Ohayo gozaimasu!
This morning I would like to share some recipes I am keen on trying in the next couple of days, being caught up in my vegan fashion search I feel like I have slightly abandoned my vegan foods! Recipes have been posted in no particular order đ
Okra Fried Jalapenos
Ingredients
For the dipping sauce:
1 cup vegan sour cream
2 to 3 tablespoons horseradish
2 teaspoons hot sauce
Parsley, for garnish (optional)
For the jalapenos:
2 cups sliced pickled jalapeno peppers, drained
1/2 cup cornmeal
1/2 cup flour
Handful of crushed tortilla or corn chips
Egg replacement
1/2 cup soy milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
Canola oil, as needed
Method
For the dipping sauce, mix all ingredients in a bowl. Let chill in the refrigerator until ready to serve.
In a large bowl, mix the cornmeal, flour and finely crushed chips. In a smaller bowl, mix the milk, egg replacement, garlic powder and salt.
Warm the oil in a medium sauté pan over medium-high heat. (I found that about a half-inch of oil in the pan was adequate.)
Using a slotted spoon or hands, spoon some of the peppers into the milk mixture to coat, and then toss into the cornmeal mixture to coat too. Shake off excess cornmeal coating.
In batches, add the coated jalapenos into sauté pan, and fry until golden in hot oil. Drain on paper towels. Repeat in batches until all the jalapenos have been fried.
Serve jalapenos hot with horseradish sauce.
Marinated Mushroom Salad
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 to 4 cups sliced button mushrooms
1 1/2 cups cherry or grape tomatoes, halved
8 to 12 pitted kalamata olives, halved (optional)
1/4 cup parsley, chopped
Method
In a large serving bowl, combine olive oil, vinegar, mustard, oregano, salt, and pepper. Whisk together
Add mushrooms, tomatoes, olives, and parsley. Stir to combine.
Let sit a few minutes on the counter. Stir again.
Store in the fridge for at least 2 hours. Stir again before serving. Serve cold or at room temperature.
Roasted Beet Salad with Guajilo Chile Dressing
Ingredients
1 pound beets, washed and cut into small wedges
3/4 cup oil (neutral, olive, or a combination)
2 medium dried guajilo chiles (or substitute New Mexico chiles)
2 garlic cloves, peeled and quartered
1/4 cup sherry vinegar
salt to taste
4 handfuls beet greens, Swiss chard, spring greens, spinach, or watercress
2 ounces Toffuti cream cheese
Method
Preheat the oven to 400 degrees. Toss the beet wedges with olive oil and salt and arrange on a roasting pan or baking sheet. Cover tightly with foil and cook in the oven until a fork easily penetrates, 30-45 minutes. Remove the cover and cook for an additional 10 minutes to caramelize them.
In the meantime, heat the oil in a small skillet and add the garlic. While it is heating, tear off the stems from the chiles and split them open, shaking out the seeds. When the garlic is sizzling vigorously the oil is hot enough; lay the chiles flat in the oil and toast for about 30 seconds, until they smell “toasty” and insides have turned lighter in colour. Remove the pan from the heat.
Carefully transfer the chiles to a blender or small food processor and add the vinegar plus a teaspoon of salt. Blend or process for 30 seconds. Once the oil has cooled somewhat (at least 5 minutes) add it along with the garlic, then blend until smooth and emulsified. It may take a minute or more.
Season to taste with salt. If using the beet greens or Swiss chard, add them to the skillet with 1/4 cup of water and a pinch of salt and cover. Cook over medium heat until wilted, then uncover and cook until most of the liquid has evaporated. Divide amongst plates, top with the beets and drizzle with plenty of dressing. Crumble Toffuti cheese on the plate and serve.
