Cincinnati Chili

My dad's birthday was the other day so I thought I would make an entry with one of his favorite meals: spaghetti and chili..or, Cincinnati Chili. When ordering Cincinnati Chili you have to be quick to the draw and know exactly how you want it. Here's the run-down:
bowl-chili in a bowl
two way- chili and spaghetti
three way- chili, spaghetti and cheese
four way- chili, spaghetti, cheese and onion
five way- chili, spaghetti, cheese, onion and kidney beans

I like my chili 'five way'. The works!


Chili spiced with cinnamon, nutmeg, soy crumbles, kidney beans and allspice served over spaghetti.

Cincinnati Chili
serves 3-4
2 tbl extra virgin olive oil
1 cup small dice yellow onion, plus more for garnish
1 celery stalk, small dice
2 garlic cloves, minced
12 oz vegan beef crumbles
2 tbl chili powder
2 tsp cinnamon
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp pepper
1 bay leaf
1/2 cup vegetable broth
1 heaping tbl tomato paste
1-15 oz can kidney beans, drained and rinsed
2-15oz cans tomato sauce
8 oz spaghetti
1/4 cup vegan cheddar cheese

Saute the onions and celery in olive oil over medium heat until soft and translucent, 7 minutes. Add the beef crumbles and garlic and cook until the crumbles are golden brown, 5 minutes. Add the chili powder, cinnamon, cumin, oregano, salt, allspice, nutmeg, cloves, pepper and bay leaf. Toss to coat and toast the spices, 2 minutes. Deglaze the bottom of the pan with broth, scraping all the bits off the bottom. Add the tomato paste, beans and tomato sauce and bring to a boil. Cover, reduce to a simmer and cook for 40 minutes over medium-low heat.
Serve over cooked spaghetti and garnish with diced onion and cheddar cheese.

Egg In A Basket

Egg In A Basket, Toad In The Hole, Bird's Nest...One Eyed Monster? How many names for the same thing can one dish have? Egg In A Basket seemed the most notable to me, hence my decision to call it that despite the lack of actual eggs. Traditionally an egg baked in the middle of a piece of toast, my version has much more flavor with tons of veggies. My tofu 'egg' mixture bakes up fluffy and soft, a perfect contrast to crunchy breakfast hash.

Fluffy tofu 'eggs' and asparagus baked inside roasted acorn squash with maple syrup, thyme and a pinch of cayenne. Served with a side of breakfast hash with chard, roasted mushrooms and potatoes.

Egg In A Basket
roasted squash-
1 acorn squash, cut into 4 thick rings, seeds removed
3 tbl extra virgin olive oil, divided
2 tbl maple syrup
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1 bunch asparagus, tips only

Preheat the oven to 425. Grease a baking sheet.
Toss the squash rings in 2 tbl of olive oil, maple syrup, thyme, salt, pepper and cayenne. Place on the baking sheet then fill each hole with the tofu mixture. Place 3-4 asparagus tips in each hole. Drizzle the tops with the remaining 1 tbl of oil and an additional sprinkle of cayenne. Bake for 20 minutes until the squash is fork tender. Place under the broiler for a couple of minutes to crisp up all the edges.

tofu 'egg'-
8 oz firm tofu
2 tbl extra virgin olive oil
1 tbl nutritional yeast
1 tbl cornstarch
1 tbl vegetable broth
1 tsp dijon mustard
1 tsp turmeric
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper

Combine all of the ingredients in a blender and blend until smooth. The mixture will be very thick. Divide between the four squash rings.

Red Chard & Shittake Hash
1 large russet potato, medium dice
3 tbl extra virgin olive oil, divided
1 bunch red chard, stems-small dice, leaves-roughly chopped
1 cup shiitake mushrooms, halved
salt and pepper

Preheat the oven to 425.
Toss the potatoes with 1 tbl of olive oil and bake for 10 minutes. Add the chard stems and leaves, mushrooms, remaining olive oil and season with salt and pepper. Roast for 15 more minutes, tossing once half way.

Eggplant Arrabiata

Savory tomato stew with caramelized eggplant, red onion, fresh herbs, seitan and spicy chile peppers.

Eggplant Arrabiata
serves 2 a meal, 3-4 as a side
1-8oz eggplant, peeled, medium dice
4 tbl extra virgin olive oil, divided
1/2 small red onion, small dice
8 oz seitan, medium dice
1 tsp dried thyme
salt and pepper
3 garlic cloves, minced
1 jalapeno, seeded, thinly sliced
1 yellow chile pepper, seeded, thinly sliced
1 tbl tomato paste
1/4 cup red wine or vegetable broth
2 tbl chopped, fresh rosemary
2 tbl chopped fresh parsley
1-28 oz can diced tomatoes

Toss the eggplant chunks with 1 tsp of salt and sit in a colander. Let drain of excess moisture for 30 minutes. Pat dry and set aside.
In a dutch oven or large saute pan, heat 1 tbl of olive oil and add the seitan. Season with thyme, salt and pepper. Cook for 7 minutes over medium high heat until it is golden and crispy. Remove from the pan and add the remaining 3 tbl of oil.
Add the red onions and eggplant and saute for 10 minutes until the eggplant has broken down and is caramelized. Add the garlic and cook for 3 minutes until toasted. Add the jalapeno, yellow chile and seitan. Stir to combine. Add the tomato paste and mix to coat and cook for 2 minutes. Deglaze the pan with red wine, making sure to scrape all the bits off the bottom of the pan. Add the rosemary, parsley and tomatoes. Bring to a simmer and cover. Lower the heat to medium-low and cook for 20 minutes. Taste and season with salt and pepper.

Thin Mint Tart

Even if Girl Scout cookies were vegan, I wouldn't buy them. Why? Well this is a vegan food blog, not a human rights blog so I won't go into the nitty grity of my own opinions. Luckily for me (and you!) I came up with this decadent tart that has all the flavors of that famous cookie, tastes infinitely better and of course, is vegan. I had a really hard time restraining from eating this whole thing. If you make any dessert any time soon, make it this one.

