Tag: vegan

Baba Ganoush

As with Hummus, there are so many recipes for Baba Ganoush & I pretty much like all of them. Some are made with mayonnaise which I really like but the one that I have been making lately uses tahini.  Very quick & simple, delicious & healthy. If you can not eat tahini, add mayonnaise in its place. If I am using mayo I add enough to get the colour I like. I know that is not very exact, but somehow it works. I like the baba ganoush to be a medium grey colour if that helps!!

Here is the recipe

Baba Ganoush with Tahini

! medium size eggplant

1 lemon, squeezed *** discard lemon

1 clove of garlic, minced  *** tip if using a food processor, you can drop a peeled clove of garlic into the food processor while it is running & it will get minced!!

1 -2 tsp salt

4 tbsp olive oil

3 tbsp tahini *** if you want to make this for Passover, use mayo!

Method

  1. Line a cookie sheet with foil
  2. Wash the eggplant & prick it with a fork in a few places. Put it on the cookie sheet & bake in a 350 oven for an hour or until it is very soft. ***I put on an oven glove and squish it to see how done it is & when it is very soft & the skin is wrinkled, it is done  ***alternately cut the eggplant in half, spray the foil with non-stick spray, put the eggplant cut side down, bake until soft
  3. Let the eggplant cool
  4. Cut off the stem end of the eggplant & cut it into chunks
  5. Place the eggplant into a food processor or blender. add the lemon juice, minced garlic, salt & olive oil, process until you have the consistency your like  *** I like mine smooth

Enjoy!

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Green Bean Salad with Pickled Red Onions

Fresh green beans, cooked tender crisp & eaten cold with soft pickled onions. This is a great side dish or salad…your choice. I served this as a side dish, but I think it would be good served as part of an appetizer course for dinner. I follow a great food blog called loveandumami. The  recipe for pickled onions is from there. I made them mostly because we like onions, but not raw ones. This seemed like a perfect solution. I am not going to put the recipe here, but I think you should visit loveandumami & get the recipe! I served these onions with cold blanched green beans that I had put a vinaigrette on . I will give you the recipe for the green bean salad

You can find the recipe for the pickled onions here

https://loveandumami.com/2017/03/16/quick-pickled-onions/

Green Bean Salad with Pickled Red Onions

3oo grams of fresh green beans *** of course you can make as much as you’d like!

Pickled red onions ***get the recipe from lovenadumami

Vinaigrette:

3 tbsp olive oil

1 1/2 tbsp white wine vinegar

1/2 tsp Dijon mustard

1/2 tsp sugar

1.2 tsp salt

pepper

 

Method

  1. Trim the green beans
  2. Boil a pot of water big enough for all the green beans to go into at one time
  3. Drop the beans into the boiling water & let boil until they are a bright green colour..I boiled them for about 5 minutes
  4. While the beans are boiling, get a bowl of ice water ready that you will put the beans into to stop the cooking process
  5. When the beans are cooked to you liking, transfer them with a slotted spoon to the ice water. Let cool in there, drain well, I dried them,  then transfer the beans  to a serving dish
  6. Mix up the vinaigrette ingredients in a jar & shake well to combine.
  7. Put some of the pickled red onions on the beans *** the amount of onions you use is up to you !
  8. Pour as much vinaigrette on your beans & onions as you like…some like their food more ‘dressed’ then others & it depends on how many beans you have cooked

Enjoy!

 

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Sesame Vanilla Energy Balls #2

Here is #2 in my trying different energy balls!

Jacki told me about this recipe, there are 2 more from this website that I will try..the website is Deliciously Ella. The only change I made from the original recipe is that I did not have vanilla powder so I used liquid vanilla. The ingredients are given by weight in the original recipe. I weighed & measured all the ingredients so I am going to give you the ingredients by cups instead of weight. But this is in no way my recipe. All credit goes to DeliciouslyElla & I thank her because I really liked this. They are nut free so can go to school with kids if they have to only bring nut free snacks!!

Here is the link to the recipe

https://deliciouslyella.com/sesame-and-vanilla-nut-free-energy-balls/

Sesame Vanilla Energy Balls

3 1/2 cups pitted dates

1/3 cup pumpkin seeds *** a heaping 1/3 cup!

