We're still LOVING the garden veggies. The fresh zucchini, peppers and tomatoes are real winners. The boys really dislike vegan cheeses, so I must confess I use dairy cheese for things like pizza where it's going to make a big difference. We've been really busy so I have also been using commercially prepared pizza crust mix which is NOT vegan (sadness), but it does get the kids to eat their veggies. In a perfect world I would make the pizza crust from scratch and omit the cheese entirely. :o)
1 c. homemade pizza sauce (recipe will follow)
1 pizza crust, homemade or commercially prepared
1/2 small zucchini, quartered and thinly sliced
1/4 small onion, thinly sliced
1/2 bell pepper, thinly sliced
1 small tomato, cored with seeds removed and diced
1 c. cheese (if using - can substitute vegan cheese if preferred)
Homemade Pizza Sauce
12 small tomatoes
4 cloves garlic*
1 T. basil
1 T. oregano
1 to 2 t. Real Salt
1/8 c. Nutritional Yeast
Halve tomatoes and put in blender with garlic cloves*. If you have a BlendTec, process on the Whole Juice cycle. If you don't have a BlendTec, process on medium-high speed until completely smooth. This takes about a minute.
Pour tomato mixture into a medium saucepan. Add basil, oregano and salt, adjusting for desired taste if necessary. Keep in mind that flavors will intensify as they cook. Simmer over medium heat for 30 to 45 minutes or until sauce is a deep red and has reduced in volume. Add nutritional yeast, stir to combine, and cook another minute or two. Let cool slightly while preparing the rest of the pizza. Makes more than you will need for one pizza - store the rest in the refrigerator for a few days. :o)
Meanwhile, continue with your pizza....
Prepare pizza crust if making. Preheat oven to 425 degrees. Bake crust for 3 to 4 minutes. Remove from oven and top with sauce, vegetables and cheese, if using. Bake for 10 minutes or until cheese is melted and crust edges are golden brown.
One pizza does NOT satiate my two teenage boys. I either have to offer a substantial side dish (large salad, steamed broccoli, etc) or I have to make two pizzas.
*Note: If you are using a BlendTec or other high powered blender, it is not necessary to remove the little papers from the garlic cloves - they will blend right up and you won't even know they're there! That's enough incentive for me to get the blender. :o) If you're using a regular blender, remove the ends and papers.
Wednesday, October 27
Cashew Sour "Cream"
I totally have to give props to Vegan Coach and Sassy Knutson for this, although I did tweak her version a little to suit my own personal taste. It's absolutely unbeatable when it comes to something creamy for spreading in a burrito or dalloping on a potato. The cashews are a "healthy fat" so it's super creamy. You really do need a high power blender for this, because it will stay a little too chunky in a regular blender or food processor.
1 1/2 c. raw cashews
1 t. raw apple cider vinegar
1 t. lemon juice
1/2 t. Real Salt
1 T. nutritional yeast
1 T. white or yellow miso
1 t. olive oil
Soak cashews in very hot water for at least 30 minutes. Use enough hot water to completely cover the nuts, keeping in mind they will expand slightly as they soak. Drain, but reserve water and set aside.
Combine remaining ingredients in a blender. Add a small amount of the reserved soaking water (a tablespoon or so) and process, on very high speed (I used speed 9 in my BlendTec), for about 15 seconds. Stop and scrape sides. If mixture is too thick while processing, add a little more water at a time until it will process easily. Taste mixture, adding additional salt, vinegar or lemon juice if needed. Continue processing, 15 seconds at a time and scraping sides of blender in between, until all nuts are blended and mixture is creamy. Keep in mind you want the final consistency to be like sour cream. It takes some work, so be patient!
Makes about 1 cup of sour cream. If you're not using it all right away, it can be stored in an airtight container in the refrigerator for about a week.
1 1/2 c. raw cashews
1 t. raw apple cider vinegar
1 t. lemon juice
1/2 t. Real Salt
1 T. nutritional yeast
1 T. white or yellow miso
1 t. olive oil
Soak cashews in very hot water for at least 30 minutes. Use enough hot water to completely cover the nuts, keeping in mind they will expand slightly as they soak. Drain, but reserve water and set aside.
Combine remaining ingredients in a blender. Add a small amount of the reserved soaking water (a tablespoon or so) and process, on very high speed (I used speed 9 in my BlendTec), for about 15 seconds. Stop and scrape sides. If mixture is too thick while processing, add a little more water at a time until it will process easily. Taste mixture, adding additional salt, vinegar or lemon juice if needed. Continue processing, 15 seconds at a time and scraping sides of blender in between, until all nuts are blended and mixture is creamy. Keep in mind you want the final consistency to be like sour cream. It takes some work, so be patient!
Makes about 1 cup of sour cream. If you're not using it all right away, it can be stored in an airtight container in the refrigerator for about a week.
Thursday, October 21
Garden-Fresh Breakfast Burrito
We helped my mom "put the garden to sleep" last weekend, which means we came home with bags and bags of veggies from her garden. I get tired of eating oatmeal every morning (which is usually breakfast because I'm in a rush) and I needed to use up the veggies before they went bad. The bell pepper and zucchini I used in this reciep were VERY tiny, so it worked well for a single burrito. If you have bigger veggies simply use half and save the other half for later.
