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Tuna-Less Tuna Salad

This is another assignment for my cooking class. I think this tuna-less tuna salad would be great for lunches. It has only a few ingredients, which makes it quick to make. I do like to let it chill for at least a half an hour so that the flavors meld together. If you can make it the night before that would be ideal.

  • 1 can chickpeas, drained, rinsed
  • 1 tbsp onion, dried, minced
  • 1/4 c celery stalk, diced
  • 1 tbsp kelp granules
  • 1/2 c Cashew Sour Cream or vegan mayonnaise

In a large bowl, using a pastry cutter smash the chickpeas. Add the rest of the ingredients and thoroughly mix. Chill for at least 30 minutes.

Serve as a sandwich, dip, or on top of some salad greens.

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Risotto with Peas, Carrots & Green Beans

I had to make this dish for a class I am taking. It had been a while since I had made risotto. It is just as good as I remembered it. The first thing out of my husbands/s mouth was “Mmmm”, and then, “This is really good”. I completely concur.

Because of all the veggies it is colorful, flavorful and so delicious. This is a dish does take a lot of stirring, which is necessary to get the creamy texture. After you take one bite you will know it is worth the effort.

  • 2 c vegetable broth
  • 3 c water
  • 2 tbsp olive oil
  • 1/2 c onions, finely diced
  • 1 c arborio rice
  • 6 oz. pinot grigio
  • 2 tbsp garlic, minced
  • 1/2 c carrots, dice to the size of peas
  • 1/2 c green beans, cut into the size of peas
  • 1/2 c peas, frozen

In a medium saucepan add the broth and water and bring to a boil.  Par cook, until just tender, the carrots and green beans in the cooking liquid. When the carrots and greens beans are just tender transfer them to an ice bath. Drain and set aside. Reduce the heat of the cooking liquid to a simmer.

Add olive oil to a large dutch oven over medium heat. Sauté onions until they are translucent and softened. Add rice and stir onions and rice so that the rice is coated with the olive oil. Sauté the rice until the ends of the rice grains are translucent.

Add garlic to onion and rice mixture. Sauté until garlic is fragrant. Add wine into rice mixture and stir. Stirring is important to the process of releasing the starches in the rice. Sauté until the wine has been absorbed by the rice.

When the rice has absorbed the rice add a ladle of the cooking liquid and stir frequently. Add more cooking liquid by the ladle full, only when the rice has absorbed the liquid. Repeat this process until the rice is tender and the starches have been released to make a creamy risotto. Add the carrots, green beans and peas. Stir and cover with a lid for to let the risotto rest for 1-2 minutes.

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Serve. Eat. Enjoy.

Note: I garnished ours with Violife Parmesan. It was amazing.

 

 

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Coconut Braised Chickpeas with Spinach & Sun-Dried Tomatoes

This is a flavorful and satisfying dish. Chickpeas, spinach and sun-dried tomatoes simmered in coconut milk with garlic and ginger. Your house will smell amazing. Ladle this over brown basmati rice and you have a perfectly balanced meal.

  • 1 large onion, diced
  • 1 tbsp + 1 tsp garlic, minced
  • 1 tbsp ginger, fresh, minced
  • 1 lemon, zested, juiced
  • 1/2 c sun-dried tomatoes, julienned
  • 1 – 15 oz. can chickpeas, drained, rinsed
  • 1/2 tsp crushed red chili flakes
  • 6 oz. baby spinach
  • 1 – 14 oz. can lite coconut milk
  • 1/2 tsp ginger, ground
  • 1/4 c cilantro, chopped, garnish

In a large dutch oven over medium heat sauté onions until they are translucent. Add garlic and ginger. Sauté until garlic is fragrant. Add lemon zest, chili flakes, and sun-dried tomatoes. Cook for 1-2 minutes.

Add the chickpeas and stir to coat them in the tomato mixture. Cook the chickpeas until they get a little color to them and they are heated through.

Turn the heat down slightly and add the spinach by handfuls. When the first handful is slightly wilted and another and continue until all the spinach is wilted.

Add coconut milk, ground ginger and some of the lemon juice. Bring to a simmer. Taste for seasoning. Add remaining lemon juice if needed.

Serve immediately over brown basmati rice and top with cilantro.

