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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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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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

 

 

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.

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.

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

Tofu Curry

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This recipe is a client favorite! It’s a north Indian style curry, filled with aromatic spices and baked tofu.

The recipe comes from the cookbook “Vegan Indian Cooking” by Anupy Singla. Ms. Singla generously provides the recipe on her website as well. You can find it here.

With authentic Indian cooking, it’s all about the spices. Once you gather them together, the process runs pretty smooth and simple.

grindThe recipe starts with the grinding of the aromatics which will be folded into soy yogurt and a few spices then added to fried spices in the saucepan.

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The scent is heavenly as the spices and flavors blend together. The big flavor comes from the mingling of these many aromatics and spices as they simmer over low heat for about 15-20 minutes. As with most curries it will taste better the next day, but even fresh from the stove it is delicious!

Party Enchiladas (gluten and soy free)

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Now, I’m not gonna lie, enchiladas are neither quick or easy to make, but they are great for entertaining. These can be prepped ahead of time then popped into the oven for 20 minutes. Make it easy on yourself with simple side dishes such as  chips and salsa and frozen roasted corn kernels (Whole Foods) sautéed with chopped fresh zucchini and red bell peppers. Drizzle with a little cilantro pesto for an extra note of flavor.

Enchiladas

1 recipe gluten free enchilada sauce (below)

1/2 recipe cilantro pesto (below)

1 can pinto beans, drained and rinsed

1/2 can refried beans, pinto or black

1 large russet potato

1 small bell pepper

1 small green pepper

1/2 red onion, diced

1/2 cup Daiya dairy-free cheddar, shredded

2 scallions, thinly sliced

6-8 black olives, sliced

12 gluten free corn tortillas (check the label)

Coconut oil

Gluten free enchilada sauce

recipe courtesy http://www.glutenfreegigi.com

Cilantro Pesto

recipe courtesy Bobby Flay http://www.foodnetwork.com

1 cup extra-virgin olive oil

1 cup roughly chopped cilantro leaves

1 clove garlic

1/4 cup pepitas (pumpkin seeds) lightly toasted

1/2 lime, juiced

Jalapeno, to taste

Salt and pepper

Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

Method:

Wash potato and place in pot of cold water just to cover. Simmer on medium high until tender when pierced with a knife blade. Remove carefully and allow to cool. Meanwhile, prepare sauces and prep veggies. Saute onions and peppers in a large skillet over medium-high heat with a pinch of salt. Meanwhile, peel cooled potato and cut into 1/2 inch dice. Add to vegetables with pinto beans and mix together. Add about 3 tablespoons of cilantro pesto (maybe more) and stir to coat well then remove from heat. Check for seasoning and let rest.IMG_4437

Preheat oven to 350 degrees.

Assemble the enchiladas by first brushing each with a coating of enchilada sauce, front and back. Spread a  layer of refried beans followed by 2 or 3 tablespoons of the vegetable filling then top with a light sprinkling of cheese. Roll carefully and place seam side down in a lightly oiled 9 x 13 inch baking pan.

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Place rolls snugly together in pan, then top with more sauce and a sprinkling of cheese. If you are making ahead, cover pan and refrigerate until ready to bake, then top with sauce and cheese.

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Bake, uncovered, 20 minutes, until cheese is melted and edges look a little crisp. Garnish with scallions, olives and a bit more cilantro pesto if desired and serve immediately.

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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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Falafel Burgers with Tahini Sauce

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Here’s a light and easy summer meal idea:

Falafel Burgers (from Isa Chandra Moskowitz)

(4 servings)

½ cup Chickpeas, dried
1 cloves Garlic
½ cup Yellow onion, coarsely chopped
¼ cup Parsley, fresh, loosely packed
¼ cup Cilantro, loosely packed
2 tablespoons Water
¼ cup Bread crumbs, fine
¼ teaspoon Baking powder
1 ½ teaspoons Cumin
½ teaspoon Paprika, sweet
⅝ teaspoon Salt
Black pepper

1.Plan ahead. Boil the chickpeas night before.

