Marinated Balsamic, Maple and Garlic Tempeh

We've eaten this Tempeh as a side to creamy mac & cheese, as a snack on it's own or in a sandwich.  These little guys are very addicting.  If you are looking for a good cookbook, The Oh She Glows Cookbook is at the top of my list.  In the meantime, check out her site -- lots of great recipes!

Marinated Balsamic, Maple & Garlic Tempeh

Angela Liddon

The Oh She Glows Cookbook

http://ohsheglows.com

1            8 oz. package tempeh

1/2         cup balsamic vinegar

2            cloves garlic, minced

4            teaspoons low-sodium tamari

1            tablespoon pure maple syrup

1            tablespoon extra-virgin olive oil

Rinse the tempeh and pat dry.  Slice the tempeh into 8 thin (1/4”) pieces, then halve them on the diagonal to make a total of 16 triangles.

In a large glass baking dish, whisk together the balsamic vinegar, minced garlic, tamari, maple syrup and oil.

Add the tempeh to the dish and gently toss to coat with the marinade.  Cover the dish with foil and marinate the tempeh in the refrigerator for a least 2 hours, or overnight, gently tossing the tempeh every now and then.

Preheat the oven to 350 dgrees.

Spread the marinated tempeh triangles in a single layer in the baking dish and cover with foil.  Bake the tempeh in the marinade for 15 minutes.  Remove the foil and flip the tempeh in the marinade.  Bake, uncovered, for 15 to 20 minutes more, until the tempeh has absorbed most of the marinade.

African Curried Coconut Soup with Chickpeas

I was so excited to receive a recipe from Julie August and I thought it would be perfect for Meatless Monday.  I actually made this last week and took it to lunch three days in a row.  It's a very filling soup and the coconut/curry combo is delicious!  Thanks Julie!!

African Curried Coconut Soup with Chickpeas

Adapted:   Epicurious  | March 2009

by Donna Klein

The Tropical Vegan Kitchen

yield: Makes 4 servings

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted. **I used 1/4 cup Red Quinoa instead of rice.

            2            tablespoons canola oil

            1            medium onion (about 6 ounces), chopped (I used leeks)

            1            medium red bell pepper (about 6 ounces), chopped

            2            celery stalks, diced

            2            carrots, diced

            1             jalapeño chili, seeded and finely chopped –or red pepper

                          flakes    

            1            large cloves garlic, finely chopped

            2            cups low-sodium vegetable broth

            1            (15-ounce) can chickpeas, rinsed and drained

            1            cup chopped tomatoes, seeded and peeled, fresh or canned

            1            teaspoon mild curry powder

            1/2        teaspoon salt, or to taste

                          Freshly ground black pepper, to taste

            1             (14-ounce) can light coconut milk

            3/4        cup cooked white or brown rice (Julie used brown rice and

                          cooked it in veg stock – I used red quinoa

            2            tablespoons chopped fresh cilantro or parsley

                          chopped spinach – as much as you like

Prep:

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes and red quinoa – if using instead of brown rice, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. **Add cooked brown rice if using.  Serve warm.

Cheesy Cauliflower

The first time I made this, Kevin and I ate the whole thing in one sitting - now that's a lot of cauliflower.  This time I'll be making a double batch to be enjoyed at my parent's Easter Sunday dinner.  Sadly, I have a feeling I won't be bringing any leftovers home.

Cheesy Cauliflower

1            head cauliflower

4            tablespoons vegan cream cheese

1            tablespoon mustard

              sprinkling of dry mustard

              sprinkling of garlic powder

              dash of tamari sauce

1/2         cup nutritional yeast

1/2         cup nut/soy milk

1            tablespoon butter – plus some for topping

              sprinkling of  vegan cheese for topping

              gluten free breadcrumbs for topping

Chop the heads off the cauliflower and steam until soft.  Drain and return to sauce pan.  Add the vegan cream cheese and tablespoon of butter and stir around.  In separate small bowl, add nut/soy milk, tamari sauce, mustard, dry spices and nutritional yeast.  Give a good whisking then add to cauliflower and stir around until well incorporated.  Heat for 5 minutes in sauce, stirring occasionally. 

In glass baking dish, add cauliflower mixture, sprinkle with vegan cheese (Daiya or Almond).  Add sprinkling of gluten free breadcrumbs and dot with vegan butter.  Broil until bubbly and slightly brown on top.

Vegan Maple Cinnamon Mousse

Talk about a bowl of deliciousness, here's a healthy mousse for all you dessert lovers.

Vegan Maple Cinnamon Mousse

http://tastykitchen.com/recipes/special-dietary-needs/vegan-maple-cinnamon-mousse/

**6 hours needed to soak raw cashews

1            cup raw cashews, soaked 6 hours

2            tablespoons maple syrup

4            teaspoons coconut oil

2            teaspoons vanilla extract

5            tablespoons water

1-1/2      teaspoon cinnamon

1            pinch salt

             Cacao Nibs for topping  (optional)

Puree all the ingredients in a food processor approximately 3 minutes, until creamy and fluffy, stopping to scrape the bowl as needed.  Chill at least 2 hours before serving (the mousse will thicken upon chilling).

