Veg Yum!
Mostly vegan recipes from an Iowa girl who's trying to lower her cholesterol through diet & exercise alone.
Wednesday, January 23, 2013
Braised Whole Cauliflower in Tomato Olive Sauce
Based off this Jamie Oliver recipe, this was a breeze to throw together, and it's surprisingly wonderful. The long cooking time renders the cauliflower silky and mild, and the sauce is incredible. (I spooned some over steamed fresh spinach this morning and ate it with a poached egg: heaven.)
1 Tbsp olive oil
1 medium onion, diced
2-3 cloves garlic, minced
1 head cauliflower, leaves removed, stalk chopped up
2 cans fire-roasted tomatoes (with juice)
half a can of vegetable broth
red wine vinegar
white wine
1 handful black olives, pitted and smooshed
3 Tbsp capers
2 Tbsp fresh basil, minced
1/2 tsp smoked paprika
Get a soup pot out. Heat the olive oil in the pot, add the onions, garlic, and chopped cauliflower stalk and saute for 5-10 minutes, or until the onion is softened and a little golden.
Add the olives, capers and basil and stir for a few more minutes. Add the tomatoes with the vegetable broth, paprika, and a hefty splash each of red wine vinegar and white wine. Bring to a boil.
Take the head of cauliflower and submerge it in the sauce. Spoon a little sauce over the top, then cover the pot with a lid, lower the heat to a simmer, and cook for 50 minutes.
Sunday, December 30, 2012
World's Best Vegan Coffee Cake
1 cup almond meal
2 cups frozen raspberries, blueberries or cranberries
1 cup whole wheat pastry flour
1 cup spelt flour
1 cup sugar
1 tsp cinnamon
1 tsp cardamom
2 tsp baking powder
1/2 tsp salt
1 cup vanilla soy milk
1/2 cup canola oil
Preheat the oven to 350 degrees. Grease a two quart baking pan.
Combine the almond meal, flour, sugar, spices, baking powder and salt. Stir in the frozen berries. Make a well in the center, add the soy milk and oil and stir very gently, just until combined. Pour batter into prepared pan.
1/3 cup sugar
1/4 cup flour
1 tbsp poppy seeds
1 tbsp chia seeds
4 tbsp coconut oil
Dash of salt
Combine in a bowl using fork or fingers until coarse crumbs form. Sprinkle on top of the batter.
Bake for 45-55 minutes, or until a knife inserted in the center comes out clean.
Cranberry Ginger Rumchata Steel Cut Oats
1 cup steel cut oats
2/3 cup Rumchata
1-1/3 cup unsweetened non-dairy milk (I used flax milk)
2 cups water
pinch of salt
1/4 cup chopped crystallized ginger
1-1/2 cups dried cranberries
1 Tbsp hemp seeds
1 Tbsp golden flax seeds
1 Tbsp chia seeds
Combine the oats, Rumchata, milk, water, salt and ginger in a large pot. Bring to a boil, then simmer for 30 minutes. Stir in the cranberries, hemp seeds, flax seeds and chia seeds.
Saturday, December 29, 2012
Pomelo Ginger Green Smoothie
This was just the ticket for a Christmas morning hangover.
1 pomelo, peel and pith removed
1 banana
1 kiwi, peeled
2 large handfuls baby spinach
1 knob ginger, peeled and minced
2 cups pineapple juice
Blend on high until completely smooth.
Tuesday, December 25, 2012
Crock Pot French Toast
5-6 eggs
2/3 cup Rumchata
1-1/3 cup non-dairy milk (I used flax milk)
1 tsp vanilla bean paste
1 tsp cinnamon
2/3 cup honey
Monday, December 10, 2012
Butternut Black Bean Enchiladas
12 flour tortillas (I used Trader Joe's Chile and Onion)
2 cups enchilada sauce (or finely pureed salsa)
1 can black beans, drained
1 can roasted green chiles, drained
1-1/2 cups butternut squash puree
1/2 tube soyrizo
1/4 tsp each cumin, chipotle powder and chili powder
1 cup shredded aged cheddar cheese (I used Prairie Breeze)
1 cup frozen shredded hash browns
Preheat the oven to 400 degrees. Lightly oil two baking pans.
