Glo's Kitchen

Garlic & Rosemary Hummus

2013-05-18T15:02:00.000-04:00

I like to mix up my beans when making hummus to get that smooth silky texture. I made this last week and everyone at work had it polished off in one day!!!! To me, that's a win!

1 can cannellini beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
5 cloves garlic, quartered
2 tablespoons olive oil
2 tablespoons tahini
1 tablespoon rosemary (and a small sprig for garnish - I didn't have leftover)
2 tablespoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder

Combine all ingredients in a food processor and blend until smooth (I added about 1/4 cups water since my hummus was so thick).

Drizzle with extra olive oil and/or lemon juice before serving. Serve with celery sticks, crackers, sliced carrots, pita chips, etc. You can also use this in place of mayo in a sandwich or wrap.
Enjoy!

Miso Soup

2013-05-11T17:18:00.000-04:00

This recipe is based on one I found on the web that I cannot relocated now for the life of me. I made a few changes and this is my version. This is very flavorful and filling.

1 tablespoon olive oil, divided
1 package extra firm tofu, diced
1 teaspoon black pepper
1 large Vidalia onion, chopped
3 carrots, chopped
4 large cloves garlic, chopped finely
1 tablespoon turmeric
1/2 cup sliced mushrooms
1/2 cup dry quinoa, rinsed
2 cups vegetable broth
2 cups water
1 bunch kale, leaves only, chopped
1/4 cup or so white miso
1 red bell pepper, chopped
3 scallions, chopped

Preheat the broiler. Pour 2 teaspoons olive oil on a baking sheet and add teh tofu. use your hands to evenly distribute the oil on the pan and on the tofu. Sprinkle on black pepper. Place under broiler.

Place a large pot over medium heat. Add remaining olive oil, when oil is not add onions and carrots. Saute, stirring often until veggies are tender, aobut 5 minutes.

Add the garlic, turmeric and mushrooms, stir.

Add the quinoa, broth and water, turn the heat to medium-high, cover and simmer for 15 minutes.

After 15 minutes remove tofu from broiler. It should be nice and brown on top and bottom.

Add the kale and tofu to the soup. Reduce heat to medium, cover and cook about 3 minutes.

Remove from heat and add the peppers and scallions.

I add 3/4 tablespoon miso to the soup bowl and add a little soup broth. Dissolve the miso well, then add the soup to the bowl and serve. I served vegetable spring rolls with the soup.

Tacos

2013-05-05T17:36:00.000-04:00

Last weekend I wanted some tacos, so I looked around the frig and pantry and had everything to make these simple tacos. These are pretty basic - I love that about them, not too many flavors competing with each other. Feel free to add some cilantro, guac, whatever you have around the house.

1 package Gardein Beefless Tips
1 recipe Pico
1 recipe pickled red onions
corn tortillas (small ones)
lime juice
1 recipe Taco Seasoning

While you make the pico and onions place the beefless tips on the counter to slightly thaw. Cut each tip in half and put in a nonstick skillet to brown.

Add taco seasoning and about 3 tablespoons water. Stir well and cook until heated all the way through.

Heat tortillas in non-stick skillet about 8 seconds per side, just to make them soft so they don't break when you fold them. Put beefless tips, pico and onions in warmed tortilla and enjoy!

Chick'n & Broccoli in Hot Garlic Sauce

2013-04-27T18:51:00.001-04:00

I order mixed veggies in Garlic Sauce at the local Chinese Restaurant all the time. I saw this recipe over at Spicy Treats and decided to double the sauce and add Gardein Chick'n Scallopini to make it an entire meal. You could serve it over rice or curly noodles - but I didn't, maybe next time. Oh yeah! There will be a next time!

Ingredients

2 medium broccoli crowns (cut into bite sized florets)
1/4 large red onion, sliced
4 cloves garlic, chopped
2 Gardein Chick'n Scallopini, slightly thawed and sliced
1 tablespoon olive oil

For Sauce

2 tablespoons soy sauce
6 tablespoons Chilli Garlic Sauce (I like hot, if you aren't use less)
1 1/2 tablespoons ketchup
1 tablespoon rice vinegar
2 tablespoons corn starch
3/4 cup cold water

In a small bowl add all the sauce ingredients, mix well and set aside.

