Monday, January 9, 2017

Baby It's Cold Outside!

Baby, it's cold outside! Weather like we're experiencing in the Northeast simply calls for hot, satisfying meals.  In that vain, I went to the supermarket inspired and created these two creamy, wintery and satisfying vegan soups I'd love to share with you!

Butternut Squash Soup:

Sautée 1/2 large diced onion in some extra virgin olive oil 

1/2 large butternut squash, peeled, seeded and chopped
1 Granny Smith Apple, core removed and diced
1.5 tsp nutmeg
1.5 tsp cinnamon
1.5 tsp kosher salt
2 c vegetable stock
1/2 c almond milk 
2 TBSP chopped sage

Once the onions are sautéed, add all of the ingredients except the almond milk and sage. Cook, covered, on medium-high heat, until tender, stirring occasionally (20-30 minutes.) Add almond milk and sage and cook for 5 more minutes. 

Using an immersion blender or a nutribullet (with which you'll have to do this in sections,) purée until smooth and serve.

Asparagus, Broccoli and Avocado soup:

Sautée 1/2 large diced onion in some extra virgin olive oil 

Then add:
2 c vegetable stock
2 heads broccoli florets, chopped
1 bunch asparagus, tops and ends removed and chopped
1.5 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder

Cook on medium heat until tender.

Remove from heat and add 2 ripe, mashed avocados. 

Using an immersion blender or a nutribullet (with which you'll have to do this in sections,) purée until smooth.

Wednesday, January 4, 2017

Vegan Sea Salt Caramel Cookies

I don't know if you subscribe to VegNews, but I love getting their emails in my inbox.  Every now and then, a recipe just catches my eye, and this cookie recipe was one of them.  It arrived just before Chanukah, and I was in the mood for a sweet little dessert I could enjoy as the lights of the menorah were flickering and my adorable cousins were playing dreidle.  This recipe is super simple, and went faster than any of the other desserts that were served that night.  The best part (other than the taste) is that you can make the whole thing in one bowl with a hand mixer.  
For 24 cookies, you will need the following ingredients:

1/2 cup margarine (I used Earth Balance)
1 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cornstarch
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
3 tablespoons non-dairy milk 
1-1/4 cup flour
salt, for sprinkling

Preheat the oven to 400 degrees.

Using an electric hand mixer, mix margarine and sugar.  Add baking soda, cornstarch, vanilla, almond extract, salt and milk.  Mix well and add in flour.

Using a tablespoon-sized scopp, place 12 level scoops on an ungreased baking sheet and bake for 7 minutes (I let mine cook for 10.)  Let cool on cookie sheet before transferring to cooking rack or plate. 

Sprinkle with salt and enjoy!


I used almond milk as my non-dairy option.  The almond flavor is noticeable so if that is not your preference, use 3/4 teaspoon vanilla extract, eliminate the almond extract, and add a pinch of cinnamon.

Saturday, December 17, 2016

Chanukah Latke: A Healthy Vegan Twist

I know latkes are a traditional Chanukah food, but since so many of them are made with egg, it hard to enjoy them as a vegan.  When I modify the recipe, I tend to wind up with hash browns. I love hash browns, but they don't feel like a holiday dish to me.  You could use some of the better egg replacers that have come out recently, but instead I opted to find a healthy alternative which still combines the two basic ingredients: potatoes and a little symbolic oil. 

In a large, baking dish (I sprayed mine with non-stick spray) place: 

1 butternut squash, peeled, seeded and chopped 
1 large celery root, peeled and chopped
12 carrots, peeled and chopped
2 large yams or sweet potatoes, peeled and chopped
1/2 c chopped flat leaf parsley

Top the vegetables with:
Juice of 1 orange
4 oz. vegetable stock
1/2 c maple syrup
3 generous pinches Himalayan sea salt
3 TBSP cinnamon
2 TBSP grapeseed oil
5-6 TBSP vegan butter

Roast at 400 degrees for an hour, stirring every 20 minutes.

Add additional salt and black pepper to taste when done and serve hot!

Serves 8-10 people

Wednesday, November 23, 2016

Cauliflower Stuffing!

I was on Facebook the other day, and someone posted a video on Delish of a stuffing that caught my eye.  For one, it was breadless. We all know how easy it is to over eat at the holidays, so this piqued my interest.  While it wasn't vegan, it was easily adaptable, so I decided to whip some up to bring to my parents' house as one of my contributions to this year's holiday meal.

