Archive for the ‘vegan’ Category

Old Bay (VEGAN) Zucchini Cakes

My garden is delivering BIG and, unsurprising to anyone who’s ever had a garden or known someone who has, the cliched summer favorite, the zucchini, is among the most prolific.

Today, it was just Em and me for dinner, so we decided to innovate our own version of zucchini fritters.  We loved them with a side of fresh salad with lemon dressing.

Ingredients

2 cups grated zucchini

1/4 cup finely chopped onion

1 cup Panko bread crumbs

Egg replacer for one egg (1 1/2 tsp egg replacer whipped with 2 Tbsp water)

2 Tbsp melted Earth Balance

2 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Old Bay seasoning

1/2 tsp salt

1/4 tsp ground pepper

flour for dusting

vegetable or canola oil for frying

Directions

Mix all ingredients together well in a medium bowl.  Make small balls of zucchini mixture and pat down to desired thickness–I like about 3/4 inch.  I’ve made these big enough to be a “burger” and as small as 2 inches across.  Dust both sides with flour.

Heat 1 Tbsp vegetable or canola oil in large, non-stick skillet.  Place patties into.  Wait until edges are golden brown, then flip, browning the other side.

Serve with vegan sour cream, or, for non-vegans, plain Greek yogurt.  Or serve on a bun with all your favorite toppings:  lettuce, tomato, etc.

Makes about 6-3 inch cakes.

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Curried Red Lentils and Sweet Potatoes (over rice)

I knew I wanted lentils, I knew I had to do something with my sweet potatoes.  So… THIS!!!

I loved it and more importantly, so did Don and Emily (Audrey hates most things, so no, she was not a fan).

Ingredients

3 1/2 cups water

2 Tbsp vegetable oil

1 medium onion, finely chopped

1 tsp. kosher salt

2 medium or 2 small sweet potatoes, peeled and cubed into bite-size chunks

1 inch piece fresh ginger, peeled and finely minced

1 large or 2 small garlic cloves, minced

1 tbsp curry powder

1 bay leaf

1/2 cup coconut milk

2 generous Tbsp brown rice syrup or light brown sugar

1 ½ cups red lentils

1/4 – 1/3 cup fresh basil leaves, thinly cut

2 cups water

1 cup coconut milk

2 cups jasmine rice

Instructions

Bring 3 ½ cups of water to a boil.

In a large saucepan over medium high heat, saute onion, and salt in oil, stirring until onion is soft.

Add sweet potato, ginger, garlic, curry powder, bay leaf and saute until fragrant, about 1 minute. Add boiling water, coconut milk, syrup or sugar, and lentils.  Reduce heat to low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Stir in basil.

While the above is cooking, bring  2 cups water and 1 cup coconut milk to boil.  Stir in rice, reduce to simmer, cover and let cook for 20 minutes.  Do not remove lid until close to done.

Serve lentils and potatoes over rice.

Bean and Veg Burrito

Another night with lots of good stuff in the fridge.

Ingredients

1 tbsp olive oil

1 small onion, chopped

1 medium red bell pepper, chopped

1 1/2 cup fresh, canned or frozen corn

1 medium zucchini, chopped

8 oz. shitake mushrooms, chopped

2 tomatoes, chopped

1 can great northern, black, or pinto beans

1 can refried beans (vegetarian)

a couple good handfuls of spinach

1 tsp cumin

8 – 10 inch spinach tortillas

Fun things to top – black bean dip, salsa, sour cream (for non-vegans), cheese

How to:

Saute onion and red pepper in large frying pan.  Add corn and zucchini until softened.  Add mushrooms, tomatoes, and beans.  Stir until mixed well and hot.  Add cumin.  When close to ready to eat, add spinach and stir until just wilted.

Put in a big bowl in the middle of the table with the rest of the burrito “decorations” and let people fill and roll their own.  Great with a side of spanish rice and watermelon.

Yellow Split Pea Soup

It was cool this morning and so my mind went to soup…  This is what I came up with.  With sides of good bread, some sauteed broccoli, and a bowl of cherries, I was sooooo happy.