1/2 cup of sunflower seeds

1 cup quick oats

2 tsp vanilla

4 tsp tahini

1/4 cup of sesame seeds ***the original recipe calls for 1/2 cup of sesame seeds but I had 1/4 cup left over so start with 1/4 cup & add more if you need  These are to coat the balls

 

Method  ( my method()

  1. Cut the dates in half, I use kitchen scissors, by cutting pitted dates in half before using them you ensure that there are no pits in them! I did not always do this but one time there was a pit that got crushed up in the food processor & I had to throw the whole thing out. I think it was for some date squares years ago….
  2. Put all of the ingredients into a food processor & process until finely mixed. Mine did not form into a ball around the food processor blade but when I tried to stick it together I could form it into a ball  so that was ok. If your mixture does not form a ball when you gather it in your hand, add some more dates. The recipe I gave here has some extra dates added, so the original recipe is different
  3. Take the balde out of your food processor so you do not cut you fingers!!!
  4. Form the mixture into same size balls…I got 24 using approx 2 tbsp of mixture.
  5. Put the sesame seeds into a dish.
  6. Roll the balls in the sesame seeds  Teh sesame seed didnt stick to the mixtue very wasily so just press them in. I put some sesame seeds in the palm of my hand & preddes them
  7. I froze some since I didnt want to eat all 24 in a few days…

Enjoy!

 

 

 

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Vegetarian Kishke

When I was a kid, I loved kishke. Then one day I made the mistake of asking my mom what it was. HA.. For those of you who don’t know, kishke is a stuffed section of cow intestines, I thought it was kind of chewy!

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Date & Cocoa Energy Balls

I am going to check out a few energy ball recipes so this one is

NUMBER 1

Who doesn’t need more energy?? Or a healthy snack? The original recipe for these are from Minimalistbaker.com. My grandkids love these as a snack so I thought they would be great for some friends of mine who are vegan. I was going to visit them & knew these would be a perfect treat to take over. They don’t like to give their kids sugar & the original recipe calls for dairy-free dark chocolate. All of my vegan chocolate I do have in the house has brown sugar added…so I used cocoa powder instead of the chocolate. I didn’t have any chia seeds, so as suggested in the recipe I used flax. I had to add extra dates as the mixture was a bit too dry. i am going to give you the link to the original recipe & below the link the substitutions I made.

http://minimalistbaker.com/5-ingredient-peanut-butter-cup-energy-bites/

Here is the ingredient list I used

1 1/4 cup pitted dates, cut in half to make sure there were no pits

3 tbsp natural peanut butter with peanuts pieces

1 tbsp flax seed

2/3 cu quick oats

1 tbsp cocoa powder

Method

Mix together in a food processor & then form into balls. I used a cookie scoop.

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Butternut Squash Soup with Coconut

This recipe is from the Cooking New York Times. It is delicious. The recipe calls for cutting up some red onion & kale, sautéing it & adding it to the soup as a garnish. This was good, but in the future I might just eat the soup without the kale/onion. Both of these were good on their own. Certainly, adding the kale to the soup bumps up its nutritional value.  We had some kale saute left-over, ate it as a side dish with some beef & really enjoyed it like that! I will try to remember to make that again as a side. I am getting a bit tired of kale salad so this is a good way to eat kale…cooked! I will put the link to the recipe here but the website asks you to sign up to the page & I am in no way suggesting that anyone do that. I like getting recipes from Cooking NY Times & usually enjoy the recipes I decide to make form this site. I am putting the ingredients here & the method as I made the recipe.  The butternut squash is roasted in the oven then added to the rest of the ingredients for the soup. This cuts down the time the soup has to cook in the pot. I put the squash in the oven while I got the other ingredients ready for the soup & made the rest of my dinner as well. We all loved this soup & I will make it again.

