Tag: vegetarian

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.

Happy St. Patrick’s Day 2017!

Vegan Irish Cream Ice Cream
Vegan Irish Cream Ice Cream

Happy St. Patrick’s Day. I was thinking I would just share a few of my past St. Patrick’s Day recipes with you, and other’s that could be useful on this lovely day. A day dedicated to greed food and whiskey.

Vegan Irish Cream Ice Cream
Vegan Irish Cream Ice Cream

 

Vegan Irish Cream Ice Cream

Vegan Irish Cream

Cold Brew Coffee Whiskey 

Affogato 

Green Pancakes

Green Muffins

 

 

Pi Day 2017!

Lemon Meringue Pie
Lemon Meringue Pie

Happy Pi Day! I hope you get to celebrate with a delightful pie or two. I have a few to recommend in case you’re looking for inspiration.

Making vegan pie crust
Making vegan pie crust

Lets start with how to make pie crust

Then we can move on to the good stuff:

Vegan Blueberry pie

Vegan Apple Pie

Vegan Apple Pie

Vegan Pot Pie

Vegan French Silk

Traditional Lemon Meringue 

Vegan Shepherds Pie 

St. Patrick’s Day Green Muffins (Zucchini-Spinach, sugar free, vegan, toddler approved)

Spinach Zucchini Muffins -date sweetened
Spinach Zucchini Muffins -date sweetened

Who doesn’t love green food? Oh, yeah, toddlers. Well, except mine who things it needs to be green to be edible! These yummy muffins are packed with vegetables, take their sweetness from the dates, and are good enough I was sneaking them when my daughter wasn’t looking. These are quite green from all the vegetables and would be perfect to introduce on St. Patrick’s Day if you have a picky eater. Also perfect to bring to work to nourish you throughout the day to prepare you for your evening activities. Spread a little almond butter on these and you have yourself a meal.

Spinach Zucchini Muffins -date sweetened

Makes 12 regular muffins

 Ingredients

  • 1/2 cup finely chopped dates (about 5-7 dates)
  • hot water to cover dates
  • 1 1/2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup coconut oil
  • 1 packed cup fresh baby spinach
  • 1 TBL chia seeds
  • 2 cups grated zucchini
  • 1 tsp pure vanilla extract

Instructions

  1. Instructions

    1. Preheat oven to 350 and prepare a muffin pan with paper liners or by lightly oiling the pan.
    2. Place chopped dates in a glass measuring cup, pour boiling water over the top just to cover the dates, and set aside to soften, about 5 minutes.
    3. In a mixing bowl combine all of the dry ingredients, flour through cinnamon.
    4. When dates are soft place them, the soaking water, coconut oil, and the baby spinach in a blender or food processor and blend until smooth.
    5. Pour date mixture into bowl with dry ingredients, add chia seeds, zucchini, and vanilla stirring to combine.
    6. Divide the batter evenly into prepared muffin tine and bake 18-20 minutes until tops turn golden brown and a toothpick inserted in the center of one comes out clean.
    7. Remove from the pan and allow to cool a bit before eating.

Tofuballs with Extra Veggies

Toddler Approved Tofuballs With Extra Veggies
Toddler Approved Tofuballs With Extra Veggies

I know I just posted the Italian Tofuballs a few weeks ago, but I figured out how to add a few more cups a vegetables to the mix while keeping the flavor and texture. I just had to share. This version calls for an egg, which helps the texture a bit, and helps them hold together. If vegan you can omit the egg altogether or substitute with a few tablespoons of aquafaba. These are a delightful snack, I actually even like them cold, or can be used to go with pasta. My toddler gobbled these up.

