Curried Brussels Sprouts Salad

A traditional take on curried chicken salad but made with roasted brussels sprouts instead. This salad is a great way to try brussels sprouts in a different manor and is great over greens, in toasted pita or served with crackers.

Curried Brussels Sprouts Salad
serves 3
20 small brussels sprouts, ends trimmed, halved
1 tbl extra virgin olive oil
salt and pepper
1 celery stalk, minced
1/2 cup minced green onion (dark green parts only)
1/2 cup roasted salted cashews, roughly chopped
1/2 cup veganaise (or your favorite vegan mayonnaise)
1/4 cup raisins
3 tbl apricot jam
2 tbl black sesame seeds
1 tbl curry powder
2-3 cups baby spinach

Preheat the oven to 400.
Toss the brussels sprouts with olive oil and season with salt and pepper. Roast for 15 minutes.
Combine all of the remaining ingredients except the spinach and season with salt and pepper. Add the brussels and toss to combine. Taste and season.
Serve over spinach.

Creamy Tortilla Soup with Hominy

Hominy is criminally underrated and underused in the food world. Even in Mexican food I don't see it used often. What gives? It tastes like a corn tortilla and bean combined in one! It's perfect to bulk up soups and stews, tastes great in tacos and burritos and even makes a great salsa. The only drawback I've noticed is that I can only find it in 28oz cans which is sometimes just way too much. Thankfully this recipe calls for the whole can and none will go to waste.

One Year Ago Today Fennel Latkes with Pear Chutney

Two Years Ago Today Sun Dried Tomato & Broccoli Stromboli

Three Years Ago Today Earl Gray Cranberry Oat Bars


Creamy Tortilla Soup with Hominy
serves 4
2 tbl canola oil
1 medium red onion, small dice
1 jalapeno, minced (seeds removed, optional)
1 1/2 cup minced napa cabbage
3 garlic cloves, minced
1-28oz can white hominy, drained and rinsed
10oz frozen yellow corn kernels
10 yellow corn tortilla chips (I highly recommend Juanita's brand)
1 tbl salt
1 tsp pepper
1 tsp cumin
1 tsp paprika
1/2 tsp dried oregano
1-15oz can pinto beans, drained and rinsed
1-15oz can tomato sauce
1-15oz can coconut milk
1/2 cup minced cilantro
2 avocados, medium dice, for garnish
vegan sour cream, for garnish
tortilla chips, for garnish

In a large pot, saute the onion and jalapeno in oil until tender and fragrant, 5 minutes. Add the cabbage and garlic and cook until the cabbage has wilted, 5 minutes more. Add the hominy, corn, tortilla chips, salt, pepper, cumin, paprika and oregano and stir to combine. Cook 3-5 minutes more. Add the pinto beans, tomato sauce, coconut milk and bring to a boil. Reduce to a simmer and cover. Cook for 25 minutes.
Taste and season with salt and pepper. Stir in the cilantro, reserving a bit for garnish.
Serve in bowls with avocado, sour cream and tortilla chips.

Locro: Argentinian Hominy Stew with Quiquirimichi

Hominy is something I love but often forget about. When looking for different hominy recipes, I came across a popular Argentinian recipe for stew and thought I'd put my own spin on it. This would also be a great crock pot recipe, left for hours to stew and simmer while you are out.

 
One Year Ago Today Fried Sweet Potato, Rye Waffle, Onion Jam & Boysenberry Syrup

Two Years Ago Today Thai Peanut Pizza

White hominy, tender butternut squash, soyrizo, chickpeas, garlic, corn and tomatoes make up this hearty stew served with a spicy red bell pepper sauce.

Argentinian Hominy Stew
serves 6
2 tbl extra virgin olive oil
1 large white onion, medium dice
10 oz vegan chorizo
2 cups butternut squash, small dice
6 cloves of garlic, minced
1 1/2 tbl salt
1 tbl tomato paste
1 tsp cumin
1 tsp dried oregano
1 tsp white pepper
1 tsp cayenne
1 bay leaf
1-28 oz can white hominy, drained
1-15oz can chickpeas, drained
1-15oz can diced tomatoes
4 cups water
2 cups fresh or frozen corn kernels
1/4 cup scallions, roughly chopped, for garnish

In a dutch oven or large pot sauce the onion in olive oil until tender, 5 minutes. Add the chorizo, squash and garlic and saute 5 minutes more. Season with salt, tomato paste, cumin, oregano, pepper, cayenne and bay. Stir to combine and cook 5 minutes more. Add the hominy, chickpeas, tomatoes, water and corn.
Bring to a boil, reduce to a low boil and cover. Cook for 30 minutes until the squash is tender.
Pour into bowls and garnish with scallions and quiquirimichi sauce.

