Category: Sides

Vegan Colcannon non-traditional

Vegan Colcannon
Vegan Colcannon

Happy soon to be St. Patrick’s Day! Let’s celebrate with some yumminess. In the past I’ve done green food like these pancakes, and these muffins, and vegan Irish cream. This year we’re focusing on the potato. Oh how I love a potato. I’m going to play up the awesomeness of the Yukon Gold potato in this variation of  Colcannon, or mashed potatoes with green stuff if you aren’t Irish.

Traditionally Colcannon is as Irish dish made from mashed potatoes with kale or cabbage folded in. It is often perked up with scallions or leeks. For this vegan variation I am sautéing leeks and folding them in, and garnishing with kale chips. It’s pretty, yummy, and my girls love to pick the kale chips off the top. Honestly, that’s the only part they eat. I think I have the only kids in the world who won’t eat mashed potatoes.

Kale chips are a huge hit in our house, but they shatter and always leave tiny little pieces at the bottom of the container. This is a perfect way to use them up. And a perfect excuse to try making kale chips if you haven’t yet.

The twist in this recipe is adding the salt and vinegar to the cooking water for the potatoes. When you do this the potatoes are flavored from the inside out and each and every bite becomes a perfectly seasoned flavor bomb.

Vegan Colcannon

Ingredients

  • 1 1/2 lbs yukon gold potatoes cut into 1/4 cubes
  • 2 tsp kosher salt
  • 2 tsp white vinegar
  • 1 large leek cut lengthwise, and then into 1/4 half moons
  • olive oil for sautéing
  • 1/4 cup vegan butter
  • 1/4 cup nondairy milk (plain unsweetened)
  • 1 TBL nutritional yeast
  • kale chips for garnish

Instructions

  1. Place potatoes in a 3qt pot and cover with cold water to 1″ above the potatoes.
  2. Add salt and vinegar to the pot and bring to a boil.
  3. Continue boiling until potatoes are tender, 10-12 min.
  4. While potatoes are cooking heat a large skillet over medium heat. Once hot add olive oil and swirl to coat the bottom of the pan. Add leeks and sauté until leeks are tender, about 7 minutes.
  5. Remove from heat if potatoes are not yet cooked.
  6. Once potatoes are cooked drain them and return to the cooking pot. Add butter, milk, and nutritional yeast and mash to your desired consistency.
  7. Fold in cooked leeks, taste and adjust seasoning.
  8. Garnish with kale chips and serve immediately.

Pickled Red Onions

Pickled Red Onions
Pickled Red Onions

As I’ve been exploring balancing flavors, and trying new food combinations I have truly come to love pickled red onions. Pickled everything really, but these are one of my favorites. It is not one of those ingredients that brings and item into focus when I see it on a menu. I feel it pairs particularly well with things that are sweet. Think sandwiches with roasted vegetables and their inherent sweetness that needs a bit of acidity for balance. Yummy. I made this particular batch to go with harissa roasted sweet potatoes. I also threw on some roasted salted pecans, and some candied pine nuts. It was yummy.  This recipe is adapted from Bobby Flay, one if his 3000 recipes for pickled red onions.

Pickled Red Onions

 Ingredients

  • 1 1/2 cups white vinegar
  • 1/4 cup water
  • 2 TBL granulated sugar
  • 1 TBL kosher salt
  • 1 large red onion, thinly sliced

Instructions

  1. Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil.
  2. Remove from heat, stir, and allow to cool for about 10 minutes.
  3. Place the onion in a heat safe container with a lid, then poor the hot vinegar mixture over the onions.
  4. Cover and allow onions to sit for at least an hour, up to 4 days
  5. Remove from liquid and use to top everything from sandwiches to sweet potatoes.

