Monday, December 4, 2017

Grits Casserole

This is good for breakfast with a fruit salad or for  lunch and dinner with a green salad.  Its easy to make and travels and stores well.  The basic idea is to make the grits and then mix in fillings of your choice and then bake.  The products I used are in the parentheses.

1.5 cups grits (not instant)
6 cups vegetable stock ( I added a tsp of Better Than Bouillion Roasted Garlic paste to water)
3 Tb vegan butter (Earth Balance)
1.5 cups vegan cheese + more to sprinkle on top (Daiya cheddar)
2 Tb nutritional yeast
 1/2 red bell pepper, diced
4 green onions, sliced
2 cups corn (Trader Joe's frozen roasted corn)
1-4 oz can mild green chilies
2 vegan sausages, chopped (Field Roast Mexican Chipotle flavor)

Preheat oven to 350 F.  Grease a 9x13 baking pan.  I like pyrex. 

Heat the veggie stock to boiling and slowly stir in the grits.  Turn the heat to low and cover.  Stir the grits every few minutes.  It takes about 15 minutes for them to cook.  Don't let them get too firm. 

Meanwhile, saute the red bell pepper and green onions.  You can do this with a little oil or water saute.  You want to soften them up.  Put them in a bowl and then warm up the frozen corn in the same pan.  Add this to the ingredients in the bowl along with the green chilies.

Once grits are done, stir in vegan butter, cheese,  and nutritional yeast.  Add the veggies in the bowl and your vegan sausage.  Mix well and scrape into your baking pan and level.  Sprinkle some more vegan cheese on top and bake for 45 minutes.

Notes: You can try different cheeses and different veggies.  Instead of sausages you could add chopped vegan bacon or ham.  

Monday, October 30, 2017

Spanish Rice

6 servings, 3 cups

  • 2 tablespoons olive oil
  • 1 cup white basmati rice
  • 1 12 cups crushed tomatoes
  • 2-3 garlic cloves, minced
  • 1 small onion, chopped
  • 2 cups vegetable broth (no sodium or low sodium)
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • 1/2 green bell pepper and 1/2 red bell pepper, diced (or whatever color peppers you like)
  • 1 (4 ounce) can mild green chilies
  • 1.5 cups chopped cilantro
  • 1 cup chopped pimento stuffed green olives
  • salt to taste

  1. In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup of the vegetable broth until smooth. Set aside.
  2. Heat the oil in a large saucepan with tight fitting lid over medium heat. Add the rice and bell peppers and sauté for a few minutes.  Add the cumin, chili powder, and smoked paprika and sauté a few minutes until the spices are fragrant.
  3. Stir the tomato mixture and green chilies into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
  4. Stir in the cilantro and green olives. Heat through.  Taste and add salt if needed.

Sunday, October 1, 2017

Vegan Chikn Salad

This is easy and fast and makes a delicious filling for sandwiches for lunch or dinner.  

For the salad:
  • 1/2  bag soy curls 
  • 2 cups chikn or veggie stock
  • 1 diced dill pickle
  • 2 stalks celery, diced
  • 2 green onions, sliced

For the dressing:
  • 1/2 cup vegan mayo
  • 2 tsp mustard
  • 3 Tablespoon pickle juice
  • 1 clove garlic, minced
  • 1/2 tsp dried dill weed
  • 1/2 tsp celery seed

  1. Rehydrate soy curls with chikn or veggie stock for 10-15 minutes and squeeze out excess water and put in a bowl.
  2. Add the dill pickle, celery and green onions.
  3. Add the dressing ingredients and mix well.  Adjust seasonings to taste.
  4. Serve in a sandwich, wrap or put a scoop on top of a salad. 
    Based on this recipe.

Wednesday, May 31, 2017

Green Pea Soup

I am home recuperating from wisdom teeth extraction.  During the first day, I used packs of frozen green peas to keep the swelling down.  On the second day, I made a nice smooth and creamy soup with the peas! Feel free to change the herbs with whatever you like and have on hand.

