One Month Hiatus

Hey Everyone,
Just wanted to let you know that I am going on a one month hiatus to work on some other projects but I will most definitely be back July 1st!
Please don't forget about me and see you then!

Black Eyed Pea Nut Loaf with Sweet Potato Gratin & Roasted Broccoli

This nut loaf has a good amount of steps but doesn't take too long to put together. Don't bother washing out the food processor between steps as you will use it more than a few times. The result is a moist, hearty nut loaf that doesn't crumble and fall apart when you slice into it.

Black eyed peas, red lentils, walnuts, apples, raisins and tons of vegetables baked together into a savory nut loaf that will become a repeat recipe in your collection. Serve with sweet potato gratin and roasted broccoli for a full meal.

Black Eyed Pea Nut Loaf
serves 4
1/2 cup red lentils
1 3/4 cups water
3/4 cup toasted walnuts
3/4 cup panko breadcrumbs
1/2 cup old fashioned oats
1 tbl dried rosemary
salt and pepper
1 small yellow onion, roughly chopped
1 carrot, roughly chopped
2 scallions, green parts only, roughly chopped
3 garlic cloves, smashed
1/2 braeburn apple, peeled, roughly chopped
1/4 cup golden raisins
1 tbl extra virgin olive oil
1/2 cup black eyed peas, drained and rinsed
2 tbl chopped, fresh parsley
3 tbl ground flax seeds
1/2 cup water

topping:
1 medium red onion, thinly sliced
3 tbl hoisin sauce
2 tbl balsamic vinegar
1/4 tsp salt

Preheat the oven to 350.
Combine the lentils and water and bring to a boil. Reduce to a simmer and cook until the lentils are tender and all of the liquid has evaporated. (If any water remains, drain.)
Combine the walnuts, breadcrumbs, oats and rosemary in a food processor and blend into a fine crumb. Transfer to a large bowl. Season with salt and pepper.
Combine the onion, carrot, scallions, garlic, apple and raisins in the food processor. Pulse until the vegetables are minced.
Transfer to a pan and saute with olive oil for 7-10 minutes until soft and translucent. Season with salt and pepper. Bring back to the food processor and add the black eyed peas, parsley and half of the lentils. Blend until almost smooth. Add to the bowl of breadcrumbs. Add the remaining whole lentils.
Add the flax and water in the food processor and blend 2-3 minutes until thick. Pour into the vegetable mix.
Mix to combine and press down firmly in a loaf pan.
Toss together the onion, hoisin, vinegar and salt.
Top the nut loaf with onion mixture and bake uncovered for 1 hour.

Sweet Potato Gratin
serves 2 small individual gratin cups
2 tbl extra virgin olive oil
3 garlic cloves, minced
1 tbl all-purpose flour
1/4 cup small dice vegan monterey jack  (I used Heidi Ho Organics)
1 tbl nutritional yeast
1/4 cup almond milk
salt and pepper
1 large sweet potato, 1/8" slices (try to pick a long, skinny sweet potato)

Preheat the oven to 350. Grease 2 individual ramekins.
Combine the oil and garlic in a saute pan and bring up to heat. Once fragrant, whisk in the flour to a paste. Add  the cheese, nutritional yeast and milk and whisk until the cheese has melted and the sauce has thickened. Season with salt and pepper. Toss the sweet potato slices in and remove from the heat.
Tightly pack sweet potato slices in each ramekin and pour any remaining sauce to fill in the cracks.
Bake for 40 minutes until the potato is tender and cooked through.

Roasted Broccoli
1 head broccoli, small florets
2 tbl extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes

Preheat the oven to 350.
Toss the broccoli with olive oil and spices.
Roast for 20 minutes until tender with crisp edges.

Tofu Teriyaki Salad with Orange Vinaigrette

One Year Ago Asparagus Pannini with Spring Vegetable Spread & Carrot Chips


Throw together this quick teriyaki marinade for just about anything including tofu before baking it off and serving it over a fresh vegetable salad with orange vinaigrette. This meal leaves you full without feeling guilty.

Teriyaki Tofu
serves 2
1/2 cup tamari
1/4 cup rice vinegar
2 tbl organic light brown sugar
2 garlic cloves, minced
1-1" piece fresh ginger, minced
1 lb extra firm tofu, drained and pressed, 4 slices

Combine the tamari, vinegar, brown sugar, garlic and ginger. Pour over the tofu and marinate for at least one hour to overnight.
Preheat the oven to 375. Grease a baking sheet and bake for 30 minutes, toss and bake for 30 minutes more.

Salad
3 cups salad greens
1 carrot, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
1 cup sprouts
1/4 cup roughly chopped cilantro

Combine all of the vegetables , toss with dressing and serve under the tofu.

Orange Vinaigrette
1/4 cup rice vinegar
2 tbl orange marmalade
1 tbl maple syrup
1 shallot, minced
1 garlic clove, minced
juice of 1 orange
salt and pepper
1/4 cup extra virgin olive oil

Combine the vinegar, marmalade, maple, shallot, orange juice, salt and pepper to taste. While whisking vigorously, slowly stream in the oil to until the dressing has emulsified. 

Cream of Asparagus Soup with Fried Basil

Nothing is better during asparagus season then a big bowl of creamy asparagus soup, lightly seasoned and filled with tons of fresh basil.

One Year Ago Today  Oat Chickpea Dumplings with Spring Garlic Puree & Herb Salad

Cream of Asparagus Soup
serves 4
2 tbl extra virgin olive oil
1 white onion, small dice
salt
white pepper
1/4 red pepper flakes
2 heads asparagus, ends trimmed, medium dice
3 garlic cloves, minced
1/4 cup loosely packed basil leaves, roughly chopped
3 cups vegetable broth
4 cups water
1/2 cup vegan sour cream, plus more for garnish

Sweat the onions in olive oil until soft and translucent, 7 minutes. Season with salt, pepper and red pepper flakes. Add the asparagus, garlic and basil and saute 5 minutes more. Add the broth and water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until the asparagus is tender.
Transfer to a blender and blend until smooth. Add the sour cream and taste to season with more salt and pepper. Bring back to the pot and reheat if necessary.

