Recipes

{Recipe} Avocado Tofu Benny

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One of my favorite breakfast to get out as a vegetarian was the California Benedict at Sneakers in Winooski, VT. Since becoming vegan I have tried to recreate the dish to be as similar as possible and I finally made something tasty and very similar. This is wonderful for any meal but I love to serve at brunch and both veggies and omnivores have been known to love this dish.

 For the marinated tofu:

  • 1 cup low sodium vegetable broth
  • 1 teaspoon red wine vinegar
  • 1/4teaspoon chipotle chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  •  1 tablespoons nutritional yeast
  •  6-8 ounces extra firm tofu, sliced into 4 triangles (1/2 block)

Marinate the tofu:

  1. In a medium bowl, mix together the vegetable broth and red wine vinegar. Whisk in the chipotle powder, cumin, garlic powder, thyme and nutritional yeast, if using.
  2. Place the tofu slices in the broth mixture and marinate for about 30 minutes.

For the Hollandaise sauce:

  • 1 cup soy, rice or almond milk
  • 1 tablespoon lemon juice
  • 2 tablespoons dairy free margarine substitute
  • 1 tablespoon cornstarch
  • 1/2 cup low sodium vegetable broth
  • 3 tablespoons nutritional yeast
  • a pinch salt
  • a pinch black pepper
  • a pinch cayenne pepper

To make the Hollandaise sauce*:

  1. In a medium bowl mix together the milk, lemon juice, margarine, cornstarch, vegetable broth and nutritional yeast, if using. Season the milk lemon mixture with pinches of salt, black pepper and cayenne pepper. Stir to combine.
  2. Place the milk lemon mixture in a medium saucepan over low heat. Cook over low heat for 3-4 minutes, or until the Hollandaise has thickened to preference, whisking occasionally to ensure a smooth sauce. Remove the Hollandaise sauce from heat until plating the Avocado Tofu Benedict

To complete the Avocado Tofu Benedict:

  •  a spritz olive oil or cooking spray
  • 1 avocado, thin sliced
  •  2 cups arugula, divided
  •  4 whole wheat English muffins, toasted and lightly buttered with vegan margarine
  •  hot sauce, to taste, optional

To complete the Avocado Tofu Benedict:

  1. Prepare a skillet with a light coating of olive oil or cooking spray. After the tofu triangles are done marinating, place the skillet over medium-high heat.
  2. Add the tofu triangles to the skillet and cook for 5-7minutes, or until the tofu begins to brown. Flip the tofu triangles with a spatula and cook 5-7 minutes on the other side or until both sides have browned.
  3. Top each side of the toasted English muffins with 1/2 cup of the arugula and 2 slices of avocado.
  4. Top the avocado with 1 piece of tofu and a drizzle of the Hollandaise sauce* per side. Complete the dish with a few drops of hot sauce, if using, and enjoy.

* If a significant period of time has passed between making the Hollandaise sauce and plating the Avocado Tofu Benedict, warm the sauce on the stove over low heat before serving. You may need to add a bit more milk to thin the sauce during reheating.

{Recipe} Italian Seasoned White Beans

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My absolute favorite bean is the cannelini bean because they are so soft and creamy. They are wonderful in soups, pasta dishes, as a dip, in a stew or mashed up. Last night I made a bunch of slow cooker white beans* and then cooked them up with veggies and seasonings.

Ingredients:

  • 3 cups cooked or canned cannelini beans
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable broth
  • 1 tablespoon vegan margarine (optional)
Directions:
  1. In a medium heavy bottom pot heat the olive oil over medium-high heat; stir in the onion, celery and carrot and cook for 7-10 minutes until vegetables are tender.
  2. Stir in the garlic and cook for 1 minute, then add the white wine and Italian seasoning and cook for 5-8 minutes.
  3. Stir in the beans, salt, pepper and broth and cook for 10 minutes on medium-low heat.
  4. Taste for seasonings, add margarine if desired  and then serve with your favorite veggies, over rice or with a nice slice of crusty bread.

*To make slow cooker white beans or any slow cooker beans soak beans over night then drain and rinse.  Place in a slow cooker pot and cover with water an inch above the beans. Cover the beans and turn to low and cook for 6-9 hours.  I usually put mine on in the morning before work and cook on low until I’m ready to use them for dinner.

my pesky little helper

{Recipe}: Green Goddess Dip

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Ingredients:

  • 1/2 cup reduced fat vegan mayo
  • 1 cup vegan sour cream
  • 3 scallions, minced
  • 1/2 bunch Italian parsley, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • salt and freshly ground pepper to taste
Place everything in a food processor and process until combined.  Season with salt and pepper to taste. Refrigerate for 1 hour to 1 day; this is best made ahead of time. Serve with your favorite veggies.

