Author: freshphysician

Categories
Mains

Mushroom Wellington

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Mushroom Wellington

This is a crave-worthy dish perfect for those special holiday gatherings. The filling can even be made the day ahead. Serve with our mushroom gravy for a memorable main dish.

Makes 2 rolls, 10 servings

Ingredients

  • 1 box (contains 2 sheets) vegan puff pastry, thawed in the fridge overnight. (Use cold, directly from the fridge)
  • Olive (or avocado) oil spray
  • 2 pounds mushrooms of your choice, sliced, including stems (except shiitake stems)
  • 1 large onion, diced
  • 5 garlic cloves, coarsely chopped
  • 1 tablespoon chopped fresh thyme (or 1 ½ tsp dried)
  • 1 teaspoon salt
  • 1/4 cup wine (sherry, marsala, port, red or white wine) – optional
  • 2 teaspoons balsamic vinegar
  • 1 cup chopped, toasted pecans or walnuts
  • 1/2 teaspoon pepper
  • 2 teaspoons truffle oil (optional)

Instructions

Make sure your puff pastry is thawed but directly from the fridge when you start. Otherwise it will break or fall apart.

Preheat oven to 400F

Make the filling

  1. Spray an extra-large skillet or Dutch oven with oil spray and heat over medium-high heat. Add mushrooms, onions, garlic, salt (optional), and thyme and sauté, stirring, until mushrooms release all their liquid. Reduce heat to medium, and sauté until all of the liquid has evaporated. Add the sherry wine and balsamic vinegar and continue to sauté on medium heat until the liquid has cooked off. It is important that the mushroom filling is not wet as this will cause the roll to break down.
  2. Add the toasted chopped nuts, pepper, and truffle oil. Taste, adjust seasonings.
  3. Let the filling cool 15-20 minutes (the filling can be made the day ahead and refrigerated).

Make the rolls

  1. Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it is too stiff, let it thaw a few minutes until it is pliable). Gently, roll it to smooth it (but do not thin it much)  and patch-up any holes. Place half the filling in a mound along the center of the dough and roll the pastry up, and over, finishing with the seam side down. Fill and roll the second sheet.
  2. Spray the tops of the rolls with olive oil spray.
  3. Score the pastry using a sharp knife with diagonal slits.

Bake

  1. Place the sheet pan in the oven, on the middle rack, baking for approximately 35 minutes, until it is a deep golden-brown. Checking at the halfway point and rotate the pan if needed for even cooking. If additional browning is needed, use the convection setting for the last 5 minutes if you have it.
  2. Cool for 5-10 minutes before cutting and serving. Garnish with thyme sprigs. Serve warm.

Adapted from Feasting at Home

Categories
Family Friendly Mains

Crispy Jackfruit Carnitas

Crispy Jackfruit Carnitas

This delicious recipe can be used in so many ways – tacos, bowls, burritos, enchiladas, salads, etc. Make extra and freeze for future use.

Ingredients

Carnitas

  • 3 cans (20 oz. each) canned young jackfruit in water (not syrup), drained
  • Avocado oil spray
  • ½ medium onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika (or sub regular paprika)
  • 1 teaspoon salt (optional)
  • ½ teaspoon black pepper
  • 1 ½ fresh navel oranges
    • Zest from one orange
    • 1 ½ juiced (about 2/3 cup juice)
  • 2 tablespoons lime juice, plus ½ of an additional lime for serving
  • 3 tablespoons tamari (or soy sauce)
  • ½ cup water
  • 3 bay leaves

Serving suggestions

  • Corn tortillas
  • Guacamole
  • Sliced jalapeños
  • Thinly sliced red cabbage
  • Lime wedges
  • Chopped cilantro
  • Salsa