Fried Basil
3 tbl extra virgin olive oil
10 large basil leaves
fine ground sea salt

Fry the basil leaves for a few seconds each in olive oil until crispy. Be ready with tongs! These only need 5 seconds or so each before they burn. Drain on a paper towel and sprinkle with sea salt.

Short Rib Sandwich with Caramelized Red Onions, Mushrooms & Cheese Sauce

Shredded beef-like soy curls simmered with carrots, onions, red wine and worcestershire on a poppy seed roll with caramelized onions, oyster mushrooms and creamy cheese sauce.

Short Rib Sandwich
serves 4
2 tbl extra virgin olive oil
1 small white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
2 garlic cloves, minced
2 cups dried soy curls
2 tbl vegan worcestershire sauce
2 tbl tamari
1 tbl dried thyme
1 tsp salt
1/2 tsp pepper
1/2 cup dry red wine
2 cups vegetable broth
5-8 dashes hot sauce
2 bay leaves
4 poppy seed rolls
1 cup baby arugula leaves

Saute the onion, carrot and celery in olive oil until the vegetables start to become tender, 10 minutes. Add the garlic and soy curls and toss to combine. Cook 2 minutes more to toast the garlic. Season with worcestershire, tamari, thyme, salt and pepper. Deglaze the bottom of the pan with red wine and add the broth, hot sauce and bay leaves. Bring to a simmer and cook until all of the moisture has been evaporated and the soy curls brown slightly, 10-15 minutes. Serve on rolls with arugula, onions, mushrooms and cheese sauce.

Caramelized Onions & Mushrooms
2 tbl extra virgin olive oil
1 large red onion, thinly sliced
1 cup thinly sliced oyster mushrooms
1 tbl red wine vinegar
1 1/2 tsp organic light brown sugar
1/2 tsp salt
1/2 tsp pepper

Saute the onions and mushrooms in olive oil over medium-low heat for 15 minutes until soft and starting to brown. Add the vinegar, sugar, salt and pepper and cook on low for 20 more minutes.

Cheese Sauce
1 small white onion, small dice
1 small russet potato, peeled, small dice
1/2 cup raw cashews
1/4 cup nutritional yeast
1 tbl tahini
salt and pepper

Combine the onion, potato and cashews in a pot. Cover with water and bring to a boil. Cook until the potatoes are tender and fully cooked through. Reserve 1/2 cup water and drain the rest.
Transfer to a blender and add the starchy water, nutritional yeast, tahini, salt and pepper. Blend until smooth.

Chocolate Oat Breakfast Smoothie

Sure, you could eat oatmeal with some banana on it, or you could blend it with some cocoa into a thick and delicious smoothie perfect for an on-the-go person or anyone who just enjoys a smoothie for breakfast.

One Year Ago Today Black Eyed Pea Ragout, Cornbread Drop Biscuits & Roasted Tomato Remoulade


Chocolate Oat Breakfast Smoothie
serves 4
2 cups almond milk
1 1/4 cup old fashioned oats
2 bananas
3 tbl cocoa powder
3 tbl maple syrup

Combine the almond milk and oats and let soak for a few hours to overnight.
Blend the oats with bananas, cocoa and maple.

Soaking the oats isn't completely necessary if you have a super powerful blender or don't mind little bits of oats in your drink. Pre-soaking them results in a creamy, thick consistency.

Broccoli & White Bean Tacos with Lemon Yogurt Sauce

Before you go on thinking this sounds bizarre just know that...it is. But bizarre doesn't mean bad and in this case it means completely delightful.
I came to this idea when watching a food show where they traveled to sandwich shops and featured a broccoli sandwich . It looked and sounded great but I wanted to use up a stack of tortillas I had sitting around so I decided broccoli tacos was the direction I was going in. Everything else just kind of spiraled in a weird, slightly Mediterranean direction but I went with it and won't be looking back!


One Year Ago Today  Butter Lettuce, Sunflower & Avocado Salad with Black Bean Vinaigrette


Roasted broccoli, buttery pine nuts, avocado and white bean spread sandwiched in between corn tortillas and drizzled with a cool lemon yogurt sauce.

Broccoli & White Bean Tacos
makes 6 tacos
2 small heads broccoli, cut into small florets (3 cups)
1 tbl cumin
1 tsp paprika
1 tsp dried parsley
1/2 tsp salt
1/2 tsp cayenne
1/4 tsp pepper
3 tbl extra virgin olive oil, divided
1-15oz can great northern beans, drained and rinsed
16-6" corn tortillas, warmed through
1/4 cup toasted pine nuts
1 avocado, thinly sliced

Preheat the oven to 400.
Toss the broccoli with cumin, paprika, parsley, salt, cayenne, pepper and 2 tbl olive oil. Roast on a baking sheet for 15-20 minutes until tender with charred edges.
Roughly mash the white beans with 1 tbl olive oil and season with salt, pepper, dried parsley and paprika to taste. Warm through.
Spread some white beans onto one tortilla then top with another tortilla. Fold and fill with broccoli, pine nuts and avocado.
Drizzle with yogurt sauce.

Lemon Yogurt Sauce
6 oz lemon soy yogurt
1 garlic clove, minced
1 tsp onion powder
1 tsp dried dill
hot sauce, to taste
salt, to taste

Combine all of the ingredients and chill until ready to eat.

Seitan with Grilled Brussel Sprouts & Fig Blueberry Chutney

One of the best things about living in a city that loves food are the specialty stores on every street. Benessere is one of my favorites, specializing in olive oil and vinegar. Since I don't drink, I have never known the experience of wine tasting. Benessere gives me their own version of a tasting that I just love. Every flavor of oil and vinegar are available for taste testing and I am always sure to try them all. Recently I was totally wowed by their Wild Blueberry Vinegar so I picked up a bottle. I already have the Dark Chocolate Balsamic and the Grapefruit White Balsamic on my mind for my next trip.
If you can't find blueberry balsamic, this chutney recipe is versatile enough to go with most other vinegars so chose what you like best.

