Tuesday, October 31, 2017

Kale and Mixed Greens Salad with Polenta Croutons

I found this recipe in one of Valerie Bertinelli's cookbooks and modified it a bit.  I used a seasoned flour coating not the Polenta for frying but you can save a step and fry up as is.  Use any left over Polenta Croutons for some serious snackin'.

Kale and Mixed Greens Salad with Polenta Croutons


I used yellow corn meal and cooked according to box.

4            cups water
1            cup corn meal
1            teaspoon salt
              I added a tablespoon vegan butter

Pkg. instructions:  Bring 3 cups water to a boil.  Combine remaining 1 cup water, corn meal and salt.  Stirring constantly.  Cook until thickened, stirring frequently.
Add vegan butter towards end of cooking.

Once cooled, pour into small square baking dish and let firm in refrigerator.

Once Polenta is set, cut into squares.  Dust in seasoned flour (salt, pepper, garlic powder and pinch of cayenne).  Fry in non stick pan.


1            teaspoon Dijon mustard
2            tablespoons balsamic vinegar
1/4         cup extra-virgin olive oil

10        cups mixed baby greens (we did kale and mixed greens)
            toasted walnuts
            dried cranberries
            thinly sliced red onion
            salt and pepper
            polenta croutons

Thursday, October 26, 2017

Eggplant Pasta

Eggplant is a nice way to switch up normal pasta sauce -- it's light, flavorful and loaded with vitamin B, potassium, folate and vitamin K.

Eggplant Pasta
adapted Ayesha Curry recipe Game Day Pasta

2            tablespoons olive oil
1/2         cup finely diced yellow onion
              Kosher Salt
 Freshly ground pepper
4            garlic cloves, minced
1            globe eggplant, cut into cubes (about 6 cups)
1 & 1/2            cups red wine (I used veggie stock)
2            bay leaves
2            teaspoons tomato paste (I used a bit more)
1            can whole tomatoes, crushed with a spoon or your hands, including liquid
              Pinch of dried thyme
2            teaspoons dark brown sugar
1            lb. spaghetti or penne
2            cups packed spinach leaves (I used more and cut baby spinach small)
            handful of fresh basil leaves, chopped
            ****I added homemade vegan Parmesan
            ****I added vegan smoked  provolone cheese and let it melt
            ****I added a pinch of red pepper flakes

Heat the oil in a large skillet or dutch oven over medium heat.  Add the onion, season with salt and pepper and cook until softened, about 3 minutes.  Add the garlic and cook for 1 more minute.

Add the eggplant an season with salt and pepper.  Cook, stirring often, until the eggplant begins to soften, about 3 minutes.  Add the wine  (or veggie broth) and bay leaves, increase the heat to medium-high, and cook until the wine/stock has reduced by half, about 5 minutes.

Stir in the tomato paste and cook for 30 seconds.  Pour in the tomatoes and season with the thyme, brown sugar and 1 teaspoon kosher salt.  Cook, simmering gently over medium-low heat, until the tomatoes have thickened enough to lightly coat the back of a spoon, about 5 minutes.  Be sure to crush the tomatoes with a wooden spoon if any large chunks remain.  Fish out the bay leaves.

***I added red pepper flakes, vegan parmesan cheese and vegan provolone.  Stirred till blended in and vegan cheese melted.

Make noodles according to package directions.

Pour sauce over noodles and enjoy!

Tuesday, October 24, 2017

Brown Rice Bowl with Ginger, Radish and Avocado

This is a great weeknight  meal and you can add any of your favorite vegetables.  I kept this
bowl pretty simple but thought peas or a little broccoli would be a nice add in.

Brown Rice Bowl with Ginger, Radish and Avocado
Inspired by Nigella Lawson
2 bowls

3/4         cup brown rice cooked  per package directions
1            tablespoon fresh ginger diced small (or desired amount)
4-6         radishes, sliced
2            green onions, sliced
1/4         cup pepita seeds or other seeds
1            avocado, sliced
              chopped cilantro (optinal)

1.5         tablespoon tamrai or soy sauce
1            teaspoon raw apple cider vinegar
              sprinkling of ground coriander

              ground pepper

***I made a little extra sauce in case I needed more, so you can eye the sauce measurements.

While rice is cooking, prepare your bowl fixings – ginger, radishes, green onions, avocado and seeds – set aside.

