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Vegan MoFo 2016!!! Pineapple Not-So-Fried Rice!

3 Nov

Hi all!  Welcome to the Vegan Month of Food (MoFo) 2016!  This is the event when vegan food bloggers from all over the world post on their blogs as many days as possible for the whole month.  Check out all the other bloggers posting an amazing variety of plant-based deliciousness!

As you  can see,  I’m a few days late in my first post but that’s okay.  I plan to be quite kind to myself as I participate in this years blogfest.  In the past, I’ve made myself a little nuts thinking I had to post every single day or I just wasn’t doing it “right”.  This year, I plan to share some great vegan food and recipes as much as it works for me throughout November and have fun doing it.  No pressure.  Ahhh…  I hope you enjoy and get some good ideas!

Two nights ago, I made a delicious recipe from Chef Chloe Coscarelli’s  first cookbook, Choe’s Kitchen.  It’s called Pineapple Not-So-Fried Rice and it was so delicious!  The pineapple is such a nice sweet counterpart to the curry spiced rice and crunchy cashews.

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I made a few changes to the recipe….She called for tossing the tofu cubes with soy sauce and baking.  I decided I wanted a more interesting marinade for the tofu and found one in Terry Hope Romero’s cookbook Salad Samurai.

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This Red-Hot Saucy Tofu was fantastic and added a spicy complexity to the final dish.  I will definitely use this marinade for other things…I can imagine cauliflower roasted in this red hot goodness.

Lastly, Chef Chloe’s recipe did not call for roasting the cashews before adding them to the dish but I would highly recommend it.  This keeps them crunchy in the stir fry process.

This recipe makes a large amount.  Good for 8-10 servings.

 

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Kale Salad with Summer Sweet Corn and Sweet Miso Tahini Dressing

5 Sep

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I teach an all vegan Veg101 Cooking Demo once a month at Whole Foods in Ann Arbor as a volunteer for VegMichigan.  Our theme for next week is Summer Bounty.  I was searching for recipes with sweet corn to experiment with and to possibly prepare for my class.  I came across this delicious recipe at Happy. Healthy. Life.  The Sweet Miso Tahini dressing is delectable.  The only change I made to the recipe was to add three ears of sweet corn (so, so good!) instead of two.  This is definitely a keeper and one that I will add to my growing list of kale salads I love.

Ingredients:

3 ears of summer sweet corn

4-6 cups of kale, washed, thick stems removed and finely chopped (I used purple, curly)

1 small red bell pepper, diced

1 large carrot, shredded

1/2 cup red onion, finely chopped

1/4 cup red cabbage, chopped

1/3 cup toasted hemp seeds (optional)

Sweet Miso Tahini Dressing

2 tablespoons white miso paste

1 1/2 tablespoons tahini

1 1/2 tablespoons maple syrup

1 tablespoon olive oil

1 1/2 tablespoons tamari

2 tablespoons brown rice vinegar

pinch of black pepper

pinch of cayenne

1/4 teaspoon coriander

Directions:

Add a few inches of water to a large pot and bring to a boil.  Add corn on the cob and steam for 3-5 minutes.  Take corn from pot and set aside to cool.

In a large salad bowl, add dressing ingredients, including spices.  Whisk well to combine.

Wash kale, remove large stems and finely chop.  Dry kale in spinner and with paper towels.  Add to bowl with dressing.  Add other veggies to bowl and toss all with dressing very well.

Hold corn on the cob over the salad bowl and cut off kernels (a serrated bread knife works very well here).  Toss corn with rest of salad.  Add hemp seeds if using and toss again.

Enjoy!!!

Powie! Pesto Pasta

4 Sep

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I have my garden in pots on my deck this year which is wonderful because I take better care of them when I see them all the time!  I have dino kale and curly kale, fennel, collards, swiss chard, parsley, basil, dill, oregano, three kinds of cherry tomatoes and jalapenos.  My basil plants were calling out to me “eat me, eat me, can’t you see I’m ready?”  Which only means one thing to me…..PESTO!  In previous years, I have always run out of basil before the growing season is over.  This year I made sure to plant plenty, which as it turns out is 8 plants.  I haven’t run out yet!  I’m leaving on a three week trip mid-month so I think I may need to make more pesto to freeze before I leave.  Can’t let delicious fresh basil go to waste!

I’ve been using this kind of brown-rice pasta lately and I’m loving it!  I added some lightly steamed broccoli on top and I had a gorgeous green meal.

Note to self:  Although you like to use the whole recipe on a pound of spaghetti, your sweet husband likes less pesto on his pasta  (more for me!).

This recipe is based on an oil-free vegan pesto you can find here.  I tweaked it ever so gently.

2 cups tightly packed fresh basil (go ahead and pack it in!)

3 cloves garlic, roughly chopped

1/4 cup walnuts

1/4 cup pine nuts

juice of 1/2 medium lemon

3 tablespoons nutritional yeast

1/3 cup water

sea salt and freshly ground pepper to taste

Place all the ingredients except salt and pepper in a food processor and pulse to combine.  Process until smooth and season with sea salt and pepper as desired.

Lightly Steamed Kale with Tahini Sauce is My Latest Addiction

23 Oct

So, I’m imagining you’ve heard or read about the wonders of kale.  Much has been written in the last few years about it’s “power food” status and how it’s insanely good for you. It’s packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells.  I personally never ate kale before I became vegan, except maybe to add it to some soups occasionally.  So getting to know a new food and discovering tasty ways to prepare it has been a fun learning edge for me, especially when I land on a recipe that is so delightfully delicious, like the raw kale salad I posted about awhile back.  I never would have thought that I would end up craving kale on a daily basis.

This last week I went through my farmer’s market  kale stash faster than ever so I was determined to get plenty today.  I usually buy Dino (Lacinato) Kale or Curly Kale but today I bought Curly Kale, Russian Kale (which I’ve learned is a type of Curly Kale) and a new (to my taste buds) variety called White Russian Kale (a flat leaf variety).

                                                                          Curly Kale

                                                                          Russian Kale

                                                                          White Russian Kale

So, as I said in my post title, I’m lately addicted to lightly steamed kale with this Tahini Sauce from Vegan Coach.

Here’s some links to some other great kale recipe and resource blogs.