Tofu Balls with Extra Veggies

 Ingredients

  • 2 TBL oilve oil
  • 11/2 cup grated zucchini
  • 1/2 cup minced onion
  • 11/2 cups finely chopped spinach
  • 3 mushrooms, minced
  • 1 lb water packed extra firm tofu
  • 1 TBL Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp granulated garlic
  • freshly ground black pepper to taste
  • 2 TBL nutritional yeast
  • 1 egg beaten (omit if vegan, or try 2 TBL aquafaba lightly beaten with a fork)
  • 1/4-1/3 cup vegan bread crumbs
  • Neutral flavored oil for cooking

Instructions

  1. Heat a large skillet over medium high heat.
  2. Add oil, zucchini, onion, spinach, and mushrooms and cook 5-8 minutes or until most of the water has been released and cooked off.
  3. Mash tofu in a large bowl with your hands or a potato masher.
  4. Add Italian seasoning, salt, garlic, egg, cooked vegetables, and nutritional yeast and stir together.
  5. Add bread crumbs a few tablespoons at a time stirring to combine. The mixture should start to stick together.
  6. Taste the mixture and adjust seasonings to taste.
  7. Heat about a 1/4″ of oil in a large heavy bottomed skillet to about 350 degrees. I never actually check this with a thermometer, but you should. It should be hot, but not smoking, and when you flick a few drops of water into the oil it should sizzle and pop.
  8. Form the tofu mixture into walnut sized balls with your hands. Pack them a bit, but don’t worry if they feel loose as long as they hold their shape in your hand. If they don’t add more breadcrumbs until they do.
  9. Carefully place the tofu balls in the hot oil, and cook until one side is golden brown (3-4 minutes), flip them and cook on the other side another 3 minutes or so until golden brown.
  10. Unless you have a super huge skillet you will need to work in batches. You might need to add more oil between batches. If this happens don’t forget to reheat the oil before frying.
  11. Once cooked remove the tofu balls and place on a plate lined with paper towel to drain.
  12. Serve hot with pasta and sauce, or just eat as is. Super yummy snack!
  13. You could also bake these on an oiled baking sheet at 375 for about 20 minutes. Still good, but not quite the same.

Vegan One Bowl Chocolate Fudge Pudding Cake for Two (microwave version)

Vegan One Bowl Chocolate Pudding Cake for Two (microwave version) Ingredients 1/4 cup all-purpose flour 3 TBL white sugar 2 TBL unsweetened cocoa powder 1/4 tsp baking powder dash of salt 3 TBL non-dairy milk 2 tsp sunflower seed or olive oil 1/2 teaspoon vanilla extract 3 TBL packed brown sugar 1 TBL unsweetened cocoa powder 6 TBL boiling water Instructions In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth. Spread batter evenly in the bottom of the bowl. Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter. Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding. Allow it to cool for a few minutes before digging in. Highly recommended that you serve with ice cream.
Vegan One Bowl Chocolate Pudding Cake for Two (microwave version)
Ingredients
1/4 cup all-purpose flour
3 TBL white sugar
2 TBL unsweetened cocoa powder
1/4 tsp baking powder
dash of salt
3 TBL non-dairy milk
2 tsp sunflower seed or olive oil
1/2 teaspoon vanilla extract
3 TBL packed brown sugar
1 TBL unsweetened cocoa powder
6 TBL boiling water
Instructions
In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt.
Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in the bottom of the bowl.
Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter.
Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding.
Allow it to cool for a few minutes before digging in.
Highly recommended that you serve with ice cream.

Last minute Valentine’s Day plans? I’ve got you covered. This is a super simple recipe that uses common ingredients that can be found in any corner store. It only takes a few minutes to make, but tastes like you really though about it. You even make it in the vessel you are serving it in so only one dish. This is the perfect size for sharing with your special someone, or for eating yourself while you watch sappy movies and wonder why you don’t have a special someone.

Vegan One Bowl Chocolate Fudge Pudding Cake for Two (microwave version)

 Ingredients

  • 1/4 cup all-purpose flour
  • 3 TBL white sugar
  • 2 TBL unsweetened cocoa powder
  • 1/4 tsp baking powder
  • dash of salt
  • 3 TBL non-dairy milk
  • 2 tsp sunflower seed or olive oil
  • 1/2 teaspoon vanilla extract
  • 3 TBL packed brown sugar
  • 1 TBL unsweetened cocoa powder
  • 6 TBL boiling water

Instructions

  1. In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt.
  2. Mix in milk, oil, and vanilla with a fork until smooth.
  3. Spread batter evenly in the bottom of the bowl.
  4. Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter.
  5. Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding.
  6. Allow it to cool for a few minutes before digging in.
  7. Highly recommended that you serve with ice cream.

