Rhymes With Vegan

for the new year...pizza?

My favorite food in the whole wide world is pizza. When I made the choice to go vegan, pizza was one of the only foods I thought I'd have to mourn over... WRONG!!!! After a bit of experimenting, I came up with this delicious and relatively simple vegan pizza recipe.

It's so good, you'll satisfy even the most hardened pizza lover. What is more, with New Years Eve ringing in the distance less than 24 hours from now, this pizza is a great appetizer to serve at any party. Just cut into small squares and serve. Trust me, everyone will think you're a genius. Happy New Year!!!!

pizza a la margherita

pre-made pizza crust (be sure to check the ingredients to make sure it's vegan!)

1 tub non-dairy cream cheese

garlic infused olive oil

bunch of fresh basil

1-2 tomatoes

salt and pepper

 

First, off, this recipe is SO simple, even the worst chef on earth could make it.  This will be ready to go in 10 easy steps!

1. Start by pre-heating your oven to 375*

2. Grab your pizza crust, or if you prefer, be brave and make your own!

3. Spread a thin layer of the non-dairy cream cheese onto your crust.  Drizzle a ¼ tsp of the garlic infused olive oil.

4. Slice your tomatoes about ½ in thick.

5. Rough chop your basil.

 6. Lay the tomatoes in a circular manner, until the pizza is covered.

7. Throw the basil on top.

8. Drizzle another ¼ tsp garlic infused olive oil, salt and pepper.

9. Throw into the oven and bake until the crust is a nice golden brown, approximately   10-15 minutes.

10. If serving as an appetizer, slice into squares or thin triangular pieces.

Enjoy!

 

a post holiday meal

The holidays are tough on the ole' waistline. Inevitably there are mountains of cookies and cakes and bars and other goodies I like to refer to as "Christmas crap." You fill up, and fill up some more, and pretty soon you're feeling like a mountain yourself!

Last night, I felt the need to download from all the heavy foods I've been consuming lately so I whipped up this light and delicious pasta dish. The thin capellini noodles combined with some fresh tomato, basil, and olive oil were a welcome departure from the mounds of dough that have most recently been fueling my gullet.

So, if you're ready to detox from the Christmas crap, this is a quick fix!

capellini  with Garlic Infused Olive Oil, Tomatoes and Fresh Basil

1 package of capellini noodles
2 Tomatoes
Handful of fresh basil
4 cloves of garlic (minced)
Salt and Pepper to taste
1 baguette
Olive Oil

To start, heat a skillet and add 1/4 cup oil.  Once the oil is slightly warm add the minced garlic, turn the heat off and set to the side.  Let sit for 15 minutes.

Chop your tomatoes into 1/4 inch cubes.
Chop the fresh basil.

Heat the oven to 375.
Slice the baguette into 1 inch slices.
Brush some of the infused olive oil onto each slice of the baguette.

Put into oven until browned and crispy.

Heat the water. Add a pinch of salt.  Bring to a boil and add the noodles.  Cook until al dente (approximately 4-6 minutes)

Strain the noodles.

Toss with the tomatoes, more oil and the fresh basil.
Add salt and pepper to taste, and serve immediately with a your warm baguette toasts and a glass of your favorite red wine.

Enjoy!

holiday app idea # 3

 

With these dark chocolate, toasted almond, fillo wraps, I was trying to create a semi-sweet appetizer that resembled a christmas present. I think these come pretty close, and they're quite tasty to boot.

dark chocolate-almond toasted-fillo wraps

1 mini cupcake tin
2 sheets fillo (leave layered) cut in to 2" by 2" squares
1 large bar vegan dark chocolate (just check the label!), chopped
1 smal bag slivered almonds
Earth balance (vegan butter)

Heat a small skillet, add almonds and toast approximately 2-4 minutes over medium heat. Do not let them burn. Set to the side.

Grease each cup of the cupcake tin with a light cooking oil, so the cups don't stick.

Put squares of fillo in each cup of your tin. Leave open. Brush inside each square with melted earth balance (vegan butter). Put approximately 1 teaspoon of chocolate and almonds in each cup. Close each pocket by pinching closed. Brush more melted earth balance on top of each little "package." Dust top of each with small slivers of chocolate. Bake in 350 degree oven for 10-15 minutes or until lightly browned. Serve and eat immediately!!

Mexican Hodgepodge Soup

The other night I was too lazy to go to the grocery store. I'm guessing that all of you have been there at some point, right...  HA!!!  Instead, I rummaged through the fridge and pulled out a plethora of ingredients lying quietly hoping not to die of death by mold. I came up with this recipe that turned out surprisingly spectacular.

After eating it, my partner and I collectively agreed it should be called Mexican_Hodgepodge Soup ." Give it a whirl. It will truly knock your socks off!!!

1 package of seitan
1 package of cremini mushrooms
2 cans Dark Red Kidney Beans
1 cup jasmine rice
2 cans stewed, diced or crushed tomatoes
2 cups no-chicken stock
2 cups veggie stock
2 tbsp cumin
¼ tsp cayenne pepper
1 tbsp old bay seasoning
¼ tsp crushed red pepper flakes
1 tbsp tomato paste
salt and pepper to taste
olive oil
garlic

Heat skillet, add olive oil and garlic.  Be sure not to let the garlic brown (or it will taste bitter).  Add sliced mushrooms and seitan. Old Bay Seasoning, salt and pepper to taste, then set aside.