Mint chocolate cookie crust, a smooth mint layer, velvety chocolate ganache and a shiny chocolate glaze to put it over the top.

Thin Mint Chocolate Tart

crust:
18 mint newmano cookies, cream filling scraped off and reserved
3 tbl organic cane sugar
5 tbl melted coconut oil

Preheat the oven to 350.
In a food processor, add the cookies (with no cream filling!) and sugar. Blend into fine crumbs. Add the oil and mix to combine.
Press the crust in a greased spring-form tart pan and bake for 6 minutes. Cool completely before adding the mint layer.

mint layer:
cream filling from 18 mint newmanos
1/4 cup vegan butter, softened
1/4 tsp mint extract
3-4 drops green food coloring

Whip together the cream filling, butter, mint and green food coloring until smooth. Spread a thin, even layer in the bottom of the tart crust.

ganache:
1 cup oat milk
8 oz semi-sweet chocolate, cut into chunks
pinch of sea salt
1/2 tsp vanilla extract


Scald the oat milk and pour immediately over the chocolate chunks and salt. Whisk vigorously until smooth. Add the vanilla. (I find I get the best, smoothest texture when I do this in my food processor.) Pour over the mint layer and chill the tart until the ganache is firm and set.

chocolate glaze:
2 tbl oat milk
1 tsp light corn syrup or brown rice syrup
1 tbl warm water
2 oz bittersweet chocolate, finely chopped

Combine the oat milk, corn syrup and water in a small pot and bring to a boil. Pour over the chocolate and whisk until smooth. Pour over the firmed ganache and tilt the tart back and forth to spread an even layer.

Peasant Loaf, Sweet Potato Gravy and Veg

I will like beets. I like beets. I have to find a way to like beets. 
This is my new personal mantra and I will not stop until I have found a way to enjoy beets in all their purple glory! In this loaf recipe, I started out small, roasting then shredding them so they add a nice earthy hint without being over the top. I suppose you could also consider this to be one of those kid-friendly meals where you hide all the vegetables so they don't know. It's a win-win situation.


Roasted beets, carrots and other winter vegetables shredded and cleverly disgused in this hearty peasant loaf made of tvp. Serve with a ladle of sweet potato gravy and lightly sauteed vegetables on the side for a warming meal.
Make "meat loaf" sandwiches the next day with any left over loaf! Simply saute thick slices in a little olive oil until golden brown and sandwich between your favorite bread.

Peasant Loaf
1 medium beet, peeled
1 large carrot
1 small sweet potato, peeled
3 tbl extra virgin olive oil, divided
salt and pepper
2 cups textured vegetable protein (tvp)
1/2 cup panko breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup minced red onion
3 garlic cloves, minced
1 heaping tbl tomato paste
2 cups vegetable broth
1/4 cup red wine

Preheat the oven to 425.
Cut the beet, carrot and sweet potato into large chunks the same size and drizzle with 1 tbl olive oil and 1/4 tsp salt. Roast for 15 minutes until almost fully cooked through.
Reduce the oven to 375.
When cool enough to handle, shred the vegetables. Place 1/4 cup shredded beet, all of the carrot and 1/4 cup shredded sweet potato in a large bowl. Add the tvp, panko, parsley, onion, garlic and tomato paste. Stir to combine thoroughly.
Bring the vegetable broth and red wine to a boil and pour over the loaf mixture. Add the remaining 2 tbl of olive oil. Season with salt and pepper. Stir into a wet mix and pack tightly into a greased loaf pan.
Bake for 35 minutes until the top has a nice crust. Let cool 10 minutes before slicing. Serve with gravy and vegetables.

Sweet Potato Gravy
2 tbl extra virgin olive oil
3 tbl minced red onion
1 small sweet potato, peeled, small dice (about 1 cup)
1 1/2 cup vegetable broth
1 tbl all-purpose flour
salt and pepper

Saute the onions in olive oil until soft and translucent, 5 minutes. Add the sweet potato and cook for 7 minutes. Add 1/2 cup of broth and continue to cook until the potatoes are completely tender.
Transfer to a blender and add the remaining 1 cup of broth plus flour. Blend until smooth. Taste and season with salt and pepper. If the gravy is too thick, add more broth.

Sauteed Vegetables
2 tbl extra virgin olive oil
1 zucchini, small dice
1 summer squash, small dice
salt and pepper
1 tsp dried thyme
pinch red pepper flakes

Saute the zucchini and summer squash in olive oil with salt, pepper, thyme and red pepper flakes until slightly tender with a nice exterior crust, about 7-10 minutes.

Black Bean Stuffed Eggplant in Hoisin Chile Glaze, Watercress & Garlic Millet

Millet is a grain I don't use often, but should make a point to incorporate more into my meals. It's gluten free and just as versatile as rice. I like to toast my millet before boiling it, as it brings out a nice subtle nutty flavor.

Japanese eggplants glazed in hoisin chile sauce and stuffed with black beans, scallions and spicy pepper. Serve over warm millet tossed in watercress and garlic.

Black Bean Stuffed Eggplant
2 Japanese eggplant, halved vertically
salt
1 tbl extra virgin olive oil
3 scallions, white & light green parts only, minced
1 serrano pepper, seeds removed, minced
1 garlic clove, minced
1" piece ginger, minced
1-15oz can black beans, drained and rinsed
1/4 tsp red pepper flakes

Carefully scrape out some of the inside eggplant meat to create a crevice for the bean filling to go into.
Sprinkle salt liberally over the eggplant flesh and let sit, upside down, so the eggplant can release its moisture. Rest for 30 minutes.
Saute the scallions and serrano pepper in olive oil for 2-3 minutes until they start to soften and become fragrant. Add the garlic and ginger and cook 3 minutes more. Add the beans and season with red pepper flakes. Make the chile glaze.
Preheat the oven to 375.
Place the eggplants, cut side up, in a casserole dish and pour all of the glaze over top, coating completely. Turn the eggplants over and bake for 30 minutes, basting with sauce every 10 minutes. Turn the eggplants back over, baste and add the bean filling in each eggplant. Bake 20 minutes more, basting once after 10 minutes.

