Friday, March 20, 2015

Strawberry Parfait

Fresh Florida strawberries are in everywhere. Plump, sweet and so yummy. I decided to make a simple parfait using cream cheese, lemon juice and graham crackers for dessert last week. This is my vegan version from a recipe I found online.
  • 2 cups fresh Florida strawberries, rinsed, hulled and sliced
  • 8 ounces vegan cream cheese, whipped (I used Follow Your Heart)
  • 2 tablespoons coconut sugar
  • 1/2 cup vegan plain yogurt
  • 4 graham crackers, crushed
  • 1 lemon juiced

In a medium-sized mixing bowl, combine whipped cream cheese, sugar and lemon juice.

Fold the yogurt into the cream cheese mixture.

In four wide-mouth glasses or dessert cups, evenly layer cream cheese mixture, strawberries and crushed graham crackers.
Serve chilled.

Wednesday, March 11, 2015

Vegan Pozole

I've only made this dish once before and it's been almost 20 years. I am not a big hominy fan but it's great in stews. I took 3 different recipes and put it all together to get this:

  • 2 cups vegetable broth
  • 2 poblano peppers, (seeded if you don’t want it too spicy)
  • 1 jalapenos, seeded
  • 1 pound tomatillos 
  • 1 large sweet onion
  • Salt and pepper to taste
  • 1 small bunch cilantro
  • 5 cloves garlic
  • Cooking spray 
  • 1 Mexican beer
  • 2 loaves (1/2 a batch) homemade seitan, cut into 1 inch cubes
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 3 cans hominy, drained
  • 2 large zucchini, cut into half moons and then sliced in half
  • Radishes
  • Avocado (add 2 points for a quarter avocado)
  • Lime
  • Cilantro

Saute seitan in a large soup pot until brown on all sides, set aside.

In a blender combine the poblano peppers, jalapenos, tomatillos, onion, cilantro, oregano, cumin, garlic, salt, and pepper and 1 cup vegetable broth. Blend until smooth. Taste and make sure it is spicy (a little spicier than you like) and well seasoned. Add more jalapenos or poblanos if needed.

Reuse the same (empty) soup pot and cook the tomatillo mixture about 10 minutes. Add beer and return to a boil.

Add zucchini, vegetable broth, seitan and hominy. Cook about 30 minutes.

Serve in bowls and add your favorite garnishes – I used radishes, avocado and cilantro with a squeeze of  lime juice.

Wednesday, February 18, 2015

Chocolate Bourbon Pie

The classic Derby Pie made vegan. I have made this using pecans and I've made it using walnuts. Take your pick, it's awesome either way. The pie is best warm, so you may want to heat leftover slices in the microwave a few seconds before serving.
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup melted vegan margarine
  • 1/4 cup bourbon
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or walnuts
  • 1 1/2 cups vegan chocolate chips
  • 1 ready-made vegan pie-crust

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar and baking powder.

In a separate bowl, whisk together melted margarine, bourbon and vanilla.

Pour wet mixture into dry mixture and whisk until just combined. This will be a pretty thick mixture.

Fold in nuts and chocolate chips. This is now a very thick mixture.

Spread mixture into prepared pie crust.
Bake for 50-55 minutes.

Let cool slightly before serving. Enjoy!

Saturday, February 14, 2015

Ultimate Beef Stew

I love beef stew, it's one of the ultimate comfort foods. Last week when it turned chilly I made this using my last bag of Gardein Beefless Tips. This a combination of my tried and true stew recipe and the one I found over at Skinny Bitch. Oh my gosh, it was delicious!!!!!
  • 1⁄2 cup AP flour
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon fine sea salt
  • 1⁄2 teaspoon pepper
  • 1 package Gardein Beefless Tips, thawed, and halved
  • 1 tablespoon coconut oil
  • 4 cloves garlic, minced 
  • 1 bay leaf
  • 4-1⁄2 cups low-sodium vegetable stock 
  • 1 tablespoon Worcestershire 
  • 1-1⁄2 cups dry red wine
  • 3 carrots, cut into 1-inch chunks
  • 1 pound red potatoes, cut into 1-inch chunks
  • 1 onion, cut into 1-inch chunks
  • 1 8 ounce package baby bella mushrooms, halved (or quartered if large)
  • 1 cup fresh or frozen peas

In a medium bowl, combine the flour, rosemary, salt, and pepper. 

Add the beef and toss to coat. 

Heat the coconut oil in a 4- to 6-quart stockpot over medium heat. Add the beef mixture and cook, stirring occasionally, for 5 minutes.

Add the garlic and cook, stirring occasionally, for 1 minute. 

