Wednesday, July 19, 2017

Date Nut Bread


This is a healthy bread for breakfast but also fills in quite nicely as an afternoon snack with a cup of tea.

Date Nut Bread
Nom Yourself CB by Mary Mattern
https://www.amazon.com/Nom-Yourself-Simple-Vegan-Cooking/dp/1583335854

1            cup dates, pitted and chopped
1            cup boiling water
2            cups sifted unbleached all-purpose flour
1            tablespoon baking powder
1            teaspoon baking soda
1/2         teaspoon sea salt
1/2         teaspoon ground flaxseed meal
3            tablespoons water
2            tablespoons granulated sugar
1            tablespoon vegan margarine, melted
1            teaspoon pure vanilla extract
1/4         pure maple syrup
1/4         cup strong coffee
1/4         cup chopped walnuts  (I used 1/2 cup)
1/4         cup chopped pecans  (I used 1/2 cup)

Preheat oven to 350 degrees.

Grease 9 x 5 x 3” loaf pan and set aside

In small bowl, combine the dates and boiling water and let cool.

In a large bowl, mix the flour, baking powder, baking soda, sea salt, cinnamon and allspice.

In another small bowl, mix the flaxseed meal and water.  Let sit until the flaxseed meal absorbs the water.

Add the sugar, vegan margarine, and vanilla to the flaxseed meal mixture.  Beat for 1 minute.

Pour the flaxseed mixture and dates (with water) into the flour mixture.  Add the maple syrup, coffee, walnuts, and pecans.  Mix until well combined.

Pour the mixture into the prepared bread pan and bake for 1 hour or until toothpick inserted into the center of the oaf comes out clean.

Let the bread cool to room temperature, then remove from the loaf pan and slice.



Friday, July 14, 2017

Buffalo Cauliflower Kale and Romaine Salad

This is from a fun new cookbook I purchased "Nom Yourself" and it's full of delicious looking recipes.  This is the first recipe I tried and it did not disappoint.  I would recommend making the dressing ahead of time and just keep in the fridge.  Can't wait to make this again.

Cauliflower Kale and Romaine Salad
Nom Yourself Cookbook by Mary Mattern
https://www.amazon.com/Nom-Yourself-Simple-Vegan-Cooking/dp/1583335854
Slightly Modified

1             cup water
3/4          cup sifted unbleached all-purpose flour
1  1/2      teaspoons garlic powder
1             teaspoon baking powder
pinch of salt
1            medium head of cauliflower, cut into bite-size pieces
coconut oil cooking spray
2            tablespoons coconut oil
1/2         cup hot sauce (we used a local restaurants homemade sweet hot sauce)
4-6         cups chopped kale and romaine leaves
              sesame seeds for topping
              sliced green onions for topping
              Buttermilk Ranch Dip  (recipe below)

Preheat oven to 450 degrees

Mix the water, flour, garlic powder, baking powder and salt in a medium bowl.

Spray baking pan (original recipe suggested parchment paper but the
     Cauliflower ended up sticking to the paper and was difficult to remove)

Dip each piece of cauliflower into the batter and shake all excess batter off.  Then place the pieces on the baking sheet.  Spray the tops of the cauliflower with coconut oil cooking spray. Do this lightly by holding the bottle about a foot from the cauliflower.

Bake for 17 minutes.

While the cauliflower is cooking, melt the coconut oil in a small saucepan over medium heat.  Add the hot sauce and stir.  Once combined, remove the pan from the heat
When the cauliflower is ready, put the florets in a heat-safe bowl and pour the hot sauce mixture over them.  Toss to coat.

Place the cauliflower back on the baking pan or parchment paper and bake for another 5 minutes.

Chop the Kale and Romaine and place on platter.  Top greens with Cauliflower and drizzle with Vegan Ranch Dressing.




Buttermilk Ranch Dip
Makes 2 cups  (I cut in half for this salad)

1  1/2        cups vegan mayonnaise
1/2            teaspoon garlic powder
1/2            teaspoon onion powder
1/4            teaspoon freshly ground black pepper
2               teaspoons dried parsley
1/4            cup unsweetened almond milk  (add a little at a time so doesn’t get to thin)
1               teaspoon apple cider vinegar
                 salt to taste

Whisk the vegan mayo, garlic powder, onion powder, pepper, parsley, almond milk, and apple cider vinegar in a medium bowl.


If the dip is too thin, add more vegan mayo.

Sunday, July 9, 2017

Sweet Potato and Peanut Stew with Kale



I realize it's not "Soup Season" but when you have a couple days that are 70 degrees and the nights dip into the 60's,  why not live on the edge and make a nice, spicy pot of soup.




