Rhymes With Vegan

creamy white bean and basil stuffed cannelloni w/ fresh kalamata olive red sauce

this was one of those dishes my brain created and i just had to see it through.  i wouldn't rest until this dish was made, success or failure, it was a done deal for me.

you see, i kept craving something comforting and warm, and pasta always seems to satisfy that need.  but i didn't want your basic run of the mill angel hair or spaghetti, i wanted something creamy and rich. 

something that would satisfy all of my senses. 

folks, meet the meal that will satisfy all of those things, and then some.

 

creamy white bean and basil stuffed cannelloni w/ fresh kalamata olive red sauce

 

serves 3-4

6 cannelloni pasta shells

1 can white beans (14.5 oz.)

1 1/2 cups fresh basil (reserve 1 tbsp for garnish)

3 cloves garlic – minced

½ vidalia onion - chopped

¼ cup white wine

1 ½ cups stock (have a little extra available for the beans if needed)

1 can chopped tomatoes

1 tbsp tomato paste

¼ cup red wine

3 tbsp kalamata olives – chopped

crushed red pepper

silk creamer (optional)

olive oil

salt

pepper

 

in a medium sized pot, heat 1 tbsp olive oil.  add ½ your garlic and onions, salt and pepper and cook until the onions are transparent.  add your can of beans, 1 cup basil, stock and ½ tbsp crushed red pepper.  cook and reduce down.  if need be, add a little more stock.  once you get to a semi-thick consistency, you can remove and let cool.

in a skillet, heat up 2 tbsp olive oil, and add the rest of your garlic, onions, salt and pepper.  add your chopped tomatoes, red wine, ¼ cup basil and crushed red pepper.  bring to a boil, turn down heat and let simmer for 15-20 minutes.  you can now add your tomato paste to thicken.  add your kalamata olives and let cook another 10 minutes.

in a large pot of boiling, salted water add your pasts shells and cook until al dente, remove and drain.

with an immersion blender, blend your white bean mixture until smooth and creamy.  you can use a little silk creamer for extra creaminess, if needed.

fill each pasta shell with the bean mixture.  top with the kalamata red sauce and garnish with fresh basil and crushed red pepper. 

serve with a crisp white wine.

enjoy!

portobella "steaks", sauteed greens, vegan bearnaise and grilled baby reds

every so often i make something that i am extremely proud of...this is one of those dishes.

the mushrooms are so tender and flavorful and the vegan bearnaise is so rich, you will be sopping up every single drop with a thick cut piece of country toast or with your perfectly grilled baby reds.

rich and savory have a new meaning in my kitchen.

(don't be intimidated by the amount of ingredients...just take your time!)

 

portobella “steaks” on sautéed greens, vegan béarnaise and grilled baby reds

 

for mushrooms

¼ cup vegan worcestershire sauce

1 tbsp apple cider vinegar

1 tbsp molasses

1 tsp tamari

yellow onion

2 cloves garlic – minced

salt

pepper

1 tbsp olive oil

4 portobella mushroom caps – cleaned

 

for spinach

1 tbsp olive oil

2 cloves garlic – chopped

2 bunches of fresh spinach – cleaned

2 tbsp white wine

salt

pepper

 

for baby reds

8 medium sized baby reds – cleaned

2 tbsp earth balance

4 tbsp olive oil (reserve 2 tbsp for caramelized onions)

1 yellow onion - chopped (reserve 1 tbsp for mushroom marinade)

1 tsp crushed red pepper

1 tsp vegan parmesan (can use nutritional yeast)

salt

pepper

 

for vegan béarnaise

1/4 cup earth balance

1/3 cup nutritional yeast

2 tbsp soy cream

2 tbsp fresh tarragon – chopped

1 tbsp dry sherry

salt

pepper

 

in a large mixing bowl add your ingredients for the marinade and whisk together very well.  add your cleaned mushrooms and be sure to coat them well.  set in the fridge for about 45 minutes.

set your grill to 450

on a large plate throw your baby reds into the microwave to get them ½ cooked.  remove and toss in a bowl with 2 tbsp olive oil and salt and pepper.  set aside.

in a large skillet add the other 2 tbsp olive oil and earth balance.  as this melts and heats up add your chopped onions and slowly cook these until caramelized, approximately 30 minutes or so.

