True Food Kitchen, Boca Raton, FL

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True Food Kitchen is a restaurant chain with twenty or so locations throughout the mid to lower section of the United States. We stumbled upon this newly opened restaurant located in the Boca Raton Town Center Mall at lunchtime on a Monday. The dining room and bar were bustling with friendly, energetic denim-clad staff sporting t-shirts with positive one and two-word messages such as “Honest”, “Nurture” and “Shine On”.

The menu boasts a large and seasonal selection of fresh produce-filled dishes, cocktails, health tonics, lemonades and teas featuring freshly juiced fruits and additions such as matcha. We noticed the mixologist never seemed to stop making these beverages the whole time we were there.

The overall scene has an open-air feel to it, relaxed and casual, yet lively with the constant flow of staff carrying beautifully presented and colorful food and drinks through the dining room, which is decorated in a modern eco style with lots of fresh plants surrounding cozy tables and banquettes.

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The menu offers items marked vegan in almost every category. We were pleased to see a tempeh BLT and dishes featuring healthful whole food protein sources like quinoa, hemp seeds and edamame, just to name a few.

We started with the soup of the day, a simple vegetable minestrone, which we were advised was vegan without the parmesan garnish.

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For our lunch we shared the vegan grilled artichoke pesto pizza with almond ricotta. The crust was thin, light and crispy, topped with fresh spinach, artichokes and slices of summer squash. The pesto tasted freshly made and the creamy almond ricotta had a bright and clean flavor, with just a hint of lemon. The pizza was definitely large enough for two people to split for lunch with the cup of soup as a starter.

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The dessert menu offered three vegan selections on this day. Vanilla ice cream, rhubarb crumble, and banana chia pudding.

I know True Food Kitchen will become a standard in our restaurant rotation with its creative vegan dishes, refreshing made to order beverages and excellent service.

Next time we will save room for dessert!

 

Pros: Fresh, creative, vegan menu items, Friendly, energetic staff, Contemporary, spacious decor and casual atmosphere

Cons: High noise level during peak hours, Serves meat

If you don’t already know the website happycow.net, click on this link and get up to speed with the best resource for locating vegan and veg-friendly restaurants, bakeries and stores throughout the U.S.

After stumbling upon this new restaurant in my area with vegan options, I decided to become a happycow.net contributor and added True Food Kitchen. I suggest you do the same and you will be providing a great service to us all!

Vegan Pumpkin Spice Pancakes

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It goes without saying that this time of the year begs for pumpkin spice, especially on weekend mornings. These pancakes are so moist and sweet with just the right amount of warm autumn spice. The recipe calls for pumpkin pie spice and I didn’t have any on the shelf, but not to fear, I made my own with pantry spices. The recipe follows.

Double up and keep a batch in the freezer for later!

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Vegan Pumpkin Spice Pancakes

                                                 based on a recipe from  minimalistbaker.com

Ingredients
  • 1 cup unsweetened soy milk + 1 Tbsp white vinegar
  • 1/3 cup packed pumpkin puree
  • 1 Tbsp oil
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp brown sugar
  • 1 Tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp pumpkin pie spice (recipe follows)
  • 1/4 tsp cinnamon
  • 1 cup flour (I used white whole wheat)

Method:

Whisk together wet ingredients and set aside. In a separate bowl, whisk together dry ingredients then stir into wet ingredients just until well-blended.

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Heat a cast iron griddle and cook just like any other pancake recipe. Serve with vegan butter and real maple syrup (of course).

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Serving suggestion: With a big scoop of tofu scramble!

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Pumpkin Pie Spice Blend

3 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons ground nutmeg

1 ½ teaspoons ground allspice

1 ½ teaspoons ground cloves

 

 

Vegan Pecan Bars

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Oh, my gosh! Scrolling through my reader the other day I came across this delicious recipe from Kaitlyn at myconsciouskitchen.com and was immediately inspired! I dropped everything and made it my mission to not only bake these sweet, nutty, layered cookie bars, but to photograph the process and post about it!

First, I preheated my oven to 325 and  gathered my ingredients for the bottom layer (the cookie part). I decided I would double up and make this part a bit thicker, kind of like a shortbread crust.

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Simple, simple. All stuff from the pantry. For the shortening, however, I substituted Earth Balance Buttery Stick.

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I mixed all the dry ingredients together with the fat, like a biscuit dough, then added the cool water, just until it was well-combined then pressed it out into an 8 x 8 inch pan, lined with a sheet of parchment paper and oiled with cooking spray. I baked it until the crust was firm and lightly browned, like a cookie, then set it aside to cool for about 20 minutes.

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Next, the ingredients for the filling. The flax egg takes a little forethought, but again, super-simple to put together while the crust cools.

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I mixed together everything with a whisk, folded in the chopped pecans, then straight in the oven.

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After 40 minutes, I checked it, then gave it another 5 minutes. It looked perfect. I allowed the pan to cool on a rack for a  couple of hours so I would get nice, clean slices.

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I ran a knife edge around the inside of the pan before carefully lifting out, then cut into servings.

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The verdict: Sweet and sticky and delicious! Like a combination of pecan pie and your most tender, buttery shortbread cookie. Perfect served warmed with a scoop of non-dairy vanilla, or as-is. We particularly enjoy a square straight from the freezer!

This one is definitely a keeper! Thanks so much, Kaitlyn! Find the full recipe HERE

 

Banana Oat Pancakes

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This recipe from our fellow blogger Spencer, has so much going for it!

#1 Whole Foods

#2 No oil or sugar

# Very, very little flour

# Simple mix and pour from the blender!

My pancake consumption has gone down dramatically over the years because they feel so heavy in my tummy and tend to drag down my energy. But when I read Spencer’s recipe I was intrigued, and I had to give it a try.

I’m happy to say I’m back in the pancake game! These are so light and tasty with a yummy banana flavor. They left me feeling satisfied without feeling too full. This recipe is definitely staying in the permanent rotation!

Try a handful of frozen blueberries sprinkled on right before you flip. So delicious!

 

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Check out the original recipe here at spencersgapyear.wordpress.com

 

Roasted Pumpkin Mousse

 

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Here’s a little something special to spice up your next vegan feast!

Roasted Pumpkin Mousse

15 ounces PUMPKIN PUREE
1 tbsp. SUGAR,CANE
⅔ cup BROWN SUGAR, LIGHT, packed
1 tbsp. ARROWROOT POWDER
1 tsp. CINNAMON, GROUND
½ tsp. AGAR-AGAR POWDER
⅛ tsp. GINGER, GROUND
⅛ tsp. SALT, KOSHER
⅛ tsp. BLACK PEPPER, GROUND
¼ tsp. LEMON ZEST, FINE
pinch NUTMEG
pinch CLOVES
pinch CARDOMOM
15 ounces COCONUT MILK
½ tsp. VANILLA

1.Preheat oven to 325. Spread pumpkin on parchment-lined sheet tray. Sprinkle cane sugar over top and bake 15-20 minutes or until pumpkin has dried on surface and has cracked appearance.:

2.Spoon pumpkin into food processor. Let cool to room temperature.:

3.Combine brown sugar, arrowroot, cinnamon, agar-agar, ginger, salt, pepper, lemon zest, nutmeg, cloves, and cardomom in a medium saucepan and whisk to combine. Stir in the coconut milk and vanilla.:

4. Set pan over medium heat and bring to a gentle boil, whisking constantly. Cook to thicken, until the mixture is thick and gel-like, 2 to 3 minutes. Remove from the heat and transfer the mixture to bowl of food processor with pumpkin. Scoop into large bowl and chill.:

5. Serve with whipped cream and candied pecans (optional)

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Jamaican Jerk Tempeh

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Have I ever mentioned how crazy I am for jerk? This wildly flavorful balance of hot peppers, herbs, spices, brown sugar and tangy onions is so crazy good–and I never even tried it at home until I went vegan. I like it homemade better than any other way.

With this recipe, I suggest you make it worth your while and double or even quadruple the ingredients to either freeze some marinade for later, or do what I did: roast up a ton of tempeh in the oven and store in the freezer for a quick supper or crumbled in dirty rice. Yum!

Jamaican Jerk Tempeh

8 ounces tempeh (Westsoy Brand is preferable), cut crosswise into 8 slices

Marinade: 

2 scallions, chopped

2 large cloves garlic, chopped

1/2 cup onion, chopped

2 habanero peppers, stemmed and seeded (or if you can take the heat, level up with scotch bonnets)

2 T lime juice

1 T soy sauce

1 1/2 T olive oil

2/4 T sea salt

1/2 T brown sugar

1/2 T fresh thyme leaves

1 t allspice, ground

1 t black pepper, ground

1/4 t fresh grated nutmeg

1/4 t cinnamon

Method:

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Puree all marinade ingredients in blender until smooth.

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Marinate tempeh slices overnight

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Roast in 400 degree oven on a greased, foil-lined pan  for 15 minutes. Turn over and roast another 10 minutes or so, until marinade is absorbed and exterior is crisp and dry.

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Enjoy!

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Vegan Zucchini-Spice Muffins

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When my day in the kitchen is smooth, I often have a little energy left over to make something just for fun. Today I baked these delicious, moist muffins filled with nutritious real food like fresh zucchini, banana, applesauce, walnuts and raisins. And just in time for tea!

This recipe comes directly from Isa Chandra Moskowitz’s website. She’s definitely my go-to gal for the tastiest, fool-proof vegan recipes. Click here to link directly to her site and the recipe: ZUCCHINI BANANA BREAD

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I made little modification, other than using whole wheat pastry flour, adding a little

chai masala for extra spiciness and baking the batter as muffins instead of in a loaf pan.