One Year Ago Today Curry Vegetable Rundown

Simply grilled seitan and brussel sprouts topped with a tangy and slightly sweet fig chutney made with blueberry vinegar, golden raisins and spices.

Fig Blueberry Chutney
2 tbl extra virgin olive oil
1 large sweet onion, small dice
2 garlic cloves, minced
15 dried mission figs, minced
1/2 cup golden raisins
3 tbl organic light brown sugar
2 tsp allspice
2 tsp cayenne
2 tsp ground ginger
1 tsp black pepper
1/2 tsp salt
1/3 cup blueberry vinegar

Sweat the onions and garlic in olive oil over medium-high heat until soft and translucent. Add the figs, raisins, brown sugar, all spice, cayenne, ginger, pepper and salt. Cook until the sugar has dissolved, 3 minutes. Add the vinegar and bring to a simmer. Cover and cook for 15 minutes. Uncover and cook 10 minutes more until most of the moisture has been absorbed and the chutney is thick and slightly sticky.

Seitan with Grilled Brussel Sprouts
10 large brussel sprouts, ends trimmed
3 tbl extra virgin olive oil, divided
1 tbl garlic powder
3/4 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
8oz seitan

Preheat a grill top to medium.
Toss the brussel sprouts with 2 tbl oil, garlic powder, salt, pepper and red pepper flakes.
Place on the grill and cook over medium-low heat for 15 minutes until the sprouts are tender and blackened slightly. Cooking over a lower heat will allow the brussels to cook through without burning on the outside first.
If you prefer your sprouts to be pretty tender, I would recommend steaming them lightly first before grilling.
Toss the seitan with the remaining olive oil, salt and pepper and grill on a medium-high temperature for 10 minutes until crisp.

Strawberry Rhubarb French Toast with Pistachio Cream

This version of french toast is baked which also makes it eligible to be considered a bread pudding. Thus eating it for breakfast and again for dessert is more than fair and quite frankly, expected. This is also a great way to serve french toast to a crowd, allowing you to do other things while all of the french toast bakes at one time without your constant attention. Soak the bread and make the compote the night before and it's practically a hands off dish.

Sweet soaked french bread layered around seasonal rhubarb and fresh strawberries, baked until golden brown and served with a thick, rich pistachio cream.


One Year Ago Today Quick Canning Items- Strawberry Preserves, Pickled Chard Stems, Grilled Vegetable Salsa & Potato Salad with Celery Lemon Butter

Strawberry Rhubarb French Toast
serves 4
12 oz silken tofu
3 cups almond milk
1/2 cup organic cane sugar plus 3 tbl
2 tsp vanilla extract
1 tsp cinnamon
1 loaf french bread, small-medium dice
2 stalks rhubarb, small dice
2 cups quartered strawberries
1 tbl cornstarch
3 tbl water

Blend the tofu, almond milk, 1/2 cup sugar, vanilla and cinnamon together until smooth.
Pour over the bread and let sit for at least an hour to overnight. If only soaking an hour or so, press a smaller weighted plate or bowl on top of the bread to make sure the bread stays submerged the entire time.
Preheat the oven to 350. Grease 1-6" casserole dish.
Toss the rhubarb and strawberries with 3 tbl of sugar and cornstarch. Transfer to a small pot and add the water.
Cook over medium heat until the berries have released their juices and the rhubarb is soft but not mush.
Layer half of the bread in the bottom of the dish, pressing down to compact.
Pour the rhubarb mixture over the bread and top with the remaining bread. Press down on the bread again to compact the mixture and bake for 45-50 minutes until browned.

Pistachio Cream
1/2 cup raw cashews
1/2 cup raw pistachios
1/2 cup coconut oil, melted
2-3 tbl maple syrup, to taste
1 tsp vanilla

Soak the cashews and pistachios in room temperature water for one hour to overnight. Drain and transfer to a blender. Blend for 2-3 minutes until you can break the nuts down as much as possible. Add the oil, maple and vanilla and continue blending until the mixture is thick and smooth.

Spicy Asian Meatballs with Snap Peas

Spicy Asian Balls? Asian Bulgar Balls? There is just no good way to put it but to just use the good ol' fashioned "meatball" term. While no meat lingers in these tasty delights, bulgar is the main source of substance and a hearty one at that.

Asian style meatballs filled with bulgar, ginger, sesame, panko and shiitake mushrooms smothered in spicy hoisin sauce and served with crisp snap peas and jasmine rice.

One Year Ago Today Fig & Cherry Granola

Spicy Asian Meatballs
serves 2-3
3/4 cup boiling water
3/4 cup bulgar
2 tbl extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1" piece fresh ginger, minced
1 cup minced shiitake mushrooms
salt and pepper
1/2 cup minced scallions
1/2 cup minced cilantro
1/2 cup panko breadcrumbs
2 tbl tomato paste
2 tbl hoisin sauce
1 tsp sesame oil

Preheat the oven to 350.
Combine the boiling water and bulgar and cover. Sit for 15-20 minutes and fluff.
Saute the shallot, garlic, ginger and mushrooms in olive oil for 10 minutes until lightly browned. Season with salt and pepper. Transfer to a bowl and add the remaining ingredients. Stir to combine and form in to 8 balls.
Bake on a sheet pan for 20 minutes. Remove from the heat and pour some of the hoisin sauce over each one.
Once plated, spoon more sauce over the meatballs.

Spicy Hoisin Sauce
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 tbl tamari
1 tbl maple syrup
1 tsp sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/2-1 tsp chili paste (such as sambal)
Combine all and pour over the meatballs while they are warm.

Sugar Snap Peas
1 tbl extra virgin olive oil
6 oz sugar snaps peas
salt and pepper
black sesame seeds

Saute the snap peas for 1 minute in oil, add 1/4 cup of water to the pan and steam lightly for 3 minutes. Season with salt, pepper and black sesame seeds.