Here is the link to the original recipe

 

https://cooking.nytimes.com/recipes/1015484-coconut-butternut-squash-soup?join_cooking_newsletter=false&register=facebook

 

Here is the recipe

Butternut Squash Soup with Coconut

Ingredients

1 butternut squash *** mine weighed 2 pounds whole

2 tbsp oil

1 large yellow onion, diced

1 apple

2 cups vegetable stock

2 tsp curry powder

2 tsp grated ginger ***I used jarred ginger

pinch of nutmeg

1 can of coconut milk

salt & pepper

Kale Saute

1 red onion, thinly sliced

1 punch of kale

 

Method

  1. Cut the squash lengthwise in half, take out the seeds & place cut side up on a baking sheet & roast at 375f for an hour, check after 45 minutes, the squash should be soft
  2. While the squash is roasting, I diced the onion , peeled & diced the apple, sliced the red onion, took the kale off the ribs, washed & thinly sliced it. Everything was ready to go
  3. In a medium size saucepan, put in 1 tbsp of oil & cook the diced onion until brown but not too dark
  4. At this point I added the apple, broth & spices & waited for the squash to be done
  5. In a frying pan, put the remaining 1 tbsp oil ( I used a bit more) & saute the red onion until nice & soft & starting to brown
  6. Add the thinly sliced kale & cook until very tender. It looks like a lot of kale, but it cooks down.
  7. When the butternut squash is cooked, take it out of the oven,  put on a couple of oven mitts to hold the hot squash. Scoop out the filling & put into the saucepan that has the other soup ingredients. Give it a good stir
  8. Turn the heat to medium & simmer the soup, covered, until the apple is tender, original recipe says about 10 minutes, I cooked mine longer. I guess it depends on how big the apple slices are. Just be careful not to boil away all the liquid from the soup.
  9. When the soup is cooked, use an immersion blender if you have one & carefully puree your soup *** be careful not to put the immersion blender too close to the top of the liquid as it will splatter all over & its hot!!! Alternately, you can put the soup into a blender or food processor to puree.
  10. If you used the blender or food processor to puree the soup, return it to the saucepan.
  11. Add the can of coconut milk to the soup, mix well  ***I actually used the  immersion blender to incorporate the coconut milk into the soup
  12. Heat the soup at a simmer until hot
  13. The original recipe suggests to let the soup list for an hour or two before serving. We ate it right away!!!
  14. Garnish with the onion & kale sauté

Enjoy!

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Hummus & Baked Pita Chips

There are so many recipes for Hummus & so many options to buy it ready-made in the grocery stores. But..I like making it myself. It is fast, easy & I can have it on a whim. I started making my own over 25 years ago and have come up with a recipe that we love. Lemony & smooth.If you don’t like yours lemony, just add the lemon juice gradually and taste as you go! Eat it with pita, fresh or baked, crackers, vegetables, on toast or just with a spoon!  I toasted some pita in the oven which I had frozen when we had too much one time and it is great!

Here is my recipe for Hummus

 

Hummus

Ingredients

1 can chickpeas, drained & rinsed  *** some people peel them to get a smoother hummus but I never want to spend the time doing that!

1 tsp garlic paste  ***or 1 clove of garlic minced

3 Tbsp fresh lemon juice  *** juice from a whole smallish lemon

1 tsp Kosher salt ***regular table salt is fine

4 Tbsp olive oil

3 heaping tbsp Tahini paste

2 Tbsp water

Method

  1. Put the chickpeas in a food processor and process until they are smooth. Use a spatula to scrape down the sides *** be careful not to cut the spatula on the blade..I have done that many times!
  2. Add the remaining ingredients and mix well.
  3. Serve in a bowl with a bit of olive oil drizzled on top if you would like!

 

Baked Pita Chips   

Preheat oven to 400F ***I just turned my oven on while I was preparing the pitas, so it wasn’t quite at 400 degrees yet

Line 2 baking sheets with parchment paper

Ingredients

I pkg of large pita pockets

olive oil

kosher salt

dried parsley

Method

  1. Split pitas in half
  2. Using a pastry brush, brush on some olive oil all over the inside part of the spit pitas
  3. Sprinkle with kosher salt & any herbs you might like. I like house salt only & some dried partly flakes
  4. Cut the pitas in triangles…cut in half then half again…or once more to make smaller triangles  if you prefer
  5. Place the triangles on a lined baking sheet, not layered. & put into the oven
  6. Check after 5 minutes and keep your eye on them as they can burn quickly.

