Mexicali-Sliders

Mexicali-Sliders

http://chefchloe.com/entrees/mexicali-sliders.html

Chef Chloe - Vegan Chef (Chloe Coscarelli) made her first TV appearance on Food Network’s Cupcake Wars and now has her first cookbook due out this spring, we already have it on hold .  We are obviously big fans of Chloe and would love for her to have her own show on the Food Network, we think it’s about time to create a vegetarian/vegan show for the fans, we know it would be a hit!

Now on to the burgers!  Since we didn’t have salsa to make the guacamole, we just added a bit of hot sauce.  Bean Burgers, Spicy Mango Sauce and Guacamole topping, what a combo!

http://chefchloe.com/entrees/mexicali-sliders.html

Creamy Broccoli Dal

We finally had our first mini snow blast tonight so I thought a warm, earthy soup would be perfect to sip while watching the flakes fall.   This recipe is a take on Indian Dal or Dahl (which means Lentils, and refers to a thick stew prepared from them).  I added a few of the broccoli florets as well as the recommended stalks just to add a bit more texture.  Enjoy and stay warm!

Creamy Broccoli Dal  (Vegan Yum Yum CB by Lauren Ulm)  http://veganyumyum.com/

Makes 2 servings

1 – 2      tablespoons olive oil

1            teaspoon cumin seeds

1            teaspoon mustard seeds  (black)  * I used a bit of dried mustard

1/4         cup onion, finely chopped

1/2         cup red lentils  *I added a few black lentils

1            whole broccoli stalk, peeled and finely chopped (just over 2 cups packed)

              **I also used a few florets

2            cups water

1/2         teaspoon salt

1            cup soy or almond milk

1            tablespoon soy sauce (or salt to taste)

1            tablespoon lemon juice

1/2         teaspoon turmeric

1/2         teaspoon garam masala*** see mixture below

1/2         teaspoon red pepper flakes  (optional)

***Garam Masala is usually a mixture of black & white peppercorns, cloves Malabar leaves, mace blades, black & white cumin seeds, black, brown & green cardamom pods, nutmeg, star anise and coriander seeds.

Heat oil in stock pot.  Add the cumin and mustard seeds, onion, and lentils.  Fry in the oil until the seeds are popping and the lentils have changed color slightly, being careful not to burn them. The onions should be soft and maybe even getting some color.

Add the broccoli, water, and salt.  Bring to a boil, then cover and simmer for 20 to 25 minutes, stirring every once in a while.  At this point, the soup should be thick but still watery, and the broccoli should be soft.

Add the soy milk,  soy sauce, lemon juice, turmeric, garam masala, red pepper flakes, and salt and turn down the heat; you don’t want to boil the soup anymore or the soy milk might start to look funny.  Stir well and adjust the seasoning if needed. 

Thai Bowl

I’ve been eyeing this recipe for months and finally decided to make it for dinner.  I wasn’t sure if Kevin would like it but we both loved it, I should have made a double batch.  The recipe calls for Mung Beans but the guy at Trader Joe's handed me Pea Sprouts and I didn't really look at them until I got home, I just figured ..... a sprout is a sprout.  Anyway, I would suggest making a double batch of the sauce because the rice noodles really soak it up.  This dish is good eaten hot or cold - and we tried both!

Thai Bowl  Yellow Rose Recipes CB Joanna Vaught

www.joannvaught.com

4            oz. uncooked rice noodles

2            cups mung bean sprouts

1            head broccoli

1            carrot

1            cucumber

1/2         cup cilantro, chopped (Optional)

1/2         cup peanuts, chopped

              lime wedges for garnish

Sauce:

3            tablespoons fresh lime juice

2            tablespoons peanut butter

2            tablespoons rice vinegar

2            tablespoons water

1            tablespoon soy sauce

1            tablespoon peanut oil

1            tablespoon mirin

1            tablespoon brown sugar

1            tablespoon mint leaves, diced  (optional)

1            1” square peeled piece of ginger, minced

1/8         teaspoon chili oil or hot sauce

Separate the broccoli crowns from the stems and then cut the crowns into small pieces. Lightly steam then set aside.

Peel the carrot and grate, with food processor or by hand. Peel the cucumber in stripes, then halve the cucumber. Use a spoon to de-seed the cucumber, then grate the cucumber with food processor or by hand. Put broccoli, carrots, cucumbers, bean sprouts, and cilantro in a large bowl and set aside.

Combine all ingredients for the sauce in a blender and process until smooth. Meanwhile, boil the rice noodles according to the directions got or cold.

At this point, decide if you want to serve the noodle bowl hot or cold.

