Category Archives: Vegetarian

Posted in CSA, Dessert, Fridge Finds, Less is more, Make Ahead, Noodles, Quick Cooking, Recipes, Salad, Seasonal Ingredients, Vegan, Vegetarian

Tagged heirloom tomatoes, quick cooking, seasonal veggies, vegan pasta salad, vegan pesto pasta salad

Vegan Lemon Blueberry Yogurt Bread

Posted on August 23, 2012 | Leave a comment

I’m a Pinner. I love Pinterest for recipes among many other random things.

Not only do veg/vegan recipe creators have a wicked presence on Pinterest, all of the nonveg/nonvegan recipes just beg to be converted, so I take that as a personal challenge. This recipe for example was vegetarian, contained hen’s eggs and moo-cow whole milk yogurt. I just subbed the regular vegan swaps and it came out delish. So much so I took it to my family reunion where every one thinks I sustain life being vegan-ish on grass and dirt. Not so family, not so. Show everyone how normal we are by serving this at your next gathering.

For the Loaf:

1 1/2 C + 1 T all-purpose flour, divided
2 tsp baking powder
1/2 tsp kosher salt
1 C soy yogurt (I used passionfruit flavor)
1/2 C sugar (increase to 1 C if you are using nonflavored yogurt)
3 flax eggs (1 T ground flax seed, 3 T water)
3 tsp grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/2 C vegetable oil
1 1/2-2 C fresh blueberries, picked through for stems

For the Lemon Syrup:

1/3 C freshly squeezed lemon juice
1/3 C sugar

For the Lemon Glaze:

1 C confectioners’ sugar, sifted
2 to 3 T fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

2. In a medium bowl, sift together flour, baking powder and salt; set aside.

3. In a large bowl, whisk together the soy yogurt, sugar, flax eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

8. This made quite a bit of batter. You might consider dividing it into 2 smaller loafs depending on the size of the blueberries you mixed into your batter to avoid spillover in the oven, which is precisely what happened to my first loaf.

Yields: 1-9×5 loaf; or 2 smaller loaves

Adapted from: Riches to Rags

Posted in Baking, Bread, Breakfast, Brunch, CSA, Dessert, Recipes, Seasonal Ingredients, Vegan, Vegetarian

Tagged blueberry baking, blueberry vegan baking, Pinner, Pinning, Pinterest, quick bread, vegan, vegan baking, vegan blueberry lemon loaf, vegan blueberry yogurt loaf, vegan lemon blueberry loaf, veganish, vegetarian, yeast free sweet bread

Raw Tomato Sauce

Posted on August 20, 2012 | 2 comments

What to do with a bazillion tomatoes, some fresh basil and a hungry husband? Make dinner. My first thought was bruschetta! Then I thought about the naked pasta in the fridge so I warmed up the noodles in some hot water, you know the way Olive Garden does it (start rant-no, they don’t make their own food in the restaurant. I know I just broke your heart. It comes to them from some industrial kitchen, off a truck, in large Ziplocks they toss in hot water, warm up then put on a nice plate. You are so distracted by “neverending salad and sticks” that you don’t notice the food is gross and reheated-end rant). I served this sauce over top, not to make a statement, but mostly because I was too lazy to put this sauce on simmer at like noon, so what’s the point to heat it up at 7pm? No point. I give you raw tomato sauce.

1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
5 garlic cloves, peeled and minced
1 tablespoons olive oil
1/4 cup chopped fresh basil
1/2 teaspoon salt, or to taste
black pepper, to taste
a pinch of red pepper flakes
1 pound spaghetti (grab vegan version if you like)
freshly grated Parmesan cheese for serving (omit if vegan)

Preparation:

Option 1-as shown in pictures:

Combine diced tomatoes, basil, garlic, olive oil, salt, pepper, red peppers in a bowl, toss to form the sauce. Serve cold sauce over hot pasta. Add grated cheese if interested. Adjust seasonings to your preference.

Option 2:

If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes. Serve over pasta.

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Posted in CSA, Dinner, Fridge Finds, Less is more, Meatless Monday, Michigan, Quick Cooking, Recipes, Vegan, Vegetarian

Tagged raw pasta sauce, raw tomato sauce, spaghetti, spaghetti salad

Pepper Jelly

Posted on August 18, 2012 | 1 comment

I’ve been asked for this recipe at least a dozen times in the last few days. Here is a re-post of Pepper Jelly.

Turns out, I can grow jalapenos. Lots of them in fact. I picked most of them today, grabbed a few red bell peppers from the Fulton Street Farmer’s Market, gloved up, and started chopping. I make a few batches of this so that I can gorge myself in the summer, and then later I get serious about storing 6-8 jars for holiday gift giving, and/or unexpected guests fa-la-la-la-la-ling up at my house and me with nothing to serve. This makes a great show off appetizer in the dead of winter with a cream cheese base, served over a cracker. Summer on a wheat thin. Plus, you look all Betty Crocker-like for having something preserved (ohhhhh, ahhhhh) on hand. It’s a win-win. I modified this recipe from my friend Lins Ray’s recipe.