Douse the tortillas in enchilada sauce on both sides. Stack on a plate. Meanwhile, mix together the beans, chiles, squash, soyrizo, spices, cheese and hash browns.
Spoon 2-3 Tbsp of the squash mixture onto the bottom edge of a tortilla. Roll up and place in the pan. Repeat until you run out of tortillas.
Bake for 40 minutes and top with pico de gallo, if desired.
Monday, December 03, 2012
Post-Workout Veggie-Egg Scramble
1 Tbsp coconut oil
1 zucchini, sliced and quartered
1 chipotle black bean veggie burger, chopped
2 Tbsp salsa
3 eggs
2 handfuls baby spinach
a pinch of smoked sea salt
1/4 tsp chipotle powder
1/2 cup pico de gallo (or chopped tomatoes)
Heat the coconut oil. Add the veggie burger and zucchini and stir-fry for a few minutes. Add the salsa and cook until the zucchini is tender. Add the spinach and stir until wilted.
Meanwhile, mix the eggs, salt, pico de gallo and chipotle powder. Add the egg mixture to the vegetable mixture. Cook until set, stirring as little as possible.
Serve with Sriracha! (Because Sriracha)
Thursday, November 29, 2012
Roasted Golden Beets and Carrots with Pomegranate Glaze
5-6 carrots, peeled and chopped
5-6 cloves garlic, chopped
1 can chickpeas, drained
1 tsp salt
1/2 tsp cumin
1/2 tsp garam masala
3 Tbsp pomegranate molasses
2 Tbsp olive oil
Preheat the oven to 400. Mix the beets, carrots, garlic and chickpeas in a roasting pan. Whisk the salt, spices, molasses and olive oil together. Pour over the vegetables and toss until coated.
Cover with foil and bake for 45 minutes.
Tuesday, November 20, 2012
Purple Smoothie
Monday, September 17, 2012
Skillet Quiche w/ Kale and Peppers
I've made this a few times now, and I can't decide if the secret is in the method (stovetop to oven) or the tomato sauce mixed in with the eggs. Either way, it's pretty damn good.
1 Tbsp olive oil
1 bunch kale, destemmed and chopped into tiny pieces
1 orange bell pepper, diced
2 cloves garlic, minced
1/3 cup chunky tomato sauce
5 eggs, beaten
2 Tbsp good cheese, grated or minced
salt and pepper to taste
Dunk the kale in boiling water for 5-8 minutes, or until tender. Drain well.
Heat the olive oil over medium heat in an oven-safe skillet. Add the peppers and stir for 3-5 minutes. Add the kale and stir for another 5. Salt. Add the garlic and stir for another minute or so.
Meanwhile, mix the eggs, cheese, tomato sauce together. Pour on top of the vegetables in the skillet and lower the heat to a simmer. Stir to mix everything together, cover and cook for 5-7 minutes.
Uncover skillet and bake for another 15-20 minutes, or until set.
Wednesday, September 05, 2012
Chickpeas and Zucchini with Sundried Tomato Cream
1 Tbsp olive oil
2 cans chickpeas, drained and rinsed
1 clove garlic, chopped
1-2 zucchini, sliced into noodle-like strips with a julienne peeler
1/2 tsp smoked salt
Sundried Tomato Cream:
1/2 cup raw cashews (preferably soaked)
1/3 cup sundried tomatoes packed in oil, drained
1 cup water
1/4 teaspoon salt
1/4 teaspoon chipotle powder
2 tbsp miso paste
Blend all the tomato cream ingredients on high for 3-5 minutes.
Heat the olive oil over medium-high heat. Add the chickpeas and stir-fry for a few minutes. Add the zucchini and stir for another minute. Add the tomato cream and turn off the heat. Sprinkle with hemp seeds (if desired) and eat!
