Wednesday, January 28, 2015

Un-Fried Pickles

Having a Super Bowl party?  This is a great addition to our appetizer table.  The recipe calls for dill pickles but why not make both sweet and dill pickles and add a couple other sauces for dipping.  These little guys are addicting!

Un-fried Pickles
Modified Trisha Yearwood recipe

            Non-stick spray
            Egg replacer for 2 large eggs (I needed to add a bit more water
1/3       cup all-purpose flour
1          tablespoon vegan Worcestershire
1          teaspoon hot sauce
1          teaspoon chili powder
1          teaspoon garlic powder
            salt and pepper
1          cup panko breadcrumbs
1/2       cup vegan parmesan
1         16 ounce jar sliced dill pickles

Place an oven rack in the middle position and preheat the oven to broil.  Spray a cooling rack wth nonstick cooking spray and place it on top of a baking sheet.

Wisk the egg replacer with the flour, vegan Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch of salt and pepper in a medium bowl.  In a large bowl, combine the breadcrumbs and Parmesan. 

Drain the dill pickles and pat dry with paper towels.  Working in batches, toss the pickles in the vegan egg mixture so they are fully coated.  Remove the pickles, letting the excess drip off, and transfer to the breadcrumb mixture.  Toss to fully coat.  Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).

Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes.  Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.

Serve warm with vegan Ranch dressing.

Sunday, January 25, 2015

Greek Lemon Soup

Wow, does this soup have great flavor.  The chickpeas give it a nice texture and I love the addition of artichokes.  I used jarred marinated artichokes because I like the bit of flavored oil that clings to the pieces.

Greek Lemon Soup
"Betty Goes Vegan" CB by Annie and Dan Shannon

6            cups vegetable broth
1/3         cup orzo
2            teaspoons nutritional yeast
1/4         teaspoon turmeric
1/3         cup lemon juice
1/4         teaspoon lemon zest
              pinch of fresh thyme leaves
1            clove garlic, minced
1/2         teaspoon crushed black peppercorns
1            15. Oz. can garbanzo beans (chickpeas), drained and rinsed
1            14 oz. can artichoke hearts, drained
1            lemon, sliced
              chopped fresh parsley for garnish

In a large pot, bring the broth to a boil on a high heat, and then add the orzo.  Cook until tender, stirring occasionally.  Turn the heat down to a simmer.  With a whisk, blend in the nutritional yeast and turmeric.  Once the nutritional yeast dissolves, add the lemon juice and zest, thyme, garlic, black pepper, beans, and artichoke hearts.  Cover and simmer for 10 minutes.

Test for seasoning.  Serve warm with a slice of lemon and some fresh parsley on top. 

Wednesday, January 21, 2015

Grilled Zucchini Hummus Wrap

This is a great weeknight meal, packed with nutrition and protein.  I made a double batch to keep in the fridge for the next day's lunch.

Grilled Zucchini Hummus Wrap
Adapted slightly from recipe
Serves 2

1          zucchini, sliced into thin, wide strips
            salt and pepper to taste
1          tablespoon olive oil
            slices roasted red pepper, from jar, thinly sliced
            red onion, sliced
            greens: Spinach, Kale or other favorite greens
            avocado slices
            slices vegan cheese:  we used Almond cheese
            tortillas for wrapping
            prepared hummus:  we love Trader Joe’s regular hummus

Toss zucchini strips in olive oil and salt and pepper. 

Heat stove top grill.  Place sliced zucchini directly on grill and let cook approximately 3 minutes on one side then 2 minutes on other side.  Try to keep somewhat crisp.  Set aside.

Place tortillas on grill just to warm.  Remove tortillas from grill and assemble wraps.

Spread desired amount of hummus on tortilla then lay out zucchini, roasted red pepper slices, onion slices and greens.  Roll-up, slice and enjoy!

Saturday, January 17, 2015

Orange Cauliflower Over Rice

This recipe was created to taste a bit like the Orange Chicken that is served in Chinese restaurants.  The flavor is wonderful and the texture of the Cauliflower really holds up to your fork!

Orange Cauliflower           
Adapted web recipe

1            large head of cauliflower, cut into bit sized pieces
2            teaspoons sesame oil
1            egg replacer
1/3         cup corn starch
3            tablespoons soy sauce
1            teaspoon minced ginger
2            cloves garlic, finely minced
2-3         tablespoons oil

1            teaspoon fresh orange zest
1            tablespoon fresh orange juice
2            tablespoons soy sauce
2            tablespoons water
1/4         cup sugar
1/4         cup rice wine vinegar (or dry sherry)
1/4         cup vegetable broth
2            tablespoons corn starch

Sliced green onions and toasted sesame seeds for topping

In a large bowl combine the oil, egg replacer, 3 tablespoons soy sauce and corn starch until a thin batter forms.  Toss in the cauliflower and let sit while you make the sauce, tossing every few minutes to coat all pieces.

In a small bowl whisk together all the ingredients for the sauce except the broth and corn starch.  In a separate bowl, combine the broth and corn starch and whisk till no more clumps.  Combine with the other sauce ingredients.  Set aside.

Heat a large wok over medium high heat, add 2 tablespoons of canola oil and begin to fry the cauliflower on all sides, in batches, making sure not to crowd the pan (approximately 1-2 minutes per side).  Once all the cauliflower is all cooked remove any excess oil from pan and wipe clean.