Walnut & Red Grape Power Salad with Maple Vinaigrette

This salad is loaded with one ingredient after another of good-for-you fruits, veggies and grains. Make extra and simply toss in the greens right before eating so you can have it all week long. There won't be any afternoon naps needed with an energy boosting salad like this!

Edamame, red grapes, toasted walnuts, quinoa and baby greens tossed with a quick maple-dijon vinaigrette.

One Year Ago Today Fig & Cherry Granola


Walnut & Red Grape Power Salad
serves 3-4
3/4 cup water
1/4 cup quinoa
salt
1 tbl extra virgin olive oil
1/2 small yellow onion, small dice
1 large garlic clove, minced
1 1/2 cups shelled edamame
1 cup roughly chopped, toasted walnuts
1 cup halved red grapes
4-5 cups baby mixed greens

Combine the water, quinoa and a pinch of salt in a pot and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes until tender.
While the quinoa is cooking, saute the onion and garlic in olive oil for 10 minutes. Add the edamame and 1/4 cup water. Cook 5 minutes more over medium heat or until the water has evaporated. Season with salt and pepper.
Combine the quinoa with the edamame, walnuts and grapes. Serve over mixed greens and drizzle with maple vinaigrette.

Maple Vinaigrette
1/4 cup canola oil
2 tbl maple syrup
1 tbl dijon mustard
salt and pepper

Combine all in a blender and process until emulsified. 

Zucchini, Tomato & Leek Quiche

In a complete moment of honesty, there are two things I hate making. One-frosting. Two-pie crust. I suppose you could chalk it up to my job, where both of those things are made constantly but more than that I hate dealing with all the grease frosting involves and the time pie crust takes. That isn't to say that I don't make my own pie crust occasionally when I am in the mood, but today was not one of those days. A large majority of pre-made pie crusts sold in grocery stores today are incidentally vegan so you don't need to bother with searching out a natural food store for this one, just read the ingredients and I guarantee you will find one.


Spring is here and so are zucchini, better looking tomatoes and caramelized leeks folded into a creamy quiche and served with a fresh green salad.


One Year Ago Today Squash Wontons in Chili Ginger Sauce with Baby Bok Choy

Zucchini, Tomato & Leek Quiche
serves 4
2 tbl extra virgin olive oil
3 small leeks, thinly sliced (1 heaping cup)
3 garlic cloves, minced
1 zucchini, halved, thinly sliced
1 tbl dried rosemary
1/2 cup halved cherry tomatoes
1/4 cup thinly sliced fresh basil
12 oz extra firm tofu
1/2 cup vegetable broth
1/4 cup vegan sour cream
3 tbl nutritional yeast
1 tbl tahini
1-9" unbaked pie crust

Preheat the oven to 350.
Saute the leeks in olive oil until softened and slightly caramelized. Add the garlic, zucchini, rosemary and season with 1/2 tsp salt and 1/4 tsp pepper. Cook 5-7 minutes longer. Add the tomatoes and basil, toss and remove from the heat.
In a blender combine the tofu, broth, sour cream, nutritional yeast, tahini, 1/2 tsp salt and 1/4 tsp pepper. Blend until smooth.
Pour the tofu mix into the pie crust and top with the vegetables. Stir the mixture a little so the vegetables are completely incorporated.
Bake for 45 minutes. Let sit for 15 minutes before slicing.

Cold Soba Noodles with Asparagus, Cabbage & Peanut Dressing

A big wedge of grilled Napa cabbage serves as a base for cold soba noodles, grilled asparagus, scallions, water chestnuts, salty peanuts and a creamy peanut dressing.

Cold Soba Noodle Salad with Grilled Cabbage
serves 4
2 napa cabbages, halved through the core
1 tbl sesame oil
2 tbl extra virgin olive oil, divided
1/4 cup lime juice
salt and pepper
1/2 bunch asparagus, 1/2" pieces
1 bunch scallions, 1/2" pieces
8 oz soba noodles
4 oz can water chestnuts, drained and rinsed, thinly sliced
3 tbl chopped, fresh cilantro
3 tbl chopped, fresh basil leaves
3 tbl spanish peanuts, roughly chopped

Preheat a grill top over medium-high heat.
Drizzle the cut side of the cabbage with a couple drops of sesame oil on each along with some olive oil, lime juice, salt and pepper. Grill, cut side down for 5-7 minutes until lightly softened with grill marks.
Toss the asparagus and scallions with a bit of olive oil and grill as well for 5-7 minutes.
Cook the noodles according to package instructions and run under cold water to cool down and chill.
Toss the noodles with the asparagus, water chestnuts, cilantro, basil, peanuts and peanut dressing. Serve over grilled cabbage wedges.

Peanut Dressing
1/2 cup creamy natural peanut butter
3 tbl water
2 tbl melted coconut or canola oil
2 tbl tamari
1 tbl rice vinegar
1 tbl maple syrup
1 tbl chopped, fresh ginger
1 tsp sesame oil

Combine all of the ingredients in a blender and blend until smooth

I won...again! Earth Balance Spring To Life Contest

Last year I won in the entree category for my Spinach Ravioli with Basil Cream Sauce and Chanterelle Gremolata.

This year I won in the dessert catagory for my Chicory Pudding Cake with Salted Butter Pecan Ice Cream and Bourbon Ganache!

Check out the link for my recipe-
Chicory Pudding Cake

Portobello Benedict with Black Bean Potato Cakes & Chipotle Hollandaise

Portobello mushrooms are like big sponges just waiting to absorb whatever marinade you pour over them. Here, big mushroom caps replace English muffins to hold the rest of this hearty breakfast with all the fixings.


Grilled portobellos marinated in lime balsamic vinaigrette with creamy black bean potato cakes, chipotle hollandaise, fresh corn, avocado and cilantro.

