Recipes

Vegan Mofo#17: Creamless Potato Leek Soup

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I picked up some beautiful baby leeks at the market on saturday along with some red potatoes.  I was going to roasted them up together and then my husband said “would it be okay to potato leek soup” and of course I jumped at the chance to make soup especially when it was my husband requesting it (he isn’t so hot on soups usually).  So tonight after an amazing dinner of roasted butternut squash and braised collards I decided to whip up batch of Creamless Potato Leek Soup.

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You can get the recipe here.

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Vegan Mofo #12: Spicy Cheezy Bac'n Soup

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Spicy Cheezy Bac’n Potato Soup

 

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Ingredients:

 

Bac’n:

1- 8oz package of tempeh

Marinade:

3 T olive oil

1/4 C shoyu

2 T balsamic vinegar

2 T maple syrup

1 T chipotle chili powder

 

  1. Pre-heat oven to 350F
  2. Slice tempeh into 8-10 thin slices
  3. Place in a shallow baking dish
  4. Whisk all of the marinade ingredients together and pour over the tempeh, making sure it is evenly coated
  5. Bake 20-30 min or until tempeh has browned and marinade has been mostly absorbed

 

Potato Croutons:

2 small potatoes, diced 

salt and pepper

1 T olive oil

 

  1. Toss the diced potato with salt, pepper and olive oil.
  2. Spread on a sheet pan and place in a 350F oven for 30-40 minutes, until golden and crispy

 

Soup:

1 T olive oil

1 Lg onion, diced

1 lb new potatoes, skin on, washed and diced

1 C sliced carrots

1 Quart Vegetable Broth

2 Cloves of garlic, minced

1 Bay Leaf

1 C unsweetened soy milk

1/2 C nutritional Yeast

1 T yellow mustard

salt and pepper

 

  1. In a large sauce pan heat the olive oil over med-high and add the onion.  Sautee until the onion is soft and translusent
  2. Add the garlic and carrots and cook for 3-5 min until the carrots begin to soften.
  3. Add the potatoes and toss together for 1 minute.
  4. Add the vegetable broth and bay leaf.  Bring up to a boil and then turn down the heat to a simmer.
  5. Cover and simmer for 30 minutes or until potatoes are soft.
  6. Turn off the heat and remove the bay leaf.  Stir in the nutritional yeast, mustard and sou milk.
  7. With an immersion blender, blend all the ingredients together.  (You can also use a regular blender to do this, however you will need to blend in batches)
  8. Turn the heat back on to low and crumble in all but 2 of the tempeh bacon slices.  Add salt and pepper to taste.
  9. Ladle the soup into bowls and top with crumbled bacon and potato croutons. 

 

 

Vegan Mofo #10: Pecan Nori Rolls

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My hubz and I have been craving sushi for awhile now, however as well all know that because of the rice it can take a little extra time to prep- making this not a spur of the moment dish. However, if you have some pecans on hand suddenly rice is replaced with pecan pate and if anything is even more delicious! 

 

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My favorite recipe for this comes from http://glivng.com and is Vanessa Sherwood’s Recipe

Nori Rolls 
with Pecan Paté, Spicy Miso, and Fresh Veggies (raw)

(http://gliving.com/nori-rolls-with-pecan-pate/) by GreenChef Vanessa Sherwood

 

For the pecan paté:

2 Cups Pecans

1/3 Cup Minced Red Onion

1/2 Cup Chopped Parsley

2 Tablespoons Lemon Juice

1 Teaspoon Garlic Powder

2 Teaspoons Nama Shoyu

2 Teaspoons Cold Pressed Sesame Oil

 

Place the pecans into a food processor. Process until you have small crumbs. Add the rest of the ingredients and pulse chop in.

For the Rolls:

1 Normal Avocado, Sliced

Hand Full of Sprouts (I used cucumber instead because I was all out of sprouts)

1 Normal Red Bell Pepper, Julienned

2 TablespoonsDark Miso Mixed with 1/4 Teaspoon cayenne

Nama shoyu and wasabi powder for dipping

To Assemble:

Spread 1 teaspoon of the spicy miso on a sheet of nori. Smear 2-3 tablespoons of the pate evenly across the bottom third of the nori sheet leaving 1 inch of nori sheet exposed at the bottom. Top with cucumber(or sprouts) , red bell pepper and avocado slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier.

Fold the bottom of the sheet up and over the ingredients tucking the edge under the ingredients and roll all the way up. Before you get to the end, you may want to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up.

Cut the roll in half  (or in bite sized pieces) and put on a plate. Serve with some nama shoyu mixed with wasabi powder if desired.

