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Showing posts from March, 2018

Green Apple Salsa Recipe

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2 medium granny smith apples, diced 1/2 medium red onion, diced 1 jalapeno, diced 1 habernero, diced 2 cloves garlic, grated 1 lime, zest and juice 1/2 bunch cilantro 2 tbls hot sauce 2 tsps sugar 1/4 cup olive oil 2 1/2 tsps salt 1 tsp black pepper 1 tsps oregano Add lime juoice and zest to a work bowl. Grate in garlic. Add salt, pepper, hot sauce, oregano, sugar. Whisk in oil. Toss apples, onion, jalapeno and habernero in the dressing mix. Stir in cilantro. Chill in fridge for a few hours.

Spicy Spanish Veggie Medley - Vegan Recipe

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This is inspired by the traditional vegetables and spice palette of Spain. It's a multi-layered one pan stew that builds depth of flavor from earthiness, acidity, sweetness, herbaceousness and heat. It yields a complex sauce that tastes as good as it looks. 1 pint button mushrooms, sliced 1 pint grape or cherry tomatoes, halved 1/2 a medium red onion, diced 1 orange bell pepper, sliced 1 red bell pepper, diced 1 poblano pepper, diced 1 jalapeno pepper, sliced 1 serrano pepper, sliced 3 cloves garlic, thinly sliced 1 can chick peas, plus the can liquid 1/4 cup white wine 2 tbls olive oil 1/2 bunch fresh parsley 2 tsps paprika 2 tsps cayenne powder 1 tsp oregano 1 tsp thyme 1 tsp coriander seed 2 tsps salt 2 tsps black pepper Saute mushrooms and tomatoes in oil and salt until mushrooms begin to darken. Add wine. Simmer for 5 minutes. Add chick peas, garlic, remaining seasonings. Simmer 5 more minutes. Add all peppers. Simmer a few more minutes. Until bell

Crispy Tofu Recipe

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There was a time I didn't think that crispy tofu was even possible. I had tried various cooking methods and not gotten the crisp I sought. The key to crispy tofu is in using the right kind of tofu. It has to be firm or extra firm. Extra firm is best. It also must be thoroughly drained. I've found the best way to get tofu really dried out is to use refrigeration. Discard the packaging liquid. Lay the block on a plate layered with thick paper or regular towels. Rest in the fridge uncovered for several hours. Wring out the towels once or twice during the process so they can continue to absorb more moisture. Also turn the block over half way through. The refrigerator will do most of the drying with its cool, moisture evaporating environment. Coat a baking sheet with non stick spray. Slice the dried out tofu into 1/2 inch thick slabs. Arrange evenly in a single layer on the sheet. Salt generously. This will further help to dry out the tofu. Bake at 350 F for 20 minutes, turning ov

Spicy Basil Pesto - Vegan Recipe

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This creamy pesto is not only vegan, but also nut free. Through the magic of nutritional yeast we easily replace both the cheese and the nuts and still keep all the deliciousness. A little bit of tofu adds protein and gives it a pleasingly creamy texture. It's really easy to make. The only cooking is boiling the pasta. Pasta water straight from the pot heats up the otherwise room temp ingredients to wake up their flavors and provide some thickening starch. 2 large bunches basil, about 2 cups packed 12 stalks parsley, just the leaves, about 1/2 cup packed 8 slices jalapeno pepper with the seeds 6 slices serrano pepper with the seeds 3 large cloves garlic 1/4 cup extra virgin olive oil 1/4-1/3 cups reserved pasta water * 4-6 ounces silken firm tofu 4 tbls nutritional yeast 3 tsps dry thyme 2 tsp garlic powder 3 tsps salt 1 tsp black pepper 16 ounces cooked elbow macaroni, al dente * Cook macaroni in salted water. Drain the pasta water into a heat safe contain

Cucumber Salsa

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I was in the mood for summer, even though mother nature is still not ready to comply. Crisp cucumbers in a spicy dressing with lime and ginger make you feel like summer even when it's still snowing outside. Salsa 2 large cucumbers, diced 1 large tomato, diced 1 can kidney beans rinsed thoroughly, reserve 1 tbl of the can brine 2-3 handfuls cilantro 1 jalapeno, diced 1 serrano, diced Dressing 2 limes, zest and juice 2 tbls white vinegar 1/4 cup olive oil 1 tbl kidney bean can juice 1-2 tsps Louisiana hot sauce 2 cloves garlic, grated 1 inch ginger, grated 1 tsp sugar 2 tsps salt 1 tsp black pepper 1 tsp oregano 1 tsp crushed pepper flakes In a bowl add all the dressing components except for the oil. Whisk in the oil slowly until emulsified. Add salsa ingredients to the prepared dressing and stir to coat everything. I deseeded the cucumbers before dicing, but that is personal preference. I like a lot of heat, but you can use half a jalapeno and half

