Spaghetti Squash with Sautéed Leeks & Chanterelle Mushrooms

photo-1

Ingredients:

  • ½ C Leeks, Julienned
  • 1½ C Chanterelle Mushrooms, Quartered
  • 1-2 Garlic Cloves
  • 1 Small Spaghetti Squash, Roughly 2 Cups
  • Vegan Butter, 2 Tbsp
  • 1 Tsp Fresh Thyme
  • Salt & Pepper TT

Preparation:

Preheat oven to 350 degrees. Poke several holes in the spaghetti squash and roast whole on a baking pan for roughly 1 hour. While the spaghetti squash cooks, mince 1-2 garlic cloves, julienne leeks, and quarter the chanterelle mushrooms. Once the squash has cooked, pull it out of the oven, and carefully cut the squash in half; lengthwise. While the squash cools slightly, heat a medium saute pan over high heat with 2 Tbsp of vegan butter. Once hot, toss the chanterelle mushrooms in the pan. After mushrooms have begun to brown, turn heat down to medium, and add in the garlic and leeks. Allow ingredients to cook for another couple of minutes tossing/stirring frequently. At the last minute toss in the fresh thyme, and pull the pan away from heat. Scoop out the center of the squash to remove the seeds, and scrape the sides for spaghetti-like strands of squash. Gently toss the squash with the sautéed leeks and chanterelles, adjust seasoning, and serve.

 

Advertisements

Classic Strawberry Rhubarb Crisp

messagepart-4

Ingredients:

  • 1 Qt Chopped Rhubarb, 1″ Pieces
  • 2 C Strawberries, Quartered
  • 2 Oranges, Zested
  • 1 C Water
  • 3 Tbsp Cornstarch
  • 1/2 C Maple Syrup
  • 2 Tbsp Balsamic Vinegar
  • 1/2 C Brown Sugar
  • 1 C Whole Wheat Flour
  • 1 C Rolled Oats
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 2 1/2 Tbsp Non-Dairy Milk
  • 1/3 C Vegan Butter

Preparation:

Preheat oven to 350 degrees, and lightly grease an 8×8 pan. Stir together maple syrup, water, balsamic vinegar, cornstarch, and the zest of 1 orange in a saucepan over medium heat. Bring mixture to a boil, then turn heat to low and allow to simmer for 5 minutes. Mix the chopped rhubarb and strawberries into the liquid, and set aside. In a medium mixing bowl combine together the brown sugar, flour, oats, spices, and the rest of the zested orange. Using a fork to add in the margarine and non-dairy milk and incorporate until it has reached a crumble-like consistency. Press half of the crumble mixture into the lightly greased pan, and evenly spoon the filling over the crumble. Take the remaining crumble and sprinkle it on top of the filling. Bake for 20-30 minutes, or until crumble turns deep golden brown.

Garlic Scape & Radish Top Pesto

messagepart-2

Ingredients:

Yield: 1 Pint

  • 1 C Garlic Scapes, Roughly Chopped
  • 1 C Radish Greens, Rinsed/Dried
  • 1 Tbsp Fresh Basil
  • 1/2 C Pine Nuts, Lightly Toasted (optional)
  • 1/4-1/2 C Olive Oil
  • 1 Lemon, Juiced
  • 1 Tsp Kosher Salt
  • 1/2 Tsp Fresh Cracked Pepper

Preparation:

Pulse roughly chopped garlic scapes in a food processor until it reaches a rough mince. Next, add the radish greens, and basil; pulse until well incorporated. Finish the pesto with the juice of one lemon, olive oil, salt, & pepper until it has reached desired consistency. Stir in toasted pine nuts.

Tips:

  • Thoroughly dry radish greens before processing.
  • To serve, spread on sandwiches, crackers, toasted bread, or tossed in with pasta.
  • For extra dimension and versatility, add 1-2 Tbsp of balsamic vinegar, and mix into salads, etc.