Vegetarian Crustless Quiche

Vegetarian Crustless Quiche
Vegetarian Crustless Quiche

Brunch is in. Especially with two small children, it is much easier time to get together with friends than dinner. So, when in need of a brunch item, here is a trusty quiche. I have done a post on quiche before if you want the ins and out, the dos and don’ts check it out. For this beauty I decided to do crustless for a few reasons. One: I didn’t have time to make a crust; two: we were going to be eating the quiche with lots of buttery pastries and I thought it would be best to cut simple carbs and added fat where it wasn’t needed. I do love a good crust, but for this instance it was unnecessary.

This is a rich, savory quiche, stuffed with vegetables and topped with a bit of cheese. It has an added bonus of being gluten free. It was super fast, one pan, and traveled perfectly to our friends where we were having brunch.

Crustless Quiche

 Ingredients

  • 2 TBL olive oil
  • 1 large yellow or white onion, sliced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • A few tablespoons chopped fresh herbs, or a few teaspoons dried herbs
  • 3 to 4 cups chopped vegetables (I used Kale, Mushrooms, and zucchini)
  • 6 large eggs
  • 1 1/2 cups milk (I used unsweetened plain almond milk)
  • 1 cup grated cheese (I used goat guda)

Instructions

  1. Preheat the oven to 400°F.
  2. Heat a cast iron skillet over medium heat.
  3. Add the olive oil and swirl to coat the bottom and sides of the skillet.
  4. Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.
  5. Add the other vegetables and cook until liquid has been released and evaporated, 5 more minutes or so.
  6. Remove the pan from the heat and spread the vegetables evenly across the bottom of the skillet.
  7. In a bowl whisk the eggs and milk together until everything is uniformly yellow.
  8. Add remaining salt, pepper, and any herbs you are using and whisk to combine.
  9. Pour the egg mixture over the vegetable.
  10. Sprinkle with grated cheese in an even layer over the top.
  11. Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across and it is firm in the middle, it’s fully cooked.
  12. Let the quiche cool for about 20 minutes, then slice into wedges.

Vegan Kale Stem and Sun-dried Tomato Pesto

Vegan Kale stem and sun-dried tomato pesto
Vegan Kale stem and sun-dried tomato pesto

We eat a good amount of kale; I know, so trendy. However, I actually love the stuff. Eating all that kale, and being me, I have had a hard time throwing away all the stems. If you compost maybe it doesn’t hurt so bad, but I live someplace where that isn’t a possibility right now, and it hurts to waste. When I heard about kale stem pesto a light bulb went off for me. The perfect, and delicious way to use up my kale stems. This is a super simple recipe that comes together in a flash. I’m leaving it up to you for how you want to use it. So far we have done a kale stem pesto pasta with sauteed vegetables, put it in a power bowl, topped homemade veggie burgers, and I have been stirring it into vegenaise for my sandwiches. How will you use it?

Kale Stem and Sun-dried Tomato Pesto

Ingredients

  • 2 cups roughly chopped kale stems, about 4oz
  • 1 cup toasted walnuts, about 3.5 oz
  • 2 medium cloves garlic
  • 1/4 cup sun dried tomatoes in oil
  • 1 tsp salt

Instructions

  1. Combine ingredients in a food processor and blend until a smooth paste forms.
  2. Store in a covered container in the refrigerator until you are ready to use.

Red Cabbage and Green Apple Slaw With Honey Mustard Vinaigrette

red cabbage and green apple slaw
red cabbage and green apple slaw

Happy Memorial Day Weekend everyone! I have just the thing to top those veggie burgers to jazz them up with minimal effort, or to serve as a beautiful side. This delightful cabbage and apple slaw. It is pictured here over a store bought veggie burger (field roast). I used store bought as they hold up better on the grill, at least compared to the homemade burgers I make.

This slaw is easy, beautiful, quick, and can feed a crowd and will please the majority of eaters. My 9 month old loved the cabbage and even my picky toddler tried it.

To make your slaw instagramable rinse it a few times in cold water before mixing with the vinaigrette, and only toss together right before serving. The rinse step is totally useless for taste, but makes it prettier as the cabbage doesn’t bleed its color as much if rinsed.

