A Much needed HIATUS

YEP, I'm taking a much needed hiatus from blogging.  Cooking?  NO!  Posting and social media?  A definite YES!  

And even after I decided to stop this madness, I prepared and consumed both Vegetable Coconut Korma and Tempeh Coconut Sticks, served with a dipping sauce.  Both were great!  My cooking will never stop.  I love food experimentation and eating my way through my "flavor of the day".  I look forward to travel and eating the healthy local foods, often a challenge.  Bring it on!

This is a well deserved tech break.  Who knows whats next? I think of it as recharging my batteries.  Peruse my blog, recreate the recipes, leave comments.  Enjoy the foods...eventually I'll be back.

CAULIFLOWER STEAKS ON PUREE

roasted cauliflower "steaks" on a bed of cauliflower puree

Inspired by the farm to table genius Dan Barber. 

INGREDIENTS:

1 1/2 lb. head of cauliflower
1 1/2 cups water
1 cup almond milk
2 Tbsp. vegetable oil, more for brushing
salt and ground pepper


DIRECTIONS:

Heat the oven to 350 degrees.  Using a very sharp knife and starting at the top center of cauliflower head, cut two 1 inch thick slices of cauliflower, cutting through stem end.

Set cauliflower steaks aside.  Cut enough florets from remaining cauliflower head to measure 3 cups.

Combine florets, water, and milk in medium saucepan and sprinkle with salt and pepper.  Bring to boil and cook until cauliflower florets are very tender, about 10 minutes.

Strain, reserving 1 cup cooking liquid.  Transfer florets to blender. Add half of the reserved 1 cup cooking liquid and puree until smooth.  Add more of the liquid if desired, and puree again.  Return puree to same saucepan.

Heat 2 Tbsp. vegetable oil in heavy large ovenproof skillet over medium-high heat.  Brush cauliflower steaks with additional oil and sprinkle with salt and pepper.

Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side.

Transfer skillet to oven and bake cauliflower steaks until tender, about10 minutes. 

Rewarm cauliflower puree over medium heat.  Divide puree between 2 plates; top each with cauliflower steak.

cauliflower steaks and puree served with miso-glazed salmon

KALE CAESAR SALAD

Kale Caesar keeps in the frig for days without wilting

INGREDIENTS:

1 lb. curly kale, tough stems removed, roughly chopped (about 4 qts. loosely packed leaves)
5 Tbsp. extra-virgin olive oil
5 oz. hearty bread
salt and fresh ground pepper
2/3 cup Vegannaise
6 anchovy fillets (3 tsp. if you have anchovy in a tube) OMIT if VEGAN
1 medium garlic clove
3/4 cup Vegan Parmesan
2 tsp. Worcestershire sauce (Amy's if Vegan)
2 Tbsp. juice from 1 lemon
1 small shallot, finely sliced

I used the last of my winter garden kale for this recipe.

DIRECTIONS:

Preheat oven to 350 degrees. 

Cut the bread into large cubes.  In a medium bowl, toss these with 2 Tbsp. of the oil, salt and pepper.  I added a bit of garlic powder.  Transfer these to a baking sheet.  Bake these in the preheated oven for 10 minutes, then turn and an additional 10 minutes or until golden brown.  Set aside.

croutons ready

In a large bowl, massage kale with 3 Tbsp.of the oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 4 minutes.  Set aside and prepare the dressing.

In a food processor, combine the Vegannaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice.  Process until just smooth.  Season to taste with pepper if necessary. 

To serve, add half of the croutons, shallot and the dressing to the wilted kale.  Toss with hands until thoroughly coated.  Sprinkle with the remaining croutons.

sooo tasty

GARLICKY LEMON GREEN BEANS

roasted and garlicky

INGREDIENTS:

⅓ cup pine nuts
2 pounds fresh green beans, stem ends trimmed
10 cloves garlic, peeled and thinly sliced lengthwise (a medium clove should yield 4 slices)
6 tablespoons extra-virgin olive oil (I use Colavita)
1½ tablespoons lemon zest (you’ll need two lemons)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon sugar
1½ tablespoons freshly squeezed lemon juice
6 tablespoons coarsely grated Parmigiano-Reggiano


1. Set oven rack in middle position and preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.

2. In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook).

love those pine nuts

DIRECTIONS:

1. Set oven rack in middle position and preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.

2. In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook). Set aside.

3. Put the green beans in a large bowl.

start with a lot of green beans and 10 cloves of garlic

Add sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).

