Ceci-Roasted Red Pepper Soup

Posted on December 31, 2012 | 1 comment

New Year’s Eve is for two things:  1) resolution making and 2) drinking, heavily.  The day after your first thought:  1) resolving to not EVER drink again….like for real this time, ever.  Right?  So for your hangover cure I did a little research and decided that one of my fave soups can be your cure for what you overdo on NYE.

Nutrient-rich foods that are good to eat with a hangover are bananas, red peppers, broccoli, nuts, and oats. A banana smoothie is an excellent choice, as it acts as a natural antacid as well as replenishing vitamins and minerals. To make one, blend together one ripe banana, one a half cups of nondairy milk, and two tablespoons of honey or agave (for those of you that are strict vegan).

This soup is great.  Protein, vitamins, sits on stove all day without getting icky so you can eat when you get that small window of opportunity when you feel “better” than you did when you woke up at Noon.  Tastes excellent with saltines…see, it’s like perfect.  Take care.

  • 2 large red bell peppers
  • 1 medium size onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. rosemary, dried
  • 1/2 tsp. salt
  • black pepper, to taste
  • 2 c. tomatoes, chopped
  • 1 tsp. ground coriander
  • 3 c. vegetable broth
  • 1 (15oz) can chickpeas, drained and rinsed

DIRECTIONS

  1. Preheat oven to 375 F.
  2. Cut out the stems of the peppers and discard along with the seeds. Stand the peppers in a small baking pan to roast the peppers for 35-50 minutes.
  3. Remove from oven and let cool, additionally, I removed the skin, then cut into bite-sized pieces.
  4. Saute the onion in a large pot in very little oil (or none at all if you like) for 5 minutes until translucent.
  5. Add garlic, rosemary, salt, and black pepper to pot and saute for another minute.
  6. Mix in tomatoes (canned are okay here too, let’s be honest you aren’t going to cut up tomatoes hungover) and stir for another minute.
  7. Add coriander, vegetable broth, and chickpeas and stir.
  8. Bring contents of pot to a low boil and cook covered for 15 minutes or all day…whatever you need/want.
  9. Add the roasted peppers.
  10. Blend half the soup with an immersion blender OR blend about half the soup in a blender, being careful not to let the steam build up in the blender while you are blending, add the blended soup back to the pot.
  11. Let soup sit for a few minutes, taste for salt, and serve.

Adapted from Appetite for Reduction; shown here with bread and goat cheese (omit goat cheese for vegans).

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Posted in Bread, Fall Food, Fridge Finds, Leftovers, Make Ahead, Meatless Monday, Quick Cooking, Recipes, Soup, Vegan, Vegetarian

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Vegan Baked Oatmeal

Posted on December 24, 2012 | Leave a comment

I’m on a little oatmeal kick recently…well, at Costco I bought about a zillion RAW oatmeal packets that come together in a jiffy and have quinoa, chia, flax, oats and great taste without all the sugar that Quaker has.  I came across this idea from a friend’s Facebook page today while procrastinating.  I made it and LOVE it.  If you are a non-oats person because of the texture of hot or cold oatmeal, this will cure you of your oat-phobia (yes, of course that is a technical term).  A quick, warm breakfast on a cold day is possible.  Try it for Christmas morning so you can dedicate time to your gifts and not the prep of your breakfast.  With this in your belly in the AM, it’s basically permission to eat cookies for the other two meals of the day.  Cheers!

Baked Oatmeal

  • 2 cups old fashioned oats
  • 2 cups unsweetened vanilla almond or coconut milk (any nondairy milk should work here, I used unsweetened nonflavored almond)
  • 1/2 tsp vanilla
  • 1/2 cup slivered almonds (any nut will work)
  • 1/2 cup dried Michigan cherries (or other dried fruit of your choice)
  • 1 large un-peeled Honey Crisp apple, grated (apple should be firm)
  • 2 TBSP pure maple syrup (you choose, but use natural, not a syrup made with artificial sweeteners-Agave is a good sub here)
  • Cooking Spray

Directions:
1. Preheat oven to 400
2. Coat a 3 quart (large) casserole dish or baking pan with cooking spray
3. Combine all ingredients in a large bowl
4. Place mixture in the casserole dish
5. Bake uncovered for 45 minutes

Feel free to toss Chia or Flax in there too…a little sprinkle won’t hurt.

*Makes 6 1-cup servings (divide other servings into small containers for a quick grab-n-go breakfast next week for work!!!)

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Posted in Baking, Breakfast, Brunch, Fridge Finds, Less is more, Make Ahead, Quick Cooking, Recipes, Vegan, Vegetarian

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Sriracha Tofu

Posted on December 17, 2012 | 2 comments

Tofu glazed srirachaBorn from boredom as most delicious things are.

