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 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.
~
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 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.
~
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.
There is nothing easier than putting raw ingredients into a crock pot & walking away – only to return in a few hours to a home that smells yummy & food that is delicious. But this comes together on the stove top in about 5-10 minutes.
This is the easiest fucking dish ever. I used Beyond Meat’s vegan chicken one & Morning Star Veggie Pulled Pork the next time.
Easiest Ever Vegan Garlic Sesame Chicken (with or without Honey) for the Slow Cooker
Feeds 2 well with rice
INGREDIENTS
9 oz vegan chicken or other vegan faux meat
6 cloves garlic – minced
1 small onion – diced
1/4 cup of some dark berry jam – I used blueberry but blackberry would be great
1/4 cup hoisin sauce
1 TBS agave nectar
1/2 cup low sodium soy sauce
1 tsp crushed red pepper
1 TBS sesame oil
1 – 2 TBS cornstarch (optional)
1 TBS dark (black) soy sauce (optional – for color)
For garnish:
Scallions, sesame seeds and/or Thai basil and cooked rice
Directions
Cook some rice.
STOVE TOP VERSION
Heat the sesame oil & cook the onions until soft. Add the garlic & after one minute – add the remaining ingredients (the corn starch is optional). Heat through. Add water if it gets too thick – cornstarch if it is too watery. Add the dark soy sauce if you want a darker color.
Garnish as you desire & serve over rice.
SLOW COOKER VERSION
Put everything EXCEPT THE CORNSTARCH the garnishes in your crock pot. Stir it all up. My crock pot has no settings so I assume it is just always on high. Leave it alone for an hour or two – stirring it if you can or want to but it doesn’t need it.
Once it was all bubbly & hot, I used a slotted spoon & took the chicken out and used two forks to sorta shred it – like a pulled pork. I whisked about 1-2 TBS cornstarch into the sauce to thicken it & then returned the shredded chick to the pot. I let it sit a while longer but it didn’t need it. It didn’t REALLY need the shredding or cornstarch, either, so if it looks good to you right outta the pot au naturale – go for it!
Then I garnished it & ate some over rice. I enjoyed it.
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.
This is a really easy, 5-minute pasta sauce. It is fairly spicy so cut back on the crushed red pepper if you are sensitive to heat. Canned tomatoes are not desirable – even BAD – (read why you should avoid canned tomatoes & seven other foods HERE) – but they are sometimes the only affordable (and super convenient) option. .
Fresh herbs will also improve this sauce measurably but – in a pinch – they are absolutely not REQUIRED to make this sauce tasty.
Five (5) Minute Arrabiata Sauce
INGREDIENTS
1 27 oz carton tomato sauce
Garlic to taste
1 tsp each of crushed red pepper, oregano, pepper & sugar
1/2 tsp salt
Fresh thyme (optional)
Fresh basil – chopped (optional)
DIRECTIONS
Heat the olive oil. I sautéed maybe 10 tiny garlic cloves whole. If giant chunks of garlic offend you or yours, you might want to crush them a bit with the side of a knife or press them through a garlic press or chop them fine. Just do not burn the garlic and burning is easier – the smaller you chop the cloves. With whole cloves – I sautéed a minute before adding the spices. If you chopped the garlic – add it and the spices at once.After about a minute of both the garlic and all other spices sautéing – add the tomato sauce. Be careful as it will sputter and splatter you when it hits the hot oil.
A few minutes in – I used a slotted spoon to fish out the garlic cloves & put them through a garlic press but this is not totally necessary.Heat over med-low heat until ready to use. Add chopped fresh basil/parsley at the very end – if you are using fresh herbs.
Eggplant is an odd thing. Some of my favorite dishes are made of eggplant – most markedly my nearly guiltless Indian Baingan Bharta & one of the most popular recipes of this blog’s history, my Spicy Vegan Chinese Eggplant – both seen just below.
But if it is cut into slices or cubes that are too large & then under-cooked – it can have an icky texture & an icky flavor. Lots of people categorically reject it because the first time they tried it – it was yucky. But it is so versatile & can take on so many flavors so well. I love it & I feel certain I could convert more than a few haters – if I served them the right dish.
THIS dish might just be that dish – assuming they do not also hate spinach. The eggplant is very subtle & melts in your mouth. This could be customized a zillion ways. There are no rules. Just make a little mash of some flavors you like & roll’em up & bake them – and voila! Yes – there are a few steps but none are difficult & the result is delightful. A tad hard to photograph but really delicious.
