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.

Roasted Red Pepper Quesadillas

If you love quesadillas but can't find or aren't a fan of vegan cheese then these are for you. I personally can find and do like (some) vegan cheeses but would always rather choose a less processed or homemade product over the latter. These quesadillas won't make you miss cheese and will satisfy that insatiable craving once and for all.

One Year Ago Today Sweet Apricot & Hazelnut Pannini
Two Years Ago Today Stuffed Guero Chile with Broken Spaghetti & Red Sauce
Three Years Ago Today Indian Buffet, at home


These flavor packed quesadillas get their gooey cheesy flavor from a surprising yet perfect ingredient- red pepper hummus! Combined with sauteed vegetables and tender black beans, these quesadillas are sure to please all.

Roasted Red Pepper Quesadillas
serves 2-4
3 tbl extra virgin olive or canola oil
1 poblano, small dice
2 garlic cloves, minced
1/2 cup minced red onion
1/4 cup minced scallions
2 tbl roughly chopped cilantro
4-10" flour or corn tortillas
1 cup roasted red pepper hummus
1 cup black beans, drained and rinsed
vegan sour cream, optional
salsa, optional

In a large saute pan, cook the poblano, garlic, red onion and scallions with a pinch of salt in 1 tbl of oil until just tender, 5 minutes. Transfer to a bowl and toss in the cilantro.
Spread 1/2 cup each of hummus on 2 tortillas and top with 1/2 cup black beans and the vegetable mix. Top with another tortilla and press down lightly to pack together.
Heat 1 tbl of oil and add the quesadilla to the pan. Once golden brown on the bottom, flip to toast the other side. Cook the second quesadilla the same way.
Use a sharp knife to cut each quesadilla into wedges and serve with sour cream and salsa.

Blackberry Cucumber Salad with Lime Vinaigrette

When blackberries are in season, I try to incorporate them into my diet as much as possible. Originally I intended to make this salad with raspberries but when the grocery store came up dry, I chose blackberries. Turns out blackberries provided a much more flavorful punch for this delicate salad and added little bursts of juicy berry in each bite.

One Year Ago Today Cobb & Slaw Salads in jars

Two Years Ago Today Squash Blossom Crepes with Grilled Scallions and Poblano Cream

Three Years Ago Today Curried Tofu Salad Sandwiches


Baby spinach, English cucumbers, agave glazed walnuts and tart blackberries serve as a perfect summer salad for lunch or a light dinner. Definitely don't skip out on the lime dressing, it brings all the flavors together and adds just the right amount of tang to each bite.

Blackberry Cucumber Salad
serves 3
6 handfuls of baby spinach
2 cups fresh blackberries
1 English cucumber, thinly sliced
1 cup sweet walnuts
10 fresh basil leaves, thinly sliced
 sea salt

Toss the spinach leaves with a bit of dressing and divide among three bowls. Top with blackberries, cucumbers, walnuts, mint and a drizzle of lime vinaigrette. Finish with just a light pinch of sea salt and serve.

sweet walnuts:
1 tsp coconut or canola oil
1 cup roughly chopped raw walnuts
2 tsp agave nectar
pinch of sea salt

Over medium heat, combine the oil and walnuts in a saute pan and begin to toast. After 2 minutes, drizzle in the agave and salt and toss. Cook 2-3 more minutes, tossing every 30 seconds so the nuts don't burn. Once they are nice and toasty, set aside.

Lime Vinaigrette
1/4 cup canola oil
juice from 1 1/2 limes (around 3 tbl)
1 tbl agave nectar
1 tsp dijon mustard
1/4 tsp lime zest
pinch of sea salt

Combine all of the ingredients in a blender and blend for 2-3 minutes to allow the dressing to come together and become thick and creamy. Taste and season with a touch of agave if the dressing is too tart or a pinch of salt if it is too sweet.

Roasted Heirloom, Avocado & Basil Bruschetta

Gone are the days of boring old bruschetta with diced, bland tomatoes and some slivers of basil. It's a new day and a new season and tomatoes are starting to taste like tomatoes again! Use the best tomatoes you can find. Organic heirloom tomatoes are no longer impossible to find and provide a robust flavor to pair with avocado, garlic and basil. They are sturdy and can handle being roasted, allowing the skins to get caramelized and charred while the flesh becomes perfectly tender.
 
