Thursday, September 3, 2015

Chocolate Nut Butter Spinach Smoothie

Source: Whole Food Real Families 
Makes 1 smoothie

  • 1 whole ripe, frozen bananas
  • 1 cup almond milk
  • 1 cup fresh spinach
  • 1 tablespoons unsweetened, organic cocoa powder
  • 2-3 tablespoons almond butter 


Add all ingredients to your blender and blend until smooth. Add more or less milk to reach your desired thickness.

Slow Cooker Enchilada Orzo


  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14-ounce) can mild enchilada sauce
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 3/4 cup vegetable broth, or more, as needed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup canned black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, cubed
  • 2 cups uncooked orzo pasta
  • 2 tablespoons chopped fresh cilantro leaves
  • 1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
  • 2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • 3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
  • Serve immediately, garnished with cilantro, if desired.

Saturday, August 22, 2015

Tex-Mex Casserole

Source: The Oh She Glows Cookbook 
Makes 6 servings

Spice Blend:
1 TB chili powder
1.5 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne
1 tsp sea salt

oil for frying
1 cup chopped onion
3 cloves garlic, minced
1 orange pepper, diced
1 red pepper, diced
1 jalapeno, seeded & diced
1 cup corn kernels
14 oz can diced tomatoes
1 cup tomato sauce
2 cups chopped spinach
15 oz can black beans, drained & rinsed
3 cups cooked wild rice blend
1/2 cup shredded cheese
1-2 handfuls tortilla chips, crushed

(if needed, cook rice according to package directions)
1. Combine spice blend ingredients in small bowl.
2. Preheat oven to 375. Heat oil in large skillet. Add onion, garlic, & peppers; saute 7-8 minutes.
3. Stir spice blend into skillet, along with corm, diced tomatoes, sauce, spinach, beans, rice, & 1/4 cup cheese. Saute a few minutes more.
4. Pour mixture into oiled 13 x 9 baking dish and smooth out the top. Sprinkle crushed chips evenly over the top along with remaining cheese. Cover with foil & bake 15 minutes.

Friday, August 21, 2015

Slow Cooker Lentil Chili

Source: 2 Peas and Their Pod
modified by Aimee

2 cups brown (green) lentils, soaked overnight
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, diced, seeds removed (optional)
1 1/2 cups corn kernels
2 large carrots, peeled and diced
2 1/2 cups vegetable broth
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 (15 oz) cans small red beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste


1. Place all ingredients in a slow cooker. Stir well to combine.
2. Cover and cook on High for 4 hours or low for 6 hours. Serve warm.

Wednesday, August 19, 2015

Quinoa Pizza Crust

Source: Cooking Light
Makes four 9-inch pizzas

2 1/4 cups uncooked quinoa
1/3 cup water
3 tsp baking powder
3/4 tsp salt
olive oil to brush

ingredients to top:
pizza sauce or olive oil as a base
fresh or shredded mozzarella
toppings (tomato, basil, etc)

1. Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. 

2. Preheat oven to 425. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, water, baking powder, and salt in the bowl of a food processor. Process until a smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary. 

3. Spray 9-inch round pans with cooking spray (depending on how many pans you have, you may need to bake the crusts individually or in batches). Divide crust mixture evenly among the pans. Bake for 15 minutes, remove pans from oven, & brush each crust with olive oil. Carefully flip each crust, brush with olive oil, then bake another 5 minutes.

4. Arrange sauce/toppings and bake another 5-10 minutes until cheese is melted.

Sunday, July 19, 2015

Minion Cake

13 x 9 vanilla cake:
(round the edges with a knife after cooling)

Lemon frosting:
(use yellow food coloring to darken the color)

Google straps: store bought chocolate icing in tube

Pants: store bought blue cookie icing in tube

Buttons: Hershey's kisses

Glasses: mold tootsie rolls into a circle & dredge in silver sprinkles

Eye: peppermint patty with white icing on top; eyeball: malt ball

Hair/mouth: black shoestring licorice

Refrigerator Dill Pickles

Makes 2 jars

6 pickling cucumbers, washed & quartered into spears
3 3/4 cups water
1 1/4 cup vinegar
2 TB canning salt
1 TB sugar
4 sprigs fresh dill
2 tsp dill seed
4 whole cloves garlic, peeled (optional)

1. Place water, vinegar, salt, & sugar in saucepan; bring to boil, remove from heat, & let cool.
2. Divide spears into 2 large canning jars with fresh dill & garlic. Pour cooled liquid evening between the jars; add 1 tsp dill seed to each.
3. Store in refrigerator for 4 days, then enjoy!