in a small pot, add your earth balance and bring to mild boil.  add your nutritional yeast and whisk together until a paste forms.  slowly add your soy cream and continue to whisk.  once the color has formed you can now add your dry sherry, tarragon, salt and pepper.  bring to boil  for ½ minute, and remove immediately to thicken.

remove your mushrooms from the marinade and add to the grill. put your baby reds directly onto the grill.  press down slightly to get that “grilled” look.  cook  the baby reds for 10-12 minutes turning over once and the mushrooms for 5-7 minutes or until deep brown on each side.  remove the mushrooms and put back into marinade

in a large serving bowl toss your grilled baby reds with the caramelized onions, parmesan and salt and pepper.

in a skillet add 1 tbsp olive oil and your garlic.  add your spinach and white wine.  cook down until wilted.  add your salt and pepper.  remove and drain if needed.

on a plate lay some greens down and top with the mushrooms.  drizzle with béarnaise sauce and serve with the grilled baby reds.

serve with a crisp white wine and a thick cut country italian bread.

enjoy!

creamy pear and pine nut cabbage salad

this is one of those salads you discover when you just happen to have ingredients on hand, but are in a major time crunch.  Ok, maybe it's a bit much to assume you would have these items in your pantry, but hey, what can i say?

Hit your farmers market for fresh pears...it makes a world of differenc.

Either way, this salad is colorful, full of flavor and is packed with rich flavor.

You could serve this with just about anything you toss on the grill!

creamy pear and pine nut cabbage salad

salad

1 large pear – sliced

1 small red onion – chopped

¼ cup pine nuts – toasted

½ head red cabbage – shredded

handful of parsley for garnish

dressing

¼ cup vegenaise

1 tbsp red wine vinegar

1 tsp dijon mustard

1 tsp olive oil

1 tsp garlic powder

¼ tsp celery seed

1 tbsp vegan parmesan (save for final garnish)

salt

pepper

in a small mixing bowl combine dressing ingredients (minus the parmesan), whisk together well and put in fridge for 10-20 minutes until well chilled.

in a 350 degree oven, toss pine nuts with a bit of olive oil and toast until light to golden brown. 

remove and let cool.

 

in a large bowl, combine salad ingredients, salad dressing and pine nuts.  toss together. 

 

add salt and pepper and the vegan parmesan to taste and garnish with the fresh parsley.

serve with a crisp white wine and a grilled up tofu steak.

enjoy!

 

quinua estilo español (or, spanish style quinoa)

just a new, healthier twist on an old favorite...feel free to jazz it up however you see fit!

spanish style quinoa

 

1-cup quinoa

2 cups broth (of your choice)

2 cloves garlic – minced

1 small Vidalia onion – diced

1 green pepper - chopped

1 red pepper – chopped

1 small can medium tomato/onion salsa

1 15oz. crushed tomatoes

1 small can of green chilies

½ tsp cayenne

½ tsp crushed red pepper

1 tsp cumin

1 tsp chili powder

½ tsp salt

½ tsp black pepper

1 tbsp olive oil

for garnish

½ cup fresh chopped tomatoes

¾ cup fresh cilantro – chopped

cook quinoa according to package directions, using broth instead of water; set aside.

brown onion, garlic and peppers pepper in olive oil.

add crushed tomatoes,  tomato salsa, green chilies, salt, black pepper, cayenne, red pepper, cumin and chili powder; saute for 5-7 minutes, or until spices have thoroughly combined.

 

combine the quinoa with all ingredients; heat through another 5-7 minutes, and transfer to serving bowl.

garnish with fresh tomatoes and cilantro.

serve with a cold beer.

roasted tomatillo salsa

i fancy myself some green salsa now and then, and this recipe is is so fast and easy.  its light, smoky flavor is great on enchiladas, nachos or with your very own homemade corn chips.

roasted tomatillo salsa

5 medium tomatillos

3 cloves garlic

½ large yellow onion

¼ bunch fresh cilantro

2 jalapeno peppers

1 tsp cumin

1/4 tsp cayenne

canola oil

salt and pepper

pre-heat your oven to 400 degrees. 

remove tomatillos from the shell.  with a small pairing knife, remove the stem from the tomatillos and discard.  remove the ends of the jalapenos and chop into 1 inch pieces.

chop the yellow onion into 1 inch pieces as well.

