Minestrone in Roasted Acorn Squash

What's better than hearty soup in a bowl you can eat as well? Nothing!

Cannellinni beans, carrots, green beans and red potatoes in a roasted tomato broth, simmered with fresh thyme and served in a sweet, roasted acorn squash.

Minestrone

2 tbl extra virgin olive oil
1 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
2 small red potatoes, medium dice
3 garlic cloves, minced
1 cup chopped chanterelles
2 tbl fresh chopped thyme
1 tbl sea salt
1 tbl pepper
1 tsp red pepper flakes
1 tbl dried rosemary, crushed
1 cup green beans, cut into 1/2" pieces
1-15oz can cannellini beans, drained and rinsed
1-15oz can fire roasted tomatoes
4 cups vegetable broth
4 cups water

2 acorn squash
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 tsp sea salt
1 tsp pepper
1 tsp dried thyme

Preheat the oven to 450. Line a baking sheet with foil. Cut the acorn squash in half. Cut the bottoms of each of the squash off a bit to make the squash sit flat. Spoon out the guts and seeds on the inside. Drizzle all 4 halves with olive oil and maple syrup. Sprinkle evenly with salt, pepper and thyme. Roast for 30 minutes.

In a large stock pot, heat the oil over medium heat and saute the onions until soft and translucent, about 4 minutes. Add the carrots, celery and potatoes and cook until they start to soften, 10 minutes. Add the garlic, chanterelles and thyme and saute until the garlic is fragrant, 4 minutes. Add salt, pepper, red pepper flakes, rosemary and green beans and toss to coat. Cook 4 more minutes. Add the beans, tomatoes, broth and water, scraping the bottom of the pot to release the flavors that have stuck to the bottom. Bring to a boil, then reduce the heat and simmer for 30 minutes. Taste to season for more salt or pepper.

Spicy Chocolate Mendiants

Mendiants are chocolate discs stuffed with nuts and dried fruits. My recipe is merely one way you could take this but the flavor combinations are endless. If you have never tasted chocolate and cayenne pepper, I strongly suggest it. The flavor is not immediate on your tongue but comes up quick in the back of your throat a couple seconds later.

Sweet chocolate folded with a variety of toasted nuts, coconut and fragrances like hot cayenne, spicy cinnamon and fresh citrus.




Spicy Chocolate Mendiant

2 cups semi-sweet chocolate chips
1/2 tsp cinnamon
1/8 tsp cayenne pepper
1/4c toasted walnuts, coarsely chopped
1/4 tsp finely minced orange zest
5 tbl toasted shredded coconut, divided
2 tbl toasted pumpkin seeds
2 tbl slivered toasted almonds
2 tbl golden raisins
coarse sea salt

Prepare a muffin tin to shape the chocolate discs. Cut large pieces of foil out and line each muffin tin so the chocolate can be easily removed.
In a microwave-safe bowl, combine the chocolate, cinnamon and cayenne. Melt for 30 seconds at a time, stirring in between for 10 seconds. Do this three times and then stir by hand to melt the remaining chocolate. You want the residual heat of the chocolate to finish melting it all. Add all of the remaining ingredients to the chocolate except 1 tbl of coconut and the salt. Drop one tablespoon of the mixture into each cup and smooth out flat with the back of a spoon. Sprinkle each top with sea salt and the remaining coconut. Chill in the fridge to set up.

Vegetable Dumplings, Sesame Ginger Sauce, Plum & Smoked Sea Salt Edamame

This dumpling filling is quick to prepare and requires no pre-cooking!
Sesame-Ginger sauce adds a sweet and salty genuine flavor to the dumplings for dipping.

Steamed dumplings filled with rich mushrooms, carrots, scallions and hoisin sauce, served with sesame ginger sauce and edamame coated in plum sauce and smoked sea salt.

Steamed Vegetable Dumplings
1 cup finely chopped cremini or shitake mushrooms
1/4 cup grated carrot
1/2 cup finely sliced kale
2 tbl chopped scallions
2 tsp minced fresh ginger
1 tbl chopped cilantro
1 tbl soy sauce
1 tbl hoisin sauce
2 tsp sesame oil
1/2 tsp salt
1/2 tsp pepper

wonton wrappers
vegetable oil spray

Set up your steaming apparatus.
Combine all of the filling ingredients together. Put 1 tbl of filling in the center of each wonton skin. Brush the edges with water. Fold into desired shape. Spray the steaming basket with vegetable oil spray and steam for 10 minutes.

Sesame Ginger Sauce
1/4 cup soy sauce
2 tbl agave
1 tsp minced ginger
1/2 tsp sesame oil
1/4 tsp crushed red pepper
1 tsp sesame seeds

Combine all of the ingredients and serve.

Plum Edamame
1-1lb bag frozen edamame in shell
2 tbl hoisin sauce
1/2 tsp smoked sea salt*
1 tsp sesame seeds

Bring a large pot of water to a boil. Add edamame and cook for 5 minutes. Drain. Add remaining ingredients and serve immediately.

*smoked sea salt can be found at specialty food stores. Or at natural food stores (some of which have Specialty salt bulk sections!)

Food Review- Justin's Nut Butter Packets

I found these individual nut butter packets at Whole Foods today. As a strong lover of peanut and almond butter I was intrigued and had to give it a try. At 50 cents a packet, I had no excuse not to!
The concept of this product is interesting and right up my alley. Peanut butter, perfectly portioned, to go? I say YES!
They also had hazelnut butter combinations which I would have tried had they not been sold out.

The chocolate peanut butter blend was smooth and had a great natural taste to it. While I wouldn't have hated more chocolate in the blend, there was still enough to make an appearance.

I have never had sweetened almond butter before. I don't feel the need to add sweeteners to nut butters but nevertheless this blend was good.
I would love these packets to take to work with an apple or other dipping items.

Food Review- Extra:Mint Chocolate Chip Ice Cream Gum

	My review for this new flavor of gum can be summed up in my seemingly annoyed complaint letter I would send to Extra, if I was indeed, that offended at the taste outcome.
	Dear Extra, You have recently sparked my impulse buying nerve when I came across your new flavor of mint chocolate chip ice cream gum at my local grocery establishment. Curious and rather excitedly, I purchased your chewing gum for a mere one U.S dollar. Upon trying this gum for the first time I was rather disapointed to find out that this gum tasted of no chocolate nor ice cream, but just mint. I now realize you have just created a new flavor, without in fact, creating a new flavor. Touche extra, touche. I give you credit for your clever advertising scheme and the nice touch of a delicious scoop of seemingly cold ice cream on the package. Furthermore I will finish this pack of imposter flavored gum but in the future I will spend my money on better flavors (see Orbitz flavor watermelon). Sincerely, Now craves ice cream.

Chipotle BBQ Kale Salad, Crispy Oven Fries, Homemade Ketchup

Vegan chicken strips marinated in spicy chipotle barbecue sauce with caramelized onions, ripe tomatoes and fresh kale dressed with creamy avocado ranch. Crispy seasoned oven baked fries with homemade ketchup.

Chipotle Barbecue Sauce
1 yellow onion, chopped
1 bell pepper seeded and chopped
3 garlic cloves
2 canned chipotle chilies
1 14.5 oz can crushed tomatoes
3/4c organic brown sugar
1/2c apple cider vinegar
1 tsp salt
1/4 tsp oregano
2 tbl canola oil
Vegan chicken strips
Hothouse Tomato, small dice
1 head of Kale, stems removed

Combine the onion, bell pepper, garlic and chilies in a food processor and process until smooth. Add tomatoes, brown sugar, vinegar, salt and oregano and process until smooth. Transfer the
mixture to a saucepan and bring to a boil. Reduce the heat to a simmer and cook stirring
frequently for 20 to 30 minutes or until thick.
In a large sauce pan, heat the oil and saute the chicken strips until crispy and golden brown. Add the barbecue sauce and simmer for 2 minutes. Serve over greens with tomato, caramelized onions and dress with avocado ranch.

