Tag Archives: Vegan

Summer Salad Series I: Beets with Herb Dressing

29 May

Kicking off the summer with a summer salad series. I love salad and eat it almost everyday, sometimes twice a day. When I go to someone’s house and ask what I can bring, I am always asked to bring the salad because not only do I love to eat salad, I love to make salad. And apparently I’m very good at it!

It’s easy to get in rut and get salad boredem. So each week I will post a new recipe that will broaden your salad horizon and hopefully inspire you to be more creative in the kitchen.

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Ingredients:

3 lbs roasted medium beets, preferably a mix of colors

1 large shallot, minced

1/4 cup white wine vinegar

Salt

Fine grated zest of 1 orange

1/4 cup chopped, fresh flat leaf parsley

1 Tbs chopped, fresh tarragon

1/4 cup chopped, fresh chives

1/4 cup olive oil + 2 Tsb

1/4 cup finely chopped unsalted, roasted pistachios

Directions:

Preheat oven to 375 degrees. Cut tops off beets and rinse well. Place beets in a bowl, drizzle with  2 Tbs olive oil and toss till well coated. Place beets on a baking sheet lined with tin foil, cover tightly with tin foil. Bake for 1 hour until beets are tender.

Let beets cool.

In the meantime, in a bowl mix the shallots, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in orange zest, tarragon, parsley, chives and oil. Season with salt to taste, stir well.

Arrange the beets in overlapping rows on platter. Stir dressing and spoon it over the beets. Sprinkle with pistachios and serve!

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*Keep in mind that you can always roast the beets and make the dressing ahead of time and then you can assemble right before you’re ready to serve.

**If you’re like me and you like your salad closer to room temperature, take the beets and dressing out of fridge about an hour before serving so that it’s not too cold.

Recipe adapted from Food & Wine and Top Chef Masters star Naomi Pomeroy

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Tastes Like Take Out Chow Mein

12 Oct

I’m always looking for new ideas for vegetarian meals that will be satisfying and that my husband will like…this is a great one! It is easy to make and you can be creative with the types of vegetables you use. I only suggest you stick with veggies that won’t get soggy (like squash and zucchini), I would stick with hardier types like string beans and peas.

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Ingredients:

4 medium carrots, sliced into 1/2″ pieces

3 ribs of celery, slices into 1/2″ pieces

5 or 6 large mushroom, sliced

1 medium onion, chopped

1 can mung bean sprouts

2 cloves garlic, minced

1 Tbs vegetable oil

5 green onions, chopped (keep some aside for garnish)

3/4 cup vegetable broth

1/4 cup Bragg’s Liquid Aminos

1 Tbs corn starch

salt to taste

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Directions:

Mix vegetable broth, Bragg’s and corn starch; set aside.

Heat oil in a large saute pan over medium heat, add onions and saute until transparent. Add carrots and celery; cook for about 5 minutes. Add mushrooms and cook until desired tenderness. Then add garlic and cook until fragrant, add mung bean sprouts and green onions, stir well. Add broth mixture and stir until well combined. Continue to cook and stir over medium heat as sauce thickens. Season with salt to taste.

Serve with rice and garnish with green onions…enjoy!

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*I like my vegetables to be tender so I boil the carrots and celery for a few minutes, you may or may not want to do this.

Not just any Slaw, Apple Slaw!

12 Jun

I love a good slaw and this is something I may not have tried it if it wasn’t for my friend and fellow blogger Kimbrough Daniels. This is no ordinary slaw; no mayonnaise and no celery seed but there is apple, red onion, shallots and cilantro. It is light and refreshing with lots great flavor.

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My husband loved it and I knew he would, he loves anything with apples. And this is a great salad to take to a picnic because you don’t have to worry about the mayo getting bad!

Dressing:

1/2 cup olive oil

1 Tbs minced shallot

1/4 cup white balsamic vinegar

1/8 cup fresh squeezed lemon juice

1/2 tsp mustard

1/2 tsp salt

1/2 tsp pepper

1/4 tsp paprika

Slaw:

1 small head of cabbage, shredded

1/2 red onion, thinly sliced

1 or 2 apples, julienned (Honey Crisp or Pink Lady)

1/3 cup cilantro, chopped

In a jar with a lid combine all dressing ingredients. With lid tight, shake well until combined. Place all the slaw ingredients in a large bowl, pour dressing over slaw and toss  until the slaw is well coated. Chill for at least 30 minutes and enjoy!

