Monday, December 15, 2014

Creamy Tomato Soup

Creamy Tomato Soup (Vegan, Gluten-Free)

 This soup is easy enough for a weeknight and makes a delicious meal with some sourdough toast and a salad.
  • 2 tablespoons extra virgin olive oil
  • 3 shallots, peeled and diced
  • 3 medium cloves garlic, peeled and minced 
  • two 28-ounce cans tomatoes (preferably San Marzano)
  • 3 cups vegetable stock 
  • ¼ teaspoon dried thyme 
  • ⅛ teaspoon red pepper flakes
  • ¾ cup raw cashews, boiled in water to cover for 8 minutes and drained.
  • ⅓ cup packed fresh basil leaves, chopped
  • 2 tablespoons balsamic vinegar
  • freshly ground black pepper to taste
  • 2 tsp salt 
  • 1/4 tsp granulated garlic


Instructions
  1. Heat the olive oil in a large stock pot over medium heat. Add the shallots and garlic and cook for 5-7 minutes stirring often.
  2. Add the tomatoes and liquid, 2 cups of the vegetable stock, thyme, and red pepper flakes. Stir to combine, then bring to a low boil.
  3. Blend the cashews with the remaining 1 cup of vegetable stock in a blender until smooth.  Stir into the soup.
  4. Add the basil, balsamic vinegar, salt, granulated garlic and black pepper to taste.
  5. Turn the heat off.
  6. Use a stick blender to blend the soup in the pot until smooth. Taste and adjust for seasoning.
 Adapted from this recipe at www.picklesnhoney.com

Saturday, September 27, 2014

Grits with Vegan Sausage Gravy

I like a savory breakfast over a sweet one every time.  I also like my breakfast to be sturdy so that I'm not starving at 11:00am.  This one fits the bill nicely.



















I started with Tofu Mom's Vegan Sausage Gravy and make my own changes.  Here is my version:

Grits  with Vegan Sausage Gravy

 1 Tb olive oil
1 small onion, diced
1 large shallot, diced
2 large garlic cloves, minced
1 package vegan sausage ( I used the kind in a tube that was 14 oz)
2 Tb vegan butter
1/3 cup all-purpose flour
3 cups unsweetnened, unflavored non-dairy milk ( I used almond milk)
scant 1/2 tsp salt
1/4 tsp sage
several grinds of fresh cracked pepper to taste
several dashes of hot sauce to taste
1 tsp vegan worcestershire sauce
1/4 tsp smoked paprika
Grits 


Saute the onion, shallot, and garlic in the olive oil for a few minutes in a large frying pan.  Crumble in the vegan sausage and add the vegan butter and brown the sausage over med-high heat.  Lower the heat and sprinkle in the flour and let cook for a few minutes.  Pour in 1/2 the milk and cook and scrape up the bits from the bottom of the pan.  Stir until it starts to thicken and add the rest of the milk.  You can add more milk or water if you would like it less thick.   Add in the salt, sage, pepper, hot sauce and worcestershire and paprika.

Cook your grits according to package directions and then add some to a bowl and top with some gravy and enjoy! :)

Sunday, July 27, 2014

Eggless Salad



The eggless salad recipe from Happy Herbivore is outstanding!  To her original recipe, I added the following:

1. 4 Tb minced red onion
2. 1/4 tsp smoked paprika
3. black pepper to taste

You can find the black salt (Kala Namak) at Indian stores.  It really adds to the flavor.  I used Veganaise for the vegan mayo.  Its the best one in my opinion.

You can put this in a wrap with lettuce and tomato or make a sandwich or eat it as an open face sandwich or stuff it in pita or add a scoop to salad :)

Saturday, March 15, 2014

Strawberry Lemon Almond Scones

This is my first try at gluten-free baking.  These came out great!




1 and ¾ cup gluten-free flour (Bob’s Red Mill brand)
1/3 cup sugar
2 tsp baking powder (non-aluminum kind like Rumford)
1/2 tsp baking soda
1/4 tsp salt
5 Tb vegan butter, chilled (Earth Balance brand)
1/2 cup almond milk (or other non-dairy milk)
1 tsp vanilla
zest of 1 lemon
1/3 cup almonds, chopped
heaping 1/2 cup diced strawberries
coarse sugar for sprinkling (optional)

Heat oven to 400F.  Line a baking sheet with parchment paper.  Sift dry ingredients together (flour, sugar, baking powder, baking soda, salt).  Cut butter into small bits and add to the dry ingredients.  With a pastry blender, 2 knives, or your hand, cut the butter into the flour so the pieces of butter are small like peas and blended into the flour, giving it a sandy texture. Add almond milk, vanilla and lemon zest and mix briefly just to combine.  Add almonds and strawberries and carefully mix again. 

