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.
Vegan Chicken & Eggplant Casserole
Feeds 4-6
INGREDIENTS
8 vegan chicken patties (like Boca or Quorn)
1 large eggplant – sliced 1/4-1/2 inch slices & sprayed with cooking spray
12-16 ounces vegan mozzarella (at least half of it grated)
Basil for garnish
DIRECTIONS
Make sauce – if you are using homemade.
Heat the oven to 350 degrees.
Grill the eggplant slices on both sides on a grill or in a grill pan.
Assembly instruction is not really important – as long as you have about 1/2 the sauce & 1/4 of the grated mozzarella left to top the casserole.
Layer 1/4 of the sauce in a casserole pan. Layer 4 chicken patties, all the eggplant & then about 1/2 the cheese. Top with another 1/4 of the sauce & the remaining 4 chicken patties. Top with the rest of the sauce & as much grated mozzarella as you like.
Bake for 30-45 minutes or until it is heated through & the cheese is melted.
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.
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.
OK! Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles!!! I added fresh noodles that I bought at Bangluck but this would go just as nicely over rice – or in lettuce wraps.
This dish is very easy & doesn’t use anything especially exotic. I recommend it very highly!
Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy
SERVES 2 well
INGREDIENTS
A 1-2 TBS sesame oil (or olive oil)
7 (or more) ounces vegan beef (I used seitan)
16 ounces fresh rice noodles (or cooked pasta or cooked rice)
1/2 red bell pepper – sliced into strips
1/2 small onion – diced
2 jalapenos – diced
2 heads bok choy – cleaned (optional) & chopped a bit
5 garlic cloves – chopped
1 TBS liquid aminos (or soy sauce or tamari) – plus extra
1 tsp dark soy sauce – plus extra if you think it needs more
1 tsp vegan oyster or mushroom sauce
1 TBS sambal oelek
1/2 tsp agave nectar (or brown sugar)
1/2 – 1 cup basil leaves (I used a mixture of Thai sweet basil & Thai holy basil but any basil will do – Thai ones being preferred)
GARNISH – lime wedges, cilantro
DIRECTIONS
If using noodles – separate them under cold running water. If using pasta or rice – cook it & set aside.
Heat the sesame oil (1 or 2 TBS) in a wok or large saute pan.
Add the red bell pepper, onion & jalapenos. Saute until soft. Add all the other ingredients except the garlic & basil (and the garnish). Heat the noodles & meat through & let the bok choy wilt. I added a bit of extra liquid aminos here because I thought the dish needed a tad more salt & moisture. This is your call. Once the bok choy is wilted & the ingredients are well-combined – stir in the garlic & 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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My debut novel is out! Check it out! I think it is HILARIOUS! I hope you will, too!
OPTIONAL – 1-3 TBS black soy sauce for a richer color
Scallions – green parts sliced – as garnish or sesame seeds or additional sliced basil.
DIRECTIONS
Heat 1-2 TBS sesame oil in a pan & add the eggplant. Add a little salt & some crushed red pepper. Add the diced onion. Saute over medium heat until tender but not mushy. Maybe 5-8 minutes.
Add 2-3 TBS sesame seeds & the garlic & the ginger. When the garlic begins to brown add the tomato sauce, brown sugar, sriracha, sambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, & water. Simmer over med-low heat for ten minutes. Add the eggplant & onions & simmer another 5 minutes. Stir in some chopped basil (if using).
Serve over rice garnished with additional chopped basil, the scallions & some additional 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.
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.
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.
I keep throwing softballs like this out there to you kids. Softballs in that the recipe is easy & the result delicious. When, oh when, will you trust me & try one?
This one is almost like a quiche but uses no eggs or heavy cream – and it is vegan! I used three colors of heirloom tomatoes but any tomatoes would work, even cherry tomatoes, I suspect.