Hoisin Chile Glaze
1 cup hoisin sauce
1/2 cup vegetable broth
2 tbl tamari
1 tbl sambal chile paste
1 tbl rice wine vinegar
1 tbl lime juice

Combine all of the ingredients in a small pot and bring to a simmer. Cook for 3-4 minutes to warm through before pouring over the eggplants.

Watercress & Garlic Millet
1/2 cup millet
1 1/2 cups water
1 bunch (2 cups) watercress
3 scallions, dark green parts only, roughly chopped
2 garlic cloves, smashed
3 tbl extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper

Add the millet to a dry pot and toast for 3 minutes. Add the water and bring to a simmer, cover and cook for 25 minutes. Let sit for 5 minutes then fluff with a fork.
While the millet is cooking, prepare the sauce.
In a food processor combine the watercress, scallions and garlic. Blend into a paste. Add the olive oil, salt and pepper and blend. Toss with warm millet and serve.

Double Chocolate Raspberry Brownie Bites

Something as simple as mixing in jam to brownie batter can turn regular brownies into delicious fruit spiked hand held dessert. If you don't like raspberry try boysenberry, marionberry or even orange preserves.
sidenote- Right after I took this picture I loaded up the plate with more brownies and took it, along with my dog to meet some friends. Upon my arrival, in all his excitement, my dog jumped RIGHT on the plate, smashing all the brownies then running all over the back of my car with his chocolate fudge feet. No one got to enjoy these treats in the end.

Gooey, fudge-like double chocolate brownies swirled with raspberry jam and topped with ganache and fresh raspberries

Double Chocolate Raspberry Brownies
1/2 cup water
2 tsp ground flax seeds
1 1/2 cup organic cane sugar
3/4 cup canola oil
1 tsp vanilla extract
1/3 cup cocoa powder
1 cup plus 1 tbl all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup 58% chocolate chunks, melted
1/2 cup raspberry jam
1 cup semi-sweet chocolate chips


topping-
1/3 cup almond milk
1 cup semi-sweet chocolate chips
1 cup fresh raspberries

Preheat the oven to 350. Grease an 8x8 baking dish.
Whisk together the water and ground flax seeds in a large bowl for 2 minutes.
Add the sugar, oil and vanilla and whisk to combine. Add the cocoa powder and whisk until no more clumps remain.
Add the flour, baking powder and salt. Whisk to combine. Fold in the melted chocolate and raspberry jam and mix to combine thoroughly then add the chocolate chips.
Pour into the greased baking dish and bake for 40 minutes or until just set but still gooey.
Once cool, bring the almond milk to a boil and pour over the chocolate chips. Whisk until smooth and spread over the brownies. Cut into small bite-sized squares and top with fresh raspberries.

Fennel & Spinach Raviolo, Carrot Puree & Vegetable Demi

Ever had just one giant ravioli (or singular, raviolo)? Why spend all that time stuffing tons of tiny ravioli squares when you can just serve one big one stuffed with tons of delicious filling.
Homemade pasta dough is easy to make and lends you the possibility to form any shape or size you want. This dough makes four large ravioli or can be broken down into at least 12 small size if that's more your style.

 Caramelized fennel, onions and spinach stuffed inside homemade pasta dough and served with a slightly sweet and creamy carrot puree and vegetable broth reduced into a thick and savory sauce.

Ravioli Dough
makes 4 ravioli
1 cup semolina flour, plus more for dusting
1 cup all-purpose flour
1/2 tsp salt
3 tbl extra virgin olive oil
1/2 cup water

Use a table top mixer with a dough hook or mix the dough by hand.
Combine both flours and salt. Add the oil and 1/4 cup of water. Mix into a smooth dough. Add more water if the dough is too dry. Knead with a mixer for 4 minutes or by hand for about 6. Cover with a damp towel and let rest at room temperature for at least 10 minutes.
Once the filling is made, roll out the dough.
Sprinkle some semolina flour on a counter top and roll out the dough into a thin layer. Use a small bowl to turn upside down and trace 8 medium circles. If you can't get 8 on the first roll out, gently knead back together and roll out again. Don't roll out a third time, the dough will be too tough.
Gently moisten the edges of 4 of the ravioli with water. Divide the filling amongst the four and top with another piece of pasta. Press the edges together to seal.
Bring a pot of salted water to a boil and cook the pasta for 10 minutes. Drain and serve.

Fennel & Spinach Ravioli Filling
3 tbl extra virgin olive oil
1 bulb of fennel, cored, thinly sliced
1 medium yellow onion, thinly sliced
1 tbl chopped fresh rosemary leaves
1 garlic clove, minced
salt and pepper
1 bunch of fresh spinach, roughly chopped
1 tbl parsley leaves, for garnish
1 blood orange, segmented, for garnish

Heat the olive oil in a large pan over medium heat. Add the fennel and onion and cook, stirring occasionally for 20 minutes until golden and caramelized. Add the rosemary, garlic, 1/2 tsp salt and 1/2 tsp pepper.  Add the spinach and cook until the spinach has wilted down, about 5 minutes. Taste and season.

Carrot Puree
4 carrots, small dice
1/4 cup vegetable broth
2 tsp agave
salt

Bring a pot of salted water to a boil and add the carrots. Boil for 15 minutes until they are completely tender. Add to a blender with stock and agave. Blend until smooth and creamy. Taste and season with salt.

Vegetable Demi Glace
2 cups vegetable broth, preferably homemade
1 heaping tbl tomato paste
1 garlic clove, smashed
1 tsp soy sauce
1 tsp agave
1 tsp dried thyme
1/4 tsp pepper

Combine all of the ingredients in a pot and bring to a boil. Boil and cook down until the liquid thick and only about 1/3rd of a cup. Remove the garlic clove and drizzle over the ravioli.

Quick Quinoa Salad

A quick and easy salad that tastes better the longer it sits.

Bright flavors, textures, colors and crunch tossed with a sweet and tangy red wine vinaigrette.

