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.)
Enjoy!!

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.
Enjoy!

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.