Monthly Archives: February 2015

Endive Stuffed with Hungarian Inspired Vegan Pate

DSC_0039 2 endive (or 1 endive and crackers for spreading the remaining pate)

Bean Pate *see note below
1 cup dried black eyed peas; soaked 8 hours and cooked till tender (3 cups cooked)
1 clove garlic; crushed
1/4 cup extra virgin olive oil (good quality; I like California Olive Ranch)
2 teaspoons red wine or red wine vinegar
2 teaspoons paprika
1 teaspoon marjoram
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Rinse black eyed peas after soaking. Cover with fresh water an inch over the black eyed peas, bring to a boil over high heat, reduce heat to medium low (if the pot boils over reduce heat further) and simmer till tender (about 1 1/2 hours). Remove from heat and rinse.

Combine all ingredients in a food processor or blender and process until smooth. Scrape down sides frequently until well combined and smooth. If using a small food processor it is fine to process in two batches just divide the liquid in half making it easier to process. Chill several hours or over night. Separate leaves from the Endive. Fill each leaf with the desired amount of pate (this will vary with the size of the leaf). I usually save the last tiny inner leaves to garnish or to finely chop into a salad.

*this pate is also great with a cheese board (I serve it traditionally with our Christmas meal for the vegetarians and vegans) and crackers

Spicy Smokey Sauce for those who dare
2 Tablespoons fresh pressed lime juice
2 Tablespoons extra virgin olive oil
1 teaspoon tomato paste (I recommend Amore brand)
1 clove garlic; crushed
1/3 teaspoon sea salt
1/4 teaspoons fresh ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper or to taste

Stir all ingredients and serve in a small dish for those who like it spicy to drizzle on the stuffed endive or crackers topped with the pate.

Vegan Indian Inspired Stew with Fauxneer over Brown Basmati Rice

DSC_0020Brown Basmati Rice
1 1/2 cups brown basmati rice
2 cups water
1/4 teaspoons sea salt
1 Tablespoon canola oil

Soak the rice for at least 1 hour and up to 8- Pour rice into a medium sized bowl and add enough water to cover the rice by 2 inches and set aside. Meanwhile prepare the stew (or go to work and return home to prepare the stew).

Indian Inspired Stew with Tofu (fauxneer)
3 Tablespoons coconut oil
1 onion; chopped
1 1/2 inch piece fresh ginger; peeled and thinly sliced
3 cloves garlic; crushed
1 celery stalk;cut into 1/4 inch slices
1 carrot; cut into 1/4 inch thick discs
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/4 teaspoon ground cardamom
1 1/2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
1 Turkish bay leaf
1 cup tomato sauce
4 cups water
1 large/2 small potatoes; peeled and cut into 1/2 inch cubes

1 16 oz package extra firm tofu; cut into 1/2 inch cubes

optional crushed red pepper flakes

Preheat a large pot over medium heat. Saute onion in coconut oil for 5 minutes with lid on. Add the ginger, garlic, celery and carrot, stir and continue sauteing for 5 more minutes with lid on. Add all spices except the bay leaf and 2 Tablespoons of water, stir and saute for 10 minutes. Add the remaining ingredients (except tofu), bring to a boil, reduce heat and simmer for 1 hour.

Cook the brown basmati rice- Pour the rice and water into a wire mesh sieve to drain the soaking water. Rinse well with water and allow to drain for 10-20 minutes. Combine the rice, water, salt and oil in a medium sized pot. Bring to a boil reduce heat and simmer about 20 minutes. Once all the water has been absorbed it is done. Remove from heat and allow to “rest” with lid on for 10 minutes.

Remove bay leaf. Blend stew using an immersion blender (or classic countertop blender) until creamy. Stir in the tofu bring to a boil, reduce heat and simmer for 15 minutes.

Fluff the rice with a fork and serve the stew over the brown basmati rice. Salt to taste and sprinkle with crushed red peppers if desired. (We had a not so traditional leafy green salad on the side.)

Aranitas (Puerto Rican green plantain fritters) with Creamy Salsa Sauce and Guacamole

DSC_0007The following recipes makes 4 sides/appetizers; multiply as needed
I made this as part of today’s brunch without realizing that my son and husband consider them a Puerto Rican delicacy!

Aranitas (vegan, gluten free)
1 large green plantain
canola oil for frying
sea salt to taste

Preheat a small pot with 1 1/2 inches of canola oil over high heat. Peel green plantain (slice through the skin on the “seams” and with fingers separate and pull to remove. Some will peel easily but others come off in small tedious chunks). Shred plantain using the small section of a grater into a bowl.  To test the readiness of the oil place a single strand of the plantain in the pot. If it sizzles and rises to the top immediately it is hot enough. Using two tablespoons grab and squeeze together the shredded plantain and place into the hot oil. Fry just a few at a time, don’t crowd them, so that they fry hot and fast. Remove with a slotted spoon or two forks and place on a plate lined with paper towels to absorb the excess oil. Repeat until done and sprinkle with salt as desired.

Creamy Salsa Sauce (vegetarian, dairy free) AKA “Chimichanga Sauce” in our family
1/2 cup mayonnaise (homemade) *you can also use plain yogurt or sour cream
2-4 Tablespoons salsa (or more to taste

Combine ingredients in a small bowl. Taste and adjust the amount of salsa as desired or make a spicy and a mild batch to suit the diners.

