White Bean, Potatoes, and Cabbage Skillet

Being home for the holidays is challenging as I come from a family of meat eaters. The easiest way to avoid temptation while still being a part of family meals is to make a side for the group which can serve as a meal in itself for me.

Last night my family was making a pork roast so I immediately thought of cabbage as a good side option. I had just received Swanson's book, "Super Natural Every Day" for Christmas and decided to give a recipe she had in there a shot. With potatoes, cabbage, and white beans it was very much a meal in and of itself. And my family enjoyed it as as side as well...even my two year old niece!

Ingredients:

2 tablespoons extra-virgin olive oil
2 small red potatoes, scrubbed and cut into tiny dice
1 shallot, minced
1 15-ounce can white beans, rinsed and drained
3 cups (8 ounces) very finely shredded green cabbage
coarse and fine-grain sea salt

Directions:

1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Add sprinkle of coarse salt. Cook the potatoes for 5 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.
2. Add in the shallot and the white beans and spread all around the skillet. Let cook, undisturbed for 2 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.
3. Stir in the cabbage and cook for another minute. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. (I added more olive oil here to soften the cabbage - you might find you need some sort of liquid). Once the cabbage has wilted down, the dish is ready.

*For my non vegan family members, I added some Parmesan cheese to the mix.

 

 

 

Spicy Tempeh and Broccoli Rabe With Rotelle

So I have to admit that when I got the cookbook "Veganomicon" for Christmas last year I was thrilled to try out what my friends called the "Vegan Bible". Sadly, since the initial read-through, this cookbook has been relegated to the back of my bookshelf and has rarely seen the light of day. I pulled it out last night, desperate to find a good recipe for the tempeh sitting in my fridge. And promptly realized why I never use it. As a single professional, I usually only have a few staple ingredients on hand to cook with. The recipes in Veganomicon always call for more ingredients than I have in my pantry and more time than I have on hand. So I was surprised and pleased to realize I had everything to make one of the many tempeh recipes in there last night. Well, everything except the broccoli rabe....but I did have a bag of frozen broccoli in my freezer. The tempeh marinade was actually delicious and the perfect amount of spicy for me.

Ingredients:

1/2 lb whole wheat spiral pasta

Spicy Fennel Tempeh:

1 (15 ounce) package tempeh, cubed

1/2 cup vegetable broth, plus 2 tablespoons vegetable broth

2 tablespoons soy sauce

2 tablespoons tomato paste

1 garlic clove, pressed

1 tablespoon fennel seed 

1 teaspoon red pepper flakes (to taste)

1 1/2 teaspoons dried oregano

1/2 teaspoon red wine vinegar

Broccoli rabe:
1/4 cup olive oil
5 garlic cloves, sliced thinly
1 bunch broccoli rabe, tough stems trimmed, chopped coarsely (1/2-3/4 pound)  * I used a bag of frozen broccoli cut into small pieces
2 -3 tablespoons white wine or 2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
salt & freshly ground black pepper

 

Directions:

1. Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients.

 

2. Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.

 

 

3. Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.

 

4. Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered.

 

5. Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe (or defrosted broccoli, in my case), stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan)

 

6. Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.

 

Caramelized Tofu & Brussel Sprouts

Thanksgiving shopping has been all consuming for me this week - stocking up on non-perishables for the big day and preparing my list of what I need to get the day-of. I have not put much thought into any other dinner recipes for the week. I was thus pleasantly surprised when I realized that I had everything on hand to make this meal from Heidi's blog 101 Cookbooks. I have made this once before and loved it. A nice light meal to enjoy pre-thanksgiving feasting!

Ingredients:

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Directions:

Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.

Spaghetti Squash with Roasted Vegetables



 

Ever since I realized how easy it is to microwave spaghetti squash I have become obsessed with it.

 

Just make pierce the skin of the squash a few times to prevent the squash from exploding in the microwave and then nuke it for 12 minutes. It comes out steaming hot so be careful when you slice it open. Scoop out the seeds and then break up the strands of squash with a fork.

