Author: email@example.com | Category: Appetizer, Chickpeas, Entertaining, Entree, Full Plate Generation, Recipes, Sandwiches
Hummus & Greek Salad Pita
I love the challenge of creating recipes that can be complicated or require exotic ingredients. In fact, I have a pot of Chana Masala on the stove as I write this post. My grandmother taught me how to cook and her style was effortless. All of her recipes were in her head and she could whip up a delicious meal with whatever she had on hand. And that’s exactly what I did for lunch today. There will be no recipe today, just a list of possibilities for this Hummus & Greek Salad Pita. It started with the last bit of hummus I had in the fridge, a pita retrieved from the depths of my freezer and some fresh salad ingredients. You can make it easy on yourself by using your favorite brand of store-bought hummus. Or, you can make it healthier by preparing your favorite hummus recipe and using the cooking liquid from the chick peas instead of olive oil. This makes a hearty meal for one or can be served as an appetizer or as Playoff and Super Bowl Sunday party food. No matter how you make it, it’s worth the effort. Thanks for being Vegi-curious.
Here’s how it comes together:
- Warm pita in oven
- Chop & toss together with red wine vinegar & oregano:
- Handful of greens
- Cherry (or any kind) of tomato
- Bell pepper
- Kalamata olives
- Spread hummus on warm pita, then pile on the salad.
- Cut into wedges & enjoy!
19 Jan 2018
Author: firstname.lastname@example.org | Category: Beans, Entree, Lentils, Mushrooms, Potatoes, Recipes | Tags: beans, comfort food, high fiber, mushrooms, no oil, no salt added, plant-based, Recipe, Vegan, Vegetarian, Whole Food
Lentil-Mushroom Shepherdess Pie
My mom goes to the Senior Center in town every day. We like to look at their cafeteria’s menu while having our morning coffee. Lately,there’s been an “Authentic” Scottish Shepherds’ Pie on the menu. I always considered Shepherds Pie as being an Irish dish. So I did a little research. Some say it’s Irish, others say British. Ireland, England, Scotland and Wales are all part of the United Kingdom, so I guess I’m splitting hairs here. What I did learn is that there is a meat and dairy free version called a “Shepherdess” Pie. Now that I have a name for it, here’s how the recipe came together. The filling ingredients are browned in a skillet, mixed with cooked lentils, then topped with the potatoes and placed under the broiler just long enough to brown the top. (Make sure to use a skillet that can be placed under the broiler.) While the lentils cook, brown the shallots, garlic, carrots, parsnips and cremini mushrooms. I like parsnips because they add a little “zing” to the flavor. If you don’t have or like parsnips, you can replace them with more carrots. I also prefer to use cremini mushrooms as they tend to be a little “meatier” and lend brown gravy notes to a recipe. Since I try to eliminate as much sodium from my recipes as possible, I used a combination of brandy, red wine and tomato paste to add a hearty flavor. You can use vegetable broth instead of the alcohol if you like. The mashed potatoes were made and mashed in an instant pot; you can cook them on the stove or use your own recipe instead. The the skillet can be prepared ahead of time and reheated over a low flame then placed under the broiler when ready to serve. This Shepherdess Pie is pretty forgiving, so feel free to experiment with different types of root vegetables and change the ratio of ingredients to your liking. While this may not be an “authentic” recipe for Shepherdess Pie, it certainly is authentically healthy and delicious. Thanks for being Vegi-curious.
Lentil-Mushroom Skillet Shepherdess Pie
Lentil-Mushroom Skillet Shepherd’s Pie
½ cup brown lentils
1 bay leaf
1 lb.Yukon gold potatoes, peeled and cut into large chunks
1 small yellow onion, peeled & chopped
Rosemary to taste
1 Tablespoon nutritional yeast
¼ cup water
¼ cup soy yogurt, soy milk or soy-cashew sour cream
4 oz crimini mushrooms, chopped
2 carrost, chopped
1 parsnip, chopped
1 shallot, minced
3 cloves garlic, minced
2 Tablespoons brandy
¼ cup dry red wine
2 Tablespoons tomato paste
1 tsp dried thyme
Salt and pepper
Sort the brown lentils and add to a small saucepan with bay leaf and 1-1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer lentils until they are just tender, about 16 to 18 minutes, then drain.
