This is a bit of a summer dish - ironically posted in December - that is so delicious, light, and healthy! This would be a great addition to any summer picnic or potluck! If you plan on preparing the dish and then eating it a little later, carry the toasted walnuts separately and add them before serving.
The dressing
1/4 cup fresh squeezed orange juice
1/4 cup whole grain mustard
2 TBSP apple cider vinegar
1 TBSP brown rice syrup
Scant pinch of salt
Several grinds black pepper
1 TBSP olive oil
The salad
2/3 cup coarsely chopped raw walnuts
Kernels from 3 ears of corn, cut off the cob
1 1/2 cup freshly cooked or canned black eyed peas, drained
2/3 cup minced cabbage
1/3 cup minced white onion
1/2 cup minced green bell pepper
1/3 cup minced fresh parsley leaves
Whisk together the orange juice, mustard, vinegar, brown rice syrup, salt, and pepper until well combined. Then, whisk in the oil. Set aside to allow the flavors to marry while you assemble the salad ingredients.
Place the walnuts in a single layer in a dry, heavy bottomed skillet over medium-high heat. Shake the pan frequently as the nuts brown and begin to emit a wonderful roasted aroma. When the nuts are golden brown, remove from the pan and set aside until needed.
Next, parboil or steam the fresh kernels from the corn for 4-5 minutes, until tender. Toss the black eyed peas, cabbage, onion, bell pepper, and parsley with the corn. Combine with the dressing and the walnuts and serve immediately OR allow the vegetables to marinate for a few hours at room temperature and toss in the walnuts just before serving.
Wednesday, December 17, 2008
Spiced Red Lentil Soup
You can tell it is getting cold around Austin because I am busting out with a ton of soup recipes. It is a cross between that and me trying to pile through the copious amounts of dried beans in my pantry. The good news is that I have tons of great soups to warm up with, and my readers have some new recipes to try out!
This is another hearty soup great for warming the soul and filling the belly on a cold day! It couldn't be easier, and can be made from things you generally always have around the house!
3 TBSP Olive Oil
1 medium onion, diced
1 TBSP fresh grated ginger
6-7 cloves garlic, minced
1/2 tsp yellow mustard powder
1 tsp coriander
1/2 tsp garam masala
1/2 tsp tumeric
1 TBSP sea salt
2 cups red lentils, washed
3 vegetable broth bouillons
1 cup green peas, frozen or fresh
In a large pot, heat the oil on medium heat and add the onions. Cook for a few minutes, and then stir in the ginger and the garlic. While these are cooking, heat 6 cups of water and dissolve the 3 bouillon cubes in it. Set aside.
To the onion mixture, stir in all the spices, including salt, and the red lentils. After a few minutes, add the vegetable broth mixture and bring the entire pot to a boil. Once boiling, reduce to a low simmer and cover. Cook for about one hour. Stir the lentils occasionally to make sure that they are not sticking to the pot. Remove from heat and stir in the green peas. Cover and allow the soup to sit for a few minutes to cook with the peas. Serve with crusty garlic rubbed french bread!
This is another hearty soup great for warming the soul and filling the belly on a cold day! It couldn't be easier, and can be made from things you generally always have around the house!
3 TBSP Olive Oil
1 medium onion, diced
1 TBSP fresh grated ginger
6-7 cloves garlic, minced
1/2 tsp yellow mustard powder
1 tsp coriander
1/2 tsp garam masala
1/2 tsp tumeric
1 TBSP sea salt
2 cups red lentils, washed
3 vegetable broth bouillons
1 cup green peas, frozen or fresh
In a large pot, heat the oil on medium heat and add the onions. Cook for a few minutes, and then stir in the ginger and the garlic. While these are cooking, heat 6 cups of water and dissolve the 3 bouillon cubes in it. Set aside.
To the onion mixture, stir in all the spices, including salt, and the red lentils. After a few minutes, add the vegetable broth mixture and bring the entire pot to a boil. Once boiling, reduce to a low simmer and cover. Cook for about one hour. Stir the lentils occasionally to make sure that they are not sticking to the pot. Remove from heat and stir in the green peas. Cover and allow the soup to sit for a few minutes to cook with the peas. Serve with crusty garlic rubbed french bread!
Tuesday, December 16, 2008
Warm Belly Curried Split Pea Soup
So...the only reason that this recipe came about was because I had some yellow split peas that had been in my pantry way too long and I was feeling sorry for them. Otherwise, this would never have been up my alley. Now that I have had it, I am about start trying unknown, otherwise dark alleys, more often! This soup is so incredibly hearty, creamy, and simple...but the key is the puree at the end!
2 TBSP vegan margarine
1 1/2 cup chopped onions
3/4 cup chopped carrots
Kosher salt and pepper
4-6 garlic cloves, minced
1 lb yellow split peas, rinsed and picked through
6 cups of vegetable broth
1 TBSP curry powder
2 TBSP vegan margarine
1 1/2 cup chopped onions
3/4 cup chopped carrots
Kosher salt and pepper
4-6 garlic cloves, minced
1 lb yellow split peas, rinsed and picked through
6 cups of vegetable broth
1 TBSP curry powder
1/2 tsp cayenne
Place the margarine in a large saucepan (4-6 qt) over medium low heat. Once it is melted, add the onion, carrot, and a generous pinch of salt. Sweat this mixture for 2-3 minutes. Add the garlic and sweat for 1-2 more minutes, making sure not to allow the garlic to brown.
Add the peas, broth, cayenne, and curry. Increase the heat to high and boil. Them reduce the heat to low, cover, and cook at a simmer until the peas are tender and not holding their shape (45-50 minutes). Taste and adjust the seasoning with salt and pepper.
DO NOT STOP THERE!!! Using an immersion blender and care, puree the soup to the desired consistency. If you do not have an immersion blender, I suggest allowing it to cool a little and pureeing it in batches in the blender. Personally, I like it completely pureed for maximum creaminess.
Place the margarine in a large saucepan (4-6 qt) over medium low heat. Once it is melted, add the onion, carrot, and a generous pinch of salt. Sweat this mixture for 2-3 minutes. Add the garlic and sweat for 1-2 more minutes, making sure not to allow the garlic to brown.
Add the peas, broth, cayenne, and curry. Increase the heat to high and boil. Them reduce the heat to low, cover, and cook at a simmer until the peas are tender and not holding their shape (45-50 minutes). Taste and adjust the seasoning with salt and pepper.
DO NOT STOP THERE!!! Using an immersion blender and care, puree the soup to the desired consistency. If you do not have an immersion blender, I suggest allowing it to cool a little and pureeing it in batches in the blender. Personally, I like it completely pureed for maximum creaminess.
Sunday, December 7, 2008
CRAZY GOOD Spring Rolls and Peanut Sauce
So...these spring rolls are a little more of a gourmet twist to spring rolls and the peanut sauce is the best that I have ever had. Yes - I am a little partial, but trust me on this one... If you have never made spring rolls, it is important to know that the julienning of the veggies is pretty critical to them turning out perfectly. Cut them into very thin matchsticks. It takes time, but is worth it. Make these at a dinner party, when cooking with someone, or with the kids - it is a fun, interactive experience rolling these little puppies in the rice paper wrappers. Entertaining and delicious!