Quinoa Salad
2 cups water
1/2 cup red quinoa
1 blood orange, segmented
1/2 red bell pepper, medium dice
1 cup thawed, frozen edamame
1/4 cup small dice red onion
1/4 cup chopped, fresh cilantro
3 tbl sliced almonds, toasted
3 tbl toasted coconut flakes

Combine the water and quinoa in a small pot. Bring to a boil, cover and lower to a simmer. Cook for 15 minutes or until the liquid has absorbed and the germ spirals have separated from the seed. Remove from the heat and set sit for 5 minutes. Fluff with a fork and toss with the remaining ingredients. Add the vinaigrette and let sit for at least an hour before serving. The longer it sits the better it tastes.

Red Wine Vinaigrette
2 tbl red wine vinegar
1 tsp agave
1/2 tsp sea salt
1/8 tsp black pepper
1 garlic clove, minced
6 tbl extra virgin olive oil

Combine the vinegar, agave,salt, pepper and garlic. Stream in the olive oil slowly while you whisk. Toss with the salad.

Spinach Penne with Sauteed Greens & Scallion Cream Sauce

This scallion cream sauce is put together in a snap and pairs great with dark leafy greens. Always trying to get more greens into my diet, this meal makes it easy to cram in tons and enjoy every bite.

Hearty spinach penne pasta tossed with scallions, garlic and white beans blended into a smooth and creamy sauce, topped with garlicky swiss chard, arugula and toasted sunflower seeds.

Scallion Cream Sauce
1 tbl extra virgin olive oil
1 bunch scallions, roughly chopped, reserve 1 tbl for garnish
1 garlic clove, minced
1 cup cannelini beans, drained and rinsed
1/4 cup vegan cream cheese
3 tbl plain almond milk
salt and pepper

Saute the scallions and garlic in olive oil for 4-5 minutes until the scallions start to soften. Add the beans and season with salt and pepper. Cook 3 minutes more.
Transfer to a blender and add the cream cheese and almond milk. Blend for 2-3 minutes until completely creamy. Taste and season.

Spinach Penne with Sauteed Greens
serves 3
6 oz spinach penne
2 tbl extra virgin olive oil
1 head green chard plus stems, roughly chopped
3 cups arugula
3 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes
2 tsp white wine vinegar
3 tbl toasted sunflower seeds

Bring a pot of salted water to a boil and add the penne. Cook for 12 minutes or until al dente. While the pasta is boiling, prepare the greens.
Heat the olive oil in a saute pan and add the chard and arugula. Toss to coat in oil. Once the greens have wilted down, add the garlic, salt and pepper to taste and red pepper flakes. Add the white wine vinegar and continue to cook over medium heat for 10 minutes. Taste and season more if necessary.
Drain the pasta, reserving 2 tbl of pasta water.
Toss the scallion cream sauce into the pasta, along with the pasta water. Plate and top with sauteed greens, a sprinkling of sunflower seeds and the remaining scallions from the sauce to garnish.

Chocolate Hazelnut Creme Brulee

Creme brulee is easy to make, vegan or not! No need for loads of dairy and eggs in this smooth, baked custard. My vegan version has tons of rich chocolate flavor with no cholesterol.


Rich, creamy dark chocolate creme brulee spiked with hazelnut liquor and topped with a crunchy hazelnut sugar crust.

Chocolate Hazelnut Creme Brulee
makes 4-4" individual ramekins
6 oz soft, silken tofu
2/3 cup organic cane sugar
1/4 cup cornstarch
2 tbl cocoa powder
pinch of salt
5 oz-62% chocolate chunks (about 1 cup)
3 tbl frangelico, optional
1 tsp vanilla extract
1/3 cup oat milk

Preheat the oven to 325.
In a food processor, combine the tofu, sugar, cornstarch, cocoa powder and salt. Blend until smooth.
Melt the chocolate and add to the tofu mixture along with the frangelico and vanilla. Blend until smooth, wiping down the sides as you go. Add the oat milk and blend to combine.
Divide between the 4 ramekins and place in a casserole dish. Fill the dish with 1 inch of hot water. Cover with foil and pierce a small hole in the center to allow steam to vent.
Bake for 25 minutes. Chill to set up completely. Prepare topping right before serving.

Hazelnut Crackle
2 tbl toasted hazelnuts
1/3 cup organic cane sugar
1 tbl water

Chop the hazelnuts into a fine crumb and set aside.
Combine the sugar and water in a small pot and swirl to combine. Do not use a utensil to stir. Cook over high heat, swirling occasionally until the sugar caramelizes to golden brown. Remove from heat, stir in the hazelnuts then immediately pour a thin layer over each chilled creme brulee. Set aside for a couple minutes until the sugar hardens and serve.

Hot & Sour Soup with Rice Noodles

I love hot and sour soup! This is my rendition with a couple additions to make it hearty enough for a meal.
 
Slightly hot, slightly sour tofu and rice noodle soup with fresh ginger, shredded cabbage and crunchy water chestnuts. Great as a side but hearty enough for an entree.

Hot & Sour Soup
1 tsp sesame oil
1 tbl minced fresh ginger
1 bunch scallions, small dice, white and green parts divided
1 cup thinly shredded green cabbage
1 tsp sambal chili paste
4 cups vegetable broth
2 cups water
1/4 cup tamari
3 tbl rice wine vinegar
1 tsp organic cane sugar
1 no-chikn bouillon cube
1 cup frozen corn kernels
8 oz water chestnuts, drained and rinsed
8 oz fresh, pre-fried tofu, small cubes (readily available in Asian markets)
5 oz rice noodles

In a medium soup pot, heat the sesame oil and add the ginger and white/;ight green parts of the scallions. Saute 2-3 minutes until fragrant. Add the cabbage and sambal and toss to coat. Cook 2 minutes more.
Add the broth, water, tamari, vinegar, sugar and bouillon cube. Stir to combine. Add the corn, water chestnuts and tofu.
Cover and simmer lightly for 15 minutes. Add the noodles and simmer 15 minutes more.
Garnish with the dark green scallion pieces.