Portuguese Kale Soup

messagepart-1

Ingredients:

  • 1 Bunch Kale, Stemmed & Roughly Chopped
  • ½ Sweet Potato, Peeled & Diced
  • 1 Russet Potato, Peeled & Diced
  • ½ Spanish Onion, Diced
  • ½ C Turnips, Peeled & Diced
  • 2 C Tomatoes, De-seeded & Diced
  • ½ C Carrots, Peeled & Diced
  • 1: 29oz Can Dark Red Kidney Beans, Rinsed & Drained
  • 2 Hot Chili Peppers, De-seeded & Diced
  • 2: 32oz Packages of Vegetable Broth
  • 1-2 Tbsp Olive Oil
  • 1 Tbsp Fresh Parsley, Finely Chopped
  • 2 Tsp Fresh Thyme, Finely Chopped
  • 3 Bay leaves
  • 1 Tbsp Paprika
  • ½ Tbsp Cayenne Pepper
  • 2 Tbsp Garlic, Minced
  • S & P TT

Preparation:

Set a large stock pot over medium-high heat, add the oil, and begin to sweat the onion, garlic, sweet potato, russet potato, carrots, turnips, and parsley. Once onions appear to be translucent, turn the heat down to medium. Allow vegetables to cook slowly. Meanwhile, add ½ of the diced tomatoes to a food processor, followed by the chili peppers, paprika, & cayenne. Blend these ingredients until a paste forms, and add to the stockpot. Add the rest of the tomatoes and chopped kale into the stockpot, and stir until kale has wilted. Next add the beans, thyme, bay leaves, and vegetable broth. Allow to simmer on stove for 20-30 minutes, or until the root vegetables have become tender. Season to taste, remove bay leaves, and serve.

Tips:

  • If your local grocery store does not have fresh chili peppers, check the canned isle, or olive bar. If none can be found substitute for ½ Tbsp crushed red pepper. If concerned the soup will be too spicy, begin with half of the amount. You can always add more!
  • The paste is meant to substitute for chorizo, and is meant to be slightly spicy. If serving chorizo on the side for non-vegans, tone down the spice by about half to a quarter. When served all together it might be over powering for the guest.
  • This recipe yields roughly ¾ Gallon or 3 Quarts. Perfect to stick in the freezer for a cool/rainy summer night.

Roasted Eggplant Spread, Baba Ganoush

messagepart

Ingredients:

  • 2 Medium Eggplants
  • 1/2 C Tahini
  • 1 Lemon, Juiced
  • 8 oz Cannellini Beans (optional)
  • 2 Tbsp Chopped Parsley
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Ground Cumin
  • 3 Garlic Cloves, Finely Minced

Preparation:

Oven method: Preheat oven to 400°F. Using a fork, prick the eggplants in several places. Place on a baking sheet, and roast; turning frequently, until very tender, about 35-40 minutes. Place the eggplants on a plate and place a plastic grocery bag or saran wrap over top, and allow the eggplants to steam in their skins for 15-20 minutes.

Grilling method:Preheat grill. Using a fork, prick the eggplants in several places Grill over high heat, turning as each side as it blackens. Roughly 5+ minutes per side. Place the eggplants on a plate and place a plastic grocery bag or saran wrap over top, and allow the eggplants to steam in their skins for 15-20 minutes.

Once cooled, scoop the eggplant out of its skin, allowing the liquid to strain off, and either mash well with a fork or place the eggplant in a food processor. If using cannellini beans, a food processor must be used, and can be added in with the eggplant. At this time, add the lemon juice, garlic, olive oil, tahini, and cumin. Stir the chopped parsley into the mixture with a spoon, or sprinkle on top as a garnish to serve.

Tips:

  • When cannellini beans are excluded, this recipe will produce a traditional Baba Ganoush, also called Ganouj.
  • Best served with toasted pita bread, crackers, toast, sliced baguette, grilled ciabatta, fresh vegetables, or on a sandwich.
  • Some garnish ideas include, but are not limited to; additional lemon juice, brine-cured black olives, drizzle of olive oil, salt, cracked pepper, cumin, and other spices.