Black Bean, Lentil and Eggplant Chili

I'm an Eggplant lover newbie so I'm always looking for ways to incorporate it into a meal.  While I love it fried up with a touch of salt I figured there had to be other creative ways to eat it.  The roasting of the eggplant gives it a nice smoky flavor that adds a unique element to the chili.   

Black Bean, Lentil and Eggplant Chili

Adapted from Food Network Magazine recipe

1            small – medium eggplant, diced and roasted

1            onion, diced

1-2        Jalapeño peppers, finely chopped (and seeded if don’t want too hot)

4            garlic cloves, minced

              olive oil for sauting roasting eggplant and sauting

1            tablespoon cumin

1            tablespoon Adobo Chili powder (or you can use 1 teaspoon to start)

1            28 oz.  diced tomato in juice

1            15 oz. can black beans, drained

4            cups vegetable stock

1/2         cup green lentils, dry

1            tablespoon Masa Harina mixed with 1/4 cup water  (for thickening)

              salt and pepper as needed

Peel and dice eggplant, place on a baking sheet, drizzle with olive oil and sprinkle with salt.  Mix with hands.  Roast for approximately 15 minutes at 425 degrees. Keep an eye on it to make sure it doesn’t burn.  Once cooked, take out and set aside.

Add olive oil to large pot, add onion and cook until soft.  Add diced Jalapeno peppers and garlic.  Stir around, add spices (cumin and chili powder) and continue to stir around.  Add eggplant and cook a few more minutes.

Add tomatoes, black beans, lentils and 4 cups vegetable stock.  Let cook 30 minutes.  If you would like a thicker chili, add the Masa Harina mixture. 

Fried Tofu over Vegetables with Hollandaise Sauce

It's a beautiful Saturday morning here in Michigan, we are finally hearing the birds chirping and seeing the sun shining.  We are starting our morning off with a breakfast filled with veggies, tofu and a decadent topping of Hollandaise Sauce.  With a start like this, nothing can hold us back today!

Fried Tofu over Vegetables with Hollandaise Sauce

              Olive oil and vegan butter for sautéing

1/2         zucchini, diced

1/2         yellow squash, diced

1/2         green pepper, diced

1            small red or sweet onion

              diced vegan bacon pieces (optional)

1            medium potato, par boiled

1            pkg. firm tofu

Add oil and a bit of vegan butter to sauté pan, add onion and cook for a few minutes then add the rest of the vegetables (except for the potatoes).  Par boil diced potatoes for 5 minutes, drain then fry in a separate frying pan.  Cook until crispy, adding salt and pepper to taste.  Add to zucchini mixture before serving.

Hollandaise Sauce:

2            tablespoons vegan margarine

3/4 cup + 1/4 cup unsweetened nondairy milk, divided

1            teaspoon lemon juice, optional  (you can add more if you like)

2            tablespoons nutritional yeast

1/8         teaspoons sea salt and pepper

              dash cayenne pepper

              dash dry mustard

              dash turmeric

1            tablespoon cornstarch

For sauce, in a small saucepan, melt 2 tablespoons soy margarine. Stir in 3/4 cup non dairy milk, lemon juice, nutritional yeast, sea salt, pepper, cayenne pepper, dry mustard and turmeric.  Simmer.  Mix the tablespoon of cornstarch with the reserved 1/4 cup nondairy milk until all lumps are gone.  Add this mixture to the sauce, and bring to boil.  Keep stirring, as sauce will thicken quickly.  Remove from heat and cover to keep warm.

Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings

Grain and gluten free, Faith, at An Edible Mosaic, came up with a hearty stew just bursting with smoky, earthy flavors.  My mouth is watering as I’m posting this recipe, which is a sign that I'll be making this soup again, and again, and again.

Smoky Roasted Cauliflower Soup with Herbed Chickpea Dumplings

http://tastykitchen.com/recipes/special-dietary-needs/smoky-roasted-cauliflower-soup-with-herbed-chickpea-dumplings/

Ingredients:

         FOR THE SOUP:

                  6 cups Cauliflower Florets, Cut Into Bite-sized Pieces

                  6 Tablespoons Olive Oil, Divided

                  ½ teaspoons Salt, Divided

                  2 whole Medium-large Onions, Diced

                  2 whole Medium Carrots, Chopped

                  5 cloves Garlic, Minced

                  2 whole Bay Leaves

                  1 teaspoon Smoked Paprika

                  1 teaspoon Sweet Paprika

                  ½ teaspoons Turmeric

                  ¼ teaspoons Hot Paprika (more Or Less To Taste)

                  ¼ teaspoons Black Pepper

                  6 cups Low Sodium Vegetable Stock

                  4-¾ ounces, weight Tomato Paste

                  1 teaspoon Vegan Worcestershire Sauce

                  1 teaspoon Soy Or Tamari Sauce

Dumplings

         1-½ cup Besan (also Known As Chickpea Flour Or Gram Flour)

