Tag: veganomicon

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.
Advertisement

Vegan Mushroom Walnut Pâté

Vegan Mushroom Walnut Pate
Vegan Mushroom Walnut Pate

I’ve been really hungry lately, Truthfully, I’m always really hungry, but it seems especially bad lately. I think it’s because I’ve finally started working out again post baby. Being hungry is good and bad for me. I love to eat, but I actually hate snacks. I pretty much never want to eat snacks. More often than not they aren’t very good, and then you can’t eat something you really want to eat because you’re full. Also, rarely are snacks good for you, at least the ones that taste good. So, I don’ t like snacks. If I do snack (and I do, several times a day) I usually eat a small portion of leftovers because it’s just better food. I’m ranting about this because this Pâté is an exception. I made it for guests, and then ended up eating it for days and looking forward to it!

This delightful Pâté -originally from the Veganomicon– is super easy, and you probably have almost everything in your pantry. I used fresh herbs in mine because I happened to have them hanging around. The original recipe calls for dried so I’m sure that would be fine if it’s what you have on hand.

 Vegan Walnut Mushroom Pâté

Originally from Veganomicon

 Ingredients

  • 3 TBL olive oil
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 TBL fresh tyme or 1 tsp dried thyme
  • 1 TBL fresh tarragon or 1 tsp dried
  • 3/4 tsp salt
  • freshly ground black pepper to taste
  • 1 LB cremini mushrooms, chopped
  • 1 cup lightly toasted walnuts
  • 3/4 cup cooked cannellini beans
  • 1 tsp balsamic vinegar
  • up to 1/4 cup vegetable broth (I didn’t use any)

Instructions

  1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
  2. Add the onions and saute for 3 to 5 minutes until translucent,
  3. Addthe garlic, thyme, tarragon, salt, and pepper, and cook another minute.
  4. Add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
  5. While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
  6. Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed to make a smooth puree. Note: I didn’t need to use any.
  7. Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste.
  8. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.

Vegan Chickpea Cutlets

Vegan Chickpea Cutlets
Vegan Chickpea Cutlets

These amazing, delicious, soul satisfying chickpea cutlets are from the Veganomicon , which is, incidentally, my favorite cookbook. I’m on a short weekend getaway and I brought it with me for inspiration. I’m feeling a little routine in the kitchen these days and needed some amazing recipes to give me a kickstart. So thank you Isa Chandra Moskowitz and Terry Hope Romero for being amazing vegan cooks and delightful inspirations.

These chickpea patties are packed with flavor, chewy, and perfect for a heaping helping of gravy and a side of mashed potatoes. My daughter also loved helping with this recipe as it requires some kneading and she thought that was pretty much the best. If you are in the mood for comfort food this will fit the bill. I made this recipe before Thanksgiving and used a few of the cutlets in my one dish masterpiece. Really, it was so I got to eat all the leftovers without having to share with my husband. Don’t tell him.

Chickpea Cutlets

Originally from Isa Chandra Moskowitz

 Ingredients

  • 1 16 oz can chickpeas, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1 cup vital wheat gluten
  • 1 cup plain breadcrumbs
  • 1/2 cup vegetable broth or water
  • 1/4 cup soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon dried sage
  • 4 cloves garlic, finely minced or grated with a Microplane grater
  • Olive oil for pan frying

Instructions

  1. In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork.
  2. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
  3. Preheat a large heavy-bottomed skillet over low-medium heat. I like to use my cast iron pans for this.
  4. Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together). To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape.
  5. Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch. You will have to work in batches to cook all the cutlets unless you have a bigger pan that I have ever seen.
  6. Now let them rest for a bit and you’re done!