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Vegan “Chick’n” Piccata

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Here is a classic Italian entree that is made with Gardein chick’n and is outstanding.

4 4oz Gardein “Chicken” style breasts
2 cups all-purpose flour
8 tablespoons vegan butter I use Earth Balance
5 tablespoons extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup vegetable stock
1/2 cup dry white wine I use Chardonnay
1/4 cup capers rinsed and drained
3/4 teaspoon minced garlic
3/4 teaspoon chopped shallot
1/8 cup sugar, if needed

1. Defrost and season the Gardein breasts with salt and pepper. Dredge them in flour and shake off any extra being very careful because the breasts can crack and break very easily.

2. In a large skillet melt 3 tablespoons of the vegan butter with two tablespoons of olive oil over medium heat.

3. When you see the pan start to bubble, add the floured breast to the pan carefully, cook them until brown on both sides. Remove the breast onto a paper towel.

4. Lower the heat to low and add the lemon juice, stock,wine, capers, garlic, and shallots.

5. Bring heat up to med and bring sauce to a boil, be sure to scrape the brown bits from the bottom of the pan.

6. Check the flavor of the sauce and add some salt or pepper if needed. If the sauce is too lemony or bitter add some sugar to mellow it.

7. Continue to cook the sauce and let it reduce and thicken a bit, about 3-4 minutes till garlic and shallots soften a bit.

8. When your ready to serve, add the breast back into the pan with the sauce and heat them back up.

9. Plate the breasts then spoon the sauce over the breasts and serve.

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Thai Black Pepper and Garlic Tofu

This recipes was created by Susan Voisin at Fat Free Vegan.com This site has hundreds of healthy vegan recipes. It’s a great resource. She also has a blog. I hope you enjoy this great recipe!

Black pepper provides a different kind of heat than chile peppers, but people who are sensitive to spices may still find this too hot. So start with the lesser amount of black pepper and add more to taste. Those of you who like fiery dishes may want to increase the chile sauce, but try not to overpower the black pepper.

TOFU AND SEASONING
1 14 oz package extra-firm tofu
1 Tbs soy sauce (or gluten-free tamari)
2 Tbs water
2 large cloves garlic, pressed
1 tsp black pepper, freshly ground
1 tsp rice vinegar
VEGETABLES
1 small onion, halved and sliced into thin wedges
1 large bell pepper, sliced
6 cloves garlic, minced or pressed
3 oz shiitake mushrooms, sliced
8 oz kale (about 1 bunch), stems removed and leaves thinly sliced
1 bunch asparagus, trimmed and cut into 1 inch pieces
additional broth or water, as needed
SAUCE
1 1/2 Tbs soy sauce (or gluten-free tamari)
1/2 cup vegetable broth
1 tsp sriracha or other chile sauce (or to taste)
1/2 to 1 tsp black pepper, freshly ground
2 tsp cornstarch

1. Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles. Place into a ziplock bag. Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it’s not mandatory.)

2. Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.

3. While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by. Add the onion and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed.

4. Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta.

Note: Use whatever green vegetables you like instead of the kale and asparagus. Bok choy and broccoli or green beans are a delicious combination.

Servings: 4

Fully Raw Cherry Cheesecake Recipe

With cherries in season, I saw this video online and just had to share it with you.

Fully Raw Kristina has really hit a home run with this one.

It looks soooo good!

Enjoy the video.

 

Vegan Gourmand’s Lasagna Recipe

This is my go-to lasagna recipe, I just love it.

I brought this once to a friends house that had three teenage children, one a 15-year-old boy.

None of them where Vegetarian, let alone Vegan.

After the second huge piece I heard him say “This is the best lasagna I have ever had.” in which I replied “You know its vegan there is no meat or cheese in it at all” which he bantered back, taking the last bite of that second piece ” I don’t care, it tastes great!” He then continued on to eat another huge piece. All three teens had at least seconds & the family said that they really enjoyed it!

I hold this story up as a badge of honor, that a picky 15-year-old teen had no problem eating three huge pieces of this lasagna. I think that says something for this recipe.

I hope you enjoy it as much as they did.

Bon apoteto!