Instructions

  1. After draining jackfruit, shred pieces coarsely into shreds that resemble shredded chicken or pork. Place shreds onto a clean kitchen towel and roll towel up, squeezing gently to extract additional water. (This will help to absorb more flavor from the marinade.)  Set aside.
  2. Combine the garlic, oregano, thyme, cumin, paprika, salt, pepper, orange juice and zest, lime juice, tamari, and water in a mixing bowl.
  3. Spray the bottom of a large pot with oil spray and place over medium heat. Add the diced onions and cook for 3-4 minutes, or until translucent.
  4. Next, add the jackfruit, marinade, and bay leaves to the pot. Stir and reduce to medium-low. Cover and simmer for about 15 minutes, stirring occasionally to prevent sticking to the bottom.
  5. Preheat the oven to 400°F.
  6. Spray a non-stick baking sheet with oil spray and transfer the jackfruit to the sheet in a single layer, using two pans if necessary (this is important to get a nice crispy exterior). Spray the top with oil spray. Bake for 20-25 minutes, mixing halfway. Check crispness starting at 20-minutes and watch closely until done to prevent burning or drying out.
  7. Squeeze ½ of a lime over and toss.
  8. Serve these jackfruit carnitas in corn tortillas with any of the above toppings. Or make a carnitas bowl by serving with corn, rice, beans. your choice of toppings.

 

Adapted from BrokeBankVegan.com

Categories
Mains

Lion’s Mane Mushroom Steaks with Chimichurri

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Lion’s Mane Mushroom Steaks with Chimichurri

This recipe has so much flavor and wonderful texture that you may put it on frequent rotation!  And, you may find this the reason to regularly hunt down the local mushroom grower at your farmer’s market.

Makes 4 servings

Ingredients

  • 2 Lions mane mushrooms, divided into 4 steaks as directed below (or try using 4 large portobello mushrooms, stems and gills removed)
  • Avocado oil spray

Marinade ingredients

  • 4 tbsp coconut aminos (found in the Asian or international section)
  • 2 tsp olive or avocado oil 
  • 3 tsp paprika
  • 1 tsp smoked paprika (or sub with more regular paprika)
  • 2 tsp garlic powder
  • ½ – 1 tsp chili flakes

Chimichurri ingredients

  • 1 cup flat leaf parsley, about 1 large handful, finely chopped
  • 2 tbsp fresh oregano, chopped
  • 1-2 shallots or ¼ cup red onion, finely minced
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 lemon, juiced
  • 1 tsp apple cider vinegar (or use more lemon juice)
  • ½ tsp chili flakes, adjust based on desired spice level

Instructions

  1. Make the chimichurri by adding all the ingredients to a bowl, mix, and set aside. (This is a low-oil version, add up to 1 tablespoon more if desired.)
  2. Make the marinade by combining the ingredients in a flat-bottom pan or container, mixing until well combined. Set aside.
  3. Cook the mushrooms
    1. Divide whole mushrooms in half lengthwise (so each piece has a top and stem piece)
    2. Heat a large skillet or pan on medium heat. (We like to use a cast iron or nonstick ceramic for this.)
    3. Spray the pan with avocado oil and lay the lions mane mushrooms on their side, fitting mushrooms without crowding. Make multiple batches as necessary.
    4. Use a spatula to press down on the mushroom and cook for a few minutes. Use a second cast iron (or other heavy pan, or the back of plate) to set on top and press down the mushroom.
    5. Then flip, cooking for several minutes on each side until each is pressed into a flat steak. Spray with more avocado oil if needed.
    6. Repeat the process with the other lions mane mushroom, if needed.
  4. Marinate the mushrooms
    1. Place your lion mane “steaks” into the marinade container (one at a time, depending on the size of your mushrooms and container) spoon the marinade on each side, spreading with the back of the spoon to coat. Marinate for 15 minutes.
  5. Brown the mushrooms
    1. Heat the skillet on medium heat and add a heavy spray of avocado oil.
    2. Add the mushroom steaks back into the skillet.
    3. Cook for about 5 minutes on each side, flipping with a spatula. Once the outsides are browned and caramelized, remove and plate.
  6. Serve
    1. Top with Chimichurri sauce and enjoy!

