Vegan Sweet Rolls with Fruit Filling

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Times like these, I am sure your family is thankful they live with someone who enjoys cooking. And it’s times like these that people like me are thankful they have something useful (and fun) to do in the comfort of their own home!

So, how are you all holding up? We are only making one trip per week for food shopping, so I’m really getting creative in the kitchen. Letting the larder run down. Using up my odds and ends.

This project began with me staring at a jar of sweet, sticky organic dried plums I had sitting in the fridge. Last week, I remembered finding myself lusting over the cover of the latest Bon Appetit magazine featuring a gorgeous closeup of a pan of cinnamon rolls.

I checked out the recipe inside and discovered the filling was made from dates. I thought my dried plums would sub just fine, here. Instead of using Bon Appetit’s conventional recipe for the dough, I turned to Tasty’s vegan version found here.

So, I used Tasty’s recipes for the dough and the icing, then instead of the butter, brown sugar cinnamon filling–I used the fruit filling below.


A nice change from the typical brown sugar cinnamon flavor, I find this simple, no-cook filling exceptionally yummy and a great way to use up dried fruit hanging around. I suppose you could use any filling here and make it your own.

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Dried Fruit Filling

2 cups pitted dried plums (prunes) or 1 cup chopped, pitted Medjool dates

1-2 tbsp vegetable oil

1/2 tsp kosher salt

1 tbsp cinnamon

1/2 cup dark brown sugar (for assembly)

Method:

Soak fruit in hot water for 30-45 minutes, then drain and combine in food processor with  other ingredients (except brown sugar). Mixture should become a spreadable paste. If necessary, add a bit more oil to smooth it out.

Spread the mixture carefully with an offset spatula over dough, then sprinkle evenly with brown sugar before shaping and cutting dough into rolls.

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Bake as directed here. Allow to cool for about 15 minutes and serve with icing, if desired.

 

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Deli Style Tuna Salad (Fish-Free)

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Having gone plant-based about eight years ago, I had actually forgotten about fish as food. But, when I read about this new product, well–I must admit, the food memories come flooding back:

A Subway 6-inch tuna (just albacore and mayo) on whole wheat roll with a bag of Doritos, my reward after working a long lunch shift behind the counter as a ‘sandwich artist’. Scoops of  deli tuna salad piled high on toasted English muffins, smothered in melted cheddar, shared with my best friend, Terri–at the local diner when we were kids. Tuna salad at home–studded with finely diced onion, celery and sweet pickle relish, first my Nana’s recipe and then, later, my best attempt at recreation. But it was never quite as good.

Then there were the Tuna Helper days. So many combinations of silky noodles, macaroni and savory sauce. Later, I would come up with my own creamy béchamel and whole grain pasta creations, folding in frozen baby peas for color.

So, yeah, the memories are there if I reach back far enough. Good memories. So, I thought, what the heck–if nothing else, trying this latest fish analog will give me something to write about.

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First impressions:

Upon opening the package I found the scent mild, briny, but not like seafood. No fishy smell at all. More like hearts of palm or artichokes from a can. That, to be honest, was kind of a disappointment. Not to say I wanted to smell fish, but I wanted to smell the sea, like the strands of seaweed floating in my miso soup. Just a hint. But, no–I didn’t get that here.

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Not unlike other vegan protein products, the bits are kind of hard and crumbly. From experience, I know this won’t bode well for incorporation with mayo. So, I take it for a spin in the food processor to break it down into more of a shredded paste-like consistency, yet still retain some texture.

The Sarno brothers would most likely frown on this, but, hey–I paid my five bucks, so I’m gonna make it mine.

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Now, we’re talkin’. The grinding actually released a bit more moisture, helping it combine quite nicely without being too wet. Here, I added mayo, celery, onion and pickle relish, 1 tablespoon each.

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The flavor was quite nice, the texture spot-on–even with that kind of dry, edgy mouth feel one expects from flake tuna. Of course, without the add-ins I wouldn’t find it as favorable to be sure.

The final analysis:

Would I buy the product again? I have to say no, I wouldn’t. At $5 per package and each package offering one hearty serving (or two conservative portions) it’s a high price/ low-yield way to spend your lunch money.

I have said this before, when it comes to deli sandwich fillings it’s really about the mayo, onion, celery and relish combination for me. You could basically grind up anything, mix it with these ingredients and it would make a delicious sando, in my opinion.

Take chickpeas, tempeh or white beans and mash em up. Take crumbled pressed tofu sprinkled with a bit of turmeric for color–bam! Eggless salad. So many creative ways to include less processed and whole foods in the equation and we know laboratory-produced protein isolates are not the best source of protein for our bodies.

Have you tried this product? What do you think?

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Clean Out The Fridge Yakisoba

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Tonight was a good time to clean out the fridge. I rounded up all my pre-chopped salad veggies leftover from our lunch prep and put together a quick sauce to pour over the sautéed veggies and noodles for a delicious dinner and any leftovers will taste great as a cold salad later .

No strict ingredient measurements here. It’s mostly about the method with this dish.

Yaki-Soba On The Fly

Ingredients:

Soba Noodles or Veggie noodles (zucchini, sweet potato, etc)

Assorted veggies, chopped

2-4 Garlic cloves, chopped or sliced thinly

Crushed red pepper (optional)

Canola oil

Sesame oil (if you have it)

Yakisoba sauce (recipe follows)

Quick Yakisoba Sauce

(recipe courtesy Nami from justonecookbook.com)

 (Makes ½ cup (8 Tbsp) I halved this recipe and it was plenty for 10 oz soba noodles
  • 2 tsp granulated sugar
  • 2 tsp soy sauce
  • 4 tsp vegan oyster sauce (or substitute more soy sauce)
  • 4 tsp ketchup
  • 4 Tbsp vegan Worcestershire sauce

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Method:

Heat a big pot of salted water to boiling for noodles, if using.

Meanwhile, heat a good quantity of oil over medium-high heat until a little piece of garlic sizzles when placed in the skillet. We’re talking a good 2-3 tablespoons with about 1/3 being sesame oil if using.

