Greek Chop Salad

3 tbsp. Olive Oil
1 tbsp. Balsamic Vinegar
1/2 c. Leeks, sliced
2 cloves Garlic, minced
4 c. shredded Brussel Sprouts (you can use a food processor for this)

1 15oz. can Garbanzo Beans, drained and rinsed
1/2 c. Green Beans, **blanched and chopped
1/4 c. Sun Dried Tomatoes (if in oil, reduce amount used with leeks)
1/3 c. Broccoli Sprouts
2 tbsp. Dried Cranberries
2 tbsp. chopped or sliced Almonds (I used raw, unsalted almonds)
1/4 c. Parsley, chopped
Juice of 1 Lemon
Salt and Pepper to taste

Heat olive oil in a large skillet.  Saute'  leeks for 5 minutes until soft.  Add in garlic and cook another 30 seconds.  Toss in shredded brussel sprouts along with balsamic vinegar and cook, stirring occasionally for another 5 minutes.  Season with salt and pepper.  Let cool.

While brussel sprouts are cooling, combine remaining ingredients in a large bowl.  Toss with brussel sprout mixture.

**To blanch green beans,  add them to a pot filled with boiling water and cook until tender, 4-5 minutes.  Remove from boiling water and immediately transfer to a separate bowl filled with ice water to cool (this stops the cooking process and allows the beans to retain their vibrant green color).  Drain and chop.

Cocktail Thief

Las Perlas, I love you so much, I couldn't help but stalk you and try to recreate a cocktail that I was apprehensive about trying at first, but later fell in love with after it was offered to me for free (how could I turn down a free drink?). It's the perfect balance of tangy, sweet, spicy and smokey. Sounds like a lot to taste all at once, but trust me... It's alllll there.

2 oz. Mezcal Tequila
1 oz. Lime Juice
1/4 oz. Agave
1 tsp. Balsamic Syrup
3 dashes Rhubarb Bitters
1 Strawberry
1 Dried Chile

Break open the chile and pour the seeds into a cocktail shaker along with the remainder of the chile, strawberry and agave. Muddle. Add remaining ingredients and shake. Strain and pour over a lowball glass filled with ice. Have an orgasm.

Tahini Yogurt Sauce/Dressing

1/2 c. Plain Soy Yogurt

4 tbsp. Tahini

Juice of 1/2 Lemon

1 Clove Garlic, minced

1/4 tsp. Salt

1/4 tsp. Cumin

Combine all ingredients in a bowl until well mixed.

Mexicado Salad

2 Avocados, cubed
1/3 c. Cactus, diced
1/3 c. Roasted Corn (I used Trader Joe's frozen brand, defrosted)
1/2 c. Heirloom Tomatoes, seeded and chopped
3 Green Onions, chopped
1 Jalapeño, diced (if you want it spicier, add some of the jalapeño seeds)
1 clove Garlic, pressed
1/4 c. Cilantro, chopped
Juice of 1/2 Lime
Zest of 1 Lime
1 tsp. Olive Oil
1/2 tsp. Salt
1/4 tsp. Pepper

Combine all ingredients in a large bowl. Eat as is or toss with some fresh, crunchy romaine leaves for a more "salady" salad.

Lemon Rosemary Tempeh

8 oz. Tempeh
1/4 c. Soy Sauce
1/4 c. Vegetable Broth
1/4 c. Olive Oil
1 tbsp. Balsamic Vinegar
1 tsp. Dried Rosemary
1 tsp. Dried Basil
1/2 tsp. Dried Thyme
2 cloves Garlic, pressed or minced
zest of 1 Lemon
juice of 1/2 Lemon

Cut tempeh into triangles (or desired shape) and steam for 5 minutes (this softens it's grainy texture and allows it to absorb the marinade more easily). While it steams, combine the remaining ingredients in a bowl. Add steamed tempeh to the marinade and let sit at least 2 and up to 8 hours, flipping half way between marinating time. The longer you let it sit, the more flavorful it will be.

Broil for 7-10 minutes on each side.

Serve atop a slice of toasted baguette and some dijon mustard as a large tartine.

Balsamic Mushrooms

1 tbsp.  Olive Oil
1 Leek, sliced
8  oz. whole Cremini Mushrooms
1/2 tsp. Red Pepper Flakes
2 cloves Garlic
3 tbsp. Balsamic Vinegar
1/4 tsp. Pepper
1/4 tsp. Salt

Heat olive oil in a skillet.  Add in leek and saute for 3 minutes.  Add in garlic and red pepper flakes, cook another minute.  Add mushrooms and balsamic vinegar.  Cook another 7-10 minutes, stirring occasionally, until tender.  Season with salt and pepper.

Panda Express Style Eggplant and Tofu

All the goodness of Panda Express without all the processed, MSG laden, sugar injected "vegetarian"  food.  Yes, even their vegetables are cooked in a chicken broth...  Try this instead!

I apologize for the lack of pictures.  It looked amazing!  Unfortunately, I couldn't get a good one before if was devoured...  

Tastes better than this looks

2 lbs. mixed Eggplant (Indian, Chinese, Japanese, Italian)
1 lb. Ex. Firm Tofu
1 Serrano Pepper
3 Green Onions
1 tbsp. Canola Oil
1 clove Garlic, minced
1/2 tsp. ginger, minced
2 tsp. Chinese 5 Spice Powder

First, prepare tofu by pressing out the excess moisture between two plates lined with paper towels and weighed down.  After tofu has been pressed, cut into triangles.  Heat a skillet over high heat.  Add tofu  to dry skillet and let brown on each side (it helps if you weigh it down with a lid or something.  This process also helps to extract any remaining moisture and give a nice crust on the tofu).  After the tofu has browned on both sides, place in the marinade for at least 2 hours.

Now time to grill!  Cut the eggplant into 1" thick slices (skewer anything that may fall through the grill grates).  Skewer the tofu.  Coat the vegetables with an oil cooking spray.  Grill the eggplant, tofu, serrano pepper and green onions over high, direct heat until browned (all have different cooking times, so keep an eye on them).  Remove from grill.  Cube eggplant, slice green onions, peel and dice serrano pepper.

Heat oil in a wok over medium heat.  Add in garlic, ginger and chinese 5 spice and cook 30 seconds.  Lower heat and add in sauce, cook for another 30 seconds.  Add in grilled vegetables and tofu and cook over low heat, stirring occasionally until sauce has thickened, about two  minutes.  Serve over brown rice.

MARINADE
1/3 c. Soy Sauce
1/4 c. Rice Vinegar
1 tbsp. Sesame Oil
1 clove Garlic, minced
1/2 tsp. garlic, minced
1 tsp. Chinese 5 Spice Powder


Combine all ingredients in a small bowl

SAUCE
Remaining Marinade
1 tbsp. Mirin
2 tsp. Cornstarch

Combine all ingredients in a small bowl, making sure that the cornstarch has been fully whisked in and no clumps remain.

