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

Saturday, April 7, 2018

Walnut Chorizo

My new favorite “filling” that can be spiced up for Mexican dishes as well as
Italian.  I like the fact that it is made with nuts vs. soy and the seasoning will take it where you want it to go.  We used this batch in burritos and hard shell tacos.  If you are going for an Italian dish, just adjust your spices accordingly – maybe oregano and basil.


My new favorite “filling” that can be spiced up for Mexican dishes as well as
Italian.  I like the fact that it is made with nuts vs. soy and the seasoning will take it where you want it to go.  We used this batch in burritos and hard shell tacos.  If you are going for an Italian dish, just adjust your spices accordingly – maybe oregano and basil.

Walnut Chorizo
Vegan Bowl Attack cookbook by Jackie Sobon

1            pound walnuts  (approximately 2 cups)
3            tablespoons apple cider vinegar
2            tablespoons ground ancho chili powder
1            tablespoon garlic powder
1            teaspoon ground cumin
1            teaspoon ground coriander
1            teaspoon salt
1/2            teaspoon dried oregano
1/2            teaspoon dried thyme
1/2            teaspoon freshly ground black pepper
1/8            teaspoon ground cinnamon
1/4            teaspoon ground cloves  (I did not use)
2            bay leaves
****              since I was making a Mexican dish, I added 1/2 diced onion, 1 garlic clove minced,  and 14 oz. can black beans, drained.  I sautéed these first, then set aside and added to the finished Walnut Chorizo and cooked a few minutes to incorporate all the flavors.

In a food processor, pulse the walnuts until they turn into small grains, like a coarse sand.  Add the apple cider vinegar, chili powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, cloves and bay leaves to the processor and pulse until combined.


Transfer the walnut mixture to a large skillet over medium heat.  Brown the chorizo for 10 minutes, stirring occasionally, and then adjust the heat to low and cover with a lid to keep warm.  ****If using onion, garlic and black beans, add to the mixture and stir around in incorporate the beans.

Monday, April 2, 2018

Spicy Tofu Quinoa Bowl



I love Bowls because you can mix and match the ingredients and spices,  allowing you to enjoy different flavors all in one big bowl.  Another nice veggie to add to this bowl would be sugar snap peas.

Spicy Tofu Quinoa Bowl

For the Tofu

1/4         low-sodium soy sauce or tamari
3            tablespoons Asian chile garlic paste
1            tablespoon maple syrup or agave syrup
1            pkg. firm tofu, drained, patted dry and cut into 1” cubes
              canola oil

To prepare the tofu, stir the soy sauce, chile paste, and agave together in a large bowl.  Add the tofu cubes and set aside to marinate while you prepare the rest of the components, or for at least 20 minutes.  Remove the tofu cubes from the marinade with a slotted spoon, reserving the marinade, and put them on paper towels to dry.  Set the bowl with the marinade aside.

Pour enough canola oil into a large skillet to coat it and heat it over medium high heat until the oil slides like water in the pan and is searing hot but not smoking, 2-3 minutes.  Add the tofu cubes and fry until they are golden brown, turning with tons to brown all sides, 6-8 minutes.  Remove the tofu from the pan and place it in the bowl with the marinade.  Give the tofu a quick toss with rubber spatula or spoon to coat the cubes.

Veggies

Any of your favorite veggies will do.  I used:

            Asparagus
            Radishes
            Cruciferous mix
            Red pepper
            Salt and sesame oil

Pour enough oil in large skillet to coat it and heat over medium high heat.  Add the veggies with 1 teaspoon salt and sear them, tossing the pan or otherwise turning the veggies, for about 1 minute, until they are beginning to blister on the outside.  Slide the veggies into a big bowl and toss with sesame oil and a pinch of sea salt.

Bowl
            1     cup quinoa, cooked  (I used 3/4 cup) – prepared according to pkg.
                   scallions, white and green parts only, thinly sliced on an angle


Assemble items in a big bowl, topping with the scallions and a pinch of sesame seeds.