This recipe makes 1 large lasagna that will feed 10+ adults

Ingredients for Lasagna

2 ea    24 oz Jars of your favorite pasta sauce. (I use Francesco Rinaldi Tomato, Garlic & Onion)

1 ea   Large box of dried lasagna noodles (18 dried noodles) (I use Barilla Brand Dry Lasagna)

1 bunch   4 oz of fresh basil

1 bag       14 or 16 oz of your favorite vegan crumbles

1 ea         small sweet onion diced

12 ea      garlic cloves

Ingredients for Vegan Basil Ricotta “Cheese”

2 lbs firm organic tofu, excess water pressed out
8 tsp lemon juice
4 garlic clove, Garlic pressed
1 tsp Sea salt
4 dashes fresh ground black pepper
20 fresh basil leaves, Chiffonade
8 tsp olive oil
1/2 cup nutritional yeast
1 cup Daiya Cutting Board Style Mozzarella Vegan Cheese

To make Ricotta “Cheese”

1. In a large bowl, crush tofu with hands until crumbly.

2. Add lemon juice, garlic, salt, pepper.

3. Mash with hands or potato masher until mixture reaches the consistency of ricotta cheese.

4. Add olive oil; stir with a fork.

5. Add nutritional yeast and mix all ingredients well with a fork.

6. Stir in Daiya Cheese and basil.

7. Cover and refrigerate until ready to use.

To build the lasagna

 Make the Ricotta, cover with plastic wrap and put it aside in the refrigerator.

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Pour both pasta sauces into a saucepan, turn on low heat.

Add two or 3 pressed cloves of garlic to sauce then add a hand full of whole or cut in half cloves of garlic to sauce and stir.

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Chiffonade 10 or so fresh basil leaves and add them to the sauce continue to simmer.

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In a separate fry pan add some olive oil, get pan warm and add 2 minced garlic cloves and cook for 15 seconds then add the diced onion, cook on med heat. Add fresh ground pepper and some salt to pan and cook until onion has sweated.

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Add Veggie meat to pan stirring until browned

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Add browned veggie meat to sauce

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 Lightly Olive oil a large 10″ x 15″ baking pan and then add a bit of the sauce on the bottom and thinly cover the bottom of the pan with it.

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Take a dry lasagna noodle and spread a thin layer of the prepared Ricotta “cheese” onto the dry noodle being careful not to break the noodle. Place the noodle in the pan.

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Continue this until the bottom of the pan has a layer of Ricotta spread noodles covering it. Then add a layer of sauce.

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At this point, I like to add a layer of fresh basil leaves on top of this layer. Then I start another layer just like the first until I have built three layers.

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Finish with the remaining Daiya Cheese.

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 Bake in a 350 deg oven for 1 hour uncovered.

Finished

Enjoy!

This freezes well and I think it is even better the next day.

Balsamic Vinaigrette Dressing or Dip

It is very simple but yet is so flavorful, I just love it on salads or as a vegetable dip. So I said to myself I should share this with my friends. So here you go!

I use OMG brand Balsamic Vinegars which are thick and sweet, the best balsamic I have ever eaten. The name is fitting OMG! You can also change up this recipe by using the flavored balsamic like Fig or Black Berry. Enjoy!!

Ingredients:

1/2 cup of good quality extra virgin Olive Oil

1/4 cup of Balsamic vinegar (I use OMG brand)

1 teaspoon of Bee Free Vegan Honey

1 teaspoon Dijon Mustard

1 Shallot, minced

1 large clove of garlic, minced

fresh ground Black pepper to taste

Directions:

Blend the olive oil, balsamic vinegar, Bee Free Honey, Dijon mustard, shallot, garlic and black pepper in a Vita Mix or blender until completely combined and emulsified. Then Enjoy on a salad or dip your favorite veggie in it.

Vegan Basil Ricotta Cheese

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I remember as a child smelling the freshly made lasagna baking in the oven. As I looked upon my plate I remember cutting into it with my fork to see the white layers of ricotta cheese holding up each noodle like a fluffy cloud on a summer day. As I became a Vegan this was one of the foods I missed.

Well now I can have that same experience again as a vegan using this recipe to help build my vegan lasagna with “meat” sauce. (a recipe I will have to share sometime) Just spread this Ricotta on every noodle then cover with “meat” sauce and build it three or four layers thick switching between “meat” sauce and noodles spread with Ricotta, its that simple. Buon appetito !!