Avocado Ranch
1/2 ripe avocado
1/4c vegan sour cream
1/4c veganaise
1 tbl unsweetened almond milk
1 1/2 tsp white vinegar
1/8 tsp each: salt, dried parsley, onion powder
pinch of each: dried dill, dried garlic powder

Combine all in a food processor and blend until completely creamy. Chill in the fridge for 20 minutes to set back up.

Caramelized Onions
2 tbl canola oil
1 lb sweet onions, thinly sliced
1/2 tsp salt

In a large skillet, heat the oil over medium heat. Add the onions and salt and cook, stirring occasionally for 30 minutes, until the onions start to soft, sweet and dark brown.

Crispy Oven French Fries
3 large russet potatoes, cut into 1/4" match sticks
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp paprika
vegetable spray
sea salt

Preheat the oven to 425.
Submerge the potato sticks in a large bowl of ice water for 20 minutes. Drain and pat to dry completely. Toss the potatoes in the spice mixture. Grease a baking sheet with vegetable spray and lay the potatoes in a single layer, making sure none are touching. Bake for 15 minutes, turn the fries over and bake for 10-15 minutes more until baked through and crispy. Season with sea salt.

Homemade Ketchup
1/4c golden raisins, soaked for 10 minutes in 1/4c hot water
1 1/2c tomato puree
2 garlic cloves, smashed
1/4c apple cider vinegar
1/4c water
1 tsp sweet paprika
1/4 tsp cayenne pepper
pinch of cinnamon
1 tsp sea salt
2 tbl canola oil
1 tbl vegan worcestershire sauce
1 tbl lemon juice

In a blender, combine raisins (with soaking liquid), tomatoes, garlic, water, paprika, cayenne, cinnamon and salt. Blend until smooth. Strain through a fine sieve.
In a small saucepan over high heat, heat the oil. Slowly add the tomato mixture. Lower heat and simmer for 40 minutes. Add worcestershire sauce and lemon juice. Simmer 5 more minutes and adjust seasoning. Chill mixture until completely cool.

Strawberry Shortcake Bombs

A past job of mine led me to have a lot of experience making very time consuming, detail-oriented desserts that were tiny and fancy looking. These Strawberry Shortcake Bombs are tiny, sound fancy and will wow anyone you are serving them too. They might look and sound time consuming but if you make each step in the proper order, you should end up having everything done at once so there is no waiting around.
These mousse cakes were assembled in little glass bowls 5" in diameter.

Rich chocolate mousse cakes stuffed with fresh strawberry compote, chocolate crumble and soft vanilla sponge cake all enrobed in chocolate ganache.

yield: 2 individual cakes
First Step
Vanilla Sponge Cake
1 cup oat or almond milk
1 tsp apple cider vinegar
1/3 cup canola oil
1/4 cup granulated organic sugar
1 tsp vanilla extract
1 1/4 cups AP flour
2 tbl cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Grease and flour a 10x10 baking dish.
In a small bowl combine almond milk and vinegar and let sit for 3 minutes. Add canola oil, sugar and vanilla extract. In another bowl combine flour, cornstarch, baking powder, baking soda and salt. Add the dry in with the wet and mix until just combined. Pour into the baking dish and bake for 20 minutes or until a toothpick inserted in the center comes out dry.
While the cake is baking, make the strawberry compote.
Once cool enough, cut out 2-5"circles that will fit as the bottom layer of your mousse cake.

Second Step
Strawberry Compote
1c fresh strawberries, cut into small chunks
1tbl sugar
2 tsp cornstarch
1 tsp water

Toss the strawberries, sugar and cornstarch in a small saucepan off the heat. Once combined, add the water and turn the heat on medium high. Cook until the strawberries have released all their juices and have cooked down and become thick, 5 minutes. Transfer strawberries to a bowl and chill in the freezer until ready to assemble cakes.

Third Step
Chocolate Mousse & Chocolate Crumble
1c soy creamer
3c semi sweet chocolate chips
8 oz vegan cream cheese,softened
1/3c organic powdered sugar
3 newmanos, coarsely crushed

In a small saucepan, bring the creamer just to a simmer. Pour the hot cream over the chocolate chips and stir until completely melted, making a smooth ganache.
In a medium bowl beat the cream cheese and powdered sugar together until creamy. Add half of the ganache and fold until fully combined. Set mousse aside.

In a small bowl combine the crushed cookies with 1 tbl of ganache to create a crumble. Set aside.

To Assemble:
Line a bowl with seran wrap, making sure 2 inches of excess wrap hang over the sides. Spoon mousse into the bowl about 1/3 of the way up. Add a spoonful of strawberry compote in the center, making sure it does not touch the outer rims and spoon the remaining mousse over the top. Sprinkle the cookie crumble mixture on top of the mousse and then place a circle of vanilla cake on top. Wrap the excess seran wrap, hanging over the side to cover all of the cake. Refrigerate mousse cake for 3 hours or until completely firm. When ready, un mold from the bowl and remove seran wrap.
Place a cooling rack on a baking sheet and set the cakes on top. Slightly reheat the remaining ganache until it is thin and pourable, do not overheat the chocolate. Pour over the mousse cake, making sure all sides are covered.
Serve with fresh strawberries.

Gyros and Revithia (Greek Chickpea Soup)

How the heck do you pronounce Gyro!?! Jai-row? Gear-o? Euro? The way I grew up saying it, wasn't the way I had to say it at a restaurant I worked at that served them, and others will come up with endless pronunciations to constantly stump me. Luckily for me, this post is typed, and I don't actually have to pronounce that word once! Either way, being vegan, Gyros come few and far between so I decided to make one myself.

Ground gyro tempeh patty with a homemade spice blend, Roma tomatoes, red onions and creamy cucumber tzatziki sauce on fluffy pita bread. Rich chickpea soup with lemon zest and parsley.

Gyro
1/2 white onion, cut into chunks
8oz tempeh
2 garlic cloves
1 tbl dried marjoram
1 tbl dried rosemary
1 tsp salt
1 tsp pepper
2 tbl extra virgin olive oil
Pita bread (not pockets!)
2 Roma tomatoes, sliced 1/4" thick
1 red onion, sliced thinly
tzatziki sauce, recipe follows

In a food processor, pulse the onion until it is in small shreds. Add the tempeh, garlic, spices and salt and pepper. Pulse until completely ground and combined. Form into long rectangular patties and chill for 30 minutes.
In a large saute pan, heat the oil and saute the tempeh patties on both sides until golden brown.
Garnish pita with tomatoes, red onion slices and tzatziki sauce.

Tzatziki Sauce
1/2 cucumber, peeled, seeded and chunk to chunks
2 garlic cloves
6 oz plain soy yogurt
2 tsp extra virgin olive oil
1 tsp red wine vinegar
1 tsp salt
4 mint leaves

In a food processor, pulse the cucumber into small pieces. Add remaining ingredients and blend until smooth. Season with more salt if necessary and chill until ready to eat.

Revithia (Greek Chickpea Soup)
2 tbl extra virgin olive oil
1/2 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
3 garlic cloves
zest of 1/2 lemon
1 tsp oregano
1/2 tsp cumin
1 tsp salt
1 tsp pepper
1-15oz can chickpeas, drained and rinsed, 1/2c beans reserved to the side
3c vegetable stock
2 bay leaves
fresh parsley for garnish

In a stock pot, heat the oil and add the onion, carrot and celery. Saute over medium heat until tender, 7-10 minutes. Add the garlic and lemon zest and cook 2 more minutes. Add the spices, salt and pepper and toss. Add chickpeas and vegetable stock. Bring to a boil then reduce to a simmer and cook for 20 minutes. Transfer the soup to a blender and blend until completely smooth. Return back to the heat, add the reserved 1/2 cup of beans, bay leaves and simmer for 10 more minutes. Adjust seasoning and taste for more salt and pepper and garnish with fresh parsley and a drizzle of olive oil.

