On Saturday, I had the pleasure of being invited over for dinner at my friend, Sherry's house, who is also a vegan. While it is always nice to have someone cook for you, it was a real treat to not have that underlying guilt that your lifestyle choices make you a high-maintenance guest.
I had heard about cashew cream (or cheese)before, but I always assumed it would be a fairly complex process. This recipe, being both simple and delicious, is destined to become one of my favourite vegan comfort foods.
Sherry served this over gnocchi, but it would also be great over broccoli or served as mac and cheese.
Cashew Cream Sauce
1 ½ cups raw cashews
2 cups water
3 Tbs. nutritional yeast
3/4 tsp. salt (or to taste)
2 Tbs. onion powder
2 Tbs. fresh lemon juice
1/8 tsp. garlic powder
• Blend cashews and 1.5 cups water in blender until creamy (1 -2 minutes). Check to be surethere are no cashew pieces remaining.
• Add and blend the remaining water and all other ingredients.
• Refrigerate unused portion.
Wednesday, November 17, 2010
Saturday, October 30, 2010
Chocolate chili
Continuing with my Halloween theme of strange combinations, chocolate and chili together is either weird or wonderful, depending on whom you ask. 'Foodies" will agree that this combination is deliciously sophisticated, but upon sharing my love of this recipe, I have experienced reactions of disgust (from someone who won't even try it) to curiousity blended with a touch of hesitance to an enthusiastic eagerness to try a taste. I have yet to hear a neutral reaction.
This has become as favourite of mine and I plan to make it several times during this chilly season.
1 tbsp olive oil 3 garlic cloves, minced
1 onion, chopped 3 tbsp chili powder
1 carrot, minced 1 tsp paprika
1 tsp ground cumin 1/4 tsp dried oregano
1/4 tsp black pepper 1 tsp sugar
1 can crushed tomatoes Canned chipotle chilis in adobo sauce
1 oz. unsweetened chocolate, grated 1/2 cup water
4 cups cooked or canned beans 1/2 cup strong coffee
In large pot over medium heat, heat olive oil. Add carrots, onion & garlic. Cover and cook until softened (about 10 minutes).
Stir in chili powder, paprika, cumin, oregano, sugar and pepper. Add tomatos, chipotles and chocolate and stir until well blended.
Add beans, water and coffee and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally until chili thickens. (about 45 minutes). Add a little more liquid if chili becomes too thick.
This has become as favourite of mine and I plan to make it several times during this chilly season.
1 tbsp olive oil 3 garlic cloves, minced
1 onion, chopped 3 tbsp chili powder
1 carrot, minced 1 tsp paprika
1 tsp ground cumin 1/4 tsp dried oregano
1/4 tsp black pepper 1 tsp sugar
1 can crushed tomatoes Canned chipotle chilis in adobo sauce
1 oz. unsweetened chocolate, grated 1/2 cup water
4 cups cooked or canned beans 1/2 cup strong coffee
In large pot over medium heat, heat olive oil. Add carrots, onion & garlic. Cover and cook until softened (about 10 minutes).
Stir in chili powder, paprika, cumin, oregano, sugar and pepper. Add tomatos, chipotles and chocolate and stir until well blended.
Add beans, water and coffee and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally until chili thickens. (about 45 minutes). Add a little more liquid if chili becomes too thick.
Saturday, October 16, 2010
Strange Brew
Now that Thanksgiving is over, it is time to welcome Halloween with it's ghosts, goblins and eerie things. So with that spirit, I will be focusing the next two entries on strange combinations. With cooking, and many other areas in life, sometimes what doesn't seem to initially belong together can give you a pleasant surprise.
Potato Pate
The concept of a potato spread is kind of weird and the ingredients, when listed together on the recipe, don't sound that appetizing. To be honest, it did look a little strange when I took it out of the oven, but was it ever delicious.
1 onion & 1 large potato (skin can be left on)
1/2 cup warm water, 1/4 cup olive oil
1/2 cup unsalted sunflower seeds
1/3 cup nutritional yeast
1/3 cup soy sauce ( I use Braggs instead- much less salt)
Preheat oven to 350F. Roughly chop onion and potato. Put all ingredients into food processor and pulse until everything is mixed together. Pour into pie plate and bake for 1 to 1.5 hours.