Spring Rolls:
3 oz Vietnamese thin rice noodles (vermicelli), cooked according to package directions **
2 cups bean sprouts
2 carrots julienned into thin matchsticks
1 large beet julienned into thin matchsticks
1 jalapeno, sliced into thin circles
2 handfuls fresh cilantro, hand torn
3/4 cup chopped peanuts
2 teaspoons toasted sesame oil
1 lime, juiced
sea salt
20 round rice paper wrappers
40 mint leaves
Put the rice noodles, veggies, cilantro and peanuts in a large bowl, toss with sesame oil and lime juice to give the filling some flavor, season with salt and pepper.
Pour 3 cups hot, but not boiling water into a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften. Immediately flatten and arrange it on a surface so that it is back to it's original circular shape. In the center of the wrapper, place 2 mint leaves and then cover it with a small amount of the vegetable mixture. LESS IS MORE, I promise. Using too much will make it tough to roll and the wrapper will tear. Fold in the left and right sides, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper.
** Cooking these thin rice noodles is not like typical noodles. Generally you soak them in water for at least 30 minutes and then immerse in boiling water for 30 or so seconds. Be careful to follow the package directions
BEST EVER Peanut Sauce
1 TBSP peanut oil
3 garlic cloves, minced
1 teaspoon chili paste
1 TBSP tomato paste
1/2 cup plus 2 TBSP vegetable stock
1/2 teaspoon sugar
2 TBSP peanut butter
1/4 cup hoisin sauce
1/4 cup unsalted roasted peanuts, finely chopped
Heat the oil in a small saucepan and, when hot add garlic, chili paste, and tomato paste and cook until the garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat to a simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in bowls and garnish with the peanuts.
Spring Rolls:
3 oz Vietnamese thin rice noodles (vermicelli), cooked according to package directions **
2 cups bean sprouts
2 carrots julienned into thin matchsticks
1 large beet julienned into thin matchsticks
1 jalapeno, sliced into thin circles
2 handfuls fresh cilantro, hand torn
3/4 cup chopped peanuts
2 teaspoons toasted sesame oil
1 lime, juiced
sea salt
20 round rice paper wrappers
40 mint leaves
Put the rice noodles, veggies, cilantro and peanuts in a large bowl, toss with sesame oil and lime juice to give the filling some flavor, season with salt and pepper.
Pour 3 cups hot, but not boiling water into a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften. Immediately flatten and arrange it on a surface so that it is back to it's original circular shape. In the center of the wrapper, place 2 mint leaves and then cover it with a small amount of the vegetable mixture. LESS IS MORE, I promise. Using too much will make it tough to roll and the wrapper will tear. Fold in the left and right sides, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper.
** Cooking these thin rice noodles is not like typical noodles. Generally you soak them in water for at least 30 minutes and then immerse in boiling water for 30 or so seconds. Be careful to follow the package directions
BEST EVER Peanut Sauce
1 TBSP peanut oil
3 garlic cloves, minced
1 teaspoon chili paste
1 TBSP tomato paste
1/2 cup plus 2 TBSP vegetable stock
1/2 teaspoon sugar
2 TBSP peanut butter
1/4 cup hoisin sauce
1/4 cup unsalted roasted peanuts, finely chopped
Heat the oil in a small saucepan and, when hot add garlic, chili paste, and tomato paste and cook until the garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat to a simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in bowls and garnish with the peanuts.
Traditional Spanish Lentils
2 cups dried green lentils
1 tomato, diced
2 medium carrots, chopped
1 large potato, small diced
1 medium onion, diced
3-4 cloves garlic, minced
1 bay leaf
1 teaspoon cumin powder
1/2 teaspoon tumeric
salt and pepper to taste
5 cups vegetable broth
3 tablespoons olive oil
1 teaspoon sweet paprika
Sriaracha Sauce
1 bag of baby spinach
Directions:
In deep pot, sauté onion and garlic in oil until it starts to color. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until lentils are done--about 30 minutes. Watch the pot to make sure that all the liquid has not boiled off. Typically I season as I go, adding Sriacha sauce as desired for appropriate level of spice. When done, add the bag of spinach to the pot, stir into lentil, and put the lid on the pot to allow for it to wilt.
This is SOOOO good and a new main staple to my repitoire...
1 tomato, diced
2 medium carrots, chopped
1 large potato, small diced
1 medium onion, diced
3-4 cloves garlic, minced
1 bay leaf
1 teaspoon cumin powder
1/2 teaspoon tumeric
salt and pepper to taste
5 cups vegetable broth
3 tablespoons olive oil
1 teaspoon sweet paprika
Sriaracha Sauce
1 bag of baby spinach
Directions:
In deep pot, sauté onion and garlic in oil until it starts to color. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until lentils are done--about 30 minutes. Watch the pot to make sure that all the liquid has not boiled off. Typically I season as I go, adding Sriacha sauce as desired for appropriate level of spice. When done, add the bag of spinach to the pot, stir into lentil, and put the lid on the pot to allow for it to wilt.
This is SOOOO good and a new main staple to my repitoire...
Delicious Pakistani Dahl
1 cup dry red lentils
3 cups vegetable stock
1 diced onion
-3 diced or crushed garlic cloves
1 tbsp grated ginger
1 can of stewed tomatos
2 tsps curry powder
1/2 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4-5 tablespoon olive oil
salt and pepper to taste
Directions:
Heat vegetable stock until boiling and add lentils. Boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, saute for 2-3 minutes. Add tomatos and saute for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes. Serve as is or over basmati rice.
3 cups vegetable stock
1 diced onion
-3 diced or crushed garlic cloves
1 tbsp grated ginger
1 can of stewed tomatos
2 tsps curry powder
1/2 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4-5 tablespoon olive oil
salt and pepper to taste
Directions:
Heat vegetable stock until boiling and add lentils. Boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, saute for 2-3 minutes. Add tomatos and saute for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes. Serve as is or over basmati rice.
Sunday, October 26, 2008
No Bake Peanut butter Chocolate Oat Cookies aka Vegan Haystacks
Ingredients (use vegan versions):
1/2 cup margarine (Earth Balance)
1 cup white sugar
1 cup brown sugar
1/2 cup soy milk
4 tablespoon unsweetened cocoa powder
1/2 cup peanut butter
1 1/2 teaspoon vanilla extract
3 cups quick cooking oats
Directions:
1. In a large pot, bring margarine, sugar, milk and cocoa to a boil. Stirring constantly, let boil for ONLY 1 minutes until mixture is completely melted. Do not over boil or they will not set.
2. Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.
3. Drop teaspoonfuls of the mixture into mufin papers and allow to cool and set. When cool, take them out of the papers and turn cookies over to dry the bottoms. I generally place them all in the freezer at this point since they are so yummy COLD and it helps them to set best. Letting them set initially in the paper cups gives them more shape and are therefore more asthetically appealing.
1/2 cup margarine (Earth Balance)
1 cup white sugar
1 cup brown sugar
1/2 cup soy milk
4 tablespoon unsweetened cocoa powder
1/2 cup peanut butter
1 1/2 teaspoon vanilla extract
3 cups quick cooking oats
Directions:
1. In a large pot, bring margarine, sugar, milk and cocoa to a boil. Stirring constantly, let boil for ONLY 1 minutes until mixture is completely melted. Do not over boil or they will not set.
2. Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.
3. Drop teaspoonfuls of the mixture into mufin papers and allow to cool and set. When cool, take them out of the papers and turn cookies over to dry the bottoms. I generally place them all in the freezer at this point since they are so yummy COLD and it helps them to set best. Letting them set initially in the paper cups gives them more shape and are therefore more asthetically appealing.