Add garlic and  1/2 tsp. crushed red pepper and fry until golden. Watch this very carefully so it doesn’t burn, but you definitely want some color. Reduce heat a bit, add your vegetables and saute until almost fully cooked (about 5 minutes).

Meanwhile, get your soba noodles cooking and add about 1 to 1 1/2 cups of the starchy water  to vegetables. This water will reduce a bit and help add body and flavor to the dish. Before the water is fully reduced, drain soba noodles and add them directly into the pan, mixing them around together with the vegetables.

When the water is reduced a bit,  turn the heat down to low. Go ahead and pour the sauce over, mixing until heated through. Serve immediately.

 

Homestyle Oat Bars

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I really like those tasty, chewy individually packaged oat bars I find at Whole Foods Market. But I don’t like paying $2.00 per bar!

So, I cracked open the pantry  and came up with my own quick, no-bake version that as it turns out, I like a whole lot better!

This recipe is simple. One you can throw together with whatever nuts, seeds, cereals and dried fruits you just happen to have hanging around. You don’t have to toast the rolled oats or the nuts, but I like that roasty-brown taste. These bars are soft and sweet, without being overly so, with a deep caramel-like flavor from the brown rice syrup.

Homestyle Oat Bars

adapted from the recipe found at fannetasticfood.com

Ingredients:

1 3/4 cups rolled oats

1 cup crispy brown rice cereal

Any combination of the following, measuring 1 cup:

Nuts, any kind, roughly chopped (almond slices, pecans, walnuts, cashews)

Seeds, any kind (pumpkin, sunflower, chia, flax, sesame)

Dried fruit, any kind (raisins, diced apples, chopped figs)

Shredded coconut (raw or toasted)

1/3 cup brown rice syrup

1/2 cup smooth natural peanut butter

1 teaspoon vanilla or maple extract

Himalayan pink sea salt (optional)

Method:

  1. If you like your oats and nuts toasted, preheat the oven to 350 degrees fahrenheit. If not, skip ahead to step 2. Place oats on a dry baking sheet. Place nuts on a separate sheet. When the oven is ready, place the oats and nuts in the oven. Toast the nuts carefully watching the time. This should take 2-4 minutes. They burn easily. Pull them out and allow to cool. Stir the oats every 5 minutes and toast until they are golden brown, about 15-20 minutes. Transfer the toasted oats to a large mixing bowl and set aside.
  2. Prepare a small-sized shallow, rimmed baking pan by lining with parchment paper and set aside.
  3. Measure brown rice syrup, peanut butter and flavoring into a microwave-safe bowl. Microwave for 30-40 seconds, then stir until combined.

IMG_6010.jpg4. Stir the rice cereal, nuts, fruit and other dry ingredients into the bowl with the oats and then pour the wet mixture over, mixing all together with a spatula into a sticky, crunchy mass.

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IMG_6011.jpg5. Immediately press mixture into prepared pan and flatten with your hands. Lightly dust surface of bars with sea salt, if using. Allow to set up in the refrigerator for about 30 minutes (if you can wait that long).

6. Cut into squares and wrap individually to prevent sticking together. For best results, store in the refrigerator.

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Muesli!!

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For some reason I’ve always believed Muesli was this mysteriously complicated cereal made in Europe using some super-secret old-world technique, unapproachable by the average person. Like maybe they hand-rolled the oats or something. Why else would the little box offered by that one brand perch so stoically high on the grocery shelf all by itself with its exorbitant price tag?

Turns out, Muesli is nothing but naked and un-toasted granola! This, in my mind, makes it an easier and healthier choice than granola. Why? And don’t get me wrong–I am a true granola lover from way back before it was cool–but, you know and I know even homemade granola can be full of sugar and sometimes full of fat. And sometimes, even full of sodium.

But this. This is not that. It is a bowl full of whole foods, in their natural state, completely unadorned. No sugar, no added fat or salt. Just clean, pure energy.

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Cooking a serving of oatmeal in the microwave takes 2-3 minutes. Putting together this cereal takes about the same amount of time and you have breakfast for the week!

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That’s it! No soaking, no cooking, no need to heat up the oven. This recipe is completely adjustable to your tastes, with an endless variety of nut, seed, fruit and cereal combinations.

Yield:  10 cups (that’s 10 1-cup servings or 13 3/4 cup servings). Store refrigerated.

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I topped my first bowl of homemade muesli with fresh chopped strawberries and non-dairy milk.

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There is so much going on in this bowl!! So many textures and flavors. It’s crunchy and chewy, sweet and tangy from the fruit and then the little edge of cacao nib influence is a pleasant surprise against the fresh berries.

A healthy and delicious breakfast to take you through the morning feeling satisfied and energized!

 

 

 

 

 

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.

Depression-Era Chocolate Cake with Cocoa Buttercream

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During the Great Depression, a time of severe worldwide economic struggle–which took place in the 1930’s and lasted almost a decade– many couldn’t afford milk, eggs or butter, so recipes abound from this period that are accidentally vegan.

I came across this recipe for chocolate cake and just had to give it a try. I made a couple  small tweaks, adding a tablespoon of crushed espresso powder to bump up the cocoa flavor and spread raspberry jam between the layers for that little extra something special.

I also chose the classic Hershey’s Cocoa One-Bowl Frosting Recipe from the side of the cocoa can, handed down by my grandmother when I was a little girl learning to bake in her kitchen. I simply substituted Earth Balance buttery baking sticks for the butter to veganize.

Depression-Era Chocolate Cake

Ingredients:
3 cups flour
2 cups sugar
1/4 tsp. salt
2 tsp. baking soda
10 Tbsp. unsweetened cocoa (or 1/2 cup + 2 Tbsp)
2 tsp. vanilla
3/4 cup vegetable oil
2 Tbsp. vinegar
2 cups cold water

Instructions:
Sift dry ingredients together in a large bowl then add the wet and combine until completely mixed. Pour into two 8 or 9 inch greased and floured cake pans and bake at 350-degrees for 30 minutes.

 

 

Notes: Careful not to over-bake. Check cake for doneness at around 25 minutes by sticking a toothpick in the center.

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Don’t skimp on the jam!!

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Also, this cake freezes really well. Cut into individual portions and freeze on a sheet tray, then transfer to covered container or ziplock bags. Easy!