Quiquirimichi Sauce
1 tbl extra virgin olive oil
1 red bell pepper, small dice
1/2 red onion, small dice
1 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp cayenne
1/8 tsp pepper
2 tbl water

Saute the bell pepper and onion in olive oil until tender and caramelized, 10 minutes. Season with paprika, red pepper flakes, salt, cayenne and pepper. Cook 2 minutes more. Transfer to a blender and blend with water until smooth.

Cauliflower & Sweet Onion Soup with Beet Chips, Rosemary & Sourdough Croutons

After a long day of work, making a pot of soup with minimal effort is just what I want and crave. Skip the beet chips and sourdough if you don't want to deal with frying, or pop them in the oven and crisp them up that way while the vegetables continue to roast. Either way you can't lose.

One Year Ago Today
Sweet & Sour Seitan, Cabbage & Roasties
Cherry Pie

Two Years Ago Today Roots & Barley with Corn Puree & Roasted Garlic Sauce


Silky smooth cauliflower soup blended with caramelized sweet onions, garlic and fresh rosemary. Serve with crispy beet chips and crunchy sourdough croutons for a warming dinner that you will make over and over again.

Cauliflower & Sweet Onion Soup
serves 2-3
3 garlic cloves, smashed
2 medium sized sweet onions, roughly chopped
1 head cauliflower, cut into small florets
2 tbl extra virgin olive oil
2 sprigs fresh rosemary, stems removed, plus more for garnish
salt and pepper, to taste
3 cups vegetable broth

Preheat the oven to 425.
Toss the garlic, onions and cauliflower with olive oil, rosemary and season with salt and pepper.
Roast for 30 minutes until tender and caramelized then transfer to a blender with the broth. Blend until smooth and creamy.
Reheat if necessary.

Beet Chips & Sourdough Croutons
peanut or canola oil
2 small/medium red beets, very thinly sliced
1 sourdough roll, torn into uneven pieces
sea salt & pepper

Heat a shallow pan of oil to 350.
Fry the beet slices in batches until crispy, about 1 minute. Fry the sourdough chunks until golden and crispy.
Drain on a paper towel and sprinkle the beets sea salt and the croutons with salt and pepper.

Navy Bean & Kale Soup

Every day it gets closer to spring, I cringe at the thought of warm weather ruining my soup streak. I have to get in as much soup as possible. This navy bean soup hit the spot just right tonight.


One Year Ago Today Black Bean Stuffed Eggplant in Hoisin Chile Glaze with Watercress & Garlic Millet

Two Years Ago Today Banana Apricot Chocolate Chip Bread

Creamy navy beans, kale, carrots and leeks in savory mushroom broth comes together with bay and dried thyme for a near perfect bowl of soup!

Navy Bean & Kale Soup
serves 3
2 tbl extra virgin olive oil
2 leeks, small dice
1 carrot, small dice
1 celery stalk, small dice
1 dried bay leaf
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1 head kale, stemmed, roughly chopped in small pieces
2 garlic cloves, minced
1-15oz can navy beans, drained and rinsed
4 cups mushroom broth

Saute the leeks, carrot and celery over medium high heat until the vegetables start to become tender and golden. Add the bay, thyme, salt and pepper. Add the kale and garlic and stir to combine and wilt the leaves. Add the beans and broth, scraping off any of the bits on the bottom. Bring to a boil, reduce to a simmer and cover. Cook over medium heat for 20 minutes.
Taste and season with salt and pepper and serve.

Parsnip Chips

Homemade chips could not be easier to make yourself. But at my residence, potatoes are rarely the vegetable I use when making my own chips. Beets make AWESOME chips because of their natural sweetness so I decided to try parsnips for that same reason. They were even better! Naturally sweet and sprinkled with sea salt, these crispy veggie chips did not last long and only took 1 parsnip to make enough chips for two.