Banana Pecan Pancakes
Hello Deliciousness! Hello reason to never become an omnivore again....banana pecan pancake delight! Now that I know how to make these, I will probably never go out for breakfast anywhere other than my kitchen! For the Maple "Butter" If you don't do honey, then try substituting agave nectar or just leave the honey out completely with no substitutions.
Maple "Margarine" just doesn't seem nearly as sexy and yummy as Maple "Butter", so I am sticking with that :)
Ingredients
2 cups soy milk
2 TBSP white vinegar
1 1/2 small bananas, mashed
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick margarine ( I use Erth Balance), melted
3 more bananas, peeled and sliced in 1/4-inch circles
Maple "Butter", recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Maple "Butter":
2 sticks margarine (Earth Balance) softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Directions
Preheat the oven to 200 degrees F.
In a small bowl, mix the soy milk together with the vinegar. I know that this seems ODD, but it is how we create the 'mock buttermilk' effect.
Next, in a large mixing bowl whisk the soy milk/vinegar mixture, mashed bananas, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
Using a ladle pour the batter into the pan, (see note below), cook the pancakes on 1 side until they are set, and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Yield: 6 servings
Maple "Margarine" just doesn't seem nearly as sexy and yummy as Maple "Butter", so I am sticking with that :)
Ingredients
2 cups soy milk
2 TBSP white vinegar
1 1/2 small bananas, mashed
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick margarine ( I use Erth Balance), melted
3 more bananas, peeled and sliced in 1/4-inch circles
Maple "Butter", recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Maple "Butter":
2 sticks margarine (Earth Balance) softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Directions
Preheat the oven to 200 degrees F.
In a small bowl, mix the soy milk together with the vinegar. I know that this seems ODD, but it is how we create the 'mock buttermilk' effect.
Next, in a large mixing bowl whisk the soy milk/vinegar mixture, mashed bananas, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
Using a ladle pour the batter into the pan, (see note below), cook the pancakes on 1 side until they are set, and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Yield: 6 servings
Monday, October 20, 2008
Perfect Peanut Butter Cookies!
Delicious peanut butter cookies the way you remember them! Take these up to the NEXT level but using my vegan nutella recipe to turn them into SANDWICH cookies!
1 1/4 cups firmly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup shortening/vegan soy butter mixture (1/4 cup vegan soy butter, 1/4 cup vegetable shortening)
2 tablespoons of vanilla
1 heaping tablespoon of unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions:**Note on the peanut butter and vegan soy butter: I use Smart Balance peanut butter, natural unsweetened PB may not taste good in this recipe! For margarine, I use Smart Balance Light because the flavor is great.
Mix your brown sugar, peanut butter, margarine/shortening mixture in a large mixing bowl either by hand or with an electric mixer until smooth. Add in the applesauce, mix again.
Next, put in your flour, vanilla, baking soda and salt. Mix until well blended.Take a rounded teaspoon and spoon onto a cookie sheet (I put wax paper over what I am cooking on) and use a fork, pressing once on each side of the cookie to get the nice fork lines in it.
Bake at 375 degrees Fahrenheit for 8 to 10 minutes, depending on your oven. Be careful not to overbake. The key to these cookies is taking them out of the oven BEFORE they brown and letting them set out of the heat. It makes for the soft goodness factor In my oven this is exactly 8 minutes. It is important to let them cool for several minutes before attempting to take off of the sheet, it gives them time to harden.
Enjoy!
1 1/4 cups firmly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup shortening/vegan soy butter mixture (1/4 cup vegan soy butter, 1/4 cup vegetable shortening)
2 tablespoons of vanilla
1 heaping tablespoon of unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions:**Note on the peanut butter and vegan soy butter: I use Smart Balance peanut butter, natural unsweetened PB may not taste good in this recipe! For margarine, I use Smart Balance Light because the flavor is great.
Mix your brown sugar, peanut butter, margarine/shortening mixture in a large mixing bowl either by hand or with an electric mixer until smooth. Add in the applesauce, mix again.
Next, put in your flour, vanilla, baking soda and salt. Mix until well blended.Take a rounded teaspoon and spoon onto a cookie sheet (I put wax paper over what I am cooking on) and use a fork, pressing once on each side of the cookie to get the nice fork lines in it.
Bake at 375 degrees Fahrenheit for 8 to 10 minutes, depending on your oven. Be careful not to overbake. The key to these cookies is taking them out of the oven BEFORE they brown and letting them set out of the heat. It makes for the soft goodness factor In my oven this is exactly 8 minutes. It is important to let them cool for several minutes before attempting to take off of the sheet, it gives them time to harden.
Enjoy!
Shortbread Cookies
1 lb (a whole tub) of vegan margarine
1 cup of sugar (a very fine grain)
1 teaspoon good vanilla
3 1/2 cups flour
1/4 teaspoon salt
Directions:Cream vegan margarine and sugar together. Add vanilla and cream some more. Add flour then salt and mix till just mixed.T urn out onto a floured counter and press into a disc shape. Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 350 Fahrenheit. After refrigeration, on a well floured surface, roll dough out to about 1/2 inch thick. Cut out into desired shapes and back for 20-25 minutes.
This is a really good basic recipe. You can dip the finished product in chocolate or roll them in cinnamon and sugar before baking.
1 cup of sugar (a very fine grain)
1 teaspoon good vanilla
3 1/2 cups flour
1/4 teaspoon salt
Directions:Cream vegan margarine and sugar together. Add vanilla and cream some more. Add flour then salt and mix till just mixed.T urn out onto a floured counter and press into a disc shape. Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 350 Fahrenheit. After refrigeration, on a well floured surface, roll dough out to about 1/2 inch thick. Cut out into desired shapes and back for 20-25 minutes.
This is a really good basic recipe. You can dip the finished product in chocolate or roll them in cinnamon and sugar before baking.
Comforting Cornbread
1 cup organic corn meal
1 cup unbleached flour
1 cup rice or soy milk
1/2 cup sugar or sugar substitute
1/3 cup of vegetable, corn, or canola oil
3 teaspoon Ener-G Egg Replacer
4 tablespoon water
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:Preheat oven to 375 degrees.Mix water and Ener-G Egg Replacer until there are no white lumps or residue. put to side. Mix dry ingredients in a med to lg mixing bowl. (If you use a vegan sugar substitute, note that not all subs are 1:1)
Mix in soymilk, oil, then egg replacer. mix well. Grease baking pan with oil or vegan margarine. I use a medium cast iron skillet for my vegan cornbread and swear that it comes out better.Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy.
Vegan Nutella!!!
Here’s the recipe. It’s a bit of a pain, but it’s worth it. Mmm..Heaven!! Eat this on bread, with peanut butter, in between cookies, on broccolli..whatever! It makes everything amazing!
4 ounces hazelnuts
2 tablespoons vegetable oil
2 tablespoons powdered sugar
4 tablespoons cocoa powder
1/2 teaspoon vanilla extract
12 ounces semisweet chocolate, chopped
3 tablespoons soy milk
4 tablespoons water
Toast the hazelnuts on a baking sheet at 450 degrees until the outer shell flakes off. While the hazelnuts are baking, combine the cocoa powder and sugar in a small bowl. Add the water and mix until it becomes a paste. Set it aside. In a metal bowl over a saucepan of simmering water, melt the chunks of semisweet chocolate and set aside. Remove the hazelnuts from the oven and peel them once they have cooled. Put them in a blender or food processor along with the oil, and blend until they have become hazelnut butter. Add the cocoa paste and blend more. Add the melted chocolate and blend again. By now, it should be a rough paste. To smooth it out, add in the soymilk and blend until the paste becomes smooth and spreadable. Voila…nutella.