For the pastry crust
makes two tarts
INGREDIENTS
2 1/2 cups flour
1 tsp salt
1 tsp sugar
16 TBS ice cold (even frozen) vegan butter
1/4 cup or more of ice water
Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan
makes two tarts
INGREDIENTS
Pie crust – uncooked
5-6 heirloom (or other) tomatoes – sliced thin
2 cups fresh arugula
2 cloves garlic
1 (14 oz) block firm tofu
4 oz vegan cream cheese
2 slices of your favorite flavor vegan cheese
1/4 cup vegan Parmesan – grated (plus a bit extra for topping – optional)
S&P
Basil – as garnish
DIRECTIONS
For the pastry crust
Put the flour, salt & sugar in a food processor. Pulse to blend. Then, 1 TBS at a time, pulse in the cold butter until it is all incorporated. Add a few TBS water & pulse until little balls of dough begin to form & it falls away from the bowl of the processor.
Remove from the bowl & press into two balls – one a tad larger than the other. Press flat, wrap in plastic wrap & chill for about an hour. Let it sit at room temperature for about 15 minutes before you roll it out.
DIRECTIONS
for the Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan
Heat the oven to 400 degrees.
Press the dough into a greased pie or tart pan. A traditional pie dish is absolutely OK to use – as is a spring form pan. Slit the crust at the bottom and par-bake it for 7 minutes.
Put the sliced tomatoes on paper towels, salt them & press more paper towels on top. If your tomatoes are very wet & seedy, squeeze some of the seeds out to avoid excess moisture in the pie. You can see that I did this with my red tomatoes.
Meanwhile, blend the tofu, cream cheese, cheese slices, vegan Parmesan, arugula & garlic in a blender or food processor. Season with S&P.
When the crust has baked 7 minutes, top with the cup of grated Parmesan, the tofu mix & the drained tomatoes. Add some S&P. Maybe sprinkle some grated vegan Parmesan on top. Drizzle a bit of olive oil on top.
Bake for 45-60 minutes – or until the ricotta is set. You might need to wrap the edges of your pie with foil (or one of these cool silicone things – the red thing below – that I got at Bed Bath & Beyond) to prevent the crust from over-browning.
When the center seems set, allow this to cool for at least 15 minutes before cutting into it. It can be eaten warm or room temperature.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Click the image above to watch the video.
The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette
serves 2 as an entree
INGREDIENTS
for the dressing
Juice of 1-2 limes
match the lime juice with an equal part of olive oil so it is 50/50.
Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave
Season to taste with S&P.
Combine & taste. Tweak to suite your palate.
for the salad
Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)
1 zucchini
1 yellow squash
2 ears fresh corn – in the husks
1 bunch asparagus – tough bottoms trimmed
1 red bell pepper – seeded
1/2 cucumber – diced
1 handful cherry tomatoes – haved
3-4 radishes – chopped
1/4 small red onion – diced
1 avocado – chopped
OPTONAL – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)
DIRECTIONS
Make the dressing while the veggies are grilling.
Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times. Do the same with the red pepper & asparagus. Set aside. Grill the corn in the husks until blackened on the outside. Cool & throw the husks away then cut the corn from the cobs.
Now – just assemble the salad the way you would any other. If there are going to be leftover veggies – do not dress them. They will stay fresher in the fridge undressed.
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 of me below to watch the sauce recipe WITHOUT the mushroom. These images here reflect the use of a crazy lobster mushroom I bought when I originally made this recipe. You need not use the mushroom – in fact – I rather suggest against it because it was very expensive and underwhelming but I include it here, anyway, for the curious & the risk takers.
I went to the farmer’s market for the first time in forever. Once there, I was reminded of why I no longer go. IT COSTS A FORTUNE. Everything seems reasonable until you walk out with fingers screaming from the pain of carrying 400 pounds of produce & $200 poorer. But it is always fun & there are usually yummy things to sample. This time there were almond croissants the size of footballs, boxes of mixed mushrooms for $20, some peana & eggphan (I can’t resist misspelled signs).
There were also golden beets that were larger than a softball and the crazy-looking thing above. That, my friends, is a lobster mushroom. It was about the size of a small Russet potato & weighed about 4 ounces. I asked the mushroom monger what it was & she told me it was a lobster mushroom. I asked why they were called that & was told that they not only have a reddish color similar to a cooked lobster but also that they have a slight seafood taste. I had to have one! I let her pick one out and as she weighed it, I began pulling out ones to pay for it. I pulled for a while because that fucker there cost me $17!!! I almost choked at the price but decided it would be a worthy blog post so I paid & walked away – wondering what the fuck I was gonna do with it.