White Bean and Roasted Red Pepper Vegetable Wraps with Spinach
Ingredients
1 (15-ounce) can white beans, rinsed and drained
1 (7-ounce) jar roasted red peppers, drained thoroughly
1 or 2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 medium-large clove garlic, minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
6 8-to-10 inch flour tortillas
A few handfuls baby spinach
Method
Combine beans, peppers, lemon juice, olive oil, garlic, salt, and pepper in a food processor. Puree.
Divide the mixture amongst the tortillas (about 1/4 to 1/3 cup each). Spread, leaving a 1-inch border around the edges of each one. Add a few spinach leaves to each.
Roll âem up.
Cover and refrigerate at least 30 minutes. Serve cold.
Sprouted Quinoa and Mango Salad
Ingredients
8.5 oz (about 2 cups) sprouted quinoa
1/2 cup parsley, minced
1/4 cup cilantro, minced
1/4 cup yellow onion, minced
1 medium tomato, diced
1 small red bell pepper, diced
1 ripe mango, peeled and chopped
2 tbsp olive oil
2 tbsp lemon juice
1 tsp sea salt
freshly ground pepper to taste
Method
Rinse and drain the quinoa sprouts, and place in a large mixing bowl.
Add parsley, cilantro, onion, tomato, red pepper, and mango to quinoa sprouts.
Drizzle in olive oil and lemon juice, stirring gently.
Add salt and fresh ground pepper to taste.
Chill for 20â30 minutes.
Serve as a side or green salad topping.
Eggplant Caviar
Ingredients
1 medium eggplant (about 1 pound)
Olive oil
Salt
Pepper
Method
Preheat the oven to 400°F. Cut the eggplant in half, rub the exposed flesh with a little bit of olive oil, and sprinkle with salt and pepper. Put the eggplant cut-side-down on a rimmed baking sheet and bake until very, very soft, about 45 minutes. A knife should slip easily into the stem end when the eggplant is cooked.
When the eggplant is cool enough to handle, spoon the flesh out of the skin and into a bowl. Whip the flesh energetically with a fork to create a rough puree. Stir in a tablespoon of olive oil. Taste for salt and pepper. Add more olive oil to taste. Eggplant caviar is also excellent with a squeeze of lemon juice, a pounded garlic clove, and/or a couple of tablespoons of chopped parsley or cilantro, if you happen to have any of those things around.
Tomato, Zucchini, and Leek Galette with Roasted Garlic & Toffuti
Ingredients
1 sheet frozen vegan puff pastry, thawed
3 tablespoons olive oil
2 cups thinly sliced well-washed leeks (white part only)
Salt and freshly ground white pepper
1 pound medium heirloom tomatoes, stem ends trimmed
8 ounces zucchini, ends trimmed
5 tablespoons extra-virgin olive oil
5 ounces Toffuti cream cheese
1 teaspoon fresh thyme leaves
2 heads Roasted Garlic (recipe follows)
2 tablespoons thinly sliced fresh basil leaves
12 ounces garlic (about 5 large heads)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Method
On a lightly floured surface, roll out the puff pastry dough to 1â16- inch thickness. Cut out a 12-inch round, and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour.
Preheat oven to 450deg
Slice the tomatoes into Œ-inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with Œ teaspoon salt, and set aside to drain for 10 minutes.
Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tablespoon of the extra-virgin olive oil, Πteaspoon salt, and 1/8 teaspoon white pepper. Set aside.
In a medium-size bowl, combine the Toffuti, thyme, œ teaspoon salt, Œ teaspoon white pepper, and 2 tablespoons of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the Toffuti is smooth and the mixture is uniform.
Remove the baking sheet from the freezer (it is okay if the dough is frozen– it will soften by the time you complete the assembly) and spread the Toffuti mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sautĂ©ed leeks evenly over the mix. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Fold the border of the pastry up and over the edge of the tomatoes.
Bake the galette for 20 minutes, or until the crust is golden and puffed.
Remove the galette from the oven, sprinkle the fresh basil over the top, and drizzle with the remaining 2 tablespoons extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving.