If you are serving it hot, drain the noodles when they are fully cooked and transfer them back to the pot.  Pour the sauce over the noodles, bring the heat to medium-low, and stir until noodles are well coated. Remove from heat and transfer to bowl with the veggies and toss with the veggies until well mixed.  Garnish with limes and peanuts.

If serving cold, drain the noodles and rinse with cold water until the noodles are chilled. Add the noodles to the veggies and toss well.  Pour cold sauce over entire bowl and toss to coat.

Southwestern Collard Green Wraps

After enjoying an incredible lunch at our local raw food restaurant (Cacao Tree Café in Royal Oak), we were inspired to find a recipe for a Mexican wrap that doesn’t involve corn/flour tortillas. 

This recipe is from The Yellow Rose Cookbook .  Any sort of hearty leafy green will work  but we found the slight bitterness of the Collard Greens paired well with the tangy filling. 

Southwestern Collard Green Wraps (Yellow Rose CB by Joanna Vaught)
http://www.joannavaught.com/

Wrap:

1            bunch leaves of choice, we recommend Swiss Chard

Filling:

1            can of black beans, drained and rinsed

1            cup frozen corn, thawed and drained

1            large tomato, seeded and diced

1            stalk green onion, diced small

Dressing:

1/2         of  12 oz. pkg. silken tofu

1            chipotle peppers in adobo, chopped  (I didn’t use)

1/2         of ripe avocado

1            tablespoon lime juice

              salt and pepper to taste

1/2         recipe Tangy Sour Cream  (see below)

1/2         of a ripe avocado

Tangy Sour Cream:

1            12 oz. pkg. of silken tofu

1            teaspoon olive oil

3            tablespoons lime juice

2            teaspoons apple cider vinegar

1            teaspoon sugar

1/2            teaspoon salt

Directions:

Combine all of the filling ingredients in a large bowl.  In blender, mix all the dressing ingredients. Toss the filling with half the dressing and distribute evenly among lettuce leaves.  Loosely wrap the leaves, careful not to break.  Keep extra dressing on the side for more dipping.

Almond Milk

We prefer almond milk over rice or soy milk because Almonds are an excellent source of vitamin E and are also packed with protein.  This recipe calls for 1/4 cup agave but we would probably use less next batch – even though it was delicious! The photo shows little bits of almonds and that’s because we forgot to strain through cheesecloth but we ended up liking the little bit of texture.

Almond Milk (Raw Food/Real World CB)

1            cup raw almonds  (soaked 4 hours or more)

4            cups filtered water

¼            cup agave

1            tablespoon lecithin (optional)

            pinch of sea salt

Soak almonds for at least 4 hours in Fridge.  In a Vita-Mix or high-speed blender, blend the nuts and water on high speed for about 2 minutes, to make sure the nuts are thoroughly blended.  Strain the milk through a cheesecloth for smoothness (we just used without straining).  Rinse the blender cup and place the milk back in it with the remaining ingredients. Blend to combine thoroughly and taste for sweetness.

Mashed Potatoes & Cauliflower - Walnut-Mushroom Loaf

Mashed Potatoes and Cauliflower – with Walnut-Mushroom Loaf (Jazzy Vegetarian)

We’ve made this mashed potato and cauliflower side a few times now and it’s a nice change if you don’t want to load up on potatoes, although sometimes I know you just have to.  We paired it with the Walnut Loaf but we think we'll have to try that one again.  It didn’t turn out as good as we thought it would, I think we put too much sauce in the bottom of the baking dish, making it a bit mushy.  It’s packed with good nutrients, so we'll definitely give it another try.  If you make the loaf and have better luck than us, let us know!

http://www.jazzyvegetarian.com/products-group-65.html

Red Beans and Rice

The combination of beans and brown rice offers complete protein and is loaded with fiber.  The original recipe called for sticky rice but we opted for a healthier brown rice. We also added Field Roast which is not necessary, but we wanted to add a bit more texture and create a heartier dish.

Red Beans and Rice

(Adapted from A Year in a Vegetarian Kitchen CB)

2            tablespoons olive oil

3            Tofurky kielbasa or Field Roast  (big dices)

1            medium onion (diced)

1            medium carrot  (diced)

1            medium celery stalk, (diced)

4            medium garlic cloves

½            teaspoon oregano

               Hot Chili Sauce to taste

1/2-1      cup vegetable broth

2            15-oz. cans red kidney beans, rinsed and drained

1            15-oz. can diced tomatoes

Dice Tofurky/Field Roast sausages and fry in olive oil.  When crisp, remove and set aside.

Add a bit more olive oil to pan and add onion, carrot and celery stalk.  Cook approximately 8-10 minutes.  Add the garlic, oregano and hot sauce, cook about 1-2 minutes.

Add the broth ,tomatoes and beans, bring to a boil.  Reduce the heat and simmer for about 15 minutes.   Serve over rice.