Monday, May 13, 2019
I’m always looking for ways to incorporate more lentils and quinoa into soups and other dishes I make. For this soup, the lentils create a richly textured, hearty soup that is a meal in itself. I added a small can of tomato sauce to make it nice and thick. You can also hit is with a bit of cayenne, if you want a little heat.
Curried Lentil, Tomato and Coconut Soup
2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2 -1/2 inch piece ginger, peeled, finely grated
1 tablespoon medium curry powder
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 14.5 ounce can crushed tomatoes
1 small can tomato sauce (this was not in original recipe)
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minutes. Add tomatoes, tomato sauce (if using), 1/2 cup cilantro, a generous pinch of salt, and 2.5 cups water; season with pepper. Set aside 1/4 cup coconut milk for serving (I just used entire can and did use for serving), and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
Saturday, May 11, 2019
A Mother's Day treat!
I just bought a big bag of pitted dates and was so happy to find this recipe on line. I like that the recipe calls for regular pitted dates rather than Medjool Dates, which I find to be a little too sweet. These bars are so easy to make that I will be keeping them on regular “sweet treats” rotation as well as taking a goodie bag to my mom for Mother's Day.
I just bought a big bag of pitted dates and was so happy to find this recipe on the web. I like that the recipe calls for regular pitted dates rather than Medjool Dates, which I find to be a little too sweet. These bars are so easy to make that I will be keeping them on regular “sweet treats” rotation.
Double Chocolate Date Bars
1 1/2 cup dates, pitted
1/4 cup + 1 tablespoon cocoa powder
3 teaspoons maple syrup
1/2 cup almonds
1/4 cup almond butter
1/2 teaspoon vanilla
1/4 teaspoon salt + extra for topping (I used finishing salt for final salting)
1/2 cup dairy-free chocolate chips
1 tablespoon coconut oil
Make sure dates are pitted. Then place dates and almonds into a food processor and pulse.
Add cocoa powder, syrup, almond butter, salt, and vanilla to processor and pulse until everything is mixed together.
Place mixture in a 5 x 8 pan and smooth out with a spatula – or if you want thicker bars, put mixture in the middle and spread out without going to the edges.
Place in refrigerator for approx. 10 minutes, allowing bars to harden a bit.
Melt chocolate chips and coconut oil together in a microwave-safe dish – or small saucepan on stove.
Remove bars from refrigerator and drizzle melted chocolate over top; place back in the refrigerator for an additional 10 minutes.
Add a little finishing salt to the top.
Wednesday, May 8, 2019
Cauliflower Rice is so light and can be dressed with many different sauces, it is definitely my new favorite side. This particular dressing is light and refreshing and paired well with Asian vegan pot stickers. I ended up making a double batch of dressing and used it all - I'd rather have too much than not enough.
Orange-Scented Cauliflower Rice Pilaf
Love & Lemons Every Day Cookbook
1 tablespoon orange zest
3 tablespoons fresh-squeezed orange-juice
1/2 tablespoon extra-virgin olive oil
1 tablespoon rice vinegar
1 tablespoon sriracha
1/2 teaspoon sea salt
pinch red pepper flakes
1 small cauliflower, trimmed and cut into florets (1 pound)
1/2 tablespoon extra-virgin olive oil
1 shallot, chopped (1/3 cup)
2 scallions, finely sliced
sea salt and freshly ground black pepper
1/4 cup toasted chopped almonds
1/4 cup toasted chopped pistachios
1/4 cup dried currants
1/4 cup pomegranate seeds
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
1/4 cup fresh mint leaves
1.5 teaspoons orange zest
orange wedges, for serving
Make the dressing: In a small bowl, whisk together the orange zest, orange juice, olive oil, rice vinegar, ginger, sriracha, salt and red pepper flakes. Set aside.
Make the pilaf: Working in several batches, place the cauliflower in a food processor and pulse until it resembles rice. This should yield about 4 cups riced cauliflower.
Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, for 6 minutes or until soft. Add the cauliflower rice, scallions, a generous pinch of slat, and a few grinds of black pepper. Cook, stirring frequently, for 2-3 minutes more until the cauliflower has just softened. Do not overcook.
Remove the skillet from the heat and let it cool slightly. Transfer to a large bowl and toss with three-quarters of the dressing, the almonds, pistachios, currants, pomegranate seeds, parsley cilantro, mint, and orange zest. Season to taste with salt and pepper.