 

Hummus

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Mushroom Soup

This is a recipe on the Smitten Kitchen website. it is the recipe for Balthazar’s cream of mushroom soup. I changed the recipe to make it non-dairy, and used dried herbs instead of the fresh ones. I will write down the recipe as I made it but will add a link to the original recipe on SmittenKitchen.com

https://smittenkitchen.com/2007/01/superlatively-souper/

Here is the recipe the way I made the soup…with changes

Vegan Mushroom Soup

Ingredients

1 ounce dried mushrooms *** I weighed this out but it is approximately 1 cup

`1/4 cup olive oil

1 large yellow onion, chopped

2 garlic cloves, minced

1 tsp dried rosemary

1/2 tsp dried sage

1  teaspoons salt

1/2 teaspoon pepper

1 pound white button mushrooms, cleaned and thinly sliced

1 pound shiitake mushrooms stemmed, cleaned and thinly sliced

6 cups vegetable stock

Method

1.Soak the dried mushrooms in enough hot water to cover them until they are soft.*** I just soaked them while I was preparing everything else. When they are ready to use, strain them through some cheesecloth saving the soaking liquid. Rinse off the mushrooms to get rid of any dirt that might be on them

3. Heat the olive oil in a large pot over medium heat. Add the onion, cook until soft . Add the garlic and dried herbs  Stir to combine and continue cooking until fragrant.

5. Add the mushrooms and cook until they shrink down and the water they have released has evaporated. Stir often to prevent sticking

6. Add the vegetable stock and cook simmer the soup for about an hour. ***I like to cook mine longer then the original recipe calls for, so i continued cooking it until the mushrooms looked nicely cooked.

7. Puree the soup. *** I use a hand blender but you can use a blender or food processor but be careful if doing that when the soup is hot

8. Taste and adjust the seasonings to your take

Enjoy!!

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Miso Vegetable Bowl

YUM!!!
My daughter Jacki made this bowl for me one time when I was visiting her in Toronto. She saw the original recipe on Goop, .Gwyneth Paltrow’s newsletter, but has adapted the recipe to make it her own. Jacki was happy to share this recipe with you!

Continue reading “Miso Vegetable Bowl” →

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Kale Salad with Roasted Butternut Squash & Chickpeas

I saw this recipe recently on foodiecrush.com and thought it would be great for a vegetarian meal but I served it as a side salad with a frittata!

Continue reading “Kale Salad with Roasted Butternut Squash & Chickpeas” →

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Chopped Broccoli Salad

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I had some broccoli crowns in the fridge, some carrots and purple cabbage so I decided to make it all into a salad. It turned out really nicely. The key, Murray says, is to cut the broccoli up into small pieces. The dressing is slightly sweet with the addition of maple syrup. I have changed the type of vinegar in the dressing from the original recipe which I got from a friend. Served this with some salmon patties last night, but of course it will pair as a side with anything.

Here is the recipe

Chopped Broccoli Salad

serves 4 as a side dish

SALAD

 2 1/2 cups chopped broccoli, cut into small pieces

1  cup purple cabbage, sliced thinly than diced

1 carrot, finely grated

1/2 cup dried cranberries *** this is also good with currants

1/2 – 1 cup of toasted sunflower seeds *

DRESSING

 1 tbsp Dijon mustard

1/4 cup maple syrup

1/4 cup white wine vinegar

1/2 olive oil

1 small shallot, finely chopped

juice of 1 lemon

salt and pepper

Method

 1 .Combine the shopped broccoli, purple cabbage, grated carrot  and dried cranberries together in a medium size bowl

2. In an ungreased skillet, gently toast the sunflower seeds. shake the skillet often to make sure they toast evenly. Cool slightly then add to the broccoli mixture.

3. Mix the dressing ingredients together. I like to mix my salad dressings in a jar and shake to combine.

This dressing recipe makes more than you need for this amount of salad so use any amount to suit your taste.

Enjoy!

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