Wash and cut broccoli in to small florets, slice the onions and set aside.

Heat oil in a skillet, add onions and garlic and stir fry for a minute.

Cut each chick'n piece in half and then slice into strips.

Add chicken to skillet and mix well. Cook for 2-3 minutes til chick'n starts to brown.

Add broccoli, stir fry for 2-3 minutes. (I added 1-2 tablespoons water and covered the skillet to help the broccoli steam.)

Stir the sauce and add it to the skillet. Stir-fry - stirring frequently utnil the sauce is thick and glossy.

Serve hot. Next time I'm going to serve this over some rice.

Enjoy!

Mexican Lasagna

2013-04-23T18:12:00.001-04:00

Remember those Crockpot Refried Beans I made last post? This was the reason I started that endeavor. These beans were really delicious and can be made adjusted to your taste with more or less jalapenos. After I had them ready to go I made this Mexican Lasagna or Mexican Casserole whatever you want to call it. I call it YUMMY and a make again!

1 large bell pepper, chopped (I had green so that's what I used)
1 jalapeño pepper, chopped
3 cloves garlic, minced
1 large onion, chopped
18 corn tortillas
3 cups (28 ounces) refried beans
2 roma tomatoes, diced
1 packageTofurky Chorizo
1 cup salsa
1 can enchilada sauce
sliced black olives (optional)
Garnishes: shredded lettuce, avocado, vegan cheese, extra salsa, vegan sour cream, olives, jalapenos

In a non-stick skillet with 1tablespoon water, sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside. (I don't know what happened to the pic! Sorry.

Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (I tried to cut them to fit the pan but you'll see in the other layers I just used 6 tortillas per layer after that). Make sure you cover the entire bottom of the pan.

Spread half of the refried beans evenly over the tortillas.

Cover the refried beans with half of the pepper-onion mixture.

Add half of the tomatoes.

Sprinkle on half of the chorizo.

Add another layer of tortillas.

another layer of beans.

The remaining sauteed veggies.

The rest of the tomatoes.

Sprinkle over the remaining chorizo. Spread the cup of salsa over this layer.

Cover with a final layer of tortillas.

Pour the enchilada sauce over the top.

Spinkle with black olives (if desired).

Cover with foil and bake for about 30 minutes at 375 or until hot throughout.

Let rest for about 10 minutes for easier serving. I garnished these with shredded lettuce, Toffuti sour cream and sliced avocado.

Enjoy!

Crockpot Refried Beans

2013-04-21T18:00:00.000-04:00

I loved these beans, I was going to make a Mexican Lasagna (look for that post later in the week) and I had a sack of pinto beans in the pantry. I've been trying to buy less canned stuff and dried beans are just so economical - you just have to plan ahead for the soaking. Well these don't require soaking just a long cook time. Make these you can use them in the lasagna recipe, make tacos, quesadillas, taquitos, tostadas, etc.

1 sweet onion, peeled and quartered
1 package dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped (I didn't have fresh so I used 1/2 a can of chopped)
2 cloves garlic, chopped
5 teaspoons salt
2 teaspoons fresh ground black pepper
1/2 teaspoon ground cumin, optional
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.

Pour in the water and stir to combine.

Cook on high for 8 hours. Once the beans have cooked, strain them, and reserve the liquid.

Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Enjoy!

Romaine Salad with Balsamic Vinaigrette

2013-04-18T18:36:00.000-04:00

We had a delicious pasta dish for dinner the other night and I wanted a salad to round it out. I've been trying to eat smaller portions, so having something healthy to help fill me up at dinner is one of my "tricks". I had everything on hand, so here ya go. This was really flavorful with the dried cherries, but you could also use craisins, dried blueberries and even add nuts.

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced shallots
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
3 cups chopped romaine lettuce
1/4 cup dried cherries, chopped
2 tablespoons crumbled vegan feta cheese

Combine first 8 ingredients in a mason jar; shake well. I made individual salads: add lettuce, dried cherries, and cheese; toss gently to coat. Shake dressing again and pour desired amount over your salad and dig in!