Olive oil
1 very small green bell pepper (or other pepper), thinly sliced
1/4 yellow onion, thinly sliced into half-moon pieces
1 very tiny zucchini (or half a regular small zucchini), thinly sliced
1/2 t. Southwestern seasoning
2 small roma tomatoes
1 burrito-sized tortilla
Heat a small amount of olive oil in a medium skillet over medium heat. Add pepper and onions, sauteeing until almost soft, about 2-3 minutes. Add zucchini and southwestern seasoning. Stir to evenly distribute seasoning and cook another 2 minutes.
Cut tomatoes lengthwise into quarters. Remove seeds and liquid-y centers, if desired*. (I did this because I was going to be eating it in my new car on the way to work and I didn't want burrito juice going everywhere.) Slice thinly.
Heat tortilla in a dry skillet, over a gas flame or in microwave for 10 seconds, just long enough to soften. Spread tomatoes evenly across center of tortilla. Top with cooked veggies. Add vegan sour cream, if desired. Fold bottom up, then fold sides over to form a burrito.
Makes 1 serving. If you want more than one burrito, just cook and slice more veggies.
*Note: The easiest way I have found to do this is to quarter the tomato and then slide your thumb under the seeds under cold running water.
Tip: Most veggies can be frozen for later use with very little impact on quality. For example, if I dice or slice a whole onion and only use half, I toss it in an airtight container or baggie and save it for next time. My mom likes to carmelize large batches of garlic and freeze it. You can do the same thing with peppers and other veggies. Some veggies require blanching before freezing, like spinach and broccoli. Having veggies ready to go ahead of time really cuts down on porep time, making it easier to create a vegan masterpiece.
Variations: Use any veggies you have on hand. Consider mushrooms, potatoes, avocado, spinach, broccoli, etc. I can't think of a veggie that would NOT go well sauteed up and put in a tortilla. Also consider adding grains like Quinoa or brown rice.
Olive oil
1 very small green bell pepper (or other pepper), thinly sliced
1/4 yellow onion, thinly sliced into half-moon pieces
1 very tiny zucchini (or half a regular small zucchini), thinly sliced
1/2 t. Southwestern seasoning
2 small roma tomatoes
1 burrito-sized tortilla
Heat a small amount of olive oil in a medium skillet over medium heat. Add pepper and onions, sauteeing until almost soft, about 2-3 minutes. Add zucchini and southwestern seasoning. Stir to evenly distribute seasoning and cook another 2 minutes.
Cut tomatoes lengthwise into quarters. Remove seeds and liquid-y centers, if desired*. (I did this because I was going to be eating it in my new car on the way to work and I didn't want burrito juice going everywhere.) Slice thinly.
Heat tortilla in a dry skillet, over a gas flame or in microwave for 10 seconds, just long enough to soften. Spread tomatoes evenly across center of tortilla. Top with cooked veggies. Add vegan sour cream, if desired. Fold bottom up, then fold sides over to form a burrito.
Makes 1 serving. If you want more than one burrito, just cook and slice more veggies.
*Note: The easiest way I have found to do this is to quarter the tomato and then slide your thumb under the seeds under cold running water.
Tip: Most veggies can be frozen for later use with very little impact on quality. For example, if I dice or slice a whole onion and only use half, I toss it in an airtight container or baggie and save it for next time. My mom likes to carmelize large batches of garlic and freeze it. You can do the same thing with peppers and other veggies. Some veggies require blanching before freezing, like spinach and broccoli. Having veggies ready to go ahead of time really cuts down on porep time, making it easier to create a vegan masterpiece.
Variations: Use any veggies you have on hand. Consider mushrooms, potatoes, avocado, spinach, broccoli, etc. I can't think of a veggie that would NOT go well sauteed up and put in a tortilla. Also consider adding grains like Quinoa or brown rice.
Wednesday, October 20
Homemade Spaghetti Sauce
It's Utah, it's autumn, and everyone has an abundance of tomatoes. It's nearly impossible to give tomatoes away, so when Mom sent me home with five grocery sacks full of these little babies, it was time to get cooking. This recipe is super easy, but allow some time to simmer - the longer it simmers the yummier it will be. My oldest raved about it being the best spaghetti sauce he's ever tasted. I suspect it would work marvelously in a slow cooker, but I haven't tested that yet. :o)
Olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
18 small roma tomatoes*
1 T. basil (more or less to taste)
1 T. oregano (more or less to taste)
1 t. Real Salt (more or less to taste)
1/2 t. cumin (more or less to taste)
2 bay leaves
Heat a small amount of olive oil in a very large skillet. Add onion and garlic and cook, stirring frequently, until starting to brown. Meanwhile, prepare tomatoes.
Cut each tomato in half or quarters, depending on the size. Place tomatoes, all at once, in blender (I hope you have a Blend Tec or similar high powered blender, but if you don't, any blender will work). Use "Whole Juice" cycle if using a Blend Tec, or high speed in a regular blender. Tomatoes should be completely pureed. Once pureed, add all at once to hot pan with onions and garlic.
Add basil, oregano, salt and cumin, stirring to combine. Add bay leaves. It will not be very tasty at this point, and it has kind of a pink hue, but be patient. Cook, stirring frequently, over medium-low heat. Sauce will darken and thicken as it cooks. Cook at least 30 minutes, but longer if you have time, stirring and adding more seasonings as necessary.