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They baked up in about 20 minutes. Just watch your time. You’ll know when they’re ready–nice high, lightly-browned domes and dry on top, but if you’re not sure just poke a toothpick or the blade of a thin knife through the center to make sure the batter is no longer wet.

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Easy Mozzarella Cheeze Sauce

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So, you reach a point when you stop trying to replace cheese with processed substitutes like Daiya or Follow Your Heart. Your palate can finally appreciate the pure flavors of the tomatoes, the onions, the garlic against the sprinkling of herbs simmered into the sauce.

And yet, there is that missing element. You are looking for a light, creamy counterpoint to the tangy, savory marinara in your lasagna or pasta bake or fresh vegan pizza. This quick and easy recipe is just the solution.

Made with basic pantry staples, this no-cook, tofu-based cheesy sauce comes together lickety-split, faster than the time it takes to boil pasta.

 

Easy Mozzarella Cheeze Sauce

From VegNews magazine

 

1 pkg Tofu, firm silken, 12.3 ounce (shelf-stable type, like Mori-Nu, not water-packed)
¼ cup Unsweetened Non-Dairy Milk
1 ½ tbsp. Miso, white
1 tbsp. Olive oil
1 tsp. Dijon mustard
2 tsp. Lemon juice
1 tsp. Cornstarch
½ tsp. Onion powder
¾ tsp. Salt

 

Puree all ingredients in a blender. Store refrigerated up to 5 days.

 

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Fancy Potatoes

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Okay, we’ve established potatoes are cheap, vegan eats. They are also whole and perfect in their natural state. Although I wouldn’t recommend eating them raw, they cook up in so many delicious ways.

A plain old baked potato is fine, but if you’re looking to elevate your side dish a bit, this recipe can really spice things up at the table. It’s actually easier than it looks!

Hassleback Potatoes

Ingredients:

2 medium-sized russet potatoes

1 tbsp. dairy-free butter or margarine, melted

1 tsp extra virgin olive oil

1/2 tsp dried thyme

1/4 tsp garlic granules or powder

1/4 tsp salt

1/4 tsp freshly ground black pepper

Method:

Preheat oven to 425 degrees fahrenheit.

Line a small baking tray with aluminum foil.

Wash and dry potatoes, then cut a series of horizontal slices about 1/8 inch wide and going only 2/3 of the way through the potato, so it holds together, but the gaps open wide enough to slip the seasoning in between.

Mix together the seasonings and the butter and oil, then rub the potatoes all over with the mixture, getting it in between the slices well.

Bake for 50 minutes to an hour, uncovered, until crisp on the outside and tender on the inside. You may wish to serve with a bit more seasoned butter, as potatoes are very absorbent.

 

 

 

Restaurant-Style Marinara

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The secret for marinara sauce that tastes like it’s been simmering all day? Tomato paste. The savory-sweet intensity adds depth and richness without the hours of slow-cooking.

What I like best about this recipe? It’s simple and quick to prepare. Oh, and no chopping, except for a little clove of garlic, for which you can substitute 1/4 tsp of granulated garlic if you choose.

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Best Marinara Sauce

Ingredients:

1 teaspoon Olive oil
1 clove Garlic, minced
½ teaspoon Oregano, dried
¼ teaspoon Thyme, dried
½ teaspoon Salt
14.5 ounces diced tomatoes, in juice
1 tablespoon Tomato paste

1. Saute garlic in oil over medium-low heat about 2 minutes.

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Add tomatoes, tomato paste, herbs, salt and pepper all at once stirring together until tomato paste is incorporated.

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2. Increase the heat a bit and cook for about 10 minutes, stirring and crushing the tomatoes as you go.

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If you like a smoother sauce, just scoop out about half, run it through the blender then return to the pot. Easy!

Tofu Scramble

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Tofu scramble, when I reflect on my day to day cooking, is probably the recipe I cook most often at home and for clients. It’s quick, easy and versatile. Delicious on its own, it also lends itself well to sandwiches, burritos, casseroles…you name it.

And this recipe is SO tasty and good it’s a staple on my  menus. I think you will agree this recipe from Isa Chandra Moskowitz is the best!

Scrambled Tofu 

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Super-Simple Flatbreads

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Sometimes I like to skip the rice and just serve a hearty whole grain flatbread with my Indian Curries. But, I don’t want making a quick bread to become a big project! This recipe from Alice Waters is easier than whipping up a batch of pancakes. An important point to remember: start the flatbread dough before your curry. It needs to sit for 30 minutes before forming.

Whole Wheat Flatbreads (makes four 6-8 inch flatbreads)

  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup warm water
  • 3 tablespoons extra-virgin olive oil

 

In a large bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Cover with a kitchen towel and let rest for 30 minutes.

Heat a 10-inch cast-iron skillet. Divide the dough into 4 balls. On a lightly floured work surface, roll out each ball to a 6-8 inch round. Cook  in the skillet over moderate heat until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side, about 2 minutes. 

 

 

 

 

Vegan Barbecue Ribz

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Fire up the grill this weekend and prepare your favorite barbecue sauce for these super-easy and super-tasty seitan ribz!

This recipe, direct from my archive, comes together faster than a batch of brownies. You can double up and freeze for later and also to slice  thin and fry up like bacon. Yum!

BARBECUE RIBZ

recipe courtesy Brian McCarthy

4 cups VITAL WHEAT GLUTEN
¼ cup PAPRIKA
2 tablespoons GRANULATED GARLIC
2 tablespoons GRANULATED ONION
2 tablespoons KOSHER SALT
3 cups ROOM TEMPERATURE WATER
¾ cups CANOLA OIL
2 teaspoons LIQUID SMOKE

Method:

Preheat oven to 350 degrees F.  Mix all wet ingredients in a pourable container. Mix all dry ingredients in a large mixing bowl. Pour wet into dry and mix well. Press into 13 x 9 greased pan. Bake 350 for 45-55 minutes, until no longer soft in center and has a dry appearance.
2. Slice into 1.5 ounce servings. Grill slices for marks if desired. Serve with barbecue sauce.
Servings/Yield: 14 servings

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Coconut Chana Saag

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Here I am turning out a lovely pot full of Indian goodness called Coconut Chana Saag. Super simple when you have the spices handy. The rest is just basic cookery, like any other dish.

Coconut Chana Saag

1 tablespoon Coconut oil
½ med Onion, yellow, diced
1 ½ cloves Garlic, minced
1 tablespoon Ginger, fresh, minced
1 tablespoon Curry powder
½ teaspoon Salt
Pepper
¼ teaspoon Anise seeds or fennel
⅛ teaspoon Garam Masala
¼ teaspoon Cumin
⅛ teaspoon Cayenne pepper
12 ounces Tomatoes,whole, canned
30 ounces Chickpeas
4 ounces Lacinto Kale, chopped

Finish with:
7 ounces Coconut milk
1 tablespoon Lime juice
2 tablespoons Cilantro, chopped

Method:

Saute the aromatics and spices:

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Add tomatoes and simmer to blend flavors:

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Add the other stuff and simmer until heated through, then finish with the last three ingredients, stirring in off the heat.

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That really wasn’t hard…and the flavor is phenomenal. Home-cooked Indian food can be way more delicious and fresh tasting than what you purchase from a restaurant. You control the oil, the salt and the level of heat you prefer. What’s better than that?

The full recipe, courtesy Isa Chandra Moskowitz via theguardian.

 

“Meaty” Grilled Tofu

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Through much trial and error over the years– I have come to a great appreciation and respect for the humble soybean curd with its versatility and its ability to absorb flavors and even change texture with the right method of preparation.

Start Here:

  1. Buy the right tofu. This seems like a no-brainer, but  it can be confusing, with all the brands and styles: silken, firm, extra-firm, etc. For this recipe, we need to start with the firmest tofu we can find, packed in water, found in the refrigerator section. If you stumble upon the Woodstock brand, extra-firm, know that you have found the holy grail of tofu. This brand is available only in select stores in my area and in limited quantity, so when I find it I buy it up!

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2. Dry, dry, dry! The secret to good texture with grilled tofu is to press out as much water as possible. Either press it with a pressing apparatus, or wrap it in paper towels and lay a cutting board on top, then add some weight to it. I have used heavy books, canned goods, even hand-weights. Let the tofu press for a good 20 minutes or so.

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3. Fabricate! Cut the tofu in the shape that fits the dish you are making. For grilling, obviously, you want nice strips that fit on the grill and not too thick, so as to absorb the flavorings. I cut the block in half lengthwise, then cut each half in half again and so on, until I have 8 planks

4. Marinate! This step is crucial. If you want flavor in your tofu, you have to apply it yourself. My go-to marinade for grilling is 3 tbsp. tamari sauce to 1 tbsp. sesame oil. Simple and delicious! When you press the tofu well, it will be thirsty for the marinade, so you won’t need to soak it too long. Twenty minutes is plenty of time for this one, although, you can marinate longer or overnight if you like.

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5. Grill! Get your grill searing hot and you will have a nice, brown sealed outside on your tofu. You can also fry in a dry non-stick skillet on medium-high heat, for a crisp, brown exterior.

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6. Optional step. Another way to alter the texture of tofu is to wrap it after pressing and freeze it until solid, then thaw it out. Press the liquid out again, then marinate and grill or pan-fry. This gives the tofu more of a chewy and porous texture. It’s worth a try. I like it both ways.