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Tofu Vindaloo

This is a spicy Indian dish I decided to prepare without any added oil. It turned out  tasty and well balanced, served with a fluffy timbale of fragrant jasmine rice.

Tofu Vindaloo

Recipe adapted from the cookbook,

“Vegan Planet” by Robin Robertson

3 garlic cloves, peeled

1/1/2 tablespoons peeled and chopped fresh ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon dry mustard

1/2 teaspoon cayenne

1/4 teaspoon ground cinnamon

1/4 teaspoon turmeric

3 tablespoons water

One 16 oz. pkg. extra-firm tofu, drained and diced

Salt and freshly ground black pepper

1 large yellow onion, chopped

1/2 large carrot, halved lengthwise and cut into 1/4 inch-thick half-moons

1 small red bell pepper, seeded and diced

One 14.5-oz can diced tomatoes, undrained

1/2 cup frozen peas, thawed

1 cup water, or more as needed

Method:

In a blender or food processor, combine the garlic, ginger and spices with 1 tablespoon of water. Process until smooth and set aside. Very lightly spray a non-stick skillet with cooking spray and heat to medium high. Add the diced tofu and sear until nicely browned. This may take up to 10 minutes. Move the tofu around carefully to brown evenly. Remove tofu from skillet and set aside. Season with salt and pepper.  Add 2 tablespoons water to the pan and heat until bubbly. Add onions and carrot, cover, and cook until softened. About 5 minutes. Add red pepper, cover, and cook until slightly softened, about 5 minutes. Add the spice paste and cook, stirring, for 1 minute. Stir in the tomatoes and juice and 1 cup water and bring to boil.

Reduce the heat to low and season with salt and pepper to taste.  Cover and simmer until vegetables are tender. Add the peas and tofu and heat through. This sauce may be served chunky or smooth. If you prefer a smooth sauce, use an immersion blender before adding the peas and tofu.

Buffalo Chickpea Tenders

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Okay, I’ve really done it this time! I know there are vegan variations on chicken wings and I’ve tried them all. But this. This is different.

What I did:

I took Isa Chandra Moskowitz’s tried and true recipe for chickpea cutlets and formed them into tenders and served them with homemade buffalo and ranch sauces.

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Here’s what I like best about this version. The texture. These tenders have a real “chew” without being dry along with an excellent flavor that actually tastes kind of like its traditional counterpart.

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Oh, and did I mention they are so, so easy to prepare? Thank you once again, oh mighty Isa!!

Chickpea Cutlets

Oh, and in case you don’t have recipes for buffalo and ranch sauces, she’s got that covered, too. These are recipes in my regular rotation:

Isa’s Buffalo and Ranch Sauce Recipes

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Indian Curry Rice with Peas

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Sometimes cooking is the most enjoyable when I really don’t have to cook, but I just want to. Certain dishes say comfort to me and this is one of them. This recipe is not only quick and easy but it’s also cheap and comes together in less than 30 minutes.

Indian Curry Rice with Peas

(Servings: 6, or so)

  • 1 med Onion, yellow, chopped finely
  • 2 tsp. Garlic, minced, heaping
  • Handful shredded carrots (optional)
  • 2 tbsp. Oil
  • 1 cup white rice, Jasmine or Basmati or long grain
  • 1 ½ tsp. Curry powder
  • 1 cup Peas, frozen
  • 1 3/4 cups Vegetable broth (or water)
  • Salt and pepper, to taste
Saute onions and garlic. Add a handful of shredded carrots (optional).

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Add rice and coat with oil, stir. Add curry to coat and reduce a bit.

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Stir in vegetable broth (or water) and bring to a low boil, then reduce to simmer.

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Cover and steam for 12-15 minutes.

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Remove lid and add peas. Drape with towel and steam, off heat 5 minutes. This will warm the peas and they will keep their color and also bring down the dish temperature and stop the cooking process.

Fluff with fork.

Check salt and pepper. Serve and enjoy!

 

Sloppy Joe Sliders

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Here’s a new enlightened version of an old classic that is just perfect served in the traditional buns or over a bed of fresh-cooked grains.

Sloppy Joe Sliders

1 cup Cooked Lentils
1 cup Tempeh, crumbled
¼ Onion, large, chopped
½ med Green pepper, chopped
14 ounces Tomato sauce
1 tablespoon Brown sugar
⅛ teaspoon Garlic powder
⅛ teaspoon Salt
1/16 teaspoon Black pepper
6 Slider Buns

Method:

1.Saute peppers and onions until soft. Add tomato sauce and seasonings to blend well. Add tempeh and cooked lentils and simmer until flavors are well incorporated, about 15 minutes. Taste for seasoning, adding salt or sugar.
2.Portion 1-2 tablespoons per slider and serve with sweet gherkin pickles as a garnish, if desired.

Vegan Baking Powder Biscuits

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Fresh-baked biscuits are a rare treat at my house. They remind me of breakfasts at Nana’s. I sometimes do half whole wheat flour, just to bump up the nutritional value a bit.

Ingredients:

2 1/4 cup all purpose flour

4 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

3 tbsp. Earth Balance buttery baking sticks, cut into small pieces

3 tbsp. shortening

1 cup soy milk, plus 1 tsp. apple cider vinegar

Method:

Preheat oven to 475 F.

Mix all the dry ingredients together in a medium-sized bowl.

Cut the buttery stick and shortening into the dry ingredients with a pastry blender or fork until mixture is crumbly.

Add the soy milk and mix until just combined, do not beat. Dump mixture onto floured surface and light press it out into 1 inch thickness.

With a biscuit cutter, cut dough into circles and place on baking sheet with sides touching. I like to dab a bit of extra buttery on the tops for a crispy brown surface.

Go ahead and press any extra dough out lightly and cut again, but I wouldn’t do it a third time. Just add the scraps alongside the pretty biscuits. They make for good eating, too!

Bake for 15-20 minutes, until golden brown.

Enjoy!

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Dan Dan Noodles

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Nowadays you can pretty much Google search any recipe, type the word ‘vegan’ in front of it and come up with something good. I do this as a matter of course when I have something in mind I really want to make.