 

Last night I paired topped my spaghetti squash off with some roasted vegetables. I roasted eggplant, peppers, and zucchini coated with olive oil in the oven for 40 minutes at 375' but any vegetables would work.

 

 

Black Lentil & Tomato Soup

After a weekend on the beach in Miami, I was not very excited to come back to 40 degree rain in Boston this week. This lentil stew by Heidi Swanson made the cold, dark weather a bit more bearable. Plus, the ingredient list is short which made my trip to the grocery store very easy.


Ingredients:
2 cups black beluga lentils (or green French lentils), picked over and rinsed
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed fire roasted tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

Directions:
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be.

Spicy Potato & Cabbage Soup

I based this recipe off of Heidi Swanson's Rustic Cabbage Soup, but decided to use tri-colored potatoes to make it more visually appealing.  I also added a bit of spice to make it more interesting. A meal in itself, this soup is very hearty.

Ingredients:
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound tri-colored potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
6 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained and rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1 tsp cayenne pepper

Directions:
Warm the olive oil in a dutch oven over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 10 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another five minutes. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now add the cayenne pepper and adjust the seasoning depending on your taste.

Serve drizzled with a bit of olive oil and/or sriracha.

Teriyaki Tofu over Shirataki Noodles

 

I have a lot of travel scheduled this month so I have been a bit lax in stocking my fridge. That said, I always have tofu and shirataki noodles on hand so this recipe was a cinch to whip up last evening when I needed a quick meal. Added bonus - low carb & low fat!

 

Ingredients:

 

1 block of tofu
1 bag shirataki noodles

 

Teriyaki Marinade:
 

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons dry sherry

2 tablespoons rice vinegar

2 garlic cloves, crushed with a garlic press or minced

1 teaspoon finely grated fresh ginger

1 teaspoon red pepper flake

 Combine all ingredients to make the teriyaki sauce.

 

Drain, press, and cube a block of tofu. I wrapped the block of tofu in paper towels and place a firm cutting board with a few canned goods on top for 30 min to drain/press the tofu.
 

 Marinate the tofu in the teriyaki for at least 1 hour. Line a baking sheet with tinfoil and preheat oven to 375 degrees. Place tofu pieces on baking sheet and bake for 35 minutes, shaking tray a few times during the cooking to loosen. Reserve the remaining marinade. Drain the shirataki noodles and microwave for 1 minute. Drain again. Add 1 tbps of the remaining marinade to the noodles and combine. Add tofu and sprinkle with sesame seeds. I added some sriracha to mine as well.

 

 

 

Baked Tofu over Edamame, Corn, & White Bean Salad

I got this tofu marinade from Caitlin, over at her Healthy Tipping Point blog.  

I paired the tofu with a salad of white beans, edamame, and corn - dressed in a equal ratio of olive oil, soy sauce, and red wine vinegar. ( I used 1 tbsp each).

This is going on my list of my favorite baked tofu recipes!

 

Ingredients:

• 2/3 block extra firm tofu
• 2 tablespoons EVOO
• 2 tablespoons honey
• 1/2 tablespoon chili powder
• 1/2 tablespoon black pepper
• 1 teaspoon paprika
• 1 tablespoon sesame seeds

Directions:

• Pre-heat oven to 375 degrees.
• Press excess liquid from tofu. Wrap several paper towels around tofu, and place tofu in between two plates. Let stand for 15 minutes.
• Cut tofu in 1 inch by 1 inch pieces.
• In a small, microwave-safe bowl, mix EVOO, honey, chili powder, black pepper, and paprika.
• Microwave marinade for 35 seconds and stir thoroughly.
• Spray cooking sheet.
• Coat each piece of tofu in marinade and place on cooking sheet.
• Sprinkle sesame seeds on top of tofu.
• Cook at 375 for 30 minutes, turning once.

Broccoli and Spinach Vegan Quiche

I have had this recipe from Lindsey Nixon's book "Everyday Happy Herbivore" on my "Try" list for some time. Working from home today gave me the ability to give it a shot for a quick lunch. Very easy and made from ingredients I usually have in my fridge every day. Lindsey mentions using any type of greens that you want - I used some broccoli and spinach. I also subbed out the garlic and onion powder (personal taste) and added in harissa powder in their place for some spice.  I will post my modified recipe below - Lindsey's recipe can be found here.

