Month: June 2021

Categories
Dessert

Dessert Farinata

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Dessert Farinata

What a great way to get beans into dessert! You will see that the farinata (also called socca) is a great base for all kinds of sweet or savory toppings. 

Makes 6 servings

 

Ingredients:

  • 1 cup chickpea (garbanzo) flour
  • 1 ¼ cups lukewarm water
  • 2 teaspoons avocado oil or olive oil
  • Chia jam or unsweetened all-fruit jam
  • Fresh fruit (such as whole berries or chopped stone fruit)
  • ½ cup thick cashew cream
  • 2 -3 teaspoons maple syrup

 

Instructions:

  1. Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl and let stand at room temperature for at least 15 minutes. Can be made ahead and refrigerated overnight. 
  2. Preheat oven to 450 degrees F.
  3. Place a 10-inch cast-iron skillet (or other oven proof pan) over high heat and heat until very hot. Pour 2 teaspoons oil in skillet and coat bottom of skillet completely. 
  4. Quickly pour batter into hot pan and carefully transfer skillet to preheated oven.
  5. While the farinata is cooking, stir the cashew cream with maple syrup to desired sweetness and set aside.
  6. Mix the fruit with fruit jam and set aside.
  7. Bake farinata in the preheated oven until  browned and crusty, about 20 minutes. Transfer immediately to a plate, tear into wedges, and top with fruit mixture and maple cashew cream. Serve hot, while still crispy on the edges.  
Categories
Family Friendly Mains Pasta

Chili Mac

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Chili Mac

This is sure to become a family favorite.

Makes 10 (1 cup) servings

 

Ingredients:

  • 8 ounces dry elbow macaroni noodles
  • 1/2 cup water
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 medium red or green bell pepper, seeded and diced
  • 8-ounces vegetarian ground beef substitute or 4 veggie burgers, chopped or crumbled
  • 28-ounce can crushed tomatoes
  • 15-ounce can kidney beans, undrained
  • 15-ounce can corn, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin

Instructions:

  1. Cook macaroni according to package directions. Drain, rinse, and set aside.
  2. Heat water in a large pan over med-high heat. Add onion and cook until soft, about 5 minutes. Push onions to the side of the pan.
  3. Add bell pepper and vegetarian beef. Cook until beef is lightly browned, about 5-7 minutes.
  4. Mix in tomatoes, garlic, beans and corn with their liquid, chili powder, and cumin. Cover and simmer over medium heat, stirring occasionally for about 15 minutes.
  5. Add cooked pasta and stir to combine. Taste and adjust seasonings, adding more chili powder for additional spice if desired.
Categories
Mains

Portobello Mushroom Burger

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Portobello Mushroom Burger

Portobello mushrooms have a meaty presence in this delicious burger.  

Serves 4

Difficulty level: very easy

Ingredients:

  • 4 portobello mushroom caps
  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste

Instructions:

  1. Prepare the mushroom caps by removing the stem and carefully scraping out (and discarding) the brown gills from the undersurface of the mushroom using a spoon.
  2. Whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper.
  3. Place the mushroom caps (smooth side up) in a shallow dish.
  4. Pour the marinade over the mushrooms and let stand at room temperature for 15 minutes turning and basting occasionally.
  5. Preheat outside grill or grill pan to medium-high heat.
  6. Brush grill with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender, brushing with marinade frequently.
  7. Serve on your favorite toasted bun (or in a lettuce wrap) with your favorite burger condiments.
Categories
Mains Pasta

Satay Noodles with Peanut Sauce

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Satay Noodles with Peanut Sauce

This recipe is amazingly delicious and easy to make ahead for potlucks or workday lunches. 

