Cheddary Broccoli Soup

The cashew cream adds a wonderful creaminess and gives the soup an incredibly unique flavor. 

Cheddary Broccoli Soup

Isa Does It Cookbooy by Isa Chandra Moskowitz

http://www.theppk.com

***This recipe requires soaking cashew nuts for 2 hours

Soup:

1            tablespoon olive oil

1            small yellow onion, diced

1/2         teaspoon salt, plus a pinch

3            cloves garlic, minced

4            cups chopped broccoli stalks and florets

1/2         cup peeled and chopped carrots

1/2         teaspoon ground turmeric

3            cups vegetable broth

Cashew Cream:

1            cup cashews, soaked for at least 2 hours

2            cups vegetable broth

3            tablespoons mellow white miso

2            tablespoons nutritional yeast flakes

2            tablespoons fresh lemon juice

              freshly ground pepper

Soup:  Preheat a 4-quart pot over medium heat and add the oil.  Saute the onion in the oil with a pinch of salt just until softened, about 3 minutes. Add the garlic and sauté for 30 seconds or so, just until fragrant.

Cashew Cream:  Drain the cashews and place in a blender, along with the broth, miso, and nutritional yeast.  Blend until smooth.  Scrape down the sides with a rubber spatula every now and again to make sure you get everything.

When the carrots are tender, add the cashew mixture to the soup.  Use an immersion blender to puree, so that only tiny bits of broccoli and carrot are visible.  Keep the soup on low heat, partially covered, for about 10 minutes, until thickened, stirring occasionally.

Once thickened, add the lemon juice and pepper, taste for seasoning, and serve.  It thickens even more as it cools, so you’ll need to thin out leftovers.

Orange Battered Tempeh

Orange-Battered Tempeh

Kim Barnouin recipe modified

1            cup gluten free flour

1/2         teaspoon baking powder

1/2         teaspoon salt

1            can dark beer, cold

2            oranges, zested and juiced

3            tablespoons tamari

4            tablespoons arrowroot powder

            ***I used 1 cup juice from canned pineapple so I added another tablespoon

                  of arrowroot to the sauce mixture.

1/2            cup oil (I used olive oil and coconut oil)

2            green peppers, cubed

1            red onion, large dice

1            15 oz. can pineapple chunks or 1 cup fresh,

2            packages tempeh, cut into 2-inch cubes (or firm tofu)

1/2         arrowroot powder for dredging

              serve over brown rice

In medium bowl, mix together the flour, baking powder, and salt.  Pour in the beer and whisk together until no clumps remain.  Chill in the refrigerator 15 minutes.

In sauté pan, add a bit of oil, then sauté the red onion and green pepper until tender – but are still a bit crispy.  Set aside.

Heat a small saucepan over medium heat, and add the orange juice and zest, the tamari, maple syrup and reserved pineapple juice if using.  In a small bowl, mix together the vinegar an arrowroot powder until smooth.  Whisk the vinegar mixture into the orange juice mixture.  It will begin to thicken after about 5 minutes.  Do not boil. 

Remove the batter from the refrigerator.  Heat 1 tablespoon of the oil in a skillet and stir-fry the peppers and pineapple about 3 minutes.  Transfer to a bowl and set aside.

Add 1/4 cup of the oil to the skillet and heat over medium-high heat.  Dredge the tempeh in the arrowroot, shaking off any excess.  Submerge the tempeh batter and cook in batches in the hot oil, flipping with metal tongs when one side turns golden brown.  Remove the pieces and place on a plate.  Toss the  peppers, onion, pineapple and fried tempeh or tofu together in a bowl.  Drizzle with the desired amount of orange glaze and serve over rice.

Gnocchi with Swiss Chard

Gnocchi is a really quick dinner idea and an easy way to add a little greens to your meal.  Any sort of greens will work, we just happened to have fresh Swiss Chard from the Farmer's Market on hand.

Gnocchi with Swiss Chard

RS

            Olive oil and a bit of plant based butter for sauteing

1/2       onion, diced

2          garlic cloves, minced

1          15 oz. can diced tomatoes

1          15 oz. can tomato sauce

            Kalamata olives, chopped  (as many as you like, I used around 15)

2 1/2    cups Swiss Chard, rinsed and chopped

            pinch of basil (dried or fresh) and Oregano

1          pkg. frozen Gnocchi (prepared according to directions)

            salt and pepper to taste.

Heat oil and a bit of soy butter to sauté pan and add onions.  Saute until soft.  Add minced garlic for a couple minutes.  Add diced tomatoes, Kalamata Olives, tomato sauce and seasonings.  Cook on low heat for approximately 20-30 minutes, just to let the flavors blend.  Turn off head and add the Swiss Chard, stir to wilt.  Add the cooked Gnocchi then salt and pepper to taste

Szechwan-Style Baked Eggplant

Szechwan-Style Baked Eggplant

Adapted from   http://www.vegweb.com/recipes/szechwan-style-baked-eggplant

1 or 2     Japanese Eggplants, julienned (I used a regular medium eggplant and

              julienned thick strips – because slices will shrink).