Wednesday, April 10, 2019
This Tofu can be served up with a side of fried/steamed rice or veggie quinoa, also good to just snack on. I added a pinch of red pepper for a little heat.
Sweet and Sour Tofu
Simple Vegan Blog
Wednesday, March 27, 2019
My version turned out a little soupier than it was suppose to but I wanted to share anyway and recommend that you visit the link below for author’s original photos. I ended up adding more liquid than recommended but the flavors were all there so we still enjoyed it.
Crowded Kitchen is a mother-daughter team from Michigan with a wonderful Blog that has interesting, delicious recipes and beautiful photos!
Thursday, March 14, 2019
I decided to cook one block of tofu instead of two and used the leftover marinade to drizzle over before serving. I served with a side of Trader Joe’s Sprouted Organic California Rice stir fried with diced onion and garlic.
Vegan Holiday Kitchen Cookbook
2 14-16 tubs extra-firm tofu (I used one but used same amount marinade)
Juice of 1 orange
Juice of 1 lemon
2 tablespoons reduced-sodium soy sauce
1/2 cup orange marmalade
1 tablespoon olive oil
1 tablespoon yellow mustard
1/2 teaspoon dried tarragon
several grindings of black pepper
1 tablespoon olive oil or other healthy vegetable oil
8-10 baby carrots, quartered lengthwise
1-2 cloves garlic, minced, optional
1/3 cup slivered almonds
1/4 teaspoon curry powder
1/4 cup minced fresh parsley
Preheat the oven to 425 degrees
Cut each block of tofu into 8 slices, about 1/2” thick crosswise. (I used one block)
Blot well between several layers of paper towel or a clean tea towel.
Combine the ingredients for the marinade in a small mixing bowl and whisk together.
Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
Meanwhile, heat the oil in a small skillet. Add the carrots, garlic and almonds, and sauté over medium heat, stirring frequently, until both are golden. Stir in the curry powder and remove from the heat.
When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over the surface, topped by the parsley. Serve at once, passing around the additional marinade.
Monday, March 11, 2019
Perfect healthy side for any celebration not to mention it's just plain pretty.
Brussels Sprouts Salad with Citrus Vinaigrette
The Real Food Dietitians adapted
1 pkg. of whole Brussels sprouts and cut thinly with knife or pre-shredded
1/2 cup red onion, small dice
1/3 cup dried cherries
1/3 cup sliced almonds, toasted or pecans
4 oz. vegan Feta cheese or other vegan cheese, diced
1 small orange, juiced
1 teaspoon orange zest
1 lemon, juiced
2 tablespoon finely minced shallots (or sub. With 1 T. minced garlic)
1 teaspoon yellow mustard
3/4 cup avocado or olive oil
2 teaspoons fresh thyme, minced (may substitute an equal amount of tarragon,
basil, rosemary or oregano or 1 t. dried herbs of choice)
salt and pepper to taste
Shred Brussels sprouts using the shredding blade of a food processor or slice thinly with a knife.
Place Brussels sprouts in a large bowl and combine with diced red onion, cherries, nuts and optional vegan cheese.
Wisk together vinaigrette ingredients.
Add vinaigrette immediately before serving and toss well to coat.
Sunday, March 3, 2019
This is my new favorite Stuffed Shells recipe. My other go-to recipe calls for a tofu ricotta mixture as the stuffing, which is good but this version feels lighter and I like the subtle flavor of the cauliflower. I made my life easier by using my favorite jarred garlic tomato sauce by Trader Joe’s.
Cauliflower Ricotta Stuffed Shells
Makes about 20 medium shells
Nom Yourself CB by Mary Mattern
1 large head of cauliflower, chopped
2 tablespoons extra-virgin olive oil
1/4 cup nutritional yeast
I also added some vegan parmesan cheese
1/2 cup unsweetened almond milk
2 teaspoons garlic powder
1 teaspoon onion powder
1 bunch of fresh flat-leaf parsley, chopped
2 pinches of sea salt
1 12 oz. jar prepared tomato sauce, or 1.5 cups homemade tomato sauce
1 12 oz. package jumbo shells, cooked to al dente and drained.
Pre-heat the oven to 400 degrees
In the bowl of a blender, blend the cauliflower, olive oil, nutritional yeast, almond milk, garlic powder, onion powder, (vegan parm., if using) parsley, and sea salt. Don’t over blend. You want to eliminate big chunks of cauliflower, but you still want a coarse consistency.