Sopped Potato Cakes, Butter Beans & Andouille Tempeh, Red Eye Gravy

Hmmm..it's unfortunate that I could not get a better picture of this meal because it really was quite delicious. I spiced the tempeh with traditional seasonings you would taste in Andouille sausage and it really gave something as plain as tempeh a great amount of flavor.
Red eye gravy can be poured over just about anything and I consider my recipe to be a personal victory. My husband hates everything coffee related so for him to not only eat but LIKE this gravy made me give myself a pat on the back. Of course I didn't tell him there was coffee in it until he cleaned his plate. Success!

Crisp potato cakes "sopped" with red eye gravy and topped with butter beans, red bell peppers and andouille tempeh.

Sopped Potato Cakes
2 russet potatoes, skin on, small dice
5 tbl extra virgin olive oil, divided
3 tbl vegetable broth
1 tsp dried thyme
salt and pepper

Combine the potatoes in cold, salted water and bring to a boil. Boil until the potatoes are tender. Drain and mash with 2 tbl olive oil, vegetable broth, thyme, salt and pepper to taste. Once cool enough to handle, divide into 6 large patties and pan fry in the remaining olive oil until golden brown and crispy on both sides.
Right before serving, ladle spoonfuls of red eye gravy over each one.

Red Eye Gravy
3 tbl extra virgin olive oil
1 cup minced shiitake mushrooms
1 tbl minced yellow onion
1 tsp vegan worcestershire sauce
1 cup vegetable broth
1 cup strong black coffee
salt and pepper
hot sauce to taste

Saute the mushrooms and onion in olive oil over medium-high heat until brown and crispy. Add the worcestershire sauce and mix. Add the broth and coffee, scraping the bits off the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 5 minutes. Taste and season with salt, pepper and a dash of hot sauce.

Butter Beans & Andouille Tempeh
2 tbl extra virgin olive oil
1 carrot, small dice
1/2 yellow onion, small dice
1 red bell pepper, medium dice
8oz tempeh, medium cubes
2 tbl garlic powder
2 tsp pepper
2 tsp dried thyme
1 tsp paprika
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp red pepper flakes
1 cup frozen butter beans
1 cup vegetable broth

Saute the carrot and onion in olive oil until the onions are soft and translucent, 7 minutes. Add the red bell pepper and tempeh and cook until the tempeh has browned, 7 minutes. Add all of the spices and toss to combine. Add the butter beans and broth and bring to a simmer. Cook until all of the broth has evaporated, 10 minutes. Taste and season.

Chocolate Banana Bread Pudding

This recipe is actually two in one. First, a recipe for deliciously moist banana bread with pecans. Second, a recipe for chocolate bread pudding USING the banana bread. It's slightly outrageous but I won't apologize!

This recipe makes 2 loaves of banana bread, but the bread pudding only uses one. Keep one for breakfast and use the other for dessert. Ahhh, it's like everything in this world is falling into place.

Banana Bread
2-9" loaf pans
3 large (or 4 small) ripe bananas
1/2 cup almond milk
1 tsp apple cider vinegar
1/4 cup safflower oil
2 tbl maple syrup
1 tsp vanilla extract
2 cups all-purpose flour
3/4 cup organic cane sugar
1/2 cup packed organic light brown sugar
1 tsp cinnamon
3/4 tsp baking soda
3/4 tsp salt
1 cup finely chopped toasted pecans

Preheat the oven to 350. Grease 2-9" loaf pans.
Whip the bananas until smooth and light in color, 3-4 minutes. Add the almond milk and vinegar and mix. Add the oil, maple syrup and vanilla. Whip for 2 minutes.
Add the flour, sugars, cinnamon, baking soda and salt. Mix to combine and fold in the pecans.
Divide the batter among the two loaf pans and bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.

Chocolate Banana Bread Pudding
2 1/2 cups almond milk
3/4 cup organic cane sugar
6 tbl cocoa powder
1 tbl cinnamon
1 large banana, diced
1 loaf banana bread, cut into large cubes
chocolate shavings for garnish

Preheat the oven to 325.Grease a 9" loaf pan or 4 individual ramekins.
In a blender, combine the milk, sugar, cocoa, cinnamon and banana. Blend until smooth.
Pour over the diced banana bread and let soak for 15 minutes.
Pack the soaked bread into the ramekins and fill any remaining spaces with the milk batter.
Place the ramekins in a large casserole dish and fill the dish with 1" of hot water. Cover the dish with foil and pierce a hole in the center to allow steam to escape.
Bake for 40 minutes, remove the foil and bake 10 minutes more.
I like to eat bread pudding warm, but some people enjoy it cold as well. Garnish with chocolate shavings and dig in.

Meyer Lemon & Kale Risotto with Garlic Roasted Tofu

When risotto is relying on delicate flavors like lemon zest and kale to be the star, a great vegetable broth is of the utmost importance. Homemade broth would be the best, but if you can't make that happen use your favorite store bought kind.
Meyer lemons are one of my favorite seasonal produce finds. A cross between a lemon and a mandarin orange, meyer lemons aren't nearly as tart but have a great sweet flavor that makes anything you would normally put lemon in, immediately better.

Creamy risotto with meyer lemon zest and tuscan kale served with crispy garlic marinated tofu.

Meyer Lemon & Kale Risotto
serves 3
3-4 cups vegetable broth
3 tbl extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes
1 cup arborio rice
zest of one meyer lemon
1/4 cup white wine
1/2 bunch of kale, stems removed, roughly chopped
2 tbl vegan cream cheese

Place the vegetable broth in a small pot and keep warm while you make the risotto.
Heat the olive oil in a saute pan and saute the shallots over medium heat until soft and translucent, 3-4 minutes. Add the garlic, 1 tsp salt, 1/2 tsp pepper, red pepper flakes and arborio rice. Toss to coat the rice in the oil and toast lightly, 3 minutes. Add the white wine and cook until it has evaporated completely.
Ladle in 1 cup of warm broth, or enough to just cover the rice. Add the lemon zest. Stir almost continuously until almost all of the broth has evaporated. Add the kale. Continue to add broth just enough to cover the rice and stir until mostly evaporated. The more you stir, the more starch will be released from the rice and the creamier the risotto will be. Repeat this process until the rice is cooked, about 20 minutes. Leave a small amount of broth in the pan so the risotto is slightly loose. Stir in the cream cheese. Taste and season with more salt and pepper.

