Basil Bonanza!

How did I not know how wonderful basil is until recently?

This easy-to-grow, fragrant, delicious herb adds such freshness to food! It is my new cilantro.  Not to say that I am giving up cilantro, just happy to have another delicious alternative.  Fresh basil adds the same kind of fresh-food flair to Italian food, that cilantro adds to Mexican or Indian food.

Roasted Tomato/Basil Pasta Toss

In a baking dish, toss together:

1/4 cup olive oil
1 pint of cherry or grape tomatoes cut in half
1/2 onion, finely chopped
5 cloves garlic, chopped
1 tsp sea salt

roast at 350 for 45 minutes or so, until veggies are well-cooked.
Toss in 10-15 large basil leaves roughly chopped.
Toss with pasta to serve. Add fresh ground pepper.


Pesto

Another delicious pasta toss, sandwich spread, pizza topping....

mix together in food processor:
1 1/2 cups fresh basil (I have used frozen, and it worked great, too)
1 cup pine nuts (apparently walnuts are good, too)
5 cloves garlic
3/4 tsp salt
1/2 tsp pepper
1/3 c. nutritional yeast

drizzle in:
1/3 cup olive oil

Harvest Time

Fall is a great time to be vegan!  Well, anytime is, I guess, but fall is easy!
Tara and I enjoyed a cooking/baking weekend with some of the fresh veggies from her first garden.

My friend Rachel has been bringing her version of this borscht to work the past few weeks. It is so delicious that since I tasted hers, I have been dying to make it.

Borscht

3 medium beets, peeled and cubed
3 medium potatoes, peeled and cubed
4 Tbsp cooking oil
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped
1 can kidney beans with juice
2 bay leaves
10 cups water and 6 cups broth to get 16 cups liquid total
5 Tbsp ketchup
4 Tbsp lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill

saute onions in oil until tender. Add remaining ingredients and simmer until veggies are tender. 

Delicious with some whole grain toast or garlic bread.

Zucchini Muffins - moist and delicious!

• 3 cups all-purpose flour
• 1 t. salt
• 1 t. baking soda
• 3/4 t. baking powder
• 2 t. ground cinnamon
• 2 cups white sugar
• 3/4 cups vegetable oil or canola oil
• 1/4 cup soy milk (or other milk substitute)
• 2 t. vanilla extract
• 3 1/2 cups grated zucchini

•  makes 16 muffins

Preparation

1. Preheat the oven to 350. Grease muffin tins.

2. Combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. In another mixing bowl whisk together the sugar, oil, soy milk, and vanilla extract for a minute or two. Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, then fold in the remaining grated zucchini.

3. Fill muffin tins. Bake for approx. 20 minutes. 

Wedding Crowd Food

07-05-2014  Wedding Menu

Beef on a Bun

Black Bean Pasta Salad

Mustard Dill Potato Salad

Organic Greens with toasted almonds, sprouts, cranberries and balsamic vinaigrette

Mini Cupcakes

A beautiful summer day, on a beautiful wildflower-filled ski hill, was made even more beautiful by the gathering of friends and family to witness the exchange of vows between Tara and Travis. 

Many loving hands worked together to prepare the delicious spread for over 150 guests.

Except for the beef on a bun, of course, all of the dishes were vegan.... and multiplied to feed a crowd.

Black Bean Pasta Salad

1 900g bag of penne or other pasta, prepared, rinsed and cooled

1 tomato, seeded and chopped

1 green pepper, seeded and chopped

3 green onions, sliced

1 cup frozen corn

1 can black beans, rinsed and drained

dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 Tbsp dried basil

1 clove garlic, minced

salt and pepper to taste

Mustard Dill Potato Salad

1 1/2 lbs new red potatoes

5 or 6 baby dill pickles finely chopped

1/2 small onion, minced

dressing:

1/8 cup grainy dijon mustard

1 tsp yellow mustard

1/2 cup olive oil

1 Tbsp red wine vinegar

lots of chopped, fresh dill weed

salt and pepper to taste

Mini Cupcakes

Chocolate

stir together:

1 1/2 cups flour

1 cup sugar

3 Tbsp Cocoa cu

1 tsp baking soda

1/2 tsp salt

add all at once:

1 Tbsp Vinegar

1/3 cup oil

1 tsp vanilla

1 cup water

Vanilla

stir together:

1 3/4 cups flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

add all at once:

1 Tbsp vinegar

1/3 cup oil

1 tsp vanilla

1 cup water

mix for a few minutes, then pour into mini muffin tins, lined with cupcake papers.

