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!!!

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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

 

 

 

 

 

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.

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.

 

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.

Kale and White Bean Soup

This is a very simple and basic recipe that is tasty and holds well. It’s actually better the second day!! I love kale especially from the farmers market this time of year. And kale love me…it told me to make it into a soup today.

kale1INGREDIENTS:

6 cups of de-veined and stemmed kale

4 cloves of garlic minced

1 large yellow onion choppedkale20

2 cups of vegetable stock

2 cups of water

1 tbsp of olive oil

1 cans of northern white beans (or any other bean…honestly you can use of them and it will still be tasty

Salt/pepper/red pepper flake to taste

Directions:

1. Saute onion and garlic in olive oil until onions are clear and soft, in a large pot.kale21

2. Add all other ingredients to the pot and simmer on low for about 20 minutes or until kale is soft.

3. EAT!!! I like to add some garlic salt and red pepper flake at the end. Some even liked some nutritional yeast on it. kale22

 

 

 

 

 

 

 

Vegan Biscuits and Gravy…Just like The Top’s!!!

Recipe recreate: from The Top in Gainesville, FL

Recipe recreate: from The Top in Gainesville, FL

Hi everyone!!!

Thank you all so much for continuing to read my blog and grow my following!! Big things are happening and it’s such an exciting time. As my last blog post mentioned I have moved from my native Florida to the mountains of North Carolina. I am loving the “no-ac-needed” type of weather. I love putting the top down on my car and driving through the blooming mountains, and I really love making new friends! But even with all these awesome things happening for me, I was still a little homesick last weekend. Sunday’s in Gainesville, FL are known for brunches! So many restaurants serve an amazingly vegan friendly brunch in Gainesville, and here in the mountains….well you can go to the pancake breakfast at the church, but it’s not very vegan 🙂 Anyone that knows me, knows that I don’t give up without a fight though, so I decided I would try to recreate the famous Top’s Vegan Biscuits and Gravy. I expected to have to test the recipe out many, many….MANY times, but actually I rocked it on the first try. So without any more rambling, here is the super easy, super yummy, not for everyday, recipe!!!

Biscuits:

1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp of Baking Powder

1 Tsp of Sea Salt

1 cup of original almond milk (or soy milk…just not flavored)

4 Tbsp Earth Balance (or non-dairy margarine)

Directions for Biscuits:

1. Preheat over to 425

2. Mix all dry ingredients in a bowl.

3. Using a fork, press margarine into the flour until there are little flour coated pebbles in the bowl

4.  At milk and combine till dough is slightly uniform. It will be lumpy…don’t over work the dough.

5. Spoon balls of dough onto an ungreased baking pan. Place them so that they touch (biscuits like to be close to one another and will rise together.

biscuits raw

6. I dropped a small droplet of olive oil on the top of each dough ball and then salted the tops.

7. Bake for 12 minutes

GRAVY TIME:

2 cups of tempeh chopped

1 cup of unflavored almond milk

2 Tbsp of olive oil

1 Tbsp of corn starch

salt/pepper

*added seasoning could be a Cajun hint to the sauce…I used Old Bay seasoning because it reminds me of southern foods

sausage startDirections for Gravy:

1. Saute tempeh chunks in 1 tbsp of olive oil to brown. Use medium heat.

2. After tempeh is browned, do not remove from pan, but push to one side of pan. Add the additional 1 tbsp of olive oil and cornstarch. Lower temp to medium-low heat and whisk the oil and cornstarch. You just slightly want to cook this combination, probably won’t take longer than a minute.

3. Add almond milk and whisk together. Simmer for a few minutes as it thickens. This should happen quickly.

 

When the biscuits are done, split one open and spoon that gravy over it! Yummy!!!

finished
biscuits cooked