Serve over cooked whole wheat pasta or thinly sliced vegetables - I like zucchini from the Spiralizer. Sauce can be made ahead in larger quantities, if desired. I don't usually have fresh herbs on hand (I tend to kill stuff like that), but fresh herbs would be exponentially delicious.
*Note: Feel free to substitute any kind of tomato. My romas were quite small so I had to use more than would be used for supermarket-sized tomatoes. The tomatoes filled a 1 quart blender almost to the top.
Variations: Spaghetti sauce is a great opportunity to sneak in extra veggies that picky eaters don't seem to mind. Thinly dice or slice carrots, zucchini, eggplant, mushrooms, bell pepper, spinach or pretty much anything else and cook in the sauce until tender. Yum! :o)
Olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
18 small roma tomatoes*
1 T. basil (more or less to taste)
1 T. oregano (more or less to taste)
1 t. Real Salt (more or less to taste)
1/2 t. cumin (more or less to taste)
2 bay leaves
Heat a small amount of olive oil in a very large skillet. Add onion and garlic and cook, stirring frequently, until starting to brown. Meanwhile, prepare tomatoes.
Cut each tomato in half or quarters, depending on the size. Place tomatoes, all at once, in blender (I hope you have a Blend Tec or similar high powered blender, but if you don't, any blender will work). Use "Whole Juice" cycle if using a Blend Tec, or high speed in a regular blender. Tomatoes should be completely pureed. Once pureed, add all at once to hot pan with onions and garlic.
Add basil, oregano, salt and cumin, stirring to combine. Add bay leaves. It will not be very tasty at this point, and it has kind of a pink hue, but be patient. Cook, stirring frequently, over medium-low heat. Sauce will darken and thicken as it cooks. Cook at least 30 minutes, but longer if you have time, stirring and adding more seasonings as necessary.
Serve over cooked whole wheat pasta or thinly sliced vegetables - I like zucchini from the Spiralizer. Sauce can be made ahead in larger quantities, if desired. I don't usually have fresh herbs on hand (I tend to kill stuff like that), but fresh herbs would be exponentially delicious.
*Note: Feel free to substitute any kind of tomato. My romas were quite small so I had to use more than would be used for supermarket-sized tomatoes. The tomatoes filled a 1 quart blender almost to the top.
Variations: Spaghetti sauce is a great opportunity to sneak in extra veggies that picky eaters don't seem to mind. Thinly dice or slice carrots, zucchini, eggplant, mushrooms, bell pepper, spinach or pretty much anything else and cook in the sauce until tender. Yum! :o)
Friday, October 15
Roasted Eggplant with Cream Sauce
I had to make a deal with the boys that they would get ice cream if they ate it, but they ended up liking it anyway! There's something about the word "eggplant" that makes them balk, but they usually end up enjoying the recipes. I would definitely make this again, but I think I overdid it on the nutritional yeast in the sauce. The recipe for the sauce is with the scaled down amount, but feel free to adjust it if necessary.
2 small eggplant, sliced into 1/4 inch slices
2 egg replacers (like EnerG)
1 1/2 c. Italian bread crumbs
1 12 oz. package firm silken tofu
2 T. dried onion flakes
2 t. garlic powder
1 t. Real Salt
2 T. nutritional yeast
1 T. white or yellow miso paste
Non-dairy milk as needed
Preheat oven to 400 degrees. Spray a 13x9 baking dish with non-stick cooking spray or lightly coat with olive oil. Put breadcrumbs in a 1 gallon plastic bag or pour onto a large dinner plate or similar dish (the bag is much easier). Dip 1/2 eggplant slices in egg mixture, then toss in breadcrumbs. Spread out evenly in baking dish. Repeat with the second half of the eggplant slices. Bake at 400 degrees for 25 minutes or until eggplant is cooked through, turning eggplant over halfway through baking.
While eggplant is baking, prepare sauce. Put remaining ingredients except non-dairy milk into a blender. Begin processing on slow, adding non-dairy milk a little at a time as needed until a pourable consistency forms. Because we are using dried onion flakes, I recommend blending for at least a minute to incorporate the onion flakes. If you prefer, you can substitute onion powder for the onion flakes (onion flakes are just what I had on hand).
When eggplant is roasted, pour sauce evenly over eggplant slices and place back in oven. Bake for an additional 10 minutes or until sauce is heated through. Watch closely to prevent burning. Let stand for about 5 minutes before serving, as sauce will be very hot.
Variation: If you prefer, substitute 1 1/2 cups white beans for the tofu. It will be necessary to add additional liquid this way, which can either be additional non-dairy milk, vegetable broth, or water. This will increase the protein and fiber content. Yum! :o)
2 small eggplant, sliced into 1/4 inch slices
2 egg replacers (like EnerG)
1 1/2 c. Italian bread crumbs
1 12 oz. package firm silken tofu
2 T. dried onion flakes
2 t. garlic powder
1 t. Real Salt
2 T. nutritional yeast
1 T. white or yellow miso paste
Non-dairy milk as needed
Preheat oven to 400 degrees. Spray a 13x9 baking dish with non-stick cooking spray or lightly coat with olive oil. Put breadcrumbs in a 1 gallon plastic bag or pour onto a large dinner plate or similar dish (the bag is much easier). Dip 1/2 eggplant slices in egg mixture, then toss in breadcrumbs. Spread out evenly in baking dish. Repeat with the second half of the eggplant slices. Bake at 400 degrees for 25 minutes or until eggplant is cooked through, turning eggplant over halfway through baking.