 

 

Adapted from JustineCooksVegan.com

Categories
Family Friendly Vegetables

Honey Ginger Carrots

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Honey Ginger Carrots

A beautiful and delicious glazed preparation for fresh spring carrots, using the carrot tops for garnish if available.  Carrots are in the same family as parsley with the leaves having a somewhat similar flavor profile.  Feel free to substitute one for the other. 

Did you know that carrots were originally purple? I used purple, orange, yellow and red carrots here. Using different colors provides your body with a variety of antioxidants.

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped ginger (or ginger from tube – available in the grocery produce section)
  • 1 1/2 tablespoons honey
  • 6 medium carrots, scrubbed and cut lengthwise, leaving a short section of green tops if fresh.
  • Reserve 1 tablespoon of chopped fresh carrot tops if available. Otherwise use 1 tablespoon of chopped parsley.
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1/2 lemon for finishing
  • Salt and pepper

Instructions:

  1. In a medium pan over medium-high heat, add oil and stir in ginger. Add honey and stir to dissolve.
  2. Add carrots and toss to coat. Pour in water and orange juice.
  3. Cover to steam, stirring occasionally and cook 15 -20 minutes or until tender and juices make a glaze, adding a tablespoon of water more if needed.
  4. Season to taste with salt and pepper. Serve with a squeeze of lemon and a sprinkling of chopped carrot tops or parsley.
Categories
Vegetables

Sugar Snap Peas with Orange & Almond

Sugar Snap Peas with Orange & Almond

This a light and fresh side dish, great for Spring or Summer meals.

Ingredients:

  • Oil spray (avocado or olive oil)
  • 1/3 cup sliced almonds
  • 3/4 pound fresh sugar snap peas, trimmed and halved at an angle (about 4 cups)
  • 1 tablespoon vegan butter
  • 1/8 teaspoon Creole seasoning
  • 1 teaspoon orange zest, plus 1/4 cup fresh juice (from 1 large orange)
  • 2 tablespoons vegetable broth
  • Salt
  • Black pepper

Instructions:

  • Using a zester tool, zest the orange and set aside. Squeeze the orange and set the juice aside.
  • Spray a large non-stick pan with oil spray to coat. Heat the pan over medium-high heat and add sliced almonds, stirring gently until lightly toasted. Sprinkle with a small amount of salt. Remove from pan and set aside.
  • Spray the same pan with a small amount of oil spray. Add the peas and cook, stirring often, until tender-crisp, 3 to 4 minutes. Transfer peas to a serving dish.
  • Reduce heat to medium; melt 1 tablespoon vegan butter. Add Creole seasoning and cook, stirring constantly, until butter browns slightly, about 3 minutes. Stir in orange juice, vegetable broth and a couple of grinds of pepper. Cook, stirring constantly, until sauce is glossy and thickened slightly, about 2 minutes. Taste and adjust seasonings, adding salt if needed.
  • Spoon sauce over peas and sprinkle with orange zest. Then top with the toasted almonds and serve.
Categories
Salads

Kale Salad with Peanut Dressing

Kale Salad with Peanut Dressing

This recipe is adapted from a Kale Salad at Houston’s Restaurant (now Hillstone). It is their most requested recipe of all time.  Goes to show you that kale can be extremely desirable!

I prefer lacinato kale (also called Tuscan kale or dinosaur kale) for this recipe.

Difficulty level: easy

Ingredients:

For the vinaigrette: 

  • 5 tablespoons olive oil (or 3 tablespoons olive oil and 2 heaping tablespoons peanut butter)
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons rice wine vinegar (or apple cider vinegar)
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons honey
  • Dash of cayenne pepper
  • Dash of salt

For the salad: 

  • 4 heaping cups chopped kale (from one small bunch, leaves washed and thick stems removed)
  • 1 cup finely slivered red cabbage
  • ½ cup shredded or grated carrots
  • 1 green onion, slivered
  • ¼ cup chopped fresh mint
  • ¼ cup chopped cilantro
  • 3 Tablespoons chopped roasted peanuts
  • ¼ cup parmesan (or vegan parmesan) cheese
  • Optional: grilled or baked tofu