Hearts of Palm Cakes with Tomato-Caper Remoulade

Image Credit: Melanie daPonte

This recipe is hands-down the menu item my clients request most often! Light, but filling these vegetable cakes are actually loaded with protein in the form of quinoa flakes that help hold it all together.

With a little fresh greenery and a bit of sauce, you’ve got yourself a meal!

HEARTS OF PALM CAKES

(6 servings)

14 OZ HEARTS OF PALM, DRAINED
1 STALK CELERY
½ CUP CARROT, DICED
½ CUP ONION, RED, DICED
½ CUP BELL PEPPER, RED, DICED
2 TBSP PARSLEY, FLAT LEAF, CHOPPED
2 TSP OLD BAY SEASONING
1.5 OZ VEGANAISE
1 CUP QUINOA FLAKES

1.DRAIN HEARTS OF PALM AND LIGHTLY PULSE IN FOOD PROCESSOR, PRESERVING TEXTURE. TRANSFER TO LARGE MIXING BOWL. :

2.PULSE VEGETABLES TO CHOP AND ADD TO BOWL WITH HEARTS OF PALM. MIX IN VEGANAISE, SEASONING AND QUINOA FLAKES. LET REST, REFRIGERATED FOR AT LEAST 20 MINUTES.:

3. FORM INTO PATTIES AND BAKE ON GREASED PARCHMENT IN 400 DEGREE OVEN 15 MINUTES, THEN FLIP AND SPRAY WITH OIL, BAKING ANOTHER 15 MINUTES, UNTIL FIRM.

Tomato-Caper Remoulade

¼ cup Vegan Mayonnaise
1 tablespoon Chili sauce or ketchup
1 ½ teaspoons Mustard, Creole
1 ½ teaspoons Olive oil
¾ teaspoon Hot sauce
1 ½ teaspoons Lemon juice
¼ teaspoon Worcestershire sauce
1 med Scallion, chopped
1 ½ teaspoons Parsley, flat leaf
1 ½ teaspoons Olives, green, chopped
1 ½ teaspoons Celery, chopped
¼ clove Garlic, minced
⅛ teaspoon Chili powder
¼ teaspoon Salt
⅛ teaspoon Pepper, black
¼ teaspoon Capers, minced

Mix all ingredients together by hand and allow flavors to blend for 30-60 minutes before serving.

Mushroom Bourguignon

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Well, isn’t this fancy? A classical French dish turned vegan!

Warm, savory and satisfying– this rich stew is filled with vegetables, potatoes and hearty mushrooms, simmered with red wine and fresh thyme leaves.

If you really want to go top shelf, bake a nice little puff pastry top hat!

Mushroom Bourguignon

1 tablespoon Olive oil
1 ½ Carrots, diced
½ large Onion, yellow, diced
½ cup Onions, pearl, peeled
1 cup Mushrooms, cremini, halved
½ cup Mushrooms, button, halved
½ cup Walnuts, toasted
½ 1 large Potato, russet, diced
½ cup Peas, frozen
2 cloves Garlic, roasted
1 ½ cups Red wine, Pinot Noir preferred
¼ cup Vegetable broth
1 tablespoon Tomato paste
3 sprigs Thyme, fresh, finely chopped
¼ teaspoon Sea salt
¼ teaspoon Pepper, black
1 tablespoon Earth Balance, softened
1.5 tablespoons Flour, all purpose
1 tablespoon Brown rice syrup ( I used agave nectar)

Method:
1.Heat oil and add carrots, yellow onion and pearl onions, cook for about 3 minutes to start browning. Add mushrooms and walnuts and cook for about 3 minutes.:

2.Add potato, peas and garlic and stir. Add wine, vegetable broth, tomato paste, thyme, sea salt and black pepper. Bring to a simmer, then cover pot with a tight-fitting lid and cook over low heat for about 35-45 minutes, stirring occasionally.:

3.While vegetable mixture is cooking, whisk together room temperature butter and flour in a small bowl. Set aside.:

4.After about 30 minutes of cooking add brown rice syrup and buter and flour mixture to pot and stir. Season to taste with salt and pepper. Cook for an additional 5-10 minutes over low heat. Let cook for up to an hour if you have time.:

Recipe Source:  The Spork-Fed Cookbook by Jenny Engel and Heather Goldsmith

Summer Tempeh Sammies

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Okay, everyone knows tempeh is good for you. At first, I didn’t know what to do with it. I cut it up and slapped it in a skillet. And guess what? Yuck!

My dilemma in the beginning was how to make it taste good.  That is never a problem nowadays. First: You’ve gotta get with a good brand. Westsoy is the only brand I buy. Why? Because it is never bitter. If you can’t get ahold of Westsoy, no worries, simply fabricate your tempeh into slices or chunks or whatever size you need for your recipe and steam it for 20 minutes. That should do the trick.

Secondly: Marinate, marinate, marinate. If you really want good flavor, I think it’s the best way. Here is an awesome marinade from our good friends at Thug Kitchen. What? You’ve never heard of Thug Kitchen? You’re welcome.

Here’s the recipe (which for some reason has been removed from the site, but you should visit anyway. I forgive you, Michelle.  www.thugkitchen.com 

This marinade is zippy! That’s the best word to describe the tangy, garlicky, savory punch in the taste buds it delivers. One word of caution, though–if you are serving more than two people, double the recipe because it goes fast!
Thug Kitchen’s (Secret) Summer Tempeh Sammies
Ingredients:
  • 8 ounces of tempeh
  • 1 teaspoon olive oil
  • Marinade:
  • 1/2 cup vegetable broth or water
  • 1/4 cup sherry vinegar (chill out, that shit isn’t expensive but you can use apple cider vinegar if you already have that at home)
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons of your favorite smoky hot sauce (something with chipotle pepper is fucking delicious)
  • 1 tablespoon lemon juice
  • 3 cloves of garlic

Method:

Cut tempeh width wise into about 1/3-1/2 inch pieces (16 pieces). Marinate in shallow container for at least 30 minutes, no longer than 60 minutes. :

Brown tempeh in oil for 4-6 minutes each side. Moisten pan with marinade.

Serve on sandwiches with sundried tomato spread or your favorite mayo 🙂

Here are the pics:

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Thai Sweet Potato Bisque

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This soup is a perfect blend of smooth and creamy, slightly sweet and spicy. Great served on its own or as a first course, it is super-easy to make, too.

Thai Sweet Potato Bisque

adapted from a recipe by Isa Chandra Moskowitz: Red Sweet Potato Curry with Cauliflower and Adzuki Beans

1 pound sweet potatoes (approximately 3 medium) to make 3 cups, mashed
4 ½ cloves Garlic, minced
1.5 tablespoons Ginger, fresh, minced
1 tablespoon Peanut oil
4.5 tablespoons Thai Red Curry paste
3 cups Vegetable broth
3 Star Anise Pods
3  tablespoons Tamari Sauce
1 15 ounce can full fat  Coconut milk
¾ teaspoon Salt (or to taste)
Sriracha (optional)
Lime juice (to taste, approximately 1 lime)
Cilantro for garnish

1. Bake sweet potatoes at 350 for 1 hour first. Peel and mash. :

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2. Saute garlic and ginger in oil. Add curry paste, veggie broth and star anise. Let boil about 5 minutes, covered. Uncover, remove star anise.:

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3. Add sweet potato, coconut milk, tamari and salt and mix well. Use immersion blender if needed, to get to a very smooth consistency.

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Add lime juice and sriracha to taste.:

Artisan Vegan Frankfurters

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What can I say? I grew up like most American kids. Hot dogs were most definitely on the menu. Nowadays, they are definitely not. The conventional version anyway. Every once in awhile I get a hankering for that good old-fashioned frank on a bun experience. There are various brands of vegan dogs on the market, but I thought I would try this recipe because it is quite simple and natural and uses pantry items I have on hand.

These are quite good and easy to make, with a pleasant background flavor of cornmeal, reminiscent of corn dogs (another old favorite). We both actually like them better than any brand I’ve tried. Definitely cheaper than store-bought and you can adjust the sodium and flavorings to your liking.

Artisan Vegan Frankfurters

recipe courtesy Heather Bell and Jenny Engel of Spork Foods

as published in Veg News magazine, July-August 2017

Ingredients:

1 (12-ounce) package extra firm tofu, pressed and crumbled

1/4 cup finely ground yellow cornmeal

1/2 cup vital wheat gluten flour

1 tbsp arrowroot powder

2 tbsp safflower oil ( I used canola)

3/4 tsp liquid smoke

1 1/2 tbsp vegan Worcestershire sauce

1 1/2 tbsp sugar

1 1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp ground mace

1/2 tsp mustard powder

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Method:

In large food processor add all ingredients and process until a dough forms.

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Cut eight 4 x 6 inch pieces or parchment paper and eight pieces of aluminum foil the same size.

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Roll the dough into a ball on a clean surface and flatten slightly. Cut into 8 equal pieces then form each piece into a hot dog shape.

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Roll each dog in parchment and twist ends. Then roll each piece in foil, twist and trim ends if necessary.

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Place rolls in an electric steamer or a colander over a simmering pot of water on the stove to create a steamer (covered). Steam 45 minutes.

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Don’t forget the buns!

 

 

 

Korean Gochujang Barbecue Bowl

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You may have noticed a condiment called gochujang popping up in your neighborhood grocery recently. It’s basically a spicy Korean ketchup that has made its way into the mainstream and it’s delicious! But why buy it when you can make it so easily?? Try your local Asian market for Korean chili powder, or buy it here through Amazon.com. The rest of the ingredients are already in your pantry!

