To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video.
Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette
serves 4
for the vinaigrette
2 lemons
olive oil
Balsamic vinegar (optional)
S&P
for the salad
1 cup walnut pieces
2 fennel bulbs – sliced as thinly as possible
2 large granny smith apples – cored & sliced as thinly as possible
2 or more cups arugula
INSTRUCTIONS
Squeeze the two lemons – getting as much juice as possible. Whatever you get there – add an equal amount (or a tad less) of olive oil. Season with S&P. Add a splash of balsamic, if you like.
In a dry pan, toast the walnut pieces until they become aromatic & just begin to brown. A minute or 2. Set aside off of heat.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video. I had a head of purple cabbage in my fridge that was the size of a basketball. I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage. I am very happy with the result both in color & the crunch the cabbage adds to the texture. I recommend it very highly.
Purple Cabbage Fried Rice
INGREDIENTS
(I used a tad more cabbage than rice but the ratio is up to you.)
2 cups cooked rice
2 cups chopped purple cabbage
1/2 onion – diced
1 cup grated or slivered carrots
1-5 cloves garlic – chopped
2 or more TBS fresh minced ginger
1 TBS sesame (or other) oil
DIRECTIONS
Heat the oil in a large wok or saute pan. Add the onions, & cabbage & saute until they begin to soften. Add the carrots, rice & ginger & stir to combine & warm through. Add the garlic and saute another minute or two. Serve.
Vegan Spicy Lemongrass & Ginger Beef
Serves 2 very well (this is HALF the recipe I made in the video)
INGREDIENTS
2 or 3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor. The cooked lemongrass is inedible so pick around it in the finished dish.) . Or – use the juice of 1/2 lemon.
8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)
3 dry red chilies (optional – they are quite spicy) – crumbled a bit
2 TBS dark soy sauce (it gives the seitan that dark & beefy color)
1 TBS liquid aminos (or soy sauce or tamari)
1 TBS shao xing rice wine
2 TBS brown sugar
Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves
DIRECTIONS
Heat the oil in a wok or large pan & add the dry red chilies – if using. Add the lemongrass & saute a minute or two. Add the green beans & saute on high heat until they begin to sear a bit.
Add the remaining ingredients. Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce. Heat through – until the sauce thickens. Serve with rice.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Ok – this pasta. A Facebook friend requested it & I could not believe I had not already posted the recipe. This dish is an old regular of mine from 25 years ago & there is a funny story that goes with it. I used to make it all the time at home & for company & many of my friends had asked for the recipe. One day, my then boyfriend & I were served a mushroom cream pasta dish at my friend Angie’s. My boyfriend took one taste & looked at me and said, “Babe! This is amazing! You have to ask for her recipe!”
Yeah. Well – it WAS my recipe. The only difference was that she added salt to hers & I was still brainwashed into thinking using salt was a capital sin. I learned that lesson well that day & now I consider salt a genuine ingredient in most things – not just a forgettable & optional seasoning. There are all kinds of fancy salts widely available now, too, and some even have healthy benefits. Pink Himalayan salt, for example, boasts these benefits:
Regulate water content both inside and outside of cells
Balance pH(alkaline/acidity) and help to reduce acid reflux
Prevent muscle cramping
Aid in proper metabolism functioning
Strengthen bones
Lower blood pressure
Help the intestines absorb nutrients
Prevent goiters
Improve circulation
Dissolve and eliminate sedimentto remove toxins
So, yeah – use salt. Salt is not just a flavor unto itself. It also brings out & enhances other flavors. Trust me. Too much is awful but just the right amount is magic.
Vegan Fried Sage and Mushroom Cream Pasta Sauce with Orecchiette
Feeds 2 very well
INGREDIENTS
1 pound pasta cooked according to package instructions
Olive oil
10 or more fresh sage leaves
1 lb mushrooms (of nearly any variety or mix) – sliced
2 shallots – chopped
3 garlic cloves – chopped
1 cup (or more) vegan dairy (a combo of non-dairy milk & some vegan soft cheese of your choice)
1/4 cup vegan Parmesan
Salt & pepper to taste
Parsley – chopped as garnish (it adds a lot of flavor!)
Extra Parmesan for garnish
DIRECTIONS
Cook the pasta. Reserve about a cup of the pasta water (in case you need it to thin your sauce later) & drain the pasta.
Heat 1-2 TBS olive oil over med-high heat & fry the sage a few minutes. It need not brown. Drain on paper towels.
Add the mushrooms & about a tsp of salt & raise the heat to high. The salt will help the mushrooms release their moisture. Stir the mushrooms occasionally – letting them get seared. When they are nice & brown – add about another TBS of olive oil & the shallots & garlic. Fry for about 2 minutes & then add the vegan dairy & Parmesan. Crumble the fried sage & add that to the sauce. Bring to a boil & then lower to a simmer. It should thicken very quickly. Use more cream & cheese if you want a pasta with more sauce. Add some pasta water if it gets too thick. When it is the consistency of a heavy cream sauce – season to taste with salt & pepper. Add the pasta, stir to combine & serve it up. Garnish liberally with chopped parsley & maybe more Parmesan.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This is a really easy recipe but truly makes a fuckton. So, unless you are feeding a large group or intend to eat this for days, consider cutting the recipe down. The veggies you choose to use are up to you. This can be made with no veggies at all or with regular pasta. It is a very forgiving dish.