Creole Coconut Tofu and Grits, Seared Snap Peas

A play off traditional Southern shrimp and grits, this dish has all the substance and way more flavor.

Fresh tofu roasted in a spicy mixture of maple syrup and cayenne pepper then tossed in coconut shreds and pan fried until golden brown and crisp. Creamy grits serve as a base, cooked with coconut milk and garnished with cilantro and quick seared snap peas.

Creole Coconut Tofu
1lb fresh tofu, cut into large cubes
salt and pepper
1c maple syrup
1/4 tsp cayenne pepper
1/2 cup rice flour
2/3 cup shredded coconut
1 1/2 tablespoons creole seasoning
Canola oil for frying
1 tablespoon finely chopped fresh cilantro leaves

Preheat the oven to 400.
Season the tofu with salt and pepper.
In a large baking dish, combine the maple syrup and cayenne. Add the tofu and toss. Roast for 25 minutes, tossing every 7 minutes. Let tofu cool in baking dish. Reserve marinade.
In a large paper bag or a bowl, combine the rice flour, coconut shreds and creole blend. Toss the cooled maple tofu thoroughly in the dry mixture. Shake off any excess.
Fill a shallow frying pan with 1/4" canola oil and heat to 350. Fry tofu until golden brown and drain on paper towels. Sprinkle with a little sea salt. Toss the tofu back in the reserved marinade and fold in cilantro.

Southern Grits
2c water
1 1/4c coconut milk
1 tsp salt
1c quick cooking grits (not instant)
1/4c earth balance vegan butter
salt and pepper to taste

In a small pot, bring the water, coconut milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously. Let the mixture return to a boil, cover, lower temperature and cook for 20 minutes, stirring occasionally. Add more water if necessary. Stir in butter and season with more salt and pepper. Serve hot.

Seared Snap Peas
1 tbl canola oil
3c snap peas
2 tbl lemon juice
1/2 tsp salt
1 tsp pepper

In a large saute pan, heat the oil until very lightly smoking. Add the snap peas, lemon juice, salt and pepper and toss. Saute for 3-5 minutes until the snap peas are crisp-tender and have seared slightly.

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Sweet Potato Dog Biscuits

If your dog is anything like mine (a complete savage) then they will love these dog treats. I love making biscuits for my dog, Ambrose. It's much cheaper to make piles of high quality treats with ingredients I can control then to buy "gourmet" biscuits from the store. There is nothing in these treats you yourself wouldn't eat, they just won't be as sweet as a normal cookie.

The health benefits of these treats are insurmountable!

*Sweet potatoes offer impressive amounts of antioxidants like beta-carotene, vitamin-c, iron, phosphorus and vitamin-b complex. Sweet potatoes digest easily and offer plenty of fiber. One of their best health benefits is the calcium level that helps strengthen dogs' bones and teeth. *Bananas are also a good source of potassium which benefits the muscular system.
*Peanut butter's high protein content makes it a preferred treat for owners whose dog is not on a restricted calorie diet and the oil and fat content can add luster to the dog's coat.
*Molasses contains valuable B vitamins. A tablespoon of molasses contains as much calcium as a glass of milk. Molasses is a very rich source of useable iron and provides a variety of other trace minerals.
*Wheat germ is rich in fiber for heart health, cancer protection and good digestive function. In addition, it’s a great source of vitamins like B complex and vitamin E. Wheat germ is one of the very best sources of zinc.
*Flax seed plays a significant role in canine cardiovascular health and skin and coat health. Flax seed is an important source of fiber and antioxidants, and it may have anti-tumor properties as well.

Crunchy fall shaped dog treats filled with nutrient-rich sweet potato, natural peanut butter and mashed banana.

Sweet Potato Biscuits
2 cups whole wheat pastry flour
1/2 banana, mashed
1/4 cup natural peanut butter
1/4 cup roasted sweet potato, mashed
1 1/2 tbl molasses
1/2 cup wheat germ
1/4 cup ground flax seeds
1 cup water, more or less

Preheat the oven to 350 and line a baking sheet with foil and grease.
In a food processor or bowl, combine the mashed banana, sweet potato, molasses, peanut butter, flax seeds and wheat germ. Combine until smooth. Add the flour and pulse into a crumbly dough. Add water in a small stream, a little at a time until a smooth ball of dough forms. Roll out the dough and cut with cookie cutters. Bake for 7-10 minutes depending on the size of your cookies.

Chai Peach Crumb Cake

Lots of chai, lots of peaches, lots of crumb. If you love those three things then you will love this cake. Serve it with English tea. I don't suggest drinking Chai tea with it, you don't want to overdo it or cover the flavor from the cake that you worked so hard for.

Fluffy chai soaked cake stuffed with fresh peaches and sweet crystallized ginger, filled and topped with spiced brown sugar crumble.

Chai Peach Crumb Cake
4 chai tea bags (I used Stash Decaf Vanilla Chai)
1c warm oat milk
1/3c canola oil
1 tsp vanilla
1 tbl white vinegar
1c whole wheat pastry flour
1/2c organic sugar
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 tsp minced crystallized ginger
1c fresh chopped peaches

Crumble
3/4c whole wheat pastry flour
1/4c organic brown sugar
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
3/4c chopped pecans
1/3c canola oil

Preheat the oven to 350. Grease a 9-inch cake pan.
In a small bowl, steep tea bags in warm milk for 5 minutes. Squeeze out bags and let milk cool.
Combine the milk, oil and vinegar in a bowl and set aside.
In a large bowl mix together the flour, sugar, baking powder, baking soda, cinnamon and salt.
Add the wet mixture to the dry mixture and stir until just combined. Fold in the chopped ginger and peaches.

To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt and pecans. Add the oil and work the batter into a crumble.

Pour half of the coffee cake batter into the cake pan. Sprinkle half of the crumble mixture on top and cover with remaining coffee cake batter. Top with remaining crumble and bake for 35 minutes, or until a toothpick inserted into the middle comes out clean. Let cool for 10 minutes. If possible, eat while still warm, that's my favorite way.

Potato & Seitan Chowder with Green Chiles

..in a bread bowl!

Creamy red potatoes simmered in vegetable broth and coconut milk with red peppers, green chiles and crispy seitan, served in a toasted french bread bowl.

Potato & Seitan Chowder

3 tbl extra virgin olive oil, divided
1 package seitan, sliced thinly into shred-like pieces
1 yellow onion, small dice
1c red pepper, small dice
2 garlic cloves minced
2 tbl fresh chopped thyme
1-4oz can diced green chiles
2c vegetable broth
3c hot water
2c small diced, peeled red potatoes
1 corn cob, kernals removed, cob saved & cut into large pieces
1/2c ap flour
1-15oz can coconut milk
1/4 tsp cayenne pepper
salt and pepper
4 small bread loaves
1 scallion, sliced thinly on the bias

In a large stock pot, heat the oil and saute the seitan until golden brown. Add the onion, red pepper, garlic and fresh thyme. Season with salt and pepper. Cook for 5 minutes then add the diced chiles. Toss for one more minute. Add the vegetable broth, hot water, corn cob and potatoes. Bring to a boil, reduce heat and simmer for 20 minutes until the potatoes have cooked through. Remove the corn cob and discard. Add the corn kernels and stir.

Pour the flour into a medium bowl and whisk in the coconut milk. Pour the slurry mixture into the soup and cook for 10 minutes, stirring occasionally until the soup has thickened. Stir in the cayenne pepper and season with salt and pepper.

Cut a large hole out of the middle of the bread loaf, pull out most of the bread inside to create a bowl. Drizzle the inside with oil and toast in the oven on 350 for 5-10 minutes until the inside is crunchy. Pour the soup inside and top with chopped scallions.