Spread the tomato sauce on the bottom of an 8 x 8 glass baking dish.
Stuff the shells with the cauliflower mixture, arrange them in the baking dish., and pour the remaining sauce on top of the shells
Bake for 15 minutes.
Add some fresh basil and vegan parmesan cheese on top if you have it.
Wednesday, February 27, 2019
This soup is a great way to get some nutritious carrots into your system. I really love the pop of flavor the fresh minced ginger brings to the party.
If you are looking for a new Vegan Cookbook to add to your collection, this one is filled with pretty pictures and the recipes are broken out into Holiday chapters, giving you lots of options.
Cream of Carrot Soup
The Superfun Times Vegan Holiday Cookbook by ISA Chandra Moskowitz
1 tablespoon refined coconut oil
1 medium yellow onion, diced medium
1/2 teaspoon salt, plus a pinch
3 garlic cloves, minced
1 tablespoon minced fresh ginger
3.5 cups vegetable broth
3 pounds carrots, peeled and cut into 1/2” pieces
1 cup coconut milk from well stirred can (I used whole can)
2 tablespoons pure maple syrup
2 tablespoons fresh lime juice
freshly ground pepper
Preheat a 4-quart pot over medium heat. Heat the oil, then sauté the onions with a pinch of salt until lightly caramelized, about 7 minutes. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
Add the broth and remaining 1/2 teaspoon salt and scrape the bottom of the pan to deglaze. Add the carrots, cover the pot and bring to a low boil. Boil until the carrots are completely softened, about 15 -20 minutes. Add the coconut milk, maple syrup, and lime juice and heat everything through.
Use an immersion blender to blend the soup smooth and creamy. If you don’t have an immersion blender and need to use a food processor or blender, remember that steam can build up in there and hurt you, so lift the lid every few seconds to let steam escape.
Thin the soup with a little water if necessary, then taste and adjust for sweetness, salt and pepper. **This is when I added the rest of the coconut milk that was left in the can.
Saturday, February 16, 2019
We kept our salad pretty basic and didn’t use corn or olives and it was plenty good! Love the spice combination that is added to the beefless meat. We used leftover mixture to make burritos the next day.
Cool Ranch Taco Salad
In a screw-top jar, shake to mix the oil, ketchup, vinegar, sugar, salt, and cayenne.
2/3 cup vegetable oil
1/4 cup ketchup
1/4 cup distilled white vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
2 large ears corn or 1.5 cups frozen corn kernels thawed and patted dry.
1 tablespoon canola oil
1 pkg. beefless crumbles (Trader Joe’s, Smart Ground)
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1.5 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 15 oz. can black beans, drained and rinsed
1/2 cup chopped fresh cilantro
1 large head iceberg lettuce, shredded (We used crispy Romaine)
2 beefsteak tomatoes, cut into chunks
1 large avocado, cut into chunks
1/4 cup sliced black olives (optional)
2 cups tortilla chips
1/4 cup chopped red onions
1/4 cup vegan sour cream
If you are going to use the corn and it is on the cob … heat a large dry skillet over high heat until really hot. Put the whole ears of corn in the pan until the underside is charred, about 3 minutes. Keep cooking, turning two more times, until the corn is charred in spots all over 8-9 minutes. If using thawed frozen kernels, char them in the dry skillet in a single layer, only stirring once or twice, until slightly blackened, about 6 minutes.
Let the pan cool a bit Add the oil and heat over medium-high heat until shimmering-hot. Add the beefless meat, breaking it up, Cook approximately 5-6 minutes.
Drain most of the liquid from the pan but leave enough to keep the beefless meat juicy. In a small bowl, combine the paprika, cumin, garlic powder, oregano, cayenne, salt and black pepper. Add the spice mixture to the beefless meat along with the black beans and 1/2 cup water. Cook, stirring gently, 5 minutes. Remove from the heat, let cool slightly, and stir in the cilantro.
Arrange the lettuce in big salad bowl and top with the mixture. Cut the corn from the cobs and add it to the salad with the tomatoes, avocado, and olives (if using). Pour the dressing over the salad and crumble the chops all over the top. Sprinkle with the onion and top with the vegan sour cream.
