Sunday, June 22, 2014

Quick White Bean Salad

Quick White Bean Salad

Ingredients:
2 (14.5oz) cans large white beans (such as butter beans)
1 jar roasted red peppers, drained and diced
a couple handfuls of parsley, chopped fine
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste

Method:
Stir together the EVOO, red wine vinegar, salt, and pepper. Pour over remaining ingredients in a bowl and toss. Yum.

I also made some muhammara today and raw spaghetti with veggie meatless balls for dinner. yum!

Chewie made his second trip on the subway yesterday. He held up better than last time. He's a shy pooch and the subway is a big scary loud thing.

 


Wednesday, June 18, 2014

Vegan Soy Free Caesar Salad


Vegan Soy Free Caesar Salad

Ingredients:
1 cup cashews, soaked overnight, drained, and rinsed
1/2 cup water
1/4 cup olive oil
2-3 cloves garlic
1 tablespoon capers
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon (*optional: I don't like mustard in my dressings, so I left it out.)
1 tablespoon vegan Worcestershire (or make your own: Cookin' Crunk has a good recipe, but it's not soy free)
salt and pepper to taste

Method:
Blend all ingredients in a high speed blender until smooth.
Pour over your favorite greens.

I served mine with some roasted sweet potatoes and a Field Roast vegan sausage. Mmmmm

*recipe based on that found here:
http://myvega.com/vega-life/recipe-center/superfood-kale-caesar-salad/

Sunday, June 15, 2014

Fancy Raw Chia Pudding with Cashew Cream and a Summer Salad

Fancy Chia Pudding with Cashew Cream

Ingredients:
1 cup raw cashews, soaked in filtered water overnight (or at least for 10 hours), drained, and rinsed
2 cups almond mylk
2 tablespoons maple syrup
seeds from one vanilla bean (I just throw the whole bean in my Vitamix)
1 tablespoon pure vanilla extract (optional)
1 teaspoon cinnamon
pinch of sea salt
1/3 cup chia seeds

Method:
Place all ingredients except the chia seeds in your blender and blend until smooth. Pour the mixture into a large bowl and stir in the chia seeds. Cover the bowl and chill in the refrigerator for 4 - 10 hours. Serve chilled with fresh organic fruit. Makes 6 servings.


Mango and Spinach Salad with Balsamic Vinaigrette
(I think this is my favorite salad - ever!)

Dressing:
2 tablespoons balsamic vinegar
1 tablespoon agave nectar
1 teaspoon fresh thyme, chopped
1/4 cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Salad:
6 cups fresh spinach
2 cups arugula
2 large mangos, peeled and cubed
2 cucumbers, peeled, deseeded, and sliced
1/2 cup raw pistachios, chopped
Method:
Whisk together the balsamic, agave, thyme, salt, and pepper and add olive oil while whisking. Toss the salad with the dressing and serve topped with pistachios.

**Both of these recipes are from RAW FOOD COOKBOOK & DIET: 75 Easy, Delicious, and Flexible Recipes for a Raw Food Diet (by Rockridge Press) [Available on Amazon to download to your Kindle!]

Saturday, January 25, 2014

Tofu and Peanut Stir Fry

Tofu and Peanut Stir Fry
(recipe adapted from a Food Network magazine recipe)

6 tablespoons cornstarch
3 tablespoons Chinese rice wine or dry sherry (I found some Shaoxing rice wine in Chinatown)
1/3 cup oyster sauce (vegan version available here: http://importfood.com/sayw2405.html )
1 (14oz) block firm tofu, drained
1 cup unsalted peanuts, preferably raw
1/4 cup peanut oil
2 teaspoons minced ginger
3 cloves garlic, minced
8 whole dried arbol chiles
1 can sliced water chestnuts
sugar snap peas, strings removed