Pepper Jelly

3 large red bell peppers (you can use green, yellow, whatever you want here-I prefer red)
14-18 medium jalapenos
1 SMALL thai chili pepper (only if you like it HOT)
1/2 c fresh squeezed lemon juice
2 tsp lemon zest
1 c cider vinegar (could also use white in a pinch)
6 c sugar (no substitutes)
6 oz liquid fruit pectin (do not use powdered)

Chop all peppers into a really, really small dice removing seeds and most of the white vein inside the peppers. Wear two sets of latex gloves for this task, you will thank me later. Combine the lemon juice, peppers, vinegar and sugar in a large pot and boil for 15 minutes stirring occasionally, keep an eye on this as it will start to boil, then boil over like spaghetti does without any warning, then you are dunzo. Add liquid pectin, boil 3-5 minutes more. Remove from heat and allow to cool slightly. Spoon into jars or plastic containers, do not fill to top. When this freezes like all other liquids it expands. Full to the brim means a crack and loss of your precious jelly. Store in freezer for up to 6 months, if it lasts that long. DO NOT ATTEMPT TO MULTIPLY OR DIVIDE THE RECIPE. For whatever reason, when you make jam, doubling or dividing the recipe results in utter failure. Period.

To serve, pour thawed jelly over a log of cream cheese for a treat on crackers. I have also, in a bind poured this over tofu “meatballs” in a crockpot and served as an appetizer. The possibilities are endless. Taste it and you will come up with some of your own. Then come back here and post them for the rest of the Interwebs.

Posted in CSA, Recipes, Seasonal Ingredients, Uncategorized, Vegan, Vegetarian

Tagged c cider vinegar, fruit pectin, red bell peppers, vegetarian

Pesto, hold the Parm…

Posted on August 16, 2012 | Leave a comment

Pesto. No cheese. Just make it. So good and simple, saying anymore would spoil the beauty.

Ingredients:

3-4 C washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
1 C shelled, roasted walnuts or pine nuts
6-7 cloves fresh garlic
1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
Sea salt, to taste
Big pinch of red pepper flakes

Instructions:Combine the fresh herbs, nuts, red pepper flakes and garlic in a food processor and process the mixture until it turns into a coarse meal.Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.

Season with sea salt, to taste.

Immediately use over fresh pasta or on toast. I put the leftovers in ice cube trays top with a drizzle of olive oil and cover with plastic wrap. When they are frozen, pop them out and wrap them securely with plastic wrap by the one cube and then toss all the cubes into a plastic freezer bag and you have summer pesto in the winter months.

Inspired by : glutenfreegoddess.com

Posted in CSA, Dinner, Fridge Finds, Gluten Free, Make Ahead, Noodles, Recipes, Seasonal Ingredients, Vegan, Vegetarian

Tagged vegan basil pesto, vegan pesto, vegan pesto recipe, vegan walnut basil pesto, walnuts

Peach Pie

Posted on August 13, 2012 | 1 comment

Fruit this summer was super duper expensive in Michigan due to premature 90-degree days in April followed by a super freeze that was experienced which sadly killed most of the premature fruit buds. Michigan produces 70-75% of US cherries and this year, crop was at a loss of more than 90%. This of course put a premium on fruit including blueberries, cherries, peaches, nectarines, apricots, apples, well you get the idea, Michigan produces a ton of fruit.

While in Hart for a Girls Get-a-Way, I was lucky enough to grab a bag of Starfire peaches and nectarines which cost me a pretty penny, but the sweet treat was WELL worth the premium. I crammed most of them in my face over the first two days, then let the last of the fruit ripen over the course of the week. Today, I made a simple peach pie so no peach was left behind.

One nine inch pie crust, Pillsbury (accidentally vegan)
2/3 cup sugar
1/3 cup flour
1/4 teaspoon ground cinnamon
7 cups fresh sliced peaches, 7 or 8 medium peaches
1 teaspoon lemon juice

Preheat oven to 425 degrees.
Put pie crust in nine ince pie plate. Prick crust with a fork to prevent bulles during baking and flute edges.
Mix sugar, flour and cinnamon in large bowl.
Stir in peeled and sliced peaches and lemon juice.
Pour into pie plate. Put foil around edges of pie to prevent burning. Remove the foil during the last 8 minutes of baking.
Bake about 45 minutes or until the filling is bubble and the crust in golden brown.
Let set for 30 minutes before serving.

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Posted in Baking, CSA, Dessert, Less is more, Make Ahead, Michigan, Recipes, Seasonal Ingredients, Vegan, Vegetarian

Tagged michigan fruit, peaches, simple peach pie, vegan peach pie, vegan pie

Vegan Zucchini Corn Pancakes

Posted on August 9, 2012 | 3 comments

Last year at about this time I concocted a vegetarian version of zucchini fritters and zucchini pancakes that were pretty darn good. This year, I tried for a little less batter, a little more vegetable and no animal products. Adapted from Simply Recipes (zucchini fritters) and Smitten Kitchen (zucchini fritters) I give you, Vegan Zucchini Corn Pancakes.

1 pound (about 2 medium or approx 4 C) zucchini, shredded
1 flax egg
1 C corn kernels cut fresh from the cob
2 tsp water
Freshly ground black pepper
Kosher salt to taste
1/2 C all-purpose flour
1/2 tsp baking powder
Olive or another oil of your choice, for frying

To serve (optional)

1 cup non-dairy sour cream or plain yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinch of salt
1 small minced or crushed clove of garlic

1/4 C Vegenaise
1/4 C salsa of your choice
1 tsp onion powder
2 tsp garlic powder
Kosher salt to taste
Non-dairy milk to thin this concoction to your desired consistency (I used soy milk)

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. Either way, be sure to squeeze out the excess moisture in a clean kitchen towel or paper towels until practically dry.

