Monday, September 28, 2015
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
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
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
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
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
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
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.
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:
2 tablespoons sugar
1 teaspoon vanilla
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
I know it's still hot outside so soup probably doesn't sound that appealing, but try bookmarking this for a cooler night.
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
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)
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.