3            cloves garlic, minced

1            jalapeno, diced

1            small onion, diced

1           green, red or orange pepper, medium diced

             soy sauce, to taste

             brown sugar

             maple syrup

             arrowroot and water for thickening

             brown rice

             green onions

****I didn’t put measurements for the sauce, because I added as I went making sure to have enough sauce to coat all of the eggplant. 

Put sliced eggplant into a big bowl then coat with the sauce.  Let marinate as long as you would like.  I marinated approximately 1/2 – hour.  Place on baking sheet and either broil until browned or cook at 350 degrees until browned.  Check at 15 minutes.

While eggplant is cooking, take remaining sauce and put in small saucepan.  Add approximately 1 tablespoon arrowroot or corn starch with 1/4 water, stir until smooth.  Add to sauce and cook until starts to thicken – keep an eye on it!  Add more liquid if needed (soy sauce, syrup, water).

Remove eggplant, add green pepper to eggplant and serve over brown rice topped with green onion.  Pour sauce over top.

Cream of Tomato Soup with Roasted Italian Chickpea Croutons

I just purchased the new Oh She Glows Cookbook.  I was following Angela’s blog and jumped on the preorder list of her first cookbook.  I’m not including her recipe on my blog but  highly encourage you to go out and purchase her book!!  I have at least ten recipes earmarked.

Cream of Tomato Soup with Roasted Italian Chickpea Croutons

http://ohsheglows.com/2014/03/04/the-oh-she-glows-cookbook-launch-day-a-special-sneak-peek/

Vegan Veggie Frittata

This recipe comes to me from my second cousin Charity down in Louisiana.  She is a GF vegan and has lots more recipes to share.  This is a nice dish to make when you have a leisurely morning -- say after a trip to your local Farmer's Market.  We made a batch of skillet fried potatoes to go along side.

Vegan Veggie Frittata 

Charity Sheppard

1             14oz container of silken tofu

2             14 oz containers of extra firm tofu

3/4          cup of flour of choice (unbleached, whole wheat or for gluten-free King                Arthur's Gluten Free Baking Mix or Bob Mills GF flour)

2            teaspoons of Baking Powder (get gluten-free if applicable)

2-3         cups of fresh veggies.  I like to use both hard and soft veggies.

                       1 cup fresh broccoli florets chopped

                       1/2 cup mushrooms of choice chopped

                       1/2 cup shredded carrots

                       5 green onions chopped

                       4 cloves garlic chopped

                       1 cup fresh spinach, kale or chard or even fresh parsley or cilantro

2             tablespoons Soy Sauce or Tamari for Gluten-Free

8 oz.       of your choice of vegan cheese shredded

3-4          Tablespoons of Nutritional Yeast (optional but highly recommend)

3/4          cup of Tempeh or veggie "bacon", crumbled and lightly fried.

Seasoning for Tofu

2            teaspoon fresh ground black pepper

1            teaspoon dried dill

1             tablespoon Italian Seasoning

2            teaspoon paprika

1            tablespoon ground garlic powder

1             tablespoon ground onion powder

Salt should be to taste.  There are a lot of salty ingredients, so add salt last after tasting.

Preheat oven to 425

Blend all of the seasonings together.

Take "hard" veggies and lightly saute’ in about 1 tsp of your oil of choice.  I cook just enough to take the really hard edge off.  Do not cook too much as they will cook again in the oven. Set them aside. I usually cool them in the freezer for about 7 minutes. If using "soft" veggies like spinach or kale, just wash, dry, chop and set aside.

Blend the silken tofu in a blender or food processor until liquid.  Place in a large bowl.  Drain the extra firm tofu blocks and pat dry.  Then crumble into the bowl with the silken tofu.  

Add the Soy Sauce or Tamari and nutritional yeast (if desired).  Add the seasoning mix.  Stir all of these ingredients together. Next, add the flour and baking powder.  Stir ingredients again. Add the shredded "cheese", "bacon" bits (or other "meat" sub), the chilled "hard" veggies, and the "soft" veggies (if applicable).  Stir ingredients VERY well.  Now, taste the mix and add any salt if you need too.  Salt may not be needed as you added other salty ingredients.  

Use a 9 x 13 pan (I like glass or stoneware) spray with nonstick oil. You need no more than 1 tsp.  Pile the mixture into the pan and spread evenly.  Then top how you like..extra "cheese", a dash of paprika or dill, some more vegan bacon...... Place in the oven for 30 - 45 minutes.  This can vary depending on how wet the tofu was to start and the humidity of where you live.  It is done when light brown, bubbling and set.