Ingredients

• 1 pound extra-firm tofu
• 1 tsp harissa powder
• ½ tsp turmeric
• ½ tsp salt 
• ¼ cup nutritional yeast
• ¼ cup cornstarch
• 1½ tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 cups fresh spinach chopped
• 2 cups of broccoli florets, chopped very small. 
• 1 tsp red pepper flakes                                      

Instructions

Preheat oven to 350 F. Grease a shallow 9" pie dish and set aside. Steam broccoli (I used my microwave) until bright green and slightly tender. Combine all ingredients, except spinach and broccoli, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the vegetables in and transfer batter to pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing.
 

 

White Chili & Cornbread

Yesterday it was cold outside. Not really cold, but cold enough to require a sweater for the first time in months. Which caused me to start to panic about the approach of winter.

Growing up in North Carolina and Italy, snow was a fun novelty. Living in New England, snow has become a dreaded hassle. I feel like everyone in New England gets excited about the approach of winter. Personally, I feel like once it snows here in Boston everything just becomes harder. The T is more crowded, you have to lug a huge down coat with you everywhere in order to not get frostbite when you step outside for two minutes, and the perils of walking down cobblestone streets multiply with hidden ice patches.

OK so maybe I am overreacting. Maybe September is a bit too early to panic about snow. I am going to focus on the positive things this month brings with it - pumpkin beer, apple picking, and falling leaves. And of course the things that I can cook again...stews, soups, chili, pies.

And those thoughts put me in a good mood....a good enough mood to make my first chili of the season. I love Ellie Krieger's white chili recipe so I veganized it and whipped up a quick cornbread on the side.

Chili Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 2 stalks celery, diced (about 1/2 cup)
• 3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, more to taste
• 1 pound ground soy crumbles
• 2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
• 4 cups low-sodium veggie broth
• 3/4 teaspoon dried oregano
• 1 (15.5-ounce) can hominy, drained and rinsed
• Salt
• 2 tablespoons chopped fresh cilantro leaves
• Lime wedges

Directions:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.

Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

 

Add the ground soy crumbles and cook for 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.


Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with cilantro and lime.

Cornbread Ingredients:

1 cup corn meal
1 cup whole wheat pastry flour
1 tablespoon of baking soda
1/4 teaspoon salt
1 cup almond milk
1/4 cup canola oil
1/4 cup raw agave nectar
1/2 cup frozen corn
2 "flax" eggs (2 tablespoon ground flax + 6 tbps water)



Directions:

Preheat oven to 425 degrees
Mix "flax" eggs and set aside.
In a bowl, mix together the cornmeal, flour, baking powder and salt. Add the corn.
Add the wet ingredients to  the dry ones and stir until well combined. Pour into an oiled 8-inch square baking pan. Bake for 20 min or until a toothpick comes out clean.

 

 

 

 

 

Garlic Mustard Baked Tofu

I whipped up this marinade before I went on a long run last night. When I got home, I put the tofu in the marinade while I showered and popped it in the oven when I was out.  Served over instant brown rice it was an easy filling meal. Even better, I ate the leftovers in a whole wheat pita with some lettuce for lunch today!

The marinade recipe was inspired by one I found on SmittenKitchen, modified to suit my preferences and what I had on hand.


2 tablespoons whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon Honey mustard
2 cloves garlic, finely chopped
1 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoons Spanish paprika
1 teaspoon sriracha
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes while you press a block of extra firm tofu. I usually drain the block of tofu, wrap it in a towel or paper towels, place on a cutting board, and place a heavy object on top.

Slice the tofu into long strips or triangles. Cover in marinade and let sit for at least 20 minutes. Preheat oven to 350. Place strips on a baking sheet coated in non stick spray, making sure the marinade covers the entire exposed surface, and bake for around 20 minutes. Turn strips over and cook for another 15 minutes.

Serve over rice, salad, or in a pita.

