Sunday, October 4, 2015

Roasted Garlic Cauliflower

I sure wish I had discovered roasted cauliflower years ago. We love it roasted in the oven, on the grill, with and without tons of garlic, turned into soups and added to mashed potatoes. Here's a basic roasted cauliflower with lots of garlic served as a side dish to Gardein Chick'n Crispy Tenders and loaded baked potato.
  • 1 head of cauliflower, cut into bite sized pieces
  • 1 Vidalia onion, chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 cup nooch

Preheat oven to 425 degrees. Toss cauliflower, onions, kosher salt, olive oil and garlic in a Ziploc bag.

Spread out in a single layer on a baking sheet.

Bake for 30 minutes, tossing once. Sprinkle nooch over cauliflower and bake for an additional 5 minutes. 

If desired, broil for one minute to achieve golden brown color.

Friday, September 25, 2015

Green Stir-Fry

Another clean out the frig stir-fry based on a recipe I saw over at  VegKitchen. I substituted a few ingredients in both the sauce and the stir-fry to use what we had on hand. You could also add sweet onions, edamame, yellow squash, etc. Use your imagination and/or whatever is in your frig/freezer/pantry.  Oh and be sure to have some extra hot sauce on hand.
  • 2 1/2 tablespoons cornstarch
  • 1 cup vegetable broth or water
  • 2 tablespoons Bragg's liquid aminos
  • 1 teaspoon organic coconut sugar
  • 1 tablespoon Chili Garlic Sauce (not pictured)
  • 2 teaspoons grated fresh ginger
  • 1 package Trader Joe's Mandarin Orange chicken-less morsels (save the sauce packet for a later use, or add to the above sauce)
  • 2 tablespoons dark sesame oil, divided
  • 4 cloves garlic, peeled and cut in half
  • 1 pound fresh asparagus cut into 1-inch pieces
  • 1 package broccoli florets, (I had frozen)
  • 1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
  • 2-3 scallions, cut into 1-inch lengths
  • Dried hot red pepper flakes to taste (not pictured)
  • Additional soy sauce to taste

Sauce: combine the cornstarch in a small bowl with just enough water to dissolve it. Add the remaining sauce ingredients, stir together, and set aside.

Heat half of the oil in a stir-fry pan. Add chicken-less morsels and stir-fry over medium-high heat until golden on both sides. Remove from the pan and set aside. 

Heat the remaining oil in the same pan. Add the garlic, broccoli, asparagus and 1/4 cup water. Cook over high heat, covered, for 3 minutes.

Add the zucchini and scallion. Stir-fry for another 2 to 3 minutes, or until all the vegetables are tender-crisp.

Return the chicken-less morsels to the pan.

Pour in the sauce, and cook, stirring, until it has thickened, another minute or so. Serve at once.

Serve over white rice, quinoa, small noodles, etc.


Tuesday, September 15, 2015

Chocolate Zucchini Bread

I had a couple of zucchini that needed to be used or they were headed for the compost bin. I love quick breads and I've made zucchini bread before. I decided to add cocoa powder and chocolate chips to make these delicious loaves.
  • 3 “eggs” worth of egg replacer ( I used 3 tablespoons flaxseed meal + 9 tablespoons water)
  •  1/2 cup coconut oil
  •  1 teaspoon vanilla extract
  •  3/4 cup Silk Soymilk
  •  1 3/4 cups sugar
  •  1 cup whole wheat flour
  • 1-1/2 cups unbleached white flour
  •  1 teaspoon salt
  •  1-1/2 teaspoons baking soda
  •  2 teaspoons baking powder
  •  1 teaspoon cinnamon
  •  1/2 cup cocoa
  •  1 large zucchini (about cups 2 cups grated zucchini)
  •  1 cup chopped walnuts
  •  3/4 cup vegan chocolate chips

Grate the zucchini and place between paper towels, press to remove excess moisture. 

Chop walnuts, not to fine.

Mix the flaxseed meal with the water and set aside for about 5 minutes.

 In a separate bowl, combine the flours, salt, baking soda, baking powder, cinnamon, and cocoa. 

Add the oil, vanilla, milk and sugar to the flaxseed eggs.

 Make a well in the dry ingredients, pour in the wet ingredients, and mix together.

Add the zucchini, walnuts and chocolate chips.

Mix well.

Spray two 9″ x 5″ pans with non-stick spray. Add 1/2 of the bread batter to each pan.

