Raw Spaghetti with Seed and Nut Balls {Vegan, Gluten-Free}

A friend has been extolling the virtues of raw eating for quite some time. On an intellectual basis, I get it ... but my taste buds just couldn't seem to get on board. That is, until I found this book: Raw, Quick, Delicious by Douglas McNish. It's made a believer out of me, and my mouth is very, very happy!

I'm accustomed to spiralizing squash and other veggies for nutritious, non-pasta noodles, and making raw tomato sauces so this one was perfect for me. Hope you enjoy it as well!

RAW SPAGHETTI WITH SEED AND NUT BALLS

1 cup sunflower seeds, divided
1/4 cup nut butter
1/2 tsp ground Oregano
1/2 tsp ground Basil
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp ground Himalayan Salt Crystals
1/8-1/4 tsp crushed Red Pepper Flakes

Soak half the sunflower seeds until double in volume (2-4 hours). Drain. Process all ingredients until smooth and dough-like. Roll into bite-sized balls. Place on dehydrator tray and dry for 6-8 hours until outside is no longer shiny. Prepare sauce and noodles while balls are in the dehydrator if you'd like to serve warm.

2 Roma Tomatoes, chopped
4 oz. Yellow or Grape Tomatoes, halved
1/4 cup Sun-Dried Tomatoes, rehydrated
1 large stalk Celery, diced
1/2 Yellow Onion, diced
4 Green Onions, diced
1/2 small Red Bell Pepper, diced
1 large Carrot, diced
1/4 cup Green Olives
Salt and Pepper to taste

Pulse sauce ingredients until well-mixed but still chunky. Set aside or place in glass bowl over hot water to heat gently.

2 firm Zucchini or Delicata Squashes, spiralized and blotted.

Toss balls with sauce and serve over spiralized squash. Garnish with pine nuts.

Pulse

If you liked Smoked Gouda . . . {Vegan, Gluten-Free}

You're gonna LOVE this!

SMOKED VEGAN GOUDA

1/2 cup Cooked Garbanzos
4 oz Silken Extra Firm Tofu
1/4 cup Nutritional Yeast
1 tsp Stone Ground Mustard
1 tsp Prepared Horseradish
1/2 tsp Smoked Paprika
1/2 tsp Onion Powder
1/8 tsp White Pepper
4-5 drops Liquid Smoke
2 Tbsp Imitation Bacon Bits (vegan)
1/8-1/4 cup Parsley Flakes or Minced Parsley

Rinse and drain beans. Drain and pat tofu dry. Process all ingredients except parsley until smooth. Should make a firm paste. Line a 2 cup mold with plastic wrap, spray with olive oil and sprinkle with parsley to coat. Press cheese into mold and chill a few hours until firm, Invert over a plate to serve.

Eggplant Tofu in Garlic Black Bean Sauce [Vegan, Gluten-Free]

Another cooking marathon weekend filled with eggplant and squash. Skip the Sucanat if you'd prefer it a little on the tart side.

EGGPLANT TOFU IN GARLIC BLACK BEAN SAUCE

4 Tbsp Garlic Black Bean Sauce (Sun Luck is Gluten-Free)
4 Tbsp Seasoned Rice or Apple Cider Vinegar
2 Tbsp Molasses
2 Tbsp Sucanat or Raw Brown Sugar
1 tsp Ground Ginger
1/2 tsp Granulated Garlic
1/2 tsp Chinese Five Spice
1/2 cup Water
1/2 Chopped Eggplant
1/2 pkg Cubed Tofu
1/2 bunch Chopped Green Onions
1 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds

Saute tofu and eggplant until tofu is lightly browned. Mix vinegar, molasses, sugar, ginger, garlic and five spice in water. and pour over tofu mixture. Simmer about 20 minutes until eggplant is tender. Add onions, sesame oil and seeds and combine well. Serve over rice.

Chorizo Chilaquiles [Vegan, Gluten-Free]

These is nothing better than a spicy plate of chilaquiles on the patio to kickstart a beautiful Sunday morning. Since I had a package of Soy Chorizo in the fridge, it seemed the perfect addition.

CHORIZO CHILAQUILES

12 Corn Tortillas, wedged and toasted
1 package Soy Chorizo, crumbled
1/2 package Extra Firm Tofu, crumbled
1 large Onion, diced
1 medium Red Bell Pepper, diced
1/4 cup Plant-Based Milk

Bake oiled, salted tortilla wedges until crisp or use packaged tortilla chips. Saute onion and peppers in small amount of oil. When translucent, add chorizo and tofu. Blend well and cook until heated through. Spray glass baking dish with vegetable oil. Reserve a handful of chips. Layer half the chips in the bottom of baking dish. Top with half the chorizo mixture. Repeat layers and top with crumbled tortilla chips. Drizzle evenly with milk and bake about 5 minutes in the microwave or 1/2 hour at 350 degrees in the oven, until casserole begins to bubble. Garnish as desired with soy sour cream, avocado, sliced green onions, cilantro and/or sliced black olives to serve.

DIY Vegetable Stock [Vegan, Gluten-Free]

I was shocked to see the price and sodium content of vegetable broth at my local grocers ... to say nothing of the preservatives and non-biodegradable packaging. It only strengthened my resolve to make my own.

