Friday, December 28, 2018

Sweet Pea Hummus

It seems like a good time of year to have some healthy, tasty snacks around the house.  We enjoyed this dip with an assortment of raw veggies that we chopped and kept ready in the fridge.  The purple radishes from the farmer's market were especially good for dipping.  You can adjust the amount of oil you add based on how creamy you like your hummus.

Sweet Pea Hummus
Food52 cookbook

Thursday, December 20, 2018

Smoked Tempeh

Smoked Tempeh can be eaten as a side, tossed in salads or layered on a sandwich with lettuce, tomato and avocado.  I guess what I’m saying is, it's very versatile, don’t limit yourself!

Smoky Tempeh
Food52 Vegan Cookbook

2            tablespoons tamari
1            tablespoon apple cider vinegar
1            tablespoon maple syrup or agave nectar
1            teaspoon olive oil
1            teaspoon smoked paprika
8            ounces tempeh, sliced in 1/4” strips

Put the tamari, vinegar, maple syrup, olive oil and paprika in a small bowl or measuring cup and whisk until well blended.  Put the sliced tempeh in an 8” square baking pan.  Pour in the marinade and gently turn the tempeh until evenly coated.  Cover and refrigerate for 3-8 hours.

You can either bake or fry when ready.  If baking, line a baking sheet with parchment paper, spread the tempeh on the lined baking sheet and bake for 25-30 minutes at 350 degrees.

If frying, add a few teaspoons of olive oil in a large skillet over medium-high heat and fry the tempeh until golden on both sides. 

Monday, December 17, 2018

Thanksgiving Savory Lentil Loaf

A friend served this Lentil Loaf up as part of their Thanksgiving dinner this year and passed the recipe on to me.  I always like receiving and trying new recipes that people are kind enough to share, it's usually a win. When making this again, I plan to dice my veggies much smaller.  As you can see in the photo, they are a little overpowering.  We served with vegan gravy but a little extra glaze sauce might be nice on the side.

Thanksgiving Savory Lentil Loaf
Chef: Amber Poupore; Cacao Tree Café
1 loaf
total time:  1 hour 40 minutes

Lentil Loaf

1            cup cry lentils (green or French petit)
2 and 1/2   Cups water or vegetable broth (low sodium)
1-2        tablespoons sea salt for sautéing vegetables  (I used less)
4            garlic cloves, minced
1            medium yellow onion, finely diced
1            medium sweet potato, peeled and finely diced
2            celery stalk, finely diced
3/4         cup rolled oats
1/2         cup oat flour or  besan flour (garbanzo bean flour)
1            heaping teaspoon dried thyme
1/2         heaping teaspoon ground cumin
1/2         teaspoon each garlic powder & onion powder
3            bay leaves
3            tablespoons flaxseed meal (ground flaxseeds)
1/3         cup water (6 T)


3            tablespoons organic ketchup
1            tablespoon balsamic vinegar
1            tablespoon maple syrup


1.  Thoroughly rinse lentils.  In a large pot add 2 and 1/2 cups water (or broth) wit lentils and 3 bay leaves.  Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally.  Once done, remove the lid and set aside to cool.  Then lentils will thicken.

2.  Preheat oven to 350 degrees.

3.  In a small bowl, combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator.

4.  Prepare vegetables.  Saute seat salt, garlic, onion, sweet potato and celery for 5-7 minutes on medium heat.  Add spices, mixing well to incorporate and keep cooking on medium heat for 5 minutes.  Set aside to cool.

5.  Using a food processor or blender, mix 3/4 of cooked lentils and any lentil stock in the pan that was not absorbed by the lentils.

6.  In a mixing owl, combine sautéed vegetables, pureed lentils and whole lentils, oats and oat flour and the flaxseed mix.  Salt and pepper to taste, if needed.

7.  Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.  Press down firmly, filling in along the edges too.  Gently tap pan on the counter to ensure that the loaf has settled completely into the pan.

8.  Bake uncovered in oven for 45 – 50 minutes.  Allow to cool 15-20 minutes, remove from pan and slice.  The loaf can be refrigerated and reheated for leftovers for up to 6 days.


Prepare your glaze by combining all the ingredients in a small bowl, mix until incorporated.

Spread evenly over the top of the loaf.  (The glaze is not needed to bake the loaf)
   ****I put on around 10 minutes before baking ended

Friday, December 14, 2018

Dijon Scalloped Potatoes

I’m always looking for new side recipes and I love the addition of sweet potatoes in this dish.  The added sweetness goes nicely with the salty, cracker topping.

Dijon Scalloped Potatoes
Carolyn Putnam – adapted recipe
Makes 8 servings

2/3         cup chopped onion
2            teaspoon canola oil
1            can (14 1/2 oz.) vegetable broth
6            oz. vegan cream cheese, cubed
1            tablespoon Dijon mustard
3            medium russet potatoes, peeled and thinly sliced
2            medium sweet potatoes, peeled and thinly sliced
1 1/2 to 2 cups crushed vegan crackers
3            tablespoons vegan parmesan cheese
2            tablespoons vegan butter, melted
2            teaspoons minced fresh parsley

Preheat oven to 350 degrees.  In a dutch oven, sauté onion in oil until tender.   Reduce heat to medium, stir in broth, vegan cream cheese and mustard until blended.  Remove from heat.  Stir in potatoes.

Transfer to a 13 x 9 baking dish coated with cooking spray.  In a small bowl, combine crushed crackers, vegan parmesan and vegan butter; sprinkle over the top.

Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. 
Let stand 10 minutes before serving.

Friday, December 7, 2018

Vegan Sweet Russian Cabbage Soup

The perfect soup for this time of year.  Pick up some cabbage from your local Farmer's Market and get cookin'.

Vegan Sweet Russian Cabbage Soup
Adapted from Allrecipes recipe – Ron Shepherd
6-8 servings

1            pkg. ground Beef-Less crumbles (trader Joes) or any other meat substitute
1            14.5 ounce can diced tomatoes
1            8 oz. can tomato sauce
4            cubes vegetable bouillon
2            medium carrots, shredded  (I cut into small dices)
1            onion, chopped
3            cloves garlic, finely chopped
2            tablespoons white vinegar
1/2         cup white sugar
1 and 1/2            teaspoon salt
1/2         teaspoon ground black pepper
2            quarts water, divided
1            head cabbage, cored and cut into small wedges


Oil large soup pot.  Add onion and sauté until soft.  Add garlic and carrots, sauté a few minutes.  Add the Beef-Less crumbles, vinegar, sugar, salt and pepper and cook until everything is well incorporated. 

Add diced tomatoes, tomato sauce,  and give a good stir.  I like to cook a bit to get all the flavors into the crumbles before adding more liquid.

Pour in 1 quart of water and add the vegetable bouillon.  Cover and simmer for 30 minutes over low heat.

Pour in another quart of water, add cabbage and return to a slow boil and simmer for approximately 25 minutes, until cabbage is tender. 

Wednesday, December 5, 2018

Homemade Vegan Mac and Cheese Powder

This is a great spice mix to have on hand for last minute Mac & Cheese.  Of course you can always use store bought vegan cheese, but this is a nice alternative.  I added a pinch of red pepper to the spice mix for a bit of heat and when I made the Mac & Cheese, I couldn’t help but add a little vegan cream cheese I picked up at Trader Joe’s to make it extra thick.

Homemade Vegan Mac & Cheese Powder
It Doesn’t Taste Like Chicken – Vegan Blog