Wednesday, October 29, 2014

Andouille Sausage and Tomato Pasta

I've been seeing a lot of one pot pasta dishes where you just dump everything in the pot and in about 10 minutes dinner is ready. I decided to try one that I saw over at Damn Delicious and make it vegan. I also used whole wheat spaghetti instead of regular noodles. This was a winner!!!! Here's my version:
  • 1 package whole wheat spaghetti
  • 1 (12.8-ounce) package Tofurky andouille sausage, thinly sliced
  • 1 large sweet onion, thinly sliced
  • 3 cups halved grape tomatoes
  • 2 cups fresh basil leaves
  • 5 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup Nutritional Yeast flakes

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, onion, tomatoes, basil, garlic and 5 cups water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered. 

While pasta pot cooks, brown sausages in a small amount of oil in a non-stick skillet until brown on both sides. 

Cook pasta for the length of time indicated on box - usually 10-12 minutes. Until pasta is cooked through and liquid has reduced. Stir in sausages and nutritional yeast.

Serve immediately.  

I served this with a large tossed salad and a glass (or two) of wine.

Saturday, October 25, 2014

Creamy Tortilla Soup

Here's to soup season. A creamy, filling soup based on seitan, beans, corn and tortillas. I know this isn't the most beautiful soup, but it is amazing. This soup also reheats very well. I used a chicken-flavored seitan but  you can make your own. There are a ton of recipes out there, just Google it. I served this with cheese/salsa quesadilla.
  • 2 teaspoons each: cumin, coriander, garlic powder, paprika, cayenne pepper, salt
  • 1 package chicken-flavor seitan
  • 1 large white onion
  • 2 tablespoons vegetable oil
  • 2 bell peppers (1 red, 1 green)
  • 4 cloves garlic
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can diced tomatoes- with green chilies
  • 4 cups vegetable broth
  • 2 cups water
  • 1 1/2 cups unsweetened non-dairy milk
  • 2 (15 ounce) cans pinto beans
  • 2 cups frozen corn
  • 1/3 cup cornmeal
  • 2 handfuls of cilantro
  • 4 6-inch corn tortillas
  • 1 avocado
  • Garnish: toffuti sour cream 

Mix the spices together in a small bowl.

In a large stockpot, heat 2 tablespoons of oil and add a diced white onion.
Give that 2-3 minutes to soften before adding 2 cloves of minced garlic and 2 sliced bell peppers. Add about 1/2 of the spice mix directly onto these ingredients to give them some flavor, then let them continue to soften over medium heat for 5 minutes.
Stir in a tablespoon of tomato paste and the can of diced tomatoes.Then, add all the liquid: 4 cups vegetable broth, 2 cups of water, and 2 cups of non-dairy milk (I used soy here) as well as the 2 cans of beans and 2 cups of corn. Add the rest of the seasoning. Leave the heat at medium-low and give this 30 minutes to simmer (uncovered).
After 30 minutes, sprinkle in 1/3 cup cornmeal directly into the soup. This will add a ton of “weight” to the soup, making it feel much creamier with a hint of tortilla. Give this another 30 minutes (uncovered) to simmer.

Slice 4 corn tortillas into 1/2 inch wide strips and throw them right into the soup to soften for a moment. Add the cilantro and give it all a good stir.

To serve, transfer the soup to bowls and top with some avocado slices. You can also add a little Toffuti sour cream.

Saturday, October 18, 2014

Sweet Potato & Black Bean Enchiladas

I love this time of year when sweet potatoes are everywhere and they are so reasonably priced. I saw this recipe over at SkinnyTaste and knew I wanted to make it vegan and use sweet potatoes instead of squash. Oh my goodness these were delicious. This will become one of our make-again dinners.
  • 1 cup red enchilada sauce (homemade or canned)
  • 1 teaspoon olive oil
  • 2 1/2 cups peeled sweet potato, cut 1/2-inch-dice
  • salt and pepper, to taste
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can Rotel tomatoes with green chilies
  • 1 can black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup water
  • 8 medium-sized flour tortillas
  • 1 cup Daiya Pepper Jack shredded cheese
  • 2 tablespoons chopped scallions, for garnish
  • Toffuti sour cream, for serving (optional)

Preheat the oven to 400°F. Cover bottom of a large baking dish with a thin layer of enchilada sauce (about 1/3 cup).

