Ingredients:
3 cloves garlic, minced
1/2 large onion, finely chopped
1 bay leaf
2 tablespoons butter
a pinch of red chili flakes
1 can diced tomatoes in juice
1/4 cup tomato puree
1 cup vegetable stock
1/4 cup cream
salt and black pepper, to taste
2 tablespoons basil, chopped
Cook the bay leaf, garlic, and onion in the butter until translucent and add the chili flakes. Then add the tomatoes, puree and stock and bring to simmer. Stir in the cream and season with salt and pepper. Add the basil just before removing from heat and remove the bay leaf
Garnish with more basil and vegan parmesan.
Saturday, June 24, 2017
Agua de Avena
Ingredients:
1/2 cup oats
4 cups water
1 stick cinnamon
1 teaspoon vanilla
3 tablespoons condensed milk or any sweetener
Soak the oats and cinnamon stick in half the water for at least 3 hours. Place in the blender with the remaining water and condensed milk. Blend for 2 minutes and serve with ice.
1/2 cup oats
4 cups water
1 stick cinnamon
1 teaspoon vanilla
3 tablespoons condensed milk or any sweetener
Soak the oats and cinnamon stick in half the water for at least 3 hours. Place in the blender with the remaining water and condensed milk. Blend for 2 minutes and serve with ice.
Crispy Tofu with Shiitake Mushrooms
Ingredients:
1 block extra firm tofu, pressed and cut into 1/2 inch pieces
3 cups shiitake mushrooms, sliced
2 tablespoons peanut oil
4 teaspoons sesame oil
4 teaspoons soy sauce
1 teaspoon sriracha (optional)
1 tablespoon cornstarch
1 tablespoon panko
1 tablespoon white and black sesame seeds
green onion, chopped
Add half the peanut oil, sesame oil, soy sauce, and sriracha to the mushrooms and the other half to the tofu.
To the tofu, add the cornstarch, panko, and sesame seeds. Toss well.
Place mushrooms and tofu on separate pieces of parchment paper and bake until golden, about 40 minutes, flipping halfway through. Mix them together and top with green onion.
1 block extra firm tofu, pressed and cut into 1/2 inch pieces
3 cups shiitake mushrooms, sliced
2 tablespoons peanut oil
4 teaspoons sesame oil
4 teaspoons soy sauce
1 teaspoon sriracha (optional)
1 tablespoon cornstarch
1 tablespoon panko
1 tablespoon white and black sesame seeds
green onion, chopped
Add half the peanut oil, sesame oil, soy sauce, and sriracha to the mushrooms and the other half to the tofu.
To the tofu, add the cornstarch, panko, and sesame seeds. Toss well.
Place mushrooms and tofu on separate pieces of parchment paper and bake until golden, about 40 minutes, flipping halfway through. Mix them together and top with green onion.
Biscoff Oatmeal Cookies
Ingredients:
1/2 cup butter, softened
1/2 cup biscoff spread
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1-1/2 cup oats
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Cream butter, biscoff spread, and sugars together and add the egg, vanilla, and remaining dry ingredients. Chill the dough in the refrigerator for about an hour then roll into balls and place on parchment paper.
Bake 10 minutes at 350.
1/2 cup butter, softened
1/2 cup biscoff spread
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1-1/2 cup oats
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Cream butter, biscoff spread, and sugars together and add the egg, vanilla, and remaining dry ingredients. Chill the dough in the refrigerator for about an hour then roll into balls and place on parchment paper.
Bake 10 minutes at 350.
Swedish Almond Cake
Ingredients:
1-1/2 cup sugar
zest of 1 lemon
3/4 cup butter
3 eggs
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup flour
1/2 cup almond meal
1/4 cup sliced almonds
2 tablespoons coarse sugar
Cream sugar, zest, and butter together. Add the eggs one at a time, salt, vanilla, and almond extract.
Fold in flour and almond meal.
Pour batter into a greased baking pan and sprinkle with the sliced almonds and coarse sugar.
Bake at 350 for 25 minutes. Cool before cutting.