Makes 6 servings

Ingredients:

Salad:

  • 6 ounces dry noodles ( brown rice ramen noodles, soba noodles, linguini noodles, etc)
  • 3 cups cabbage, shredded 
  • 3 carrots, grated
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, cut into thick matchsticks
  • 3 green onions, sliced
  • ½ bunch cilantro, chopped (or use basil and mint for a Vietnamese flair)
  • Lime wedges for serving
  • 12 oz baked tofu (optional)
  • Garnishes:
    • 1/2 cup roasted, chopped peanuts
    • sugar snap peas, cut lengthwise (optional)
    • additional cilantro (optional)
    • sliced green onions (optional)

Peanut Sauce: 

  • 3 thin slices ginger or 1 tablespoon ginger paste (not powder)
  • 1 large clove garlic
  • ¼ cup peanut butter
  • ¼ cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or tamari sauce
  • 3 tablespoons honey or agave syrup
  • 3 tablespoons toasted sesame oil
  • ½ –1 teaspoon cayenne pepper (or to taste)
  • ½ teaspoon salt (optional)

Instructions:

  1. Cook noodles according to package directions. Drain and rinse under cold running water.
  2. While noodles are cooking, place the sauce ingredients in a blender and blend until smooth.
  3. Place the shredded cabbage, carrots, bell pepper, cucumber, green onions, and cilantro into a serving bowl. Add the cold noodles (and tofu if using) to the bowl and toss. Drizzle the peanut sauce over the top and toss well to combine. 
  4. Garnish with chopped roasted peanuts and lime wedges. Add your choice of the following garnishes: extra cilantro, sugar snap peas, sliced green onions (or chopped basil and mint).
Categories
Mains

Socca with Mushrooms and Spinach

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Socca with Mushrooms and Spinach

This flatbread, made with chickpea flour, is called farinata in Italy and socca in France. Whichever name you choose, it makes a simple, light and flavorful meal.  Try soup or a salad as an accompaniment. 

Makes 3-4 Servings

 

Ingredients:

  • 1 cup chickpea (garbanzo) flour
  • 1 ¼ cups lukewarm water
  • 1 teaspoon salt (optional)
  • ½ teaspoon minced fresh thyme or parsley (optional)
  • 3 teaspoons olive oil, divided
  • 8 oz. mushrooms sliced
  • 1 clove garlic, pressed
  • 2 cups baby spinach leaves
  • freshly ground black pepper to taste
  • 2 tablespoons basil pesto
  • 1 medium tomato or ½ cup cherry tomatoes, coarsely chopped
  • 2 tablespoons capers, drained
  • vegan parmesan for serving

 

Instructions:

  1. Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for at least 15 minutes. Can be made ahead and refrigerated overnight. Whisk gently and add salt and herbs (if desired) to batter.
  2. Preheat oven to 450 degrees F.
  3. While oven is heating, make the spinach and mushroom mixture. Add 1 teaspoon olive oil to a medium pan and heat over medium high heat. Add mushrooms and sauté until just browned. Reduce heat to medium and stir in garlic, being careful not to scorch. Add spinach, toss all together with a grind of black pepper (to taste) and remove from heat. Set aside. Spinach will continue to wilt off of the heat.
  4. Place a 10-inch cast-iron skillet (or other oven proof pan) over high heat and heat until very hot. Pour 2 teaspoons olive oil in skillet and coat bottom of skillet completely with oil.
  5. Quickly pour batter into hot pan; carefully transfer skillet to preheated oven.
  6. Bake in the preheated oven until browned and crusty, about 20 minutes. Transfer immediately to a serving platter or cutting board. Tear into wedges and spread each with a thin layer of basil pesto. Then top with spinach-mushroom mixture and layer and a sprinkling of tomatoes. Sprinkle with capers and vegan parm. Serve hot, while still crispy on the edges.   
Categories
Mains Soups

Easy Cassoulet

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Easy Cassoulet

This is a plant-based version of a very delicious French dish that traditionally relies on duck fat and pork for the rich flavor. This version has a traditional crunchy topping, some olive oil for richness, and lots of satisfying protein.  

