Showing posts from July, 2017

Creamy Lemon Basil Lentils

I'm on a mushroom binge lately. Totally obsessed with different ways to combine them with other flavors and find all their earthy potential. It's pretty amazing how something as humble as the mushroom can be the star of so many wildly different dishes. Chicken piccate was my inspiration, but obviously some tweaks were required to meet my standards. I also played a little fast and loose with the rest of the traditional piccata. Just using the general idea as a jumping off point for something lemony, spicy and a little bit creamy. 1/2 cup dry lentils 1 cup frozen peas 3 cups white mushrooms, sliced 1 cup yellow onion, diced 3 cloves garlic, sliced 1 jalapeno, sliced 1/2 a serrano, minced 1/2 cup fresh parsley, minced 3/4 cup white wine 2-4 cups water 1/4-1/2 cup half and half or cream 1 tbl spicy mustard 2 tbls butter 1 tbl olive oil 2 lemons, zest and juice 2 tsps dry basil 2-3 tsp salt 1-2 tsp black pepper Heat oil in a large skillet with deep sides o

Cilantro Pesto

Some people love cilantro. Some people hate it. I'm one of those that love it. 2 cups fresh cilantro 1/4 cup celery leaves 1/2 cup white vinegar 3 cloves garlic 1/2 a serrano pepper 1/2 a jalapeno pepper 1/4 cup olive oil 1 tsp sugar 2 tsp toasted sesame seeds 1 tbl cream cheese splash of tequila 1 tsp coridander 2 tsps each salt and black pepper Add all ingredient to a blender or food processor. Puree until an emulsion is formed. To keep it vegan just use vegan cream cheese alternative.

Penne in Vegan Mushroom Cream Sauce

1/2 a 1 lb. box penne pasta cooked al dente 8 ounces chopped white mushrooms One 13.5 ounce can unsweetened coconut milk 1/2 cup white wine 1/2 cup original flavor almond milk 1 tbl olive oil 2 shallots minced 1 jalapeno minced 3 cloves garlic, sliced Large handful of fresh parsley chopped 1 tsp herbs de provence 1 tsp crushed red pepper flakes 2 tsps salt, 2 tsps black pepper Saute mushrooms in the olive oil in a large skillet. Season with 1 tsp salt and 1 tsp black pepper. Cook over medium high heat stirring often until darkened and fragrant. Add shallots, jalapeno and garlic. Continue cooking and stirring until shallots are translucent and the mixture is very aromatic. Add wine. Bring to a simmer and let reduce 5 minutes. Add coconut milk, almond milk, herbs de provence, pepper flakes and remaining salt and pepper. Simmer for 5 minutes. Add cooked pasta. Stir to coat pasta in sauce . Cook over medium heat for a few minutes until a nice sauce is formed. Stir in

Charcoal Grilled Mushroom Ragu

When vegetables are roasted over the coals some really richly flavored juices are released. This vegan ragu uses those juices to capture a depth of flavor that's not easy to extract from only veg sources. 2 cups roughly chopped white mushrooms 1 cup diced red onion 5 cloves garlic 1 tbl canola oil 1 tsp each salt and black pepper 1 large red bell pepper, 1 large orange bell pepper, 1 large yellow bell pepper 1 ear of sweet corn, husked and desilked Add the first set of ingredients to a foil packet and poke several holes in the top of it.  Grill over a hot charcoal grill for 15 minutes. Grill corn on same grill for 24 minutes. Turning after 10. Grill peppers for 30 minutes. Turning after 10 and again after another 10. Grilling times are for a small table top grill. Adjust times based on the size and heat of your grill. Rotate and shift foods to get even chars. Add all ingredients from the foil packet to a large sauce pot, being careful to also get all the liquid

Mediterranean Lentil and Barley Risotto

1/2 a medium red onion, diced 6 ounces chopped white mushrooms 2 poblano peppers, chopped 1 cup sweet baby bell peppers, sliced into rings 2 jalapenos, minced 1/4 cup diced celery 3 cloves garlic, sliced thinly 2 pinches minced habernero 1 tbl olive oil 1/2 cup red wine 3-5 cups water 1/2up pearl barley 1/2 cup dry lentils 2 tsps paprika 3 tsps thyme 1 tsp rosemary 1/2 tsp ground garlic 1/2 tsp cayenne 2 tsps salt 1 tsp black pepper In an oversized, non-stick, skillet heat the oil. When oil is hot add onion, mushrooms, poblanos, jalapenos, celery, salt and pepper. Cook over medium high heat, stirring often. Cook until veg is slightlyy tender and very aromatic. Add garlic, habernero. Keep cooking and stirring for another minute or two until garlic is fragrant and darkened slightly. Add wine. Bring to a simmer and keep at a simmer for 5 minutes. Add barley and lentils. Toast the barley and lentils for 2-3 minutes. Add 2 cups water and remaining spices. St

Corn Puree, Broccoli Puree and Marinated Tofu

Corn Puree 1 ear corn, kernels removed from cob 1 tbl olive oil 3 cloves garlic 1 jalapeno diced 1 lime, zest and juice 1/4 cup almond milk 1 tsp cumin 1 tsp black pepper 2 tsps salt Add oil to a large skillet and heat over medium high When hot, add corn, salt, pepper. Saute corn, stirring often, for 5 minutes. Add garlic, cumin, jalapeno. Continue to saute at a fairly high temp, stirring often. When cumin is fragrant, add contents of pan to a blender. Add lime zest and juice, almond milk. Puree. Broccoli Puree 12 ounce bag of frozen broccoli florets 1/4 cup celery leaves 3 cloves garlic 1 tsp olive oil 1 tsp red wine vinegar 2 tsps sriracha 1/4 cup almond milk 2 tsps salt 1 tsp black pepper Cook broccoli in a nonstick fry pan over medium high heat. Add salt. Keep cooking stirring often. Frozen broccoli will take several minutes to release all its moisture and dry out enough where it'll begin to char. Once broccoli is completely thawed, but does not yet