4 ounces hazelnuts
2 tablespoons vegetable oil
2 tablespoons powdered sugar
4 tablespoons cocoa powder
1/2 teaspoon vanilla extract
12 ounces semisweet chocolate, chopped
3 tablespoons soy milk
4 tablespoons water
Toast the hazelnuts on a baking sheet at 450 degrees until the outer shell flakes off. While the hazelnuts are baking, combine the cocoa powder and sugar in a small bowl. Add the water and mix until it becomes a paste. Set it aside. In a metal bowl over a saucepan of simmering water, melt the chunks of semisweet chocolate and set aside. Remove the hazelnuts from the oven and peel them once they have cooled. Put them in a blender or food processor along with the oil, and blend until they have become hazelnut butter. Add the cocoa paste and blend more. Add the melted chocolate and blend again. By now, it should be a rough paste. To smooth it out, add in the soymilk and blend until the paste becomes smooth and spreadable. Voila…nutella.
Mashed Sweet Potato Goodness
I never imagined that I could make mashed sweet potatoes without anything that even resembles dairy. This great alternative uses maple syrup, and the end product is just as sweet and creamy as the original. the trick is to use really quality maple syrup. This dish is perfect for Thanksgiving!
2 lbs sweet potatoes (2-3 large), peeled
1/2 cup pure maple syrup
1 1/2 tsp Chinese Five Spice Blend
1/2 tsp Garam Masala
1/2 tsp salt
3/4 cup chopped pecans, toasted
Chop sweet potatoes into 1" cubes, place in a large saucepan, and add water to cover. Boil the sweet potatoes until tender, about 20 minutes. Drain and set aside. In a small saucepan, heat the maple syrup, Chinese Five Spice Blend, Garam Masala, and salt. Simmer for 1-2 ninutes. Mash the sweet potatoes. Add the syrup and mix well. Sprinkle with pecans and serve.
2 lbs sweet potatoes (2-3 large), peeled
1/2 cup pure maple syrup
1 1/2 tsp Chinese Five Spice Blend
1/2 tsp Garam Masala
1/2 tsp salt
3/4 cup chopped pecans, toasted
Chop sweet potatoes into 1" cubes, place in a large saucepan, and add water to cover. Boil the sweet potatoes until tender, about 20 minutes. Drain and set aside. In a small saucepan, heat the maple syrup, Chinese Five Spice Blend, Garam Masala, and salt. Simmer for 1-2 ninutes. Mash the sweet potatoes. Add the syrup and mix well. Sprinkle with pecans and serve.
Tuesday, September 16, 2008
Yummy Rice with Peas and Caramelized Onions
This is another delicious way to cook rice. I love this jazzed up version because the rice stands alone as well as it is coupled with another dish. I'll never cook regular rice ever again.... I generally serve this with my Chana Masala recipe.
1 tablespoon vegan margarine
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 cups basmati rice
4 cups water
1 small can early peas drained
1/4 teaspoon ground cumin
Melt the margarine with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, peas, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.
1 tablespoon vegan margarine
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 cups basmati rice
4 cups water
1 small can early peas drained
1/4 teaspoon ground cumin
Melt the margarine with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, peas, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.
Tuesday, September 9, 2008
Coconut Dulce de Leche Decadance
Dulce de Leche is basically condensed milk that has been cooked down to a thick custard. It is a favorite in the Latin community and is generally served alone or over ice cream. It is super sweet and creamy and yummy. BUT...I gave that up along with all other authentic dairy products when I turned vegan. The good thing is that with substitues like this one, I never have to look back.
2 14 oz cans of unsweetened coconut milk
1 1/2 cups of golden brown sugar, packed
1/2 tsp kosher sea salt
In a heavy saucepan, whisk all the ingredients together over medium heat. When the sugar dissolves completely, raise the heat to medium high and bring the mixture to a boil. Stirring occassionally, allow the mixture to cook down for 20 minutes. You will know that it is done because it reduces to about 2 1/2 cups, has a thicker consistency, and it's color is a little darker. Transfer to a glass container and allow it to cool completely. Serve over ice cream.
The custard can be stored for up to 1 month! MMMMMM........... If so, let this come to room temperature before serving again as it takes on a different consistency when really cold.
2 14 oz cans of unsweetened coconut milk
1 1/2 cups of golden brown sugar, packed
1/2 tsp kosher sea salt
In a heavy saucepan, whisk all the ingredients together over medium heat. When the sugar dissolves completely, raise the heat to medium high and bring the mixture to a boil. Stirring occassionally, allow the mixture to cook down for 20 minutes. You will know that it is done because it reduces to about 2 1/2 cups, has a thicker consistency, and it's color is a little darker. Transfer to a glass container and allow it to cool completely. Serve over ice cream.
The custard can be stored for up to 1 month! MMMMMM........... If so, let this come to room temperature before serving again as it takes on a different consistency when really cold.
Blueberry Mmm... Muffins with Crumb Topping
I'm always amazed how recipes can be adapted vegan and turn out as delicious or MORE delicious than what I was used to once upon a carnitarian time... These blueberry muffins count. Can I just say crumb topping?? Substitute in raspberries or bananas or both for a different flavor! If you have extra big muffin pans, this will make 6 large muffins...and might make it more decadent!
1 1/2 cup unbleached flour
1/2 cup turbinado sugar
1/2 cup regular sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 TBSP applesauce
1 cup regular or vanilla soy milk
1 cup blueberries
Crumb Topping:
2 TBSP soy margarine, melted
1/4 cup turbinado sugar
1/4 + 1/8 cup flour
3/4 tsp cinnamon
Preheat the oven to 400 degrees and prepare tins for 12 muffins about to come their way.
Mix all wet ingredients together. Mix all dry ingredients together. Then, combine both wet and dry mixtures. Once well mixed, fold in your blueberries. Spoon into muffin tins so that they are about level with the open of the cup. Add crumb topping to the tops of the muffins BEFORE you bake them. Put in the oven and cook for about 25 minutes, or until the crumb topping is golden and muffin firm. Let them cool and enjoy!
1 1/2 cup unbleached flour
1/2 cup turbinado sugar
1/2 cup regular sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 TBSP applesauce
1 cup regular or vanilla soy milk
1 cup blueberries
Crumb Topping:
2 TBSP soy margarine, melted
1/4 cup turbinado sugar
1/4 + 1/8 cup flour
3/4 tsp cinnamon
Preheat the oven to 400 degrees and prepare tins for 12 muffins about to come their way.
Mix all wet ingredients together. Mix all dry ingredients together. Then, combine both wet and dry mixtures. Once well mixed, fold in your blueberries. Spoon into muffin tins so that they are about level with the open of the cup. Add crumb topping to the tops of the muffins BEFORE you bake them. Put in the oven and cook for about 25 minutes, or until the crumb topping is golden and muffin firm. Let them cool and enjoy!
Sunday, September 7, 2008
Soft Polenta with Corn Kernels and Sage
This stuff is so good... I serve my Spicy Ethiopian Lentil Stew over it for a terrific compliment
1 TBSP Olive Oil
2 TBSP mirin
1 yellow onion
3-4 cloves of garlic, minced
3 ears of corn, kernels cut from the cob
1/4 cup minced fresh sage leaves
1/4 tsp salt
1 box of instant polenta
Heat the oil and the mirin together in a skillet over medium-high heat. Add the onion and the garlic. Saute for about 5 minutes, stirring occasionally, until the onions have begun to soften. Add the corn kernels and cook, stirring frequently, until slightly charred – about 12 to 15 minutes. Stir in the sage and continue to cook for 1-2 minutes, then remove the pan from the heat.