French Lentils & Barley

1 tbsp. Olive Oil

2 Shallots, sliced

4 cloves Garlic, minced

1 tsp. dried Rosemary

1 tsp. dried Thyme

1/4 tsp. Cloves

2 tbsp. Balsamic Vinegar

1 small Fennel Bulb, sliced

3 oz. Arugula

2 tbsp. Vegetable Broth or Water

1 c. pre-cooked Barley

2 c. pre-cooked Lentils

2 tbsp. Parsley, chopped

3 tbsp. Basil, chiffonade

1/4 c. Red Grapes, halved

1 stalk Celery, thinly sliced

10 French Radishes, grated

Juice of 1/2 Lemon

Salt and Pepper to taste

Heat olive oil in a skillet over medium heat.  Add in shallots and saute' 2-3 minutes.  Add in spices and cook another minute.  Deglaze with balsamic vinegar.   Add in fennel and cook, stirring occasionally for 2-3 minutes (cooking the fennel will calm down its bitterness).  Toss in arugula and vegetable broth.  Cook another minute or two until arugula has wilted slightly.  Let cool.

Chop up remaining ingredients and combine in a large bowl.  After fennel mixture has cooled for a few minutes, add into bowl and serve.

French radishes add a subtle bitter taste to this dish.  Ten may seem like a lot, but because they are less spicy/pungent than your standard radish, it's okay.  They're my new favorite addition to salads.  I have a hard time finding them at my local grocery stores, but they are very abundant at farmer's markets right now.

Coconut Spinach

A sweet Indian twist on creamed spinach...

2 tsp. Oil
1 large Onion, chopped
6 cloves Garlic, minced
1 tsp. Ginger, grated
2 tsp. Cumin
1 tsp. Coriander
1/2 tsp. Cinnamon
1 lb. Spinach
1/3 c. Coconut Milk
Juice of 1 Lemon
1 tsp. Salt
Pepper to taste

Heat oil over med/high heat in a large skillet.  Saute onion until tender, about 5-7 minutes.  lower heat to medium and add in spices.  Cook, stirring constantly for 45 seconds.  Add in spinach and continue to cook, stirring occasionally for a few minutes until it begins to wilt.  Add in coconut milk and continue to cook another 2-3 minutes until spinach has fully wilted.  Remove from heat and stir in lemon juice, salt and pepper.

Roasted Parsnips & Carrots

I had something similar to this at whole foods and ate half of it in my car on the way home because it was so good.  I was craving parsnips like nothing else, and this hit the spot perfectly.  Their sweet, nutty taste combined with the freshness of the lemon and basil were delicious.  So, like I do, here's my attempt to recreate it.  You can probably use a little more olive oil if you'd like a little browning on them,  but I try not to use too much because of its high calorie content.  I like my veggies to still taste like veggies when I'm done with them and not drown out their nutritional benefits.

1 Meyer Lemon, thinly sliced

5 large Parsnips, 1/2" slice on the bias

3 Carrots, 1/2" slice on the bias

4 cloves Garlic, minced

2 tbsp. Olive Oil

Salt and Pepper 

1/4 c. Baslic, chopped

Simply chop up all of the ingredients and toss in a large bowl with oil, garlic, salt and pepper.  Bake in a 375 oven for about 30 minutes until the carrots and parsnips are tender, tossing halfway through.  Remove from oven and sprinkle with fresh basil.

White Bean & Kale Stew

2 tbsp. Olive Oil

2 Carrots,  1/4 " slice

1 large Yellow Onion, chopped

3 cloves Garlic, minced

1 tsp. dried Oregano

1/2 tsp. Cumin

1/4 tsp. Red Pepper Flakes

1 tbsp. Balsamic Vinegar

1/2 15 oz. can Diced or Crushed Tomato

1/4 c. Sundried Tomato (not in oil), sliced

1 bunch Kale, chopped

1 15 oz. can White Beans

6 c. Vegetable Broth

Heat olive oil in a large saucepan.  Sweat carrots and onion for 5 minutes.  Add in garlic and sweat another 2-3 minutes.  If pan becomes too dry, add a little salt.  Add in spices and saute' another 30 seconds, stirring constantly.  Lower heat and add in balsamic to deglaze pan.  Add in remaining ingredients, excluding the beans,  cover and bring to a boil.  Simmer 20 mins until kale is tender.  Add in white beans and heat through

Aloo Gobi (Cauliflower & Potato Curry)

This recipe looks like it contains an incredibly large amount of ingredients, but when it comes down to it, its actually a very quick dinner.  Most, if not all of the work, is prepping your ingredients. If you don't have all of the spices below, you can just substitute a pre-made curry powder along with fresh garlic and ginger.  For a spicier version, you may use tomatoes stewed with chilis or more red pepper flakes, but I found it to already be pretty spicy and a good balance of flavors.

1 tbsp. Canola Oil
1 Onion, chopped

2 cloves Garlic, minced
1 tsp. Ginger, grated
1 tbsp. Coriander
1 1/2 tsp. Cumin
3/4 tsp. Turmeric
1/4 tsp. Red Pepper Flakes

1 medium head Cauliflower, broken into bite size pieces
1/2 lb. Fingerling Potatoes, halved
7 oz. Extra-Firm Tofu, pressed and cubed
1 15 oz. can Stewed Tomatos
1/4 c. Vegetable Broth

1/2 c. Frozen Peas
Juice of 1/2 Lemon
1/2 tsp. Salt
1/2 tsp. Pepper

Begin by prepping (chopping) all of your ingredients.  Combine all of the spices in a small bowl with the juice from the stewed tomatoes and stir until it forms a paste (this will prevent the spices from burning).

Heat oil in a large skillet.  Add onion and saute 5 mins. over med-high heat (you may add a little salt if pan becomes too dry, as it will release moisture from the onions).  Lower heat slightly and add in the spice paste.  Stir constantly for 1 minute.  Add in vegetables, tofu, tomatos and broth.  Stir until completely combined.  Bring to a simmer, cover and lower heat.  Simmer for 20-25 mins. until vegetables are pretty tender.  Add in the peas, lemon, salt and pepper.  Re-cover and simmer another 5 minutes until vegetable are completely tender and heated through.

Sweet Arugula Salad

Sounds like an oxymoron. Arugula? Sweet?  I thought arugula was supposed to be kinda bitter, mustardy tasting.... well not with the addition of these natural sweeteners!  The combination of sweetness with the arugula and fennel create the prefect balance of flavors that leave you wanting more.  I actually contemplated eating this for dessert haha, just kidding...almost.

6 oz. Arugula
1/4 Apple, cut into matchsticks
1/2 Fennel Bulb, mandolined
1 small Yellow Beet, shredded
1 handful Raisins, soaked
1 Red or Sweet Onion, mandolined and marintaed (recipe below)

To soak the raisins, simply place them in some water for about 10 minutes.  This allows them to become softer and juicier.  After the raisins have been soaked, remove them from the water and toss all of the ingredients together.  I like to dress my salads with a little extra virgin olive oil and lemon juice, but this salad doesn't need much.

MARINATED ONIONS
1 Red or Sweet Onion
1 tbsp. Soy Sauce
1/2 tbsp. Agave Nectar

Mandoline the onion very thin (I used the 1.3 setting on mine).  Toss with soy sauce and agave.  Allow to marinate for 5 minutes.

*I didn't use all of the marinade to dress the salad.  I recommend a small spoonful or whatever wants to cling onto the onions.  Agave is naturally very sweet, so you can be the judge as to how sweet you'd like your salad.

