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$7.50 – serves 3

In the realm of “no-egg salad sandwiches”, this is a delectable veggie-packed alternative to my scrumptious tofu salad sandwich. But this concoction has a little extra kick with the curry powder. The chewiness of the tempeh, the crunch of the celery, the tangy lemon and creamy veganaise…..it’s irresistible and healthy.  Tempeh is cited for its health benefits all over the web. If you’ve never had it, take a little time to look it up.  Any flavor tempeh will work in this recipe.  I usually put some sliced tomato in my sandwich before piling this on. And I keep some vinegar-y hot sauce on the side for a little excitement every few bites.

Ingredients

  • 8 oz. (1 package) Tempeh
  • 3-4 ribs celery, sliced thin (depends on how much crunch you want.)
  • 1/4 red onion, diced
  • 1-2 Tbs lemon juice, to taste
  • 1/2 cup grated carrot
  • 1/2  tsp curry powder
  • 2 teaspoons vegetable broth powder
  • 1/2 teaspoon celery seed (optional)
  • 1/4 cup veganaise
  • black pepper to taste
  • for a fancy splash of color and flavor, throw in some chopped parsley at the end

Directions:

1. Cube tempeh and steam for 15 minutes.

2. Prepare vegetables while the tempeh is cooking.

3. When tempeh is done, allow to cool slightly. Mash with a fork in a large bowl. Mix in the carrot, celery, and onions, and stir well.

4. Add the lemon juice, curry powder, stock powder, and celery seed. Mix well. Add vegan mayo, beginning with a couple tablespoons, and adding more if you want it to be creamier. Season with black pepper and your parsley, if using.

5. Let salad sit at least an hour before serving in your favorite sandwich bread. Pitas are highly recommended, and so is toasted rye.

This would be really good if served stuffed in some hollowed out and drained cherry tomatoes as appetizers!

 

The Perfect Taco

 


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…or burrito, if you have the patience to fold it up that way.

From left to right, How to make it:

- Strips of portobello, red onion, red and orange bell pepper and broiled, skinned poblano stir fried with fajitas seasoning, olive oil and  and garlic

- Fresh salsa: dice up a fresh seeded jalepeno, red onion, tomatoes and cilantro, add salt, sugar, lime juice and a little vinegar, stir well.

-Heated Uncanny Refried Beans (so convenient and tasty!)

- Pan heated Boca Grounds

- Chunky guacamole: avocado, red onion, a dash of cumin, cilantro, lots of lime juice, salt. Muddle together and stir well.

- Locally made tortilla  that contains no hydrogenated oil or palm oil

- And you have to have Cholula. Other hot sauces are welcome to join, but Cholula is the main squeeze.

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One of the best vegan pizza recipes on the planet. Coincidentally, the original, untweaked  recipe came from the cookbook “Vegan Planet”. How apropos.  The scent of the baking pesto and tomato  intoxicates you, and you’ll never miss the cheese as you bite into this mouth-watering dish. Make your own crust or grab a pre-made fresh pizza dough from the store for a faster process.  Top with soy cheese shreds if you wish, but it’s not necessary. The pesto and tomato mixture on its own is delicious, and meant to be the only topping.

 Serves: Depends on the size of your crust. Most store bought fresh doughs make 8 small pieces. This recipe is for your average sized pizza pan.

Ingredients:

  • 1 recipe of your favorite homemade pizza dough ( or fresh pizza dough from the store.) Raised and rolled out to a 1/4 inch thick
  • 1/4 cup olive oil plus 2 Tbs Olive Oil, divided
  • 2 garlic cloves
  • 1/3 cup raw unsalted pine nuts  (toasted is a nice touch for deeper flavor, if you have time)
  • 1/2 tsp salt (plus more more adding to taste in later stage.)
  • 2 cups packed basil leaves
  • 5 ripe Roma tomatoes, seeded and diced small
  • salt and fresh pepper
  • optional:  a generous amount of your favorite soy cheese. (We love Follow Your Heart mozzarella shreds.)

How-to:

1. Preheat oven to 450 degrees

2. Put garlic, pine nuts, 1/2 tsp salt, and basil in food processor and grind until fine

3. Leave processor running and add 1/4 cup olive oil through the feed tube until thoroughly mixed. Get in there with a big spoon and manually stir it so its well combined, then spoon into a big bowl.

