Monday, April 25, 2016
Friday, April 15, 2016
How much fun did I have at lunch today? I had the privilege of teaching a fabulous group of women about a vegan diet at a local private golf club near my home. When I was working with their event coordinator in planning the luncheon, we talked about the basics - why I follow a vegan diet, what cooking tips I have up my sleeve, where do I find my specialty items and how do I make some of my favorite dishes?
We decided that I would make an appetizer for the women to nosh while I spoke, and then something to accompany their lunch. I settled on two dishes I blogged about earlier last week - a tasty, heirloom tomato bruschetta and a strawberry vinaigrette for their salad. The chef at the club made a fabulous lunch to follow including avocado toast with radishes, vegan chicken and bacon wraps (made from seitan and smoky tempeh) and a couple of other yummy treats.
For the tablescape, they used grasses as a runner, and then "planted" the ingredients I highlighted in my discussion with clever, pretty signs. The napkins were filled with the recipes I prepared, and my contact information. It was truly such fun! If you are interested in an event like this, or are looking for some persona coaching, just email firstname.lastname@example.org.
Sunday, April 10, 2016
I was asked to teach a class on a vegan diet, and I wanted to make 2 recipes for the ladies to enjoy - one as a snack while I talk, and the other for the lunch itself.
For the snack, or appetizer, I decided to create a vegan bruschetta.
You will need:
1 c. heirloom cherry tomatoes (I love the vibrancy of the different colors but you can do all one color if it is all you can find)
1 pinch kosher salt
1 TBSP extra virgin olive oil
2 fresh basil leaves chopped
1 container Kite Hill vegan cheese (or another vegan spreadable cheese)
1 baguette, thinly sliced and toasted
In a small bowl add the rinsed and quartered tomatoes, salt, oil and basil. Toss gently with your hands so that all of the ingredients mix well.
Spread a thin layer of the cheese on 8 slices of the toasted baguette (depending on the size of the baguette it may be a few more than 8.)
Spoon the tomato mixture on top of the baguettes and then drizzle each piece with your balsamic glaze. You can use balsamic vinegar, but this has a sweeter and thicker texture so this is what I prefer. It's as tasty as it is beautiful!
You will need:9 strawberries, washed and stems removed
1/8 c. grapeseed oil
1/8 c. white balsamic vinegar
3 leaves fresh basil, chopped
Saturday, April 2, 2016
Passover is still a few weeks away, but I have a super busy month so I needed to take care of business today. I am not hosting either Seder this year, but I am in charge of preparing some vegan options.
Last week I blogged about a fabulous roasted vegetable soup I made. My family tasted it and loved it, so I froze a big batch and I'll be eating that in place of the traditional matzah ball soup. It has plenty of parsley and leeks (bitter herbs) so it's perfectly suited for a Passover meal.
I decided to make another savory dish, my version of a spinach pie. Here is what I did:
Spray a baking dish with non-stick spray. Wet 2 1/2 pieces of matzah and lay them on the bottom of the tray.
If you want something sweet at the end of the meal, chocolate toffee matzah is the easiest (and yummiest) way to go.
Sunday, March 27, 2016
Many thanks to my friend, Terri, for this vegan, super easy to make, gorgeous to look at and fast recipe for sun-dried tomato dip!
1 medium to large tomato cut in chunks
1 c sun-dried tomato (not packed in oil)
1 clove of garlic
1 TBSP pignoli (pine) nuts
1/4 c extra virgin olive oil
1 TBSP chopped fresh parsley
Salt and pepper to taste
Combine all ingredients (except the salt and pepper) in a Nutribullet or other high-powered blender until smooth. Serve immediately with crudite or crackers or refrigerate for use for up to 5 days.
**If you can only find sun-dried tomatoes packed in oil, drain off the excess oil before using
Friday, March 25, 2016
Today was one of those days where I went to the market to see what struck me. The result is The Trendy Vegan's roasted vegetable soup - a really delicious and healthy recipe. If you are trying to avoid soy, just omit the TVP (textured vegetable protein) and use only the vegetables. The mushrooms make it hearty but I wanted to add a bit of protein and thickness.
First you will need:
3.5 oz shiitake mushrooms, destemmed and chopped
6 oz. large portobello mushroom caps, chopped
1 c crimini mushrooms, destemmed and chopped
2 tbsp fresh flat leaf parsley
2 tbsp fresh curly parsley
Extra virgin olive oil
Place the mushrooms in baking dish, top with the parsley, and drizzle some olive oil. Add a pinch of salt and roast at 400 for 15 mins
While that is cooking, you will need:
1 large carrot, peeled and chopped
1 celery stalk, chopped
1 yellow onion, diced
Place these three vegetables in a large stock pot and sautée them in a little more of the extra virgin olive oil on medium/high heat. Stir occasionally and cook until the carrots are fork tender.
Lastly, you will need:
1 1/3 c chopped leeks (just the white part)
1 large turnip, peeled and chopped
1 large parsnip, peeled and chopped
1 red bliss potato, peeled and chopped
4 TBSP fresh dill, chopped
1/2 c white wine (any kind you like)
3/4 c TVP
8 oz. unsalted organic vegetable stock
Place the top 5 ingredients in a baking dish. Drizzle them with extra virgin olive oil and a pinch of salt and roast at 400 for 30 minutes.
When the mushrooms are done cooking, add them, with liquid, to the carrots, onions and celery. Add the white wine, cover and simmer for 20 minutes. Add the TVP and simmer, covered for another 5 minutes.
When the leek mixture is done, and that to the stock pot as well, and add the vegetable stock. Simmer, covered, on low-medium heat for 30 minutes.
Remove the soup from the heat and, using an immersion blender, purée the mixture until smooth.
One cup at a time add 4 cups of organic unsalted vegetable stock, over low heat, stirring each cup in until well-blended. Season to taste when it's done and serve!
Wednesday, March 16, 2016
Sometimes recipes come along that just look too good not to share.
As a vegan and a cauliflower lover, and someone who appreciates a little kick in her food every now and then, I had to share this recipe from VegNews Magazine.
I happen to love basketball too, but unfortunately, the team I'd be rooting for didn't make it into March Madness. There's always next year...
|Vegan Cauliflower Buffalo Bites|
|With March Madness beginning tomorrow, we figured it was a good time to chow down on cauliflower buffalo bites from The PlantPure Nation Cookbook. Even the most carnivorous guest will love the blend of paprika, nutritional yeast, and Buffalo sauce, so don’t blame us when these bites are gone within minutes. Sounds like a slam dunk to us! For more from PlantPure Nationand other must-read cookbooks, check out the special 100th issue of VegNews, on stands now!|
|What You Need:|
1 cup vegan milk
1 cup whole-wheat pastry flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1 teaspoon paprika
2 tablespoons nutritional yeast
1 cauliflower head, broken into florets
10 ounces oil-free buffalo wing sauce
Vegan blue cheese dressing
Carrot sticks, for serving
Celery sticks, for serving
|What You Do:|
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, whisk together milk, flour, garlic powder, onion powder, pepper, paprika, and nutritional yeast. Into milk mixture, place cauliflower florets and coat thoroughly.
3. Spread cauliflower onto prepared baking sheet. Bake for 20–30 minutes, or until light golden brown. Once cauliflower florets are crisp and golden, coat with buffalo sauce and bake for an additional 5 minutes.
4. Serve with blue cheese dressing and carrot and celery sticks.