Tuesday, December 29, 2015

Sweet Noodle Kugel

We made this as a side with our Holiday meal and it was a hit.  So sweet and creamy.

Sweet Noodle Kugel
Recipe by Nava Atlas – from Vegan Holiday Kitchen Cookbook
8 servings

8-10      ounces ribbon-style vegan noodles
8            ounces soft tofu
1            8-oz. container vegan sour cream
1/4         cup agave nectar or maple syrup
1/3         cup dark or golden raisins
1            medium apples or pear, peeled, cored, and cut into small, thin slices
1/4         cup Earth Balance or other non-hydrogenated margarine, melted
2/3         cup natural granulated sugar
2            teaspoons vanilla extract
1            teaspoon cinnamon

Preheat the oven to 350 degrees

Cook the noodles according to package directions, then drain.

Meanwhile, cut the tofu into 3 to 4 slices, blot well between layers of paper towel or clean tea towel.  Transfer to a large mixing bowl and mash until finely crumbled.  Stir in the sour cream and agave nectar.

Stir in the cooked noodles and all the remaining ingredients.  Transfer the mixture to an oiled, shallow, round or rectangular 2-quart casserole dish. 

Bake for 35 to 40 minutes, or until the top begins to turn golden.  Let stand 15 minutes before serving.  This is also good served at room temperature.

NOTE:  Kugel is traditionally made with egg noodles, but you can substitute them with quino ribbon noodles or rombi (a short flat pasta shape).

Monday, December 14, 2015

Porter and Vegetable Shepherd's Pie

We liked this dish so much we are making it again for our New Year's Day celebration.  The Porter really makes it taste different from other Shepherd's Pie.

Porter and Vegetable Shepherd’s Pie
Recipe by Damaris Phillips/Food Network – adapted

4            tablespoons vegan butter
2            carrots, finely diced
2            stalks celery, finely diced
1            medium onion, finely diced
1            pkg. ground beef substitute
2            tablespoons all-purpose flour
1            cup porter beer, at room temperature
1            cup vegetable stock, warmed
1/2         cup frozen corn
1/2         cup frozen peas
1            tablespoon vegan Worcestershire sauce
2            teaspoon garlic powder
1/2         teaspoon red pepper flakes
              salt and pepper
              Vegan Pepper Jack Mashed Potatoes, recipe follows

3            large russet potatoes, peeled and coarsely diced (5 cups total)
              Kosher salt
2/3         cup vegan sour cream
4            ounces vegan cream cheese
4            ounces vegan pepper jack cheese, grated           
1/2         bunch green onions, greens sliced

Preheat the oven to 400 degrees

Melt the vegan butter in a large cast-iron skillet set over medium heat.  Add the carrots, celery and onions, and sauté until tender, 3-5 minutes.  Add the beef substitute and cook approximately 2 minutes, until warmed through.  Sprinkle the flour over the top and sauté to cook off the flour flavor, 1 minute.  Whisk in the porter and stock until combined.  Stir in the corn, peas, vegan Worcestershire, garlic powder and red pepper flakes until combined.  Bring the mixture to a simmer an cook to reduce the liquid by one-third, 3-5 minutes.  Remove from the heat and season with salt and pepper.

Top with mashed potatoes and place skillet on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly 20-30 minutes.  (For the last 5 minutes, I dabbed with vegan butter and put under broiler until browned.

Mashed Potatoes:
Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt.  Bring to a boil and cook until the potatoes are tender, 10 minutes.  Drain and place the potatoes in the bowl of a stand mixer fitted with the paddle attachment.  Add the vegan sour cream, vegan cream cheese, vegan pepper jack and some salt and pepper, and mix until fluffy.  Taste and adjust the seasoning as needed.  Fold in the green onions and enjoy.

Friday, December 11, 2015

Chickenless Noodle Soup

I used this recipe as a guide and just switched up the spices. After it sat in the fridge, it really soaked up the broth so you may need to adjust accordingly.  I made this after Thanksgiving, I needed a bit of a detox meal.