One Year Ago Today Chorizo Cauliflower Enchilada Pie with Homemade Red Sauce

Two Years Ago Today Carrot Soup with Cinnamon Oil

Thick slices of crusty ciabatta, toasted garlic, fresh basil leaves, creamy avocado and salt-roasted heirloom tomatoes create the finest bruschetta you will have this summer! Eat this in large slices for a meal or in small pieces on a baguette for appetizers.

Roasted Heirloom, Avocado & Basil Bruschetta
serves 2 as a meal
3 large heirloom tomatoes, 1/2" slices
2 tbl extra virgin olive oil
coarse sea salt, to taste
black pepper & red pepper flakes, to taste
3 garlic cloves, minced
1 avocado, thinly sliced
4 thick pieces of ciabatta
1/4 cup fresh basil leaves

Preheat the oven to 425.
Drizzle a little olive oil on a baking sheet and lay the tomato slices down flat, spaced out. Drizzle the tops with olive oil, salt, pepper and red pepper flakes. Roast for 15 minutes then turn on the broiler. Cook under the broiler for 5 minutes or so until the edges are lightly caramelized.
Lay the pieces of bread on a baking sheet and drizzle with olive oil. Sprinkle the garlic on top and place under the broiler for 5 minutes or less until the bread and garlic are toasted.
Lay pieces of avocado on the bread, sprinkle a few pieces of basil on and top with roasted tomato slices. Sprinkle with more basil leaves and a pinch more of coarse ground sea salt.

Peanut Butter & Jelly Oat Clusters and a Blackberry Parfait!

It's national Peanut Butter & Jelly Day! A sensational holiday to celebrate if you ask me. I considered making a sandwich, maybe fried, maybe battered, maybe made of fresh toast but ultimately I wanted something less bready. I chose crunchy peanut butter and blackberry jam, my favorite combination but feel free to use creamy peanut butter and strawberry jam, or cherry and almond butter. I also highly recommend trying this Hazelnut & Apricot Pannini.


One Year Ago Today Grilled Broccoli Fettucini with Pecan-Sage Pesto

Two Years Ago Today Fresh Anise Stock


Rolled oats tossed with peanut butter, blackberry jam, roasted peanuts, vanilla and a touch of cinnamon make the perfect clusters for snacking or layering with yogurt and fresh fruit for parfaits in the morning.

Peanut Butter & Jelly Oat Clusters
serves 4-5
1/4 cup unsweetened peanut butter, crunchy or smooth
3 tbl agave nectar
2 tbl (solid)coconut oil
2 cups old fashioned rolled oats
1 cup roasted & salted peanuts, roughly chopped
3 tbl blackberry jam
2 tsp vanilla extract
1/8 tsp cinnamon

Preheat the oven to 325.
Melt the peanut butter, agave and oil together until runny.
Combine the peanut butter with the oats, peanuts, jam, vanilla and cinnamon. Mix to coat thoroughly.
Spread in an even layer on a greased baking sheet and bake for 30 minutes, tossing every 10 minutes so it doesn't burn.
Let cool and serve.

Blackberry Parfait
coconut, soy or almond yogurt
fresh blackberries combined with blackberry jam
pb&j oat clusters
roughly chopped roasted & salted peanuts

Layer and enjoy!

Olive Oil Tofu Sandwich with Garlic Jalapeno Spread & Caramelized Onions

Thanks to everyone's deep seeded desire to know what everyone else is doing and eating, people post a lot of food pictures on the internet. Occasionally I come across a picture of something that I absolutely must have immediately. This is that sandwich. Word has is a sandwich along these lines was purchased at a cuban restaurant (with tofu!) and boy did it sound good so I went ahead and made my own version for dinner. I will definitely be making this again.

One Year Ago Today Pistachio Butter & Apple Sandwich on Cinnamon Raisin Bread

Two Years Ago Today Seitan Stew with Cumin & Cilantro

Simply seasoned tofu in rich extra virgin olive oil slathered with roasted garlic and jalapeno spread, vegan mayo, sweet caramelized onions and crisp romaine lettuce on a crusty roll.

Olive Oil Tofu Sandwich
serves 2
1/2 lb extra firm tofu, drained and pressed, 1/2" slices
extra virgin olive oil
salt, pepper and dried thyme
2 crusty bread rolls, toasted
vegan mayonnaise
romaine lettuce

Preheat the oven to 425.
Liberally drizzle the slices of tofu with olive oil, salt, pepper and dried thyme on both sides.
Roast for 15-20 minutes, flipping once after 10 minutes.
Spread a thin layer of vegan mayo on one side of the bread. On the other side slather a thick layer of garlic jalapeno spread. Add the tofu and romaine and serve.