Ingredients:

  • 1½ tablespoons olive oil
  • 12-16 oz of plant-based sausage
  • 1 onion (any color), chopped
  • 2 stalks celery, thinly sliced
  • 3 garlic cloves, finely minced or pressed
  • Freshly ground black pepper
  • Two (15.5-ounce) cans cannellini or white northern beans (undrained)
  • ½ to 2 cups vegetable broth, low-sodium preferred, (amount will vary depending on cooking time)
  • 1 medium tomato, diced (or ½ cup canned diced tomatoes)
  • 1 tablespoon Herbs de Provence (or a mixture of equal parts thyme, oregano, rosemary, and marjoram)
  • 1 teaspoon thyme
  • 1 tablespoon lemon juice
  • 1/3 cup chopped fresh parsley, divided (plus more for garnish, if desired)
  • 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
  • Salt and pepper added at the finish, to taste.

Directions:

  1. Add ½ tablespoon of oil to medium oven-proof skillet or Dutch oven and heat on the stove over medium-high heat. Add the sausages to the skillet and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Transfer to a cutting board.
  2. Add onion and celery to the skillet with ½ cup water, scraping bottom of the pan to bring up browned bits. Cook, stirring often, until softened, about 5 minutes. 
  3. Add garlic, sautéing briefly, then add beans and their liquid, ½ cup broth, tomato, and dried herbs. Bring to a low boil and simmer, cooking for 20 – 60 minutes. Shorter cooking times can be used for quick preparations. Where time allows, for a softer, more traditional texture, cook up to 60 minutes, adding additional broth as needed to keep to a thick soup consistency.
  4. Slice sausages and return to the skillet. Stir in the lemon juice and remove from heat. Stir in 3 tablespoons of the chopped parsley. Taste and adjust seasonings adding salt and pepper as desired.
  5. Preheat broiler with rack in a top position. In a small bowl, stir in panko (or bread crumbs), remaining parsley, and 1 tablespoon olive oil. Season the panko with a little salt and pepper and sprinkle over the cassoulet. Transfer the pan to the oven and broil (watching closely!) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.
  6. Garnish with additional parsley if desired.
Categories
Breakfast

Breakfast Farinata

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Breakfast Farinata

What a great way to get beans into your breakfast! Make sure to serve this while still hot and crispy at the edges.

Makes 6 Servings

Ingredients:

  • 1 cup chickpea (garbanzo) flour
  • 1 ¼ cups lukewarm water
  • 2 teaspoons avocado or canola oil (or oil spray)

For serving:

  • Chia seed jam (or all-fruit, no sugar added jam)
  • Fresh fruit
  • Toasted sliced almonds or toasted walnuts

Instructions:

  1. Combine chickpea flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for at least 15 minutes. Can be made ahead and refrigerated overnight. Skim foam from top of batter.
  2. Preheat oven to 450 degrees F.
  3. Place a 10-inch cast-iron skillet (or other oven proof pan) over high heat and heat until very hot. Pour 2 teaspoons oil in skillet (or spray generously with oil spray) to coat bottom of skillet completely.
  4. Quickly pour batter into hot pan. Carefully transfer skillet to preheated oven.
  5. Bake in the preheated oven until browned and crusty, about 20 minutes. Transfer immediately to a plate or cuting board and tear into wedges. Serve hot, while still crispy on the edges, topping with chia jam, fresh fruit and a sprinkling of sliced toasted almonds or toasted walnuts.  
Categories
Breakfast Family Friendly Mains

Vegetable Frittata

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Vegetable Frittata

Vegetable Frittata

Family friendly and a great way to use up any extra vegetables! Top with chopped fresh tomatoes, salsa or red sauce.

