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

Vegan Pot Pie

This simple and QUICK recipe will have your belly warm and sooo full.

Makes two pies

• 10-12 medium red potatoes
• 2 medium purple potatoes  
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped (I like rough chops, you may prefer a fine chop)
• 6 cups diced vegetables of your choice
  (choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, kale, etc.)
• ¼ cup tablespoons unbleached white flour
• 2 cups vegetable stock
• 1/4 cup nutritional yeast  
• 1 ½  tablespoons adobo seasoning (or Mrs. Dash)
• 1 teaspoon dried thyme
• 1/4 cup minced fresh parsley
• Salt and freshly ground pepper to taste
• Two 9-inch prepared pie crust,
• 1 cup fine whole grain bread crumbs (make your own, its cheaper)
• Smoked Paprika for topping

Cut the potatoes into sixths. Boil until fork tender, mash them coarsely leaving many large potato bites (you want that, trust me). Set aside until needed.

Preheat the oven to 350º F.

Heat the oil in a large skillet. Add the onion and sauté over medium heat until  golden. Add the vegetables of your choice, add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.

Sprinkle the flour into the skillet, and then pour in the stock. Add the nutritional yeast. Cook for a minute or two, stirring constantly until the liquid thickens. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the mixture into the pie crust and pat in.

Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.

Dutch Apple Pie

With fall comes baking. Here is an amazing pie recipe. Enjoy!

5 1/2 cups peeled cored sliced cooking apples

1 tablespoon lemon juice

1/2 cup granulated sugar

1/4 cup brown sugar, packed

3 tablespoons flour

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Topping

3/4 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup butter or 1/3 cup margarine, room temperature

Directions:

1. Preheat oven to 375°F.

2. Fit pie crust into pie plate.

3. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.

4. Pile into crust.

5. Prepare topping: In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.

6. Sprinkle evenly over apples.

7. Bake at 375°F for 50 minutes.

Pesto Pasta Salad Recipe

Here is a nice summer/fall salad. Well.....eat this salad anytime!

·         4 cups uncooked spiral pasta (use rice pasta for wheat-free version)

·         1 cup fresh pesto (your favorite-click here)

·         2 Tbs chopped green olives, or olive tapenade

·         1/4 cup pine nuts

·         1 cup frozen peas, defrosted (or fresh if you can get them)

·         12 ounces cherry tomatoes, halved

·         Several fresh basil leaves, coarsely chopped

·         1 Tbsp olive oil

·         Salt and pepper

Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature

Vegan Blackberry Pie

Do you know what warms my heart more than anything? No, not an amazing sale at Target- geeze…A yummy warm berry pie.

4 cups fresh blackberries

½ cup white sugar

½ cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie

2 tbs almond milk

1/4 cup white sugar

1 tsb cinnamon

Combine 3 ½ cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining ½ cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with ¼ cup sugar and cinnamon.

Bake at 425 degree F for 15 minutes. Reduce the temperature of the oven to 375 degrees F and bake for an additional 20 to 25 minutes. Let stand for several hours before serving.

Pistachio Arugula Pesto

Pesto recipe # 21544....haha, kidding of course. This pesto has an earthy spice that only arugula can provide. This is best served with a penne pasta and grilled veggies!

1/2 Cup Roasted, salted Pistachios
2 Cups Arugula
4-5 Tbs Olive Oil (or to taste)
1/2 tsp cumin
1/2 small seeded jalapeno (optional)
Fresh Cracked Pepper

Mix all ingredients in a food processor. Mix well, or to your favorite texture.

Vegan Blackberry Pie

Do you know what warms my heart more than anything? No, not an amazing sale at Target- geeze…A yummy warm berry pie.

4 cups fresh blackberries

½ cup white sugar

½ cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie

2 tbs almond milk

1/4 cup white sugar

1 tsb cinnamon

Combine 3 ½ cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining ½ cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with ¼ cup sugar and cinnamon.

Bake at 425 degree F for 15 minutes. Reduce the temperature of the oven to 375 degrees F and bake for an additional 20 to 25 minutes. Let stand for several hours before serving.

Roasted Purple Potatoes

Last weekend I had the ladies over for lunch and holiday decorating- YES, I decorate in early November. The menu was a sweet potato and roasted onion sandwich and roasted purple potatoes. Here is the recipe for the potatoes. Fair warning- don’t make too many, because you’ll never stop eating them….

6 large purple potatoes (quartered lengthwise)

1/8 cup olive oil

1 tbs garlic (minced or dried)

½ tsp dried basil

1 tsp dried dill weed

½ tsp dried thyme

½ tsp dried sage

½ tsp dried parsley

1 tsp crushed red pepper

Salt and pepper to taste

Toss the oil, potatoes and spices in a bowl, coat well. Place evenly, skin side down, on a roasting pan/baking sheet (I use silpat). Bake at 475 for 25 minutes.

This is a great side dish or an amazing main course when smothered in pesto!

Pumpkin Pancakes

Twas the weekend after Halloween and all though the house

Not a gourd was safe, not even the pumpkin

The knife was sharpened by Furi with care

In hopes that St. David would soon be there

---okay--- cheesy, I know. Anyway, I was SOO hungry for some hearty pumpkin pancakes, so I went to the kitchen and started playing with ingredients.

2 ½ cups whole wheat flour
2 ½ cups water
½ cup “milk” (I used pumpkin spiced soy milk)
2 tbs baking powder
1 tsp salt
½ cup mashed, cooked pumpkin

½  tsp cinnamon
½ tsp nutmeg
¼ tsp ginger powder (slightly less than 1/4 )
1 tsp vanilla extract
½ tsp baking soda
1 tsp apple cider vinegar

Combine soymilk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk). Stir together pumpkin, spices, water and soymilk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST, NO LONGER- DO NOT OVERMIX. Let sit 5 minutes to rise and lightly stir again. This makes about 20 pancakes.

