Tuesday, September 18, 2018

Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette


I’m a huge fan of cold pasta salads and love the Lemon Garlic Herb Vinaigrette dressing in this particular salad.  I didn’t have vegan feta in the house so I added pieces of herbed Miyokos cheese (found at health food stores – Trader Joe’s is carrying their vegan Cream Cheese).  I added chickpeas to our salad for an extra bite and burst of protein.

Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette
Veganricha.com



Miyokos Cheese:  https://miyokos.com



Tuesday, September 11, 2018

Tempeh Satay



These were super yummy and could be presented as an appetizer, even for your non-vegan friends.  I marinated Tempeh over night in the fridge then pan fried to give a bit of crispiness to the outsides.  I also added a teaspoon of my favorite jarred Garlic Chili Sauce to the Peanut Sauce to give it a bit more zing.  Recipe can be found on blog link below.

Tempeh Satay
Simple Vegan Blog
  



Friday, September 7, 2018

Blueberry-Peach Buckle


Blueberry-Peach Buckle
Food Network Mag – adapted

4            tablespoons unsalted vegan butter, at room temp., plus more for the dish prep
1 & 2/3        cups all-purpose flour
1 & 1/2        teaspoons baking powder
1/4         teaspoon salt
3/4         cup granulated sugar
1/4         teaspoon finely grated orange zest
1            egg replacement (I used 1 T. ground flax mixed with 3 T. water)
1/2         cup vegan milk
2            cups blueberries
1            large peach, chopped

For the Topping
1/4         cup granulated sugar
2            tablespoons packed light brown sugar
3            tablespoons all-purpose flour
1/4         teaspoon freshly grated nutmeg
pinch of salt
2            tablespoons unsalted vegan butter at room temp.

Make the cake:  Preheat the oven to 375 degrees.  Prepare an 8-inch square baking dish.  Whisk the flour, baking powder and salt in a medium bowl.  Beat the vegan butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes.  Beat in the egg replacement until combined.  Reduce the mixer speed to low and gradually beat in the vegan milk (it may look curdled).  Add the flour mixture and beat, scraping down the bowl occasionally, until smooth.  (The batter will be thick.)  Stir in the blueberries and peach and spread in the prepared dish.

Make the topping:   Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl.  Work in the vegan butter with your fingers, until clumpy, scatter over the batter.


Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour.  Let cool at least 30 minutes.

Sunday, September 2, 2018

Tex-Mex Skillet Mock Chicken and Rice


There are many different brands of Mock Chicken, in fact, Target now carries a brand in their frozen section.  For this dish I used Beyond Meat and diced into medium pieces.  I ended up making a bit more of the salsa/vegan sour cream sauce and added a teaspoon of garlic chili sauce to give it an extra kick.

Tex-Mex Skillet Mock Chicken and Rice
Food Network Recipe – adapted

3/4         cup salsa verde – I used our favorite store bought salsa
1/2         cup vegan sour cream
3/4         cup water

2            tablespoons extra-virgin olive oil
1            12 oz. bag small broccoli florets (about 4 cups)
1            large red bell pepper, diced  (I used yellow)
3            scallions, sliced  (I used red onion)
3            cloves garlic, minced
Kosher salt and freshly ground pepper
1            teaspoon ground cumin
2            cups diced Mock Chicken (I used Beyond Meat brand)
3            cups cooked brown rice
1 3/4      shredded Mexican vegan cheese

Preheat the broiler.  Whisk the salsa, sour cream and 3/4 cup water in a bowl.

Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat.  Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper.  Cook, stirring, until softened, about 6 minutes.  Add the cumin and stir until toasted, 30 seconds.

Stir in the mock chicken, rice, salsa mixture and 1 teaspoon salt.  Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1-2 minutes.  Fold in half of the vegan cheese, top with the rest.  Broil until the vegan cheese melts,  2-4 minutes.  Tope with the scallion greens.


Wednesday, August 22, 2018

Eggplant Sweet Potato Curry


Eggplant Sweet Potato Curry

Unfortunately I don’t have an official recipe for this, just a list of ingredients
that I used.  As with most sauces, I add things as I go and taste and add and taste and add…….  As I was layering flavors, I felt it needed a kick so I added garlic chili sauce.  At the end of cooking it seemed a little flat so I added a little brown sugar and it rounded it all out. 

Eggplant Sweet Potato Curry

1            garlic clove, minced
1/4         red onion, diced
1            tablespoon fresh ginger, minced
              tumeric powder
              curry powder
              coconut oil for cooking

              I made a paste and warmed in skillet with a drizzle of coconut oil. 