Pasta alla Formiana

I found this recipe in Giada's book, Weeknights with Giada, and made a minor tweak to make it vegan. The recipe is super easy....the end result was good but bland. Next time I will be adding add red pepper flakes and basil.

Ingredients:

Olive oil spray

1 (28-ounce) can crushed tomatoes

1 clove of garlic, chopped

1/2 cup vegetable broth

1/2 pound (8 ounces) pennette

1/3 cup olive oil, plus extra for drizzling

1/4 cup dried oregano

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

4 to 5 very ripe, extra-large tomatoes cut into 1/2-inch thick slices

Directions:

  Preheat the oven to 450 degrees F. Spray an 8 by 8-inch baking dish with olive oil and set aside.

In a food processor, blend together the crushed tomatoes, garlic, and vegetable broth. Pour into a saucepan and bring to a boil on the stove. Add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil and place dish on a baking sheet. Cook until the tomatoes are slightly crispy and the pasta is cooked, about 30 minutes. Remove from the oven and cool for 5 minutes before serving.

Curried "Chicken-less" Chicken Salad

I have never been a big fan of chicken salad, but mostly because the thought of mayonnaise always turned me off. I decided to "fake" the concept with temeph and vegenaise. The result was actually delicious, I am looking forwad to having leftovers tomorrow!



Chicken Salad Ingredients:

1 8oz package of tempeh (I used three grain tempeh from Whole Foods)
1 tsp lemon juice
1 tbps whole grain mustard
2 tbps dijon mustard
2 tsp capers
2 tbps vegenaise
1 tsp curry powder
1 tsp herbs de Provence

To serve:

1 handful of arugula, spinach, or other lettuce
1 whole white pita pocket
extra mayo and mustard if desired

Directions:

Cube and boil tempeh for 15 minutes. Allow to cool.

Mix all other ingredients in a bowl. Crumble tempeh into sauce and chill for at least one hour before serving in a pita or on a bed of lettuce.

Baked Orange-Teriyaki Tofu with Stir Fried Broccoli and Red Peppers

This baked tofu recipe was adapted from Vegan Bites by Beverly Lynn Bennett. It can be eaten alone, on salads, in a stir fry, or with a side of vegetables. Tonight I used broccoli and peppers, along with some reserved sauce, to make a stir-fry base to add the tofu to.

Ingredients:

1 lb extra firm tofu, drained and cubed

¼ cup tamari

2 tbps apple cider vinegar

1 tbps orange marmalade

1 tbps orange juice

4 teaspoons toasted sesame oil

4 teaspoons maple syrup

1 tbps minced garlic

1 tbps minced fresh ginger

1/4 tsp crushed red pepper flakes

1 tsp sriracha

2 heads of broccoli, cut into small florets

2 red peppers, cut into strips

Sesame Seeds for garnish

Directions:

Gently squeeze tofu to rid of excess water. Cut tofu into small cubes and place in a shallow baking dish.   

Preheat oven to 375 degrees F. Place all remaining ingredients in a small bowl and whisk them together until well combined. Pour sauce over the tofu pieces in the dish and flip over each piece until evenly coated on all sides. Reserve 2 tablespoons of sauce.

Bake tofu for 20 minutes. Flip pieces over and bake for 15-20 additional minutes, until most sauce is absorbed.

Meanwhile place broccoli in a covered microwaveable container with tbps of water and cook for 2 minutes on high. Then heat the remaining sauce in a wok and add steamed broccoli and sliced peppers. Cook until lightly wilted. When tofu is done, add to wok, heat, and serve. Sprinkle sesame seeds over plate.

Seared Tempeh & Three Bean Salad

After a wonderful vacation in England & Croatia I am back in Boston. Having splurged on everything from clotted cream to octopus there, it is back to healthy vegan recipes for me. I got this recipe from the Southbeach Taste of Summer cookbook and just made a few tweaks. Perfect for a light supper or satisfying lunch.