Add zucchini shreds to a large mixing bowl. Taste and if you think it could benefit from salt, then add a little, you should season as you go here. Stir in corn, flax egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron would be great, but I settled for an electric griddle — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.

Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes-this could take up to 6 minutes this first side, don’t let burn, but let it cook and rise completely. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet in a 200 degree oven if you prefer them warm. Leave them on a cooling rack if you don’t mind them at room temp-they dry out well if left out and keep their crunch. Repeat process, keeping the pan well-oiled, with remaining batter.

For the topping, if using, stir together ingredients for whichever topping you prefer. Dollop on each fritter before serving. To assemble as shown in the picture. I took a sandwich thin, halved it and then placed on each half 1 piece of lettuce, a slice of tomato, some leftover grilled onions, the fritters, a little of the salsa dressing (above) and a few pickled jalapenos.

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Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

3 Comments

Posted in CSA, Fridge Finds, Make Ahead, Meatless Monday, Recipes, Seasonal Ingredients, Vegan, Vegetarian

Tagged Simply Recipes, Smitten Kitchen, vegan corn fritter, vegan corn pancake, vegan zucchini corn fritters, vegan zucchini fritters, vegan zucchini pancakes, vegan zucchini recipe, zucchini recipes

Quick Pickled Peppers

Posted on August 6, 2012 | 1 comment

Even Peter Piper couldn’t pickle a pepper faster than these babies turn out. I had a few jalapenos leftover from making jalapeno jelly, so I put them to work in a bath of pickling spices. I can’t wait to try these on a BBQ pizza, nachos or in chili.

1 + 1/4 C water
1 + 1/4 C distilled white vinegar
3 T white sugar
3 T kosher salt, this is NOT the same as iodized or table salt
8 cloves garlic, crushed
1 tsp dried oregano
3 tsp dried epazote
3 tsp dried cumin seeds, crushed a little
10 large jalapeno peppers, sliced into rings
2 large red bell peppers, sliced into strips

Directions

Combine water, vinegar, sugar, kosher salt, garlic, epazote, cumin seeds, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno and red peppers then remove from heat. Let mixture cool for 10 minutes.
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed – should keep for up to 6 months.

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This recipe for me yielded 5 (12-oz) jelly jars full of peppers and pickling juice and 2 (12-oz) jars of extra juice that I dropped some baby carrots into for an experiment.

Adapted from Chef John

Posted in CSA, Fall Food, Fridge Finds, Gluten Free, Less is more, Make Ahead, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian

Tagged jalapeno pepper, Peter Piper picked a peck of pickled peppers, pickled jalapeno pepper, quick pickle

Winning the Zucchini War

Posted on August 2, 2012 | Leave a comment

The zucchini from two CSA’s and and Doorganics has nearly won. I struck back today making a double batch of vegan zucchini bread. Nice try zucchini.

3 Tbs ground flax seed
1/2 C water
1/2 C canola oil
1/2 C unsweetened applesauce
1 Tbs white distilled vinegar
1 1/2 C granulated sugar
2 C grated zucchini (about 1 medium zucchini)
2 tsp vanilla extract
3 C flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 C chocolate chips (Ghirardelli’s semi-sweet chips are accidentally vegan)

DIRECTIONS:

Preheat oven to 325. Lightly grease two 8x4x2″ loaf man, 4 mini loaf pans or 2 muffin tins. In a mixer, combine the flax meal and water and blend until thickened. This is your “egg” portion of most recipes. Add the oil, vinegar, and sugar, and combine. Stir in the zucchini and vanilla.

In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add chocolate chips. Stir the entire bowl to make sure no dry areas are left. This is quite a bit of batter. Divide the batter evenly into the two loaf pans (or pans of choice) and bake for 60-70 minutes. (40-45 mins for mini loaves; 30-35 for muffins).

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I snuck in a picture of the cutest Bagel in the world, Walter too. He was sleepy after a vegan treat.

Recipe adapted from Epicurean Vegan

Posted in Baking, Bread, Breakfast, Brunch, Recipes, Seasonal Ingredients, Vegan, Vegetarian

Tagged baking, CSA, Doorganics, flax seed egg, seasonal, vegan, vegan baking, vegan chocolate chip zucchini bread, vegan zucchini bread, zucchini

Potato Salad -Hold the Mayo

Posted on July 30, 2012 | 4 comments

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I hate mayo. I likewise hate Vegenaise and all other mayo-ish related products, so when I saw a potato salad made without mayo-like-products, I jumped at the chance to make it. I also, ate half of this bowl for dinner one night. Yeah, it’s pretty good.

The secret to the creaminess is a food processor (or a blender). Prepare this as close to serving time as possible. It can sit for a couple of hours, but anything more than that and the avocado will brown. Likewise, you can’t really store it overnight, so oh darn, you will have to eat it in a few hours. Thanks to Isa for yet another delightfully veganized recipe to share that omnivores won’t balk at. Take it to your next potluck and revel in the fact that you don’t actually need to keep it on ice or worry about being the family member that causes the reunion food borne illness. Cheers!

2 lbs fingerling potatoes, cut into 3/4 inch chunks
2 avocados
2 T lime juice, from a lime or two
1/2 tsp salt
1/4 tsp ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 smallish cucumber, diced very small
Scallions for garnish (optional)

Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.

Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.

Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.