1            14 oz. can coconut milk
1            sweet potato, diced and boiled
1            small fried eggplant, diced and lightly fried in separate pan or broiled
              peas - just cause I like them
1            tablespoon corn starch (if want a bit thicker) mixed with some of the
                                                                                    cooking liquid then added to pan
            jarred Garlic Chilli Sauce (couple tablespoons)
            brown sugar (approx. teaspoon – to taste
            kosher salt to taste

Once paste is cooked through, add can of coconut milk.  Stir and cook to incorporate a few minutes.  Add garlic chili sauce – cook.  Add corn starch mixture, if using.
Cook 10 minutes or so then add brown sugar.

Once sauce is to your liking, add the cooked sweet potato, eggplant and peas.  Let
cook a bit longer then serve over rice.

            

Thursday, August 16, 2018

Vegan Sour Cream Scones



I call these Cookie Scones because they are on the flatter side and have more moisture than regular Scones – but I actually prefer this version.  I added a bit more currants and a few chopped pecans and wonder if that made them thinner.  Either way, I’m a fan.

Vegan Sour Cream Scones
Vegan Lunch Box Around the World – Cookbook

1/4            cup vegan sour cram
                 zest of one orange
1/4            cup freshly squeezed orange juice
1 and 1/4       cups all-purpose flour
1 and 1/2       teaspoons baking powder
1/2            teaspoon kosher salt
3               tablespoons sugar
3               tablespoons vegan margarine, cold, cut into pieces
1/4            cup dried currants  (I used dried apricots/raisins) – also added chopped
                                                                                                             Pecans
                  nondairy milk and cinnamon-sugar for topping

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper, spray and nonstick spray, and set aside.

In a small mixing bowl, combine the vegan sour cream, orange zest, and orange juice.  Set aside.

Sift or whisk together the flour, baking powder, salt, and sugar.  Cut in the margarine with a pastry cutter or your fingers, until the mixture resembles coarse meal and all visible lumps of margarine are gone.  Stir in the sour cream mixture and the currants.

Turn the dough out and press into 3/4-inch thick circle.  Cut into 10-12 (Mine made 8) wedges with a large knife.  Brush the tops with nondairy milk and sprinkle with cinnamon-sugar.

Place the scones 2 inches apart on the baking sheet.  Bake until golden, about 10-12 minutes.  Cool on a wire rack.


Monday, August 6, 2018

Vegan Cauliflower Quinoa Meatballs



Vegan Cauliflower Quinoa Meatballs
The Almond Eater Blog


These were very flavorful but I found that I needed to add a bit more flour, as the recipe suggested,  to keep the mixture together.  We made a savory sauce to go over egg-less wide noodles and topped with the Meatless quinoa balls.  We also made a few to top off a salad the next day.  Since this recipe makes a big batch, we will probably make patties out the remaining mixture.




Thursday, July 12, 2018

Summer Pasta Salad


I love, love, love summer pasta salads.  It's so nice to keep a big batch in the fridge for a side dish or just for snakin'.  I've been making my own salad dressings lately and experimenting with different fresh herbs.  Fresh dill really perks up any summer salad.

Summer Pasta Salad

1            pound pasta
1            red or green pepper, diced
1            small red onion, diced
              grape tomatoes, sliced in half
1            bunch asparagus, sliced
1            clove garlic, minced
              fresh dill
              fresh basil
              Creamy Italian Dressing or Creamy Honey Mustard Dressing


Mix ingredients together and dress with your favorite dressing.

Friday, June 29, 2018

Vegan Pumpkin Coffee Cake with Pecan Crumb Topping


It doesn't have to be fall to enjoy a nice pumpkin treat in my world.  I found this scrumptious Pumpkin Coffee Cake from one of my new favorite Vegan food blogs Vegan Richa.  It did not
disappoint.




Sunday, June 10, 2018

Broccoli Carrot Salad with Agave-Dijon Vinaigrette



This is a very simple, light and refreshing side that goes well with any picnic fare.  It's a nice
alternative to a vegan mayo based salad.  I switched out the honey for Agave and added some red onion for a little bite and that's about it.




Wednesday, May 30, 2018

Bean and Tempeh Bites Bowl


It seems like every restaurant we visit offers some sort of Bowl.  It’s basically just an assortment of ingredients that go together, separated out so you can enjoy something different in every bite. 

Bowl

            Rice
1          15 oz. can Cuban Beans from Trader Joes
            Guacamole (red onion, Pico De Gallo added)
            Vegan garlic aioli (recipe follows)
            Kale
            Tempeh bites (marinated in Maple Syrup, soy sauce, garlic, onion powder)
                                        (Pan fry the tempeh)

            Hot sauce






Sunday, May 27, 2018

Marble Pound Cake



We served this up at a picnic along side freshly sliced strawberries.