Bake at 350 for 8 minutes or so.

Un-Butter Cream Frosting

3 cups icing sugar

1 cup vegetable shortening

1 tsp vanilla

1 to 2 Tbsp soy milk

whip until smooth, pipe onto cooled cupcakes.

Special thanks to Sue, Lauren and Jessica for assembling the pasta salad, Lynn and Diana for assembling the potato salad, Kailee for icing the cupcakes, MC and Jazz for slicing the buns, Bev for all the set up help, Brian and Trennin for the serving help, and Cyndi for all the clean up help! It really did take many hands!

Another Satisfying Breakfast

Rice Pudding

I guess you could call this morning's breakfast Rice Pudding...

I had some left over brown rice in the fridge. I just stirred in almond milk raisins and a bit of maple syrup. I stirred it over medium heat for 20-30 minutes until most of the liquid was absorbed and the rice was creamy soft.
Cinnamon would have been a good addition... maybe tomorrow.

Exploring Vegan Breakfasts and Brunches

When we think about traditional breakfasts, plant-based foods are not what come to mind. Thinking about breakfast in a non-bacon-and-egg-type way can be challenging, especially when eating out.

Eating out options: toast or bagel with peanut butter or jam, fruit, oatmeal without milk, hash browns or roasted potatoes.

Eating in options: all of the above, plus smoothies, egg and dairy free pancakes, cereal with plant-based milk, coconut yogurt with fruit, muffins.

Quinoa Oatmeal Pancakes

-this recipe can be altered in many ways.  ¼ cup ground flax can add to the nutritional value. Add apple sauce, mashed banana or pumpkin puree, raisins or chopped pecans and cinnamon are tasty additions too.  If desired, the batter can be sprinkled with a few blueberries after pouring it into the pan.

1 1/3 cups quinoa flour

1 cup all-purpose or whole wheat flour

½ cup quick oats

¼ cup white or cane sugar

2 Tbsp baking powder

1 tsp salt

2 ½ cups almond or soy milk

1 tsp apple cider vinegar

2 Tbsp oil

½ tsp vanilla

Mix together dry ingredients. Add wet ingredients. Mix together until smooth.

Lightly grease a non-stick frying pan, or spray with cooking oil. Cook pancakes on med-high heat, flipping once.

Roasted Breakfast Potatoes

4 cups potatoes, cubed

½ onion, chopped

½ red pepper, chopped

½ green pepper, chopped

Olive oil

Sea or Seasoned salt

Toss all ingredients together until potatoes are coated with oil.

Spread on baking sheet.

Bake at 450 degrees for about 30 minutes or until potatoes are browned.

Breakfast Burritos

1 pkg of tofu, drained and crumbled

2 Tbsp olive oil

½ onion, chopped

½ green pepper, chopped

Several splashes of Frank’s Red Hot

Corn or flour tortillas.

Toppings:

Chopped tomatoes

Chopped lettuce

avocado

Chopped cilantro

Green chiles

Jalapenos

Salsa

Sauté onion in oil. Add green pepper (jalapeno if you are courageous) and tofu. Saute until tofu is browned. Add hot sauce.

Heat tortillas in skillet or on grill for a few minutes.

Fill tortilla with tofu mixture, top with desired fillings.

Fruit with Chocolate sauce

Chocolate for breakfast?  Why not? Especially when it is this healthy!

Favourite fruits

Bananas

Strawberries

Kiwis

Chocolate dip:

¾ cup raw, unsalted cashews

6 oz (170 g) dark chocolate, chopped

2 tsp vanilla

½ tsp cinnamon

Place cashews in bowl, cover with water and soak for at least 2 hours. Drain cashews. Place in blender with ½ cup water and blend until smooth.

Melt chocolate gently in double boiler. (slowly in microwave worked okay too)

Stir cashew cream into chocolate along with vanilla and cinnamon.

Add a tablespoon of agave or maple syrup if some sweetness is needed.

For a spicier dip, add ½ tsp ground ginger, ¼ tsp nutmeg and 1/8 tsp cayenne or chili  powder.

Bran Muffins

¼ cup vegetable shortening

½ cup brown sugar, firmly packed

¼ cup molasses

2 tsp egg replacer powder  + 4 Tbsp water

1 cup almond, soy or rice milk

1 tsp apple cider vinegar

1 ½ cups bran

1 cup flour

1 ½ tsp baking powder

½ tsp baking soda

¾ tsp salt

½ cup raisins

Cover raisins with hot water and soak while preparing batter.