VEGETABLE STOCK/BROTH

There is no real recipe for this one. And, yes, those are onion skins you see in my slow cooker ... along with the tough ends of broccoli, cauliflower, onions (green and yellow), red bell peppers, mushrooms, tomatoes, squash and carrots, as well as spinach stems and celery leaves. Basically anything that would have gone in my compost bin after prepping for a meal goes into a bag in my freezer. It usually takes me about a week to collect enough to fill my crockpot. At that point I dump everything into the pot, fill it with water, and let it simmer on low for 8 hours. I strain it and let it cool, then ladle it into muffin cups and pop it into the freezer. Once frozen, I can transfer it into small bags or one large bag and keep it frozen until I need it.

I don't usually put zucchini, pepper seeds, or kale into the pot since they tend to give the broth a rather bitter flavor ... although that might work well for sweet sour soup  and some Asian or Indian dishes.

You can add salt and pepper to taste if you wish.

Cheesy Broccoli Sauce over Roasted Red Potatoes [Vegan, Gluten-Free]

This cheese sauce is still a work-in-process. Despite what everyone says, nutritional yeast does not taste "cheesy" to me ... it just tastes "yeasty." I started with a recipe from The Vegiterranean Diet by Hever, decreased some ingredients, added others, and this is what I ended up with. Not bad ... but not really "cheesy."

CHEESY BROCCOLI SAUCE OVER ROASTED RED POTATOES

1 cup butternut squash puree
1/2 cup plant-based milk
1/2 cup soaked cashews
1/2 cup cooked white beans
1/4 cup nutritional yeast
1 Tbsp tamari
1 Tbsp lemon juice
1 Tbsp smoked paprika
1 tsp faux chicken bouillon powder
1 tsp garlic powder
1 tsp salt-free seasoning
1/2 tsp dry mustard
1/4 tsp ground white pepper
1-2 drops liquid smoke (optional)

Process all ingredients until smooth and creamy, adding more milk if needed. Adjust seasonings to taste. Toss with steamed broccoli florets and serve over roasted potatoes.

Zucchini Chickpea Fritters - Three Different Versions [Vegan, Gluten-Free]

This is such a versatile veggie patty - baked or fried, with Italian, Asian, or Old Bay seasonings. So make a double batch and try all three!

ITALIAN FRITTERS WITH PESTO and TOMATOES - Serves 6

2 cups cooked garbanzos
1 large zucchini, shredded
2 carrots, shredded
1 onion, grated
1/2 cup garbanzo flour
1/4 cup brown rice flour
1 heaping Tbsp yellow miso
1 Tbsp Italian seasoning
1/2 tsp garlic powder
3 Tbsp prepared vegan pesto
1 cup diced tomatoes with onions and garlic
1/4 cup sliced black olives
1/4 cup pine nuts

Steam zucchini and carrots until tender crisp. Drain. Coarsely mash beans. Combine with vegetables, onion, flours, miso, seasonings and pesto. Mix well, adding small amount of water if needed.. Batter should be a bit thinner than cookie dough. Drop 1/4 cup portions onto oiled parchment. Flatten and bake at 350 degrees for 30-45 minutes, flipping once, until both sides are golden.  Serve topped with tomatoes, olives and pine nuts.

ASIAN FRITTERS WITH HOISIN and SCALLIONS

Use recipe above, omitting the Italian seasoning, garlic powder, pesto, tomatoes, olives and pine nuts. Instead, add 1 tsp Chinese Five Spice and 2 Tbsp tamari. Drizzle patties with Sesame Oil before baking. To serve, top with Hoisin sauce and sliced green onions. I used this DIY Hoisin recipe with gluten-free tamari.

OLD BAY FRITTERS WITH REMOULADE and CAPERS

In the final version, omit the same ingredients as the Asian Fritters. Add 1-1/2 Tbsp Old Bay seasoning, 1 tsp sea salt, and 2 tsp kelp powder. Bake on parchment. To serve top with Remoulade Sauce and capers. I used this Remoulade Sauce Recipe with vegan garlic aioli instead of mayonnaise, amping up the dijon and horseradish.

Zucchini Noodles with Chickpeas and Peanut Sauce {Vegan, Gluten-free}

What fun playing with my new toy ... a small hand-held spiralizer! It makes virtually any vegetable into low calorie noodles and is perfect for this dish!

ZUCCHINI NOODLES WITH CHICKPEAS 

AND PEANUT SAUCE - Serves 2

1 large zucchini, spiralized
1 large carrot, spiralized
1/2 red bell pepper, julienned
1/2 cup cooked chickpeas
2 tbsp chunky peanut butter
1 tbsp rice vinegar
1 tbsp tamari
1/2 tsp sriracha sauce
1/2 tsp garlic powder

Steam vegetables and chickpeas until tender crisp. In small bowl, whip peanut butter, vinegar, tamari, sriracha, and garlic. Toss with vegetables and beans. Serve warm. Garnish with Thai basil or cilantro if desired.

320 Calories per serving with 11.4g fat, 42.7g carbohydrates, 12.5g dietary fiber, 15.7g protein

Moo Shoo, Mu Shoo, Moo Shu, Mu Shu {Vegan, Gluten-Free}

This is quite easily one of my favorite dishes, yet I seldom make it at home. I supposed the idea of trying to cook those nice thin oriental pancakes is a little daunting, especially trying to make them without eggs and flour. But this recipe works rather well.