4 Comments

Posted in Brunch, Recipes, Salad, Vegan, Vegetarian

Tagged avocado, mayo-less, omnivore friendly, potato salad, potluck, potluck-worthy, vegan, vegetarian

Roasted Beet Sandwich on Naan

Posted on July 26, 2012 | 1 comment

I love naan. I love it a little less now that I’ve investigated what it is that I am actually eating. It’s not exactly health food. I have been buying these delicious commercial naan bread that I typically see at my deli counter and now they are available at Costco, double whammy. After I made this sandwich, I started researching recipes online for a healthier, more importantly vegan naan and I came up with a few that I will be trying for my next foray into sandwich-making.

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Sometimes not eating meat poses problems in the sandwich area-going to a deli can be less than successful most times. Instead, you have to make up for it in your own kitchen. Pictured is a toss together sandwich made from Tin Foil Beets and various other items found in the fridge. These items would also make a great salad with a squeeze of lemon or orange juice for the dressing. Contents of the sandwich on naan bread are: smear of hummus, fresh baby spinach, avocado with lemon juice and roasted beets. I serve this in a pocket sometimes with sprouts, arugula and carrots. A Mr. Wonderful fave and perfect beach food as they travel well.

Posted in Dinner, Fridge Finds, Less is more, Lunch, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian

Tagged arugula, hummus, isa chandra moskowitz, naan bread, roasted beets, sandwiches, spinach, Tin Foil Beets, vegan, vegan sandwich, vegetarian sandwich

Vegan Black Bean Brownies

Posted on July 23, 2012 | Leave a comment

These vegan brownies are gluten free, vegan and totally delicious. They taste like any other brownie you may have met, except have a more complex and deep taste associated with the chocolate, almost a savory sweet. They are also not dry, which is more than I can say for most other brownies I’ve experienced of the non-veg variety. This is another one of those recipes that you may as well just double and bake off another batch for the masses. They freeze well and keep in the fridge for a long time so you can enjoy them longer.

Ingredients

1/3 of a 15 oz. can black beans, drained and rinsed (about 1/2 cup)
1 flax egg (1 T flaxseed meal + 2.5 T water)
1 T coconut oil (or other oil)
scant 1/4 cup cocoa powder
dash salt
1/2 t vanilla
1/4 c granulated sugar
1/2 t baking powder
heaping 1/2 t finely ground espresso powder or instant coffee granules
1/4 c semisweet chocolate chips (dairy free for vegan)*

Instructions

Preheat oven to 350 degrees. Lightly grease 6 muffin tins. Prepare flax egg by combining flax and water in small bowl and letting it rest for 3-5 minutes. Combine black beans through instant coffee in a food processor (sift in sugar if clumpy) and puree. Then stir in chocolate chips. Pour batter into muffin tins and smooth the tops with a spoon. Bake for 17 minutes or until tops are dry and starting to pull away from the sides. Let cool for 30 minutes before removing from pan (I baked mine in cupcake papers so I didn’t have to mess with clean up and I baked another batch in mini cupcake tin form).

*PETA happens to have a very good/searchable data base on their website for vegan products to sub for regular products. I understand they are polarizing but they also have the mad money to make tools that are incredible for people searching for animal safe items. Despite the fact that they sell half shirts still (thanks Pamela Anderson), I really like the info they have available on their site. If you just can’t bring yourself to check out the tools, typically you can find Ghiradelli Chips at the grocery store which are accidentally vegan.

Recipe courtesy: Dana Schultz

Posted in Baking, Dessert, Gluten Free, Make Ahead, Quick Cooking, Recipes, Vegan, Vegetarian

Tagged accidentally vegan, black bean brownies, chocolate chips, flax egg, GF, Ghiradelli, Gluten Free, PETA, vegan, vegetarian

Vegan Crunch Bars

Posted on July 19, 2012 | Leave a comment

Go ahead and double this. Save yourself the re-make dirty dishes you will have to wash when you eat the first batch and need to whip up a second batch.

1/4 cup rice crispies (brown or white, or gf)
1/2 cup cocoa powder
1/4 cup virgin coconut oil
Sweetener to taste-I used 1 1/2 T Agave (options include: pure maple syrup, NuNaturals alcohol-free vanilla stevia drops, or agave. I haven’t tried granulated sugar or powdered stevia in this recipe.)
tiny dash salt (makes the flavor pop)

Combine coconut oil and sweetener. Stir, then add cocoa powder and rice crispies (If needed, add 3 tbsp water or milk of choice, only if using stevia.). Stir until it gets thick. Pour into any flat container (or candy molds, or smush between layers of wax paper or in ziploc bags). Freeze until solid, and store in the freezer.

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recipe courtesy of: http://chocolatecoveredkatie.com/

Posted in Dessert, Gluten Free, Less is more, Make Ahead, Quick Cooking, Recipes, Vegan, Vegetarian

Tagged chocolate bars, crunch bars, quick candy, vegan candy bar, vegan dessert, vegan Nestle' crunch

Fried Rice

Posted on July 16, 2012 | 2 comments

I typically make grains on the weekend to avoid the time it takes to prep them during the week. There is nothing worse than a 30 minute meal, that takes an hour and a half because you need to account for the brown rice to cook. I have gotten in the habit of planning out a week of meals at a time because as you have probably noticed about me by now, I hate the friggin’ grocery store. So I shop once a week, get my CSA’s two times a week and that generally allows me to be pretty prepared for all lunches and dinners for the week.

Now sometimes, those made-ahead grains get lost in the back of the fridge. When that happens there is no better time to use up the rest of your CSA, freezer stuff, and pre-made brown rice, than in fried rice.

