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!