Are you ready for the recipe?

Smoking hot pan. Canola and sesame oil splashes. Drop cubed and pressed tofu into pan. Brown on all sides. Toss in one turn of mirin cook till evaporates. Toss in two turns of tamari and one inch of chopped ginger. Cook till tamari evaporates. Add as much Sriracha as you can tolerate cook one more minute and remove from heat.

This photo has wilted kale underneath that was just kale and about a teaspoon of evoo cooked together till wilted-toss in some garlic if you are feelin’ feisty.

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Posted in Fall Food, Fridge Finds, Less is more, Vegan, Vegetarian

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Vegan Pumpkin Pancakes

Posted on December 10, 2012 | Leave a comment

Because there is NO way you are sick of pumpkin yet, right?  This recipe is a blend of 3-4 Spark People recipes for pumpkin pancakes.  The combo of baking soda and baking powder give you fluffy and lighter pancakes despite the heavy pumpkin and whole wheat flour (you could sub white too I suppose).

  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups water
  • 1/2 cup soy milk
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup mashed, cooked pumpkin
  • 1/2 tsp cinnamon
  • 1/4 tsp fresh ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar (or white if necessary)

Combine soy milk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle – you have just created vegan buttermilk. Stir together pumpkin, spices, water and soy milk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST, NO LONGER or your batter will become flat, dense and lifeless, like your ex-husband. Let sit 5 minutes to rise and lightly stir again. Let rest 5 more minutes and cook them up as you would regular pancakes.

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Vegan Pancakes

Posted on December 3, 2012 | Leave a comment

I’ve tried many recipes for vegan pancakes, all have left me feeling full, but had a texture that was flat, and dense-unpleasurable.  Apparently Isa had the same problem.  So, puffy pillow pancakes were born.  So far, I can’t argue with this recipe.  It’s everything a vegan pancake should be…including normal.

  • 1 1/2 C all purpose flour
  • 3 1/2 tsp baking powder
  • 1 T sugar
  • 1 tsp salt
  • 1 C almond milk (or soy milk)
  • 2 tsp apple cider vinegar
  • 1 T ground flax seeds
  • 1/2 C water
  • 2 1/2 T canola oil
  • 1/2 tsp pure vanilla extract

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

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Adapted from PPK

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A healthy vegan cookie…well, kinda-a healthier vegan cookie certainly

Posted on November 26, 2012 | Leave a comment

So you overdid it at Thanksgiving…you and every other American.  Get back to where you belong with a healthier vegan cookie.  These tasty little morsels will melt in your mouth and are a great way to use up very ripe bananas.  Perfect for  a rainy fall day.  They could also be gluten free, just ensure you use gluten-free oats.  These cookies freeze well, so you might consider doubling the batch and freezing some for when you are too lazy to bake but need a sweet fix.

  • 3 large, very ripe bananas
  • 1/2 C peanut butter, preferably all-natural (just peanuts), or almond butter
  • 1/4 C extra virgin coconut oil, canola or olive oil
  • 1 tsp vanilla extract
  • 2 C old-fashioned oats
  • 1/3 C shredded coconut (optional)
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 – 1 C chopped dark chocolate chopped, or chips

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Preheat oven to 350˚F.

In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.

Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.

Adapted from 101cookbooks.com

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Maple Mustard Vinaigrette

Posted on November 20, 2012 | Leave a comment

A Thanksgiving miracle…two blog posts in one week.  I dare you not to put this on everything at your Thanksgiving meal.

Pretty great dressing or dip.  Pretty good FOR you too.

Enjoy.

In a food processor or blender, blend the following until pureed:

  • 2/3 C. maple syrup
  • 1/3 C. apple cider vinegar
  • 2 shallots, chopped
  • 2 cloves garlic, smashed
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. coarse mustard
  • 1/2 Tsp. salt
  • 1 Tsp pepper
  • Slowly add 1 C. extra virgin olive oil.

I served mine over just about everything from quinoa and chickpea bowls, to brussels sprouts to a salad of roasted squash, onions, apples and pears (shown).  Try it out at Thanksgiving dinner.

Courtesy of Jen & Company, a food and fitness blog.

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Posted in Fall Food, Fridge Finds, Leftovers, Less is more, Make Ahead, Recipes, Salad, Seasonal Ingredients, Vegan, Vegetarian

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Butternut Coconut Rice

Posted on November 19, 2012 | Leave a comment

Good use of leftovers here.  Had brown rice, marinated tofu, and roasted butternut squash in the freezer, so just had to chop up some ginger, garlic and shallots.  Had this dish on the dinner table in under 20 minutes.  YUM!  This rice dish freezes well after you put it together too-add some more veg broth and coconut milk, maybe a little curry powder and you have soup.  So many possibilities.