Thursday, July 2, 2015

Creamy Pasta Primavera

Source: Vegetarian Times (Julia McGill)... modified by Aimee
Tomato Cream Sauce
  • 1 Tbs. olive oil
  • 1 15-oz. can diced tomatoes, drained
  • 1 small clove garlic, minced (½ tsp.)
  • 1 cup heavy cream
  • 2 Tbs. butter
  • ⅔ cup grated Parmesan cheese
  • 1 head broccoli, cut into small florets
  • 12 oz. asparagus, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch strips
  • ½ cup frozen peas
  • ¼ cup olive oil
  • 2 small bell peppers, chopped
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 lb. spaghetti
  • 2 Tbs. fresh basil, cut into thin ribbons

  • 1 | To make Sauce: Heat oil in medium saucepan over medium-high heat. Add tomatoes and garlic, and cook 10 minutes, or until saucy. Stir in cream & simmer over medium heat until reduced. Stir in butter and Parmesan. Set aside, and keep warm.
2 | To make Primavera: Bring large pot of salted water to a boil. Blanch broccoli & asparagus in water 3 minutes. Add peas, and cook 30 seconds more. Remove with slotted spoon, and drop immediately into ice-water bath to stop cooking. Reserve pot of water.
3 | Heat oil in large skillet over medium-high heat. Add zucchini, mushrooms and garlic, and sauté 8 minutes. Stir in blanched vegetables, and cook 3 to 4 minutes. Keep warm.
4 | Return pot of water to a boil. Cook pasta 1 minute less than recommended. Drain. Toss all together & serve. For a main dish, serve with tofu.

Friday, June 26, 2015

Chickpeas Romesco

Source: Veganomicon

1/3 cup sliced almonds
28 oz. diced tomatoes
2 roasted red bell peppers
3 TB oil
3 cloves garlic, minced
2 shallots, finely chopped
1 serrano chile, seeded & minced
1/4 cup white wine or vegetable broth
2 tsp red wine vinegar
2 tsp sugar
1 tsp thyme
1/2 tsp rosemary
2-3 cans garbanzo beans, drained & rinsed

1. Place almonds in food processor & grind to fine crumbs. Empty into a small bowl.
2. Puree the tomatoes & red peppers until smooth.
3. In saucepan, saute garlic, shallots, & chile in oil. Pour in wine or broth; simmer 1 minute. Add tomato puree, vinegar, sugar, thyme, & rosemary. Bring to a near boil, lower heat, & simmer 10 minutes.
4. Add the ground almonds & stir until dissolved. Fold in chickpeas & simmer 20-25 minutes until the sauce is slightly reduced & chickpeas are very tender. Serve over rice.

Garlic Saffron Rice

Source: Veganomicon

2 cups water
1 vegetable bouillon cube
5-6 threads of saffron
2 TB oil
5 cloves garlic, minced
1/2 cup chopped onion
1 cup long-grain white rice
pinch of coriander
1/3 cup toasted  almond slices

1. In a saucepan, boil the water, add bouillon, & stir until dissolved.Turn off heat, add saffron, & stir. Cover & set aside.
2. In another larger saucepan, saute the garlic & onion in oil.Add the rice and stir to combine; saute 1 minute. Pour in the warm broth and stir in coriander. Bring to boil, reduce heat, cover, & simmer 20-25 minutes until rice is tender.
3. Remove from heat & let stand 10 minutes. Fluff with a fork, stir in almonds, & season with salt & pepper if desired.

Monday, June 15, 2015

White Pizza with Cauliflower Crust


Cauliflower crust:
2 small heads cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
2 eggs, lightly beaten
1 cup shredded mozzarella cheese
1 teaspoon fine grain sea salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
olive oil

1 cup shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese
Optional veggie toppings (1-2 cups)

1. Preheat oven to 450°F. Oil a baking sheet liberally with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized). Steam cauliflower rice until cooked.
2. Place the cauliflower rice in a paper towel-lined colander and twist it to squeeze as much moisture as you can. Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
3. Using your hands, press the mixture onto the baking sheet. Bake for 15 minutes, until golden. Remove from the oven and let cool for 5 minutes.
4. Scatter mozzarella cheese evenly over the pizza base and spread any veggies. Sprinkle the Pecorino Romano on top. Return to the oven and bake for further for 10 minutes.