Parsnips Chips
2 cups of chips
1 large parsnip
peanut oil, for frying
sea salt

Thinly slice the parsnip using a vegetable peeler or mandoline.
Heat the oil to 360 degrees. Drop in the slices parsnips in batches. Make sure not to overcrowd the pan or the oil temperature will drop too low. Stir the chips around in the oil to ensure they crisp evenly. This will take less than 2 minutes each batch.
Fry until golden brown and drain, spread apart, on a paper towel. Sprinkle with sea salt while hot.
Make sure the oil is allowed to rise back up to temperature before adding the second batch.

Creamy Cauliflower with Braised Oyster Mushrooms & Spinach

A quick stir-fry like dish made with fresh ingredients and cooked up for light lunch or dinner for two.

One Year Ago Today Fennel & Spinach Raviolo, Carrot Puree & Vegetable Demi

Two Years Ago Today Bananas Foster Hoe Cakes with Raspberries


Creamed cauliflower in coconut milk with fresh spinach, crispy braised oyster mushrooms and tons of garlic.

Creamy Cauliflower with Braised Oyster Mushrooms & Spinach
serves 2
2 tbl extra virgin olive oil
3 oz oyster mushrooms, roughly chopped
1 head cauliflower, small florets
3 garlic cloves, minced
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
1/2 tsp pepper
1/2 cup vegetable broth
1/2 cup coconut milk
3 handfuls baby spinach leaves
3 tbl minced fresh cilantro

Over high heat, saute the mushrooms in olive oil until crispy, 5-7 minutes. Add the cauliflower and garlic and reduce the heat to medium. Cook for 10 minutes.
Season with salt, cumin, oregano, paprika and pepper.
Add the broth, coconut milk and spinach and saute until the spinach has wilted completely and the cauliflower is tender, 10 minutes.
Taste and season with salt and garnish with cilantro.

Red Wine Tempeh with Celery Root Puree & Dinosaur Kale with Meyer Lemon

Valentine's Day is coming up and that means one thing- packed restaurants. One thing I won't be doing is making a reservation for the 14th. Instead I decided to make this vegan steakhouse dinner and enjoy the quiet and privacy of my own house.  Not only will you enjoy this meal but you will save so much money, you can go buy those expensive chocolates you've been eyeing! Or maybe that's just me.


One Year Ago Today Savory Cornmeal Waffle with Chili Maple Syrup
Two Years Ago Today Black Bean Soup with Radish Scallion Tapanade

Red Wine Tempeh
serves 2
1 cup red wine
1 cup vegetable broth
1/2 cup dark agave
1/4 cup balsamic vinegar
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
3 garlic cloves, minced
2 tbl extra virgin olive oil
8oz tempeh, cut into 1/2" slices

Combine the wine, broth, agave, vinegar, thyme, salt, pepper and garlic in a small pot and bring to a boil. Reduce to a simmer and reduce for 20 minutes.
While the sauce is reducing, lightly saute the tempeh in olive oil until golden brown on both sides but not caramelized.
Pour half the sauce on top of the tempeh and bring to a boil. Cook until the tempeh has absorbed most of the liquid and what remains is very thick. Add the remaining sauce and cook down 5-7 minutes more until thick but still a pourable sauce.

Dinosaur Kale with Meyer Lemon
1 tbl extra virgin olive oil
1 garlic clove, thinly sliced
2 heads dinosaur kale, stemmed, roughly chopped
1/2 cup vegetable broth
2 meyer lemons, divided
salt, pepper, red pepper flakes, to taste

Combine the oil and garlic in a large saute pan and bring to medium heat. Add the kale and toss to combine. Once the leaves have wilted a bit, add the broth and juice from 1 meyer lemon. Season with salt, pepper and red pepper flakes. Saute for 10 minutes. Garnish with thin slices of lemon.