Set an instant pot to saute setting. Add onions and a small amount of water. Cook onions until they start to soften and brown slightly. Add the potatoes, rosemary, nutritional yeast and water. Secure cover on instant pot and set to cook on high pressure for 5 minutes. Quick release pressure and remove cover when safe. Drain or cook off any excess liquid. Add soy yogurt and mash with a potato masher. Set aside.
Preheat oven to broil. Heat a large non-stick skillet (10”) over medium-high heat with 1 tbsp olive oil. Add the shallots and garlic and cook until they begin to soften and turn brown, adding a small amount of water to prevent sticking. Add the carrots and parsnips and cook until tender, about 5 minutes. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook 1 minute. Add the brandy, red wine and tomato paste; cook until the liquid evaporates. Stir in lentils and heat thoroughly.
Spread the mashed potatoes evenly on top of the lentil-mushroom mixture. Place the skillet under the broiler and bake until the potatoes are lightly browned, about 5 minutes. Remove from oven and serve immediately.
14 Dec 2017
Author: email@example.com | Category: Beans, Entree, Pasta, Recipes, Stews | Tags: beans, Easy, fat-free, high fiber, low-fat, plant-based, Recipe, Vegan, Vegetarian, Whole Food
Gigante Beans & Orrechiette
I have to start out this post by saying that my husband is a super taster. I am somewhat envious because he can detect subtle flavors in foods that I can’t. As a cook and a lover of food, the sense of smell and taste play a significant role when preparing and enjoying food. Anyway, Bruce and I took his Mom out to lunch a few weekends ago. I had it all scoped out to go to a Chinese restaurant in a cute little Main Street town in New Jersey. I checked out their website the day before and was excited about their extensive menu. There was something for everyone! When we showed up for lunch, the restaurant was closed and looked like it had gone out of business. We decided to take a stroll down the block to see if there was another place to eat. Pizza, coffee house, Mexican, more pizza, Thai food, another coffee house, Irish pub. On one corner was an unassuming Greek restaurant. We took a quick look at the menu and decided to give it a try. What I love about the Greek restaurants I’ve been in is the white and blue decor that makes you feel like you’re in the Mediterranean. It’s both invigorating and serene at the same time. I ordered a dish that was made with gigante beans, tomatoes and pasta. It was aromatically seasoned and absolutely delicious. I gave Bruce a taste and he mentioned that he detected some tarragon in the dish. I thought it might have some marjoram. I didn’t think that tarragon was an herb that’s commonly used in Greek cuisine, so I asked the waiter how the dish was seasoned. He said that that they use oregano and dill in this particular dish. Before I left the restaurant I was determined to make this recipe at home. I consulted a few recipes on the internet and one of them added ouzo to the sauce. Ouzo is an anise-flavored liqueur that’s made in Greece. The taste of tarragon reminds me of licorice. I’m sure that what Bruce thought was tarragon was, in fact, a splash of ouzo. The recipes I used as reference had these ingredients in common: gigante beans, tomatoes, onions, garlic and herbs. Since gigante beans are grown in Mediterranean countries I used large lima beans because they are easy to find in the US. As I mentioned, one of the recipes I found uses ouzo, but I opted to use anise seed. Many of the recipes called for chicken broth, so I used water “souped up” with one teaspoon of Better Than Boullion’s No Chicken soup base. The dish I had at the restaurant was made with “quartini” pasta, which means “little squares”. Since these are hard to find I used orrechiette (“little ears”) instead. I love, love, love this dish! The beans and pasta make for one substantial meal, yet the light sauce and delicate flavors make you want to come back for more. I went ahead and ordered authentic gigante beans and tried using crushed instead of diced tomatoes on my second attempt at this recipe. While the gigante beans tasted great, the crushed tomatoes made the dish too much like a heavy tomato sauce. If you do use gigante beans, you will need to increase the cooking time to about two to three hours. Whether you use lima or gigante beans, one taste and you’ll want to shout “Opa!” Thanks for being Vegi-curious.