Oh! I got this new little garlic press at Bed Bath & Beyond for (I think) under ten dollars & I am kind of in love with it. There are to ways to go with this – sliced or minced (there is a second blade tucked into the base) & all you do is press the garlic through & it creates a little drawer of crushed garlic for you. Se easy & easy to clean & no garlic fingers!
Easy Eggplant Rollatini with Spinach
Should feed 4
INGREDIENTS
2 medium eggplant – tops removed & sliced 1/4 inch thick (thick makes assembly harder)
1 lb fresh spinach (or 8 oz frozen or other spinach – thawed)
3-4 cups (28 0z or so) – marinara (your favorite brand or homemade or the one I post below) or my 5-minute spicy arrabiata
Handful vegan Parmesan
1/2 cup vegan ricotta
1/4 cup parsley – chopped
4 oz vegan mozzarella
S&P
Olive oil
More vegan mozzarella to melt on top – to taste
Parchment paper (if possible but not imperative)
Foil
Garnish: more cheese and/or parsley and/or basil
DIRECTIONS
Heat the oven to 400 degrees.
Cut the tops off the eggplant & try to cut them evenly 1/4 inch thick. I used a mandolin. Lay the slices on paper towels & sprinkle with salt. Flip & salt the other side (lightly – so they won’t be overpowered by salt). Salting the eggplant helps release excess moisture & can temper any bitterness. Let them sit for about ten minutes.
Steam the fresh spinach by simply boiling a tiny bit of water to a very large stock pot & adding the spinach. Cover the pan. It should wilt in less than a minute (this works to thaw frozen spinach, too, though it might take longer). Strain into a colander & run cold water on it. Squeeze out as much water as you can & chop the spinach.
Put the spinach, parsley, & your Parmesan & ricotta & mozzarella cheese in a large bowl & blend. Add some S&P.
Pat the eggplant slices dry & sprinkle with ground pepper. Place them on a cooking sheet covered in parchment paper (or foil treated with cooking spray – because you do not want these guys sticking). Bake about ten minutes.
Layer some sauce on the bottom of a casserole pan. Spread about 2 TBS of the filling on each of the eggplant slices. If you have extra – spread it around. Carefully roll those guys up & place them in the pan, seam side down.
Layer some more sauce on top & then sprinkle with mozzarella. Cover tightly with foil & bake for 1 hour. Remove from the oven & uncover & let rest a good 5-10 minutes before cutting in. Serve with more cheese and/or parsley and/or basil and copious red wine. See? You like eggplant!
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 Burnt Sugar Salted Caramel Sauce
INGREDIENTS
1 cup white sugar
3 oz vegan butter
5.6 oz full fat coconut milk or vegan heavy cream
Pinch of salt
DIRECTIONS
Over med-low heat, heat the sugar – whisking constantly so it does not burn. It will start to clump up then eventually melt & start to brown. Whisk in the butter until it melts then add the milk. Boil a bit until it thickens. Add the salt & remove from heat. Allow to cool. Store in the fridge. It should be good for several weeks.
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.
1 sheet roasted nori – cut into squares the size of your tofu cakes
1/2 cup all-purpose flour (or your flour of choice)
Water
1 TBS flaked roasted seaweed
1 TBS kelp granules
pinch salt
1 TBS fresh lemon juice
Panko or other bread crumbs – about 1/2 cup or more
Cooking spray
2 slices vegan cheese
2 buns
for the tartar sauce
1/4-1/3 cup vegan mayo
1 tsp sweet relish
1 tsp chopped dill pickle
1 tsp minced onion
1 tsp fresh lemon juice
pinch of salt
Heat the oven to 400 degrees.
Split the tofu in half & then press them between paper towels with something heavy on top. After 20 minutes or so – cut the two slices into squares.
Put panko in one bowl. In another, whisk enough water in with the flour, flaked seaweed, kelp granules, lemon & salt so you get a thin batter. Put a square of nori on each tofu cake & dredge through the batter & then the panko – getting all sides covered. Place on a cooking sheet topped with parchment paper. Spray with some cooking oil & bake for about 30 minutes or until the breadcrumbs are golden. Top with cheese & cook until melted.
While they cook, whisk the tartar sauce ingredients together.
When the tofu is golden & the cheese melted, place each tofu cake on a bun & top with tartar sauce. Enjoy!
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 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 – 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 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.
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.
~
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 dish makes an incredible centerpiece for your vegan holiday table but is good as a side, too. I ate the entire thing alone in two days. So yummy! I overcooked my cauliflower in the boiling water just a bit so it did not hold its shape perfectly. So – be sure to only cook your cauliflower the 8 minutes & then drain it under cold running water.