2.Partially cook chickpeas. Place in small pot and submerge in water by about 2 inches. Cover and bring to boil. Lower heat and simmer for 10 minutes.:

3.Turn the heat off and and let chickpeas soak at room temperature overnight or for 8 hours.:

4.Should be tender and edible, but still very firm, with texture similar to edamame.: Drain before using.

5.Pulse garlic in processor until finely chopped. Add onion, parsley and cilantro, and pulse until onion is very finely chopped and herbs are in flecks. Don’t puree. You still want coarse texture.:

6.Transfer mixture to large bowl. Now place the chickpeas in food processor and pulse into fine crumbs. Add water and pulse again until thick and mushy. Again, you still want texture, so don’t puree. Transfer chickpeas to bowl with onions.:

7.Add bread crumbs, baking powder, cumin, paprika, salt and pepper to bowl and mix very well.:

8.Cover tightly and refrigerate at least 30 minutes. Preheat large heavy-bottomed pan over medium heat. Form burgers into patties using about 1/4 of the mixture per patty. Pour a thin layer of olive oil into the pan. It should be enough to cover the bottom of the pan with some excess.:

9.Cook patties four at a time for about 7 minutes on each side, until nicely browned. Drizzle in a little extra oil if necessary.

Tahini Sauce

½ cup Tahini
½ cup Water
1 clove Garlic
1 tbsp. Lemon juice
½ tsp. Sea salt

Puree all ingredients. Season to taste.

 

Hearty Vegan Lasagna: Step by Step

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If you break it down, lasagna is a really simple, yet really impressive dish. This recipe combines everything I love about veggie lasagna, namely the abundance of vegetables, and pairs it with the richness of a creamy tofu cheese and a fair sprinkling of vegan mozzarella.

The cheeses are optional, but truly elevate this dish to the “hearty” category, and will have them coming back for leftovers tomorrow–maybe even before.

Prep:

Make a nice, rich marinara sauce or use your favorite store-bought sauce. Just make sure it tastes really good and you have at least 2 cups.

Gather your favorite vegetables (about 4 cups) and cut them in small pieces, either diced or shredded. This will help ensure even layers. I choose broccoli florets, sliced mushrooms, thinly sliced onions, chopped kale and shredded carrot.

Make a rich, creamy vegan ricotta (about 1 cup). I like the recipe from Ann Gentry’s Real Food Daily Cookbook, but there are any number of recipe variations online.


Tofu Ricotta

Source: Real Food Daily

Ingredients:
14 ounces Tofu, firm, drained
4 cloves Minced garlic
⅔ cup Water, scant
⅔ cup Miso, dark
½ cup Tahini
1 ½ tsp. Basil, dried
1 ½ tsp. Oregano, dried
½ tsp. Crushed red pepper

Method:
Combine all in food processor until smooth.


Cook lasagna noodles according to package directions, rinse with cold water and pat dry. I used whole wheat.

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Procedure:

Preheat oven to 350 degrees

Heat a non-stick skillet over medium heat and add 2 tbsp. olive oil

Saute vegetables with a sprinkle of salt, until colors brighten and vegetables are slightly softened. Add your favorite Italian seasonings and a bit of black pepper here. Just make sure the veggies taste good…good enough to sit down to a bowlful of them.

vegSpread marinara sauce on bottom of 9 x 13 inch pan

Arrange a layer of noodles, slightly overlapping

Spread noodles with creamy vegan cheese (if using) then sprinkle a bit of vegan mozzarella (if using)

assembleTop with a thick layer of vegetables and press down lightly to make layers even

Ladle marinara over the vegetables

Repeat layering procedure, ending with noodles

Finish with remaining sauce and shredded cheese

ovenreadyBake 30-40 minutes, until bubbly and cheese is melted

Enjoy!

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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.:

Raw Collard Wrap Spring Rolls

 

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These spring rolls are a refreshing, healthy change of pace from the usual baked or fried spring rolls. Chock full of crunchy vegetables and tangy sesame-marinated shiitakes, they set the stage nicely for your next Asian themed meal or can be eaten alone as a light meal or party finger food.