Next, prepare the polenta according to the package directions. Once prepared, add the corn mixture to the polenta and mix well. Add olive oil liberally to the mixture to create a smoother, more softened texture. Season according to taste with salt and pepper.
Tip: A great way to cut the corn kernels off the cob is to use a bundt pan. Place the corn cob in the hole of the bundt pan. Cut the kernels in a downward motion, allowing the kernels to be caught by the pan. This is the cleanest method I have found.
1 TBSP Olive Oil
2 TBSP mirin
1 yellow onion
3-4 cloves of garlic, minced
3 ears of corn, kernels cut from the cob
1/4 cup minced fresh sage leaves
1/4 tsp salt
1 box of instant polenta
Heat the oil and the mirin together in a skillet over medium-high heat. Add the onion and the garlic. Saute for about 5 minutes, stirring occasionally, until the onions have begun to soften. Add the corn kernels and cook, stirring frequently, until slightly charred – about 12 to 15 minutes. Stir in the sage and continue to cook for 1-2 minutes, then remove the pan from the heat.
Next, prepare the polenta according to the package directions. Once prepared, add the corn mixture to the polenta and mix well. Add olive oil liberally to the mixture to create a smoother, more softened texture. Season according to taste with salt and pepper.
Tip: A great way to cut the corn kernels off the cob is to use a bundt pan. Place the corn cob in the hole of the bundt pan. Cut the kernels in a downward motion, allowing the kernels to be caught by the pan. This is the cleanest method I have found.
Megan's Marvelous MOCK Vegan Pad Thai
As my friend Chad says...it is impossible to make Pad Thai without fish sauce or egg. So - I have appropriately names it Megan's Marvelous MOCK Pad Thai. Whatever you call it, it is SUPER YUMMY and easy to make. One hint - make sure that you use the entire 1lb of WIDE rice noodles. If you don't, the noodles wont absorb the sauce correctly and the taste is too fierce.
1 lb rice noodles--the wide ones
1 lb extra firm tofu
1/2 cup soy sauce
1 lb rice noodles--the wide ones
1 lb extra firm tofu
1/2 cup soy sauce
3/4 cup sugar
1/4 cup white vinegar
4 teaspoons sambal olek chili paste
1 bunch of green onions chopped into one inch pieces
4-6 cloves of finely chopped garlic
4 cups bean sprouts
3/4 cup roasted peanuts roughly chopped up
lime wedges
several tablespoons of canola oil and more if you decide to fry the tofu
Directions:
Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
While the noodles are soaking, press the tofu so that you remove as much water as possible. Usually, I place the tofu on several pieces of paper towel on a cutting board or plate and then cover the tofu with more paper towel, a piece of plastic wrap, and something heavy (about a 1 lb worth of cookbooks, plates, etc.). This usually takes about 30 minutes or so.
After the tofu is pressed you can do one of two things:
1. Thinly slice the tofu into bite size pieces and bake on a lightly oiled pan at 375 F for 15 minutes on each side.
2. Cube the tofu and fry in about 1/2 cup of oil in a very hot wok. Fry the tofu until lightly browned. Remove from the oil and drain.
Either method works great--it just depends on how much additional fat you want in the recipe.
Mix the soy sauce, vinegar, sugar, and sambal olek in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay.
Heat several tablespoons of oil in a medium hot wok and add the noodles coating them with the oil. Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles. Try not to break the noodles. When almost all the liquid has been absorbed add the tofu and green onions and cook for about two minutes longer--until the tofu is warm and the onions are bright green.
Serve the Pad Thai with a heavy garnish of bean sprouts and peanuts with lime wedges on the side.
Enjoy!
Sunday, August 17, 2008
Roasted Corn and Garlic Chipotle-Cilantro Mashers
OHHH MYY GOODD.... I would never guess that these were vegan. This would be my first attempt at any form of vegan comfort food, and it turned out amazing. Turns out that you CAN re-create anything in vegan form... I came from a family of GOOD cooks, and this rivals anything ever served up on their tables. But be warned...as with all good comfort food, this is not intended to be as heart healthy as your doctor might prefer. My motto has always been not to mix the term "heart healthy" with any food that I am using to comfort myself!
1 garlic bulb
Olive Oil
3 ears fresh corn
2 lb. red potatoes, cut into 1 1/2 inch cubes
3/4 cup vegan sour cream (recipe to follow)
1/2 cup vegan margarine
1/2 cup soy milk
1 1/2 tsp salt
1 canned chipotle in adobo sauce, finely chopped
2 tsp adobo sauce from can
1 tsp pepper
1/2 cup chopped cilantro
Vegan sour cream:
1 12oz pkg of silken tofu
2 T lemon juice
3 T canola oil
2 t brown rice vinegar
¾ t salt
Directions:
1. Prepare the sour cream by blending all ingredients for cream in a food processor, sealing the mixture in a covered container, and refrigerating it for a few hours. This is not a sour cream that is ready for use immediately...the flavors definitely need time to "marry".
2. Cut off the pointed end of the garlic; place the garlic on a piece of aluminum foil, and drizzle liberally with olive oil (about 1 TBSP). Seal up the garlic in the foil. Next, drizzle the corn with about 2 TBSP olive oil and season with salt and pepper. Make sure that the olive oil and salt/pepper are covering the entire ears of corn.
3. Place the garlic in a 400 degree oven for about 45 minutes. After 15 minutes cooking time, add the corn in the oven and bake with the garlic until the corn is golden brown. Squeeze the pulp from the garlic cloves and place the corn and garlic aside to cool completely.
4. Once cooled, cut the kernels off the corn cob and set aside.
5. Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook potatoes until they are fork tender, about 15-20 minutes. Drain and return to the pan.
6. Whisk together the garlic pulp, 3/4 cup vegan sour cream, 1/2 cup margarine, and next 5 ingredients in a medium saucepan over medium heat until the butter melts and the mixture is thoroughly heated.
7. Mash the potatoes slightly, add warm garlic mixture to pan, and continue to mash until blended. The mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn. This last step with help soak up some of the excess wet mixture.
Try not to eat yourself silly...
1 garlic bulb
Olive Oil
3 ears fresh corn
2 lb. red potatoes, cut into 1 1/2 inch cubes
3/4 cup vegan sour cream (recipe to follow)
1/2 cup vegan margarine
1/2 cup soy milk
1 1/2 tsp salt
1 canned chipotle in adobo sauce, finely chopped
2 tsp adobo sauce from can
1 tsp pepper
1/2 cup chopped cilantro
Vegan sour cream:
1 12oz pkg of silken tofu
2 T lemon juice
3 T canola oil
2 t brown rice vinegar
¾ t salt
Directions:
1. Prepare the sour cream by blending all ingredients for cream in a food processor, sealing the mixture in a covered container, and refrigerating it for a few hours. This is not a sour cream that is ready for use immediately...the flavors definitely need time to "marry".
2. Cut off the pointed end of the garlic; place the garlic on a piece of aluminum foil, and drizzle liberally with olive oil (about 1 TBSP). Seal up the garlic in the foil. Next, drizzle the corn with about 2 TBSP olive oil and season with salt and pepper. Make sure that the olive oil and salt/pepper are covering the entire ears of corn.
