DDD#164 – Vegan Baked Salmon

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Click the image below to watch my attempt Bosh’s Baked Vegan Salmon.

VEGAN BAKED SALMON

Ingredients

1 block extra firm tofu

The juice from 1 can of beets

1 nori sheets

1 shallot – chopped finely

1 tablespoon capers – chopped

1 tablespoon caper juice

2 lemons

1 cup fresh dill sprigs

1 tablespoon olive oil

3 tablespoon white wine

Salt and black pepper

Instructions

Preheat your oven to 350 degrees.

Press the moisture out of the tofu by halving it in thickness & using a tofu press or place it between paper towels, lay it on a plate and put the weight on top. Leave for at least 30 minutes to drain and firm up.

Cut the tofu blocks into four equal-size slices, pour the beet juice into the bowl, put tofu slices in the bowl, and leave to marinate for 10 minutes.

Lay the nori on the sheet pan. Lay one piece of tofu on each piece of nori. Add the lemon zest and juice, dill, capers, caper brine, and shallot. Cover the pan with foil, and bake for 20 minutes.

Remove tofu from the oven, remove the foil, place a slice of lemon on top of each block. Drizzle with the white wine & olive oil. Add S&P. Cover with foil again and return to the oven for another 10 minutes.

Serve!

DDD #163 – Vegan Deviled Eggs

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Click the image below to watch my attempt Tabitha Brown’s Vegan Deviled Eggs.

DDD #162 – Vegan Bubble & Squeak (Potato & Cabbage)

 

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Watching Downton Abbey, I heard Mrs. Hughes tell Carson that she was serving him Bubble & Squeak. Intrigued, I Googled it & discovered that it is a humble dish of leftover mashed potatoes & cabbage – an English version of the Irish Colcannon. The Scottish have Rumbledethumps. Bubble & Squeak is also not too dissimilar from the Irish Boxty. A side dish – it is traditionally served at breakfast with a fried egg (if you are not vegan) on top or as a side dish for anything that might like potatoes with it.

Click the image below to watch the video.

 

There are no real measurements to this recipe.

Ingredients – very simply – are:

Mashed potatoes

Cooked, chopped cabbage (roughly in half the amount you have of potatoes – so – 2 cups potato to one cup chopped cabbage but this is a very loose suggestion)

Salt & pepper

Coconut oil

Flour (if your potatoes are too creamy)

Optional substitution for cabbage include but are not limited to: kale, Brussels Sprouts or any other leftover vegetables.

You might like to also add: chopped parsley, sauted onion, minced fresh dill, or mustard.

Optional – mustard to serve with it or fresh parsley or dill as garnish

Directions

Take your mashed potatoes & chopped cabbage & blend together in a bowl. Season with salt & pepper. Add any of the optional ingredients (I liked dill & mustard).

Create patties as shown from the mix. If the patties are not holding together well, add flour in small increments until the patties can be picked up easily without breaking apart. The video will help if this is too vague. Heat the coconut oil & fry them about 3-4 minutes on each side or until golden & warmed through.

Alternately – place in a pie dish & bake at 350 degrees for about 30 minutes or until warmed through.

Serve with mustard. Or not.

Enjoy!

DDD #161 – Pomegranate Prosecco Fizz Cocktail & Mocktail

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Just an easy, breezy cocktail for the holidays that I could not get motivated to post until today. Covid lethargy is real!

So – this will be a New Year’s cocktail. There is a mocktail version, too. Click the image below to watch.

Pomegranate Prosecco Fizz Cocktail

Makes 1 drink

INGREDIENTS

Ice

2 ounces pomegranate juice

1 ounce vodka

1 tsp simple syrup

4-6 ounces Prosecco or champagne

Pomegranate seeds for garnish

Cranberries for garnish

Mint or rosemary sprigs for garnish

DIRECTIONS

Combine the pomegranate juice, vodka, and simple syrup in a glass full of ice. Top with Prosecco & garnish with cranberries, pomegranate seeds & a sprig of either rosemary or mint.

Enjoy!

Happy New Year!

Pomegranate Fizz Mocktail

Just mix some berry seltzer (like La Croix) & pomegranate juice on ice to taste & garnish the same as the cocktail.

DDD #160 -Vegan Strawberry Cheesecake Dip

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This recipe is crazy easy & so addictive. Click the image below to watch the video.

