Rhymes With Vegan

squash stuffed w/ quinoa pilaf and coconut curried chickpeas

a cool, crisp fall evening calls for a rich, warm dinner cooking in the oven.

tonight's menu?

squash stuffed w/ quinoa pilaf and coconut curried chickpeas

(and of course a large bottle of red wine...)

 

squash stuffed w/ quinoa pilaf and curried chickpeas

 

serves 4

2 medium sized acorn squash – cut in ½

1 cup quinoa (pre-soak the quinoa per the packaging directions)

2 ½ cups broth

½ cup peas

2 scallions – chopped

¼ cup toasted squash seeds

1 can coconut milk

1 ½ tbsp garam masala

1 ½ tbsp curry powder

½ tsp freshly grated ginger

1 tbsp red pepper flakes

1 tsp cayenne pepper

2 tbsp olive oil

1 tbsp fresh chopped parsley

2 cans garbanzo beans

1 small can roasted mock chicken

1 small leek – chopped

2 cloves garlic – minced

salt and white pepper to taste

 

pre-heat your oven to 400 degrees.

lay your cleaned and de-seeded squash face down in 1-cup broth and bake for 30-40 minutes, or until soft.  save the seeds to bake and use as a garnish.

in a small saucepan heat the rest of your broth to boil, add your quinoa and let cook for 15-20 minutes.  toss with 1 tbsp olive oil, peas and 1 scallion. set aside.

in a medium pot, heat the rest of the olive oil, leeks and garlic on medium-high for 3-5 minutes.  add your mock chicken and your chickpeas.  cook for 10-12 minutes.  you can now add your coconut milk, garam masala, curry powder, ginger, cayenne and a pinch of red pepper flakes.  add salt and pepper to taste.

cook this mixture for about 15-20 minutes, stirring occasionally.

when the squash is done, throw your seeds into the oven for 15 minutes or until golden brown.

take each squash, add pilaf and then the curry and garnish with fresh parsley, scallions, red pepper flakes and toasted squash seeds.

serve with a deep burgundy wine.

enjoy!

basil butter polenta bites w/ fresh chopped tomatoes

every so often we find ourselves in a pinch to put together something quick to bring to a party or gathering of some sort, and with the holidays right around the corner, this is surely to be a frequent occurrence.

RWV to the rescue....these little ditties are a sure-fire hit especially since they take less time to make than you can say "basil butter polenta bites w/ fresh chopped tomatoes"

basil butter polenta bites w/ fresh chopped tomatoes

serves 10-15

 

3 cups no-chicken broth

1 cup yellow cornmeal

1 cup fresh chopped basil (yield 1 tbsp for garnish)

4 roma tomatoes

3 tbsp earth balance

1 tsp olive oil

salt and pepper

in a medium bowl combine the fresh basil with the earth balance.  let sit to room temp.

in a medium pot, bring broth to boil.

reduce heat to medium; gradually whisk in cornmeal.

cook until mixture is thickened, stirring constantly.

remove from heat and season with salt.

set aside for 5-10 minutes.

slice your tomatoes into ¼ inch bites.

form small bite sized patties with the palm of your hand.

bring to medium-high heat a skillet.  add a little of your basil/butter mixture.  fry up 2-4 patties until golden brown on each side.  remove and let drain.  continue to add the basil/butter and the patties until all are cooked.

top each with the sliced tomato and a fresh basil garnish, salt and pepper and a drizzle of olive oil.

serve with a nice chianti.

enjoy!

chive buttered chicken o' the woods and lemon zest brown rice

for a very short time in late summer/early fall you can find the infamous "chicken of the woods" mushrooms at the local co-op.  these delicious mushrooms have a slight orange tinted skin and a creamy white body.  they get their name because, well, they actually do taste a lot like chicken...it's crazy weird.

i like to simply saute mine up with some herb infused earth balance and a little salt and pepper.  you really don't need to complicate them since they carry such a unique flavor.

also, these mushrooms aren't cheap, usually running $20 per pound, but treat yourself to a piece or two, it's well worth it.