Prepare dressing – soy sauce, apple cider vinegar and ground coriander.

Mix brown rice, fixings and dressing together  Top with cilantro, if using.  Season to taste.

Monday, October 16, 2017

Pan-Seared Tofu Teriyaki

We served this over white Jasmine rice sprinkled with green onions but you can serve alone with your favorite side.

Pan-Seared Tofu Teriyaki
The Pollan Family Table CB

2            12-14 oz. packages extra firm organic tofu, drained
1            tablespoon oil of your choice
3/4         cup Teriyaki glaze (recipe to follow)

Set a rack in the middle of the oven and preheat the oven to 400 degrees

Slice the tofu blocks in half horizontally to make them half as thick, then vertically, to make 4 equal-size rectangular tofu steaks from each package, for a total of 8 steaks.  (I used one package and sliced tofu in thinner slices).  Place the tofu in a single layer on several layers of paper towels , place a plate or another cutting board on top, and rest a weight, such as a small skillet, on top of that.  This will press the excess liquid from the tofu.  Let the steaks drain for at least 10 minutes.

In a large nonstick skillet over medium-high heat, heat the oil until shimmering.  Pat the tofu steaks dry and place them in the pan.  Cook undisturbed until golden, 4-5 minutes.  Flip and cook until golden brown on the other side, 4-5 minutes more.  Remove the pan from the heat.

In a casserole or baking pan large enough to hold the tofu in a single layer, spread just enough teriyaki glaze to lightly coat the bottom (2-3 tablespoons).  Lay the tofu steaks on top and spoon the remaining teriyaki glaze, coating them completely.

Bake until browned and bubbly, 15-20 minutes.  Serve hot.
I served over white Jasmine rice and sprinkled with green onions.

Terrific Teriyaki Glaze
Makes 3/4 cup

1            teaspoon sesame seeds
1            teaspoon cornstarch
1/2         cup low-sodium soy sauce
2            tablespoons mirin
2            tablespoons dark brown sugar
1            teaspoon minced garlic
1            teaspoon finely grated fresh ginger
1            teaspoon sesame oil

If using sesame seeds, cook them in a small dry-skillet over medium heat, shaking the pan occasionally, until they begin to darken and give off a toasty aroma, 2-3 minutes.  Transfer the seeds to a small plate and set aside.

In a small mixing bowl, mix the cornstarch with 2 teaspoons of warm water.  Set aside.

In a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, ginger and 1/3 cup of water.  Place over medium-high heat and stir occasionally until the sauce comes to a low boil.  Reduce the heat to medium and add the dissolved cornstarch.  Continue stirring until the sauce thickens, about 5 minutes.  Remove from the heat and add the sesame oil and the sesame sees, if desired.

Wednesday, October 11, 2017

Ceasar Salad with Crispy Garlic Roasted Chickpeas

**dressing requires soaking cashews for 1-2 hours

I was never one to make my own salad dressings but now that I’ve started, I can’t buy bottled.   This dressing is thick, delicious, full of flavor and anchovy free! 

Along with the crispy garlic roasted chickpeas, I added a few homemade croutons.
It’s a meal on it’s own but we enjoyed it with a side of oven baked potato wedges.

Ceasar Salad with Crispy Garlic Roasted Chickpeas


1/2            cup raw cashews
1/4            water
2               tablespoons extra-virgin olive oil
1               tablespoon fresh lemon juice
1 & 1/2     teaspoons Dijon mustard
1-2            cloves garlic, to taste
1/4-1/2      teaspoon garlic powder, to taste
1 & 1/2     teaspoons vegan Worcestershire sauce (Amy’s brand is good)
2 & 1/2     teaspoons capers
1/2            teaspoon fine sea salt, or to taste.

Place cashews in a bowl and add water to cover by a couple of inches.  Soak for 1-2 hours or overnight in the fridge.  Drain and rinse.

Transfer the cashews to a high-speed blender and add the remaining dressing ingredients except the salt.  Blend on high until the dressing is super smooth.  You can add an additional splash of water if necessary to get it blending.  Add salt and adjust the other seasonings, if desired, and blend briefly to combine.  Set aside.