4. Roast beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.

5. Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well.  Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to serving platter and serve hot or room temperature.

garlicky lemon green beans served

with lemon Dijon salmon and vegetable rice pilaf

VEGGIE RICE PILAF

My veggie rice pilaf picture here with Dijon lemon glazed baked

salmon and lemony garlic green beans.

INGREDIENTS:


1/3 cup pine nuts, toasted
1 Tbsp oil
1 Tbsp. Earth Balance
2 carrots, diced
1 shallot
1 pkg. button mushrooms, sliced
1 cup frozen peas
1/2 tsp. thyme
Salt and pepper to taste
Cooked brown rice, cook this in veggie stock


DIRECTIONS:

Saute the carrots and Earth Balance till soft.  Add the mushrooms and cook till tender.  Add the peas, thyme and salt and pepper.  Cook till peas are thawed and cooked.

Add to warm cooked rice, toasted pine nuts and adjust seasoning.  Stir all together.

MISO SALMON

deliciously glazed

INGREDIENTS:

1/2 cup agave

1 cup miso

1/2 cup mirin

1 1/2 to 2 pounds cod, salmon, basa, etc

DIRECTIONS:

Preheat the oven to 350 degrees.

Combine the first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended.  This mixture will be fairly thin.

Place fish fillets in a baking dish.  Pour the mixture evenly over the fish.

Bake at 350 degrees for 20 minutes.

a glaze forms as it bakes

MOROCCAN LENTIL SOUP

better than I ever expected

eatingwell, February 2013

INGREDIENTS:

2 tsp. extra-virgin olive oil

2 cups chopped onions

2 cups chopped carrots

4 cloves garlic, minced

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/4 tsp. ground pepper

6 cups veggie broth

2 cups water

3 cups chopped cauliflower

1 3/4 cups lentils

1-28 oz. can diced tomatoes

2 Tbsp. tomato paste

4 cups chopped fresh spinach

1/2 cup chopped fresh cilantro

2 Tbsp. lemon juice

DIRECTIONS:

Heat oil in a soup pot over medium heat.  Add onions and carrots and cook, stirring occasionally, about 10 minutes.Stir in garlic and cook for 30 seconds.

Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.

Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil.  Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 50 minutes.

Stir in spinach and cook until wilted, 5 minutes.

Just before serving, stir in cilantro and lemon juice.

ROASTED VEGETABLE HASH

great served with an egg atop

Winter Hash served with Dijon sauce

This recipe was inspired by one of my favorite Charleston eateries.  They serve a root vegetable, Winter Hash, with a Dijon dressing.  This is my version of this very versatile dish.


INGREDIENTS:

fennel
onions
celery root
sweet potatoes
cauliflower
Brussels sprouts, cut in half
butternut squash
parsley
olive oil
salt and pepper
garlic
rosemary

eggs for serving:  optional


DIRECTIONS:

Cut all the vegetables in approximately the same size.  Mix with oil, salt, pepper, garlic and rosemary. 

Roast in a 425 degree oven till fork tender. 

Fry eggs and serve atop the HASH.  Each serving will be given an egg.

a delicious bowl of roasted veggies

Serve with the Dijon dressing.  I serve the dressing on the side.  The leftovers can then be used in numerous ways.

DIJON DRESSING:

1 small shallot, peeled

1 garlic clove, peeled

1 teaspoon coarse kosher salt plus additional for seasoning

1 tablespoon Dijon mustard

1/4 cup butter or substitute

1 1/2 tablespoons red wine vinegar

Mix all together.

another option:  undressed veggies on a tortilla:

bake the first side, flip over, pile on the veggies,

sprinkle with Vegan Parmesan.

