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 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!

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!

grilled szechuan tofu w/ broccoli slaw and toasted almonds

ugh.

that's how i feel.

too. much. of. a good. thing.

so, let's have something a little lighter...a little less filling.  something that rejects thanksgiving and all of it's wonderful splendors.

szechuan it is then.

spicy, spicy szechuan.

 

grilled szechuan tofu w/ broccoli slaw and toasted almonds

 

serves 4-6

 

½ cup szechuan sauce

1 large package of wildwood tofu (super firm)

3 tbsp toasted sesame oil

1 package broccoli slaw

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 clove garlic – chopped

¼ tsp fresh ginger

handful almonds

salt and pepper to taste

 

in a small bowl combine 2 tbsp sesame oil, soy sauce, rice wine vinegar, garlic and ginger.  Whisk together very well.  set in fridge to chill for 20 minutes.

 

slice your tofu into 1 in thick cutlets.

combine the cutlets in a large bag with the szechuan sauce and 1 tbsp sesame oil.  let marinate for 30 minutes tossing the cutlets around every 10 minutes or so.

 

in a large bowl combine your broccoli slaw with the chilled oil/vinegar mixture.  add salt and pepper to taste.  put back into fridge to keep cool.

 

heat your grill (or grill pan) to medium/high.  toss your tofu cutlets on and grill each side for 5-8 minutes or until a mice marking has developed and then flip and continue to grill for another 5-8 minutes.

 

remove from heat and toss back into the marinade bag.  let sit and cool for 15 minutes so that the marinade will cling to the cutlets.

 

chop up your almonds into tiny pieces; in a small skillet heat your chopped almonds on medium until the aroma fills the room.  remove and toss with the tofu cutlets.

 

pile a cutlet or two onto some slaw, drizzle with a little more szechuan sauce and serve with a glass of chilled white wine.

enjoy!

a vegan thanksgiving day 3 - "turkey" style roulade

no need to show up to thanksgiving without a center piece, right?

this "turkey" style roulade has a wonderful texture and taste.  served with some creamy smashed potatoes and stuffed with an herbed stuffing, this also makes for wonderful hot sandwiches the next day.

vegan “turkey” style roulade

 

serves 6-8

dry ingredients:
1 cup vital wheat gluten
1/4 cup unbleached flour
1/4 cup. nutritional yeast
1 tsp. onion salt
1 tsp. garlic powder
salt and pepper to taste

 

wet ingredients:
1 package firm tofu
¾ cup water
2 tbsp. soy sauce
½ tbsp olive oil

 

1 cup veggie broth

2 cups grandpa earls stuffing

 

heat your oven to 250 degrees.

 

in a blender, combine your wet ingredients.  in a separate bowl, combine your dry ingredients.

 

in a larger mixing bowl combine the wet with the dry. knead together a ball for approximately 10-12 minutes.  split the ball in ½ and make 2 rolls.  flatten each roll out as much as possible without tearing.  add to each flattened roll, 1 cup of stuffing.  roll up the flattened ball into a large log with the stuffing running throughout the middle (like a pinwheel).  seal the gluten and be sure there are no holes.

 

place the logs onto a greased baking sheet.  cover with a little broth, just enough so that they are both moist.  cover with foil and bake for 2 ½ hours.  turn over after 2 ½ hours and cook for another 30-40 minutes covering with broth again.

 

once they are cooked and slightly browned, remove and let sit 15-20 minutes before slicing.

 

serve with your favorite sides and a glass of red wine.

enjoy!

 

rosemary and white bean soup w/ cauliflower cream

this VERY simple and delicious soup is a staple item in my house.  instead of using dairy free cream and the like, i decided to steam and blend fresh cauliflower to add a subtle, sweet earthiness to this soup since the rosemary and olive oil add such a nice flavor punch.

(don't let the simplicity of the soup fool you...its clean, earthy warmth will keep you coming back for more)

this definitely works well on a cool, crisp fall night.

  rosemary and white bean soup w/ cauliflower cream

1 head cauliflower – steamed and blended

3 cups navy beans

3 celery ribs – chopped

1 large scallion – minced

2 coves garlic - minced

5 cups water

½ cup white wine

1 tbsp fresh rosemary

1 bay leaf

2 tbsp fresh chives – chopped

olive oil

salt and pepper to taste

 in a large pot, add 2 cups water, cauliflower, 1 tsp olive oil, 1 tbsp chives and a little salt and pepper.  steam your cauliflower until easy to pierce with a fork.  using an immersion blender, blend all of the cauliflower with the water and herbs until thick and creamy.

set aside.

in a medium stockpot heat 1 tbsp olive oil.  add your scallions and garlic and cook for 4-5 minutes, or until transparent.   add your water, beans, celery, bay leaf and a little salt and pepper.  cook until the celery is soft. add your white wine and cook for another 6-8 minutes to reduce. you can now add your cauliflower cream and fresh chives and rosemary and let cook together for 10-15 minutes. 

remove the bay leaf. to serve, top each bowl with a chive garnish, white pepper and a drizzle of olive oil. serve with your favorite crusty bread and a glass of riesling.

enjoy!

hearty "beef" style stew

on a cold, rainy fall evening there is nothing better than cooking up a big batch of a hearty stew.  something that will stick to your bones and keep you warm...thyme, carrots, garlic
all stand out in  this warm, flavorful favorite.

i do miss my mother's stew, so i had to figure out a vegan version of my own.  i'd say this turned out pretty damn good. 

the dry sherry is an absolute MUST in this dish.

hearty “beef” style stew w/ creamy smashed potatoes

serves 4-6

1 large can roasted muck duck (you can use 3-4 large portabellas if you are avoiding gluten)

3 carrots – cut into 1in. pieces

3 celery ribs – cut into 1in. pieces

1 small yellow onion – chopped

1-cup small peas

2 cups green beans

2 cloves garlic – chopped

4 cups broth (veggie or mushroom)

½ cup dry sherry

1 tbsp flour

1 tbsp fresh thyme

1 bay leaf

5 medium russet potatoes

½ cup non-dairy creamer

2 tbsp earth balance

2 tbsp olive oil

1 tsp gravy darkener (bouquet is the brand I use)

salt and pepper

in a medium pot add 1 tbsp olive oil, onion and garlic, sauté for 5-6 minutes.  add your carrots and celery and cook for another 7-8 minutes.  you can now add your broth and let simmer for 10-15 minutes.

in the meantime, in a large pot, add 1 tbsp olive oil and mock duck.  sauté for 8-10 minutes, browning just a bit.  add your dry sherry and cook down.  now add your flour so that a thick coat surrounds the mock duck.

you can now pour your stock with veggies into the pot with the roasted mock duck and add your peas, beans, thyme and bay leaf.

bring to a boil and then simmer for 20-30 minutes.  if need be, add a little  gravy darkener to get it to a rich brown color.

in another large pot, add your potatoes and 1 tsp salt to water and bring to a boil for 10-15 minutes or until soft.

remove from heat; drain and add 2 tbsp earth balance and your non-dairy creamer.  mash together very well.  add salt and pepper to taste.  Set aside until ready to serve.

when the stew is thick and ready to serve, remove the bay leaf, ladle a cup over the fresh smashed potatoes and garnish with fresh parsley (if you choose to).

serve with a pinot noir.

enjoy!

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!