Bake in a 350 degree oven 50-60 minutes until a toothpick comes out clean. Cool about 10 minutes before removing from pans.

Friday, September 11, 2015

Hatch Green Chile Stew

I found some Hatch chiles at one of the local stores a couple of weeks ago and roasted them on the outdoor grill. I found this recipe and used it. I didn't deseed the peppers and this stew was so hot I had to make another batch with NO peppers and mix the two together. If you have visited my kitchen before you know we LOVE heat. But damn it was over kill. My recommendation is to taste the roasted pepper before using to see how hot they are. If necessary use fewer peppers or get all of the seeds out. This was an AMAZING stew and I hope you'll give it a try. You could also use the canned, chopped green chiles but it won't be quite as flavorful as the fresh Hatch chiles make this stew.


  • 1 package Gardein Beefless Tips
  • 1 medium onion, chopped
  • 3 cups no-chicken chicken broth
  • 4 garlic cloves, minced
  • 4-8 Hatch Chiles, roasted, peeled, and diced (maybe de-seeded)
  • 3 medium potatoes, diced
  • 8 ounces mushrooms (I used baby bellas), thickly sliced
  • Salt to taste
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano

In a large dutch oven, brown the beefless tips, then remove and set aside.

Saute onions in the same pot for 3-4 minutes.

Add garlic and mushrooms, simmer 3-4 minutes.

Add the broth , Hatch chile, potatoes, salt, oregano and cumin. Simmer until potatoes are tender.

Return beefless tips to the pot and heat until they are warm.

Add garnish such as sour cream and a squeeze of lime!

Sunday, September 6, 2015

Chile Colorado Burritos

These  burritos are smothered in a enchilada sauce and baked. Also, called wet burritos they are more like enchiladas. I found this non-vegan recipe over here and made some it vegan by using Gardein beefless strips instead of beef. I had some fresh roasted Hatch chilies and used those instead of canned chilies and since they have so much heat I did not use the adobo sauce the original recipe calls for. These are really good and leftovers reheat nicely. Garnish with shredded lettuce, vegan sour cream, guac and pico (or whatever you love and have on hand.)
  • 2 packages Gardein Beefless Strips or Tips (I used one of each, it's all I had)
  • 3 10-ounce cans mild or medium red enchilada sauce
  • 1/2 cup chopped fresh roasted Hatch green chilies (or 15 oz canned chilies)
  • 2 teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 tablespoon cold water + 2 tablespoons corn starch
  • 1 can black beans, drained and rinsed
  • 8 burrito-sized flour tortillas
  • 1 package Daiya shredded Pepper Jack shreds 
  • Garnishes: chopped scallions, chopped tomato, pico, guac, sour cream, etc.

Brown the beefless pieces in a large sauce pan over medium heat. Add 2 cans enchilada sauce, chilies, black beans, garlic powder, onion powder, salt and cumin to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.

Cover the bottom of a 9x13 baking dish with a thin layer of the sauce (no chunks of Gardein though). Add a generous amount of  the filling to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish.

Continue until you've filled up your casserole dish or run out of tortillas.

Top with any remaining filling mixture.

Pour the other can of enchilada sauce over the burritos and sprinkle shredded cheese on top. Bake at 400 for 20 minutes until cheese is bubbly.

Serve with garnishes and enjoy!

Sunday, August 30, 2015

One-Pot Pasta Primavera

Here's an excellent way to get all your veggies in one pot for dinner. As usual you can use what you have on hand and substitute veggies. This yummy dish is ready in no times and the leftovers reheat nicely.
  • 12 ounces linguine
  • 3 plum tomatoes, coarsely chopped
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 yellow squash, cut into 1/2-inch pieces
  • 1/2 small onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 (32-ounce) container vegetable stock
  • 1/4 cup olive oil
  • 1 3/4 teaspoons salt
  • 1 cup frozen edamame
  • 1/4 cup chopped fresh basil
  • 1/2 cup nooch (nutritional yeast)

Place the pasta in the bottom of a large deep skillet.

Scatter the tomatoes, asparagus, yellow squash, onion and garlic over the pasta.

Add the broth, oil and salt and bring to a boil.

Reduce the heat and simmer, covered, stirring frequently, until the pasta is tender, 7-9 minutes. Add the edamame and heat through.

Remove from the heat; stir in the basil and sprinkle with the cheese.