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*My husband suggested using Granny Smith apples to make it more tart…I think I’ll give it a try next time I make it because I will be making it again!

Carrot Cake, Vegan Style

3 Apr

Love me some carrot cake! So I decided to make one to celebrate Dominic the donkeys birthday, we sponsor him at the Barnyard Sanctuary where we volunteer. All the folks who work there are vegan so the cake had to be vegan and it was delicious! You would never know the difference.  My husband who doesn’t eat sweets had 3 pieces so that says a lot!

The recipe is from Gimme Some Oven and is gluten free, I used regular flour and I did’t put walnuts-don’t care for them at all. I didn’t use the pecans either, I just don’t care for the hardness of nuts in cake.

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Cake Ingredients:

2 1/2 cups all purpose flour (plus extra for dusting pans)

2 tsp cinnamon

1 1/4 tsp baking powder

1 1/4 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

pinch of ground cloves

pinch of ginger

1 pound carrots, peeled

1 cup granulated sugar (vegan)

1 cup light brown sugar, packed (vegan)

4 flax eggs (*1/4 cup ground flax meal and 3/4 cup water, see below)

3/4 cup vegetable oil

1 cup chopped pecans or walnuts

Icing ingredients

8 cups powdered sugar

1 1/2 cups vegan butter or margarine

3 Tbs unsweetened almond milk

1 Tbs apple cider vinegar

2 tsp vanilla extract

1 tsp lemon juice

pinch of salt

Directions:

Preheat oven to 350 degrees. Use cooking spay or vegan butter to thoroughly grease baking pans and dust with flour until grease is completely covered and shake out excess.

You can use:

1 13 x 19 inch baking pan, or

2 9 inch round cake pans, or

3 8 inch round cake pans

In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger until combined.

In a food processor fitted with the large shredding disk, shred carrots. Then transfer them to the mixing bowl with the flour. Wipe the food processor bowl clean, and fit with metal blade. Add sugar, brown sugar and flax eggs, process until frothy and thoroughly combined, about 20 seconds. With the processor running add oil in a steady stream. Process the egg mixture until it is light in color and well emulsified, about 20 more seconds.

Transfer the egg mixture to the bowl with the flour and carrots. Using a rubber spatula, stir the mixture until thoroughly combined. Stir in nuts if using them.

Pour batter evenly into prepared pans. Bake until toothpick inserted into center comes out clean.

9 x 13″ pan about 30-35 minutes

2 – 9″ pans about 25-30 minutes

3 – 8″ pans about 18-23 minutes

Let cake cool in pans until still slightly warm on a wire rack. Run knife around the edge of the cake to loosen, remove cake, transfer to platter and frost.

Combine all icing ingredients in a bowl, using a hand mixer or stand mixer, mix until smooth and combined. If you want it thicker add more powdered sugar, if you want it thinner you can add more almond milk.

Serve and enjoy!

*Flax eggs: Simply stir together the ground flax meal and water until combined and refrigerate for 15 minutes until mixture becomes thickened, stir again before using

 

 

Rock’n Egg Rolls

28 Feb

Once again I decided to tackle something that seemed beyond my cooking skills, egg rolls. Frying is something that has always been scary to me, dangerous even. And guess what? So much easier than I imagined and super delicious!

I handed the plate to my husband and he reluctantly took a bite, looked up and said “Wow, I was skeptical but these are really, really good!” I can add the recipe to my list of keepers.

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These egg rolls are vegan but you can certainly added finely chopped cooked chicken or shrimp.

Ingredients:

3 cloves garlic, minced

1/2 to 3/4 head savoy cabbage (about 11 ounces), finely chopped

3 medium carrots, shredded

1 tsp grated fresh ginger

10 fresh shiitake mushrooms, stems discarded, thinly sliced

1 Tbsp cooking oil + more for frying

1 Tbsp Chinese rice wine

1 Tbsp soy sauce

1/2 tsp salt

1 tsp sesame oil

freshly ground black pepper

1 Tbsp cornstarch

1/4 cup cool water

1 package of egg roll wrappers

Directions:

Heat a wok or large sauce pan over high heat. Add the 1 Tbsp cooking oil.

Add the cabbage, carrots, mushrooms and ginger and stir-fry for a minute or two then add garlic and cook until vegetables start to soften.

Add rice wine, soy sauce, sesame oil and salt and pepper. Continue to stir-fry for another minute.

Remove the filling and place on a baking sheet in a thin layer to cool. Raise one end of the tray to allow for the liquids to drain away from the filling.

Mix the cornstarch and water.