   

chive buttered chicken o’ the woods mushrooms w/ lemon zest brown rice

 serves 4

½ lb chicken of the woods mushrooms

1 clove garlic - minced

2 tbsp fresh chopped chives

2 tbsp earth balance

1 1/2 cup brown rice (prepared per package directions)

½ lemon (and some zest)

parsley for garnish

olive oil

salt and pepper to taste

in a small bowl combine your earth balance with the chives.  let sit out at room temp for a while to soften as it will be easier to combine.

 brush your mushrooms off with a slightly damp cloth and slice into long strips.

prepare the rice per the package directions.   when it is in it’s final 3-5 minutes of cooking, squeeze ½ lemon in with the rice and toss 1 tsp of lemon zest in as well.

in a medium skillet add your garlic, sliced mushrooms and the earth balance.  saute’ until slightly browned.  add salt and pepper to taste.

lay your mushroom mixture on top of a little of the rice. 

add chopped parsley for garnish.

serve with a cold pinot grigio.

enjoy!

roasted butternut squash risotto w/ toasted squash seeds

tis the time of year in which squash is everywhere...and i mean everywhere.  i do love squash so very much and for so many different reasons.  it really is a diverse vegetable that allows you to mold it into anything you can think of.

this time i wanted something comforting and warm, and, well risotto does just that.  i roasted the squash beforehand and i also sauteed up some imitation bacon chips with some earth balance.  you can certainly leave that out if you're not wanting the extra soy, but i will say, it added a nice smoky, warm taste that worked really well with the sweetness of the squash.

p.s.

toast the seeds...they are fabulous!

roasted butternut squash risotto w/ toasted squash seeds

1 butternut squash  

6 cups stock (I used veggie stock)

1  leek - minced

2 cloves garlic - minced

1 1/2 cups arborio rice

1/2 cup dry sherry

1 cup imitation bacon chips

½ cup squash seeds - toasted

3 tbsp earth balance

3 tbsp olive oil (reserve a little for drizzling when serving)

1 scallion – chopped salt and pepper to taste  

set oven to 425 degrees.  

peel the butternut squash, remove the seeds, and cut it into small to medium sized cubes.   put the seeds into a strainer and rinse away remaining squash.  place the squash on a sheet pan and toss it with 1 ½ tbsp olive oil and a little salt and pepper.  put into the oven for 25 to 30 minutes, tossing once, until very tender. remove and set aside.  

in the same oven setting, toss your seeds with 1 tbsp oil, salt and pepper and put into oven for 10-15 minutes, or until slightly golden brown. remove and set aside.  

in another small pan add 1 tbsp earth balance.  bring to a simmer and add your imitation bacon.  cook until very tender.  set aside.   in the meantime, heat the veggie stock in a small pan bringing it to a simmer, but not a boil.  

in a large pot (preferably one with a heavy bottom), melt the 2 tbsp earth balance and sauté the garlic and leeks on medium-low heat for 10 minutes, until the leeks are translucent but not browned. add the rice and stir to coat the grains with the earth balance mixture. you can now add your dry sherry and cook for 2 more minutes. add 2 ladles of stock to the rice plus a little more salt and pepper.  cook until the liquid has evaporated and continue to ladle in more stock until the stock is gone and the rice is creamy and thick, almost al dente.   take off of the heat and combine with the squash and imitation bacon.  fold in together.  be patient as you allow the squash to breakdown a bit into the rice.

once combined, garnish with fresh scallions and the toasted seeds and drizzle a little olive oil on top.  add salt and pepper to taste.  

serve with a cold glass of pinot grigio.

enjoy!

walnut cheese roll w/ fresh chopped parsley in olive oil

i have to admit that one thing i really crave now and then is a cheese ball.  you know the kind, right?  you can get port or sharp cheddar? 

yeah, well look no further because i think we're on to something here.  this walnut roll is really out of this world good.

and the best part?

"Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E.  Nuts in general are also high in plant sterols and fat - but mostly monounsaturated and polyunsaturated fats (omega 3 fatty acids - the good fats."

enough of the health benefits, this sucker is delicious.