Browsing noodle dish recipes for ease of execution and simplicity of ingredients, I came across this creative and healthful new addition to my repertoire on Caroline Phelps website, Pickled Plum.

This spicy Asian noodle recipe is super-simple to make. After cooking and draining my thin, whole wheat spaghetti, I blitzed the sauce ingredients in the blender. Sauce done. Everything after that went super-fast.

IMG_5800.jpgBrowning the mushrooms and celery over high heat.

IMG_5802.jpgI added thawed edamame for texture and protein along with the scallions.

IMG_5806.jpgWarming the sauce with noodles and spinach. I used almond butter instead of peanut.

IMG_5808.jpgIt all comes together!

This is a good veggie-ful weeknight dinner option. It will go even faster if you make the sauce and cook the noodles ahead, like maybe the night before, or use leftover spaghetti from Italian night.

Find the full recipe HERE

 

 

Vegan Taco “Beef”

IMG_6132Hey, I can’t believe I haven’t shown up on the blog with this recipe until now. This one, from my home kitchen recipe box is always a big hit, whether featured in burritos, tacos, nachos, salads…the list goes on. Simple, simple ingredients, straight from the cabinet is what I like best about this tasty and quick to prepare recipe.

 

Vegan Taco “Beef”

Ingredients:

1/2 cup finely diced onion

1 tbsp. cooking oil

2 cups frozen vegan crumbles (Gardein is my favorite)

3/4 cup water

Spice blend:

2 tbsp. chili powder (mild or spicy, your call)

1/2 tsp. ground cumin

1/2 tsp. minced fresh garlic (or 1/4 tsp. garlic granules)

3/4 tsp. salt (or to taste)

Method:

Saute onion in oil over medium heat until translucent, about 7 minutes. Stir in spice blend and sauté   for 30 seconds. Add water and crumbles stirring well to combine. Cover and lower heat. Simmer on low for about 10 minutes, stirring occasionally  until heated through and water is absorbed. Taste for seasoning, then serve hot. This stores well in the fridge for 2-3 days.

 

“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.

Tempeh Sausage Crumbles

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These tasty sausage crumbles are versatile, lending a satisfying umami flavor and a chewy  bite to gravy, sauces, rice or other grain dishes–even pizza!

Tempeh Sausage Crumbles

adapted from a recipe by Lindsay Nixon

Ingredients:

1 tsp fennel seeds

1 8-oz pkg tempeh

2 tbsp low-sodium soy or tamari sauce

1 tsp rubbed sage (not powdered)

1 tsp onion powder (granulated)

1 tsp garlic powder (granulated)

1/2 tsp dried oregano

1/2 tsp dried thyme

dash of black pepper

1/2 tbsp olive oil

Method:

Grind fennel seeds into a fine powder using mortar and pestle or electric spice grinder and set aside.

Shred tempeh using a cheese grater and mix with soy or tamari sauce and spices (add fennel last)

Heat oil in non-stick skillet over medium-high heat then add tempeh mixture to saute, stirring constantly until browned and crisp.

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Use immediately or store refrigerated in airtight container for up to 5 days.

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Note: You can adjust the seasonings, such as leaving out the sage and adding basil and a pinch of crushed red pepper for an Italian flavor. For a sweeter breakfast style sausage, add a bit of maple syrup.

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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 is the best!

Scrambled Tofu

recipe courtesy Isa Chandra Moskowitz

Spice blend:
2 teaspoons ground cumin

1 teaspoon dried thyme, crushed with your fingers

1/2 teaspoon ground turmeric

1 teaspoon salt
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)

1 pound extra-firm tofu, drained

1/4 cup nutritional yeast
Fresh black pepper to taste

First stir the spice blend together in a small cup. Add water and mix. Set aside.

Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.

Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.

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Vegan Brunch

 

The Clean 15

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The Environmental Work Group recently updated their list of the cleanest produce, which tests show the least amount of pesticide residues.

The Environmental Working Group (EWG) analyzes USDA data on the chemicals found on grocery store produce. Then, the watchdog organization compiles it into an easy-to-digest list of fruits and veggies that tended to contain the most and least pesticides in the past year.

EWG’s Clean Fifteen 2019

  1. Avocados
  2. Sweet Corn
  3. Pineapples
  4. Sweet Peas Frozen
  5. Onions
  6. Papayas
  7. Eggplants
  8. Asparagus
  9. Kiwis
  10. Cabbage
  11. Cauliflower
  12. Cantaloupes
  13. Broccoli
  14. Mushrooms
  15. Honeydew Melons

Weekday workday lunches are a no-brainer when I take a little time out of my Sunday afternoon and pre-make salads. When Monday rolls around it’s grab and go.

I prep the same veggies pretty consistently with the protein being the variable. Beans are always an easy go-to addition. I like firm, meaty kidney beans, pintos and cannellinis. Sometimes I add chopped up chickpea patties, grilled tofu, tempeh or burgers from the night before. That’s the wild card that keeps it interesting for me.

Veggies

  1. Romaine or leaf lettuce washed, chopped and dried (I use a salad spinner)
  2. Fresh spinach leaves (optional)
  3. Cucumbers or zucchini, chopped or sliced
  4. Red cabbage, thinly sliced or shredded
  5. Carrots, shredded or diced
  6. Celery, sliced or chopped
  7. Red onion, diced or sliced

You’ll notice that most of the veggies on the list are affordable and easy to find year-round. That’s the idea. No excuses.

Often I will make homemade VINAIGRETTE which is simple, fresh and also cheap!

Knowing I am getting a healthy dose of fresh vitamins, fiber, water and antioxidants is one less thing to be concerned about during a busy period of days. And there is never a week that goes by that I am not glad I took that bit of time to set myself up for success!

 

 

 

Black Bean Fajita Bowl with Cilantro-Lime Chimichurri

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I had an opportunity recently to work with a local vegan restaurant, helping them come up with new dishes to feature. This is one of the best-selling specials to come out of this project. The chimichurri and the crispy tortilla strips really elevate this simple, healthy dish into something extraordinarily delicious!