While eggplant is baking, prepare sauce. Put remaining ingredients except non-dairy milk into a blender. Begin processing on slow, adding non-dairy milk a little at a time as needed until a pourable consistency forms. Because we are using dried onion flakes, I recommend blending for at least a minute to incorporate the onion flakes. If you prefer, you can substitute onion powder for the onion flakes (onion flakes are just what I had on hand).
When eggplant is roasted, pour sauce evenly over eggplant slices and place back in oven. Bake for an additional 10 minutes or until sauce is heated through. Watch closely to prevent burning. Let stand for about 5 minutes before serving, as sauce will be very hot.
Variation: If you prefer, substitute 1 1/2 cups white beans for the tofu. It will be necessary to add additional liquid this way, which can either be additional non-dairy milk, vegetable broth, or water. This will increase the protein and fiber content. Yum! :o)
Wednesday, October 13
Creamy Broccoli Soup
This soup is so thick and creamy you'd never know it didn't contain dairy. If you prefer bigger chunks of broccoli in your soup, simply leave some of the tiny florets whole. Disclaimer: it took a bit to get this to taste "just right," so there are quite a few ingredients listed. Feel free to adapt it according to your individual taste.
2 large stalks broccoli
4 c. vegetable broth
1 1/2 c. cooked white beans
1/4 c. nutritional yeast
1 T. white miso
1 T. dried onion flakes
Soy Milk, as needed
1/4 c. hemp seeds
1 to 2 T. garlic powder
2 to 3 drops liquid smoke
1 T. Tamari, soy sauce or Bragg's Liquid Aminos
1 large pinch ground nutmeg
1/2 ripe avocado
Real Salt, to taste
Cornstarch, if needed for thickening
Cut broccoli florets from stalk. Soak in a bowl of cold water mixed with about ¼ cup apple cider vinegar or lemon juice (or other edible acid) for 10 minutes. Drain and rinse. Using a vegetable peeler, remove the tough skin from the stalk of the broccoli. Cut into smaller pieces, no bigger than ½ inch. Place all broccoli in a food processor and run on low speed for a few seconds or until broccoli resembles very coarse cornmeal. If desired, leave out a handful of the smaller florets to give the soup a chunkier feel.
Put broccoli and vegetable broth in a large saucepan. Bring to a boil then reduce to a simmer, stirring frequently. Cook for about 10 minutes.
While broccoli is cooking, place beans, nutritional yeast, miso and onion flakes in a blender. Add a small amount of soy milk, less than ¼ cup, and begin to blend on low speed, adding more soy milk as necessary so it blends easily. Toward the end of the blending cycle add hemp seeds. Continue blending until smooth and creamy. Pour directly into broccoli mixture and stir to combine. Note: there is no need to clean out the blender at this point.
Add garlic powder, liquid smoke, Tamari or soy sauce and nutmeg to pot. Continue to simmer. Meanwhile, put avocado and 1 cup of soup mixture into the blender. Blend on medium speed until smooth and creamy. Use caution when opening blender lid as inner contents will be hot. Pour contents back into pot, stirring to combine. Test for taste, adding salt or additional seasonings as necessary.
Cook for about 10 minutes to cook down a little. If soup is too thin, mix a couple of tablespoons cornstarch with an equal amount of cold water, stir to dissolve, and pour slowly into soup. Cook a few more minutes to thicken.
Serve immediately or store in the refrigerator, heating before serving.
Random Factoid: You know how when you're cooking along and testing and tasting and your dish is just missing something? That Missing Something is what the Japanese call Umami. Umami are specific ingredients that are known as the Fifth Taste. Salt, soy sauce, and avocado are all examples of Umami. For more information about Umami, check out the Umami website at http://www.umamiinfo.com/. Bottom line: if your dish just needs "something," try adding a Umami - you'll probably be amazed at the results.
2 large stalks broccoli
4 c. vegetable broth
1 1/2 c. cooked white beans
1/4 c. nutritional yeast
1 T. white miso
1 T. dried onion flakes
Soy Milk, as needed
1/4 c. hemp seeds
1 to 2 T. garlic powder
2 to 3 drops liquid smoke
1 T. Tamari, soy sauce or Bragg's Liquid Aminos
1 large pinch ground nutmeg
1/2 ripe avocado
Real Salt, to taste
Cornstarch, if needed for thickening
Cut broccoli florets from stalk. Soak in a bowl of cold water mixed with about ¼ cup apple cider vinegar or lemon juice (or other edible acid) for 10 minutes. Drain and rinse. Using a vegetable peeler, remove the tough skin from the stalk of the broccoli. Cut into smaller pieces, no bigger than ½ inch. Place all broccoli in a food processor and run on low speed for a few seconds or until broccoli resembles very coarse cornmeal. If desired, leave out a handful of the smaller florets to give the soup a chunkier feel.
Put broccoli and vegetable broth in a large saucepan. Bring to a boil then reduce to a simmer, stirring frequently. Cook for about 10 minutes.
While broccoli is cooking, place beans, nutritional yeast, miso and onion flakes in a blender. Add a small amount of soy milk, less than ¼ cup, and begin to blend on low speed, adding more soy milk as necessary so it blends easily. Toward the end of the blending cycle add hemp seeds. Continue blending until smooth and creamy. Pour directly into broccoli mixture and stir to combine. Note: there is no need to clean out the blender at this point.
