Saturday, July 13th, 2013

Tempeh with Curried Cashew Sauce

tempeh cashew curry small 2

I have been looking to try something new with tempeh lately. I started to look for inspiration and came across this recipe. This original recipe serves two people, so I made the portions bigger and replaced the dairy products. I served it on a spoonful of short grain brown rice with steamed carrots and sweet potatoes on the side. The garnish of chopped cilantro on top was the perfect finishing touch. It turned out delicious!

Tempeh with Curried Cashew Sauce

4 tbsp. rice vinegar

4 tbsp. low sodium soy sauce

3 tbsp. honey

1 tbsp. grated fresh ginger

2 garlic cloves, minced

2  8 oz. pkg. tempeh cut into 1/2 inch cubes  (I used Litelife  Three Grain)

Sauce

2 tsp. olive oil

1/3 c. raw cashews (I used cashew pieces)

1 onion, chopped

2 cloves garlic, chopped

3/4 tsp. curry powder

3/4 c. almond milk (other nut milks would work fine here)

1/3 c. warm water

1/4 tsp. salt

handful chopped cilantro

Begin by mixing the first five ingredients together in a medium bowl. This is the marinade for the tempeh. Add the tempeh and let it stand for at least five minutes. Heat up a cast iron skillet to medium high heat and pour in the tempeh, marinade and all. When it comes to a boil, turn down the heat to medium and stir and cook until the juice is gone. This does not take long, maybe 10 minutes. Then turn off the heat and set aside while you make the cashew sauce. Begin this by heating up the olive oil in a cast iron pan to medium high heat and adding the cashews. Toast them until they are lightly brown. This happens fast, so don’t let them burn! Add the onion and cook until it is very soft, about 10 minutes. Add the curry powder and garlic and stir while cooking for 1 more minute. Turn off the heat and stir in the milk. Pour this mixture into a food processor and add the water and salt and puree until it is smooth. Now get a bowl of rice and add the tempeh, sauce and top with the cilantro. It was delicious with steamed sweet potatoes and carrots.

Thursday, July 11th, 2013

Banana Maple Cookies

banana cookie small 2

I have two teenage boys that run cross country every weekday morning. If you have ever been around teenage boys, you know they can eat a lot (at least mine do!), and if you add in running several miles a day in the summer, then you know that you better plan on having a TON of food in the house ready to eat every day. I try to have lots of snacks on hand to help refuel their growing bodies and this cookie is one delicious snack that you can feel good about them eating. Sometimes I make the cookie dough and bake one batch at a time, keeping the dough in the refrigerator, so the cookies are fresh every single day. We all love these cookies.

Banana Maple Cookies

3/4 c. whole wheat flour

1 c. plus 1 tbsp. all-purpose flour

1/2 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 1/4 c. oatmeal

2 tbsp. raw millet

3/4 c. walnuts, chopped coarsely

1/2 c. plus 1 tbsp. Earth Balance, softened

1/4 c. sucanat

1/2 c. pure maple syrup

1 c. mashed banana

egg substitute for 2 eggs (I used the Egg Replacer brand)

Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper. Mix up the substitute for the eggs in a small bowl and set aside. In a large bowl, combine the first six dry ingredients, through the nutmeg. Add in the oats, walnuts and millet and stir to combine. In a separate small bowl, add the softened Earth Balance, sucanat, pure maple syrup, banana, and egg substitute. Mix these wet ingredients together well. Add the wet into the dry and mix until well combined. The dough will be stiff. Use a cookie scoop or form golf ball size cookies and put on the prepared pan. They do not spread too much, so you can place them about one inch apart. Place in oven and cook for 8 – 10 minutes, until they are barely turning brown. Let cool for 10 minutes. Enjoy!

Monday, July 8th, 2013

Mexican Pasta Salad

Here is another summer salad that I have been making for years. It was originally inspired by a Moosewood recipe. My kids eat the first bowl alone and then they start using corn chips to eat along the side. They LOVE it! It is quite easy to put together and can be made gluten free by using the pasta of your choice.