Gigante Beans with Tomatoes and Pasta
8 oz. dried gigante beans or dried lima beans
Olive oil (optional)
1 large onion
4 garlic cloves, minced
4 cups (or more) water or vegetable broth (1 teaspoon Better Than Bouillon No Chicken base)
1 28-ounce can diced tomatoes
2 Tablespoons red wine vinegar
½ teaspoon anise seed or 2 Tablespoons ouzo liqueur
1 tablespoon dried oregano
1 teaspoon dried crushed red pepper
½ cup chopped fresh dill
8 oz. dry pasta, cooked according to package directions
Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.
Heat a small amount of olive oil or water in heavy large pot over medium-high heat. Add chopped onions and garlic and sauté until onions are golden brown, 6 to 7 minutes. Add beans, 4 cups chicken broth, tomatoes, vinegar, anise seed (or ouzo), oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally,(about one hour for lima beans or 2 to 3 hours for gigante beans) depending on freshness of beans. You will need to keep testing the beans about every 30 minutes and adding more water as needed. When beans are done, uncover and cook until tomato mixture thickens and liquid is slightly reduced. (If you want to serve the beans without pasta, simply reduce the sauce longer.) Season beans to taste with salt and freshly ground black pepper.
Place beans, pasta and dill into large serving bowl and toss gently.
DO AHEAD: beans can be made up to 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm beans before continuing, adding more chicken broth by 1/2 cupfuls if beans are dry.
29 Nov 2017
Author: firstname.lastname@example.org | Category: Appetizer, Entertaining, Entree, Mushrooms, Potatoes, Recipes | Tags: entree, high fiber, holiday, low-fat, mushrooms, plant-based, potatoes, Recipe, Vegan, Vegetarian, Whole Food
Stuffed Mushroom Stacks
Every trip to the grocery store is an adventure for me. Even when I have a list in hand, I enjoy perusing the produce aisle looking for something unusual that I’ve never eaten or a seasonal favorite that I’ve waited an entire year to get my hands on once again. Sometimes, when I spot a standard item that looks super fresh I just go overboard and buy more than I need. This was the case when I picked up a three pound box of extra large snow white mushrooms at a mushroom outlet in Pennsylvania. They were beautiful and perfect . . . and I was happy! Since a lot of my thinking is done in the car, I pondered how I was going to prepare those beauties the entire ride home. With the Thanksgiving holiday just around the corner I thought about a family favorite — stuffed mushrooms. And then I thought about the turkey stuffing we used to make with mushrooms, celery, onions and sage. Why stop there? Why not place dollops of mashed white and sweet potatoes on top? And while I’m at it, I might as well make it festive with creamy mushroom gravy. This is a complicated recipe, but one that is achievable with some planning. First, I placed the sweet potatoes in the oven and baked them until soft. While the sweet potatoes were baking, I boiled the white potatoes on the stove top. I made the stock using onions and the mushroom stems. Next, I made the bread stuffing using one cup of the stock. You can make the gravy at this point or wait until after the stacks are assembled. If you’re feeling overwhelmed right now, don’t despair. Any or all of these elements can be done ahead of time depending on your time constraints and patience. You can use your own recipe for mashed potatoes. You can even use instant mashed potatoes; just use less liquid to achieve a stiffer consistency. You can also use canned sweet potatoes if you prefer. You can simply place dollops of mashed potatoes on top of the stacks instead of using a pastry bag and decorators tip. You can even assemble the mushroom stacks ahead of time and bake the next day. These Stuffed Mushroom Stacks require some thought and planning but they are worth the effort. It’s like an all-inclusive Thanksgiving dinner in every bite! You can serve them as an appetizer or as part of a buffet. You can plate them with green beans or shaved Brussel sprouts and cranberry sauce to serve as an elegant entree. Any leftovers can be served on a slider bun and rewarmed gravy the next day. On Thanksgiving and on every other day, I thank you for being Vegi-curious.
