Rhymes With Vegan

creamy vegan triple BLT

thanks to my kick-ass mother, this vegan BLT is sure to please (even the meat eaters in your life!)

warm, creamy, flavorful and so very easy to make.

 

creamy vegan triple  BLT

wheat bread

head of iceberg lettuce

3 medium tomatoes - sliced

2 cups veganaise

1 cup baco chips

drop of liquid smoke

salt and cracked black pepper

pickle spears

green olives

salty chips

re-hydrate your baco chips in hot water for 10 minutes, until they have softened.

in a medium mixing bowl combine veganaise, re-hydrated baco chips and the liquid smoke. let sit for 30 minutes or longer (if possible).

build in this order (it’s as simple as a-h):

a)   toasted bread

b)   slather of “bacony” mayo

c)   lettuce

d)   salt and peppered tomato

e)   toasted bread with “bacony” mayo on both sides

f)    lettuce

g)   salt and peppered tomato

h)   toasted bread with final slather of “bacony” mayo

garnish with a green olive, pickle spear and salty chips.

serve with a dark beer.

enjoy!

 

quinoa, artichoke and kalamata salad

after stuffing my face with tons of holiday crud, i wanted something light but fulfilling.  something salty with hint of zest.  

this did just the trick.

quinoa, artichoke and kalamata salad

serves 6

salad

4 cups prepared quinoa

6 oz. fresh spinach

1 tbsp olive oil

1 large garlic clove – minced

2 cups walnuts – chopped and toasted

½ cup kalamata olives – chopped

1 ½ cups marinated artichoke hearts - chopped

1 scallion - chopped

salt and pepper to taste

dressing

1/2 large lemon

1 tbsp olive oil

1 1/2 tbsp white wine vinegar

1 tsp dijon mustard

salt and pepper to taste

in a medium bowl combine your dressing ingredients; whisk together until smooth and slightly creamy.  set aside.

in a large skillet add 1 tbsp olive oil and your minced garlic.  add your spinach, a pinch of salt and pepper and sauté for 3-5 minutes or until wilted.

remove and put in colander to drain excess water.

on a large mixing bowl combine your quinoa with your artichokes, olives, spinach and walnuts.  add your dressing and mix well.  add salt and pepper to taste.

chill for 1 hour.

garnish with fresh scallions and lemon zest..

serve with pinot grigio.

enjoy!

smoky squash and "ham" style soup

the 3rd in our trilogy of squash.

sweet and salty never tasted so good!

smoky squash and “ham” style soup

1 medium sized butternut squash – peeled and diced

1 medium yellow onion – chopped

2 tbsp olive oil

2 garlic cloves - minced

2 tbsp earth balance

1 cup fake bacon or bacos

1  tbsp brown sugar

4 cups no-chicken broth

3 scallions for garnish – chopped

¼ tsp liquid smoke

freshly ground black pepper

salt

heat oven to 400.

on a baking sheet toss your squash with 2 tbsp olive oil.  add a little salt and pepper and bake until soft, approximately 15-20 minutes.

remove from oven.

in a large pot add onion and 2 tbsp olive oil; cook until translucent, add garlic and cook for another 3 minutes..

add squash and stock into pot. bring to a simmer for about 15 to 20 minutes.

with an immersion blender, puree soup until silky smooth.  add your fake bacon, liquid smoke and earth balance; cook another 10-12 minutes on low. (if the puree is too thick, add a little more broth to thin it out)

season lightly with salt and crushed black pepper and garnish with fresh scallions.

serve with white wine.

enjoy!