Ingredients

3 C cooked brown rice (day old or leftover rice works best!)
3 T sesame oil
1/2 C shelled fresh or frozen peas
1/3 C frozen shelled edemame
1 C shredded carrot
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten (omit if vegan)
1/4 C Tamari (to keep it gluten free; okay to use soy or Bragg’s Aminos if you are not concerned about gluten)
1 bag Quorn strips (if vegan omit)
1 handful roasted, salted peanuts

On medium high heat, heat the oil in a large skillet or wok. Add the peas, carrots, edemame, onion, Quorn*, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled*. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

*To keep this recipe vegan, omit the egg and the Quorn of course.

Recipe adapted from Life as a Lofthouse

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Posted in CSA, Dinner, Fridge Finds, Gluten Free, Leftovers, Less is more, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Stir Fry, Vegan, Vegetarian

Tagged Bragg's Aminos, fried rice, Gluten Free, quick recipe, Quorn, seasonal, Stir Fry, vegan, vegetarian

Happy Birthday Mr. Wonderful!

Posted on July 13, 2012 | 1 comment

I was really worried when I elected to go on the Sip 5-Day detox the same week as my hubby’s birthday, for one major reason: cupcakes. I can’t resist a cupcake of just about any flavor. Any flavor that is, except Red Velvet which I happen to loathe. So while most times I’d be upset that he made this request of me, today I couldn’t be happier. Seriously. I made these gleefully. Complete with vegan cream cheese frosting. Enjoy!

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For the Cupcakes:

1 cup vegan milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1 cup vegan granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola or vegetable oil
2 tablespoons vegan red food coloring* or two small bottles of red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extract, optional (this can be hard to find, so omit it if you cannot locate it in your local store)

For the Frosting:

1/4 cup vegan butter, softened
1/4 cup vegan cream cheese, softened
2 cups vegan powdered sugar, sifted
1 teaspoon vanilla extract
soy milk to get correct consistency

Preheat oven to 350 degrees and line muffin pans with liners.

Whisk together the vegan milk and vinegar and set aside to curdle. I had Westsoy Light Soy Milk on hand.

Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Add the oil, food coloring, chocolate extract, vanilla extract and almond extract to the curdled soy milk. Combine wet ingredients with dry ingredients in mixer with paddle attachment. Do not over mix, or your cupcakes will turn out gummy – small lumps are okay.

Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high. And make sure you use the right size of cupcake liners – mine were too small for my pan, but I used them anyway!

Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in the center of one of the cupcakes comes out clean.

Cool cupcakes in the pan for five minutes, and then transfer to a cooling rack or surface to cool completely. Using a mixer, cream together the vegan butter and vegan cream cheese until just combined. Whip in the powdered sugar in 1/2 cup batches. Scrape down the sides and mix until smooth and creamy. Mix in the vanilla then use the soy milk to get the consistency you prefer. I like to pipe icing into the cupcakes so I prefer a thicker icing.

No animals were harmed in the making of these cupcakes.

Recipe adapted from: http://www.noveleats.com/

Posted in Dessert, Recipes, Vegan, Vegetarian

Tagged cream cheese frosting, Mr. Wonderful, red velvet cake, Sip 5-day detox, sip raw juice fast, vegan baking, vegan cream cheese frosting, vegan cupcake, vegan desserts, vegan red velvet cake, vegan red velvet cupcakes

Flaming Amy’s Burritos

Posted on July 12, 2012 | Leave a comment

File this place under “why the hell didn’t I think of a burrito barn?”

First of all, yes, this is a real place. Flaming Amy’s Burrito Barn is a little slice of cool, in one of the hottest (for real it was like 100 degrees out when we went there-see my Dryfit shirt and horrible hair?!) cities in NC-Wilmington. It has a cult vibe, bumper stickers, southern hipsters, mullet-wearers, bikers, babies and dogs are all welcome. Yeah, even babies. 🙂

Secondly, add this to the list of retail institutions that Grand Rapids doesn’t have, but desperately needs along side Trader Joe’s, Whole Foods and Ikea.

Last, the homemade salsas are amazing…if you get a chance, do a shot of the pineapple-jalapeno, it will change your life.

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Posted in Dinner, Vegan, Vegetarian

Tagged dog-friendly, flaming amy's burrito barn, mullet, north carolina, tex-mex, vegan, vegetarian, wilmington

Kohlrabi Tofu Scramble

Posted on July 9, 2012 | 2 comments

This is a twist on a previous post: Curried Tofu & Wilted Arugula Scramble . I won’t bore you with the details, but this update is awesome when you add the garlic scapes and kohlrabi it turns slightly more sweet than the original. Proof that really you can toss anything into a tofu scramble and it will taste good. Flex your imagination, or simply look into your CSA bag for inspiration.

Ingredients:

1 tsp canola or olive oil
1 medium red onion, diced finely
2 cloves garlic, minced
2 garlic scapes, minced
1 medium sized kohlrabi, peeled and diced into 1/4 to 1/2 inch cubes
1 large handful, pea pods
1 1/2 T fresh ginger, peeled and diced
1 block extra-firm tofu, pressed and cut into 1/4-1/2 inch dice
2 tsp regular (sweet) curry powder
1 tsp hot curry powder
1/2 tsp ground cumin
2 T freshly squeezed lemon juice
1/2 tsp. salt
a few pinches of freshly ground black pepper
2-3 C baby arugula or spinach
2 T crushed roasted peanuts

Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion and kohlrabi in oil for about 4-6 minutes covered, until translucent and tender. Add the garlic, scapes, and ginger, saute for 2-3 minutes. Add tofu and pea pods to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
Add the curry powder, cumin, salt, pepper, lemon juice & a few splashed of water if it’s too dry. Mix in the arugula. Cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted (cover if you want this to go faster).
Taste for spices and add another teaspoon of curry powder if needed. Plate, add crushed peanuts on top and serve!