Add apple cider vinegar to plant-based milk of choice and let sit while preparing other ingredients.

Cream shortening and sugar together. Add molasses and egg replacer and beat together well. Add milk/vinegar mixture and bran. Stir together well.

Combine flour, baking powder, soda and salt together. Add to wet ingredients. Add drained raisins.  Stir well.

Place in greased muffin pans.

Bake at 400 degrees for 20 mins.

Makes 12 muffins.

Spaghetti and Meatballs!

Yup it's vegan!
Try this for an easy patty or ball that can be flavoured up to go into a bun or on top of pasta!

Heat in a pot:
3 cups beans, rinsed and drained
1/2 cup or so of water (might need a bit more to hold everything together)
2 cups rolled oats
1 pkg onion soup mix

for meatballs (Italian dishes) add:
1 T dried oregano leaves
3 cloves minced garlic
1/2 cup tomato sauce

Stir all ingredients together. Let cool for a bit. Roll into balls. Microwave on high for 10 minutes, so that they get dryish, then simmer in your favourite sauce for 10 minutes before serving.

Exploring Vegan Cooking Class

Tonight I had the pleasure of cooking, eating and chatting with 8 wonderful women. We tried the following recipes,and the peanut stew from last spring as well, and shared thoughts and ideas about ingredients and health. A very enjoyable night.

Hot Cocoa

Yield: about 4 cups

Whisk together in a sauce pan:

¼ cup cocoa powder

1 can full fat coconut milk

Add:

6 Tbsp brown sugar

2 cups almond milk (or your favourite non-dairy milk)

1 tsp cinnamon

2 tsp vanilla extract

Heat through.

Black Bean and Corn Salsa

Stir together:

1 jar of your favourite salsa

1 can of black beans, rinsed and drained

1 cup of organic frozen corn

Lots of fresh, chopped cilantro

Popcorn sans Beurre!

Kettle Corn:  add 1 Tbsp of sugar to the oil before popping, then sprinkle with salt when done.

Healthy and Delicious Popcorn: sprinkle freshly popped corn with Braggs and nutritional yeast.

RIO GRANDE RICE AND BEANS

Sautee in 3 Tbsp olive oil until peppers get hot (4-6 minutes):

1 red pepper, sliced in strips

1 yellow pepper, sliced in strips

1 green pepper, sliced in strips

½ onion, sliced

¾ tsp salt

3 cloves of garlic, chopped

Add:

3 cups cooked brown or basmati rice

1 can black beans, rinsed and drained

1 Tbsp chili powder

Continue cooking and stirring until heated through.

Ps… if you chop the veggies smaller and add a can of tomatoes instead of the black beans, you have Spanish Rice.

BAKED TOFU

1 block extra firm tofu, drained and cut into 1 inch cubes

Mix together marinade ingredients in a small bowl:

2 Tbsp olive oil

2 Tbsp maple syrup

½  Tbsp chili powder

½  Tbsp black pepper

1 tsp. paprika

Microwave for 35 seconds.

Coat each piece of tofu in marinade and place on greased cookie sheet.

Sprinkle with:

1 Tbsp sesame seeds

Cook at 375 for 30 minutes, turning once.

MAPLE GLAZED CARROTS

Slice lots of carrots into matchsticks (not too thin)

Sautee 2 cloves of minced garlic in 1 Tbsp of olive oil

Add carrots and sautee for a couple of minutes

Add 1 Tbsp maple syrup. Stir.

HOT POTATO SALAD (a main-dish salad)

12 tiny new potatoes, boiled or steamed

2 Tbsp of olive oil

sea salt

paprika

toss together and broil for 5 minutes or so.

1 large bunch broccoli

steamed until bright, then thinly chopped in long florets.

Place in large bowl:

1 head romaine lettuce, in bite sized pieces

4 cups spinach

2 cups sprouts of choice

2 cups red cabbage, finely sliced or shredded

Top with cooked broccoli, then toss with dressing below.

Dressing:

2 cloves garlic, minced

4 Tbsp fresh lemon juice

1 tsp sea salt

½ cup olive oil

1 tsp dried oregano

1 tsp dried thyme

2 Tbsp vegan mayo

Fresh ground pepper

Remove the potatoes from the broiler and add to the salad.

Sprinkle with roasted slivered almonds.