Posted on Leave a comment

Tempeh – Mushroom Lettuce Wraps with Simple Brown Rice

This is such a flavorful simple dish that I do not know why I did not make it sooner. I think I was a little intimidated by the tempeh, since I had never used it before. Silly me.

I rarely make things more than twice, but this just might make it on a regular rotation. You can omit the tempeh and increase the mushrooms if you like. I would triple the amount of mushrooms if you do so.

These lettuce wraps would be great for a crowd. Make some with Forbidden Rice Spring Rolls and Peanut Sauce and you have a wonderful meal.

  • 1-2 recipes Chinese Brown Sauce
  • Simple Brown Rice
  • 8 oz Tempeh, rinsed, steamed, chopped
  • 10 oz. Shiitake mushrooms, chopped
  • 5 oz. water chestnuts, chopped
  • Lettuce, iceberg or butter leaf
  • Lime, garnish
  • Green onions cut on the bias, garnish, optional

Make the Chinese Brown Sauce first. You can even make this 1-2 days in advance. I made two recipes of the Chinese Brown Sauce because it is that good, and the mushrooms and tempeh soak up the sauce. I had some leftover, however, if you like to spoon it on top of the lettuce wrap go for it.

Note: The Chinese Brown Sauce is a good one to keep in your refrigerator at all times. It is great for stir-fries, Asian noodles or just as a dipping sauce for spring rolls. It really is that good.

Rinse the tempeh and then steam for 15 minutes. The steaming softens the tempeh, making it more like a sponge to soak up the the flavor you will be pouring on it.

Make the Simple Brown Rice. While the Simple Brown Rice is resting; add the tempeh, mushrooms and water chestnuts to a large skillet. Cook over medium-high heat stirring constantly. I use a ceramic non-stick skillet. If you do not have one, make sure you have some vegetable broth on hand in case the tempeh-mushroom mixture starts to stick. Just add a little vegetable broth if this happens and it will loosen the tempeh-mushroom mixture from the skillet.

The Tempeh-Mushroom mixture cooks very fast. It is done when you see that the tempeh is golden and the mushrooms have reduced.

Reduce heat and add the Chinese Brown Sauce to the Tempeh-Mushroom mixture. Thoroughly stir so that the sauce completely coats the Tempeh-Mushroom mixture.

Assemble wraps and add a squeeze of lime. The lime really enhances the flavors of all the ingredients.

DSC_0044

Serve. Eat. Enjoy.

DSC_0047

Posted on Leave a comment

Cauliflower Steaks

Cauliflower Steaks are a great way to serve a topping of choice. You might want to top your Cauliflower Steak with my Best Mushroom Gravy, or for a lighter flavor you could use the Olive Pistou. Whether it is hearty or refreshing, both the Best Mushroom Gravy or the Olive Pistou are amazing.

The Cauliflower Steaks are made in two steps. The first step is to bake the cauliflower, and then brown the cauliflower in a large skillet. You can make the cauliflower steak ahead through the baking process and then finish in the skillet just before serving.

  • 1 head cauliflower, leaves and stem trimmed
  • 4 garlic cloves, peeled and smashed
  • 1 lemon, juiced
  • 2 1/2 c vegetable stock
  • 1/2 c dry white wine (optional)
  • 2 bay leaves

Note: Do not core the cauliflower. The core helps the steaks stay together.

Preheat oven to 350 degrees.

Slice the cauliflower in half and then slice each half into 2 pieces.

In a large casserole pan add the garlic, lemon, vegetable stock, wine and bay leaves. Add the cauliflower steaks to the marinade. Cover casserole pan with foil and bake the cauliflower for 30-45 minutes.

Check the cauliflower with a fork. It should be cooked through, but still firm.

Remove from oven and place onto a paper towel lined plate. Blot cauliflower with a paper towel. you want the surface to be dry so that you will get a golden brown color when you cook them in the skillet.

heat a large skillet over medium heat. When the pan is hot adde the cauliflower steaks. Let the cauliflower steaks cook for 4-6 minutes, until golden brown. Do not move the cauliflower steaks around or they will pall apart.

Serve with your favorite topping.

DSC_0049

Posted on 1 Comment

Light & Creamy Mashed Potatoes

I made these potatoes on the Sunday Night after Thanksgiving and I wish I would have brought them for thanksgiving. They were incredible. Light, Creamy and packed with flavor.

Cook potatoes until they easily mash with a fork.

Preheat oven to 375 degrees.

Add all the ingredients to a food processor and process just until they are creamy. It only takes 30- 60 seconds. You do not want to over process, or the potatoes can turn gummy.

Transfer potato mixture to an 8×8 baking dish. Bakes for 15-20 minutes.

DSC_0048

Serve. Eat. Enjoy.

Posted on Leave a comment

Creamed Spinach

This is a wonderful, simple recipe, especially if you have the Cashew Béchamel – Basic White Sauce in your refrigerator. It is a wonderful way to use up some greens that you have on hand and do not want a salad. It works well with kale, spinach and many other kinds of greens. It is packed with flavor and nutrients.

In a large pan wilt the spinach over medium heat. Use vegetable stock as needed to wilt spinach. When the spinach is wilted add the Cashew Béchamel Sauce. Stir to coat the spinach leaves. Remove from heat.