Serve these pizzas with a drizzle of peanut sauce.

hash with a side of asparagus

BEAN and DARK CHOCOLATE CHILI

chocolate chili and rice

INGREDIENTS

• 1/4 cup olive oil
• 2 onions, chopped
• 1 carrot, chopped
• 1/8 cup instant espresso powder
• 1/8 cup chili powder
• 1/8 cup ground cumin
• 1 28-ounce cans crushed tomatoes
• 3 tablespoons agave
• 3 large garlic cloves, minced
• 6 cups cooked black beans OR mixture of beans OR 3 15-ounce cans of beans
• 1 cup veggie stock
• 1 1/2 teaspoons salt
• 1/4 teaspoon chipotle chili powder
• Pinch of ground cinnamon
• 1 ounce bittersweet chocolate, grated


INSTRUCTIONS

• Heat a heavy pot over medium-high heat.

• Add the oil. Add onions and sauté for about 4 minutes.

• add carrot and sauté an additional 4 minutes

• Mix in the espresso powder, chili powder and cumin.  Cook for 1 minute.

• Add tomatoes, agave and garlic.

• Bring to a simmer.

• Reduce heat to medium-low, cover and simmer for 30 minutes.

• Add the beans, 1 cup stock, salt, chipotle chili powder and cinnamon.

• Increase the heat to high and bring to a boil.

stir occasionally to keep from sticking

• Reduce heat and simmer, uncovered and stirring often.  Cook about 35 minutes.

FINALLY stir in the chocolate.

Serve with brown rice.

ENJOY!

REMOULADE SAUCE

great served on the Faux Crab Cakes

INGREDIENTS:

1 cup vegan mayonnaise

1 Tbsp. ketchup

1 Tbsp. Dijon mustard

1/2 tsp. hot pepper flakes

1 tsp. Worcestershire sauce

1 Tbsp. fresh squeezed lemon juice

1/4 tsp. sea salt

2 tsp. capers

2 tsp. chopped shallots

1 tsp. fresh parsley

2 tsp. red bell pepper

DIRECTIONS:

Place all the ingredients in a food processor or blender and blend on high for 1 minute. 

Serve OR store in the refrigerator for up to one week.

this sauce really enhances the crab cake flavor



BBQ SEITAN

the makings of a good quick Southern Vegan sandwich

INGREDIENTS:

1 pkg. seitan strips

1/2 red onion, sliced thin

1 Tbsp. oil

barbecue sauce, as needed

whole wheat roll, grilled

coleslaw

DIRECTIONS:

In a medium skillet heat the oil.  Saute the onions till soft. 

Add the seitan slices and cook about 5 minutes.

Add the barbecue sauce, stir all together.  Cover and cook for 10 minutes. 

ready to add the BBQ sauce

Serve on a toasted roll, topped with coleslaw.



PASTA w/ BUTTERNUT SQUASH & KALE

the perfect recipe for the last of my kale crop

INGREDIENTS:

1 butternut squash, peeled, seeded and cut into cubes
1 head of garlic or about 10 cloves, peeled
Kosher salt and pepper
3 Tbs. extra-virgin olive oil, divided
1/2 to 3/4 box whole wheat penne pasta, I like a higher ratio of vegetables to pasta
2 Tbs. vegan butter
1 large shallot, minced
1 tsp. dried sage or 1 Tbs. fresh sage, chopped
A pinch of nutmeg
2 Tbs. nutritional yeast
½ cup reserved pasta water
2 large bunches of kale, stemmed and chopped
1/2  cup vegan cheese


DIRECTIONS:

Preheat the oven to 425 degrees. Toss the butternut squash and garlic cloves on a baking sheet with salt, pepper and 1 Tbs. of oil. Roast for 25 minutes, flip the pieces and roast another 20 minutes or until the squash and the garlic are softened and browned. Set aside until ready to use.

Bring a large pot of water to a rapid boil. Add Kosher salt to the pot. Add the penne and stir so they don’t stick. Cook until shy of al dente.

While the penne is cooking, heat the butter and the remaining 2 Tbs. oil in a large saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the sage, nutmeg and nutritional yeast to the pan and stir.  Stir in the kale and cook will wilted.