Raw Collard Wrap Spring Rolls

Recipe courtesy Selene Vakharia  www.rawfoodrecipes.com

(Servings: 4)

8 leaves Collard greens, de-stemmed
2 sheets Seaweed (optional)
4 ounces Shittake mushrooms, sliced
4 ounces Snow peas, julienned
4 ounces Carrots, julienned
4 ounces Napa cabbage leaves, julienned
½ Cucumber, julienned

Marinade:

  • 2 tbsp. Ginger, minced
  • 3 cloves Garlic, minced
  • 4 tbsp. Tamari
  • 4 tbsp. Lemon juice
  • 4 tbsp. Sesame oil

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  • Marinate the sliced mushrooms for 15-30 minutes. Squeeze marinade back into bowl. Set aside to use for dipping.

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  • Put ingredients in the middle of the collard leaf and roll. Wrap and secure the roll with a strip of seaweed, if desired.

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Raw Lasagna Rolls

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Tasty, easy and healthy—these rolls are an exciting twist on a classic Italian dish. Having just recently begun my exploration of raw foods, I admit I was skeptical at first. However, I am so pleased with the intense flavors of foods in their natural state when you have the right mix of ingredients! Now, it would seem a shame to cook this dish and wash out the flavor and texture.

This raw marinara sauce is so flavorful–it just pops! With the creamy smooth nut ricotta filling and the thin wrapper of zucchini these rolls make a perfectly delicious snack or light meal.

RAW LASAGNA ROLLS

from www.nakedavocado.com

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!

 

 

 

Indian Lentil Salad with Curry Vinaigrette

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Where I am getting my lean, mean protein lately? Why lentils, of course! These friendly little legumes pack 18 grams of protein per cup. Here is a delicious way to prepare them!
Indian Lentil Salad with Curry Vinaigrette
from The Curry Book by Nancie McDermott
Ingredients
  • 2 tbsp. olive oil (or water)
  • ½ cup celery, finely chopped
  • ½ cup carrot, finely chopped
  • ½ cup onion, finely chopped
  • 1 tbsp. finely minced garlic
  • 1 tbsp. finely minced ginger
  • 1 cup brown lentils
  • 1 bay leaf
  • 2 cups water
  • 1 tsp. Salt
  • 2 scallions
  • 2 tbsp. cilantro, chopped
  • ¼ cup curry vinaigrette (recipe follows)
Method:
Saute celery, onion, carrot, garlic, and ginger in oil (or water) until soft (about 10 minutes). Stir in lentils, water, bay leaf and salt. Bring to a boil, then cover and simmer over low heat until lentils are tender, but still whole.
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Remove the lentils from the heat, draining any excess water if necessary. Set aside and allow to cool slightly, about 15 minutes. Meanwhile, make the dressing.
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Curry Vinaigrette
  • ½ cup olive oil (see note below)
  • ¼ cup red wine vinegar
  • 2 tbsp. shallots
  • 1 jalapeno pepper, seeded and chopped
  • 1 tsp. minced garlic
  • 1 tbsp. curry powder
  • 1 tbsp. brown sugar
  • ½ tsp. black pepper
Method: Whisk together the vinegar, spices and sugar. Slowly stream in the olive oil while whisking constantly. When oil and vinegar are well incorporated, whisk in the shallots, jalapeño and garlic.
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While still warm, toss the lentils with 1/4 cup dressing and garnish with cilantro and scallions. Can be served warm or cold. Yield: about 4 servings.
Note:  If you are cutting back on oil, feel free to substitute water for some of the oil. The dressing will still taste great.

Roasted Carrots with Cumin and Dill

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I admit I often overlook the humble carrot when deciding on a vegetable side dish. Let’s face it, they are cheap and always available, so I tend to take them for granted.

I forgot how a simple vegetable can be so deliciously sweet and yet substantial and healthful and nourishing when gently oven-roasted with a few basic seasonings.

I found this recipe while skimming through a local Portland, OR magazine called “MIX”. It is so easy to prepare and the recipe is simple enough to remember that I know it will become a staple side in my repetoire.

Warning, though, make sure you purchase enough carrots, because I can eat half a pound of these no problem. So, I would say a standard bunch of organic California carrots such as Cal-Organic brand would provide 2-3 servings.

