Asian Kale Slaw with Ginger Peanut Dressing

My friend was nice enough to pass along this fantastic Kale Salad recipe.  It’s absolutely delicious.  If you don’t have the exact ingredients, just add your favorite veggies.  I replaced the red pepper with green, and added green onions, shelled edamame and radishes.  The nice thing about Kale is that you can pre-dress this salad, store in the fridge and it won’t wilt. 

Asian Kale Slaw with Ginger Peanut Dressing

By Jennifer Segal  - adapted

http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html

Servings:  6

For the Salad

4            cups chopped curly kale, thick stems removed

3            cups prepared shredded red cabbage

2             cups prepared shredded carrots (I chopped up two carrots)

1            red bell pepper, thinly sliced (I used a green pepper)

            **I added radishes and green onions

              **I added 1/2 cup shelled Edamame

3/4            cup slivered almonds  (slightly toasted on the stove)

1/2            cup chopped fresh cilantro

For the Dressing

3            tablespoons creamy peanut butter

3            tablespoons unseasoned rice vinegar

1            tablespoon fresh lime juice

3            tablespoons vegetable oil (I used olive oil)

1            tablespoon soy sauce

3            tablespoons agave

1            tablespoons sugar

1            large clove garlic, roughly chopped

1            1” piece of fresh ginger, peeled and roughly chopped

3/4         teaspoon salt

1/2         teaspoon hot sauce (I used a sweet hot sauce, mild)

1/2         teaspoon Asian sesame oil

On stove top, in small frying pan, lightly toast slivered almonds and set aside.

Combine all the ingredients for the salad in a large mixing bowl.

Combine all the ingredients for the dressing in a food processor or blender, process until smooth and creamy.

Pour the dressing over the salad and toss well. 

Chickpea Salad

Chickpea Salad:

Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed

1 large ripe avocado, peeled and pitted

1/4 cup finely chopped green onion

1/4 cup freshly squeezed lime juice (about 2 limes)

2 tablespoons vegan mayonnaise

2 tablespoons yellow mustard

2 teaspoons minced garlic

Salt and freshly ground black pepper

1/4 teaspoon cayenne pepper, optional

Sandwiches:

4 whole-wheat pitas

1/2 English cucumber, sliced thin, for serving

Sliced radishes, for serving

Sliced English Cucumbers, Baby Spinach

Directions

For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, vegan mayo, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.

For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into pita and add radishes, cucumbers and spinach.

Vegan Eggnog

Merry Christmas!

http://simpleveganblog.com/simple-vegan-eggnog/

Golden Curried Pea Soup

Golden Curried Pea Soup

Soups and Hearty Stews for All Seasons by Nava Atlas

2            tablespoons olive oil

1            cup finely chopped onion

2            medium carrots, peeled and diced

2-3         cloves garlic, crushed or minced

8            cups water

2            vegetable bouillon cubes

1            lb. dried yellow split peas, rinsed

1/2         cup raw brown rice or barley, rinsed (I used barley)

2            bay leaves

2            teaspoons curry powder more or less to taste

1/2         teaspoon turmeric

1            teaspoon grated fresh ginger

              pinch of ground nutmeg

              salt and freshly ground pepper to taste

Heat the onion a soup pot.  Add the onion and sauté over medium-low heat until golden.

Add all the remaining ingredients except the salt and pepper.  Bring to a rapid simmer, then lower the heat.  Cover and simmer gently until the peas are mushy, about 1 1/2 hours.  *****I like to add my spices to the onion, garlic and carrot mixture before adding liquid.

When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper.  Discard the bay leaves and serve.  This soup thickens considerably as it sands; thin with additional water as needed and adjust the seasonings.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler

http://www.laurenslatest.com/pumpkin-pecan-cobbler/

Ingredients:

1               cup + 3 tablespoons all purpose flour

2               teaspoons baking powder

1/2            teaspoon salt

3/4            cup granulated sugar

1               teaspoon cinnamon

1/2            teaspoon nutmeg

1/2            teaspoon cloves (I didn’t use)

1/2            cup pumpkin puree

1/4            cup nut milk (I used Almond)

1/4            cup melted vegan butter or vegetable oil

Topping

1/2            cup granulated sugar

1/2            cup brown sugar

1/4            cup chopped pecans (I added chopped walnuts as well as pecans)

1 & 1/2     cups very hot water

Directions:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices.  Set aside.

In a smaller bowl, stir pumpkin, nut milk, melted vegan butter and vanilla together to combine.  Pour wet ingredients into dry ingredients and mix to create a thick batter.  Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and nuts together.  Spread over the top of the batter evenly.  Pour hot water over the entire tings (without stirring a thing!) and bake for 40 minutes or once the middle is set.  (Be sure to place on a baking sheet incase it bubbles over.)  Cool 5-10 minutes before serving.

Ginger, Maple and Mustard-Glazed Tempeh

Ginger, Maple and Mustard-Glazed Tempeh

Serves 4-6  (I cut recipe in half for the two of us)

Spork-Fed Cook Book by Jenny Engel and Heather Goldberg

2 (8 oz.)            packages Tempeh

1                        piece fresh ginger (about 2”, peeled)

2                        cloves garlic, finely chopped

1/4                     cup extra-virgin olive oil

1/4                     cup fresh lemon juice

2                        tablespoons mustard, stone ground or German

3                        tablespoons maple syrup

1                        teaspoon sea salt

1/2                     teaspoon red pepper flakes

****I coated mine with a seasoned Panko mixture to make it crunchy.  Just added salt, pepper, garlic powder and a pinch of cayenne.

****Used left over marinade for a sauce.  Added more maple syrup, a little arrowroot or corn starch for thickening and heated up till nice and thick.  Use as a dipping or just pour over.

Fill a large pot with about 1 inch water and place a steamer basket inside.  Bring to a simmer with lid on. Slice tempeh into 6-8 half-inch strips.  Place in steamer basket, cover, and steam for about 5 minutes.  This removes any bitter flavor the tempeh may have.

While tempeh is steaming, grate ginger over a large bowl with a fine grater.  Add garlic, olive oil, lemon juice, mustard, maple syrup, sea salt and red pepper flakes.  Whisk until uniform.  Add steamed tempeh to mixture, coating each piece.  ***I let mixture marinate in the fridge for several hours, until ready to cook.

***When I was ready to cook, I seasoned the Panko bread crumbs and applied to tempeh sticks before cooking.

Heat a large sauté pan over medium heat and pour tempeh and sauce mixture into pan (or you can pan fry with panko coating in oil and use sauce for topping).  Cook for about 4 minutes or until lightly browned. Flipping occasionally, until sauce is absorbed.

Vegan Lasagna

This recipe calls for large pre-cooked lasagna sheets but if can't find vegan pre-cooked noodles, just use the normal noodles and cook accordingly.  Also, I used jarred Trader Joe's Garlic and Tomato sauce and a regular can of tomato sauce to use with the vegetable mixture and also the bottom of the pan.

I decided to make the homemade vegan parmesan cheese, and it was excellent!  We will be enjoying this recipe again, and again, and again.

http://thetastyk.com/2016/09/11/vegan-lasagna/