                  ¾ teaspoons Salt

                  ½ teaspoons Baking Powder

                  3 whole Scallions (green And White Parts), Thinly Sliced

                  3 Tablespoons Minced Fresh Parsley Leaves

                  ½ cups Water (or Slightly More Or Less As Needed)

                  FOR THE GARNISH:

                  Minced Fresh Parsley Leaves, For Garnish

Preparation

1. Preheat the oven to 400 F. In a large bowl toss the cauliflower with half of the olive oil and half of the salt. Spread the cauliflower in an even layer on a large rimmed baking sheet and roast until tender and browned in spots, about 20 to 25 minutes, tossing once halfway through.
2. Meanwhile, heat the remaining olive oil in a 5-quart pot over medium heat. Add the onion and carrot and cook until slightly softened, about 10 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, stirring constantly.
3. Add the remaining salt, the bay leaves, spices (smoked paprika through black pepper), vegetable stock, tomato paste, Worcestershire sauce and soy sauce. Turn the heat up to high and bring to a simmer, then turn the heat down a bit to keep it at a simmer and cook for 10 minutes. Add the roasted cauliflower into the soup during the last 2 minutes of simmer time. Taste the soup and add additional salt and pepper as desired.
4. While the soup simmers, make the dumpling batter. Whisk together the besan, salt, baking powder, scallion and parsley in a medium bowl. Use a wooden spoon to stir in the water a little at a time until it comes together into a thick dough (about the consistency of cookie dough).
5. Use a 1 tablespoon measure to drop scoops of the batter into the simmering soup. Lightly spoon a little broth over the dumplings, then cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 10 to 15 minutes.
6. Ladle the soup into bowls, sprinkle the minced fresh parsley on top if desired and serve.

***The dumplings are delicate so be careful when stirring or reheating left over’s.

Avocado Green Goddess Dressing

We always feel special when we go to a restaurant and they have vegan Green Goddess Dressing.  Now we can feel special any day of the week, right here at home.  Here are some fun little facts about how Green Goddess Dressing came to be.

http://en.wikipedia.org/wiki/Green_goddess_dressing

Avocado Green Goddess Dressing

Inspired by recipe on allrecipes.com

1            avocado, peeled and pitted

1            cup vegan mayonnaise

1-3         tablespoon Golden Mountain Seasoning Sauce (from Asian market) optional

1            green onion, diced

2            tablespoons lemon juice

1            clove garlic, chopped

              salt and pepper to taste

              water to thin (make as thick or thin as you like by adding water or nut milk)

In a blender, combine the avocado, vegan mayonnaise, seasoning sauce, green onion, lemon juice, garlic, salt and pepper.  Blend until smooth. Add water or nut/soy milk to make thinner.  Chill for 24 hours before serving.  **I used some right away for our salad.

Chickpea Melts with Horseradish Vegan Mayonnaise

It's time to do a little spring cleaning at the Smith house and this sandwich will be perfect for our "snack" break.  I'd normally have a nice big bowl of tomato soup to go along side but since we are in spring cleaning mode, and there is serious work to be done, we'll stick to a little lighter snack.

Chickpea Melts with Horseradish Vegan Mayonnaise

Adapted from Food Network Magazine

4             tablespoons veganaise

1            can 15 oz. chickpeas, drained and smashed

1            celery stick, finely diced

2            scallions, finely diced

2            teaspoons apple cider vinegar

1            tablespoon whole-grain mustard

1            tablespoon prepared horseradish

              salt and pepper

              bread, lightly toasted

              vegan cheese – slices or shredded

1            tomato, sliced

1            avocado, sliced (optional)

              vegan butter for spreading on toast

Position rack in the upper third of the oven and preheat to 475

Drain and mash chickpeas, add all dressing ingredients to chickpeas and mix well. 

Spread vegan butter or mayo onto lightly toasted bread slices, mound the tuna mixture on top and pat it into an even layer.  Top each with a slice of vegan cheese or sprinkle with shredded vegan cheese.  Season the tomato and avocado slices with salt and pepper then lay on top of shredded vegan cheese.  Add another layer of shredded cheese.  Bake until cheese melts, 5-7 minutes. 

Greek Lemon Rice Soup

I didn’t realize that the classic Greek soup has egg in it but this version uses silken tofu to replace the egg.  I added a bit more rice so that’s probably why the soup looks extra thick.  I LOVE the lemony taste of the soup mixed with the fresh dill.  It’s a perfect soup to celebrate spring!

Greek Lemon Rice Soup

Adapted from Magazine

4            cups vegetable broth

1/3         cup white rice

1            12-ounce package silken tofu

1            tablespoon extra-virgin olive oil

1/4         teaspoon turmeric

1/4         cup lemon juice

2            tablespoon s chopped fresh dill

1/4         teaspoon freshly ground pepper

Bring broth and rice to a boil in a large saucepan.  Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

Carefully transfer 2 cups of the rice mixture to a blender.  Add tofu, oil and turmeric, process until smooth.  (Use caution when pureeing hot liquids.)  Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan.  Heat through.