 

KOREAN BARBECUE BOWL

INGREDIENTS:

1 CUP TOFU, EXTRA FIRM, PRESSED, CUT INTO SMALL TRIANGLES 1/4 INCH THICK
2 CUPS CREMINI MUSHROOMS, HALVED
1 CUP ONION, YELLOW, SLICED

MARINADE:
¼ CUP LOW SODIUM TAMARI
¼ CUP AGAVE NECTAR
2 TBSP SESAME OIL
1 TBSP WHITE WINE
2 TSP MINCED GARLIC
4 CHOPPED SCALLIONS
1 TBSP KOREAN CHILI POWDER

GRAIN:
1 CUP JASMINE RICE, UNCOOKED
2 TBSP SESAME SEEDS, WHITE, TOASTED
1 SCALLIONS, JULIENNED

METHOD:
1.PREPARE MARINADE: MIX ALL MARINADE INGREDIENTS AND POUR OVER TOFU, MUSHROOMS AND ONIONS. MARINATE UNTIL COOK TIME.:
2.PREPARE RICE: COOK USING DESIRED METHOD, THEN FINISH WITH TOASTED SESAME SEEDS, RESERVING A PINCH FOR GARNISH.:
3.TO COOK: HEAT A SMALL AMOUNT OF OIL IN SAUTE PAN OVER MEDIUM-HIGH FLAME AND ADD DESIRED PORTION OF TOFU, MUSHROOMS AND ONIONS. :
4.SAUTE UNTIL BROWNED AND SAUCE IS THICKENED. SERVE OVER RICE, WITH GOCHUJANG CHILI SAUCE (RECIPE BELOW).

Servings/Yield: 2 servings

KOREAN CHILI SAUCE (GOCHUJANG)

2 TSP SESAME OIL
¾ TSP GRANULATED GARLIC
⅓ CUP KETCHUP
¼ CUP MAPLE SYRUP
¼ CUP KOREAN CHILI POWDER
2 TSP APPLE CIDER VINEGAR
1 TBSP SESAME SEEDS, TOASTED
COMBINE ALL INGREDIENTS IN SAUCEPAN AND SIMMER OVER LOW HEAT ABOUT 7 MINUTES UNTIL FLAVORS ARE WELL BLENDED.
Servings/Yield: 8 servings

Cinnamon Applesauce Muffins (gluten-free, soy-free, vegan)

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The best part about this recipe is it’s simplicity. Many gluten-free recipes read like a science project, but this one has only a couple ingredients you may not already have in the pantry:  brown rice flour and garbanzo bean flour (besan).

I could hardly wait for the muffins to cool. The aroma was heavenly, like spicy gingerbread. The flavor and texture did not disappoint, either. Sweet and flavorful, these muffins make a perfect snack or a light breakfast.

Cinnamon Applesauce Muffins

recipe courtesy Allyson Kramer (www.allysonkramer.com)

  • 1 cup applesauce (unsweetened)
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 1/3 cup + 2 tablespoons besan/chickpea flour
  • 1/2 cup superfine brown rice flour (reg. works too)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup nondairy milk
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon

Preheat your oven to 375 ºF. Line 12 muffin tins with paper liners, or grease a non-stick pan lightly. In a large mixing bowl, whisk together the applesauce, olive oil, vanilla extract, molasses, salt and sugar until well blended. Gradually add in the rest of the ingredients, one by one in the order given. Mix vigorously using a whisk about 100 strokes, or until very well mixed.

Drop 1/3 cup batter into each muffin tin and place onto middle rack of the oven. Bake 25 minutes. Let cool on wire rack.

Working Lunch

The summer months are a time to rest and re-energize my mind as well as my body. A time to reflect, renew, refill my well of ideas.

I have always found inspiration through others. Even after running my chef business for almost seven years now, I always stay open to change and to inspiration. Not just in my work life, but also personally.

Working with food is personal. It’s hard to think of an area more personal than something we do every day, several times per day. We eat. For nourishment and for pleasure. This is a balance I find a constant challenge and interest. Even more so over time.

This brings me to the inspiration for today’s lunch.

Caitlin Shoemaker

I can’t say enough good things about Caitlin Shoemaker, fellow recipe developer, photographer, and chef in her own right. Her earthy, straightforward approach to vegan food and lifestyle along with maintaining a perfect balance between good food and good-for-you food is a constant source of inspiration. In short, she’s nailing it.

Have you ever just eaten a sweet potato? Just straight up bake it for an hour then cut it open and scoop it out? Sometimes this is my lunch. And sometimes I eat the peel too.

Here I have reheated a sweet potato from yesterday, drizzled it with Caitlin’s

4 Ingredient Sesame Miso Dressing  

and ground fresh pepper on top. Filling, satisfying and tasty.

 

 

 

Peanut Dragon Sauce

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It’s been a super busy week! When I crave a quick comforting meal, soba noodles are often my go-to food. Here’s an easy sauce to pour over your noodles, steamed veggies or to dip your spring roll into.

Peanut Dragon Dressing

from “Isa Does It” by Isa Chandra Moskowitz

1/2 cup Peanut butter, creamy
2 cloves Garlic, peeled
1/3 cup Water
3 tablespoons Rice vinegar
2 tablespoons Tamari sauce
1 tablespoon Agave nectar
1 tablespoon Sriracha
1 teaspoon Sesame oil, toasted
1/2 teaspoon Salt

Blend ingredients together in food processor until smooth. Enjoy!

Salted Chocolate Chip Cookies

 

This is one of those ‘I can’t believe it’s vegan’ recipes! Looking for ways to apply my new discovery, Maldon Sea Salt Flakes, I stumbled  upon this recipe: click heresalted  vegan chocolate chip cookies on Food52.com.

Turns out, these are the tastiest vegan chocolate chip cookies I have ever baked! I believe the secret is in chilling the dough overnight. Also, I decided to bump up the flavor with a teaspoon of vanilla and reduce the water by one teaspoon.

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Here’s the other thing: Unlike many, many vegan cookie recipes, this one uses no egg substitutes, no flax, or mashed banana or xanthan gum, or arrowroot powder or any  exotic ingredient that would send you digging through the shelves at the health food store.

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Just simple ingredients. The cookies taste just the real thing, because they are!! Procedurally, this recipe is fantastically simple, too. A real gift. Wet into dry. That’s it.

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The only real challenge? The wait. But I handled that. I let the dough chill for about four hours then scooped out and baked just four cookies. I had to know if they would suffer for the shorter time in the fridge.

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Turns out, they were delicious. A bit puffy, but still very, very good. Kind of like Chip’s Ahoy.

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The next day, however, I baked four more cookies from the fully chilled dough, pressing each scoop with my fingers to flatten a bit before baking. This batch turned out more like homemade Toll House cookies. The flavor was deeper, the cookie more crisp and brown-sugary. So delicious. So, was it worth the wait? Definitely.

I formed the remaining cookies and froze them on a sheet tray. Afterward I stored them in a covered container in the freezer. Now anytime I want a cookie or two I can just pop them in the oven. This recipe’s base seems to lend itself to variations as well. I look forward to creating more flavors in the future.

I hope you give this one a try.

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Easy Enchilada Sauce

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In my experience, you can stuff a burrito with just about anything. But the sauce…now, the sauce can make it or break it for me.

Here’s one of my essential recipes. It’s quick and easy and tasty. I pour this rich, tomato-garlic-cumin sauce  over enchiladas, burritos, tacos–even drizzle it over nachos.  I hope you give it a try!

Easy Enchilada Sauce

Ingredients:

4 tbsp. Whole Wheat Pastry Flour ( all-purpose flour works fine, too)
¼ cup Canola oil
3 tbsp. Chili powder
3 tsp. Cumin, ground
1 ¼ tsp. Salt
3 cloves Garlic, minced
2 cups Hot water
14.5 ounces Tomato sauce

Pinch cayenne pepper (optional)

Method:

Brown flour in a medium saucepan over medium heat, whisking constantly to prevent over-browning.  Carefully add spices and oil, stirring to avoid lumps. Slowly add water and tomato sauce. Stir until smooth. Simmer to desired consistency. Check for salt and add a bit of ground cayenne pepper if you want to make it spicy.

Yield: A whole lotta sauce, about 4 cups, so unless you’re making a big ole mess of enchiladas, you may wish to cut the ingredients in half.

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Recipe Test: Quinoa Pancakes

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Image credit: Melanie daPonte

 

Here’s the thing about pancakes…I love the way they taste, but not so much how I feel afterward. All that doughy, sweet carbohydrate goodness seems such a decadent indulgence.

I’m always alert for a loophole–a healthier way to enjoy that sticky maple-buttery experience without feeling like I just consumed a loaf of bread in one sitting. When I came across this RECIPE (courtesy feastingonfruit.com) the immediate thought came to my mind: Quinoa=Protein. High-protein, low-carbohydrate, low-fat always feels good in my tummy. This recipe is also oil-free.

But, then, I thought…how will they taste without any gluten? Will they hold together yet not be dry and weird? Since I have quinoa flakes in my pantry anyway, I decided to see for myself.

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Image credit: Melanie daPonte

The recipe suggests using a blender, so I thought, since I am cutting the recipe in half I’ll just use my Magic Bullet. BAD IDEA.

I would mix this recipe in a bowl, like any other pancake batter. Otherwise, you will leave behind a lot of it, due to its thick, paste-like consistency. I also substituted apple cider vinegar for the lemon juice because it was easier and cheaper.