Thursday, August 23, 2012
Mac and squash
1 Tbsp butter or Earth Balance + 1 Tbsp olive oil
2-3 small zucchini, cut into tiny macaroni-sized pieces
1/2 package tempeh bacon, diced
1/4 tsp chipotle powder (optional but awesome)
1-2 cloves garlic, minced
2 small carrots, shredded
5-8 cherry tomatoes, quartered
1/4 cup milk of choice (I used unsweetened flax milk)
1 Tbsp cream cheese
2 cups shredded cheddar cheese
Heat the butter/oil over medium. Add the tempeh bacon and zucchini and cook for 3-5 minutes, or until the zucchini bits are cooked but still firm. Add the garlic, chipotle powder and shredded carrots and stir for another minute or two. Add the cherry tomatoes and remove from heat. Add the milk and cheese and stir until cheese is melted.
Saturday, August 04, 2012
Antioxidant Protein Smoothie
I improvised this tonight, and it turned out remarkably well.
1/3 cup frozen aronia berries
2 cups frozen watermelon chunks
1/2 avocado
1 cup baby kale
1 cup plain Greek yogurt
1 Tbsp chia seeds
1-1/2 cups unsweetened vanilla almond milk
1 scoop berry-flavored vegan protein powder
1 kiwi, peeled and diced
Blend for 3-5 minutes, or until smooth. Makes 3-4 servings.
Sunday, July 29, 2012
Blood of Klingon Innocents Chickpea Salad
3 Tbsp mayo
1 tsp wholegrain mustard
1 Tbsp tahini (optional)
a couple of tablespoons crumbled/chopped dried seaweed (optional)
3 Tbsp pickle relish (optional)
2 Tbsp sauerkraut (optional)
1 green onion, minced
1/2 cup grated raw beets
Mash the chickpeas with the mayo, tahini, mustard, seaweed and mustard. Stir in the other ingredients. Serve with shredded kale or baby spinach.
Purslane-Lentil-Beet Salad
1-2 cups purslane, stems stripped off
2/3 cup grated beets
1 carrot, grated
1 cucumber, diced
1-1/2 cups cooked brown lentils (I used the pre-steamed ones from Trader Joes)
2 Tbsp chia seeds
1/4 tsp cumin
1/4 tsp tamarind powder (optional)
Stir together.
Dressing:
1 Tbsp pomegranate molasses
1 Tbsp coconut oil
1 Tbsp chia seeds
1 Tbsp tahini
2 cloves garlic, grated
1/2 cup water
Blend up, then pour over salad.
Stovetop Spiced Eggs with Spinach and Tomatoes
1 tbsp coconut oil
2 cups heirloom cherry tomatoes, halved
1/2 tsp coriander
1/2 tsp chipotle powder
1 cup tomato-based pasta sauce (I used vegan vodka sauce)
4 handfuls baby spinach (or other greens)
4 eggs
a couple Tbsp of chevre, crumbled
Heat the oil. Add tomatoes and spices and stir for a few minutes, or until the tomatoes begin to break down. Add the pasta sauce and greens and simmer until the greens are wilted.
Crack the eggs on top of the greens, cover and simmer for 5 minutes, or until the whites are set and the yolks are still soft. Crumble the chevre on top and serve.
Chipotle Summer Veg Chowder
Based on this recipe and modified to fit this week's CSA vegetables.
1 Tbsp olive or coconut oil
3-4 carrots, diced
1 onion, diced
2-3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chipotle powder
1/2 tsp tumeric
1 head cauliflower, chopped
1 medium or 2 small summer squash, sliced
3-1/2 cups water
1 veg bouillion cube
1/2 cup red lentils
1/2 chipotle pepper in adobo
1 tsp sea salt
1-1/2 cup fresh or frozen corn
2 green onion stalks, chopped (optional)
1 Tbsp white miso
1/3 cup raw cashews, soaked
2 squirts lime juice (optional)
Heat up the oil. Add the carrots and onions and cook for 3-5 minutes, or until the onions are going translucent. Add the garlic and spices and stir for another minute or so. Add the cauliflower and squash and stir for a few more minutes. Add the water, bouillon, chipotle pepper, red lentils and salt. Cover and simmer for 20 minutes, or until the lentils and veggies are soft.
Add the corn and green onions and stir. Remove about half the soup to another bowl or blender with the cashews and miso. Puree the soup, cashews and miso and return to the pot. Add lime juice to taste.
