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/

Chocolate Cake

This is such a simple cake to make.  I made it in a Bundt pan but didn't double the recipe, I would recommend doubling as suggested in making a Bundt cake.  Maybe add some fun sprinkles to the top for a bit of color.

Chocolate Cake

The Joy of Vegan Baking by Colleen Patrick-Goudreau

**You need to double the recipe if you are making a layer or Bundt cake. 

1 1/2         cups unbleached all-purpose flour

3/4            cup granulated sugar

1/2            teaspoon salt

1               teaspoon baking soda

1/4            cup unsweetened cocoa powder

1 1/2         teaspoons vanilla extract

1/3            cup canola oil

1               tablespoon white distilled vinegar

1               cup cold water

                 icing

**Add 1/4 teaspoon cayenne pepper or 1/4 teaspoon chili powder for a Mexican Chocolate Cake – I used Chili Powder

Preheat the oven to 350 degrees.  Lightly oil a Bundt pan, 9-inch, spring form pan or muffin tins.

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined.  Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water.  Mix until just combined.  Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until toothpick inserted into center comes out clean.  If making cupcakes, check for doneness after 15 minutes.

Cool on a wire rack.  To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.  Cool completely before frosting.  You may also dust with sifted confectioners’ sugar and top with fresh raspberries.

Frosting

1/2            cup non-hydrogenated, nondairy butter, softened

3               cups confectioners’ sugar, sifted

1/3            cup unsweetened cocoa powder, sifted

1               teaspoon vanilla extract or 1/2 teaspoon peppermint extract

3-4            tablespoons water or nondairy milk, or more as needed

With an electric hand mixer, cream the vegan butter until smooth.  With the mixer on low speed, add the confectioners’ sugar, and cream for about 2 minutes.  Add the cocoa, vanilla, and vegan milk, and turn the mixer to high speed once all the ingredients are relatively well combined.  Beat on high speed until the frosting is light and fluffy, about 3 minutes.  Add 1-2 tablespoons more vegan milk if it’s too dry.  Cover the icing with plastic wrap to prevent drying until ready to use.  Store it in a covered container in the refrigerator for up to 2 weeks.  Rewhip before using.

Protein Power Goddess Bowl

We had some yummy Tahini salad dressing on hand so to save time, we just used the jarred dressing.  Used wheat berries that were soaked over night and switched out the red bell pepper for green pepper because I had it in the fridge.  This salad is packed with nutrients!


Protein Power Goddess Bowl
by Angela Liddon
http://ohsheglows.com/2011/05/12/lightened-up-protein-power-goddess-bowl/

Strawberry Crumble Pie

I absolutely love Strawberry Pie .... so when I found this recipe, I had to try it, even if it meant cranking up the oven on a 90 degree day!  I ended up using another crust recipe, so if you have a favorite, I'm sure that would be fine.

Strawberry Crumble Pie

Food Network Magazine

For the Crust

1 & 1/4            cups all-purpose flour, plus more for dusting

1            tablespoon granulated sugar

1/2         teaspoon kosher salt

1/4         cup cold vegetable shortening

6            tablespoons cold vegan butter, cut into cubes

2            tablespoons ice water

2            tablespoons apple cider vinegar

For the Topping

3/4            cup rolled oats

1/2            cup all-purpose flour

1/2            cup packed light brown sugar

1/2            teaspoon kosher salt

1/4            teaspoon ground allspice

1/4            teaspoon ground ginger

6               tablespoons cold vegan butter, cut into cubes

For the Filling

2            pounds strawberries, hulled and halved

1/2         cup packed light brown sugar

1/4         cup granulated sugar

2            teaspoons instant tapioca

1            tablespoon fresh lime juice

1/2         teaspoon ground cardamom (I didn’t use)

Pinch of kosher salt

Make the crust.  Pulse the flour, granulated sugar and salt in a food processor until combined.  Add the shortening and pulse a few times until it is in pea-size pieces.  Add the ice water and vinegar; pulse a few times until the dough starts coming together but is still crumbly.  Turn out onto a sheet of plastic wrap and form into a disk.  Wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl.  Using your fingers, work the vegan butter into the mixture until clumpy.  Refrigerate until ready to use.

Put a baking sheet in the lower third of the oven; preheat to 400 degrees.  Make the filling:   Combine the strawberries, brown sugar, granulated sugar and tapioca are dissolved and the strawberries are evenly coated.  Set aside.