Mexican Pasta Salad

1/2 pd. chunky pasta of choice, cooked al dente

1 c. fresh of frozen corn

1 c. bell pepper, chopped ( I like red peppers best)

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 c. tomatoes, I love garden fresh tomatoes if possible, but any sweet cherry tomato works well too

1 c. black olives, chopped coarsely

2 tsp. olive oil

3 tbsp. fresh lemon juice

1 tsp. chipotle pepper from adobo sauce, chopped ( these come in a can, found in most grocery stores)

2 tsp. fresh ground cumin

1 tsp. fresh ground coriander

1/4 c. fresh cilantro, chopped

salt and pepper to taste

Combine the pasta, corn, peppers, beans, tomatoes, and olives in a large bowl. In a small bowl, combine the olive, oil, lemon juice, chipotle pepper, cumin, and coriander and mix well for the dressing. Pour this over the pasta and vegetables and keep stirring until well coated. Add salt and pepper to taste. Top with the chopped cilantro. You can put this in the refrigerator to chill everything or just eat it right away!

Friday, July 5th, 2013

Vegetable Pad Thai Salad

There probably isn’t a Thai dish that I don’t like. When I order Thai food at a restaurant, I always order extra veggies, because it seems like there just isn’t enough. One of the greatest things about this recipe is that it is not made from a base of noodles, but of veggies. The original recipe is here. I used the sauce recipe almost exactly and it is fabulous! The veggie part of the recipe, I changed just to simplify it because I did not have all the ingredients listed, and it turned out great. The veggies are turned into “noodles”, by spiralizing them. Okay, I don’t have a spiralizer either, so I just used my julienne peeler. It is awesome and I love it. So because everything is raw, this makes for a great salad on a hot day. No cooking required!

Vegetable Pad Thai Salad

2 medium zucchini, julienned

2 medium carrots, julienned

1/2 red bell pepper, very thinly sliced

Dressing

2 garlic cloves, crushed and peeled

1/4 c. almond butter

2 tbsp. fresh lime juice

2 tbsp. soy sauce

2 tbsp. water

3 tbsp. pure maple syrup

2 tsp. grated ginger

2 tsp. toasted sesame oil

2 tbsp. toasted sesame seeds

Combine the first three ingredients in a large bowl. In a food processor, add the garlic and process til it is minced. Then add all the rest of the ingredients for the dressing except for the sesame seeds. Save them for later. Process until smooth. Pour the dressing over the veggies and top with the sesame seeds.

 

Tuesday, July 2nd, 2013

Strawberry Sweet Potato Basil Barley Salad

strawberry sweet potato basil barley

The temperatures here in Utah have been above 100 degrees for about five days now. It feels like a furnace outside because the air is so dry. Our poor air conditioner is trying its best to keep up, but the kitchen is not a really cool place in the late afternoon when I usually feel like creating something delicious for dinner. It has really changed my attitude about cooking lately. Of course I still have the desire to make something yummy, but just not cooking anything. So at this time of year I start making salads for dinner almost every night. I love salads so it is fun to see what I can come up with. I made this salad last night and it felt a little like dessert because of the sweet strawberries and sweet potatoes. The barley was delicious and chewy and fresh basil is good in anything. The dressing was so simple that if you make the barley ahead of time, this whole salad was super easy and fast to make.

Strawberry Sweet Potato Basil Barley Salad

4 c. cooked pearl barley

2 sweet potatoes, cooked, peeled,  and cut into cubes ( I microwaved them)

2 c. cut strawberries

2 tbsp. lemon juice

1 tbsp. olive oil

10 leaves basil, chopped

In a large bowl combine the barley, sweet potatoes, and strawberries. In a small bowl combine the lemon juice and olive oil and then pour over the salad ingredients. Add the chopped basil and stir to combine. Refrigerate for 30 minutes and enjoy. This salad is best eaten on the day that it is made.

 

Friday, June 28th, 2013

Peach Walnut Muffins

I have used variations of this recipe for over 20 years. It is inspired by an old Moosewood recipe, but I veganized it and added more ingredients to pack in more nutrition.  Don’t worry about using whole wheat flours. Other flour would work fine. These are always a hit any time, but I like to take muffins in an airtight container when we travel because they are a filling and wholesome snack when everyone is hungry in the car. We also eat them for breakfast, lunch, and any other time we feel like it. This recipe makes 12 muffins, so I always double it so we have a few to last. They also freeze really well.

Peach Walnut Muffins

1 c. whole wheat pastry flour

1/2 c. all purpose flour

1/4 c. whole wheat flour

1/4 c. oatmeal

1/4 c. sunflower seeds

2 tbsp. flax seeds

2 tsp. baking powder

1/2 baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 c. canola oil

1/3 c. sucanat

egg replacer for 1 egg

1/2 c. plus 2 tbsp. milk ( I used almond milk)

1/2 tsp. vanilla

1/2 c. walnuts, chopped coarsely

1 c. peaches, chopped coarsely

Preheat oven to 350 degrees. Prepare muffin pan with pan spray.