toss the tomatillos, onions, garlic cloves and jalapenos with a little canola oil until covered.  sprinkle with salt and pepper and put into oven to roast for approximately 30 minutes (depending upon your oven).

once roasted, remove from oven, put into food processor with cilantro, cumin and cayenne.  Blend together until well mixed, but still with some lumps.

transfer to a bowl and refrigerate for 1 hour.

serve with home made corn chips and a glass of crisp white wine.

enjoy!

creamy tofu and basil phyllo wraps w/ crushed garlic tomato sauce

i'm back!

yes, i took a bit of a hiatus but i am back and ready to do some serious cooking...again!  this past weekend was a perfect opportunity to throw some ideas together that had been rolling around in my head..so stay tuned.

this little number came to me, of all places, at the gym...i was thinking about silken tofu and how wonderfully creamy it is.  I tossed around ideas of something interesting to do with it and this is what i came up with.

this would be a perfect appetizer for a nice dinner party OR perhaps for an Oscar party this weekend if you are attending one...be sure to serve right away while the flavors are melting together.

 

creamy tofu and basil phyllo wraps w/ crushed garlic and tomato sauce

 

1 package silken tofu

16 sheets phyllo

fresh basil leaves

1 ½ bulbs garlic

½ yellow onion - chopped

1 can crushed tomatoes

¼ cup red wine

1 tbsp sugar

¾ cup canola oil

olive oil

1 tbsp crushed red pepper flakes

salt and pepper

 

in a 400 degree cover 1 bulb of garlic with olive oil. and a dash of salt.  roast until golden brown, approximately 20-25 minutes.  remove from oven and let cool.

slice your tofu into ½ in thick slices.  Lay a slice onto 2 phyllo sheets laying back to back.  sprinkle with some red pepper flakes.

in a medium saucepan add your crushed tomatoes, 2 cloves of garlic, onion, red pepper flakes, red wine, sugar and salt and pepper.  bring to boil then let simmer for 20 minutes stirring frequently.

once the garlic has cooled, push each bulb out and mix into a small bowl with a dash of salt and pepper.  add a tsp of the roasted garlic  on top of each tofu slice and then lay 2 leaves of fresh basil on top.  drizzle with a bit of olive oil and wrap up, sides first then the long portion.  it should be sealed on each end.

do the same for each tofu slice.

heat your canola oil in a small skillet.  add your wraps one at a time until lightly browned on each side.  remove and set onto a paper towel.  ladle ¼ cup red sauce and a sprig of fresh basil right away.

serve with red wine.

enjoy!

cardamom cookies

i was perusing facebook one evening and noticed that my sister-in-law, leslie (dancer extraordinaire) was baking vegan cookies.  with no hesitation at all i threw a big yum onto her status, knowing that she would have to send some my way...and in true pisces fashion, she did.

it's a good thing i made a comment, because these cookies were delicious!

the flavor was so welcoming for this cold weather...it was like eating a warm indian sweet.

and with her permission i am putting her recipe up along with some quick photos.

(recipe per leslie...)

cardamom cookies

(these are the measurements i used to make a really small batch, since i didn't know how it would turn out.  probably would want to double it, but i'm in no mood for math.)

pre-heat oven to 350 degrees

in one bowl:

1 cup whole wheat flour                                                   

1/4 cup tapioca flour

1 tbsp. ground cardamom

1 tsp. ground ginger

1 tsp. ground cinnamon

1 tsp. baking powder

pinch sea salt

in another bowl:

1/2 cup sugar (i used turbinado cane sugar)

1/4 cup maple syrup

1/4 cup canola oil

1/4 cup orange juice

zest of one orange

combine all ingredients.  put a spoonful of the dough onto a greased cookie sheet and bake for 15 min. or so, depending upon your oven.

serve with a warm cup o' joe

enjoy!

layered puff pastry w/ caramel drizzle and toasted pecans

i've recently started a new job, so it's been hard to find time to get stuff up on the blog.  however, one of the perks to the new job is tele-working a few days a week.  so i took advantage of my lunch hour yesterday and threw this together.

now, i rarely make sweets since i don't really eat them, however there were 4 lonely apples staring at me in the fridge and i just knew i had to do something about it.

here's what i did.