Marble Pound Cake
Chloe Coscarelli

Makes 1 loaf

2            cups all-purpose flour, plus more for dusting
1/2         cup granulated sugar
1/4         cup packed light brown sugar
1            teaspoon baking soda
1            teaspoon baking powder
1/2        teaspoon sea salt
1            cup plus 3 tablespoons canned coconut milk, mixed well  (Shake the can to
                                                            break up then whisk if needed)
1/2         cup vegetable oil
1            tablespoon apple cider vinegar
1            tablespoon pure vanilla extract
1            cup vegan chocolate chips
2            tablespoons unsweetened cocoa powder
            ***I added some chopped pecans

Loaf can be made in advance and frozen for up to 1 month.

Preheat the oven to 350 degrees.  Lightly grease a 10 x 5” loaf pan with cooking spray and lightly dust with flour.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.  In a medium bowl, whisk together 1 cup of the coconut milk, oil, vinegar, and vanilla.  Add the wet ingredients to the dry and whisk until just combined.  Do no over mix.  Gently fold in the chocolate chips.

Transfer 1/2 cup of the batter to a small bowl and whisk in the cocoa powder and remaining 3 tablespoons of coconut milk until incorporated.


Fill the prepared pan with the vanilla batter and top with the chocolate batter.  Using a knife or chopstick, gently swirl the chocolate batter into the vanilla batter.  Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean with a few crumbs clinging to it.  Let the cake cool, then invert onto a serving plate, slice and serve.

Wednesday, May 23, 2018

Spicy Vegan Orange Tofu and Peppers


Spicy Vegan Orange Tofu and Peppers
veganricha.com

Veganrich.com

I added 1/2 red onion and sautéed with the green pepper then set aside.  I cubed the tofu then put on a baking sheet and drizzled with a little oil.  Baked at 350 degrees for approximately 20-30 minutes, until starting to brown.  I then added to sauté pan and browned further, then added the tofu and sautéed together.  I also made cooked the sauce in a separate pan and thickened then added to the pepper/tofu mixture at the very end.  I made a bit more sauce – cause it’s all about the sauce!




Saturday, May 19, 2018

Sweet Potato Peanut Butter Stew


The diced tomatoes make this a lighter stew - perfect for spring when there's still a chill in the air.

Sweet Potato Peanut Butter Stew
Adapted from Food Network Mag. Recipe

            Olive oil for cooking
2            large sweet potatoes, peeled, diced, boiled then mashed
1            red onion, small dice
3            garlic cloves, minced
1            tablespoon minced fresh ginger
1            tablespoon roasted red pepper, diced
1/2         teaspoon pumpkin pie spice
1/4         teaspoon crushed red pepper – or more to your liking
2            cups vegetable broth
1            can coconut milk
1/3         cup peanut butter
1/3         cup tomato paste
              Cilantro for serving or I used some cilantro paste and mixed in soup
1            15 oz can diced tomatoes (added after I pureed soup)

In a medium pot, cook peeled and diced potatoes until tender.  Rinse and mash right in pot.

In a soup pot, sauté onion for a few minutes then add the garlic, ginger and roasted red pepper.  After a few minutes, add the spices, mix around and cook a few minutes longer. 
Add the mashed sweet potatoes, broth, coconut milk, peanut butter and tomato pasted.  (I added cilantro paste at this time).  Cook approximately 20 minutes. Puree with an emulsion blender or regular blender in batches.  Then add the diced tomates and let simmer for a few minutes.



Saturday, May 12, 2018

Dreamy Brussels Sprouts


Dreamy Brussels Sprouts
Nom Yourself Cookbook by Mary Mattern

2            cups Brussels sprouts (washed, trimmed and halved or quartered)
1            tablespoon vegan margarine
1/4         cup chopped Vidalia onion (or red onion)
1/4         cup vegan sour cream (store bought) or coconut sour cream (recipe below)
2            teaspoons stone-ground mustard
1/2         teaspoon kosher salt
1            tablespoon pure maple syrup
1/4         teaspoon ground black pepper

Preheat oven to 350 degrees F.

Trim the stems of the Brussels sprouts and any out leaves.  Wash them and then halve lengthwise or cut into quarters. 

In an 8x8” baking dish, place the Brussels sprouts, vegan margarine, onion, Coconut or vegan sour cream, mustard, kosher salt, ground black pepper and maple syrup.  Toss until well coated.

