Tuesday, May 30, 2017
Portobello “Steak” Wraps
2 medium Portobello mushrooms
2 tablespoons olive oil
2 medium peppers (orange, red), sliced
1 large sweet onion, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon balsamic vinegar
4 flour tortillas
vegan mozzarella cheese
vegan cream cheese (optional)
Heat nonstick 12-inch skillet over medium heat until hot. Brush both slides of mushrooms using 1 tablespoon oil. Add mushrooms to skillet and cook until tender and lightly browned, about 10 minutes, turning once. Transfer mushrooms to cutting board and cut into 1/4” thick slices; set aside.
In same skillet, heat remainig oil over medium heat until hot. Add peppers, onions, garlic, salt and pepper; cook until vegetables are tender (mine were a bit al dente).
Stir in vinegar; remove skillet from heat. Gently stir in sliced portobellos.
Spread tortillas on a baking sheet. Layer with a coating of vegan cream cheese (if using) then the veggie/mushroom mixture and top with a sprinkling of vegan mozzarella.
Put open tortillas under the broiler, just until vegan cheese is melted.
Remove, roll up and cut in half.
Friday, May 19, 2017
We made Tostadas with Mexican Style Pinto Beans as the base. One Tostada consisted of Mexican Pinto Beans layered with tangy slaw and avocado, the other had a layer of vegan chorizo, melted vegan cheese and avocado. The beans took the Tostadas to another level!
Mexican Style Pinto Beans
1 pound pinto beans, soaked overnight in cool water (or for at least 6 hrs)
1/2 white onion, diced
3 large cloves garlic, minced
1 pinch each sea salt and black pepper, plus more to taste
1 vegetable bullion or 1 cup vegetable broth
1 tablespoon ground cumin
1 tablespoon chili powder
1 jalapeno chile, finely chopped (optional)
Add pinto beans to a large pot and cover with cool water. Soak for at least 6 hours or overnight uncovered at room temperature. Once beans are soaked, drain and set aside.
Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with healthy pinch each salt and pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
Next, add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don’t add too much liquid.
Add jalapeño (if using), stir and bring to low boil. Then reduce heat to low or medium-low and simmer for 400-45 minutes, or until beans are tender.
Once the beans are tender and cooked through add remaining seasons: Salt, pepper, cumin, and chili powder. Stir to coat and cook on low for 10 more minutes to let the flavors meld.
To make refried beans
Add 1/2 cup finely chopped onion and cook 2-3 minutes, until browned.
Add 2 teaspoons finely chopped garlic and cook 30 seconds.
Add 2 cups cooked beans and 1/3 to 1/2 bean liquid to skillet.
Mash beans and liquid coarsely with back of wooden spoon or potato masher.
Cook 1-2 minutes more, until heated through, adding more bean liquid or water if needed.
Tuesday, May 16, 2017
This recipe requires soaking Cashews for at least three hours.
Creamy Tomato Soup
Food52 Vegan by Gena Hamshaw
3/4 cup cashew pieces, soaked in water for at least 3 hours and drained
1/2 cup soy or nut milk
1/2 cup vegetable broth
3 tablespoon nutritional yeast
2 tablespoons olive oil
1 white or yellow onion, coarsely chopped
4 garlic cloves, chopped
2 14.5 cans crushed or diced tomatoes or 1 28. oz. can
(I used one can of fire roasted tomatoes – turned out pretty spicy
1/4 cup tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Pinch of red pepper (if using fire roasted tomatoes, I’d skip this)
Salt to taste
Put the cashews, vegan milk, broth and nutritional yeast in a blender or food processor and process until completely smooth (which may take a few minutes), stopping occasionally to scrape down the sides of the blender jar.
Heat the olive oil in a medium pot over medium heat. Add the onion and sauté until tender and translucent, about 8 minutes. Add the garlic and sauté until very fragrant, 2 or 3 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, thyme, pepper flakes and the blended cashew mixture. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until heated through and thickening slightly.
Using an immersion blender (or regular blender and working in batches), blend until smooth and creamy, then season with salt to taste. Just before serving, stir in the basil.
Saturday, May 13, 2017
I looked up several recipes for Drunken Noodles and took a little from each. You can make this dish with fried tofu as well but I decided to just do broccoli and add some
salty cashews to the mix.
6 ounces dried flat rice noodles (the Pad Thai sort)
1 tablespoon Golden Mountain Seasoning Sauce(replaces oyster sauce)
1 teaspoon sesame oil
4 tablespoons rice vinegar
1/4 vegetable broth
1/4 cup tamari or soy sauce
4 tablespoons brown sugar
2 teaspoons peeled and finely grated ginger
1-2 cloves garlic minced
red pepper flakes ( I used 1/2-1 teaspoon)
hot sauce (optional)
handful of chopped fresh cilantro (optional)
handful of salted cashews (optional)
broccoli or fried tofu or both!
Cook the rice noodles in hot water for 8 minutes or following the package instructions then drain and refresh under cold running tap. Since we will stir-fry the noodles, you can under cook a bit.
Whisk Drunken Noodle sauce together and season to taste. Pour sauce over cold noodles and let sit while you heat up for wok or pan. Add a bit of oil to pan, add cut up broccoli to pan and sauté, once soft, add noodles with sauce.
Give it all a good sautéing until sauce becomes a bit sticky and all the broccoli is coated. Add salted cashews to the serving bowls.
Tuesday, May 9, 2017
I think it's worth it to make some home made coleslaw to add to the sandwich. I just bought shredded cabbage, added vegan mayo, vinegar, sugar and green onion to my mixture.
BBQ Tofu Sandwiches
1 package (16 ounces) extra-firm tofu
1/4 cup ketchup
2 tablespoons Dijon Mustard
2 tablespoons soy sauce
1 tablespoon molasses
1 tablespoon grated, peeled fresh ginger
1/8 teaspoon cayenne pepper
2 garlic cloves, crushed with garlic press or finely minced
2 teaspoons sesame seeds
8 slices whole-grain or sprouted bread, toasted
Top with tomato, lettuce or coleslaw
Drain tofu; wrap in clean dish towel. Place wrapped tofu in pie plate; top with a dinner plate. Place 1-2 heavy cans on top of late to weight down tofu to extract excess water; set aside about 15 minutes.
Meanwhile, preheat broiler. Coat rack in broiling pan with nonstick cooking spray.
In small bowl, combine ketchup, mustard, soy sauce, molasses, ginger, cayenne, and garlic, stirring until blended.
Remove plate and cans, unwrap tofu, and discard water in pie plate. Place tofu on cutting board with a shorter side facing you. Cut tofu lengthwise into 8 slices.
Put tofu slices on broiler pan or prepared baking pan, brush with BBQ sauce. Place in broiler about 5 inches from source of heat and broil tofu until BBQ sauce looks dry, about 3-5 minutes. With metal spatula, turn slices over; brush with remaining ketchup mixture and sprinkle with sesame seeds. Broil tofu 3 minutes longer.
To serve, place 2 tofu slices on 1 slice of toasted bread. Add coleslaw or other fixings. If only making four sandwiches, add another layer of two pieces of tofu.
Thursday, May 4, 2017
Spanish Quinoa with Olives
Food Network Magazine
Sauté 1 chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes.
Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric.
Add 1 & 1/2 cups water and 1 teaspoon kosher salt; bring to a boil. Reduce the heat to low; cover and simmer until tender, 15 minutes.
Stir in 1/4 cup each pimiento-stuffed olives and chopped cilantro.