Celery Root Puree
1 medium sized celery root, peeled, small dice
2 cups almond milk
2 garlic cloves, whole
1 sprig fresh rosemary
1 tbl vegan butter
salt and pepper, to taste

Combine the celery root, milk, garlic cloves and rosemary sprig in a pot and bring to a low boil. Cook for 20 minutes until the celery root is tender. Remove the sprig of rosemary and add the butter. Season with salt and pepper. Transfer to a blender or food processor and puree until creamy and smooth.

Roasted Pear & Radicchio Salad with Molasses Vinaigrette

A sweet and savory, warm salad to serve as a lunch or light dinner on a cold, winter day.

One Year Ago Today Platanos Rellanos with Smoky Black Beans, Green Chile Crema & Tamarind Broth

Oven roasted Bosc pears sit on top caramelized grapes, bitter radicchio, toasted hazelnuts and sweet shallots with a drizzle of molasses vinaigrette.



Roasted Pear Raddicchio Salad
serves 2
roasted pears 
1 firm Bosc pear, halved lengthwise, cored
1 tbl extra virgin olive oil
2 tsp maple syrup
1/8 tsp dried thyme
pinch of salt and pepper

Preheat the oven to 450. Coat the pears with olive oil, maple syrup and season with thyme, salt and pepper.
Place cut side down on a baking sheet and roast for 10 minutes. Flip the pears over and roast 7-10 minutes more until golden brown and tender.

radicchio salad
1 tbl extra virgin olive oil
1 large bulb radicchio, cored, roughly chopped
1 shallot, thinly sliced
1/4 cup halved green grapes
2 tbl raw hazelnuts, roughly chopped
salt, to taste

While the pears are roasting, saute the radicchio and shallot in olive oil until tender, 5 minutes. Add the grapes and hazelnuts and season with salt. Cook 5 more minutes until the grapes start to caramelize and the hazelnuts have toasted.
Serve the roasted pears on top the of the radicchio salad and drizzle with molasses vinaigrette.

Molasses Vinaigrette
2 tbl molasses (not blackstrap)
1 tbl champagne vinegar
2 tsp dijon mustard
1 garlic clove, smashed
1/8 tsp dried thyme
salt and pepper, to taste
3 tbl extra virgin olive oil

Combine the molasses, vinegar, mustard, garlic, thyme, salt and pepper in a small blender and blend to combine. Slowly stream in the olive oil until the dressing has emulsified and taste to season with more salt and pepper.

Cream of Mushroom & Leek Soup with Cashew Miso

Cream of ____ soups don't have to have cream in them to get that same lusciously smooth texture and flavor. In fact, there are many ways to make cream soups using vegetables and grains already in your house. Potatoes for starters are a great component to use but oats also work. Cooking down some starchy russet potatoes in this mushroom and leek soup before pureeing it will yield a perfectly smooth mouth feel and a hearty taste.

One Year Ago Today Pan Roasted Seitan with Salsa Verde & Twice Baked Potatoes with Sambal Aioli
Two Years Ago Today Game Day Treats- Deviled Eggs & Apple Empanadas

Velvety smooth cream of mushroom soup with leeks and russet potatoes, thyme and a dollop of cashew miso cream.

Cream of Mushroom  & Leek Soup
serves 3
2 tbl extra virgin olive oil
1 lb russet potatoes, peeled, small dice
1 lb leeks, stalk only, small dice
2 tsp dried thyme
salt and pepper
5oz mixed mushrooms, roughly chopped (I  recommend any kind except button mushrooms, they don't have much flavor)
2 tbl white wine vinegar
3 cups vegetable broth

In a large stock pot, saute the potatoes and leek in olive oil until the vegetables start to become tender, 7 minutes. Add the thyme and season with salt and pepper. Add the mushrooms and vinegar and cook 5 minutes more. Add the broth and scrape the bits off the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 20 minutes until everything in very tender. Transfer to a blender and blend until silky smooth. You might have to add a bit of broth if your blender is having a hard time. Taste and season with salt and pepper.
Garnish with a dollop of cashew miso.

Cashew Miso
1/2 cup raw cashews (soaked for at least 2 hours if you don't have a high powered blender)
3 tbl water
2 tbl white miso
2 tbl extra virgin olive oil
2 tsp dijon mustard
1 tsp maple syrup
pinch of sea salt

Combine all of the ingredients in a blender and process for 3-4 minutes until thick and creamy.