Red Cabbage and Green Apple Slaw

 Ingredients

  • 1 1/2 TBL honey, or agave if vegan
  • juice from half a lemon, about 1 TBL
  • 1 TBL white vinegar
  • 1 TBL olive oil
  • 2 TBL dijon mustard
  • salt to taste
  • 1/2 a small head purple cabbage, thinly sliced
  • 1/2 green apple,cut into thin stripes

Instructions

  1. Whisk together the honey, lemon juice, vinegar, oil, mustard, and salt.
  2. Add cabbage and apple and toss to combine.
  3. Store in the refrigerator until serving.

Vegan Potato Salad

 

Vegan Potato Salad
Vegan Potato Salad

Summer decided to stop by this week on the East Coast and it’s been hot! I hope it isn’t a preview of real summer; I’m not someone who enjoys the heat. However, now that that it has calmed down to seasonably warm I am a happy lady. It is perfect outside for picnicking and barbecuing. We just had our first family cookout last night. It was lovely! The girls played and ate a bit and my husband and I both got to sit and eat a leisurely dinner. I made this yummy potato salad and had veggie burgers on the grill.

This potato salad is a riff off of a very classic potato salad. I used J. Kenji López-Alt’s recipe from his cookbook The Food Lab.  I am completely slightly obsessed with Kenji, or as I call him, my BFF. The idea of using science and the actual scientific process to make better food is my happy place. Not a place I use myself, but one I like to read about.  Anyway, I digress. He has some super tricks and I have used them as well as most of his recipe for potato salad. I hope you enjoy.

This doesn’t make a very large batch, a side for maybe 4 people. It is easily doubled or tripled for a crowd.

Vegan Potato Salad

 Adapted from The Food Lab cookbook

 Ingredients

  • 1 1/2 pounds russet potatoes, peeled and cut into 3/4 inch cubes
  • Kosher salt
  • 2 tsp sugar
  • 4 tsp white vinegar, divided
  • 1 rib celery, finely diced (about 1/4 cup)
  • 2 TBL finely minced red onion
  • 1 scallions, green parts only, thinly sliced (optional)
  • 2 TBL fresh parsley leaves, washed and minced (optional)
  • 2 tsp whole grain mustard (more or less to taste)
  • 1 tsp dijon mustard
  • 1/3 cup vegenaise or other vegan mayonnaise
  • Fresh ground black pepper

Instructions

  1. Place cubed potatoes in a large saucepan, cover with water to 1″ above teh potatoes.
  2. Add 2 tsp kosher salt, 2 tsp sugar, and 2 tsp vinegar.
  3. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
  4. Drain potatoes, then sprinkle with the remaining 2 tsp vinegar. Allow to cool to room temperature, about thirty minutes.
  5. Combine the celery, onion, scallion (if using), parsley (if using), mustards, and mayonnaise in large bowl. Stir with rubber spatula to combine.
  6. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour and up to three days before serving.

Happy Earth Day! Peanut Noodle Salad for Spring

Vegan Peanut Noodle Salad
Vegan Peanut Noodle Salad

It is really feeling like spring might stick around here on the East Coast. I’m pretty happy about it. My littles are loving the park and I am loving the sunshine! For Earth Day we are focusing on treating the Earth with respect. Also an everyday lesson, especially with a two year old! Wolfie is a sweet, emphatic kid, however, she is two. We are constantly working on how our actions affect others, and the world around us. Something we should all probably think about more often.

To celebrate Earth Day we are eating lots of lovely, easy to make, flavorful, and vegetable forward meals. This is one of my old favorites with a few extras to jazz it up. I hope you like to additions.