Crustless Leek and Aspargus Quiche

A quiche might sound fancy, and therefor extra complicated, but this recipe is actually super simple. Just stir all of the treated parts together and throw it in the oven. Relax with a nice glass of wine while you wait or prep a salad to go with it. I served these mini quiches with a sweet arugula salad.

1 lb. Firm Tofu
1/4 c. Nutritional Yeast
1/4 c. Cornstarch
1 tsp. Dijon Mustard
1 1/2 tsp. Soy Sauce
1 tsp. Onion Powder
1/4 tsp. Pepper

2 tbsp. Olive Oil
1 lb. Asparagus, 1/2" slice and tips reserved
2 leeks, sliced (white and light green parts only)
1 tsp. dried Dill
1 tsp. dried Thyme
2 tsp. dried Basil
4 cloves Garlic
1/2 tsp. Salt
1/4 tsp. Pepper

Cornmeal or Breadcrumbs to coat pan
Large muffin pan (you can use a small one or a large pie pan, but baking time may differ)

Preheat oven to 350 degrees.

Drain the tofu between two plates and paper towels. Weigh it down with something heavy until the tofu feels dry, about 20-30 mins. After the tofu has been pressed, combine it with the remaining ingredients in a food processor and process until smooth. It should resemble a custard.

To prep the vegetables, heat the olive oil in a large skillet over medium heat. Add in everything except for the salt and pepper and cook for 7-10 minutes, stirring occasionally, until the asparagus is tender and leeks have slightly browned. Season with salt and pepper.

Boil a small pot of water and add asparagus tips. Boil for 30 seconds to a minute, depending on the size. Drain and reserve tips for decorating.

In a bowl, combine the tofu mixture with the vegetable mixture. Coat the muffin tin with non-stick spray and sprinkle the bottoms with cornmeal or breadcrumbs. Fill the muffin tins 1/2-2/3 of the way full with mixture. Arrange asparagus tips on top. Bake in a preheated oven for 30 minutes (test doneness with a toothpick, it should come out clean like when baking a cake). Let cool for ten minutes before removing from pan.

Pesto "Chicken" Calzones

2 tsp. Olive Oil (plus extra for brushing)
1/2 Yellow Onion, diced
1/2 c. Asparagus, sliced
1/2 c. Cremini Mushrooms, sliced
8 oz. Chicken Style Seitan

1 Prepared Pizza Dough
1 recipe Herbed Pesto

Preheat oven to 450. Heat oil in a skillet over medium heat.  Add in onions and saute' 5-7 minutes.  Add in asparagus and mushrooms and saute another 3 minutes.  Add in seitan and cook another 2 minutes until heated through.

Split dough into quarters.  Roll out into small rounds and spread pesto along dough, leaving out an inch around the edges.  Fill with 1/2 cup of vegetable mixture.  Fold one side of the dough over to the other edge and use a fork or your fingers to seal the dough closed.  Transfer to a baking sheet that has been lightly oiled.  Brush the top of the dough with oil.  Puncture the dough a few times just before baking to allow steam to release.  Bake in the preheated oven for 10-12 minutes.

Herbed Pesto

2 c. Basil
1/4 c. Cilantro
1/4 c. Parsley
2 tbsp. Pine Nuts
4 cloves Garlic
2 tsp. Miso Paste
2 tbsp. Nutritional Yeast
2 tbsp. Olive Oil
1 tbsp. Water (plus more if needed)
1 tbsp. Lemon Juice

Combine basil, cilantro, parsley, pine nuts and garlic into a food processor and process until chopped.  Add in remaining ingredients and process until smooth.  Add more water, 1 teaspoon at a time, if needed to thin out the pesto.  For a lower calorie pesto, you can replace the olive oil with water or vegetable broth, but it won't be as rich.

Perfect Chocolate Chip Cookies

3/4 c. Brown Sugar
3/4 c. White Sugar
1 c. Margarine (I use Earth Balance)
1/4 c. Coconut Milk
1 tsp. Vanilla Extract
2 1/4 c. All Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
10 oz. Vegan Chocolate Chips (some semi-sweet are naturally vegan, just check the ingredients)

I know, I know, shoot me.  I don't use the whole 12 oz. bag of chocolate chips.  I actually like to taste a little bit of my cookie and not just bite into a blob of chocolate.  If I wanted that, I'd eat brownies or fudge or whatever... you get the idea.  Plus, I can never get them all fully incorporated. BUT if you want to use the whole bag, feel free :)

Start by preheating your oven to 350 and line a baking sheet with parchment paper.  In a medium bowl, sift together the flour, baking soda and salt.  Set aside.  In a large bowl, cream margarine (let it reach room temp. first) and sugars with an electric mixer until light and fluffy.  Add in vanilla and coconut milk and cream again.  Stir the dry ingredients into the wet until just incorporated, don't over mix.  Fold in the chocolate chips.   Drop tablespoon size balls of dough onto the prepared baking sheet,  2" apart, and bake for 9-10 minutes until lightly browned around the edges.  Let cool for 5 minutes before removing to a rack.  Or just dig in immediately and burn your mouth, but the taste will be oh so worth it ;)

Yet Another Kale Salad

Farmers' market kale obsession.... I promise I'll come up with something different.  I just cant resist raw kale with some sweet dried fruit and roasted seeds. 

4 c. chopped Black/Dino Kale, chopped

2 Golden Beets, shredded

2 Green Onions, thinly sliced

1/4 c. dried Cranberries

1/2 c. mixed Sprouts (mung, radish, broccoli, alfalfa, etc.)

2 tbsp. roasted Pumpkin/Sesame/Sunflower seeds (or a mix of)

Citrus Vinaigrette

I LOVE this mixed nut and seed snack for topping this salad. The seasoning and combination of nuts/seeds are perfect for this salad!  I usually get them at Whole Foods, but sometimes you can find them at your local grocery store :)

Roasted Broccoli Medly

This side dish is the perfect accompaniment to any Italian dish, or just something incredibly satisfying for broccoli lovers such as myself.  I seriously crave broccoli instead of grease or sugar....is that weird???  Anyways,  the combination of soft, slightly burnt florets with the al dente stems, acidic tomatoes and flavorful roasted garlic will take you on a ride through flavor town haha.  ENJOY!

2 c. Broccoli Florets

6 oz. Broccoli Rabe, roughly chopped

1 c. Baby Heirloom Tomatoes

3 tbsp. Olive Oil

3 cloves Garlic, minced

Salt and Pepper

Preheat oven to 350.  Toss broccoli with remaining ingredients and place on a baking sheet in a single layer.  Roast for 20 minutes, tossing halfway through...easy as that!

Sinful Brownies

"Oh my God... did you write this down?  They're actually soft and moist, not oily and dry and disgusting like every other vegan brownie I've tried.  Remember this recipe.  I hate you."
-Phil

What are you waiting for...