Instructions:

  1. Mix together the dressing ingredients. If using peanut butter in place of some of the oil, blend together with an immersion blender, adding small amounts of water to thin to dressing consistency.
  2. In a large bowl, toss together the kale, cabbage, carrots and green onions.
  3. Toss the greens with the dressing about 30 minutes before serving, allowing the vinaigrette to soften the texture of the kale.
  4. Right before serving, add the mint and cilantro and toss. Top with the chopped peanuts, vegan parmesan and tofu (if desired).
Categories
Salads

CPK Style Barbecue Salad

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CPK Style Barbecue Salad

The California Pizza Kitchen’s  Barbecue Chicken Salad has always been a favorite – so many flavors and textures! This is a vegan version substituting tofu (or crispy soy strips) for the chicken that really satisfies the craving.

Makes 4 dinner salads

Ingredients:

  • 8 cups chopped lettuce, using a mix of colors and textures
  • 1 cup finely shredded red cabbage
  • 4 medium tomatoes, chopped
  • 2 avocados, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1 16 oz. package tofu, drained (or 2 cups crispy soy strips)
  • 1 cup BBQ sauce, divided
  • 1 cup vegan ranch dressing (purchased or from sauce section)
  • 4 corn tortillas and avocado oil (or tortilla chips) for serving
  • Chopped cilantro for serving
  • Salt and pepper to taste

Instructions:

  1. Cut the tofu into cubes or slices. Place in a bowl and cover with 1/2 cup BBQ sauce. Marinate for 20- 30 minutes.
  2. Preheat the oven to 400 degrees F. Remove the tofu from the marinade and place on a lightly greased baking sheet. Bake for 15 minutes. Flip tofu and brush with remaining BBQ sauce. Return to the oven and cook for another 10-15 minutes.
  3. Using a small amount of oil in a small frying pan, heat the oil and then toast the corn tortillas, turning when browned. Remove from the pan. Finish toasting all tortillas. Cut into strips with a long chef’s knife or pizza cutter.
  4. Toss the lettuce and red cabbage with ½ of the ranch dressing.
  5. Assemble individual salads by dividing the lettuce mixture onto each plate. Evenly divide and top the salads with the beans, corn, tomato, avocado, and tofu (or soy strips). Drizzle with ranch dressing. Drizzle with a small amount of barbecue sauce. Top with tortilla strips or tortilla chips and chopped cilantro.

 

Categories
Family Friendly Salads Snacks

Cowboy Caviar

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Cowboy Caviar

Cowboy Caviar

An easy crowd-pleaser that takes only 15 minutes to make. This recipe is likely to become a favorite and can be enjoyed in so many ways. Try it with baked tortilla chips, in a warmed tortilla, or over greens or whole grains.

Makes 6-12 servings (lunch/ light meal vs. potluck or appetizer)

Ingredients

  • 2 medium tomatoes, diced
  • 15 oz can black beans, rinsed and drained
  • 15 oz can black eyed peas, rinsed and drained
  • 1 ½ cups frozen sweet corn, thawed
  • 2 ripe avocados, diced
  • ⅓ cup red onion, finely diced
  • 2 tomatillos, diced (optional but recommended)
  • 1 jalapeno pepper seeds removed, finely diced
  • 1 clove garlic, grated (with microplane) or finely minced
  • ⅓ cup cilantro finely chopped

Dressing

  • 1 tablespoon olive oil
  • 3-4 tablespoons fresh lime juice fresh
  • 1 teaspoon honey
  • ½ teaspoon salt, optional
  • ½ teaspoon pepper

For serving, try any of the following

  • Tortilla chips for serving, baked chips preferred
  • Brown rice or other whole grain
  • Warmed tortillas
  • Over greens

Instructions

  1. In a small bowl, whisk together dressing ingredients.
  2. Combine the remaining ingredients, except avocado, in a large bowl. Toss well so that ingredients are well-combined.
  3. Pour dressing over the salad ingredients and toss well.
  4. This recipe can be refrigerated and tastes even better when the flavors have a chance to meld. Before serving, toss well and add the avocado, stirring gently to combine. Taste, adjusting flavors by adding additional lime juice, salt, pepper, or jalapenos to taste.
Categories
Family Friendly Mains Vegetables

Sorghum Stuffed Peppers

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Sorghum Stuffed Peppers

This is a recipe that is family friendly, hearty, and so flavorful that you will have it on frequent rotation.