Intimidated by the idea of ruining a $17 mushroom barely larger than my fist, I Googled to see what others had done with them. I found this gorgeous photo & checked out the recipe at THE COFFEE TABLE COOKBOOK.
I had the bulk of the ingredients already so I decided to make a vegan version of their FETTUCCINI WITH LOBSTER MUSHROOM AND SCRATCH-MADE HEIRLOOM TOMATO SAUCE. I simplified the sauce recipe quite a bit but the most interesting thing I learned from their post was the concept of grating tomatoes. Click that link & see how it is done & how not to grate your flesh into the sauce. You basically grate the tomatoes on a box grater & it results in a beautiful tomato puree without any skin. See below.
I added a lot of crushed red pepper to my sauce which might have been a mistake because the spicy sauce sort of overwhelmed the very delicately flavored lobster mushroom. The mushroom had only the slightest mushroom flavor & no seafood element at all. Those photos above are the mushroom cut up. Looks like chicken or pork – or bread. It is very light & porous so it reduced to almost nothing in the saute pan. Overall – I would say there is no reason to pay so much for what amounts to so little. Regular mushrooms are just as good and far less costly.
I do recommend trying this sauce, however. I eliminated the dairy from the original recipe & also could not bring myself to add a cup of the precious – a cup of white wine – to the sauce just to cook it off. I felt the wine would be better used poured down my gullet & I don’t think the sauce suffered and I know I didn’t.
Vegan Pasta with Heirloom Tomato Sauce & Lobster Mushroom
4 oz lobster mushroom (or 1/2 lb regular mushrooms)
2 TBS olive oil or vegan butter
3 garlic cloves – chopped
1 tsp thyme leaves
DIRECTIONS
for the sauce
Heat the olive oil & add the garlic. Saute one minutes & then add the other ingredients. Simmer on med-high until it reduces by about half. Season to taste. Remove the thyme sprigs and throw them away.
for the mushrooms
Heat the olive oil or vegan butter and saute the mushrooms until they are nearly done to your liking. Add the garlic & thyme & cook another minute or two. Be sure not to burn the garlic. Season with S&P.
Cook the pasta as directed & toss with the sauce. Serve & top with mushrooms & chopped fresh basil.
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.
Click the image above to watch the video.
A long, long time ago, I had a boyfriend. And that boyfriend had – egads! – ex-girlfriends. One of these ex-girlfriends was (and remains) a famous actress. A beautiful, famous actress. She had been reaching out to him to “reconnect.” My boyfriend at the time announced that he would be having dinner with this ex at some point in the future. I informed him that I would be attending this dinner myself. He looked at me like I was crazy. “Nothing’s going on,” he explained. “She just wants to get together. We are friends.” I explained that, as his live-in girlfriend, his friends should be my friends, too, and asked that if everything was so innocent, why couldn’t he just invite her over to our home for dinner.
It took a bit but I won this debate. The invitation was extended & then the pressure was on. ME. On me because I had to cook the damned dinner – a dinner to impress this chick. I wanted to impress her with both my culinary skills & with the level of our domesticity. It was a passive-aggressive counter-attack to what I sensed were not entirely innocent intentions on her part.
This was pre-internet and pre-40 million cooking shows – so I had only my trusty collection of cookbooks to consult for ideas. After hours of deliberating – I ended up making two dishes I had never made before – always very dangerous if making a good impression is your top priority. I made a two-color soup much like this one (this one here is not my creation):
And I made an eggplant timbale as shown here in this blog. As fate would have it, my dinner was a huge success & the ex-girlfriend was smart & funny & charming & the two of us were quickly gabbing like old friends, nearly cutting my boyfriend from the conversation completely.
And – for the record, ladies (and gents) – this ex-girlfriend never “reached out” to “touch base” again – to either me or my boyfriend. So – my instincts had been correct. She had been perhaps interested in rekindling more than just old times. But – to her credit – once she met me, she was forever respectful and was never again a threat to our domestic bliss.
So – if you ever need to impress someone or scare off some interested interloper from meddling with your love life – serve them this whopper of a dish. It is far easier to make than folks guess and it tastes delicious – and it is classier than a slap fight & hair pulling.