1 c. All-Purpose Flour
1/2 c. White Sugar
1/2 c. Brown Sugar
1/2 c. Cocoa Powder
1 1/2 tbsp. Corn Starch
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Guar Gum
1/2 c. Applesauce
1/2 c. Canola Oil
1/2 c. Coconut Milk
1 tsp. Vanilla Extract

Preheat oven to 325.  Lightly "grease" and line a baking dish with parchment paper.  Sift together dry ingredients in a large bowl.  Whisk together wet ingredients in a separate bowl.  Stir wet ingredients into dry until combined.  Pour into prepared dish and bake in preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.  Let cool completely before slicing.

For an extra decadent dessert, serve with a scoop of vegan ice cream, whipped cream,  or chocolate sauce.... or just forget all your inhibitions and top it off with all of the above to make a brownie a la mode... (all vegan substitutions apply, of course)

Easy Angel Hair Pasta

2 tsp. Olive Oil

2 Shallots, sliced

3 cloves Garlic, minced

2 tsp. Dried Basil

1/2 c. Marinated Artichoke Hearts

1/4 c. Sun Dried Tomatoes, in oil

6 oz. Angel Hair Pasta (I use whole wheat, as white has absolutely no nutritional value)

Freshly Chopped Parsley

Salt

Cook pasta according to manufacturers' directions and drain.  Do not rinse!!! Rinsing your pasta washes away all of the starch, which is what your sauce will adhere to.  No starch= plain pasta with watery sauce running all over your plate... ick!

In the meantime, heat oil over medium heat in a skillet.  Add shallots and cook 3-4 minutes, until soft.  Add in garlic and basil and cook another 30 seconds.  Toss in marinated artichoke hearts and sun dried tomatoes and cook until just heated through.  Lower heat and toss in pasta and fresh parsley.  Serve immediately.

*I served this pasta with an italian marinated tofu for an extra bit of protein!

Italian Marinade

1/2 c. Vegetable Broth

2 tbsp. Balsamic Vinegar

2 tbsp. Olive Oil

1 clove Garlic, minced

1 tsp. salt

1 tbsp. each freshly chopped Basil and Parsley

7 oz. Extra Firm Tofu

Press tofu until dry.  Combine all marinade ingredients and toss with tofu in a freezer bag or bowl.  Let marinate 2-8 hours or do a quick marinade by simmering the tofu in the marinade for 10-15 minutes. Bake, broil, or grill.

"Cheesy Chicken" Casserole

Warning! Be careful making this! You may consume it all in one sitting! I even surprised myself with this magnificent tease of cheese I've created. I'm also a sucker for broccoli, so this dish was doubly delicious. If you love cheese and really want to splurge, make an extra 1/2 recipe of the cheese. But I thought just one recipe was plenty. Make this now!!!

1 large head of Broccoli, broken into florets
2 sm-md yellow squash, 1/4" slice
8 oz. Chicken Style Seitan
Cheese Sauce, 1 recipe (below)

2 tbsp. Breadcrumbs


Preheat oven to 350. Slice squash and place on a rack. Sprinkle with salt and let sit for 20-30 mins. to release excess moisture. Rinse. Steam broccoli for 7-10 mins. until just under cooked. Drain and remove to a bowl. Combine broccoli, squash and seitan in a large bowl. Toss with cheese sauce and place in an 8x8 casserole dish. Cover with foil and cook 15 mins. Remove foil and cook for another 10 mins. Sprinkle with breadcrumbs and cook another 5 mins. Remove from oven and let cool 5 mins. before serving.

"CHEESE" SAUCE
1 c. Veg. Broth
2 tbsp. Corn Starch
1 tsp. Olive Oil
2 cloves Garlic
1/3 c. Nutritional Yeast
1 1/2 tbsp. Vegan Cream Cheese (I use plain Tofutti)
Juice of 1/2 Lemon
1/4 tsp. Nutmeg
1 tsp. Onion Powder
3/4 tsp. Salt
1/4 tsp. Pepper

Heat olive oil in a small saucepan. Add garlic and cook, stirring, for 30 sec-1 min. Add in vegetable broth and bring to a simmer. Lower heat and whisk in corn starch 1 tbsp. at a time, making sure to get rid of any clumps. Stir constantly until mixture begins to thicken (this will happen very fast). Continue to whisk in nutritional yeast and vegan cream cheese over low heat until all of the ingredients have melted and combined. Remove from heat and stir in remaining ingredients.

Raw Nori Roll

I served these rolls with FRIED tofu. You gotta have a balance... Raw and fried are like ying and yang ;). Okay, not really, but it was tasty!

Cauliflower "Rice" (recipe below)
Marinated Shiitake Mushrooms (recipe below)
Sprouts
Avocado, sliced
Cucumber, julienned
Red Bell Pepper, julienned
Basil

Nori (Seaweed) Sheets

Bamboo mat

To Assemble Rolls:
Cover your bamboo mat with plastic wrap and lay out one nori sheet (Nori sheets have divet lines on them to show where to cut. Make sure to lay these lines perpindicular to the bamboo, then lay the ingredients parallel the bamboo to ensure proper rolling). Cover nori with "rice" leaving out the first and last inch of the nori (start and finish rolling points). Lay out a line of each of the remaining ingredients at the start of where you will begin to roll. Brush the end of your roll with some water.

Begin to roll and tuck around the filling as you would a burrito. Continue to roll, ensuring even pressure along the length of the roll, and pulling away plastic wrap as needed (it may fall out of place). Continue to roll until all of the nori has been wrapped around itself. Be gentle with the roll, and remove from mat. Wet down a sharp knife and cut into 6-8 pieces. Wet down knife before each cut (this prevents the knife from sticking and ripping the roll into shreds, which you will then serve as salad, which I can't tell you vie done so many times! And it sucks!). Continue with remaining ingredients. I made 3 rolls with the amount of cauliflower "rice" this recipe provides.


CAULIFLOWER RICE
1 head of Cauliflower
1/4 c. Raw Almonds
2 Green Onions
1 1/2 tbsp. Soy Sauce
Juice of 1/2 large Lemon

Break cauliflower into small pieces and remove stems. Place in a food processor with almonds and green onions. Chop until broken into tiny pieces resembling rice. Stir in soy sauce and lemon juice until thoroughly combined. Easier than making real rice! Who'da thunk it?!

MARINATED SHIITAKE MUSHROOMS
2 c. Shiitake Mushrooms, 3/4" slice
3 tbsp. Soy Sauce
1 tbsp. Toasted Sesame Oil
1/2 tsp. Mirin
2 cloves Garlic, pressed or minced
1/4 tsp. Ginger, grated

Combine all ingredients in a bowl except for mushrooms. Once combined, toss with mushrooms until thoroughly coated. Let marinate anywhere from 5 mins to an hour. Any longer and they may become too soggy.

Blood Orange Margarita

The blood orange in this cocktail provides a natural sweetness all on its own, so the use of added sugars is minimal.  Plus, I always try to convince myself that making these cocktails "healthy"  from the use of fresh fruit, herbs, natural sugars, etc. outweighs the fact that I'm consuming so much alcohol haha. Boy... am I delusional.

1/2 oz freshly squeezed Blood Orange Juice

3/4 oz. freshly squeezed Lime Juice

2 oz. Tequila Reposado ("gold")

3/4-1 tsp. Agave Nectar (depending on how sweet you like it)

*Agave is a natural sweetener from the agave plant (the same plant tequila comes from) and is 3x sweeter than sugar.

