Recipes

Kale Colcannon

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Kale Colcannon

Serves 4
Ingredients:

  • 4-5 medium potatoes, peeled and boiled until soft
  • 1T vegan margarine
  • 3T non-dairy creamer
  • 4 cups kale, ripped into bite sized pieces and steamed until soft
  • 3 scallions, sliced thinly
  • salt and pepper

Directions:

Mash the potatoes with the margarine and non-dairy creamer until almost smooth.  Stir in the kale and scallions.  Season with salt and pepper to taste.

White Bean Mash

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White Bean Mash

Serves 4
Ingredients:

  • 1T olive oil
  • 1-15oz can of white beans, drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2T non-dairy creamer
  • 1/4C white wine
  • 10 oil packed sundried tomatoes, sliced
  • 1t Italian seasoning
  • salt and pepper

Directions:

In a large skillet heat the oil over medium high heat, toss the onions in the oil and saute for 5-7 minutes until the onions are softened. Stir in the garlic and then stir in the wine; cook for 3-5 minutes until the wine has reduced.  Stir in the beans, salt, pepper and Italian seasoning and then mash until chunky.  Stir in the sundried tomatoes and the non-dairy creamer.

Thanksgiving Tart

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IMG_4866

Serves 6-8 with sides

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, small dice
  • 2 stalks of celery, small dice
  • 5 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 14-ounce can white kidney beans, rinsed (reserving 1/4 cup)
  • 3/4 cup walnuts
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons shoyu
  • 1-1/4 cups frozen chopped spinach, thawed and drained
  • 1/4 cup dried cranberries
  • 1 teaspoon dried thyme
  • 1 9-inch prepared pie shell, thawed
  • 1/2 tablespoon olive oil (for brushing)
  • 1 teaspoon shoyu (for brushing)

What You Do:

  1. Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
  2. In a food processor, add white beans (except 1/4 reserved cup), walnuts, lemon juice, and shoyu, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
  3. Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
  4. Transfer purée to bowl with lightly chopped beans and walnut mixture. Add spinach, cranberries, thyme, and cup of reserved beans. Stir to combine and transfer to prepared pie shell, spreading evenly.
  5. Combine oil and tamari, and brush on top of pie and crust.  Bake for 35 minutes until lightly browned.

Truffles, Pasta & More Recipe Contest

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Last night I created my recipe for the Marx Truffles, Pasta & More Recipe Contest.  I was provided with:

Challengers will receive samples of:

1) One pound of Italian dried  calamarata pasta
2) Black Truffle Salt
3) Dried Porcini Mushrooms
4) Fennel Pollen

I was to create an original recipe using the pasta and at least one of the other ingredients; all entries will be put in a poll on the MarxFoods blog from November 15 – 19, 2010 you can vote here!

Truffled Creamy Porcini Pasta

Serves 6

Ingredients:

  • 1 medium onion, thinly sliced
  • 8oz button mushrooms, sliced
  • 1T olive oil
  • 1T dijon mustard
  • 1 cup vegetable broth
  • 1-oz dried porcini mushrooms, soaked in hot water for 20 minutes
  • 1/4 cup nutritional yeast
  • 1/4t ume plum vinegar
  • 1/2t garlic powder
  • 1/4t cayenne pepper
  • Tofu Cream:
    • 1 pkg of extra firm water packed tofu
    • 1T olive oil
    • 5t lemon juice
    • 2t white wine vinegar
    • 1t agave nectar
    • 1/4t truffle salt
    • 1t dill
    • 1t smoked paprika

Directions:

  1. Place all the ingredients for the tofu cream into a blender or food processor and process until smooth.
  2. Boil water for pasta and while the water is boiling and pasta is cooking prepare the sauce.
  3. In a large skillet heat the olive oil place the onions in and saute for 7-10 minutes until softened.
  4. Stir in the button mushrooms and cook for 5-7 minutes until soft.
  5. Stir in the dijon mustard and the vegetable broth.
  6. Stir in the tofu cream until completely blended; cook for a minute.
  7. Stir in the nutritional yeast, ume plum vinegar, garlic powder and cayenne pepper; taste for salt and pepper.
  8. Stir in the pasta and garnish with a sprinkle of paprika and vegan parmesan.

It’s Starting to Look a Lot Like….

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…Christmas!

I know we are crazy, this weekend one of my girlfriends came over and we spent the entire Saturday afternoon/evening making crafts for Christmas gifts. We also enjoyed this wonderful pizza that was so delicious.

Kale, Squash and Apple White Pizza

Recipe:

  • 1 whole wheat pizza crust (I buy prepared dough from our health food store)
  • 1/2 delicata squash, thinly sliced and roasted at 375F for 25 minutes
  • 2-3 cups of dinosaur kale, chopped and sauteed with 1T olive oil and 1T garlic until soft
  • 1 small apple sliced
  • 1/2 cup diced tofu, sauteed in 1T olive oil and 1T garlic until browned
  • Garlic Base- 2T Vegan margarine, 1/2T vegan parmesan and 3 cloves of roasted garlic; blend to a paste
  • red chili flakes, optional
  • salt and pepper

Preheat your oven to 450F.

Roll out your dough and place on a baking sheet that has been sprinkled with cornmeal. Spread the garlic base on your pizza and then begin to place on all of the toppings.  Sprinkle with chili flakes if desired and a little salt and pepper.

Place in the oven and bake for 15-18 minutes until the crust is brown.



Spooky Meal

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We didn’t do much for Halloween weekend- in fact we spent most the weekend making gifts for Christmas.  However on Sunday my parents were over so we decided to have a Halloween inspired meal which included Mummy Dogs with shriveled purple potatoes and a side salad

And Bloodthirsty Marys

Recipe:
Serves 4

3 cups tomato juice
3 tablespoons drained prepared horseradish
1/2 cup vodka
2 teaspoons vegan worcestershire sauce
2 tablespoons soy sauce
Juice of 1 lemon, more for garnish
1/4 teaspoon freshly ground pepper
Hot sauce
Celery stalks, for garnish
Celery Salt and Cayenne to garnish rims of glasses

Directions

In a pitcher, stir together tomato juice, horseradish, vodka, vegan worcestershire sauce, soy sauce, lemon juice, 1/4 teaspoon pepper, and hot sauce to taste.
Wet the rim of 4 glasses with lemon juice and dip into a mixture of celery salt with a pinch of cayenne. Fill the glasses with ice and pour the tomato mixture over. Garnish with a lemon slice and a celery stalk.

Read more at Marthastewart.com: Bloodthirsty Marys – Martha Stewart Recipes

Quick and Easy Pumpkin Pie Parfait

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Serves 2

Ingredients:

  • 1 (8oz) container vanilla soygurt
  • 1/4 cup pureed pumpkin
  • 1t pumpkin pie spice
  • 4 Newman’s Own Ginger-O’S, crushed

Whisk together the soygurt, pumpkin and pumpkin pie spice.  Crush the Ginger-O’s.  In 2 small glasses place a spoonful or two of the pumpkin mixture, top with a sprinkle of the crushed Ginger-O’s and repeat.