To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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My good friend, Edi Verdugo, joins me for this two-parter to make his family’s recipes. The green salsa will be in part 2. Consider making vegan nachos using the rice, beans & salsa.
Click the link below to watch.
Vegan Mexican Pinto Beans (for the Instant Pot)
INGREDIENTS
3 cups dry pinto beans
9 cups water
1 large onion – ends cut off & peeled but still whole
1-2 TBS garlic salt (to taste)
S & P to taste
DIRECTIONS
Put everything in the instant pot & cook on manual for 45 minutes.
The beans will look watery but they are supposed to be. Season to taste.
Vegan Mexican Rice
INGREDIENTS
1-2 TBS olive oil
1 1/2 cups long grain rice
1 (7 3/4) ounce can hot tomato sauce
1 TBS bouillon
DIRECTIONS
Toast the rice in the olive oil until it becomes fragrant & looks a bit golden. Do not overcook it.
Add the rest of the ingredients & cook rice according to package directions.
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 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.
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 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
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.
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 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.
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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OK – this episode features the awesome Neil Hamburger, local comedian, song man, magician & lounge act. Neil happens to be vegan & so I invited him to make tamales on my channel. Tamales have always intimidated me & I have never attempted making them myself. Don’t let the length of this episode frighten you. It is not long because it was hard to make tamales but because Neil is a fascinating conversationalist.
Click the image below to watch us make tamales from scratch, discuss vermin-infested chili factories, Greek cheese & serial killer yard sale finds, Tiffany Amber Thiessen – and more!
Vegan Tamales
This will make about 8-12 tamales – depending on how large you make them. Depending on how fat they are – you might have extra stuffing ingredients.
INGREDIENTS
1 large package of corn husks (get more than you need because lots of them will be too small or torn) – soaked in warm water for an hour
4 cups masa flour
1 cup corn grits
6 cups vegan stock
1 package of soyrizo or other vegan chorizo – minced (optional)
Heat a little olive oil in a saute pan. Add the mushrooms, cumin & chili powder & saute until soft. Mix in the garlic & saute another minute or so. S&P to taste. Set aside to cool.
for the beans
Drain the beans. In a stock pan, heat them & stir in the bay leaf, garlic powder & chili powder. Set aside to cool.
for the tamales
In a large bowl, mash 2/3 of the butter & then smoosh in a cup of masa flour. Add 1 cup of stock & combine. Add the remaining 3 cups of masa & 3 cups of stock – one cup of each at a time – alternating. ! cup masa – one cup stock. Combine. Repeat. When all four cups of masa & stock are blended with the butter, add the rest of the butter & the cup of grits and the can of green chilies. Combine – only using as much stock as you need to keep it in a cookie dough consistency. It should not be soupy.
To assemble the tamales – find a large & untorn husk and put it on the counter – small side on the bottom – wide at the top. (The video will show this far better than I can explain in words.) Then, put a small handful of masa in it. Pat it flat & add a small amount of whatever fillings you like in any combination you prefer. Again – watch the video to see Neil expertly assemble a few of these. Then – fold the bottom up – folding the masa from the bottom over some filling. Fold the sides in pressing the masa over the filling from the sides. Basically, create a veggie-stuffed masa Twinkie, then fold the bottom of the husk up, fold one side in & then the other. If they are overstuffed & squirting out the top, simply double wrap them but put the open end on the bottom so the bottom fold encloses the opening. Video shows this clearly. Then 0 you can move on & make the rest or use a strip of husk (or kitchen twine) to tie them shut. Repeat until all the masa is gone.
Neil steamed his tamales in his electric steamer for 65 minutes. I steamed mine in an Instant Pot for 45 minutes. I steamed mine upright. I used a little terra cotta pot to keep mine upright. Neil steamed his flat.
Now – you can let them cool & freeze them for the future or eat them immediately – garnished as you like. See? Not hard at all!
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.
This is yet another easy one. It comes together in ten minutes & it is really flavorful.
I used jarred ginger & this chili oil below is available at Asian markets but also at most large supermarkets in the Asian food aisle. Fresh ginger is available in most stores, too, if you can’t find this very convenient jarred stuff. The real key here is the Thai basil as it packs a real flavor punch & tastes distinctly different from regular basil – but regular basil will do if it is all you have access to.
Spicy Thai Basil Noodles with Sesame and Garlic
Serves 2
INGREDIENTS
1 pound noodles (even spaghetti works)
2 TBS sesame oil
4 TBS ginger
8 garlic cloves – minced
4 TBS soy sauce or tamari
4 TBS balsamic vinegar
2 TBS agave nectar (or sugar)
1 TBS chili oil (or another TBS of sesame oil & 2 tsp crushed red pepper)
1 cup Thai basil – chopped
2 scallions – sliced
A handful of crushed nuts ( I used almonds – peanuts are more traditional) – optional
Vegetables are optional but I added 1 carrot cut into matchsticks & a dozen or so sugar snap peas. Other options: broccoli, red bell pepper, zucchini, edamame, bok choy, or any veggies you fancy.