Serve with crackers or pitas
Potato Pate
The concept of a potato spread is kind of weird and the ingredients, when listed together on the recipe, don't sound that appetizing. To be honest, it did look a little strange when I took it out of the oven, but was it ever delicious.
1 onion & 1 large potato (skin can be left on)
1/2 cup warm water, 1/4 cup olive oil
1/2 cup unsalted sunflower seeds
1/3 cup nutritional yeast
1/3 cup soy sauce ( I use Braggs instead- much less salt)
Preheat oven to 350F. Roughly chop onion and potato. Put all ingredients into food processor and pulse until everything is mixed together. Pour into pie plate and bake for 1 to 1.5 hours.
Serve with crackers or pitas
Wednesday, October 6, 2010
It's the Great Unturkey Charlie Brown!
Thanksgiving is coming up this weekend and while many of us veggies are looking forward to our Tofurkey with great anticipation (even my cat, Hobbes, tries to eat it off my plate), not everyone is into faux meats. Here is a wonderful alternative that I put together based on two different recipes.
I made this last night and, oh my goodness, the cranberries and pecans just make this dish! With all the appropriate festive flavours, I decided to name this Stuffed Acorn Squash recipe The Great Unturkey.
The oven method provides the best results. For those who are really hungry after work, lacking patience or just want to be enegry conscious, I have provided the microwave directions as well.
The Great Unturkey
3 acorn squashes, cut in half and seeded
3 tablespoons olive oil, divided
3 medium onions, diced
3 stalks celery, diced (I prefer broccoli instead, finely chopped)
1/2 teaspoon dried sage (I used more)
2 cups brown or wild rice, cooked with vegetable broth instead of water
2 cups lentils, cooked
3/4 cup pecans toasted and roughly chopped (I didn't toast mine)
1/2 cup dried cranberries
1 cup scallion greens, thinly sliced (green onions)
Pepper to taste
Brush Acorn squash halves with olive oil and bake at 400F for 45 minutes to an hour, until squash is tender. You can also microwave for about 5-6 minutes, turning halves frequently if your microwave does not have a turn table.
Heat oil in medium saucepan. Add the onions, celery, sage and cook over medium-high heat for several minutes, stirring frequently, until onions are translucent. Add to rice & lentil mixture. Toss rice with pecans, dried cranberries and scallion greens. Add pepper to taste.
Stuff each squash half with rice mixture.
I made this last night and, oh my goodness, the cranberries and pecans just make this dish! With all the appropriate festive flavours, I decided to name this Stuffed Acorn Squash recipe The Great Unturkey.
The oven method provides the best results. For those who are really hungry after work, lacking patience or just want to be enegry conscious, I have provided the microwave directions as well.
The Great Unturkey
3 acorn squashes, cut in half and seeded
3 tablespoons olive oil, divided
3 medium onions, diced
3 stalks celery, diced (I prefer broccoli instead, finely chopped)
1/2 teaspoon dried sage (I used more)
2 cups brown or wild rice, cooked with vegetable broth instead of water
2 cups lentils, cooked
3/4 cup pecans toasted and roughly chopped (I didn't toast mine)
1/2 cup dried cranberries
1 cup scallion greens, thinly sliced (green onions)
Pepper to taste
Brush Acorn squash halves with olive oil and bake at 400F for 45 minutes to an hour, until squash is tender. You can also microwave for about 5-6 minutes, turning halves frequently if your microwave does not have a turn table.
Heat oil in medium saucepan. Add the onions, celery, sage and cook over medium-high heat for several minutes, stirring frequently, until onions are translucent. Add to rice & lentil mixture. Toss rice with pecans, dried cranberries and scallion greens. Add pepper to taste.
Stuff each squash half with rice mixture.
