Gack Yack

I’m not generally a huge fan of cauliflower, but once in awhile a dish comes along that bitch-slaps me with such different flavors that I consider converting to the dark side.  I’ve never made the leap, but here’s one of the ones that made me come close:

6 servings, scant 1 cup each

Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

1 large head cauliflower, trimmed and cut into bite-size pieces
2 lemons
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon water
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped oil-cured or kalamata olives

Preparation

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until tender, about 4 minutes.
2. Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl, cut segments from the membranes. Coarsely chop the segments and transfer to a serving bowl. Squeeze juice from the lemon peel and membranes and add 1 tablespoon of the juice to the bowl with the segments.
3. Add oil, shallot, water, thyme, salt and pepper to the serving bowl. Stir to combine. Add the cauliflower and toss to coat. Sprinkle with olives. Serve warm or at room temperature.

Nutrition

Per serving: 89 calories; 6 g fat (1 g sat, 4 g mono); 3 g protein; 3 g fiber; 199 mg sodium; 387 mg potassium.

Nutrition Bonus: Vitamin C (110% daily value), Folate (17% dv).

1/2 Carbohydrate Serving

Courtesy of Eatingwell.com

Ingredients:

2 Tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan (optional)
2 Tablespoons water
1/2 teaspoon spicy brown mustard
1/4 block of extra-firm tofu, drained and cubed (total drainage isn’t necessary since the cubes should be soft when cooked)
1/2 Tablespoon curry powder
3-4 cups baby spinach (approx – I used about three big handfuls)
veggie oil

Directions:

Heat veggie oil on medium heat in a large skillet.

In a small custard bowl, mix nutritional yeast, onion powder, salt, vegan parm, water, and mustard until well-blended.  Pour in heated skillet. Add tofu over-top of the “cheesy” sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on one side for about 3-5 minutes, then flip. Move to one end of skillet.

In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.

Serve immediately over pasta or grain of choice.

Serves: 1-2 (hunger is a determining factor)

Preparation time: 10 to 15 minutes (approx)

Courtesy of VegWeb.com

BEHOLD, the unbreakable bonds of food love: Milk and cookies. Peanut butter and jelly. But most of all, spaghetti and meatballs. For those brave enough to step away from the Lightlife and make their own balls, a recipe is coming AT YOU. Tonight we take you INSIDE a vegan meatball.

Courtesy of SuperVegan

Balls
Makes three dozen balls (6-8 servings)

* 2 c cooked kidney beans
* 1 c dry lentils
* 2 c vegetable broth
* 1/4 c ground flax seeds
* 6 oz tomato paste
* 2 tbsp mustard
* 2 tbsp safflower oil
* 1 1/4 c panko bread crumbs
* 1/3 c a-p flour
* 2 tbsp dried oregano
* 1 tbsp dried thyme
* 1 tbsp dried rosemary
* 1 tbsp dried marjoram

Sauce

* 2 jars of sauce, if, like me, you don’t need to prove anything cause you’re about to make your own meatballs. YEAH.
* 1 medium-sized onion
* 2 tbsp chopped garlic
* 2 sliced zucchini
* 2 tbsp safflower oil

1. Preheat oven to 350 degrees. Spray a dainty coat of oil on a large baking pan.

2. Pour veggie broth in a sauce pan and place lentils inside. Bring to a boil at medium heat. Simmer until lentils soften, about 15 minutes. If you don’t have veggie broth, don’t make this. It will not be as good and I absolutely cannot be responsible for your failures.

3. Combine all ingredients and mix thoroughly. I use a stand-up mixer because I’m spoiled. So can you!

4. Time to get messy. Form dough into balls about the size of golf balls and line them up on the baking pan.

5. Toss the baking pan in the oven to bake for 30 minutes, turning balls every 6 minutes.

6. Remove balls from oven. Get spaghetti water salted and heating toward a boil.

7. Heat oil in a very large frying pan at low heat. Once it’s sizzling a little (but not smoking) add the onions, garlic, and zucchini and saute until they are fragrant and translucent. Introduce sauce and meatballs. (Sauce, meatballs. Meatballs, sauce.) Keep everything moving in the frying pan until all is warmed through.

8. Meanwhile, throw that spaghetti in the boiling water and cook until finished. If things go to plan, the spaghetti and the meatballs will be done at the same time.