Wednesday, April 22, 2015

Potato, Bean & Kale Enchiladas with Roasted Chile Sauce

Source: Veganomicon
(slightly modified by Aimee)

Enchilada Chile Sauce:
2 TB oil
3 large Anaheim peppers, cut in half & seeded
3/4 cup chopped onion
2 tsp chile powder
1 tsp cumin
1 tsp marjoram
28 oz can roasted diced tomatoes
1 tsp sugar
salt to taste

Potato, Bean, & Kale Filling:
1/2 pound potatoes, peeled & diced
1/2 pound kale, finely chopped
3 TB oil
4 cloves garlic, minced
1/4 cup vegetable broth
15 oz. can white beans
1/2 tsp cumin
3 TB lime juice
1/4 cup raw pumpkin seeds
salt to taste
16 corn tortillas

1. Preheat the oven to 425. Roast peppers: place cut side up on oiled baking sheet. Bake 20 minutes or until skins are blackened. Let cool, then chop.
2. Meanwhile, prepare the filling. Place potatoes in large saucepan & cover with water. Bring to boil & simmer 20 minutes or until tender. Drain & transfer to bowl. Lightly mash with a fork.
3. In same pan, heat oil & saute garlic. Add vegetable broth & kale (season with salt), and stir to cover the kale with oil/garlic. Partially cover the pot & cook about 5 minutes until the kale is wilted. Remove the lid & mix in potatoes, beans, cumin, lime juice, & seeds.
4. Reduce oven to 375. Make the sauce: In large saucepan, heat oil & saute onions until fragrant. Add the remaining sauce ingredients, bring to a simmer, & remove from heat. Transfer to food processor & puree until smooth.
5. Assemble the enchiladas: oil the sides of two 13 x 9 baking dishes & cover the bottoms with a little sauce. Run a little potato filling down the middle of each tortilla & roll up, placing each one folded side down in dish (it helps if the tortillas are warmed). Once all enchiladas are placed in the dishes, cover with remaining sauce, cover with foil, and bake 35 minutes.

Sunday, April 19, 2015

Smiley Face Cakes

2 round cakes:
lemon cream cheese icing:
chocolate cookies for the eyes & mouth

Lemon Cream Cheese Icing

Source: Kids Can Cook: Vegetarian Recipes

1 1/2 tsp grated lemon peel
3 cups powdered sugar
1 1/2 TB water
3 TB lemon juice
1 cup softened cream cheese

Mix together lemon peel & sugar. Whisk in water & lemon juice until blended. Stir in cream cheese. Makes 3 cups.

Friday, April 17, 2015

Double Corn Cakes with Black Beans

Source: Vegetarian Times

oil for frying
1 1/2 cups chopped onion
3 cloves garlic, minced
1 jalapeno, seeded & diced
1 tsp cumin
2 cans black beans (15 oz each), drained & rinsed
15 oz. diced tomatoes
1 1/2 cups corn kernels
1 TB lime juice
18 oz. tube polenta
1 large egg, lightly beaten

1. Heat oil in skillet; saute onion, garlic, & jalapeno. Stir in cumin, black beans, tomatoes, 1 cup corn, & lime juice. Cook 5 minutes until heated through. Transfer to bowl.
2. Crumble polenta into bowl & mash with fork until smooth. Stir in 1/2 cup corn & microwave 1 minute to soften polenta. Stir in egg until mixture is smooth.
3. Heat oil in large skillet. Shape polenta mixture into 8 cakes (1/3 cup each). Fry 5 minutes per side or until golden brown. Serve over black bean mixture.