Tuesday, September 28, 2010
Mexican Tortilla Bake
It has been a cold and rainy September here in Southern Ontario, so I really wanted to make some warm comfort food. This was quick and easy to make and reminds me of a spicy lasagna. I skipped the shredded vegan cheese in the recipe, as I forgot to buy some, but it was delicious without it. This might just be my new signature recipe for potlucks. Honestly, if someone served this to me, I wouldn't even know this is vegan. This is a great dish to serve to carnivores and then, after they say how much they love it, tell them it was made with tofu.
1 tbsp Olive oil, 1 garlic clove, minced (I threw in some garlic powder tonight as I was feeling lazy)
1 can pinto beans ( I used black beans instead)
1 can diced tomatoes, drained
1/4 teaspoon chili powder (or more if you are feeling adventurous)
pepper to taste
1.5 cups salsa
4 ounces soft tofu ( I have no idea how much that is, so I used half the package)
2 tbsp. lime juice
3-4 large tortillas ( I like whole wheat)
1 cup shreddeed vegan cheese
Preheat oven to 350 degrees. Lightly oil a large baking dish. In a large skillet over medium heat, heat the oil. Add garlic and cook about 30 seconds. Add the beans, tomatos, chili powder and pepper. Simmer 5 minutes and remove from heat.
In food processor or blender, combine the salsa, lime juice, tofu and 1/2 of the bean mixture. Process until well blended. Spread a thin layer of the tofu/salsa mixture over the bottom of the baking dish. Arrange tortillas on top, overlapping as necessary. Spread the remaining bean/tomato mixture over the tortillas and cover with another layer of tortillas. top with remaning tofu mixture and then sprinkle with vegan cheese on top. Bake until hot and bubbly, about 30 minutes.
1 tbsp Olive oil, 1 garlic clove, minced (I threw in some garlic powder tonight as I was feeling lazy)
1 can pinto beans ( I used black beans instead)
1 can diced tomatoes, drained
1/4 teaspoon chili powder (or more if you are feeling adventurous)
pepper to taste
1.5 cups salsa
4 ounces soft tofu ( I have no idea how much that is, so I used half the package)
2 tbsp. lime juice
3-4 large tortillas ( I like whole wheat)
1 cup shreddeed vegan cheese
Preheat oven to 350 degrees. Lightly oil a large baking dish. In a large skillet over medium heat, heat the oil. Add garlic and cook about 30 seconds. Add the beans, tomatos, chili powder and pepper. Simmer 5 minutes and remove from heat.
In food processor or blender, combine the salsa, lime juice, tofu and 1/2 of the bean mixture. Process until well blended. Spread a thin layer of the tofu/salsa mixture over the bottom of the baking dish. Arrange tortillas on top, overlapping as necessary. Spread the remaining bean/tomato mixture over the tortillas and cover with another layer of tortillas. top with remaning tofu mixture and then sprinkle with vegan cheese on top. Bake until hot and bubbly, about 30 minutes.
Monday, September 20, 2010
My Attempt at Gourmet Cooking
It is a commom misconception that if you go vegetarian, or especially vegan, you will have to exist on boring meals and never again enjoy gourmet food, especially in a restaurant. My visit this summer to a restaurant in Collingwood (3 Guys and a stove) proves that thought to be a complete fallacy.
I was thrilled to discover that all the pasta and rice dishes automatically came vegetarian and you had to order extra to make it otherwise. My choice of meal was the Barley Cranberry Risotto, which was nothing short of amazing.
As I was aware that the creator of the menu has his own cooking show, I decided to visit his website to see if he had the recipe posted. To my luck, he had posted the barley risotto recipe. So, you might think that I excitedly rushed to the store to buy the ingredients and get going right away to recreate my favourite dish. Wrong. The old fear of failing came right back and I have waited over a month to attempt it.
I finally did get around to making it last night and it really was not that hard. As you have to prepare a few of the ingredients in advance, this dish takes patience, which is a virtue that I have yet to master. While it was not quite as good as the restaurant chef's version, I do realize that I am an amateur and am pleased with the result. It was worth the effort.
**I should mention, this recipe suggests to add "any vegtable you have in the fridge". I will advise you to leave celery off the list. I used celery and it does throw off the flavour of the dish. My heart did fall when I initially tasted my experiment, but once I realized it was the celery that I didn't like, I picked it out and now I can't wait to eat it for lunch. I hope you enjoy this recipe as much as I did.