Okra Fritters, Nectarine Tomato Jam, Roasted Corn with Cilantro Butter

How do you get frozen okra to not taste so slimy? Fry it!
Fresh okra would be great for these fritters but personally I can NEVER find them available. So I make due with what I have because there is something about okra I just plain enjoy.

Crispy cornmeal fritters stuffed with okra, green bell peppers and celery, served with a sweet and sour nectarine-tomato jam and charred corn smothered in cilantro and scallion butter.

Okra Fritters

1 1/2 tsp ener-g egg replacer mixed with 2 tbl water
1/2 tsp apple cider vinegar
1/2c oat milk
1/2c cornmeal
3/4c whole wheat pastry flour
2 tsp sea salt
1 tsp pepper
1 tsp dried thyme
1 tsp cayenne
1/2 lb frozen okra, thawed and coarsely chopped
1/4c finely chopped yellow onion
1/4c finely chopped celery
1/4c finely chopped green pepper
Peanut Oil for frying

In a large bowl whisk to combine the egg replacer, vinegar and oat milk.
In a small bowl combine the cornmeal, flours and spices.
Stir the wet batter in the dry, be careful not to overwork. Fold in all the vegetables. Let the mixture sit while your oil heats up.
In a large deep pot, fill up oil 1/2 inch. Heat until 360 degrees. Use an ice cream scoop or a spoon to scoop out small balls of dough and drop them in the oil. Fry until golden brown, around 7 minutes. Drain the fritters on a paper bag and sprinkle with sea salt.

Nectarine Tomato Jam
1c tomatoes, seeded and chopped medium
1 nectarine, seeded and thinly sliced
2 tsp minced garlic
1/2 apple cider vinegar
2 tbl organic sugar
1 tbl agave
1/8 tsp cinnamon
1/4 tsp salt

Combine all ingredients in a small pot and bring to a boil. Boil vigorously for 20-30 minutes until the mixture has cooked down and is sweet and thick.

Roasted Corn with Cilantro Butter
2 yellow corn cobs
1/2c earth balance vegan butter, softened
1 tbl minced garlic
1 scallion, minced
3 tbl finely chopped cilantro
1/2 tsp salt
1/4 tsp pepper

On a grill top or under a broiler, roast corn until slightly charred, 10-15 minutes.
In a small bowl combine the remaining ingredients and spread over corn cobs while warm.

The Perfect Tortilla Soup

Tortilla soup is my absolute number one favorite kind of soup. With that said, I have been on the quest to make the greatest, most authentic tasting, flavorful tortilla soup out there. After endless attempts resulting in great but not spectacular soup, I came to a standstill. I researched recipes online and in books and they all varied around the same basis, but didn't have exactly what I was looking for....until I discovered a new flavor of canned soup at my store...Vegetarian Tortilla! I have never seen vegetarian tortilla soup premade before so I eagerly bought it and it was awesome. But how did they get all that tortilla flavor in there without having any actual tortillas? Clearly they would get really soggy....so I looked at the ingredients and sure enough I found what I was looking for...
MASA!
Masa de Harina is cornmeal flour used for making tortillas or tamales and a variety of other delightful Mexican goods. You can find it in the Spanish section of your grocery store or the baking section where all the other flours are.
By adding Masa to the soup base, I am able to get that great deep tortilla flavor. Combined with other herbs and spices, I feel confident that my tortilla soup has reached greatness!

Rich corn broth with pinto beans, fresh roasted corn kernels, cilantro, sweet red onions and topped with creamy avocado, sour cream and lime salted tortilla strips.

Tortilla Soup
1 yellow corn cob
2 tbl extra virgin olive oil
1 red onion, small dice
3 garlic cloves, minced
1 tbl salt
2 tsp cumin
2 tbl tomato paste
2 tbl masa de harina
4c No Chicken Broth or Vegetable Broth
Juice of 1/2 a lime
3 tbl cilantro, chopped
1-15oz can Pinto Beans, drained and rinsed
1c thinly sliced yellow zucchini squash

Garnish
10 corn tortillas, halved and thinly sliced into strips
1 lime, zested
sea salt
2 tbl corn oil or canola
1 avocado, cubed
Vegan sour cream
cilantro, chopped
1 lime, cut into wedges

Preheat the oven to broil and toss the corn cob right on the top rack and roast until the kernels start to char. Remove and cut the kernels off and set aside.

In a large stock pot, heat the oil and saute the onions until soft and slightly caramelized, about 5 minutes. Add the garlic and toss until fragrant, 3 minutes. Add the salt and cumin, mix. Add the tomato paste and masa and stir to combine. Keep stirring for 2-3 minutes to cook the raw flour flavor out. Add the vegetable broth to deglaze the bottom of the pot, make sure to scrape off all the bits on the bottom. Add the lime juice and cilantro and bring to a boil. Reduce to a simmer and cook for 10 minutes to allow flavors to meld. Add the beans, zucchini and corn and cook on low, gently simmering the soup for 15 more minutes. Season with salt to taste.

Preheat the oven to 350 and line a baking sheet with foil.
In a large bowl toss the tortilla strips, lime zest, sea salt and corn oil. Arrange on a single layer and bake for 15 minutes, tossing every 5 minutes until they are crispy.

Fill a bowl with soup and add the avocado on the bottom, top with sour cream, cilantro, tortilla strips and a lime wedge.

To me, the garnishes to tortilla soup are almost just as important as the base. So don't skimp out on them!

Rosemary Chocolate Pot De Creme, Vanilla Poached Pear

Chocolate and rosemary...one of my favorite combinations.

Silky dark chocolate infused with rosemary and vanilla, served with a sweet pear soaked in sweet vanilla bean syrup spiced with cinnamon sticks and star anise.

Rosemary Pot De Creme
1c almond milk
3/4c organic sugar
1 sprig of fresh rosemary
1c vegan creamer
2 tbl cornstarch
1 cup bittersweet chocolate
1 tsp vanilla extract

Set aside whatever small bowls or ramekins you plan on using.

In a medium sized sauce pot combine the almond milk, rosemary and sugar and bring to a boil. Remove from the heat and cover with seran wrap to steep. Allow to sit for 10 minutes. Remove the rosemary and put the milk back on the oven and bring back to a simmer. While that is heating up combine the cornstarch and creamer. Once the almond milk is just to a simmer, add the cornstarch mixture and whisk vigorously. Continue whisking until the mixture comes to a boil. Let boil and thicken (while still whisking!) for 1 minute. Turn off the heat and add the chocolate and vanilla. Whisk until the creme is smooth. Pour right into prepared ramekins and place in the fridge to set. Once the creme has set completely and no longer jiggles, enjoy.

* If you don't like rosemary or would rather enjoy a simple chocolate flavor simply omit the rosemary and steeping step.

Vanilla Poached Pear
6 cups of water
3c organic sugar
1 vanilla bean, halved and seeds scraped out
1 cinnamon stick or 1 tsp cinnamon
3 strips of orange peel
1 star anise
4 Bosc Pears, peeled and stem left intact

In a deep stock pot add the water, sugar, vanilla bean pod and seeds, cinnamon stick, star anise and orange peel. Bring to a boil and add the whole peeled pears, making sure they are completely submerged. Reduce heat to a simmer and simmer in poaching liquid for 15 minutes depending on the ripeness of the pear. Test with a toothpick to make sure it can be inserted with ease, but isn't mushy (like an almost cooked potato). Allow the pears to cool completely in the liquid and serve immediately.

Caramelized Eggplant Calzone, Basil Marinara

After a short vacation to Southern California and a couple days back home to recoup and eat out, I finally had the urge to make dinner. Something quick(er) and hearty with tons of flavor.

Crusty calzones filled with caramelized eggplant, fresh basil, toasted walnuts, spinach, onions and creamy white beans served with basil marinara for dipping.



