Easy Peasy Pasta Salad

Kevin did his best to find Wagon Wheel pasta but just couldn’t make it happen so we used shells instead, which was kinda fun because the peas got stuck in the little shells.  This dish is also yummy cold, perfect for snacking right out of the fridge.

Easy Peasy Pasta Salad  (Choloe’s Kitchen CB)  http://chefchloe.com/

Sauce can be made 2-3 days in advance and kept refrigerated.

1            small new potato, red or white, peeled and quartered

1            lb. wagon wheel pasta

1 1/2      cups frozen peas

1            clove garlic

3            tablespoons tomato paste

2            tablespoons Dijon mustard

1            tablespoon drained capers

1            tablespoon dried oregano

1            teaspoon dried basil

1            heaping teaspoon sea salt

1/2         cup cold water

2/3         cup olive oil

Place potato in a small saucepan and cover with salted water. Bring to a boil and let cook until tender. Drain, rinse with cold water, and let potatoes cool completely.

Bring a large pot of heavily salted water to a boil. Add wagon wheels and cook according to pkg. Add frozen peas to the boiling pasta right before draining. Drain, rinse with cold water, and drain again. Transfer pasta and peas to a large serving bowl. 

Meanwhile, combine cooled potatoes, garlic, tomato paste, mustard, capers, oregano, basil, salt and water in a food processor. Slowly add the oil in a thin stream and process until smooth. Toss pasta with sauce, and adjust seasoning to taste. Serve at room temperature or chilled.

Corn Chowder

Even though it isn't corn season, I thought I'd make this anyway and use frozen corn.  I'm planning to make this again in August when the corn is over flowing and roast the corn first for added flavor.

Corn Chowder (Chicago Diner Cookbook)

2            tablespoons vegetable oil

1            large onion, diced

1            bay leaf

1            pound potatoes, peeled and diced

2-3         sprigs thyme

              salt to taste

1            quart vegetable stock or water

1            large red bell pepper, diced

4            cups corn kernels

2-3         cups soymilk or other nut milk

              salt, pepper and nutmeg to taste

              arrowroot to thicken soup (optional)

In a large soup pot, heat the oil and sauté the onion and bay leaf until soft, about 20 minutes.   Add the potatoes, thyme, salt, and stock, and simmer until the potatoes are tender, about 20 minutes.  Add the bell pepper, corn, and soymilk, and simmer until heated through.  If the soup needs a little more thickness, stir in some arrowroot or cornstarch.  Season to taste with salt, pepper, and nutmeg.

Chickpea-Artichoke Bites with Rosemary Aioli

Chickpea-Artichoke Bites with Rosemary Aioli (Party Vegan CB by Robin Robertson)

1            small russet potato, peeled and cut into 1/2” dice (about 1/2 cup)

1/2         cup cooked or canned chickpeas, drained and rinsed

3/4         cup finely chopped canned 8unmarinated) or frozen artichoke hearts

1            tablespoon minced fresh parsley

1 1/2      teaspoons olive oil

1 1/2      teaspoons fresh lemon juice

2            teaspoons nutritional yeast

1/4         teaspoon Dijon mustard

1/4         teaspoon garlic powder

1/2         teaspoon salt

1/8         teaspoon black pepper

1 1/2      tablespoons chickpea flour

1/2         teaspoon baking powder

              Rosemary Aioli (recipe follows)

Steam the potato until tender, about 15 min. Preheat the oven to 400 degrees. Lightly grease a baking sheet or line with parchment paper. Set aside.

In a medium bowl, mash the chickpeas. Add the cooked potato and mash together. Add the artichoke hearts, parsley, oil, juice, yeast, mustard, garlic powder, salt, pepper, flour and baking powder. Mix well to combine.

Pinch off a small amount of the mixture and use your hands to roll it into a 1” ball. Place it on the prepared baking sheet. Repeat until all the mixture is used up.

Bake for about 18 minutes,  then turn the puffs over and bake until lightly browned, about 10 minutes. Arrange on a platter with a small bowl of aioli and serve warm.  Can be made ahead of time and reheated or frozen for up to 2 weeks.

Rosemary Aioli

1            garlic clove, crushed

1            teaspoon fresh rosemary, minced
1/4         teaspoon salt

1 1/2      teaspoon fresh lemon juice

1 1/2      teaspoon sherry vinegar
1/2         teaspoon Dijon mustard
1/3         cup vegan mayonnaise

             

In food processor, combine the garlic, rosemary, and salt and process until well minced. Add the remaining ingredients an process until well blended Taste and adjust the seasonings, if necessary.

Avocado Pea Soup with Herb Oil

I found this recipe from a waiting room magazine and quietly tore it out -- sorry!

Avocado Pea Soup with Herb Oil (magazine)

3            tablespoons chopped fresh flat leaf parsley

3            tablespoons olive oil

1/4         cup chopped fresh tarragon, divided, plus more leaves for garnish

2            medium shallots, chopped

2            cups vegetable broth – low sodium if you have it

2 1/2      cups frozen peas

1            ripe avocado, peeled and pitted

1/2         cup plain soy yogurt

1/4         teaspoon kosher salt

1/4         teaspoon freshly ground black pepper

Combine parsley, olive oil, and 2 tablespoons tarragon in a blender, blend until smooth.  Strain mixture through a fine-mesh sieve, pressing on chopped herbs.  Reserve 1 tablespoon herb oil (discard herb solids).

In a saucepan, combine shallots, broth, and 2 cups water, bring to a boil. Reduce heat to a medium low and simmer, partially covered, until shallots are tender (10 minutes).  Add peas, simmer until cooked (3 minutes).