9. Serve!

I came across this recipe on SuperVegan the other day, and it sounded like a good scientific experiment for a side dish. Go ahead – give it a whirl.

Preheat your Broiler. Cut heads of broccoli in half and blanch in boiling water for 4 minutes. Dry on Paper towels and place on a greased cookie sheet (Figure A.) Rub each floret with Veganaise and sprinkle with salt, pepper and nutritional yeast (Figure B). Place under Broiler for 10 minutes or until blackened.(Figure C) Serve as a delicious side dish to your meal (Figure D).

This recipe from Vegweb is a good side dish for Thanksgiving when everyone fails to understand why you don’t eat turkey. Enjoy.

What You Need:

1 pound Brussels sprouts
2 carrots, cut lengthwise into 1/2-inch pieces
1/2 pound leeks, cut lengthwise into eighths (about 1-1/2 cups)
2 russet potatoes, cubed
1-1/2 tablespoon olive oil
salt and pepper to taste
1/2 pound chard, rinsed and ribbed
4 large garlic cloves, diced
1 tablespoon sesame oil
1 teaspoon balsamic vinegar

What You Do:

1. Preheat oven to 425 degrees. Toss the Brussels sprouts, leeks, and potatoes in the olive oil, salt and pepper. Place them in a baking pan. Arrange kale in a layer in another baking pan. Roast kale, and potato mixture, for about 15 minutes. The potatoes should be golden and the kale should be crisp.
2. While potatoes and chard are roasting, saute the garlic in the sesame oil until it is soft and fragrant. Remove from stove and stir in balsamic vinegar.
3. Place roasted vegetables in a bowl and stir in the garlic-balsmaic dressing. Serve warm or room temperature. Enjoy!

If you’re into Vietnamese food, one of the hardest meals to give up is Pho. After all, the probability of finding vegetarian Pho (that’s NOT made with chicken or beef stock) at any decent Vietnamese restaurant is almost absurd. The recipe offers a tasty substitute for those days when you just want some damn Pho.

Go Pho it! (That expression is mildly retarded, I know, but I had to go Pho it. And now I can’t stop…)

What You Do:

1. Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths suitable for soup. Set aside until needed.
2. Heat the oil in a soup pot. Add the garlic and shallots and sauté over medium-low heat until golden.
3. Add the broth, kombu, soy sauce, ginger, five-spice powder and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
4. Add the seitan, bean sprouts, half of the scallions, and half of the cilantro. Season with lime juice, pepper and, if desired, some additional soy sauce. Simmer for 3 minutes longer, then remove from the heat.
5. Serve at once, garnishing the top of each serving with a thin wedge or two of lime, and the remaining cilantro and scallions.

Recipe courtesy of VegNews.com and photo courtesy of To Live and Eat in L.A.

Recipe from Eat, Drink, & Be Vegan by Dreena Burton.

Dreena’s Recipe Introduction: This recipe began as a more generic roasted vegetable roll. I needed more flavor, and remembered the flavors of Moroccan cuisine that I love so much – including cumin, cinnamon, and ginger. I changed a few elements, and the result was vegan magic! Serve as an elegant meal, drizzled with the Balsamic Maple Sauce (recipe below), and pair with a mixed green salad. Or, make smaller rolls and serve as very impressive appetizers (see notes below).

YIELD: 4 SERVINGS (OR MORE AS APPETIZERS)

INGREDIENTS:

2 cups combination of yellow, red, and orange bell peppers, chopped

2½–3 cups zucchini or yellow squash, cubed

1–1¼ cups onion, chopped

1½–2 cups fennel bulb, chopped (about 1 medium bulb)

½ cup dried apricots (preferably unsulfured), chopped (or if in season, 1 cup fresh figs, stems removed, and halved)

5–6 large cloves garlic, minced

1½–2 tbsp extra-virgin olive oil

1½ tsp cumin

¾ tsp ground ginger

½ tsp paprika

¾ tsp cinnamon

½ tsp sea salt

freshly ground black pepper to taste

1 cup cooked chickpeas or white beans

½ cup (packed) fresh basil (or parsley) leaves, minced

8 to 12 sheets phyllo pastry sheets (see notes)

2½–3 tbsp extra-virgin olive oil (to brush phyllo)

1/4 cup chopped or slivered almonds, lightly toasted (for garnish)

DIRECTIONS:

Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, cumin, ginger, paprika, cinnamon, salt, and pepper. Roast in oven for 35–45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened. Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls. Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾–1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1–2-in (2½–5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet. Repeat process until all phyllo and mixture are used; you will have 4–6 rolls (see note). Bake for 24–28 minutes, until golden brown. Serve warm, drizzled with Balsamic Maple Sauce (recipe below), and garnished with almonds.