One Year Ago Today Blackened Tofu, Smashed Succotash & Peaches

Portobello Benedict
serves 2-4
1/4 cup lime juice
1/4 cup balsamic vinegar
2 tbl extra virgin olive oil
1 tbl dark agave
1/2 tsp salt
1/4 tsp pepper
4 portobello mushrooms, gills scraped out
1 cup yellow corn kernels, from one cob
1 avocado, thinly sliced
3 tbl chopped, fresh cilantro

Combine the lime juice, balsamic, oil, agave, salt and pepper. Pour over the mushrooms and let marinate for at least 1 hour, spooning marinade into the mushroom caps every 15 minutes.
When ready to eat, grill the caps on a grill top over medium-high heat for 10 minutes, 5 minutes each side.
Top the mushrooms with a black bean cake, corn kernels, avocado, chipotle hollandaise and cilantro.

Black Bean Potato Cakes
3 tbl extra virgin olive oil, divided
1/2 yellow onion, small dice
2 garlic cloves, minced
1 medium sized red potato, fully cooked, small dice
1-15 oz can black beans, drained and rinsed
2 tbl chopped, fresh cilantro
1 tsp adobo sauce, from a can of chipotles
salt and pepper
3 tbl all-purpose flour

Saute the onion and garlic in 1 tbl olive oil until soft, 5 minutes. Combine in a bowl with the potato, black beans, cilantro and adobo sauce. Season with 1/2 tsp salt and a pinch of pepper. Mash to combine. Stir in the flour. Make sure some chunks still remain. Divide into 4 patties and cook in the remaining olive oil until golden brown and crispy on both sides, about 12 minutes total.

Chipotle Hollandaise
1 chipotle in adobo
2 tbl abobo sauce
1/3 cup vegan mayonnaise
1 tsp lemon juice
salt and pepper

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

Tofu Rice Bowl with Pickled Daikon & Dragon Sauce

When I first moved out of my parent's house and started cooking on my own, I ate tofu covered in nutritional yeast a LOT. I don't know why, it's not insanely flavorful but it's easy, quick and covered up the taste of tofu (which I was still a little weary of when served plain). Now I can eat it just about any way, even raw, but there's something about that "beginners" tofu that brings me back to years past.



Simply prepared tofu in a rice bowl filled with pickled daikon radish and carrots, crunchy beets, soft arugula leaves, spicy zucchini and a creamy dragon sauce.


One Year Ago Today Caramelized Onion & Seitan Flatbread with Grilled Artichokes

Tofu Rice Bowl
serves 3-4
1 lb extra firm tofu, drained and pressed, 1" cubes
salt and pepper
1/2 cup nutritional yeast
2-3 tbl  extra virgin or coconut oil
1 red chili, minced
1/2" piece fresh ginger, minced
1 zucchini, shaved into ribbons (use a vegetable peeler!)
1 beet, very thinly sliced
1 large handful baby arugula leaves
2 cups cooked long grain brown rice

Heavily season the tofu with salt and pepper. Coat in nutritional yeast. Pan fry until golden brown and crispy. Drain off most of the oil and add the chili and ginger.  Saute for 2-3 minutes until fragrant. Add the zucchini and toss gently in the pan for 1-2 minutes just to warm through.
Serve the tofu over brown rice with zucchini, raw beets, arugula, pickled vegetables and dragon sauce.

Pickled Daikon & Carrot
1/2 cup rice vinegar
1/2 cup water
1/3 cup organic cane sugar
1 tsp salt
1" piece fresh ginger, roughly chopped
4" piece daikon radish, halved and thinly sliced
1 carrot, thinly sliced

Bring the vinegar, water, sugar, salt and ginger to a boil. Pour over the daikon and carrot and chill. Let pickle for at least 1 hour before serving. The longer it sits, the better!

Dragon Sauce
1/4 cup nutritional yeast
2 tbl tamari
2 tbl maple syrup
2 tbl extra virgin olive oil
2 tbl water
2 tbl tahini
2 garlic cloves, smashed
1/4" piece fresh ginger, roughly chopped

Combine all of the ingredients in a blender and process until smooth.

Coconut Tempeh Skewers with Sweet Chili Dipping Sauce

These skewers are quick to make and would be great finger food or passed appetizers. Coconut is not only in the coating but coconut milk is also utilized in the dredge.


Panko and coconut breaded tempeh skewers served with a cooling, sweet chili dipping sauce.


One Year Ago Today Fennel Apple Salad

Coconut Tempeh Skewers
1/2 cup coconut milk
3 tbl water
1 tbl ground flax seeds
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1 cup panko breadcrumbs
1 cup shredded coconut
1/2 cup peanut or canola oil
12 oz tempeh, cut into 1/2" strips
1/2 cup sweet chili sauce

Combine the milk, water and flax and in a blender and blend for 3 minutes until frothy. Pour into a shallow bowl.
Combine the flour, salt and pepper in another shallow bowl.
In a third bowl combine the breadcrumbs and coconut.
Heat the oil up in a saute pan while you prepare the tempeh.
Coat the tempeh in the flour mixture first, then dunk in the coconut milk and lastly in the breadcrumbs.
Pan fry until golden brown and crispy. Drain on a paper towel and sprinkle lightly with salt while hot.
Serve with sweet chili sauce.

Mock Tuna Cucumber Rolls

Mock tuna doesn't have to mean eating that nasty fake seafood that tastes like pencil eraser. It means something as simple as sunflower seeds, a bit of kelp powder and all the traditional mix-ins in tuna salad. It's simple and delicious and great for crisp cucumber rolls, in a sandwich or on top of salad.


One Year Ago Today Quinoa, Tofu & Vegetable Pineapple boats

Mock Tuna Cucumber Rolls
1 cup raw, shelled sunflower seeds, soaked for at least 6 hours
1/4 cup red onion, minced
1 celery stalk, minced
1 garlic clove, minced
2 tbl dill relish
2 tbl chopped, fresh parsley
2 tbl extra virgin olive oil
1 tbl lemon juice
1 tsp dried dill
1/2 tsp dulse flakes or kelp powder
salt and pepper, to taste
2 english cucumbers
black and white sesame seeds

Drain the sunflower seeds and pulse in a food processor about 10 times. Add the onion, celery, garlic, relish, parsley and olive oil. Pulse into a fine but slightly chunky paste. Add the lemon, dill and kelp powder. Pulse to combine.  Taste and season with salt and pepper.
Peel the cucumber and cut in thirds. Hollow out the middle and fill with the sunflower mixture.
Roll the entire cucumber in sunflower seeds then cut into 1/4-1/2" slices. Sprinkle the cucumber with a little salt right before serving.