Wednesday, February 6, 2019
Enjoy this Lentil soup with some fresh, warm pita bread and a vinegary salad. I pureed the soup a bit at the end of cooking and added more lemon juice, but it is not necessary.
Red Lentil Soup with North African Spices
Serves 4 – 6
Vegan For Everybody CB – America’s test Kitchen
1/4 cup extra-virgin olive oil
1 large onion, chopped fine
salt and pepper
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
pinch cayenne pepper
1 tablespoon tomato paste
1 garlic clove, minced
4 cups vegetable broth, plus extra as needed
2 cups water
1.5 cups red lentils, picked over and rinsed
2 tablespoons lemon juice, plus extra for seasoning
1.5 teaspoons dried mint, crumbled
1 teaspoon paprika
1/4 cup chopped fresh cilantro
Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander, cumin, ginger, cinnamon, 1/4 teaspoon pepper, and cayenne and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute.
Stir in broth, water, and lentils and bring to vigorous simmer. Cook, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
Whisk soup vigorously until broken down to coarse puree, about 30 seconds. Adjust consistency with extra hot broth as needed. Stir in lemon juice and season with salt and extra lemon juice to taste. (I used an emulsion blender to smooth a little more).
Cover and keep warm.
Heat remaining 2 tablespoons oil in small skillet over medium heat until shimmering. Off heat, stir in mint and paprika. Serve, drizzling individual bowls with 1 teaspoon spiced oil and sprinkling with cilantro.
Saturday, February 2, 2019
When making these rounds or fries, keep in mind that they don’t store well in the fridge, they get soggy, so make the amount you think you will eat right after baking.
These can be made into fries instead of rounds by cutting 1/2” in thickness and 3-4” in length. Dip into vegan Ranch Dressing or regular old ketchup.
Baked Zucchini Rounds
The 30 Year Old Vegan Cookbook
1/4 cup unbleached, all-purpose flour
1/2 tablespoon sea salt, plus extra for seasoning
5-6 grinds of fresh ground black pepper
1/2 teaspoon sweet paprika
1/2 cup aquafaba (liquid from the can of garbanzo beans) (or any egg substitute)
1/3 cup panko breadcrumbs
1/3 cup nutritional yeast
2 medium-sized zucchini
vegan ranch dip for dipping or ketchup
Preheat oven to 425 degrees.
Mix flour, salt, pepper, and paprika in a bowl. Set aside
Combine breadcrumbs and nutritional yeast in a third bowl.
Cut the rounded ends off the zucchini and cut into round discs or long fries.
Coat one fry/round in flour. Shake off excess flour. Dip into aquafaba. Then dip into breadcrumb bowl. Place fry on rack. Repeat with remaining fries/rounds.
Bake on a wire rack on top of a baking sheet. Cook for 15-17 minutes or until brown and crispy.
Remove from oven. Sprinkle with additional salt, pepper, and paprika. Serve with vegan ranch dip or ketchup.
Monday, January 28, 2019
We loved this dish! If you are a fan of lime juice, I think adding it at the end of cooking helps to brighten up the flavors.
Also, instead of buying a head of red cabbage, we picked up a pre-washed bag of shredded cruciferous mix from Trader Joe’s, providing a nice variety of veggies.
Spicy Peanut Rice Noodle Bowl
Vegan For Everybody CB
1 cup shredded carrots
2 tablespoons seasoned rice vinegar (I used regular rice vinegar)
12 ounces (1/4” wide) rice noodles
3 tablespoons vegetable oil
1 cup frozen edamame
1 recipe Curried Peanut Sauce (below)
1 cup shredded red cabbage
1/2 cup dry-roasted peanuts, chopped (I used cashews)
2 tablespoons torn fresh Thai basil
lime juice (we added lime juice for final stir in pan
Combine carrots and vinegar in small bowl; set aside. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add edamame and cook until spotty brown but still bright green, about 2 minutes; transfer to bowl. In now-empty skillet, heat remaining 2 tablespoons oil over medium heat until shimmering, add drained noodles, 1 1/4 cups water, and 1/2 cup peanut sauce and cook until sauce has thickened slightly and noodles are well coated and tender, about 1 minute. ***I added the cruciferous at this point till softened.
Divide noodles among individual serving bowls, then top with carrots, edamame, and cabbage. Drizzle with remaining peanut sauce, sprinkle with peanuts and basil, and serve with lime wedges.