Cooking Notes:

1. For wheat-free option, use spelt phyllo pastry.

2. Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won’t ruin them, but will affect the presentation (if that’s important to you).

3. As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top. Repeat process until you have used up all the filling. Bake at 375ºF (190ºC) for 15–20 minutes, until golden. Serve with Balsamic Maple Sauce (page 76) as a dip.

Balsamic Maple Sauce:

This tangy, sweet sauce will perk up any vegetable or grain, and… it’s a breeze to make! Serve warm over steamed green vegetables or baked sweet potatoes, or use for dipping tempeh, potstickers, spring rolls, and more! It’s also an absolute must to serve with the Moroccan Chickpea-Vegetable Phyllo Rolls (recipe above).

YIELD: 4–5 SERVINGS (ABOUT ½ CUP)

INGREDIENTS:

¼ cup pure maple syrup

¼ cup balsamic vinegar

2 tsp Earth Balance Buttery Spread

1 medium clove garlic, minced

1/8 tsp (rounded) sea salt

1 tsp arrowroot powder

3 tbsp tamari

DIRECTIONS:

In a saucepan on low heat, combine syrup, vinegar, Earth Balance spread, garlic, and salt, and heat for several minutes. Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually. Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down).

Cooking Notes:

Leftovers can be refrigerated. This sauce is delicious chilled and drizzled over steamed or sautéed veggies or leafy greens, as a dipping sauce for pan-fried tempeh or tofu, tossed into whole grains or noodle dishes, or topped on sandwich ingredients.

Reposted from Post Punk Kitchen

In this dish I’ve sauteed some mushrooms for meatiness and red onions for a little tinge of sweetness. But you can use edamame pesto as a dip or as a topping for a baked potatoes, or as a filling for lasagna, or anywhere else that pesto would be appropriate. It’s really easy and versatile, too. It may not taste exactly like the super oily pesto we all know and love, but it tastes pretty darn good and it’s got a fraction of the fat so it won’t leave you feeling like you’re about to give birth to a pesto baby. Did I just ruin your appetite forever?

Spinach Linguine With Edamame Pesto
Serves 4

For the edamame pesto:
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
optional: 2 tablespoons nutritional yeast

For the pasta:
10 oz spinach linguine or other pasta

1 teaspoon olive oil
Small red onion, in thinly sliced half moons
1/2 lb cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
Extra basil for garnish

Cooking spray

Put on a pot of salted water to boil. Then prepare the pesto:

Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.

Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.

Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.

The pasta should be ready now, so drain it.

When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.

Serve immediately, garnished with a little fresh chopped basil.

I saw this recipe on the back of a Morning Star® Black Bean Burger box and gave it a try. It was really good, but over time I’ve tweaked it a little bit to make it healthier. For instance, I use an extra black bean burger in place of sour cream and tortilla chips, and I try to make my own fresh salsa whenever I can. I also add in zucchini, pepper jack veggie cheese, and sometimes black or green olives. This is a good recipe because you can explore all kinds of options.

Recipe by: Morningstar Farms®

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 1

Ingredients

1 Spicy Black Bean Veggie Burgers
1 cup torn mixed spring greens or torn mixed greens
1 tablespoon spicy ranch salad dressing
1/4 medium avocado, pitted, peeled, sliced
5 tortilla chips, broken slightly
1 tablespoon salsa
1 tablespoon fat-free sour cream

Directions

1. Cook burger according to package directions. Cut into bite-size pieces.
2. Meanwhile, in small bowl toss together greens and salad dressing. Arrange on serving plate. Top with burger, avocado, tortilla chips, salsa and sour cream.

INGREDIENTS

* 2 pounds fresh asparagus, trimmed
* 1/4 cup rice vinegar
* 1/4 cup soy sauce
* 2 tablespoons vegetable oil
* 2 teaspoons sugar
* salt and pepper to taste
* 1/2 cup chopped pecans
* 1 tablespoon chopped green onions

DIRECTIONS

1. Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
2. In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

Courtesy of Allrecipes.com