1-1/2 cup sugar
zest of 1 lemon
3/4 cup butter
3 eggs
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup flour
1/2 cup almond meal
1/4 cup sliced almonds
2 tablespoons coarse sugar
Cream sugar, zest, and butter together. Add the eggs one at a time, salt, vanilla, and almond extract.
Fold in flour and almond meal.
Pour batter into a greased baking pan and sprinkle with the sliced almonds and coarse sugar.
Bake at 350 for 25 minutes. Cool before cutting.
Sunday, June 18, 2017
Carribean Beans and Rice
Ingredients:
1 tablespoon coconut oil
2 cloves garlic, minced
1 scotch bonnet pepper, minced
1/2 onion, chopped
2 bay leaves
1 teaspoon thyme
1 teaspoon jamaican jerk seasoning (optional)
1-1/2 cup long grain rice or quinoa
1 cup coconut milk
1-1/2 cup kidney beans
1 teaspoon paprika
vegetable stock
salt and black pepper, to taste
Cook onion, pepper, and garlic in the oil and add the bay leaves, thyme, and seasoning mix. Stir until aromatic and add the rice and coconut milk. Bring to a simmer and add vegetable stock as needed. Stir in the beans and paprika and season with salt and pepper. Cook until all the liquid has been absorbed and rice or quinoa is tender.
Serve with sliced avocado.
1 tablespoon coconut oil
2 cloves garlic, minced
1 scotch bonnet pepper, minced
1/2 onion, chopped
2 bay leaves
1 teaspoon thyme
1 teaspoon jamaican jerk seasoning (optional)
1-1/2 cup long grain rice or quinoa
1 cup coconut milk
1-1/2 cup kidney beans
1 teaspoon paprika
vegetable stock
salt and black pepper, to taste
Cook onion, pepper, and garlic in the oil and add the bay leaves, thyme, and seasoning mix. Stir until aromatic and add the rice and coconut milk. Bring to a simmer and add vegetable stock as needed. Stir in the beans and paprika and season with salt and pepper. Cook until all the liquid has been absorbed and rice or quinoa is tender.
Serve with sliced avocado.
Syrian Ful
Ingredients:
1-1/2 cup fava beans
1-1/2 cup chickpeas
2 large tomatoes, diced
2 tablespoons tahini
juice of 1 lemon
1/4 teaspoon cumin
1/4 teaspoon garlic powder
salt, to taste
1 tablespoon olive oil
1/2 cup parsley, chopped
Toss fava beans, chickpeas, and tomatoes together.
Combine tahini, lemin juice, cumin, garlic powder, and salt. Thin with some water, as needed.
Drizzle the tahini sauce over the bean mixture and garnish with the parsley.
Serve with warm pita or flatbread.
1-1/2 cup fava beans
1-1/2 cup chickpeas
2 large tomatoes, diced
2 tablespoons tahini
juice of 1 lemon
1/4 teaspoon cumin
1/4 teaspoon garlic powder
salt, to taste
1 tablespoon olive oil
1/2 cup parsley, chopped
Toss fava beans, chickpeas, and tomatoes together.
Combine tahini, lemin juice, cumin, garlic powder, and salt. Thin with some water, as needed.
Drizzle the tahini sauce over the bean mixture and garnish with the parsley.
Serve with warm pita or flatbread.
Strawberry Rhubarb Muffins
Ingredients:
1/2 cup yogurt or sour cream
1/4 cup oil
1 egg
1 teaspoon vanilla
1-1/2 cup flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rhubarb and strawberry, diced
1/4 cup pecans, chopped
1/4 cup brown sugar
1/2 teaspoon vanilla
1 tablespoon butter
Combine yogurt, oil, egg and vanilla. Add remaining dry ingredients and fold in strawberries and rhubarb. Place in paper lined muffin cups.
Crumble pecans, brown sugar, vanilla, and butter and sprinkle over the muffins.
Bake at 350 for about 25 minutes.
1/2 cup yogurt or sour cream
1/4 cup oil
1 egg
1 teaspoon vanilla
1-1/2 cup flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rhubarb and strawberry, diced
1/4 cup pecans, chopped
1/4 cup brown sugar
1/2 teaspoon vanilla
1 tablespoon butter
Combine yogurt, oil, egg and vanilla. Add remaining dry ingredients and fold in strawberries and rhubarb. Place in paper lined muffin cups.
