Vegan Recipes and Plant Based Cooking

A small grocery recently opened right by my home. It's run by an Asian family and has some great authentic Asian foods as well as a nice assortment of fresh produce. There's also a Thai takeout close by that has the most amazing food. It's wicked spicy and heavy on the Thai basil. Which I love. These were my inspirations to do my own spin on a noodle stir fry. Veggie Mix 10 ounces white mushrooms, sliced 1 lb red, yellow and orange baby bell peppers, sliced into small strips, veins and seeds removed 1/2 small red onion, sliced into half circles 1/2 cup white wine, divided into 1/4 cups 1/2 cup water a few bunches chopped fresh Thai basil 1 tsp each salt and pepper 1 six ounce package dry chow mein noodles Sauce 2 tps soy sauce 2 tsps sriracha 2 tbls canola oil zest and juice from one large mandarin orange 5 small cloves garlic, sliced thin 1 jalapeno, minced 1 habernero, minced 2 tsps crushed pepper flakes a few bunches fresh Thai basil, chiffonaded,

This dish just came to me out of the blue. I had a cucumber craving and this was the result. The textures are great. The crunchy apple and cucumber. The rich vinaigrette. The juxtaposition of sweet and savory. It's summer on a plate. Dressing zest and juice from 1 lime 2 tbls olive oil 2 tsps spicy brown mustard 2 tsps diet citrus flavored green iced tea 1 tbl Louisiana hot sauce 2 tsps salt 2 tsps dried dill, if you use fresh dill double the amount 1 tsp black pepper Whisk together the dressing components in a bowl large enough to accommodate the salad ingredients as well. Salad 1 large cucumber, about 3 cups, diced 1 large granny smith apple, about 1 cup, diced 3 small shallots, about 1/2 a cup, minced 3 cloves garlic, minced Add the apple to the dressing as you dice it to keep it from turning brown. Add the other ingredients. Toss or stir to coat in the dressing and evenly mix the ingredients. It's great immediately and even better after a few hours in

A departure from my usual heat and spice heavy fare, this has notes of sweetness to accompany the mild heat. 2 cubanelle peppers 1 jalapeno pepper 1 banana pepper 1/2 cup white onion 3 cloves garlic 1/2 cup vodka 2 tbls olive oil 1 tbl red wine vinegar 2 tbls sriracha 1 tsp soy sauce 2 tps spicy mustard 3-5 cups water 1 can garbanzos, with 1/4 of the brine 1/2 cup dry pearl barley 1 cup escarole 1 cup spinach cayenne, salt, black pepper First two sets of ingredients go into a large pot. Start with 3 cups water. Bring the contents to a boil, uncovered. Continue to simmer uncovered for 15 minutes. Add barley. Cover and simmer to cook the barley. Add additional water 1/2 cup at a time, as needed, to cook the barley to al dente. Add escarole, spices and garbanzos. Add more water if needed to keep things loose. Cover and cook 5 more minutes. Add spinach. More water if needed. When adding more water use enough to keep things moist, with a little bit of liquid i

1 pint white mushrooms 3 cloves garlic, minced 1 lemon, zest and juice 5-7 jalapeno rounds 1/2 cup white wine 3 tbl olive oil 3 tbls butter 3 tsps dill 2 tsps salt 1 tsp black pepper My take on a classic mushroom duxelle. I used dill rather than parsley and also added some jalapeno. Cook the shrooms in the oil, 2 tbls of the butter, the salt and the black pepper. When the shrooms have darkened and given up their juices, add the garlic and jalapeno. Cook 2 more minutes. Add the wine. Cook 5 more minutes. Add the lemon zest, lemon juice, dill and the last tbl of butter. Cook a few more minutes, until a nice sauce is formed.

1 lb. roma tomatoes, chopped bite size 1/2 cup white onion, diced 1 poblano pepper, diced 1 jalapeno, sliced into rings 1 serrano, sliced into rings 3 cloves garlic, minced 1/2 cup red wine 1-2 tsps sriracha 2 tbls olive oil 8 ounces penne pasta 1/2 cup dry lentils 3 tsps salt 2 tsps basil 2 tps thyme 2 tsps rosemary 2 tps garlic powder 2 bay leaves 1 tsp crusehd pepper flakes 2 tsps black pepper Fill a deep,  large 5 quart frying pan half way with water. Bring to a boil. Add a tsp salt and pasta. Cook pasta to al dente. Remove pasta from water and set aside, but keep the water in the pan. I use a large slotted spoon. Add tomatoes, onion, garlic, oil, wine, remaining salt, black pepper. Simmer uncovered for 10 minutes. Add all peppers, lentils, spices, sriracha. Cover and cook until lentils are tender. You should have enough water to cook the lentils, but you can  add more water 1/4 cup at a time if required to cook the lentils and keep the sauce a little l