In a large bowl combine the first 11 ingredients. These are all the dry ingredients. In a smaller bowl combine the next 5 ingredients, that are wet. Hold off on the nuts and fruit. Add the the wet to the dry and then add the nuts and fruit. Mix until everything is just wet. Don’t over mix this batter. Spoon into muffin cups until a little over 3/4 full. Put into oven and bake for 30 – 35 minutes or until the tops are just barely brown.  Let cool in the pan for 10- 15 minutes. Enjoy!

 

 

Wednesday, June 26th, 2013

Super Tasty Granola

I have spent the last few days camping on the coast in California with my family and lots of extended family. So it has been a while since I have written anything, but I am back and I am excited to share some of my favorite traveling and camping recipes. Any time I travel I spend quite a bit of time preparing food to take with me since my kids are frequently hungry and it is such a pain to try to find fast vegan food on the road. This granola recipe is so delicious and not too hard to make. We eat it for breakfast when we are camping and I love it for a snack while driving long distances. It is really great as a treat with a bowl of soy or coconut milk yogurt and fresh fruit. If I make this at home I eat it all day long! The original recipe is here. I did little to change it, just eliminated the sucanat, and instead of apple sauce, I used peach puree. I also add a few extra things that I really like in granola. Oh, really, it is so yummy. My favorite thing is that there is no refined sweetener and no oil in it! This is quite a contrast to most granola recipes. So you can enjoy it without feeling too badly about it. I also double this amount so we can have it hanging around for a while.

Super Tasty Granola

2 c. rolled oats

1/2 c. almonds, chopped ( I toasted them first)

1/2 c. sunflower seeds (I toasted these first too)

1/2 c. pepitas

3/4 c. uncooked milled

1/4 c. ground flax seed

2 tbsp. chia seeds

1/2 tsp. salt

1 tsp. cinnamon

1/4 c. peach puree ( original calls for apple sauce which is also great)

1/3 c. brown rice syrup

3 tbsp. almond butter

1 tsp. pure vanilla extract

1 tsp. almond extract

1 to 1/2 c. dried fruit of choice ( I like raisins and dried cranberries the best)

Preheat oven to 325 degrees and line a large cookie sheet with parchment paper.

In a large bowl stir together the first nine ingredients. This is all the dry stuff. In a separate small bowl, add the next five ingredients, or all the wet stuff. Don’t add the dry fruit yet. Mix this well and add it to the dry ingredients. Stir together until everything is wet. Now add the dried fruit. It will be very sticky. Spread this onto the prepared cookie sheet and cook for 20 minutes. Take it out of the oven and stir it and cook for about 20 more minutes, or until it is lightly brown. Take it out of the oven and let it cool for about 15 minutes. Then store it in an airtight container. It lasts for a long time, but you won’t have to worry about that cause it is so delicious it will disappear fast!

 

Sunday, June 16th, 2013

Chocolate Chocolate Chip Walnut Waffles

brownie waffle small 2

This waffle recipe is divine.  It is inspired by one in Veganomicon, that has a little more oil and more sugar in it. I also added walnuts, rather than pecans, and I use sucanat instead of sugar.  I find these perfect with a little less of those ingredients and served with a scoop of non-dairy ice cream, like this one from my last post. These are not hard to put together at all and made plenty for my crew of six.

Chocolate Chocolate Chip Walnut Waffles

2 c. all-purpose flour

2/3 c. unsweetened cocoa powder

1 tbsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 3/4 c. almond milk (other nut milks would be fine as well)

1/4 c. water

1/2 c. vanilla or plain yogurt (I used vanilla soy)

1/4 c. canola oil

1/2 c. sucanat

1 1/2 tsp. vanilla

1 c. semisweet chocolate chips

1 c. walnuts, chopped

nonstick cooking spray

Preheat your waffle iron. Mix the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, combine the milk, water, yogurt, oil, sucanat, and vanilla. Pour the wet ingredients into the dry and stir until just moistened. When the waffle iron is hot and ready, spray with nonstick cooking spray and spoon batter according to the amounts for your waffle iron. Before putting the top down, sprinkle on chocolate chips and chopped walnuts to your liking. I use a lot! Put down the top and cook according to your directions. When they are done cooking, gently lift out with a fork and serve hot with or without ice cream. Enjoy!