Crumble pecans, brown sugar, vanilla, and butter and sprinkle over the muffins.
Bake at 350 for about 25 minutes.
Tamarind Roasted Tempeh
Ingredients:
2 tablespoons tamarind
2 tablespoons honey
2 tablespoons grapeseed oil
salt
black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
8 ounces tempeh, cubed
1 cup sweet potato, 1/2 inch dice
1 red bell pepper, diced
zest of 1/2 a lemon
2 tablespoons parsley, chopped
2 tablespoons feta, crumbled
1-1/2 cup chickpeas
Combine tamarind, honey, half the oil, salt, black pepper, red pepper, and garlic powder.
Toss tempeh, sweet potato, and bell pepper with the tamarind mixture, reserving about a tablespoons.
Bake at 400 on a sheet pan until golden.
Toss chickpeas with remaining oil, salt, and pepper. Bake until desired crispiness.
Combine tempeh mixture with the chickpeas, lemon zest, parsley, feta, and remaining tamarind sauce. Serve immediately.
2 tablespoons tamarind
2 tablespoons honey
2 tablespoons grapeseed oil
salt
black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
8 ounces tempeh, cubed
1 cup sweet potato, 1/2 inch dice
1 red bell pepper, diced
zest of 1/2 a lemon
2 tablespoons parsley, chopped
2 tablespoons feta, crumbled
1-1/2 cup chickpeas
Combine tamarind, honey, half the oil, salt, black pepper, red pepper, and garlic powder.
Toss tempeh, sweet potato, and bell pepper with the tamarind mixture, reserving about a tablespoons.
Bake at 400 on a sheet pan until golden.
Toss chickpeas with remaining oil, salt, and pepper. Bake until desired crispiness.
Combine tempeh mixture with the chickpeas, lemon zest, parsley, feta, and remaining tamarind sauce. Serve immediately.
Friday, June 2, 2017
Apple Turnovers
Ingredients:
2 apples, chopped
1/3 cup turbinado sugar plus 1 tablespoon
1 tablespoon flour
1 teaspoon cinnamon or pumpkin pie spice
2 tablespoons butter, melted
1/2 teaspoon vanilla
12 puff pastry squares
Toss apples with 1/3 cup sugar, flour, cinnamon, half the butter, and vanilla.
Fill each puff pastry square with the apple mixture and seal the edges with a fork.
Brush the tops of the puff pastry with the remaining butter and sprinkle with remaining sugar.
Bake on parchment paper at 350 for 30 minutes until golden.
If desired glaze with a mixture of 1/3 cup powdered sugar and 1 teaspoon water and serve with vanilla ice cream.
2 apples, chopped
1/3 cup turbinado sugar plus 1 tablespoon
1 tablespoon flour
1 teaspoon cinnamon or pumpkin pie spice
2 tablespoons butter, melted
1/2 teaspoon vanilla
12 puff pastry squares
Toss apples with 1/3 cup sugar, flour, cinnamon, half the butter, and vanilla.
Fill each puff pastry square with the apple mixture and seal the edges with a fork.
Brush the tops of the puff pastry with the remaining butter and sprinkle with remaining sugar.
Bake on parchment paper at 350 for 30 minutes until golden.
If desired glaze with a mixture of 1/3 cup powdered sugar and 1 teaspoon water and serve with vanilla ice cream.
Thursday, June 1, 2017
Bessara
Ingredients:
2 cups fresh fava beans
1 teaspoon oil
1 small onion, chopped
3 cloves garlic
1/2 cup parsley
1/2 cup cilantro
salt and black pepper, to taste
Cook onion and garlic in the oil until softened.
Combine fava beans, onion, garlic, parsley, cilantro, salt, and pepper in a blender and puree until smooth, adding water as needed.
Garnish with fried onions and caraway seeds as well as a drizzle of olive oil, if desired.
Serve with Egyptian pita bread.
2 cups fresh fava beans
1 teaspoon oil
1 small onion, chopped
3 cloves garlic
1/2 cup parsley
1/2 cup cilantro
salt and black pepper, to taste
Cook onion and garlic in the oil until softened.