DIRECTIONS
Heat the sesame oil over medium-high heat & saute the ginger & garlic for one minute. BEWARE OF SPLATTERING OIL! If you are using sesame oil & crushed red pepper rather than chili oil – add them to the pan, too. Stir & whisk in the soy sauce, balsamic, agave, and chili oil.
If using regular pasta – add the vegetables you are using in the final 1-3 minutes of the noodle cooking time – depending on the density of the veggies. Drain & toss with the sesame oil mixture.
You can let these sit for an hour & really soak up the flavors & serve at room temperature – or eat them warm. When you are ready to eat – toss in the basil & scallions & stir well. Add nuts & you are good to go!
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.
Keto Vegan sausage & Kale Soup with Spinach
Serves 8
INGREDIENTS
8 or more vegan sausages (I used Beyond Meat)
1 head kale – tough ribs removes & the leaves chopped
1 pound spinach
2 TBS olive oil
1 onion – chopped
2 red bell peppers – seeded & chopped
2 poblano peppers – seeded & chopped
8 celery stalks – chopped
2 tsp dry basil
1 tsp dry oregano
1 tsp crushed red pepper (optional)
1 tsp ground cumin
1 tsp chopped fresh rosemary
8-10 cups vegan stock
S&P
Fresh basil as garnish
DIRECTIONS
Cook the sausages (removing skins if you prefer) in a skillet until browned. Set aside.
Heat the olive oil in a large soup pot. Add the onion, bell peppers, celery, and poblano peppers & saute until soft. Add the dry basil, cumin, oregano, crushed red pepper, and rosemary and stir to combine.
Add the sausage, kale & stock & heat through. Season with S&P.
When ready to serve, put a handful of raw spinach in each bowl & ladle the hot soup on top. Garnish with fresh basil.
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.
Vegan Shepherd’s Pie with Mashed Cauliflower
Feeds 6
INGREDIENTS
12 ounces soyrizo (or other faux meat)
14 ounces Beyond Sausage (or other faux meat)
4 cups mixed veggies (I used a combination of frozen corn, peas, lima beans)
1 med-large head cauliflower – cut into florets
2 medium red potatoes (optional)
8 oz mushrooms – sliced
1 leek – white part sliced
1/4 onion – diced
vegan butter (2-4 TBS)
vegan milk (1/4 cup or more)
S&P
DIRECTIONS
Heat the oven to 350 degrees.
Boil the cauliflower & potatoes (if using) until soft. Drain & set aside.
Heat a TBS or so of vegan butter (or other oil) and saute mushrooms & onion until both are browned & soft. Set aside.
Melt a TBS or so of vegan butter (or other oil) and saute the leek until soft. Set aside.
Saute the faux meats together until heated all the way through (primarily to cook the Beyond Sausage & drain some grease). If you are using other meats than Beyond sausage – there is no reason to precook them.
Mix the faux meat with the mushrooms & onion.
Mash the cauliflower & potato mix with the leeks & about 1/4 cup of vegan milk & 2 TBS or more of vegan butter. Season with S&P.
Assemble the shepherd’s pie by putting the faux meat mix on the bottom of a casserole pan (I divided mine between two smaller pans (see above). Top with whatever veggies you are using & then top with the mashed cauliflower.
Bake for about 30 minutes or until heated through. Serve! I plated mine as double-decker stacks so it looked prettier & more substantial.
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.
Vegan Keto Curry Soup with Cauliflower Rice & Kale
Feeds 6 very well
INGREDIENTS
1-2 TBS olive oil
I onion – diced
1 head of kale – ribs removed & chopped
1 head of cauliflower
8 carrots – chopped
5-6 ounces coconut milk
8-10 cups vegan stock
4 garlic cloves – chopped
2 TBS curry powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed red pepper
DIRECTIONS
Heat the oven to 400 degrees.
Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil). Roast at 400 for about 30 minutes. Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade. Or – grate the cauliflower manually. Set aside.
Heat 1-2 TBS olive oil & saute the onions until soft. Add the garlic & spices & stir for a minute. Add all the other ingredients & bring to a boil. Simmer until the carrots are tender. Season with S&P. Add more water or stock if it gets too thick.
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.
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 Spicy Teriyaki King Trumpet Mushrooms
Feeds 2 with rice & a side veggie
INGREDIENTS
9 or more ounces of King Trumpet or Oyster mushrooms
1 cup water
2 TBS brown sugar
1 TBS sesame oil
2 TBS minced ginger
6 TBS low sodium soy sauce
1 TBS sambal oelek (chili paste) – optional
1 TBS vegan oyster or mushroom sauce
1/4 cup cornstarch whisked into 1/4 cup water
Cooking spray (or oil)
GARNISH – steamed rice & bok choy & sesame seeds
DIRECTIONS
Cut the tops off the mushrooms & either set aside for some other use or use in this recipe. Slice the stems 1/2 inch thing. Score them in a criss-cross & set aside.