Combine all ingredients in a cocktail shaker filled with ice and shake vigorously for 10 seconds.  Strain over a glass filled with ice.

VARIATIONS

Ginger Blood Orange- Add 1 oz of ginger liqueur (ie: Canton) with ingredients and shake. 

*liqueurs contain added sugars, so if you don't like your cocktails tasting like candy, you may want to reduce the amount of agave you decide to use.

Basil Blood Orange- Muddle 2 large basil leaves with juices and agave.  Add in tequila and shake for a fresh, slightly herbal cocktail.  Perfect for a summer day at the spa (haha, I wish).

Spring Barley Risotto

2 tsp. Olive Oil
2 Shallots, sliced
4 cloves Garlic, minced
3 tsp. Dried Dill
1/4 c. White Wine
1 c. Barley
6 c. Vegetable Broth
2 tbsp. Nutritional Yeast
Juice of 1 Lemon

2 tbsp. Olive Oil
1 large Carrot, halved and cut into 1/4" slices
10 oz. Asparagus, sliced 1/2" thick
1/4 c. Peas (I use frozen)

First, you will need to par-cook the vegetables. Cut vegetables as directed. For the asparagus, cut off the tips before slicing and reserve. Heat 2 tsp. of olive oil in a skillet over medium heat. Add in asparagus tips and sauté 2-3 minutes until bright green. Remove from heat. In the same pan, add remaining oil (4 tsp.) and heat. Add in asparagus and carrot. Cook 5 minutes, stirring occasionally. Add in peas and cook another 2 minutes. Remove from heat.

For the risotto, heat oil over medium heat in a large skillet. Add in shallots and cook stirring occasionally, for 3 minutes. Add in garlic and dill and cook for another minute. Reduce heat and add in white wine. Stir constantly to deglaze pan. Continue to cook until wine has evaporated. Add in barley and toast for a minute.
HERE'S THE HARD PART!!! Be patients my friends. I halved this recipe when I developed it, and it took like 35-40 minutes to cook. So if you plan to make the full recipe, know you'll be cooking the risotto for about an hour...
Add in 1/2 c. of vegetable broth and stir occasionally until all of the broth has evaporated. Continue to add broth in 1/2 c. increments, cooking the same as before. When 1 c. of the broth remains, stir in nutritional yeast and lemon juice until thoroughly combined. Add in prepared vegetables. Continue to add in remaining broth as before to finish risotto. Season with pepper.

When I finished this dish, I was incredibly surprised that I didn't have to add any salt! And I'm a salt fiend. I know, it's bad. So before you go adding any salt, take the time to taste and enjoy the flavors that develop in this creamy, yet fresh risotto.

Serves 3-5

Red Wine Tempeh w/ Polenta

1 tbsp. Olive Oil
2 Shallots, sliced
3 cloves Garlic, minced or pressed
1 tbsp. each dried Basil and Thyme
2 tbsp. Balsamic Vinegar
3 Zucchini, 1/2" slice
2 tbsp. Sun Dried Tomato, in oil
8 oz. Tempeh, cut into 16 cubes
15 oz. can diced Tomato
1/4 c. Red Wine
1/4 c. prepared Marinara Sauce

Salt & Pepper to taste
Garnish with fresh Parsley

Prepared Polenta, 1" slice

Heat 1 tbsp. of olive oil in a medium saucepan. Add the shallots and cook for 3-5 minutes, stirring occasionally, until soft. Stir in garlic, dried basil and thyme and cook another minute. Reduce heat and add in balsamic vinegar to deglaze pan. Stir constantly until the vinegar has dissolved. Add in remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 30 minutes until zucchini and tempeh are tender. Season with salt and pepper.

Serve over grilled polenta and garnish with parsley.

Hearty Corn Chowder

4 c. Corn Stock (recipe below)

1 tbsp. Olive Oil
1 Yellow Onion, chopped
2 cloves Garlic, minced
1 stalk of Celery, chopped
1 c. New Potatoes, coarsley chopped
4 corn cobbs, kernels only
Salt and Pepper to taste

1 1/2 c. Asparagus, sliced
1 Carrot, thinly sliced
1 c. Chicken style Seitan (optional)
Parsley to garnish

Heat oil in a large sauce pan over medium heat.  Add 1/2 of onion and cook 5-7 minutes until soft.  Add garlic and cook another 30 seconds.  Add in celery and potato.  Cook, stirring often, 5 minutes.  Add in corn kernels and cook another 5 minutes, stirring often.  Stir in corn stock, cover, and bring to a boil.  Cook 25-30 minutes until vegetables are very tender.  Puree' with an immersion blender or transfer to a blender. Strain out any solids that may remain (optional, but makes for a much smoother soup).  Season with salt and pepper.

Return soup to pot and add in remaining 1/2 onion, carrot, and asparagus.  Cover and return to a boil.  Reduce heat to a simmer and cook another 10-12 minutes until vegetables are tender.  Add in seitan and cook another couple minutes until heated through.

Serve and garnish with some freshly chopped parsley.

CORN STOCK
4 corn cobbs, kernels removed (reserve for soup)
1 stalk celery
1 carrot
1 onion
handful of parsley
1 tsp. whole black peppercorns
1 bay leaf

Break corn cobbs in half.  Coarsley chop celery, carrot and onion.  Add all ingredients into a large stockpot with 8 cups of water and bring to a boil.  Reduce heat and simmer 1-1 1/2 hours until liquid has reduced to half. Allow stock to cool and strain out vegetables.

Kale Salad

4 c. Dino or Black Kale, chopped
1/4 c. Red Pepper, diced
1/4 c. Fennel, diced
2 tbsp. Red Onion, minced
1/4 c. Raisins or Cranberries
2 tbsp. Sunflower or Pumpkin Seeds

Juice of 1/2 a Lemon
1/4 tsp. Salt
1 tsp. Red Wine Vinegar
2 tsp. Olive Oil

Place chopped kale in a large bowl.  Add in lemon juice and salt and massage kale until it starts to become soft, about 3 minutes.  Add in red pepper, red onion, fennel and raisins. Toss to combine.  Refrigerate for an hour to let marinate.

Just before serving, toss with red wine vinegar, olive oil and sunflower seeds.

Chipotle Kabobs

MARINADE
1/4 c. Olive Oil
1/4 c. Vegetable Broth
1/4 c. Soy Sauce
2 cloves Garlic, minced
1 Chipotle Pepper in Abode Sauce, diced
1 tsp. Vegan Worstershire Sauce
1 tsp. Dried Oregano

VEGETABLES
1 Yellow Squash, sliced 1/4"
1 Onion, halved then quartered
1 1/2 c. Whole Cremini Mushrooms
1 Red Pepper, large chop
1 c. Grape Tomatoes

7 oz. Seasoned Tofu, cubed




Combine all the the marinade ingredients. Put chopped vegetables into a large ziplock freezer bag and pour marinade over. Let marinate for at least an hour.

Place some skewers in water and let soak for 20 minutes while vegetables marinate.

Alternate vegetables with tofu on skewers and grill for about 7-10 minutes, turning occasionally until they are evenly browned. Oh yeah, and don't use none of that Hank Hill propane shit, it's all about the smokey charcoal flavor.