Wednesday, June 28, 2017

Tempeh Nachos with Vegan Queso


No real recipe for the nachos except for the Queso that I topped them off with.
      http://smithsvegankitchen.blogspot.com/2017/06/vegan-queso.html

1     pkg. Tempeh, boiled for a few minutes then chopped
       (sautéed Tempeh with taco seasoning in olive oil until browned)
1     can refried pinto beans, heated
1     tomato
       chopped onion
       guacamole (1 avocado, onion and cilantro)
       queso

Placed corn tortillas on baking sheet and layered with refried beans, tempeh and onion.
Baked at 350 degrees for approximately 20 minutes.  Removed from oven and topped with
tomato and queso and a big dollop of guacamole.

Tuesday, June 27, 2017

Vegan Queso


I haven’t purchased a new cookbook since I did a major purge but this one is worth it.  Lots of ideas and most recipes aren’t too complicated or time consuming and the photos are lovely!  We used the vegan Queso over a big plate of Tempeh Nachos.

Vegan Queso
Minimalist Baker’s Everyday Cooking

3            tablespoons vegan butter or oil
4            cloves garlic, minced
1/4            cup unbleached all-purpose flour
1 & 1/4-2            cups unsweetened plain almond milk or other nut/soy milk
1/2            cup nutritional yeast  (can purchase at health food stores or Whole Foods)
1/2            teaspoon sea salt
1/4            teaspoon ground cumin
1/4            teaspoon chili powder
1            tablespoon maple syrup or substitute with organic cane sugar
***1/4 hot sauce – optional

***   I added 1/4 teaspoon cayenne pepper

Heat a large skillet over medium heat.  Once hot, add the vegan butter and let it melt and start to sizzle, about 1 minute.

Add the garlic and stir to disperse.  Cook for 1-2 minutes, stirring frequently, then reduce the heat if the garlic starts to brown too quickly.

Add the flour 1 tablespoon at a time and whisk.  Cook for 1 minute, then whisk in the almond milk 1/2 cut at a time until it no longer looks thick and lumpy,  about 1 1/4 cups total.  (We made ours a little saucier for the nachos).

Cook in the skillet for 2 minutes, then transfer to the bowl of a high-speed blender.  Add the nutritional yeast, salt, cumin, chili powder, maple syrup, and hot sauce or cayenne pepper.  Blend on high until creamy and smooth.

Taste and adjust the seasonings and liquid.  Transfer back to the skillet and simmer on low for 5 minutes, stirring often, to thicken.



Sunday, June 4, 2017

Curry Baked Tofu Salad


Whole Foods makes a Seitan salad you can buy in the deli so I tried to recreate the flavors using Baked Tofu instead.  You can try all different spices if you like a different flavor.  If the dressing dries up a bit while sitting in the fridge, just add a bit
of Agave to freshen up.   This can be eaten alone or on a bed of your favorite greens.

Curry Baked Tofu Salad

1            8 oz. pkg. baked tofu
2            green onions, diced
1            small celery rib, diced
1/3         cup raisins
1/3         cup slivered almonds


              dash of liquid smoke
1            teaspoon curry powder
1/2         teaspoon paprika
1/2         teaspoon garlic powder
1/2         teaspoon onion powder
1/4         teaspoon ginger powder
1            teaspoon oil
1            tablespoon agave
1            tablespoon white or apple cider vinegar
1/2         tablespoon lemon juice
1/2         tablespoon molasses


Prepare your salad items and put in a medium bowl.  In a separate bowl, mix the dressing ingredients together.  Mix the dressing with the Tofu and refrigerate.

Tuesday, May 30, 2017

Portobello "Steak" Wraps


Portobello “Steak” Wraps

2            medium Portobello mushrooms
2            tablespoons olive oil
2            medium peppers (orange, red), sliced
1            large sweet onion, thinly sliced
1            clove garlic, minced
1/2         teaspoon salt
1/4         teaspoon ground black pepper
1            tablespoon balsamic vinegar
4            flour tortillas
              vegan mozzarella cheese
              vegan cream cheese (optional)

Heat nonstick 12-inch skillet over medium heat until hot.  Brush both slides of mushrooms using 1 tablespoon oil.  Add mushrooms to skillet and cook until tender and lightly browned, about 10 minutes, turning once.  Transfer mushrooms to cutting board and cut into 1/4” thick slices; set aside.

In same skillet, heat remainig oil over medium heat until hot.   Add peppers, onions, garlic, salt and pepper; cook until vegetables are tender (mine were a bit al dente).
Stir in vinegar; remove skillet from heat.  Gently stir in sliced portobellos.

Spread tortillas on a baking sheet.  Layer with a coating of vegan cream cheese (if using) then the veggie/mushroom mixture and top with a sprinkling of vegan mozzarella. 

Put open tortillas under the broiler, just until vegan cheese is melted.


Remove, roll up and cut in half.