Click the image above to watch the video.
Vegan Vegetable Spicy Szechuan Lo Mein Noodles
Feeds 10 or more
INGREDIENTS
2 1/2 lbs of SOFT (or cooked) lo mein or chow mein noodles or even cooked spaghetti
1/2 lb vegan meat of choice (I used leftover Tofurky ham) – diced (very optional)
for the veggies
2 tsp hot chili oil (or other oil)
2 tsp sesame oil
1 small onion – diced
6 long beans (or other green beans) chopped
1 bell pepper (I used 1/2 red & 1/2 yellow) – diced
1 zucchini – diced
2 dozen snow peas – trimmed & sliced
6 mushrooms – sliced
2 small heads of broccoli – cut into florets
5 or 6 carrots – chopped
1 cup purple (or other) cabbage – chopped
8 oz can sliced water chesnuts – drained
6 bird’s eye chilis – split (optional)
1/2 cup water
for the sauce
2 TBS minced ginger
4 garlic cloves – minced
1 tsp Chinese 5 Spice
2 TBS Shaoxing cooking wine or rice vinegar
4 TBS light soy sauce
2 TBS dark soy sauce
1 tsp agave
1 large handful Thai basil (or other basil)
GARNISH – more shredded basil or cilantro, sesame seeds, sliced scallions, lime wedges
DIRECTIONS
In a very large wok, heat the two oils. Add all the ingredients in the “for the veggies” list. Heat over high heat for about 5 minutes or until the veggies are tender.
Add the noodles, faux meat (if using) & everything in the “for the sauce” list. Combine & heat through.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video.
I love mushrooms. This dish is very simple and could be tossed with pasta or dropped onto a pizza or crostini or over potatoes. I used all button mushrooms but any variety or combination of various mushrooms would be lovely. Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.
(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)
DIRECTIONS
Heat the oven to 350 degrees.
Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.
Cook for about 45 minutes – stirring once. Season with S&P & garnish with parsley. If using balsamic or truffle oil – get on that & then eat this yummy guys!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Click the image above to watch the video.
This is another super easy & healthy one! I used sweet potatoes but any orange squash would also work. No dairy in this at all & it still tastes so decadent! If you own a blender – you can make this in less than 30 minutes. The sauce can be used as it is here – over pasta – but if you added a bit more stock or some non-dairy milk or vegan heavy cream – you would have a delightful soup! Or – leave it thick & make ravioli. Or slather some in a white lasagna. Mmmmm!
Vegan Creamy Sweet Potato Pasta with Fried Sage
Serves 4 well
INGREDIENTS
1 lb pasta (if you use less pasta – see notes above about how to re-purpose the extra sauce)
2 TBS olive oil
1 package or bunch of fresh sage
1 large sweet potato (2 lbs or so – or 3 cups) – peeled & cubed
1 medium onion – diced
4 garlic cloves – minced
1 TBS (or less – if heat bothers you) crushed red pepper
2 cups vegetable stock
S&P
DIRECTIONS
Cook & drain your pasta – but reserve about a cup of the hot pasta water. Toss the pasta with a drizzle of olive oil to keep it from sticking. Set aside.
Over medium heat – warm the oil in a large saute pan & fry the sage. Be careful not to burn it (it should not brown in the pan). After 2 minutes or so – drain it on papers towels & set aside.
In the same pan, add the onions. Once softened, add the sweet potato, garlic & crushed red pepper. Stir for one minute & then add the stock. Bring to a boil & boil until your sweet potato is soft.
Being careful not to burn yourself, puree the sweet potato mixture. Season liberally with S&P (to taste). Put the noodles in the pan you cooked the sweet potatoes in. Spoon only as much of the sweet potato puree onto it so you get a light cover. You don’t want to drown the pasta. I had a lot of puree left over from the 1/2 pound of pasta I cooked & I will make it into soup (see notes above the recipe). If it gets too thick, stir in some of the reserved pasta water – a bit at a time.
Plate the pasta & crumble sage on it. Garnish with fresh cracked pepper & maybe some vegan Parmesan.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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I did it! My channel is officially one year old! In this episode you will see how I make my grilled portobello mushrooms and, more importantly, get a look back at a year’s worth of rants (and there ARE some rants!), bloopers, blunders, boobs & f bombs. I hope you laugh! Thank you for your support this year. This channel would suck for me if nobody watched. And – PLEASE SUBSCRIBE! Click the image below to watch.
Portobello mushrooms are a great meat substitute. You can eat them hot or room temperature – in a salad or on a bun. I sliced mine up & tossed them with the extra marinade & some heirloom cherry tomatoes, arugula & a few scallions. It was like a vegan steak salad! Mmmmmm!
Marinated Grilled Portobello Mushrooms
serves 4
INGREDIENTS
4 large portobello mushrooms
1/4 cup olive oil
1/4 cup nice balsamic vinegar
1 TBS sambal oelek or sriracha
1/4 cup soy sauce or tamari
DIRECTIONS
Cut the stems from the mushrooms & scrape the fine ribs from the bottom – as they can get bitter.
Mix the marinade ingredients & toss the mushrooms in it & let them sit at least an hour.
Heat your grill or dry grill pan until it is very hot. The mushrooms should sizzle upon contact. Cook 3-4 minutes on each side.
Serve whole or sliced – any way you prefer. You can drizzle the extra marinade on them – if you like. Eat’m up!