Enjoy!

Penne with Spicy Sausage & Zucchini in Tomato Cream Sauce

2013-04-15T17:57:00.001-04:00

I love pasta and was really wanting to fix some comfort food for dinner. I had ripped this recipe from the Cooking Light magazine and it was the basis for the following meal. This was so delicious I had it for lunch today too. I paired this with a simple salad (recipe coming this week) and a glass of wine. Nom Nom!

8 ounces uncooked penne pasta
2 links Field Roast Sausages (I used 1 Italian and 1 Chipotle), crumbled
1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
3 garlic cloves, minced
Dash of sugar
2 tablespoons red wine vinegar
1 (28-ounce) can diced tomatoes
2 tablespoons Toffuti cream cheese
Cooking spray
4 ounces Daiya mozzarella cheese, shredded and divided
1/4 cup vegan Parm, divided

Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté until browned. Remove to a plate.

Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently.

Add oregano and next 4 ingredients (through sugar); sauté 1 minute, stirring constantly.

Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes, with juice; bring to a boil.
Reduce heat, and simmer 5 minutes, stirring occasionally.

Remove pan from heat; stir in cream cheese.

Add pasta and sausage to tomato mixture; stir to combine.

Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray.

Sprinkle 1/2 the mozzarella and 2 tablespoons Parm over pasta.

Top with remaining pasta mixture.

Sprinkle evenly with remaining mozzarella and remaining Parm.

Bake at 375° for 20 - 25 minutes or until browned and bubbly.

Serve with your choice of salad, garlic bread, wine, etc. Look at these yummy layers.

Enjoy! I'll post the salad recipe later this week.

Cherry Chocolate Chunk Mini Loaves

2013-04-14T17:17:00.001-04:00

I needed something sweet and portable for the week and was going through my print outs and mag rip outs and saw this recipe from Post Punk Kitchen - I didn't have all of the ingredients she called for so here is my loosely based version.

1/2 cup applesauce
1/4 cup natural peanut butter
1/3 cup cocoa powder
1/3 cup original, light, soy milk
boiling water, divided
3/4 cup white sugar
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chocolate chunks, check the ingredients to see that they are vegan
1 cup chopped sweet cherries (thawed if using frozen)

Preheat oven to 350 F and lightly spray mini loaf pans with cooking spray (I have 6 - so I had leftover batter that made 12 mini muffins.) Also, boil some water in a tea kettle (no need to measure yet.) Put applesauce, peanut butter, milk and cocoa powder in a mixing bowl.

Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly with a whisk to make a thick chocolate sauce. Add sugar and extract and mix well.

Sift about half of the flour, along with the baking soda and salt, into the chocolate mixture, and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix.

Fold in the chocolate chunks and the cherries.

Spoon the batter into the prepared loaf pans, about 3/4 of the way.

Bake for 28 to 30 minutes. The tops should be puffy and firm. Stick a tooth pick into the center of the loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chunk or a cherry, but it should come out mostly dry. Let cool for 10 minutes, then invert pan and place loaves on a cooling rack to cool some of the way. It’s yummy when still a bit warm, with the chocolate chunks oozy and melty.

Wrap extra loaves and mini muffins in plastic wrap to keep from drying out. If not using within a day, refrigerate wrapped loaves.

Creamy Chicken Enchilada Soup

2013-04-08T17:56:00.001-04:00

I've posted a Chicken Enchilada Soup before but it was more of a tomato broth base. This one has milk in it so it's creamy. I used a few different recipes and came up with this. Now that the weather has decided to warm up, hopefully for good, this will probably be the last soup recipe for a while. I hope you enjoy it as much as we did.

