Saturday, May 20, 2017

Hot and Sour Soup II

I love soups, all soups, but one of my favorites is Hot and Sour. Since almost every restaurant puts egg in the dish, I decided to take a couple of recipes and mix it all up to make a vegan version. This is so yummy. To me this soup is not very spicy at all. I actually put a couple (okay 5-6) drops of Sriracha in mine. Lots of flavor here and you can mix up the mushrooms  you choose to use.
  • 1 bunch scallions, sliced, white and green parts divided
  • 1 sweet yellow onion, diced
  • 1/4 pound frozen Shiitake mushrooms (sliced)
  • 3/4 pound cremini mushrooms, sliced
  • 1 inch piece fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 teaspoons chili paste
  • 1 can bamboo shoots, drained
  • 1 cup Chinese cabbage, shredded
  • 1/2 block extra-firm tofu, cubed into smallish pieces
  • 1/4 cup Bragg's liquid amnions
  • 1/4 cup rice vinegar
  • 4 cups vegetable broth
  • 2 cups water (reserve 1/2 cup for slurry)
  • 2 tablespoons cornstarch

Saute scallions and sweet onion until soft.

Add mushrooms and saute until softened and liquid is released.

Add ginger, garlic and chili paste and stir for 1 minute.

Add bamboo shoots, cabbage and tofu, cook and stir for 1 more minute.

Add vinegar and soy sauce and stir to combine well.

Add broth and water (be sure to reserve 1/2 cup of water for the slurry).

Bring to a boil and then reduce heat to simmer. Simmer for 10-15 minutes. Meanwhile mix cornstarch with water and stir well. Now, add to soup and heat until thickened.

Garnish with green parts of scallion (I also like to use those flat, crunchy things they put on soup in the restaurant but didn't have any this time.)

Saturday, May 13, 2017

Beefless Picadillo

I've been to Curia on the Drag, a fairly new vegan restaurant in Gainesville, FL a few times and tried something different each time. All of the food has been amazing, but the last time I went I had their vegan Picadillo. I've never had this dish before and it was amazing. I of course Googled for a recipe and this is my vegan version of what I found. I would have served this with a squeeze of lime and sliced avocado, but didn't have any, next time I will. This is so delicious!!!!
  • 2 links Field Roast Chorizo
  • 1 large sweet onion, diced
  • 1 large red bell pepper, chopped
  • 1 teaspoon salt
  • 1 package Beyond Meat Beefless Crumbles
  • 8 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 2 cans diced tomatoes
  • 1 small can tomato paste
  • 1/2 cup pimento-stuffed green olives (I left mine whole because they were smallish, if you have really large olives cut them in half)
  • 1/2 cup raisins
  • pepper to taste
  • Serve over rice
  • Garnish with avocado, cilantro and lime

To a large skillet add a few tablespoons water, onions, bell pepper and salt, cook until tender, about 8 minutes.

 Add cubed chorizo and toss until chorizo is warm.

 Add crumbles, stir well and cook about 3 minutes.

 Add garlic, cumin, chili powder, cloves, allspice and bay leaf. Cook and stir about 1 minute.

 Add tomatoes and tomato paste. Stir well. Cook about 2 minutes.

 Add olives, brine and raisins.

Simmer uncovered about 8 minutes. Stir often.

  Discard bay leaf. Serve over rice and garnish as desired.

Saturday, May 6, 2017

BBQ Chickpea & Crispy Polenta Bowls...

I found this recipe over at Half Baked Harvest and knew I had to try it. Oh my GOSH, so amazing. Below is my pic of this amazing bowl and above is the link to the original recipe. I didn't change a thing except I used nooch for the parm it called for and a mixed salad blend for greens.

Go make this, you won't be disappointed. We WILL be having it again soon. AND  you can use a store bought hummus if you want faster, easier,etc.

Monday, April 24, 2017

Baked Creamy Chick'n Taquitos

I love taquitos and have found vegan ones at Ward's from time to time. However, it's hit or miss and usually a miss. I saw this non-vegan recipe for them and decided I could make it vegan. Oh my gosh-- these were so good. I have already made them twice. Best part, they are easy, not fried and delicious. We had these for a light dinner, but they would be great as an appetizer or lunch as well.