Stuffed Mushroom Stacks
3 lbs. large white mushrooms, stems removed and set aside
Mushroom Stock & Gravy
½ onion, thinly sliced
Reserved mushroom stems
2 Tablespoons red wine
4 cups of vegetable broth (Better Than Bouillon No Chicken)
2 Tablespoon arrowroot powder or corn starch
Lightly coat a medium saucepan with olive oil and heat over high heat. Add mushrooms and onions and cook until starting to soften and turn brown. Add red wine and cook until evaporated. Add vegetable broth (I use 1 teaspoon bouillon base to 4 cups of water for lower sodium). Reduce to simmer and cook for 30 minutes. Reserve one cup of the liquid to use in the stuffing. Remove from heat and let cool. When ready to thicken, add arrowroot and bring to a boil. Continue to cook until desired thickness is achieved. Remove from heat and let cool. You can puree the gravy in a blender and return to the saucepan until ready to serve. You can alternately use a hand-held immersion blender to puree the gravy right in the saucepan.
1 large onion (thinly slice ½ for gravy and mince ½ for stuffing)
2 celery stalks, minced
8 slices of sliced bread, toasted
1 cup of the reserved mushroom stock
Dried sage, oregano, marjoram to taste
Black pepper to taste
Heat a non-stick skillet over medium-high heat. Add a few tablespoons of water to skillet then add the onion and celery. Saute until vegetables are soft and golden.
Cut or tear the toasted bread into small pieces, almost as if it’s shredded. Place in a large mixing bowl and add the vegetables, mushroom stock and seasonings. Toss until combined.
1 lb. potatoes, peeled and cut into small chunks
2 Tablespoons (or more) soy yogurt or non-dairy milk
Salt and pepper to taste
Place potatoes in a medium saucepan and add cold water to cover by a few inches. Bring to a boil and cook until soft. Drain well. Use a potato masher to mash the potatoes. Mix in enough yogurt or milk to make the potatoes stiff enough to pipe onto the mushrooms. I don’t recommend using an immersion blender to remove lumps as this can make the potatoes gluey. Set aside.
1 lb. sweet potatoes, baked until soft
¼ to ½ cup oat flour (optional)
2 Tablespoons brown sugar (optional)
Remove the skin from the baked sweet potatoes. Place in a bowl and mash until smooth. If you want a stiffer consistency, add the oat flour one tablespoon at a time. Likewise, if you like sweeter add the brown sugar. You can use an immersion blender to remove lumps. Set aside.
Preheat oven to 400F.
Lightly coat a rimmed baking sheet with oil. Press the stuffing mixture into the mushroom caps, then pipe on either the mashed potatoes or sweet potato puree. Lightly coat the tops with non-stick spray. Place a few tablespoons of water in the bottom of the pan and place in oven. Bake until mushrooms are tender and browned and potatoes are browned, about 45 minutes. You can turn on the broiler during the last few minutes to brown the tops. You can assemble the mushrooms ahead of time, cover lightly with plastic wrap and refrigerate overnight.
12 Nov 2017
Author: email@example.com | Category: Appetizer, Entertaining, Entree, Full Plate Generation, Recipes, Soups | Tags: appetizer, comfort food, Easy, entree, fat-free, plant-based, Recipe, soup, Vegan, Whole Food
Roasted Tomato Soup
I’ve often wondered what’s the appeal of tomato soup. After all, isn’t just like a can of tomato sauce? Maybe the appeal is that it’s a light accompaniment to a sandwich. “How about some soup and a sandwich for lunch” sounds appealing. I just hadn’t come around to liking tomato soup until now. It all started with a large basket of plum tomatoes that I picked up for a song at my favorite Amish farm stand. I decided to roast the tomatoes with a small amount of olive oil, garlic and herbs. It sounds like a lot of effort, but most of the time is spent waiting for them to come out of the oven. I froze the roasted tomatoes in plastic pint-sized containers to use throughout the winter to make my Pasta with Roasted Tomatoes. This got me thinking about making homemade tomato soup using roasted tomatoes. Now that sounds like something I could go for. I wanted to simplify the recipe and opted to replicate the flavor of roasted tomatoes by cooking canned tomatoes on the stove top. (Actually, I didn’t want to risk those beautifully roasted tomatoes on a potential flop nor did I want to spend the extra money on a can of fire-roasted tomatoes.) I cooked onions and garlic until golden, added drained tomatoes and cooked them on high heat to get everything to caramelize. I added a potato to impart a little creaminess and body to the soup. This soup is light enough to enjoy with a sandwich and substantial enough to fill the gap that a salad so often leaves you with. You could ladle the soup into a cup for an afternoon snack or serve it as a first course when company comes for dinner. Mmmm, Mmmmm, Good! Try this Roasted Tomato Soup and start thinking outside the can. Thanks for being Vegi-curious.