Makes 6 servings

Ingredients:

Vegetables

  • 2 cups finely chopped broccoli, cauliflower, mushrooms, or zucchini (or a combination)
  • 1/4 cup finely chopped onion
  • 1 cup tightly packed finely chopped greens (spinach, kale, collards, etc)
  • 1/2 cup chopped fresh cilantro or parsley
  • 1 medium tomato, thinly sliced (optional for top decoration)

Batter

  • 1 1/2 cups chickpea flour (garbanzo bean flour)
  • 1 1/2 cups water
  • 1/4 cup plain unsweetened yogurt or thick cashew cream
  • 1/2 teaspoon salt
  • 1/4 heaping teaspoon kala namak (Indian black salt provides egg flavor)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme finely chopped)

Serving

  • 1 large tomato, finely chopped (or salsa or red sauce)

Instructions:

  1. Preheat the oven to 375°F. Grease a 9-inch pie pan.
  2. Batter: In a blender (or bowl with whisk), combine the flour, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. 
  3. Add the finely chopped vegetables to the batter. Add the cilantro or parsley and thyme and stir to combine. Pour the mixture into the prepared pie pan and top with sliced tomatoes if desired.  Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Spray or brush some oil on the top of the frittata while it is still hot. Let it sit for 10-15 minutes before serving (this is important to allow the frittata to set up).
  4. Serve topped with chopped tomatoes or sauce.

Recipe adapted from Vegan Richa.

Categories
Sauces, Dips & Dressings

Easy Mushroom Gravy

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Easy Mushroom Gravy

This is a luscious gravy that is delicious over mashed potatoes, grains, or served with a vegetarian loaf.

Ingredients:

  • Oil spray (avocado, canola or olive)
  • 12 ounces mushrooms, sliced about 3-4 cups
  • 1 shallot, finely diced (or half an onion)
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon fresh thyme leaves (or 1 ½ teaspoon dried)
  • 3 tablespoons flour
  • 2 cups vegetable or mushroom broth or stock, heated
  • ½ cup plant-based milk
  • 1 -2 tablespoons cognac (or brandy)
  • Salt and pepper to taste

Instructions:

  1. Spray a large skillet with oil spray and saute mushrooms and shallot over med-high heat for about 8 minutes, stirring occasionally, until mushroom liquid has cooked off.
  2. Decrease to medium heat, add garlic and thyme, and saute 2 minutes.
  3. Sprinkle the flour over the mushroom mixture, stirring and cooking the flour for 2-3 minutes, letting it brown a bit. Do not worry if it sticks to the pan – the broth will deglaze it.
  4. Add 1/2 of the hot broth, scraping up the browned bits and whisking them in. Add the remainder of the broth and milk. Simmer on low heat until reduced and thickened, about 5 minutes.  
  5. Add 1 tablespoon of cognac incorporating and heating for one more minute. Taste, adjust seasoning adding salt and pepper and additional cognac if desired.
Categories
Mains

Char Sui Tofu

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Char Sui Tofu

Serves about 3 depending on additional sides.

Ingredients:

  • 16 oz extra-firm tofu
  • 2 teaspoons avocado oil
  • 2 tablespoons hoisin sauce
  • ¼ cup packed brown sugar
  • 1 teaspoon pressed or minced garlic
  • ½ teaspoon fresh ginger, grated (or ¼ teaspoon ginger powder)
  • ½ teaspoon Chinese five-spice powder
  • 1 tablespoon soy sauce
  • tablespoons dry sherry
  • 1-2 teaspoons sriracha chili sauce (or to taste)
  • Sesame seeds and/or sliced green onions for serving

Instructions:

  1. Drain tofu and cut into two 1-inch slabs (turn block on side and cut in half). Pat dry.
  2. Mix together sauce ingredients (hoisin through sriracha sauce).
  3. Heat oil in a large non-stick skillet over medium-high heat. Add tofu and cook until both sides are lightly browned, 3-5 minutes per side. Put aside and cool slightly then slice into 1-inch slices.
  4. Add the sauce to the pan and stir until it comes to a boil. Reduce heat to medium.
  5. Add the sliced tofu to the pan, basting the slices and cooking through, about 8 minutes. Increase the heat to high, watching carefully until the sauce thickens and caramelizes, about 2 minutes. Remove from the heat.
  6. Move tofu to a serving dish and garnish as desired.
  7. Serve over rice, Asian noodles, or along-side stir-fried veggies.
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