Roll out the dough into a 12-inch round on a lightly floured surface.  Ease into a 9-inch pie plate.  Fold the overhanging dough under itself and crimp the edges with your fingers or a fork.  Refrigerate until firm, at least 15 minutes.  Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping.  Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour.  Transfer to a rack and let cool completely, at least 4 hours.

Zesty Quinoa Salad

I had this at my girlfriends over the weekend and snacked on it every day.  The flavor just keeps getting better as it sits.  We added fresh avocados to the mix, which made it extra special!

http://allrecipes.com/recipe/229156/zesty-quinoa-salad/

A Little Rest...

Taking a little rest from the recipe blog but if we make something new and exciting, I'll be sure to post it.  Enjoy the summer!

Pickled Onions

These are great on salads, veggie dogs, you name it.  I stored mine in a cute mason jar in the fridge.
The only thing I changed in the recipe is replaced honey for Agave.


Pickled Onions
http://www.foodnetwork.com/recipes/valerie-bertinelli/arugula-salad-with-pickled-red-onions-and-champagne-vinaigrette.html

Mujaddara

We made Mujaddara sandwiches by filling warm tortillas with the Mujaddara mixture and drizzling the seasoned soy yogurt on top then rolling up.  Either way, it's a filling, flavorful and satisfying meal.

For the Mujaddara
adapted recipe by Rivka http://food52.com/recipes/8565-mujaddara-with-spiced-yogurt

3/4             cup Puy lentils (aka French lentils, the tiny dark brown ones)

            ***We used the precooked lentils from Trader Joe’s

1            teaspoon salt, divided

1            cup jasmine rice

2            tablespoons vegan butter

3            tablespoons olive oil

6            cups onions (about 3 medium onions), halved and thinly sliced

For the Soy Yogurt

1/2            cup plain soy yogurt

1/2            teaspoon cinnamon

1/2            teaspoon cumin (freshly ground, if possible)

1/2            teaspoon coriander (freshly ground)

1/2            teaspoon spicy paprika or Aleppo pepper

3               tablespoons chopped fresh mint

                 juice and zest of half a lemon

1/4            teaspoon salt

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil.  Reduce heat and simmer lentils until soft but not mushy, about 20 minutes.  Drain lentils and set aside.  Rinse pot.  **If using precooked lentils, just add to the onions, once cooked.

Add rice, the remaining 1/2 teaspoon slat and 1 & 1/2 cups water to the pot, set over medium heat, and bring to a boil.  When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes until perfectly cooked.  Remove from oven, uncover, and fluff with a fork.  Set aside.

While rice cooks, set a wide, deep sauté pan over medium-low heat and add vegan butter and 2 tablespoons olive oil.  When vegan butter has mostly melted, add onions and toss to incorporate with the vegan butter and oil.

After 5 minutes, onions will have softened slightly and started to release their liquid.   Raise heat to medium and cook 10-12 minutes more, until onions are very soft and browned.  Add water by the tablespoon if pan gets too dry or if onions start to stick.  When onions are well browned, add last tablespoons of olive oil and raise heat to high.  Cook another 3-4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won’t crisp up.

Combine rice, lentils, and most of the onions in a large serving bowl and let sit for at least 15 minutes, to marry the flavors together.  Test and add more onions, if needed.

Meanwhile, in a small bowl, mix together the soy yogurt and spices.

Roasted Butternut Squash Risotto

It's not Butternut Squash season but it just looked so pretty in the grocery store that I had to buy it and make this yummy Risotto dish.

Roasted Butternut Squash Risotto

By Tiffani Thiessen

http://www.cookingchanneltv.com/recipes/tiffani-thiessen/roasted-butternut-squash-risotto.html

Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili

http://www.cookingchanneltv.com/recipes/laura-vitale/butternut-squash-and-black-bean-chili.html

I didn’t have Poblano peppers, so I diced up two Jalapeño peppers and added a few shakes of chili powder.  I also substituted red pepper for a green pepper that I had on hand and threw in a hand full of chopped up Swiss Chard.

Cauliflower-Vegan Chorizo Burritos

Cauliflower-Vegan Chorizo Burritos

Adapted Marcela Valladolid’s recipe

Serves 8

For the Beans

1            pkg. Trader Joe’s Chorizo

1/2         small white onion

1            15 oz. can refried pinto beans

For the Burritos

2            tablespoons extra-virgin Olive oil

1            small white onion, finely chopped

1            head cauliflower, florets finely chopped

              salt and pepper

1            tablespoon chopped fresh oregano

8            9-inch tortillas

1            cup shredded Vegan cheese

Beans Mixture:

Heat a medium nonstick sauté pan over medium heat.  Add the vegan chorizo and heat through – about 6 minutes.  Remove the vegan chorizo to a plate lined with paper towels using a slotted spoon.  Add the onion to the pan with a the vegan chorizo oil left in pan  Saute until the onion is translucent, about 4 minutes.  Return the vegan chorizo to the pan.  Add the refried beans to the mixture.  Continue cooking about 5 minutes, turn off the heat.  Cover and keep warm.