3. Place the garlic in a 400 degree oven for about 45 minutes. After 15 minutes cooking time, add the corn in the oven and bake with the garlic until the corn is golden brown. Squeeze the pulp from the garlic cloves and place the corn and garlic aside to cool completely.
4. Once cooled, cut the kernels off the corn cob and set aside.
5. Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook potatoes until they are fork tender, about 15-20 minutes. Drain and return to the pan.
6. Whisk together the garlic pulp, 3/4 cup vegan sour cream, 1/2 cup margarine, and next 5 ingredients in a medium saucepan over medium heat until the butter melts and the mixture is thoroughly heated.
7. Mash the potatoes slightly, add warm garlic mixture to pan, and continue to mash until blended. The mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn. This last step with help soak up some of the excess wet mixture.
Try not to eat yourself silly...
Friday, August 15, 2008
Rice, Avocado, and Corn Salad
I know that the name of this recipe does not just JUMP off the page at you. It didn't me the first time that I read it. I actually found it in a macrobiotic recipe book when I was attempting that kick unsuccessfully. This was one recipe that I found to be super yummy. The other thing is that it is an awesome use for left over brown rice. Trust me - try it.
1 TBSP lemon juice
1 TBSP Extra Virgin Olive Oil
1 TBSP brown rice vinegar
1 TBSP shoyu (or tamari)
½ cup toasted almonds
Kernels for 2 ears of corn
2 avocados
3 cups brown rice, cooked
½ small red onion, finely chopped
Mix dressing and set aside. Mash the avocados into the rice. Blanch corn kernels for 1 minute. Add the nuts, onion, and corn to the avocado and rice mixture. Add the dressing and mix well. Let this sit for about 30 minutes to allow the flavors to marry!
Maple-Walnut Granola with Dried Cranberries
Non-stick vegetable oil spray
1 cup packed light brown sugar, divided
½ cup pre maple syrup
Ener-G Egg Replacer for 2 eggs
1 TBSP vanilla extract
1 ¼ tsp maple extract
1 ¼ tsp ground cinnamon
1 tsp ground allspice
3 cups old fashioned oats
1 cup walnut halves, broken in half
½ cup almonds, cut in half
1 cup dried cranberries
Fried Avocado and Black Bean Pita Tacos
Be careful not to hurt yourself....
2 whole wheat pitas (non pita pocket style)
½ cup seasoned whole wheat flour (salt, pepper, cayenne, etc added)
1-2 avocados
Tomato
Red onion
Green leaf lettuce
1 15oz can black beans
Chili sauce
Oil
Cilantro
Fry avocados in oil and seasoned whole wheat flour. Set aside.
Rinse can of black beans and place into a small saucepan. While heating black beans, season well with chili sauce, salt and pepper, etc.
Toast whole wheat pita in frying pan until warm with brown, crispt edges.
To assemble, layer black beans, lettuce, tomato and red onion in center of pita “taco”. Top with fried avocado and cilantro. Try not to eat yourself into a food coma.
Mango CousCous Heaven
As you can guess, this is a sweet couscous. It is very different, very hearty, and so delicious. You know at the end when you take that bite to make sure that the seasoning is just right? Well last time, I just didn't stop eating it!
¾ cup chopped macadamia nuts, toasted
1 ¼ cups vegetable stock
½ cup mango nectar
¾ cup chopped macadamia nuts, toasted
1 ¼ cups vegetable stock
½ cup mango nectar
1 ½ cup couscous
1 ¼ cup chopped dried mango
1 tsp grated lime rind
2 tsp fresh lime juice
2 TBSP chopped fresh cilantro
1 TBSP chopped fresh mint
Microwave broth and mango nectar in a medium sized microwave safe bowl for 3 to 5 minutes or until the mixture begins to boil. Place the couscous and dried mango in a large bowl, and stir in broth mixture. Cover and let stand for 5 minutes.
Fluff the couscous with a fork, and stir in toasted macadamia nuts, lime rind, and next 3 ingredients. Serve warm or at room temperature.
A Different Spin on Roasted Broccoli
I found this method of cooking roasted broccoli in Cooks Illustrated Magazine. If you have never read this magazine and love to cook, you really should! It isn't geared towards vegans, but more to the science of cooking. I would have never personally thought of this, but leave it to the professionals....it comes out perfectly!
Roasted Broccoli
1 large head of broccoli (about 1 ¾ lbs)
3 TBSP extra virgin olive oil
½ tsp sugar
½ tsp salt
Ground black pepper
Adjust the oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the broccoli at the juncture of florets and stems; remove the outer feel from the stalk. Cut the crown into long wedges about 3-4 inches in diameter. Place broccoli in large bowl and drizzle with oil; toss well. Sprinkle with salt, sugar, and pepper to taste; toss to combine.
Working quickly, remove the baking sheet from the oven. Carefully transfer broccoli to baking sheet and spread into an even layer, placing the flat sides down. Return the broccoli to the baking sheet to oven and roast until the stalks are well browned and tender, about 9-11 minutes. Serve immediately.
Sun-Dried Tomato Hummus
Ok...so EVERY Vegan site out there has a recipe for hummus. Understandably...my carnivorous
friends all think that is all that vegans eat. The thing is...mine is the best.
Hummus
5 cloves of garlic
5 TBSP Extra Virgin Olive Oil
1 tsp ground cumin
3 TBSP lemon juice
Salt and pepper
½ cup sundried tomatoes
Put all of it in a blender and whiz until smooth. At the end, taste and add more salt as necessary.
If you like the very creamy style hummus, you could substitute 4 TBSP of tahini for the sundried tomatoes and get a different style of hummus…just depends what you like!
The Ultimate White Rice
I don't know about you, but I can't make rice to save my life. This little recipe comes out perfect every time...and it is a little extra tasty! Go figure...it has garlic in it!
3 cups uncooked basmati rice
4 ½ cup water
1 ½ TBSP olive oil
1 large garlic clove, peeled
1 ½ tsp salt
Rinse the rice in a fine wire strainer until the water runs clear; drain. Combine the rinsed rice, 4 ½ cups water, and the remaining ingredients in a large saucepan over medium-high heat and bring to a boil. Boil, uncovered for 3 minutes. Cover, reduce the heat to low, and simmer for 15 to 20 minutes or until all the water is absorbed. Fluff the rice with the fork and remove the garlic clove. Enjoy!!
Thursday, July 31, 2008
Amazing Caramelized Red Pepper & Vegan Feta Pizza
This pizza is AMAZING..spectacular...delectable...but you have to like sweet pizza! Luckily I do! This is a little different for me, because I'm not a tofu fan BUT since it is cut up for small it is very do-able for me. Truthfully, I would miss it if it weren't on the pizza. One more thing...this pizza is a little more work than most, BUT it is well worth it! And while you are making the caramelized red pepper jam, I would go ahead and double it. I like a little more jam on the pizza than what it calls for and the leftovers are delicious on toast or anything!!!
caramelized red pepper jam (recipe below, doubled if you choose)
vegan feta (recipe below)
handful of sundried tomatoes, sliced in half
2 good handfuls of baby spinach
1/4 red onion
1/2-3/4 cup tomato puree
2 tablespoons vegan pesto, or 2 tablespoons fresh / 2 teaspoons dried basil
1-2 garlic cloves
salt & pepper
olive oil
fav pizza dough (tip - infuse olive oil in recipe with a few cloves of garlic, this adds great flavor)
RED PEPPER JAM:
2 large red bell peppers/capsicums, sliced thinly
1 red onion, sliced thinly
2 cloves garlic
1-2 tablespoons sugar
2-3 teaspoons red wine vinegar
1 tablespoon water
VEGAN FETA:
8 oz firm tofu (regular or herbed)
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
ground black pepper
Directions:
1. Roll out dough, sprinkle on some olive oil and fresh minced garlic. Leave for one hour if you have time.
2. Mix tomato puree with garlic and basil or pesto. Spread on base and add the red pepper jam and vegan feta (or, if you like the feta really sharp, add it when it comes out of the oven). Bake about 15 min at 400F.