Ingredients:

  • 1 c brown basmati rice (I used pink rice)
  • 2 c water
  • pinch of salt
  • 2 lbs butternut squash
  • 2 tsp sesame oil
  • 1 c sliced shallot
  • 1 tbl minced fresh ginger
  • 3 cloves of garlic
  • 1 tsp lime zest
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 3/4 c light coconut milk
  • 1/4-1/2 c veg broth (I just used water)
  • 1 tbl freshly squeezed lime juice

Directions:

  1. Cook rice (add rice, water and pinch of salt)-I pulled this pre-made from the freezer
  2. Preheat oven to 400, bake squash for about 45 minutes-you could microwave this too if you are in a big hurry
  3. When squash is cool to handle, preheat a large skillet over med-high heat. Sauté shallot in the oil for about 7 minutes. Add ginger, garlic, lime zest, red pepper flakes and salt, saute for 2 minutes, turn heat to low
  4. Scoop the flesh out of the squash into the pan, add the coconut milk. Mash into a creamy consistency. Add rice and stir well. Add 1/4 c veg broth (or water) and mix well. You can add up to another 1/4 c of brother to get a creamier consistency if you want. Add lime juice, salt if needed and enjoy!

Recipe courtesy of Appetite for Reduction, my most used and abused vegan cookbook.  Go get it.

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Tamarind Tempeh BBQ with Sweet Potatoes

Posted on November 12, 2012 | Leave a comment

If you haven’t already been ruined by the appearance of sweet potatoes in just about everything except for your toothpaste, do give this recipe a try.  It’s bbq like all vegans truthfully do miss when no longer eating meat.  Isa delivers another recipe that kicks total ass, it’s all things bbq should be…sticky, tangy and satisfying.  Track down tamarind paste at an ethnic grocery or just stop working do damn hard and order it from Amazon.com already.  It will be on your doorstep in two days which is actually less time then it would take you to drive around until you found it anyway.  Happy lip-smacking.

  • 4 garlic cloves
  • 1 tbsp minced fresh ginger
  • 3/4 cup vegetable broth
  • 2 tsp arrowroot dissolved in 1/4 cup of water
  • 2 tbsp tomato paste
  • 1 tbsp tamarind concentrate (Indian spice)
  • 3 tbsp of agave or maple syrup
  • 2 tbsp soy sauce
  • 1 tsp olive oil
  • 1 tsp liquid smoke
  • 1/8 tsp cayenne (optional)
  • 12 oz Tempeh cut into 3/4 inch chunks
  • 1.5 pounds sweet potatoes also cut into 3/4 chunks

Spray a 9X13 inch glass casserole pan with non-stick cooking spray. Avoid glass. In medium sized mixing bowl, whisk together all the sauce ingredients. Make sure the tamarind is dissolved. Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hand to coat well. Let marinade for an hour at least. When ready to bake, preheat oven to 400 degrees. Cove the pan with foil and bake for about 25 minutes. Remove from oven and toss out the foil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another 30 minutes, flipping everything once. The sweet potato should be tender but not mushy, the sauce should be thickened and coating everything. Serve.

Number of Servings: 4

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Talkin’ Tempeh

Posted on November 5, 2012 | Leave a comment

I recently found an article, it’s an oldie but a goodie.  I liked so much I thought I reproduce a part of it for you, my faithful followers.  I get bored of tofu this and tofu that and sometimes I just want something toothsome and jerky like.  This texture usually helps make my TLT‘s a little more BLT if you know what I mean.  Tempeh while it’s my newest taco go-to…it’s still an odd vegan duck.  Here are some ways to break it in a little, making it less weird and more yum.  Give it a try.

Methods To The Madness
Tempeh is so so versatile, it takes to just about any cooking method you throw its way. Here are a few methods, along with recipes, to get you started. But feel free to use some of your favorite marinades in place of these. All of the following recipes are for 8 ounces of tempeh and serve 2 to 4 people.

Basic Baked Tempeh
This marinade of basic pantry ingredients works well with any of the cuts of tempeh. Try sandwich slices or serve slabs over a salad or alongside mashed potatoes, gravy and greens.

8 oz tempeh
Marinade:

  • 1/2 cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tamari
  • 2 garlic cloves, minced

Here’s what you do:
Mix together ingredients and marinate tempeh for at least an hour or up to overnight.

Preheat oven to 400 F. Lightly oil a baking sheet. Place tempeh slices on sheet in a single layer. Bake for 25 to 30 minutes, flipping once. Spoon extra marinade over tempeh a few times during baking.

Hot Sauce Grilled Tempeh
This tempeh is excellent served with sauteed greens and mashed sweet potatoes. Use a cast iron grill for best results indoors.