Cauliflower Dal

I've always been a fan of cauliflower but lately I've been finding tons of new recipes online utilizing cauliflower in new and different ways. Needless to say I am excited about trying them all out and putting my own spin on each recipe.

Two Years Ago Today  White Broccoli Crostata with Creamy Potato Soup

Cauliflower, yukon gold potatoes and red lentils slow simmered in a spicy curry sauce with ginger, mustard seeds, chiles and shallots. Served over fluffy rice with tons of cilantro.

Cauliflower Dal
serves 3-4
2 tbl coconut oil
1 tsp mustard seeds
1 tsp coriander seeds
1/2 tsp turmeric
1/4 tsp red pepper flakes
4 garlic cloves, minced
1/2" piece fresh ginger, minced
2 shallots, thinly sliced
2 celery stalks, minced
1 tbl yellow curry paste
2 cups cauliflower florets
2 cups medium diced yukon gold potato, skin on
salt and pepper
1 cup red lentils
2 cups water
2 cups vegetable broth
1-15oz can diced tomatoes
2 tbl roughly chopped cilantro
2 cups cooked jasmine rice

In a large stock pot or dutch oven, add the oil, seeds, turmeric, red pepper flakes, garlic and ginger. Turn on the heat to medium-low and allow the spices to toast. Once the seeds start to pop, add the shallots, celery and yellow curry paste. Saute for 5-7 minutes until the shallots are tender and caramelized. Add the cauliflower and potato and stir to combine. Season with 2 tsp salt and 1/2 tsp pepper/ Add the lentils, water, broth and tomatoes and bring to a boil.
Reduce to a simmer, cover and cook for 20 minutes until the lentils and potatoes are tender.
Taste and season with plenty of salt and pepper. Serve over rice and garnish with cilantro.

Salt and Vinegar Roasted Potatoes

Salt and vinegar potatoes are a perfect and easy side dish for lunch or dinner. Serve hot out of the oven or take to a barbecue or potluck and enjoy at room temperature. Just make sure to bring along more malt vinegar for people like me who want to drizzle on even more.

Caramelized fingerling potatoes tossed in malt vinegar, coarse sea salt, fresh dill and lemon.

Salt & Vinegar Roasted Potatoes
serves 3
1 lb fingerling potatoes, halved
3 tbl malt vinegar, plus more for sprinkling
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
juice from 1/2 lemon
coarse salt and pepper
1 tsp fresh dill, minced

Preheat the oven to 425.
Toss the potatoes with vinegar, olive oil, red pepper flakes, lemon juice, salt and pepper.
Roast in a single layer on a baking sheet for 40 minutes until tender and caramelized. While hot toss with fresh dill and taste to season with more salt.
Serve with more malt vinegar on the side.

Buffalo Cauliflower Bites

These little spicy bites of cauliflower are awesome! Pinterest wins again.
The other night I laid in bed, late and wide awake. I found myself scouring the food & beverage section of Pinterest looking for new ideas and saw Buffalo Cauliflower over and over again. As someone who loves buffalo sauce and cauliflower, I added this to my list of things to make. Roasted instead of deep fried and tossed in a small amount of olive oil instead of butter, these bites are a perfect snack, appetizer or side dish that you can feel good about eating over and over again.

One Year Ago Today Potato Bean Burritos with Squash Ancho Sauce
Two Years Ago Today Sage & Mustard Seitan Cutlets, Lemon Broccoli & Curried Corn

Tender pieces of roasted cauliflower tossed in hot sauce and served with crisp sticks of celery, carrots and vegan ranch. Here I included several recipes for ranch that I love to make including traditional, avocado or cilantro ranch.

Buffalo Cauliflower Bites
serves 3
1 large head cauliflower, cut into medium florets
3 tbl extra virgin olive oil, divided
salt and pepper
3-4 tbl hot sauce

Preheat the oven to 425.
Toss the florets with 2 tbl of olive oil and season with salt and pepper. Roast on a baking sheet for 20 minutes then place under the broiler for 3-5 minutes until crispy and browned.
Toss with the remaining 1 tbl of olive oil and hot sauce, to taste.