BLACK BEAN FAJITA BOWL

INGREDIENTS:

8 OZ BELL PEPPERS, MIX, RED, GREEN, YELLOW
2 OZ ONION, RED, JULIENNED
⅔ CUP BLACK BEANS, COOKED
2 CUPS QUINOA, COOKED
2 TBSP OLIVE OIL
2 CORN TORTILLAS, JULIENNED
½ cup CHIMICHURRI (recipe follows)
2 tbsp. CILANTRO, FRESH, CHOPPED

METHOD:
1.PREPARE CHIMICHURRI AND SET ASIDE.:
2.PREPARE BEANS AND QUINOA, KEEPING WARM FOR SERVICE.:
3.FRY JULIENNED TORTILLA STRIPS IN HOT OIL UNTIL CRISP. DRAIN AND SPRINKLE LIGHTLY WITH SALT.:
4.SAUTE/STIR-FRY BELL PEPPERS OVER MEDIUM-HIGH HEAT UNTIL COLOR BRIGHTENS AND THEY SOFTEN SLIGHTLY. ADD ONIONS AND CONTINUE TO SAUTE UNTIL TRANSLUSCENT. :
5.PLACE 1 CUP QUINOA IN A BOWL. TOP WITH FAJITA PEPPERS AND ONIONS, FOLLOWED BY BLACK BEANS.:
6.DRIZZLE DISH WITH CHIMICHURRI AND GARNISH WITH TORTILLA STRIPS AND CILANTRO.:

CILANTRO-LIME CHIMICHURRI SAUCE

½ CUP CILANTRO, FRESH
¼ CUP PARSLEY, FLAT LEAF
¼ CUP OLIVE OIL
⅛ CUP LIME JUICE
1 TSP MINCED GARLIC
1 TBSP AGAVE NECTAR
¼ TSP CUMIN
½ TSP SEA SALT
⅛ TSP BLACK PEPPER, GROUND

PUREE ALL INGREDIENTS TOGETHER. USE IMMEDIATELY OR STORE COVERED IN REFRIGERATOR.

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John Legend’s Chili, Plant-Based Version

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I came across this recipe for chili in Chrissy Teigen’s cookbook, “Cravings”. I decided to follow the recipe exactly (with a slight variation) just to find out what ole John is up to in the kitchen when he’s not at the piano working on another chart-topping single.

It’s super-simple if you’ve ever cooked a pot of soup. The recipe follows what I call standard procedure: saute the aromatics and vegetables, add seasonings and liquid, simmer and adjust seasonings. In this case I always save the beans for last, which I have pre-cooked, so they don’t fall apart.

I substituted Gardein meatless crumbles (but you could also sub cooked lentils) for the ground beef in John’s recipe and I would suggest taking it easy on the seasoning salt, depending on how much salt is in your tomato sauce. I also cut the original recipe’s measurement of 1 teaspoon ground red pepper down to 1/4 teaspoon, but you do you 🙂

 

John Legend’s Chili

1 1/2 – 2 cups Gardein Meatless Crumbles
1 medium onion, chopped
1 cup mushrooms, chopped
2 tbsp. seasoning salt (preferably Lawry’s)
3 tbsp. chili powder
½ tsp. ground red pepper (cayenne)
2 tbsp. garlic,minced
2 cans tomato sauce, 14.5 ounces each

2 cups water
2 cans Kidney beans, 14.5 ounces each
2 tbsp. brown sugar, light

Saute onions, mushrooms and garlic in a bit of oil or water.

Add seasonings, crumbles, tomato sauce and water. Bring to simmer until thickened.

Add beans and taste, adding more salt or spice as desired.

 

 

 

Fast (and Easy) Whole Wheat Bread

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Time was…young girls were taught to bake as an essential life skill. As with cooking in general, this knowledge and feeling of self-sufficiency comes in handy during times times of scarcity.

We can always turn to our humble pantry heroes– yeast, flour, salt, sugar, oil and within an hour or two come out with a couple of delicious, fresh loaves to enjoy.

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Fast (and easy) Whole Wheat Bread

recipe courtesy Vaishali from Holycowvegan.net

Ingredients

  • 1 cup whole-wheat flour
  • 2 cups bread flour
  • 2 1/4 tsp (1 package) active dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup warm water (not hot– you will kill the yeast)
  • 2 tbsp extra virgin olive oil

Instructions

  1. Place  1 cup of the bread flour, the whole-wheat flour, yeast, sugar and salt in a large bowl or in the bowl of a stand mixer. Whisk to mix together.
  2. Add the water and the olive oil and mix. Add more of the bread flour if needed. How much flour you will need will depend on where you live and what the weather’s like. I made this bread on a rainy day in Washington and I needed nearly the whole cup. If you live in a dryer region you might need less.
  3. Knead the dough for 10 minutes by hand or with your dough hook set to low speed.  You should now have a smooth, pliable ball of dough that’s not at all sticky.
  4. Place the dough ball in an oiled bowl, turning over once to coat the top with oil.
  5. Cover loosely with plastic wrap or a kitchen towel and set aside for 30-45 minutes or until the dough has doubled in size.
  6. Remove the risen dough from the bowl and punch it well to deflate all the gases. Using a rolling pin, roll out the dough into a triangle about 10 inches long. Now roll the dough toward yourself and make a cylinder, tucking down the seams and pinching them in so you have a smooth loaf.
  7. Place the dough in a standard loaf pan, seam side down (most loaf pans are 9 X 4 1/2 or 10 X 5 inches)
  8. Cover loosely with oiled plastic wrap and let the bread rise in a warm place about 30-45 minutes or until the loaf has risen and domed over the top of the pan.
  9. Preheat the oven to 450 degrees Fahrenheit.

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  1. Place the loaf in the oven and bake for 10 minutes. Then lower the heat to 350 degrees and bake another 30 minutes.
  2. Remove the loaf pan to a rack and let it stand until the bread is cool enough to handle. Remove the bread from the pan by loosening the sides with your fingers or a spatula. Place on a rack until it has cooled through.
  3. Slice. Eat.

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January 2020 Menu

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Nutritious and nourishing to the body without depriving you of flavor or satisfaction, a plant-based diet supports the wellness of people and it is good for the planet. Food is sourced from eco-conscious purveyors and environmentally friendly practices are used in the kitchen.

