Feeds:
Posts
Comments

Archive for the ‘Meatless Monday’ Category

 

This may seem like a rather odd combination on the surface,  but let me tell you, this was delicious.  Not only is this velvety sauce a snap to make, but it’s vibrant, healthy and a great way to rock your greens!

 

Creamy Avocado and Coconut-Dressed Greens

Ingredients:

1 lb dinosaur/lacinato kale, cut into thin shreds

1-1/4 cup coconut water, divided

2 cloves garlic, minced

 1 cup avocado

1 long strip of lemon zest

squeeze of lemon juice

1 tsp freshly minced ginger

pinch of salt

coconut oil

Optional:  sesame seeds, to garnish

Directions:

Add a drizzle of coconut oil to a large pan and sauté the garlic until fragrant.  Add the kale and stir through.  Add 1 cup coconut water and cover turning heat to medium low.  Braise the greens until soft.

Add avocado, ginger, lemon zest, lemon juice and salt to a blender.  Add coconut water a little bit at a time until a sauce comes together and has the consistency of tomato ketchup. [You want it on the thick side but still pourable.] 

Once the greens are soft, drain and transfer to a bowl.  Add the sauce and mix well.  Garnish with sesame seeds or lemon zest if you wish.

 

Read Full Post »

 

These flavors went so well together and that burst of heat from the chili peppers is tempered by the sweetness of the glaze.   This is a great way to celebrate summertime green beans which are overflowing at  farmer’s markets this time of year.

 

Thai-Spiced Tempeh with Green Beans in an Apple and Lemongrass Glaze

Ingredients:

8 oz tempeh

2 cups organic unfiltered apple juice

1 lemongrass stalk, outer layer removed and reserved, inner stalk sliced thinly

⅓ cup thinly sliced leek or onion

1 Thai chili, seeded and sliced thinly

2 cloves garlic, minced

¼ cup cilantro

1 inch-long piece of fresh ginger, finely diced

Juice of ½ a lime

1 T ground flax seed

1 T light miso

¼ cup ponzu [without bonito] or tamari/soy sauce

Sesame seeds to garnish

Directions:

Place the apple juice on medium heat.  Add the outer layer of the lemongrass to the juice and reduce by one half.  

Preheat the oven to 350°F.

While the juice is reducing, add the leek, chili, garlic, cilantro, ginger and flax seed to a food processor and pulse until well combined.  Add the tempeh, ponzu and lime juice.  Pulse and use a spatula to reincorporate any of the mix that has climbed the processor walls.  Let stand for 10 minutes so the flax meal can hydrate.

Roll into marble-sized balls and place upon a non-stick baking sheet or Silpat.  Lightly spray with coconut oil and bake for 30 minutes until browned.

When the tempeh is halfway finished, put some water on to boil in a steamer.  Steam the green beans for 5-7 minutes until cooked through but still crisp.  Remove the lemongrass stalk from the apple juice reduction and stir in the miso.   Add the green beans and tempeh and toss gently.

Read Full Post »

 

This is a fabulous way to use leftover rice and lentils.  I don’t know about you, but we often have leftover cooked lentils and brown rice on hand because they are so versatile.  I also tend to keep cabbage in the crisper because I love adding it to salads for a sweet crunch.   This soup will thicken overnight as the rice absorbs the broth and become more stew-like.  You can then ladle it over baked potatoes or a plateful of steamed greens for another more hearty meal.  It also freezes very well.

 

Stuffed Bell Pepper and Cabbage Soup

Ingredients:

5 tomatoes [mine weighed 1.5 lbs total]

1 medium onion, diced

2 green bell peppers, seeded and diced [reserve a ¼ cup for garnish]

½ head cabbage, cut into shreds [Mine yielded about 6 cups]

2 cups cooked brown rice

1 cup cooked Puy lentils

3 cloves garlic, minced

2 T tomato paste

1 ½ T dried oregano

Sea salt

Freshly-cracked black pepper

6 cups vegetable or faux chicken broth

Olive oil

Directions:

Cut the tomatoes in half and toss with a bit of olive oil.  Roast in a 450°F oven for an hour or until caramelized on top.  Transfer to a blender and blitz.  [Mine yielded 2 cups of tomato puree]

While the tomatoes are roasting, add a drizzle of olive oil to a pan over medium heat and sauté the onions, garlic, bell pepper and cabbage until softened.  Add the tomato paste and oregano.  Cook for a few minutes longer.  Add in the rice and lentils and mix well.  Set aside until the tomatoes are ready.

Add the tomato puree and vegetable broth to the pot and bring to a simmer.  Let cook for about 15 minutes and then season with salt and pepper. 