Wednesday, May 02, 2012
Quick Low Carb Weekday Breakfast
2 Tbsp refried beans (or black beans mixed with salsa)
2 Tbsp frozen roasted red peppers (or corn)
1 Tbsp soyrizo (optional)
1 egg
Put the beans in the bottom of a wide-mouthed glass jar. Top with veggies and soyrizo. Crack the egg on top and stir to incorporate the yolks and mix in some of the soyrizo. Microwave for a minute and a half.
Monday, April 30, 2012
Sweet-Potato Cauliflower Curry
3 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp garam masala
3 medium sweet potatoes, peeled and cubed
1 head cauliflower, broken into bite-sized florets
1 can fire-roasted diced tomatoes, with juice
2 cups vegetable broth
1 jar curry simmer sauce
2 cups frozen peas
1/2 bunch cilantro, chopped
Heat the garlic in the olive oil until just golden. Add the garam masala and stir for another minute, then add sweet potatoes and cauliflower. Dump in the tomatoes, vegetable broth and curry sauce. Cover and cook for 25-30 minutes, or until the sweet potatoes are soft. Add the peas and cilantro.
Top with tamarind sauce (recipe follows):
1 Tbsp tamarind paste
2 Tbsp sorghum molasses (or other liquid sweetener)
1 tsp soy sauce
1/4 tsp cumin
Thursday, April 05, 2012
Lentil Shepherd's Pie
1 tsp curry powder
Mix and spread in the bottom of a casserole dish.
1 Tbsp olive oil
1 zucchini, sliced
4 oz. shiitake mushrooms, chopped
dried sage
salt
4 cups spinach, chopped
Heat the olive oil over medium high heat. Add the zucchini and mushrooms, sage and salt and cook until the zucchini is translucent. Add the spinach and stir until wilted. Spread on top of the lentils.
1 package Road's End shiitake mushroom gravy
1 cup water
Combine, bring to a boil. Spread over vegetables.
4-5 potatoes, baked or boiled
1/4 cup Greek yogurt
2 Tbsp garlic hummus
1 Tbsp olive oil
Puree and spread on top of the casserole. Bake at 400 degrees for 40 minutes.
Monday, April 02, 2012
Make-Ahead Pinto Bean Burritos
1 Tbsp olive oil
1/2 cup diced onion
1 can pinto beans, drained
1 can black beans, drained
1 can roasted green chiles, drained
1/4 tsp each chipotle powder and ancho chili powder
1/4 cup salsa
Heat the olive oil over medium heat. Add the onion and cook for 3-5 minutes. Add everything else, stir to heat through. Use a potato masher or stick blender to partially puree the mixture. Remove from heat.
1/2 tube soyrizo, crumbled
1/2 bunch cilantro, minced
Add to the bean mixture and stir to incorporate.
8 tortillas
shredded cheddar cheese
nonfat plain Greek yogurt (optional)
Heap a little of the bean mixture in the tortilla. Top with cheese and yogurt. Roll the tortillas up, wrap in foil and heat at 400 degrees for 15 minutes right away or freeze.
Monday, March 26, 2012
Sweet potato mushroom flatbread
2 pieces puff pastry, thawed
2 large sweet potatoes, roasted and mashed
4 Shallots, minced
1 tsp olive oil
8 oz mushrooms, sliced
1 Tbsp honey white balsamic vinegar
Fresh thyme and dried sage
Smoked sea salt to taste
1/2 cup Gouda, shredded
1 egg, beaten
Preheat the oven to 350.
Heat the olive oil over medium. Add the mushrooms and Shallots and saute until wilted. Add vinegar, salt and herbs and cook for a few minutes more.
Bake the puff pastry for 15 minutes, or until golden.
Add the mushroom mixture to the mashed sweet potato. Mix in the cheese and egg. Spread in top of the puff pastry and bake for another 15 minutes.
Thursday, March 15, 2012
Steel Cut/Quinoa Porridge
1/2 cup quinoa
1 cup almond milk
2 cups water
pinch of salt
Combine all ingredients in a large saucepan. Bring to a boil, then simmer for 40 minutes.
Note: I found this tastiest when I added a tablespoon each of peanut butter and chocolate syrup plus 6 drops of vanilla stevia to each portion before reheating.