Also – as an aside, I bought this fucking gigantic can (I know canned tomatoes are bad but sometimes you gotta bend rules) of tomato sauce for $2.69. That is practically free! It makes 12 cups of whatever the Hell sauce you are making. I made arrabbiata (surprise, surprise) and I froze 8 cups of it & used 4 cups of it to make the vodka sauce in this recipe.
Vodka Sauce – large quantity
INGREDIENTS
2 28-ounce cans tomato sauce
1 small onion – diced
1/2 cup vodka (optional)
1/4 cup olive oil
5 garlic cloves – chopped
1 TBS crushed red pepper (optional)
1 cup chopped basil
1 cup peas – optional
S&P to taste
For a pink sauce (optional) – 1 cup vegan heavy cream or vegan cream cheese
DIRECTIONS
Heat oil & saute the onion until soft. Add garlic for one minute then add the vodka. Cook on high a minute & then add the other ingredients, bring to a boil then reduce heat to low & simmer for 30 minutes or more. For a pink sauce – add 1 cup vegan heavy cream or vegan cream cheese.
Vegan Eggplant Timbale with Rigatoni & Vodka Sauce
INGREDIENTS
FOR THE TIMBALE:
1 pound rigatoni (or other pasta) – cooked & drained
8 oz vegan mozzarella
4 large eggplants
1/4 cup bread crumbs
1/8 cup vegan Parmesan
Chopped tomato or chopped fresh parsley or basil – as garnish
DIRECTIONS
Pre-heat the oven to 350.
Slice the eggplants into 1/4 inch slices. You can go the long way or the other way – creating round disks. (OPTIONAL – Place in colanders or on paper towels & sprinkle with salt on both sides. Let the eggplants drain for about 30 minutes. This not only helps remove moisture from the eggplant but also minimizes bitterness. I skipped this step.)
You can either rub olive oil into your eggplant before grilling or you can dip them in an Italian salad dressing – really just to lubricate them so they do not stick to the grilling surface & tear apart. Grill (a grill pan works, too) the eggplant until they get nice grill marks on one side, turn them & repeat. Remove & set aside.
Cook the rigatoni according to the box directions. Err on the side of under-cooking – as they will cook more in the oven. Drain the rigatoni & mix in a bowl with cheeses & 2 or more cups of vodka sauce. Add more sauce if you like a really wet pasta. You will have extra vodka sauce that you can use to add as a garnish to the finished slices of timbale or to use in another recipe. It might be nice to have extra sauce for the timbale when you are in the leftovers phase.
ASSEMBLY-
Grease a spring form pan & then put some bread crumbs & vegan Parmesan inside. Swirl the pan to coat all the surfaces. Throw any unstuck bread crumbs/cheese away.
Line the inside of the pan with grilled eggplant. You can either do as I did or, if you have circular disks, fan them on the bottom of the pan & then stick some, overlapping, up on the sides. However you do it – try to cover every part of the pan with eggplant. Pour the pasta & vodka sauce & cheese mix in – layering in extra cheese, if you fancy. Top with any remaining eggplant slices.
Cover the timbale in foil & place some heavy dishes on top & put in the fridge to compress for about 15 minutes.
Then – bake at 350 for about 45 minutes. Let rest, unmolested, for at least 15 minutes and then put a serving dish on top of the timbale, flip the whole thing over & then very carefully – remove the spring form pan.
Garnish with either grated Parmesan or extra vodka sauce.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
To watch the video – click the image above.
Living alone can make eating all the food I buy difficult. I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself. That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life. Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything. I also had a lot of leftover basmati rice. So – I dreamed up this salad. I used a little (1 cup) of the rice I had. You could use more – or less – depending on how light you want this to be. You could also use quinoa or brown rice or some ancient grain of your choice. Or – as I do in the video – use grated cauliflower in place of rice. Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh. If you do not add the avocado – this salad will keep in the fridge for a few days. Just add the avocado just before serving.
Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette
Serves 2-4 depending on appetite
INGREDIENTS
2 TBS olive oil (or coconut oil)
1 cup cooked rice or other grain (optional) or 1 medium head of cauliflower – grated
1 head broccoli – grated or pulsed in a food processor
1 cucumber – chopped
1 zucchini – chopped
Avocado – amount at your discretion – sliced
2-3 scallions – sliced
1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped
1/3 cup fresh basil – chopped
1/3 cup fresh mint – chopped
Pepitas (or other nuts) – amount at your discretion
GARNISH: basil, mint, lime wedges
for the dressing
2 TBS olive oil
2 TBS cider vinegar
2 TBS fresh lime (or lemon) juice (or a combination)
1 tsp lemon or lime zest
2 TBS Dijon mustard
1 or 2 TBS agave (I used 2 but might go less next time)
1/4 tsp cayenne pepper
S&P to taste
DIRECTIONS
Whisk the dressing together & adjust flavors to suit your tastes.
Pulse the broccoli in a food processor or grate it (grating is very messy). Do the same with the cauliflower – if you are using it n place of rice.
Heat the olive oil in a large pan over high heat. Add the broccoli & cauliflower/rice & toss. Add the zucchini & chard. Add a few TBS water & cover the pan & remove from heat. You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.
In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.
Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.
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 below to watch the video.
Vegan Vietnamese Fresh Salad Rolls
Ingredients:
1 package clear edible rice spring roll sheets (Here on Amazon)
FILLING OPTIONS:
1 package vermicelli rice noodles, prepared according to package directions
Tofu or other protein
Basil – fresh (Thai sweet or hot basil is nice, too, if you can find it)
Mint – fresh
Cilantro – fresh
Butter lettuce, washed and separated into leaves – ribs removed
Carrots, peeled & cut into very thin matchsticks
Cucumber, peeled and cut into very thin strips
Avocado
Purple cabbage
Bell pepper strips
Asparagus
Mango
Papaya
Sprouts
Micro greens
Be sure you have the type of wrappers pictured below (or another brand) and not egg roll or wonton wrappers. Those are an entirely different breed & need cooking.
Directions:
Prepare the noodles & vegetables in advance – being sure they are washed & dried. Have a large bowl of warm water ready for dipping the spring roll wrappers.
1 Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
2 On one edge, lay a small handful of noodles, some basil & mint leaves, some pressed tofu, some cucumber & carrot strips, purple cabbage, avocado & some micro greens (or whatever fillings you are using) – being careful not to overstuff the wrapper.
3 Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You will, no doubt, need a few attempts to get one right. Be patient – it gets easier. Be prepared to throw a bunch away or to settle for some funky shaped rolls! They should be served fairly quickly after preparing them. Too much time in the fridge after assembly will dry them out. These can be filled with nearly anything so feel free to get creative!
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.
This is a redux of my March 8, 2013 post. I repost it because I made a new Video Vegan 90-second video of the process to make it. This pho only takes as long as it takes to heat the water. Check it out here:
OK – I fibbed a bit in the title of this post. This soup actually has less than 5 grams of carbohydrates & 85 calories. Still – it is a huge 3 cup bowl of spicy, awesome soup that is as close to guilt free as a bunch of celery and way more satisfying. Look at the shirataki packaging:
It is ridiculous to suggest (as the package states) that this is a 2.5 serving package. I ate two of these in my bowl of soup – so – I guess I had 5 servings, hence the 5 grams of carbs. Still – zero calories!!
The calories came from a 30 calorie vegetarian bouillon cube, a 5 calorie TBS of sriracha & a 30 calorie TBS of vegetarian hoisin.
These noodles are a kind of miracle but be forewarned – they are packaged in a stinky water that smells very funky & fishy. I drained my noodles, washed them in water & let them soak in clean water while I went to the gym. I came back & sniffed & found them still rather distasteful in the olfactory department. I read that boiling them removes the aroma – so – I made this soup. It was done in the time it took the water to warm just to boiling & there were ZERO funkified elements in the completed pho. Had there been any lingering fishiness, the sriracha & hoisin would have overpowered it. But, sincerely, there was nothing yucky about the finished product. I am going to have to learn to get very creative with these because I just cannot pass up the opportunity of 85 calorie meals that feel like they are pasta-based.
Zero-Carb & Zero-Calorie Vegan Shirataki Pho
INGREDIENTS
2 7 oz packages of shirataki noodles (I prefer the tofu ones to the yam ones)
2 cups stock (I used water & a veggie bouillon cube)
1 TBS hoisin sauce (or to taste)
1 TBS sriracha sauce (or to taste)
fresh chopped cilantro (or basil or mint)
DIRECTIONS
Drain & rinse the shirataki in hot water. Put all the ingredients in a pot & bring just to a boil – making sure your bouillon is dissolved. Add more fresh cilantro. Shove it in your face like a glutton & imagine your ass shrinking until it looks like this
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.