January 2020 Menu

Choose six (6) mains and two (2) sides or desserts

Bowls

NEW! Three-Cheeze Lasagna Bowl

Organic Lasagnetti Pasta, Herb-Roasted Mushrooms, Creamy Ricotta, Parmesan and Mozz, Rich Tomato Gravy

NEW! Grain-Free Sunset Bowl

Miso-Roasted Yams and Sweet Corn, Cumin-Simmered Black Beans, Charred Peppers, Pico di Gallo

Burgers

Beefy Beyond Meat Burger with Lettuce, Tomato and Onions and Special Sauce

Beet Burgers with Horseradish Mayo

Dinner Favorites

NEW! Sun-Dried Tomato Pesto Penne with White Beans and Spinach

Shiitake Mushroom Risotto with White Truffle Oil

NEW! Smoky Barbecue Sloppy Joes with Purple Slaw and Baked Beans

Portobello Stroganoff with Noodles

NEW! Sesame Tofu and Broccoli with Soba Noodles

Lemony Artichoke Spinach Pasta with Whole Grain Linguine

NEW! Scaloppini Florentine with White Wine Sunflower Cream Sauce

Spaghetti and Meatballs with Roasted Mushrooms

Chinese Stir-Fried Vegetables with Brown Rice

NEW! White Bean Etouffee with Homemade Andouille

Chana Masala with Indian Spinach

Gardein Cutlet Marsala with Mashed Sweet Potatoes

Hearts of Palm Cakes with Tomato-Caper Remoulade

Thai Red (Spicy) or Green (Mild) Coconut Curry with Tofu and Vegetables

Baked Ziti with Whole Grain Pasta and Fire-Roasted Tomato Gravy

Vegetable Flatbread Pizzas

Vegetable Pad Thai with Rice Noodles

Sides

Broccoli-Spinach Soup

Sweet Potato-Poblano Soup

Sauteed Kale with Shallots

Macaroni and Cheeze (GF, Nut-free)

Desserts

Blueberry Crumble (GF)

Chocolate Chip Cookies

Banana-Walnut Bread

Raw Cocoa-Pecan Brownies

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 (look for them in the oatmeal aisle or with the gluten-free products)

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.

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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Vegan Marsala Mushroom Gravy (Oil-Free)

Mashers are my go-to comfort food on cool days like today. Before going plant-based, these would have been full of butter and milk. And gravy? I could whisk up a roux like nobody’s business.

It may seem too good to be true, but today’s dish contains only a tiny amount of fat (from the soy milk) and absolutely no animal products. And it is even more flavorful and satisfying than the traditional preparation. Continue reading

Warm Apple Crisp (Oil-Free, Refined Sugar-Free)

Fall is my favorite time of the year. I look forward to the cooler temperatures,  anticipating the fun of preparing for the upcoming holidays, my birthday, and the food–the glorious food!

I especially love the warm flavors that mark the fall holidays. The smell of pumpkin, cinnamon and cloves, toasted nuts, vanilla. Kitchen aromas can be so evocative, full of fond memories of holidays past.

I am a big fan of warm apple anything: pie, crumble, cobbler, brown betty…you name it. A crisp is an easy, low-fat way to indulge my craving. This one is kicked up with a splash of Calvados, just for fun!

Warm Apple Crisp

Filling:

4 medium apples, peeled, cored and sliced ( I use 2 granny smith and 2 golden delicious)

2 tablespoons water or apple juice

1 teaspoon cinnamon

2 tablespoons sucanat (optional)

1 1/2 oz Calvados  or other apple brandy (optional)

Topping:

5 vegan graham crackers (Nabisco original in the red box is vegan)

1/4 cup rolled oats

1/4 cup raisins (soaked for at least 1/2 hour in hot water, covered)

2 tablespoon walnuts, toasted and finely chopped (optional)

1 tablespoon sucanat (optional)

1/2 teaspoon cinnamon

Method:

Filling: Heat water or apple juice in non-stick skillet on medium high heat. When it starts to bubble, add apples and saute for about 5 minutes, stirring frequently. Carefully, off the heat,  add brandy then return and cook until liquid is reduced by half. Sprinkle in the cinnamon and sugar, and reduce heat, stirring and allowing sugar to melt and become syrupy. Add a bit more water or juice if needed.

Transfer apples to a 1 quart casserole or 8 x 8 baking dish, VERY lightly coated with non-stick spray.

Topping:  Crumble crackers into a food processor and pulse a few times to grind into crumbs. Add the oats, cinnamon and sucanat and pulse once more just to combine. Finally, add the drained raisins and process just until mixture comes together to form a streusal-like texture.

Crumble topping evenly over filling and bake for 10-15 minutes. Serve warm or cold.

Suggested accompaniment: Vanilla Hemp Ice Cream

 

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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The Benefits of Eating Hot Food

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I like salad as much as the next plant-based lifestyle devotee, but there is something to be said for that satisfied, warm tummy feeling that can only come from hot food, eaten slowly. At my house, we often make a meal out of a simple bowl of soup. Maybe a little chunk of bread, maybe not.

It’s filling, it’s nutritious and most soups are inexpensive to make and prep for the week’s menu or even as a fill-in for those moments in-between when you want a quick something hot.

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Beyond my own personal preference, I did a bit of research and found there are actually benefits to eating hot food. Who knew??

Benefits of Eating Hot Food

excerpted from the cable lifestyle blog thecable.ng

Mode of digestion

Hot meals aid proper digestion because of the time it takes to consume it. This enables the consumer to eat in adequate proportions which in turn gives less work to the organ that breaks down food.

Also, during the preparation of the meal, the chemicals in the food would have been broken down before it is served and consumed; the body easily absorbs the nutrients as they diffuse into the system, increasing the nutritional value.

Low risk of bacterial contamination

It is difficult for micro-organisms to survive in hot foods. Micro-organisms die while cooking but allowing the food get cold will reintroduce the bacteria, if not careful; which makes eating the meal in a hot state healthier.

Generates energy for consumption

Warm food restores the energy cold food saps from the body and equally stores up more energy for future use.