Warm the water, sugar, sesame oil, ginger, soy sauce, sambal oelek, and oyster/mushroom sauce until the sugar dissolves. Pour over the mushrooms & let marinate for 20-30 minutes.
Steam your rice, adding boy choy in the final three minutes.
Heat a pan treated with cooking spray or 1 tsp of oil. Reserving the marinade aside – sear the mushrooms on both sides until browned & caramelized. Set aside. Bring the marinade to a boil in that same pan & add the cornstarch mixture. Heat until thick.
Add mushrooms to the sauce, heat through & serve atop steamed rice & bok choy. Garnish with sesame seeds.
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.
This is as easy as a dish can be! It took me less time to make the chicken & broccoli than it did to make the rice. Easy, delicious & as spicy (or not) as you please. Ok – I list 11 ingredients but I only used snap peas because I had them. Use them, lose them, substitute them with something else. Your call.
Vegan Spicy Chinese Barbecue Chicken with Broccoli
Heat the oil & saute the jalapenos & scallion slices for a minute or two. Add the remaining sauce ingredients & the chicken. Heat for a few minutes until the chicken is warmed & the sauce thickens a bit. Lower heat & set aside.
Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain. You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.
Plate with some rice & garnish with sesame seeds & scallion slices.
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.
OK – so – this recipe makes a lot of soup and it is absolutely entry-level easy. It would feed six easily, especially if you served it with crusty bread & a salad. Also – like so many of my recipes, it is extremely forgiving & customizable. I would have added carrots but I had none. You can add other veggies you might have or lose some I used if you don’t have them or do not like them.
The photos below are explained in the video.
Spicy Vegan Corn Chowder
INGREDIENTS
6 TBS cup butter
1/4 cup flour
1 small onion – diced
2 Russett (or other) potatoes – peeled & diced
1-3 jalapenos – seeded & diced (optional)
3 stalks celery – chopped
3 cobs of fresh corn – corn cut from the cob
2 (15 oz) cans of cream-style corn
6 cups non-dairy milk
1 TBS sriracha (optional)
5 sprigs fresh thyme
S&P to taste (at least a tsp each)
DIRECTIONS
Melt the butter in a large stock pot over med-high heat. Add the onions, celery & jalapeno. Saute about 5 minutes, stirring & taking care not to brown the onions.
Stir in the flour. This should create a thick paste pretty quickly. Increase heat to high. SLOWLY – as in – a cup or less at a time – add the milk. Let each portion heat through & thicken a bit. This isn’t brain surgery & the soup will thicken as it heats anyway but this going slow stuff hastens that process.
When all the milk has been added, bring it to a boil & then reduce heat to medium. Add all the other ingredients.
Add the thyme sprigs whole. Cook over medium or low heat until the potatoes & corn soften. Twenty minutes or so – depending how large the bits of potato are.
Remove the thyme sprigs & serve with cracked pepper and/or its of fresh thyme.
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.
Arugula Pesto
INGREDIENTS
Handful of fresh basil
1/4 cup olive oil
3 garlic cloves
juice of 1 lemon
1/3 cup nutritional yeast (or vegan Parmesan)
1/3 cup vegan Parmesan
1/2 cup pecans (or other nuts)
5 oz fresh arugula
S&P
DIRECTIONS
Blend in a food processor until smooth. Add water or more oil if it is too thick. Season with S&P. Set aside.
Cauliflower Gnocchi
INGREDIENTS
1 head cauliflower – cut into florets
Flour
GARNISH: basil, parsley, or lemon wedges
DIRECTIONS
Heat the oven to 400 degrees & roast the cauliflower for 20-25 minutes. Allow to cool.
Pulse the cauliflower in a food processor until it is finely chopped.
Put some flour on a kneading space. Knead just enough flour into the cauliflower until you have a nice, dough that is no longer tacky. Use as little flour as possible or your gnocchi will be too dense.
Quarter the dough & roll each quarter out to a long snake that is about 3/4 inch thick. Cut your gnocchi in about 3/4 inch pillows. You can rill them on a fork or gnocchi board (below) – to aid in making sauces cling but that is unnecessary.
If the gnocchi are still tacky, dust with more flour. Set aside until you are ready to eat.
When ready, heat the pesto. Bring salted water to a rolling boil. Put the gnocchi in the water & boil until they float to the top – a few minutes. Drain & toss with the pesto. Garnish with fresh basil or parsley or lemon wedges.
To freeze some, put them on a floured cooking sheet or on a cooking sheet with parchment paper & freeze flat. Once frozen, you can transfer them into any other container – even a Ziploc bag. Always put frozen gnocchi into water at a rolling boil without letting them defrost first – or they will become a gooey mess.
Delightful-Delicious-Delovely 