The base of this recipe is cauliflower, but mushrooms play a pivotal role in making this feel a bit meatier (pardon the irony.)  

Here is the recipe, replacing regular butter for vegan, and vegetable stock for chicken.  When I reheat this before serving, I will also be adding a half cup of chopped, roasted chestnuts...

You will need:
4 TBSP vegan butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 TBSP chopped fresh rosemary
1 TBSP chopped fresh sage
1/2 c. vegetable stock

In a large skillet over medium heat, melt butter.  Add onion, carrot and celery and saute until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and seson with salt and pepper. Cook until tender, 5 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid.  Cover until totally tender and liquid is absorbed, 15 minutes.

Serve and enjoy!

If you're looking for one more idea, I picked up two packages of shredded brussel sprouts and 2 granny smith apples.  I am going to sautee them in a little extra virgin olive oil with chopped yellow onion, and then sprinkle with pecans and maybe a drizzle of maple syrup...I am getting hungry already! 

Wishing you and your loved ones a wonderful holiday and much for which to be thankful,

Yonni (a.k.a. The Trendy Vegan)

Friday, November 18, 2016

Scrambled Eggs!

I hate going out for breakfast and brunch as a vegan.  There.  I said it. Unless I am going to a vegan restaurant, where I have various options from which to choose, I just hate it.  During the week I may have a vegan protein bar, or oatmeal or avocado toast if I have a morning meeting, but these are not meals to write home about.  On the weekends, if that's the best I can do, even at a restaurant, it's just not super enjoyable.

If only mainstream restaurants would pick up some of this: Follow Your Heart Vegan Egg replacer (the packaging alone is adorable in a little egg crate of its own...) You can bake with it (which you can do with other egg replacers or crushed flax seed and water) but you can also scramble it or make it into a frittata!
I am getting on the road soon, heading out of town, to run my very first half marathon tomorrow.  I wanted a protein-packed breakfast to get me going.  I scooped 4 loosely packed tablespoons of Follow Your Heart Vegan eggs into 1 cup of cold water and whisked them until smooth.

Into a heated non-stick pan, I poured in the mixture, scrambling it, just as you would with eggs, for about 6 minutes until the liquid was mostly gone and they looked like I imagined they should.  I sprinkled on a touch of kosher salt and then added one piece of Chao cheese and watched it all melt together.  It was looking pretty awesome.  I plated the scramble and topped it with a teaspoon of the Gotham Greens vegan pesto I mentioned the other day, and broke up one more piece of the Chao cheese to layer on top. 

Let me tell you: I am a happy girl.  I just got my breakfast and brunch game on!  If you made the transition to a vegan diet, and this post resonates with you, or if you're just interested in a great new "egg" recipe, you should definitely give this a try!

Sunday, November 13, 2016

Getting Creative: Great New Recipe

I am so excited!  I just found two new amazing vegan staples...brand new must haves for my refrigerator.

The first one is Follow Your Heart vegan parmesan.  I don't know how they pulled it off, but instead of the other powdery versions on the market, this one looks and tastes like actual shredded parmesan. I have not cooked with it yet, so I don't know how evenly it melts, but it is so good, you will want to pop a few shreds in your mouth before your sprinkle some more on your food.  I told you - it's exciting!

The second one is vegan pesto by Gotham Greens.  I challenge you to serve this pesto to non-vegan guests and see if anyone notices.  DE-licious!

I had a super lackluster barely toasted English muffin this morning with a little tomato, cucumber and avocado, so I wanted something healthy and satisfying for lunch this afternoon.  This 5 ingredient concoction was exactly what I was looking for, and it could not be easier.

Into one gallon Ziploc bag add:

1 package of steamed lentils (you could certainly use chickpeas or black beans too, or instead)
1 pack of coleslaw veggies
1 pack broccoli slaw veggies
1/3 container Follow Your Heart parmesan
1/2 container of Gotham Greens vegan pesto

Seal the bag well and massage the bag until all of the ingredients are well combined.  Grab a bowl and serve it right up, or set it aside for later.  When you are ready to eat, you could add some diced avocado or sunflower seeds, and accompany it with a great sourdough with some olive oil for dipping.

Thursday, November 10, 2016

My New Favorite Salad!

Thank you, Le Pain Quotidien, for this fabulous new vegan salad! I personally skip the grapefruit, despite it's health benefits, but the rest is just awesome!