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.