Thai Tofu Kabobs

messagepart-3

Ingredients:

  • 4 Limes, Juiced & Zested
  • 3 Tsp Garlic Chili Sambal
  • 1/2 C Soy Sauce
  • 1/4 C Fresh Basil, Chopped
  • 1/4 C Oil
  • 1 Large Red Onion
  • 3 Tri-Colored Peppers
  • 1 C Snow Peas
  • 1 Block Firm Tofu, Drained & Pressed

Preparation:

In a mixing bowl whisk together the soy sauce, garlic chili sambal, basil, oil, lime juice, and zest. Drain and press the tofu before cutting it into 1½ inch cubes. Allow tofu to soak in the marinade overnight. Cut and de-seed the tri-colored peppers and red onion to match the size of the tofu. Turn on gas grill or oven, and allow it to preheat. Place the tofu cubes, and diced vegetables along with the snow peas on the skewers in any particular order, and grill for 5 minutes on each side. Tofu kabobs are best served with a brush of garlic & chili sambal and fresh squeezed lime juice to enhance the flavor.

Tips:

  • If you do not have or wish to buy Sambal, a simple mixture of red chili flakes and minced garlic will work as a replacement.
  • Allow wooden skewers to soak in water at least an hour in advance before grilling.
  • To maximize tofu drainage, set the tofu on a plate and wrap a dry cloth around the block. Set a heavy bottom pot or large cooking book on top to press, and allow it to sit for 30 minutes. This will help the tofu to soak in the marinade when soaking.

Refreshing Watermelon Gazpacho

messagepart-2

Ingredients:

  • 2 C Seedless Watermelon, Finely Diced
  • 3 C Seedless Watermelon, Roughly Chopped
  • 1 C Vine Ripe Tomato, De-seeded & Finely Diced
  • 2 C Vine Ripe Tomato, Roughly Chopped
  • 1 C Cucumber, Finely Diced
  • 1 C Cucumber, Roughly Chopped
  • 1/2 C Red onion, Finely Diced
  • 1/2 C Red Onion, Roughly Chopped
  • 1/2 C Red Bell Pepper, Finely Diced
  • 2 Garlic Cloves
  • 1 Tbsp Jalapeno, Finely Minced
  • 1/4 C Fresh Mint, Finely Minced
  • 1 Lemon, Juiced
  • 1 Lime, Juiced
  • 1/2 C Champagne or Sparkling Wine

Preparation:

In a food processor combine the roughly chopped watermelon, tomato, red onion, garlic, lime juice, lemon juice, and cucumber until it it is completely puréed. Using a fine sieve, strain the puréed liquid into a large container and discard the pulp. Add the Champagne to the liquid, and set aside. Mix the finely diced red bell pepper, cucumber, watermelon, tomato, red onion, with the minced jalapeno and mint. Mix together the diced vegetables with the gazpacho broth to serve.

Tip:

  • If gazpacho has too strong of an onion flavor, tone it down by adding cranberry juice!
  • Mint can  also be exchanged for cilantro. I just happen to have an endless amount of fresh mint in my backyard!

 

 

Cast-Iron Skillet Cornbread

messagepart-1

Ingredients:

  • 1 C Soy Creamer
  • 1 C Water
  • 2 Tsp Apple Cider Vinegar
  • 2 C Cornmeal
  • 1 C Flour
  • 2 tsp Baking Powder
  • 1/3 C Vegetable Oil
  • 1/2 tsp Salt
  • 1/4 C Sugar

Preparation:

Place your skillet into the oven while it preheats to 350 degrees. Combine the soy creamer, water, oil, and apple cider vinegar in a small bowl, and set aside. In a large bowl mix together corn meal, flour, baking powder, salt, and sugar. Make a well in the center of the flour bowl and pour the liquid mixture in. Mix the ingredients until well combined; making sure there are no lumps. Finally, lightly grease the skillet either using vegetable oil or vegan butter, and pour the batter directly into the center of the pan. Bake for 30 minutes.