I hope you enjoy as much as I did.

Roasted Carrots

                                                  –From Anne Parker

2 bunches carrots, with the tops removed, sliced in half lengthwise

1-2 tablespoons extra-virgin olive oil

1 teaspoon sea salt (or less, depending on your taste)

1 teaspoon ground cumin

1 handful fresh dill, chopped

Preheat oven to 400 degrees. Arrange carrots in a large baking dish and drizzle with olive oil.

the raw

Toss to coat. Season with salt, cumin and fresh dill.

the cutBake for 25-30 minutes, stirring occasionally, until carrots are tender and beginning to brown.

IMG_9622“Be Vegan Make Peace”  Aaaah….Portland

Barbecue Tofu with Baked Beans and Cheesy Mash

TofuBarbequeWith daylight savings time and the longer evenings, I just can’t wait for those summer cookouts. It’s fun to pull out the grill on a regular old weeknight and turn out some great barbecue!

Whether you like it smoky or spicy, savory or sweet, there’s no reason to give up your favorite barbeque flavors as a vegetarian or vegan. Tofu has a wonderfully absorbent quality when it comes to flavors. It’s especially so when it is frozen, thawed and pressed  beforehand.

Here’s a basic barbecue flavored marinade, that can be used by itself or along with your favorite barbecue sauce at grill time.

Smoky BBQ Tofu Marinade

¼ cup soy sauce or tamari
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar (or mirin)
1 tablespoon tomato paste
1-1/2 teaspoons liquid smoke
2 cloves garlic, minced
2 teaspoons paprika or chili powder

Blend all ingredients and pour over tofu. Makes about 1/2 cup, enough for 1 pound.

There are so many sides to choose from, but on a weeknight, I choose the easiest to prepare. Here is a quick and easy baked bean recipe that can be baking in the oven while you prepare the rest of the meal. It is sweet and tangy with a rich tomato flavor.

Homemade Baked Beans

courtesy of Jenna Weber (www.eatliverun.com)

1/2 tbsp extra virgin olive oil
1/2 of a large yellow onion, chopped
3 cloves garlic, minced
2 tbsp pure maple syrup
1 tbsp ketchup
1 tsp ground mustard
1/2 tsp sea salt
1 bay leaf
1 tsp hot sauce
8 oz tomato sauce
1 15 oz can cannellini beans, drained and rinsed

Preheat oven to 350
In a cast iron skillet or non-stick skillet, heat the olive oil. Add the onions and sauté for about five minutes or until soft and translucent.
Add the garlic and sauté 30 seconds more.
Add the maple syrup, tomato sauce, salt, ground mustard, hot sauce and ketchup and simmer for five minutes.
Add the beans and bay leaf, stir, then cover the skillet with aluminum foil and bake for 45 minutes, stirring once during the baking process.
Allow to cool and serve warm.

Serves 4

Cheesy mashed potatoes is the simplest side dish of all, provided you have some leftover cheesy sauce hanging around in the fridge, which I think everyone should! https://veganflavorista.wordpress.com/2012/11/23/sexy-cheezy-sauce/

Cheesy Mash

courtesy of Vegan Flavorista

Wash and dry four big potatoes. Place them in a microwave-safe bowl. Cover and microwave 10 minutes. Mash with unsweetened non-dairy milk until desired consistency is reached. Stir in a big dollop of Dijon mustard, then season to taste with freshly ground black pepper and sea salt. Take about 4 scallions, washed and dried, and snip them with kitchen shears right into the potatoes. Stir to blend.

Gently reheat cheesy sauce and drizzle over warm mashed potatoes. Heavenly!

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Vanilla Bean Ice Cream

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Every once in awhile, I am moved to pull out  various appliances and put them to work, such as the waffle iron, pasta machine, ice cream maker. It’s a fun weekend endeavor, when I have time, to enjoy the satisfaction of making something “from scratch” that I usually buy.

With the convenience of every flavor under the sun available at our local Whole Foods Market, making ice cream at home may seem like quite the ambitious undertaking.

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It is actually as easy as making a smoothie or anything else you might run through the blender, if you have a quality ice cream maker. Nothing else provides that essential smooth, frozen consistency.