  • 3 ounces Toffuti cream cheese, softened
  • 1/4 cup green salsa
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons green onions, sliced
  • 1 package Beyond Meat Grilled Strips (Chick'n), chopped
  • 1 cup Daiya PepperJack Shreds
  • 12 (more or less) small flour tortillas
  • Sea Salt
  • Garnish: salsa, sour cream, guac, whatever you want to dip these babies in)

Preheat oven to 425F. Line a baking sheet with foil and lightly coat with cooking spray. In a medium bowl mix softened cream cheese,green salsa, lime juice, cumin, chili powder, onion powder and garlic powder, mix well.

Add cilantro, green onions, chick'n and pepperjack, combine well.

Place 2-3 tablespoons of mixture on the lower third of a tortilla and roll up as tight as you can.

Place tortillas seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle with sea salt on top.

Bake for 15-20 minutes or until they begin to turn golden brown.

Serve with suggested garnishes.

Thursday, April 13, 2017

Black Bean & Butternut Squash Enchillada Skillet

Two of may favorite food combos black beans and butternut squash (or use sweet potatoes). These two make the perfect Mexican anything. Here we do a deconstructed enchilada. The bonus is it's ready in under 30 minutes.
  • 1 tablespoon olive oil
  • 1/2 cup chopped sweet onion
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 4 cups butternut squash, peeled, seeded and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 can (15 oz) black beans, rinsed and drained
  • 8 corn tortillas, cut inot large squares
  • 2 cans green enchilada sauce
  • 1 package Beyond Meat chicken strips, cut into bite sized pieces
  • 1/4 cup cilantro, chopped
  • 1 package Daiya Cheddar cheese shreds

In a large, 12-inch nonstick skillet, heat oil  and add onion, garlic and jalapeno. Cook for 5-7 minutes, sitrring occasionally, until onion is soft.

Stir in butternut squash, salt, pepper, cumin and chili powder. Cook 10-12 minutes, stirring frequently, until the squash is tender.

Stir in chicken pieces and stir.

Add the beans, tortillas and enchilada sauce.

Bring to a simmer and cook for a few minutes so the tortillas can soak up some of the sauce.

Add cilantro and cheese. Stir well Cook another minute so cheese can start to melt. You can reserve some of the cheese to serve as a garnish is you want.

Saturday, April 8, 2017

Avocado Black Bean Quesadillas

Quesadillas are so easy and fast to make. They can contain any combo of foods. These are really quick and the beans add to the protein intake. Be sure to mash them (better than I did) so that the quesadillas hold together real well. I lost a bean of two, but hey, I don't care they were amazing. These can be served as an appetizer, or eat them as dinner like we did.

  • 1/2 sweet onion, roughly chopped
  • 1/2 bell pepper, roughly chopped (I used yellow)
  • 1 tablespoon olive oil
  • 1 can black beans, rinsed and drained
  • 1 package taco seasoning
  • 6 medium-sized, soft flour tortillas
  • 3 avocados, halved, seeded (use a spoon and scoop flesh into bowl)
  • 1/4 cup minced cilantro
  • 1 lime, cut in half
  • 1 cup Daiya Pepperjack shreds

In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes.

 Add black beans and taco seasoning. Cook for another minute. Remove from heat. Set aside.

In a small bowl, lightly mash the avocado with a fork. Stir in cilantro, juice of the lime, season with salt and pepper. Set aside. Spread about 1/3-1/2 cup of this mixture over a tortilla. Place tortilla in a warm cast iron skillet.

Top with bean mixture.

Add a layer of cheese.

Add another tortilla.

Cook until the bottom tortilla is brown. Carefully flip.

Cook until the other side is brown. Remove to a cutting board and let rest a bit before you cut into 6ths. Garnish with sour cream, jalapenos, salsa, etc.

Sunday, April 2, 2017

Spinach Artichoke Pasta Salad

This simple salad is delicious!!!!  The leftovers are  yummy, but the pasta does soak up some of the moisture from the salad so it's not as creamy. The flavors here are wonderful!! I saw this recipe online and made it vegan very easily.

  • 12 ounces pasta (I used twisted elbows, but rotini would work nicely)
  • 1 cup Toffuti vegan sour cream
  • 3/4 cup Just Mayo vegan mayo
  • 1 package vegetable soup mix (Knorr brand was vegan)
  • 3 green onion, sliced
  • 1 can water packed artichokes (I used a can of quartered hearts)
  • 4 cups lightly packed, chopped fresh spinach

Cook pasta al dente according to package directions. While it's cooking in a large bowl combine sour cream, mayo and dry soup mix.

Drain artichokes and add them to the sauce. Fold in the remaining ingredients.

Add the drained pasta. Toss well.

Refrigerate for 1 hour to let flavors marry, before serving.

I served this with a big, juicy sliced tomato.