Even if this guy falls apart when you cut into it, the flavor is not impacted. It is really delicious.
Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce
INGREDIENTS
1 Head cauliflower (leaves and tough stem removed)
Water to blanch
2teaspoonssalt
1teaspoonturmeric
1teaspoonchili powderoptional
curry sauce
1 TBS olive oil
1/2medium red onion – chopped
1 TBS minced ginger
1 TBS minced garlic
1 TBS crushed red pepper chili flakes (or to taste)
Garnish – cilantro, pomegranate seeds, cooked rice or naan
INSTRUCTIONS
Preheat the oven to 400 degrees.
Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it. Add salt, turmeric and chili and cook the whole cauliflower by immersing it in the water – bottom side down. Cover and cook for 8 minutes. Drain & rinse under cold running water to stop its cooking.
In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes. Add ginger, garlic chili and saute for another 2 minutes. Add the spices and mix. Add tomatoes, salt, sugar, fenugreek (if using), mix and cook covered until tender. Add coconut milk & yogurt. Heat a bit. Puree in a blender. Taste and adjust salt, spice.
Oil a baking dish – either a cast iron pan or casserole dish that can accommodate the head of cauliflower. Place the blanched cauliflower in a baking dish. Reserve about 1/3 of the sauce & set it aside. Slowly pour the remaining sauce the puree on top to cover the entire head of the cauliflower. Some sauce will fall pool around the bottom of the cauliflower.
Bake for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
Heat the remaining sauce to just about a boil so it thickens and serve on the side.
Garnish with warmed reserved sauce & fresh cilantro and maybe even some pomegranate seeds – if you are feeling festive. Serve as a side or with rice or naan.
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 – I am not a fan of cranberry sauce but I always serve some at dinners during the holidays. Experience has proven that my homemade efforts are never as popular as that ring-marked canned gelatin shit so, for years now, I have just given in & served that crap up & nobody has ever complained.
Then, this Thanksgiving, I was at a friend’s house & when dinner was served, this gorgeous stuff was among the selections. I could not resist taking a small dollop of this scarlet creation. See it there with my other vegetarian delights?
And it was SO DELICIOUS that I had to ask my friend BJ, who made it, for the recipe. She obliged & I am now sharing it with you here. If you own a blender or food processor – this takes less than 5 minutes. Are you ready?
Awesomely Easy 3-Ingredient Fresh Cranberry Sauce
1 package fresh cranberries (I tend to freeze the cranberries ahead of time but this is not necessary).
1 navel orange – cut into segments. I remove the pith but use the rest of the orange including the rind. (You might see some pith in the image below. I suggest removing all that white stuff as it is the bitter part.)
¾ – 1 cup sugar, to taste
24 hours prior to use in a food processor combine cranberries, orange segments and sugar. I break it up into 3 batches as you want the orange and cranberry to be finely chopped.
Put in a non-reactive bowl overnight in the fridge. I stir in the morning and taste for tartness. If necessary add some more sugar, stir and place back in the frig. Approx one hour prior to serving remove from fridge.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
The video for the stovetop version is here. The slow cooker one is far below. Click the image below to watch the stovetop recipe.
Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)
Serves 2
INGREDIENTS
Drizzle of olive oil
1 (20 oz) can of young jackfruit – drained & shredded by hand
1-2 garlic cloves – chopped
2 tsp cider vinegar
2 tsp Dijon mustard
A few dashes of soy sauce or tamari
1/3 cup ketchup
1 TBS blackberry (or other dark berry) jam or preserves or chutney
1 TBS Sriracha
1 tsp molasses
A few dashes vegan Worcestershire sauce (optional)
1 tsp smoked paprika
1/2 tsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
DIRECTIONS
Heat a little bit of oil in a pan. Add the shredded jackfruit & the remaining ingredients & combine. Heat through & serve as you desire.
That above is jackfruit. It is a staple in Southeast Asian diets. It is a giant fruit that grows to 100 pounds. If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post. Those are the noodles – below.
I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it. Just be sure to buy UNRIPE or young jackfruit in water or brine. Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.
I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.
Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual. It is easy once they are warmed & soft. Just fish them out of the BBQ sauce & shred them on a cutting board.
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.
~
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.
~
I am reposting an updated version of my original post for these dished from July 30, 2013. Originally, this was posted as vegetarian recipes. I updated them to be vegan & there is a video on my channel to accompany it. Click the image below to watch & see how easy this stuff is to make.