{Recipe}: Pasta with Tomato & Olive Sauce

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Yesterday I spent my day off from work cleaning and organizing. I felt pretty tired out after my productive day that I wasn’t really up for making much for dinner but I was craving Italian. I wasn’t in the mood to go out for dinner so the Hubz and I picked up a few ingredients and made a quick and easy italian dish at home.

Pasta with Tomato & Olive Sauce 

Ingredients:

  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1-15oz can of whole tomatoes
  • 10 kalamata olives, pitted and chopped
  • 2 tablespoons capers
  • 1 teaspoon chili flakes
  • 1/2 teaspoon black pepper
  • 2 dashes of umeboshi vinegar
  • salt to taste
  • 4 servings cooked pasta
  • 1 tablespoon of nutritional yeast (optional)
Directions:
Place the olive oil and garlic in a cold pan and heat over medium heat until the garlic starts to become aromatic, about 3-5 minutes.  Add in the tomatoes mash to break them up.   Stir in the remaining ingredients and cook for 7 minutes stirring frequently.  Toss with your choice of hot pasta and serve!

Thanksgiving Sides Reinvented

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I can’t tell you how many holiday dinners I have been to where my only options have been sides. Don’t get me wrong, I love sides but as a vegan my options are usually limited. On top of having limited options, sides just aren’t as satisfying as a full meal. Well this Holiday Season I’ve created three side dishes that together make one delicious, filling and satisfying meal.

Each of these recipes are a play on my favorite holiday dishes: roasted Brussels sprouts, green bean casserole and mashed potatoes with chickpea gravy.

Dijon Lemon Brussels Sprouts with Hazelnuts

Serves 4

  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts, halved and thinly sliced
  • 2 tablespoons hazelnuts, chopped
  • 1 garlic clove, thinly sliced
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
Heat the oil in a heavy saute pan, I suggest a cast iron skillet, over medium heat.  Toss in the shredded Brussels sprouts and cook for 3 minutes.  Stir in the hazelnuts and garlic and saute for 1 minute.  Stir in the dijon and lemon juice and stir until fully incorporated; cook 1 more minute.  Season with salt and pepper to taste.

Green Beans with Caramelized Mushrooms & Onions

Serves 4

  • 2 tablespoons olive oil
  • 4 cups onion, thinly sliced
  • 8-10 button mushrooms, halved and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons marsala wine (sub option: vegetable broth)
  • 4 cups green beans, blanched
Heat the oil in a heavy large saute pan, I suggest a cast iron skillet, over medium-high heat.  Toss in the onion and saute for 7-10 minutes, until the onions start to caramelize.  Stir in the mushrooms and reduce heat to medium; cook for 5 minutes.  Season with the salt, pepper and marsala wine.  Stir in the blanched green beans and cook for 5 minutes.

Chickpea-Celeriac-Potato Mash

Serves 6

  • 2 russet potatoes, peeled and large dice
  • 1 large celeriac, peeled and large dice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups cooked or canned chickpeas
  • 2 cups vegetable broth
  • salt and pepper, to taste
Place the potatoes and celeriac in a large pot and cover with water.  Bring the water to a boil and cook the potatoes and celeriac until fork tender.  Drain and set to the side.  While the potatoes are cooking heat the olive oil in a medium pot over medium heat.  Add the onions and saute for 5 minutes.  Stir in the garlic and saute 1 minute.  Stir in the chickpeas and vegetable broth and bring to a oil.  Place the chickpeas and the potatoes and celeriac in a food processor (you may need to do 2 batches) and process until combined, there still should be some chunks. Season with salt and pepper to taste.
What are you favorite holiday side dishes? 

{Recipe}: Sweet and Smoky Sweet Potato-Carrot Soup

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This past weekend the Hubz and I went out for lunch at Zabby & Elf’s Stone Soup where I debated between two soup/chili options and ultimately ordered a big cup of chili  while  the Hubz had the hot/cold bar.  The other soup that I was hotly debating over was a Sweet Potato-Carrot Soup which became my inspiration for last nights dinner.  Having no idea what else was in Stone Soup’s Sweet Potato-Carrot Soup my inspiration was limited to sweet potatoes and carrots and the fact that it was a creamy pureed soup.  I decided that I would go for a smoky sweet flavoring for the soup and serve it up with a nice green salad (and a veggie frankfurter for him).