VEGAN MOO SHU WITH HOISIN - Serves 4

9 oz Broccoli Slaw, steamed until tender crisp
4 oz dried shiitakes
2 tbsp teriyaki marinade, gluten-free
1 onion, thinly sliced
3 cloves garlic, minced
8-12 Oriental Crepes (recipe below)
1/2 cup Hoisin Sauce, gluten-free (or use recipe below)

Rehydrate mushrooms in teriyaki marinade and enough hot water to cover. Soak until soft. Prepare sauce and set aside. Whip crepe batter until well blended and thin. Oil and heat small saute pan to medium low. Ladle 1/4 cup batter into pre-heated pan, swirling to cover bottom of pan. Cook about two minutes until batter is dry on top and pulls away from sides. Flip and cook additional minute. Do not overcook or crepes will not remain flexible. Separate crepes with waxed paper. Set aside. Saute onion and garlic until translucent, add thinly sliced re-hydrated mushrooms. Cook until browned and moisture evaporates. Add slaw and 1/4 cup hoisin. Stir-fry until sauce has cooked down and vegetables are tender. To serve, Fill crepes with vegetables, fold, and drizzle with remaining sauce.

Hoisin Sauce 
4 tbsp tamari
2 tbsp tahini
2 tbsp molasses
1 tbsp rice vinegar
1/4 tsp garlic powder
1/4 tsp sriracha.

Oriental Crepes
1/2 cup buckwheat flour
1/4 cup rice flour
1/4 cup tapioca flour
1 cup vegetable broth
1 tbsp tamari
1 tbsp sesame oil
1/2 tsp onion powder
1/4 tsp Chinese five spice

Jackfruit Ropa Vieja with Sopitos {Vegan, Gluten-free}

I've seen recipes using jackfruit for vegan pulled pork dishes but this is the first time I ever tried using it myself. The biggest challenge was actually tracking down a can of the elusive item but, as luck would have it, a quaint little Thai Grocers in town carried a couple different brands. I was careful to choose the one packed in water since the dish I had in mind was savory, not sweet.

I'll admit, the first bite was very different than anything I'd eaten in the past but by the second bite, I was sold. Next time I visit my Thai grocer, I'll be sure to pick up a couple cans to keep on hand.

VEGAN ROPA VIEJA with SOPITOS - Serves 4

1 can jackfruit, packed in water
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 green bell pepper or 1 jalapeno, thinly sliced
2 cups diced tomatoes with liquid
1 tbsp ground cumin
1 tbsp ground oregano
1 tbsp ground thyme
5 cloves chopped garlic
1 bay leaf
1 cup vegetable stock
1/2 cup pimiento-stuffed green olives,sliced
1 tbsp white vinegar

Saute jackfruit chunks, onion, peppers and garlic until onion is lightly browned. Place in slow cooker with tomatoes, seasonings, and vegetable stock. Cook on low 4-6 hours until jackfruit begins to separate. Remove bay leaf and jackfruit from cooker. Shred jackfruit by using two forks to pull pieces apart in strips. Return to cooker with olives and vinegar. Cook one additional hour. This can also be cooked on the stovetop, covered and simmered for 45 minutes before removing the bay leaf and jackfruit. Cook another 15 minutes after adding the olives and vinegar. Serve over rice or sopitos.

For the Sopitos, mix 2 cups masa harina with 1 tsp sea salt and 1-1/2 cups vegetable stock until well blended. Form into ball, cover to keep from drying out and rest 15 minutes. When ready to cook, roll golf ball sized pieces of dough into balls and flatten. Keep hands damp to work dough. Pinch sides to form cup if desired. Fry in oil until golden. Drain well.

I left my sopitos flat so I could use less oil. They ended up being thick, mini tortillas with a lovely flavor. A bite of sopito with a forkful of rice and ropa vieja was heavenly.

Carrot Cake Muffins {Vegan, Gluten Free}

Today was a great day for baking ... a dense superseed bread, a light sandwich bread, and carrot cake muffins. All vegan and gluten-free! In attemtping to conserve energy, I tried baking them all at the same time. Fortunately, the breads were fine, but I ended up scorching some little muffin bottoms. That didn't detract from their wonderful flavor, though. The recipe is based on one from Julieanna Hever in the Vegiterranean Diet. If you don't have a copy - you need to buy one!

Carrot Cake Muffins - Makes 18

1-1/2 Tbsp ground flaxseed
1/2 cup applesauce
1 cup plant milk
1/2 cup maple syrup or agave
1 tsp apple cider vinegar
1-3/4 cups oat flour
 1/4 cup steel cut oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1 cup shredded carrots

Preheat oven to 350 degrees and lightly oil muffin cups. Combine flaxseed, applesauce, milk, syrup and vinegar and set aside. Combine dry ingredients in large bowl. Stir in applesauce mixture and mix well. Gently add carrots without over-beating.  Ladle into muffin cups and bake for about 20 minutes on top rack of oven.

Mushroom Tofu de Provence

Last week, I was challenged to come up with a Tofu recipe that was not Indian, Asian, or Mexican. It's been a while since I prepared Tofu Cutlets Marsala so I improvised a bit, using what I had on hand.

Mushroom Tofu de Provence - Serves 4

14 oz extra firm tofu
1 large onion, thinly sliced
4 ounces baby bellas, sliced
1 tsp herbes de provence, crushed
1/4 cup cognac or brandy
1 cup vegetable broth
1/2 cup brown rice flour
1/4 tsp black pepper

Cut tofu into 24 thin medallions, cutting in half lengthwise before slicing. Mix pepper with flour in shallow dish. Pat tofu dry and dredge in flour mixture. Brown in lightly oiled skillet until golden on both sides. Remove from pan. Saute onions until slightly limp, add mushrooms and cook until liquid is absorbed. Add herbes and toast until fragrant. Add brandy to deglaze. Pour in broth. Return tofu to pan and simmer until thickened. Serve over rice.   