From July 30, 2013:
In my hunt for other recipes meant to provide a cauliflower version of fried chicken, I ran into THIS post about Popeye’s Fried Chicken. Here is a picture from that site:
I have never eaten at Popeye’s or any other fried chicken joint (except KFC & Dinah’s here in Glendale) and I haven’t tasted ANY fried chicken in over 25 years – but my boyfriend Miles eats it all the time. In fact, he eats it weekly now that the famous Gus’s World Famous Fried Chicken opened a few blocks away from him in downtown Little Rock. Miles is always sending me (at my request) pictures of the food he eats & I find myself looking at fried chicken so much – I have developed an undeniable craving for it. And – that blogger that spoke of an incredible meal at Popeye’s didn’t help. And that Delta sauce? I liked the sound of it & a few clicks here & there revealed that Popeye’s discontinued it. In fact, there seems to be quite a bit of hand-wringing going on about the now-unavailable Delta Sauce and that piqued my curiosity. Fortunately, the blogger who loved the Delta sauce posted a copycat recipe for it & I could not resist. So – I made it & I include that recipe here. It is like a spicy Thousand Island dressing & it is INCREDIBLE on my – wait for it – Southern Fried Cauliflower!
Doesn’t that look just like a fried chicken plate? I was so Goddamn happy with myself yesterday – you have no idea. If you make any of my zillions of cauliflower recipes – I have to say – it should be THIS one! So easy & so delicious! And if, like me, you don’t eat meat but the reasons for that do not include any distaste for meat products – this might really satisfy any existing fried chicken craving you might be in denial about.
It also includes some smashed baked potatoes & a vegan white gravy.
This is quite a decadent meal & the perfect fix on those days when the hole in your heart is bigger than your ass & you just don’t give a fuck. You wanna eat & you wanna eat something bad. This is as Paula Deen as I am likely to get but even with this dish – the fried chicken is really cauliflower & there is no bacon (or other meat) fat in any of it (excepting egg & milk) & the potatoes were made with a minimum of butter & WATER – because I’d run out of milk. So – seriously – AT LEAST try the southern fried cauliflower & Delta dipping sauce. I am certain you will enjoy!
Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese (All Vegan)
(This feeds about two (very well) so increase the recipes if you are feeding more. The mac & cheese recipe feeds at least 4.)
INGREDIENTS
For the Southern Fried Cauliflower
(depending on the size of your cauliflower – you may need more or less of the other ingredients – so maybe have extra on hand)
1 head cauliflower
2 eggs worth of egg replacer (optional)
1/4 cup water
1/2 cup Frank’s Hot Sauce
2 cups flour
1 tsp cayenne pepper
1 tsp each of S&P
1 tsp chipotle chili powder (or smoked or regular paprika)
1 tsp garlic powder
Lots of vegetable oil for frying
1 gallon zip lock baggy (not necessary but it makes life easier)
Heat the oven to 400 degrees. Rub olive oil on the potatoes & sprinkle with salt. Bake them – DIRECTLY on the oven rack – for about 45 minutes. Remove from the oven & allow to cool a bit. Peel the potatoes (I left bits of skin & browned spots for some color) & mash them up with the butter & some salt & pepper and as much milk or water (I used water as I was out of milk) as you need to get to a texture you like. I used an old school hand masher & left them chunky & on the drier side. I smashed them a bit more at the end with an immersion blender. You do it however you like.
For the white gravy
Heat the butter in a sauce pan & add the bouillon cube & the shallots. Cook a minute or two until the shallots soften & the bouillon cube is dissolved. Add the flour, sage & salt and pepper & stir constantly for about 2 minutes. It should be quite dry. Add the milk 1/2 cup at a time & allow it to thicken. Continue until all the milk is incorporated and heat until the gravy is at your desired thickness. Add milk if it is too thick.
For the Southern Fried Cauliflower
In a bowl – whisk together the egg replacer, water & hot sauce. I think you can omit the egg replacer with no real effect on the recipe.
In a zip lock bag or in a deep bowl – blend the flour with the rest of the dry ingredients.
Cut the cauliflower into the largest “drummettes” possible so they resemble chicken thighs & a few wings. I sprayed my cauliflower with water so the flour mix would stick.
Put the cauliflower in the flour mix & toss to coat. Dunk into the egg mix until covered & then back into the flour. Coat again with the flour.
I do not have a thermometer to measure oil temp but I think 350 is the correct temperature for frying. I just let it get hot, put one drummette in there & once that started bubbling pretty rapidly – I added a few more pieces
Turn a few times & fry until they are a golden brown all over. Drain on a paper towel. Repeat until all the cauliflower is cooked. Now – just divvy up the goodness & fill up that whole in your heart with some old school home cooking!
Delightful-Delicious-Delovely 