Regulates body temperature and weight

One key thing about ingesting hot food is that it regulates the body temperature in response to a cold climate, as it provides warmth from the hot food ingested.

Hot meals also help with body weight and fat; the suppression of appetite observed during the body’s exposure to heat causes the body weight level to drop below set-point which aids greater metabolic efficiency.

Once the body is able to rid unwanted products, the weight would be regulated.

The after-feeling

The feeling you get after taking a hot meal is an amazing one, compared to a cold meal.

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Check out my selection of delicious soup recipes HERE!


Alternative Plant-Based Holiday Menus

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With the holiday season fast upon us–we, as conscious beings, want to participate in the festivities and merry-making and yet, trying to imitate long-held food traditions, albeit “vegan-style” can feel, well, a little regressive in light of everything we now know.

I have nothing against Tofurkey or Gardein or various seitan roasts.  And of course there’s the “Festival of Sides” as I like to call it. The “best of” parade of veggies, stuffing, mashed potatoes and gravy and breads I have prepared and proudly brought to table over the years.

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But, if you want to try something really courageous, really unconventional– how about a theme menu? One that breaks the rules completely?

 

*Here are a few of my favorite vegan menus for alternative holiday (or anyday) celebrating:

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Soul Food Feast

Barbecue Ribz or Soy Curls

Macaroni and Cheeze

Simmered Greens

Corn Muffins

Sweet Potato Pie

 

 

Italian Feast

Antipasto Salad

Fresh Baguette or Focaccia

Big Pasta Dish: (Lasagna, Pasta Marinara with Meatballs or Sausage, Baked Ziti, etc.)

Tiramisu

 

Indian Feast

Vegetable Samosas

Big Curry Dish: (Chana Masala, Palak Paneer, Cashew Vegetable Korma)

Flat Breads

Cinnamon-Chai Rice Pudding

 

Thai Feast

Thai Sweet Potato Bisque

Cucumber Salad

Tofu Pad Thai or Red or Green Curry with Tofu and Vegetables

Mango or Coconut Ice Cream with Mango-Ginger Coulis

 

Chinese Feast

Pot Stickers

Spring Rolls

General Tso’s Tofu with Broccoli or Szechuan Stir Fry with Vegetables and Sesame GrilledTofu

Creamy Almond Pudding

 

*Stay tuned for recipes in upcoming posts for the menu items without links!!

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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

 

 

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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Hemp Seed Parmesan

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Here’s a simple three-ingredient addition to pizza, pasta, salads, veggies and anywhere else you want a  sprinkle of savory flavor.

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Hemp Seed Parmesan

¼ cup Hemp seeds (or hearts)
2 tbsp. Nutritional yeast
¼ tsp. Himalayan Pink Salt

 

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Blend all ingredients in a food processor. Store in airtight container in the fridge for up to two weeks.

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Never-Fail Brown Rice

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I know, it seems simple, right? What could be easier than rice and water? You’d be surprised at how many ways there are to mess up rice cookery. I know, because that was me, before I found the best method outside of a rice cooker for preparing perfectly cooked brown rice.

It’s called the pasta method, and it’s just like it sounds. Fill up a big pot with salted water  like you are getting ready to boil spaghetti. When the water comes to a full rolling boil, stir in your brown rice and let it continue to boil, careful to regulate the heat so it doesn’t boil over!

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I always use my windup timer. Set for 30-35 minutes. Check a few grains after 30.

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Just like pasta, after checking for doneness, drain and use immediately or rinse with cool water and refrigerate for later use.

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So easy!! The grains are perfectly cooked, tender, separate and never sticky.

Use this method and I promise you will never over or under-cook brown rice again!

House Vinaigrette

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Sometimes I just want a simple, yet tasty vinegar and oil dressing for my salad. This is the classic recipe we were taught at culinary school. You can dress it up or keep it basic. The variations are endless.

House Vinaigrette

1/2 cup red wine vinegar

1 cup best-quality extra-virgin olive oil

1 garlic clove

1 tsp dijon mustard

Salt and pepper to taste

Method:

Peel and crush garlic clove and add to vinegar. Allow to sit for 30 minutes, then remove the garlic and discard. Whisk in the mustard and then slowly whisk in the oil in a thin stream until fully incorporated. Season with salt and pepper.

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!

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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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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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!

 

 

 

Two Bean and Bulgar Chili

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I came across this recipe, while sifting through a drawer. It was a page torn from one of those little paperback supermarket cookbooks at the register called “Meatless Meals”.

There is a handwritten note beside the recipe, “Steve’s favorite 2005”. This little memory jog took me right back to that year when I first met the man who would become my husband, though neither of us knew it yet.

I am really glad this recipe was Steve’s favorite back in 2005, because that was long before we  became vegan. What an evolution together, over time, to a more compassionate lifestyle, a deeper enjoyment of food and a more humble appreciation for nature.

I am ever grateful for my husband’s love and support on my personal and professional journey, and I can’t imagine a better partner with whom to share the ride.

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Two-Bean and Bulgar Chili

1 tablespoon oil

1 medium carrot, chopped

1 medium green bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 cups water

1/2 cup uncooked bulgar wheat

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

3 teaspoons chili powder

2 teaspoons cumin

1 (15 oz) can dark red kidney beans

1 (15 oz) can black beans, drained and rinsed

Method:

Saute in oil over medium-high heat, carrot, bell pepper, onion and garlic; cook and stir 4 minutes.

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Stir in remaining ingredients, except beans. Bring to boil. Reduce heat to low; cover and simmer 40 minutes, until bulgar is tender and flavors are blended, stirring frequently to prevent sticking.

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Add drained beans and simmer 5 minutes until heated through. Serve with your favorite cornbread.

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Blueberry Cheezecake

I’ve been reflecting today on where this all began.  I started this blog way back in the Fall of 2012, all fired up as a new vegan, ready to shout from the mountaintop all the new information I was discovering about nutrition and wellness.

This journey is a winding road, but I always come back to my inner compass. Eventually. I’ve decided to revisit and re-post one of my very first recipes from my early days as a newbie blogger. I hope you enjoy it as much as I do.