Add the butternut squash and the garlic to the pan and toss to coat with the butter and spices.

When the penne is almost done, reserve about ½ cup of the pasta water. Drain the penne and add it back into pot. Transfer the butternut squash, kale and garlic mix into the pot with the penne.

Add the reserved pasta water and toss the pasta for a few minutes to make sure it’s well coated. The starchy pasta water will thicken and create a sauce.  Add the cheese.

flavors marry while cooking the pasta

sorry for the lousy photo!

the addition of the pasta makes this

a hearty satisfying dish.  loved this one!!!

TOFU COCONUT CURRY STEW

comforting and exotic tasting

INGREDIENTS:

1block firm tofu, pressed dry and cut into cubes

6 tsp. curry powder, divided

3/4 tsp. salt, divided

2 Tbsp. coconut oil

1 large yellow onion, chopped

1 Tbsp. chopped garlic

1 (14 oz.) can lite coconut milk

1 (14 oz.) can veggie broth

4 cups 1-inch cubes sweet potatoes

1 cup sliced carrots

1/2 cup chopped celery

3/4 cup frozen peas

1/4 cup chopped fresh cilantro

1 Tbsp. agave nectar

DIRECTIONS:

Place the tofu cubes into a medium bowl.  Sprinkle with 1 tsp. curry powder and 1/4 tsp. salt; toss to coat.  Heat 1 Tbsp. oil in a large Dutch oven over medium-high heat.  Add tofu and cook, stirring once or twice, until browned a bit.  Transfer to a plate.

Heat the remaining 1 Tbsp. oil in the pot and add onion and garlic.  Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. 

Stir in the remaining 5 tsp. curry powder and cook, stirring, until fragrant but not browned, 30 seconds to1 minute. 

Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 tsp. salt and bring to a boil over high heat, stirring often.  Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

Return the tofu to the pot and add peas.  Increase heat to high and continue cooking until the tofu is warmed through, 4 to 5 minutes more.  Remove from heat and stir in cilantro and agave.



FAUX CRAB CAKE

yields 8 to 10 crab cakes

INGREDIENTS:

1 sheet of nori, toasted in pan or on a flame
2 cans (each 14oz.) hearts of palm, drained and towel dried
canola oil
1/4 cup red onion, finely diced
1/4 cup red bell pepper, finely diced
3 Tbsp. Vegennaise
2 tsp. Old Bay seasoning
1 Tbsp. nutritional yeast flakes
2 tsp. cornstarch or arrowroot
sea salt and fresh ground black pepper, to taste
1 cup panko breadcrumbs

DIRECTIONS:

Grind the toasted nori using a spice grinder or a coffee grinder.  Break the nori into pieces, place it in the grinder and pulse until powdered.

my Krups grinder did the job on the toasted Nori

In a food processor, pulse gently until it looks like the consistency of crab meat. 

Place a small saute pan on medium heat. Add 1 tsp. of oil and heat for 30 seconds.  Saute the onion and bell pepper until soft, 3 to 5 minutes.

In a large bowl, combine the hearts of palm, onion, bell pepper, Vegennaise, 1 tsp. Old Bay, nori flakes, nutritional yeast flakes, cornstarch and salt and pepper.  Mix well.  Cover and refrigerate for 30 minutes.

Scoop with an ice cream scoop or a large tablespoon to portion into small cakes.  Combine breadcrumbs with 1 tsp. Old Bay seasoning. Coat the small cakes with breadcrumbs.  Form and let sit in the refrigerator for 1 hour or until firm.

cakes made, ready to firm up in the frig.

To cook:  I used a large buffet pan, browned all of these at the same time in some olive oil.  After the second side was browned, I baked in the oven for 15 minutes to finish the cooking process.

Serve with a Remoulade sauce.

HINT:  Next time I would definitely add an egg,  since I'm NOT vegan.  The mixture was a challenge to work with.

PAPAYA BREAKFAST SHAKE

I made this with hand-picked papayas

Thanks to Gordon and Phyllis!!!