  • 8 oz tempeh, in slabs
  • 1/2 cup vegetable broth
  • 1/4 cup Louisiana hot sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons soy sauce
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper (optional, if you like a little extra heat)


Here’s what you do:
Mix together ingredients and marinate tempeh for at least an hour or up to overnight.

Preheat a greased grill pan over medium-high heat. To grease it, brush lightly with olive oil or if you have a spray bottle of olive oil, that works, too.

Grill each side for 5 minutes, until dark grill marks appear. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

Sauteed Tempeh With Chard
I’m kind of cheating here because when I serve this for dinner I call it “sauteed,” but when I serve it for brunch I call it “scrambled.” Either way, it’s wonderful paired with roasted butternut squash. For this recipe, cubed tempeh is perfect.

  • 3 tablespoons olive oil, divided
  • 16 oz tempeh, cubed
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced (about 1/2 a cup)
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme, or 2 tablespoons fresh thyme, chopped
  • 1/4 teaspoon salt
  • Fresh black pepper
  • 4 large leaves Swiss chard, or any leafy green, torn into pieces

Here’s what you do:
Preheat a large, heavy bottomed pan (preferably cast iron) over medium heat. Saute in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned. Add red bell pepper, and red onion and drizzle in remaining tablespoon of oil. Saute for about 5 minutes, veggies should be softened but still have a bit of crunch.

Add garlic and thyme, saute for two minutes more. Season with salt and pepper. Add swiss chard and saute just until wilted. Serve immediately.

Tempeh Sausage Crumbles
These are perfect for topping pizza or serving over pasta. No need to steam the tempeh for this recipe.

  • 8 oz tempeh
  • 1 tablespoon fennel seed
  • 1 teaspoon dried basil
  • 1 teaspoon dried margoram or oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried sage
  • 2 teaspoons garlic, minced
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon extra olive oil
  • 1 tablespoon fresh lemon juice

Here’s what you do:
In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water, add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Tempeh Bacon
Tempeh bacon is great alongside scrambled tofu and home fries, served over a salad or make a TLT with some vegan mayo – Veganaise grapeseed mayo is a favorite. Use tempeh strips for this.

8 oz tempeh
Marinade:

  • 3 tablespoons soy sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 3/4 cups vegetable broth
  • 2 cloves garlic, crushed
  • To cook: 1 tablespoon extra virgin olive oil

Here’s what you do:
In a wide shallow bowl, mix together all the marinade ingredients. Add the tempeh slices and marinade for about an hour.

Preheat a large heavy bottomed pan over medium high heat. Pan fry the tempeh in oil for about 7 to 10 minutes, flipping occasionally and adding more marinade as you cook. Tempeh is done when it is browned and crispy to your liking.

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Posted in Dinner, Fall Food, Fridge Finds, Gluten Free, Meat Substitutes, Meatless Monday, Product Review, Recipes, Uncategorized, Vegan, Vegetarian

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Bears, [Vegan] Beet Cupcakes, Battlestar Galactica

Posted on October 29, 2012 | 1 comment

Vegan.  Low-fat.  Cupcake.  I know.  It’s like a dream.  This variation of the classic Southern recipe gets its beautiful color from beets rather than red food coloring-though they are mostly purple, not really red, and would make a stunning hair color…which has me thinking of a new shade.  Anyway, you are here for cupcakes…

For the beets.  I roast a ton of veggies on Sundays for the week so these were leftover and had to be used from that roasting process.  I roasted them at 400 in tin foil balls for about 45-60 minutes, let cool a little de-skinned, left in a baggie in the fridge for a few days, then for this recipe I pureed them in my food processor and it was just over the two cups needed for this recipe.  The original author of one of the recipes I picked over to make this one boiled then grated, then processed in a blender.  To each her own.

FOR THE CAKE:

  • 2 C unsweetened almond or soy milk
  • 2 tsp apple cider vinegar
  • 2½ C all-purpose flour
  • 1 1/2 C sugar
  • ¼ C natural cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ C vegetable oil
  • 2 T pure vanilla extract
  • 2 T unsweetened applesauce
  • 2 large red beets, about 12 ounces, pureed (you should have about 2 cups of beet puree)

FOR THE ICING:

  • 1 C vegan margarine (a nonhydrogenated brand is best), at room temperature
  • 1 C vegan cream cheese, at room temperature
  • 2 T pure vanilla extract
  • 8 C powdered sugar

OR

This chocolate ganache – which is what I used instead

Preheat the oven to 350°F. Line two 12-cup muffin tins with paper cupcake liners.  Mine made exactly 2 and a half dozen.

MIX THE BATTER

Combine the milk and the vinegar in a large mixing bowl, and set aside to curdle. In a separate bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. After the milk mixture has curdled, add the vegetable oil, vanilla, and applesauce to it, and stir. Pour the wet ingredients into the dry ingredients, and mix with a hand mixer until no lumps remain. Fold the pureed beets into the batter by hand with a rub­ber spatula until just combined.