Eggplant Calzones
1 ball of fresh pizza dough
AP Flour for rolling out dough
6 tbl extra virgin olive oil, divided
1/2 yellow onion, cut in half and thinly sliced
2 garlic cloves, minced
1 large eggplant, skin on, medium dice
2 tbl organic sugar
2 tsp salt
1 tsp pepper
8 basil leaves, torn
1c white beans, drained and rinsed
1/2c chopped toasted walnuts
2c fresh baby spinach
2c vegan mozzarella cheese

First you want to remove the dough from it's bag and let rest on the counter with a towel on top for 10 minutes. Once it has rested, divide it into 4 pieces and roll them out into circles. Your dough might want to shrink every time you try to roll it out! If that is the case, let it sit for 10 more minutes before trying again. This allows the gluten strands in the dough to relax and shrink back less. Roll out again into 4 circles and set aside.

In a large sauce pot, heat 2 tbl olive oil and saute the onions and garlic until they are soft and fragrant, about 5 minutes. Add the diced eggplant, 2 more tbl of oil and sugar and saute over medium high heat for 15 minutes. You want the eggplant to start to break down and get soft and caramelized. Add the salt and pepper, basil and white beans and saute 4 more minutes to warm the beans through. Season with salt and pepper to taste.

Preheat the oven to 400 degrees and place a pizza stone or baking sheet in the oven to warm up.
If you put a hot sheet pan in the oven while it is heating up, this will allow the bottom of whatever you are baking to crisp and brown without having to turn it over during the baking process!

To assemble the calzones, lay a pile of baby spinach in the center, 1/4-1/2 cup of the eggplant mixture and a sprinkle of walnuts and cheese. Brush the edges of the dough with water and fold the dough over, creating a half moon. Pinch the seal together and use a fork to prick edges. Prick some holes in the top to allow steam to escape.

Pull out the pizza stone and place the calzones on top. Drizzle with remaining oil and bake for 15 minutes or until golden brown and when tapped, the dough sounds hollow. Allow to cool for 5 minutes before serving.

Basil Marinara
1 tbl extra virgin olive oil
1/2 yellow onion, chopped small
2 tsp organic sugar
1 tbl tomato paste
2 cloves of garlic, minced
2 tsp salt
1 tsp pepper
3 fresh basil leaves, torn
1- 15oz can crushed tomatoes

In a small stockpot heat oil and add the onion, cook until translucent and soft. Add sugar and tomato paste. Cook for a couple minutes. Add garlic, salt and pepper. Saute 2 more minutes. Add basil and crushed tomatoes. Bring to a boil, reduce to a simmer and partially cover and cook for 15 minutes. Puree sauce in a blender until smooth, return to heat and keep warm. Adjust seasonings.

Spinch Cream Cheese & Potato Jalapeno Pierogis

I was told it was almost pierogi season, so I thought I better get to making them. Pierogi's are no quick fix meal, they are a labor of love, and one you should make TONS of so you don't have to labor again for a long time. They freeze awesome and filling options are endless. Here is my "traditional" recipe for pierogis with two versatile and easy fillings.

Soft Eastern European dumplings, one filled with creamy yukon gold potatos and jalapeno and another with spinach, shallot and vegan cream cheese. Tossed in a rosemary garlic butter sauce and served with slices of summer squash, vegan sour cream and Tofurkey Kielbasa.

Pierogi Dough
2- 2 1/2c AP Flour
2 tsp ener-g egg replacer powder (not mixed with water)
1 tsp salt
1 c water, room temperature

If you have an electric mixture with a dough hook, combine 2 cups of flour, the egg replacer powder and salt. Mix. Add the water and continue letting the hook knead on low speed. Add more flour if necessary to form a dough. Raise speed slightly and mix around 5 minutes until the dough is soft and not sticky. Cover with a damp paper towel and let rest for 20 minutes.
If you are doing it by hand, follow the same directions but you will need to knead the dough around 15 minutes to get the soft, non sticky texture.

Flour your counter surface and roll out the dough to about 1/8"..thin! Use a cup or a large cookie cutter to stamp out circles. Once you have all your circles you can fill them.

Go ahead and bring a large pot of salted water to a boil while you fill the dumplings.

Lightly dampen the outer edges with water and put 1-2 tsp of filling in the center. Fold the dough over and press to seal all the edges. Set on parchment paper until all of the pierogis are built.

Drop 6 or so at a time (or however many your pot can fit without being crowded) into the boiling water and cook for 5 minutes. Drain and toss with rosemary butter.

Potato Jalapeno Filling
1 lb yukon golds, peeled and cut into small cubes
1 tsp salt
1/2 white onion, minced
1 tbl extra virgin olive oil
1 large jalapeno, seeded and chopped
1/2c soy, almond or oat milk

Fill a large pot with cold water and add the potatoes. Bring to a boil and cook until potatoes are tender.
While the potatoes are cooking, saute the onion and jalapeno in 1 tbl oil in a small pan, until fragrant and tender. Set aside
Drain the potatoes, add the jalapenos, onion, salt and milk and mash until creamy but not completely pureed, leave some texture. Add more milk if necessary. The mix is now ready for stuffing.

Spinach Filling

2 tbl extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1 head of spinach leaves
1 tsp salt
1/2 tsp pepper
pinch of cinnamon
2 tbl vegan cream cheese

In a large saute pan, heat the oil and add the shallots and garlic. Cook until the shallots have become translucent and the garlic is fragrant. Add the spinach leaves, salt, pepper and cinnamon. Saute until spinach has cooked all the way down. Remove from heat and add the cream cheese. Mix to combine and taste to see if more salt is needed. The mix is now ready for stuffing.

Rosemary Butter Sauce

1/4c earth balance vegan butter
1/2 shallot, minced
1 garlic clove, minced
2 tbl fresh minced rosemary
1 tsp sea salt

In a small sauce pan melt the butter and add the remaining ingredients. Saute for 3-5 minutes and pour over warm pierogis.

Apple Crumb Tart

We got tons of apples from Justin's parents the other night and I wanted to use them up in a way I haven't before. His mom makes a great apple crisp for Justin multiple times a year, so I wanted to put my own twist on it.
This tart is almost like a pie and a crisp in one and you get the best of both worlds.

Cinnamon spiced apples cooked inside a flaky puff pastry crust and crumble filled with pecans and brown sugar.




Pecan Streusel

3/4 c AP Flour
3/4 c organic brown sugar
1 1/2 c pecans, chopped
6oz earth balance vegan butter, cold and cubed

Preheat the oven to 350
In a mixer combine the flour, brown sugar and pecans. Cut in the butter and mix until it starts to clump together and form crumble.
In a 9" spring form pan press enough (but not all!) crumble down in the bottom until it is about a quarter of an inch up the pan. Press the mixture down firmly and bake for 12 minutes.

Apple Filling

1/4c earth balance vegan butter
6 small-medium Gravestein apples-peeled, cored and thinly sliced
1/2c organic sugar
1/4c AP flour
1 tbl cinnamon
Vegan Frozen Puff Pastry, thawed

In a large saute pan, melt the butter and add the apples. Toss in the butter to completely coat. Add the remaining ingredients and cook for 5 minutes until apples are soft and mixture is thick.

Once the crumble bottom is out, roll out the puff pastry a tad thinner than it comes. Cut stripes long enough to wrap around the pan and wide enough as the pan is tall. Place the puff around the border of the pan, resting it on top of the crumble. Fill the inside with the apple mixture and top with the remaining crumble.
Bake until the crumble is golden brown 30-40 minutes.
Serve with ice cream!

Seitan Po Boy, Crispy Onion Haystack

What distinguishes a po boy from a sub sandwich is the french bread. It is imparative! This po boy is served "dressed", with tomato, a mayonnaise based dressing, a couple dashes of hot sauce to taste and shredded cabbage instead of traditional shredded lettuce.

Spicy seasoned and minced seitan served with hot house tomato slices, shredded cabbage and dill pickle mayonnaise spread on crusty french bread. Served with a side of fried onion slices.

