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Showing posts from July, 2018

Quick Vegan Risotto Recipe

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Here's an easy little ristotto dish taht gives that creamy sensation vegan food usually lacks. 2 pints multi color grape tomatoes, halved 1 pint white mushrooms, sliced 2 large shallots, diced 5 cloves garlic 1 jalapeno, minced 1/2 cup arborrio rice 1/3 cup white wine 2 tbls olive oil 1 can garbanzos, plus liquid 1/2 bunch fresh parsley water, as needed 1 tsp salt 2 tsps black pepper It's pretty simple, but results in a complex flavor profile. Saute the veg, salt and pepper in the oil, omitting the tomatoes. Add the wine. Cook down. Add the beans, tomatoes and rice. I wanted to refrain from cooking the tomatoes for too long to retain their texture and color. Their acid and juices still flavor the broth, but they stay alive for the final result. Add water as needed until rice is creamy. When rice is done, stir in parsley. It's really easy, but tastes like it was very difficult.

Mexican Chili Vegan

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Sweet and spicy. A big dose of complex heat fortifies this deep red broth of peppers, tomatoes and beans. The flavor is as gorgeous as the color. As with any respectable chili there are a lot of components. But in this case, they all go into one pot to stew and generate their magic. So it's actually quite simple to execute. 1/4 yellow onion, sliced 1 poblano, sliced 1 jalapeno, diced 1 serrano, diced 1 habernero, diced 3 vine tomatoes, chunked 1 can black beans, plus liquid 2 chipotles, plus 1 tbl adobo sauce 2 chles del arbol 1 dry japanese chile 3 cloves garlic, sliced 1 lime, zest and juice 1/2 cup water 2 tsps paprika 1 tsp cumin seed 1 tsp coriander seed 1 tsp garlic powder 1 tsp celery seed 1 tsp black pepper 1 tsp oregano 1 tsp salt 1 tbl olive oil Add all ingredient to a large pan or pot. Bring to a boil and then simmer over medium heat until veg is tender and a dark, rich, thickened liquid is formed.

Vegan Tofu Mayo Recipe

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A rich, yet fluffy spread to schmear on bread and sandwiches. Mayo, hummus and cream cheese had an orgi and this is the love child. Full of protein, extra creamy and wildly flavorful. No animal products required. 1/2 block silken firm tofu 1 can chick peas, plus 3 tbls of the can liquid 5 cloves garlic 1 jalapeno 2 tsps spicy mustard 1 tsp hot sauce 1 tsp sriracha 3 tbls olive oil 1/2 tsp crushed pepper flakes 1 tsp garlic powder 1 tsp onion powder 2 tsps dry dill 1 tsp salt 1/2 tsp black pepper Add all ingredients except dill to food processor. Puree until smooth. Remove to storage container. Stir in dill. Chill at least a few hours to firm up. Although these measurements worked well for me, it's advisable not to add all your oil and chick pea liquid right from the get go. Add about half of each, puree and then check the consistency and texture. Add more as needed to achieve the right viscosity. Keeping in mind that it will firm up considerably after the mixt

Tomato Cream Sauce Ziti Vegan Recipe

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I accidentally created one of my new favorite vegan recipes. I had no idea when I conceptualized it that it would turn out so rich, creamy and cheesy. I was honestly stunned by the results. Silken tofu, chick pea aquafaba, pasta, red beans and a host of flavorful veggies come together in a near perfect confluence of culinary wizardry to create a sauce that looks, feels and tastes like it is made with heavy cream and ricotta cheese. I am not exaggerating. In my mind I was transported back to the days when I used to eat baked ziti and pasta alfredo. If you're a vegan who misses cheese and dairy, this recipe will change your world! 1/2 box ziti or penne pasta 1 lb roma tomatoes, chunked 1 pint white mushrooms, sliced 1/4 large yellow onion, diced 5 cloves garlic, thinly sliced 1 can red beans, reserve the liquid 1/2 cup chick pea can aquafaba 1/2 block silken firm tofu 1/4 cup white wine 2 tbls olive oil 2 tsps salt 1 tsp black pepper 2 tsps crushed pepper flak