BAKE THE CUPCAKES

Fill the lined muffin pans until each cup is three-fourths full of batter. This recipe should make 2 to 2½ dozen cupcakes. Bake cupcakes for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Set aside to cool. Once cool enough to handle, transfer the cupcakes to a rack, line six compartments of one of the pans with paper liners, fill, and bake the remaining batter.

MAKE THE ICING

Combine the vegan margarine and vegan cream cheese and beat until thoroughly mixed and creamy. Add vanilla and beat until combined. Add the powdered sugar, 2 cups at a time, and incorporate into the creamed mixture. Once all the sugar has been added, scrape down the bowl and beat for 2 minutes at medium speed.

ICE THE CUPCAKES

Place the cooled cupcakes on a serving tray.

METHOD I:

Using a spatula or a butter knife, spread 2 rounded tablespoons of icing onto the top of each cooled cupcake, swirling to cover the surface of the cupcake.

METHOD II:

Place an icing tip inside a pastry bag. Fill the pastry bag half full of icing. Squeez­ing from the top of the bag, force the icing through the tip onto the top of the cupcakes, swirling the icing around the top of each cupcake.

Serve at room temperature, and refrigerate any leftovers. Will keep for up to four days, refrigerated.

Thanks to many beet cupcake recipe makers before me…I was able to make a great recipe from many other great recipes.

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Lentil Sloppy Joes

Posted on October 22, 2012 | Leave a comment

It’s tailgating season that means…Sloppy Joes.  Last year I posted a recipe using TVP which fooled the meat-eaters for sure, this year I’ll be taking Lentil Sloppy Joes.  Very similar recipe, as I finally got the flavor right, so now, moving on to lentils.  These have a bit of a kick to them, so easy on the chipotle en adobo if you like things a little more mild.  I think dijon, brown, or whole grain mustard would be a great sub for the peppers if you want a kick but no heat.  We shall see how this goes.

Filling:

  • 2 C dried lentils, your choice of lentil
  • 6 C water
  • 3 bay leaves
  • 1 head garlic

So this part cooks itself.  Take your lentils, give them a hearty rinse under cool water until the water runs clear.  Dump them into your slow cooker with the water, bay leaves and head of garlic with top cut off (keep it intact, so you can drag it out later).  Depending on your lentil, your water will absorb completely, or you will have to strain them before combining with other items below.  Either way, you want to cook your lentils until they are al dente (like pasta), not mush.  For me, in a slow cooker cranked up to high, it was just 3 hours.  I cleaned the house while they cooked.  When they are done, drain the excess liquid from the lentils, toss the bay leaves and garlic, then return the lentils to the slow cooker pot, you will finish cooking this dish in the slow cooker after you assemble the items below.   Next…

  • 1 T olive oil
  • 1/2 C coarsely chopped onion
  • 1/2 C coarsely chopped bell pepper (your choice of color)
  • 4 cloves garlic, minced
  • 1 4-oz can tomato sauce
  • 1/4 C water
  • 2 T tomato paste
  • 1 T packed light brown sugar
  • 2 tsp vegan Worcestershire sauce
  • 2 tsp red wine vinegar
  • 1 tsp Sriracha
  • 2 whole chipotle en adobo, chopped finely
  • salt & pepper to taste
  • 4-6 large hamburger buns or rolls or 10-12 slider buns

Heat the oil in a large nonstick skillet (I used a wok) over medium-high heat.  Cook the onion, bell pepper and garlic through until the bell pepper is tender (8-10 minutes).

Stir the remaining sandwich filling ingredients together in a medium bowl.  Add this mix to the cooked and DRAINED lentils in the slow cooker, stir until the mixture is well combined.  Set the slow cooker to high for faster results or low if you have all day and let the mixture thicken.

To serve, spread filling onto a bun and enjoy.

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Posted in BBQ, Bread, Dinner, Fall Food, Fridge Finds, Leftovers, Less is more, Make Ahead, Meat Substitutes, Meatless Monday, Quick Cooking, Recipes, Vegan, Vegetarian

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Vegan Pear Ginger Muffins

Posted on October 15, 2012 | Leave a comment

Sometimes what I make is determined by what is available in my kitchen at the moment (then I don’t have to go to the grocery store).  So many pears lately hanging around, hence, vegan pear ginger muffins found their way into the oven.  I was delighted at how little sugar went into these and how they still managed to be slightly sweet, not over- or underwhelming.  The pear makes a for a great break from squash and pumpkin during the fall months.