 

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White Bean and Tomato Ragu

This is a simple, yet, flavorful meal. It requires very few ingredients and is made in under 30 minutes. The ragu would be great for meal prep for your lunch during the week, just double the ingredients.

  • vegetable broth for sautéing
  • 3/4  c, onions, chopped
  • 1 tsp All-Purpose Seasoning
  • 2 tsp garlic,minced
  • 1 pinch of crushed red pepper flakes
  • 1 can of diced tomatoes
  • 15 oz. can cannellini beans, rinsed, drained (1 1/2 c)

Add onions and All-Purpose Seasoning to a large skillet. Cook over medium heat, until onions are translucent. Add garlic and continue to sauté until garlic is fragrant.

Add red pepper flakes, tomatoes and cannellini beans. Stir and cook until thoroughly heated.

I served the ragu over polenta medallions. However, you could serve it over rice, pasta or eat it all by itself.

DSC_0048 59Serve. Eat. Enjoy.

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One-Pot Curry Noodles

This is truly a one-pot meal. It is packed with veggies and fresh herb. There is no draining or rinsing. The noodles are cooked with the veggies and liquid, whisk thickens into a wonderful curry sauce – Delicious.

Tight on time? Then this is the meal for you.

  • 8 oz. brown rice spaghetti
  • 1 sweet red pepper, large, thinly sliced
  • 1 c carrots, cut into match sticks
  • 1 small onion, diced
  • 1 tbsp Thai red curry paste
  • 1 tbsp garlic, minced
  • 2 tsp ginger root, peeled, grated
  • 3 c vegetable broth
  • 1 can (13.5 oz.) coconut milk, light unsweetened

Add all the ingredients to a large dutch oven and bring to a boil. Stirring frequently, cook until noodles are done. You may need to turn down the heat so that the noodles get done.

When the noodles are done add in the Stir-ins.

Stir-Ins:

  • 2 c napa cabbage, shredded or thinly sliced
  • 1 lime zested, juiced
  • 1/3 c cilantro, fresh, chopped

Stir cabbage into noodle mixture. The noodles should be al dente, about 2 minutes. Remove pan from heat and stir in the zest and juice of the lime. Stir in cilantro.

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Serve. Eat. Enjoy.

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Short Grain Brown Rice Salad with Tomatoes and Olives

I came across a version of this salad and I liked the idea, except it was made with wheat berries. Since wheat is a big NO-NO for me I switched out the grain to one that is delicious and has a toothsome chew – Short Grain Brown Rice.

This dish would be great for those that meal prep. It is simple to make add has few ingredients.

Rice :

  • 3 c vegetable broth
  • 1 1/2 c short grain brown rice

Combine ingredients into a large dutch oven. Bring to a boil and then reduce the heat to a simmer. Cook rice until the broth is completely absorbed and the rice is tender.

Assemble:

  • Cilantro Dressing
  • 1 1/2 c cherry tomatoes, quartered
  • 8 large kalamata olives, pitted, coarsely chopped

Combine all the ingredients: rice, Cilantro Dressing, tomatoes and olives into a large bowl. Thoroughly stir.

Note: This can be served warm, room temperature or chilled. Also, you could bulk it up with some mixed greens.

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Serve. Eat. Enjoy.

 

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Easy Whole Roasted Cauliflower

My husband and I have been talking about me making this for longer than I can remember. So today is the day. It is simple to make, yet it does take a little time. However, most of that time is hands off. The oven is doing all the work, which is okay with me.

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The recipe generously serves four. That means we will have leftovers for lunch tomorrow.

Gravy:

  • 2 1/4 c vegetable stock
  • 1/4 c coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp Savory Spice Blend
  • 3 tbsp cornstarch

Combine all the ingredients in a large bowl and whisk together.

Preheat oven to 450 degrees.

Cauliflower and Veggies:

  • 1 whole cauliflower, leaves and center stalk removed,
  • 4 large carrots, large chopped (I used rainbow carrots for their variety of flavors and colors)
  • 4 medium potatoes, large chopped
  • 16 oz. whole button mushrooms, halved
  • 1/2 c vegetable broth

Dip cauliflower into gravy mixture until it is thoroughly coated.

Note: I let the cauliflower head marinate in the gravy mixture while I cut up the other veggies.

In a large baking dish or cast iron skillet arrange the cauliflower in the center and the remaining veggies around the cauliflower.