(fyi...this project does take approximately 1 week, but trust me...it's worth it)

  

 

walnut cheese roll w/ fresh chopped parsley in olive oil

1/4 cup quinoa

1 quart water

4 cups raw walnuts - chopped (reserve 1/2 cup for the coating)

1 tsp garlic powder

1 tsp onion powder

1 1/2 tbsp fresh parsley - chopped (reserve 1 tbsp for the coating)

olive oil

salt and pepper to taste

make a rejuvelac by putting 1/4 cup of quinoa (or other grain of your choice) in a quart of water and let sit out on the counter for 2-3 days until it is bubbly. drain your fluid into a separate bowl.

mix ground walnuts with rejuvelac. combine 3 1/2 cups ground walnuts to 1 cup rejuvelac. add the garlic powder, onion powder, fresh chopped parsley, chives and salt and pepper. 

wrap this mixture into double layered cheesecloth, form a long roll and hang somewhere to keep at room temperature for approximately 2-3 days. 

after it has fermented to the texture you  prefer, chop up 1/2 cup walnuts and toss into a dry pan to toast.  afterward, add these to 1 tbsp fresh chopped parsley and 1/2 tsp olive oil.  roll it around in this mixture, until well coated and put into refrigerator to settle for 1/2 hour.

serve with any of your favorite crackers or crostini, and of course a glass of red wine.

enjoy!

contagious art and crepes 3 ways

last night i attended an art exhibit that included one of my oldest friend's artwork.  it was a fantastic evening full of good friends, good wine, great conversation, and kick ass art.  three women with three very different styles, coming together to showcase their talents.

inevitably i woke up this morning feeling inspired by their creations and felt the urge to get into my studio to honor their hard work.

so, ladies of the canyon, these crepes are for you.

  

crepes 3-ways

serves 4-6 

for the sweet butter cream

2 tbsp earth balance

1 clove garlic – minced

1 tbsp chives - chopped

1 -2 tbsp flour (keep extra on hand should you need more to thicken)

1 onion boullion - crumbled

1-cup non-dairy creamer

in a small saucepan melt the earth balance, add your garlic, chives and then the flour to create your roux.  you can now add your non-dairy creamer and onion bouillon; bring to a boil and then simmer until thickened.  set aside. 

for the roasted zucchinis

4-5 small yellow and green zucchinis – sliced lengthwise

olive oil

1 tsp fresh thyme

1 tsp fresh chives – chopped

salt and pepper to taste  

heat your oven to 400.  on a baking sheet toss your zucchini’s with enough olive oil to cover them.  sprinkle on your herbs and a pinch of salt and pepper.  put into the oven for 15-20 minutes or until nicely roasted and tender to the touch.  turn the oven down and keep them warm until serving.

 

for the red pepper sauce

4-5 roasted red peppers – sliced (1 extra for garnish)

½ yellow onion – chopped

2 cloves garlic – chopped

1 tbsp olive oil

1 cup broth (you can use a no-chicken or veggie)

salt and pepper to taste

in a medium sauce pan heat your oil and add your onions and garlic.  cook until tender.  add your roasted red peppers and cook for approximately 6-8 minutes.  remove from heat and let cool.  

once they are cool, throw them into your blender, food processor or whatever you got and blend until smooth.    add this mixture back into the pan and bring to a medium heat.  add your broth and salt and pepper to taste.  bring this mixture to a boil and let reduce a bit.  simmer for 6-8 minutes.

 

for the crepes

1 cup barley flour

1 1/2 cups non-dairy milk

3 tsp egg replacer (follow instructions on box)

2 tbsp vegetable or canola oil

1 tsp garlic powder

salt and pepper to taste

in a large bowl combine flour , egg replacer liquid and non dairy milk. whisk to remove any lumps.   In a medium skillet, coat the bottom and sides well.  bring your pan to a medium low heat, but be sure it is heated quite well.

put a ½ cup of batter into pan and let it cook for approximately 2-3 minutes (depending upon your stove), flip it over and cook for another 2-3 minutes.  remove.  

to build the crepes, I simply put a little sweet chive cream sauce, then added the zucchinis.  Roll it up, drizzle with the red pepper sauce and garnish with thyme, chives, roasted red peppers and salt and pepper….or, make your own art and build it any way you envision.  

serve with an ice cold mimosa.  

enjoy!