Divide dough in half and place one half on a floured board (using gluten free flour) and knead a couple of times and pat into a 6-inch circle.  Cut each circle into 6 triangles.  Place them on the prepared baking sheet.   Repeat with rest of the dough.  Sprinkle with coarse sugar and bake for 16-20 minutes.

Wednesday, March 12, 2014

Vegan Espresso Pecan Scones

I got the recipe from here and it is easy and yummy.  I changed a couple of things but nothing major.




Espresso Pecan Scones

1 cup whole wheat pastry flour
1 cup all purpose flour
1/2-1 Tbsp ground espresso
1 cup lightly toasted pecans
1/2 cup shredded coconut
1/4 cup raisins (optional)
pinch of salt
1 Tbsp baking powder
1/3 cup warm coconut butter or coconut oil, plus a bit extra for brushing
1/3 cup local honey or maple syrup
1 tsp vanilla extract
1/4 cup + 1 Tbsp hot water

Preheat the oven to 350F degrees. Line a baking sheet with parchment paper. In a medium sized bowl, combine the dry ingredients. Mix well. Add the pecans and coconut, again, mixing well, and set aside.

Warm the coconut butter and honey together - either over low heat on the stove or in the microwave - and stir until its lump free. Then, pour the coconut mixture over the dry ingredients and press it into the dry ingredients to combine completely. You want the texture of the mixture to be like wet sand before you add the water.

Pour the water over the dry ingredients and, with your hands, squeeze and press the mixture so it comes together into a dough. If the dough has a hard time coming together, add a tiny bit more water but not too much!

Turn the dough out onto a lightly floured surface or cutting board and pat the dough into a nice little round circle. Cut the circle into sixths. Place the scones - evenly spaced - onto the prepared cookie sheet, brush lightly with coconut oil.

Bake for 13-14 minutes, or until lightly golden. Let cool for a moment before eating! If you're porting the scones, let them cool completely before putting them in an airtight container for travel (so that they don't get soggy.)


Fabulous Lemon Coconut Balls

I got the recipe from here but made them into balls instead of bars.  Easy and really really delicious :)



Lemon Coconut Balls

1 (packed) cup dried Medjool dates (about 8-10 VERY large dates)
1/2 cup walnuts, toasted
3 tbsp. almond butter
1 tbs. extra-virgin coconut oil, unmelted
1 tbs. agave nectar
1 tsp. vanilla extract
zest of 1 lemon
1/2 cup shredded unsweetened coconut flakes & extra coconut for rolling balls
1 tbs. ground flax seed
1/8 tsp. salt


Place all the ingredients in a food processor.  Grind til soft and crumbly.
The mixture should stick together when pressed.  If it’s too sticky add some more nuts and if it’s too crumbly add more almond butter or agave.

Roll into balls and then roll in coconut.  Keep in the fridge. 

Eat and be happy :)

Saturday, March 1, 2014

Cauliflower Buffalo Wings

 
 This is easy and fabulous.  Everyone I served this to, loved it :)

 
  • 2 medium heads of cauliflower
  • 1.5 cups water
  • 1.5 cups white rice flour (all purpose is fine too)
  • 1.5 tsp. garlic powder
  • 1.5 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp. salt
  • 1/8 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1.5 cup Frank’s Red Hot
  • 2 Tb melted earth balance


Heat oven to 450 deg F.  Mix water, white rice flour, garlic powder, onion powder, paprika, salt, and peppers.  Whisk together.

Cut cauliflower into florets.  Line a cookie sheet with nonstick foil and lightly spray foil with oil spray.  Dip each floret into flour mix and place on a baking sheet.  Put in the oven for 20 minutes.  Combine Red Hot and earth balance.  Pull out cauliflower and dip into hot sauce mix and put back on the cookie sheet.  Bake for 5-7 min more. Serve with Vegan Ranch Dipping Sauce.

Vegan Ranch Dipping Sauce
  • 1 cup vegan mayo (Vegenaise)
  • ½ cup vegan sour cream
  • 1 teaspoon vegan worcesterchire sauce
  • 1 teaspoon white vinegar
  • 1 tablespoon fine chopped dill or 1 tsp dried dill
  • 1 tablespoon chives, chopped fine or ½ tsp onion powder
  • 1/4-1/2 cup Italian parsley, chopped fine
  • 1/8 teaspoon cayenne pepper
  • 1 garlic clove, minced fine or garlic powder
  • 1/2 teaspoon black pepper

Mix all ingredients and let chill before serving.