Marinated Zucchini and Tomato Lasagna with Cashew Herb Cheese

This is a simple yet very satisfying dish and fun to make.  It isn't as time consuming as it may look!

 Keep an eye on the zucchini when baking, because it's so thin, it tends to burn quickly.

Marinated Zucchini & Tomato Lasagna w/Cashew Herb Cheese

http://www.thisrawsomeveganlife.com/2014/02/marinated-zucchini-tomato-lasagna-with.html#.Uy3ozFzrNBV

**  I soaked cashews for 2 hours (recipe didn’t call for soaking)

1            zucchini

5            tomatoes

              olive oil, Himalayan salt, black pepper and coriander

1            cup spinach leaves

              basil for topping

Cashew Herb Cheese:

1            cup cashews  (Soaked for at least 2 hours)

1            teaspoon lemon juice

1            teaspoon dried dill

1/2         cup water (more or less, as needed)

              dash of turmeric, paprika and coriander

1/2         teaspoon Himalayan salt

1            garlic clove

Slice the zucchini into thin strips on a mandolin and chop the tomatoes.  Dress with olive oil, salt, pepper and coriander.  Either put in the dehydrator for 1-3 hours, or in the oven at the lowest temp for approximately 1 hour (or until softened)

To make the cheese;  Blend everything until smooth and very thick.

To assemble:  layer slices of tomato, zucchini and spinach with cheese.  Sprinkle with basil. 

Zesty Orange Quinoa Salad

Zesty Orange Quinoa Salad

Slightly modified original recipe

http://theyoungrens.com/blog/casa_de_youngren/recipe-sunday/quinoa-salad-with-orange-vinaigrette/

1            cup Quinoa

2            cups vegetable broth

1/2         cup raisins (could use dried cranberries or apricots)

3/4         cup walnut halves (toasted and roughly chopped)

1            medium celery, small dice

2            green onions, small dice

1            small can mandarin oranges cut into small pieces

              salt and pepper to taste

Orange Vinaigrette

1/4         cup Orange Juice

1/4         tsp. shallots, minced

Zest       from 1/2 orange

1/2         cup olive oil

              salt and pepper to taste

Bring the vegetable broth and dash of salt to boil.  Stir in the quinoa and bring it back up to boil then reduce to simmer.  Cover and let it cook until all the broth is absorbed (about 15 minutes.)  When done, the grain appears soft and translucent.  Uncover and set aside to cool down.

Combine minced shallots, orange zest, orange juice and salt, let it sit for about 10 minutes.  Slowly drizzle in olive oil while whisking. Add salt and pepper to taste.

Combine the quinoa with the rest of the salad ingredients and slowly add in the vinaigrette and season with salt and pepper to taste.

Roasted Red Pepper Mac & Cheese

We like having Mac & Cheese as a side, that way we don't overindulge!  We liked this Mac & Cheese recipe because the base of the "cheese" flavor is none other than …. cashews, which are packed with nutrients.

Roasted Red Pepper Mac & Cheese

Isa Does It by Isa Chandra Moskowitz

**recipe requires soaking cashews for at least 2 hours

2            teaspoons olive oil

1            small yellow onion, diced

1/2         teaspoon salt, plus a pinch

2            cloves garlic, minced

8            ounces elbow macaroni (I used gluten free)

3/4         cup cashews, soaked for at least 2 hours

2            cups vegetable broth

1 1/2      tablespoon organic cornstarch

1            tablespoon nutritional yeast flakes (optional)

1            roasted red pepper

1            tablespoon tomato paste

1 1/2      teaspoon pizza seasoning ***spices below

1            teaspoon dry mustard

1/2         teaspoon ground turmeric

Preheat a 2-quart sauce pot over medium heat and add the oil.  Saute the onions in the oil with a pinch of salt for 5-7 minutes, until the onions are translucent.  Add the garlic and sauté for 30 seconds or so, and then transfer to a blender or food processor.

Bring a large pot of salted water to a boil for cooking the pasta. Once boiling, cook the pasta according to the package directions. Drain, return to the pot and set aside.

Drain the cashews and add them to the blender along with the broth, cornstarch, nutritional yeast, red pepper, tomato paste, pizza seasoning, remaining 1/2 teaspoon salt, dry mustard, and turmeric.  Blend until very smooth.  This could take anywhere from 1-5 minutes depending on the strength of your blender.  Scrape down the sides every 30 seconds or so and test for smoothness.

Transfer the sauce in the blender back to the sauce pot in which you cooked the onions.  Turn the heat to medium and let cook, stirring very often, until thickened.  This should take 10-15 minutes.  Taste for salt.

Add the sauce to the pasta in the pot and use a large slotted spoon to mix well, taking care not to break the pasta.  Serve.

***Pizza seasoning: 

1/4            teaspoon fennel seeds or ground fennel

1/4            teaspoon dried oregano

1/2            teaspoon dried thyme

1/2            teaspoon granulated garlic