(i apologize if the recipe is a little sloppy...i threw this together very fast!)

layered puff pastry w/ caramel drizzle and toasted pecans

 

filling

3 large apples – peeled and sliced thin

1 tbsp cinnamon

¼ tsp nutmeg

½ cup brown sugar

2 tbsp earth balance

pinch of salt

 

topping

3 sheets puff pastry (you can find these at your grocery store)

5 tbsp earth balance (reserve 1 tbsp for brushing sheets)

1 cup brown sugar

¼ cup non dairy creamer

1 drop vanilla extract

½ cup chopped pecans – toasted

pre-heat the over to 400 degrees.

in a large pot heat 4 tbsp of earth balance, brown sugar, creamer and vanilla on medium heat.  bring to boil, then simmer for 6-8 minutes constantly stirring.  be sure the sugar is mixed in well so that it becomes smooth to the touch.  set aside and let cool.

on a greased cookie sheet lay 3 sliced of the puff pastry down.  brush with melted earth balance and put in the oven for 18 minutes, or until a light golden brown.

in the meantime, in another pot put your filling ingredients together and bring to a boil.  reduce heat and let cook down until the apples are soft to the bite and the flavors have melded together.

once the pastry sheets are finished remove and let cool for 10-15 minutes.  slice each sheet into 3 or 4 squares.  layer the cinnamon apple mixture between 3 sheets pastry. 

top with the caramel sauce and toasted pecans.

serve with coffee.

enjoy!

Pho real??

yes, pho real...and mighty damn good too.

my partner and i have been eating this every night for the past week and just don't seem to get sick of it!  it's perfect for a cold winter night alongside a big glass of wine.

we used zucchini noodles (so good!) rather than rice noodles, but feel free to experiment however you choose.

vegan pho

 

the broth

6 cups veg broth

¼ tsp freshly grated ginger

2 cloves garlic – minced

2 medium shallots – minced

¼ cup braggs

¼ cup thai basil leaves

½ tbsp lemongrass

¼ tsp cracked black pepper

1 small jalapeno – chopped

1 bay leaf

1 cinnamon stick

squeeze of ½ lime

 

the filling

1 large zucchini – julienned

3 cups bean sprouts

3 cups roasted mock duck – chopped

2 large carrots – shredded

 

the garnishes

cilantro leaves

sriracha sauce

lime

in a large pot bring your broth and all of the ingredients to a boil for 2-3 minutes.  reduce to a simmer for 20-25 minutes.

once simmered, remove with a mesh strainer, the basil leaves, cinnamon stick and bay leaf.

in a bowl put some zuch noodles topped with mock duck, bean sprouts and then shredded carrots.  ladle the hot broth over the top until about ¾ full.

top with your various garnishes, especially the sriracha sauce (remember that it is very spicy, so if you prefer no heat leave it out)

serve with chopsticks, a large spoon and a glad of red wine.

 

enjoy!

spicy mock duck lettuce wraps

after a very long, fun filled holiday season, it's nice to come back, unwind, think of the past year and get ready for what's to come.

these finger foods are a great way to start out the new year right!  they can be served as an appetizer, or as your main course.

for those of you on the 21 day vegan challenge, i highly recommend these easy to make, but flavorful wraps.

spicy mock duck lettuce wraps

 

serves 12

 

1 medium onion – chopped

2 cloves garlic – minced

¼ cup braggs

½ cup hoisin sauce

4 tbsp sriracha sauce (reserve 1 tbsp for extra garnish)

1 small piece of fresh ginger – minced

1 large can of mock duck – chopped into bite size pieces

1 can water chestnuts – chopped

1 carrot – shredded

2 scallions – chopped

¼ cup cilantro – chopped

12 lettuce leaves – romaine or iceberg

½ cup toasted peanuts – chopped

canola oil

cracked pepper

in a wok or large pan heat your oil to medium and add your onion, garlic and ginger.  cook until the onion begins to sweat.  you can now add your water chestnuts.  cook another 5-7 minutes.  add your mock duck, braggs, hoisin and sriracha sauce.

cook for 10-12 minutes, or until all of the flavors have combined. add a bit of cracked pepper.

in a small skillet heat your peanuts with no oil until they become very fragrant.  remove from heat immediately so they do not burn.

place a little of the filling into each lettuce leaf and garnish with toppings.

serve with a glass of pinot grigio.

enjoy!