Garlic Jalapeno Spread
for two sandwiches
2 heads garlic
1 large jalapeno, seeded or not depending on your heat preference, minced
extra virgin olive oil
sea salt

Preheat the oven to 425.
Slice the bottoms of each head of garlic and drizzle with olive oil and salt. Wrap both heads in one square of foil and roast for one hour until the garlic is brown, soft and sweet.
Drizzle the minced jalapeno with a little olive oil and salt and roast on a baking sheet for 15 minutes.
Squeeze all of the garlic cloves out of the heads and mash into a paste. Add the minced jalapeno and lightly season with salt.

Caramelized Onions
2 tbl extra virgin olive oil
1 lb sweet onions, thinly sliced
1/2 tsp salt
1/8 tsp pepper
1 tsp red wine vinegar
1 tsp maple syrup

In a large skillet, heat the oil over medium heat. Add the onions, salt and pepper and cook for 10 minutes. Add the vinegar and maple syrup and reduce the heat to medium-low. Saute, stirring occasionally for 20 minutes, until the onions start to soft, sweet and dark brown.

Cranberry Barbecue Chickpea Wraps

There's something weird about lunch. It's smack in the middle of the day and I just don't have the time or desire to make a meal like I would for breakfast or dinner. Lunch feels more like an obligation and I don't want to spend more than 15 minutes preparing it. This wrap is quick, tasty and can be made ahead of time, maybe even at the beginning of the week so you can prep your meals and be satisfied all week long.

One Year Ago Today Tempeh Cucumber Sandwich with Cilantro-Mint Chutney and Green Chile Cream Cheeese

Two Years Ago Today Chocolate Potato Cake with Caramel Buttercream


Sweet cranberry, smokey barbecue sauce, carrots, crunchy almonds, tomato and spinach wrapped in whole wheat tortillas and ready for a healthy lunch in minutes.

Cranberry Barbecue Chickpea Wraps
3 wraps
1-15oz can chickpeas, drained and rinsed
1/4 cup whole berry cranberry sauce
3 tbl barbecue sauce
1 tbl dijon mustard
1/4 cup sliced almonds
1/4 cup minced shallot
1/4 cup grated carrot
1/4 cup roughly chopped tomato
2 cups baby spinach leaves
3-10" whole wheat tortillas

Combine all of the ingredients except the spinach. Stir to combine.
Layer in each wrap with spinach and serve.

Vegan Cashew Cheese Fondue

There are a lot of recipes for vegan cheese fondue on the internet but they seem to all have something weird about them. Some have agar agar (why?) and most are just melted manufactured vegan cheese. Others use thickeners like flour or potato. My version is much more simplified and filled with natural ingredients that yield a deliciously creamy, thick and cheesy dip. Don't stop at fondue, use this as a spread on sandwiches or tortillas, or as simple dip for crackers, pretzels or anything you can think of.


One Year Ago Today Homemade English Muffins
Two Years Ago Today Coconut Cream Tartlets

Soy and gluten free cheese fondue made with cashews, pimentos, mustard and a touch of garlic. A perfect reason to dust off that fondue kit you swore you'd actually use (but really have only used twice in 4 years.)

Cashew Cheese Fondue/Spread or Dip
serves 2 as fondue
1 cup roasted & unsalted cashews, soaked in water for at least 2 hours to overnight
1-2oz jar sliced pimentos, drained
1/4 cup nutritional yeast
3 tbl water
1 tsp ground mustard
1/4 tsp salt
1/4 tsp ground garlic
1/8 tsp pepper
Finger foods for dipping such as: sauteed tofu, steamed broccoli, cucumber slices, toasted baguette, apple slices

Drain the cashews and place in a blender with the pimentos, nutritional yeast, water, mustard, salt, garlic and pepper. Blend for 4-5 minutes until creamy and smooth.
Place in your fondue pot and let the heat lightly warm the dip.