INGREDIENTS

8 ounces vegan cream cheese – room temperature

1 cup vegan sour cream

1 cup powdered (confectioner’s) sugar

1 tsp vanilla (optional)

zest of one lemon

1 cup strawberry (or flavor of your choice) jam or preserves

Serve with: cookies or wafers, fruit, chocolate

Garnish – fresh strawberries and/or pomegranate seeds.

DIRECTIONS

Basically – mix all the ingredients (except for the preserves) together in a stand mixer or with a hand mixer or food processor until well combined & light.

Transfer to a bowl & stir in the preserves.

Garnish & serve.

Vegan Cream Cheese & Cranberry Crostini

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Click the image below to watch the video.

Vegan Cream Cheese & Cranberry Crostini

This is a very informal recipe so quantities of each ingredient is up to you.

INGREDIENTS

Crusty baguette – sliced about 1/4-1/2 inch thick

Olive oil or cooking spray

Vegan cream cheese

Cranberry sauce (my recipe is HERE)

Orange wedges & orange zest

Pomegranate seeds

Chopped mint

Orange zest

INSTRUCTIONS

Heat the oven to 375 degrees.

Brush bread slices with olive oil (or spray with cooking spray) on both sides & bake at 375 degrees for about 5 minutes on each side.

Use a wedge of orange and wipe each slice of bread with the wet side of the orange. Spread some cheese on each, followed by cranberry sauce.

Garnish with chopped mint, orange zest & pomegranate seeds.

Serve!

DDD #157 – Vegan Glazed Lemon Blueberry Bundt Cake (Bread Pudding?)

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OK – I made this recipe up & it did not come out as I had intended.  I expected a more traditional cake texture but got the dense & uber moist bundt you see here that had the consistency of a rich bread pudding.  It was still delicious – but know that it is more accurately described as bread pudding.  If you are a baker & know where I went wrong – let me know.

Vegan Glazed Lemon Blueberry Bundt Cake (Bread Pudding?)

INGREDIENTS

for the bundt

8 oz vegan cream cheese

12 TBS vegan butter

2 cups sugar

1 tsp vanilla

pinch salt

4 vegan eggs

1/2 cup vegan sour cream

3/4 cup vegan milk

zest & juice of one lemon

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

2 cups blueberries (I used frozen)

for the glaze (optional)

2 cups confectioners sugar, sifted

3 tablespoons water, vegan milk or lemon juice

1/2 teaspoon vanilla extract

GARNISH – fresh blueberries, additional powdered sugar, lemon zest

INSTRUCTIONS

Heat the oven to 325 degrees.

Grease a bundt pan and coat with a thin layer of flour.

With a stand mixer or electric hand mixer, whip the cream cheese & butter until blended & sorta fluffy – about 3 minutes.  Whip in the sugar until combined.

Mix in the vanilla, salt, and vegan eggs. Add sour cream, lemon juice & zest & milk.  Blend.

Blend in milk, baking soda & baking powder.

Blend in the flour.

Fold in the blueberries by hand.

Bake approximately 60-75 minutes or until a toothpick inserted comes out mostly dry with a few moist crumbs on it.

for the glaze

In a bowl – combine ingredients until smooth.

Let the bundt cake cool before inverting onto a plate.  Drizzle glaze and/or powdered sugar & decorate with extra blueberries.

 

 

 

 

DDD #156 – Vegan New York Strawberry Cheesecake

 

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This cheesecake is remarkably easy – and can be made with or without both the sour cream top & fruit glaze.  Just know it has to be made a day ahead of when you want to serve it.

Click the image below to watch how easy it is & hear me rant forever about masks & lockdown protesters & fucking idiots everywhere.

Vegan New York Cheesecake

INGREDIENTS

2 lbs (32 ounces) vegan cream cheese

9 ounces vegan sour cream

1 3/4 cups sugar

6 vegan eggs (watch video to see what I used)

zest of one lemon

juice of one lemon

2 tsp vanilla

for the crust

1 1/2 cups vegan graham cracker crumbs

5 TBS vegan butter – melted (not the 8 I said in the video)

1/4 cup sugar

pinch salt

for the sour cream top

1 pint vegan sour cream (16 ounces)

1/4 cup sugar

1 tsp vanilla

for the strawberry glaze

2 or more cups strawberries (I used fresh ones I had frozen)

1/3 cup sugar

1 tsp vanilla

1 tsp cornstarch dissolved in a little lemon juice

red food coloring (optional)

DIRECTIONS

Preheat over to 375 degrees.

