Vegan Breakfast: Garlic Toast with Smashed Avocado

Garlic Toast with Smashed Avocado

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 8 small cloves garlic, grated on a microplane grater
  • 2 tablespoons finely minced fresh parsley leaves
  • pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 8 slices whole grain sandwich bread
  • 1 ripe haas avocado
  • red pepper flakes

Procedures

  1. Combine olive oil, garlic, parsley, pepper flakes, and salt in a small bowl and stir with a spoon. Spread mixture evenly over one side of each slice of bread. Toast bread in a 450°F toaster oven or regular oven until golden brown, about 3 minutes.
  2. Mashed up fresh avocado onto bread and sprinkle with red pepper flake.
  3. Enjoy!!!

Spicy Vegan Refried Beans

Spicy Vegan Refried Beans

Ingredients

  • 1 pound dried pinto beans
  • Kosher salt
  • 1 bay leaf
  • 2 medium onions, one split in half, one chopped (about 1 cup)
  • 1/4 cup vegetable oil
  • 3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
  • 1 jalapeño pepper, seeded and finely minced (about 1 tablespoon, optional)
  • 2 tablespoons finely chopped canned chipotle chilies in adobo sauce (optional)

Directions

  1. Place beans in a large bowl and add 1 gallon water. Stir in two tablespoons kosher salt. Set aside at room temperature and let rest overnight. The next day, drain and rinse beans. Transfer to a large Dutch oven. Add bay leaf, split onion, and 3 quarts water. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are completely tender and skins are loose, 2 to 2 1/2 hours. Discard onion and bay leaves. Drain beans, reserving liquid. (See note above for pressure cooker or canned bean variations).
  2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add onions, garlic, and jalapeño (if using) and cook, stirring frequently, until softened but not browned, about 3 minutes. Add beans and chipotle (if using) and cook, folding with a wooden spoon until homogenous. Add 2 cups of reserved bean liquid. Mash beans with a potato masher until desired consistency is reached, adding extra cooking liquid as necessary to loosen to desired texture. If smoother texture is required, use a hand blender or a food processor to process beans to desired texture. Season with salt to taste. Serve. Uneaten beans can be stored in an airtight container in the refrigerator for up to 5 days.

Thai Spiced Tomato Soup

Thai Spiced Tomato Soup

Ingredients:

  • 1 white onion, chopped
  • 3 tablespoons vegetable oil
  • 2 tablespoons Thai Kitchen red curry paste
  • 1/2 teaspoon cumin seeds
  • 2 (14-oz) cans reduced-sodium vegetable broth
  • 1 (28-oz) can crushed tomatoes
  • 1 cup water
  • 1 tablespoon packed brown sugar (you can skip this if you are sugar conscience)
  • juice of 1/2 lime
  • a handful of cilantro leaves

Preparation:

1. Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes.

2. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.

3. Puree soup in batches in a blender or using an immersion blender (be careful when blending hot liquids). Return soup to pot and reheat if necessary. Otherwise stir in lime juice and serve immediately. Sprinkle a few cilantro leaves and enjoy. Serves 4

Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette

Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette

artichokes_1

Ingredients

4 large artichokes, about 3-4 inches across
2 medium lemons, sliced in half
1/4 cup extra virgin olive oil
6 large cloves garlic, finely chopped
2 teaspoons salt, sea salt or Himalayan salt preferred
Freshly cracked pepper
1 recipe scallion vinaigrette

Instructions

1. Preheat oven to 400.
2. Cut the stem of the artichoke so there is an inch or two remaining. Cut an inch off the spiky top of the leaves and tear off the tough outer leaves.
3. Take one half of the lemon and rub the inside flesh of the lemon on the cut surfaces and around the outside where you removed the leaves. Then cut the artichokes in half from top to stem. Using a sharp paring knife or a spoon; scrape out the fuzzy interior that sits inside the heart and about 2 layers of the very inside leaves. Rub this with lemon as well and place them all on a baking sheet.
4. Squeeze the lemon juice into a bowl (removing any seeds) and mix in the oil, garlic, salt and pepper. Spoon the mixture in between the leaves over the cut interior. Lay the artichokes cut side down on the baking sheet and coat the outer leaves in oil that has dripped onto the pan. Bake for 30 minutes or until the heart is nice and tender.

5. Serve immediately with the scallion vinaigrette, or without is just fine!

Scallion Vinaigrette

Artichokes with Scallion VinaigretteIngredients

2 teaspoons Dijon mustard

4 tablespoons wine vinegar

4 scallions including green tops, chopped

6 tablespoons chopped fresh parsley

1 1/4 teaspoons lemon juice

1 1/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1 cup olive oil

Instructions

In a small glass or stainless-steel bowl, whisk together the mustard, the rema4 tablespoons vinegar, the scallions, parsley, lemon juice, salt, and the ground pepper. Add the  oil slowly, whisking. Serve each artichoke with a small bowl of vinaigrette alongside for dipping.

 

Spicy Thanksgiving: Roasted Acorn Squash with Chili Vinaigrette

Hey all!

I’m going to continue with thanksgiving recipes this week!!! You do not need to eat unhealthy during the holidays!! I promise you! And “homestyle” doesn’t need to be soft, savory, and sweet…..my home can be SPICY!

Roasted Acorn Squash with Chili Vinaigrette

RoastedAcornSquash6

Ingredients

  • 2 (1 1/2 – to 1 3/4-lb) acorn squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro

Directions

1.Put oven racks in upper and lower thirds of oven and preheat oven to 450F.

2. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

3. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans.

4. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

5. While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined.

6. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Vegan Thanksgiving! : Maple Glazed Spiced Sweet Potatoes

Maple Glazed Spicy Sweet potatoes

Ingredients:

6 large sweet potatoes cut into 1 inch cubes

1 cup of maple syrup

1/4 apple cider vinegar

1/2 cup of water

1 tablespoon of red pepper chili flake

A lot of family love

Directions:

1. Preheat over 425 degrees.

2. Mix water, maple syrup, and vinegar and red pepper flake in a 13 X 9 baking dish. Add potatoes and cover tightly with foil.

3. Bake 15 minutes covered, then 30 minutes uncovered (check on it if your oven is a spastic as mine!)

4. Season to taste with S/P, some people add crush nuts of their liking to the sticky maple coating.

 

African Sweet Potato and Peanut Soup

 

African Sweet Potato and Peanut Soup

This recipe was a failed attempt at making an amazing soup by a local restaurant in Gainesville, FL called Tempo Bistro to Go. Even though mine is no where near as good as their’s

soupIngredients:

1 tablespoon vegetable oil

1 large onion, chopped

3 cloves  garlic, minced

2 teaspoons minced fresh ginger root

1- 1/2 teaspoons ground cumin

1- 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1 pinch ground cloves

3 medium tomatoes, chopped

1- 1/2 pounds sweet potatoes, peeled and chopped

1  carrot, peeled and chopped

4 1/2 cups water

1 teaspoon  salt

1/4 cup chopped, unsalted dry-roasted peanuts

1 pinch cayenne pepper

2 tablespoons creamy peanut butter

1 bunch chopped fresh cilantro

Directions:

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.