Recipe of the week

Recipe of the Week: Cauliflower & Mustard Green Spring Rolls

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Ingredients

  • 1 bunch mustard greens, roughly chopped
  • 1/2 head of cauliflower, chopped small
  • 2 garlic cloves, minced
  • 1/2 chili, minced
  • 1/4 cup chopped cilantro stems
  • 3 scallions, chopped
  • 2 tsp sesame oil
  • 2 tsp canola oil
  • 1-2 tbsp tamari
  • Spring roll wrappers
  • Cooking spray
  • Hoisin, for serving

Directions

In a wok or a large pan on med-high heat the sesame and canola oil until hot; stir in the mustard greens, cauliflower, garlic, chili, cilantro stems and scallions. Cook for 2-3 minutes until they begin to brown.  Season with tamari to taste and continue to cook until the cauliflower begins to soften. Remove from the pan and set aside until room temperature. Then it is time to roll your spring rolls. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. To prevent the spring roll from unwrapping when cooking you need to seal the seams. Have a small bowl of water next to your wrapping station;  dip your finger into the mixture and use this as glue to seal the top point of your wrap.  Once you have finished wrapping your spring rolls (you can make any size you want) it is time to cook them.  If you would like you can deep fry until golden brown or you can use the pan fry option.  In a large skillet  over med-high heat (cast iron is recommended) spray the bottom of the skillet with cooking spray and place the spring rolls in the pan seam side down.  Fry for 2-3 minutes per side until they being to get golden brown. Serve with your favorite sauce such as hoisin or sweet chili sauce.

Recipe(a) Of The Week: Cashew-Paprika Mmmm Sauce

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This week’s recipe or should I say reci-pea? is inspired by Mama Pea’s Mmmm Sauce . I have read so many good times about this recipe I had to try it but I was out of almonds so I’m going to have to try Mama Pea’s true recipe when I get stocked back up. Until then however I think that this is a pretty tasty substitute.

Recipe(a) Of The Week: Cashew-Paprika Mmmm Sauce

Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup raw cashews
  • 1/2-3/4 cup water*
  • 1/4 cup chickpeas, (if canned rinse and drain)
  • 1/4 cup Parma! (raw vegan parmesan) or Nutritional Yeast
  • 1/4 cup lemon juice
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian Seasoning

Directions:

Place all of the ingredients in a blender or food processor and process until smooth. Taste and season to taste with salt and pepper.

*start with 1/2 cup and increase as needed or until you have the consistency that you like.

Recipe Of The Week: Chickpea & Spinach Scramble

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The Hubz and I have been trying to avoid soy lately so I decided to make a twist on a breakfast favorite.  Instead of tofu scramble this morning I made Chickpea scramble.  This was so good and I think I like it better than tofu scramble now (plus no belly aches after).

Chickpea & Spinach Scramble
Serves 2

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3-4 button mushrooms, sliced
  • 1-3 garlic cloves, minced
  • 1 chili, minced
  • 1 cup chickpeas, cooked or canned
  • 3 cups baby spinach
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper

In a large saute pan heat the oil over medium-high; toss in the onion and mushrooms and cook for 2-3 minutes until they begin to soften.  Stir in the garlic and chili and cook for one more minute. Add the chickpeas and mash them with a fork or potato masher until they are slightly broken up; stir to combine.  Stir in the spinach and cook until wilted then stir in the paprika, salt and pepper.  Serve in a sprouted grain tortilla, with a slice of your favorite bread or eat as is!

 

Recipe of the Week: White Bean-Caper Dip

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One of my favorite items at the party this past weekend was the White Bean-Caper Dip.        It pairs great with veggies, crackers and crusty bread.

Ingredients:

  • 1 (14oz) can cannelini beans, rinsed and drained
  • 1 bulb of garlic, roasted (place on a sheet pan and roast at 350F for 25-30 minutes)
  • 1 heaping tablespoon of capers
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste

Directions:

Place everything except capers into at food processor and process until smooth.  Add the capers and pulse 2-3 times just to combine.

Recipe of The Week: Sweet & Spicy Kale Chips

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  • 1 bunch of kale, ripped into chip sized pieces, rinse and dry
  • 2 dates
  • 3/4 cup water
  • 1/2 cup cashews
  • 1/4C nutritional yeast
  • 1T Sudachi juice (can substitute lime)
  • 1t chipotle chili powder
  • 3/4t garlic powder
  • 3/4t paprika
  • 1t shoyu (can substitute soy sauce, tamari or Braggs)
  1. Place the ripped kale in a large bowl. Place the dates through shoyu in a blender and process until smooth; pour over the kale.
  2. Massage the sauce into the kale until evenly distributed.
  3. Dehydrate method: Place on dehydrator trays and dehydrate at 118F for 10 to 12 hours (however I doubt that once you start check in them every few hours that there will be any left by the time the days over). Oven method: Preheat oven to 350F.  Place the sauced kale on a baking sheet and make for 12-15 minutes until the kale chips are crispy but not burned.

Recipe of the Week #2: Veggie Mash Soup

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This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.

Yields 4-6 servings

Ingredients:

  • 1 T olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/2 medium head of cauliflower, roughly chopped
  • 1 bunch of broccoli, roughly chopped
  • 1 quart of vegetable stock or broth
  • 1 cup quick oats (must me quick)
  • salt and pepper to taste

Directions:

  1. In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
  2. Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
  3. Stir in the vegetable broth and the quick oats; bring to a boil.  Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
  4. Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
  5. Return the pot to the stove and gentle re-heat.  Season with salt and pepper to taste.

Recipe of The Week: Black Bean Burgers & Chipotle-Lime Slaw

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The Hubz and I enjoyed a dinner of grilled almond butter and bee-free honee with a side of veggies and hummus so this morning we woke up with nothing for lunches.  I did a little pantry shopping and found refried black beans which I thought would make the perfect burger.  In the fridge I found red cabbage and carrots for slaw and that is how Black Bean Burgers & Chipotle-Lime Slaw came to be lunch (and breakfast).

Black Bean Burgers

Yields 4-6 servings

  • 1 (15oz) can of refried black beans (I like Bearitos)
  • 1t olive oil
  • 1 small yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup rolled oats
  • 1T shoyu, tamari or soy sauce
  • 1t paprika
  • 2t cumin
  • 2t chili powder
  • 1/2t salt
  • 1/4t pepper
  • dash of hot sauce
  1. Preheat the oven to 425F.  Line a baking sheet with a silpat or parchment paper.
  2. Place the refried beans in a medium bowl. In a  small sauce pan heat the oil over medium-high.  Add the onion and saute for 3 minutes.  Add the garlic and saute 1 more minute. Add to the beans along with the remaining ingredients.
  3. Mash all the ingredients together until evenly combined.
  4. Form the mixture into 6-8 patties and place on the lined baking sheet. Bake for 20 minutes, flipping half way through.

Chipotle-Lime Slaw

Yields 4 servings

  • 3 cups red cabbage, shredded
  • 1/2 cup carrots, sliced
  • Slaw Dressing:
    • 3T reduced fat vegenaise
    • 1T lime juice
    • 1t red wine vinegar
    • 1/2t chipotle chili powder
    • 1/4t garlic powder
    • 1/4t salt
    • 1/4t pepper
  1. Whisk the slaw dressing together. Taste for salt and pepper.
  2. Place the cabbage and carrots in a bowl and toss with the slaw dressing.