Add garlic powder, liquid smoke, Tamari or soy sauce and nutmeg to pot. Continue to simmer. Meanwhile, put avocado and 1 cup of soup mixture into the blender. Blend on medium speed until smooth and creamy. Use caution when opening blender lid as inner contents will be hot. Pour contents back into pot, stirring to combine. Test for taste, adding salt or additional seasonings as necessary.
Cook for about 10 minutes to cook down a little. If soup is too thin, mix a couple of tablespoons cornstarch with an equal amount of cold water, stir to dissolve, and pour slowly into soup. Cook a few more minutes to thicken.
Serve immediately or store in the refrigerator, heating before serving.
Random Factoid: You know how when you're cooking along and testing and tasting and your dish is just missing something? That Missing Something is what the Japanese call Umami. Umami are specific ingredients that are known as the Fifth Taste. Salt, soy sauce, and avocado are all examples of Umami. For more information about Umami, check out the Umami website at http://www.umamiinfo.com/. Bottom line: if your dish just needs "something," try adding a Umami - you'll probably be amazed at the results.
Tuesday, October 12
Seitan and Lentil Tacos
This was one of those "What's For Dinner?" solutions. The kids had ideas that didn't sound all that great to me, and I had ideas that didn't sound all that great to them. This is what we finally settled on - and I couldn't have been more pleased. We have plenty of leftovers for dinner tonight.
1/2 recipe Homemade Seitan or Cheater Seitan
1 c. dry lentils
2 to 3 T. olive oil
1 large onion, diced
2 cloves garlic, minced
Taco Seasoning, to taste
Tortillas
Taco Toppings (tomato, avocado, vegan sour cream, vegan cheese, spinach, lettuce, salsa, etc)
Cut seitan into 2 inch chunks (approximately) and place in food processor. Process on low for a few seconds at a time until seitan is crumbly and resembles cooked ground beef.
Fill a medium saucepan halfway with hot water, at least 3 cups. Bring to a boil. Meanwhile, sort lentils, removing any rocks or debris. Rinse under cold water. Add to saucepan, return water to boiling, and cook for approximately 30 minutes or until lentils are tender.
While lentils are cooking, heat a few tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic. Cook, stirring frequently, until onion and garlic begin to carmelize. It may be necessary to add additional olive oil if onion begins to stick to the pan. Once carmelization begins, add ground seitan and continue cooking for about 5 minutes or until seitan just starts to brown. If lentils are not yet finished cooking, reduce heat on skillet to low and stir mixture frequently to prevent burning.
Drain lentils and add to seitan mixture. Add taco seasoning, a few tablespoons at a time, until desired flavor is reached. Add approximately 1/2 cup hot water with taco seasoning, more or less as needed, to prevent seasoning from clumping. Do not add too much water as it will make your tacos too "drippy." Continue cooking and stirring until heated through.
Serve immediately on tortillas, garnishing as desired.
Note: The taco "meat" can be made ahead of time and heated through just prior to serving.
Variation: Add a 6 oz can tomato sauce or a 12 oz can petite diced tomatoes (drained) with the taco seasoning.
Variation #2 - Barley and Lentil Tacos. For one dinner we didn't have any seitan made, and it takes a considerable amount of time to prepare, so I boiled up 1/2 c. barley and used it in place of the seitan. The boys hardly noticed and the tacos got good reviews from my little critics.
1/2 recipe Homemade Seitan or Cheater Seitan
1 c. dry lentils
2 to 3 T. olive oil
1 large onion, diced
2 cloves garlic, minced
Taco Seasoning, to taste
Tortillas
Taco Toppings (tomato, avocado, vegan sour cream, vegan cheese, spinach, lettuce, salsa, etc)
Cut seitan into 2 inch chunks (approximately) and place in food processor. Process on low for a few seconds at a time until seitan is crumbly and resembles cooked ground beef.
Fill a medium saucepan halfway with hot water, at least 3 cups. Bring to a boil. Meanwhile, sort lentils, removing any rocks or debris. Rinse under cold water. Add to saucepan, return water to boiling, and cook for approximately 30 minutes or until lentils are tender.
While lentils are cooking, heat a few tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic. Cook, stirring frequently, until onion and garlic begin to carmelize. It may be necessary to add additional olive oil if onion begins to stick to the pan. Once carmelization begins, add ground seitan and continue cooking for about 5 minutes or until seitan just starts to brown. If lentils are not yet finished cooking, reduce heat on skillet to low and stir mixture frequently to prevent burning.
Drain lentils and add to seitan mixture. Add taco seasoning, a few tablespoons at a time, until desired flavor is reached. Add approximately 1/2 cup hot water with taco seasoning, more or less as needed, to prevent seasoning from clumping. Do not add too much water as it will make your tacos too "drippy." Continue cooking and stirring until heated through.
Serve immediately on tortillas, garnishing as desired.
Note: The taco "meat" can be made ahead of time and heated through just prior to serving.
Variation: Add a 6 oz can tomato sauce or a 12 oz can petite diced tomatoes (drained) with the taco seasoning.
Variation #2 - Barley and Lentil Tacos. For one dinner we didn't have any seitan made, and it takes a considerable amount of time to prepare, so I boiled up 1/2 c. barley and used it in place of the seitan. The boys hardly noticed and the tacos got good reviews from my little critics.