Pour vegetable broth over carrots and potatoes. This will help the veggies steam. Pour half the gravy over all the ingredients. Cover baking dish and bake for 40 minutes.

Uncover baking dish and pour remaining gravy over all the ingredients. Bake for 30 minutes. (I did baste all the veggies about half way through this second roasting.)

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Serve. Eat. Enjoy.

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Easy Shepherd’s Pie

I have been wanting to make this for months, but it was just plain too hot. It still is too hot down here in Florida, but I cannot wait any longer. I am in the mood for autumn and this Shepherd’s Pie.

This recipe serves four, but is easily multiplied to feed a crowd. The filling is simple to make, just add the ingredients together and stir. Now that is easy. You could even assemble ahead of time and pop it into the oven when you are ready for a comforting meal.

Topping:

  • 2 c russet potatoes, peeled and diced
  • 1/4 c nutritional yeast
  • 1 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • Plant milk (I used plain unsweetened almond), as needed

In a medium sauce pan cook potatoes over high heat. Potatoes are done when you can easily smash them with a fork. Drain potatoes.

Smash potatoes whichever way you prefer. I used a pastry blender and it worked well. When the potatoes are smashed add the remaining ingredients. Start with about 1/4 cup of plant milk. Add more plant milk as needed. Mix well, until potatoes are creamy. Set potato mixture aside.

Filling:

  • 1 – 15 oz. can Lentil soup
  • 3 c mixed vegetables, frozen, thawed
  • 1/4 c nutritional yeast
  • 1/4 c onion(s), minced
  • 3 tbsp tomato paste
  • 1 tbsp garlic, minced
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp coconut aminos
  • 1 tsp apple cider vinegar

Preheat oven to 400 degrees.

Combine all the filling ingredients in a large bowl. Stir until completely combined.

Pour filling into an 8×8 baking dish. Top filling with potato mixture.

Bake for 30 minutes, until potatoes are golden brown. Let col for 5-10 minutes.

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Serve. Eat. Enjoy.

 

 

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EBLATs

What are EBLATs – Eggplant Bacon Lettuce Avocado and Tomato Sandwiches. I made these sandwiches on homemade Easy Focaccia Bread. They were perfect. The bacon reminded me of the meat eaters smoked applewood bacon. The focaccia bread is an easy no yeast version so there is little effort. It is the perfect sandwich and easy to assemble.

Slice Focaccia Bread into quarters. Slice each quarter of focaccia bread horizontally.

Layer avocado. I like to give it a little smash so that it does not slide everywhere.

Layer Eggplant Bacon, butter lettuce and plum tomato slices.

Spread stone ground mustard onto the top layer of focaccia bread.

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Serve. Eat. Enjoy.

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Jackfruit Curry

Before my Vegan/WFPB days I used to make this curry with chicken or shrimp. The sauce is amazing and not too spicy. We always loved it. I have not made it since and decided it was time to see what I could do with it using other ingredients.

I thought jackfruit is like a blank canvas. It will absorb all those wonderful flavors of cumin, coriander and garam masala. It is a nice alternative to tofu or chickpeas and is flavor packed. Give it a try. I promise, it will be worth the adventure.

  • 1 c vegetable broth, plus more sauteeing
  • 1/2 tsp of each: mustard seed, ground cumin, ground coriander, garam masala
  • 1/4 onion, fine dice
  • 14 oz. can young jackfruit, rinsed, drain, broken into pieces
  • 2 – 14.5 oz.cans tomatoes, diced
  • 7 oz. creamed coconut
  • 1 lime, juiced
  • 1 recipe Garlic & Cilantro Brown Rice

Rinse and drain young jackfruit. Break jackfruit into small pieces or shred. Set aside.

In a large skillet add mustard seeds. Stirring continuously,cook mustard seeds over medium heat until they become fragrant and begin to pop. Add cumin, coriander and garam masala and continue to stir.

The spices should become fragrant. When they are fragrant add onions and jackfruit, working spices into both the onions and jackfruit. Add vegetable as needed for sauteeing.

Cook until onions are translucent. Add tomatoes, creamed coconut and vegetable broth. Stir until well combined. Bring to a simmer and then reduce heat to medium-low. Simmer until sauce has slightly thickened.

Finish the sauce with a squeeze of lime.

Serve over Garlic & Cilantro Brown Rice. Eat. Enjoy.

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