Barley Risotto
1 cup black beans
1/2 clove minced garlic
1tsp basil
1 tbsp charmoula (see recipe below)
8 oz vegtable stock
4 tbsp parmesan cheese (vegans can use vegan paremsan-or it can be left out)
pepper to taste
2.5 cups prepared barley *
1oz oil
4 oz sundried cranberries
1 tomato diced
4 tbsp hot sauce-or to taste
4 stems cilantro
2 cups mixed vegtables (green onions, red or yellow peppers, zucchini, mushrooms, eggplant, or what you have in fridge)
Optional: 4 oz pecans
Heat large frying pan; add oil, garlic, herbs and vegtables. Saute on high until vegtables are browned. Add black beans, veg. stock, charmoula and cranberries; reduce heat-allowing mixture to come to a simmer. Add barley and reduce stock by setting stove on medium heat, stirring occasionally.
When the greater part of stock has reduced, stir and add parmesan cheese. Place in a serving bowl and sprnkle with hot sauce and pecans, if desired.
Garnish with extra cilantro.
* Barley: precook 3 cups water to 1 cup barley, bring to boil, reduce heat and simmer until liquid absorbed
Charmoula
6 tbsp garlic, 2 tsp cumin, 2 tsp paprika
1/2 tsp cayenne, 1/2 tsp pepper
1 cup chopepd fresh parsley, 1/2 cup chopped cilantro
6 tbsp lemon juice, 4 tsp oil
Place all ingredients in food processor, pulsing until you have a soft, choppy mixture. (Makes 2.3 cup, you can freeze unused portion and use another time.)
I was thrilled to discover that all the pasta and rice dishes automatically came vegetarian and you had to order extra to make it otherwise. My choice of meal was the Barley Cranberry Risotto, which was nothing short of amazing.
As I was aware that the creator of the menu has his own cooking show, I decided to visit his website to see if he had the recipe posted. To my luck, he had posted the barley risotto recipe. So, you might think that I excitedly rushed to the store to buy the ingredients and get going right away to recreate my favourite dish. Wrong. The old fear of failing came right back and I have waited over a month to attempt it.
I finally did get around to making it last night and it really was not that hard. As you have to prepare a few of the ingredients in advance, this dish takes patience, which is a virtue that I have yet to master. While it was not quite as good as the restaurant chef's version, I do realize that I am an amateur and am pleased with the result. It was worth the effort.
**I should mention, this recipe suggests to add "any vegtable you have in the fridge". I will advise you to leave celery off the list. I used celery and it does throw off the flavour of the dish. My heart did fall when I initially tasted my experiment, but once I realized it was the celery that I didn't like, I picked it out and now I can't wait to eat it for lunch. I hope you enjoy this recipe as much as I did.
Barley Risotto
1 cup black beans
1/2 clove minced garlic
1tsp basil
1 tbsp charmoula (see recipe below)
8 oz vegtable stock
4 tbsp parmesan cheese (vegans can use vegan paremsan-or it can be left out)
pepper to taste
2.5 cups prepared barley *
1oz oil
4 oz sundried cranberries
1 tomato diced
4 tbsp hot sauce-or to taste
4 stems cilantro
2 cups mixed vegtables (green onions, red or yellow peppers, zucchini, mushrooms, eggplant, or what you have in fridge)
Optional: 4 oz pecans
Heat large frying pan; add oil, garlic, herbs and vegtables. Saute on high until vegtables are browned. Add black beans, veg. stock, charmoula and cranberries; reduce heat-allowing mixture to come to a simmer. Add barley and reduce stock by setting stove on medium heat, stirring occasionally.
When the greater part of stock has reduced, stir and add parmesan cheese. Place in a serving bowl and sprnkle with hot sauce and pecans, if desired.
Garnish with extra cilantro.
