Sunday, June 12, 2011

Vegan Marco Polo salad.

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So easy it hurts!

Quinoa cooked in veg broth. Mix with cooked soybeans, a jar of sun-dried tomatoes, a jar of marinated artichoke hearts, a jar of kalamata olives (chopped) and chopped romaine. Toss with sesame and balsamic. It's a little trip around the world.

Friday, March 4, 2011

The House Guests Couscous.

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As the family hippie vegetarian, I find that too often meal time can be, "Oo Andy we made a delicious beef stew for dinner" and "How's pizza sound for everybody?" Stomach groaning, it can start to send me into a slight panic. I love to eat and love cooking almost more. Lucky for me my sister-in-law has a gorgeous pantry.




As soon as I get into town I head straight to Trader Joes. On this occasion I picked up Tofurkey sun-dried tomato sausages. They are a consistently delicious alternative to meat. In the pantry here I found a box of Casbah Roasted Garlic couscous. Score!!! I chopped up and sautéed the 'sausage'. Served over the warm couscous it made for a dairy free vegetarian feast for three.

Even better, the leftovers will go great with my Trader Joe's frozen falafel tomorrow.


- Posted from the ether

Sunday, February 6, 2011

Vegan Superbowl artichoke dip

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Racking my brain for a non-dairy snack to bring to the Superbowl party today, I settled on an artichoke dip that will fool even the most hardcore fans. At the grocery store aka bedlam, I looked at the ingredients on a packet of ranch dip. MSG was practically at the top of the list. Oh heck no. But, the rest was just powdered onion and garlic. I can manage that. I had a can of artichoke hearts in the pantry and we were good to go.

Ingredients:
1 pkg soft tofu
1 can artichoke hearts
1tbsp garlic powder
3 tsp onion powder
1/2 tsp salt
1/4 tsp cracked pepper
1 tbs olive oil
2 tbsp soy creamer
1 tbsp earthbound

I first heated the artichokes with the earthbound on a medium flame. Then, in a processor, I mixed the tofu and spices. Add the oil and soy creamer (or feel free to substitute coconut creamer). Throw the artichokes in and pulse on low to mix lightly, keeping the artichokes a bit chunky.

The heat from the artichokes will warm the tofu. You'll end up with a super creamy dip for pita chips, carrots, or hollow a round loaf and serve with the soft chunks of bread.

Have a great Superbowl party!!


- Posted from the ether

Monday, January 31, 2011

Oh My Goddess Couscous

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Brian and I threw this pearl couscous salad together for an infomercial tomorrow. Super easy and super delish.

Ingredients:
1 pkg Pearl/Israeli couscous
1/2 cup chopped marinated artichoke hearts
1 marinated red pepper chopped
1 can garbanzo beans
1/2 cup sliced black olives
1/4 cup Trader Joes Goddess dressing
Splash of white balsamic vinegar
Salt and pepper to taste.

In a pan melt a tbsp of butter or earthbound. Toast the dry couscous until lightly golden. Add water and boil until tender and water is absorbed.

Toss all together and serve warm or cold. Enjoy!!


- Posted from Craftlandia

Friday, January 14, 2011

Vegan Orange Ginger Bok Choy

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Today recipe is whipped up from a need to use some Bok choy I had in the fridge here on set. I thought I had teriyaki sauce but it was orange sauce, which has chicken broth in it. So I scrambled to find a new sauce.

What I did have:






1lb or so Bok choy, cut in quarters and rinse
2tbsp chopped garlic
2tbsp chopped fresh ginger
1/4 cup Olive oil
Juice of 1/2 orange and peel just the bright orange of the peel.
1 big squeeze of agave
1tbsp dried red chili pepper

I read that, despite the usual rules of stir fry- super hot wok then add oil, when you want a pungent garlic flavor start with cold oil and add the garlic and ginger. Then bring the wok up to temp, or in my case, electric skillet. Once the garlic and ginger begin to brown add the bok choy.

I fried it until the leaves were soft. Then I added the orange juice, zest, chili pepper, and a healthy squeeze of agave. Once the bok choy was tender enough to eat I scooped it into a bowl and let the wolves descend. I think the biggest sign that it was a hit was how fast it went, this from the crew that I was told eat mostly meat.

- Posted from the crafty kitchen

Tuesday, January 11, 2011

Fried Egg Bruchetta

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As a dairy-free mostly vegetarian, brunch can be a hard menu to pick from. A few weeks ago I finally found a breakfast joint in my 'hood that had a flavorful dish I could and would eat. The award goes to The Mustard Seed Cafe in Los Feliz for their Eggs Bruchetta. Now the only difference here is that mine has no toast, couldn't be bothered to put on boots to trudge across to the market. I have, however, made this with cornmeal pancakes with scrumptious results.

For the bruchetta, two servings worth, I chopped three organic Roma tomatoes and two cloves of garlic. I mixed it with about 1/4 cup of basil chiffonade, I use scissors for convenience.
Add a few dashes of salt and mix.

I like my eggs over-medium with just a touch of thick yolk to run out. Spoon the bruchetta over the eggs and season with a bit of fresh cracked pepper.

- Posted from the ether

Friday, January 7, 2011

Weeknight Veg Pizza- dairy free

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Last night the roommate and I did our massive grocery trek for the week, Super King for veggies and Trader Joe for all the pantry goods. Passing the refrigerated balls of dough nestled under shelves of micro-ready meals, I dreamt of pizza, a rarely enjoyed food for a lactose intolerant. Whole wheat dough, soyrella and sun-dried tomato tofurkey sausage in hand, finally, I had a meal in mind when I left the TJ check stand. Usually I get home and unload a hodgepodge of mismatched condiments and vegetables, not this time! Victory over the grocery aisle space-out that has sucked hours of my life away.

Ingredients:



Whole wheat dough
Four button mushrooms sliced
1/4 cup thin sliced zucchini
1 Italian sun-dried tomato Tofurkey sausage, sliced
1/4 cup sun- dried tomatoes julienned. I used kitchen shears
1 clove of garlic minced
1 cup marinara
1/4 cup shredded soyrella
4 leaves of basil shredded
4 pitted kalamata olives minced.



This vegetarian dairy-free pizza was downright healthy. Start with whole wheat dough, remove from the plastic and place on cutting board dusted with cornmeal. Let the dough rest and reach room temp. After 20 minutes roll the dough out into a vaguely round shape. If yours looks like a circle then you are way ahead of me on technique. Take a fork and prick the dough a bit all over, I think this keeps it from bubbling up all over but I could be wrong.

Place your battered and pricked pizza blob in the oven on a cookie sheet. Sometimes I drizzle with oil and salt but this time I didn't. Prebake the dough for approximately 8 min or until the dough looks firm but not golden yet.




Now you are ready to dress it up with all the fixins. Paint a layer of marinara and place your toppings in an even layer. Then drizzle a touch more marinara over to help cook the zucchini and mushrooms. Careful with the sauce, a swimming pool of it can make for a soggy crust that flops your toppings off when you try to eat it.


I then grated a dusting of soyrella, sprinkled the basil, and another layer of soyrella.
Word of caution, I only use the soyrella as a web to secure my toppings. It won't taste like mozzarella and can really affect the taste of your pie if overused.



Bake in the oven until the crust is golden and your 'rella is melted.
Let cool a touch, then slice and chow down.





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