I always keep my freezer bowl frozen for those times when an ice cream recipe will catch my attention. This recipe from “Crazy, Sexy Kitchen” by Kris Carr looked so simple, and I had all the ingredients on hand, so I just had to give it a try.

machine

I adapted the recipe slightly by substituting four medjool dates for the agave nectar. In the end, though, I added  a squirt of agave to give it just a bit more sweetness.

Vanilla Bean Ice Cream

1 can coconut milk

1/2 cup raw cashews

1 vanilla bean, scraped (or 1 tablespoon vanilla extract)

1/3 cup agave nectar (or five medjool dates, pitted and sliced)

1/2 cup water

Pinch sea salt

datesMethod:

Combine all ingredients in a bowl. Cover and  refrigerate until very cold and to soak the cashews (at least four hours, overnight, if possible). Make sure your ice cream maker’s freezer bowl is completely frozen.

Pour mixture into a blender and puree until very smooth. Taste for sweetness and add more agave to suit your taste, if desired.

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Before

Freeze mixture in ice cream maker, according to manufacturer’s instructions.

done

After

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.

cornbread

 

Blueberry Waffles with Lemon Icing

Waffles

I enjoy cooking a special breakfast on Sundays. When I can manage the time, I pull down the waffle iron off the highest shelf in the kitchen and give it a spin. It only happens about once a year, maybe twice. That makes it even more special.

It takes a little patience but it’s definitely worth the time and effort. Frozen waffles off the shelf pale in comparison in terms of flavor–not to mention most brands are extremely high in sodium.

To keep the waffles warm and crispy I lay them directly on the oven rack at about 275 degrees while the rest of the waffles bake on the iron one at a time. I freeze any leftovers for popping in the toaster on those busy weekday mornings. It helps remind me the weekend is just a few days away.

I love a crispy waffle with nice deep pockets to hold all the yummy toppings. These waffles are perfectly sweet addition to my brunch menu.

prep

Blueberry Waffles with Lemon Icing

from “Vegan Yum Yum” by Lauren Ulm

2 cups Whole Wheat Pastry Flour
3 tbsp. Sugar
2 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Sea salt
2/3 cup Blueberry soy yogurt
1 1/3 cups Non-dairy milk
5 tbsp. Water
1/3 cup Canola oil

1 cup fresh blueberries

Cooking spray

Lemon Icing
1 cup Powdered sugar
3 tbsp. Non-dairy milk
1 tsp. Lemon juice
1/2 lemon Lemon zest

What not to do--overfill

What not to do–overfill

Method:

1. In a medium-size bowl, whisk together the dry ingredients.
2. In another bowl, whisk together the wet ingredients, except for the blueberries.
3. Preheat your waffle iron.:
4. Combine the wet into the dry ingredients, then gently fold in the berries.
5. Spray your waffle iron with a little bit of cooking oil spray and make a test waffle. Follow the instructions or your preferred directions for your waffle maker.
6. To make the lemon icing, whisk together the sifted powdered sugar, milk, lemon juice and zest until smooth.
7. Recipe yields 10 waffles if you use 1/2 cup batter per waffle.

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Spicy Thai Noodles

When it comes to noodles, it’s all about the sauce. This one is full of flavor, without any added oil. The blend of sesame paste, tamarind and tamari along with the sweetness of dates, creates a sauce with complexity. The added kick of sriracha brings in just the right amount of heat.

Spicy Thai Noodles

1 Tbsp tamarind paste
2 Tbsp apple cider vinegar
2 Tbsp tamari or nama shoyu
1 Tbsp toasted sesame seeds
1/4 tsp thai curry paste or sriracha
2 pitted dates, soaked in warm water for about 20 minutes
1/3 cup tahini
1/4 cup water (or more if you want a thinner consistency)

Blend all ingredients together and toss with noodles and vegetables to coat. May be served cold or hot.

–recipe adapted from choosingraw.com

Vegan Marsala Mushroom Gravy (Oil-Free)

Monday is typically my take it easy night in the kitchen. Back to work after the weekend, and I stayed up later than usual last night. Mashers are my go-to comfort food on days like this. Back in the day 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

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.