3. Wilt spinach in a fry pan with a little olive oil.
4. When pizza is cooked and ready to serve, add the spinach and dollops of the jam. Enjoy!
RED PEPPER JAM DIRECTIONS:
1. Roast capsicums and onion at about 350F for 15-20 min or until onion is golden.
2. Once roasted, add to a med saucepan along with garlic, water and sugar, cook for 5-10 min so sugar melts and caramelizes and reduces a little. Add vinegar, salt and pepper to taste and cook another 5-10 min. Let cool.
This jam is also great with Tofutti cream cheese and crackers.
VEGAN FETA DIRECTIONS:
Cut tofu into 1/4 inch chunks and place into a large bowl. Combine remaining ingredients in a smaller bowl and whisk until well blended. Pour over the tofu chunks and toss until evenly coated. Cover and allow to marinate in the fridge for at least an hour.
VegWeb.com
caramelized red pepper jam (recipe below, doubled if you choose)
vegan feta (recipe below)
handful of sundried tomatoes, sliced in half
2 good handfuls of baby spinach
1/4 red onion
1/2-3/4 cup tomato puree
2 tablespoons vegan pesto, or 2 tablespoons fresh / 2 teaspoons dried basil
1-2 garlic cloves
salt & pepper
olive oil
fav pizza dough (tip - infuse olive oil in recipe with a few cloves of garlic, this adds great flavor)
RED PEPPER JAM:
2 large red bell peppers/capsicums, sliced thinly
1 red onion, sliced thinly
2 cloves garlic
1-2 tablespoons sugar
2-3 teaspoons red wine vinegar
1 tablespoon water
VEGAN FETA:
8 oz firm tofu (regular or herbed)
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
ground black pepper
Directions:
1. Roll out dough, sprinkle on some olive oil and fresh minced garlic. Leave for one hour if you have time.
2. Mix tomato puree with garlic and basil or pesto. Spread on base and add the red pepper jam and vegan feta (or, if you like the feta really sharp, add it when it comes out of the oven). Bake about 15 min at 400F.
3. Wilt spinach in a fry pan with a little olive oil.
4. When pizza is cooked and ready to serve, add the spinach and dollops of the jam. Enjoy!
RED PEPPER JAM DIRECTIONS:
1. Roast capsicums and onion at about 350F for 15-20 min or until onion is golden.
2. Once roasted, add to a med saucepan along with garlic, water and sugar, cook for 5-10 min so sugar melts and caramelizes and reduces a little. Add vinegar, salt and pepper to taste and cook another 5-10 min. Let cool.
This jam is also great with Tofutti cream cheese and crackers.
VEGAN FETA DIRECTIONS:
Cut tofu into 1/4 inch chunks and place into a large bowl. Combine remaining ingredients in a smaller bowl and whisk until well blended. Pour over the tofu chunks and toss until evenly coated. Cover and allow to marinate in the fridge for at least an hour.
VegWeb.com
4 Bean Relish
There is a reason that this is called a relish...it is sweet and savory all at the same time. That is the part that I like the most because it isn't something you expect when you see beans. When I serve this people can't get enough... I know that I can't! You can find the peppadew peppers generally in the bulk olive/antipasta bar at your local Whole Foods or equivalent.
Ingredients
1/3 cup red wine vinegar
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 cup scallions, sliced
3/4 cup red onions, finely diced
1/4 cup peppadew peppers (sweet red peppers) , finely diced
1/2 teaspoon sea salt
3 tablespoons honey
1 (12-ounce) can white beans, drained
1 (12-ounce) can chick peas, garbanzo beans, drained
1 (12-ounce) can pinto beans, drained
1 (12-ounce) can black beans, drained
Directions
Mix all ingredients together and let sit in the refrigerator for at
least 1 hour for the flavors to mary. Mix thoroughly before you serve.
Food Network.com
Spicy Ethiopian Lentil Stew
Who knew that Ethiopians ate so well.. This stuff is delicious and it makes a large pot. Don't be deterred by the spices. I generally go to Whole Foods bulk spice section and get only what I need for cents.
1 cup dried red lentils
1 onion, chopped
1-3 cloves garlic, minced
1 small can tomato paste
2 cups vegetable broth or water
1 Tablespoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon Garam Masala
1 tablespoon berbere OR an additional 1 tablespoon paprika OR 1 tablespoon cayenne pepper
sea salt to taste
ground black pepper to taste
oil for frying
Directions:
1. Soak lentils for at least an hour in water
2. Drain and rinse and set aside
3. Saute onions and garlic in oil until golden
4. Add broth or water
5. Add spices and tomato paste
6. When gently boiling, add lentils
7. Turn down heat and simmer until lentils are tender and it's a thick stew, adding more liquid if needed.
8. Serve with rice, Injera bread or pita bread
VegWeb.com
1 cup dried red lentils
1 onion, chopped
1-3 cloves garlic, minced
1 small can tomato paste
2 cups vegetable broth or water
1 Tablespoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon Garam Masala
1 tablespoon berbere OR an additional 1 tablespoon paprika OR 1 tablespoon cayenne pepper
sea salt to taste
ground black pepper to taste
oil for frying
Directions:
1. Soak lentils for at least an hour in water
2. Drain and rinse and set aside
3. Saute onions and garlic in oil until golden
4. Add broth or water
5. Add spices and tomato paste
6. When gently boiling, add lentils
7. Turn down heat and simmer until lentils are tender and it's a thick stew, adding more liquid if needed.
8. Serve with rice, Injera bread or pita bread
VegWeb.com
General Megan..I MEAN Taos...Veggies
So...I am the weird Vegan who isn't that huge a fan of tofu. Sure..you could fry up some tofu and it would be General Megan's TOFU, but that isn't how I roll... Feel free to adapt this to your liking considering that is what I did. This is DELICIOUS by the way.. The best recipe that I have found yet. I would strongly suggest DOUBLING the sauce, but the recipe is written to reflect a regular amount of it. Serve this over basmati rice (see August posting).
General Tao's Tofu
3/4 cup cornstarch
3 chopped green onions
1 Tablespoon minced ginger
2 Tablespoosn minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
1 red bell pepper, cut into bite size chunks
1 yellow bell pepper, cut into bite size chunks
1+ cup of snow peas
at least 2 portobello mushrooms, cut into bite size chunks
Steamed broccoli (optional)
Directions:
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, red and yellow pepper, portobello mushrooms, and snow peas. Cook for about 5 minutes. Add vegetable stock, soy sauce, sugar, red pepper, and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.
Serve immediately with steamed broccoli over your rice. Steamed broccoli goes very well with this.