Chickenless Noodle Soup
By Kathleen Henry  (slightly modified)

1/2         tablespoon olive oil
1/2         teaspoon dried thyme
1            bay leaf
1            medium onion, diced
1            garlic clove, minced
8            cups vegetable broth
              salt and pepper
              pinch of vegetable seasoning
              couple pinches of dill
              pinch of Turmeric for color (optional)
2            celery stalks, small dice
3            large carrots, small dice
1            cup spaghetti noodles or your favorite type of noodle
8            oz. extra-firm tofu, diced

In a soup pot, heat oil over medium heat.  Add the chopped onion, sauté a bit then add the minced garlic, thyme, bay leaf, vegetable seasoning and dill (or whatever spices you are using).  Saute for about 5 minutes, or until the onion begins to brown.

Add the remaining ingredients, excluding the pasta and tofu.  Bring to a boil over high heat, then reduce to medium and add pasta.  Stirring occasionally.

Cook for about 10 minutes, or until the pasta is to your liking.  Check your seasoning then remove from heat and stir in the tofu. 


Friday, December 4, 2015

Super Quick Vegan Dinner Rolls

I decided to make rolls at the last minute for our Thanksgiving dinner so I looked on line for a quick recipe and found this one.  So easy to make.  I took out after 15 minutes baking and brushed with vegan butter and sprinkled a bit of salt then put under the broiler until a nice brown color formed.

Super Quick Dinner Rolls
By: Chris Macdonald

1          cup flour
1          teaspoon baking powder
1/2       teaspoon salt (I used a bit less)
1/2       cup vegan milk (soy or nut)
2          tablespoons vegan mayo
            Pinch of sugar  **I added this to balance out the salt (optional)
            Vegan butter to brush on top of rolls
            Pinch of coarse salt for top of rolls

Preheat the oven to 350.  If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan.

In a medium bowl, stir together the flour, vegan milk and vegan mayo.  Spoon into the 5 prepared muffin cups.

Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.

***Mine didn’t brown up so I took out after 15 minutes, brushed with melted vegan butter and sprinkled a bit of salt then put under broiler until browned (just a few minutes).

Friday, November 27, 2015

Ginger Cookies

Vegan Ginger Cookies
By Kimke

4            tablespoons coarse sugar (for topping)
2            cups flour
1            teaspoon baking soda
1/4         teaspoon salt
2  1/2     tablespoons ground ginger
1/2         teaspoon ground cinnamon
1/2         teaspoon ground Cloves (I left out)
1/2         cup canola oil
1/4         cup molasses
1/4         cup soymilk (I used almond milk)
1            cup sugar (I used a bit less)
1            teaspoon vanilla

In a large bowl, combine wet ingredients, including sugar and whisk or beat on medium until blended.

Stir in the pre-sifted dry ingredients and mix until well combined.

The dough will be quite sticky and you may need to dampen your hands to work with it.  Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking

The thinner the cookie the crisper it will be – a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.

Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.

Tuesday, November 10, 2015

Roasted Red Pepper, Chickpea, and Spinach

Recipe by Sonja Trurnit  www.tartes-and-recreation.com

This is a pretty mild dish so if you like more of a spicy version, just add some red pepper flakes or hot sauce.  I made my life easier by using canned roasted red peppers and probably doubled the spinach.

I attached the original recipe:    http://www.tartes-and-recreation.com/blog/roasted-red-pepper-chickpea-and-spinach-curry/     but just realized that I didn't bake the sauce, I just cooked it on the stove top, next time I'll try it the original way.


       14 ounces red bell peppers (about 3 large)
       3 tablespoon olive oil
       1 red onion, diced
       3 cloves of garlic, diced
       1 pinch of sea salt and pepper
       About 1 1/3 cup coconut milk
       4 tablespoons nutritional yeast
       2 1/2 tablespoons cornstarch
       1 pinch of smoked paprika
       1 1/4 cup chickpeas
       1 cup spinach
       3/4 cup cherry tomatoes


1               Bake the red bell peppers at 428°F for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.
2               While the red bell pepper is roasting, heat up a pan and sauté the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, then set aside.
3               In a blender mix peppers, onion and garlic, coconut milk, nutritional yeast, cornstarch and smoked paprika until well combined. If needed season some more with salt and pepper.

4               Transfer to a skillet, add chickpeas, spinach and halved tomatoes and bake in the oven at 392°F for about 30 minutes. Serve with rice or freshly baked naan.