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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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.

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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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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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!

Creamy Tomato Basil Soup

Serve

Soup is a comforting food. It warms and soothes me, no matter the weather. Soup and a sandwich, soup and salad, soup and crackers, croutons or bread. It can be a healthy, filling and economical addition to any menu. This is a delicious, simple to make recipe that uses just a handful of ingredients.

Creamy Tomato Basil Soup

adapted from a recipe by Allison Rivers Samson

2 tablespoons olive oil

1 tablespoon vegan margarine

1 cup chopped onions

3 1/2 cups vegetable broth

28 oz. can fire roasted diced tomatoes, undrained

2 teaspoons maple syrup

1/2 cup raw cashews

1/2 cup water

1 teaspoon rice vinegar

1/4 cup fresh basil chiffonade

Salt and freshly ground black pepper

Saute.2

Saute the onion in a 4 quart pot in the oil and margarine until translucent (about 7 minutes).

Simmer.2

Add tomatoes, broth and maple syrup. Bring to a low boil, then simmer for 15 minutes, uncovered.

Grind

In a dry food processor, grind cashews to a fine powder, then blend with water and vinegar. Add the mixture to the pot and blend well with an immersion blender or (carefully) in a high speed tabletop blender, in batches. Simmer another five minutes or so, stirring until heated through.

Chiffonade

Taste for salt. Depending on the tomatoes and vegetable broth you use, you may not need to add any salt. Sprinkle with black pepper and basil chiffonade just before serving.

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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.

 

 

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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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!

 

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

 

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.

 

Creamy Pasta Salad

Here’s a delicious reworking of traditional macaroni salad. Prepared with whole-grain pasta and  lots of crunchy fresh veggies, this one is  so nutritious, it can stand alone as a main dish! A refreshing change from the same old salad routine.

This dressing is creamy and mildly sweet, flavored with a blend of garlic, mustard and lemon. I will quote my husband on his first bite of this salad: “Damn, that’s good!”

Creamy Pasta Salad

2 cups dried whole grain pasta, cooked, drained and chilled

3 ribs celery, sliced

2 carrots, grated

1 small red onion, diced

1/2 cup black olives, sliced

1 cup flat leaf parsley, chopped

1/2 red bell pepper, diced (optional)

Dressing:

1/2 cup water

1/2 cup raw cashews

2 dates, pitted and sliced

2 cloves garlic, minced

2 tablespoons prepared mustard

4 tablespoons fresh lemon juice

Fresh ground black pepper

Method:

Combine cashews, dates and water and set aside while you prepare the vegetables. Place cashew mixture in high-powered blender with remaining dressing ingredients and process until smooth. Toss with vegetables and pasta to coat.

Recipe courtesy of Cathy Fisher:  http://www.straightupfood.com/blog/

Ultimate Cheezy Sauce

 

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As many will tell you, one the hardest animal-based foods to give up in the beginning is cheese. I have read that cheese actually contains addictive opiate substances, so that might explain its magnetic appeal.

As for me, I have learned to live without cheese and appreciate the flavors of the food underneath–where cheese would have been. At the same time, I’ve been on a quest for the perfect cheesy sauce for macaroni, nachos, broccoli, and general dipping of crusty bread.

I have posted cheezy sauce recipes before–but this one is the mother of all cheezy sauces. It’s a hybrid of a modern recipe with classical method. I am in love with the umami flavor and the smooth velvety “pour” of this sauce. I think you will agree that it is both delicious and easy to make with ingredients found in most plant-based pantries.

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Cheezy Sauce III

by Melanie daPonte

1 1/2 tbsp. non-dairy margarine or olive oil

1 1/2 tbsp. all purpose flour

1 cup Soy milk ( can use any non-dairy milk, but I prefer the higher fat content in soy for creamier sauce)

¼ cup Nutritional yeast

2 tablespoons Tamari sauce
1 tablespoon Tahini
1 tablespoon Lemon juice
2 tsp. Dijon mustard
1 tsp. Paprika

Method:

Melt the margarine in a  saucepan over medium low heat. Whisk in flour to make a roux (classical sauce thickening combo).