2 lbs firm tofu, pressed
4 tsp lemon juice
2 garlic clove, pressed
1/2 tsp Sea salt
2 dashes fresh black pepper
20 fresh basil leaves, finely chopped
4 tsp olive oil
1/4 cup nutritional yeast
1/2 cup Daiya Mozzarella Style Vegan Cheese

1. In large bowl, mash tofu with hands until crumbly.

2. Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.

3. Add olive oil; stir with fork.

4. Add nutritional yeast and mix all ingredients well with fork.

5. Stir in Daiya Cheese

6. Cover and refrigerate until ready to use.

Vegan Gourmand’s Breakfast Muffins

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I am up early for work every weekday (2:45am) and needed something healthy that I could make ahead of time and grab to go with my smoothy or herbal tea as I am running out the door. So I found a recipe online. I experimented with it and changed it to my liking, and so here it is. A hearty dense muffin perfect for breakfast or really anytime. I hope you find it as yummy as I do.

2 cup + 2 Tablespoon non-dairy milk. (I use almond milk)
4 Tbs golden flax meal
2 tsp apple cider vinegar
1 cup chopped pecans ( ¼ inch pieces)
1 cup raisins
2 Tbs finely chopped ginger
1 tbs ground cinnamon
2 1/2 cups whole wheat flour
2 cup rolled oats
1 cup chick pea flour
3 tsp baking powder
1 tsp baking soda
10 oz of pineapple tidbits
1 cup apple sauce
1/2 cup real grade “B” brown maple syrup
2 Tbs molasses
3 tsp vanilla extract
1/2 tsp salt

1. Preheat oven to 325 deg F (Convection oven 300 deg) In a medium bowl whisk together the non-dairy milk, golden flax meal and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.

2. Chop the pecans and ginger. Add them, along with the raisins, to a small bowl and set aside.

3. In a large mixing bowl whisk together the whole wheat flour, oats, chick pea flour, Cinnamon, baking powder and baking soda.

4. In another large mixing bowl whisk together the maple syrup, molasses, apple sauce, vanilla extract, pineapple and salt. Now whisk in the non-dairy milk and flax mixture

5. Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the chopped pecans, raisins and ginger.

To make large jumbo muffins

Line a Jumbo muffin pan with cup cake liners. Scoop the batter into the muffin pan (two Ice cream scoops per muffin) making sure the dough is filled up to the top of the pan and domed. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean.

Servings: 12

Yield: 12 Large Muffins

If you want to make smaller, regular size muffins cut recipe in half and use only one ice cream scoop per muffin in a regular size muffin tin.

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Vegan Fried Chicken

Just had to share because this is so different and ingenious!

And…, this just might possibly sooth someone’s cravings for some fried chicken. Enjoy!!

Vegan Gourmand’s Breakfast Sausage

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Now that the new year is here and the cold weather is upon us, a warm inviting breakfast in the mornings really hits the spot.
For me, a person whom ate meat 99% of my life and now is Vegan, breakfast has always been difficult for me without some kind of breakfast meat on the table. So because of this missing component, I went on a search for something that would satisfy that emptiness in my morning breakfasts.
I have tried almost all the Vegan Breakfast meat alternatives but have not found anything that satisfies and fills that void. And so I was determined to make my own. So after a lot of trial and error, recipe tweaks and tastes this recipe does it for me. I hope you will enjoy it as well.

1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 dash dried marjoram
1 1/2 teaspoon brown sugar
3/4 teaspoon fennel seed, whole
1/8 teaspoon crushed red pepper flakes (optional)
1 package (about 14 oz) of Gimme Lean Sausage Style
1 dash onion powder or to taste
1 dash garlic powder or to taste (fresh garlic is also good)
1 tbs olive oil

1. Mix well all above ingredients with the Gimme Lean Sausage.
2. Let sit at least overnight (24 hours) in the refrigerator. (This is an important step, this allows all the herbs and flavors to hydrate and infuse their flavors.)
3. Make into patties about 2” round by ½” thick and fry until golden to dark brown or crumble and fry to add to your favorite recipe. (You can also make into patties then freeze them.)
4. Serve and enjoy!

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Vegan Double Burger and Hot dog Video by Hungry

For those of you who are jonesing for a drive thru type burger or a gourmet hot dog this video is for you.

Chefs Chloe and Roberto make meat-free fast food burgers and hot dogs to rival any home town drive thru.

They cook them up then take them to the street for a taste test.

These look great!

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