Garlic Roasted Tofu
1lb extra firm tofu, drained, pressed, 1/2" cubes
3 tbl extra virgin olive oil
2 tbl tamari
juice from 1 meyer lemon
1 1/2 tbl garlic powder
1 tbl dijon mustard
1/2 tsp pepper
1/4 tsp salt
1/4 tsp red pepper flakes

Toss the tofu with all of the ingredients and marinate for at least 1 hour to overnight.
Preheat the oven to 425.
Spread in a single layer on a baking sheet and roast for 30 minutes, tossing once after 15.
Place under the broiler for a couple minutes to crisp up the edges.

Savory Cornmeal Waffle, Broccoli-Rhubarb Hash & Chili Maple Syrup

Even though this waffle has more of a savory bite to it, I don't see why this wouldn't be just as good for breakfast or brunch. In fact I love roasted broccoli and breakfast potatoes in the morning so adding this cornmeal waffle would make my morning even better.

Hearty cornmeal and flax waffles served alongside crispy broccoli and rhubarb-white bean hash all drizzled with spicy maple syrup.

Savory Cornmeal Waffle
makes 4 
1 1/2 cup plain almond milk
6 tbl canola oil
1 tsp white vinegar
1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup ground flax meal
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric (for color)
1/4 tsp salt

Preheat a waffle iron.
Add the almond milk, oil and vinegar in a blender. Blend to combine. Add the flour, cornmeal, flax, baking powder, baking soda, turmeric and salt. Blend for 2-3 minutes.
Grease the waffle iron and use the batter to make 4 waffles.

Broccoli Rhubarb Hash
2 tbl extra virgin olive oil
1 shallot, thinly sliced
1 rhubarb stalk, peeled, medium dice
1 head broccoli, cut into small florets
1 tsp lemon zest
juice from 1/2 lemon
1 tbl dried rosemary
1 tsp cumin
salt and pepper
1-15 oz can white beans, drained and rinsed

Saute the shallot and rhubarb in oil until the onion is soft, 5 minutes. Add the broccoli, lemon zest, juice, rosemary, cumin, 1 tsp pepper and 1/2 tsp salt. Cook over medium-high heat for 7 more minutes until the broccoli is tender with crisp edges. Add the beans and heat through, 3 minutes. Taste and season with more salt and pepper.

Chili Maple Syrup
1/2 cup maple syrup
1/2 tsp chili powder

Bring to a simmer and cook for 2 minutes. Serve warm.

Platanos Rellenos with Smokey Black Beans, Green Chile Crema & Tamarind Broth

Plantains are one of my favorite things to eat so when I discovered the idea of stuffing them, I was quick to jump on creating a recipe. This dish seems like a lot of components but each one is important in the overall flavor experience! Slightly sweet stuffed plantains, smokey black beans, tangy tamarind broth and slightly spicy yet cooling green chile crema. This is a dish I will definitely make again.

Pick yellow plantains with small amounts of black markings for perfect sweetness and consistency. Green and they will be dry and hard, black and they will be too ripe and won't hold up to cooking.

Platanos Rellenos
makes 6 stuffed balls
2 yellow plantains, each cut in half
1 tbl canola oil plus 1/4 cup
1/2 yellow onion, minced
1/2 celery stalk, minced
1/2 green bell pepper, minced
2 tsp cumin
2 tsp agave
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
3 tbl chopped, fresh cilantro
1/4 cup fine ground cornmeal

Bring a small pot of water to a boil. Drop the plantains (still in their skins) in the water. Boil for 12 minutes. Drain and once cool enough to touch, remove the skins. Mash the plantains and set aside.
Saute the onion, celery and green bell pepper in 1 tbl of oil until soft and translucent, 7 minutes. Add the cumin, agave, paprika, salt and pepper. Cook 10 minutes more until the vegetables are very soft. Remove from the heat and add the cilantro. Taste and season.
Divide the plantain mixture into 6 equal sized balls. Flatten each one in the palm of your hand, fill the center with a small spoonful of vegetables and seal up to enclose the mixture. Once they are all formed, toss in cornmeal.
Heat the remaining canola oil up in a saute pan and cook until golden brown on all sides.

Green Chile Crema
4 oz fire roasted green chilies
1/2 cup vegan sour cream
3 tbl chopped, fresh cilantro
salt to taste

Combine all of the ingredients in a blender and blend until smooth. Taste and season with salt.

Smokey Black Beans
2 tbl extra virgin olive oil
1/2 yellow onion, minced
1/2 green bell pepper, minced
3 garlic cloves, minced
2 oz fire roasted green chilies
1 tbl cumin
1-15 oz can black beans, undrained
salt and pepper

Saute the onion and bell pepper in olive oil until soft and translucent, 7 minutes. Add the garlic, chilies, cumin and season with salt and pepper. Cook 3 minutes more. Add the black beans and all of their juices and bring to a simmer. Simmer for 25 minutes.

Tamarind Broth
1-12 oz can tamarind nectar
1 tbl white vinegar
1 tsp lime juice

Combine the ingredients in a small pot and bring to a boil. Boil for 15 minutes until the mixture has reduced somewhat. Pour around the black beans.

Aloo Chole ( Indian Chickpea Stew with Potatoes)

If you like chana masala, you will most likely love aloo chole. Aloo Chole is an Indian chickpea dish in a rich gravy-like stew with potatoes. While not a traditional version, my version caters more to what I had in the pantry and what I thought would taste great in the dish.

Chickpeas, spinach and potato slow simmered in a spicy coconut gravy with fresh cilantro.