Return pan to heat and all 1 teaspoon of oil.  Add the ginger and garlic to pan and stir, cooking for 30 seconds, until very fragrant.  Pour in the sauce and stir constantly until it begins to thicken.  Remove from heat and gently toss in the cauliflower, turning to coat evenly.  Garnish with green onions and toasted sesame seeds if desired.  Serve immediately.

Wednesday, January 14, 2015

Fried Potatoes and Cabbage

Wintertime makes me crave potatoes, any kind and any kind of recipe.  By adding the vegan Field Roast Kielbasa, this hearty side dish just became a main meal.

Fried Potatoes and Cabbage

1            lb. russet (baking) potatoes, peeled and cut into 1 1/2 “ pieces
3/4         stick vegan butter (6 tablespoons)
1            lb. Savoy cabbage, cored and thinly sliced
3/4         teaspoon salt
1/4         teaspoon black pepper
              vegan Field Roast Kielbasa, sliced

Cover potatoes with cold salted water by 1 inch and bring to a boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes.  Drain in a colander.

While potatoes cook, slice desired amount of vegan Kielbasa, and pan fry until browned.  Set aside.

Heat vegan butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.

Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake.  Cook, without stirring, until underside is crusty and golden, about 10 minutes.  Top with cooked vegan Kielbasa.

Friday, January 9, 2015

Brussels Sprout Slaw

We made Brussels Sprout Slaw to accompany our Holiday Lasagna this year and everyone loved it. The addition of Pecans makes it feel a bit festive.

Brussels Sprout Slaw
Modified recipe by Damaris Phillips
Serves 6-8

1/2            cup pecans  (I used more like 3/4 cup)
1 & 1//2    pounds Brussels sprouts, trimmed (I used pre-shredded)
6               tablespoons vegan mayonnaise
3               tablespoons Dijon mustard
2               tablespoons agave
6               tablespoons vegetable oil
1               teaspoon grated orange zest
1/4            cup champagne vinegar
2               tablespoons orange juice
                 salt and pepper to taste
1/4            cup pomegranate seeds (I left out)

Preheat the oven to 375 degrees.  Place the pecans on a baking sheet in one layer and bake until golden, 6-8 minutes.  Let cool, then coarsely chop; set aside.

Shred the Brussels sprouts using the large holes of a box grater or a mandoline.  Coarsely chop any ungrated pieces with a knife. 

Combine the mayonnaise, mustard, agave, vegetable oil and orange zest in a large bowl and whisk to combine.  Whisk in the vinegar and orange juice until smooth.  Add the shaved Brussels sprouts and toss to combine.  Season with salt and pepper.

Transfer to a serving dish and scatter the pecans and pomegranate seeds on top.

Refrigerate 2-4 hours before serving.

Wednesday, January 7, 2015

Indian Apricot Tempeh

Indian Apricot Tempeh
Inspired by on-line recipe

1            package Tempeh, slice in half (thickness) and then into triangles
1            red pepper, sliced
1            green pepper, sliced
1            red onion, sliced
              oil for sautéing
2            teaspoons garam masala
1            teaspoon garlic powder
              salt and pepper to taste
1            cup apricot preserves
1/4         cup white vinegar
1            cup vegetable  broth
1            teaspoon corn starch or arrowroot

Cut Tempeh into thin triangles and set aside.

Combine apricot preserves, white vinegar, garam masala, garlic powder and salt and pepper in a medium sized bowl.  Mix well then add Tempeh and coat all pieces.

In sauté pan, cook onion and peppers until soft.

In a large sauté pan, add a bit of oil and cook Tempeh on both sides until browned.  Add vegetable broth to remaining liquid along with thickener (corn starch).  Add pieces of Tempeh to top of vegetables, scrape remaining remnants from Tempeh pan to sauce.

Add sauce to veggie/tempeh pan and cook until heated through a sauce thickens a bit. 

Serve over rice or quinoa – I made mashed potatoes and had on the side, the sauce and potatoes went really well together.

Saturday, January 3, 2015

Spinach Mushroom Pizza Bites

These are addicting little devils and perfect for noshing while watching football.

Spinach Mushroom Pizza Bites
 Yield: 24 bites

¾ cup all-purpose flour
¾ tsp baking powder
¾ tsp kosher or sea salt
1 tsp dried oregano
1 tsp dried parsley
1 Tbsp olive oil
1 cup mushrooms, finely chopped
Pinch of salt
1 handful baby spinach, chopped
1 clove garlic, minced
1 egg replacer
¾ cup nut/soy milk
1 cup shredded vegan mozzarella cheese
Marinara sauce for dipping

Preheat oven to 375 F. Lightly grease a 24-cup mini muffin tin and set aside.

In a large bowl, combine flour, baking powder, salt, oregano, and parsley. Set aside.
Heat olive oil in a skillet over medium heat. Add mushrooms and a pinch of salt and sauté until mushrooms begin to release liquid, 2-3 minutes. Add spinach and garlic and saute for another 2 minutes, until spinach is wilted and garlic is fragrant. Remove from heat.

Add egg replacer, soy/nut milk and vegan cheese to the flour mixture and stir gently just to combine. Stir in mushroom/spinach mixture. Let stand for 10 minutes.

Gently stir the batter. Divide evenly between the cups of the muffin tin. Bake for 20-22 minutes, until set and browned on top.

Serve warm with warm marinara.