Spicy Seitan Po Boy

2 tbl extra virgin olive oil
1 package seitan, minced
3/4 tsp paprika
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 tsp garlic powder
pinch of salt and pepper
1/2c veganaise
1 1/2 tbl dijon mustard
2 small kosher dill pickles, very finely minced
1/2 shallot, minced
salt and pepper

French Bread, toasted and sliced into 6" pieces
1 hot house tomato, sliced
1/2 green cabbage, shredded
hot sauce

In a small saute pan, heat the oil and add the minced seitan. Add the paprika, thyme, cayenne, garlic powder, salt and pepper. Saute on medium high until browned with crisp edges, 7-10 minutes.
In a bowl combine mayonnaise, dijon mustard, pickles, shallot, salt and pepper stir to combine. Let sit to allow flavors to marry.

To prepare spread mayonnaise spread on each side of toaste french bread. Add tomato slices, cabbage, seitan and hot sauce.

Crispy Onion Haystacks

1 large walla walla onion, cut in half and then in thin slices
1/2c whole wheat flour
1 tsp salt and pepper
1 tbl creole seasoning
peanut or canola oil for frying
sea salt

Preheat oil in a large pot to 350.
In a large paper bag combine the onion slices with remaining ingredients and toss to coat. Fry handfuls of onions at a time, shaking off excess flour before dropping it in the oil. Fry until crisp and brown. Drain on another paper bag and season with sea salt. Serve immediatly.

Collard Rolls, Louisiana Red Gravy, Dirty Cauliflower

Tender collard greens wrapped around crispy seitan, black eyed peas and maple glazed sweet potato, served with spicy red gravy infused with thyme and basil. Cauliflower tossed with my own creole blend and the South's own holy trinity: celery, onions and green bell peppers.

Collard Green Rolls

2 tbl extra virgin olive oil
1 shallot, minced
1 package of seitan, minced
1 tsp salt and pepper
1 tsp dried parsley
1/2 tsp red pepper flakes
3 garlic cloves, minced
1-15oz can Black Eyed Peas, drained and rinsed
1 sweet potato, peeled, cooked through and cut into strips
1 bunch of collard greens, lower half of stems cut out
2-3 tbl of maple syrup for drizzling
3c vegetable broth, warm

Preheat oven to 350.
In a large saute pan, heat up the oil and add the shallot and seitan. Saute until the shallot is tender and the seitan is golden brown and crispy, about 10 minutes. Add the dried parsley, salt, pepper, red pepper flakes and garlic. Toss and saute until garlic is fragrant. Add the black eyed peas and heat through, about 5 minutes. Set mixture aside.
Lay each collard leaf on the counter with the cut end away from you. Lay 2 pieces of sweet potato 1 inch in from the side closest to you. Drizzle with the sweet potato with a little maple syrup. Add 2-3 tbl of the seitan mixture in front of the sweet potato. Overlap the two flaps of collard at the end so there is no break in the seam. Roll up the collard leaf like a burrito, folding in the sides and then closest from you rolling up and away. Make the roll as tight as possible!
In a large baking dish with high sides pour 1 cup of the warm vegetable broth on the bottom. Place each roll in the broth, seam side down and continue until all the collards are gone. Pour the remaining 2 cups of vegetable broth over the rolls and cover the dish with foil. Pierce with a knife so the steam has a vent. Steam in the oven for 30 minutes until the leaves are tender.

New Orleans Red Gravy

3 tbl extra virgin olive oil
5 cloves of garlic, sliced in half lengthwise..or "toes" as they call it.
1/2 of a yellow onion, small dice
1 bay leaf
3 garlic cloves, minced
1 tsp salt
1 tsp cayenne pepper
1 tsp dried basil
1 tsp dried thyme
1/2 tsp pepper
1 1/2c vegetable broth
2 tbl tomato paste
1-15oz can tomato sauce

In a small pot, heat up the oil and add the 10 toes of garlic. Stir constantly until the garlic is fragrant and just turns brown. Remove the garlic from the oil and add the onion. Saute until the onion is soft, around 4 minutes. Add all the spices and mix. Add the tomato paste and cook for 3 minutes, stirring with the onions and spices. De-glaze the pan with the vegetable broth, scraping the bottom of the pot making sure to get all the browned bits up. Add the tomato sauce and bring the gravy to a boil. Reduce to a simmer, cover and cook for 20 minutes with the lid slightly ajar. Remove the bay leaf before serving.

Dirty Cauliflower

1 head of cauliflower, cut into florets
2 tbl extra virgin olive oil
1 cup of chopped green pepper
1 celery stalk, chopped
1/2 white onion, chopped
2 tbl of my creole blend
2 tbl minced garlic
2 tbl fresh chopped parsley
salt and pepper
Normally I don't boil any vegetables, it makes entirely no sense to me! Not only are you boiling away most of all the nutrients (ever notice the water is always green after boiling broccoli? Say bye bye to all those vitamins as you pour that down the drain) but you are also imparting no flavor into the vegetable. With that said, I really only like cauliflower when it is pretty soft...not baby food mush but soft. And so I regrettably boil it.

In a large stock pot of boiling water, add the cauliflower and boil for 10 minutes until knife tender. Drain and set the cauliflower aside in a bowl so you can reuse the pot.
*If you like your cauliflower to have a crisp bite, simply blanch the cauliflower in hot water for 5 minutes and then drain.
In the same pot heat the oil and saute the onions, celery and green pepper until the vegetables just get tender. Add the garlic and creole blend and continue to cook for 8-10 more minutes. Add the cauliflower back in the pot and toss to blend. Add the parsley. Season with salt and pepper to taste.

Stuffed Poblano Peppers, Radish and Corn Salsa

In these peppers I use two kinds of beans. Regular black beans and re-fried black beans. The re-fried beans help bind the mixture together and the loose black beans add texture.
Feel free to throw in other vegetables such as sweet potato, zucchini or jicama to switch things up a little.

Charred poblano peppers stuffed with sweet corn, summer squash, black beans and tender red pepper. Served with ripe avocado and a side of corn and radish salsa with a splash of lime.

Stuffed Poblano Peppers

4 tbl extra virgin olive oil, divided
1 small yellow onion, small dice
1/2 red pepper, small dice
1 tsp salt
1 tsp pepper
1 tbl cumin
3 garlic cloves, minced
1/2 yellow squash, medium dice
1 cob of yellow corn, kernals removed
1c black beans, rinsed and drained
1c refried black beans
2 tbl fresh chopped cilantro
1/4c roasted garlic salsa
4 poblano peppers
1/4c vegan cheese
1 avocado

Preheat your oven to broil. Line a baking sheet with foil and place all the peppers on it. Drizzle them with 2 tbl of oil and toss to coat. Broil the peppers until they are charred on all sides, around 10 minutes. Once they are out, drop them in a paper bag and close it, allowing them to sweat for 10 minutes. This will help the skin come off easier. Once they have cooled down, remove the skin and cut a slit so you can remove the seeds on the inside as well.

In a medium sauce pot, heat 2 tbl of oil and saute the onions and peppers until they are just tender. Add the salt, pepper and cumin and toss. Add the garlic, yellow squash and corn kernals and cook 5 minutes more. Add both beans, cilantro and salsa and cook for 5 more minutes. Adjust seasonings to taste. Stuff the peppers with this mixture and place back on the baking sheet. Sprinkle 1tbl of cheese on top of each one and broil just until cheese has melted. Serve with sliced avocado wedges.


Radish and Corn Salsa
6 large radishes, sliced thin
1 cob of yellow corn, charred and kernals removed
2 tbl fresh chopped cilantro
1 shallot, minced
1 plum tomato, seeds removed and chopped small
1/2 red pepper, small dice
Juice of 1 lime
1 tbl sea salt

Combine all of the ingredients and let sit for 30 minutes before serving.

Whole Wheat Strawberry Pop Tarts

Pop tarts! Toaster Pastries! Whatever you call them, they are delicious and way better for you (and tasting!) when you make them from scratch. You can also use this pastry recipe for pie dough.