1 Tb olive oil
1 onion, chopped
2 stalks celery, chopped
2 cloves of garlic, diced
2.5 cups of vegetable broth
pinch of dried tarragon
1 tsp fresh thyme
1 leaf of mint
1/2 tsp salt (optional - add if your veggie broth is unsalted)
fresh pepper to taste
16 oz bag frozen green peas
2 Tb fresh lemon juice
plain, unsweetened vegan yogurt (optional)

Heat oil in a soup pot and add the onion and celery.  Saute until softened and lightly browned.  About 5 minutes.  Add the garlic and saute for 30 seconds.  Add broth, tarragon, thyme, mint, salt (if using), and pepper.  Bring to a boil.  Add peas and cook until they are thawed.  Puree soup in  the blender.  Pour back in the soup pot and add lemon juice.  Check and adjust seasonings. Can be served hot or cold.  Serve with a spoon of yogurt swirled in.  

Sunday, March 26, 2017

Chocolate Mousse with Aquafaba and Cacao Nibs

I FINALLY got on the aquafaba bandwagon!  This mousse is so easy and delicious.   

Aquafaba Chocolate Mousse

200 ml chickpea water (1 scant cup), drained from one 15-oz can
¼ teaspoon cream of tartar
¼ cup confectioners sugar
7 oz. dark chocolate (62% Scharffen Berger)
⅓ cup almond milk
1 tsp vanilla extract
1 Tb cacao nibs
(optional – if your aquafaba does not have salt, add 1/8 tsp salt

1. In the bowl of a stand mixer, place the chickpea water, cream of tartar, confectioners sugar and (salt if using). Beat on medium high speed (speed 6) for 15 minutes. After the 15 minutes, the liquid should have tripled in volume, and it should hold stiff peaks.

2. Meanwhile melt the chocolate and almond milk in a double boiler and transfer it to a large mixing bowl. Add vanilla extract. Let cool.

3. Fold the whipped aquafaba into the cooled chocolate mixture gently, in batches. Transfer the chocolate mousse into small serving dishes. Sprinkle the tops with cacao nibs and cover with plastic wrap. Put in the fridge to let the mousse set (about 1-2 hours). Store in fridge.

Sunday, March 5, 2017

Pasta with Kale Pesto, Broccoli and Sundried Tomatos

 8 oz elbow macaroni
1/2 large head of broccoli, stems chopped, tops, chopped into bite-size pieces
3/4 cup sundried tomatoes in oil, chopped
kale pesto (recipe below)

Bring water to boil for pasta.  Add pasta and add stems of the broccoli.  When pasta is almost done, add the broccoli tops.  When pasta is done, drain all in a colander and put in a bowl.  Mix about 1/2 of the kale pesto into the pasta and broccoli and mix.  Add more pesto per taste. Add the sundried tomatoes and mix.  Save leftover pesto to spread on bread or as a dip for veggies or crackers. 

Kale Pesto

3 cups of packed chopped kale, stems trimmed off
1/2 cup walnuts (or almonds or hemp seeds)
2 cloves garlic
1/2 cup nutritional yeast
juice of 1/2 a lemon (plus more to taste up to one lemon or some ume plum vinegar)
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper

Blend all in blender until smooth.   Taste and adjust seasonings.

Saturday, February 11, 2017

Buffalo Hummus

1 can of chickpeas, drained, rinsed and peeled
2 Tb Frank's Red Hot
1 Tb olive oil
2 Tb fresh lemon juice
2 Tb tahini
1 large clove of garlic
1/2 tsp smoked paprika
1/2 tsp sea salt
2 Tb water

If you want really smooth, creamy hummus, you need to peel those chickpeas.  Consider it a meditation :)  Toss everything into the food processor and whirl for 2-3 minutes, stopping occasionally to scrape down the sides.  Adjust seasonings to taste and enjoy!

Tuesday, January 24, 2017

Creamy Garlic Poppyseed Dressing

An easy, versatile dressing for salads.  Also nice swirled into some vegetable soup or used as a dip for veggies.

1/2 cup cashews, boiled for 8 minutes
1/3 cup poppy seeds, soaked in 1/2 cup water for 30 minutes (use the soaking water too)
1/4-1/2 cup olive oil
2 cloves garlic
1/2-1 tsp salt (I used celtic grey salt)
fresh cracked pepper
1/4 tsp dry mustard
4 Tb lemon juice
1 tsp apple cider vinegar
1/2 tsp dry oregano

Blend all ingredients in a blender.