Peanut Butter Banana Green Smoothie

I like to hide at least one vegetable in each smoothie I make these days. Carrots are a great veggie to put in fruit smoothies especially ones with oranges, mangos, pineapple, anything tropical. Baby spinach leaves are undetectable in berry smoothies and in this peanut butter banana drink. Kids and picky adults alike will never know how much they are benefiting from such a delicious drink!
 

other great smoothies
Chocolate Covered Strawberry Smoothie
Banana Nut Smoothie
Chocolate Avocado Smoothie

Peanut butter, frozen banana and old fashioned oats make a thick and luscious breakfast smoothie that has a strong, delicious flavor to cover up the baby spinach packed in each glass. A healthy and nutritious smoothie is easier than it seems.

Peanut Butter Banana Green Smoothie
yields 1 smoothie
1 frozen banana
1 handful baby spinach leaves
1/4 cup almond milk
1/4 cup old fashioned oats (soaked for a few hours if you don't have a high powered blender)
3 tbl natural peanut butter

Combine and blend until smooth and creamy.

Baked Artichoke & Spinach Dip

Baked artichoke dip is a standard snack found at all parties or sporting event get togethers. The Superbowl is this weekend and while I won't be watching, I will be enjoying this artichoke spinach dip along with other tasty treats. Of course you can skip baking and serve this cold but baked and served hot right from the oven really heightens each flavor.

Other game day treats Deviled Eggs and Apple Empanadas
One Year Ago Today Butterscotch Sundae with Smoked Almond Praline & Vanilla Ice Cream
Two Years Ago Today Chipotle Tomato Soup with Black Eyed Pea Meatballs

Fresh spinach, creamy white beans, artichoke hearts and toasted garlic are creamed together and baked until hot and ready to be eaten with sesame crackers, vegetables and crusty bread.

Baked Artichoke & Spinach Dip
serves 6+
2 tsp extra virgin olive oil
3 garlic cloves, minced
5oz fresh baby spinach
2-15oz cans great northern beans, drained and rinsed
1-15 oz can artichoke quarters, drained and rinsed
2 tbl nutritional yeast
1/4 tsp red pepper flakes
salt and pepper, to taste
raw vegetables and crackers, to dip

Preheat the oven to 375.
Saute the garlic in olive oil for 30 seconds until fragrant. Add the spinach and cook 2-3 minutes until wilted. Remove from heat.
In a food processor, add the beans and blend until creamy and smooth. Add the artichokes, nutritional yeast and cooked spinach. Season with nutritional yeast, red pepper flakes, salt and pepper. Pulse until combined but not smooth. Taste and season then pour into an 8" baking dish.
Bake for 20 minutes and serve warm.

Avocado & Strawberry Grilled Cheese

Avocado and strawberry might sound like an odd combination but it's actually a pair made to last. Both ingredients would taste awesome together in a smoothie but are even better in an ooey, gooey sandwich with cheese. For another layer of flavor, drizzle a little bit of balsamic over the strawberries. If you have a dusty, unused pannini press, this sandwich is a good one for it. You might even consider keeping a foil covered brick in your kitchen to use for all things that need to be pressed or would benefit from a good crusty edge. Like "chicken (tofu?) under a brick", you will actually find uses for keeping a clean brick in your drawer! If all else fails, utilize your broiler and follow the instructions in this recipe.

One Year Ago Today Corn Chowder with Black Bean Wontons

Two Years Ago Today Vegan Tagalongs!

Ripe avocado, juicy strawberries, tender spinach and vegan jack cheese smashed together until crusty and melted in this fancy grilled cheese sandwich.

Avocado & Strawberry Grilled Cheese
serves 2
2 tsp extra virgin olive oil
4 slices french bread
4 thin slices of vegan white cheese (I recommend Daiya havarti or jack)
1 avocado, thinly sliced
4 strawberries, thinly sliced
1/4 cup baby spinach leaves
salt and pepper

Preheat a broiler and drizzle both sides of bread with olive oil.
Lightly toast one side of each piece of bread then pull out and layer 2 pieces with cheese. Place the bread with cheese back in the oven and place under the broiler for 2-3 minutes until the cheese starts to melt.
Pull out again and add the avocado, strawberries and spinach. Season with salt and pepper and top with the remaining bread. Press down to smash the sandwich together a little. Place back under the broiler to continue to melt the cheese and to toast the top of the sandwich.

Avocado Bagel Sandwich with Sprouts & Turkey

You will probably notice one thing missing in this picture. The sprouts!  Unfortunately the grocery store I went to tonight is not selling any kind of sprouts for the time being due to the salmonella outbreaks. Not willing to travel to another store just for sprouts, I decided to leave them out, but if you can get your hands on them, by all means!