I transferred the whole mess into a bowl and added more milk and a bit more maple syrup to achieve a smoother, spreadable batter. I also added a pinch of salt, because the recipe didn’t call for any. Salt adds a pleasing flavor contrast to the maple syrup.

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Image credit: Melanie daPonte

The cooking was good. A nice, even browning without sticking to the griddle, which I  sprayed with a light coating of oil between each cake.

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Image credit: Melanie daPonte

The result? A very good, gluten-free, high-protein, low-fat pancake. After tasting, I decided I would have added more salt, though–beyond a pinch. Otherwise there is no flavor at all.

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I added a little extra Earth Balance spread and this fixed the issue. The texture is good, too. Not dry or grainy or weird. Just light and absorbent. The half-recipe made three medium-sized cakes. I ate two of them and still felt good, not bloated.

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My final assessment:

An excellent representation of a ‘healthier’ way to pancake, but quinoa is exorbitantly expensive. If money is of no importance, and you want to impress your friends and family at brunch, go for it.

But…there are lot of other gluten-free pancake options and much, much cheaper. I dare say, even tastier. Here’s one in particular I like, made in a blender with bananas and oats.

GLUTEN-FREE BANANA-OAT PANCAKES

What’s your favorite way to pancake??

 

Carrot-Coconut Soup with Fresh Ginger Root

 

Summer is coming down fast and I find myself seeking light, refreshing meals. Here’s a quick soup that is both nourishing and super easy to put together!

Carrot-Coconut Soup with Fresh Ginger Root

(recipe courtesy Kerry Ogden, MA, LPC)

Ingredients

4 medium carrots, peeled
1½-inch piece of ginger, peeled
1½ cups almond milk
1 cup coconut milk
½ teaspoon ground turmeric
½ teaspoon cumin
½ teaspoon sea salt
squeeze of lime

Avocado (optional)
Cilantro (optional)

Method:

1) Chop the carrots and ginger.
2) Using a high-speed blender, combine ingredients until smooth.
3) Squeeze lime, adjusting flavors to taste.

Garnish with chopped avocado and cilantro ( I used fresh mint).

 

Golden Indian Dal Soup

 

Dal is my go-to comfort food. A warm, savory, nourishing meal, filled with creamy, protein-rich lentils and healing turmeric–tempered with cumin seeds, ginger and garlic.

GOLDEN DAL SOUP

 

INGREDIENTS:

½ CUP RED LENTILS
3 CUPS WATER
1 TSP SALT
½ TSP TURMERIC
⅛ TSP CAYENNE PEPPER
2 TBSP CANOLA OIL
½ TSP CUMIN SEEDS
1 TBSP MINCED GARLIC
1 TBSP GINGER, GRATED
½ CUP ONION, YELLOW, FINE DICE
½ CUP TOMATOES, CANNED, FINE DICE

METHOD:

  1. RINSE AND DRAIN LENTILS. COMBINE WITH WATER IN SAUCEPAN.:

2. STIR IN SALT, TURMERIC AND CAYENNE AND BRING TO ROLLING BOIL OVER MEDIUM HEAT. SKIM OFF AND DISCARD THE CLOUDY WHITE FOAM THAT APPEARS ON THE SURFACE. :

3. REDUCE HEAT TO LOW AND SIMMER, UNCOVERED, FOR 20 MINUTES, STIRRING OCCASIONALLY.:

4. MEANWHILE, HEAT OIL IN FRYING PAN OVER HIGH HEAT FOR ABOUT 30 SECONDS. ADD CUMIN SEEDS AND COOK FOR 1 MINUTE, UNTIL SEEDS BEGIN TO SIZZLE AND POP.:

5. ADD GARLIC, GINGER, ONION AND TOMATO AND TOSS GENTLY FOR 1 MINUTE. REDUCE HEAT TO MEDIUM AND COOK 5 MINUTES, TOSSING OCCASIONALLY. SET ASIDE.:

6. ADD ONION MIXTURE TO LENTILS AND CONTINUE COOKING 5-10 MINUTES, OR UNTIL LENTILS ARE COOKED. STIR WELL AND REMOVE FROM HEAT. TASTE FOR SALT AND SERVE IMMEDIATELY OR HOLD WARM.

NOTE: IF YOU PREFER A SMOOTHER TEXTURE, PULSE WITH AN IMMERSION BLENDER OR POUR INTO A COUNTERTOP BLENDER AND PUREE. I OFTEN PUREE HALF TO PRESERVE SOME TEXTURE, OR PUREE THE LENTILS BEFORE ADDING THE AROMATICS.

Vegan French Toast

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As a lifelong  pancake girl, I never thought I’d get around to writing this post. But my husband’s a French toast guy, and last weekend I wanted to make him a special brunch treat, so here we have it.

I’ve tried vegan French toast recipes before and they just seemed too soggy or blah in the flavor department. But this recipe gets the dipping mixture right, with the addition of a bit of starch and garbanzo bean flour (besan) for a thicker consistency. The trick is a quick run through the blender to well incorporate the ingredients. Also, making sure the baguette is at least a day old helps ensure a crisp result.

Vegan French Toast

recipe courtesy Isa Chandra Moskowitz

Ingredients:

Loaf of Italian or French bread, baguette shaped, preferably stale
1/2 cup soy creamer (soy or coconut milk would make a good substitute)
1/2 cup non-dairy milk
2 tablespoons corn starch
1/4 cup chickpea flour (this is key)

Dash of vanilla extract (optional)

Pinch of cinnamon (optional)

Several tablespoons canola or vegetable oil (for frying)

Powered sugar for finishing (optional)

Method:

Slice the baguette into rounds about 1-inch thick and set aside. Combine all remaining ingredients (except oil and powdered sugar) in a blender and mix for a few seconds until fully incorporated. Pour into a shallow dish ( I use a pie plate).

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Heat a non-stick skillet to medium-high with a thin layer of oil. Dip rounds of bread (don’t soak, you just want the mixture to cling to the outside) and place immediately in hot skillet and brown on both sides. Serve hot with a sprinkle of powdered sugar, vegan butter and maple syrup.

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How To Make Lentils Taste Good

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If you hate lentils, chances are you have eaten them from a can. The first time I tried them was long before becoming vegan. The lentils were floating in a dirty, brown broth labeled by the Progresso company as soup. I was unimpressed, to say the least.

Since then, however, I have come to appreciate home cooked lentils for the clean, lean, whole food protein powerhouses they are, boasting 18 grams per cup. Not too shabby!

Through experience, I have learned the tastiest lentils are always cooked fresh.  By controlling the cooking and flavoring process can you truly have the best lentil experience.

Here is a simple, flavorful recipe  for  lentils you can dish over a steaming bowl of rice and announce that dinner is done.

 Lentils For Dinner

Ingredients:

2 tablespoons Olive oil
1/2 cup Celery, finely chopped
1/2 cup Carrot, finely chopped
1/2 cup Onion, finely chopped
1 tbsp. Minced garlic
1 tbsp. Ginger, fresh–grated or finely chopped

1 cup Lentils, brown–rinsed, removing any stones or foreign matter

1 Bay leaf
2 cups Water
1 tsp. Salt

Freshly ground black pepper, to taste

Method:

Heat large, deep skillet or dutch oven over medium heat and sauté onion, carrots and celery in olive oil with a pinch of salt until onion is translucent and carrots are crisp-tender (about 7 minutes).

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Add ginger and garlic and sauté another 2 minutes.

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Pour 2 cups of water into the vegetable mixture along with the rinsed lentils, bay leaf and salt. Bring to a boil, then reduce heat to low and simmer, covered until lentils are tender, but not mushy *(about 20-25 minutes), with most or all of the water absorbed. You want them to simmer–bubbling nicely,  not to boil like crazy. This will make them break apart and get mushy.

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Taste for salt and add more if needed, along with a generous grind of fresh, black pepper.

*Note: Cooking time can vary slightly from brand to brand, so it’s a good idea to check in periodically and see how the lentils are coming along, giving them a little stir. Pull one out and bite into it at about the 20 minute mark. The last thing you want is to overcook them. Al dente (firm to the bite) is my goal, so I can toss any leftovers into a cold salad the next day.

 

Top Ten Everyday Plant-Based Recipes

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I have certain recipes in my home kitchen’s steady rotation week after week, month after month. These are my go-to staples because we enjoy them so much:

  1. Tofu Scramble
  2. Cheezy Sauce
  3. Marinara Sauce
  4. Buffalo Sauce
  5. Peanut Sauce
  6. Tofu Ricotta
  7. Italian Dressing
  8. Taco “Beef”
  9. Thai Coconut Curry Sauce (red or green)
  10. Hummus

 

 

 

Cauliflower-Kale Soup

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A tasty way to get your greens! This  creamy, satisfying soup is a client favorite and only takes about 20 minutes to prepare!

Cauliflower- Kale Soup

Source: Prevention Magazine
(4 servings)

2 tablespoons Olive oil
2 Onion, diced
2 clove Garlic
8 cups Vegetable bouillon
4 cups Cauliflower, florets
4 cups Kale, shredded
½ teaspoon Crushed red pepper (optional)

Method:

Saute onion in oil over medium-high heat. Add garlic and cook 1 minute more. Add broth and cauli, cook until soft, about 10 minutes. Add kale and cook until wilted about 4 minutes. Puree mixture until smooth. Season with crushed red pepper if desired.