Garlic Roasted Chickpeas:

1            14-oz can chickpeas, drained  and rinsed
1            teaspoon extra-virgin olive oil
1/2         teaspoon garlic powder
1/2         teaspoon fine sea salt
1/8-1/4   teaspoon cayenne pepper, to taste  (optional)

Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper.  Place the chickpeas in a dishcloth and rub dry (it’s ok if some skins fall off).  Spread the chickpeas out on the baking sheet.  Drizzle with the oil and roll the chickpeas around your hands to coat.  Sprinkle on the garlic powder, salt and cayenne, if using and gently shake the pan until combined.  Roast for 15 minutes, then gently roll the chickpeas around on the baking sheet and roast for 15-20 minutes more, until lightly golden.  Remove from the oven and let cool for about 10 minutes.  The chickpeas will be soft coming out of the oven, but they will firm up as they cool.


We used Romaine lettuce, orange bell pepper, red onion, thinly sliced cucumbers and home made garlic croutons.

Thursday, October 5, 2017

Oven Baked Potatoes with Smoky Vegan Mayo Dipping Sauce

Here's a fun side dish to accompany a big, healthy salad.

Oven Baked Potatoes with Smoky Vegan Mayo Dipping Sauce

1            cup vegan mayo (Veganese, Trader Joe’s Brand, Hellman’s vegan mayo)
1            tablespoon fresh lemon juice, plus zest for garnish
1            teaspon smoked paprika
1/2         teaspoon ground cumin
1/2         teaspoon cayenne pepper
1 & 1/2 teaspoon kosher salt, divided
4            russet potatoes
              olive oil
              onion powder
              garlic powder
              ground pepper

Whisk vegan mayo, lemon juice, smoked paprika, ground cumin, cayenne pepper and 1/2 teaspoon slat together in a small bowl.  Set aside.

Wash and cut potatoes into wedges.  Par boil for a few minutes, just to get the cooking process going.  Drain and wipe dry.  Put slices in bowl and toss with olive oil, sprinkle with 1 teaspoon salt, onion powder, garlic powder and pepper.
**You can just use S&P but I like to make the potatoes as flavorful as possible.

Heat oven to 350.  Spread potato wedges on baking sheet.  Bake for 15 minutes,
take pan out of oven and flip or move around with spatula.  Return to oven and

cook until crispy.  Approximately 15 minutes.  I cranked the oven up to 375 for the last 10 minutes.  Keep an eye on the wedges so as not to burn.

Tuesday, October 3, 2017

Butternut Squash Soup

I can't believe I haven't posted a recipe since August.  When the weather is so warm and beautiful, I find myself getting out in it rather than spending time in the kitchen.  Now that Fall is officially here, I'm ready to roll up my sleeves and try out some new recipes!

I have quite a few recipes for Butternut Squash Soup but this one I made with what
I had on hand so I don’t have precise measurements – it's kinda of a “go with the flow” soup!

Butternut Squash Soup

            coconut oil and olive oil for sautéing           
1/2       yellow onion, diced
2          garlic cloves, minced
1          medium butternut squash, peeled and diced
1          15 oz. can white beans (pureed in a little of it’s liquid) – set aside
            good pinch of powdered ginger
            good pinch of white pepper (or black if don’t have)
            couple shakes of cayenne pepper
1          vegetable bouillon cube
1          15 oz. can reduced fat coconut milk (I used Trader Joes)
            salt to taste

Melt coconut oil and olive oil in bottom of soup pan.  Add diced onion and sauté till soft, add garlic and stir.  Add diced butternut squash.  Sprinkle in spices, stir around
and cook a few minutes.  Add can coconut milk, bouillon cube and desired amount of
water.  I think I used 4-6 cups.  You can always add more liquid later.

Should take approximately 15-20 minutes for the squash to soften at medium heat.

In small food processor or blender, add a little of the canned bean juice along with the drained beans to make a paste.  Set aside.

When squash is soft, puree with emulsion blender (or in batches in regular blender).  Once soup is pureed, add the bean mixture, stir around and continue to blend until
smooth and shiny.

Add liquid as needed.