INGREDIENTS:

3/4 cup ripe papaya
2 Tbsp.  wheat germ
1/2 frozen banana
3/4 cup frozen blueberries
3 pitted dates
Kale, 3 hand fulls
Water, start with 2 cups, add as needed

DIRECTIONS:

Put all ingredients into the Vitamix and blend on high till smooth.  Serves 2

getting ripe in the nice warm weather

OVEN ROASTED PLUM TOMATOES

This recipe was presented on the Food Network Channel, thanks to Ina.

oven roasted tomatoes, fresh mozzarella and basil

INGREDIENTS:

plum tomatoes, cut in halves and seeded

2 cloves garlic, sliced

olive oil

salt and pepper

splash of balsamic vinegar

fresh sliced mozzarella

fresh basil, cut chiffonade

DIRECTIONS:

Preheat oven to 200 degrees.

Place tomato halves on a baking sheet.  Drizzle with olive oil and balsamic.  Season with the garlic, salt and pepper. 

Roast for 2 hours.

When the tomatoes are cool, layer on a serving platter with alternating slices of fresh mozzarella.

Sprinkle with the fresh basil strips.  Drizzle on some additional balsamic vinegar.

deliciously served with fresh baked sliced baguettes



VEGAN GRAVY

ready to serve Vegan gravy

Mushroom Gravy

1/4 cup diced onions
1/3 cup diced mushrooms

Sauté in hot pan and add 1/4 red wine and 1 Tbsp Liquid Aminos.

 Add:
1/2 cup almond milk
1 cup water.  Simmer 3 minutes

Take out 1/3 cup of the gravy mixture and add to:
2 Tbsp. light miso

Add back to pan after blended.  cook 2 minutes

On side mix tog:

1 1/2 Tbsp cornstarch
1/4 cup water

Add to gravy mixture with:
Sage, parsley, thyme and oregano

Stir and cook.

looks good, tastes great

faux chicken cutlet with vegan gravy and broccoli

this gravy was great ladeled on my veggie pot pie

GO Charleston! BEST EATS

YEP, recovering from the head injury...basically except for a few lingering difficulties...I'M BACK and so is this blog.   The hospital culinary experience was a true nightmare.  PLEASE hospital, which shall remain nameless, when and IF I ever return, PLEASE PLEASE serve me some nutritious food.  I wanna get better! Lemon sorbet, grape juice and ice cream are NOT what my body craves.  When I did receive some vegetables, once, they were straight from the freezer and all mushy and soft, NO color, NO texture.  SOOOO now I'm home in SC and eating very well.  I was thrilled to read the article below.  AHHH Charleston, what a great place to eat and live!

• 7 U.S. cities that boast a bright culinary future
• 
  
• Nashville, Tenn., Salt Lake City, Utah, and Charleston, S.C., are just a few cities that have been pegged as the next sites of significant culinary development in the U.S. "Fifteen years ago when I got here, there wasn't a local food movement at all. What jump-started Charleston is that we have a very savvy clientele that includes many tourists -- their tastes were a little more sophisticated," chef Mike Lata said. "Couple that with the resources that we have -- we have the local seafood, and we have a really long growing season farmwise. It was really easy to provide an authentic dining experience based on what we could find locally."Zagat

FAUX CHICKEN CUTLETS

Chickpea Cutlets and stuffing

smothered in vegan gravy

 Craving something “meaty” but don’t want to go through the trouble of making seitan OR the expense of buying it?

  This is vegan food that you can eat with a steak knife and, best of all, it’s fast and easy. You’ll probably want to double the recipe if you are serving it to guests. 

What to buy: Vital wheat gluten is the naturally occurring protein in wheat;  it’s what gives wheat dough its characteristic stretch and makes seitan (sometimes called wheat meat) so toothsome.

I LOVE this recipe!

INGREDIENTS

1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

INSTRUCTIONS

In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. I just use the food processor.  Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces.

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. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

forming the patties

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.

These can also be baked in a 375 degree oven.  First brush the services with a small amount of olive oil.

 

served with lemon garlicky green beans and roasted sweet potatoes