Deviled Hummus - Stuffed Baby Red Potatoes

I'm sure I've mentioned this before ...  I LOVE hummus ... in every flavor and form. I created these mini-stuffed potatoes with what I had on-hand but I'm thinking of taking them to a potluck this Saturday, piped into purple potato fingerlings with a sprinkling of fresh parsley. ... the color combinations and flavor should tempt even the most hard-core carnivore.

Deviled Hummus in Baby Red Potato Cups - Makes 24

12 baby potatoes, baked or steamed until tender
3 Tbsp olive oil, divided
1 cup cooked chickpeas
2 cloves garlic
1 Tbsp tahini
1/2 Tbsp ground mustard or 1 Tbsp prepared (I used Dijon)
1 Tbsp lemon juice
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp black salt

Cut potatoes in half lengthwise and scoop out enough potato to form shell. Brush inside each shell with a small amount of olive oil. Process the remaining ingredients with 1-1/2 Tbsp olive oil until smooth. Pipe or scoop hummus into shells and garnish with additional paprika and parsley.

Cheesy Corn Chowder

Inspired by Julieanna Hever's The Vegiterranean Diet, this dairy-free soup is rich and creamy. ... delicious served either hot or cold!

Cheesy Potato Corn Chowder - Serves 2

1 small diced onion
1/2 diced red bell pepper
1 stalk diced celery
1 cup corn kernels
1 large diced russet potato
1 bay leaf
2 cups water or vegetable stock
1/2 tsp freshly cracked black pepper
1/2 tsp sea salt
1 Tbsp smoked paprika
2 Tbsp nutritional yeast
1/2 cup plant-based milk
1/4 cup vegan sour cream

In large saucepan, saute onion, bell pepper and celery until soft. Add corn, potatoes, bay leaf and vegetable stock. Simmer, uncovered 20-30 minutes until potatoes are tender.Puree mixture until smooth and return to pan. (For chunky soup, puree only half the mixture or use a potato masher.) Add remaining ingredients and simmer 5-10 minutes to combine flavors. Remove bay leaf to serve. Garnish with a dollop of sour cream, sprinkled with smoked paprika or dill.

Mushroom Cauliflower Stroganoff

I meant to slice part of the cauliflower I just bought into steaks to smother with mushrooms and caramelized onions but I got a little crazy after blanching it and the whole thing ended up in florets. I was not about to give up on the flavor combination that I've been craving, though, so I used them in a stroganoff-style dish over brown rice.

Mushroom Cauliflower Stroganoff - Serves 2

4 oz sliced mushrooms
1 cup cauliflower florets, blanched
1 small onion, sliced
3 cloves garlic, minced
1/4 tsp marjoram
1/4 tsp thyme
1/2 cup vegan sour cream
1/4 cup dairy-free milk
1 Tbsp cornstarch
2 Tbsp amino acids
2 cups prepared brown rice

Saute onion in small amount of olive oil until it browns. Add garlic and cauliflower, saute until garlic is fragrant. Toss with marjoram and thyme. Stir in mushrooms and continue to cook until they begin to brown and liquid has evaporated.  Combine cornstarch with milk and stir into pan. Add sour cream and aminos. Cook until desired consistency. Serve over brown rice.

Corn Dog Bites - Fun and Fast

I loved this idea for mini-corndogs from Lindsay Nixon's Happy Herbivore Holiday and Gatherings but I already had a favorite batter from Hell Yeah Its Vegan.com. So I used a variation of it to make these bite-sized treats ..

Mini Corn Dog Bites - Makes 24

3 vegan dogs, each cut into 8 pieces
3/4 cup gluten free flour
3/4 cup cornmeal
3/4 cup unflavored plant milk
1 Tbsp baking powder
1 Tbsp favorite sweetner (I like maple syrup in these)
dash sea salt

Preheat oven to 400 degrees. Using a mini-muffin pan, grease and flour 24 cups. Combine flour, cornmeal, baking powder and salt. Whisk in milk and sweetener. Spoon into muffin cups, filling about halfway. Press one piece of veggie dog into each filled cup. Bake for about 10 minutes until golden and set. Cool before removing from pan.

Lindsay uses a little onion powder, garlic powder, oregano and cayenne to give hers some kick.

Chickpea Chana Masala - Vegan and Gluten Free

There is something wonderfully indescribable about the aroma of garam masala, cumin and coriander toasting on the stove ... making my entire kitchen smell like a fragrant exotic flower.  My version of Channa Masala may not be authentic but it is incredibly healthy and tasty.

 

Chana Masala

1/2 chopped onion
3 cloves minced garlic
1/2 chopped yellow or red bell pepper
1 cup cooked chickpeas
1 cup diced tomatoes with liquid
1/2 cup water
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp ground cumni
1/4 tsp ground coriander
2 cups prepared brown rice
cilantro leaves for garnish

Saute onion in small amount of olive oil until it starts to soften. Add garlic and chopped pepper. Saute until garlic begins to brown. Push vegetables to side of pan and sprinkle herbs into bottom of skillet. Toast until lightly brown and fragrant. Stir into vegetables. Add chickpeas, tomato, juice and water. Cover and simmer about fifteen minutes, allowing flavors to blend. Serve over rice with cilantro garnish.