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Posted in Brunch, CSA, Dinner, Meatless Monday, Quick Cooking, Seasonal Ingredients, Stir Fry, Vegan, Vegetarian

Tagged curry, kohlrabi, meatless monday, peanuts, quick meal, scapes, tofu scramble

Broccoli Peanut Sweet and Sour Tofu

Posted on July 5, 2012 | Leave a comment

I love the writing and photography skills of LoLo over at Vegan Num Num, but every single recipe I had made of hers up until this point just didn’t hit the mark. That is, until I made this one.

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The possibilities of substitutions to formulate different stir-fries or other lush take-out tastes from this “mother recipe” is really mind blowing. With this base sauce, choose any plant-based protein really, any veg or veggies, any kind of roasted nut you might have in the cupboard, and serve over any grain you have on hand to create a dish that seems like take out, but is so much more fresh than that neighborhood Thai/Chinese place.

Serves Two

1 tub extra firm tofu, pressed
2 tsp Ener-g Egg Replacer + 4 tsp water, mixed (vegetarians go ahead and use 2 egg whites and 4 tsp of water for the egg wash)
1/4 cup cornstarch
1/4-1 C peanut or canola oil (depending on your pan size, you want it about half way up the side of the frying pan you have chosen)
1 head of broccoli (or about 2-3 cups worth)
3 T roasted, lightly salted peanuts, chopped (for topping)
sesame seeds for garnish (I didn’t have these but they would be delicious)

Sauce

3 1/2 T Seasoned Rice Vinegar (you can eyeball the 1/2 Tbs)
1/4 C water
2 T + 2 tsp sugar (white or brown would be fine too)
2 T tamari
1 T Sambal
2 tsp ketchup
1 tsp molasses
1/4 tsp ginger powder (double this if you use fresh grated ginger)
1/2 tsp salt
1 1/2 T cornstarch + 2 T water

Prep: if you are going to serve this recipe over a grain, start it well in advance. This recipe comes together super fast, like it will be done faster than the water boils for your rice. Clean and cut broccoli into bite sized pieces and steam until al dente. Set aside. I prefer crunchy to soggy broccoli any day.

Slice the tofu into triangles or small cubes. Smaller = better for this recipe, since smaller pieces won’t have a tendency to break when you toss them, and they have a bigger surface area to volume ratio. You are looking for maximum frying surface value.

Toss tofu with the egg replacer/water mixture until coated. Then toss in cornstarch until each piece is coated and dry, adding more cornstarch if needed. Be sure to gently tap to rid yourself of extra cornstarch.

Heat oil in a large non-stick skillet or wok.

While oil is heating, mix sauce ingredients except for the cornstarch/water into a small sauce pan and whisk over medium heat until sugar and salt is dissolved. Add cornstarch mixture and whisk until the sauce thickens. If you leave the sauce unattended now it will thicken and burn, so keep an eye on it. When thick, turn off heat and set aside. Gently fold your broccoli into this sauce concoction.

Place tofu in the hot oil, being careful not to burn yourself. You don’t want the tofu to be crowded or the pieces will stick to each other, so fry it in batches if needed. Fry for 3-5 minutes until golden on the bottom, then gently turn and brown the other side. Remove from oil and place on dry paper towels to rid yourself of the extra oil, you don’t want them to become soggy while waiting for the rest of the parts to come together.

To assemble take broccoli/sauce mix and spoon over the crispy tofu, sprinkle peanuts and/or sesame seeds over top. Serve immediately, you want that tofu crisp people!

Normally I’d serve over brown rice, but I didn’t heed my own tip at the beginning and started my rice too late for it to participate in this meal. It was still however, amazing.

Posted in Recipes, Vegan, Vegetarian

Tagged broccoli, deep fried tofu, mother sauce, peanuts, Stir Fry, take-out worthy, tofu, vegan, Vegan Num Num, vegetarian

Quinoa Black Bean Salad

Posted on July 2, 2012 | 3 comments

I’m already thinking of dishes to take to 4th of July festivities. So many salads have mayo (gag) in them and have a short potluck shelf life. This one can stay at room temp indefinitely.

I could eat this every single day of the summer, mixing and matching veggie add-ins. It’s really THAT good.

Adapted from the NY Times.

Try it for yourself.

For the salad:

1 cup uncooked red quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh cilantro, finely chopped
2 green onions, chopped
1 cup fresh corn (optional) *see note
1 small avocado, chopped into 1 inch pieces

For the dressing:

4-5 tbsp of fresh lime juice (juice from 2 small limes)
1/2 tsp Kosher salt, or to taste
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste (I used 1 tsp, I love cumin)

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I painstakingly picked out every, single, kernel after that eff up. I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.

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3 Comments

Posted in CSA, Dinner, Fridge Finds, Make Ahead, Meatless Monday, Quick Cooking, Salad, Seasonal Ingredients, Vegan, Vegetarian

Tagged black beans, ny times, quinoa, salad, seasonal ingredients

Roasted Turnip and Sweet Potato Pizza

Posted on June 28, 2012 | 6 comments

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Most of the recipes I come up with that are truly “my own” are straight out of my lack of want to go grocery shopping. I hate, no loathe, the grocery store. As a result of this…Roasted Turnip and Sweet Potato Pizza was born right from the contents of my pantry, fridge and deep freeze.