4. Place your rolled dough onto a lightly oiled pizza pan, poke holes throughout the dough with a fork.

5. Bake dough for 10 minutes

6. Combine diced tomato with pesto mixture in in your big bowl. Toss gently to combine, then add salt and pepper to taste and mix well. (Do not fail to add more salt at this step, it definitely needs a little extra-1/2 tsp at most.) As you taste, try not to eat it all.

7. Remove dough from oven, spread tomato/pesto mixture evenly onto dough, leaving a 1/2 inch of the edge bare.

8. Return to oven for 15 minutes, or until the crust is lightly golden

9. If you’re using soy cheese shreds, take pizza out and sprinkle those on and bake once again until cheese is melted. (About 5 minutes.)  Allow to cool slightly before serving.

10. If not using cheese shreds, at step #8, bake until crust is fully golden brown.

11. The final step is to drizzle the last 2 Tbs of olive oil on top of the pizza before serving.

Prepare to gluttonize.

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This lasagna is one of our top favorite dinners of all time. We used to make it only on special occasions because it’s time-consuming and compels us to stuff ourselves and endure the shame of gluttony.  (It’s sooooo delicious.)  But we’ll often put it together if we have a little extra time on the weekends.  It’s even worth making in the summer when firing up the oven is unreasonable.  Yields lunches and dinners for several days, as it keeps well.  Gear yourself up to battle for the leftovers and be advised that one serving never seems like enough.  This dish is so good, you should eat it on your cheat day.

Original recipe modified from Vegetarian Times.

Note: if you are not strictly vegan, just make this with normal cheese shreds and normal cream cheese and you will have an amazing dish on your hands!!

Super-Addictive Vegan Lasagna – 10×10 pan

Makes 8 huge pieces

SEASONED “RICOTTA” FILLING

  • 10×10 pan – or as close as you can get to this size
  • 2 tsp. olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1  bag fresh baby spinach
  • 1 12-oz. pkgs. firm tofu, drained
  • 1/2 8-oz. pkg. vegan cream cheese
  • ½ cup chopped fresh basil
  • ¼ cup nutritional yeast
  • salt/pepper to taste

 LASAGNA

  • 2 jars of your favorite red sauce (I highly recommend Mario Batali Marinara or Tomato/Basil.)
  • 12 uncooked lasagna noodles (don’t worry, they cook in the sauce- no need to pre-boil.If you’re scared, get the no-cook kind.)
  • 2 cups soy grounds (Boca grounds are perfect)
  •  1 package baby bella mushrooms, sliced and roughly cut
  • 1-2 cups shredded soy cheese (we use Follow Your Heart Shreds)

Directions: Requires Food Processor!

1. Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer this mixture to food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired. Taste it, it is heavenly.

2. Brown grounds and mushrooms in pan on stove until fully cooked. (To save time, take care of this while the spinach mixture is cooking.)

3. Spread a thin layer of sauce on bottom of 13- x 9-inch baking dish. Cover with one layer of uncooked noodles, then spread an even layer of of filling, a good sprinkle of the grounds/mushroom mix, and ladle on another one-quarter of sauce.

4. Repeat layering of noodles, ricotta, grounds mixture. Keep layering, then finish with final layer of noodles and remaining sauce. Sprinkle top with soy shreds. Any remaining sauce should go around the edges and any bare areas.

5. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

6. Enjoy this epic meal.  You will not be disappointed.

Pictured above is a small portion of the exploding Himalayan Blackberry bushes right outside our apartment window.  They are delicious and juicy, but I let the birds have them this year.

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$6 spent, makes 12 small or 6 large

I like cornbread in muffin shapes, though you could easily plop this batter into a pan to enjoy in squares.  This recipe is moist, savory and with a slight sage and onion flavor, (though not too onion-y for breakfast.)  Enjoy.

Tip: If you have a supply of cornbread pancake/waffle mix lying around, you can use that in place of the cornmeal and flour.  Works just as well and you can skip the baking powder and soda.  Just keep adding the mix until the batter isn’t runny.