Aloo Chole
1 large russet potato, small dice
2 tbl coconut oil
1 shallot, small dice
1 anaheim pepper, seeded, thinly sliced
1 medium russet potato, skin on, medium dice
1 tbl ground coriander
2 tsp cumin
2 tsp paprika
1 tsp turmeric
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1 tsp chili powder
1/4 tsp pepper
1-15oz can chickpeas, drained
1 cup coconut milk
1/4 cup chopped, fresh cilantro
2 cups loosely packed baby spinach leaves

Combine the large russet potato in a pot with cold, salted water and bring to a boil. Cook until tender then drain and mash. Set aside.
In a large pan, heat the coconut oil and saute the shallots and pepper over medium-high heat for 5 minutes. Add the medium-diced potato and all of the spices. Cook for 5 more minutes to toast the spices. Add the chickpeas and coconut milk and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Add the cilantro and spinach and cover again. Cook for 5 minutes more or until the potato is fully cooked through and the spinach has wilted completely.
Stir in the reserved mashed potato and serve.

Fresh Tomato Tart with Basil Sour Cream

This tart is as simple as throwing some everyday ingredients in a pan, popping it in the oven and waiting to eat it. In the summer when tomatoes are at their best, a variety of cherry heirlooms would make this even better.

Cherry tomatoes, basil, sausage and olive oil tossed and baked on a flaky puff crust, served with dollops of basil cream.

Fresh Tomato Tart
10 oz cherry tomatoes, halved, seeds squeezed out
2 tofurkey Italian sausages, small dice
4 tbl extra virgin olive oil, divided
2 tsp dried basil
1 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp black pepper
1/4 tsp salt
1 sheet puff pastry, thawed

Preheat the oven to 400.
In a 9" saute pan, add the tomatoes, sausage, 3 tbl of oil and all of the spices, pepper and salt. Toss to combine.
Gently roll out the puff sheet to fit over the circumference of the pan. Place the puff directly over the tomatoes and bake for 25 minutes until the pastry is golden brown.
Place a large plate over the top of the pastry and flip the tart right side up onto the plate. Drizzle with the remaining 1 tbl of oil and season with a pinch of salt and pepper. Dollop with sour cream.

Basil Sour Cream
1/3 cup vegan sour cream
1 tsp fresh lemon juice
2 tbl chopped fresh basil
salt and pepper to taste

Combine all of the ingredients and season to taste with salt and pepper. Dollop over the tart while still warm.

Chimi Seitan Salad with Grilled Vegetables

Welp, this is officially my favorite salad to date. Enough reading, more eating.

Peppered seitan tossed in chimichurri sauce with grilled corn, sweet potato, broccoli and red pepper, garlic croutons and ranch dressing. What's not to love?

Chimichurri Sauce
1 cup packed parsley leaves
1/2 cup packed cilantro leaves
3 garlic cloves, smashed
1/2 cup extra virgin olive oil
3 tbl balsamic vinegar
1/4 tsp red pepper flakes
1/4 tsp sea salt
1/8 tsp pepper

Combine all of the ingredients in a food processor and pulse until smooth, brushing down the sides to make sure everything is combined. Taste and season with more salt if necessary.

Ranch Dressing
1 cup vegan mayonnaise
1 tsp dried parsley
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper

Combine and taste to season if necessary.

Chimi Seitan Salad
8 oz seitan, small dice
1 tbl black pepper
extra virgin olive oil
1 cup small diced, peeled sweet potato
1 cup corn kernels, fresh or frozan
1 small head of broccoli, cut in florets
1 red bell pepper, medium strips
1 head romaine, dark green parts, roughly chopped
2 slices seed bread, crusts removed, medium dice
1 tsp garlic powder

Prepare a grill to medium-high heat. Place a large piece of foil over the hottest part of the grill.
Toss the seitan chunks with black pepper and 1 tbl of olive oil. Spread evenly over the foil and grill for 7-10 minutes until lightly charred. Set aside.
Boil the sweet potato in salted water for 5 minutes then drain.
Toss the sweet potato and corn together in 1 tbl of oil and a pinch of salt. Spread evenly over the foil piece and grill for 5-7 minutes until the sweet potato is fully cooked and the corn has some char on it.
Toss together the broccoli and red bell pepper with 1 tbl of oil, salt and pepper. Grill on the remaining part of the grill for 7-10 minutes until charred and the vegetables are tender. Remove from the grill and roughly chop.
Combine the lettuce with the seitan and all of the grilled vegetables.
Toss the bread chunks with a drizzle of olive oil, garlic powder and a pinch of salt. Grill for 4-5 minutes, tossing occasionally so the croutons don't burn. Add the croutons to the salad mix.
Toss the salad with 3-4 spoonfuls of chimichurri sauce and some ranch dressing to taste.

Mushroom Sugo

Time and again you will hear me use the term "a labor of love" and this recipe is just that. Less labor, more love, it's all about building flavor upon flavor slowly, then letting it all come together to simmer into one wonderful stew.
This mushroom sugo is essentially a thick mushroom sauce to be served over pasta, polenta, potatoes, any grain will do. Heck, if you don't have any grains laying around just eat it as is. I did.

Rich, naturally sweet, thick mushroom sauce with hints of rosemary, thyme and fresh parsley, tons of onions and carrots and red wine. This dish is well worth the time.

Mushroom Sugo
serves 3-4
1/4 cup extra virgin olive oil
2 medium sized yellow onions, minced
2 carrots, minced
2 celery stalks, minced
8 garlic cloves, minced
1/4 cup chopped fresh parsley
1 tbl dried thyme
2 tsp dried rosemary
1 tsp dried sage
1 tsp sea salt
1 tsp pepper
2 cups minced shittake mushrooms (from about 2 handfuls)
1/2 cup dry red wine
1-15 oz can tomato sauce
1 cup vegetable broth
1 vegan chicken bouillon cube
2 bay leaves

Heat the oil over medium in a large saute pan or dutch oven. Add the onions and cook for 15 minutes until they are soft and golden. Add the carrots and cook 7 minutes more. Add the celery and cook 7 minutes until they start to soften. Add the garlic, parsley, thyme, rosemary, sage, salt and pepper. Saute 5 minutes more. Add the mushrooms and toss to combine.
Deglaze the bottom of the pan with red wine, scraping up all the brown bits.
Add the tomato sauce, broth, bouillon and bay and bring to a boil. Reduce to a low simmer and cover. Cook for 1 1/2 hours, stirring ever 30 minutes or so to prevent the bottom from burning.
Taste and season for more salt and pepper if necessary.