Roasted Acorn Squash
It's fall here along the Wasatch Front, which means cooler weather, leaves changing colors, and an abundance of fresh vegetables at Farmers' Markets. My very favorite - squash - is at its peak right now. Spaghetti squash, acorn squash, butternut squash - you name it - they're here and they're tasty. Squash takes some time to roast in the oven (it's much quicker in the microwave), but the smells wafting through the house and the intense flavor of the squash make it worth the extra time.
1 Acorn squash
Olive Oil (for drizzling)
1 T. Sucanat
1 T. All Spice
Preheat oven to 350 degrees. Cut squash in half lengthwise, from stem to end. The skin is tough, so cut it with a large knife in a place you can get some leverage on it. Scrape out seeds and stringy membranes.
Line a small baking dish with foil (optional - makes cleanup much easier). Place squash halves cavity-side up. Drizzle generously with olive oil, using more or less according to preference. Using a pastry brush, distribute olive oil evenly over the exposed flesh. Sprinkle 1/2 T. each of Sucanat and All Spice over the squash.
Pour water into the pan, approximately 1/2 to 3/4 inch deep to keep squash from burning. Place in oven and bake for one hour to one hour and fifteen minutes or until squash is very soft. Let cool slightly before serving.
Makes 2 squash halves. Obviously. :o)
Random Factoid: Most people think All Spice is a mixture of various pumpkin-pie like spices. It isn't. All Spice is actually a single spice. If you can find it whole, buy it - and then grate it as needed. The flavor of fresh All Spice can't be beat.
1 Acorn squash
Olive Oil (for drizzling)
1 T. Sucanat
1 T. All Spice
Preheat oven to 350 degrees. Cut squash in half lengthwise, from stem to end. The skin is tough, so cut it with a large knife in a place you can get some leverage on it. Scrape out seeds and stringy membranes.
Line a small baking dish with foil (optional - makes cleanup much easier). Place squash halves cavity-side up. Drizzle generously with olive oil, using more or less according to preference. Using a pastry brush, distribute olive oil evenly over the exposed flesh. Sprinkle 1/2 T. each of Sucanat and All Spice over the squash.
Pour water into the pan, approximately 1/2 to 3/4 inch deep to keep squash from burning. Place in oven and bake for one hour to one hour and fifteen minutes or until squash is very soft. Let cool slightly before serving.
Makes 2 squash halves. Obviously. :o)
Random Factoid: Most people think All Spice is a mixture of various pumpkin-pie like spices. It isn't. All Spice is actually a single spice. If you can find it whole, buy it - and then grate it as needed. The flavor of fresh All Spice can't be beat.
Friday, October 8
Oven Roasted Veggies
This was seriously so yum. I left the skin on the eggplant, which my son didn't particularly care for, but other than that it got rave reviews. I made my own Vegan Mayo, but feel free to use Veganaise or any other vegan mayo you have on hand if you prefer.
1 c. dry brown rice
2 very small or 1 medium eggplant
1 white or yellow onion
6 Roma tomatoes
8-10 baby portabello mushrooms or 1 large portabello mushroom
Olive oil
Basil
Thyme
Oregano
Real Salt
1/2 c. veggie broth
4-6 T. Vegan Mayo (if you want homemade the recipe will follow)
Grease a 13x9 baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Fill a large sauce pan halfway with hot water (a minimum of 3 cups) and bring to a boil over high heat. Add rice, return to a boil, reduce heat to a simmer and cook for about 45 minutes or until rice is tender. Meanwhile, proceed with recipe.
Cut eggplant into cubes (peel before cutting if desired - I like it better with the skin on). Halve onion and slice into half-moon rings. Cut tomatoes in half lengthwise, then into three sections the other direction. Remove stems from mushrooms and slice (if using a large portabello cut into cubes).
Place all vegetables in baking dish. I deliberately left out measurements for the spices because I figure individual tastes will vary so much. Season with basil, oregano, thyme and salt according to preference. Toss veggies if desired, but this is not necessary. Drizzle with olive oil and pour veggie broth into baking dish. Cover with foil and bake at 400 degrees for 30 to 35 minutes or until highly aromatic. Remove foil and bake for an additional 5 to 10 minutes or until all vegetables are very tender.
Let stand while making Vegan Mayo (if doing so). Combine 1 12 oz package extra firm silken tofu, 1 1/2 T. ground mustard, 1 T. Apple Cider Vinegar, 1 T. Lemon Juice, and 1 t. Real Salt. Blend in a blender, food processor, or with a hand blender (the hand blender is easiest). Add additional seasonings if necessary. You could also add a little Bragg's Liquid Aminos or Nutritional Yeast if desired.
Add 4 to 6 T. Vegan Mayo to vegetable mixture, stirring to combine. If you have chosen to make your Mayo, the remainder will keep in the refrigerator for several days.
When rice is finished cooking, drain water and return to pan. Serve vegetables over the rice. Makes about 6 servings (for hungry teenage boys).
Note: I prefer to make things like sour "cream" and Vegan Mayo for the simple fact that it costs less to make it from scratch. For example, the Vegan Mayo I describe here costs no more than $1.75 (and that's if I can't find the tofu on sale which I can about half of the time), and Veganaise I have seen in health food stores costs upwards of $5.50 or more. The vegan sour cream also costs about $1.75. I have never purchased the vegan version in the store, but even the dairy version costs over $2.00 (and don't get me started on the other "costs" associated with buying commercially processed dairy). It just makes sense to make the things we can because it saves so much money. In our Great Recession, who couldn't use a little extra dough?