Ingredients:

store prepared or homemade hummus (I used Sabra, garlic flavor)
store prepared or homemade pizza dough (I used a ball of Trader Joe’s Whole Wheat dough from the freezer)
1 large sweet potato, cut into thin discs (skin on or off, your choice)
1 small red onion, sliced into rings
a handful of turnips, cut into thin discs (skin on or off, your choice)
goat cheese (unless you are vegan, then sub your fave non-diary cheese or go without)
extra virgin olive oil (about a glug’s worth from the bottle-we are very scientific here)
salt and pepper
flour for counter top to roll out your raw dough

Wash, cut up and roast veggies tossed with olive oil, either in a foil packet on the grill or in a 400 degree oven until they are tender. In the photos, I took them out of their foil packet and put them right on the heat for the last minute or so to get a char. They are high sugar content veggies, so do not leave them unattended [if you were to by chance do this…you just end up with potato chips, so win-win at least]. You could roast your veggies up to 3 days in advance and keep them in the fridge until you are ready to use. I would do this if I were more organized…alas, I am not…so keep reading.

While your veggies roast away, roll out your dough blob to desired crust thickness and let rest until your veggies are off (I have a VERY small grill-large grill owners you can do both at the same time is space allows). Brush crust on one side with some olive oil and put directly onto grill grate. DO NOT MOVE the dough until you can see the grill lines developing on the underside, or you will tear your perfect crust-give it a peek after a minute or so to see where you are at. This grated side is going to be your topping side.

Flip dough after it is firm yet not burned. At this point you can apply your hummus to the first cooked side, scatter around your potatoes and onion then drop your goat cheese or cheese substitute on top, cover and allow for the cheese to melt. When your cheese hits the melty stage, remove entire pizza. Let cool a few minutes then slice it up.

I find hummus is an awesome base for pizza-I use it more than the traditional tomato-based sauces. You can put just about any combination of toppings on this, sub what you like or what you have on hand, add fresh herbs to increase the wow value…if it were up to Mr. Wonderful we would make grilled pizzas every day.

6 Comments

Posted in CSA, Dinner, Seasonal Ingredients, Vegan, Vegetarian

Tagged DIY pizza, hummus, onion, pizza crust, sweet potatoes, Trader Joe's, turnips, whole wheat pizza

Frosty Paws takes Pinterest

Posted on June 25, 2012 | Leave a comment

I opened Pinterest up last night to waste time of course, and this post showed up no fewer than 25 times on my homepage alone. Instead of making you open Pinterest and losing two hours of your life you will never get back…just bookmark this page and there, I’ve basically purchased you two hours credit to your life and gave your best doggie friend a super yummy reward. You can thank me later.

My dogs go batshit crazy over Frosty Paws. Here is a way to make the portion size a little smaller if you have say a hefty dog like our Bosley, it’s flexible and fun. I love the drop-in ideas of biscuits and baby food or processed veggies for variety. I’m sure my dog Walter is judging me for giving him the same flavor time after time. Enjoy!

Homemade Frosty Paws

32 oz plain yogurt
1 mashed ripe banana
2 T peanut butter
2 T honey

Mix all of the ingredients with a blender or mixer and freeze in ice cube trays. Small paper cups and disposable egg cartons also make good molds. When frozen, microwave for a few seconds, unmold, and place the treats in a plastic bag and store in the freezer. (Note: if using Styrofoam egg cartons or cups, rest the containers briefly in a partially filled pan of warm water to loosen contents. Unless the Styrofoam is labeled as microwave safe, it could melt.) If you want to be fancy, bone and paw shaped molds are available.

Variations

This is where the fun part begins! Using only the yogurt as a base, there are any number of ways to vary the original recipe. You’re only limited by your imagination. Because these treats are frozen, their consistency is less important than when experimenting with baked goods.

Use fruit and flavored yogurt instead of plain. Vanilla, blueberry, and strawberry/banana are all good options.

Mix the yogurt with a packet of low sodium powdered chicken bouillon (Herb Ox has sodium free chicken granules) and a cup of low sodium chicken broth.

One large jar of baby food is approximately equal to one banana. So instead of the banana, use the baby food of your choice. Dogs LOVE meat flavored baby food. Unfortunately, this only seems to come in small jars. Use three or four jars of the meat of your choice in place of the banana, peanut butter and honey.

You get the idea … you truly ARE only limited by your imagination.

The above was cut and paste edited from this website: http://brettwinn.hubpages.com/hub/Homemade-Frozen-Dog-Treats

Posted in Fridge Finds, Vegetarian

Tagged Frosty Paws, frozen treats, Pinterest, vegetarian dog treats

Quick Grilled Bok Choy

Posted on June 21, 2012 | 4 comments

I haven’t posted in two weeks!!!!! Eek! I have so many backlogged I must remedy this situation immediately. I’ll start with one of my fave items from our first CSA jackpot from Blandford Nature Center. Bok choy.

There are about a thousand ways to spell this little veggie wonder. I’m going with ‘bok choy’ for purposes of this post. High in vitamin C, antioxidants, folic acid, and potassium yet low in cals and carbs makes bok choy an eat-until-you-are-stuffed candidate for low guilt and high yum.