Fill the egg roll wrapper with a heaping Tbsp of vegetable mixture. Dip your finger in the cornstarch/water mixture and paint the edge of the wrapper, this will seal it. Roll the egg roll, making sure you roll it tightly.

Heat up about 1.5 inches of oil (I used vegetable oil) in a large fry pan. When the oil is hot enough, place the egg rolls in the hot oil carefully and fry in batches. Fry until golden brown about one minute each side.

When you remove the egg rolls place on a wire cooling rack over a baking sheet to let them drain.

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Serve with duck sauce and enjoy!

*Recipe courtesy of Detours in Life

 

Vegetable Soup Mexican Style

29 Jan

Two things I love combined together to make something really great and tasty-Mexican food and soup. It is souper easy, tastes souper and it is vegan! It has lots of healthy vegetables and plenty of flavor, my husband ate 3 bowls of it, that says it all.

Ingredients:

1 tbs olive oil

3 bell peppers-1 green, 1 red, 1 yellow-all seeded and diced

1/2 red onion, diced

1 jalapeño, seeded and diced

3 cloves garlic, minced

2 tbs cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1 can (28 oz) diced tomatoes

2 (4 oz) cans mild diced green chili peppers

8 cups vegetable broth (I used 6, it would’t all fit in my pot and it was fine)

1 can corn, drained

2 cans black beans, drained and rinsed

1 zucchini, diced

salt to taste

Suggest serving it with:

lime juice, fresh squeezed

avocado

cilantro

tortilla strips

chopped scallions

shredded cheese

sour cream

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Directions:

Heat oil over medium heat in a large soup pot. Add diced bell peppers, red onion, jalapeño and a bit of salt. Cook for 5 minutes stirring occasionally.

Add minced garlic and spices-cumin, oregano and cayenne pepper. Stir and cook for another minute.

Add diced tomatoes, green chilies and vegetable broth. Turn heat to high and bring to a boil. Lower heat, cover and simmer for 10 minutes.

Add beans, corn and zucchini. Cover and cook for about 10 minutes until zucchini is tender. Add more salt to taste if needed (mine did).

Soup is ready to eat! Ole!

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*Recipe courtesy of Show Me the Yummy blog.

**Obviously adding sour cream or cheese makes this dish non-vegan.

 

Part I: Tomato Fresh and Dietary Changes

25 Oct

Recently my husband and I have become vegetarians. We are animal lovers and even though we knew the meat industry is cruel and unforgiving, it only just became clear how bad it really is, so we are no longer eating meat. This being said my recipes going forward will be meatless (we do still eat seafood though.)

This summer we had our first garden and it was amazing! So much fun to see the plants grow and produce and then you get to eat it! I am a huge lover of Italian food, so to be able to make sauce with tomatoes and herbs from my own garden was incredibly rewarding. This post will be in 2 parts, this post is the recipe for the homemade sauce and the following post will be for the eggplant rollatini that I made with the sauce.

Now this is truly my recipe so the measurements are not exact, use your best judgement when adding the spices and herbs and adjust to your taste.

Prepping the Tomatoes

Start with about 2 to 3 lbs fresh tomatoes

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Bring to a boil a large pot of water. Cut out the core of the tomatoes, and mark an “X” on the bottom. Have a large bowl of ice water ready to put the tomatoes in after they go into the boiling water. Once the water is boiling place the tomatoes into the boiling water for no more than 60 seconds, then using a slotted spoon put them into the ice water. The skin will come off no problem, just don’t let them sit in the ice water too long or they get soggy.

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Once they are all peeled, cut into quarters and set aside in a bowl. Dice half of a large onion and saute in 2 Tbls of olive oil in a large pot over medium heat until soft. Add 3 cloves minced, fresh garlic and cook till fragrant. Add tomatoes and cook over medium heat using a wooden spoon to break the tomatoes into smaller pieces as they cook. Once they really start to cook down add salt and pepper, fresh thyme, oregano, basil and parsley. I used them straight from our garden, just rinsed and chopped; started with a little bit of each and added more as the sauce cooked until I liked the flavor. Simmer on low for about another hour and half.

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I cooked my sauce for about 2 hours total. It was absolutely delicious. I ended up making it about 3 times this summer, we had lots of tomatoes. We grew heirloom and beefsteak but it looked like we ended with some plum too, I used all 3 in the sauce. If you prefer a thicker richer sauce you can add tomato paste and if you like a little kick you can add some red pepper flakes…no rules in the kitchen, just make sure it tastes good!

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