Notes From The Vegan Underground

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I’m still here, dear readers. Just focusing on work and other personal projects besides food.

Here are a few of my latest personal inspirations:

Caitlin Shoemaker, Food and Healthy Lifestyle Blogger

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This young lady has single-handedly re-inspired my cooking. That’s a big deal. She’s super-sweet and utterly obsessed with healthy lifestyle and healthful, tasty, whole food, low oil/no oil cooking.

In particular she has inspired my latest breakfast craze, the best granola recipe I’ve found so far and I’ve been eating and making granola for thirty years! There are so many more of her recipes in my queue just waiting to happen! Check her out on YouTube and her website, frommybowl.com  is pretty awesome as well!

Oat Milk

My latest discovery and I am so happy for it. I heard Michelle and Matt talking about oat milk on a recent Thug Kitchen podcast, Forked Up and I thought I would give it a try. Even the best store brand had added sugar so I decided to make my own.

A gamechanger! I first tried it with cheesecloth and then graduated to a nut milk bag which is phenomenal!

HOW TO MAKE OAT MILK from simpleveganblog.com.

Super-simple to make, just oats and water. The flavor is so pure and just works perfectly in recipes, too.

Till next time, friends!

Eat well and be well 🙂

Melanie

 

 

Cornmeal-Molasses Waffles

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I was in the mood for waffles today. But not the usual sweet, refined version most of us are used to. I wanted something more substantial. A waffle with a deep, earthy flavor and  a chewy texture. A crunchy whole-grain chew beneath the sweet, buttery maple surface.

First, I was delighted to find a solid vegan waffle recipe online. And even more pleased to find I had all the ingredients on hand. This, in my opinion, is the mark of a fine recipe. Don’t make me run out to the store for that one “special” ingredient!

I took this wonderful basic recipe here from The One Ingredient Chef   and made modifications to suit my vision.

What I hearken to here is the original breakfast fare of the early American settlers, like I imagine Ma Ingalls used to make for Laura, Mary, Carrie and little baby Grace in the “Little House on The Prairie” books. The food of my heritage.

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I substituted molasses for the maple syrup and olive oil for the coconut. The flavor is darker and edgier, kind of like a full-bodied dark coffee.

Serve these crispy with Earth Balance Buttery Spread and warm (real) maple syrup. Trust me, you won’t regret it.

Note: Don’t worry if your vegan waffles don’t get as crispy as you like no matter how long you leave them on the iron. You can always crisp them up in the toaster or in a 375 degree oven, laid directly on the rack for a few minutes.

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Deli-Style Potato Salad

 

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Here’s a plant-based side dish to bring to your Fourth of July get-together.  An enlightened egg-free version of a classic.

I promise no one will even suspect it’s egg-free!

Deli-Style Potato Salad

(from the official P.E.T.A. Website)

Ingredients:

6 medium potatoes, russet (if you use waxy potatoes, such as Redskin or Yukon, decrease cooking time to about 10 minutes)
½ cup vegan mayonnaise ( I prefer Hampton Creek’s Just Mayo)
¼ cup mustard, yellow
2 tbsp. vinegar (white or apple cider)
½ cup onion, white, chopped fine
½ cup celery, chopped fine
Salt and freshly ground pepper

Paprika for finishing (optional)

Method:
Cut potatoes into cubes and cook in boiling water 15-20 minutes. Drain and let cool completely. In a large bowl, combine with remaining ingredients. Sprinkle top with paprika.

 

 

The Best Plant-Based Cookbook is Waiting For You, And It’s Free!

 

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“Do you cook a lot?” asks the librarian behind the counter.

It’s after work, I’m in my chef jacket, stuffing a reusable shopping bag full of plant-based cookbooks I placed on hold a week or so ago.  A regular ritual for me.

“Um, yeah…I sure do. I’m a personal chef and I do a lot of recipe research here at the library!” I smile broadly as he helps me place yet one more gorgeously photographed hardback on my pile.

At home with my stack, I sit down in a comfy chair with a hot cup of tea and flip through one book at a time.

But I am not just looking at pretty pictures. I am on a mission. Seeking inspiration and also solid, no-nonsense recipes that I can modify or add to my regular repertoire.

What makes a good recipe, in my opinion?

  1. Reasonable number of ingredients. Reading a long list of stuff I need to buy/prep makes me exhausted before I even get started, so less is definitely better.
  2. Accessibility of ingredients. Can I find the items at my local grocery on a regular basis or are they seasonal or hard-to-find?
  3. Ease of preparation. Are there so many complicated recipe components that one dish takes two hours to cook? Unless it’s Christmas or I have committed my day to bread-baking or ravioli-making, that’s a deal-breaker for me.
  4. Recognition. Yes, familiarity. I have found for my clients, and for my family, we like to return to dishes and flavors again and again that are familiar to our experience. What says comfort to you?
  5. Cost. Some ingredients are just ridiculously expensive. Here is where you have to use your instinctual higher judgement. Some cookbook authors assume that money is no object on the quest for the perfect plant-based meal. Next.

Here are a couple highlights from this week’s haul:

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The Book of Veganish by Kathy Freston (2016)

Why? This cookbook offers simple, economical no-nonsense recipes and lots of great everyday advice on making the transition to a vegan, plant-based lifestyle. I especially appreciate the relaxed language and easy-to-read page layouts with colorful images and text boxes throughout. A great starter book.

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Natural Feasts by Ella Mills (2017)

Why? First, a disclaimer. When you open it up you know you are stepping into a world. It’s easy to lose your way amidst the lush, natural light, the soft-focus images of radiantly healthy women and men beaming lovingly at one another over rustically styled food and furnishings and hand-picked botanicals. You get the sense that everyone loves Ella. And by the end, you realize you want to be Ella.

But behind all the window-dressing, Ella puts out quality recipes. I enjoyed her previous and more basic “Simply Ella” cookbook because she really focuses on creative combinations of whole foods in her recipes. Most of her dishes are low in sugar and oil and include simple, easy to find and afford ingredients, like butterbeans. Yes, butterbeans!

I highly recommend exploring your local library’s inventory of cookbooks to discover the right one(s) for you. Key words really matter when researching the database. Try vegan, plant-based, whole food, vegetarian, healthy, meatless, for example. And don’t give up entirely on conventional cookbooks and magazines for recipe inspiration. There are many recipes that are incidentally plant-based (like salad dressings, barbecue and other condiments).

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The book business being what it is, publishers are looking to appeal to the widest audience, so don’t get hung up on labels. I have found many excellent vegan recipes hiding between the pages of lacto-ovo vegetarian cookbooks.

I have read that folks are cooking less nowadays, opting instead for grab n’ go meals, food delivery services, personal chefs (yay), restaurant dining and takeout  more often than not.

Nevertheless, for those of us who read them (and need them) as well as those of us who just like the pretty pictures, the plant-based cookbooks keep flying off the presses. And thank goodness for that!

 

 

 

 

Thai Curry in a Hurry

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I just love when a dinner idea sparks my imagination and I happen to have everything on hand to create exactly what I envision. Inspired by my favorite Thai restaurant, I set out to make a sweet, spicy, creamy curry filled with fresh, delicious veggies.

This dish is quick and easy to prepare and works great with green or red curry pastes.  And it only takes a few minutes if you cook the rice ahead to warm at service time.

Thai Coconut Curry with Vegetables

¼ cup Thai green or red curry paste
4 ounces Mushrooms
4 ounces Carrot, sliced thinly
8 ounces Broccoli, cut into bite-sized pieces
1/2 Red bell pepper, cut into chunks

1/2 cup frozen peas

Note:  Substitute any vegetables for those listed.

13 ounces Coconut milk
1 tbsp. sweetener (optional, but tasty)
¾ cup Vegetable broth
2 tsp. Tamari or soy sauce

Squeeze of fresh lime juice (optional)
¼ cup Cilantro, for garnish
2 cups brown rice, cooked

Method:

Take your hard vegetables, like carrots, celery, onions, peppers, broccoli and gently simmer them in the broth until crisp-tender. Now add all the other sauce ingredients and the soft veggies like mushrooms and peas. Bring it up to a simmer. Taste and adjust seasoning, adding more soy sauce for salty-ness if desired, a squeeze of lime for a mild sour influence or more sweetener, if desired. Balance the flavors. Finish with chopped cilantro.

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Note: If you have an Asian grocery in your town, check out their curry pastes. The one on the left costs $1.49 and tasted better than the one on the right from my local Whole Foods Market at $4.00! A little spicier, but hey, I like it that way!

Dixie Dharma Vegan Restaurant, Bakery and Bar, Orlando

 

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Breakfast at Dixie Dharma              Photo credit: Melanie daPonte

 

When traveling, we are always on the hunt for vegan eateries and this past weekend was no exception. iPhone technology has been a real game-changer in this regard and driving through the Orlando area we were able to nimbly avoid the Disney-bound traffic and score a real winner in Dixie Dharma vegan restaurant!

Market on South, which houses Dixie Dharma, is a vendor collective, located on the first floor of a small, gray two-story just off the interstate and abutting a picturesque and visibly gentrifying suburb of Orlando. The building itself seems oddly placed alongside an old barber shop with a gravel parking lot alongside, but don’t be put off by the funky surroundings. This place is not to be missed.

A small, but clean and cozy interior offers comfy, mismatched tables and chairs, a few booths and a short row of barstools at the counter, overlooking the open kitchen.

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Dixie Dharma interior, order counter/bakery          Photo credit: Melanie daPonte

 

We arrived early, around 8:30 a.m. on Saturday morning. The restaurant was quiet, but the bakery cases were fully stocked with goods from Valhalla  and Valkyrie vegan bakeries.