Monday, September 28, 2015

Taking a Break

Hello out there in Blog Land ...... I've decided to take a bit of a break from posting recipes on this blog.  I'm hoping to actually work my way back through the 467 recipes I've posted since 2010!  If there is an especially inspiring dish that I make, I will surely post and share.  I hope you will still browse through all the recipes and be inspired to cook and eat the vegan way!  The animals and your body will thank you:)

Monday, September 21, 2015

Black Bean and Sweet Potato Burgers with Garlicky Chipotle Mayo

I decided to try the thin sandwich buns instead of the standard thick burger buns and was very happy with the results.    Also, I read a little tip to make the veggie burgers stick together better, don’t make into patties all at once.  Put burger mixture in fridge and make patties as you go.

Black Bean and Sweet Potato Burgers with Garlicky Chipotle Mayo
Health Magazine

1            can black beans, rinsed and drained well (mashed)
1            medium baked or roasted sweet potato, peeled and mashed
1/2         cup cooked quinoa or brown rice (I used brown rice)
1/4         cup ground flax
               I threw some panko bread crumbs in for extra binding
1/4         cup finely chopped red onion
1/4         cup finely chopped cilantro
1/4         teaspoon cumin
1/2         teaspoon salt
1/4         teaspoon black pepper
            olive oil

1/2        cup vegan mayo
1/2        teaspoon chipotle powder
1           large garlic clove, pressed in a garlic press or finely minced
             buns, and fixings of your choice

Combine mashed beans, sweet potato, quinoa/rice, flax, onion, cilantro, cumin, salt and pepper in a medium bowl.  Let stand 5 minutes.

If eating right away, form into 6 patties.  If not eating right away, put in fridge and make patties when ready to cook.  Cook in skillet or on grill – oil pan or grill, cooked approximately 8-10 minutes on each side.

While burgers are cooking, combine mayo, chipotle, and garlic in a small bowl.  Mix well.  Add any topping you like.

Tuesday, September 15, 2015

Roasted Butternut Squash Soup

I took an Ina Garten/Barefoot Contessa Butternut Squash Salad recipe and made it into a rich and creamy soup and it turned out great .  Adjust the recipe as you like!

Roasted Butternut Squash Soup

1            Butternut Squash, peeled and diced
1/2         onion, halved then halved again, keep root on to keep onion together
1/2         head garlic, leave together with skin on
              olive oil
 1-2        tablespoons pure maple syrup
              salt & pepper
4            cups vegetable broth  (More if needed)
2            cups vegan milk  (More if needed)
1            teaspoon coconut oil (optional)
              pinch of sage
              salt & pepper

Preheat oven to 400 degrees.  Peel and dice Butternut Squash.  Halve onion twice, and cut garlic head in half, keeping skin on.

Place the squash, garlic and onion on a large baking dish.  Drizzle with olive oil, a couple tablespoons of pure maple syrup and a sprinkling of salt and pepper.  Toss it all together (you can also do this in a bowl and transfer to the baking dish).  Bake for 20-30 minutes until the squash begins to brown, turning once during baking.  Check on after 15 minutes to make sure garlic isn’t burning.

Chop the roasted onion (will be a little slick), squeeze roasted garlic from the skin and ransfer the roasted vegetables to a soup pot.  Add broth and sage.  Blend with an emulsion blender – or puree in batches in a blender.  Add the vegan milk and season with salt and pepper.  ***Add more broth or vegan milk to get the exact consistency you desire.  ***I also added a teaspoon of coconut oil just for the heck of it.

Wednesday, September 9, 2015

Peach Galette

We bought the most scrumptous peaches at the market to make this dish and I also threw in a few blueberries for good measure.  You can make this with your favorite pie crust or the recipe below. I used whole wheat pastry flour and it came out a bit dense but still flavorful.

Peach Galette

For the Crust:
1 & 1/4            cup flour
2                      tablespoons sugar, divided
4                      tablespoons melted coconut oil
                        pinch of salt
5                      tablespoons ice water

For the Filling:
5                      peaches
2                      tablespoons sugar
1                      teaspoon vanilla

To Serve
2                      tablespoons pistachios  (I used toasted almonds)
1                      tablespoon powdered sugar

Preheat the oven to 350 degrees

For the crust, combine the flour, sugar and pinch of salt in a bowl.  Gradually add coconut oil and mix with your hands until the consistency of wet sand is formed.

When you are done adding all the oil and is well integrated with the powders begin to add the water a tablespoon by tablespoon.  Add a tablespoon and mix with your hands, add the following, and so on until a ball of dough, that does not stick in your hands and it is easy to manage, forms.

Put in the refrigerator while preparing peaches.