Garnish with dried or fresh oregano [mine happened to be flowering, so I used those as well] and finely diced green bell pepper.

Read Full Post »

 

Mu Shu was always my favorite Chinese dish to order when I was a kid.  There was something special about it because you got to assemble it at the table and slather on the thick, dark and sweetly-rich hoisin sauce.  Thing is, like the machaca,  Mu Shu is traditionally loaded with animal proteins.  Since that just wouldn’t do, I needed to figure out another way to create this classic Chinese dish.  Once again, I turned to yuba because it has that wonderful chewy texture and takes on the flavors of marinades very well. 

Another part of this dish that I wanted to reinvent was the wrapper.  Rather than use a Mandarin pancake, which is simply white flour and water and brings nothing of nutritional value to the plate, I chose to use a supple steamed collard green leaf that is full of iron, calcium and fiber.  I also added red bell pepper to the mix in order to add a healthy dose of vitamin C so that the iron and calcium in the collards would be more readily assimilated.  This meal was fantastic and one that I shall make often.

 

Mu Shu Yuba with Collard Green Wrappers

Serves 4

Ingredients:

1 block regular firm tofu [I used half a block of my homemade tofu]

2 oz dried bean curd sticks [Yuba], rehydrated in warm water and drained

1 large red bell pepper, cut into medium dice

1 large green bell pepper, cut into medium dice

1 cup finely sliced bok choy

6 green onions, sliced thinly

1 cup mung bean sprouts

Juice of ½ a lemon

3 cloves garlic, minced

½ inch fresh ginger, finely diced

2-3 dried wood ear mushrooms, rehydrated and sliced [@ a cup’s worth]

1 T tamari

1 tsp agave syrup

1 tsp dry sherry

1 tsp cornstarch

2 tsp sesame oil

¼ tsp turmeric

Hoisin sauce

2-3 large collard green leaves per person

coconut oil for stir-frying the vegetables and tofu

Directions:

For the Filling:

Cut yuba into thin shreds.  Place in a zip lock bag.  Add the tamari, sherry, half the sesame oil and the cornstarch.  Mix well and marinate at least one hour.

Drizzle a bit of coconut oil into a pan over medium-high heat.  Crumble the tofu into the pan and sprinkle the lemon juice and turmeric over it.  Mix well and cook until slightly browned.  Remove from pan and set aside. 

Add another small drizzle of coconut oil to the pan and add the onions and peppers.  Cook until slightly softened.  Add in the garlic and ginger and sauté for a couple of minutes.  Add in the marinated yuba, wood ear mushrooms and bok choy and cook for a few minutes longer.  Return the tofu to the pan and add the remaining teaspoon of sesame oil.    Add the bean sprouts and mix thoroughly until the entirety is heated through.

For the wrapper:

Cut the large thick part of the stem out of each leaf.  Steam or blanch the leaves until tender [This only takes a few minutes].  Spread hoisin sauce on the leaf and add the Mu Shu filling.  Roll it up and eat!

Read Full Post »

 

I wanted something that felt more “old school” for dinner the other night and the notion of spaghetti and meatballs fit the bill, albeit with some serious modifications.  After having decided to use tempeh as the bulk of the “meatball”, I next wanted to make sure that I packed them full of nutritional value and loaded them up with vegetables and a couple of fruits [tomatoes and raisins] to boot!  I also chose to oven-bake them rather than pan fry to keep them on the virtuous side of the dinner line.  These were awesome over quinoa pasta, but I can see them being great in a sandwich piled high with sautéed onions and peppers and dripping with marinara sauce as well!

 

Tempeh and Vegetable “Meatballs”

[Makes 8 nice-sized meatballs]

Ingredients:

8 oz package tempeh

4 roasted Roma tomatoes [could sub with 4 whole canned Roma tomatoes]

1 onion, finely diced [1 ¼ cup is what I ended up with]

¼ cup carrot, finely diced

½ cup kale, finely chopped

1 stalk celery, finely diced

3 cloves garlic, minced

½ cup toasted pine nuts

¼ cup panko bread crumbs

1 T ground flax seed

1 T raisins, minced

1 T fresh oregano, minced

2 tsp dried oregano

½ tsp sea salt

½ tsp freshly-cracked black pepper

½ tsp red pepper flakes*

olive oil, for sautéing the vegetables

* [Optional if you want some extra heat]

Directions:

If roasting your own tomatoes, halve them and lightly spray with olive oil.  Place in a 400°F oven for an hour or until the tops have caramelized.

Add a drizzle of olive oil to a pan over medium heat.  Add onions and sauté until softened.  Add in garlic, carrots, celery and kale.  Sauté until the vegetables have softened.  Set aside.

Preheat the oven to 350°F.