In a stand mixer or food processor – blend everything – adding the egg “one egg at a time” at the very end.  Set aside.

Grease a 9″ springform pan & line the bottom with parchment paper.  Wrap the pan in two layers of foil.

Boil some water.

Mix the graham crumbs with the melted butter (5 TBS not the 8 I said in the video) and sugar & salt.  Press into the prepared pan & smooth.  Add the cheesecake batter.

Put the cheesecake (wrapped on the sides with foil) in a large roasting pan and put on the middle rack of your oven.  CAREFULLY – add the boiling water to the roasting pan.  If you splash water in your oven – you risk a steam burn.  BE VERY CAREFUL.

Bake for 55-65 minutes or until the sides are golden & have set – while the center is just a bit soft.

Allow to cool for an hour.

Raise oven temp to 450 degrees.

Whisk the sugar & vanilla into the pint of sour cream.  Pour over the cooled cheesecake & smooth.  Bake at 450 for ten minutes.

At this point – let the cake cool completely – ideally – once it cools – letting it set in the fridge overnight.

If you want a glaze – whisk the cornstarch into just enough lemon juice to dissolve it.  Add it to a saucepan with the strawberries, sugar & vanilla and heat over medium until the glaze thickens – maybe 5 minutes.  Add red food coloring if you like.

You can glaze the entire cheesecake or serve the glaze on the side.

Enjoy!

DDD #155 – Fresh Homemade Falafel & Pickled Turnips

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Click the image below to watch the video.

These guys are REALLY easy to make but this recipe makes a fuckton.  If you make more than you want to eat immediately – form them into 1″ balls & place – UNCOOKED – on a cookie sheet & parchment paper.  Freeze.  Once frozen, you can transfer them to a Ziplock bag.  Thaw before frying.

FRESH FALAFEL

Makes about 40 falafels

INGREDIENTS

1 lb DRY garbanzo beans (chickpeas) – soaked overnight in deep water

1/2 onion

1 jalapeno or serrano (optional)

5 garlic cloves

1 cup parsley

1 cup cilantro

1 TBS turmeric

2 TBS ground cumin (maybe more – to suit your taste)

1 TBS ground coriander

juice of 1 lemon (2-3 TBS)

2 TBS olive oil

1 TBS salt (maybe more – to suit your taste)

1 tsp pepper

1 tsp baking powder (this will make the falafel a bit lighter)

1 tsp ground cardamom (optional)

Water – just enough to get the ingredients to blend but go easy – start with 1/2 cup

Oil for frying

GARNISH – pickled turnips (recipe below), chopped tomato, sliced cucumber, pita bread, lettuce, red onion, tahini-yogurt dressing (recipe below) and maybe HUMMUS, tabbouleh, lemon wedges, tzatziki sauce, garlic paste (toum)

 

DIRECTIONS

Blend all the ingredients in a food processor using as little water as possible – until combined.  It should be moist but crumbly.

Form 1″ falafel balls.  Do not go too big or they will be burned outside or raw inside.  Raw dough will keep several days in the fridge.

Heat oil on high & fry – turning to cook evenly.  They should cook in about a minute on each side.  Drain on paper towels.

Serve as you will!

PICKLED TURNIPS

Makes enough for 40 falafel

INGREDIENTS

1 red beet

2 lbs turnips – peeled & cut into matchsticks

1/3 cup kosher salt

1 cup white vinegar

DIRECTIONS

Dissolve the salt in the water & vinegar.  If you need to warm it – that is OK but not not put the turnips in until it is cooled completely.  Add the turnips & beet & store in a jar overnight.  They should last a good two weeks in the fridge.

TAHINI-YOGURT SAUCE

Mix 1/4 cup tahini with 3/4 cups vegan yogurt. Season with S&P, minced garlic and/or lemon juice.  Maybe a pinch of cumin and chopped parsley.  It should keep for the lifetime of the yogurt.

DDD #154 – Vegan Orange Olive Oil Cake

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Click the image below to watch the video.

Vegan Orange Olive Oil Cake

INGREDIENTS

1 1/4 cups good quality olive oil

3 vegan eggs

1 1/3 cups vegan milk

2 TBS orange zest

1/4 cup fresh orange juice

1 3/4 cups sugar

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch salt

1/4 cup Grand Marnier (optional)

DIRECTIONS

Heat the oven to 325 degrees & put the top shelf in the middle of the oven.

Combine all the ingredients & pour into a greased 9″ spring form pan.