Bake for 20 minutes, then let cool and serve


Coconut Sour Cream

1            cup coconut cream, refrigerated
1 and 1/2            tablespoons organic apple cider vinegar
1            tablespoon freshly squeezed lemon juice
1/8            teaspoon kosher salt

Whisk the coconut cream, apple cider vinegar, lemon juice, and kosher salt together in a medium bowl.

Transfer the coconut sour cream to a jar or use right away.  Keeps for up to 3 days in fridg.

Tuesday, April 17, 2018

Cornbread Muffins


There are so many cornbread muffin recipes out there but I like this one because it has a hint of sweetness and the ingredients are simple.  Goes so well with a spicy chili.

Cornbread Muffins
Chloe Coscarelli

1            cup all-purpose flour
1            cup cornmeal
2/3         cup sugar
2            teaspoons baking powder
1/2         teaspoon sea salt
1            cup almond milk
1/2         cup vegetable oil
1            tablespoon apple cider vinegar
1/2         cup fresh or frozen corn kernels

Makes 12

Preheat the oven to 350 degrees.  Line a 12-cup muffin pan with paper liners and lightly grease the liners with cooking spray – or just spray the tin.

In a large bowl, whisk together the flour, cornmeal, sugar, baking  powder, and salt.  In a small bowl, whisk together the almond milk, oil, and vinegar.  Add the wet ingredients to the dry and stir to combine.  Do not over mix.  Fold in the corn.

Fill the prepared muffin pan with the batter, filling each muffin cup about two-thirds of the way full.  Bake for about 20 minutes, until golden,  Remove from the oven and serve warm.



Saturday, April 14, 2018

French Crushed Chickpea and Artichoke Heart Salad


This is a light and refreshing salad that can also be served as a side or a  sandwich spread.  I used it as a side with Eggplant Parm. but am going to toast a piece of
Sourdough bread and make a Crostini for my next meal.

French Crushed Chickpea and Artichoke Heart Salad
Thug Kitchen

1            14 oz. can Chickpeas, drained and rinsed
1            14 oz. can artichoke hearts, drained, rinsed, and cut into strips
1            red bell pepper, chopped
1/2         cup chopped Kalamata olives
1/2         small red onion
1/2         cucumber, peeled and chopped
1/4         cup chopped parsley
2            tablespoons lemon juice
2            tablespoons olive oil
1            tablespoon balsamic vinegar
              salt and black pepper to taste

Put chickpeas in a medium bowl and smash with a potato masher.  You’re not trying to make a paste but you don’t want a lot of whole chickpeas, somewhere in between those. 


Fold in the artichoke hearts, bell pepper, olives, onion, cucumber, parsley, lemon juice, olive oil, and vinegar.  Mix together then add salt and pepper to taste.

Tuesday, April 10, 2018

Cheezy Potato Soup


Another cold, spring day found me craving some serious carbs and this soup was the perfect choice.  Thick, creamy and oh so perfect to warm the soul.  Vegan Bowl Attack is such a fun little cookbook and this is just one of the many recipes I have earmarked to make.

Cheezy Potato Soup
Vegan Bowl Attack Cookbook by Jackie Sobon

3                  lbs. yellow potatoes, peeled and chopped
1                  tablespoon coconut oil
1                  cup diced white onion
2                  cups gluten-free vegetable broth  (if making gluten free)
1                  cup unsweetened nut-free non-dairy milk
1/2               cup plain non-dairy yogurt
1/2               cup nutritional yeast  (gives the cheesy flavor)
1                  tablespoon tomato paste
1                  tablespoon Dijon mustard
1                  teaspoon salt
1/4               teaspoon freshly ground white pepper
1/4               teaspoon cayenne pepper  (optional)

For the assembly:
Vegan sour cream
Green Onions
Tempeh Bacon (if you have)

Place the potatoes in a large pot and cover them with water.  Bring to a boil over high-medium heat and then adjust the heat to medium and cook for 15-20 minutes until fork tender.  Drain the potatoes and return them to the pot.  (I kept about 1 cup aside then added back in after I pureed the soup to keep some chunks)

In a small pan, heat the coconut oil over medium heat and then sauté the onion until translucent.  Add the onion, vegetable broth, nondairy milk, yogurt, nutritional yeast, tomato paste, and mustard to the potatoes; stir together.

Bring the mixture to a simmer and then adjust the heat to medium-low.  Carefully use an immersion blender to puree about half the mixture so that it remains pretty chunky.  (I had set a cup aside then added back in after the puree).

Simmer for an additional 10 minutes and stir in the salt, pepper and cayenne.


Yield 6 servings