Tuesday, March 22, 2016

Roasted Cauliflower Steaks

Great side dish!

Roasted Cauliflower Steaks
Adapted recipe By Valerie Bertinelli Food Network
Serves 4-6

2          heads cauliflower
            extra-virgin olive oil, for drizzling
            salt and pepper
2          tablespoons pine nuts
1/4       cup golden raisins
1          tablespoon vegan margarine
1/4       cup fresh parsley, torn

Preheat the oven to 425 degree.  Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-thick steaks.  Arrange on a baking sheet in a single layer.  Drizzle with olive oil and sprinkle with salt and pepper on both sides.  Transfer to the oven and bake until golden brown, 20-25 minutes, flipping after the first 10 minutes.

Meanwhile, add the pine nuts to a dry sauté pan and toast over medium heat until golden brown, about 3 minutes.  Add the raisins and vegan margarine and season with salt.  Cook, tossing until the vegan margarine has melted and coats the pine nuts and raisins.  Off the heat, stir in the parsley.

Transfer the roasted cauliflower to a serving platter.  Pour the pine nut-raisin mixture over the top.  Season with salt.

Friday, March 18, 2016

Puffy Pillow Pancakes

We made these one lazy, snowy afternoon as a snack but please, feel free to make them as breakfast.  They are simple and super delicious. 

Puffy Pillow Pancakes
“Isa Does It” Cookbook

Monday, March 14, 2016

Vegan Cream of Asparagus Soup

Nothing like fresh Asparagus in the spring time - well, almost spring.

Vegan Cream of Asparagus Soup
Adapted recipe from

1          large bunch asparagus
            olive oil for roasting
1/2       onion, diced and cooked
4-5       cups vegetable stock
            vegan milk (almond/soy)  approx. 1/2 cup
1          cup raw cashews, soaked in warm water for 1 hour (can use less)
            salt and pepper
            pinch of cayenne

Snap off tough ends of asparagus.  Lay on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.  Roast in 400 degree oven for approximately 20-25 minutes.

While asparagus is cooking, dice 1/2 an onion and sauté in small pan then pop in blender.  Add broth and soaked cashews.

When asparagus is roasted, let cool enough to cut into pieces then add to the blender.  Blend all the ingredients.  Then add as much vegan milk as desired (I added approx. 1/2 cup).  Test the seasoning, add a pinch of cayenne and give another blend.

Thursday, March 10, 2016

Tempeh Meatballs with Spicy Spaghetti Sauce

This is my new “go to” spaghetti sauce – a bit of sweetness and a little kick of heat.
I decided to fry the Tempeh Meatballs as directed but then put in oven a bit to make sure they were heated well through.

Tempeh Meatballs with Spicy Spaghetti Sauce
By Isa Chandra Moskowitz:  Isa Does It Cookbook

Spicy Slurpy Spaghetti Sauce
Makes 4 cups

1            tablespoon olive oil
1            small yellow onion, finely chopped
3            cloves garlic, minced
1            tablespoon light brown sugar
1            teaspoon dried thyme
1            teaspoon dried oregano
1            teaspoon crushed red pepper flakes
            freshly ground black pepper
1            (24 oz) can crushed tomatoes with basil  (I only had the regular kind)
1            teaspoon salt

Preheat a 2-quart pot over medium-low heat and add the oil.  Saute the onions in the oil for about 5 minutes, until slightly browned.  Add the garlic and sauté until fragrant, about 30 minutes.  Add the brown sugar and cook for about 1 minute, until the sugar is dissolved and coats all the onions.  Mix in the thyme, oregano, red pepper flakes, and black pepper.  Add the tomatoes and salt and stir everything together.  Cover the pot, leaving a little gap for steam to escape, and cook for 15 minutes.  Taste for seasoning and serve.

Tempeh Meatballs

1            pound tempeh (can be found at Trader Joe’s – or Whole Foods)
1            cup water
1            tablespoon tamari or soy sauce
1            tablespoon olive oil
2            cloves garlic, minced
3            tablespoon ketchup
1            tablespoon Dijon mustard
1/2         teaspoon dried oregano
1/2         teaspoon dried thyme
1/2         teaspoon salt
              several pinches black pepper
1/2         very finely chopped yellow onion
1/2         cup panko break crumbs
              olive oil for frying

Bring a pot of salted water to boil for the spaghetti

Meanwhile, crumble the tempeh into small pieces in a 2 quart pot (I crumbled them quite small).  Add the water, tamari, and olive oil.  Cover and bring to a boil.  Once boiling, lower the heat and simmer, with the lid slightly ajar so that steam can escape, for 15 minutes.  Most of the water should be absorbed.  If there is excess water left, drain it; place the tempeh in a bowl and place in the freezer to cool.  It should take 10 minutes or so.  Give it a stir after 5 minutes to help it cool evenly.

Once the tempeh is cool, add the garlic ketchup, mustard, oregano, thyme, salt, and pepper.  Mix well.  Mix in the onion.  Now add the panko bread crumbs and use your hands to mix until it holds together very well.  If it seems loose, add extra bread crumbs by the tablespoon until you can form very tight, compact balls.  Scoop up roughly golf ball-size amounts and roll between your hands to for the balls.

Preheat a large nonstick pan (preferable cast iron) over medium heata.  Coat the pan with a thin layer of olive oil.  Add the meatballs one by one, rolling them in the pan to coat in oil.  If your pan is not big enough to fit all of the balls comfortably, then do them in two batches.  Panfry for about 10 minutes, rolling them frequently to cook evenly.  Serve with the cooked spaghetti and sauce.

Friday, March 4, 2016

Roasted Eggplant Salad with Tahini Dressing

Well, I can’t seem to find the recipe for this salad anywhere but included a couple of links to similar salads.  The salad I made is pretty simple:  Spinach, grilled eggplant, sun dried tomatoes and pine nuts.