  • 1 cup soymilk
  • 2 tsp. apple cider vinegar
  • 1 regular sized can of cream-style corn
  • ⅓ cup canola or vegetable oil
  • 1/2 tsp onion powder or finely chopped scallions
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 Tbs. brown sugar
  • 2-3 Tbs nutritional yeast (for a cheesy flavor)
  • 1 Tsp Sage (Or more if you want it to be more savory)
  • dash or two of turmeric (for color)
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ½ tsp. baking soda

1. Preheat oven to 350°F. Coat  muffin pan with cooking spray or olive oil

2. Combine soy milk and vinegar. Let stand 5 minutes to let the soy milk curdle. Whisk in canned  corn, oil, and onion powder (or scallions); then set aside.

3. Combine dry ingredients in large bowl, then add the wet ingredients. Mix well.

4. Pour batter into pan, and bake 40 minutes, or until edges brown a little.

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I knew it was summer when someone at work offered up their abundance of rhubarb stalks to the entire office in a big paper bag, With black Sharpie letters stating “Garden-Fresh!- Take Some!”.  I gluttonously grabbed half the stash – and felt a little guilty.  A nice co-worker walked in to top off his coffee and I asked him: whose garden did this rhubarb come from?  He had no idea.  I decided that if I ever found out, I’d share a slice of pie with them.  Because the stalks were destined for pie.

This is one of my favorite pies. It cost me 3 dollars because I made the crumb crust from scratch, and bought the strawberries from the farmers market.

  • 3 cups rhubarb, sliced 1/2 inch thick
  • 4 cups sliced fresh strawberries
  • 2/3 cups brown  sugar
  • 2 tablespoons corn starch dissolved in 1 Tbs warm water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice (you can use orange juice in a bind!)
  • 1/8 teaspoon salt
  • 2 ready made or homemade pie crusts (i was going to do a solid top, but it fell apart, so I crumbled it into a crumb top. It happens.)
  1. Preheat oven to 425 F.
  2. Combine all of the ingredients (except pie crust) together in a large mixing bowl.
  3. Add filling to the prepared pie shell and top with the other pie crust (whole or crumbled,).
  4. If using a solid top, poke a few holes in it to let steam escape.
  5. Bake for 20 minutes at 425 F. Lower heat to 350
  6. Bake for an additional 30 to 35 minutes, filling should be bubbling and the top should be golden.
  7. Remove and cool for about 30 minutes before serving.

 

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As far as I can tell, you’ve accomplished  the dish known as “Chilie Relleno” as long as you stuff a peeled poblano with cheese and beans, bake it, and eat it whole,cutting it up with knife and fork.  Feel free to wolf down this BIG pepper baked with vegan cheese and salsa/beans inside, or convert it into a breakfast dish by stuffing it with your favorite tofu scramble (plus quinoa maybe!)  Keep some salsa and hot sauce handy!  Poblanos will be your favorite pepper if it isn’t by now.  I enjoy them for their deep flavor and medium spicy factor.

Bottom Line:  Enjoy these in many formats, just be sure to blister and remove their outer skin first!

$ Money-Wise $ : They cost as much as green bell peppers.  So buy em’ up!

Prepare your Poblano:

  1. Rinse, then cut off the stem, keeping the poblano as whole as possible, then hollow out the seeds and veins.
  2. Set oven to broil on high
  3. Rinse the peppers under the tap just prior to placing on a baking sheet – then put under the broiler.
  4. Keep under the broiler (don’t leave the kitchen!) for 10-15 minutes. Watch them. Make sure they don’t smolder. The skin needs to blister up. You can turn them if you like, to make sure they blister all the way around.
  5. Once the skin is blistered up and black, remove from the oven and place the peppers into a paper bag or enclosed Tupperware for 20 minutes.  This will allow the skin to slough off.
  6. Peel the outer skin off by hand, then stuff with your preferred stuffing and bake for 10 minutes, or cut them in half and top with tofu scramble or your preferred topping.
  7. Serve with a knife and fork, especially when serving whole and stuffed.

BONUS: A great way to enjoy these is by removing the skin as instructed, then cutting them into strips, dotting with hot sauce, sprinkling with vegan cheese, and melting the cheese under the broiler.  Then serve the strips with toothpicks as an appetizer.  Yum!

The actual “Chili Relleno” is the poblano stuffed and deep-fried in some sort of batter – which pulverizes the skin.  But there’s no need to deep-fry this pepper, adding calories and plaque to your arteries.  It is so delicious as it is, simply broiled.  If you want the real deal, go to a Mexican place and see how they do it.  If you’re like me, the only time you eat anything deep-fried is on rare occasions, out.

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