Two Years Ago Today Barbecued Seitan & Sweet Potato Turnovers


Toasted everything bagels piled high with avocado, sun-dried tomatoes, red onion, cucumber slices, vegan turkey and sprouts.


Avocado Bagel Sandwich
serves 2
2 everything bagels, toasted
2 tbl vegan mayo
2 tbl minced red onion
6-8 thinly sliced pieces of cucumbers
6 slices vegan turkey (I used Tofurkey Peppered Turkey Slices)
4 sun-dried tomatoes, minced
1 avocado, thinly sliced
1 cup sprouts salt and pepper, to taste

Super easy!
Toast the bagels, spread with mayonnaise and top with all the vegetables. Season with salt and pepper and enjoy!

Homemade Nutella

Nutella seems to be all the rage these days. But despite the nutritional claims on the commercials that Nutella is HEALTHY (I'm sorry, excuse me while I roll my eyes out of my socket), if anyone bothered to read the facts on the back they would see that it's no better than spreadable candy. Hazelnut chocolate spread sounds amazing to me, but I want a version that isn't chock full of sugar, oil and artificial vanilla. My version is simple: hazelnuts, cocoa powder, a little coconut oil and maple syrup sweetened to taste. All you need is a food processor or high powered blender and you've got yourself a treat to spread on whatever you want!

One Year Ago Today Stuffed Poblanos with Sweet Oregano Sauce
Two Years Ago Today Southwestern Corn Souffle with Seitan & Black Beans


Homemade Nutella
2 cups roasted hazelnuts
3 tbl cocoa powder
2 tbl coconut oil
2-4 tbl maple syrup

Blend the hazelnuts in a food processor for 5 minutes until the nuts have come together to a paste. Add the cocoa powder and oil and blend 3 minutes more. From here, add maple syrup to your preferred level of sweetness and blend to combine. I added 2 tbl and it is a little more bitter than sweet, but that is the way I like!

Sloppy Janes

Sloppy Jane, the sister to Sloppy Joe, is a little more refined and effortless. She has pizazz and stands out in a crowd. Unlike her brother she really shows her Southwestern roots but still maintains that traditional flavor you grew up with as a kid. She is mock meat free and relies on cremini mushrooms and black beans to give a hearty and even sloppier bite than Joe has ever been able to bring to the table. Let's face it, Jane was the favorite child.

Cremini mushrooms, black beans, red onions and green chiles slow simmered in a crock pot for 5 hours with hints of sweet and sour flavors. Serve on toasted rolls with sweet potato fries.

Two Years Ago Today Candy Cane Fudge

Sloppy Janes
serves 4-6
3 garlic cloves

1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 small red onion, roughly chopped
8 oz cremini mushrooms
1-15oz can tomato sauce
1-15oz can black beans, drained
1-4oz can fire roasted green chiles
1/4 cup organic light brown sugar
3 tbl tomato paste
2 tbl apple cider vinegar
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
1 tsp sea salt
1 tsp cumin
1/2 tsp black pepper
4-6 hamburger buns, toasted

Pulse the garlic, carrot, celery, red onion and mushrooms in a food processor into small chunks.
Transfer to a crock pot and add the remaining ingredients. Cook on high for 4 hours then remove the lid and cook one hour more.
Taste and season with salt and pepper.

Chicken Salad Sandwiches with Tarragon Spiced Walnuts & Grapes

Tea Sandwiches part 2 includes this chicken salad sandwich tossed with crisp red grapes, scallions and walnuts tossed in a sweet and savory tarragon blend.
Because this salad spread is so hearty, it also works great in butter lettuce cups or endive spears.

Tarragon Spiced Walnuts
1 cup roughly chopped walnuts
1 tbl extra virgin olive oil
2 tbl organic cane sugar
2 tbl water
1 tbl minced fresh tarragon
salt and pepper

Over medium-low heat, toss the walnuts and olive oil together. Cook for 2 minutes. Add the sugar and toss. Cook 2 more minutes. Add the water, tarragon and season with salt and pepper. Cook a few minutes more until the nuts are toasted and start to get sticky.
Let cool on a plate.