Breakfast Burrito Supreme
1 egg, scrambled
2 Tbsp shredded cheese (optional)
1/4 avocado, diced
1 cup raw spinach, shredded
2 Tbsp plain yogurt
1 Tbsp salsa
1/2 tsp chipotle powder
1 flour tortilla
Heat the tortilla on a greased griddle. Scramble the eggs. Mix the yogurt, salsa and chipotle powder together, then toss with the spinach and avocado.
Ladle the scrambled egg, sausage, and spinach/avocado mixture into the tortilla. Wrap and serve!
Wednesday, March 07, 2012
Asian Hot Sauce Marinated Tofu
1/2 cup pear sake
2 Tbsp Sriracha
1 Tbsp sweet chili sauce
2 Tbsp honey ginger balsamic vinegar*
1/2 tsp Beijing rub*
1 Tbsp soy sauce
1/4 tsp sesame oil
1/2 pound tofu, sliced
Whisk marinade ingredients together. Add the tofu slices. Shake and let sit for an hour or more. Top with kim chee and eat cold, or fry and glaze with leftover marinade.
* Available at AllSpice.
Monday, February 06, 2012
Cookie Dough Cheesecake
1 graham cracker crust
1 8-oz container light whipped cream cheese
1/3 cup sugar
1 egg
1 tsp vanilla extract
frozen cookie dough
Mix the cream cheese, egg, sugar and vanilla together. Spread in the graham cracker crust. Cut the cookie dough into tiny chunks (I used about 4 cookies' worth of Trader Joe's frozen chocolate chunk cookie dough) and sprinkle it over the cream cheese mixture. Bake for 30 minutes at 350. Let cool. Nom.
Saturday, February 04, 2012
Homemade Cottage Cheese
I've been eating a lot of Kalona Organics cottage cheese lately, so I decided to take a stab at making my own. Much like making your own yogurt, it's disgustingly easy.
1 half gallon milk (I used Picket Fence Creamery 2%)
5 drops liquid vegetable rennet (purchased at Gateway Market)
1/2 teaspoon sea salt
2 Tbsp lemon juice
Heat the milk over low heat until it reaches 88 degrees Fahrenheit. Remove from heat, add rennet, stir. Cover and leave out for 4 hours, or until set and jiggly. Slice through the jiggly milk, cutting into cube-like shapes. Add the salt and lemon juice and heat over low heat until the curds separate from the whey. Strain, discarding the whey (or save it for later use), drain in the fridge for another hour, then eat and/or store.
Chai Steel-Cut Oatmeal
4 cups water (you can replace up to 2 cups of the water with non-dairy milk and/or whey)
a hefty pinch of sea salt
1 roobios chai tea bag
1 tsp cinnamon
vanilla stevia/sweetener to taste
slivered/sliced almonds for serving
Put the water/milk mixture and chai tea bag in a large pot and bring to a boil. Add the oats, salt and cinnamon, remove tea bag, lower heat to a simmer and cook for 40 minutes.
Serve sweetened with slivered/sliced almonds mixed in.
Note: You can also make this in the crock pot, using this method. Alternately, you can bring the water to a boil, stir in oats, salt and cinnamon, turn the heat off and leave covered at room temperature overnight. I like to divide the oatmeal up into pint-size jars after it's done cooking, so I have handy portion-sized jars ready for grabbing in the morning.
Also, this is even better after having sat in the fridge overnight. The texture becomes chewy and awesome.
Green Smoothie
Adapted from the recipe here.
2 cups baby spinach
1 banana, fresh or frozen
3/4 cup almond milk (or leftover whey)
1 6 oz. container plain Greek yogurt
6 drops vanilla stevia or 1 Tbsp agave nectar
2 tsp fresh ginger
1 Tbsp peanut butter
Blend until creamy and green. This keeps well in the fridge overnight.
Friday, January 27, 2012
Mocha Chia Pudding
3 Tbsp chia seeds
1 cup unsweetened almond milk
1 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 tsp instant coffee powder
10 drops vanilla liquid stevia
Combine in jar. Shake vigorously. Let sit in the fridge overnight. Makes2 servings, but I dare you not to eat it all at once.