Roasted Tomato Soup
1 yellow onion, chopped
3 to 4 garlic cloves, chopped
28 oz. can of diced tomatoes
3 cups vegetable broth
1 teaspoon sugar
1 small potato, chopped (about ¾ cup)
For the Croutons:
1 whole wheat or multi-grain bagel, cubed
2 Tablespoons yellow mustard
1 Tablespoon nutritional yeast
1 teaspoon dried thyme or other herb
Drain tomatoes and reserve the juice. Set aside.
Heat a sauce pot over medium high heat. Add onions and cook until they start to soften and turn golden. Add garlic and cook another minute. Add the drained tomatoes and sugar. Cook on high until the tomatoes start to brown and the bottom of the pot develops spots of caramelization. Add the tomato juice, vegetable broth and potato. Bring to a boil then reduce to a simmer. Cover and cook until the potatoes are tender, about 20 minutes. Remove from heat and let cool. Pour contents into a blender container and puree until smooth. You could also use a hand-held immersion blender and puree directly in the pot. Return to stove to heat. Garnish with croutons or air-fried zucchini. You can also stir in a spoonful of soy yogurt or cashew cream.
To make croutons:
Mix the mustard, nutritional yeast and dried herb in a large bowl. Add the bagel cubes and toss to coat evenly. Place the cubes into the basket of an air fryer set to 250F. Fry until the cubes are crisp throughout. Remove from basket and let cool. If you don’t have an air fryer you can bake them in the oven at 250F until the croutons are crisp and lightly browned.
05 Nov 2017
Author: firstname.lastname@example.org | Category: Beans, Entertaining, Entree, Instant Pot Recipes, Recipes, Rice | Tags: artichokes, fat-free, mushrooms, paella, plant-based, Recipe, rice, Vegan, Vegetarian, Whole Food
My approach to a healthy lifestyle is to never stop improving. I developed this recipe while making my Vegetable Paella. We had dinner at a Peruvian restaurant in the Poconos over the weekend. Ohhhhh, they had Paella Mariscada on the menu. It stirred up memories that I couldn’t get out of my head. I used to order paella every time I went to a Spanish restaurant. Paella is such a special and impressive dish that I came up with my own version some time ago. My original recipe included rice, artichoke hearts, mushrooms, red peppers and peas. What’s missing is the flavor of chorizo, a spicy Spanish-style sausage made with pork. My plan today was just to add some type of large bean to the paella. Luckily I had a bag of large lima beans on hand. I thought I would cook the beans with some garlic, but then my imagination ran wild. Could I infuse the beans with the flavor of chorizo? I looked up a recipe for real chorizo to see what other seasonings go into it. Oregano, thyme, allspice and cloves. I added crushed red pepper, black pepper, brown sugar and vinegar to the mix. After quick soaking the beans, I placed them in a pressure cooker with all the seasonings. They were done in five minutes. I boosted the chorizo flavor by reducing the excess liquid. Oh, boy! These came out tastier than I expected. These “Chorizo” Beans are tasty enough to eat right out of the pot but they were destined to join the party going on in my paella pan. I added the beans at the point in the recipe when the mushrooms, peppers, artichokes and peas are arranged on top of the rice. Do they taste like chorizo? It’s hard for me to say since I used to eat chorizo only when I ordered paella and that was over five years ago. What I can say is that they are deliciously different than any other bean dish I’ve had. If you’re not up for making paella you can try smashing them into a crusty Italian roll, include them in a burrito or serve with rice. Try these “Chorizo” Beans on their own or add them to my improved Vegetable Paella and make it a Vegi-curious day.
Paella with “Chorizo” Beans
The recipe is intended to be included in the paella, you might want to double or triple the ingredients if you want to enjoy the “Chorizo” Beans on their own.