* Barley: precook 3 cups water to 1 cup barley, bring to boil, reduce heat and simmer until liquid absorbed
Charmoula
6 tbsp garlic, 2 tsp cumin, 2 tsp paprika
1/2 tsp cayenne, 1/2 tsp pepper
1 cup chopepd fresh parsley, 1/2 cup chopped cilantro
6 tbsp lemon juice, 4 tsp oil
Place all ingredients in food processor, pulsing until you have a soft, choppy mixture. (Makes 2.3 cup, you can freeze unused portion and use another time.)
Friday, September 10, 2010
Eat Yer Greens!!!
If you are like me, you want to start eating healthy and while you know greens are great for you, you have no idea what to do with them. I have heard so many times that kale is the most nutrient dense plant around (beta-carotene, vitamin c, calcium,copper, iron, B6, manganese and potassium to name a few).
However, after trying it raw in a salad, I never want to do that again! I am sure that many people may disagree with me, but I found it to be both bitter and rough; not unlike a bad breakup. So I did some searching for recipes and have tried many over the last few months. Here are some of my favourites, that I actually look forward to eating! The first two were originally spinach recipes, so I just replaced the spinach with kale.
Coconut Kale
Splash olive oil
1 cup sweet onions, diced
1 tbsp minced garlic
Bunch of kale; stems cut out and shreded
1/2 cup coconut milk
1/4 tsp pepper
Heat oil in large pan over medium heat, add garlic and onions.
Add kale and saute until it begins to wilt, add coconut milk and seasonings. Mix ingredients to ensure and even seasoning blend.
Saute until kale is at desired softness and garnish with coconut shavings (optional)
Spicy Peanut Kale
2 tbsp canola oil
2 chopped green onions (or any variety you prefer)
2 minced garlic cloves
1 tsp red pepper flakes (adjust to your preference)
1 can diced tomatos, drained (keep just a bit of liquid for cooking)
1 bunch kale, stems removed and chopped in small pieces
1/4 cup natural peanut butter
Heat oil in pot over medium heat. Add garlic, onion, and pepper flakes.
Add tomatoes, kale, peanut butter. Stir to blend into a sauce.
Cook until kale is at a desired softness
Basic Sauteed Kale
Coursely chopped kale
1/2 cup veg stock, 1 green onion
2 cloves garlic
"Spike" seasoning, Pepper ( both to taste)
Splash hot sauce (optional)
Heat to high, add stock & and kale. Toss, cover and cook 5 minutes.
Remove cover, add spike seasoning and green onion.
Cook until liquid is gone. Add pepper and serve.
However, after trying it raw in a salad, I never want to do that again! I am sure that many people may disagree with me, but I found it to be both bitter and rough; not unlike a bad breakup. So I did some searching for recipes and have tried many over the last few months. Here are some of my favourites, that I actually look forward to eating! The first two were originally spinach recipes, so I just replaced the spinach with kale.
Coconut Kale
Splash olive oil
1 cup sweet onions, diced
1 tbsp minced garlic
Bunch of kale; stems cut out and shreded
1/2 cup coconut milk
1/4 tsp pepper
Heat oil in large pan over medium heat, add garlic and onions.
Add kale and saute until it begins to wilt, add coconut milk and seasonings. Mix ingredients to ensure and even seasoning blend.
Saute until kale is at desired softness and garnish with coconut shavings (optional)
Spicy Peanut Kale
2 tbsp canola oil
2 chopped green onions (or any variety you prefer)
2 minced garlic cloves
1 tsp red pepper flakes (adjust to your preference)
1 can diced tomatos, drained (keep just a bit of liquid for cooking)
1 bunch kale, stems removed and chopped in small pieces
1/4 cup natural peanut butter
Heat oil in pot over medium heat. Add garlic, onion, and pepper flakes.
Add tomatoes, kale, peanut butter. Stir to blend into a sauce.
Cook until kale is at a desired softness
Basic Sauteed Kale
Coursely chopped kale
1/2 cup veg stock, 1 green onion
2 cloves garlic
"Spike" seasoning, Pepper ( both to taste)
Splash hot sauce (optional)
Heat to high, add stock & and kale. Toss, cover and cook 5 minutes.
Remove cover, add spike seasoning and green onion.
Cook until liquid is gone. Add pepper and serve.
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