Ranch Dressing
1 cup vegan mayonnaise
2 tbl unsweetened almond milk
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1/4 tsp dried dill
1/4 tsp salt
pinch black pepper
2 tbl chopped fresh parsley

Combine the mayo, milk, vinegar, garlic, onion, dill, salt and pepper in a blender and blend until smooth. Stir in the parsley by hand. Chill for 15 minutes to allow for the flavors to meld. If it's too thick for you, add more almond milk to thin it out.

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

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

Cilantro Ranch
1/2 cup vegan mayonnaise
1/2 cup vegan sour cream
3 tbl fresh minced cilantro
1 tbl lime juice
1 garlic clove, minced
salt & pepper, to taste

Combine all in a blender and season to taste. Chill for at least 15 minutes for serving to allow flavors to meld.

Get Well Soon Soup

It's flu season, cough season, phlegmy-snotty season and I am impenetrable!  My husband on the other hand, did not have his onion/garlic shield of armor up so I threw together this soup to get him back to normal, quicker. It's chock full of everything that your body needs to heal and heal fast; greens, garlic, onion, broccoli and chiles.

Kidney beans, kale, broccoli and tons of garlicky vegetables simmered in a light tomato broth. Serve with thick slices of toasted crusty bread and feel instantly better.

Get Well Soon Soup
serves 4
2 tbl extra virgin olive oil
2 carrots, small dice
1 celery stalk, small dice
1 yellow onion, small dice
5 garlic cloves, minced
salt and pepper
1/2 tsp red pepper flakes
2 cups broccoli florets
1/2 bunch kale, roughly chopped
1-15oz can kidney beans, drained and rinsed
4 cups vegetable broth
2 cups water
2 tbl tomato paste

Saute the carrots, celery and onion in olive oil until tender, 7 minutes. Add the garlic and season with salt, pepper and red pepper flakes. Add the broccoli, kale and kidney beans. Once the kale has wilted, add the broth, water and paste.
Bring to a boil, reduce to a simmer and cook for 30 minutes over medium heat. Taste and season with salt and pepper.

Thai Chicken Coconut Soup (Tom Ka Gai)

This vegan version of Tom Ka Gai has all of the flavor you would expect in a traditional bowl of Thai soup. All of the ingredients can be easily found at any Asian grocery near you but if you don't have the access, substitute Thai basil for regular basil, tamari for soy and palm sugar for brown sugar. The flavor will be different of course, but still delicious and close enough to the real thing.

 
One Year Ago Today Black Eyed Pea Cabbage Rolls

Two Years Ago Today Graham Cookie Parfait with Caramelized Bananas, Peanut Butter Mousse & Coconut Whip


Coconut milk tames down the otherwise very spicy broth of this Thai chicken soup. Green chiles, cilantro, Thai basil and lemongrass give light floral touches that work perfectly with coconut, lime and ginger.

Tom Ka Gai- Thai Chicken Coconut Soup
serves 3
2 tbl coconut oil or extra virgin olive oil
1 1/4 cup sliced chanterelle mushrooms
8 oz vegan chicken strips (thawed if frozen)*
3 garlic cloves, minced
1-1 inch piece fresh ginger, minced
1 serrano chile, minced
1 lemongrass stalk, white parts only, minced
3 cups vegetable broth
1-15oz can coconut milk
3 tbl fresh cilantro, minced, divided
3 tbl fresh thai basil, minced, divided
1 tbl palm sugar (or organic brown sugar)
1 tbl tamari
1 tbl lime juice
2 tsp sambal or any hot chile paste

In a medium sized pot, saute the mushrooms in oil over medium-high heat until browned, 5-7 minutes.
Add the chicken, garlic, ginger, chile and lemongrass and saute 5-7 minutes more until the chicken has lightly browned.
Add the broth, coconut milk, half of the cilantro, half of the basil, sugar, tamari, lime juice and sambal. Bring to a boil, reduce to a simmer and cook for 15 minutes.
Taste to season with salt, if necessary and garnish with the remaining herbs.
* for a gluten free version of this soup, use drained and pressed tofu.