Burritos:

Heat olive oil in a large heavy sauté pan over medium-high heat.  Add the onion and cook until translucent, about 3 minutes.  Add the cauliflower and sauté until tender, about 5 minutes.  Season with salt and pepper.  Add the oregano.  Turn off the heat and set aside.

Heat a large heavy griddle over medium-heat.  Working n batches., heat the tortillas one at a time until they are soft and pliable, about 1 minute per side.  Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides.  Add 2-3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of vegan cheese.  Fold in the edges and roll up to form a burrito.  Return to the griddle until vegan cheese melts, about 10 seconds.  Serve warm.

Quiche with Potato Crust

I loved the potato crust vs. a regular flour crust giving it a crispy crunch.  I ended up making twice, the second time I used Artichokes, Spinach and different seasoning.

Quiche with Potato Crust

CRUST

•                ~3 medium-large potatoes (3 cups grated)

•                2 Tbsp melted vegan butter (or sub olive oil with varied results)

•                1/4 tsp sea salt and pepper

FILLING

•                12.3 ounces extra firm silken tofu, patted dry

•                2 Tbsp nutritional yeast

•                3 Tbsp hummus

•                Sea salt and black pepper (to taste)

•                3 garlic cloves, chopped

•                2 leeks, thinly sliced and thoroughly cleaned and dried (or sub 1 medium onion, diced)

•                3/4 cup cherry tomatoes, halved

•                1 cup chopped broccoli

Instructions

1                Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.

2                Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.

3                Bake for 22-27 minutes or until golden brown all over. Set aside.

4                While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees.

5       To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.

6       Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.

7       Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.

8       Let cool briefly and then serve with fresh herbs or green onion.

Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

***I ended up making another version of this using a can of artichokes, 1/2 red pepper, spinach, a bit of soy sauce, 1 T. Dijon Mustard, 2 T nutritional yeast, sprinkle onion powder, pinch cayenne and a bit of almond milk.

Carrot Dogs

We first had Carrot Dogs at our favorite vegetarian restaurant and loved them.  A friend passed along this recipe and they are quite easy to make and very flavorful.

The Carrots need to marinate for 6-24 hours but shouldn’t marinate longer than that.  The recipe author states to "Not Overcook" – but I think I actually undercooked.  They shouldn’t be soggy but mine still had a bite to them.  Just carefully monitor as you are cooking.  We will definitely make them again.

The Best Vegan Carrot Dog Recipe Ever

http://blacksgoingvegan.com/the-best-vegan-carrot-dog-recipe-ever/

Created by: Deborrah of BlacksGoingVegan.Com

Recipe Type: Light Meals

Number Servings: 8-10

What You Need

8-10 organic carrots (size and shape described above)

2 cups of water

Marinade

2 Tablespoons liquid smoke

¼ cup Bragg's Aminos or Tamari sauce

1 teaspoon granulated garlic

1 teaspoon kosher salt

¼ cup low sodium vegetable, not-chicken broth, or water

¼ cup red wine vinegar

1 Tablespoon maple syrup

How to Do It

Peel the carrots, shaping them with peeler to an even roundness. Trim the ends to fit your buns in length.

Place about 2 cups of water in a skillet and heat to boiling; add carrots and cover, simmer along for 8-10 minutes or until carrots are fork tender. Do not overcook!

While carrots are cooking, prepare your marinade by combining ingredients into a small bowl.

When carrots have cooked sufficiently, immediately pour contents of pot into a colander and drain, then run cold water over carrots to stop the cooking process.

Place carrots in an air-tight container large enough for all the carrots to lay flat (a zip style plastic freezer bag also works well). Place in refrigerator and allow carrots to marinate for 6-24 hours.

Place carrots and a few tablespoons of marinade in a hot non-stick skillet, and cook, allowing marinade to caramelize the carrots and create a nice brown exterior coating.

If you prefer, you can bake the carrot dogs in their marinade for 10-15 minutes at 350 degrees, turning halfway through to brown evenly. OR you can grill them over low coals.

Serve with your favorite sides and toppings.