Beet Burgers

Spring is here and the warm weather is calling us outside. It’s time to get out of the house, enjoy outside and eat some yummy BBQ! This crowd pleaser will be a hit ay any BBQ! The best part, depending on your crowd, you can really spice them up by adding more jalapenos or garam masala! Enjoy!

Beet Burgers

·         2 medium beets

·         1 bunch green onions 

·         6-10 garlic cloves (or as many as you like)

·         14 ounces extra-firm tofu (not silken)

·         1 tablespoon nutritional yeast

·         2 small jalapenos

·         1/4 cup sunflower seeds

·         1/8 cup cashews

·         1 tablespoon soy sauce

·         1 teaspoon salt (or to taste)

·         1/2 tsp smoked paprika 

·         1/2 tsp cumin

·         1 tsp powder onion 

·         1 tbs garam masala

·         1/4 cup rolled oats

·         2 teaspoons corn starch 

Preheat oven to 350. While the oven is heating up, trim and peel your beets. Once peeled, shred the beets and set aside in a large bowl. Using a food processor (or powerful blender) add the chopped green onions, tofu and spices (not the corn starch or oats). Wiz the tofu and spices until you get a creamy mixture.

Mix the tofu puree and the beets. When they are well incorporated add the oats and corbn starch, mix well. Allow the mixture to sit for about 30 minutes in the refrigerator, this will allow the oats and corn starch to work their magic!

Finally- patty the mixture into 9 patties- about the size of a “hamburger” my tip to you WEAR GLOVES unless you want red hands for a couple of days.

Add the patties to a baking sheet covered with parchment paper and bake for 30 minutes at 350. Allow to stand for 20 minutes once removed from the oven.

The cooked patties can be reheated on a BBQ or flat top. I guess you could microwave, but I don’t suggest it.

Vegan Broccoli Cheese Pasta Bake

Vegan Broccoli Cheese Pasta Bake

1 14oz package firm tofu

3 tbs nutritional yeast

¼ cup Cashew Puree

1 tsp yellow mustard

1 tsp garlic powder

1 tsp sea salt

1/2 cup almond milk

1 tbs olive oil

1 large head broccoli

1 16 oz bag pasta (your choice, gluten free pastas cook differently)

1/4 tsp paprika

¼ cup of reserved  pasta water

In a large pot of boiling water, add the pasta cook for 5-6 minutes or until al dente. While the pasta is cooking, chop up the broccoli into bite size pieces- the entire head! Add the tofu, nutritional yeast, mustard, garlic, salt, almond milk, oil, and paprika to a food processor- wiz until creamy.

In a large glass casserole dish, add the pasta, mixture, broccoli, and reserved pasta water. Mix well and bake!

Bake for 8-10 minutes

Cashew Cream

When I went vegan, one thing I missed was heavy cream in my food. No longer do I miss that, I have a great, vegan, healthy alternative- Cashew Cream

2 cups roasted salted cashews

2-3 cups water or vegetable broth

Soak the nuts over night. Take the nuts and broth and blend until smooth and creamy. This is such a great start to many recipes (alfredo, pasta bakes, salads, soups). More recipes with cashew cream to follow!

Avocado Pesto

This pesto recipe is a great dinner, lunch, summer salad…Ohh…it’s just great! One word of advice, eat right away- we know what happens to avocados when exposed to air!

1 bunch basil leaves (no stems)

½ cup pistachios (or pine nuts, walmuts)

2 ripe avocados, pitted and peeled

2 tbs fresh lemon juice (about ½ of a lemon)

3 cloves garlic

½ cup olive oil or water (same taste fewer calories with water)

Salt to taste

freshly ground black pepper to taste

Wiz all the ingredients in your food processor until smooth and creamy! This is good served with your favorite pasta or mixed with a salad!

Fried Brussel Sprouts

I love the winter for so many reasons, one of which are: Brussel Sprouts. Many people don’t care for the little heads of heaven, but I am out to change that. Prepare this dish for the “haters” you know and they will be instantly converted.

4 cups vegetable oil (+/- depending on  your pan)

2 pounds brussel sprouts, halved

½ cup salted/roasted sunflower seeds (crush to a kosher salt size)

In a large pan, heat the oil to 350 degrees F. add the brussel sprouts ½ pound at a time and fry for 4-6 minutes. When done, remove from oil and sprinkle with seeds.

Brown or “Ham” Flavored Gravy

I made this gravy for my annual holiday dinner. The texture and flavor was very similar to “ham” gravy I had as a child. I guarantee that all of your family/guests will LOVE this gravy.  

Brown or “Ham” Flavored Gravy

2/3 cup whole wheat flour or other flour of choice

1 cup onion, diced

1 tablespoon olive oil

1 tablespoon garlic, minced

4 cups vegetable stock

1/2 cup nutritional yeast

2 tablespoons tamari

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

In a medium saucepan, place flour, and cook over low heat, while stirring constantly, until lightly browned and fragrant, about 2 to 3 minutes. Transfer browned flour to a small bowl and set aside.

In the same saucepan, sauté the onion in olive oil, over low heat, for 3-5 minutes or until soft. Add garlic and sauté an additional 2 minutes.

Add vegetable stock, nutritional yeast, tamari, sage, thyme, salt, and black pepper to browned flour, and whisk well to combine. Add wet ingredients to sautéed onion mixture, whisk well to combine, and continue to cook mixture, while whisking constantly, until thickened.

Taste and adjust seasonings, as desired. Serve over the mashed potatoes or any of your favorite vegetables, biscuits, or main dishes, or use to make sauces for casseroles, or add to soups or stews.

Christmas 2011 Holiday Menu

Christmas 2011 Holiday Menu

Well, another holiday has come and gone. I hosted Christmas dinner at my house again this year, which is not becoming a family tradition. This dinner was almost totally vegan- except the ham that I had to make to appease the true meat eaters in the crew. I will add a recipe link for each item. It may take a few days to get it all updated, but I promise I will.

·         Amazing Mashed Potatoes

·         Fried Brussel Sprouts

·         “Buttermilk” Biscuits

·         Brown Gravy

·         Bread Stuffing

·         Chunky Cranberry Sauce

·         Apple Pie

·         Blueberry Pie

·         Blackberry Pie

Avocado Pesto

> 1 pound dried linguini
> 1 bunch basil leaves (about 2½ ounces)
> ½ cup pine nuts (or your favorite nut)
> 2 ripe avocados, pitted and peeled
> 2 tablespoons fresh lemon juice (about ½ of a lemon)
> 3 cloves garlic
> ½ cup olive oil
> Salt to taste
> freshly ground black pepper to taste
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> 1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
> 2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
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