1 c. dry brown rice
2 very small or 1 medium eggplant
1 white or yellow onion
6 Roma tomatoes
8-10 baby portabello mushrooms or 1 large portabello mushroom
Olive oil
Basil
Thyme
Oregano
Real Salt
1/2 c. veggie broth
4-6 T. Vegan Mayo (if you want homemade the recipe will follow)
Grease a 13x9 baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Fill a large sauce pan halfway with hot water (a minimum of 3 cups) and bring to a boil over high heat. Add rice, return to a boil, reduce heat to a simmer and cook for about 45 minutes or until rice is tender. Meanwhile, proceed with recipe.
Cut eggplant into cubes (peel before cutting if desired - I like it better with the skin on). Halve onion and slice into half-moon rings. Cut tomatoes in half lengthwise, then into three sections the other direction. Remove stems from mushrooms and slice (if using a large portabello cut into cubes).
Place all vegetables in baking dish. I deliberately left out measurements for the spices because I figure individual tastes will vary so much. Season with basil, oregano, thyme and salt according to preference. Toss veggies if desired, but this is not necessary. Drizzle with olive oil and pour veggie broth into baking dish. Cover with foil and bake at 400 degrees for 30 to 35 minutes or until highly aromatic. Remove foil and bake for an additional 5 to 10 minutes or until all vegetables are very tender.
Let stand while making Vegan Mayo (if doing so). Combine 1 12 oz package extra firm silken tofu, 1 1/2 T. ground mustard, 1 T. Apple Cider Vinegar, 1 T. Lemon Juice, and 1 t. Real Salt. Blend in a blender, food processor, or with a hand blender (the hand blender is easiest). Add additional seasonings if necessary. You could also add a little Bragg's Liquid Aminos or Nutritional Yeast if desired.
Add 4 to 6 T. Vegan Mayo to vegetable mixture, stirring to combine. If you have chosen to make your Mayo, the remainder will keep in the refrigerator for several days.
When rice is finished cooking, drain water and return to pan. Serve vegetables over the rice. Makes about 6 servings (for hungry teenage boys).
Note: I prefer to make things like sour "cream" and Vegan Mayo for the simple fact that it costs less to make it from scratch. For example, the Vegan Mayo I describe here costs no more than $1.75 (and that's if I can't find the tofu on sale which I can about half of the time), and Veganaise I have seen in health food stores costs upwards of $5.50 or more. The vegan sour cream also costs about $1.75. I have never purchased the vegan version in the store, but even the dairy version costs over $2.00 (and don't get me started on the other "costs" associated with buying commercially processed dairy). It just makes sense to make the things we can because it saves so much money. In our Great Recession, who couldn't use a little extra dough?
Thursday, October 7
"Fettucini" Alfredo
This is probably one of my favorite dishes, and I cannot believe I haven't posted it yet. The zucchini "noodles" make this a perfectly healthy, low-carb and low-fat dish.
2 medium zucchini
Olive Oil
1 medium onion, diced
2 cloves garlic, minced
2 T. white wine or cooking wine
1 12oz package soft silken tofu, drained
1/4 t. nutmeg
2 T. nutritional yeast
Real Salt as desired
Using a spiral slicer, slice zucchini into long, thin "noodles". If you don't have a spiral slicer, you can use a regular cheese grater to slice the zucchini, but it will not have the same effect. Still as tasty, but not as aesthetically pleasing. :o)
Pour a small amount of olive oil into a large skillet. Add onion and garlic. Saute over medium heat, stirring frequently, until onion and garlic have caramelized. Add white wine and cook for another minute or until wine has evaporated.
Place onion mixture, tofu, nutmeg, nutritional yeast and salt (if using) into a blender. Process on med-high speed for about a minute, adding a little non-dairy milk if needed to get the desired consistency.
Pour sauce into a medium saucepan over medium heat for a few minutes, or until just heated through. Do not let sauce boil. Serve immediately over zucchini.
Top with hemp, sesame or sunflower seeds, smoked paprika or parsley if desired.
Note: If you prefer not to use soy in your dishes, substitute 1 1/2 c. cooked white beans for the tofu. You will need to add significantly more liquid when blending (think veggie broth, non-dairy milk and/or water), but it will still be yummy-licious.
2 medium zucchini
Olive Oil
1 medium onion, diced
2 cloves garlic, minced
2 T. white wine or cooking wine
1 12oz package soft silken tofu, drained
1/4 t. nutmeg
2 T. nutritional yeast
Real Salt as desired
Using a spiral slicer, slice zucchini into long, thin "noodles". If you don't have a spiral slicer, you can use a regular cheese grater to slice the zucchini, but it will not have the same effect. Still as tasty, but not as aesthetically pleasing. :o)
Pour a small amount of olive oil into a large skillet. Add onion and garlic. Saute over medium heat, stirring frequently, until onion and garlic have caramelized. Add white wine and cook for another minute or until wine has evaporated.
Place onion mixture, tofu, nutmeg, nutritional yeast and salt (if using) into a blender. Process on med-high speed for about a minute, adding a little non-dairy milk if needed to get the desired consistency.
