mushrooms, stems and gills removed
1            tomato, sliced thinly

Rosemary Gravy

2            tablespoons canola oil
1            large onion, roughly chopped
1/4         cup nutritional yeast flakes
1/2         cup all-purpose flour
2            cups water
3            tablespoons soy sauce
1            garlic clove, minced
1            tablespoon chopped fresh rosemary
              sea salt and freshly ground black pepper

Preheat oven to 350 degrees.  Lightly grease a medium baking sheet.

In large skillet, heat 2 tablespoons of the oil over medium high heat and add onion and cashews.  Saute until onion is soft and lightly browned. Add garlic and let cook a few more minutes until fragrant.

In a large bowl, combine onion mixture, brown rice, lentils, bread crumbs, broth, basil, thyme, salt, and pepper.

Brush both sides of mushroom caps with oil and season with salt and pepper.  Place them top side down on baking sheet.  Stuff mushrooms with about 1 1/2 cup of the lentil stuffing, and press 1 tomato slice on top of the stuffing.

Bake for about 30 minutes, or until the stuffing is browned and mushrooms are cooked through.  Garnish with extra thyme and serve with gravy.


IN a medium saucepan, heat oil over medium-high heat and sauté onion until soft.  Add nutritional yeast and flour, and whisk for about 2 minutes.  The mixture will be ry.  Add water, soy sauce, garlic, and rosemary.  Continue to cook, whisking continuously, until mixture is very thick.  Transfer gravy to a blender and puree until smooth.  Season to taste.

Monday, November 24, 2014

Spicy Vegan Sausage Stew

Even though it's 50 degrees out there, colder weather is coming our way - again.  Here's something to warm ya up.

Spicy Vegan Sausage Stew

              Olive oil for sautéing
4            Vegan Italian Sausages, sliced – I used Tofurky
1            onion, small diced
3            large carrots, diced
2            cups mushrooms, sliced
2            yellow potatoes, diced
2            cloves garlic, minced

4            tablespoons flour
2            tablespoons tomato paste
2            tablespoons vegan butter
3-4         cups vegetable stock (more if you like more soupy)
1/2         cup red wine
1            tablespoon thyme
1/2         cup frozen peas

Add olive oil to soup pot.  Add onion and sauté a bit then throw in the diced Tofurky.  Cook for a few minutes before adding the garlic, carrots, potatoes and mushrooms.  Add the vegan butter, tomato paste and flour.  Stir everything together so it is well mixed with the veggies and sausage.  Add vegetable stock and red wine.  Turn up to a boil then down to a simmer.  Cook until veggies are tender and sauce is thick, approximately 30-40 minutes.  **Adjust the liquid as desired.

Wednesday, November 19, 2014

Barbecue Tempeh and Onions

We made this with a side of Mac and Cheese you can also pour the sauce over sautéed tofu.

Barbecue Sauce

1/2         cup ketchup
2            tablespoons brown sugar
2            tablespoons Worcestershire sauce
1            tablespoon cider vinegar
              few dashes hot pepper sauce
1            teaspoon garlic powder
1/4         teaspoon mustard powder
1/4         teaspoon salt
              tablespoon mustard (optional)

In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, mustard and salt.  Bring to a simmer, then remove from heat and allow to cool before using.

Tempeh and Onions

1            red onion, sliced
1            tempeh, cooking in water for 10 minutes, then sliced
              oil for sautéing

Boil tempeh for 10 minutes and drain.  Slice into good size pieces.  Slice onions and sauté onions and in large skillet.  Move onions to side and sauté tempeh until browned.  Place tempeh in casserole dish, cover with BBQ sauce and onions.  Bake covered at 350 degrees for 30 minutes – keep an eye on it.

Sunday, November 16, 2014

Banana-Oat Breakfast Cookies

Make a steaming cup of tea or coffee and enjoy it with a healthy breakfast cookie!

Banana-Oat Breakfast Cookies
Doc Oz. Magazine recipe adapted
Makes 11 cookies

3           ripe bananas
1 & 1/2    cups rolled oats
1/4       cup almond or peanut butter
1          tablespoon agave
1          teaspoon vanilla extract
            pinch of salt
1/2       teaspoon cinnamon
1/2       cup unsweetened coconut flakes
1/3       cup nuts, such as walnuts, almonds or pistachios, roughly chopped
1/3       cup dried fruit, I used dried cranberries

Heat oven to 350 degrees.  In a large bowl, mash the bananas with a fork.  Stir in the oats, almond butter, agave, vanilla, salt and cinnamon until well combined.  Fold in the coconut flakes, nuts, and dried fruit and let the mixture sit for 10 minutes so the oats absorb some liquid.

Drop by quarter cupfuls onto a parchment lined baking sheet.  Flatten cookies with a fork and bake 22-25 minutes or until golden brown.

Cool on a baking sheet for a few minutes, then transfer to a cooling rack.

Thursday, November 13, 2014

Pumpkin Risotto

This dish didn't taste as pumkiny as I thought it would since the recipe indicates a cup of pumpkin puree, but it was still very yummy.

Pumpkin Risotto
Chloe Coscarelli: Chloe’s Vegan Italian Kitchen
Serves 4

5            cups vegetable broth  (I only used 4 and it was fine)
2            tablespoons olive oil
1            onion, finely chopped
1            large garlic clove, minced
1            cup Arborio rice
1            cup canned pumpkin puree
1            teaspoon sea salt
1/8         teaspoon nutmeg
              freshly ground black pepper
1            tablespoon chopped fresh sage (I used dried)

In a medium saucepan, heat the broth to a simmer, and let it simmer while preparing the recipe.

Heat a large nonstick skillet/pot over medium-high heat and add oil.  Reduce the heat, and sauté onion until soft.  Add garlic and let cook for 1 minute, until fragrant.

Stir in rice and 1 cup of broth, and reduce heat so the mixture simmers.   Stir often, cooking until most of the liquid has been absorbed by the rice.  Repeat with another cup of broth, and continue stirring, adding broth 1 cup at a time until the rice is tender (about 20 minutes).  ***I found I only needed 4 cups.

Stir in pumpkin, salt, and nutmeg.  Season with pepper and stir until mixture is hot.  Stir in sage.
Pumpkin Risotto

Monday, November 10, 2014

Raw Sour Cream

In our quest to start using less pre-packed vegan items, we found this Raw Sour Cream recipe and decided to give it a shot.  This Raw Sour Cream version has a bit more tang than the store bought vegan sour cream and we actually like it better, and it's so easy to make.

Raw Sour Cream

***Allow time to soak cashews

1            cup raw cashews (soaked and rinsed)
1/2         cup water
1/4         cup lemon juice
3/4         teaspoon onion powder
1/2         teaspoon sea salt

If you have time, soak the cashews then rinse before blending.  You can soak for an hour or so or overnight.  This will make it easier to blend into a creamy texture.

Add all ingredients, including cashews, into your blender.

Blend until smooth.

Transfer to a bowl and then chill in fridge for at least 2 hours.