Vegan Peanut Noodle Salad

 Ingredients

  • 1 package Tempeh cut into 1″ cubes
  • 2 TBL olive oil
  • 2 TBL tamari
  • 1 tsp chili powder
  • 8.8 oz dried Udon noodles cooked according to package directions, drained, and cooled to room temperature
  • 1/2 cup water reserved from cooking noodles
  • 1/2 cup peanut butter
  • 2 TBL lime juice
  • 3 TBL brown sugar
  • 2 TBL tamari
  • 2 medium cloves garlic, minced
  • 1/2′ pice of ginger, minced
  • 1/4 tsp red pepper flakes
  • 1 1/2 cups sugar snap peas
  • 1/2 cup julienned red pepper
  • 2 scallions, thinly sliced
  • 1/4 cup minced fresh cilantro

Instructions

  1. Heat a large case iron skillet over medium high heat.
  2. Add oil, swirl to coat the bottom of the pan, and add the tempeh.
  3. Cook, stirring occasionally until golden brown on all sides, 5-7 minutes.
  4. Turn off the heat and drizzle the tamari over the tempeh, stir, and sprinkle the chili powder over the tempeh, stir and set aside.
  5. In a large bowl combine the reserved cooking liquid, peanut butter, lime juice, brown sugar, tamari, and red pepper flakes whisking to combine.
  6. Add the cooked noodles and toss to coat with dressing.
  7. Add sugar snap peas, red pepper, scallions, and cilantro tossing to combine.
  8. Top with tempeh croutons and serve at room temperature or cold.

What To Do With Leftover Rice and Beans – Rice, Beans, and Greens

Using Leftovers to Make Rice Beans and Greens
Using Leftovers to Make Rice Beans and Greens

Using what you have on hand can be a struggle, especially with it is  just a little of this and a little of that from previous recipes. One trick I love is to let go of preconceived notions of making something specific, and just make something that tastes good. I have a version of this rice, bean, and vegetable mixture regularly as I frequently have leftover rice, beans, and some odds and ends of vegetables. You can jazz it up with herbs and spices, or keep it simple like this version. I love the simplicity and deliciousness of a good olive oil, a little nutritional yeast, and some big, crunchy salt.

Rice, Beans, and Greens -How to use leftovers for a quick and satisfying meal

 Ingredients

  • 1 TBL oil for cooking
  • 1 small onion, sliced
  • 4 mushrooms, sliced
  • 1 cup cooked rice (mine was leftover from takeout Indian)
  • 3/4 cup cooked kidney beans (or other bean of choice)
  • 2 cups fresh spinach (or other greens)
  • 1 TBL nutritional yeast
  • 1 TBL good olive oil
  • Kosher salt

Instructions

  1. Heat a medium skillet over medium high heat.
  2. Add oil, and saute onion and mushrooms until just softened, about 3 minutes.
  3. Add the rice, kidney beans, and spinach and cook until spinach is wilted and rice and beans are hot.
  4. Sprinkle on nutritional yeast, drizzle the oil, and add some salt. Stir lightly to combine and serve.
  5. This is probably enough to serve two of normal appetite. Enough for one nursing mother.

Vegan Pineapple-Cashew-Quinoa Stir-Fry

Vegan Pineapple-Cashew-Quinoa Stir-Fry
Vegan Pineapple-Cashew-Quinoa Stir-Fry

As part of my New Year’s resolution to cook more new things I have gone back to my cookbooks. The Veganomicon is still one of my favorites, especially for inspiration. I love to page through it and soak up ideas to be turned into food at a later date. However, sometimes you just need to good from a recipe. This delightful pineapple quinoa stir fry is just such a recipe. I have made a few minor changes based on what I had in the house and the recipe below reflects those changes.

This is a lightly fruity stir-fry balanced by the saltiness of the cashews and has the pop of fresh herbs. This can be a main dish or a side depending on your goals. I served only four people as a side last time I made this, but we are all big eaters.