1 cup dried large lima beans, soaked
6 oz. water
4 garlic cloves, whole
2 teaspoons red wine vinegar
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
½ teaspoon dried thyme
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon red pepper flakes
Pinch of ground cloves
Drain beans. Add the beans and remaining ingredients to pressure cooker. Cook on high for 5 minutes and quick release pressure. When safe, remove lid. If you have an Instant Pot, you can set it to “saute” and reduce any excess liquid. If using a stove-top pressure cooker reduce the heat to medium-high and cook until the liquid has cooked down. You can make these without a pressure cooker, just allow additional time for the beans to cook. Enjoy as is or add to Vegetable Paella.
18 Oct 2017
Author: email@example.com | Category: Entertaining, Entree, Full Plate Generation, Pasta, Recipes | Tags: comfort food, Easy, entree, low-fat, pasta, plant-based, Recipe, Vegan, Vegetarian, Whole Food
Pasta with Roasted Tomatoes & “Fried” Zucchini
I love this time of the year because there’s still a lot of fresh produce at the farm and with cooler temperatures creeping in I get to turn on my oven. It’s like I’m turning a corner and I still get to enjoy the good things about where I’ve been and where I’m going. I picked up some beautiful plum tomatoes and zucchini earlier in the week and put together this Pasta with Roasted Tomato and “Fried” Zucchini recipe. It’s quite simple. Just roast plum tomatoes with garlic and herbs, either air- or oven-“fry” thin slices of zucchini and toss with your favorite pasta. This recipe is what I like to call a “have-it-your-way” recipe because you can easily adapt it to your liking. I used a combination of fresh oregano and marjoram, but you can use any fresh or dried herbs you like. I used one-half pound of Barilla’s campanelle, which is a cut pasta that looks like a curled lasagna. You could probably get away with using more pasta. If you’re thinking about using this recipe as a side dish you might use a small cut of pasta, like orzo, and chop up the zucchini after it’s “fried.” This dish is fancy enough to serve on a special occasion and simple enough for a quiet family dinner. Any way you choose, you’ll have a fresh, delicious and healthy meal. Thanks for being Vegi-curious.
Pasta with Roasted Tomatoes & “Fried” Zucchini
8 very ripe plum tomatoes
olive oil to coat the pan
3 garlic cloves, peeled and thinly sliced
fresh or dried oregano and marjoram (or any herb you like)
salt and freshly cracked pepper
2 small zucchini
8 oz. dry pasta, cooked according to package directions
Preheat the oven to 325ºF (165ºC.)
- Lightly coat a large baking pan with olive oil. (Use one that’s just large enough for a single layer of tomatoes.)
- Cut the tomatoes in half horizontally then use a sharp knife to remove the stems. Lay them cut side down in the pan, then distribute the garlic, herbs and seasonings on top. Bake the tomatoes for two hours, or until they are completely softened and wilted and start to wrinkle. Remove from oven. Use a fork and a knive to break up the tomatoes to make a chunky sauce.
- Cut the zucchini in half lengthwise. Place the cut side down on a cutting board and thinly slice on a diagonal. Place the zucchini in a bowl, add one-half to one teaspoon of olive oil and toss to coat. Set an air fryer to 400F and cook the zucchini until they start to soften and get spots of brown. (See note on how to make the zucchini in a oven.) Remove and add to the pan with the roasted tomatoes.
- When pasta is cooked, add to the pan with the tomatoes and zucchini. Toss gently and serve.
Note: To cook the zucchini in the oven, raise the temperature to 400F. Line a rimmed baking sheet with parchment paper and arrange the zucchini slices in a single layer. Bake until they start to soften and turn brown.
