Saturday, September 25, 2021

Cucumbers, Tomatoes, Onions, Avocado and Balsamic Salad (WFPBNO)

I love this salad. I always have Persian cucumbers and tomatoes in the kitchen. This is best eaten fresh, especially with the avocado which will look terrible the next day. This will make 2 large salads. I added the olives to the prepared salad for extra zing. If you want to use this as a salad topping be sure to have some lettuce on hand.  We did have some leftover and served it as a side dish with a BBQ Jackfruit sandwich.

  • 2 small Persian cucumbers
  • 1 cup diced tomato or halved cherry tomatoes
  • 1/4 cup thinly sliced scallions or sweet onion
  • 1 avocado
  • 1 tablespoon balsamic vinegar
  • 6-8 halved Kalamata olives (optional)
  • coarse salt and fresh black pepper

To a medium sized bowl add cucumbers that have been sliced into 1/4 inch thick slices, tomatoes and remainder of the ingredients. Gently toss to mix it all up.

Toss torn romaine lettuce into a bowl.

Top with salad mixture.

You can also serve as a side dish.


Saturday, September 18, 2021

Mushroom Stroganoff (WFPBNO)

This dish is so creamy without the use of any dairy products. This is ultimate comfort food. If you aren't a mushroom lover this one's probably not for you; although, you should give it a try, maybe your taste have changed. An added plus is this comes together in one skillet. This is a delicious dish.

  • 1/2 sweet onion, chopped, about 3/4 cup
  • equivalent of 6 garlic cloves, I used prechopped garlic
  • 8-ounce baby bella mushrooms, sliced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 cup white wine
  • 2 1/2 cups vegetable broth
  • 2 1/2 cups dried farfalle pasta
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Place a large non-stick skillet over medium heat and add onion, garlic and mushrooms. Stir well. The mushrooms should release some of their liquid. Stir occasionally. If it seems to dry add a tablespoon of water. Cook about 10 minutes.

Add in soy and Worcestershire sauce, herbs, wine, broth and pasta. Stir to combine. Be sure liquid covers the pasta. If it doesn't add 1/4 cup more broth.

Cover skillet and cook about 20 minutes. Stirring occasionally.

After 20 minutes the broth should be absorbed by the pasta and the pasta should be done.

Mix the cornstarch and water to make a slurry. Mix in and cook a couple of minutes to thicken.  Garnish with sliced scallions.

Serve in bowls topped with black pepper, a sprinkle of salt if needed and nutritional yeast.


Saturday, September 11, 2021

Roasted Garlic Hummus (WFPBNO)

I love hummus for a quick snack or to add to a wrap. But, all store bought hummus I've seen has oil in it. This recipe does have tahini in it which does increase the fat content  but it's so good! The important thing about this recipe is it takes an hour for the garlic to roast and then it needs to cool. So plan accordingly. 

Roasted Garlic:
  • 1 whole head garlic
Cut the top off the head of garlic. Drizzle with vegetable broth. Wrap in a sheet of aluminum foil that has been crimped at the top. Bake at 375F (I cook in my toaster oven) for one hour. Let cool.

  • 1 can (15 ounces) chickpeas, drained (save the liquid)
  • 3 tablespoons lemon juice
  • 1 head roasted garlic
  • 1/3 cup tahini
  • pinch of smoked paprika
  • 1 tablespoon Sriracha

Add all ingredients to a food processor. Start with 3 tablespoons of the chickpea liquid. To get the garlic out of the cloves just pinch the end that is attached to the root and it should squirt out the top where you cut it. Whirl until it's smooth and creamy. You may need to add more chickpea liquid to get the consistency you enjoy. 

Once it's the consistency you like, scoop the hummus into a serving bowl and sprinkle with more smoked paprika. Serve with pretzels, celery, fresh bread, pita chips, etc.


Saturday, September 4, 2021

Chickpea of the Sea Salad

 his is my infamous "tuna" salad. When I'm wanting a sandwich this is my go to filling. It's also delicious to eat as a snack with celery sticks or saltines. Another yummy light lunch is to take a large tomato and cut it into wedges and put a big scoop of this salad on top of it. Stuffed tomatoes for the win. I've made this salad for work lunches and no one could believe it wasn't tuna. I drain both relishes in a fine sieve and press it with the back of a spoon to get all the liquid out of it.

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 celery stalks, finely chopped
  • 1/4 sweet onion, finely chopped
  • 2-3 tablespoons dill pickle relish, drain and press
  • 2-3 tablespoons sweet pickle relish, drain and press
  • 2 teaspoons nutritional yeast
  • 1 tablespoon low sodium soy sauce
  • 4 tablespoons vegan mayo
  • 1/2 teaspoon kelp flakes
  • 1/2 teaspoon Old Bay seasoning

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left.

Add the remainder of the ingredients to the bowl.

Mix well. Taste and add more pickle relish or onion, or however you like your "tuna" salad. I think this tastes better after sitting the frig for a bit to get good and cold.

As I mentioned one of my favorite ways to eat this is a sandwich with sliced tomatoes.