FYI- I cooked mine on a cast iron grill coated with hazelnut oil…YUM

Vegan Taco Pie

This is one of my favorite “lazy dishes” to make on a cool fall evening. It is SOOO satisfying and spicy. My version is different than most, because the crust is incorporated into the dish. This dish is best paired with a cheesy 1980’s thriller movie- I ate mine while watching “The Hitcher”…..that’s right, Ruther Hauer, C. Thomas Howell and Jennifer Jason Leigh. It was good…..both the pie AND movie.

1 package Soyrizo

1 package vegan ground beef

1 large onion, minced

3 large garlic cloves, chopped

2 jalapenos finely chopped

1 15 oz can tomato sauce

1 8 oz can spicy tomato sauce (your favorite brand)

2 tbs chili powder

1 tsp cumin

1 cup corn (fresh, frozen or can)

1 cup black olives, chopped

2 tbs oil

2/3 bag corn chips

Start by heating the oil over medium heat; add the onion, jalapeño and sauté for about 5 minutes. Next, add all the ingredients except the chips, corn and olives- cook on low for 10 minutes. Taste the mixture; it should be spicy, but not overly.

Add the chips to a very large mixing bowl, pour the mixture and mix well, try not to crunch up the chips. Add to a large baking dish and top with corn and olives. Bake covered for 30 minutes at 375.

Let stand for 10 minutes before serving.

I top mine with avocado, fresh tomatoes, vegan sour cream and green onions.

Pear Crumb Pie

I have the EASIEST pie recipe you will bake. Last week while lying around the house, I had this overwhelming craving for an apple pie. I get these cravings every now and again, and they mostly go away- this one did not. Upon inspection of my kitchen, I had all the necessary ingredients to make an apple pie- but no apples. In my refrigerator were 7 pears, and I knew my fancy would be tickled.  The best part about this recipe- you can sub the pears for any fresh fruit (apples, peaches, berries) and the recipe remains the same! Enjoy!

FILLING:

1/2 cup packed brown sugar

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 dash ground nutmeg

6 cups thinly sliced peeled pears

1 tablespoon lemon juice

TOPPING:

2/3 cup all-purpose flour

1/3 cup packed brown sugar

1/3 cup cold earth balance

CRUST:

1 premade 9” pie crust (use whole-wheat or organic)

Combine filling ingredients; spoon into the crust. Bake at 400 degrees F for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling, bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

BAKE THIS ON A COOKIE SHEET! It will bubble over…..

Cilantro Jalapeno Pesto

Do you want a yummy, spicy pesto that is ready in less than 5 minutes? Well, wait no longer- that recipe has arrived!

Cilantro Jalapeno Pesto

2 large bunches Cilantro (cut off the ends)

2 cups pistachios (or your favorite nut)

2 large jalapenos roughly chopped

1 tbs cumin

½-1 cup of oil (based on your taste)

Salt and pepper to taste

Place all of the ingredients into a food processor except oil. Blend for 20 seconds and slowly add oil. You will need to stop and scrape the side down. Repeat until you get a texture you like!

This dish is best enjoyed with bread, pasta and of course- a Modelo especial.

Vegan "Rice-a-Roni"

Last night was a “fat” night. I was tired, hungry, lazy and wanted to be a fatty. I made my version of “Rice-a-Roni” that was much healthier than a box….Here is my creation

3 cups white rice

1 cup vermicelli or fido pasta (you can buy it in broken bits in the Mexican food aisle)

½ large onion- chopped

1 large jalapeno finely chopped

2 tbs granulated garlic

1 tbs cumin

3 tbs chili powder

1tsp red pepper

1 oz can “jalapeno tomato sauce” (available in the Mexican section)

1 can diced tomatoes

3 cups vegetable broth

3 cups water

¼ cup olive oil

Start by heating the oil in a large skillet. When hot add the rice and pasta. Cook until pasta browns. Add the onions, jalapenos and all the spices. Cook for 2-3 more minutes, stirring. Next, add the remaining ingredients. Cook on high until it begins to boil. Reduce heat, cover and simmer on very low for 20 minutes.

Easy, easy, easy! Wash this down with an ice cold modelo and have party! FYI- this is a MASSIVE portion. Make sure you are ready to eat it for a few days. 

Walnut Oat Scones

I am SOO excited for fall. Why am I so excited? BAKING!!! I love scones, cakes, cookies- well, everything. I will begin posting all of my baking recipes. Here is a classic from last winter. I encourage you to make this---AND--- invite me over for scones and coffee.

Walnut Oat Scones

    2 tbs vegan  margarine
    1 3/4 cup rolled oats
    3/4 all-purpose white flour
    3/4 cup whole-wheat pastry flour
    3/4 cup sugar
    1 tbs baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup chopped walnuts
     1/2 cup sour soy milk (add 1 teaspoon vinegar)
    2 tbs canola oil

Directions:

Preheat oven to 425F; spray cookie sheet with nonstick cooking spray, or parchment paper or my new favorite: silpat pad!!

Combine dry ingredients and walnuts in a large bowl. Melt margarine and combine in a small bowl with soymilk, and oil; add to dry ingredients and stir until just mixed.

Turn dough onto lightly floured surface and knead a few times to form into a ball; flatten dough into an 8-in.-diameter circle and cut into eight wedges.

Put wedges on cookie sheet and bake 12 to 15 minutes, until lightly browned. Cool slightly on rack.

These are best eaten right away!