Scratch Made Green Bean Cauliflower Casserole

I stand by my claim that this is the best (vegan or not) Green Bean Casserole recipe you will find on the internet! Portobello and shiitake mushrooms are browned to perfection before a creamy almond milk gravy is made. Combine with blanched green beans and cauliflower and top with thinly sliced shallots and shiitake mushrooms dusted with flour and olive oil. Bake this beauty for 20 minutes and you are set. I added the cauliflower to make this casserole a meal instead of a side dish and it was more than substantial enough. Don't until the holidays to make this!


One Year Ago Today Peanut Soup with Parsnip Crisps

Two Years Ago Today Fall En Croute


Fresh green bean and cauliflower casserole with cream of mushroom sauce made from scratch and topped with crunchy baked shallot and shiitake slices.

Crunchy Shallot Shiitake Topping
2 shallots, thinly sliced
1 cup shittake mushrooms, thinly sliced
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tbl extra virgin olive oil
2 tbl all-purpose flour
2 tbl nutritional yeast

Combine the shallots, mushrooms, thyme, salt and pepper. Toss with olive oil and then toss with flour and nutritional yeast making sure all the vegetables are coated. Set aside.

Green Bean Casserole with Cream of Mushroom Sauce
serves 3 as an entree and 6 as a side
3 tbl extra virgin olive oil
1/2 yellow onion, minced
2 portobello mushrooms, gills scraped, small dice
1 cup shiitake mushrooms, roughly chopped
2 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes
3 tbl all-purpose flour
2 cups almond milk
3/4 cup vegetable broth
1/2 lb fresh green beans, ends trimmed, halved
2 cups small cauliflower florets

Heat the olive oil over medium-high heat and add the onions and mushrooms. Saute until the mushrooms have released their moisture and have browned, 15 minutes. Add the garlic and cook to toast, 2 minutes. Season with salt and pepper and red pepper flakes.
Add the flour and stir together. Saute, stirring constantly for 2 minutes to allow the raw flour flavor to cook out. Slowly stream in the milk and broth and bring to a simmer. Cook over medium heat for 5-7 minutes until thick and creamy. Taste and season with salt and pepper.
Preheat the oven to 425.
Bring a large pot of salted water to a boil. Add the green beans and cauliflower. Cook for 5 minutes and drain. Add to the cream of mushroom mixture and remove from the heat.
Pour the green bean mixture into an 8x8 inch baking dish. Top with the crunchy onion and mushroom mix and bake for 15 minutes until browned and bubbly. Place under the broiler for 3-4 minutes to brown the top additionally, if necessary.

Winter Greens Hash with Turnips & Basil Chive Aioli

This hash has two entire heads of greens jam packed into one crisp potato cake that serves at least 4 people! Drizzled with a bit of fresh herb sauce, this breakfast is cheap to make, filling offers a new take on the usual breakfast potato dish.

One Year Ago Today Peanut Butter Chocolate Chunk Cookies

Collard greens, kale, turnips and yukon gold potatoes cooked until crispy and golden brown and drizzled with basil and chive aioli.


Basil Chive Aioli
1/4 cup fresh basil leaves
3 tbl roughly chopped chives
3 tbl vegan mayonnaise
1 tbl water
1 garlic clove, smashed
salt and pepper

Combine all of the ingredients in a blender and process until smooth. Taste and season. Chill until ready to serve.

Winter Greens Hash
serves 4
2 medium sized yukon gold potatoes, skin on, medium dice
2 tbl extra virgin olive oil
1 red onion, thinly sliced
1 turnip, peeled, small dice
1 green bell pepper, medium dice
1 serrano chile, seeds and inner membrane removed, roughly chopped
1/4 tsp red pepper flakes
salt and pepper
1 head kale, stems removed, roughly chopped
1 head collard greens, stems removed, roughly chopped

Boil the potatoes until tender. Drain and set aside.
Saute the onions, turnip, bell pepper and serrano until tender and fragrant, 7 minutes. Season with red pepper flakes, salt and pepper. Add the kale. Once wilted, add the collards and season again with salt and pepper.
Once the greens have cooked down, add the potatoes and mash into a thick potato cake the size of your saute pan.
Cook over medium-high until golden brown on the bottom. Place a large plate on top of the pan and quickly flip the potato cake onto the plate so the crispy side is up. Slide the cake back into the pan to crisp up the bottom. Cook 5-7 minutes more and serve with basil chive aioli.