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Add all remaining ingredients and whisk until well combined and smooth. Stir until mixture begins to thicken and lightly bubble. Reduce heat to low and check for consistency and seasoning.

At this point you may wish to add more paprika depending on the level of orange-ness you like your cheezy sauce to have. You may also want to play with the consistency a bit depending on how you plan to use the sauce. Just add a little more milk if you like more pour-ability. Add salt if desired, or more tamari or lemon juice as desired. It’s YOUR sauce now, so enjoy it!

 

 

Raw Chocolate Brownies

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If you’ve been reading my blog for awhile you may have noticed that when I do chocolate it’s never in a small way. I like it rich and dark and decadent. These brownies are all that–plus they are psychologically satisfying in that they are almost good for you, albeit highly caloric.

I discovered Laura-Jane, The Rawtarian, quite by accident, but I can’t say enough good things about her website and her recipes. Her site offers free how-tos, videos and recipes–she will even email you a beginner’s guide to raw food in pdf format. Cool lady, cool content–I dove right in and I’m still exploring her recipes, looking forward to my next raw foods culinary caper.

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Serve these brownies in small pieces, because they are very rich. One thing I have learned since going vegan–dishes made from whole foods tend to fill you up quickly as they are identified by our bodies as nutritious fuel. Although these are meant to be a treat, they are filled with organic raw pecans, dates and coconut–plenty of real, whole foods; no  grains or starches. Enjoy!

Raw Brownies

from  www.therawtarian.com

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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Rosemary Roasted Sweet Potatoes

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Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.

Rosemary Roasted Sweet Potatoes

Recipe courtesy Chloe Coscarelli

(4 servings)

16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
Black pepper

1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.

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I Made Tahini (And You Can, Too!)

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I’m free! Free from the tyranny of the ten dollar jar of organic tahini when all I need is a spoonful or two at a time! What took me so long?

This quick, easy recipe produces fresh, tasty, toasty sesame tahini for a fraction of the cost!

Easy Tahini

Ingredients:

1 cup raw sesame seeds

2 tbsp. mild flavored oil (I used sesame oil)

Method:

Toast sesame seeds lightly in a dry skillet, over medium heat, stirring slowly and constantly, just until slightly brown. Immediately transfer to a small food processor or blender.

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Grind until seeds resemble small crumbs. Add a tablespoon of oil and keep grinding, scraping down the sides as needed. Add another tablespoon of oil, if needed to create a creamy consistency. Keep grinding until smooth. That’s it!!

Makes about 1/2 cup of tahini. Store covered, in the fridge.

 

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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).

 

Lentil-Walnut Loaf with Sweet Tomato Glaze

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This is a client favorite and a recipe I swear by, having grown up eating traditional meatloaf. This version has a firm slice without being dry or being soggy. It bakes up perfect, time after time. The glaze really makes it taste just like my mom made back in the day.

Lentil-Walnut Loaf 

adapted from a recipe by Jenna Weber (eatliverun.com)

1 cup Lentils, green or brown
3 cups Vegetable stock
1 large Onion, yellow
1 large Carrot
1 stalk Celery
2 tbsp. Olive oil
2 tsp. Minced garlic
1 cup Bread crumbs
¾ cup Walnuts
3 tbsp. Flax meal, mixed with 1/2 cup water
1 tsp. Oregano, dried
1 tsp. Salt
½ tsp. Black pepper
2 tbsp. Ketchup
1 tbsp. Maple Syrup
1 tbsp. Vinegar, balsamic
1 parchment paper

1.Heat oven to 350. In small bowl, combine flax and water. Set aside. Simmer together lentils, broth and pinch of salt for about 25 minutes or until lentils are tender and have absorbed all the broth.

2.Chop onion, grate carrot and dice celery. Saute onion and celery in olive oil over medium high heat for six minutes or until tender, not caramelized.

3.Add onion, carrot, garlic mixture on stove and stir well. Add oregano, salt and pepper, then transfer to large bowl.

4.Add breadcrumbs, flax egg and lentils and toss well. Press mixture into a greased loaf pan and set aside while you make topping.

5.Combine ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes then invert onto plate.

 

 

 

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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