Working in batches, transfer to blender with avocado, yogurt, remaining 2 tablespoons tarragon and salt and pepper, blend until smooth (I was able to fit all in one batch without it overflowing).  Divide soup into 4 bowls, drizzle with reserved herb oil, and garnish with tarragon leaves.

Chickpea Salad

Almost every vegan cookbook seems to have a recipe for Chickpea Salad.  Depending on the dressing, it can either taste more like a mock tuna or mock chicken salad.  I make it a bit different every time.  Sometimes I process the chickpeas really fine and make a mock tuna with Vegan mayo, soy sauce dressing or add a little vinegar and agave for sweeter sauce.  You can also use ginger powder, curry and vegan mayo for a twist.  Also, I add different veggies to the mix.  This time I used radishes, red pepper and onion.  I’ve used raisins, celery and walnuts in the past.

Chickpea Salad

I don’t have exact amounts of ingredients but this is what I used in this salad, which can be eaten on lettuce, or in a sandwich.

1          15-0z can chickpeas, mashed or processed in food processor for finer results

            green onions

            red pepper

            radishes

            vegan  mayo

            touch of white vinegar

            touch of agave

            salt & pepper

            - or soy sauce instead of agave for a more “tuna” taste.

Double Double Drive-Thru Burgers

We made our burgers old fashioned single style but the double sound amazing and will give it a try next time.  You should check out Chloe’s web-site and new cookbook titled Chloe’s Kitchen. There are many, more great recipes that I’ll be trying soon!  You may have seen her on some of the morning shows cooking up a storm.

Double Double Drive-Thru Burgers - Chloe’s Kitchen CB   http://www.chefchloe.com/blog.html 

Burgers:

1            8 oz. pkg. tempeh, or 1 cup cooked brown rice (we used tempeh)

2            tablespoons olive oil

1            onion, finely chopped

2            cloves garlic, minced

1            15-oz can lentils, rinsed and drained

1            cup walnuts, toasted

1/2         cup all-purpose flour, or gluten free flour

1            teaspoon dried basil

1            teaspoon sea salt

1            teaspoon freshly ground black pepper

3            tablespoons canola oil

Special Sauce:

2/3         cup soft tofu

1            clove garlic

1            tablespoon yellow or Dijon mustard

3            tablespoons ketchup

1            tablespoon agave

1/2         teaspoons salt

2            tablespoons pickle relish

1            tablespoon chopped fresh dill

              Optional toppings: sliced tomato, red onion, lettuce, pickle slices.

Burger:  Fill a large pot with enough water to reach the bottom of a steamer basket. Using a knife or your hands, break tempeh into 4 pieces and place in the basket.  Cover and steam for  20 minutes. Check the pot occasionally and add more water if necessary. Steaming the tempeh will remove its bitterness.

In the meantime, heat olive oil in a large nonstick skillet over medium-high heat, and sauté onions until soft and lightly browned Add garlic and cook a few more minutes. Transfer to a food processor. Reserve skillet for later use.

Add steamed tempeh, lentil, walnuts, flour, basil, salt, and pepper to the onions in the food processor. Pulse until the walnut pieces are very fine and the mixture comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Adjust seasoning to taste.  Form the mixture into eight burger patties with the palms of our hands.  The patties should be very thin if you are assembling your burger double-double style.  For a restaurant-style burger, from a thicker patty.

Heat canola oil in reserved nonstick skillet over medium-high heat, and pan-fry patties in batches, adding more oil as needed .  Flip the patties, and let cook until they are nicely browned on both sides. Remove patties from pan and drain on paper towels. 

To make the Special Sauce: Combine tofu, garlic, mustard, ketchup, agave, and salt in a blender and process until smooth. Transfer to a small bowl and stir in relish and dill.

To serve:  Layer the Burgers, Special Sauce and other desired toppings on the buns. Make it double-double style by adding an extra bottom bun and burger in the middle.

Black Bean Soup

I decided to use the whole can of coconut milk rather than the suggested 1/4 cup. Soup seemed to need more liquid and I didn’t want to waste it.  I also pureed maybe 1/4 of the soup.  I made homemade tortilla chips, just cut up tortillas, sprinkle with oil, season with salt, garlic powder and pepper and bake for 5-10 minutes in 350-degree oven.

Black Bean Soup (Vegan Yum Yum Cookbook)

 Makes 2 servings

1 – 2         tablespoons vegetable oil, your choice

1/4            cup minced onion

1               medium carrot, sliced into thin coins

2               small ribs of celery chopped

1/4            cup diced red pepper (plus a little extra for garnish)

1/2            teaspoon thyme

1/4            teaspoon cumin

                 black pepper to taste

1               14 oz. can black beans, undrained  ( drained mine then added more liquid)

1               14-oz can diced tomatoes

1/2            teaspoon salt

1               tablespoon low-sodium tamari or soy sauce

1/4            cup coconut milk

                diced red pepper for garnish

Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onions and cook for 1 minute.  Add the carrots and cook for 3 minutes.  Add the celery and cook for 2 minutes.  Add the red pepper, thyme, cumin, black pepper, beans, tomatoes, salt and tamari and stir well.

Cover the let the ingredients cook for 5 minutes. Remove cover, stir and let simmer for an additional 5 minutes.  Taste for seasoning and add more salt, if needed.  Turn off the heat and stir in the coconut milk (I used full can but 1/4 cup is orig. recipe)

***Puree part of soup – optional.