Cut the peaches into wedges and put them in a bowl.  Add the 2 tablespoons sugar and the vanilla, mix well.

Remove the dough from the refrigerator and spread it on a silcone mat or a piece of parchment paper.  Put the peaches in the center, leave one inch of dough without the peaches.

Fol in the edges of the dough and cover the peaches.  You can put an extra spoonful of sugar on the edges of the galette.

Put in the oven for 20 minutes or until you see the peaches are super soft and have a boiling syrup around them and the crust begins to brown.

Sunday, September 6, 2015

Cauliflower Soup

I know it's still hot outside so soup probably doesn't sound that appealing, but try bookmarking this for a cooler night.

Cauliflower Soup
Adapted from Tasteofhome.com

**I’ve included the original recipe but note that I roasted the cauliflower to bring out the flavor.  I also added garlic (which I noted and a little more liquid.  I decided to puree some of the soup and keep some chunky.

1            medium head cauliflower, broken into florets
1            medium carrot, shredded
1/4         cup chopped celery
2            cloves garlic, minced (optional)
1-1/2 cups water
2            teaspoons vegetable stock
3            tablespoons vegan butter
3            tablespoons all-purpose flour
3/4         teaspoon salt
1/8         teaspoon pepper
2            cups vegan milk (I used almond milk)
1            cup shredded vegan cheese of your choice
              hot sauce to taste  (optional)

Original Recipe:  In a large bowl, combine the cauliflower, carrot, celery, water and bouillon.  Bring to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

****I placed the cauliflower florets on a baking sheet and drizzled with oil and sprinkled with salt and pepper.  Roasted in a 400 degree oven for approximately 20-25 minutes.  ***Sauted the celery, carrot and garlic in a large saucepan then added the cauliflower when it was finished roasting.  Mixed together a bit then added the vegetable stock.  Bring to a boil for a few minutes since the vegetables are all ready cooked.

In another large saucepan, melt the vegan butter.  Stir in the flour, salt and pepper until smooth.  Gradually add the vegan milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Reduce heat.  Stir into the cauliflower mixture. 

***This is when I pureed some of the soup – original recipe keeps all vegetables whole.  Add vegan cheese, stir to melt.  Add hot sauce if using.

Tuesday, September 1, 2015

Smoky Paprika Green Bean Salad with Candied Walnuts

Smoky Paprika Green Bean Salad with Candied Walnuts
Healthy Happy Vegan Kitchen CB by Kathy Patalsky

4            cups green beans, trimmed and cut into halves or thirds
2            medium carrots, cut into rounds
1/4         cup chopped sweet onion

1            small lemon, juiced
2            heaping tablespoons tahini
2            tablespoons grade B maple syrup
1 & 1/2            teaspoons smoky Spanish paprika
1/4         teaspoon sea salt
1/4         teaspoon garlic powder
              few dashes ground black pepper
              few dashes cayenne (optional)

Candied Walnuts
1            cup walnuts
2            tablespoons grade B maple syrup
              coconut oil spray (optional)

Rinse the green beans in a large colander under cold water.  Set aside.

Bring a large pot of salted water to a boil over high heat.  Add the beans and boil for about 5 minutes; do not over cook the beans or they will become too soft.  For crisper (almost raw) beans, do a very quick boil of just 1-3 minutes.  Drain the beans and thoroughly rinse under cold water.  Let the beans drain completely.

Place the green beans, carrots, and onion in a large bowl.  Set aside

For the Dressing:  In a cup, whisk together the dressing ingredients.  Pour the dressing over the veggies and toss until all the veggies are well coated.  Pour the salad into a serving bowl and set aside.

For the Candied Walnuts:  Heat a small saucepan over high heat.  Add the walnuts and maple syrup and cook for about 1 minute, tossing the walnuts with the maple syrup.  (For less sticking, add a spritz of coconut oil spray, if desired, before adding the nuts.)  Remove from the heat and let cool for a few minutes.

Sprinkle the walnuts over the salad.  You may serve this salad right away, but for best flavor, cover and refrigerate for at least 1 hour before serving.

Thursday, August 27, 2015

Sweet Potato Veggie Burger

We both loved this burger and will be making it again soon.  I recommend adding a bit of ground flax seed or more flour to the mixture to made it a bit firmer.  Delish!