In stockpot, add stock, tomato paste, kidney beans, cumin, red pepper flakes, cayenne and rice.  Bring to boil.  Add the seitan, mushrooms and stewed tomatoes, return to boil then turn heat down to simmer for 20-25 minutes until rice is cooked thoroughly.  Add salt and pepper to taste, as you desire.  The longer it cooks the better it tastes!

Serve with yellow corn tortilla chips and a dark beer.
Enjoy!

beer-battered tofu cutlets with all the fixins

  
My friends have been buggin’ me for a while now to make more “entrees.” I have a tendency to make these soupy, stewey, family-style meals. Tonight I decided to accept the entrée-challenge head on, and from the feedback I received, I think I succeeded! Who knew?!?!?!

I had a lot of different ideas in my head when I set out to make this meal. Interestingly, it began as something different than what I actually ended up making. This, of course, is great, because as a very wise person once said, "there are no mistakes… only happy accidents!" (R.I.P. Bob Ross!)

Ok, I hope you’re hungry, because this is a very taste-satisfying, filling, damn yummy meal.

beer battered tofu cutlets   with Smashed Creamy Potatoes, and fresh green beans with carmelized onions

Breading for Tofu
¾ bottle of light beer of your choice
Couple of handfuls of flour
1 tbsp Old Bay Seasoning
1tbsp Garlic Powder
1 onion bouillon
1tsp Hungarian paprika
Salt and pepper to taste

Combine all ingredients until desired breading thickness.  You don’t want it too think or all you will taste is breading and not tofu.

Cutlets
1 large package of Extra Firm tofu (for even better results, freeze tofu for about 2 weeks, thaw, express resulting water)
Sliced cutlets about ½ - 1 inch in thickness
Sprinkle each cutlet with salt and pepper
Grill or bake the cutlets for approximately 10-15 minutes or until a firmness begins
375 degree oven or grill
Use peanut or toasted sesame oil for more robust flavor

Deep Frying Cutlets
Set deep fryer for 350 degrees
Coat each cutlet with breading and set into deep fryer 1 at a time for 3-5 minutes or until golden brown
Remove from deep fryer, lay onto paper towel and sprinkle with kosher salt
Let sit until room temperature before serving, as the sitting enhances the flavor

For Smashed Potatoes see recipe in RECIPE CARD Section and leave out the chives.

 Green beans with carmelized onions
1 Red Onion – sliced thin
2 tbsp Olive Oil
1 tbsp vegan sugar
Salt and pepper to taste

Heat pan, add oil then onions, sugar and salt and pepper
Once the onions begin to caramelize add your green beans, cover until the beans are easy to bite through – remove

Serves 4-6

 

holiday app idea #2

 

Ok… is there a person out there who doesn’t like artichoke dip?? I mean really, what’s not to love, right? It’s gooey. It’s warm.  It’s kinda spicy, and, it’s an utter explosion of tastes in your mouth!

Pile that on top of an olive oil-slathered hunk of crusty bread and, well… that is pure heaven, people!!

I have taken it upon myself to come up with a kick-ass version of vegan artichoke dip because, honestly, I’ve yet to find one.  I tested it out the other night with some friends and was jazzed to hear it get some pretty rave reviews.  So, without further adieu, here’s the recipe. Enjoy! Oh yeah, and don’t forget to tell me what you think of it.

'creamy, HOT, artichoke dip

2 16 oz. cans un-marinated artichokes (be sure to drain them!!!)
¾ cup veganaise
1-cup herb and chive non-dairy cream cheese (best if left out to room temp so it is easy to fold in)
2 cans chopped green chilies
1 small jar pimentos
1 pinch of crushed red pepper
4 gloves garlic, minced
1-handful panko breadcrumbs
1 onion bullion cube, grated
1 garlic bullion cube, grated
Salt and pepper to taste

topping ingredients:½ cup panko breadcrumbs
2 onion bullion cubes, grated

Mix all main dish ingredients together.
No particular order is necessary. Pour into your favorite baking dish. Set to the side.

In a separate dish, mix togethe topping ingredients:
½ cup panko breadcrumbs
2 onion bullion cubes, grated

Sprinkle this mixture on top of the artichoke dip already laid out in your baking dish and bake in an oven at 375 degrees for about ½ hour, or until brown and bubbly!

Serve with sliced baguette, drizzled with olive oil.
Bake baguette at 375 degrees for 6-8 minutes.

mmmm...enjoy my friends!

holiday app idea #1

 

for the next few weeks i'll be posting appetizer recipes that you can make and take to all the holiday events you must attend (i know, i know...dreadful, isn't it?). but, to make it a little more bright for you these fillo wrapped asparagus (with an herbed dairy free cream cheese) are easy to make, and are so good you'd better make a double batch. get ready to wrap and roll!

'fillo wrapped asparagus

4 sheets of fillo dough thawed

 cup dairy free cream cheese mixed with fresh chives (chopped)

1 bunch of fresh asparagus

1/2 cup vegan butter

panko breadcrumbs

fresh parsley (for garnish)

pre-heat the oven to 375
spread the cream cheese mixture on the fillo sheets, doubled up
slice the fillo sheets into 4ths then again into 3in x 3in squares
take the asparagus and wrapped into the dough from one corner to the next, creating a triangular shape

brush each wrap with the vegan butter and sprinkle with the panko breadcrumbs
bake for 20-25 minutes (or until the breadcrumbs have browned)

chop the parsley and sprinkle on top for garnish and serve