(make 18 muffins, or 12 muffins and 1 small loaf of bread)

  • 3 C whole grain flour
  • 1/2 – 3/4 C brown sugar, packed
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1 ½ C unsweetened almond or soy milk
  • ½ C canola oil
  • 2 tsp vanilla
  • 2 pears, peeled and diced
  • 1/2 – 3/4 C crystallized dried ginger chopped fine

1. Preheat oven to 400° and line a muffin tin with paper cups.

2. Mix all the dry ingredients together, then add the wet. Stir until just combined.

3. Fold in the chopped pear and pour batter into prepared pan or cupcake wrappers.  Bake for about 20 minutes, check to see if they are done with a toothpick, you don’t want to overbake else they become dry.

These freeze brilliantly.  I don’t know if I’d let them go longer than about a month, but they will get you through a few weeks of breakfasts nonetheless.

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Many thanks to Gosh, that’s so vegan for the inspiration on the muffins.  I was all pumpkin’d out and pears hit the spot.

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Posted in Baking, Bread, Breakfast, Brunch, Dessert, Fall Food, Make Ahead, Quick Cooking, Vegan, Vegetarian

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2 Green Smoothies

Posted on September 20, 2012 | 2 comments

I went on a juice fast about a month ago for five very, very long days.  Now, I wasn’t a huge fan of not chewing any of my foods, but I do love smoothies regularly.  Here are a few recipes I came away from Sip with for Green Smoothies.

 Good Morning Green Smoothies

  • 10-16 oz cold filtered water
  • 2 cups spinach (If you are new to green smoothies start with spinach.  In time, switch to 1/2 spinach 1/2 kale, and then try all kale.)
  • 1-2 unpeeled apples
  • 1 banana
  • 2 stalks celery
  • small handful of parsley  (parsley can over power the smoothie, add more or less depending on your taste for the plant!)
  • 1 T lemon juice
  • 1/2 grapefruit
(use a whole orange if grapefruit is not an option due to certain medication interactions)
blend in high speed blender with a few ice cubes
*start with 10 oz of water and add more as needed*
  • 10-16 oz cold filtered water
  • 2 cups spinach and kale mixed (one or the other is fine too)
  • small handful parsley
  • 1/2 – 3/4 cucumber
  • 1 1/2 cups pineapple
  • 1 banana
  • 1 inch fresh ginger
  • 1 T lemon juice
blend with ice
Enjoy!
serves 2
photo:  Sip
A girl and her blender

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Posted in Breakfast, Brunch, Dinner, Fridge Finds, Vegan, Vegetarian

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It’s true…

Posted on September 13, 2012 | 4 comments

I was reading “A vegetarian or vegan may show up at your cookout.  Do not be alarmed” and it got me thinking about the perils of parties for vegans/vegetarians as well as the stresses of having someone show up at your house and you don’t know exactly what to cook for them.

Let me tell you what stresses me out.  People who have parties that are worried about cooking for me.  I know, you are already freaking out about me visiting your house and how it affects your menu.  So I’m telling you to not worry, at all, about me.

Don’t get me wrong, I appreciate the fact that a handful of hosts have thought about my dietary choices, but let me let you in on a little secret about vegans:  we are already full OR are bringing our own dinner.  No matter what you do.

I’ve been putting fear in the hearts of many hosts for many years.  I’ve been a vegetarian for a long while but only recently, in the last 1-2 years have I made an effort to cook vegan at home.  I tell my friends at VeganGR, that I’m vegan-ish.  I try to eat vegan all of the time, but I am not always successful.  So, I will say that as a rookie veg, I have shown up to a few BBQ’s with a humble side dish and hope for the best, but that is just silly.  Why should you go out of your way as a host to make a veg main dish materialize?  That’s a lot of effort to learn a new style of cooking, and frankly, I mean this in the nicest way possible, you probably won’t get it right anyway.  There are so many people with varying dietary needs out there:  Gluten Free, Gluten Free Vegan,HFC S Free, Vegan, Organic, Vegetarian, Pescetarian, Dairy-Free Omnivores, Raw, people with food allergies that you are never going to get it right dead on without far more effort than any of us “weirdos” actually expect.  We are used to fending for ourselves.  Really.

So while I really appreciate the effort.  Focus on having a stress-free time as a host-worry about the guy who will complain about his burger being overdone or steak underdone and by all means, the chicken…please cook that through and don’t let the juices contaminate the whole party.  You have enough to worry about.    You are already providing us with beer (I hope) and a venue in which to gather with our friends.  Vegans are typically very, very skilled at ferreting out scraps and bites to eat here and there…also, you can rest assured we will have brought something delish to share that your meat-eating friends will also like.  Plus, you have always wanted to try that Seitan/Tofu/Tempeh thing anyway…so I’ll treat it like an educational project if you are willing to try something new.  I’ll craft something delicious to share, have already eaten in preparation for limited noms, or I’ll just drink the night away with these here potato chips and rolls.