Seared Tempeh & Three Bean Salad

• 1 lemon, juiced
• 1 tablespoon olive oil
• 3 teaspoons soy sauce
• 2 teaspoons Dijon mustard
• 2 minced garlic cloves
• 1/8 teaspoon pepper
• 1/8 teaspoon sugar substitute
• 1 can kidney beans, drained & rinsed
• 1 can white beans, drained & rinsed (I used half a can of garbanzo beans that I had leftover from dinner last night)
• 1 cup of green beans, trimmed and cut in 1 inch pieces
• 1 eight-ounce package of tempeh (I used three-grain)
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley

1. In a large bowl, juice the lemon, and whisk together with 1 tbsp. olive oil, 2 tsp. dijon, 1 tsp. soy sauce, the garlic, sugar, and pepper.
2. Add kidney & white beans, stir to combine.
3. Boil or steam green beans to crisp-tender (about 2 minutes). Drain and run under cold water immediately. Add to the bowl and stir together to combine.
4. Coat a skillet in olive oil spray and heat over medium-high. Add tempeh & remaining two teaspoons of soy sauce. Cook, turning occasionally until tempeh is cooked through, about 5 minutes.
5. When cooked, combine with bean salad and serve warm.
6. Garnish with chopped tomatoes and parsley.

Rainbow Soba Noodles

I ended my evening run at Whole Foods last night and was intending to just pick up a salad from the salad bar for dinner. Once there, however, I realized I had no plans for lunches this week and given my client's penchant for 11am - 1pm meetings it is difficult to grab something out. I decided to come up with a simple, minimal prep recipe on the spot that would pack well for the office. I had a package of soba noodles at home and decided to just pick up some pre-cut veggies to make an easy noodle stir fry. This dish came together in under 20 minutes and is delicious as a cold (and colorful!) salad for lunch.


Ingredients:

2 tbps safflower oil
3 cloves garlic, minced
1 package of soba noodles
1 cup of diced peppers
1 cup of defrosted shelled edamame
1/2 head of mixed cabbage leaves, shredded


2 tablespoons of peanut butter
3 tablespoons of soy sauce
1/4 cup of vegetable broth
1 tablespoon of honey
2 tsp of sriracha

Directions:

Cook soba noodles according to package directions, about 6 minutes. Drain and run under cold water.

Heat oil in wok. Add garlic and cook until fragrant (around 30 seconds). Add cabbage and stir fry until slightly wilted, around 2 minutes. Add peppers and edamame and cook until heated through. Add cooked noodles.

Meanwhile heat peanut butter, soy sauce, vegetable broth, honey, sriracha and cook until incorporated.

Add sauce to vegetables and noodles and serve.

Pasta with Roasted Vegetables & Basil

This bright and colorful pasta loaded with fresh vegetables makes for a quick, satisfying dinner. Leftovers became a pasta salad for lunches during the work week.

(makes around 4 large servings)

Ingredients:
1 small eggplant
1 zucchini
1 red pepper
2 cups cherry tomatoes
1 tsp salt
8 oz whole wheat pasta
4 tablespoons olive oil
4 cloves garlic
1 tsp pepperinco (or hot pepper) oil (or more, depending on spice preference)
1 handful of basil, roughly chopped.

Directions:
Preheat oven to 425'.

Line a baking sheet with tinfoil. Peel and chop all vegetables into small, 1 inch cubes. Toss vegetables with 2 tablespoons of olive oil and 1 tsp of salt. Roast for 20 minutes, or until vegetables are cooked through.

Meanwhile, heat remaining two tablespoons of olive oil with the hot pepper oil in a large frying pan. Add the garlic cloves and simmer in the oil until cloves have turned brown. Remove garlic cloves. Prepare pasta according to directions.

Add pasta to the oil mixture as well as the roasted vegetables. Toss to incorporate thoroughly and cook for an additional 5 minutes. Add the chopped basil and serve.

Roasted Sweet Potatoes & Broccoli with Israeli Couscous

Memorial Day weekend here in Boston seemed to bring with it a barrage of temptations for the vegan in me: burgers, hot dogs, lobster rolls, ice cream....the list goes on. To get back on track this week I whipped up a super quick salad as an easy "work-day" lunch.