Guacamole
2 ripe avocados (usually the skin turns dark and the fruit will be tender when gently pressed; leave out at room temperature until ready to use)
juice of 1 lime
1/4 teaspoon sea salt
pinch fresh ground black pepper
dash ground cumin
4 Tablespoons fresh cilantro; chopped
2 small tomatoes; minced
1/4-1/2 red bell pepper; minced
2 Tablespoon minced onion or scallion
1 clove garlic; crushed
(1 jalepeno; minced or dash cayenne pepper)

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Cube the avocados; cut the avocado in half lengthwise, remove the pit, cut the interior lengthwise and across in the skin and scoop out with a spoon. Place avocado and remaining ingredients in a medium sized bowl, mix and serve. Guacamole is best made just before eating. I usually prep all ingredients except the avocado and do those just before serving.

Simple Slaw with Fried Tempeh and Barbecue Sauce

DSC_0010Prepare the simple slaw first giving it time to marinate. Then prepare the barbecue sauce. Fry the tempeh. Stack and enjoy.

Simple Slaw
1/2 head green cabbage
1/3-1/2 teaspoon sea salt
pinch fresh ground black pepper
3 Tablespoons apple cider vinegar
3 Tablespoons extra virgin olive oil

Rinse the cabbage, cut in half, remove any “bad” leaves, cut out the interior stem and quarter. Slice the cabbage into fine strips and place into a large mixing bowl. Sprinkle with salt and pepper, drizzle with vinegar and oil and toss until well combined. Set aside.

Barbecue Sauce
3 Tablespoons ketchup (homemade)
3 Tablespoons maple syrup
1 teaspoon prepared mustard (I used Grey Poupon)
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon cumin
1/8 teaspoon cayenne (or to taste)

Combine all ingredients in a small bowl. Set aside.

Fried Tempeh
2 Tablespoons canola oil
1 8 oz package tempeh *for celiac- read the ingredientsto be sure it is gluten free, as gluten sensitive I get the soy and brown rice,

Preheat a large heavy bottomed pan (I use cast iron) over medium high heat. Cut the tempeh block in half lengthwise and crosswise.
DSC_0101 DSC_0102Add canola oil and allow to heat. Place tempeh in pan and fry until golden crispy on one side, flip and fry until golden crispy on the other side. Remove from heat.

Scoop a generous serving of the simple slaw onto a plate, place a piece of tempeh on top and add a dollop of barbecue sauce. Not celiac? see below for a great sandwich.

Xav enjoys his tempeh on a sandwich and with a slice of cheese.
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Eggs with Turmeric Mushrooms

DSC_00018 oz baby portobello mushrooms; cut to 1/4 inch slices
1/2 onion; minced
1 stalk celery; chopped
1/4 cup tomato sauce
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon oregano
pinch thyme
2 Tablespoons extra virgin olive oil
4 eggs
4 slices provolone cheese

Served over greens (pictured) or on toast.

Preheat a large heavy bottomed skillet that has a lid over medium heat. Add the sliced mushrooms, cover with lid and allow to “sweat” (the mushrooms will leak out moisture). Check the progress of the mushrooms every 5 minutes. When they are swimming in their own moisture add the onion and celery, cover and cook for 5 minutes. Remove the lid, add the tomato sauce, salt, pepper, turmeric, oregano and thyme, stir and allow to simmer without the lid until half the moisture has evaporated. – if you are having this dish over toast put the bread into the toaster at this time- Drizzle with olive oil, crack four eggs on top of the vegetables, cover with lid and cook to desired doneness about 3 minutes (I like the whites cooked but the yolk still runny. If you do not want runny yolk you can also “pop” the yolk with the edge of a cracked eggshell).

Put a slice of cheese over salad greens or on top of a piece of toast and scoop out an egg with the mushroom and place directly over the cheese.

Enjoy!

Gingered Carrot and Beet Soup

DSC_0002Gingered carrot and beet soup pictured above with a marinated and roasted mushroom cap on a bed of baby spinach for my gluten free meal. My husband had his on a fresh baked roll (see image below and click for a mushroom cap recipe).

3 Tablespoons canola oil
1/2 onion; diced
1/2 teaspoon sea salt
2 inch piece of ginger; pealed and sliced thin
1 large (2 small) pieces of garlic; pealed and sliced thin
2 cups carrots; scrubbed and sliced to 1/4 inch
2 cups beets; pealed and sliced to roughly 1/4 inch x 1 inch pieces
3 cups water
fresh ground black pepper to taste
optional parsley to garnish

Heat a 3 quart pot over medium heat, add oil, onion and salt, stir and cover to sauté for 2 minutes. Add the ginger and garlic, stir, cover and sauté an additional 2 minutes. Add the carrots and beets and 2 cups water (or enough to just cover the vegetables) bring to a boil, reduce heat and simmer with lid on for1 hour. In the meantime, prepare a salad or sandwich or simple dish to serve along with the soup. Add the last cup of water and blend. I use an immersion blender but a countertop will work as well. I found the soup plenty hot and did not reheat but you can test it to your liking. Taste and add fresh ground black pepper to taste.

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