Thanks for thinking of us.  We know it’s a pain in the ass that we are different, but we won’t make you also be different just to hang out with us.  I’m just hoping I brought enough of my good stuff to share, as it is usually met with equal parts “I must try this to see if I like it” and “I must try this to mock them about only eating tree leaves and shoots, [only to find out] wait- it’s friggin  delicious.”

So, my dear friend, thank you for hosting, chill out and please be sure to buy some craft beer.  While I won’t complain about the food…I will certainly complain about there only being Bud Light in the cooler.

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Posted in BBQ, Fall Food, Recipes, Vegan, Vegetarian

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Wahoo! Ride ’em Cowboy Cookies [Vegan]

Posted on September 8, 2012 | 8 comments

Today is Saturday and that means football!  These are a tailgating favorite.  You could dump just about anything you wanted into these in terms of chip, or chip-like substance.  Sub different flavored chocolate chips, use toffee chips, peanut butter chips if you like (the later will flip your cookies from vegan to vegetarian).  I like these because they come together in a flash and the only person that I’ve found that doesn’t like ’em is my friend Andrea and that is because she is allergic to coconut (which is a horrible thing to be allergic to).  I scooped a few out before the coconut so she wouldn’t miss out 😉Image

photo:  Hell Yeah It’s Vegan

Ingredients
  • 2 c unsweetened shredded coconut
  • 1½ c vegan butter
  • 1½ c granulated sugar
  • 1½ c light brown sugar
  • 1/2 c applesauce (this subs for your egg and oil)
  • 1 Tbsp vanilla
  • 3 c flour
  • 1 Tbsp baking powder
  • 1 Tbsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 tsp salt
  • 3 c vegan chocolate chips, Ghiradelli brand is accidentally vegan
  • 3 c rolled oats
  • 2 c chopped pecans, toasted
Instructions
  1. Preheat oven to 350°.
  2. Measure coconut into a small bowl and stir in 1 tbsp warm water and 2 tbsp sugar; set aside.
  3. In a large bowl, whip the butter until fluffy, add sugars and cream together until smooth.
  4. Add applesauce and vanilla and beat.
  5. In a medium bowl, sift together the flour, powder, soda, and spices.
  6. Add to wet ingredients and beat until well mixed.
  7. Fold in the coconut, nuts, oats and chocolate chips until evenly distributed.
  8. Use an scoop to form balls of dough for jumbo cookies, and flatten slightly.
  9. Bake on greased sheets for 10-12 minutes, or until golden.

Adapted from Hell Yeah It’s Vegan and Vegan Cookies Invade the Cookie Jar by Isa

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Posted in Baking, Dessert, Fall Food, Make Ahead, Vegan, Vegetarian

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Sriracha Tofu

Posted on September 6, 2012 | Leave a comment

I was thinking of a recipe that might be similar in sushi for spicy tuna and this is pretty close.  One night when we were out at Tokyo Grill, I asked the sushi chef what made up the spicy sauce for the tuna and it’s just Sriracha and mayo mixed together.  I bet the texture could be achieved if you cubed the tofu very, very small.  This can be used for make at home sushi or over rice in a bowl, which is a go-to meal for us during the work week with some steamed or stir fried veggies.  This is spicy.  So if you want to dial it down a notch, half the Sriracha or even quarter it depending on your tolerance.  I like this with avocados and kale over brown rice.  It cools it off a little but still tastes tangy.

  • 1 12-oz. pkg. extra-firm tofu, drained and patted dry, cut into ¼-inch cubes
  • 3 T low-sodium soy sauce
  • 2 T Sriracha
  • 1 T white wine vinegar (or rice wine vinegar)
  • 1 T mirin
  • 1 T maple syrup
  • 2 tsp toasted sesame oil
  • 1 T vegan mayonnaise

1. Heat nonstick skillet over medium-high heat, and add half of tofu cubes. Cook 10 to 12 minutes, or until cubes are golden, stirring occasionally. Transfer tofu to plate, and repeat with remaining tofu.

2. Stir together soy sauce, Sriracha, vinegar, mirin, maple syrup, sesame oil.  Return all tofu to pan, and add soy sauce mixture. Bring to a simmer, and cook 2 to 3 minutes, or until most of liquid is absorbed. Remove from heat, and stir in mayonnaise. Serve warm or chilled.