Bake for 55-70 minutes or until it is golden on top & a toothpick comes out clean (maybe a few crumbs but not wet).

Allow to cool.

Sprinkle with powdered sugar & maybe more orange zest.

Enjoy!

DDD Ep. #153 – Vegan Strawberry Chocolate Chip Ice Cream

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Click the image below to watch the video.

Vegan Strawberry Chocolate Chip Ice Cream

INGREDIENTS

3 cups fresh strawberries (stems removed & chopped) – or frozen strawberries (thawed)

1/4 cup sugar

2 tsp cornstarch

1 TBS lemon juice

2 cans coconut CREAM (not coconut milk)

2 tsp vanilla

pinch of salt

1 cup vegan chocolate chips

DIRECTIONS

Put the bowl of your ice cream maker in the freezer – at least overnight – or longer.  If you have room – it should just live there when it is empty so you can be more spontaneous about making ice cream.

Heat the strawberries with the sugar, cornstarch & lemon juice until dry ingredients dissolve.  Bring to a boil to thicken a bit then set aside to cool completely.

Mix in the coconut cream, vanilla & salt & make ice cream according to your machine’s directions.

Add the chocolate chips in the last 5-10 minutes.

Eat immediately or put in a loaf pan, cover with wax paper & then foil & keep in the freezer.

DDD #152 – Vegan Mushroom Pate

 

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Click the image below to watch the video.

Vegan Mushroom Pate

INGREDIENTS

3 TBS vegan butter

1 small onion or several shallots – diced

1 lb or more of mushrooms – sliced

4 garlic cloves – minced

5 oz vegan cream cheese

1 TBS chopped rosemary (or thyme or fried sage)

S&P to taste

DIRECTIONS

Melt the butter in a large saute pan.  Cook the onion over med-low heat until soft.  Add the mushrooms & herbs & saute until most of the moisture is out of the mushrooms.  Add the garlic & salt & pepper.  Saute a minute & then transfer to a food processor.  Add the cream cheese and S&P & puree.

Chill & serve.

 

 

DDD #151 – Crazy Super Easy & Quick Artisan Bread

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I had this sort of Artisan bread when I had the pleasure of being a guest at the Arkansas home of my friends Ed & Andrea.  Andrea has a cool food blog of her own called On Life & Beans.  HERE is her recipe for a large quantity of this sort of dough.   It is a simple, hearty, rustic bread that works well for everything.  Hers was delicious!

I started smaller than her recipe.  The secret to this bread is 1) making the dough & letting it rest for AT LEAST 2 hours but up to 12-18 hours and 2) putting a pan of water in your oven when you bake the bread – which results in a crazy awesome & crusty exterior.

There are few recipes more simple than this one.  You can make as much dough as you like & it will keep, raw, in your fridge for up to TWO WEEKS for you to rip hunks off of at will & bake yourself some fresh bread any day.  It’s kind of a miracle.  I cannot recommend strongly enough that you try this at least once.

Click the image below to watch the video.

Crazy Super Easy & Quick Artisan Bread

INGREDIENTS

6 1/2 cups flour

1 1/2 TBS salt

1 1/2 TBS yeast (or 1 1/2 packets of yeast)

3 cups warm water

DIRECTIONS

Whisk the yeast into the warm water in a very large bowl.

Add the salt & let it dissolve.  Add the flour & blend with a wooden spoon until all the flour is incorporated & you have a very sticky dough.  Cover with plastic wrap sprayed with cooking oil & let it sit for 2-5 hours in a warm spot in your kitchen.

At this point, you can bake immediately or you can put the bowl of raw dough in the fridge.  It will keep for up to two weeks!!!  I let mine chill overnight but this is not necessary.  You can bake it after the two hour rising & get on with the show.  Here is how it looked after a night in the fridge:

To bake, pre-heat the over to 450 and be sure to let it get to 450 before you put your bread in there.  I used a pizza stone that I never use for pizza – but only because the thing lives in my oven anyway – so why not put it to SOME use?  You could use a cookie sheet or a cast iron pan or cast iron Dutch oven.  Place a pan (or pie tin or something) on the bottom of your oven with a cup of water in it.  This is critical as it will steam your bread into – counter-intuitively – a very crusty exterior.  If you hate crusty bread (weirdo!) – skip the pan of water.

I tore off a hunk of dough (about 1/2 the entire quantity I made) & rolled & stretched it a bit until I formed a loaf that was sorta smooth & round on the top.  I slashed the dough a few times with a serrated knife & then placed the dough on parchment paper & then put this on the pizza stone on the middle rack.