Vegan Affogato for Valentine’s Day

Affogato with Cold Brew Whiskey Coffee
Affogato with Cold Brew Whiskey Coffee

Valentine’s day is just around the corner, and I’m sure you are planning for a lovely evening. I hope you get to stay home snuggled with your special someone, be that your dog or a human partner. To celebrate I am bringing you a super simple treat to finish the evening (or get it started…) Afffogato, which is traditionally espresso over ice cream. Here it is the delightful cold brew whiskey coffee from last week over vegan ice cream. If you are able, you should make your own. I recommend a simple vanilla flavor, but please be adventurous. If making ice cream is out of the picture, then store bought is fine. I love Luna and Larry’s coconut bliss as a second best to my own. And, well, let’s say you are reading this 2 hours before your date arrives. No stress, just go buy some espresso, mix it with a little whiskey, pour it gracefully over ice cream, and you are in business. No one will know you had grand plans to truly impress, but got caught by a snowstorm and had to make do.

Affogato

 Ingredients

Instructions

  1. Scoop ice cream into two small pretty cups.
  2. Pour one shot of whiskey coffee over each cup of ice cream and serve.
  3. It is nice to let the ice cream melt a little to help sweeten the whiskey coffee, so eat slowly and savor each bite.

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 Italian Tofuballs for Pasta-Toddler Approved

Vegan Italian Tofuballs
Vegan Italian Tofuballs

In need of some comfort food? I feel I am most of the time in the winter. I just want warm, filling, soul satisfying food. These delightful little nuggets fit the bill perfectly, especially when paired with whole wheat pasta and either your favorite sauce, or my favorite sauce.

Wolfie loved to help with these. She does everything from mashing the tofu to help form the balls. She also ate them! I mean, why wouldn’t you? They are a bit crisp on the outside, a bit salty, faintly “cheesy”, and heavy with Italian seasonings. These also freeze well if you feel like making a double batch.

Tofu Balls

 Ingredients

  • 1 lb water packed extra firm tofu
  • 1 TBL Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp granulated garlic
  • 1 cup grated zucchini (optional)
  • freshly ground black pepper to taste
  • red pepper flakes to taste
  • 2 TBL nutritional yeast
  • 1/4-1/3 cup vegan bread crumbs
  • Neutral flavored oil for cooking

Instructions

  1. Mash tofu in a large bowl with your hands of a potato masher.
  2. Add Italian seasoning, salt, garlic, zucchini, pepper, red pepper, and nutritional yeast and stir together.
  3. Add bread crumbs a few tablespoons at a time stirring to combine. The mixture should start to stick together.
  4. Taste the mixture and adjust seasonings to taste.
  5. Heat about a 1/4″ of oil in a large heavy bottomed skillet to about 350 degrees. I never actually check this with a thermometer, but you should. It should be hot, but not smoking, and when you flick a few drops of water into the oil it should sizzle and pop.
  6. Form the tofu mixture into walnut sized balls with your hands. Pack them a bit, but don’t worry if they feel loose as long as they hold their shape in your hand. If they don’t add more breadcrumbs until they do.
  7. Carefully place the tofu balls in the hot oil, and cook until one side is golden brown (3-4minutes), flip them and cook on the other side another 3 minutes or so until golden brown.
  8. Unless you have a super huge skillet you will need to work in batches. You might need to add more oil between batches. If this happens don’t forget to reheat the oil before frying.
  9. Once cooked remove the tofu balls and place on a plate lined with paper towel to drain.
  10. Serve hot with pasta and sauce.
  11. You could also bake these on an oiled baking sheet at 375 for about 20 minutes. Still good, but not quite the same.

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!