Vegan Pineapple-Cashew-Quinoa Stir-Fry

Originally from The Veganomicon

 Ingredients

FOR THE QUINOA

  • 1 cup quinoa
  • 1 cup pineapple juice
  • 1 cup cold water
  • 1 teaspoon tamari

FOR THE STIR-FRY

  • 1/2 cup roasted and salted cashews (original recipe calls for raw unsalted)
  • 3 tablespoons oil
  • 1/2 a medium red onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 hot red chili pepper, sliced into very thin rounds (optional)
  • 1⁄2 inch piece ginger root, peeled and minced
  • 1 red bell pepper, diced
  • 1 cup frozen green peas
  • 1⁄2 cup fresh basil, sliced into thin shreds
  • 2 tablespoons of fresh mint, finely chopped
  • 2 cups bite-size chunks of fresh pineapple
  • 3 tablespoons tamari
  • 4 tablespoons vegetable stock
  • 1 tsp brown sugar

Instructions

FOR THE QUINOA:

  1. Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
  2. Cover, place over high heat,and bring to a boil.
  3. Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
  4. Uncover, fluff, and let cool.
  5. For best results,place the quinoa in an airtight container and refrigerate overnight.
  6. If you’re in a hurry, chill the covered quinoa for at least an hour. I have also done this with warm quinoa and it comes out just fine, but it sticks to the pan a bit more.

FOR THE STIR-FRY;

  1. Use the largest skillet you have (at least 11 inches in diameter) or a wok.
  2. Have ALL of your ingredients chopped and easily within reach.
  3. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
  4. Remove the cashews from the pan, raise the heat to medium, and add the oil, red onion, and garlic.
  5. When the garlic starts to sizzle, add the sliced chili pepper and ginger.
  6. Stir-fry for about 2 minutes, then add the red bell pepper and peas.
  7. Stir-fry for about 3 minutes, until the bell pepper is just softened.
  8. Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
  9. In a measuring cup, stir together the soy sauce, vegetable stock, and sugar.
  10. Pour over the quinoa mixture.
  11. Stir to incorporate completely and coat the quinoa.
  12. Continue to stir-fry for a few minutes, until the quinoa is very hot.
  13. Garnish with the chews and serve hot.

Roasted Vegetables and Thanksgiving Suggestions

Roasted Vegetabls
Roasted Vegetabls

This is my  last post before Thanksgiving! oh, my. I felt I had to do a quick post on roasted vegetables as it is a stable for my fall table. I particularly love roasted butternut squash, beets, parsnips, onions, and broccoli. I love to roast my broccoli until it is almost burnt and super crispy. It’s like little broccoli chips. Anyway, roasting vegetables is super easy. The hardest part is prepping them. If you’re short on time you can buy them peeled and chopped at most stores.

These are a perfect side for any meal, and are quite delightful as an easy, colorful side for Thanksgiving. If you are looking for other options for any portion of your meal check out this recipe roundup from last year Thanksgiving Feast Suggestions . I need to add a few things from this year of course, like:

Vegan One Dish Holiday Meal
Vegan One Dish Holiday Meal

One Dish Holiday Meal -Perfect for a vegan to bring to non-vegan Thanksgiving

Easy Vegan Gravy 

Vegan Scalloped Potatoes

Vegan Stuffed Mushrooms

Aquafaba Chocolate Mousse

Roasted Vegetables

 Ingredients

  • Lots of vegetables (about 6 cups) cut into even sized 1/2-1″ pieces
  • Some of my favorites are broccoli, carrots, beets, onion, parsnips, and winter squash. I might also add in potatoes or sweet potatoes to add more bulk if needed.
  • Olive oil- I never measure this, but about 1/4 cup
  • Salt – also never measured, sprinkle a little on knowing you can always add more later
  • Other herbs and spices if you like. I almost always only use salt as it allows the flavor of the vegetables to really shine.

Instructions

  1. Preheat your oven to 400
  2. Place vegetables in a single layer on a sheet pan with sides, I use my biggest jellyroll pan.
  3. Drizzle olive oil over vegetables, sprinkle with salt, and stir so vegetables have an even coating of oil.
  4. Bake, stirring every 15 minutes or so until starting to become brown and crispy on the edges, and sweet and caramelized. I like to cook mine about 40-50 minutes depending on how big I have cut them.
  5. They are perfect as is for a side dish, or try them in pasta, lasagna, salads, burritos, enchiladas, risotto, soup, you get the picture.