Tips:

  • Give your cornbread a little kick by adding 1 tsp of cayenne pepper or ground chipotle peppers.
  • You can also add fresh chopped corn, freshly diced peppers, or herbs to dress it up!

Vegan Quiche

messagepart

Ingredients:

  • 1 Pre-made Vegan Pie Crust
  • 1 Block Firm Tofu
  • 1/2 C Raw Cashews, (Soaked for one hour than drained).
  • 2 Garlic Cloves, Minced
  • 1 Spanish Onion, Finely Julienned
  • 1/2 Package Fresh Baby Spinach
  • 1 Tbsp Fresh Basil, Finely Chopped
  • 2 Vine Ripe Tomatoes
  • 4 Tbsp Soy Milk
  • 1/4 C Nutritional Yeast
  • 1/2 Tsp Turmeric (optional)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Agar Agar
  • 1/2 tsp Black Salt/Kala Namak (optional)

Preparation:

Soak cashews for a minimum of 1 hour, and drain the water off after time has elapsed. Preheat oven to 350 degrees. Using a food processor blend the tofu, soy milk, nutritional yeast, nuts, agar agar, turmeric, salt, and pepper. While blending, heat the oil in a medium sized saute pan, and sweat the onions and garlic. Once translucent, turn the heat off, and mix the spinach in allowing it to gently wilt. Allow the sauteed mixture to cool to room temperature. Once the tofu mixture has become smooth and creamy, shut off the food processor and set aside. De-seed and dice one tomato, and thinly slice the other using a serrated knife. Mix the diced tomato in a large mixing bowl with the tofu mixture and sauteed vegetables. Using a rubber spatula spread the tofu/spinach filling into the pie crust and spread around evenly. Place fresh spinach leaves and sliced tomato on top, and bake for 20-30 minutes. Allow to cool overnight before serving.

Tips:

  • Using black salt will give the tofu an egg-like flavor, but not necessary. If using black salt, make sure it is the Indian black salt called, ‘Kala Namak.’
  • The turmeric is also optional as it’s main purpose in this recipe is to provide a color similar to eggs.
  • You may use a variety of different vegetable combinations, as long as the tofu mixture remains the same.
  • Agar Agar is polysaccharide found in red algae. It is mostly used as a thickener mainly throughout Asia, but is becoming more and more recognized in the vegan cooking world. In this case, it helps the quiche to set and stay firm for slicing/serving.

Creamy Vegan Cucumber & Radish Salad

messagepart-2

Ingredients:

  • 2 English Cucumbers, Thinly Sliced
  • 1 C Radishes, Thinly Sliced
  • 1 C Vegan Sour Cream
  • 1 C Vegan Mayonaise
  • 3/4 C Vinegar
  • 2 Tbsp Dill, Roughly Chopped
  • TT Kosher Salt & Fresh Cracked Pepper
  • 1/2 Tbsp Cayenne Pepper (optional)
  • 1/2 Lemon, Juiced

Preparation:

Before beginning, thinly slice the radishes and allow them to soak in water while preparing the rest of the ingredients. Using a whisk, mix together the vegan sour cream, vegan mayonnaise, vinegar, chopped dill, and lemon juice in a medium-large sized mixing bowl. Add cayenne pepper slowly, and adjust amount to personal preferences as the full amount may provide quite a kick.  Thinly slice the cucumbers, (peeling them is optional), and place them directly in the prepared dressing. Lastly, add the radishes, and mix ingredients together to incorporate.

Tips:

  • This dish is best served as a side, and is a perfect accompaniment for sandwiches, barbecues, or memorial day cook-outs!
  • Allowing the radishes to soak will prevent the red skin from bleeding into the dressing and turning the dish pink.