Tuesday, April 7, 2015

Quinoa Pilaf with Tempeh & Broccoli

Source: Vegetarian Times

Quinoa Pilaf:
1 TB coconut oil
1 cup quinoa
1/2 tsp ginger
2 tsp minced garlic
1/2 cup orange juice
1/2 tsp salt

Tempeh & Broccoli:
2 TB coconut oil
8 oz. tempeh, cubed
1 tsp ginger
1/2 cup orange juice
1/2 cup vegetable broth
2 TB tamari
4 cups broccoli florets
1/2 up chopped green onions
2 TB chopped cashews

1. Make Quinoa Pilaf: Heat oil in saucepan; stir in quinoa, ginger, & garlic. Saute 1 minute. Add OJ, 1 1/2 cups water, & salt. Cover, bring to a boil, reduce heat & simmer 15 minutes or until quinoa is tender,
2. Heat coconut oil in large skillet. Add tempeh & saute about 7 minutes until browned. Add ginger, garlic, OJ, broth, & tamari; bring to a boil. Reduce heat & simmer 5 minutes. Add broccoli & cook until crisp-tender.
3. Spoon quinoa pilaf onto plate & top with tempeh mixture. Garnish with green onion & cashews.

Sunday, March 15, 2015

Spaghetti Casserole

Source: (modified by Aimee)

    1 1/2 blocks tofu (21 oz), drained & pressed
  •  3/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  3 eggs
  •  6 tablespoons grated Parmesan cheese
  •  3 tablespoons minced fresh parsley
  •  5 teaspoons all-purpose flour
  •  3/4 teaspoon garlic powder
  •  1/4 teaspoon crushed red pepper flakes
  •  2 cups shredded part-skim mozzarella cheese

  • Cook spaghetti according to package directions. 
  • In a large bowl, combine the salt, pepper, egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture & combine.
  • Slice tofu into slabs & place in 13 x 9 baking dish coated with cooking spray. Spread spaghetti mixture on top, then marinara.
  • Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

  • Red Quinoa Veggie Burgers

    Source: Vegetarian Times
    Makes 8 patties

    2 cups low-sodium vegetable broth
    • 1 medium sweet potato, diced (1 ½ cups)
    • 1 cup uncooked red quinoa
    • 1 cup cooked chickpeas
    • 1 small zucchini, grated (1 cup)
    • ½ cup pumpkin seeds
    • 5 ½ Tbs. ground flaxseeds
    • 3 ½ tsp. finely chopped fresh basil
    • 1 tsp. sea salt
    • ½ tsp. freshly ground black pepper
    • ½ tsp. chili powder
    • ½ tsp. finely chopped fresh thyme
    • 2 Tbs. olive oil
    1. Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.
    2. Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.
    3. Preheat oven to 400°F, or preheat grill to medium-high.
    4. Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.

    Sunday, March 8, 2015

    General Tso's Tofu

    Source: Vegetarian Times

    Crispy Tofu
    • 1 16-oz. pkg. firm tofu, drained
    • 2 tsp. low-sodium soy sauce
    • 2 tsp. rice vinegar
    • 1 tsp. mirin (rice wine)
    • 1 tsp. vegetable oil
    • ½ tsp. minced garlic
    • ½ tsp. grated fresh ginger
    • 1 Tbs. cornstarch
    • ½ cup low-sodium vegetable broth
    • 2 Tbs. sugar
    • 1 ½ Tbs. low-sodium soy sauce
    • 4 tsp. mirin (rice wine)
    • 2 tsp. rice vinegar
    • 2 tsp. sesame oil
    • 2 tsp. cornstarch
    • 1 ½ tsp. tomato paste
    • ½ tsp. sambal oelek chile paste, optional
    • 2 tsp. vegetable oil
    • 4 green onions, green parts chopped (⅓ cup)
    • 1 clove garlic, minced (1 tsp.)
    • ½ tsp. grated fresh ginger
    • 2 cups steamed broccoli
    • 2 cups steamed brown or white rice
    1. To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.
    2. Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)
    3. Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.
    4. To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.
    5. Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

    Saturday, March 7, 2015

    Apple Cake

    Source: Kids Can Cook, Vegetarian Recipes

    3/4 cup brown sugar, loosely packed
    1 cup whole wheat pastry flour
    2 tsp. baking powder
    1/2 cup water
    2 TB oil
    1 tsp vanilla
    2 apples, peeled & diced
    1/2 cup chopped walnuts (optional)

    Preheat oven to 350. In large bowl, stir together sugar, flour, & baking powder. Mix in water, oil, & vanilla until combined. Fold in apples & walnuts. Spread into oiled 8 x 8 pan and bake 40 minutes or until cooked in the middle.