Stir in the bay leaf, stock, wine, Worcestershire, potatoes, onions and carrots. Increase the heat to high, bring to a boil, and reduce to a simmer.

Cook for 20 minutes, stirring occasionally. Add the mushrooms and peas; cook, stirring occasionally, for 15 minutes. 

Taste to see if you need more salt or pepper.

Sunday, February 8, 2015

Chickpea & Chard Soup

Yesterday I soaked some dried chickpeas to make some un-tuna salad (it's basically tuna salad using chickpeas that are smashed instead of tuna) and I needed something to do with the rest of the chickpeas. I also had a fresh bunch of chard from Ward's that needed attention. I found this recipe online and made it vegan and swapped out a few ingredients. It is so damn flavorful. We had leftovers for lunch today with 1/2 a sandwich. Ummmmmm .

  • 3 teaspoons olive oil, divided
  • 1 large sweet onion, diced
  • 1 green bell pepper, diced
  • 2 tablespoons garlic, minced
  • 1 package Tofurky Kielbasa, sliced into half moons
  • 1/2 teaspoon dried thyme
    2 cups chickpeas
  • 6 cups vegetable broth
  • 1 can diced tomatoes, undrained
  • 1 bunch chard, slice out the thick rib in the middle then slice into ribbons
  • 1/2 teaspoon black pepper

Heat 1-2 teaspoons olive oil in heavy soup pot and brown the sausage. Then remove from pan and set aside.

Add another teaspoon oil to the pan and saute the onion and bell pepper. Cook for 3-4 minutes, til soft but not brown.

Add the garlic and cook for about one minute longer.

Add vegetable broth, tomatoes with their juice and the chickpeas. Simmer for about 10 minutes while you cut up the chard.

Add the chard ribbons and black pepper, bring the soup to a simmer. Cook for 45 minutes to an hour until the chard is very tender.

Stir occasionally.

Serve with Triscuits or other crackers.

Wednesday, February 4, 2015

Italian Gnocchi Soup

I saw this recipe in the SkinnyTaste cookbook and wanted to make it vegan. I enjoy gnocchi and don't eat them often. When I buy them I choose the shelf stable boxed ones over by the pasta. I used regular potato gnocchi this time but they also have whole wheat and sweet potato. This was a really hearty, filling soup.
  • 3 tablespoons all-purpose flour
  • 1 package Tofurky Spinach Pesto Sausage, sliced and then cut into half moons
  • 4 cups vegetable broth
  • 1 cup soy milk
  • 1 sweet onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 5 garlic cloves, minced
  • 1 jar roasted red bell peppers, chopped
  • 1/2 teaspoon black pepper
  • 1 package (16 ounces) gnocchi
  • 1 package (5 ounces) fresh baby spinach, chopped
  • 2 tablespoons fresh basil, chopped
  • 3 tablespoons nutritional yeast

In a small bowl whisk together 1/2 cup cold water and the flour.

Heat a nonstick skillet over medium heat and add the sausages. Cook until browned and then remove  from heat.

In a large soup pot add 1/2 cup water, vegetable broth and milk. Bring to a low boil.

Add the onion, celery, carrot, garlic, roasted peppers and black pepper. Return to a boil.

Partially cover the pot, reduce the heat to low and simmer until veggies are soft, about 15-20 minutes.  Uncover and stir in the flour/water mixture. Stir until the soup comes back to a boil.

Add the gnocchi, spinach and the basil. Cook until the gnocchi start to float til the top (mine took about 5-6 minutes - check the box for the time it recommends.)

Add the nutritional yeast and extra black pepper to taste. Ladle into bowls and enjoy with some crusty bread or a side salad.

Definitely serve with a nice glass of red wine.

Friday, January 30, 2015

Taco Casserole

There is nothing better on a weeknight for dinner than a quick fix, yummy dish. This dinner meets those needs. Everything in a skillet to get nice hot, then into a casserole with some topping, bake, garnish and eat. The idea behind this dish was from looking at several other casseroles and taking the parts I like from each.
  • 1 package Gardein Beefless Ground
  • 1 package low-sodium taco seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (6 ounces) tomato paste mixed with 1 can of water
  • 1 can (15 ounces) diced tomatoes
  • 1 can (4 ounces) diced green chilies
  • 1 cup whole kernel corn
  • 1 cup Daiya cheddar shreds
  • 1 cup crushed tortilla chips

Preheat oven to 400°F.  Stir all ingredients except for cheese and tortilla chips into a large skillet on medium-high heat. 

Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. 

Sprinkle with cheese and tortilla chips.

Bake 10 to 15 minutes or until cheese is melted. 

Serve with assorted toppings, if desired. I used cubed avocado, Toffuti sour cream and pickled jalapeno slices.