Sweet and Smoky Sweet Potato-Carrot Soup

Ingredients:

  • 2 medium sweet potatoes, baked, peeled and mashed
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 large garlic cloves, sliced
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon sweet paprika
  • 3 cups vegetable broth
  • salt and pepper to taste
  • 1/2 teaspoon umeboshi vinegar (or substitute with red wine vinegar)

Directions:

  1. Prick the skin of the sweet potatoes and bake in a 350F oven for 1 hour.
  2. In a medium heavy bottom pot heat the olive oil over medium-high heat.  Add in the onions and saute for 3 minutes.
  3. Stir in the carrots and saute for 5 minutes.
  4. Stir in the garlic, chipotle powder and sweet paprika and cook for 1 minute.
  5. Add the vegetable broth and bring to a boil.  Reduce and simmer for 10 minutes uncovered.
  6. While the broth is simmering remove the sweet potato from the skin and mash together in a bowl.
  7. Place the broth and sweet potato in a food processor or blender (you may have to do this in two parts depending on the size of your machine) and process until smooth.
  8. Return to the pot and season with salt, pepper and umeboshi vinegar.
Why use umeboshi vinegar?  Umeboshi vinegar helps to balance flavors by adding a little tartness to your dish. I always use it to balance the flavors in my soups, sauces and with tomato recipes. Have you ever made a recipe and tasted and gone “there just something missing but I’m not sure what” well I recommend adding a little umeboshi vinegar to your recipe and my experience is 9 out 10 times it is just what the recipe needs.  Now a little goes along way so start with 1/4-1/2 teaspoon because you don’t want to overwhelm the other flavors in your dish.

 

Eating Rabbit Food

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Welcome to day 2 of Sasquatch Books blog tour for Beth Barnett’s Rabbit Food Cookbook. Rabbit Food Cookbook made it’s start as a zine, and is packed with variety delicious vegan recipes like Tofu Pot Pie, Almond White Cake and Crumbly Coffee Cake.  This isn’t just a cookbook, though; it’s a guide to eating well to benefit your body and the world.  In the first part of the book, Barnett writes about “The Food Supply in Perspective.,” “Health & Nutrition Considerations,” and a history of the industrialization of food in America—I love how it is broken down into a timeline starting in the lat 1700s and going through to today. Another great feature is the “Essential Equipment” guide, which features everything from a cast iron skillet (a must have item in my book) to spice jars and spice grinders. There is also a wonderful D.I.Y. component to the book  including tips on everything from how to plant your first garden to how to sew your own reusable grocery and produce bags.

I haven’t made all the recipes that interest me from the cookbook yet (I’ve only had it a few weeks) but I have tried a few that I love.  The Pasta with White Beans is quick, easy and delicious- a meal I will be making over and over.  My favorite main meal however (so far anyways) is the Smoky Tempeh & Kale it is really incredible and easy to make.  I also love how it has directions on how to bake, grill or stir fry it; providing you with a variety of cooking methods.

Recipe posted with permission of Sasquatch Books.

Recipe posted with permission of Sasquatch Books.

As for sweet treats I made the Oatmeal-Chocolate Chip Cookies but I subbed raisins for chocolate chips because I was out.  Also there was a little more oil in the cookies than I cared for so I reduced it down a little and used some apple sauce.  They turned out delicious however next time I’d make them with chocolate chips because well, chocolate is always better.

Oatmeal-Raisin Cookies with "cream cheese" filling

Additional things I love about the cookbook:

  • It’s spiral bound.  This makes things so much easier when you are in the kitchen because you aren’t trying to hold pages down while you cook.  I wish more cookbooks came spiral bound for this reason.
  • It’s hand written with wonderful illustrations.  I just love the how artsy and crafty the cookbook is; this makes it so much fun to read.
  • The variety of recipes.  There are so many different recipes in the book including breakfast, soups, main meals, desserts and drinks.  Some recipes are quick and easy others take longer and are a little more complicated but all are super tasty and have clear instructions.
Rabbit Food Cookbook will be on tour all week; check out all the stops: 

Monday, October 24th, Cake Maker to the Stars <–Kick off Post

Tuesday October 25th,  Cook Vegan Lover
Wednesday, October 26th, Bake and Destroy
Thursday October 27th, Carrie on Vegan
Friday October 28th, Vegancraftastic
Saturday October 29th, Manifest Vegan
Sunday October 30th, Andrea’s Easy Vegan Cooking
Monday Octover 31st, Vegansaurus
Disclosure:  I did not receive compensation for participating in this blog tour.  However I did receive a free review copy of Rabbit Food cookbook.