Roasted Garlic
Preheat the oven to 350°F. Cut a piece of aluminium foil to measure approximately 12Ă8 inches.
Slice the top quarter off each head of garlic, and place the garlic, cut side up, on one side of the piece of foil. Drizzle the oil over the garlic, and sprinkle with the salt and pepper. Fold the other side of the foil over, and seal on all sides to form an airtight pouch. Transfer the pouch to a baking sheet, and roast in the oven until the cloves are soft and golden brown, about 1 hour.
Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks.
Roasted Red Pepper Spread
Ingredients
4 large red peppers, cut in half lengthwise and seeds removed
2 cups of pecans or walnuts, finely chopped
1 cup of stale bread cut into 1/4 inch cubes
1/2 of a small red onion, if you like and arenât making this in advance
1 handful of chopped parsley
3 tablespoons of nar ekĆisi
1/4 cup of extra virgin olive oil; use more or less as needed
Method
Spread some olive oil on a roasting pan and roast the peppers in a 450°F oven for 25 to 30 minutes, or until the skins are blackened and the flesh offers no resistance to a knife. You can also roast the peppers whole over a gas stove.
When the peppers have cooled enough to handle, remove most of the blackened skins, but leave some on if you like for a charred flavour. Roughly dice the peppers, then transfer them to a large cutting board with the other dry ingredients. Run across it all with a sharp knife until you have a slightly cohesive mass with chunks smaller than peas. Donât over-mince. You can do this in a food processor, but go with brief pulses and the understanding that you may have to do the last bit of mincing by hand.
Transfer the mixture to a large bowl and add the nar ekĆisi and salt to taste. Drizzle in enough olive oil to make a cohesive mass. Let the bread soak in the juices for a couple minutes, then serve.
Pics can be found below
Please note that these recipes have been sourced from cheaphealthygood.blogspot.com, seriouseats.com and veganappetite.com. I take no credit for the creation of the recipes and/or pics, and the only changes I have made is the occasional veganisation of milk/cheese
Â
This morning I would like to share some recipes I am keen on trying in the next couple of days, being caught up in my vegan fashion search I feel like I have slightly abandoned my vegan foods! Recipes have been posted in no particular order đ
Okra Fried Jalapenos
Ingredients
For the dipping sauce:
1 cup vegan sour cream
2 to 3 tablespoons horseradish
2 teaspoons hot sauce
Parsley, for garnish (optional)
For the jalapenos:
2 cups sliced pickled jalapeno peppers, drained
1/2 cup cornmeal
1/2 cup flour
Handful of crushed tortilla or corn chips
Egg replacement
1/2 cup soy milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
Canola oil, as needed
Method
For the dipping sauce, mix all ingredients in a bowl. Let chill in the refrigerator until ready to serve.
In a large bowl, mix the cornmeal, flour and finely crushed chips. In a smaller bowl, mix the milk, egg replacement, garlic powder and salt.
Warm the oil in a medium sauté pan over medium-high heat. (I found that about a half-inch of oil in the pan was adequate.)
Using a slotted spoon or hands, spoon some of the peppers into the milk mixture to coat, and then toss into the cornmeal mixture to coat too. Shake off excess cornmeal coating.
In batches, add the coated jalapenos into sauté pan, and fry until golden in hot oil. Drain on paper towels. Repeat in batches until all the jalapenos have been fried.
Serve jalapenos hot with horseradish sauce.
Marinated Mushroom Salad
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 to 4 cups sliced button mushrooms
1 1/2 cups cherry or grape tomatoes, halved
8 to 12 pitted kalamata olives, halved (optional)
1/4 cup parsley, chopped
Method
In a large serving bowl, combine olive oil, vinegar, mustard, oregano, salt, and pepper. Whisk together
Add mushrooms, tomatoes, olives, and parsley. Stir to combine.
Let sit a few minutes on the counter. Stir again.
Store in the fridge for at least 2 hours. Stir again before serving. Serve cold or at room temperature.