White Bean Dip

1 15oz. Can of White Beans
2 cloves Garlic
1 tbsp. + 1 tsp. Olive Oil
Juice of 1/2 Lemon
1/2 tsp. Salt
1 tbsp. Nutritional Yeast
2 tbsp. Parsley
1/8 tsp. Pepper

Drain and rinse white beans. Combine all ingredients in a food processor and process until smooth. This recipe is similar to hummus, but with a creamier, more Italian flavor. Give it a shot!

Morrocan Millet

The saffron in this recipe gives the millet its beautiful, bright amber color.  The  flavor is very complex and has a nice, slightly sweet flavor that compliments the spiciness of the tofu it is pictured with.  Feel free to swap out the millet with couscous or rice if you can't find it, just be sure to cook the grains according to package directions!





1 tsp. Olive Oil
1 large Shallot, finely chopped
1/2 c. Millet
3/4 tsp. Coriander
1 c. Vegetable Broth/Water
Pinch of Saffron
1 whole Star Anise
Juice of half a Lemon
2 tbsp. Parsley, chopped
7-10 dried Apricots, chopped
Salt & Pepper to taste

Heat olive oil in a small saucepan over medium heat.  Add the shallot, and cook stirring occasionally for 2 minutes.  Add in the millet and cook, stirring constantly, another 3-4 minutes (Be careful not to burn the millet, you just want to toast it to bring out its nutty flavor.  If it starts to turn dark brown, you've burnt it.  You want a light golden brown color).  Add in the coriander and cook another 30 seconds.  Stir in broth, saffron, and star anise.  Bring to a boil, cover, and simmer 25-30 minutes, until all of the water has absorbed.  Let stand covered for 5 minutes.  Fluff with a fork. The millet should now have a vibrant copper color!  Add in the remaining ingredients and stir to combine.

*Serve with Spice Crusted Tofu.

Makes 2 servings

Spice Crusted Tofu

   

Tofu thats extra crunchy on the outside, soft on the inside and bursting with flavor!

MARINADE
12 oz. Extra-Firm Tofu

1/4 c. Vegetable Broth
1/4 c. Soy Sauce
1 tbsp. Red Wine Vinegar
1 tbsp. Olive Oil
2 cloves Garlic

SPICE CRUST
1 heaping tbsp. Cumin
1 tbsp. Coriander
1 1/2 tsp. Paprika
1/4 tsp? Pepper

Drain tofu and cut into into 1" thick squares or rectangles. Place between two plates lined with paper towels and weigh down with something heavy (large can of beans, full tea kettle, etc). Press tofu for at least 30 minutes until it feels pretty dry.

In the meantime, combine all of the ingredients for the marinade. Place marinade in a skillet just big enough to lay the tofu out in a single layer. Bring the marinade to a simmer and continue to cook tofu for 5-10 minutes. Flip tofu and cook another 5-10 minutes.

While the tofu is cooking, combine the spices.

Remove tofu from the heat and shake off any excess liquid.  Lightly press the tofu into the spice mixture and flip. Continue with the remaining pieces of tofu. Heat a panini press, George Foreman grill, something similar and grill tofu until browned and heavily marked on both sides, 4-5 minutes.

*Serve with Moroccan Millet

Barley Salad

This salad tastes great on it's own or can be used for stuffing. It has a tangy, fresh taste that's perfect lunch. I used this recipe to stuff portobello mushrooms and it turned out delicious!

1/2 c. Barley
1/2 c. Vegetable Broth or water

2 tsp. Olive Oil
2 Shallots, minced
1 clove Garlic, minced
1 Zucchini, chopped
1/4 c. Artichokes in oil, chopped
1/4 c. Kalamata Olives, sliced
2 tbsp. Parsley, chopped
Season with salt and pepper

Bring a half cup of water to a boil in a small saucepan. Stir in barley, cover and reduce heat. Cook for 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool.

In a separate pan, heat olive oil over medium heat. Add in shallots and cook 2 minutes. Add in garlic and cook another minute, stirring as to not let it burn. Add in zucchini and cook 3-5 minutes until it begins to soften. Lower heat and add in artichokes, olives, salt and pepper. Add in parsley at the last minute. When the barley has finished cooking and cooled, add it in with the vegetable mixture.

Makes 2 servings

Portobello Steaks

Portobello Mushrooms have a naturally meaty, earthy flavor, and are often substituted in the place of meat dishes and burgers.  They also easily absorb flavors which make them incredibly versatile and juicy!  Here, I decided to marinate and stuff them in an Italian style.  I must say, my favorite way to eat them is between two buns, but this is a nice change.

2 Large Portobello Mushrooms

1/4 c. White Wine

1 tbsp. Balsamic Vinegar

1 tbsp. Olive Oil

1 tbsp. Soy Sauce

1/2 tsp. Dried Basil

1/2 tsp. Thyme

1 tsp. Dijon Mustard, whole grain
2 cloves Garlic, minced

Clean mushrooms and remove the stems.  Place the mushrooms in a dish with gill sides up.  Combine all of the marinade ingredients and pour over the gills of the mushrooms and use hands to coat the bottoms.  Marinate for at least an hour.

From here, you can bake, broil, or grill the mushrooms.

I baked mine at 375 degrees for 10 minutes , gill side down, then flipped and stuffed them with the Barley Salad, and baked them another 5-10 minutes, depending on the size of the mushroom.

Spaghetti and "Meatballs"

These babies are better than mama's meatballs! They have a slightly smokey, meaty taste that will make hardcore carnivores question why they need to eat real meat. The nutritional yeast also gives a creamy texture that you would normally get from parmesan cheese. They're super fast and easy to make. You can also make them ahead of time, freeze them after shaping into balls, and then just defrost when you're ready to use. Bon Appitit!

8 oz. Tempeh
1/2 Yellow Onion, minced
3 cloves Garlic, minced
1 tbsp. Tomato Paste
1 tbsp. Soy Sauce
1/4 tsp. Liquid Smoke
2 tbsp. Olive Oil
1/2 tsp. Dried Oregano
1/2 tsp. Pepper
1/4 c. + 2 tbsp. Whole Wheat Flour
2 tbsp. Nutritional Yeast
2 tbsp. Parsley, chopped

Whole Wheat Spaghetti
Marinara Sauce, recipe below (you can use a prepared sauce to save time)

Cut tempeh into 4 strips and steam for 10 minutes.  After tempeh has cooled, use a cheese grater to cut tempeh into tiny pieces. In a large bowl, combine the tempeh with the remaining ingredients and use your hands to thoroughly combine.  The "meatballs" should begin to clump together and feel slightly sticky.

Pre-heat oven to 350.  Spray a baking sheet with non-stick cooking spray.  Using an ice cream scoop, measure out the tempeh mixture and form into balls.  Place on baking sheet and bake for 20 minutes. Transfer the "meatballs" to a saucepan with marinara sauce that is already heated and simmer for 10 minutes.

Serve with spaghetti.