Mexican Torte - Vegan and Gluten Free

I don't usually rely on faux ingredients but this recipe used up some of the items still lurking in my fridge/freezer: Soy Crumbles, Daiya Cheddar Style Shreds, and Tofutti Sour Supreme. Since making enchiladas is incredibly messy and time-consuming, I opted for stacking instead of rolling. As a result, I was able to dine early tonight instead of waiting forever. So, Enchilada Stack, Mexican Lasagna, Spicy Mexican Torte ... whatever you'd like to call it, it's delicious!

Mexican Torte

1 cup refried low-fat black beans
1 Tbsp taco seasoning
1 cup soy crumbles or re-hydrated TVP (texturized vegetable protein)
2 Tbsp favorite salsa ( I used Chipotle Salsa)
1 cup prepared Spanish Rice
1/2 cup vegan cheddar shreds
3 corn tortillas
1 cup red enchilada sauce
Vegan Sour Cream, Sliced Black Olives, sliced Green Onions, chopped Cilantro

Add taco seasoning to beans and set aside. In another bowl, combine salsa and soy crumbles. Grease an 8"x8" baking dish or 7" round casserole dish. Spread 1/2 of the bean mixture on a tortilla and place it in the bottom of the dish. Top with 1/2 of the soy crumbles, 1/2 of the rice, and 1/2 of the cheese. Spread remaining beans on a tortilla and repeat the layers. Top with a tortilla and enchilada sauce. Cover dish and microwave on med-high for 6 minutes or Bake 30 minutes at 350 degrees until torte starts to bubble. Garnish with Sour Cream, olives, onions and cilantro to serve.

Chipotle Cilantro Hummus

I love hummus! Love, love, love hummus. Did I mention that I love hummus? Here is my latest adaptation ...

Chipotle Cilantro Hummus

2 cups cooked chickpeas
4 cloves garlic
1 cup fresh cilantro
1-2 tsp chipotle sauce, to taste
1/4 tsp cumin
2 Tbsp tahini
2 Tbsp olive oil
Juice of 1 lime

Puree all ingredients in blender or food processor, Salt and pepper to taste. Servei with oven-backed corn tortilla chips.

Yellow Curried Tofu

A bottle of Trader Joe's Thai Yellow Curry Sauce has been sitting in my cupboard for the past couple of months, desperately seeking my attention each time I open the door. Today it literally jumped into my hand. So what could I do but cook up some brown rice, saute some tofu and toss in some steamed veggies for a super-easy dinner?!

Thai Tofu Yellow Curry

1 package firm tofu, drained and cut into cubes

1 package mixed Italian vegetables (carrots, beans, broccoli, etc)

1 bottle Trader Joe's Thai Yellow Curry Sauce

1 tsp turmeric

1/2 tsp garlic powder

1/2 tsp cumin

2 cups long grain brown rice

6 cups water

2 cups vegetable broth

2 Tbsp favorite cooking oil

Lightly brown the rice in 1 Tbsp oil. Add water and broth, bring to boil. Reduce heat, cover and simmer 30-45 minutes until tender. Saute tofu cubes in 1 Tbsp oil, sprinkling with turmeric, garlic powder and cumin. Cook until golden brown on all sides. Add mixed vegetables and cook until tender-crisp. Stir in sauce until well coated and simmer 2-3 minutes to reach desired consistency. Serve over rice.

Tofu Pad Thai

I lucked into some red rice noodles on clearance at Big Lots over the weekend, right after visiting my favorite natural foods store and purchasing some chunky organic peanut butter. Can you spell Pad Thai?! Yummm!

Tofu Pad Thai

8 oz Firm Tofu, drained and cut into matchsticks

8 oz Stir Fry Vegetables

1/8 cup coarsely chopped Peanuts

1 tbsp Sesame Oil

1 tbsp Vegetable Oil

1/2 package Rice Noodles

1/4 cup Tamari

1/4 cup Peanut Butter

1/4 cup Water

1/4 cup Rice Vinegar

Shriracha Sauce to taste 

Saute tofu, vegetables and nuts in oil until lightly browned. Heat tamari, peanut butter, water and vinegar in small saucepan until desired consistency. Add hot sauce to taste.Prepare rich noodles according to package instructions being careful not to "overcook" (rice noodles are generally steeped in boiling water for 5-7 minutes until tender). Add drained noodles and sauce to skillet. Stir until completely coated and heated through.

 

Easy Vegan Veggie Chili

Today I started the 21 Day Vegan Cleanse sponsored by DAMYHealth.com with some of my dearest friends. After eating "Breakfast on the Run" (Healthy GF Toast topped with Almond Butter, Bananas and Flax Seed) and nibbling on Hummus for lunch, I decided to tackle dinner. Car problems prevented me from picking up the ingredients for some of the more elegant dinner options but fortunately I had almost everything on hand for the chili. This is my version

EASY VEGAN VEGGIE CHILI

1 can diced tomatoes with chilies
4 crumbled veggie burger patties
2 cups garden style pasta sauce
4 diced celery stalks
1/2 diced red onion
2 cups black beans
2 cups garbanzo beans
2 Tbsp Sriracha sauce

Saute onions and celery in small amount of olive oil until tender crisp. Add remaining ingredients into pot and simmer 30-45 minutes., stirring occasionally.

Teriyaki "Steak" with Vegetable Fried Rice

This huge portobello mushroom cap was just asking to be made into a special Mother's Day meal ...