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. 

Add cubed sweet potato, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. 

Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Place about a 1/2 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

Top with remaining enchilada sauce and cheese (and any leftover filling).

Bake, covered with foil until hot and the cheese is melted, about 15 minutes. 

Top with scallions and eat with sour cream if desired.

Sunday, October 12, 2014

Blueberry Coffeecake with Almond Streusel

I found this recipe in my Cooking Light magazine and wanted to make it vegan. I scored a great deal on blueberries over the summer and have about 10 pounds in the freezer. This was a delicious coffeecake, not overly sweet. The only thing I'd do different next time is double the streusel ingredients. My favorite part of  a coffee cake is the crumb topping, regardless of what it's made of. So, do yourself a favor and double those ingredients so you have a nice layer of streusel.
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups frozen blueberries (unthawed)
  • 1/3 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons Earth Balance margarine, melted
  • 3/4 cup granulated sugar
  • 1/4 cup Earth Balance margarine, softened
  • 2 tablespoons canola oil
  • 1 flax-seed meal egg, (1 tablespoon flax-seed meal + 3 tablespoons warm water, lightly beate)
  • 1 cup non-dairy milk (I used Almond Breeze, Vanilla) + 1 Tablespoon apple cider vinegar (stir together and let sit)
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Cooking spray

Preheat oven to 375°.

Combine flour and next 3 ingredients (through salt), stirring with a whisk.

Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl.

Drizzle with 2 tablespoons melted butter; toss to combine.

Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes).

Add flax egg; beat well.

Add flour mixture and faux buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.

Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). I used a 9x9 amber glass pan.

Sprinkle evenly with 1 cup blueberry mixture.

Spoon remaining batter over blueberries.

Sprinkle evenly with remaining 1 cup blueberry mixture.

Sprinkle with brown sugar mixture.

Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. 


Wednesday, October 8, 2014

Southwestern Stuffed Peppers

When you can get your hands on some fresh, crisp bell peppers this is a wonderful way to appreciate their flavor and texture. This dish is based on one I found over at Blue Apron, I changed up a few ingredients and made it vegan. There is a lot of flavor going on in this dish as well as protein, veggies and heat. A simple salad and maybe some bread is all you need to round out this dish.
  • 3/4 cup brown rice
  • 5 cloves, garlic, minced
  • 1/4 cup Daiya Pepper Jack cheese shreds
  • 2 red bell pepper, halved lengthwise
  • 2 tablespoons almonds, chopped
  • 1/2 bunch cilantro, leaves only, chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 jalapeno pepper, minced
  • 1 yellow onion, diced
  • 1 package Tofurky chorizo crumbles
  • 2 teaspoons ground cumin

  • Fill a medium pot with water. Heat to boiling on high. Add the brown rice and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly and set aside
    (I forgot to take a pic - sorry)

    While the rice cooks, preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut the peppers in half lengthwise; then, using a paring knife and/or your fingers, scoop out the ribs and seeds. Roughly chop the almonds and chipotle pepper. Remove and discard the stem, seeds and ribs of the jalapeño pepper; small dice the jalapeno. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves.

    Heat a large nonstick skillet on medium-high until hot. Add the garlic, onion and jalapeño pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened.

    Add the chorizo, stir until well mixed with the vegetables. 

    Add the cumin, chipotle pepper and 1/2 cup of water to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. 

    Stir in the cooked rice, almonds and half the cilantro. Remove from heat and season with salt and pepper to taste.

    Cover the bottom of your baking dish (one large enough to hold all four halves) with a layer of the filling (be sure to keep enough to fill your peppers all the way.)

    Place the bell peppers on top of the filling. Season the insides of the bell peppers with salt and pepper. 

    Stuff the peppers with the filling. 

    Roast 20 to 22 minutes, or until the peppers have softened and browned. Remove from the oven.

    Top with the cheese. Return to the oven and cook, uncovered, 3 to 5 minutes, or until the cheese has melted. 

    Remove from the oven. 

    To serve place one pepper with some of the extra filling on a plate, add a salad, bread, whatever. Garnish with the remaining cilantro. Enjoy!