Pour sauce into a medium saucepan over medium heat for a few minutes, or until just heated through. Do not let sauce boil. Serve immediately over zucchini.
Top with hemp, sesame or sunflower seeds, smoked paprika or parsley if desired.
Note: If you prefer not to use soy in your dishes, substitute 1 1/2 c. cooked white beans for the tofu. You will need to add significantly more liquid when blending (think veggie broth, non-dairy milk and/or water), but it will still be yummy-licious.
Wednesday, October 6
Sloppy Lentils
This dish could be made in the slow cooker as well - if you're able to get up early enough in the morning to prepare it (yeah, um, that hasn't been me lately). My kids initially complained when I said I was making Sloppy Lentils, probably because they detest Sloppy Joes made from ground beef. Surprisingly, my oldest - who complained the loudest - gobbled up his serving and had seconds.
1 cup dry lentils, sorted and rinsed
Olive Oil
1 small onion, diced
1 large or 2 small cloves garlic, minced
1 6 oz can tomato sauce
1 12 oz can petite diced tomatoes, undrained
1 t. dry mustard
2 T. Bragg's Liquid Aminos
2 T. Agave nectar
Real Salt, optional
Fill a medium saucepan halfway with hot water, about 3 cups, and bring to a rigorous boil. Add lentils, return to a boil, reduce heat to medium and cook 25 to 30 minutes or until lentils are soft.
While lentils are cooking, pour a small amount of olive oil in a medium skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until onions and garlic are soft and just starting to brown. Remove from heat.
Drain lentils and return to saucepan. Add cooked onion and garlic, tomato sauce, tomatoes, mustard, Bragg's, and agave. Stir to combine. Add Real Salt to taste, if desired. Bring to a light simmer over medium-low heat and cook for 20 to 30 minutes, or until heated through and sauce begins to thicken.
Serve on hamburger buns or open faced over a slice of bread. Top with vegan cheese if desired.
Makes about 8 sandwiches.
Note: There are several types of lentils (green, brown, red, black, yellow, etc). The most commonly used in the United States are green, brown and red. Brown lentils are popular because of how well they hold their shape and are great for use in salads or soups. Green and red lentils will become a little mushier when cooked, so keep this in mind when selecting lentils. Additionally, green and red lentils will cook faster than brown, so keep that in mind when gauging cooking times. I used brown lentils in this recipe. Do not mix old and new lentils together, as they will not cook evenly.
1 cup dry lentils, sorted and rinsed
Olive Oil
1 small onion, diced
1 large or 2 small cloves garlic, minced
1 6 oz can tomato sauce
1 12 oz can petite diced tomatoes, undrained
1 t. dry mustard
2 T. Bragg's Liquid Aminos
2 T. Agave nectar
Real Salt, optional
Fill a medium saucepan halfway with hot water, about 3 cups, and bring to a rigorous boil. Add lentils, return to a boil, reduce heat to medium and cook 25 to 30 minutes or until lentils are soft.
While lentils are cooking, pour a small amount of olive oil in a medium skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until onions and garlic are soft and just starting to brown. Remove from heat.
Drain lentils and return to saucepan. Add cooked onion and garlic, tomato sauce, tomatoes, mustard, Bragg's, and agave. Stir to combine. Add Real Salt to taste, if desired. Bring to a light simmer over medium-low heat and cook for 20 to 30 minutes, or until heated through and sauce begins to thicken.
Serve on hamburger buns or open faced over a slice of bread. Top with vegan cheese if desired.
Makes about 8 sandwiches.
Note: There are several types of lentils (green, brown, red, black, yellow, etc). The most commonly used in the United States are green, brown and red. Brown lentils are popular because of how well they hold their shape and are great for use in salads or soups. Green and red lentils will become a little mushier when cooked, so keep this in mind when selecting lentils. Additionally, green and red lentils will cook faster than brown, so keep that in mind when gauging cooking times. I used brown lentils in this recipe. Do not mix old and new lentils together, as they will not cook evenly.
Friday, October 1
Creamy Peanut Butter Porridge
This is so simple and so delicious. I was trying to think of a healthy way to add protein to my morning oatmeal - and this hit me!
2 c. hot water
1 c. oats
1/4 c. creamy peanut butter
2 T. Sucanat
Banana, blueberries, strawberries or other fruit as desired
Almond or soy milk, if desired
Bring water to a boil in a medium saucepan. Add oats, reduce heat to medium, and stir occasionally until cooked through, about 3-5 minutes (depending on how chewy you like your oats). Remove from heat. Add peanut butter and Sucanat. Stir thoroughly to combine. Cereal will be thick and creamy. Top with bananas and almond milk, if using. Serve immediately.
Makes about 2 servings, but you can see how easy it would be to double or triple the recipe to serve more.
2 c. hot water
1 c. oats
1/4 c. creamy peanut butter
2 T. Sucanat
Banana, blueberries, strawberries or other fruit as desired
Almond or soy milk, if desired
Bring water to a boil in a medium saucepan. Add oats, reduce heat to medium, and stir occasionally until cooked through, about 3-5 minutes (depending on how chewy you like your oats). Remove from heat. Add peanut butter and Sucanat. Stir thoroughly to combine. Cereal will be thick and creamy. Top with bananas and almond milk, if using. Serve immediately.
Makes about 2 servings, but you can see how easy it would be to double or triple the recipe to serve more.
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