Adapted from vegetariantimes.com

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Posted in Dinner, Fall Food, Fridge Finds, Leftovers, Less is more, Make Ahead, Meat Substitutes, Meatless Monday, Quick Cooking, Vegan

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Barley Burgers

Posted on August 30, 2012 | Leave a comment

Tree Huggers is one of those happy places.  So.  Much.  Happy.  I basically stalked the owner and demanded that she be my friend.  Hey, whatever works. Angela Topp is a lover of vegan eats, IPA and dogs, she’s lovely and skilled at creating partnerships in the Earth-friendly community.   This recipe share is the result of Tree Huggers partnership with Bartertown Diner.  Once a week (in the evening) a chef from Bartertown works at Tree Huggers prepping recipes straight from ingredients available from the cooler (yes, RIGHT IN THE STORE) and then shares a tasty animal-free dish with you.  You can walk out with everything you need to make it from the help of the Bartertown chef as your personal shopper.  How cool is that?!

Enjoy a burger on the grill that didn’t come from a the screaming death of a helpless animal.  Yeah, I just said that.

Black Bean Barley Burger

  • 2 C cooked black beans
  • 2 C cooked barley
  • 1 onion, diced
  • 4 cloves of garlic, diced
  • 2 T nutritional yeast
  • 1 tsp chili powder
  • 2 T Braggs liquid aminos
  • 1 T oil
  • 1 tsp of salt
  • Little rooster vegan buns
  • Ham Family Farm Tomato

1. Cook barley, set aside and allow to cool to a handleable temperature.
2. Cook black beans until soft, mash using a fork or food processor, set aside.
3. Finely chop onions and garlic, Sautée until translucent.
4. Combine all ingredients in a large mixing bowl, mix well.
5. Preheat your oven to 350
6. Form mixture into sizable patties on a greased baking pan.
7. Bake for 30 minutes, flipping once halfway through.
8. Allow patties to cool, this helps with binding.
9. Now you have patties for dinner and leftovers for the week!

Feel free to experiment with your own blend on spices.

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Posted in BBQ, CSA, Dinner, Fall Food, Quick Cooking, Recipes, Vegan

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Seasonal Pesto Pasta

Posted on August 27, 2012 | Leave a comment

Last week’s vegan (cheeseless) pesto recipe gets a workout here on a hodge-podge salad from seasonal veggies.  A “clean out the fridge” recipe that turned out pretty delish.  This could easily be made vegan or gluten free with the appropriate pasta.

  • 1 pint mixed cherry tomatoes
  • 1 large heirloom tomato
  • 3-4 cubes pesto
  • 2-3 lemons, zested and juiced
  • 4 small zucchini
  • 1 C toasted walnuts
  • 2 C white beans
  • 2 C arugula or other seasonal greens, hand torn
  • 1/2 C packed fresh basil, hand torn
  • 1 pound rotini pasta, cooked al dente
  1. Select a large bowl or rectangle pan for the elements to be assembled.  As the ingredients are finished with their first phase you can just toss them together as you go to avoid destroying the integrity of the veggies by trying to stir or toss together at the end.  The pesto will incorporate easily this way as well.  You do not want a huge bowl of mush at the end.
  2. Tear arugula and basil into pieces and put in the bottom of this large bowl or pan.  The warm ingredients added will wilt this for you saving you a cooking step.
  3. Boil water and cook your choice of pasta noodle, al dente, drain water and toss back into warm pan with pesto cubes, juice and zest of two lemons.  Turn noodles to coat.  Toss into big bowl-this will wilt your greens easily.
  4. Warm a little olive oil (1 tsp or so) in a wok or fry pan, toss in walnuts and toast until slightly browned and super crisp.  Toss into big bowl.
  5. Cut zucchini into little wheels of uniform size.  In the same pan without adding more oil, saute the bite-sized squash pieces for a few minutes, then add the juice and zest of one lemon, salt and pepper to taste.  Do this over high heat and don’t let your zucchini get soggy.  Remove when it still has a bite to it and toss into the large pan with the other ingredients.
  6. Cut tomatoes into bite-sized pieces.  Toss into big bowl.
  7. Finally add your two cups of white beans.  Mine usually come from the freezer as I bulk make beans every few weeks, but using canned is cool with me.  If you do so, be sure to rinse them well, to get all the unnecessary ick off them.
  8. Toss all ingredients together and serve.  This makes a TON of salad.  It keeps well in your fridge for up to a week if you don’t let it dry out.  I make sure plastic wrap is touching the leftovers and that seems to keep it fresh, not dry.  If yours becomes dry, refresh with a little bit of olive oil, water or lemon juice before serving.

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

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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

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

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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

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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.

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

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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

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

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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
  1. Preheat oven to 425 degrees.
  2. Put pie crust in nine ince pie plate. Prick crust with a fork to prevent bulles during baking and flute edges.
  3. Mix sugar, flour and cinnamon in large bowl.
  4. Stir in peeled and sliced peaches and lemon juice.
  5. Pour into pie plate. Put foil around edges of pie to prevent burning. Remove the foil during the last 8 minutes of baking.
  6. Bake about 45 minutes or until the filling is bubble and the crust in golden brown.
  7. 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

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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

OR

  • 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.

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

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