MARINARA SAUCE
10 Tomatoes
1 tbsp Olive Oil + 1 tsp.
1 tsp. Dried Oregano
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 c. Fresh Basil, chopped

Preheat oven to 375. Half tomatoes width-wise and seed. Coat tomatoes with 1 tbsp. of olive oil and place in a large Pyrex dish with cut sides up. Bake in a preheated oven for an hour until tomatoes are soft and broken down. Let the tomatoes cool before handling. Once they are cool, squeeze the tomatoes from their skins.

Heat 1 tsp. of olive oil over medium heat in a small saucepan. Add in garlic and oregano and cook for one minute. Add in tomatoes and season with salt and pepper. Cook 5-10 minutes, stirring occasionally, and allow the flavors to develop. Add in basil. Use an immersion blender, or transfer to blender/food processor and blend until chunky/almost smooth.

Creamy Sweet Potato and Tomato Soup w/ Rosemary Croutons

1 tbsp. Olive oil
1 medium Onion, chopped
2 tsp. Rosemary, dried
3 cloves Garlic, minced
1 15oz. Can Diced Tomato
1 lb. Sweet Potato, peeled and cut into 1" cubes
3 c. Vegetable Broth
1 c. Soy Milk
Rosemary Croutons (recipe below)

Heat olive oil in a medium saucepan over medium heat. Add in onion and cook about 7 minutes, until onion is soft and translucent. Add a pinch or two of salt if pan becomes too dry (I like to decrease the amount of oil in my soup recipes, so when cooking the onion, the pan often becomes dry. Adding the salt releases moisture from the onions and prevents them from burning.) Add in garlic and rosemary and cook, stirring constantly another 30 seconds. Add in tomatoes, sweet potato, and vegetable broth (You may need a little more broth. Pour enough to just barely cover the potatoes.) Cover and bring to a boil. Reduce heat to low and simmer, covered, for 30-40 minutes until potato is very tender.

Allow soup to cool for a few minutes and transfer to a blender, or use and immersion blender, and blend about a minute until completely smooth. Stir in soy milk. Return soup to sauce pan and cook until heated through. Season with salt.

Ladle soup into bowls and top with Rosemary Croutons.

ROSEMARY CROUTONS
1 mini loaf of French/Sourdough Bread
2 tbsp. Olive Oil
2 tsp. Dried Rosemary
1/4 tsp. Salt

Pre-heat oven to 375. Cut the crusts off of the loaf of bread and cut into large cubes, about 2" in size. Place the bread in a bowl and toss with olive oil. Add in the Rosemary and salt and toss to coat. Place the croutons on a baking sheet and bake for 20-25 minutes, tossing occasionally until golden brown. Place atop the soup for added flavor and an unexpected crunch!

Sweet and Savory Flatbread

1 pkg. Prepared Pizza Dough
Cornmeal
1/2 recipe of Roasted Garlic Hummus
1/2 large Kabocha Squash, roasted
2 tbsp. Olive Oil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Rosemary
1/2 tsp. Salt
1/8 tsp. Pepper
2 Leeks, sliced
1 Green Apple, julienned
Basil

For the squash:
Preheat oven to 375.
Cut squash in half.  Remove seeds and outer shell.  Cut squash into 3/4" cubes and coat with 1 tbsp. of olive oil.  Place squash in a single layer on a baking sheet and roast for 30 minutes, turning half way through.  Remove from oven.

For the leeks/apples:
Slice the leeks, using the white and light green parts only. Separate the leeks and place in a colander. Run under cold water to remove any dirt that may be caught inside. Remove the skin and core the apple. Julienne (cut into very thin slivers) the apple.
Over medium heat, heat 1 tbsp. of olive oil in a skillet. Add leeks and
saute' 8 minutes, or until softened. Add salt about half way through. Add thyme, rosemary, pepper and apples and cook another 2 minutes. Remove from heat.

For the flat bread:
Preheat oven to whatever package says (mine was 425).
Dust a baking sheet with cornmeal.
Roll out pizza dough into the shape of a rectangle to 1/2" thickness. Transfer to a prepared baking sheet. Spread Roasted Garlic Hummus over the pizza dough. Evenly distribute the roasted squash atop the pizza dough. Repeat with the leek/apple mixture. Bake for 10 minutes. Remove from oven and top with freshly torn basil.

Let the flatbread cool for 5 minutes before cutting.

Roasted Garlic Hummus

Don't worry, this hummus won't scare vamps away, but it IS oh so tasty.  Eat it with raw veggies, crackers or breads for a snack, or use it as a spread for sandwiches, flatbreads, etc. This hummus is creamy, garlicky goodness, and we know garlic goes good on anything!

2 bulbs of Garlic, roasted
15 oz. can of Chickpeas + 1/4 c. reserved liquid
1 1/2 tbsp. Tahini
5 tbsp. Lemon Juice
1 tbsp. Olive Oil (plus more for roasting garlic)
1 tsp. Cumin
1/2 tsp. Coriander
3/4 tsp. Salt
1/8 tsp. Pepper
2 tbsp. Parsley, chopped

Pre-heat the oven to 375.  Peel bulbs down to a thin outer layer and cut off the tops of the bulbs so that each clove is exposed.  Coat with olive oil and wrap in foil.  Place on a baking sheet and roast for 25-30 minutes. When the garlic is done, simply squeeze the cloves out of their skin.

While the garlic is roasting, you can prep the rest of the ingredients and get the hummus started.

Drain and rinse chickpeas, reserving 1/4 cup of the liquid.  Combine all of the ingredients, excluding the parsley in a food processor.  Process until smooth and creamy, stopping once or twice to scrape down the sides.  Add in parsley and process another few seconds until combined.

Spinach & Shaved Fennel Salad w/ Red Pepper Dressing

Roasting one little red pepper for this dressing sounds like a lot of work, but its really not.  Especially if you're preparing something else time consuming for dinner.  You could just do what you have to and forget about the pepper.  If that doesn't convince you, you can always buy them pre-roasted.  Just make sure to use a whole pepper, not one thats fallen apart, and rinse off the liquid its contained in.

6 oz. Spinach
1 small Fennel Bulb, shaved on the mandoline (or very thinly sliced)
1/4 c. Fresh Basil, torn
1 recipe for Red Pepper Dressing (below)

Toss spinach and basil with red pepper dressing and top with shaved fennel.


RED PEPPER DRESSING
1 Red  Bell Pepper, roasted
1/4 c. Silken Tofu
1 tsp. Lemon Juice
1 tsp. Olive Oil
1 tbsp. Balsamic Vinegar
1 small clove Garlic
1/4-1/2 tsp. Salt
1/8-1/4 tsp. Pepper
1 tbsp. Basil, chopped

Pre-heat the oven to 375.  Remove the stem and seeds from the pepper.  Rub with olive oil and roast on a baking sheet lined with foil for 40-45 minutes, turning halfway through.  Transfer the pepper to a paper bag and close to let the heat from the pepper steam off the the skin for 15-20 minutes.  By this time, the skin should easily be peeled away from the meat of the pepper.

Combine all of the ingredients, aside from the basil, in a food processor and process until completely smooth. Then add in the basil and process another 20-30 seconds until it has been chopped smaller and integrated with the rest of the ingredients.