Corn Cakes with Crispy Plantain, Roasted Tomatoes & Pineapple Salsa

Thin, savory corn cakes studded with fresh corn kernels and jalapeno, layered with roasted tomatoes, crispy plantain chips and sweet, chilled pineapple salsa.

Corn Cakes
1 tbl extra virgin olive oil, plus more for cooking
1/4 cup yellow onion, minced
1 garlic clove, minced
1/2 jalapeno, seeded, minced
1 tsp cumin
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup fresh corn kernels
2 tbl chopped, fresh cilantro
1 tsp baking powder
1/2 tsp salt
1/4 tsp white pepper
1 1/2 cup vegetable broth

Saute the onion, garlic and jalapeno with cumin in 1 tbl of olive oil until soft and translucent, 5 minutes.
Combine the cornmeal, flour, corn kernels, cilantro, baking powder, salt and pepper in a bowl.
Add the broth to the onion and bring to a simmer. Pour the broth and vegetables over the flour mixture and mix into a thick batter.
Pour 1-2 tbl of olive oil in the saute pan and scoop medium sized spoonfuls of batter, spreading lightly into thin cakes. Cook until golden brown on both sides.

Crispy Plantain
1 plantain, thinly sliced on a diagonal
2-4 tbl coconut oil
1 tsp turbinado sugar
pinch of salt

Cook the slices of plantain in 2 tbl of coconut oil until just softened but not browned, 2-3 minutes. Remove from heat, drain and gently press down on each to smash and flatten. Season with sugar and salt and add back into the pan to crisp until golden brown. Drain on a paper towel to remove any excess oil.

Roasted Tomatoes
1 heirloom or hot house tomato, 1/2" slices
1 tbl extra virgin olive oil
salt and pepper

Preheat the oven to 425.
Drizzle the tomato slices with oil, salt and pepper and roast on a baking sheet for 15 minutes.

Pineapple Salsa
1/3 fresh pineapple, small dice
1/2 jalapeno, seeded, minced
4 oz jar chopped pimentos, drained
2 tbl chopped, fresh cilantro
2 tbl fresh lime juice
salt and pepper

Combine all of the ingredients and season to taste with salt and pepper. Let chill for at least 15 minutes before serving.

Seitan & White Bean Barbecue Sandwiches with Brussel Sprout Slaw

This sandwich is savory, a little sweet, crunchy, sloppy and perfect for lunch or dinner. Each component tastes better the longer it sits which makes this ideal picnic/ travel food. Just make sure to bring plenty of napkins.

Crispy seitan, white beans and orange bell pepper in tangy barbecue sauce and crunchy coleslaw made with brussel sprouts.

Seitan & White Bean Barbecue Sandwiches
makes 3 sandwiches
2 tbl extra virgin olive oil
1 large shallot, minced
1 orange bell pepper, small dice
1 jalapeno, seeded, minced
8 oz seitan, small dice
3 garlic cloves, minced
3 tbl organic light brown sugar
1 tbl apple cider vinegar
1 tbl tomato paste
1 tbl dijon mustard
2 tsp vegan worcestershire sauce
1/2 tsp cayenne
salt and pepper
1/2 cup vegetable broth
1-15oz can white beans, drained and rinsed
3 ciabatta rolls, toasted

Over medium high heat, saute the shallot, bell pepper and jalapeno in olive oil until they start to brown and caramelize, 5-7 minutes. Add the seitan and garlic and cook until the seitan has brown, crispy edges. Add the brown sugar, vinegar and tomato paste and stir to combine. Cook until the brown sugar has dissolved, 2 minutes. Add the mustard, worcestershire, cayenne, 1/2 tsp salt and 1/4 tsp pepper. Deglaze the bottom of the pan with the broth, scraping up all the bits on the bottom. Add the white beans and simmer, uncovered for 15 minutes. Stir every couple minutes so the bottom doesn't scorch. Serve with slaw on toasted rolls.

Brussel Sprout Slaw
12 brussel sprouts, ends trimmed, thinly sliced
1 carrot, grated
1/2 small red onion, thinly sliced
1/4 cup vegan mayonnaise
1 tbl sweet dill relish
1 tbl orange marmalade
salt and pepper

Combine all of the ingredients and season with salt and pepper. Let sit and marinate for at least 15 minutes before serving.

Eggplant Involtini with Basil Cashew Cheese & Fennel Tomato Ragout

This recipe for basil cheese is thick and would work great in anything that you would want to spread a nice cheese-like filling on to; pizza, pannini's, lasagna or even a dip for pita or crackers. Prepare the sauce while the cashews are soaking and the eggplant slices are being salted and this dish comes together in no time flat. Cooking the eggplant ahead of time not only allows you to roll up these involtini but creates an immensely creamy texture that requires no knife to cut through with while you eat.

Thin rolls of roasted eggplant stuffed with a fresh basil cashew cheese filling and slow simmered in tomato and fennel ragout.

Basil Cashew Cheese
1 cup raw cashews (soaked for at least 30 minutes to overnight)
1 cup fresh basil leaves
2 garlic cloves, smashed
1/2 cup nutritional yeast
1 tbl dijon mustard
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
1/4 cup vegetable broth
juice of one lemon
1/2 cup panko breadcrumbs

Blend the cashews in a food processor for 2-3 minutes until they are somewhat smooth. Add the basil, garlic, nutritional yeast, mustard, onion powder, salt and pepper. Blend 2-3 more minutes until smooth. Add the broth and lemon juice. Blend 1-2 minutes more. Stir in the panko and taste to season with more salt and pepper.