Roasted Beet Salad with Guajilo Chile Dressing
Ingredients
1 pound beets, washed and cut into small wedges
3/4 cup oil (neutral, olive, or a combination)
2 medium dried guajilo chiles (or substitute New Mexico chiles)
2 garlic cloves, peeled and quartered
1/4 cup sherry vinegar
salt to taste
4 handfuls beet greens, Swiss chard, spring greens, spinach, or watercress
2 ounces Toffuti cream cheese
Method
Preheat the oven to 400 degrees. Toss the beet wedges with olive oil and salt and arrange on a roasting pan or baking sheet. Cover tightly with foil and cook in the oven until a fork easily penetrates, 30-45 minutes. Remove the cover and cook for an additional 10 minutes to caramelize them.
In the meantime, heat the oil in a small skillet and add the garlic. While it is heating, tear off the stems from the chiles and split them open, shaking out the seeds. When the garlic is sizzling vigorously the oil is hot enough; lay the chiles flat in the oil and toast for about 30 seconds, until they smell “toasty” and insides have turned lighter in colour. Remove the pan from the heat.
Carefully transfer the chiles to a blender or small food processor and add the vinegar plus a teaspoon of salt. Blend or process for 30 seconds. Once the oil has cooled somewhat (at least 5 minutes) add it along with the garlic, then blend until smooth and emulsified. It may take a minute or more.
Season to taste with salt. If using the beet greens or Swiss chard, add them to the skillet with 1/4 cup of water and a pinch of salt and cover. Cook over medium heat until wilted, then uncover and cook until most of the liquid has evaporated. Divide amongst plates, top with the beets and drizzle with plenty of dressing. Crumble Toffuti cheese on the plate and serve.
White Bean and Roasted Red Pepper Vegetable Wraps with Spinach
Ingredients
1 (15-ounce) can white beans, rinsed and drained
1 (7-ounce) jar roasted red peppers, drained thoroughly
1 or 2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 medium-large clove garlic, minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
6 8-to-10 inch flour tortillas
A few handfuls baby spinach
Method
Combine beans, peppers, lemon juice, olive oil, garlic, salt, and pepper in a food processor. Puree.
Divide the mixture amongst the tortillas (about 1/4 to 1/3 cup each). Spread, leaving a 1-inch border around the edges of each one. Add a few spinach leaves to each.
Roll âem up.
Cover and refrigerate at least 30 minutes. Serve cold.
Sprouted Quinoa and Mango Salad
Ingredients
8.5 oz (about 2 cups) sprouted quinoa
1/2 cup parsley, minced
1/4 cup cilantro, minced
1/4 cup yellow onion, minced
1 medium tomato, diced
1 small red bell pepper, diced
1 ripe mango, peeled and chopped
2 tbsp olive oil
2 tbsp lemon juice
1 tsp sea salt
freshly ground pepper to taste
Method
Rinse and drain the quinoa sprouts, and place in a large mixing bowl.
Add parsley, cilantro, onion, tomato, red pepper, and mango to quinoa sprouts.
Drizzle in olive oil and lemon juice, stirring gently.
Add salt and fresh ground pepper to taste.
Chill for 20â30 minutes.
Serve as a side or green salad topping.
Eggplant Caviar
Ingredients
1 medium eggplant (about 1 pound)
Olive oil
Salt
Pepper
Method
Preheat the oven to 400°F. Cut the eggplant in half, rub the exposed flesh with a little bit of olive oil, and sprinkle with salt and pepper. Put the eggplant cut-side-down on a rimmed baking sheet and bake until very, very soft, about 45 minutes. A knife should slip easily into the stem end when the eggplant is cooked.
When the eggplant is cool enough to handle, spoon the flesh out of the skin and into a bowl. Whip the flesh energetically with a fork to create a rough puree. Stir in a tablespoon of olive oil. Taste for salt and pepper. Add more olive oil to taste. Eggplant caviar is also excellent with a squeeze of lemon juice, a pounded garlic clove, and/or a couple of tablespoons of chopped parsley or cilantro, if you happen to have any of those things around.