I baked mine bread for 20 minutes.  Time will depend on the size of the loaf you make.  It should look nice & golden – even browned – on the outside.  Be sure to let it get golden or your risk a wet & doughy center in your loaf.

Remove from the oven & let cool or devour immediately.

DDD #150 – Vegan Blueberry Apple Pie with Rosemary

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Click the image below to watch the video.

 

Vegan Blueberry Apple Pie with Rosemary

INGREDIENTS

4 cups blueberries (fresh or frozen)

2 apples – sliced very thinly

1 lemon

1 cup sugar

1-2 tsp of fresh rosemary chopped VERY finely (use less for a more subtle flavor)

1 tsp vanilla extract

3 TBS cornstarch

1 package of two pie crusts or the recipe below.

DIRECTIONS

Heat the oven to 375 degrees with a cooking sheet in there on the middle rack.

Core & slice the apples – slice them very thinly – and squeeze the juice of half a lemon on them.

In a sauce pan over medium heat – combine the berries, apple slices, juice from the other half of the lemon, sugar, rosemary, vanilla & cornstarch.  Warm until sugar dissolves & cornstarch is incorporated.  Allow to cool while you prepare the crust.

Divide the dough in two and roll out each half until they are both large enough to line your pie dish.  Layer on crust in the dish & fill with the fruit mix.

Cut the other crust into 1/2- 3/4 inch strips, twist them & coil the strips on top if the pie – starting from the center & working outward until the top is covered.  Put any extra dough in the spots where fruit shows.  (Watch the video if this seems confusing.)

Cover with foil.  Place on the hot cooking sheet & bake at 375 for 20 minutes.  Remove foil & bake another 20-25 minutes or until your crust is golden & the fruit is bubbling.

Cool & serve.

Vegan Buttery Pie Crust

3 1/2 cups flour

1/2 tsp salt

2/3 cup VERY COLD vegan butter

8-10 TBS VERY COLD water

DIRECTIONS

In a large bowl or food processor, mix the flour & salt.  Slice the butter up & work it into the flour.  I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay.  Add the water a tablespoon at a time until the dough just comes together.  Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while the pie filling cools.

 

DDD #149 – Dark & Stormy Rum Cocktail

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Click the image below to watch the video.

Dark & Stormy

INGREDIENTS

3 ounces dark rum

6 ounces ginger beer

fresh lime

ice

INSTRUCTIONS

Fill a glass with ice.  Squeeze half a lime over the ice.  Add a slice of lime inside the glass.  Add the ginger beer.  Pour the rum over a spoon into the glass.  Garnish with a lime slice.

Voila!

DDD #148 – Vegan Penne with Cauliflower Ragu

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Vegan Penne with Cauliflower Ragu

INGREDIENTS

• 1 medium cauliflower (about 2 lbs.)
• 3 TBS extra-virgin olive oil
• 1 medium white onion, cut into 1/4-in. dice
• 3 garlic cloves, smashed and peeled
• Salt to taste
• 1 1/2 to 2 tsp. hot red pepper flakes
• 3 tbs. unsalted butter
• 1 lb. penne
• 3/4 cup freshly vegan Parmesan or nutritional yeast or a combination, plus extra for serving
• Parsley as garnish

DIRECTIONS

Halve cauliflower. Remove leaves and cut out core and reserve. Cut cauliflower into small bite-size florets, reserving stalks. Chop core, leaves, and stalks.

Combine oil, onion, garlic, and cauliflower core, leaves, and stalks in large pot, season with sea salt, and cook over medium heat, stirring frequently, until leaves are just beginning to wilt, about 3 minutes. Reduce heat to low and cook, stirring frequently, until leaves are just tender, 18 to 20 minutes.

Add cauliflower florets, red pepper flakes, and 1 cup water and bring to simmer over medium-high heat. Reduce heat to gentle simmer, cover, and cook, stirring occasionally, until cauliflower is almost falling apart, 22 to 25 minutes. Add butter, stirring gently until it melts; season well with sea salt. Remove from heat.

Bring 6 quarts water to boil in large pot and add 3 tbs. kosher salt. Drop in pasta and cook until just al dente.

Drain pasta, reserving about 1/3 cup pasta water. Add pasta and 1/3 cup reserved water to ragu. Toss over medium heat until pasta is well coated (add more pasta water to thin sauce). Stir in cheese.