Tomato Fennel Ragout
2 tbl extra virgin olive oil
1 fennel bulb, cored, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 tsp lemon zest
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
4 basil leaves
2 tbl red wine, broth or water
1-28 oz can crushed tomatoes with basil
1/4 cup vegetable broth

Saute the fennel and onion in olive oil until soft and caramelized, 10 minutes. Add the garlic, lemon zest, salt, pepper, red pepper flakes and basil leaves, cook 3 minutes more. Deglaze the pot with red wine. Add the crushed tomatoes and broth. Bring to a boil, reduce to a simmer and cover. Cook for 30 minutes.

Eggplant Involtini
serves 3
2 eggplants (try to pick ones that are long, rather than fat)
sea salt
1/4 cup extra virgin olive oil
Basil Cashew Cheese

Cut the eggplants (skin on) into 1/4" thick slices. Sprinkle each slice with salt on both sides and let sit for 30 minutes.
Preheat the oven to 425.
After the slices have released some of their moisture, wipe dry and cook in batches with a little olive oil until both sides are soft and slightly golden, about 3 minutes per side.
Drain on a paper towel. Once cool enough to handle, place 2-3 tbl of basil cheese filling at each end.
Pour all of the ragout in the same saute pan you cooked the eggplant in (as long as it is oven proof) or in a casserole dish. Roll up each eggplant slice and place seam side down in the sauce.
Cook for 25 minutes then broil for a couple minutes to gently char the tops.

Sweet Potato Pear Soup, Soy Caramel, Pear Crisp Crostini with Walnut Butter

 Velvety smooth sweet potato soup with caramelized d'anjou pears, shallots and coconut milk served with sweet and salty soy caramel and crisp baked pear crostini with homemade walnut butter.

Sweet Potato Pear Soup
serves 2
2 tbl coconut oil
1 large shallot, minced
1 d'anjou pear, peeled, small dice (about 1 cup)
1 large sweet potato, peeled, small dice (about 2 cups)
1 garlic clove, minced
salt and white pepper
1 tbl maple syrup or organic light brown sugar
1/2 tsp smoked paprika
1/4 tsp cayenne
2 cups vegetable broth
1-15oz can coconut milk

Saute the shallots and pears in coconut oil over medium-high heat for 7 minutes until the onions have started to caramelize. Add the sweet potato and garlic, 1/2 tsp salt, 1/4 tsp white pepper, maple syrup paprika and cayenne. Stir and continue to saute 10 minutes more until the sweet potatoes have caramelized as well.
Add the broth and bring to a simmer, cook until the sweet potatoes and pears are very tender, 10 more minutes.
Transfer to a blender and blend until completely smooth.
Bring back to the heat and add the coconut milk. Warm up season with salt to taste.

Soy Caramel
1/2 cup water
1/2 cup turbinado sugar
1 garlic clove, smashed
1/4" piece fresh ginger
1 tbl soy sauce
Once the sugar starts to brown, it will be done in a matter of seconds so don't walk away and have your soy sauce ready to pour in!

Combine the water, sugar, garlic and ginger in a small pot and bring to a boil. Continue to cook, without stirring until the sugar caramelizes and is a light amber color. Remove from the heat and quickly remove the garlic and ginger pieces and add the soy sauce. Stir to combine with a wooden spoon.

Pear Crisp Crostini
1 firm bosc pear
1 tsp cinnamon
1/2 tsp cayenne
1/2 tsp organic cane sugar
1 tbl finely chopped chives

Preheat the oven to 275.
Thinly slice the pear paper thin using a mandolin or a knife. Combine the cinnamon, cayenne and sugar. Coat both sides of the pear slices and place on a greased baking sheet lined with parchment or a silpat.
Bake for 30 minutes, flipping once after 15. This may take longer if your slices are a bit thicker! While still hot, gently peel each chip off the baking sheet and let cool on a baking rack. They will harden and crisp up more while they cool.
 Top each pear chip with walnut butter and a sprinkle of parsley.

Walnut Butter
1 cup raw walnuts (using raw nuts will result in an incredibly smooth consistency. Toasted walnuts will result in a grainier texture)
1/4 tsp salt
1 tbl melted coconut oil
2 tsp water
1 tsp maple syrup or organic light brown sugar
1/2 tsp cinnamon
Blend the walnuts and salt in a food processor until the nuts have broken down. Add the oil, water, maple syrup and cinnamon. Continue to blend until smooth and fluffy.

Vietnamese Pho: Vegetable Noodle Soup

When it comes to vegetarian pho, it's all about the broth. That means making it from scratch and taking the time to infuse each and every flavor and spice. The list is long but is worth the time and is practically hands-off. At the bottom I included a quick and easy pho broth recipe that uses store bought broth as a base with the addition of ginger, garlic and spices. While my Pantry Broth is a good quick fix, it's not the intense flavorful taste you get from your favorite Pho restaurant. Try my original recipe first then decide if taking the time is worth it or not to you. I promise it will be!


Vegetable Pho
serves 3
broth: 
2 large yellow onions, skins on, quartered
2 carrots, roughly chopped
1 cup shiitake mushrooms, whole
1 hot house tomato, quartered
3" piece fresh ginger, cut into 3 pieces
2 tbl extra virgin olive oil
2 tsp salt
1 tsp black pepper
8 cups water
3 garlic cloves, smashed
2 celery stalks, roughly chopped
1/2 bunch cilantro, plus stems
2 tbl soy sauce
1 tbl palm sugar (or 1 tsp organic cane sugar)
1/4 tsp coriander seeds
1/4 tsp cardamom pods
1/8 tsp fennel seeds
6 whole cloves
2 cinnamon sticks
2 star anise
1 bunch boy choy, greens roughly chopped
9 oz rice noodles