Curried Peanut Sauce
Makes one cup
1 tablespoon vegetable oil
2 Thai, Serrano, or jalepeno chiles, stemmed, seeded, and minced (I added
cayenne to mine)
3 garlic cloves, minced
1 tablespoon curry powder
1/2 cup creamy peanut butter
2 tablespoons seasoned rice vinegar (I used plain rice vinegar)
2 tablespoons soy sauce
1 tablespoon organic sugar
Heat in medium saucepan over medium heat until shimmering. Stir in Thai chiles, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds. Stir in water, peanut butter, vinegar, soy sauce, and sugar and bring to simmer. Cook, stirring occasionally, until slightly thickened and flavors meld, about 2 minutes. Adjust consistency as needed with additional water. Transfer sauce to bowl.
Friday, January 25, 2019
We are trying to add more seeds and nuts into our daily diet and this recipe packs a variety all into one bar. It is a nice breakfast bar or snack for in-between meals. You can even crumble a bit on top of a bowl of coconut yogurt, if you are feeling fancy.
All-Morning Energy Bars
Makes 10 bars
Vegan For Everybody CB
1/2 cup whole raw almonds
1/2 cup raw cashews
1/3 cup raw pepitas
1/4 cup raw sunflower seeds
3 tablespoons whole golden flaxseeds
1 tablespoon sesame seeds
4.5 ounces pitted dates, chopped (3/4 cup)
1/4 cup warm water
2 tablespoons maple syrup
1/2 teaspoon grated orange zest
1/2 teaspoon salt
Adjust oven rack to middle position and heat oven to 300 degrees. Make a foil sling for 8” square baking pan by bolding 2 long sheets of foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
Spread almonds, cashews, pepitas, sunflower seeds, 2 tablespoons flaxseeds, and sesame seeds on foil-lined rimmed baking sheet. Bake, stirring occasionally, until pale golden and fragrant, 15-20 minutes.
Meanwhile, grind remaining 1 tablespoon flaxseeds in spice grinder until finely ground, about 15 seconds. Transfer nut mixture to food processor, let cool slightly, then pulse until coarsely chopped, about 5 pulses; transfer to large bowl. Process 1/4 cup dates, water, maple syrup, orange zest, salt and ground flaxseeds in now-empty processor until smooth, scraping down sides of bowl as needed, about 30 seconds. Stir processed date mixture and remaining 1/2 cup chopped dates into nut mixture until well combined.
Transfer mixture to prepared pan and press firmly into even layer with greased metal spatula. Bake bars until light golden about 20 minutes, rotating pan halfway through baking. Do not turn off oven.
Let bars cool in pan for 15 minutes. Using foil sling, remove bars from pan, transfer to cutting board, and cut into 10 bars. Space bas evenly on parchment paper-lined baking sheet and bake until golden brown, 15-20 minutes. Let bars cool completely on wire rack, about 1 hour. Serve. Bars can be stored at room temperature for up to 1 week.
Wednesday, January 16, 2019
Creamy Curried Cauliflower Soup
Serves 4 to 6
Vegan For Everybody - America's Test Kitchen
1 head cauliflower
1/4 cup extra-virgin olive oil, plus extra for serving
1 leek, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly
1 small onion, halved and sliced thin
1 and 1/2 tablespoons grated fresh ginger
1 tablespoon curry power
4 and 1/2 cups water
1/2 cup canned coconut milk
1 tablespoon lime juice
2 scallions, sliced thin on bias
Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; slice core thin and reserve. Cut heaping 1 cup of 1/2 inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.
Heat 2 tablespoons oil in large saucepan over medium-low heat until shimmering. Add leak, onion, and 1 1/2 teaspoons salt and cook, stirring often, until leak and onion are softened but not browned, about 7 minutes. Stir in ginger and curry powder and cook until fragrant, about 30 seconds. Stir in water, sliced core and half of sliced cauliflower. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes.
Meanwhile, heat remaining 1 tablespoon oil in 8-inch skillet over medium heat until shimmering. Add reserved florets and cook, stirring often, until golden brown, 6-8 minutes, transfer to bowl and season with salt to taste.
Working in batches, process soup in blender until smooth, about 45 seconds. Return pureed soup to clean pot and bring to brief simmer over medium heat. Off heat, stir in coconut milk and lime juice and season with salt to taste. Serve, sprinkling individual bowls with browned florets and scallions and drizzling with extra oil.