Monday, January 28, 2019

Spicy Peanut Rice Noodle Bowl

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
Serves 4-6
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

All-Morning Energy Bars

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

Some many new dishes to make from Cauliflower out there but sometimes it's nice to just make a soup.  I like the curry/coconut milk/lime combo in this one.

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. 

Saturday, January 12, 2019

Pepper Paprikash

I enjoy this dish without vegan/soy meat but if you are craving a heartier meal, add in your favorite meat substitute.  The egg-less dumpling noodles can be straight up boiled or lightly browned after the boiling process -- for a little crunch.

 Pepper Paprikash

4            tablespoons vegan butter
1            large onion, thinly sliced
              kosher salt and freshly ground black pepper
3            cloves garlic, minced
2            tablespoons Hungarian sweet paprika
1/4         teaspoon cayenne
2            tablespoons all-purpose flour
1 and 1/2    cups vegetable stock
             pinch of sugar
2-3        red/orange or yellow peppers – sliced or large dice
1/4        cup vegan cream or vegan sour cream – which I prefer
1            tablespoon white wine vinegar

            I served over eggless dumpling noodles (Kroger)

Melt 3 tablespoons of the vegan butter in a large saucepan.  Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.

Add garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.

Add the flour and the remaining 1 tablespoon vegan butter and cook, stirring, for 2 minutes.  Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.

Add the sliced peppers to the sauce and bring to a simmer.  Cook over medium-low heat until the peppers are tender, about 15 minutes. 

Stir in the vegan sour cream and vinegar.  Taste and season with salt and pepper.

Cook dumplings according to pkg.  Drain, then pan fry in a little vegan butter to make crispy (optional)

Pour mixture over noodles.

Tuesday, January 8, 2019

Creamless Creamy Tomato Soup

Mmmm Mmmm Good.  Nothing takes me back to being a kid more than a big bowl of creamy tomato soup.  A long day of ice skating, sledding, making snow creatures was always made better knowing a tummy warming lunch awaited!

Creamless Creamy Tomato Soup
Serves 6 – 8
Vegan For Everybody Cookbook by America’s Test Kitchen

1/4         cup extra-virgin olive oil, plus extra for serving
1            onion, chopped fine
3            garlic cloves, minced
1            bay leaf
              pinch red pepper flakes (optional)
2            28 oz. cans whole peeled tomatoes
3            slices hearty white sandwich bread, crusts removed, torn into 1” pieces
1            tablespoon packed organic brown sugar
2            cups vegetable broth
2            tablespoons brandy (optional)
              salt and pepper
            ***You can always add a touch of vegan creamer at the very end of cooking.

Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering. Add onion, garlic, bay leaf, and pepper flakes, if using, and cook until onion is softened, about 5 minutes.  Stir in tomatoes and their juice.  Using potato masher, mash tomatoes until no pieces bigger than 2 inches remain.  Stir in bread and sugar and bring to boil.  Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.  Discard bay leaf.

Transfer half of soup to blender.  Add 1 tablespoon oil and process until soup is smooth and creamy, 2-3 minutes.  Transfer to large bowl and repeat with remaining soup and remaining 1 tablespoon oil.  Return pureed soup to clean pot.

Stir in broth and brandy (if using).  Return soup to boil and season with salt and pepper to taste.  Serve, sprinkling individual bowls with croutons or chives and drizzling with extra oil.

Wednesday, January 2, 2019

Vegan Chocolate Pie

We were on cookie overload this holiday season so I decided to make something a little lighter for our Christmas dinner dessert.  After a big plate of Kevin’s homemade Lasagna, this was the perfect pie to end the meal.

Vegan Chocolate Pie
Internet – author Lindsay  (mind-blowing vegan chocolate pie)

12        ounces Silken firm tofu  (in a box)
1/2       cup Almond Breeze Chocolate Almond milk  (or Trader Joe’s version)
1/2       cup almond butter
1/2       ounces chocolate chips  (Trader Joe’s has a vegan version of semi-sweet)
            flaky sea salt for topping
            coconut or soy vegan whipped topping

**Pie crust of your choice.  I made a brownie crust from The Joy of Vegan Baking but I think a nice graham cracker crust would be perfect!

Blend the tofu, almond milk, and almond butter until smooth.  Melt the chocolate chips.  Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.

Pour filling into a crust, sprinkle with sea salt, if you want, and chill for 12-24 hours.  Cut and serve.