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Dixie Dharma/Valhalla Bakery case                Photo credit:  Melanie daPonte

 

The cashier was friendly, attentive and fast! We ordered the dirty scramble and the biscuits and gravy along with two hot cups of coffee. While waiting for our food, we perused the various offerings for sale from local artists and artisans displayed on the shelves surrounding the dining room.

Meanwhile, the back of the kitchen bustled with energy as the row of cooling racks filled with fresh-baked cakes and cookies. Every now and then a baker would emerge, producing a huge iced and decorated layer cake to place in the cold display case with a price tag marked $50.

A line of eager patrons started to form as our food was delivered. Young, fit couples, some with baby strollers, many in athletic wear, an occasional smiling grandma in tow, ordered vegan doughnuts and coffee, seating themselves in a happy, relaxed smattering about the place.

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Dixie Dharma Dirty Scramble

 

The food was flavorful with generous portions! The dirty scramble in particular, I think, could have fed two or even three people for breakfast! The coffee tasted smooth and fresh. All in all,  one of the best vegan breakfasts I have ever eaten on the road.

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Dixie Dharma Biscuits and Gravy with Maple Bourbon Sausage           Photo: Melanie daPonte

 

The vibe was so low-key and comfortable I was sure we would return for a late lunch and a few choice baked goods before we headed for home.

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Dixie Dharma outdoor seating in front of building         Photo credit: Melanie daPonte


 

At lunch, the place was really at peak business with a long line waiting up front, but the staff was breezy and professional as they went about taking orders and delivering food to both seated diners and takeout customers.  We shared the chili dogs with ‘tater salad at one of the large picnic tables in the back yard.

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Dixie Dharma Chili Dawgs             Photo credit: Melanie daPonte

 

I can see why Dixie Dharma is famous for their vegan hot dog truck! The dogs were the best vegan franks I’ve ever tasted. I swear you couldn’t tell they were meatless. And the Indian-spiced chili was hearty and wholesome–filled with beans and lentils. A truly substantial meal before our drive back to Palm Beach County.

Saving the best for last, our visit couldn’t be complete without a sampling of the beautiful bakery offerings. There were just too many choices and I had to be reasonable, breaking it down logically. I have to be careful not to lose my head in the face of such a decadent display of sweet vegan goodness!

Although there were so many treats I wanted to sample,  I only had this one shot, so here is my selection:

Bourbon Chocolate Chunk

Thick, sweet bourbon vanilla buttercream chocolate chunk cookie sandwich.

Cake Slice

I fine wedge of chocolate layer cake expertly filled and iced with vanilla buttercream

(like birthday cake)

Lemon Bar

Lemon curd on a shortbread crust with crumb topping

Chocolate Brownie

Dark chocolate brownie, dipped in more melted chocolate

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Dixie Dharma/Valhalla Bakery selection              Photo credit: Melanie daPonte

 

It was a tough choice. Of course we had to try the cookies, and the cake and the buttercream and the brownies. The lemon bar was a wild card and I ordered it simply because I don’t like squeezing lemons and no vegan bakery in my town makes them!

What we didn’t order (this time):  Vegan cheesecake,  fruit cobbler, cupcakes, mini-cream pies, a chocolate-coated ‘Naimo(?)’ bar–which looked amazing, vegan doughnuts, a ‘brookie’ which is chocolate chip cookie dough baked on top of a brownie!! There’s more I am forgetting to be sure.

We we got home we sampled each item and they were delicious! Over time we have learned to manage these multiple item bakery sprees by cutting each item into small portions, say, the cookie sandwich into four quarters, and freezing them on a sheet tray, then transferring to an airtight container. Weeks later (or days) later we can enjoy them again.

Dixie Dharma was a delight. Wholesome, plant-based meals, a uniquely creative menu and presentations, outrageous, professionally-baked desserts, friendly, competent staff. They open at 8:00 a.m. and close at midnight!

We plan to make this outstanding vegan restaurant, bakery and artisan marketplace a regular destination every time we are in the Orlando vicinity!

DIXIE DHARMA WEBSITE

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April 2018 Menu!

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I have moved to an all-in-one, meal-in-a-box format this Spring. It seems to be the best way to keep reheating as simple as possible for my clients. I used to offer the mains with choice of soups and sides, but I think it got too complicated that way–too many menu choices to make and then the assembly later– and most of my families are time-starved to begin with!

What do you think??

Coconut Chana Saag

Chickpeas, tomatoes, Lacinato kale, ginger, garlic, onions, turmeric, coconut milk, lime, cilantro, basmati rice

 

Portobello Stroganoff

Organic Portobello caps, garden peas, onions, garlic, tamari, sour cream, touch of sherry, GF pasta

 

Thai Green Curry Bowl

Coconut-roasted tofu, mixed vegetables, herbs, green curry, coconut milk, Florida organic brown rice

 

Scaloppini Marsala

Scaloppini, cremini mushrooms, onion, garlic, Marsala sauce, steamed spinach, mashed sweet potatoes

 

Adzuki Quinoa Bowl

Adzuki beans, mixed peppers, onions, garlic, chili and cumin, tri-colored quinoa, cilantro-lime chimichurri

 

Franks and Beans

Smoky, hand-crafted and steamed franks, baked beans, homemade barbecue sauce, creamy coleslaw

 

Sesame-Grilled Tofu

Organic pressed tofu, tamari, toasted sesame oil, Szechuan broccoli, red peppers, onions, black rice

 

Black Bean Burgers

Black beans, cilantro, cumin, green onions, cilantro-lime mayo, honey-mustard kale salad on side

 

Grits, Greens and Beans

Sauteed green kale, shallots, garlic, simmered black-eyed peas, tomatoes, smoky grilled polenta cakes

 

Firehouse Chili with Gluten-Free Corn Muffins

Red beans, tomatoes, peppers, onions, garlic, chili powder, lime sour cream, GF corn muffins

 

Mushroom Lentil Sloppy Joes

Cremini mushrooms, French lentils, onions, green peppers, rich tomato sauce, Ezekiel whole-grain buns, creamy coleslaw on the side

 

Barbecue Tempeh

Smoky oven-roasted tempeh with homemade barbecue sauce, sweet corn, zucchini, bell peppers, GF cornbread

 

Hearts of Palm Cakes

Hearts of palm, mirepoix, bell peppers, parsley, roasted sweet potatoes, Creole remoulade

Vegan Brunch Execution, Start to Finish

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I love to cook big breakfast on the weekend! Here’s a fairly easy menu I pulled off this morning in about two hours:

Pumpkin Spice Pancakes

Cinnamon Baked Apples

Smoky Golden Corn Grits

Tempeh Sausage Crumbles

 Roasted Redskin Potatoes with Onions

Yeah, I know it sounds like a lot, but it’s all about strategy and timing. I start with the dish that takes the longest to cook: the apples. I turn on the oven to preheat to 350 degrees fahrenheit while peeling and slicing.

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Rule of thumb in my kitchen: Always Be Prepping! While one thing is cooking, be working on the next thing until you have them all going at once, regulating temperature and quality to make sure everything is served hot.

If you think you are all caught up and have run out of stuff to do–think again! There are always dishes to wash and counters to clear, while setting the table, pulling out condiments, etc. I will admit, with this menu I had the advantage of tagging my husband for dish duty! That saved me some time, most definitely.

So, my apples are working in the oven while I am scrubbing and dicing my potatoes and onions, panning them up to slide right in when the apples come out. That’s when the temp will increase to 425 to get them nice and toasty. Note: the smaller you dice the potatoes the faster they cook. Seems like a no-brainer, but I sometimes forget myself, because the larger I dice the faster I am done dicing, ha ha.

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I do my sausage crumbles  and leave them in the iron skillet basking in the residual heat while heating my veggie stock for the grits.

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I get my grits working and cover them to finish, stirring with a whisk every so often to prevent sticking.

Okay, I’m free to give my full attention to the pumpkin spice pancakes, which do require babysitting as I cook them one at a time. But, I’m cool, because everything else is working or done and just staying warm.

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I set up a small sheet pan on the side and place each pancake there as I remove them from the griddle. I cover the pan with foil to hold in the heat.

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Meanwhile, the potatoes are just about done roasting. Great! I turn off the oven and everything that fits goes in there  to stay hot until the guests arrive. Don’t worry, the oven is off and the temperature is rapidly decreasing, so nothing is going to overheat. Trust me on this, not like they will if you leave them on the stovetop on low. This tends to burn the bottoms of everything!

So, into the oven with my:

 Iron skillet of tempeh sausage crumbles

Covered pot of grits

Potatoes are already in there

Apples (optional) they may be still warm from the oven anyway or you may wish to serve them at room temp

What I did leave on the stovetop: the iron pancake griddle, set to low, with the sheet tray full of pancakes resting on top, covered loosely with foil. This keeps the cakes nice and steamy hot.

Now, everything is ready and everything will be served hot, the way it was intended.

Finally, I fix myself a fresh, hot cup of coffee and sit down with my guests to enjoy the fruits of our labor!

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Top Ten Vegan Mains

 

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When making the transition to a plant-based diet, most of us do really well with breakfast and lunch, but when it comes to dinner, find ourselves in a quandary. The question I have heard most often over the years is “So, what do you eat?”

Here are a few creative recipe ideas for your next meal. Enjoy!