02 Oct 2017
Author: firstname.lastname@example.org | Category: Breakfast, Entree, Potatoes, Recipes, Tofu, Vegetables | Tags: breakfast, high fiber, no oil, plant-based, Recipe, tofu, vegan plant-based, Whole Food
Tofu Breakfast Bowl
On the last day of our Vermont vacation in July we had breakfast at the August First Bakery. Looking back, I wish we would have gone there on the first day of the trip as they had a few vegan options on the menu. Not only that, they bake delicious breads and pastries in their bakery next door. They have a tofu dish on the menu that they call a scramble bowl, but it’s not a scramble at all. A tofu scramble is supposed to mimic scrambled eggs and is usually mashed up and somewhat greasy. The tofu bowl that they make had large pieces of curry-seasoned tofu, home fries, kale and tomatoes. It was very tasty and filling, yet not too greasy. I came up with my own version for this Tofu Breakfast Bowl. I cooked everything in an air fryer. (You can make it in a non-stick skillet, but you might need a little oil to prevent the tofu from sticking to the pan.) You may want to make this on the weekend as it does require some time to get it all together. I recommend seasoning the tofu and letting it sit for as long as possible, so you might want to do this step either the night before or while you’re waiting for your coffee to brew. I soaked the cut potatoes because that’s what the owner’s manual for my air fryer suggests, but you can probably skip this step. I cooked the ingredients in batches according to how long they need to cook. I started with the bell peppers and onions as they have similar cooking qualities. This also allowed some time for the potatoes to soak. Then I crisped the potatoes. I saved the tofu for last to allow it to absorb the curry seasoning for as long as possible. After the individual components were done, everything went back in the air fryer to blister the tomatoes and let all the flavors mingle. It sounds like a lot of work, but it’s well worth the effort. This method allows each ingredient to shine in its own way without the need for any oil. This dish is spicy, savory, subtly sweet and, oh, so tasty. Any leftovers can be refreshed right in the air fryer for about 5 minutes. We may have saved the best for last on our vacation, but at least it was better late than never. Thanks for being Vegi-curious.
Tofu Breakfast Bowl
2 potatoes cut into 1” pieces
Salt, pepper, onion powder and garlic powder
1 lb. extra firm tofu
Curry powder or your favorite seasoning mix
1 to 2 tablespoons maple syrup or honey (optional)
1 bell pepper, cut into ½” pieces
1 onion, cut into ½” pieces
1 cup cherry tomatoes left whole
Soak the potatoes in water for about 30 minutes. Drain well and season with salt, pepper, garlic powder and onion powder. Set aside.
Remove the tofu from the water and pat dry. Cut into large pieces – cut into 4 slices, then cut each slice into 8 pieces. Place in bowl and sprinkle a good amount of curry powder or other seasoning. Stir gently to coat. Let the tofu sit for as long as possible.
Set an air fryer to 400F. Place the onions and bell pepper into the basket and cook until the vegetables start to soften and turn brown. Remove from air fryer and place in a large serving bowl.
Place the potatoes into the basket and cook until tender and crisp. Remove from air fryer and place in the bowl with vegetables.
Place the tofu into the basket and cook until browned. If you want a glazey exterior you can remove the tofu before completely cooked, toss with maple syrup and then return to the fryer for about 5 minutes. Remove from air fryer and place in the bowl with vegetables. Add cherry tomatoes and mix gently. Return everything to the air fryer and cook until the tomatoes get soft and their skins blister. Remove and serve immediately.
Note: to make in a non-stick skillet, simply brown each component separately then mix everything together to heat before serving.
02 Sep 2017
Author: email@example.com | Category: Entree, Full Plate Generation, Instant Pot Recipes, Recipes, Sides, Vegetables | Tags: cauliflower, farro, fat-free, high fiber, plant-based, Recipe, Vegan, Whole Food
Cauliflower & Farro
There’s something about cauliflower that makes me buy it even though it’s one of my least favorite vegetables. Maybe it’s the fond and tasty memories of my grandmother’s cauliflower dishes. She would make cauliflower fritters that were dipped in an egg-based batter, then fried until they were crisp and brown. The other, somewhat healthier way she made cauliflower was with oil, garlic and pasta. Both were delicious and comforting, but these recipes don’t cut it if you’re following a low-fat, plant-based diet. I wanted to stir up those memories of my grandmother’s cauliflower with all of the flavor and none of the guilt. For this recipe I used an instant pot to cook the cauliflower. The first batch came out mushy, so I cut the cauliflower into larger florets and adjusted the cooking time and temperature. You can make adjustments based on your experience using a pressure cooker. I’m also providing instructions for making the cauliflower on the stove top if you prefer that cooking method. The garlicky flavor and creamy texture of the cauliflower is a nice contrast to the nutty bite of the farro. There’s something about this cauliflower that’s comforting, familiar, current . . . and tasty. Thanks for being Vegi-curious.