Chicken Salad Sandwich
2 sandwiches
1 tbl extra virgin olive oil
3 gardien chicken patties, thawed, small dice
salt and pepper
1/3 cup halved red grapes
1/4 cup minced scallions, green parts only
2 tbl roughly chopped fresh cilantro
1/2 cup vegan mayonnaise
tarragon walnuts
4 pieces bread, toasted

Saute the thawed chicken patties in olive oil until cooked through and golden brown. Season with salt and pepper.
In a small bowl, combine the grapes, scallions, cilantro and mayonnaise. Add the chicken and walnuts. Taste and season with salt and pepper.
Serve on toasted bread.

Cucumber Cream Cheese Tea Sandwiches

Cucumber cream cheese tea sandwiches are a classic combination for any party or afternoon tea. Here I add a little more texture and crunch by folding in freshly minced vegetables and herbs to the cream cheese. Serve on white, marble rye or even raisin bread.

Crisp cucumber slices layered with cream cheese tossed with fresh carrots, red bell peppers, scallions and parsley. Sandwich in between crustless bread for your next get together.

Cucumber Cream Cheese Tea Sandwiches
makes 6-12 depending on the size
1/2 carrot, minced
1/2 red bell pepper, minced
1 bunch scallions, green parts only, minced
3 tbl minced parsley
8 oz vegan cream cheese
salt and pepper
1 cucumber, thinly sliced rounds
6 slices of white bread, crusts removed

Combine the carrot, red bell pepper, scallions, parsley and cream cheese together and mix to combine. Season with salt and pepper.
Spread a thick layer on each sandwich and top with cucumber slices.

Shredded Barbecue Sandwich with Thousand Island & Onion Rings

Meaty soy curls marinated in barbecue sauce and cooked until lightly charred with thick cuts of tomato, pickles and spinach on a toasted bun with homemade thousand island dressing and crispy onion rings.

One Year Ago Today Sweet Onion & Garlic Soup with Spicy Chili Broccoli

Onion Rings
1 cup unsweetened almond milk
3 tbl creole seasoning, divided
1 tbl hot sauce
1 tsp apple cider vinegar
1 large onion, thick slices
safflower oil, for frying
1 cup all-purpose flour
1 tsp salt

Combine the milk, 1 tbl of creole seasoning, hot sauce and vinegar in a bowl. Remove the large outer rings of the onion and soak in the mixture for at least an hour.
In a shallow pan, heat 1 inch of oil to 360.
Drain the onion rings from the milk mixture and dredge in a mixture of flour, salt and the remaining 2 tbl of creole seasoning. Coat evenly and fry until golden brown on both sides.
Drain on a paper towel and sprinkle with salt.

Shredded Barbecue Sandwich
serves 2 
1 cup water
3/4 cup barbecue sauce
1/4 cup roughly chopped yellow onion
2 cups dried soy curls
salt and pepper
2 tbl extra virgin olive oil
tomatoes, greens and pickles, for garnish
2 buns, toasted

Combine the water, barbecue sauce and yellow onion and either zap in the microwave to warm up or bring to a boil over the stove.
Add the soy curls and remove from the heat. Season with salt and pepper. Stir to soften the soy curls and let marinate for at least 30 minutes to overnight.
When ready to eat, saute the mixture in olive oil over high heat until lightly charred and crispy.

Thousand Island Dressing
1/4 cup vegan mayonnaise
1 tbl ketchup
1 tbl minced dill pickle
1/8 tsp salt
pinch of pepper

Combine all of the ingredients and chill for at least 30 minutes to allow the flavors to meld.

Thanksgiving Day Monte Cristo

A traditional monte cristo is a ham and cheese sandwich dipped in egg batter and fried. My version combines all of my favorite Thanksgiving-esque ingredients and french toast batter to make a slightly sweet, savory and crisp sandwich, perfect for utilizing holiday leftovers.
While the 12-grain bread I used served it's purpose, a sturdier bread would be more appropriate to hold all the fixings after being dunked in batter. Try a french bread or whole wheat baquette for best results.


One Year Ago Today Risotto Style Sweet Potato with Spiced Pecans, Cranberries & Braised Leeks

Roasted sweet potato and brussel sprout leaves sandwiched in between whole grain bread with red currant jam, vegan turkey slices and creamy avocado.