TERIYAKI MUSHROOM CAP WITH FRIED RICE

2 large stemmed portobello mushroom caps

1/2 cup teriyaki marinade

2 cups cooked brown rice

3/4 cup mixed vegetables

Toasted Sesame Oil

Marinate caps in teriyaki sauce for at least one hour. Saute or grill on both sides until tender and slightly browned. While mushrooms are cooking, Steam vegetables until tender crisp and add to rice. Cook rice mixture in oiled saute pan without stirring for about 3 minutes, Flip and cook another 2 minutes. Stir to separate. Slice mushrooms and serve over rice. 

DIY Teriyaki Sauce/Marinade

1/4 cup tamari or gluten-free soy sauce

1/4 cup water

1/4 cup pineapple vinegar

1 Tbsp date sugar

1/4 tsp garlic powder

1/4 tsp ground ginger

1/8 tsp Chinese five spice

Heat all ingredients in  saucepan until sugar dissolves.  For marinade use as is. For sauce or glaze, add 1 tsp cornstarch dissolved in 1 Tbsp cold water. Add to saucepan to thicken. 

Spicy Barbecue Lentil Loaf

I've been craving a good lentil loaf lately ... to eat with creamy mashed potatoes and serve later on a sandwich. This one from TheVegan8.com fits the bill without tofu and rolled oats. Give it a try!

SPICY BARBECUE LENTIL LOAF

• 1 cup dry green lentils 
• 2 cups water
• 1/2 teaspoon fine sea salt
• 1/2 finely chopped white onion 
• 4 cloves minced fresh garlic
• 1/4 teaspoon fine sea salt
• 1 cup barbecue sauce
• 1/2 cup polenta cornmeal
• 3 tablespoons ground flaxseed
• 1/2 teaspoon chipotle chili spice 

     Rinse lentils and add them with 2 cups water and 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes until liquid is evaporated. Cover and set aside. While the lentils are cooking, water saute the onions and garlic until they are tender and the water has completely evaporated. Add to lentils. Mash about 1/2 of the mixture.

     Preheat the oven to 350 degrees and line a 9x5 loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick. Add  barbecue sauce to the lentil mixture. Blend in chili powder, cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky.Pour into the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Bake for 60 minutes or until firm and a toothpick basically comes out clean. Let the loaf sit for at least 20 minutes to firm up and keep from crumbling when it is cut.. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

Easy Spicy Barbecue Sauce

• 1/2 cup tomato paste, not sauce
• 1/2 cup water
• 1 teaspoon fine sea salt
• 4 teaspoon garlic powder
• 4 teaspoon chili powder (use LESS if you are sensitive to spicy)
• 4 teaspoon yellow wet mustard
• 4 teaspoon pure maple syrup
• 3 tablespoons dark balsamic vinegar
• 3 tablespoons unsulphured regular molasses 

Simmer in saucepan until flavors blend. 

Sweet Sour Tofu

Last time I posted a Sweer-Sour recipe it was for tempeh and not entirely gluten-free. Today's recipe is based on one from the Eating Well website and using tamari/wheat-free soy sauce makes it gluten-free.

 SWEET SOUR TOFU

• 1 20-ounce can pineapple chunks or tidbits, packed in juice
• 3 tablespoons rice-wine vinegar
• 2 tablespoons ketchup
• 2 tablespoons tamari or wheat-free soy sauce
• 1 tablespoon brown sugar
• 1 14-ounce package extra-firm water-packed tofu
• 2 tablespoons cornstarch
• 2 tablespoons canola oil, divided
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon Chinese Five Spice
• 1 onion, sliced
• 1 can bamboo shoots
• 1 can water chestnuts 
• 1 large red bell pepper, cut into 1/2-by-2-inch strips
• 1 large green bell pepper, cut into 1/2-by-2-inch strips

Draisn tofu and cut into 1/2" cubes. Add 1/4 tsp to cornstarch and dredge tofu cubes. Brown cubes in small amount of oil. Remove from skillet. Whisk 1/2 cup reserved pineapple juice with vinegar, ketchup, soy. sugar and remaining five spice. Set aside. Saute onions, garlic, ginger, bamboo shoots, water chestnuts, pineapple and peppers until tender crisp. Return tofu to pan. Cover with sauce and stir until well-coated. Simmer about five minutes until tofu absorbssome of the sauce. Serve over rice.

Portobello Tacos

This is from the 3-Day Sample Plan from the Happy Herbivore. I remember making something similar on the 21-Day Vegan Kickstart but couldn't find the original recipe.

Portobello Steak Tacos | serves 4

4 Portobello Steaks, sliced into strips (Recipe follows)

8 corn tortillas

4 cups shredded lettuce (or red cabbage, sliced thin)

4 tomatoes, diced (or salsa)

1 cups corn (thawed, if frozen)

8 oz guacamole (or 1 avocado)

hot sauce (optional) fresh cilantro (optional)

Place Portobello Steak strips into tortillas, and top with remaining ingredients. Garnish with hot sauce and/or cilantro, if desired.

Per serving: 408 calories, 11.9g fat, 70.5g carbohydrates, 12.4g fiber, 9.6g sugars, 12.8g protein

Portobello Steaks 

4 portobello mushrooms, stems removed

1 small onion, minced

2 garlic cloves, minced

2 cups No-Beef Broth (or water)

6 tbsp balsamic vinegar

2 tbsp mirin, sherry or white wine

2 tsp dried thyme

2 tsp dried chives (optional)

1 tsp dried basil

Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning (you may need to do this in two batches). Sprinkle a little salt over top and drizzle with leftover juices.