Vegan Chick Pea and Tofu Puree

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Who doesn't love a good puree. They're so versatile. Spread them on bread. Dip your chips in them. Use them as a sauce. The best part is they're really easy to make. If you're looking for ways to incorporate tofu into your meals without actually feeling like you're eating tofu, you'll love this. I was going for a hummus type feel, but a little bit different. I kept that middle eastern style spice palette. It's designed less as a dip and more as a sauce or spread component. Ingredients 1 can chick peas, plus 1/3 the can brine 6 ounces silken firm tofu, drained 1/4 cup yellow onion 1/4 cup white mushrooms 3 cloves garlic 2 tbls olive oil 1 1/2 tbls white vinegar 2 tsps coriander seed 2 tsps cumin seed 2 tsps crushed pepper flakes 2-3 tsps sea salt 2 tsps black pepper Puree all ingredients in your food processor until smooth. Let rest for a few hours in the fridge to firm things up. That's it. Tons of flavor, minimal effort. Expe

Oero Oatmeal Peanut Butter Cookies with Caramel Sauce

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These vegan cookies are simple to make, but really hit the mark on a sweet, moist treat. 4 golden double stuf oreos 1 cup old fashioned oats 1 tbl peanut butter 3 tbls vegetable shortening 2 tbls flour 1 tsp baking powder 1/4 cup almond milk 1 tsp vanilla extract 1/2 tsp salt Pulse all ingredients in a food processor until a chunky dough is formed. Add more almond milk or oats  as needed to achieve a scoopable/shapeable dough. Drop by rounded spoonfuls onto a greased cookie sheet. Allow to rest in the freezer while the oven preheats. Heat oven to 400 F. Bake for about 12 minutes or until mostly set, but still slightly tender. Cool to set. Caramel Sauce 1 cup real maple syrup 1/2 tsp salt 1 tbl vegetable shortening Simmer maple syrup until it turns a caramel color. Whisk in shortening and salt. Allow to cool.

Pearl Barley Mushroom and Artichoke Risotto

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Risotto is one of those dishes that chefs like to make you think is really hard to make. It must be since it tastes so good. It really isn't difficult at all, but it does have a ton of flavor to offer. Making it vegan is a snap. 1/2 cup dry pearl barley 1 cup sliced white mushrooms 1 jar/can marinated artichoke hearts 3 cloves sliced garlic 1/2 cup poblano pepper, sliced 1/4 cup minced jalapeno/serrano/habernero mix 1/4 cup scallion 1/3 cup white wine 3 tbls olive oil water, as needed 2 tsps thyme 2 tsps basil 3 tsps salt 2 tsps black pepper Saute mushrooms in olive oil until darkened and tender. Add artichokes - including their brine, wine, peppers, scallions, garlic, spices and barley. Stir often and simmer over medium high heat. Add water in 1/2 cup increments as needed to keep cooking the barley until it is tender.

Spicy Veggie Balls with Red Wine Sauce

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Rosemary and pinto beans make a really tasty combination in these little guys. They feature a nice crust on the exterior and a moist tender center with just a little bit of chew. They're quite easy to make. The only trick is to be patient while cooking them. Take the time to let that brown crust form on the outside. It's worth it. Both the balls and the sauce are vegan. 1 can pinto beans, undrained 1/2 cup sliced white mushrooms 3 cloves garlic 1/4 cup scallions 1-2 tbls jalapeno/habernero pepper 1-2 cups uncooked rolled oats * 3 tbls nutritional yeast 1 tbl olive oil 2 tps white vinegar 1 tbl rosemary 2 tsp cumin seed 2 tsp crushed pepper flakes 2 tsp garlic powder 2 tsps onion powder 1/2 tsp cayenne powder 1 tbl salt 2 tsps black pepper Pulse all ingredients in a food processor until a thick, chunky paste is formed. Add the oats in 1/2 cup increments until the desired consistency is achieved. The result should be fairly thick, but a little loose. A viscosity kinda right