Sweet Potato Veggie Burger
Healthy Happy Vegan Kitchen CB by Kathy Patalsky

1           medium sweet potato
1 & 1/3 cups drained and rinsed canned cannellini beans
2-3        tablespoons oat or wheat flour
1            tablespoon tahini or nut butter, softened
1            teaspoon grade B maple syrup
1/4         teaspoon garlic powder or spice blend (like Cajun, lemon pepper, or other)
              Sea Salt
              Pinch of ground black pepper
              Pinch of cayenne
1            tablespoon nutritional yeast, plus more as needed (optional)
1/2 -1    teaspoon additional spice of your choice
1-3        teaspoons oil of choice
1/2        cup panko bread crumbs (optional)

Toppings of your choice

Preheat the oven to 400 degrees.  Poke a few holes in the potato using a fork.  Bake the sweet potato until stick-sweet and super tender, about 1 hour.  Remove the skin and place the flesh in a large bowl.

Add the drained beans to the bowl and using a fork, mash the beans with the potato.

Mash in the flour, tahini, maple syrup, and all the spices and seasonings, adding the optional seasonings as desired.  The mixture will be quite soft and moist, but you should be able to form it into a patty.  ***I added some ground flaxseeds and a few spoonfuls of flour to firm up the mixture a bit.   Cover and refrigerate until the mixture firms up enough to be easily handled, 15-20 minutes.
 In a sauté pan, heat 1 tablespoon of the oil over high heat.  Form the potato-bean mixture into 5 patties and coat them on all sides in the panko, if desired.  Make sure the panko coating is thick.  Place the patties in the hot pan, working in batches if needed, and cook until browned, 2-3 minutes on each side.   (Alternatively, fry the patties in an oven-safe skillet until browned, then place the skillet directly in preheated 350 oven to bake for about 10 minutes.  It firms up the patty just a bit more.  ****I didn’t do this but will next time.

Friday, August 21, 2015

No-Cream of Mushroom Soup

It's hard to make Mushroom Soup look as delicious as it tastes and the combination of the 3 different mushrooms really make this soup stand out.  If you like a richer soup base, you can always substitute some of the broth with a bit of nondairy milk.  Lots of nutrition in this soup,  vitamin C and Fiber from the Cauliflower and vitamin B from the Mushrooms - Enjoy!

No-Cream of Mushroom Soup
Healthy Happy Vegan Kitchen CB by Kathy Patalsky

Roasted Mushrooms
8            ounces baby bella mushrooms, quartered
8            ounces Portobello mushrooms, (2 large) sliced
6            ounces shiitake mushrooms, sliced
2-4        cloves garlic, chopped
2            tablespoons extra-virgin olive oil
1            tablespoon apple cider vinegar
2            sprigs fresh rosemary
              few pinches of sea salt and freshly ground peper

Soup Base

1            medium white cauliflower
3-4         cups mushroom or vegetable broth
4            cloves garlic
              sea salt and freshly ground black pepper

2            tablespoons finely chopped fresh flat-leaf parsley
              splash of nondairy milk  (I used soy creamer that has a bit of sweetness)
              freshly ground pepper

For the roasted Mushrooms:  Preheat the oven to 425 degrees.

Rinse and dry the mushrooms, making sure all the woody stems have been removed.  In a bowl, toss the mushrooms with the garlic, oil, vinegar, rosemary, and salt and pepper.

Lay the mushrooms flat on a baking sheet.  Roast the mushrooms until they begin to soften and caramelize around the edges, about 20 minutes.  They should be moist, yet fully cooked and flavorful to eat on their own.

For the Soup Base:  While the mushrooms are roasting, bring a pot of water to a boil.  Add the cauliflower and cook for 7-10 minutes.  Drain and set the tender cauliflower aside.

In a blender or food processor, or in a saucepan using an immersion blender, combine the cauliflower, about 2 cups of the broth, and the garlic.  Blend on low until the cauliflower is smooth.  Remove the rosemary sprigs from the baking sheet and reserve.  Add 3/4 cup of the roasted mushroom mixture to the blender.  Blend in a few pinches of the reserved roasted rosemary for added flavor.  Continue blending, adding broth until you reach a texture and flavor you like.

Transfer the cauliflower mixture to a large saucepan and bring to a simmer.  Add the pinch of nondairy milk/creamer, salt and pepper to taste and simmer until ready to serve.  Garnish with the left 1/4 cup of mushrooms, parsley and some rosemary from roasting the mushrooms.