Tuesday, May 24, 2011

Vegan Sun-Dried Tomato Pesto

Vegan Sun-Dried Tomato Pesto

¼ cup oil soaked sun dried tomatoes (separated from oil)
2-4 tbs fresh chopped basil (based on your taste)
2 tbs Italian parsley chopped
2 tbs chopped garlic
¼ cup of nuts (pine, walnut, pistachio) your favorite
3 tbs chopped red onion
¼ cup balsamic vinegar
1 tbs tomato paste
½ cup crushed tomatoes
¼ cup of red wine
½ cup of olive oil
½ cup of nutritional yeast (optional- I don’t care for it much)

Okay- this is simple- put all of the ingredients into the food processor and blend. Once you get a texture that you like, add it to your favorite pasta. You can heat this recipe if you like, but I do not.

Vegan Tuna Salad

I am in the process of moving, and have almost packed away my entire kitchen. I looked in my pantry and saw my food processor was still out! Craving a nice spring time sandwich- I put my thinking cap on. I have had other vegan tuna mixtures made with almonds and root vegetables, but I had none of that on hand. I had to make this with the small amount of food I had left in my old house. After pulling out what fresh vegetables I had left (as you can see not much), I made this “tuna” salad. It was quite good, and even better the next day. This is a BIG recipe, have a few guests or plan several meals.

Vegan Tuna Salad

2 cans chickpeas
1 large bunch green onions
4 celery stalks with the leafy tops
1-2 large dill pickle(s) depending on taste
1/3 cup vegan mayo
3 tbs mustard (your favorite type)
1 tbs granulated garlic
1 tsp kosher salt
Fresh cracked black pepper to taste

Start by draining the chickpeas and adding to a food processor. Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up)- this should take no more than 6-8 seconds . Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more “mayo” some will like less. I like less with extra mustard!

Once the “tuna” is done, chill it for an hour. I served mine over thick whole wheat bread, red leaf lettuce, tomatoes, and avocados. I sprinkled some diced jalapeno for a little kick!

Combine this with a nice Kona Lager!

Monday, May 16, 2011

Red Velvet Cupcakes

Okay- I have to admit that I HATE the cupcake craze of the last few years, and I cannot wait for it to pass! Putting my feelings aside, I made a batch of red velvet cupcakes for my friends 32nd birthday!

2 cups coconut milk (not from a can)
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder (or carob)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring (make sure it is vegan)
4 teaspoons vanilla extract

Add vinegar to coconut milk, and set aside to curdle. Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix. Pour liquid ingredients into the dry ingredients, and mix. The mixture will be very thin- it is supposed to be that way! Fill cupcake liners ¾ full.
Bake in a preheated 350° oven for 20 minutes or until done.
½ cup earth balance, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups sifted vegan powdered sugar

Cream margarine, cream cheese, and vanilla extract.  Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy. Frost cooled cupcakes.

Tuesday, May 10, 2011

Vegan Buttermilk Biscuits

Vegan Buttermilk Biscuits
I know it is late in the season for biscuits, but if you get up SUPER early on a Sunday, you can make these before it gets too hot. Add some yummy jam, maple syrup, gravy or whatever you are in the mood for!

2 cups all-purpose flour
1 tbs baking powder
1 tsp salt (kosher preferred)
½ tsp baking soda
2 tbs Earth Balance margarine
3 tbs of vegan vegetable shortening
1 cup curdled soy milk (add 1 tbs of apple cider vinegar to a cup of plain soy milk, mix and let sit for at least 15 minutes.)

Preheat oven to 400˚F. Line a baking sheet with parchment or use your favorite non-stick cookie sheet. Mix the vinegar and milk, set aside. In a food processor (or cut with hands) add the earth balance and shortening. In a separate bowl, mix the dry ingredients. Add the dry ingredients and pulse until well incorporated. Add the soy and pulse until a ball forms. Remove the ball and place in the refrigerator (about 10 mins)

With a wood cutting board, spread flour. Roll out the dough until it’s an even ½ inch in thick- cut with a round cutter (I use the top of a cup).

Place the biscuits on the sheet, bake for 10-12 minutes at 400˚F. about 9 minutes in, wash a bit of earth balance across the tops, continue baking.