Red Lentil Daal

This dish is slightly sweet from the tomato, but full of spice and developed flavors.  It's incredibly filling and rich in vitamins and protein. One serving of red lentils is high in fiber, B vitamins, manages blood sugar levels, has 26g of protein per 1/2 cup serving, dried, and is virtually fat free!...(Wait, you're vegan??? How do you you get enough protein? HA!)  Serve over basmati or jasmine rice with a side of curried veggies for a fully authentic Indian meal!

1 tsp. Canola Oil
1 medium Onion, chopped
3 cloves Garlic, minced
1/4 tsp. Ginger, grated
1 tsp. Cumin
1/2 tsp. Turmeric
1/2 tsp. Coriander
1/4 tsp. Red Pepper Flakes
1/4 tsp. Salt
dash of Cayenne Pepper
1 heaping tbsp. Tomato Paste
3 c. Vegetable Broth
1 c. Dried Red Lentils
3 Tomatoes, seeded and chopped

Heat oil in a medium saucepan over medium heat.  Add onion, and saute' 7-10 minutes until translucent and tender.  Add in spices and cook another 1-2 minutes (be careful not to burn them).  Add in tomato paste and one cup of vegetable broth and stir until the paste has broken down and integrated.  Stir in remaining broth and red lentils and bring to a boil.  Cover and reduce heat to a simmer.  Cook, covered, for 20 minutes.  Stir in tomatoes, recover, and cook another 10 minutes until most of the liquid has been absorbed and lentils are tender.

*I served the daal over basmati rice with some curried cabbage and cauliflower.  Oh, and my critics at work loved it ;)

White Bean Ratatouille

1 tbsp. Olive Oil
1 1/2 c. Leeks, thinly sliced (white and light green parts only)
3 cloves Garlic
2 tsp. Dried Thyme
1 tsp. Dried Rosemary
1 1/2 c. Fennel, thinly sliced
1/4 c. White Wine
3/4 c. Cremini Mushrooms, chopped
15 oz. Can Diced Tomato
15 oz. Can White Beans (aka canelli)
1 Roasted Red Pepper, chopped
1 tbsp. Balsamic Vinegar

Heat olive oil over medium heat in a skillet or saute' pan. Add leeks and cook, stirring occasionally for 7 minutes until softened and beginning to brown. Add a pinch of salt if the pan becomes too dry. Add garlic, thyme and rosemary and cook another 30 seconds. Stir in fennel and cook another 30 seconds. Add wine to deglaze pan and stir until all of the wine has evaporated, another 2-3 minutes. Add mushrooms, tomatoes, white beans, roasted red pepper and balsamic and stir to combine. Bring to a simmer and continue to cook over medium-low heat, stirring often, for another 10-15 minutes until vegetables are tender and flavor has developed. Season with salt and pepper.

*I served the ratatouille atop a bed of raw spinach. The heat from the ratatouille wilted the spinach and I was able to mix it in with the rest of the dish.
Serves 3-4

Spicy Soba Noodle Stir Fry

STIR FRY

1/2 tsp. Ginger, grated

2 cloves Garlic, minced

3 Green Onions

3 c. Napa Cabbage, shredded

3 c. Shiitake Mushrooms, sliced

1/3 c. Bean Sprouts (I used mung beans)

3 oz. Buckwheat Soba Noodles, pre-cooked or dried (if using dried, cook according to manufacturer's  directions before adding to the vegetables.)

Over medium heat add a little bit of oil to a large skillet, enough to coat the bottom.  Add the garlic, ginger and green onions and saute' 30 seconds to a minute until fragrant. Add in the mushrooms and saute' another minute.  Add cabbage and half of sauce.  Cook another 5-7 minutes until cabbage has cooked down, stirring occasionally.  Reduce heat slightly and add in bean sprouts, soba noodles and remaining sauce. Toss to combine and cook until heated through.

SPICY DRESSING

1.5 tsp. Toasted Sesame Oil

3/4 tsp. Olive Oil

2 tbsp. Seasoned Bean Paste

1.5 tsp. Rice Vinegar

3/4 tsp. Mirin

Combine all ingredients in a small bowl and whisk until completely combined.

                                                  

                                        

            Yummy Seasoned Bean Paste!  

Slightly spicy and very salty.  The market had one labeled spicy, but I didn't get it because I was scared I would burn my tongue off, which I'm sure I would've, because this one was just right.  I also omitted using any salt or soy sauce because it was so salty on its own.  The vinegar also helps to cut down some of the saltiness.

*I served this with a side of roasted kabocha squash.

Sesame Crusted Tofu w/ King Trupet Mushrooms

Tofu Marinade
1 lb. Extra Firm Tofu
1/4 c. Soy Sauce
1/4 c. Rice Vinegar
2 tsp. Mirin
1 tbsp. Toasted Sesame Oil
2 cloves Garlic, minced
3/4 tsp. grated Ginger
1/2-1 tsp. Sirracha, depending on how spicy you want it.

Toasted Black Sesame Seeds
Olive Oil

Drain tofu and press for 20-30 minutes between two plates lined with paper towels and a weight on top to remove any excess moisture.  You want the tofu to feel pretty dry before you marinate it.  While the tofu is being pressed, combine the marinade ingredients.  Cut the tofu into squares (pictured). Pour the marinade over the tofu and refrigerate for at least 4 hours or overnight.  The longer you let it marinate, the more flavorful the tofu will be.

Sprinkle sesame seeds on a plate. Press one side of the tofu into the seeds (the marinade is enough to make them stick).  Heat  enough olive oil to coat a skillet.  Add tofu, plain side down, and cook over medium heat for 5-7 minutes, until browned.  Flip tofu and add a little of the remaining marinade to coat the pan.  Cook another 5 minutes.  (Some of the seeds may fall off in the pan.  Its okay, don't panic.  There's plenty on there to begin with!)

For the mushrooms,  I sliced them about 1/4-1/2" thick and tossed them with some sesame oil and salt.  Then roast them in a   375 degree oven for 25 minutes, tossing occasionally.

Oh and those weird looking star things.... they're called lotus root (told you this would get interesting)

Lotus root is the root of the beautiful lotus flower (looks very similar to a water lily).  It's taste is very reminiscent of a potato or water chestnut.  It is high in fiber, vitamin C and iron.  When using, be sure to toss with vinegar or lemon juice after peeling and chopping to avoid any discoloration. I sliced mine 1/4" thick and roasted them with the mushrooms, but added a little maple syrup to sweeten them up a bit.  The roasting time was also a little longer, about 30 minutes, flipping halfway through.

WARNING!!!

I'm so tired of shopping at the same old stores, buying the same old vegetables week after week. So I decided to switch it up a bit. I went on an excursion to the Korean market off western/pico yesterday and spent wayyyy too long scouring every aisle of the store. Some of the things I found were amazing, not to mention they were half the price of what they would've been at whole foods or some specialty health store. I probably bought too much, and it will go bad before I can use it all, but I just couldn't resist. It was all so enticing! Anyways, to the point, this is just a warning that a lot of the recipes in the weeks coming will be Asian inspired. Hope you're ready to see some interesting looking things :)

A variety of different melons they have.

This place is huge! So much to choose from.

Veggie Burger

Eggplant based burger with breadcrumbs as a binding agent and various spices.

Topped with sliced red onion, tomato, daiya cheese and arugula.