Fresh strawberries cooked down into a thick compote and filled inside a flaky whole wheat pastry crust. Topped with a sweet strawberry glaze.

Whole Wheat Pastry Dough

2c whole wheat flour
1c whole wheat pastry flour
4t organic sugar
1t salt
1c earth balance vegan butter, cold and cut into pieces
1/2 c almond milk (+/-)

In a food processor, blend together both flours, sugar and salt. Add the butter cubes and pulse until the butter is pea sized. Add the almond milk a little at a time while pulsing until the dough almost comes together. Remove the dough and mix it together fully by hand, be careful not to over mix. Divide dough in two and form into discs and wrap with seran wrap. Chill while making the fruit filling

Strawberry Filling

2c chopped strawberries
1/2c organic sugar
2 tbl cornstarch
1/4c water
2c powdered sugar

Combine the cornstarch and water. Combine the strawberries and sugar together and let sit for 5 minutes then mash the strawberries. Combine the cornstarch mix with the strawberries and cook over medium heat in a small sauce pot. Bring to a low simmer and cook until the strawberries have softened and released all their juices and the compote has thickened.
Let cool completely before filling into pastries. Save 1/4c of compote for the glaze.
Glaze- Mix the cooled compote and powdered sugar together with just a tiny bit of water until it is thin enough to pour but thick enough to stay on and set up.

To assemble:

Roll out one disc into a big rectangle. Divide into equal sized portions. Spread mixture in the center of each rectangle leaving a 1/2 inch border. Brush cold water along the edges of each pastry and top with another rectangle. Pinch down the sides and crimp with a fork.
Chill each pastry in the fridge for 30 minutes before baking.
Preheat the oven to 350.
Line a baking sheet with parchment paper and grease with cooking spray. Bake pop tarts for 20 minutes until golden brown.

Agave BBQ Tempeh Sticks with Poppyseed dressing, Scalloped Celery Root and Fennel, Carrot Salad

Tonight's dinner is a play on chicken wings with traditional celery and carrot stick sides and creamy dressing to dip it all in.

Crispy sticks of tempeh tossed in a sweet and spicy barbecue sauce and served with poppy seed dressing. Scalloped fennel and celery root with a crunchy panko topping and raw carrot salad marinated in fresh parsley, rice wine vinegar and chili flake.

Agave BBQ Tempeh Sticks

1/2c agave
2 tbl molasses
1 1/2 tbl ketchup
pinch each of cinnamon, ginger, dried oregano & black pepper
1/4 tsp paprika
1/8 tsp each of salt and garlic powder
2 tbl steak sauce
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
3/4c organic brown sugar
2 packages of tempeh
1/2c whole wheat flour
1/2c unsweetened almond milk
canola oil for frying

In a small sauce pot combine all ingredients except tempeh, flour and milk. Simmer for 15 minutes.
Create a dredging station with 2 shallow cake pans. Put the milk in one and the flour in another. Cut the tempeh into 6 pieces each block. Dip the tempeh in the milk, then in the flour, coating completely.
In a shallow skillet, fill with oil about 1/4 inch up the side of the pan. Heat to 350 degrees. Fry the tempeh on all sides until golden brown.
Toss tempeh in bbq sauce.

Poppy Seed Dressing

1/3c apple cider vinegar
3/4c organic sugar
2 tbl minced shallot
1/4 tsp dry mustard
1 tsp salt
6 tbl veganaise
3 tbl fresh orange juice
6 tbl vegetable oil
1 1/2 tbl poppy seeds

In a food processor add the vinegar, sugar, shallot, mustard, salt, veganaise and orange juice. Blend well. With the feed tube open and the processor on, add the vegetable oil in a steady stream. Add the poppy seeds and pulse briefly just to combine.

Raw Carrot Salad

3c grated carrots
1/4c rice wine vinegar
3 tbl lime juice
1 tbl orange juice
1 tbl fresh chopped parsley
3 tbl maple syrup
1/4 tsp red pepper flakes
1/4 tsp salt

Combine all ingredients together except for carrots. Whisk completely then add the carrots and marinate for 2 hours.

Scalloped Celery Root and Fennel

1 lb celery root, peeled and thinly sliced
2 fennel bulbs, core removed and thinly sliced
2 tbl whole wheat flour
2 tbl cornmeal
1 tbl creole seasoning
1/2 tsp salt
1/2 tsp pepper
2c unsweetened almond milk
1c vegan mozzarella cheese ( I used Daiya)
1c panko breadcrumbs
1/4c extra virgin olive oil

Preheat oven to 350.
Combine the flour, cornmeal, creole seasoning, salt and pepper in a small bowl. Whisk in almond milk.
Grease an 8x8 casserole dish. Layer 1/3 of the celery root and fennel slices on the bottom. Pour 1/3 of the milk mixture on top. Sprinkle 1/3c of the cheese on top of that. Repeat this 2 more times.
Bake in the oven for 50 minutes. Remove from the oven and top with panko bread crumbs. Drizzle with olive oil. Adjust the oven temperature to broil and put back in the oven until the bread crumbs have browned. 3-5 minutes. Let sit for 10 minutes before serving.

Seitan Burgoo, Sauteed Chanterelles with Garlic and Thyme

Burgoo is a stew made of whatever proteins and vegetables are in ample supply. A type of burgoo recipe existed in Louisiana with a large number of squirrel brains and poultry eggs, scrambled together and eaten for breakfast. Scientists identified that some of the people consuming burgoo developed symptoms similar to Mad Cow Disease. With that said this vegan burgoo will not have you moo'ing uncontrollably. Once again vegan food surpasses almost all food borne illnesses!

Seitan, zucchini, carrots, green beans, brussel sprouts and edamame simmered slow and low with savory vegetable broth, garlic and onions. Served over creamy yukon gold and red mashed potatoes. Sauteed chanterelle mushrooms with sliced garlic, white wine, fresh thyme and red pepper flakes.

Seitan Burgoo
2 tbl extra virgin olive oil
1 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1 package Seitan, cut into medium sized chunks
1 tbl dried rosemary
2 tsp salt
1 tsp pepper
1 zucchini, small dice
2 large garlic cloves, minced
12 small brussel sprouts, cut into 4ths
1 cup of green beans, cut into 1 inch pieces
1c frozen edamame
2 tbl tomato paste
3 cups vegetable broth
1 large yukon gold potato, small dice
1 large red potato, small dice
1 tbl salt
3 tbl extra virgin olive oil
1c vegetable broth

In a large sauce pot, heat oil and add onions, carrots and celery. Saute until onions are translucent and carrots are soft, 10 minutes. Add seitan and saute until browned, 5 minutes. Season with rosemary, salt and pepper. Add zucchini, garlic, brussel sprouts, green beans and edamame and tomato paste, saute 5 more minutes. Add the vegetable broth and bring to a simmer. Simmer for 20 minutes. Season more with salt and pepper if needed.

In a small pot bring diced potatoes and cold water to a boil. Boil until potatoes are completely tender and drain. Add remaining ingredients and mash, adding more vegetable broth if necessary to create a creamy consistency.

Sauteed Chanterelles
2 tbl extra virgin olive oil
1 tsp red pepper flakes
2 garlic cloves, cut into thin slices
2 cups chanterelle mushrooms, sliced
1 tbl fresh thyme
2 tbl white wine
1 tbl earth balance vegan butter
1 tsp fleur de sel

In a small saute pan with the heat turned off, add the oil, red pepper flakes and garlic cloves. Now turn on the heat to medium high and saute until the garlic is fragrant. Starting with cold oil while allow the garlic and pepper flakes to really infuse without burning. Add the mushrooms and thyme and saute until browned and slightly crisp. De-glaze the pan with the white wine, toss and add the butter and salt. Toss ingredients together until the butter is melted.

Roasted Red Pepper Soup, Rosemary Crema, Pea Pesto Crostini

For all I'm concerned, it's soup season!

