Friday, January 31, 2014

Gobi Manchurian

One of our favorite restaurants is a place called Neehee’s and it serves vegetarian Indian Street Food.  We always order Gobi Manchurian so we just had to search for a recipe so we could make it at home  This recipe came pretty close, just needs to be a bit sweater.  We added cooked onion and green pepper for an added crunch.  The first link is the recipe we tried.

***The recipe calls for 1/4 cup water to make the coating for the cauliflower but I think 3/4 cups is more accurate.  It needs to be almost like a pancake batter. 

Gobi Manchurian

Tuesday, January 28, 2014

Almond Mock Tuna Salad

Prepare this Almond Mock Tuna Salad for a sandwich, stuff it in a pita and add lettuce and tomato or eat it straight out of a raw vegetable like a green pepper or cucumber.  A refreshingly light, super healthy alternative to a standard tuna or chicken salad.

Almond "Mock" Tuna Salad
Oh She Glows Blog/Website

Sunday, January 26, 2014

Quinoa Protein Brekkie Bowl

Leisurely winter weekends are meant for warm, homemade breakfasts and this dish is packed with all sorts of healthy goodies.  Add a sprinkling of Chia Seeds to max out the protein punch.

Quinoa Protein Brekkie Bowl
The Karma Chow Ultimate Cookbook by Melissa Costello

1            cup rinsed quinoa
1/4         cup toasted, unsweetened coconut flakes ( I found at health food store)
1/4         cup toasted slivered almonds
1/4         cup raisins
2            tablespoons hemp seeds
              Pinch Cardamom (left out)
1            teaspoon cinnamon
1            tablespoon agave or maple syrup
              dash of sea salt
              Unsweetened nut, soy or coconut milk
              Optional:  Fresh fruit, a sprinkling of Chia Seeds for extra protein

Cook the quinoa on a stovetop per package directions (or cook 1 cup quinoa in a rice cooker with 2 cups water).

While the quinoa is cooking, heat the oven to 350 degrees F.  Spread the coconut and almonds on an ungreased, rimmed baking sheet and bake for 5 to 10 minutes, stirring once or twice, until golden brown.  Remove from the oven.

When the quinoa is done cooking, add the coconut, almonds, raisins,  hemp seeds, cardamom, cinnamon, agave nectar, and salt, and mix together.  Top with nut/soy or coconut mils to your liking and add fresh berries or a sprinkling of Chia Seeds.

Friday, January 24, 2014

Skillet Chocolate Chip Cookie

Since I’m not a big sweet eater but like to occasionally make treats for Kevin, I look for recipes that I can easily cut back on the sugar.  I cut this back by half and it is still very sweet.  I really like to add nuts to cut the sugar as well and to give cookies a nice crunch.

Skillet Chocolate Chip Cookie
Adapted from magazine recipe

6            tablespoons vegan butter, room temperature
1/4         cup brown sugar
1/4         cup evaporated cane sugar
1            egg replacer (I used Ener-G Replacer- in a box) can find at Whole Foods
1            teaspoon vanilla extract
1            cup whole wheat pastry flour (can use white as in original recipe)
1/2         teaspoon baking soda
1/2         teaspoon coarse salt
1            cup vegan chocolate chips
1            cup chopped walnuts  (optional)

Preheat oven to 350 degrees.  In a large bowl, combine butter and sugars with a wooden spoon.  Stir in egg replacer and vanilla.  Stir in flour, baking soda, and salt.  Stir in chips and walnuts.  Transfer to a 10” cast-iron skillet.  Press into pan if mixture doesn’t spread easily.

Bake until cookie is golden brown and just set in the center.  18-20 minutes.  Let cool 5 minutes.

Tuesday, January 21, 2014

Savory Squash Soup

Savory Squash Soup
Adapted from Forks Over Knives Cookbook

            Olive oil for cooking
2 & 1/2  cups butternut squash, peeled, seeded and diced
1            large russet potato, chopped (about 1 cup)
1            medium yellow onion, peeled and chopped
1            clove garlic, minced
1/4         teaspoon Italian herb mix or pinch each of oregano, basil, rosemary, & thyme
              salt and pepper to taste
3            cups water (or  two cups water and one cup non dairy milk)
1/4         peas  ( I used 3/4” cup because I like peas)
1/4         lime juice (I used about double)
              finely chopped parsley

Add olive oil to a large soup pot and set to a medium heat.  Add butternut squash, potato, onion, garlic and seasoning.  Stir to cover all ingredients with oil.  Cook for approximately 10 minutes, then add the liquid and cook for approximately 20 minutes. 