Preheat the oven to broil.
Toss the onions, carrots, mushrooms, tomato and ginger with olive oil and spread in a single layer on a baking sheet.
Broil for 12-15 minutes on the highest shelf until the vegetables are lightly charred.
While those are broiling, add the salt, pepper, water, garlic, celery, cilantro, soy sauce, sugar and all of the spices to a large pot over high heat. Add the charred vegetables in when they are done. Bring to a boil then reduce to a simmer. Cook for one hour then strain.
Return broth back to the pot and bring to a simmer.Season with salt and pepper to taste. Add the bok choy and cook for 3 minutes. Turn off the heat and add the rice noodles. Let sit for 10 minutes until tender. Divide the pho into 3 bowls.
Serve with a large plate on the side with all of the garnish options.

garnish:
2 scallions, thinly sliced
1/4 cup fresh mint
1/4 cup fresh cilantro
1/4 cup bean sprouts
2 limes, quartered1 red chile, thinly sliced
hoisin sauce
hot chile sauce

Pantry Pho broth
If you don't have the time or the ingredients, try this broth that will get the job done in a pinch. But if you want real pho like the kind you get at a restaurant, take the extra time and make the above broth.
4 cups vegetable broth
2 cups water
2 oz dried shiitake mushrooms
2" piece fresh ginger, roughly chopped
2 garlic cloves, smashed
1/2 cup cilantro, plus stems
1 tbl soy sauce
1 tsp organic cane sugar
1/2 tsp salt
1/4 tsp pepper
1 cinnamon stick

Combine all of the ingredients in a pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain.

Grilled Balsamic Tempeh with Potato Pea Salad & Minted Walnut Dressing

First world problem: I can not get rid of these pea shoots. When I purchased them at the store they came in a small container, roots and all. I used some scissors to cut off a handful and not two days later they had grown back! Now they are practically growing sideways and will not quit! I find this to be a pretty awesome problem to have so I am adding them to just about everything because they look pretty and taste great.


Grilled tempeh marinated with rosemary, balsamic vinegar and garlic tossed in a spinach salad with pea shoots, walnuts and potatoes soaked in minty dressing.

Grilled Balsamic Tempeh
2/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
3 tbl dried rosemary
2 tbl tamari
1 heaping tbl organic light brown sugar
1/2 tsp black pepper
3 garlic cloves, smashed
10 oz tempeh, cut into thin triangles
2 tbl extra virgin olive oil

Combine all of the marinade ingredients in a blender. Process until smooth. Pour over the tempeh and marinate for at least 2 hours to overnight.
Lightly grease a grill pan with olive oil and grill for 5 minutes on each side until you have nice, dark char marks.

Potato Pea Salad
1 lb baby yukon gold potatoes, quartered
1 cup fresh or frozen English peas
2 cups baby spinach
1 cup pea shoots
2 tbl toasted walnuts, roughly chopped
1 tbl extra virgin olive oil

Bring a pot of cold, salted water and potatoes to a boil. Cook until tender. Add the peas and cook 30 seconds more. Reserve 1/4 cup of the starchy water. Drain the potatoes. Add the starchy water back in with the potatoes and peas along with the mint dressing. Toss to combine while hot and taste to season with salt and pepper.
Assemble a salad with spinach on the bottom, potatoes, peas and tempeh on top. Garnish with walnuts and pea shoots. Drizzle with olive oil.

Minted Walnut Dressing
1/2 cup fresh mint leaves
1/3 cup extra virgin olive oil
2 tbl chopped, toasted walnuts
juice of 2 lemons (about 3-4 tbl)
salt and pepper, to taste

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

Marzipan Stuffed Dates with Pistachios

4 ingredients, 5 minutes to make, sweet or savory finger food, snack, dessert or appetizer...what else could you ask for??
These little jewels are so cute and flavorful with just enough sweetness to pass them off as a light dessert or serve them as a passed appetizer or snack. Buy the dates and pistachios in a bulk section and make as little or as much as you want without spending hardly anything.

Juicy dried dates stuffed with sweet almond paste, crunchy pistachios and lightly dusted with powdered sugar.

Marzipan Stuffed Dates
12 medjool or neglet dates
1/4 cup marzipan
2 tbl finely chopped pistachios
organic powdered sugar, for dusting

Slit the top of each date and remove the seed. Fill with 1 tsp of marzipan each and press into pistachios. Dust with powdered sugar and serve.

Sweet Potato Shepard's Pie with Asparagus & Lentils

Green lentils, asparagus, kale and roasted broccoli jammed inside sweet potato bowls and topped with mashed sweets.

Cook the lentils and roast the potatoes while making the filling and this dinner comes together in less than 30 minutes.

Sweet Potato Shepard's Pie
serves 4
1 cup water

1/4 cup green lentils

4 medium sweet potatoes
1/2 head broccoli, small florets
4 tbl extra virgin olive oil, divided
1 yellow onion, small dice
3 garlic cloves, minced
1 celery stalk, small dice
1/2 cup asparagus tips, small dice
1 bunch kale, roughly chopped
salt and pepper
2 tbl all-purpose flour
1 1/2 cup vegetable broth
1 tbl dried rosemary
2 tbl fresh thyme leaves

Preheat the oven to 425.
Combine the water and lentils in a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes or until the lentils are tender. Drain any excess water that remains.
Prick the sweet potatoes with a fork and place on a baking sheet along with the broccoli. Drizzle with 1 tbl olive oil and roast until the potatoes are fork tender. The broccoli will only take about 15 minutes, simply scoop them off onto a plate halfway through. Roughly chop the broccoli.
Put the oven on broil.
Saute the onion, garlic and celery in 1 tbl olive oil until soft and translucent, 5 minutes. Add the asparagus tips and kale. Season with salt and pepper. Cook until the kale has wilted down completely. Add the lentils and broccoli to the mix.
Sprinkle the vegetable with flour and stir to combine. Add 1 1/2 cup of broth and stir to combine into a  gravy. Add the rosemary and thyme and lightly simmer for 5 minutes. Taste and season with salt and pepper.
Once the potatoes are cool enough to handle, slit them down the middle and scoop out all of the flesh. Mash in a bowl with 1-2 tbl olive oil and season with salt and pepper.
Fill the potato skins with vegetable mix and top with mashed sweet potatoes. Place back on the baking sheet and heat under the broiler for a couple minutes just until the top gets browned.