Vegan Thai Tomato Salad

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A refreshing tomato salad is a wonderful thing in and of itself. I wanted to try something different by incorporating the flavors of Thailand into the mix. Typically when you think of tomato salad your mind automatically goes to Italy. Italian flavors are a great way to go with a tomato salad, but I was looking to pair my tomato salad with a Thai green curry chickpea dish that I was making.  So I took this approach instead. The flavors of lemongrass, kaffir lime and galangal make for a unique variation on this classic summer salad. The Thai flavors in the dressing are mild. Just a hint to give it a different kind of depth. The fresh tomatoes, peppers and onions still have center stage. The juice from the tomatoes slowly mixes into the sauce as it chills in the fridge. So be sure to rest it a while and give it a good stir before enjoying it. 1 pint grape tomatoes, quartered 1 poblano, diced 1/2 medium onion, diced 1 jalapeno, minced 1 serrano, minced 3 cloves garlic, minced 1

Corn Salsa

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A very simple, very tasty version of corn salsa. Just a few ingredients that are really allowed to shine. Put a big batch of it together quickly and enjoy it for days. It's also really pretty. 2 ears fire roasted corn 1 large tomato, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 poblano, diced 1 jalapeno, diced 2 tbls olive oil 2 tbls hot sauce 2 tsps salt 1 tsp black pepper 1 tsp dry dill Combine all ingredients. Chill. Devour. It's a supper simple, extraordinarily tasty combination of the freshest fruit and veg the northeastern summer has on offer. Expermient with your own variations. Apples, mango, pineapple, etc.

The Imopssible Burger

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I had the impossible burger at Houlihan's today. I did not know it would be on offer. When we were given the menus there was a R&D menu and it was on there. I jumped at the chance to try it. It delivered everything it promised. The texture was exactly as I remembered real meat. I could not remember the flavor of real beef. So I gave some to my meat eating companion. They said, knowing they were eating plant-based, that it tasted like beef and had the same texture. It was an incredible experience. It felt like I had gone back in time to when I was younger and still ate actual burgers. Don't get me wrong. I don't crave meat or miss animal meat. As far as I'm concerned, animal meat is morally wrong, but also bad for your body. It does no one who eats it any favors. But it was just a really satisfying, really tasty patty. Commercial vegan patties can be too soft. Too dense. A lot of them are just wrong. The impossible burger satisfied a craving I didn'

Chitalian Pasta

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Asian and Italian cuisines aren't typically mixed. But hey, China invented pasta, so why not? It helps to draw a little outside the lines when you're working without meat or dairy. While it's possible to get a wide array of deep and satisfying flavors from plant based cuisine, it does require a certain Julia Child meets mad scientist approach. 1 package lo mein noodles 1 can garbanzos, plus liquid 2 tbls olive oil 2 large summer tomatoes, chunked 1 poblano, diced 1 red bell pepper, diced 1 jalapeno, minced 2 shallots, sliced 3 cloves garlic, sliced 1 ear corn, removed from cob 1/2 package silken firm tofu, shredded 2 tbls low sodium soy sauce 1 tbl chili garlic sauce 1 tbl sriracha 1 tsp salt 2 tsps black pepper Cook all ingredients, except noodles in a large skillet. Simmer on high heat until tomatoes are tender and begin to give up their juice. Cook noodles according to package directions. Toss noodles with sauce components. Garnish with fresh par

Mediterranean Beef Stew Vegan Recipe

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The reason I'm calling this vegan beef stew is the dark rich broth that has a similar feel to a beef broth based stew. I ate a lot of beef stew as a kid and this dish immediately made me think of that. It gets its depth from a combination of briny olives, earthy mushrooms and sweet black beans. The big thick slices of mushroom and the hearty black beans take the place of the meat 1 can black olives, including brine 1 can black beans, including liquid 2 pints white mushrooms, sliced 1/2 a medium red onion 6 cloves garlic 1 jalapeno 1 serrano 2 tbls olive oil 1/4 cup red wine 1 tbl white vinegar 1 tbl habernero hot sauce 2 tsps thyme 2 tsps cumin seed 5 pieces clove 3 pieces allspice 1 tsp salt 1 tsp black pepper Saute mushrooms and onion in oil, salt and pepper until mushrooms have darkened nicely. De glaze with the wine. Cook out for 5 minutes. Add remaining ingredients. Simmer until liquid is reduced by half. Serve with fluffy rice.