Ingredients:

3 baby bok choy, cut in half length wise
1 T roasted sesame oil (garlic oil, chili oil, walnut oil, anything would be great here)
1 tsp hot pepper flakes
salt and pepper to taste

This is a no-brainer. Heat grill to let’s say, hot…I just turned it all the way to high and waited like 5 minutes. I know, scientific eh?

Drizzle bok choy halves with oil, sprinkle hot pepper flakes, salt and pepper on top. Toss on HOT grill until charred. Mr. Wonderful said, “if more people could experience charred greens, they would LOVE them.” I would have to agree.

I served this next to brown rice, mandarin orange chick’n and a few crushed up cashew bits I had lying around. Quick meal, as the rice was in the freezer just waiting for a chance to shine.

Recipe adapted from: Simply Recipes.

Here is another recipe that I’ve wanted to try for a while now too: Sesame Coconut Bok Choy. If you make it let me know how it turns out.

4 Comments

Posted in BBQ, CSA, Quick Cooking, Seasonal Ingredients, Vegan, Vegetarian

Tagged asian cabbage, bak choi, blandford nature center, bok choi, bok choy, CSA, seasonal, summer foods

Happy Birthday to Me! Vegan Cupcake Recipe for YOU!

Posted on June 19, 2012 | 6 comments

In honor of my birthday today (36 is the new 26), a vegan cupcake recipe for your nom nom pleasure.

Vegan Chocolate Cupcakes

3 C all purpose flour
2 C white sugar
6T cocoa powder
2 tsp soda
1 tsp salt
3/4 C vegetable or canola oil
2 T white distilled vinegar
2 tsp vanilla extract
2 C cold water

Preheat oven to 350 degrees (F).

Sift the dry ingredients together into a large mixing bowl. Gently add the wet ingredients to the dry ingredients until just combined.

Scoop out 1/4 C batter into cupcake wrappers.

Bake 350 x 12-16 minutes depending on your oven. My batches all averaged about 15 minutes in a conventional gas oven.

Let cool and frost with your fave vegan frosting or Pillsbury chocolate frosting (both dark and milk chocolate varieties are accidentally vegan).

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Thank you to my friends Jon Dunn and Kolene Allen of VeganGR for sharing this recipe with me.

6 Comments

Posted in Baking, Recipes, Vegan, Vegetarian

Tagged accidentally vegan, birthday, chocolate cupcakes, Jon Dunn, Kolene Allen, PETA, vegan, vegan baking, vegan cupcake, vegan dessert, Vegan GR, vegetarian baking

Vegan Num Num Bowl

Posted on May 31, 2012 | 2 comments

I really, really wanted this to be mind blowing. Sadly it wasn’t. I don’t even have any witty commentary to present about this recipe. If you should choose to make it. Fix it up a bit. As is, Vegan Num Num Bowl is actually, yuck yuck. Sometimes recipes fail to meet expectations. This is one of those recipes.

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1 Block Extra Firm Tofu, pressed, cut into small squares
1 tbs Canola or Peanut Oil
2 tsp Soy Sauce
2 tsp Mirin
Broccoli, steamed
1 Carrot, peeled and shredded
Peanuts, crushed (optional)
1 Cup Dry Brown Rice

Peanut Dressing
1/4 Cup Peanut Butter
1/4 Cup Water (or coconut milk if you have it!)
1 Tbs Sugar
1 Tbs Soy Sauce
1 Tbs Seasoned Rice Vinegar
1 tsp Hot Chili Oil
1 Pinch Salt

Start cooking your rice. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.

Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.

Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Posted in Dinner, Quick Cooking, Vegan, Vegetarian

Tagged bowl, peanut dressing, tofu, vegan, Vegan Num Num, vegetarian

Chickpea Tacos

Posted on May 24, 2012 | 2 comments

So many friends have been asking for quick, kid-friendly meals. I have no idea what kid-friendly means…I mean, feed them what you eat, then if you eat this, logic dictates kids friendly, right? This one is just as delicious as the lentil taco recipe from earlier in the month; however, when you mash up the chickpeas…they actually take on the texture of shredded chicken (or what I remember shredded chicken to look like). It will fool your friends and kiddos too. If your kids have delicate palates, adjust the salt and spices accordingly. Go ahead, play with your food.

Adapted from The Snarky Chickpea

Ingredients:

6 taco shells or tortillas
1/3 lb dried chickpeas (I think it made about 1.5 cups after cooking)-you could use 1.5 cans of chickpeas here if you like, just drain them before using and give a good rinse
2 TB Braggs Liquid Aminos or soy sauce/tamari
1 1/2 TB lemon juice
1 TB chili powder
1 TB garlic powder
1 TB onion powder
1 TB red pepper flakes
1 TB cumin
1 tsp cayenne
1 tsp smoked paprika
1 tsp ancho chile powder
1 tsp fresh black pepper
1/2 tsp salt
taco toppings: lettuce, onion, tomatoes, taco sauce, etc.

Method:

Cook your chickpeas for about 90 minutes over a medium or medium-low heat (you could also use canned).
In bowl, combine Braggs, lemon juice, and all spices. Mix well.
In a saute’ pan, add chickpeas and pour the liquid spice mix over the chickpeas in the pan and mix well-mashing down the chickpeas so you have some whole and some smushed for texture. The chickpeas will start to suck in the spice mix which is total noms.
Heat through on low-medium, stirring well.
Remove from heat and add to your shell of choice, top with your fave veggies, salsa, etc and shove in your pie hole.

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