Monday, July 30, 2012
I don’t have exact measurements for the dressing, I think everyone’s taste is different so I just make it up as I go but I did include the ingredients that were used. This is the first time I’ve ever added fresh green beans to a potato salad and I really liked the crunch. They were from a friend’s garden so I didn’t want them to go to waste!
Potato Salad for Two
1 white potato, diced
1 sweet potato, diced
1/4 cup onion, finely diced
hand full of chopped green beans
salt and pepper
Peel and dice potatoes, boil in salted water for approximately 10-15 minutes (until soft).
Rinse potatoes and put in mixing bowl. Sprinkle a bit of white vinegar on the hot potatoes.
Dice onion and green beans.
Make dressing with a combo of vegan mayo, white vinegar, agave, dill, salt and pepper. Mix to taste, some people like it sweet and some like a little more vinegar so I just measure by taste. Add onions and green beans to potatoes then mix with dressing. I find that potato salad soaks up the dressing once put in fridge, so I sometimes add a little more mayo/vinegar before serving.
Tuesday, July 24, 2012
Ina's original recipe calls for oranges but since I had two whole fresh pineapples in the house, I decided I go with that and used some of the juice for the dressing.
Wild Rice Salad
(inspired by Ina Garten)
1 cup long-grain wild rice
1-1 1/2 cups diced pineapple
2 tablespoons olive oil
2 tablespoons pineapple or orange juice
2 tablespoons red wine vinegar
1/2-3/4 cups grapes red or green, cut in half
3/4-1 cup pecans
2 green onions, chopped
salt and pepper
Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
While the rice is still warm, place it in a mixing bowl. Add pineapple and mix with rice. Add the olive oil, pineapple/orange juice, red wine vinegar, grapes pecans, cranberries, green onions, 1/2 teaspoon salt and pepper.
**to toast pecans, place in a small dry sauté pan and cook over low heat for 5 to 10 minutes, tossing often, until evenly browned.
Thursday, July 19, 2012
Giada's recipe calls for chicken so I tried mixing Tempeh with chickpeas and thought it turned out great. If you like your salad with a bit more texture, you can process the tempeh and chickpeas a bit less. These little pinwheels are great for parties or picnics!
Tempeh Chickpea and Agave Mustard Pinwheels
(inspired by Giada De Laurentis)
1 pkg. tempeh (steamed or boiled per pkg. directions)
1 14 oz. can chickpeas
1 1/2 cups arugula or spinach, chopped
1/3 cup radishes, diced (optional)
1 cup soy cream cheese, (8 ounces)
1/4 cup agave
1/4 cup whole grain mustard
zest of 1 large lemon
kosher salt and freshly ground pepper
Two 12 x 9 inch whole wheat or plain Lavash breads
*** I used whole grain flour tortillas, approximately 5 ***
Steam or boil tempeh to remove bitterness (according to pkg.). Rinse and drain chickpeas, process tempeh and chickpeas in food processor. Remove and set aside in a bowl, and add radishes. Process soy cream cheese, agave, mustard and lemon zest until smooth. Add sauce to tempeh and chickpea mixture. At this point you can add greens to the mixture of ad when assembling the pinwheels – it keeps the greens fresher.
Divide mixture in half and spread over the breads, leaving a 1/2 inch border. Starting at the longest edge, tightly roll up the breads like a jelly roll. Cut each sandwich into eight 1 1/2 thick pieces using a serrated knife and serve.
***If using flour tortillas, cut into approximately 4 pinwheels.
Sunday, July 15, 2012
Why not enjoy Sunday brunch in the comfort of your own home, never having to take off your slippers! You can make this dish with any sort of veggies, even adding a slice of soy cheese if you so desire. Serve with a side of home fries.
Tofu Benedict with Hollandaise Sauce
Soy or Tempeh bacon, cooked according to package
Fresh Tomato slices
1 14 oz. pkg. firm tofu
3 tablespoons soy sauce
olive oil for frying
2 tablespoons vegan margarine
3/4 cup + 1/4 cup unsweetened nondairy milk, divided
1 teaspoon lemon juice, optional (you can add more if you like)
2 tablespoons nutritional yeast
1/8 teaspoons sea salt and pepper
dash cayenne pepper
dash dry mustard
1 tablespoon cornstarch
Pat tofu dry to remove excess water then slice tofu 3/4 – 1” thick and drizzle soy sauce over and set aside. The Tofu is delicate so be careful when picking up.
For sauce, in a small saucepan, melt 2 tablespoons soy margarine. Stir in 3/4 cup non dairy milk, lemon juice, nutritional yeast, sea salt, pepper, cayenne pepper, dry mustard and turmeric. Simmer. Mix the tablespoon of cornstarch with the reserved 1/4 cup nondairy milk until all lumps are gone. Add this mixture to the sauce, and bring to boil. Keep stirring, as sauce will thicken quickly. Remove from heat and cover to keep warm.
Steam spinach, slice tomatoes, and prepare soy bacon (if using).
Add oil to frying pan and add tofu slices. You can give a quick fry (about a minute on each side) but we like ours a little crispier so we turn when browned. Pop in English muffins.
Assemble by placing 1 slice of tomato on English muffin then start adding your other ingredients. We added a slice of tofu on top of tomato, then tofu then another tomato, soy bacon, spinach and top with the sauce.
Sunday, July 8, 2012
I scored some beautiful Rhubarb at the Harrisville farmers market and rushed home to make a desert. I originally wanted to make a pie but it was too hot to slave over a crust so I looked on-line and found this recipe. I switched out regular butter with soy butter and used agave vs. honey.
Strawberry Rhubarb Crisp
Adapted from Skinnytaste.com
1 lb. strawberries, hulled and quartered
1 lb. rhubarb stalks (about 5 or 6) cut into 1” pieces
1/2 orange, zested and juiced
1 tablespoon cornstarch
1/4 cup agave
1 cup Quaker quick oats
1/2 cup whole wheat flour
1/2 cup light brown sugar, not packed
1/2 teaspoon cinnamon
1/4 cup soy butter, melted
Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish.
Add agave, orange juice and zest; sprinkle with cornstarch and toss until fruit is well coated.
Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
Bake until topping is golden brown and fruit is bubbling, about 40 minutes.