Combine fava beans, onion, garlic, parsley, cilantro, salt, and pepper in a blender and puree until smooth, adding water as needed.
Garnish with fried onions and caraway seeds as well as a drizzle of olive oil, if desired.
Serve with Egyptian pita bread.
Pasta with Leek Sauce
Ingredients:
2 leeks, white and light green parts only, chopped
zest of 1 lemon
1 tablespoon basil
1 tablespoon parsley
2 tablespoons olive oil
salt and black pepper, to taste
fusili pasta
Steam or boil the leeks for 1 minutes. Puree with the lemon zest, basil, parsley, olive oil, salt, and pepper.
Meanwhile cook the pasta until al dente. Add some of the water to the leek sauce to thin if needed.
Toss the pasta with the sauce and serve with parmesan.
2 leeks, white and light green parts only, chopped
zest of 1 lemon
1 tablespoon basil
1 tablespoon parsley
2 tablespoons olive oil
salt and black pepper, to taste
fusili pasta
Steam or boil the leeks for 1 minutes. Puree with the lemon zest, basil, parsley, olive oil, salt, and pepper.
Meanwhile cook the pasta until al dente. Add some of the water to the leek sauce to thin if needed.
Toss the pasta with the sauce and serve with parmesan.
Ricotta Tart
Ingredients:
1 pie crust or puff pastry
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 eggs
1-1/2 cup ricotta cheese
1/4 cup basil, chopped
salt and black pepper, to taste
1/3 cup sun dried tomatoes
3 sprigs thyme
2 tablespoons olive oil
Cook pie crust or puff pastry for 10 minutes at 350.
Meanwhile, saute the onion and garlic in the butter and set aside.
Whisk eggs in a bowl and add the ricotta. Stir in basil, salt, and pepper. When the onion is cooled, stir it in.
Pour mixture into the crust and bake at 350 for 40 minutes or until center is set.
Meanwhile, combine tomato, thyme, and olive oil in a food processor and puree. Spread over the tart and bake an additional 5 minutes.
Serve warm or room temperature.
1 pie crust or puff pastry
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 eggs
1-1/2 cup ricotta cheese
1/4 cup basil, chopped
salt and black pepper, to taste
1/3 cup sun dried tomatoes
3 sprigs thyme
2 tablespoons olive oil
Cook pie crust or puff pastry for 10 minutes at 350.
Meanwhile, saute the onion and garlic in the butter and set aside.
Whisk eggs in a bowl and add the ricotta. Stir in basil, salt, and pepper. When the onion is cooled, stir it in.
Pour mixture into the crust and bake at 350 for 40 minutes or until center is set.
Meanwhile, combine tomato, thyme, and olive oil in a food processor and puree. Spread over the tart and bake an additional 5 minutes.
Serve warm or room temperature.
Mushroom Stroganoff
Ingredients:
4 ounces wide egg noodles
2 tablespoons butter
1/2 onion, thinly sliced
2 cloves garlic, minced
1 pint mushrooms, sliced
1/2 cup vegetable stock
2 tablespoons flour
1/4 cup cashew cream
1 cup imitation beef strips (optional)
salt and black pepper, to taste
1 tablespoon parsley, chopped
Cook noodles until al dente and set aside.
Cook onion and garlic in the butter. Add the mushrooms and cook until onions release their liquid. Add the stock and whisk in the flour. Stir until sauce is thickened. Stir in the cashew cream and imitation beef. Season with salt and pepper. Serve over noodles and garnish with the parsley.
4 ounces wide egg noodles
2 tablespoons butter
1/2 onion, thinly sliced
2 cloves garlic, minced
1 pint mushrooms, sliced
1/2 cup vegetable stock
2 tablespoons flour
1/4 cup cashew cream
1 cup imitation beef strips (optional)
salt and black pepper, to taste
1 tablespoon parsley, chopped
Cook noodles until al dente and set aside.
Cook onion and garlic in the butter. Add the mushrooms and cook until onions release their liquid. Add the stock and whisk in the flour. Stir until sauce is thickened. Stir in the cashew cream and imitation beef. Season with salt and pepper. Serve over noodles and garnish with the parsley.
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