Gently roasted and charred red peppers, sweet onions and coconut milk, rosemary infused cream and golden crostini topped with pureed green peas and pine nuts.




Roasted Red Pepper Soup
2 tbl extra virgin olive oil
3 red peppers, whole
2 tbl extra virgin olive oil
1 white onion, chopped small
3 garlic cloves, minced
1 tsp red pepper flakes
2 tsp sea salt
1 tsp pepper
8 oz fire roasted diced tomatoes
3/4c coconut milk
1c water

Preheat your oven to broil. On a sheet tray lined with foil, lay red peppers and drizzle with 2 tbl of oil. Place under broiler and broil until charred on all sides, around 10 minutes. Place the red peppers in a paper bag to sweat for 10 minutes. This will allow the skin to come off a lot easier. Peel the skin off but not completely, you want to still taste some of that roasted flavor. Remove the stem and seeds and chop the pepper into pieces.

In a large stock pot, add 2 tbl olive oil and saute the onions until soft, 5 to 10 minutes. Add the garlic, red pepper flakes, salt and pepper. Saute until the garlic is fragrant and golden brown. Add the red peppers and tomatoes, stir. Add the coconut milk and water and simmer for 15 minutes. Adjust seasonings to taste.

Rosemary Crema
1c plain soy creamer
1 sprig of rosemary, leaves removed from the stem

In a small pot bring the soy creamer just to a boil. Add the rosemary leaves and remove from heat. Cover with seran wrap and steep for 15 minutes. Remove the rosemary and let the cream cool.

Pea Pesto Crostini
1 baguette, sliced into 1/2 inch rounds on a bias
extra virgin olive oil for drizzling
10 oz frozen peas, thawed
2 garlic cloves, crushed
1/4c extra virgin olive oil
1 tsp sea salt
1/2 tsp pepper
1/4c pine nuts
1/4c fresh parsley, coarsely chopped

Preheat the oven to broil. Line a baking sheet with foil and lay the baguette slices on it. Drizzle with oil and cook until toasted and golden brown.
In a food processor combine remaining ingredients and add more salt or pepper to taste.

Antipasto: Grilled Vegetables, Artichoke & Gigante Bean Stew, Meyer Soaked Yukons

This antipasto is great to take to an event or a picnic and tastes just as good at room temperature.


Crisp red bell peppers, zucchini and eggplant tossed in rich olive oil and grilled. Yukon gold potatoes drenched in Meyer lemon juice and a rich artichoke stew brimming with Gigante beans and herbed tomato sauce.

Grilled Vegetables
1/4c extra virgin olive oil
1 tsp sea salt
1/2 tsp pepper
1 red pepper, cut into 1/2 inch strips
1 zucchini, cut on a bias
1 eggplant, sliced into 1/2 inch rounds
1 tbl extra virgin olive oil
1 tbl dried basil
1/2 tsp dried sage
1 walla walla onion, sliced into 1/4 inch strips
2 tbl meyer lemon juice
1 tsp meyer lemon zest
1 garlic clove, grated
1/2 tsp ground pepper
1 large yukon gold potato, whole
1 package vegan meatballs

Artichoke and Gigante Bean Stew
2 tbl extra virgin olive oil
1/2 white onion, diced small
3 cloves garlic, minced
1 large sprig of rosemary
2 tsp fresh thyme
2 tsp sea salt
1 tsp pepper
1 tsp red pepper flakes
1c artichoke hearts
1c gigante beans in oil, drained but not rinsed
1-15oz can diced fire roasted tomatoes

Preheat a grill on medium high heat.
In a large bowl combine 1/4c oil, salt and pepper. Add the red pepper, zucchini and eggplant. Toss all the vegetables together. Grill them off, 4-5 minutes on each side until tender with nice dark grill marks.
In a small bowl combine 1 tbl oil, dried basil and sage and toss the onion slices in it. Grill off the onions.
Pierce the potato a couple times all over and pop in the microwave for 3 minutes. You only want to cook it 3/4 of the way. While hot slice into 1/4 inch rounds and toss with the meyer lemon juice, zest, pepper and minced garlic. Grill off the potatoes until fully cooked through.

Artichoke Stew
In a medium sauce pot heat the oil and brown the meatballs until fully cooked. Remove meatballs from the pot and set aside. Add the onions and saute until soft and translucent, 5 minutes. Add the garlic, rosemary, thyme, salt, pepper and red pepper flakes. Stir until garlic is browned. Add the artichoke hearts and beans, saute for 4 more minutes. Add the diced tomatoes and bring the mixture to a simmer. Simmer for 15 minutes and season more to taste.

Coconut Date Bars

These bars came about when a friend requested I put together something with dates, oats and coconut for a new body building program he is on.

Creamy date filling spiked with orange juice and zest. Spelt and almond crust with a crumbly topping of coconut and old fashioned oats.

1c spelt flour
1/2c sliced almonds
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4c solid coconut oil (not melted)
1c turbinado sugar
1c old fashioned rolled oats
1/2c unsweetened coconut flakes

Filling:
2c chopped dates
1c water
1/4c maple sugar crystals
2 tbl finely grated orange peel
1/4c orange juice
2 tsp lemon juice


Combine flour, almonds, baking powder, soda, and salt into a food processor. Pulse to chop almonds. Add turbinado sugar and rolled oats. Cut in coconut oil. Pulse to combine. Add coconut flakes and mix well.
Press half of the mixture into a greased 13 x 9-inch baking pan.
To make filling: Combine dates, water, maple sugar crystals and orange zest in saucepan. Cook until thick and smooth, around 15 minutes.
Stir in orange juice and lemon juice; mix well. Cool before spreading.
Pour cooled date filling evenly over the mixture. Cover with remaining flour/oat mixture.
Bake at 350° for 15 to 20 minutes. Cut while warm; cool in pan.

Peach Glazed Tofu, Baked Beans, Sesame Green Beans

Fresh peach and coconut glazed tofu, roasted green beans with sesame seeds and butter and kidney beans simmered in a sweet and savory sauce.

Peach Glazed Tofu
3 tbl extra virgin olive oil, divided
2 extra firm tofu slabs
1/4c chopped white onion
2 peaches, peeled and diced
1 rosemary sprig, minced
1 tbl red wine vinegar
2 tbl maple syrup
1/2c coconut milk
salt to taste

In a small sauce pot, heat 1 tbl of oil and saute the onions until soft and translucent. Add the diced peaches, rosemary and red wine vinegar and cook until peaches are soft. Add the maple syrup and coconut milk and simmer for 5 more minutes. Season to taste with salt.
Blend 2/3 of the peach mixture until completely smooth and pour over tofu to marinate for at least one hour. Set the remaining 1/3 mix aside.
In a large saute pan, heat 2 tbl of oil on high and sear the tofu slabs until golden brown on both sides. Reserve the marinade. Once the tofu has a golden brown crust, add the marinade and the un-blended glaze that was set aside.
Bring to a simmer and cover, cooking for 15 minutes. Turn the tofu over half way through the cooking time, basting the top with glaze.

Baked Beans
2 tbl extra virgin olive oil
1/4c chopped white onion
1-15oz can butter beans, rinsed and drained
1-15oz can red kidney beans, rinsed and drained
1/2c ketchup
3 tbl organic brown sugar
1 tsp pepper
1 tsp sea salt
1 tsp cumin
1 tbl vegan worcestershire sauce

In a small sauce pot, heat oil and saute onions for about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and simmer for 20 minutes. Season with more salt or pepper to taste.

Roasted Sesame Green Beans
1/4 lb green beans, ends trimmed
1 tbl extra virgin olive oil
1 tsp sea salt
1/2 tsp pepper
1 tbl maple syrup
1/2 tsp red pepper flakes
2 tbl sesame seeds

Preheat oven to 375.
Line a baking sheet with foil. Toss the green beans with the remaining ingredients and roast for 15 minutes until the beans have a slightly browned exterior.