Makes 4 servings as a main, or 8 servings as a side dish.

Ingredients

  • 2 cups cooked whole grain sorghum, cooled to room temperature
  • Avocado oil cooking spray
  • 4 large red bell peppers, halved and seeded
  • 3/4 cup salsa
  • 2 cloves garlic, minced
  • 1 Tbsp nutritional yeast
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 cup corn kernels, fresh or frozen and thawed
  • 2 cups cooked lentils
  • 1 cup chopped spinach or kale
  • ¼ tsp salt (optional)
  • ¼ tsp pepper

Toppings

  • 1 avocado, thinly sliced and 1/4 cup plain Greek yogurt (or avocado crema – see sauces section)
  • 1/2 cup salsa
  • Fresh cilantro sprigs
  • 2 Tbsp diced red onion
  • 1 lime, sliced into thin wedges

Instructions

  1. Preheat oven to 400 degrees F and spray a rimmed baking sheet with cooking spray.
  2. In a large mixing bowl, combine cooked sorghum, salsa, garlic, nutritional yeast, cumin, chili powder, corn, spinach (or kale), and lentils. Mix until combined.
  3. Stuff peppers with mixture, distributing evenly. Place peppers on baking sheet, and cover with tin foil.
  4. Bake for 20 minutes. Remove foil and bake for another 10 minutes, or until peppers are soft.
  5. Remove from the oven. Top each pepper with Greek yogurt and avocado slices (or avocado crema), a dollop of salsa, and a sprinkling of red onion and cilantro. Serve with a lime wedge.
Categories
Salads Vegetables

Curried Cauliflower & Grains

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Curried Cauliflower & Grains

We all need to get more of the anti-inflammatory spice, turmeric, into our diet and this recipe provides a delicious way to do just that. This dish can be served warm as a side or chilled as a salad.

Ingredients

  • 1 head cauliflower, cut into florets
  • olive oil spray
  • 1/2 teaspoon pepper
  • 2 cups chopped Lacinato kale (or baby kale)
  • 1 cup cooked oat groats (or farro or other grain of your choice)
  • ½ cup cooked chickpeas (optional)
  • 1/3 cup golden raisins (optional)
  • 1/2 cup chopped scallions

Turmeric Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon turmeric powder
  • 1 teaspoon yellow curry powder
  • 1 clove finely minced or grated garlic
  • 1/2 teaspoon salt or to taste
  • cracked pepper to taste

Optional Garnishes

  • Pepitas (pumpkin seeds)
  • Toasted, sliced almonds
  • Chopped parsley

Instructions

  1. Preheat oven to 400.
  2. Trim leaves off the cauliflower, and cut into florets. Line a rimmed baking sheet with parchment paper and spray generously with oil spray. Place cauliflower on baking sheet and spray the surface with oil spray, stir the cauliflower pieces around to coat and arrange on the baking sheet without overcrowding. Top with a bit of cracked pepper. Roast in the oven, about 30 – 40 minutes, depending on the size of your florets. until tender and golden with some browned areas.
  3. Place the kale, grain, scallions, and optional chickpeas and raisins in a large bowl.
  4. Make the dressing: combine all dressing ingredients in a small bowl.
  5. Once the cauliflower is fork-tender, add to the bowl with the salad ingredients. Pour dressing over and mix until combined. Taste and adjust seasonings.
  6. This recipe is delicious served warm or chilled.

Adapted from FeastingatHome.com

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