Sunday, February 26, 2017

Creamy Broccoli + "Cheddar" Soup

Creamy Broccoli + “Cheddar” Soup
Adapted recipe from Minimalist Baker’s Everyday Cooking CB – Dana Shultz

Serves 4

2            tablespoons olive oil
3            cloves garlic, minced
3            cups cubed butternut squash
Pinch     salt and pepper
2            cups unsweetened plain almond milk (or other nut milk)
2            cups vegetable broth
1/2         cup nutritional yeast
3            cups broccoli, loosely chopped
1/4         teaspoon ground nutmeg
1/2         teaspoon garlic powder
1/2         teaspoon apple cider vinegar or lemon juice
1-2         tablespoon maple syrup

1/4         red pepper flakes
2            tablespoons cornstarch or arrowroot starch, for thickening

Heat a large pot over medium heat, add olive oil, and butternut squash and pinch of salt and pepper.  Cook approximately 5 minutes then add garlic, careful not to burn garlic.  Cover and cook 4 minutes.  If browning too quickly, turn down heat.

Add the almond milk, broth, and nutritional yeast.  Season once more with a pinch of salt and pepper.  Bring to a low boil. 

Add broccoli, nutmeg, garlic powder, vinegar, maple syrup, and red pepper flakes (optional).  Cover and let simmer 5-6 minutes. 

Scoop out about 1 cup broccoli using a slotted spoon.  Set aside for a later use.

Transfer the soup to a blender or use an immersion blender to blend the soup in the pot.  Add the cornstarch for thickening (Optional)  ** I used arrowroot.  Puree until creamy and smooth.

Taste and adjust the seasonings as needed.

Return the soup, if using blender.  Bring to a simmer over medium-low heat to thicken, add the broccoli reserved from earlier and heat for a few minutes.

Sunday, February 12, 2017

Cauliflower Stir-Fry With Toasted Peanuts

Cauliflower Stir-Fry With Toasted Peanuts
Food Network Magazine

1            cup jasmine rice
1            head cauliflower, cut into florets
3            tablespoons vegetable oil
Salt and pepper
1/4         cup salted roasted peanuts  (I used almonds)
1            cup snow peas, trimmed (I used Edamame)
1            yellow bell pepper, roughly chopped
2            tablespoons chopped peeled fresh ginger
2            scallions (white parts sliced, green parts cut into 2-inch pieces)
1/3         cup sweet Thai chili sauce
1 & 1/2            teaspoon low-sodium soy sauce
1/4         cup fresh cilantro

Preheat the broiler.  Cook the rice as the label directs.  Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet.  Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.

Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat.  Add the peanuts and cook , stirring, until lightly toasted, about 1 minute.  Remove to a small bowl and a slotted spoon and season with salt and pepper.

Add the snow peas (or Edamame), bell pepper and ginger to the skillet.  Cook, stirring occasionally, until crisp-tender, 1-2 minutes. Add the scallions (white and green parts) and cauliflower; toss.  Add the chili sauce and soy cause and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.

Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.

Wednesday, February 8, 2017

Tuscan Bean Soup

Tuscan Bean Soup
Ree Drummond - Adapted

2 tablespoons olive oil
5 cloves garlic, minced **I used 3 big cloves
1 medium onion, diced 
One 6-ounce can tomato paste 
2 teaspoons red pepper flakes, plus more if desired
1 teaspoon dried oregano 
3/4 cup dry white wine 
One 28-ounce can whole or diced tomatoes 
Three 14.5-ounce cans great Northern beans, drained and rinsed  **I made with 2 cans
6 cups vegetable broth
Kosher salt and freshly ground black pepper
1 bunch kale, plus more if desired
           ***I added several tablespoons of vegan parmesan
Plenty of torn fresh basil, for garnish

Heat the olive oil in a large pot over medium-high heat. Add the garlic and onions and cook, stirring, for 3 to 4 minutes. Add the tomato paste and cook, stirring, about 2 minutes, getting lots of flavor in the bottom of the pot. Stir in the red pepper flakes and dried oregano; cook and stir for another 30 seconds.
Pour in the wine and whisk, scraping the bottom of the pot a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the vegetable broth. Stir to combine, bring to a simmer and simmer for 20 to 25 minutes. Sprinkle in salt and pepper to taste.  ***I also added vegan parmesan cheese
Rinse the kale and tear it into chunks. Stir it into the soup (it'll shrink quite a bit, so don't be afraid when you first add it!). Simmer the soup for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.
Transfer the soup to a large serving bowl.

Recipe for homemade vegan parmesan – I love this stuff!

Sunday, February 5, 2017

Cilantro Lime Slaw

I don't have an official recipe for this, just the ingredients I used from some fridge leftovers.
Some people dislike Cilantro but I'm not one of them, the more cilantro the better!

Red Cabbage
Green Onions
Sugar (just a tablespoon)
Lime juice
Vegan Mayo
Salt and Pepper

Thursday, February 2, 2017

Kale and Artichoke Chicken-less Casserole

I added a bit of vegan cream cheese and vegan sour cream to make the casserole a bit richer.  I've also included a link to home made vegan Parmesan cheese - it's delicious.

Kale and Artichoke Chicken-less Casserole
Adapted from Valerie Bertinelli recipe

2            bunches kale, tough center stems removed, chopped into 2-inch pieces
2-3         tablespoons olive oil
1            pkg. chicken-less strips (I used Trader Joe’s)
              salt and pepper
1            small onion, finely chopped
2            tablespoons all-purpose flour
3/4 – 1  cup vegan milk (I used almond milk)
1            cup vegetable stock
1            cans artichoke hearts, chopped
1/4         teaspoon cayenne
4            tablespoons grated vegan Parmesan
            ****1/4 – 1/3 cup vegan vegan cream cheese (Trader Joe’s) –optional
            **** couple dollops vegan sour cream = optional
2            tablespoons panko breadcrumbs

Bring large pot of water to boil.  Add the kale and cook until tender, about 2 minutes.  Drain, squeeze out any moisture and dry very well.

Heat 2 tablespoons of oil in nonstick skillet over medium  heat.  Cut up chicken-less strips into smaller pieces.  Brown and sauté then set aside.  ***I used a bit of soy cause to season.

Reduce the heat to medium.  Add another tablespoon of oil if the skillet is dry, then add the onions.  Cook, stirring occasionally, until softened, about 4 minutes.  Sprinkle the flour over the onions and cook, stirring 1 minute.  Slowly pour in the vegan milk while stirring constantly to dissolve the flour, then stir in the vegetable broth.  ****Add vegan sour cream and vegan cream cheese if using.  Stir in until creamy.

Simmer until slightly thickened, about 2 minutes.  Add the kale, artichokes and cayenne, then add the chicken-less strips.  Cook about 4 minutes.  Stir in 3 tablespoons of the vegan Parmesan.

Preheat the broiler to high.  Spray 8” baking dish. Top with the Panko and remaining tablespoon Parmesan.  Broil about 3 inches from the element until golden brown in spots, about 3 minutes.