Tomato, Zucchini, and Leek Galette with Roasted Garlic & Toffuti
Ingredients
1 sheet frozen vegan puff pastry, thawed
3 tablespoons olive oil
2 cups thinly sliced well-washed leeks (white part only)
Salt and freshly ground white pepper
1 pound medium heirloom tomatoes, stem ends trimmed
8 ounces zucchini, ends trimmed
5 tablespoons extra-virgin olive oil
5 ounces Toffuti cream cheese
1 teaspoon fresh thyme leaves
2 heads Roasted Garlic (recipe follows)
2 tablespoons thinly sliced fresh basil leaves
12 ounces garlic (about 5 large heads)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Method
On a lightly floured surface, roll out the puff pastry dough to 1â16- inch thickness. Cut out a 12-inch round, and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour.
Preheat oven to 450deg
Slice the tomatoes into Œ-inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with Œ teaspoon salt, and set aside to drain for 10 minutes.
Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tablespoon of the extra-virgin olive oil, Πteaspoon salt, and 1/8 teaspoon white pepper. Set aside.
In a medium-size bowl, combine the Toffuti, thyme, œ teaspoon salt, Œ teaspoon white pepper, and 2 tablespoons of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the Toffuti is smooth and the mixture is uniform.
Remove the baking sheet from the freezer (it is okay if the dough is frozen– it will soften by the time you complete the assembly) and spread the Toffuti mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sautĂ©ed leeks evenly over the mix. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Fold the border of the pastry up and over the edge of the tomatoes.
Bake the galette for 20 minutes, or until the crust is golden and puffed.
Remove the galette from the oven, sprinkle the fresh basil over the top, and drizzle with the remaining 2 tablespoons extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving.
Roasted Garlic
Preheat the oven to 350°F. Cut a piece of aluminium foil to measure approximately 12Ă8 inches.
Slice the top quarter off each head of garlic, and place the garlic, cut side up, on one side of the piece of foil. Drizzle the oil over the garlic, and sprinkle with the salt and pepper. Fold the other side of the foil over, and seal on all sides to form an airtight pouch. Transfer the pouch to a baking sheet, and roast in the oven until the cloves are soft and golden brown, about 1 hour.
Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks.
Roasted Red Pepper Spread
Ingredients
4 large red peppers, cut in half lengthwise and seeds removed
2 cups of pecans or walnuts, finely chopped
1 cup of stale bread cut into 1/4 inch cubes
1/2 of a small red onion, if you like and arenât making this in advance
1 handful of chopped parsley
3 tablespoons of nar ekĆisi
1/4 cup of extra virgin olive oil; use more or less as needed
Method
Spread some olive oil on a roasting pan and roast the peppers in a 450°F oven for 25 to 30 minutes, or until the skins are blackened and the flesh offers no resistance to a knife. You can also roast the peppers whole over a gas stove.
When the peppers have cooled enough to handle, remove most of the blackened skins, but leave some on if you like for a charred flavour. Roughly dice the peppers, then transfer them to a large cutting board with the other dry ingredients. Run across it all with a sharp knife until you have a slightly cohesive mass with chunks smaller than peas. Donât over-mince. You can do this in a food processor, but go with brief pulses and the understanding that you may have to do the last bit of mincing by hand.
Transfer the mixture to a large bowl and add the nar ekĆisi and salt to taste. Drizzle in enough olive oil to make a cohesive mass. Let the bread soak in the juices for a couple minutes, then serve.
Pics can be found below
Please note that these recipes have been sourced from cheaphealthygood.blogspot.com, seriouseats.com and veganappetite.com. I take no credit for the creation of the recipes and/or pics, and the only changes I have made is the occasional veganisation of milk/cheese
Â
Â
k.Â
kelfen 