Note: This can be served over brown rice or in a pasta dish. That is what I did it was amazing. I will share that with you in an upcoming post.

DSC_0051

Posted on 4 Comments

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.

Posted on 4 Comments

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.

DSC_0044 108

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.)

DSC_0049 41

Serve. Eat. Enjoy.

Posted on 4 Comments

Air Fryer Brussel Sprouts

My Air Fryer is mostly a french fry fryer, so I thought I would try brussel sprouts in the air fryer. This recipe has three ingredients, not counting any sauce. Some of you are probably a little more experienced with the air fryer then I am. I have not had it very long, but I plan on trying out some new recipes using this wonderful machine.

Combine all the ingredients into a bowl and toss until the brussel sprouts are coated with the seasoning.

DSC_0044 86

I have a Nuwave air fryer, The directions call for preheating at 400 degrees for 10 minutes.

Add sprouts to air fryer basket and cook for 10 minutes. Pause cooking process to shake sprouts about half way through. The sprouts are done when they are fork tender and caramelized on the outside.

Serve with your favorite sauce. I like maple syrup.  You could do a combination of maple syrup and stone ground mustard. Both ways are tasty.

Note: You may have to take out the smaller sprouts and continue cooking the larger ones.

DSC_0046

Posted on 3 Comments

Roasted Baby Golden Beets

We went to Whole Foods yesterday. It was a fun trip. It is a vegan eaters dream. I decided I would pick out two vegetables that I have never made before – Beets and Orange Cauliflower. I have had beets one time in a restaurant, and I loved them. I saw these golden baby beets and knew I had to make these as one of my new veggies.

I served this in a salad. The recipe will follow soon in another post. If you have not tried golden beets you are missing out on a truly delicious bite.

  • 4 baby golden beets with leaves
  • All-purpose seasoning

Preheat oven to 375 degrees.

Wash beets thoroughly. Cut ends off of beets. Save the leaves for future use.

DSC_0044-75.jpg

Place beets into a parchment baking bag or make a packet out of the parchment paper and sprinkle with my All-purpose seasoning.

DSC_0045 58

Lay parchment packet onto sheet pan. Place into oven and bake for 60 -75 minutes. The beets should feel tender to the touch, but not mushy.

Remove from oven and let cool until you can touch them so that they can be sliced.

DSC_0052 16

Note: This would be the time you would peel them if you prefer. It is a personal choice.

Serve. Eat. Enjoy.

Posted on Leave a comment

Batch Cooking – Vegetables

Batch cooking is one of my favorites ways to get a lot of variety into my meals throughout the week. By chopping and dicing one time during the week I can get a lot of my meals half way finished before it is time to eat.

This is just a sampling of what I do. I try to vary the vegetables every week, so it does not get boring.  This is what was in my refrigerator at the time.

  • Green Beans
  • Eggplant
  • Carrots
  • Zucchini
  • Sweet Potatoes

There really is no rhyme or reason to the ingredients, it is just what caught my eye when I went to the grocery, and what I had not yet used.

DSC_0041 102DSC_0043 77DSC_0044 65

I chopped all the veggies. Then I tossed them in some vegetable broth and All-purpose  Seasoning.  Then I roasted them at 425 degrees until the veggies were fork tender.  Each veggie is a little different, depending on its density. The key is the hot oven.

What to do with all of these? Well, Buddha Bowls are always good. Use brown rice, millet or quinoa for a base and go from there. There is also wraps. Use a gluten-free tortilla, some greens, the roasted veggies and your favorite sauce and you have a fabulous meal in minutes.

Soups are great for using up the remnants of the veggies. You could make it chunky or creamy by using a blender. Throw in some type of grain and greens and you have something different.

Quesadillas are a fun way to use the roasted veggies. Maybe, a tofu scramble or breakfast burrito. There are so many possibilities, and you do not have to eat the same thing over and over.

Just by adding a few seasonings or some fresh items you can transform any meal.

I mentioned sauces. Everything tastes better with a sauce. Here a few I like to use.

I hope I gave you some fresh ideas to help your meals come together. There is no need to spend the whole day or evening in the kitchen if you do not want to. Let it not be a chore, but a culinary adventure.

DSC_0047 41

 

Posted on 5 Comments

Roasted Potatoes & Green Beans with Walnuts

Roasting is my favorite way to prepare vegetables. It enhances their natural flavors, making them come alive. By roasting my veggies my hands are free to work on other parts of the meal while the veggies do their thing.

This mixture has color, crunch, crispy and creamy all on one sheet pan – Yum. the smell is divine. I generously season the vegetables with my All-purpose Seasoning. This recipe is under 5 ingredients.

DSC_0043 70

  • 16 oz baby golden potatoes, quartered to like sizes
  • 10 oz green beans, fresh
  • 1 c walnuts, shelled
  • All-purpose Seasoning
  • Cooking Spray (optional)

Preheat oven to 400 degrees.

Spread veggies out evenly onto a sheet pan.

Spray veggies with cooking spray. (optional)

Generously season veggie mixture with All-purpose Seasoning.

DSC_0041 94

Roast vegetables for 20 minutes. Stir vegetables halfway through the cooking time.

Serve. Eat. Enjoy.

DSC_0043 70Note: My All-purpose Seasoning is for sale in my Online Store Page or you can find the recipe in my basics category.