Ingredients

2 tbsp Olive Oil

2 cups chopped celery

1 cup chopped leeks

2 cups chopped carrots

1 1/2 cups dried yellow split peas

1/4 cup chopped celery leaves

4 cups vegetable broth

3 cups water

1/4 cup white wine

1/4 tsp ground cumin

1/4 tsp ground coriander

3/4 tsp kosher salt

1/4 tsp fresh ground pepper

How to:

In soup pot, saute celery, carrots, and leeks in olive oil until just soft.  Add vegetable broth and water, bring to a boil. Add split peas and celery leaves.  Bring to boil again.  Reduce heat and simmer for 45 minutes, until peas and carrots are soft.  Add wine, cumin, coriander, salt, and pepper and cook for another 10-15 minutes.  With immersion blender, blend soup to just smooth/a bit chunky consistency.  Serves 8.

Butternut Squash and Other Stuff Gnocchi

This came to be when my family was being boring about what they wanted for dinner so I pulled out leftovers for them and dug around to see what I could come up with…  What I found in my bowl when I was done was like a treasure.

Ingredients

1 8 oz. package prepared gnocchi (or, of course, make your own!!!)

Olive oil

1 lb butternut squash, cleaned and cut into small chunks

3 Tbsp pine nuts

2 cloves garlic

a good handful of shitake mushrooms

2 good handfuls spinach

1 packet Sazon Goya seasoning

Roast squash with 2 Tbsp olive oil at 375 degrees for about 40 minutes, until tender and turning brown.

Meanwhile, boil water for gnocchi and lightly toast pine nuts (in small frying pan, swirling them around so they don’t burn, which can happen really fast!)

When squash is finished, saute garlic in large pan in 2 tbsp olive oil, add mushrooms until soft and hot.  Add squash and Sazon Goya seasoning.

Boil gnocchi for 1-2 minutes, until floating on top.  Drain.

Add gnocchi to squash and mushrooms mixture and mix thoroughly.  Mix in spinach until just wilted. Toss in the pine nuts.

Beautiful!!!

My Tomato Soup

A couple of sickies in my house inspired my need for soup.  This was such a huge surprise.  I never thought it would taste so good.  I made some bread and we dunked and slurped….

Ingredients

1/2 sweet onion, chopped

1/4 cup olive oil

2 – 28 oz cans really good tomatoes  (I used Wegman’s imported San Marzano – pricey, I know, $3.49 a can)

2 1/2 cups vegetable broth

2 1/2 tsp kosher salt

a few good cranks of fresh ground pepper

1 Tbsp dried basil (I had no fresh available)

In a large pot, lightly saute onions in olive oil until soft, not brown.

Puree the tomatoes in a food processor until just smooth.  Add tomatoes and broth to pot and heat until just boiling, simmer 20 minutes.  Add salt, pepper, and basil.  Let simmer another 10-15 minutes.

I used my immersion blender to puree until smooth.

SLURP.

The Grooviest Vegan Gravy. Seriously.

I would make mashed potatoes just to have this gravy…

Ingredients

1/4 cup olive oil

6 shallots

4 garlic cloves

3 tbsp Earth Balance

1 small sweet onion, thinly sliced

8 oz. mixed wild mushrooms

1 Tbsp chopped, fresh rosemary (or 1 tsp dried)

1 Tbsp chopped, fresh thyme (or 1 tsp dried)

2 tsp chopped fresh sage or (or 3/4 tsp dried)

1 tsp kosher salt

1/2 tsp fresh ground pepper

1/4 cup all purpose flour

2 1/2 cups vegetable broth

1 Tbsp Brandy

Preheat oven to 300 degrees.  Combine oil with shallots and garlic in small glass oven-safe dish, cover with foil, and bake until shallots and garlic are very soft and pale golden–about an hour.

Meanwhile, melt Earth Balance in large saute pan, add onions and cook on medium-low for 12-15 minutes until onions are lightly browned.  This is an important step.  Take your time.

When shallots and garlic are finished, thinly slice and add them and the oil to the pan with the onions over medium heat.  Add mushrooms and herbs and saute until mushrooms are tender, about 5 minutes.

Whisk in flour and salt and pepper.  Add vegetable broth and stir often until gravy just starts to boil and thicken, about 10 minutes.  Add brandy.  Heat through and stir well.  If desired, add 1 Tbsp soy creamer or milk.  Add additional salt and pepper to taste.