  1.  Classic Meatloaf

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     2.  Stuffed Portobellos

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3.  Macaroni and Cheeze

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4.  All-American Barbecue

BBQ

5.  Sesame Grilled Tofu

saute

6.  Peanut Noodles

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7.  Vegetable Lasagnaovenready

8.  Coconut Curried Tofu and Spinach

dish

9.  Thai Red Lentil Chili

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10.  Quinoa Nachos

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Chocolate Mousse Pie

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Here’s a recipe that will impress your sweetie pie, or heck– just impress yourself!  A no-bake chocolate cookie crust filled with super easy, super rich and delicious chocolate mousse.

The secret is buying the best darn vegan-friendly chocolate you can afford! This is a dessert I pull out every so often for a special occasion or to share with non-vegans who doubt whether a non-dairy dessert can measure up to what they are used to.

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Personally, I never truly appreciated chocolate until I enjoyed it without dairy and additives and the other junk it is often processed with.

Chocolate Mousse Pie

Adapted from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau

Ingredients:
1 cup nondairy semisweet chocolate chips, chunks or bar cut into small chunks
12 oz silken tofu (soft or firm)
½ cup nondairy milk
½ teaspoon vanilla extract

Pinch sea salt

Vegan cookie pie shell, homemade or store bought

Melt chocolate in double boiler or in microwave until smooth and pourable. Puree tofu, milk, salt and vanilla in food processor until well blended. Stream slightly cooled but pourable chocolate into the tofu mixture and blend immediately until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.

The Vegan Reuben Project

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I enjoy a personal culinary challenge. Especially one that results in good eats! I set out to create an old favorite from my pre-vegan days and I nailed it, if I do say so myself!

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This was a great opportunity to try my hand at baking my own rye bread as well as the corned “beef” recipe I’ve been meaning to try ever since I came across it in Brian McCarthy’s, “The Professional Vegan Cookbook”. The roast was easier than expected and turned out juicy and flavorful. The spices are on point!

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Baking my own bread is a favorite activity (when time allows) and rye was definitely a challenge. Even after three tries I don’t think I got the rise exactly as high I wanted, but it turned out delicious anyway!

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The thousand island dressing was a no-brainer to make, but is a crucial element in building the perfect Rueben!

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Vegan Corned Beef 

2 cups Vital Wheat Gluten
2 tbsp. Granulated onion
2 tbsp. Paprika
2 tbsp. Whole Fennel Seed, coarsely ground
2 tbsp. Caraway seeds, coarsely ground
1 tbsp. Salt
1 tsp. Cloves
1 tsp. Black pepper
1 cup Vegetable broth
½ cup Olive Oil
2 tbsp. Molasses
1 tbsp. Vinegar (white or ac)
Cheesecloth
String or twine

1. In a large pot, bring 1 gallon water to a simmer.
2. Whisk together dry ingredients in large bowl. Whisk together wet ingredients in separate bowl. Combine wet with the dry until well combined.

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3. Form into a 5-inch by 8-inch loaf that will be about 1 to 1 1/2 inches thick. Place on cheesecloth and roll up like a big flat rectangle tootsie roll (not too tight). Tie each end with a piece of string.

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4. Place in simmering water, cover and simmer for 1 hour and 15 minutes. Take roast out of liquid and remove cheese cloth.:

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Serve warm in thin slices or chill for later. I froze half of my roast to enjoy another day.

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Maple-Butter Pancake Oats

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My favorite breakfast is pancakes. But I don’t eat them as often as I’d like–opting for a lighter, healthier choice most mornings. It strikes me as funny that I didn’t come up with this idea sooner, but the other day I got the notion that I could make my healthy, whole-food oats TASTE like pancakes. And still walk away from the table feeling like I made a smarter choice.

I thought about what makes the pancake experience for me. It’s not just the maple flavor. No, it’s the harmonious contrast of the warm, sweet syrup  against the salty, creamy butter along with a bit of cinnamon spice. Yes, that’s the balance I have created here.

Not to mention, this bowl of warm, comforting goodness comes together in less than five minutes.

What took me so long?

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Maple Butter Pancake Oats

Ingredients:

1/2 cup rolled oats

1 cup water

pinch salt

1 tsp. Earth Balance Non-Dairy Margarine

1 Tbsp. real maple syrup

1/4 tsp. cinnamon, pumpkin pie or apple pie spice

1/4 tsp. Maldon Sea Salt (optional)

Method:

Cook oats per package directions or microwave in a heat-proof bowl, approximately 2 minutes, 30 seconds at 50% power.

Allow the cooked oats to sit for about a minute, then stir to check for desired doneness. Add remaining ingredients and serve immediately.

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Crispy Marinated Tofu with Braised Kale

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I can’t emphasize enough how tasty, simple and quick this recipe is. So much flavor, from so few ingredients!

Crispy Marinated Tofu with Braised Kale

Ingredients:

1 package extra firm tofu, drained and patted dry

1 tbsp. brown sugar

1/4 cup reduced-sodium tamari or soy sauce

1 bunch green kale, torn into bite-sized pieces

1-2 tbsp. Olive oil

Method:

Prepare marinade. Mix soy sauce and brown sugar together and set aside. Slice tofu 1/2 inch thick slabs and then into squares. Place into container with marinade to cover. Marinate for  20 minutes, stirring occasionally.

Heat oil in non-stick skillet over medium-high heat. Salute tofu until brown and crisp, about 3 minutes on each side. Remove to plate and keep warm.

In hot skillet, add kale and saute until wilted, stirring constantly, adding remaining marinade halfway through and coating greens until mostly evaporated.

Plate and top with sautéed tofu. Serve immediately.

 

 

Gingerbread Cut-Out Cookies

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These are the best gingerbread cookies I have ever baked, vegan or not! The flavor and spices are perfectly balanced, the cookie is soft and slightly chewy, and the dough is easy to work with. Did I say the best?? Yes, absolutely. There’s still time to try this wonderful recipe and impress family and friends this holiday!

Gingerbread Cut-Out Cookies

(Recipe courtesy Isa Chandra Moskowitz)

Makes about 16 cookies (depending on the size of your cutters)

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Directions
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.

Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

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Vegan Baked Ziti

 

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This recipe is more about method than it is about the ingredients. You could simply layer sauce, pasta and and some kind of dairy-free cheesy substance and bake. Or you could kick it up a notch like I have done in this particular version.

First, start with your favorite marinara. Then find a good cheesy sauce or vegan cheese substance you like. Here’s the special part:

Cook your pasta in nice sea-salted water. The water should taste salty. While the pasta is cooking, heat a skillet at medium-high heat and add a generous quantity of olive oil.

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Thinly slice or chop several cloves of fresh garlic and add them to the hot oil, letting them sizzle until they just start to turn golden. Don’t let them burn.

When the garlic turns golden, add a couple ladles of pasta water and let it boil with the garlic and oil until reduced by half. The starch in the pasta water will help add body to your sauce. Next, add a couple ladles of marinara and let that simmer 2 minutes or so.

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Now add the drained pasta, cooked at a firm al dente, not quite done. The pasta will finish cooking over the next few minutes of simmering in the sauce and absorb all that fantastic flavor!

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Now that your pasta has picked up all this tasty garlic broth and sauce,  you are ready to layer and bake.

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Baked, uncovered at 375 degrees, until heated through and whatever cheese substance you use is melted and/or picking up a bit of color to let you know it is ready.

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Finish with a bit of hemp seed parmesan and serve immediately to adoring dining companion(s)! You won’t regret taking this little extra step that works like magic for any pasta dish.

Sourdough Baguette

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Still in a baking mood, I embarked on a mission to create an old-fashioned, dense sourdough bread, like back in the day. I turned to a 1973 fundraising cookbook  published by the Southern Conference Educational Fund based in Louisville, KY.

From the acknowledgements:

“SCEF Recipes is published by the Southern Educational Fund, a Southside interracial organization which has been working since 1938 to end racial injustice, poverty and war through a program of organizing.”

The cookbook is filled with basic, economical whole foods recipes. Not vegan, but still worth browsing through for the little gems like this one contributed by Grambs Miller, artist and designer of the 1972 peace card.

San Francisco Sourdough Bread

Sour dough starter:

1 envelope dry yeast

2 cups all-purpose flour

2 cups warm water (not hot)

Mix above ingredients in a 1 1/2 quart glass container. Cover with cheesecloth. Leave in warm room 48 hours, to collect airborne yeasts. Stir 2 or 3 times. It will ferment and bubble and have a sourish smell. Makes 3 cups.

The bread:

1 envelope dry yeast

1 cup warm water (not hot)

2 tbsp sugar

1 1/2 cups starter

4 cups all-purpose flour

2 tsp. salt

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In a large bowl sprinkle dry yeast over water, stir in sugar and starter and gradually add flour mixed with salt.

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Cover bowl with damp towel and let rise 1 to 1 1/2 hours in a warm place. Turn dough onto floured board, work in about 1 cup flour until dough is no longer sticky, knead until satiny–about 5 minutes ( I used a dough hook).

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Shape into 1 large round or 2 long loaves.

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Set on cookie sheet sprinkled with cornmeal. Let rise again in warm place for 1 1/2 hours. Put shallow pan of water on lower shelf of a pre-heated 400-degree oven. Make diagonal slashes in bread with razor blade ( I brushed the tops with aquafaba and sprinkled sesame seeds).

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Bake 40 to 50 minutes until crust is medium brown.

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Let me just say that this bread was so good we couldn’t stop eating it. I put the second loaf in the freezer for next weekend, otherwise I knew we would take it down in no time!