Cauliflower and Farro
6 garlic cloves, chopped
½ teaspoon fennel seeds
¼ teaspoon crushed red pepper
1 head of cauliflower, cut into large florets
¼ cup water
1 cup farro, cooked according to package directions
Heat a medium saucepan over medium-high heat. Add a few tablespoons of water and the garlic. (You can use a light coating of olive oil if desired.) Cook until the garlic begins to brown. Add the fennel, red pepper, cauliflower and more water. Cover the pot and lower the heat to medium. Cook until the cauliflower is tender, adding more water if necessary. The idea is to use just enough water to prevent sticking yet having a little garlicky liquid to flavor the farro. Place the cooked farro and cauliflower into a large bowl. Mix well, breaking the florets into smaller pieces if desired. Season with salt and pepper to taste.
Instructions for Instant Pot:
Set the instant pot to saute. Add garlic and a little bit of water or olive oil and cook until browned. Add fennel seeds and red pepper and cook another 30 seconds. Add water. Change the setting to pressure cook on low. Cover and cook for 4 minutes. Quick release pressure and when safe, remove cover. Place the cooked farro and cauliflower into a large bowl. Mix well, breaking the florets into smaller pieces if desired. Season with salt and pepper to taste.
23 Aug 2017
Author: firstname.lastname@example.org | Category: Appetizer, Entree, Food for Thought, Full Plate Generation, Mushrooms, Recipes, Vegetables | Tags: appetizer, eggplant, entree, high fiber, mushrooms, plant-based, Recipe, sandwich, Vegan, Whole Food
Grilled Summer Squash
Over the weekend Bruce and I visited a vegan cafe that we came across in the early days of our plant-based journey. I recalled that we were pleased with the food so we decided to fuel up there before a wine-tasting adventure in southern New Jersey. I figured the roasted vegetable wrap would be a good choice. It wasn’t. As soon as I unwrapped the wrap it was like the flood gates opened up on my plate — and the flood was mostly oil. I picked at the vegetables hoping to rescue them from the oil spill that left them tasteless and greasy. From the time we left the cafe to our arrival at the first winery our conversation turned to America’s dependence on oil. Olive oil to be specific. It’s everywhere; in restaurant food, in family recipes, on cooking shows. We’ve been brainwashed to believe that it’s a “good” oil. Olive oil is one of the most calorie-dense foods and, contrary to popular belief, it may not be “good” for your heart as we once thought. But don’t take my word for it. This article and video from Forks Over Knives is an excellent (and brief) explanation. Some people feel that oil is needed to help brown food, like roasted vegetables. I can tell you that those “roasted” vegetables in my wrap were not brown at all. I’ve been preparing whole food, plant based food for five years now and I’ve learned to brown vegetables without the use of oil. Just the day before our outing I grilled eggplant, zucchini and yellow squash that came out flavorful and browned — and the only oil I used was a coating of non-stick spray on the grill grates. (I guess that’s what I had in mind when I ordered my wrap.) If you feel that grilled vegetables need a little something, try some fresh garlic, balsamic vinegar and herbs. I made a light dressing for the zucchini and yellow squash that lets their delicate flavor shine through. You can serve grilled vegetables as an appetizer, as an add-in to a salad, in a sandwich or over your favorite grain. Treat yourself to a good non-stick skillet and try using a few tablespoons of water or broth when you want to brown vegetables. If you’re not ready to eliminate oil completely you can re-train yourself by first measuring the oil then spreading with a paper towel. Pretty soon you’ll be on your way to reducing your dependence on oil. Thanks for being Vegi-curious.
Grilled Summer Squash
a few zucchini and yellow squash, cut into 3/8″ thick slices
Heat an outdoor grill on high heat. Lightly coat the grates with non-stick spray. Place the zucchini slices directly on the grates. Close the cover and grill until the squash is browned, then turn over and brown the second side. Cooking time will vary depending on how hot your grill is. It may be necessary to reduce the heat to medium if the vegetables are browning too fast. Remove from grill and arrange squash on a serving plate, drizzling the dressing on each layer. Serve hot, at room temperature or cold.
Honey Summer Savory Dressing
½ cup white wine vinegar
1 garlic cloves, pressed
1 Tbsp. honey or agave
fresh summer savory to taste
Whisk all ingredients together. Drizzle over grilled vegetables. Season with salt and pepper.
10 Aug 2017