Puree soup using an immersion blender or in a lender with a tight-fitting lid, covered with a towel.

Once soup is pureed, add green peas and lime juice and cook an additional 5-7 minutes.  Garnish with parsley.

Saturday, January 18, 2014

Shepherd's Pie

I followed the recipe and found out I had an over abundance of mashed potatoes, which led me to add more nondairy milk and nondairy butter, I also added a bit of vegan sour cream with a dash of garlic powder and onion powder.  I’m thinking the potatoes I used were probably large vs. the suggested medium.  Anyhoo, this is the ultimate cold weather comfort food treat - but in small doses of course.

Shepherd’s Pie
The Complete Guide to Vegan Food Substitutions
6 servings

1            cup vegetable broth
1/2         cup sherry or dry white wine
2            tablespoons soy sauce
1            tablespoon mild Dijon mustard
2            cloves garlic, peeled and minced
1/4         cup nutritional yeast
2            tablespoons cornstarch

1            pkg. tempeh (Or extra-firm tofu cubed) I cut my tempeh into small pieces
1            teaspoon celery seeds
6            ounces chopped onion (I used 1/2 yellow onion)
1            tablespoon peanut oil or olive oil
1            pound frozen mixture of peas, carrots, and corn (and I added lima beans)
1            tablespoon dried oregano
1            teaspoon dried rosemary

6            medium russet potatoes, cut into large chunks, boiled until tender
1/4         cup non dairy butter, plus extra 2 tablespoons to brown top
1/2         cup unsweetened nondairy milk
              salt to taste
1            teaspoon red pepper flakes

GRAVY:  Whisk all ingredients in medium bowl.  Set aside.

FILLING:  Cook tempeh or tofu, salt, pepper, celery seeds, onion and oil in skillet over medium-high heat until golden brown, stirring often, about 10 minutes.  Stir in frozen vegetables, herbs, and gravy; cook over medium heat until thickened, about 3 minutes.  Set aside.

Potato Topping:  While the potatoes are still hot, mash them together with 1/3 cup nondairy butter, nondairy milk and salt, adding more milk if needed to get desired consistency.

Preheat oven to 350 degrees.  Place tofu or tempeh filling a 9” square baking dish.  Top evenly with potatoes.  Dot remaining nondairy butter on top.

Bake for 25 minutes, or until golden brown.  For a crisp topping, put dish under broiler for a couple of minutes.  Watch carefully so it doesn’t burn.

Tuesday, January 14, 2014

Fresh Dill Sauce

The original recipe was to be a sauce for fish but I fried up some Tempeh and poured it over the tempeh.  We were thinking it could also be used with fried tempeh on a bun with lettuce and tomato – like a “Mock” fish sandwich.  Another great idea …..  a dip for fresh veggie snackin’.

Fresh Dill Sauce
Ina Garten recipe veganized

1/2        cup veganaise
1/2       vegan sour cream
1/2       vegan yogurt  (I just added 1/4 more veganaise and 1/4 more sour cream)
2          tablespoons soy cream cheese, at room temperature
1/2       cup chopped scallions, white and green parts (4 scallions)
1/4       cup minced fresh flat-leaf parsley
1          teaspoon grated lemon zest
2          tablespoons freshly squeezed lemon juice
            Kosher salt and freshly ground black pepper
1          cup seeded, grated hothouse cucumber

            capers – which I added to sauce once it was processed

Saturday, January 11, 2014

Red Quinoa Pilaf with Kale and Corn

I only made a half batch which was a big mistake at the Smith house.  We both ended up loving this so much that I now have to make another batch – pronto!   I didn’t have regular corn so I used a Jarred Corn Salsa from Trader Joe’s that we love.  It gave the salad a slightly sweet and spicy taste. I think I’d make it that way again.

Red Quinoa Pilaf with Kale and Corn
Vegan Holiday Kitchen cookbook by Nava Atlas

1 & 1/2  cups red quinoa, rinsed in a fine sieve
3            cups prepared vegetable broth or 3 cups water with 1 veggie bouillon cube
1            bunch kale (about 8 ounces)
2            tablespoons extra-virgin olive oil
4-6         cloves garlic, minced
3-4         scallions (I used 1/2 sweet onion minced)
2            cups corn kernels  (I used Trader Joe’s Jarred Corn Salsa – loved it)
2            jarred roasted rep peppers, cut into strips
2            tablespoons lemon juice, or more to taste
1            teaspoon sweet paprika
1            teaspoon ground cumin
1/2         teaspoon dried rosemary
              salt and pepper
              hand full of pistachio seeds (optional)

Combine the quinoa with 3 cups broth in a medium saucepan.  Bring to a rapid simmer; then cover and continue to simmer gently until the broth s absorbed, about 15-20 minutes.  If the quinoa isn’t quite done, add an additional 1/2 cup broth or water and continue to cook until absorbed.

Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside.

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden (and onion if you are using regular onion and not green onion).

Add the kale, stir together and cover; raise the het to medium and cook until wilted, about 2-3 minutes.   Add the remaining ingredients and cook, stirring frequently for 4-5 minutes longer.  Transfer to a serving bowl or casserole dish ands serve at once, or cover until needed.

Tuesday, January 7, 2014

Kale Salad

This Kale Salad is absolutely delicious and so simple to make.  At first I wasn't sure about the addition of lentils but it really gives it a punch of texture and adds just the right amount of protein.  The salad can be served as a side salad or a main dish.

Kale Salad
Isa Does it Cookbook

1            butternut squash
1/4         cup olive oil
1/2         teaspoon salt
2            tablespoons white wine vinegar
2            teaspoons agave nectar or pure maple syrup
1            teaspoon Dijon mustard
1 & 1/2   teaspoons finely minced fresh ginger
1            clove garlic, finely minced
8            ounces Kale, stems removed, torn into bite-size pieces (about 8 cups)
1 & 1/2  cups cooked brown lentils ( or one 15 oz. can, rinsed and drained)

Preheat the oven to 425 degrees

Peel the squash, cut and remove seeds.  Cut squash into 1/2-3/4” pieces.

Line a large baking sheet with parchment paper.  Spread the squash out in a single layer and drizzle with 1 tablespoon of the olive oil.  Then single layer is important because if the baking sheet is overcrowded the squash won’t brown, it’ll steam and just get mushy.  Sprinkle with 1/4  teaspoon of the salt and toss with your hands to coat.

Cook in oven for about 25 minutes, flipping after 15 minutes or so.  It’s done when lightly browned on the outside and tender inside.  Remove from oven and let cool.

Stir together the remaining 3 tablespoons olive oil, vinegar, agave nectar, mustard, ginger, garlic, and remaining 1/4 teaspoon slat in a large bowl – everything will be going in there, so make sure it’s large enough to hold all the kale.

Add the kale and take a minute or so, using your hands, to rub the vinaigrette into the leaves, really swishing them around in there.

Add the cooled squash and the lentils and toss to coat. Give the flavors a few minutes to settle in, then taste for seasoning and serve.

Saturday, January 4, 2014

Banana Chocolate Pie

If you didn't get your fill of sweets over the holiday season, here's a pie to start your 2014 out with a bang.

Banana Chocolate Pie
Veg Web

1             cup flour
3             tablespoons sugar

1/2          teaspoon salt

4             tablespoons oil

4             tablespoons vegan chocolate chips
2-3          tablespoons water


1              pkg Nasoya Silken tofu (1lb)

1              teaspoon vanilla extract

1/4           teaspoon salt

1/2           cup bananas

1/3           cup maple syrup

1/3           cup corn starch

1              banana, sliced thinly
1/4           cup chocolate chips

                Nuts (optional)  - I toped with Chopped Pecans

Mix dry ingredients together.
 In small saucepan, melt chocolate chips in oil in double boiler.
 By hand, or in food processor, mix chocolate into dry ingredients.
 When it is thoroughly blended, add just enough water to form a smooth, not sticky, dough.
 Roll out dough into 9" pie plate. Bake at 400 degrees, until just crisp, about 5 minutes.

Blend all ingredients except chocolate chips and nuts.
 Place them in a heavy bottom saucepan and bring to a boil, stirring constantly until it becomes a thick pudding. Remove from heat.
 Arrange banana slices on bottom of cooled crust. Keep aside 1/4 cup of filling, and pour the rest into the crust.
 Melt the chocolate chips and add to the saved 1/4 cup filling. Drizzle it over the top of the pie.
 Chill for about 2 hrs.
 Can top pie with nuts and even put them in the crust mix.

Wednesday, January 1, 2014

Dilly Stew with Rosemary Dumplings

Christmas brought me a new cookbook from Isa Chandra Moskowitz, coauthor of the bestselling cookbook Veganomicon.  I already have 15 bookmarks and can't wait to start working my way through them all.  I've made this stew before and the dumplings came out very light and airy but this time I messed up a bit and they didn't cook all the way. I think it's important to cook the dumplings on top of the soup all the way through before you dunk them in the stew - as indicated in the recipe.  Also, I used dry dill but highly recommend to use fresh dill as the recipe states.

Dilly Stew with Rosemary Dumplings