Saturday, June 15th, 2013

Coconut Cherry Chocolate Ice Cream

brownie waffle smallFor the first two years of my married life, my husband and I were vegetarians. We did not eat a lot of dairy, but, while we lived in Providence, RI, we did visit the Ben & Jerry’s store occasionally. And we always went on Free Ice Cream Day. Wahoo! We were always happy to join in with all those willing to stand in line forever and get free ice cream. It was awesome! During those months we tried a few different kinds of ice cream that we loved, but we did land on a few favorites. One of them was Cherry Garcia. We have enjoyed many varieties of non-dairy frozen treats, but nothing has replaced Ben & Jerry’s Cherry Garcia ice cream until now! I was so excited to find this recipe! This is super easy to make and I only made a few minor changes to this, mostly making it a lot bigger instead of just one serving, so that we can have it again and again!  I used coconut yogurt instead of soy, which seemed to make it super rich and creamy, and I added more of everything else, so my ratios are not the same as the original. This is super easy to make but you have to plan a head because it takes a while to freeze. I have to say that this is the most delicious ice cream/ frozen yogurt that I have ever eaten. I know that is a big statement, but it is true. My family cannot get enough of this either. You can scale down this recipe if you don’t want any hanging around, or you can eat a little at a time and enjoy it knowing that there is more waiting for you in the freezer. Oh, and the chocolate waffle that is in the picture is SO great with this ice cream, so I will add this recipe next.

Coconut Cherry Chocolate Ice Cream

3 16 oz. cartons of So Delicious Coconut Yogurt ( I used two plain and one vanilla)

1 1/2 tsp. salt

3/4 c. sucanat

3/4 c. almond milk (other nut milk varieties would work fine)

2 tsp. vanilla

2 c. fresh cherries, pitted and roughly chopped

3/4 – 1 c. semi- sweet chocolate chips, chopped

Mix the yogurt, salt, sucanat, milk, and vanilla until well combined. Add the cherries and chocolate and mix well. If using an ice cream maker, put it in that container and follow the manufacturer instructions. If you don’t have an ice cream maker, or don’t want to mess with one, ( I have one, but chose to try this without and it worked out great) put this mixture into an airtight container and put it in the freezer. Take it out and stir it every few hours. It will get more and more frozen which will makie it kind of hard to stir. I started in the morning about 9am, and ate it about 6pm. It was ready before that, but you should plan on about 6 hours from start to finish.

 

Wednesday, June 12th, 2013

Coconut Curried Purple Cabbage and Rice with Mint

curried purple cabbage and rice with mintj2

I love all the members of the cabbage family. They are so delicious and nutritious and easy to find at the grocery store. Purple cabbage is loaded with vitamin C and K and has lots of fiber and folate too. The color of purple cabbage is so beautiful and grows even deeper and richer when it is cooked. And today, I combine it with fresh mint in a recipe that looks absolutely stunning when it is done. If you have rice that is already cooked, this dish is super fast and easy to make.

Coconut Curried Purple Cabbage and Rice with Mint

Coconut Curry Sauce

2 large cloves garlic, crushed, peeled and minced

1 1/2 tsp. red chili paste ( I like the brand Thai Kitchen)

1/4 c. sucanat

2/3 c. hot water

1/4 c. fish sauce ( if someone knows a good vegan substitute, let me know)

2 tbsp. fresh lime juice

1 can lite coconut milk

 

1 tsp. grapeseed oil

1 tbsp. Earth Balance

1/2 head purple cabbage, slice 1/4 inch thick

4-5 c.  cooked brown rice (I think other cooked grains would be great as well)

1/4 c. chopped mint leaves (reserve a little bit to garnish the top)

1/4 c. toasted pepitas

Begin by making the sauce. Combine the red chili paste and the sucanat with the hot water and stir until everything is dissolved. Add the garlic, fish sauce, and lime juice. Stir well and add the can of coconut milk. Stir and set aside.

I recommend a cast iron skillet to cook this dish. Turn the heat up to medium high and add the grapeseed oil and Earth Balance. When they are melted together, add the purple cabbage and saute til it is softened. This takes about 10 minutes. Turn the heat down to medium and add the cooked brown rice. Stir to combine. Add the coconut curry sauce and the mint and mix well. It may seem that there is too much sauce, but don’t despair, the sauce gets absorbed by the rice. Keep cooking and stir frequently, and when this dish turns a little bit creamy, kind of like a risotto, it is done. This takes about 10 more minutes. Garnish with the reserved mint leaves and toasted pepitas. Enjoy!

 

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