1. Make the marinade: Whisk 2 tablespoons cornstarch, the rice wine, oyster sauce, ad 2 tablespoons water in a large bowl. Cut the tofu in half horizontally to make 2 large
rectangles, then cut each rectangle into 4 squares. Add tofu to the marinade and turn to coat.
2. Cook the peanuts in the oil in a large skillet over heat, stirring, until golden brown. (4-5 mins) Remove skillet from heat and transfer nuts to a bowl with a slotted spoon.
3. Drain the tofu, reserving the marinade. Sprinkle both sides of the tofu with the remaining cornstarch . Return the skillet to medium heat and add the tofu. Cook about 3 mins each side. Remove tofu to a plate. Add the ginger, garlic, chiles, and stir fry for 30 seconds. Add the snap peas and water chestnuts. Whisk the marinade with 1 cup water, and add that to the skillet as well. Stir until thick. Add the tofu and nuts back in and heat through.
Voila!
Here it is cooking ... Mmmm.
 
I had a tempeh salad for lunch today that was quite pretty. ;) I just sautéed the tempeh cubes in a non-stick skillet with some cooking spray and sprinkled it with some hot paprika, garlic powder, and onion powder. yum.
  

Monday, January 20, 2014

Crazy Sexy Vegan Crabby Cakes with Remoulade

Another recipe from Crazy Sexy Kitchen ... you MUST buy this book. Every recipe I've made from it has been insanely delicious. This might be one of the best things I've ever made. I LOVE, LOVE crab cakes and I've eaten plenty of the seafood variety in my lifetime. These actually taste identical. I doubt any omnivore could tell the difference. Amazing!

I feel like I have no desire to eat the "real thing" again. Mission accomplished.

They are made with hearts of palm and the remoulade that accompanies them is also top notch.
I served this with a simple steamed acorn squash and some kale. Mmmm mmm good.

 
In other exciting news, my new Vitamix arrived! Huzzah! I immediately made a mango and spinach smoothie, some avocado hummus, and some raw almond butter. yay!
 
Chewie was less excited to get his new sweatshirt, but he looks very cute in it. :o)

Sunday, January 5, 2014

Baigan Bharta and Steamed Kale and Prepping for the week ...

Today I made smoothies for breakfast and then hit up the gym and went grocery shopping for the next couple of days.

I made a tabouleh salad and a spiced beet salad for lunch and snacks tomorrow and Tuesday.

Click for the Spiced Beet Salad Recipe.

The Tabouleh Salad is just a box of Near East Tabouleh with fresh lemon juice, grape tomatoes, fresh parsley, black olives, cucumbers, and roasted red pepper added. Mmmmm.

Then, for dinner, I made Baigan Bharta - an Indian roasted eggplant dish with some steamed kale. More Mmm ...
After my nice long break, needless to say, I'm not exactly looking forward to the beginning of the work week tomorrow. meh.

Friday, January 3, 2014

Zucchini and Chickpea Curry (Sort of African, Sort of Indian)

Veggies and cilantro leaves getting ready to be cooked up ... and the curry cooking. Mmm


The final product (served with some vegan pierogies)! Chewie approves. ;o)
This was seriously delicious!

Zucchini and Chickpea Curry

2 zucchinis, sliced into 1/4 inch thick rounds
1 large can chickpeas
1 onion, diced
1 jalapeno
1 inch piece ginger root, peeled
2 cloves garlic, peeled
3 fresh tomatoes, roughly chopped
8oz can tomato sauce
1 bunch cilantro leaves
1-2 tablespoons peanut oil
1 tablespoon of vegan butter
1-2 teaspoons cumin powder
1-2 tablespoons Madras-style medium hot curry powder
2 teaspoons hot Hungarian paprika
sea salt and black pepper to taste

In a large skillet, heat the oil and butter and sauté the onion for a bit until translucent. Meanwhile, process the garlic, ginger, and jalapeno in a small food processor until minced. Add garlic, ginger, jalapeno mixture to the skillet and stir to combine with the onion. Stir in the fresh chopped tomatoes and zucchini. Stir in the spices and the tomato sauce. If you need to add a little water so that the zucchini is mostly covered by liquid, do so. Add chickpeas and some cilantro leaves on top. Put on lid to skillet and simmer over low-medium heat until zucchini is tender and flavors have combined. Serve with couscous, rice, or, well, pierogies tasted great with this!

Serves 4 hungry souls.