Thanksgiving Day Monte Cristo
serves 3
1 large sweet potato, skin on, thinly sliced
1 tbl extra virgin olive oil, plus more for sauteing
12 brussel sprouts, ends trimmed, thinly sliced
2 garlic cloves, minced
salt and pepper
1/2 tsp cinnamon
6 tbl red currant jam
6-1/4" slices french bread
12 slices vegan turkey ( I used Tofurkey Oven Roasted Deli Sliced)
1 avocado, thinly sliced

Let's do this all in one large saute pan!
Fill the saute pan half way up with water and add the sweet potato slices and some salt. Bring to a boil and cook 3/4ths of the way. Drain the water from the pan and add 1 tbl of olive oil, the sweet potatoes, brussels and garlic. Season with salt, pepper and cinnamon. Saute until the brussel leaves have crisped and the potatoes have cooked through.
Assemble the sandwiches with red currant jam on one side of each sandwich. Layer with turkey, avocado, sweet potato and brussel sprouts. Press the sandwich down to compact and make the batter.

batter:
1 cup original almond milk
1 tbl ground flax seeds
1/4 tsp cinnamon
1/8 tsp nutmeg

Whisk all of the batter ingredients together. Dip the complete sandwiches on both sides of bread in the batter and pan fry until golden brown and crisp on both sides.
Serve with chips like Terra brand Sweets & Beets.

Hatch Chile Pinto Burger

Hatch Chile season is upon us!!! Don't miss out on these great Mexican peppers, before you know it they will be gone. I describe them as a cross between a jalapeno (spice), a green pepper (color & texture) and a poblano (size). They are best, in my opinion for grilling, roasting or broiling, anything to get the skin good and charred and the flesh tender. From that point you can top them on just about anything, add them to salsas or blend them up in soups, the options are limitless.

These hearty pinto bean patties are just the beginning to this great burger. Roasted hatch chiles, red cabbage, microgreens, crushed tortilla chips for crunch, red onion and tomato make this burger satisfying on all accounts.

Hatch Chile Pinto Burger
4 patties 
1-15oz can pinto beans, drained and rinsed
1 cup corn kernels
1/4 cup panko breadcrumbs
2 tbl minced yellow onion
2 tbl chopped, fresh cilantro
2 tbl salsa
2 garlic cloves, minced
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2-3 tbl extra virgin olive oil, for cooking

Combine all of the ingredients in a food processor and pulse into a paste that holds together but is not baby food. Keep some chunks. Divide into 4 patties and chill for 1 hour.
Saute in olive oil until golden brown on both sides, about 10 minutes total.

Roasted Hatch Chiles
3 hatch chiles
2 tbl extra virgin olive oil
sart and pepper

Preheat a grill or a broiler on high. Drizzle the chiles with oil, salt and pepper. Cook until charred. Rub off most, but not all of the skin. Open and remove the stem and seeds. Roughly chop.

Additional toppings:
4 hamburger buns
vegan mayonnaise
vegan cheddar cheese
thinly sliced red onion
thinly sliced red cabbage
thick tomato slices
microgreens
crushed tortilla chips

Watermelon, Avocado & Tofu Ceviche

If you're reading this while it's watermelon season, make this right now! Also, make this. It's surprising but true to know that the delicious flavor of melon is accentuated in a delightful way when sprinked with sea salt and a drizzle of olive oil. This salad takes it one step farther with the addition of raw tofu that has been marinating in citrus and chilies.

Citrus kissed tofu, crisp cucumber, watermelon, creamy avocado and spicy watercress. This salad may be dressed simply but it delivers big on taste.

Tofu Ceviche
1 lime, juiced
1/2 orange, juiced plus 1 tbl zest
1/2 lemon, juiced
1/2" piece fresh ginger, grated
1 red chile pepper, minced
1 tsp sriracha sauce
1/2 tsp sea salt
1 lb fresh tofu*

Combine all of the ingredients and let marinate for 1-2 hours, tossing a few times in between. Serve raw.

*If you can't get fresh tofu at an Asian Market near you, make sure to drain and press your tofu for at least 2-3 hours to get as much of the water out as you can.

Watermelon & Avocado Salad
serves 4
2 avocados, small dice
1 personal sized watermelon, small dice
1 large cucumber, small dice
1 bunch watercress
1 lb tofu ceviche
3 tbl chopped fresh cilantro or basil
2 tbl chopped fresh chives
coarse sea salt
extra virgin olive oil

Combine all of the ingredients and drizzle lightly with some extra virgin olive oil and sea salt.