In a food processor, add tempeh and roasted tomatoes.  Pulse a few times.  Add flax seed, raisins, oregano [both fresh and dried], salt and pepper.  Pulse until well combined but do not over process.  You want a crumbly texture, not a paste.

Transfer the tempeh mixture to a bowl and add in the bread crumbs, pine nuts and cooked vegetables.  Mix well and set aside to rest for 10 minutes in order to give the ground flax time to hydrate.  Roll into 8 meatballs.

Place in an oven-safe dish and lightly spray with olive oil.  Place in the oven for 45 minutes to an hour, or until the outside of the meatballs have browned.

 

 

Read Full Post »

 

There is something really satisfying about roasted potatoes; smothering them with a delicious gravy only heightens the experience.  I was cruising Trader Joe’s the other day and had already plucked some beautiful organic red potatoes and placed them in my basket, when the juice aisle caught my attention.  I knew right away when I saw the black cherry juice that it would be a winner.   I wanted to make a light summertime gravy that would be both sweet and savory and, to my mind,  the deep ruby color would look gorgeous spilling all over the smashed red potatoes.  I love eating with my eyes before I ever indulge my taste buds;  turns out, it was delicious to all senses involved. 

 

Black Cherry and Caramelized Onion Gravy

Ingredients:

2 large onions, sliced thinly

1 cup frozen pearl onions

2 cloves garlic, minced

½ cup white wine

2 cups black cherry juice

2 cups faux chicken stock

⅓ cup tamari

¼ cup vegan Worcestershire sauce

8 sprigs fresh thyme, plus a few to use as garnish

Olive oil

Directions:

Sauté the sliced onions in a drizzle of olive oil over medium heat until caramelized [This will take a good 45 minutes or so].  Add the garlic and cook for a couple more minutes.  Add the wine and cook until the wine is nearly evaporated.  Add the cherry juice, faux chicken stock, Worcestershire sauce, tamari, and pearl onions.  Tie the thyme sprigs into a bundle with kitchen twine and toss into the pot.  Simmer over medium low heat until the volume has reduced by about a third to a half, depending upon the consistency you prefer.

I served this over red potatoes that I had tossed lightly in olive oil and roasted for an hour at 400°F.

Read Full Post »

 

It’s summertime and people are out grilling and gathering around tables laden with food.  Problem is, there usually aren’t many vegan options.  These veggie dawgs will be a hit at your next gathering and are, as always, entirely vegan.  I had a few goals when I set out to make these veggie dawgs:  First, they had to contain some actual vegetables in order for me to call them a bonafide “veggie”dawg.  Second, I wanted to improve the texture and flavor of regular seitan dogs and create one that was less “bready” in nature.    Third, as always, I wanted them to be more nutritious.  I believe I suceeded on all three counts and hope you enjoy this recipe as much as we do.

 

Veggie Dawgs

Dry Ingredients:

1¼ cups vital wheat gluten

¼ cup nutritional yeast

¼ cup garfava flour

½ cup toasted walnuts, chopped  [400°F for 10 minutes on a sheet pan]

1 T Bill’s Chik’Nish vegetarian seasoning

1 T dry mustard

1T sweet paprika

2 tsp onion powder

2 tsp freshly-cracked black pepper

1 tsp garlic powder

1 tsp oregano

½ tsp dried sage

¼ tsp sea salt

⅛ tsp allspice

Wet Ingredients:

½  block silken tofu

½ cup finely grated carrot

1 onion, sliced

½ cup cooked garbanzo beans

½ cup amber beer

1 ½ T walnut oil

1 T tamari

1 T vegan Worcestershire sauce

4 cloves garlic, minced

Directions:

Drizzle a bit of olive oil in a pan and brown the onions over medium heat.

Add the following to a food processor and blend until homogenous:  tofu, browned onions, walnuts, carrot, garbanzo beans, garlic, tamari, Worcestershire and beer.

In a separate bowl, combine all the dry ingredients and whisk together well.

Mix the wet into the dry and knead with your hands until fully homogenous.  Set aside to rest for 15 minutes.

Divide the dough into 8 equal-sized portions.  Place 8 foot-long pieces of aluminum foil on a surface in a stack with the short edge facing you.  Place one dough portion along the bottom edge, a few inches from the end, and mold into a sausage shape that is bun-length long [@ 5 inches].  Using the foil, roll the dough into a cylindrical tube and twist the ends once completely rolled to form the tubular sausage shape.  Repeat the process for the remaining dough portions.

Steam in a steamer basket for 30 minutes.  Let the veggie dawgs cool and then either reheat in a pan or on a grill.