Ends and skin from one large red onion 1/4 cup red onion, diced 1/2 cup vodka 1 tbl olive oil 2 cups water 1 tsp salt 1 poblano pepper, diced 1/4 cup carrots, diced 3 quarter inch thick slices from a large sweet onion 1 jalapeno pepper, sliced into rounds 1/2 a serrano pepper, sliced into rounds 5 cloves garlic, smashed 2 chipotles and 2 tsps of the adobo sauce 1/4 cup fresh cilantro leaves 1/2 cup beer 2 green tea bags 2 tsps cumin 2 tsps turmeric 2 tsps paprika 1 tsp salt 1/2 tsp black pepper 2 bay leaves 3 pieces allspice 1 can chick peas, thoroughly rinsed 3 tbls cold butter In a large sauce pot, uncovered, bring the first set of ingredients to a boil and then simmer over medium heat for 10 minutes. Discard onion skins and ends. Add the second set of ingredients to the pot. Simmer 5 more minutes. Add the third set. Continue simmering over medium heat 5 more minutes. Remove tea bags. Add garbanzoes. Continue simmering until sauce is reduced by half

Taking a break from my mushroom obession, I was actually inspired by my lack of turmeric.Normally that's my go to spice when I want curry. I was craving a coconut milk and tomato based curry sauce, but without that key spice I was forced to innovate. I've done asian/mexican fusions before, so I decided to try another variation on that theme. Coconut milk based curries are one of my favorites. They're both light and rich at the same time. Perfect for summer. Thai and Mexican cuisines share a lot of similar components and flavors. Which is what inspired this spicy, yet cooling warm weather fusion. 1 lb. plum tomatoes, diced 1/2 cup scallions sliced on the bias, a little more for garnish 1/4 cup carrots, sliced on the bias 1 cup spinach 1 poblano pepper, diced 1 jalapeno pepper, diced 1 habernero pepper, minced 3 cloves garlic, sliced 1 lime, zest and juice 1/4 cup clinatro, chopped 1 small heel from a loaf of rye bread, crumbled 1 can coconut milk (13-14 o

It's filling and light at the same time. A spicy broth filled with a kaleidoscope of textures and flavors. I wasn't sure where I wanted to go with this. I started out with some mushrooms and roasted peppers. Then I remembered I had some ginger and that became my inspiration. I borrowed a little from several cuisines, but used classic combinations to keep it harmonious. 8 ounces button mushrooms, sliced 1/2 cup red onion, diced 1/2 cup broccoli stalk, chopped 1 poblano pepper, roasted and diced 1 jalapeno pepper, roasted and diced 1/2 a habernero pepper, roasted and diced 3 cloves garlic, sliced 1 inch ginger root minced 1/3 cup red wine 1 tbl canola oil 4-5 cups water 1/2 cup pearl barley 1/2 cup dry lentils 2 tsps paprika 2 tsps cumin 1 tsp cayenne 2 tsps thyme 2 tsps salt 2 tsps black pepper Roast the peppers in a 450 F oven for 10 minutes. Add the first two sets of ingredients to a large pot, plus 3 cups of the water and the salt and black pepp

We're really keeping it simple with this one. Clean flavors. Minimal ingredients to let the fresh stuff shine. 8 ounces dry pasta, cooked al dente, plus a 1/4 cup of cooking water reserved 2 pint packages multicolor grape tomatoes, sliced into halves 2 cups fresh spinach 3 cloves garlic sliced thinly 1/2 cup dry white wine 3 tbls olive oil 2 tsps dry basil 2 tsps salt 1 tsp black pepper In a very large skillet cook pasta and set aside with the reserved water. In same skillet heat oil,  saute tomatoes with 1 tsp salt and 1/2 tsp pepper. Cook until tomatoes they begin to soften and release their juice. Add garlic and spinach. Wilt spinach. Add wine. Cook several more minutes. Add back pasta and water. Add 1 tsp basil. Stir to combine everything and continue simmering to reduce for 5 more minutes. Taste. Add remaining basil, salt and pepper as needed. When measuring spices use the top of the jar. You don't want to shake spices directly over a hot pan because t