Warmed Portobella “Steak” Salad…yes it’s Vegan!!!

Warmed Portobello “Steak”  Salad

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Ingredients:

2 Portobello caps (stems removed) and cut into 1 inch sections

1 cup vegetable stock

2 tbsp. tamari (or soy) sauce

4 cloves of garlic (minced)

1 tbsp. of rice wine vinegar

Mixed greens salad (romaine, spinach, anything you want!)

Cucumber diced

Tomato diced

Half of an avocado

Dressing:

1 tbsp. of each: rice wine vinegar, tamari and sesame oil, sunflower seeds.

Directions:

1. Take first 5 ingredients and sauté or wok for about 5 minutes on medium-high heat. This will create a nice glaze on the mushrooms but not turn them into mush.

2. Take the next 4 ingredients and toss together to make the salad.

3. Take the dressing ingredients into a glass jar and shake to mix.

4. Pour dressing over salad mixture, then top with the warm mushrooms. Garnish with some sesame seeds and cilantro. Eat immediately. The warm mushrooms will start to melt the avocado and it’s so yummy!!!

Curry Lentil Risotto: Slow cooker recipe!!!

I love Italian risotto…but wanted some Indian heat. Enter Curry lentil risotto!

Lentil Risotto

Lentil Risotto

Ingredients:

2 cup lentils

1/2 cup jasmine rice

3 1/2 cups of vegetable broth

1/2 cup of marsala or red wine

2 tbsp of olive oil

1/2 cup diced onion

4 large garlic cloves minced

1 cup of frozen peas

2 tbsp of yellow curry powder

1 tbsp of red curry paste

1 tbsp of garam marsala

1 teaspoon of salt

1 teaspoon of cinnamon

 

Directions:

1. In medium saute pan, over medium heat saute onions and garlic in 1 tbsp of olive oil until clear. Add the remaining oil and the lentils to the pan and saute these to slightly toast them.

****this is typically how you start a risotto but you should not try to toast the jasmine rice in this recipe. It is too thin and delicate of a grain, it will burn.

2. Add wine to the saute pan while hot and use this to “deglaze” the pan, ok this is the fancy pants term that really means to add fluid into the pan to scrap the goodies from the bottom of the pan, haha.

3. Add everything from saute pan, and all remaining ingredients (except the peas) into the crock pot. You have a few options to cook this and honestly it’s impossible to mess up a crock pot recipe. You can cook it on high for 2 hours, or low for 4-6 hours. Just make sure the lentils and the rice aren’t crunchy. The more you let those Indian spices cook, they better they are!

4. About 30 minutes before you want to serve the lentils, throw in the peas (trust me…don’t put them in early..they turn to brown mush).

I like to garnish this with fresh tomatoes, but I think I just put tomatoes on everything.

LENTIL LESSON:

So I used yellow lentils for this….but look at the whole rainbow of the variety of lentils…test them all!!!

lentils

 

 

 

 

 

Simple Vegan Mushroom Bruschetta

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Vegan Mushroom Bruschetta

Ingredients for 2 servings
Pint of mushrooms, thinly sliced
2 garlic cloves, roughly chopped
1 tablespoon of olive oil
2 small ciabatta loaves, sliced in half
A generous pinch of sea salt and ground black pepper

How to:
1. Heat a sauté pan over a medium heat and add a little olive oil.

2. Add the garlic and fry for 30 seconds, then throw in the sliced mushrooms. Don’t burn the garlic…. That’s a sin!

3. Sauté the mushrooms until they are soft.

4. While the mushrooms are cooking, drizzle the ciabatta with a little extra olive oil and toast under a hot grill or on a griddle pan, until golden.

5. Place a generous amount of garlic mushrooms on each toast and season with sea salt and ground black pepper.

Protein??? Don’t even ask! Kale, Edamame, and Quinoa salad

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INGREDIENTS
2 cups cooked quinoa, cooled (cook according to package directions)
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and either sliced or diced
2 tablespoon toasted almonds or pumpkin seeds, if desired
For lemon vinaigrette:
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 large basil leaf, chopped
1/8 teaspoon salt
fresh ground pepper, to taste

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INSTRUCTIONS
1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated.
3. Place in refrigerator for 20-30 minutes to let flavors soak in.
4. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

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