    Friday, March 6, 2015

    "Tuna" Noodle Casserole

    Source: Vegetarian Times (modified by Aimee)

    Mock Tuna
    • 1 cup chickpea or garbanzo flour
    • 1/4 cup nutritional yeast
    • 1 tsp. sea salt
    • 1/2 tsp. freshly ground black pepper
    • 4 TB olive oil
    • 4 tsp. lemon juice
    • 1 cup cooked chickpeas
    • 1/4 cup olive oil
    • 4 Tbs. butter
    • 1 cup chopped onion
    • 3 cloves garlic, minced 
    • 1/2 cup all-purpose flour
    • 2 1/2 cups vegetable broth
    • 1 1/2 cups low-fat milk
    • 8 oz. uncooked egg noodles
    • 10 oz. bag frozen peas*
    • 1 cup grated Cheddar cheese, plus more for top of casserole, optional
    • *if desired, use less peas and add in coarsely chopped button or cremini mushrooms
    1. To make Mock Tuna: Whisk together chickpea flour, nutritional yeast, salt, and pepper in medium bowl. Stir in oil and lemon juice, then stir in 1/2 cup water until smooth. Add chickpeas, and coarsely mash.
    2. Coat large non-stick skillet with cooking spray, and heat over medium-high heat. Pour chickpea mixture into skillet, and spread to coat bottom of pan. Cover pan, reduce heat to medium-low, and cook 7 to 10 minutes. Flip chickpea cake (it’s OK if it breaks), cover pan, and cook 5 to 7 minutes more, or until lightly browned on both sides. Set aside.
    3. To make Casserole: Heat oil and butter in medium saucepan over medium heat. Add mushrooms, onion, and garlic, and cook 5 to 7 minutes, or until mushrooms are softened. Stir in flour, and cook 30 seconds. Pour in broth and milk, and cook 3 to 5 minutes, or until sauce thickens, stirring constantly. Season with salt and pepper, if desired. Set aside.
    4. Preheat oven to 400°F. Cook egg noodles according to package directions, drain well, and transfer to large bowl. Break Mock Tuna into small flakes or pieces, and add to bowl. Stir in mushroom mixture, peas, and 1/2 cup cheese. Transfer to oiled 13 x 9 baking dish, and top with more cheese (if using). Bake 20 minutes, or until hot, bubbly, and starting to brown on top.

    Thursday, March 5, 2015

    Chocolate-Maple Bread

    Source: Vegetarian Times

    • ½ cup butter, softened
    • 1 cup low-fat sour cream, at room temperature
    • 2 large eggs
    • 1¼ cups maple syrup
    • 1¾ cups all-purpose flour
    • ½ cup cocoa powder
    • ½ tsp. baking powder
    • ½ tsp. baking soda
    • ½ tsp. salt
    • 1 tsp. ground cinnamon
    1. Preheat oven to 350°F, and coat 9- x 5-inch loaf pan with cooking spray.
    2. Cream butter 30 seconds to 1 minute in bowl with electric mixer. Beat in sour cream until smooth. Beat in eggs one at a time until well combined. Beat in maple syrup.
    3. Sift together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon into large bowl. Add dry mixture to wet mixture, and mix until just combined.
    4. Pour batter into prepared pan, and bake 50 to 60 minutes, or until knife inserted in center comes out clean. Cool in pan.

    Tuesday, February 17, 2015

    Cornmeal-Crusted Tofu

    Source: Veganomicon

    3 TB oil, spread out on baking sheet
    16 oz. tofu, drained & pressed
    1 cup almond milk
    2 TB cornstarch
    1 cup cornmeal
    1 1/2 tsp salt

    add-ons: 2 TB chili powder, 1 tsp cumin, & 1 TB lime zest
    2 TB dried sage
    try your own creation!

    1. Preheat oven to 400. Slice the tofu into 8 slabs. Combine the milk & cornstarch in a wide shallow bowl (whisk). In another shallow bowl combine the cornmeal, salt, & any spices.
    2. Dip each slice into milk mixture, then dredge both sides in cornmeal mixture; place on oiled baking sheet. Bake 7-10 minutes per side, or until browned & crispy.

    Sunday, February 8, 2015

    Baked Kalamata Olives

    Source: The New Vegetarian Cooking for Everyone

    2 cups kalamata olives
    1/2 cup dry red or white wine
    3 TB olive oil
    3 cloves garlic, sliced
    1 tsp oregano
    2 tsp parsley
    1/2 tsp red pepper flakes

    Preheat oven to 375. Place olives in baking dish in a single layer. Add wine, 1.5 TB oil, & garlic. Cover & bake 45 minutes. Stir in remaining ingredients.