Serves: 4
Preparation time: 30 Minutes
Adapted from VegWeb.com
General Tao's Tofu
3/4 cup cornstarch
3 chopped green onions
1 Tablespoon minced ginger
2 Tablespoosn minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
1 red bell pepper, cut into bite size chunks
1 yellow bell pepper, cut into bite size chunks
1+ cup of snow peas
at least 2 portobello mushrooms, cut into bite size chunks
Steamed broccoli (optional)
Directions:
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, red and yellow pepper, portobello mushrooms, and snow peas. Cook for about 5 minutes. Add vegetable stock, soy sauce, sugar, red pepper, and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.
Serve immediately with steamed broccoli over your rice. Steamed broccoli goes very well with this.
Serves: 4
Preparation time: 30 Minutes
Adapted from VegWeb.com
SPICY Mexican Soup
I think that I've mentioned before just how much I love SPICY thing...and this satisfies that craving. This is actually the Weight Watchers Zero Point Mexican Soup believe it or not! I love things that make tons for me to freeze, and this is one of those dishes. Eating this soup makes me sweat...so that means it is GOOD! Add more of the vegetable amounts if you want...there is nothing specific about the quantities.
Spicy Mexican Soup
6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
6 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1 poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced
1 red onion chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water (they are jarred)
2+ tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! Adapt amount to what you can handle. 2 1/2 TBSP works for me
Salt to taste
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped
Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.
Spicy Mexican Soup
6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
6 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1 poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced
1 red onion chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water (they are jarred)
2+ tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! Adapt amount to what you can handle. 2 1/2 TBSP works for me
Salt to taste
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped
Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.
Chana Masala Goodness
I love Indian food, and this is one of my favorites... The beauty of this dish is that it makes a lot and it is super simple. It can feed that Army bus that breaks down in front of your house by coincidence, the Partridge family, or give a single girl like me lots to freeze for later. It takes about 2 hours to prepare, so be ready for that... Completely worth it! Make sure that if you use dried beans that you soak them overnight Honestly, I will often still boil them for at least an hour before I make this dish.
Chana Masala
6 tablespoons extra virgin olive oil
1 1/2 tablespoon coriander powder
1 1/2 tablespoon cumin powder
1/2 teaspoon cinnamon
1 tablespoon curry powder
1 jalapeño, diced
4 tablespoons ginger, freshly grated
8 cloves garlic
1 large onion
1 lb soaked chickpeas (overnight)
4 cups water or veggie stock (or veggie cube), more water if needed
1 28 oz can crushed or diced tomatoes
salt/pepper to taste, cilantro for a garnish (about 1 cup), diced red onion for garnish
juice of one lemon just before serving
Directions:
In a wok or large, cold pan place oil, spices, garlic, onions, jalapeño and ginger. Slowly bring up to a medium temperature. You can add a bit of water or stock until the onions are translucent. Add the Chickpeas, stock or water (and more water as needed) and tomatoes and turn the heat to about medium, cover and cook for about 75 minutes or so, and then drop the heat back to low. Let the flavors combine for a while. If the mixture looks too dry add some water or stock. Just before serving taste and adjust seasonings, stir in the cilantro and lemon juice. Serve over basmati rice.
VegWeb.com
Chana Masala
6 tablespoons extra virgin olive oil
1 1/2 tablespoon coriander powder
1 1/2 tablespoon cumin powder
1/2 teaspoon cinnamon
1 tablespoon curry powder
1 jalapeño, diced
4 tablespoons ginger, freshly grated
8 cloves garlic
1 large onion
1 lb soaked chickpeas (overnight)
4 cups water or veggie stock (or veggie cube), more water if needed
1 28 oz can crushed or diced tomatoes
salt/pepper to taste, cilantro for a garnish (about 1 cup), diced red onion for garnish
juice of one lemon just before serving
Directions:
In a wok or large, cold pan place oil, spices, garlic, onions, jalapeño and ginger. Slowly bring up to a medium temperature. You can add a bit of water or stock until the onions are translucent. Add the Chickpeas, stock or water (and more water as needed) and tomatoes and turn the heat to about medium, cover and cook for about 75 minutes or so, and then drop the heat back to low. Let the flavors combine for a while. If the mixture looks too dry add some water or stock. Just before serving taste and adjust seasonings, stir in the cilantro and lemon juice. Serve over basmati rice.
VegWeb.com
Mmm.... Eggplant Dip
I tried this recipe out for the first time this week and have been craving it straight ever since. Im thinking that the possibilities for this "dip" are endless... On sandwiches, chips, veggies, sraight into your mouth...anything. I served it as an appetizer with crackers, but it also doubled as the base to a rockin' garlic and mushroom pizza I made the same night. It couldn't be easier or healthier! Also, warning to those who aren't hot fans...the 1tsp of red chili makes it spicy. I like it super spicy, so I added a heaping teaspoon which was enough for even me!
1 lb. eggplant, cut into large cubes
2 large red peppers
1 red onion
1/3 cup olive oil
6 cloves garlic, chopped (Im a garlic fan, but feel free to adapt to your liking)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon dried chili flakes (or more... see above)
toasted pita bread or crackers, for serving
Directions:
Preheat oven to 450 degrees.
Prepare your vegetables (eggplant, red pepper, onion). All the pieces should be approximately the same size.
Whisk together your dressing of olive oil, black pepper, chili flakes, salt, and chopped garlic. Pour over the vegetables and coat well.
Turn out onto a large baking sheet. Put into preheated oven. Roast for about 35 minutes or until tender and slightly brown, turning about every 15 minutes.
Remove vegetables from oven and allow to cool. Process the vegetables (in batches if necessary) in a food processor or blender to a coarse puree.
Transfer to a serving bowl and season to taste with additional pepper, chili flakes, and/or salt.
The Best Chocolate Chip Cookie Ever Made
I know...I know... hard to believe. You are going to need to trust me on this one. This recipe is by far the most incredible chocolate chip cookie that I have ever eaten...vegan or non-vegan. Make it for your carnivorous friends and not only will they laud you as the baker extraordinare, but they will never believe it's vegan!
Chocolate Chip Cookie Love
3/4 cup raw sugar
3/4 cup brown sugar
3/4 cup vegan margarine
1 teaspoon vanilla
2/3 cup applesauce
2 heaping tablespoons of peanut butter
2 1/4 cups baking flour
1 teaspoon baking soda
1 teaspoon salt
1-12oz bag vegan semi-sweet chocolate chips
1 cup pecan pieces or halves
Directions:
Heat oven to 375 Fahrenheit.
Beat sugars, margarine, vanilla, peanut butter, and applesauce together in a large bowl.
Stir in flour, baking soda, and salt..
Stir in chocolate chips and pecans.
Drop by rounded teaspoonfuls onto a cookie sheet. Bake for 10-15 minutes, or until light brown.
Cool, enjoy, and try not to eat them all....
*The base of this recipe was from VegWeb.com and then adapted
Chocolate Chip Cookie Love
3/4 cup raw sugar
3/4 cup brown sugar
3/4 cup vegan margarine
1 teaspoon vanilla
2/3 cup applesauce
2 heaping tablespoons of peanut butter
2 1/4 cups baking flour
1 teaspoon baking soda
1 teaspoon salt
1-12oz bag vegan semi-sweet chocolate chips
1 cup pecan pieces or halves
Directions:
Heat oven to 375 Fahrenheit.
Beat sugars, margarine, vanilla, peanut butter, and applesauce together in a large bowl.
Stir in flour, baking soda, and salt..
Stir in chocolate chips and pecans.
Drop by rounded teaspoonfuls onto a cookie sheet. Bake for 10-15 minutes, or until light brown.
Cool, enjoy, and try not to eat them all....
*The base of this recipe was from VegWeb.com and then adapted
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