 

 

 

 

 

Read Full Post »

 

Cherry Barbecue Tempeh with Long Beans and Carrots

There is something elementally satisfying about a great barbecue sauce.  This dish will be a favorite, for both its ease and its flavors.  Plus, it’s rich in tart cherry juice that is so good for you and helps to relieve your aches and pains after a long day.

Ingredients:

One package tempeh, cut into bite-sized pieces

1 bunch Chinese long beans, snapped into bite-sized pieces.  [If you cannot find long beans, green beans would work perfectly as well.]

4 carrots, cut into a thick julienne

Sesame seeds, for garnish

Sliced almonds, for garnish

For the Sauce:

1 cup hoisin sauce

2 cups tart cherry juice

¼ cup white miso

¼ cup sake

¼ cup double-concentrated tomato paste

¼ cup tamari sauce

2 tsp chili garlic sauce

1 tsp sesame oil

Directions:

Combine all the ingredients for the sauce in a pan and bring to a low simmer.  Add the tempeh and continue to simmer for 30 minutes.

Steam the green beans and carrots for 5 minutes until the vegetables are cooked yet still retain a bite.  Transfer to a large bowl and combine with the sauce and tempeh.  Mix gently.  Garnish with sesame seeds and almonds.  Serve over brown rice or udon.

Read Full Post »

 

Teriyaki -Tempeh Fried Rice

Ingredients:

4 cups cooked/leftover long grain brown rice

1 package tempeh

½ a pineapple, cored and cut into ½ -inch slices

4 spring onions, chopped

2 baby bok choy

½ cup edamame

¼ cup slivered almonds

1 green bell pepper, sliced thinly

2 cups teriyaki sauce

1 T ginger, cut into a small dice

2 cloves garlic, minced

sesame seeds, for garnish

Directions:

Cut tempeh into bite-sized pieces and marinate overnight in the teriyaki sauce. 

Transfer the tempeh with the teriyaki into a pan and bring to a simmer, reduce heat and cover.

Grill the pineapple until it has sear marks.  Break into bite-sized pieces and set aside.

In a large pan or wok add a bit of coconut oil and stir-fry the spring onions, garlic and ginger until fragrant.  Add the bok choy and bell pepper.  Once they soften slightly, remove and set aside.  Add more coconut oil if necessary and place the pan back on the heat.  Add the rice and edamame and stir-fry until hot.  Add the tempeh with teriyaki and almonds.  Return all the cooked vegetables and pineapple to the pan.  Stir until well mixed.  Garnish with sesame seeds.

Read Full Post »

 

This sauce is a wonderfully thick, rich and quick version of  Mexican mole that was inspired by a gift.   Recently, a friend of ours went to Santa Fe, New Mexico and upon her return, she gave us some incredible artisanal drinking chocolate that she had purchased from the Kakawa Chocolate House.  [Thank you, Marti!] 

Later, as I was drinking it, all I could think about was how I could  integrate this savory and spicy chocolate into food.  This sauce was the first thing that came to mind because I love the combination of  pumpkin and chocolate.  The only problem was that I had to wait for more to arrive before I could start tinkering about in the kitchen.  You see,  I had to order more since it had all disappeared.  In order to prevent the problem from reoccuring, I ordered two bags; the chocolate is just that good.

 

Chili Chocolate and Pumpkin Pasta Sauce

Ingredients:

1-15 oz can pureed organic pumpkin [I use Farmer’s Market Organic ]

1 cup hot water

4 dried guajillo peppers, deseeded

4 roma tomatoes

1 onion, halved

4 cloves garlic

¼ tsp cumin

2 tsp dried Mexican oregano

2 tsp no chicken bouillon

2 T Walnut oil

1 ball  Kakawa artisanal chocolate [I used the Chili Chocolate Elixir blend for this]

Salt and pepper to taste

Pumpkin seeds, for garnish

Golden raisins, for garnish

1-15 oz can organic black beans, drained and rinsed, for garnish

Directions:

Place the guajillo chilis in a hot dry pan.  Toast each side, careful not to burn.  Transfer to a bowl and add 1 cup hot water to rehydrate.

To the same hot dry pan, add the onion halves and tomatoes.  Blacken the sides.  Transfer to a blender.  Add the guajillos and soaking liquid, garlic and pumpkin puree.  Process until the sauce is smooth.  Transfer to a pot and bring to a simmer on the stove.

Add the cumin, oregano and bouillon.  Continue to simmer for a few minutes and then add the chocolate.  Reduce heat.   Whisk the chocolate into the sauce.  Cover and let sit as you cook the pasta.  Just prior to serving, add the walnut oil and season with salt and pepper. 

Serve over pasta [I used chewy Udon noodles] and garnish with black beans, pumpkin seeds and golden raisins.

Read Full Post »

« Newer Posts - Older Posts »