    Monday, January 26, 2015

    Seitan Pot Pie

    Source: Veganomicon

    2 cups flour
    1/4 cup cornmeal
    2 tsp sugar
    1 tsp salt
    1/2 tsp baking powder
    1/2 cup vegan shortening (or 1 stick butter, softened)
    3/4 cup cold water
    2 tsp apple cider vinegar

    5 TB grapeseed oil
    16 oz. seitan, cubed (3 cups)
    1 tsp soy sauce
    1/4 garbanzo bean flour
    1 cup chopped onion
    1 large carrot, diced
    1/2 pound white potatoes, diced
    1 1/3 cup frozen peas and/or corn
    2/3 cup white wine (or broth)
    1 1/2 cups vegetable broth
    1 tsp dried thyme
    1 tsp mustard powder
    1/2 tsp ground sage
    salt & pepper to taste

    1. Oil 3 quart casserole dish.

    2. Prepare crust: Combine flour, cornmeal, sugar, salt, & baking powder in large bowl. Add shortening & cut into mixture until crumbly. Pour water into small bowl & toss in a few ice cubes. measure out 1/2 cup ice water & stir in vinegar; add to flour mixture in 3 batches, mixing in until a dough forms. Gently press the dough into a ball; roll out on floured cutting board into a size slightly bigger than the casserole dish. Cover with plastic wrap & refrigerate until ready to use.

    3. Prepare the filling: Preheat oven to 375. Heat 2 TB oil in pot; add seitan & soy sauce & cook until lightly browned. Transfer to plate. Heat remaining oil in pot; stir in garbanzo flour. Stir frequently over medium heat for about 10 minutes or until fragrant. Stir in wine until flour is dissolved. Add onion, carrot, potatoes, frozen peas/corn. Pour in 1/2 the broth; stir in thyme, mustard, & sage. Add remaining broth & bring to a simmer; cook 6-8 minutes or until a thin gravy has formed. Fold in seitan.

    4. Remove pie crust from fridge. Spread filling into casserole dish. Top with crust, pressing the edges down lightly & leaving some hanging over the edge. Roll up the dough at the edges of the dish & crimp with a fork. Poke a few holes in the top to let steam escape. Bake 40-45 minutes or until crust is browned & filling is bubbly.

    Sunday, January 4, 2015

    Chickpea Cutlets

    Source: Veganomicon (slightly modified)
    Makes 8 cutlets

    2 cups garbanzo beans (cooked, or from two 15 oz. cans)
    2 TB olive oil (plus extra)
    1 cup vital wheat gluten
    1 cup seasoned bread crumbs
    1/2 cup vegetable broth
    1/4 cup soy sauce
    1 tsp lemon zest
    1/2 tsp paprika

    1. Preheat oven to 375. Place beans & oil in food processor & pulse until mashed. Transfer to large bowl.
    2. Stir in rest of ingredients & knead for about 3 minutes, until strings of gluten have formed.
    3. Divide the dough into 8 pieces, and stretch each one into a cutlet. Place on oiled baking sheet & brush with olive oil. Bake 10 minutes per side or until lightly browned.

    Tuesday, December 30, 2014

    Mini Egg Muffins

    Makes 2 dozen mini muffins

    6 large eggs, beaten
    1/2 cup finely chopped veggies
    1/4 cup grated cheese

    Preheat oven to 375. Spread veggies among 2 oiled mini muffin pans. Pour eggs evenly over the veggies; top with cheese. Bake 10 minutes or until set in the middle.

    Monday, December 22, 2014

    White Bean Sugar Cookie


    • ½ c. butter, cold
    • ½ cup white bean puree, cold
    • 1 cup sugar
    • 2 eggs
    • ½ tsp. vanilla
    • 3 ½ c. flour
    • 1 tsp. baking powder
    • 1 tsp. salt
    Cream butter, bean puree, and sugar together until well mixed. Add eggs & vanilla; mix until well incorporated. Add dry ingredients and mix just until dough comes together. Transfer dough on floured surface and turn over a few times, until it is coated with flour on all sides. Using a rolling pin, roll dough out until it is uniformly about 1/3” thick. Cut out cookies using cookie cutters and place on large baking sheet. Bake cookies in a 400 degree oven for 6 min. or until undersides of cookies start to turn golden. Allow cookies to cool on baking sheet.