Butternut Squash Crostata with Balsamic & Arugula Pesto

Roasted squash drizzled in sweet balsamic vinegar, walnuts and a touch of vanilla baked over a thick and chewy crust with a dollop of arugula pesto.

Butternut Squash Crostata

1 ball fresh pizza dough

1 butternut squash, peeled, seeded, small cubes (about 2-3 cups)

 1/2 yellow onion, small dice

2 tbl extra virgin olive oil

2 tbl balsamic vinegar

1 tbl agave

1 tbl dried thyme

1 tsp vanilla extract

1/2 tsp salt

1/4 tsp pepper

2 garlic cloves, minced

1/4 cup vegan cream cheese

1/4 cup roughly chopped, toasted walnuts

Preheat the oven to 425.

Remove the fresh dough from the refrigerator and let sit covered at room temperature to relax.

Combine the squash, onion, oil, vinegar, agave, thyme, vanilla, salt and pepper and roast on a baking sheet for 10 minutes to parbake. Set aside and toss in the garlic.

Turn the heat up on the oven to 450.

Roll out the pizza dough to a 9" circle. Sprinkle all of the squash mixture over top and dollop with cream cheese. Bake for 15-20 minutes or until the crust is golden brown and cooked through.

Sprinkle the top with walnuts and arugula pesto.

Arugula Pesto

2 cups loosely packed arugula leaves

1/2 cup loosely packed parsley

1 garlic clove, smashed

salt and pepper to taste

1/4 cup extra virgin olive oil

Combine the arugula, parsley and garlic in a food processor. Season with salt and pepper. Process into a fine paste. Stream in the olive oil, adding more if it is too thick. Taste and season again.

Pan Roasted Seitan with Salsa Verde & Twice Baked Potatoes with Sambal Aioli

If I could, I would eat these exact potatoes every night.

Simply roasted seitan tossed with fresh parsley and mint salsa with a bright citrus punch and a side of crispy twice baked potatoes tossed while still warm in cool sambal aioli.

Pan Roasted Seitan
2 tbl extra virgin olive oil
8 oz, seitan, roughly chopped
1/2 yellow onion, thinly sliced
1 tbl dried thyme
1/2 tsp salt
1/4 tsp pepper
3 garlic cloves, minced
juice of 1 lemon
1 1/2 cups vegetable broth

Add the oil to a large pan over medium-high heat. Add the seitan and onion and sear or 5-7 minutes until charred and golden brown. Add the thyme, salt, pepper and garlic. Cook 7 minutes more. Add the lemon juice and broth and braise the seitan until the broth has evaporated. Taste and reseason.

Salsa Verde
1 cup roughly chopped fresh parsley
3 tbl chopped fresh mint
2 tbl extra virgin olive oil
1 tbl fresh lemon zest
1/2 shallot, minced
salt and pepper

Combine all of the ingredients and taste to season with salt and pepper.

Twice Baked Potatoes
sea salt
10 baby yukon golds
canola oil for frying
2 scallions, thinly sliced

Combine the whole potatoes with salted, cold water in a pot and bring to a boil. Once they are fork tender, drain and let cool slightly. Smash with the palm of your hand to flatten.
Heat up a shallow layer of canola oil to 350. Fry on both sides until golden brown. Toss in sambal aioli while hot and garnish with scallions.

Sambal Aioli
1 cup vegan mayonnaise
1 tbl sambal chili paste
1 tbl lime juice
salt and pepper

Combine all of the ingredients and taste to season with salt and pepper. Toss with hot potatoes.

Butterscotch Sundae with Smoked Almond Praline and Vanilla Ice Cream

Vegan butterscotch is not something you come across often, not something I have ever even seen sold in stores. The solution? Make it yourself! It's simple to put together and is great drizzled over home made ice cream or with apples.

Vanilla ice cream served in a crispy cinnamon-sugar phyllo cup, drizzled with butterscotch and topped with salty, smoked almond praline.

Butterscotch Sauce
1/4 cup vegan butter
1 cup packed organic brown sugar
3/4 cup coconut cream
1 tbl vanilla extract
1/2 tsp pink himalayan salt, fleur de sel or sea salt

Melt the butter in a small saucepan and add the brown sugar. Stir to combine with a wooden spoon. Keep cooking and stirring for 5 minutes until the mixture is bubbly and the sugar is no longer grainy.
Slowly poor in the coconut milk and reduce the heat to medium. Cook and stir often for exactly 10 minutes.
Let cool slightly then add the vanilla and salt. Store at room temperature.

Smoked Almond Praline
1 tsp lemon juice
3 tbl water
1 cup organic cane sugar
1 1/2 cup toasted almond slices
pinch of smoked salt
pinch of black pepper

Prepare a baking sheet with parchment or foil.
Combine the lemon juice, water and sugar in a small pot and place over high heat. Do not stir but rather swirl the pan around. Bring to a boil and cook until the sugar has become a caramel color. Add the almond slices and stir to combine. Drop onto your baking sheet and spread quickly into chunks. Sprinkle with salt and pepper and let cool.

Vanilla Ice Cream
2 cups coconut milk
1 1/2 vanilla hemp milk
1 cup organic cane sugar
1 tsp arrowroot 
pinch of sea salt
1 tbl vanilla extract

In a small pot combine both milks, sugar, arrowroot and salt. Whisk to combine and cook over medium-high heat. Once boiling, cook 10 seconds longer then remove from the heat. Add the vanilla and chill the mixture until completely cold.
Transfer to an ice cream making and churn according to your brand's instructions or until the mixture is the consistency of soft serve.
Remove from the chill bowl and freeze to harden up completely.

Phyllo Cups
1 tube phyllo, thawed
3 tbl coconut oil, melted
2 tbl organic cane sugar
1 tbl cinnamon

Preheat the oven to 350. Grease a muffin pan.
Unroll the phyllo log and cut into 10 equal rectangles. Layer the phyllo into each muffin cup (about 5 layers thick). Brush with oil and sprinkle with cinnamon sugar.
Bake for 12 minutes until golden brown and crispy.