Ingredients:

Two sweet potatoes

2 heads of broccoli

2 tablespoons of olive oil

1/2 tsp salt

1 cup of Israeli couscous

1 tablespoons of pesto

Preheat oven to 425'. Trim and cut broccoli into small florets. Peel & dice sweet potatoes into one inch cubes. Toss sweet potatoes with half of the olive oil and spread onto a baking sheet (I sprayed mine with a non-stick olive oil spray for good measure). Cook for 10 minutes. Toss broccoli with remaining olive oil and salt, and add to the pan after 10 minutes. Cook for an additional 15 minutes, until sweet potatoes are tender and broccoli is crisp.

Meanwhile, cook Israeli couscous according to package directions. Once tender, mix the couscous with the pesto. Top with the roasted vegetables and voila - a filling, healthy, vegan lunch. This made around four large servings for me.

Polenta & Vegetable Casserole

I haven't spent too much time cooking with polenta, but I ran across this recipe from EatingWell.com and decided to give it a go. It requires minimal prep time, particularly if you buy jarred marinara sauce instead of making your own. The vegan cheese is a pretty integral part of the recipe so I would recommend getting a brand you really like. My favorite is Daiya.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 medium eggplant, diced
• 2 small zucchini, diced
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground pepper
• 1/2 cup water
• 10 ounces baby spinach
• 1 1/2 cups prepared marinara sauce
• 14 ounces prepared polenta, sliced into thin slices
• 1 1/2 cups shredded vegan mozzarella-style cheese, divided

Preparation

1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the onion and cook until just translucent. Add the eggplant, zucchini, salt, pepper, and red pepper flakes and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat.
3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.

Baked Vegan Doughnuts

When I found this recipe on  Angela Liddon's blog I knew I had to give it a go. Yesterday afternoon I had a some spare time and all the ingredients on hand. Angela is right in that the recipe is super easy to pull together. The only hard part is really the shaping of the doughnut, since if you are like me (and most normal people?!) you do not have a doughnut pan on hand. After scrolling through the comments on Angela's post I got the idea to pour the dough into a homemade pastry bag (ie ziplock bag with a corner cut out). Worked pretty well...the main issue was keeping the dough apart in the middle to form the holes. I used some shot glasses to help mold them....which was partially successful. Also, my doughnuts came out pretty thin, which I am sure would be solved by using a doughnut pan.

Dry Ingredients
1 Cup All Purpose Flour
1/2 Cup Sugar (I used raw cane sugar, but feel free to use white)
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1/4 tsp Cinnamon

Wet Ingredients
1/2 Cup Soymilk (I used vanilla almond milk, since that was what i had on hand)
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg
4 Tbs Earth Balance (regular margarine should work too)

Icing Glaze:
1/2 cup powdered icing
1 tbsp soy milk
sprinkles/nuts/other toppings

Directions:

Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix.

Mold doughnuts on a baking sheet lined with parchment paper. If you are not using a doughnut pan, get creative with what you have lying around to help you shape them! Wet your hands when touching the dough to prevent it from sticking.  

Bake for 12 minutes. You don’t want them brown, but they should slowly pop up when pressed with a finger. Cool on a wire rack and then decorate.

As you can see, I made 8 doughnuts from this batter...although two were super-sized as I was playing around with how to mold them.

Spaghetti Squash Sesame Noodles with Edamame

I picked up a spaghetti squash when I was at the grocery store last weekend with really no plan in mind on how I wanted to cook it. I did some online browsing yesterday, knowing that I wanted to do something a bit different, and came across this recipe. I was sold - super simple and no extra ingredients besides edamame which I happened to have in my freezer.

I microwaved the spaghetti squash instead of baking it and also halved most of the ingredients in the sauce from the original recipe. Even halved there was more than enough sauce to go around.

Ingredients:

1Spaghetti Squash

1 tablespoons Toasted Sesame Oil

1 tablespoons tamari or soy sauce

1/2 tablespoon White Wine Vinegar

1  tsp Sriracha

pinch of ground Ginger

pinch of Garlic Powder

2 tablespoons toasted Sesame Seeds

1/2 cup cooked & shelled Edamame

handful of fresh chopped green onions or cilantro for garnish, if desired.