Per mushroom: 51 calories, 0.3g fat, 8.6g carbohydrates, 2.2g fiber, 3g sugars, 3.2g protein

Flavors of Tuscany - Minestrone Soup

From what I understand, what makes this Minestrone Tuscan is the heavy use of thyme ... a deliciously unexpected taste. I'm not a huge fan of soups (they don't seem to stick with me) so I decided to make this as a Minestrone Stew with Brown Rice, cooking it all day in the slow cooker. This recipe is based on a Minestrone Soup from the Happy Herbivore. It made the kitchen smell wonderful!

TUSCAN MINESTRONE STEW

1 large onion, diced

3 carrots, diced

3 celery ribs, diced

4 garlic cloves, minced

2½ cups diced butternut squash (or sweet potato)

1 tbsp thyme leaves

28 oz can diced tomatoes, undrained

6 cups vegetable broth

1 bay leaf

15 oz can white beans, drained & rinsed 

1 cup brown rice, uncooked

8 oz fresh spinach or spinach/kale combination 

      Sauté onion, carrot, celery, garlic, squash and thyme until vegetables begin to soften, about 8-10 min. Place in large slow cooker.  Add tomatoes (with juices), 6 cups broth, 1 cup uncooked brown rice and bay leaf. Cover and simmer on low until vegetables and rice are tender, about 4 hours. If it's too thick, add more broth to thin it out. Remove bay leaf, add beans and cook for another hour  to warm beans. Season with salt and pepper. Just before serving, add spinach, stirring so it incorporates and cooks down.

Per serving: 409 calories, 2.2g fat, 83.5g carbohydrates, 13.9g fiber, 12.5g sugars, 17.8g protein

Tropical Vacation - Caribbean Quinoa Bowl

Tax Season is finally over and I'm slowly getting my life back. While I can't afford a vacation to the Islands right now, I can enjoy some tropical flavors ... abundant in this wonderful quinoa dish based on a recipe from the Happy Herbivore.

Caribbean Quinoa Bowl | serves 4 (GF)(LF)*(SF)

½ cup quinoa (uncooked)

¼ cup tropical salsa 

2 cups chopped kale and spinach

2 cups cooked black beans  ½ red onion, diced

½ tsp cumin     ½ tsp thyme   ¼ tsp allspice    ¼ tsp ginger

1-2 limes (juice)     2 cups chopped mango

1 avocado,sliced

In a small saucepan, combine quinoa with 1 cup water and 1/4 cup salsa. Cover and bring to a boil. Once

boiling reduce to low and simmer until quinoa is fluffy and liquid has evaporated, about 15

minutes. Add seasonings. Steam greens. Combine with quinoa, beans, onion, lime juice, and fruit. Top with salsa and avocado.. Suggested side: Baked Corn Tortilla Chips.

Per serving: 416 calories, 10.8g fat, 70.5g carbohydrates, 17.2g fiber, 14.6g sugars, 18g protein

Thai Basil Eggplant

The recent purchase of two big beautiful globe eggplants left me with a bit of a dilemma ... what to make, what to make. The easy answer is vegan Eggplant Parmesan but I wanted something different. Thank goodness for Pinterest! http://vegetariangastronomy.com/2013/05/thai-basil-eggplant-vegan-contains-gluten/ This dish really caught my eye with it's colorful and varied list of ingredients. And it tastes every bit as good as it looks!

Thai Basil Eggplant

• 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants)
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 white onion, halved and thinly sliced
• 1 14-oz. block firm tofu
• 2 cloves garlic, minced
• basil leaves
• vegetable oil
For the sauce:
• 4 1/2 T Hoisin Sauce (Koon Chun), ( gluten-free: use Sun-Luck brand Hoisin Sauce - see notes below)
• 1/2 cup soy sauce ( gluten-free: use San-J Tamari gluten-free soy sauce)
• 1/4 cup water
• 1-2 teasp chili sauce (I use Huy Fong Chili Sauce)
• 2 teasp corn starch

To Prepare the Eggplant:
1. Cut off the top and bottom tips.
2. If you are using Italian eggplants: Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices. Cut each slice into 2 or 3 pieces diagonally (see picture above for an example of how the eggplant pieces should end up looking).
3. If you are using Chinese or Japanese eggplants: Slice the eggplant in half lengthwise. Then diagonally cut small sections about 3/4-Inch thick all the way down both halves.
4. In a large non-stick pan or stainless steel pan, heat 2-3 T of vegetable oil on medium heat.
5. Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.
6. Check the eggplant every 5-7 minutes to make sure the eggplant does not burn or stick to the pan. Stir the eggplant pieces and feel free to add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if you need (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don't end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.
7. The eggplant is done once it is cooked, but firm so it is still holding shape. Turn off the heat and set aside in the pan.
To Prepare the Tofu:
8. Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid (without breaking up the tofu).
9. Cut the tofu into 1/2-Inch cubes and pan fry on medium-high heat with 2 T vegetable oil (in another non-stick frying pan), mixing and turning frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). While the tofu is cooking, continue on to prepare the sauce.
To Prepare the Sauce:
10. Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer more spice.
11. Once the tofu is done, set it aside in a separate bowl.
12. In the same non-stick frying pan pan, add 1 T vegetable oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through and saute it into the onions and bell peppers.
To Prepare the Dish:
13. Add the cooked tofu and veggies to the pan with the cooked eggplant. Turn the heat up to medium and stir in the sauce.
14. Once the pan is hot, turn the heat down to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. Do not burn off all the sauce. This should only take a few minutes.
15. Turn off the heat and add some freshly chopped basil. Mix once more and serve hot with some quinoa or brown rice!

