Thursday, February 15, 2018
Sunday, February 11, 2018
I love, love, love, Minimalist Baker’s Everyday Cooking cookbook by Dana Shultz. It has a good variety of recipes and the pictures are amazing. My version on the dip came out less creamy than her picture but I can always add more Almond milk. This would be good as a Crostini topping.
Spinach and Artichoke Dip
***Raw cashews require soaking. Either Soak the cashews for 6-8 hours in cool water or pour boiling water over them and let rest uncovered at room temp. for 1 hour (which is what I did). Drain well and use as instructed.
3 tablespoons vegan butter (or avocado oil)
5 cloves garlic, minced (2 T.)
3/4 cup raw cashews, soaked and drained
8 ounces vegan cream cheese (Trader Joe’s carries) if you don’t have
vegan cream cheese, add another 2/3 cup cashews but might not be as
1/2 cup unsweetened plain Almond milk or soy milk
4-6 tablespoons Nutritional Yeast
1/2 teaspoon each sea salt, and black pepper, plus more to taste
1 14 oz. can artichoke hearts, well drained and chopped
1 pound frozen chopped spinach, thawed and squeezed dry in a thin towel
1/4 cup Vegan Parmesan for topping
1. Preheat oven to 350 degrees F. Heat a large oven-safe cast-iron or metal skillet over medium heat.
2. Once the skillet is hot, add 1 tablespoon olive oil and the garlic. Saute for 1-2 minutes or until just golden brown. Be careful not to burn the garlic. Set aside.
3. To the bowl of a blender or food processor, add the cashews, garlic, vegan cream cheese, remaining 2 T. olive oil, and almond milk. Puree to a cream.
4. Add 4 T. nutritional yeast to start, plus the salt and pepper. Blend once more.
5. Taste and adjust the seasonings as needed. The dip should be cheesy in flavor and well salted, so consider adding remaining 2 T. nutritional yeast and another 1/3-1/2 salt. Set aside.
6. Add the artichokes and spinach to the skillet used earlier. Pour all the cheesy sauce over the artichokes and spinach. The mixture will look sauce-heavy, but that’s the idea. Stir to combine (Mine was not saucy but I didn’t mind the firmer texture).
7. Sprinkle the top with Vegan Parmesan for additional texture/flavor. Bake for 8-12 minutes, or until warmed through.
8. Serve warm with assorted veggies, tortilla chips or crackers.
Tuesday, February 6, 2018
Since this dish has a few steps to it, I decided to make it on a nice snowy Saturday, when I could sip on my coffee, watch the birds outside the window and enjoy the cooking process.
Vegan Cheddar Biscuit-Topped Barbecue Pot Pie
1 pkg. vegan strips (Whole Foods)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1 teaspoon garlic powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) vegan butter, cold and cut into pieces
1 tablespoon melted unsalted vegan butter for brushing toe tops of the biscuits
1 cup vegan milk w/dash of vinegar to create buttermilk
4 oz. vegan cheddar, shredded (about 1 cup)
1 tablespoon finely chopped fresh chives
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons vegan butter (1/2 stick plus 1 tablespoon)
1 medium onion, chopped (about 1 cup)
3 celery stalks, chopped (about 2 cups)
3 large carrots, chopped (about 2 1/4 cups)
1 cup button mushrooms, stems removed, chopped
3 garlic cloves, minced
1 cup frozen green peas, thawed
1 cup frozen corn kernels, thawed (I didn’t use)
1/2 cup all-purpose flour
2 cups low-sodium vegetable broth
1/4 cup soy or nut milk
1/4 cup barbecue sauce (I used 1/2 cup)
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving.
You can use the mock chicken strips as is or sauté in a little bit of vegan butter, just to brown then set aside.
1. Pour 1 cup of vegan milk and a dash of vinegar and set aside.
For the biscuit topping, in a bowl of food processor, pulse the flour, baking powder, baking soda, sugar, garlic powder and salt. Add the cold vegan butter pieces and pulse until the mixture is crumbly and resembles cornmeal, about 7 pulses.
2. Transfer the mixture to a bowl, and add the vegan milk mixture. Using a rubber spatula, stir just until combined. Stir in the vegan cheese and chives. The dough will be wet and lumpy.
3. Turn the dough onto a clean, lightly floured work service and knead it 3-4 times, just until it comes together. Dust a rolling pin with flour and roll the dough into a 7 x 10 “ rectangle, about 1” thick. Using the rim of a drinking glass or biscuit cutter, cut 8 rounds (I made mine a bit thinner and cut approx. 11) of the dough. Place the biscuits on a parchment paper-lined plate and refrigerate while you make the filling.
4, For the filling, spray a 9x13” baking dish with nonstick cooking spray. Set aside.
5. In a large pot, melt the vegan butter over medium-high heat. Add the onion, celery, carrots, salt, and pepper, and cook, stirring frequently, until soft 6-8 minutes.
6. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds. Add the peas and corn. Add the flour and cook, stirring constantly, until the vegetables are completely coasted, 2 minutes.
7. Slowly add the broth and the 1/4 vegan milk and bring mixture to a gentle boil. Reduce the heat to medium-low and simmer, stirring frequently, until thickened, 4-6 minutes. Stir in the barbecue sauce and parsley.
8. Add the vegan strips, toss to coat, and transfer the mixture to the baking dish. Bake for 15 minutes. Remove the dish from the oven, top with the biscuits, and brush the tops of the biscuits with melted vegan butter. Bake until the biscuits are golden brown, 10-12 minutes. ( put the broiler on for a few minutes)
Saturday, February 3, 2018
Red Beet and Quinoa Salad
Beets: I used packaged Trader Joe’s Beets and they were perfect.
If using raw beets:
1 bunch beets, trimmed and scrubbed
1 tablespoon olive oil
1 teaspoon kosher salt
freshly ground pepper
To prepare the beets, adjust the oven racks so one is in the middle position and preheat the oven to 400 degrees.
Rip off a piece of heavy-duty aluminum foil big enough to enclose the beets. Put the beets on the foil and season with the olive oil, salt and pepper. Seal the beets in the foil and put the packet on a baking sheet. Roast the beets for about 1 hour 10 minutes, until they are tender when pierced with a fork. Remove the beets from the oven and let cool with the foil packets open. Peel the beets, wearing thin rubber gloves if you don’t want to stain your fingers, cut into 1/2” cubes.
Balsamic Vinaigrette (recipe below)
1 small to medium head radicchio or other greens (I used finely chopped Kale
because it holds up to the dressing)
1 cup quinoa, cooked and cooled to room temp. makes about 3+ cups.
1 cup toasted hazelnuts (heated in dry sauté pan for a few minutes)
vegan cheese optional
Add all the ingredients together and mix or add to Kale first and let sit, then add the
rest of the ingredients.
1 medium or large shallot, minced
1/2 cup plus 2 tablespoon balsamic vinegar
juice of 1 lemon
1 tablespoon kosher salt
2/3 cup extra-virgin olive oil
Combine the shallot, vinegar, lemon juice, and salt in a medium bowl and set aside for 5-10 minutes to soften the shallot. While whisking slowly, add the olive oil in a steady stream. The vinaigrette will keep, refrigerated in a covered container, for up to 1 week.