 

One of the foods many vegans reluctantly let go of is cream cheese–most eventually finding consolation for the morning bagel in the form of hummus or any one of a dozen different kinds of nut butters available on the market.

One food that’s seemingly impossible to duplicate, however, or find a suitable whole food replacement for,  is cheesecake. It makes me realize how truly decadent that dessert is.

Now, I know there is this substance called “Better than Cream Cheese”. However, it is off the deal, due to it’s high fat content and it is full of additives. I prefer to stick with more natural ingredients. Enter the Golden Cheesecake from fellow blogger, Playful and Hungry

I added a graham cracker walnut crust and a sweet, organic blueberry topping and voila! Of course it tastes nothing like traditional cheesecake, but in my opinion plant-strong recipes always end up tasting better all around. And I get the bonus of knowing that I just ate real food that will fuel my body.

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.

 

 

 

Vegan Samosas with Mint Chutney and Sweet Tamarind Glaze

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A party favorite, these samosas are fun and easy to make and bake. They also freeze well, so when you’re in the mood, prep a big batch and store for whenever.

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Samosas with Mint Chutney and Sweet Tamarind Glaze

Ingredients:

Dough:

3 cups Flour, all purpose
1 tbsp. Curry powder
¾ tsp. Salt
½ tsp. Baking powder
¾ tsp. Water, cold
2 ounces Earth Balance, cut into small pieces
¼ cup Shortening

Filling:
2 pounds Potatoes, russet, peeled and chopped
3 tbsp. Olive Oil
1 med Onion, chopped fine
1 tbsp. Ginger, fresh grated
½ each Jalapeno pepper, seeded and chopped
1 tsp. Coriander, ground
¾ tsp. Garam Masala
1 tsp. Cumin seeds, toasted
2 tbsp. Water
1 tbsp. Lemon juice
1 cup Peas, frozen, thawed
3 tbsp. Cilantro, finely chopped

Sweet Tamarind Glaze:
¼ cup Apricot jam
½ tsp. Tamarind paste
1 tbsp. Cilantro, chopped

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Method:

1. Mix dough using biscuit method (15 min.) Wrap and chill (1 hour).
2. While dough is chilling, make filling (35 minutes). Boil potatoes until just tender. Drain immediately. Toast cumin seeds then saute onions in olive oil unti lightly browned. Add seasonings, jalapeno and ginger. Saute about 1 minute then add the water and stir until most of water is absorbed. Preheat oven to 400.
3. Finish with peas, lemon juice and cilantro. Taste for seasonings, then immediately transfer to container or sheet tray and quick-chill in freezer.
4. Form and Fill (30 minutes). Roll out dough one half at a time on lightly floured surface into a large rectangle, large enough to fold lengthwise into thirds, then cut on the folds. From the three strips, cut squares, about 2 x 2 each. Spoon about 1/2 to 1 tbsp filling into the center and fold over diagonally. Press edges with a fork to seal.
5. Make dipping sauce (5 minutes). Mix together first two ingredients on the stove to warm together. Run through a sieve or puree in bullet then add cilantro. Taste for salt.
6. Bake on parchment sheet tray for 20 minutes. Cool about 5 minutes before serving.

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Recipe takes 1 1/2 hours to complete. Add additional 30 minutes (roll, form and fill) for doubling and another 30 minutes for every multiple after that.

Mint Chutney

recipe courtesy foodviva.com

Throw all this stuff in your magic bullet. You won’t regret it!!

1/2 cup fresh mint leaves, finely chopped

1 cup fresh cilantro leaves, finely chopped

1 cloves garlic

2 green chili peppers,  seeded and chopped ( I used 1/2 of a serrano pepper)

2 tsp. fresh ginger, grated

1 tsp. lemon juice

1 tsp. sugar (optional)

1/4 tsp salt

1-2 tbsp water

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Key Lime Icebox Pie with Mango-Ginger Coulis

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Here’s a little something different for you, dear readers. A delicious creamy, no-bake dessert that is sweet, but not overly so–with the tangy influence of key lime juice and a hint of ginger.

Key Lime Icebox Pie 

3 ½ cups cashews, raw, soaked
¾ cups key lime juice
¾ cups agave nectar
1 cup coconut oil
½ cup water
2 teaspoons vanilla
½ teaspoon salt
1 recipe gingersnap cookie crust

Method:

Blend all together and freeze overnight. Move to fridge for at least an hour. Serve chilled.

Gingersnap Cookie Crust

2 cups ginger snap cookies, finely crushed
1 tbsp. sugar
4 tbsp. vegan margarine, melted

Method:

Blend all together and press into 9-inch pan

Mango-Ginger Coulis

8 ounces mango puree
1 tsp. ginger, fresh, grated
1 ounce sugar, powdered, sifted
1 tbsp. non-dairy creamer, vanilla

Method:

Combine all ingredients. Refrigerate 1 day ahead.

 

 

Garlic-Sesame Soba with Wild Mushrooms and Edamame

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I love noodles, especially soba. Here’s a quick and easy dish that works for a weeknight meal, but translates just as well to an elegant dinner party with a hot cup of miso soup as a first course.

Ingredients:

5 ounces SOBA NOODLES

2 tbsp. ounces AGAVE NECTAR
3 tbsp.  RICE WINE VINEGAR
3 tbsp. REDUCED SODIUM TAMARI SAUCE
1 teaspoon CHILI-GARLIC SAUCE (SAMBAL OELEK)
1 tbsp.  OLIVE OIL
4 ounces MUSHROOMS, MIXED
3 cloves GARLIC, MINCED
3 SCALLIONS, trimmed and thinly sliced
1 tbsp. SESAME OIL, TOASTED
1 tsp.  SESAME SEEDS, BLACK

1/2 cup EDAMAME, FROZEN, SHELLED, thawed

Method:

1. Cook soba noodles, drain, rinse with cold water and set aside.

2. Whisk agave, tamari, vinegar, chili-garlic sauce and set aside.

3. Saute mushrooms until soft and lightly browned. Add garlic and scallions and let cook a few more minutes until fragrant. Add sauce and let cook for 1 more minute until heated through.

4. In a large bowl, toss soba noodles with sauce, sesame oil and sesame seeds. Eat chilled or hot.