Directions:

Pierce the spaghetti squash multiple times on all sides. Place in the microwave on a paper towel and cook for 10-12 minutes, until soft to the touch. Cut squash lengthwise, being very careful of the steam. Scoop out the seeds with a spoon and scrape the sides of the squash with a fork until you have removed all the spaghetti-like strands.

Combine sesame oil, tamari, vinegar, ginger, garlic powder, sirracha and sesame seeds in a small bowl.  Toss with spaghetti squash noodles. Gently fold in edamame and garnish.

Orecchiette with White Bean & Basil Pesto

Looking in my fridge last night, I found a box of forgotten basil. I immediately thought of making a pesto and remembered a recipe I had seen in Robin Robertson's cookbook for a white bean basil pesto. Super easy - throw the ingredients in a food processor and boil some water for pasta. I used orechiette but this pesto would also pair nicely with a whole wheat linguine.

Robin calls for 5 cloves of garlic....after making this I would recommend cutting the garlic in half but am posting her original recipe for all the garlic fans out there.

White Bean & Basil Pesto

Ingredients:

1.5 cup tightly packed fresh basil leaves
5 garlic cloves, minced
1 cup cannellini beans (cooked or canned)

2 tbps olive oil

1 tbsp white miso paste

1/2 tsp kosher salt

up to 1/2 cup of pasta water to even out.

Directions:

Boil water for pasta. Add pasta/make according to box directions.

Mix all pesto ingredients in a food processor or high-speed blender until smooth. Add pasta water last and use just enough to thin out pesto to the desired consistency.

Roasted Cauliflower Steaks with Picatta Sauce

Cauliflower is delicious roasted in the oven with olive oil. Add some creamy picatta sauce (with extra protein in the form of white beans) and this becomes a full meal. Adapted from Robin Robertson's Vegan Planet blog

 

Ingredients:

 

1 head cauliflower, cored

1 cup grape tomatoes, halved lengthwise

Olive oil

 

1 can cannelini beans, drained and rinsed

3 tablespoons nutritional yeast

1/2 cup vegetable broth

3 tablespoons fresh lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 tablespoon capers

1 tablespoon fresh minced basil, parsley, or chives

Directions:

 

Preheat the oven to 425 degrees F. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.

 

Arrange the cauliflower slices on a lightly oiled baking pan and season with salt and pepper to taste.

Drizzle with a little olive oil and roast until tender and nicely browned, about 30 minutes, turning once with a large metal spatula about halfway through. Add tomatoes at the halfway point.

 

 Meanwhile, in a high-speed blender or food processor, combine the white beans, wine, broth, lemon juice, garlic powder, salt, and cayenne and blend until smooth.   

 

To serve, arrange the roasted cauliflower and tomatoes on a plate, spoon the sauce on top and then sprinkle with capers and basil. 

Panzanella salad

Panzanella salads are one of my top 5 favorite spring/summer foods. I have been feeling a bit cheated by the tantalizing taste of spring we had the other week. 70-80 degree sunshine followed by 40 degree rain is a bit depressing. So to cheer myself up, I whipped up this summer special a little early. Serve with a glass of rose to really get in the springtime spirit!


Ingredients:

1 box cherry tomatoes, halved
1/2 loaf of stale country bread (a baguette would also work here), torn into bite size pieces
1 green pepper, cut into small 1/2 inch pieces
1 English cucumber, cut into 1/2 inch cubes
1 tsp salt
2 teaspoons herbs de province
1/3 cup of good olive oil
1 tbsp balsamic vinegar
Salt & pepper

Directions:

Add vegetables and bread to a large mixing bowl. In a separate bowl, combine the olive oil, herbs de Provence, vinegar, and salt. Toss vegetables with dressing and salt and pepper to taste. Let sit for at least 30 minutes to allow the flavors to meld before eating.


*Note: While most recipes call for garlic and basil in panzanella salads, I like to skip the garlic and add a bit of herbs de Provence to make the dish a bit more simple and pure. Using really good ingredients and olive oil is important though, since those flavors really take the spotlight!