Wednesday, March 28, 2018

Baked Broccoli Bites with Spiced Vegan Yogurt



Vegan Richa blog site calls these Broccoli Fritters but they turned out more like coated Broccoli Bites.  A fun little snack or small plate.  I doubled the amount of broccoli and coating and paired with a side Jasmine Rice.

Baked Broccoli Bites with Spiced Vegan Yogurt


https://www.veganricha.com/2013/05/spiced-yogurt-gravy-with-baked-broccoli.html




Sunday, March 25, 2018

Hungarian Noodles with Vegan Kielbasa


We love one pot meals and this dish is super flavorful and hearty.  The original recipe calls for cabbage but I had a bag of Trader Joe’s Cruciferous mix on hand and used about half the bag. The Trader Joe's vegan Italian Kielbasa gives the dish a nice, warm, spicy kick.

Hungarian Noodles with Vegan Kielbasa
Modified food network recipe

8            oz. No Egg Noodles (Kroger carries – called No Egg Dumplings)
2            tablespoons olive oil
3            vegan Italian Kielbasa, small dice (Trader Joe’s)
1            onion, chopped
1            clove garlic, minced
1            jar roasted red peppers , chopped(1-cup, Trader Joe’s)
1            tablespoon paprika
1            cup low-sodium vegetable stock
1/2         head Savoy or green cabbage, sliced 1” thick (I used 1/2 bag cruciferous
                                                            veggies and chopped small – Trader Joe’s)
1/3 – 3/4 cup vegan sour cream
2            tablespoons chopped fresh dill or parsley
              freshly ground pepper

Bring a large pot of salted water to a boil.  Add the noodles and cook as the label directs.  Reserve 1/2 cup cooking water, then drain.

Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat.  Add the onion and diced vegan Kielbasa and cook until onion is soft. 

Add garlic, chopped red peppers, and paprika and cook, stirring 1 minute.  Add the vegetable broth, cabbage or cruciferous mix and 1/2 teaspoon salt.  Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.

Add the noodles and vegan sour cream to the sausage mixture  (I like a lot of vegan sour cream so I used about 3/4 cup vs. the original recipe of  1/3 cup.  Cook, stirring, until well coated, about 30 seconds (do not boil).   Add the reserved cooking water as needed to loosen.  Stir in the dill or parsley and season with salt and pepper.


Tuesday, March 20, 2018

Spiced Lentil and Sweet Potato Stew



It may be Spring but it still feels like Stew season to me!

Spiced Lentil and Sweet Potato Stew
Rachel Ray Magazine

6            cups vegetable stock
1            lb. sweet potatoes, peeled and cut into 3/4” cubes
1            can (14.5 oz) diced tomatoes
1            cup dried brown lentils, rinsed
1            large onion, chopped
6            large coves garlic, finely chopped
2            tablespoons olive oil
2            teaspoon curry powder
1            teaspoon garam masala
1/2         cup plain vegan yogurt
1/4         cup fresh cilantro leaves  (I didn’t have cilantro, so added a bit of coriander
                                                            along with the other spices)

In a large Dutch oven, bring the first 9 ingredients and Coriander, if using, to a boil covered, over high.  Uncover and cook over medium-high, stirring often, until the potatoes and lentils are tender, about 15 minutes; season.

Divide among bowl; top with the yogurt and Cilantro

Friday, March 16, 2018

Miso-Glazed Peas and Carrots


I love finding new side recipes that brighten up a main dish.  Peas and Carrots remind me that Spring is right around the corner, even if snow is still on the ground.

Miso-Glazed Peas and Carrots

3            tablespoons miso, preferable white
1            tablespoon mirin
2            tablespoons rice vinegar
1            teaspoon minced fresh ginger
1            teaspoon toasted sesame oil
2            cups thinly sliced carrots, fresh or frozen
2            cups frozen peas (8 ounces)

Combine miso, mirin, vinegar, ginger and oil in a small bowl.  Place carrots and water in a large nonstick skillet over medium-high heat; cover and cook, stirring occasionally, until tender-crisp, about 5 minutes.


Stir in the miso mixture and peas; cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, about 3 minutes.