 

Vegan Mofo #3: Autumn Salad and Tofurky-Avocado-Bac'n Sandwich

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One of my favorite dinners lately has been my Autumn Salad and Tofurky Sandwich- yummy and hearty.   The Autumn Salad has green leaf lettuce, green apple, pepitas, raisins and maple balsamic dressing.  The gigantic delicious sandwich was yummy sesame wheat bread, vegenaise, avocado, tomato, lettuce, tofurky, tempeh bacon, and rice cheese which is then grilled to perfection!

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Vegan Mofo #2: Apple Pie and Rustic Cabbage Soup

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Fall is here!  Fall is my favorite time of the year and with fall comes great products to make yummy Autumn dishes.  Some of my favorite products are potatoes, squash, apples and cabbage. To start the fall off I made Apple Pie and Rustic cabbage soup which were both delicious. For the Apple Pie I used the recipe from Babycakes cookbook which was great. The recipe starts by roasting the apples with agave, lemon juice and cinnamon which really brings the flavors out. The crust is wonderful and is made from spelt flour, agave, coconut oil, baking powder and salt.   This crust is used to make a very rustic crust which is great and a must try. 

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I also made some delicious Rustic Cabbage Soup that was inspired by 101 Cookbooks it was filling and delicious (and even better the 2nd day).

Rustic Cabbage Soup Recipe adapted from 101 Cookbooks

 

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, cut 1/4-inch pieces
4 cloves garlic, chopped
1 large yellow onion, sliced
5 cups vegetable stock
1 can of cannellini beans
1 small green cabbage, sliced

1T Goya adobo

more good-quality extra-virgin olive oil for drizzling
1/2 cup nutritional yeast

Heat the oil in a large pot.  Stir in the cabbage and onions and cook until caramelized.  Stir in the salt and the potatoes and cook for a 3-5 minutes.  Add the broth, garlic and adobo.  Let it come to a boil and cook until potatoes are soft.  Stir in the nutritional yeast and beans.

Serve drizzled with a bit of olive oil.

Serves 4.

 

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Potato Perogies with Cabbage and Red Wine Mushroom Sauce

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Tonight I was actually back to my old self and ready to do some major dinner cooking. I got home from work and I decided to make some perogies out Japanese yam and purple potatoes served with sauteed spinach and a red wine mushroom sauce.

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The dough consisted of:
2 cups self rising flour
1/3 cup water
3 T olive oil
1 t salt

Mix together until formed into a ball. I used my Kitchen Aid mixer to do all the work for me. Then wrap the dough in plastic wrap and place in the refrigerator for 15 min to an hour.

For the potaotes:
2 small puprle potatoes
1 large Japanese yam
3 T soy milk
1t Montreal Chicken Spice
2T nutritional yeast

Cut the potatoes into small chunks and boil, cook until they fall apart when pricked by a fork. Blend together with soy milk, montreal chicken spice and nutritional yeast. Allow to cool for a moment.

When ready to make the perogies: take a golf ball size of dough and roll out. Put about a tablespoon of potatoes in and fold over pressing down and the sealing with a fork. To a sauce pan add 1 tablespoon of olive oil and 1/3 cup water, allow to heat up and then add the perogies (you may need to add only a few at a time). Cover the pan and allow to steam for 3-5 minutes then uncover and flip until the water evaporates and the perogies brown slightly. Make sure to move them around some as they may stick a little. This recipe makes about 12 large perogies.

For the cabbage:
1 small head of green cabbage
1/2 large onion
1T olive oil
salt and pepper to taste

Sautee on high for 2-4 minutes. Lower the heat and cook at medium for 10 min. Set to the side.

For the Mushroom Sauce:
3 garlic cloves minced
1/2 large onion minced
8oz mixture of mushrooms (I used button and cremini)
1T Earth Balance
1/4 C Red Wine
1 C Vegetable Stock
1T cornstarch plus 2T broth whisked together
salt and pepper to taste

Sautee mushrooms, onions, and garlic on med-high for 5-7 min then turn down to medium for 10 minutes. Add the wine and allow to reduce for 10 minutes then add the remaining ingredients. Allow to thicken.

Place the cabbage in the center of the plate, place 3 perogies around the cabbage and top with the mushroom sauce.

ENJOY!

Banana-nut Muffins

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Yesterday my husband comes to me asking if we have everything for banana bread because we had 3 very over rip bananas that were going to go to waste. I decided why not make banana-nut muffins so much easier to grab and go.

Banana-nut Muffins

1 and 3/4 cup self rising flour
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup natural sugar
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup unsweetened soymilk
1 unsweetened applesauce cup (you know those ones you pack in lunches or ¼ cup applesauce)
2 tbsp. agave nectar
1/4 cup chopped walnuts

Preheat the oven to 400F and spray a 12 cup muffin pan with non-stick spray. In a bowl mix together the flour, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.

Pour the banana mixture into the flour mixture and stir just until combined. Fold in the walnuts, and pour into 12 muffin cups- I like to use an ice cream soup. Bake for 15-20 minutes, until a toothpick comes out clean.