It has been a lentil-crazy week here, lemme tell you. The other day, I made about 10 cups of my Easy Vegan Thai Sweet Basil & Coconut Lentils. Then, I used some of the bountiful leftovers to make my Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan). Both are seen just above. Well, I still had FIVE CUPS of prepared lentils leftover. What to do? How many times can one person eat lentils in one week? And, while they would freeze well, my freezer is busting at the seams with leftovers. So – I decided to make party appetizers. And these are GOOD! Very easy & great for a crowd & healthy & yummy & vegan! Just mix up the ingredients, bake them for 10-15 minutes – drizzle the glaze & serve! Mmmmmm!
2 eggs (whatever vegan replacer you use – I used Neategg)
1 cup panko crumbs (more or less – depending on how wet your lentils are)
2 TBD sesame oil
3 TBS vegan hoisin sauce
for the spicy Asian glaze
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves – minced
2 TBS liquid aminos (or soy sauce or tamari)
1 tsp sesame oil
1 tsp ground ginger
GARNISH – sesame seeds and/or sliced scallions
DIRECTIONS
for the glaze
Combine ingredients in a shaker or whisk in a bowl. Set aside.
for the meatballs
Heat the oven to 400 degrees.
Prepare the lentils according to my recipe or your own favorite recipe.
In a saute pan, add the olive oil & saute the onion, mushrooms & scallions until soft.
Add the onion mix to the prepared lentils. Add the remaining ingredients for the meatballs. Make balls that are 1 to 1.5 inches in diameter & place them on a greased cooking sheet. Bake for 10-15 minutes -depending on how large & we they are. When they are getting crusty on the outside – taste one & be sure they are done to your liking. When they are ready, put them on a plate. Drizzle with sauce & garnish with sesame seeds & scallion slices.
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.
The other day, I made a boatload of Easy Vegan Thai Sweet Basil & Coconut Lentils – seen just above. By boatload – I mean I started with 5 cups of dry lentils. That makes nearly twice as much of the finished product – so – I decided to try to reinvent them. I used two cups of them in this recipe and I still have a ton left. You can either make this lentil recipe (cut in half) or your own favorite lentil recipe. I recommend these because the flavor profiles match but I am pretty sure most lentil recipes will do.
I baked mine for an hour but this loaf was only about an inch deep. I recommend going shallow rather than deep because the deeper the loaf is – the trickier it will be to get it cooked through without drying it out.
I also used this crazy glaze I spotted at Ralph’s. If you cannot find this – either let the loaf be naked or mix up a glaze of your choice – or just top it with your favorite BBQ sauce. Glazes are nice because they add moisture & another flavor component. Here is a CURRY KETCHUP recipe (use agave rather than honey – if you are vegan) and here is a SRIRACHA KETCHUP recipe (again – use agave rather than honey – if you are vegan). I posted Korean & traditional BBQ sauce recipes HERE.
Leftover Lentils Red Coconut Curry & Beef and Bean Meatloaf (Vegan)
11 oz vegan beef crumbles (I always use Beyond Meat)
2 TBS red curry paste (or more – to taste)
5.6 oz coconut milk
1/4 cup oats (more if your mixture seems too wet – less if it seems too dry) – breadcrumbs work, too
1/4 cup flax meal (more if your mixture seems too wet – less if it seems too dry)
GARNISH – your favorite meatloaf glaze or BBQ sauce & cilantro
DIRECTIONS
Heat the oven to 400 degrees.
Mix all your ingredients together. Get it to about the consistency of a wet burger.
I lined my pan with foil but parchment paper is better. I sprayed it with cooking spray & poured the lentil mixture in & pressed it flat.
Top with the glaze of your choice.
Bake for 45-60 minutes or until it is cooked through. A testing stick should come out clean. Let it rest for 10 minutes before transferring or cutting into it.
Top with more glaze, if you desire, & serve with fresh cilantro.
Delightful-Delicious-Delovely 