Spicy Potato Curry

It's been a really busy week with the opening of H&R Block tax offices on Monday. We stayed open from nine in the morning until nine at night on Thursday, offering information on the Affordable Care Act (commonly referred to as Obamacare). It was a long day but we were able to help a lot of people understand the consequences of the ACA on their tax return this year.

Today was finally my day off and I decided it was a good time to make meals for the week ahead. This one was inspired by http://allrecipes.com/recipe/spicy-vegan-potato-curry/Detail.aspx

SPICY POTATO CURRY

2 large potatoes, scrubbed and cubed

2 tbsp extra virgin olive oil

1/2 large onion, chopped
2 cloves garlic, minced

1 tbsp curry powder

2 tsp ground cumin

2 tsp mild chili powder

1 tsp garam masala

1 tsp ground ginger

1 tsp dry mustard

1 tsp turmeric

1 tsp ground coriander

1 tsp sea salt

8 ounces mixed vegetables
1 cup cooked garbanzo beans

4 tomatoes, chopped

2 cups vegetable stock

2 cups cooked basmati rice

          Brown potatoes in oiled skillet, stirring often. Add onion and saute until translucent. Add garlic and cook until softened, and onions begin to brown. Add spices and toast until fragrant. Add vegetables, tomatoes and stock. Simmer until potatoes and vegetables are softened and liquid begins to evaporate. Serve over rice.

Zucchini Lasagna - Vegan and Gluten Free

 Two kinds of squash, mushrooms and spinach that need to be cooked ... what to do?

ZUCCHINI LASAGNA with VEGAN RICOTTA

1 large zucchini, peeled and shredded
1 large yellow squash cut in ribbons
3 tsp olive oil
1 small onion, chopped
5 oz Cremini mushrooms, chopped
1-1/2 cups spinach 
1 tbsp Italian seasoning mix 
4 cloves garlic, minced
1-1/2 cups marinara sauce
1 cup soaked cashews
1/2  container firm tofu, drained
2 tsp olive oil
1/4 cup nutritional yeast
1 tbsp dried basil

Prepare vegan ricotta by processing cashews, tofu, 2 cloves garlic, 2 tsp olive oil, nutritional yeast and basil until proper consistency. Set aside. 

Saute onion and 2 cloves garlic in 1 tsp olive oil until softened. Add mushrooms. Cook until lightly browned. Add spinach and zucchini, cooking until most of the moisture evaporates. Stir in Italian seasoning and 1 cup marinara sauce. Simmer additional 5 minutes. 

Spread thin layer of marinara in bottom of baking dish. Cover with half of yellow squash ribbons in an even layer. Top with half of ricotta mixture and half of mushroom mixture. Spread with thin layer of marinara. Cover with rest of yellow squash and repeat layers.  Bake at 350 degrees for 45 minutes until sides bubble and lasagna firms up.

 

Tofu Tikka Masala

I almost followed the recipe on this one from http://www.msvegan.com/#!Chickenless-Tikka-Masala/cln0/30CCC564-966C-46E8-A66B-AAF4B679550F but I'm not particularly fond of faux meat. Here is the photo from the original site since my version didn't last long enough to recharge the camera battery.

TOFU TIKKA MASALA

1/2 onion, chopped

2 tbsp olive oil

1 tbsp ground cumin

1 tsp each ground ginger, salt, cayenne pepper

1/2 tsp each tumeric, cinnamon, nutmeg

1/4 tsp paprika

2-3 cloves minced garlic

1/4-1/2 cup non-dairy milk

6 oz tomato paste

1/2 cup water

1/2 package firm tofu in cubes

Cilantro for garnish

Heat oil in large skillet. Brown tofu on all sides and remove from pan. Saute onion over medium-high heat until translucent. Add garlic and spices. Cook until fragrant. Add tomato paste and 1/4 cup water. Bring to simmer. Add milk and cooked tofu. Simmer gently 10-15 minutes to combine flavors. Thin with rest of water if needed. Serve over rice with cilantro garnish.

New Years Kung Pao

Happy New Year! I am bound and determined to make 2015 a stellar year! In that light, I am back to preparing Vegan Gluten-Free meals and plan to post as many of them here as I find time.

This evening's meal is inspired by http://www.eatgood4life.com/cauliflower-kung-pao/

 KUNG PAO CAULIFLOWER

1/2 head cauliflower, cut into small florets
1 orange or yellow pepper, diced
1 tbsp ground ginger
4 garlic cloves, minced
4 green onions, chopped
1/4 cup raw cashews
2 tbsp mild chili powder
2 tbsp olive oil

2 tbsp rice vinegar

2 tbsp tomato ketchup

4 tbsp wheat-free tamari

1/4 cup water

Mix vinegar, ketchup, tamari and water in bowl and set aside. Heat olive oil in large skillet. Saute cauliflower over medium heat until it begins to brown. Add diced peppers and cook another 5 minutes. Add garlic, ginger and cashews. Cook another 2-3 minutes. Add sauce and simmer until vegetables are softened and sauce has thickened. Add green onions. Serve over rice or rice noodles Makes two generous servings.