1 tablespoon olive oil

1/2 sweet onion, diced

1/2 large red bell pepper, diced

1 can Rotel

1 can (4.5 ounces) green chiles

1 can whole kernel corn, drained

1 can pinto beans, drained and rinsed

1 can Enchilada Sauce (I used Mild)

2 cups non-dariy milk, divided (I used soy)

3 tablespoons Earth Balance margarine

3 tablespoons Flour

1/2 cup no-chicken broth, divided

salt and pepper

1 package chicken style seitan, be sure it's in bite sized pieces

Garnishes: Diaya cheedsar cheese, sour cream, avocado, cilantro, tortilla chips

Heat a soup pan to medium high heat and warm the olive oil. Add the diced onion and red peppers, cooking until tender, about 5 minutes.

Add the rotel, green chiles, corn, pinto beans. enchilada sauce and 1 1/2 cups of the milk. Stirring occasionally.

In a small sauce pan, over medium heat, melt the Earth Balance. When melted add the flour, whisking constantly until thick. Add the remaining 1/2 a cup of milk and 1/2 a cup of the chicken broth. Whisk constantly until the mixture thickens, about 4-6 minutes. Then add it to the soup and give the soup a good stir.

Reduce heat to low and allow to simmer for about 30 minutes, stirring occasionally.

Top with desired garnishes and serve! Enjoy!

This is my bowl after I stirred in the garnishes!

Chipotle Nachos

2013-04-04T19:01:00.000-04:00

You know sometimes you just want a plate of yummy snack food. I love nachos with the works: sour cream, pickled jalapenos, etc. I made these from scratch using meatless crumbles. Go grab your favorite beef substitute and get to cooking. I made individual servings on saucers. But you could make a platter full and just gather around!

1 cup green bell pepper, chopped

1 cup chopped sweet onion

1 (12-ounce) package meatless fat-free crumbles

1 chili from a (7-ounce) can chipotle chiles in adobo sauce

1 (15-ounce) can pinto beans, rinsed and drained

1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

1/4 cup chopped fresh cilantro

corn tortilla chips

shredded romaine lettuce

1 peeled avocado, sliced or diced

Diaya shredded cheddar cheese

Tofutti sour cream

Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally.

Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use. Chop chile; add chile, sauce, beans, and tomatoes to pan.

Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro. Arrange tortilla chips on saucers.

Top each serving with bean mixture.

Add shredded cheese.

Top with shredded lettuce.

Finally add the rest of your garnish: sour cream, jalapenos and avocados.

Dig in!

Rice and Beans Bonanza

2013-04-01T19:22:00.001-04:00

I haven't made this in awhile, but I had some fresh asparagus left over from what was supposed to be Easter dinner, that's a different story. So, I wanted to be sure and take advantage of that fresh asparagus and this is what I did to an old favorite.

2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
1/2 teaspoon Tabasco Sauce®
1 cup rice
1 package of Sazon seasoning
2 cups sliced asparagus
1 (15.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes, drained
1/4 cup thinly sliced scallions (greens included)
3 tablespoons chopped fresh cilantro
5 tablespoons grated non-dairy cheddar cheese

Cook rice according to package directions adding 1 packet of Szaon seasoning to water. I used my rice cooker.

In a small bowl, whisk oil, lime juice, garlic, oregano, cumin and Tabasco sauce together: set aside.

Meanwhile, steam asparagus, covered, in a steamer basket over boiling water until bright green. I have an old Tupperware microwave steamer that I use and cooked it for 4 minutes.

In a large bowl, combine beans, asparagus, tomatoes, scallions and cilantro.

Add the cooked rice to the bowl of veggies. Whisk lime mixture again, pour over top and mix gently.

Spoon rice and beans onto plates and sprinkle with cheese. I served this with Gardein Chipotle Lime Crispy Fingers.

Enjoy!

Mexican Vegetable Stew

2013-03-28T18:12:00.001-04:00

The weather has continued to be cool and I had lots of produce in the frig. So, this seemed like a delicious to both warm up and use the veggies. This stew has so much flavor it's crazy. You won't be disappointed if you decide to make this and remember you can sub out the veggies you have on hand.

2 onions, peeled and sliced
1 sweet red pepper, cut into strips
1 sweet green pepper, cut into strips
2 cloves garlic, minced
1 1/2 cups no-chicken chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes (or to taste)
2 small red potatoes, diced
1 small/medium sweet potato, diced
2 cups fresh green beans, sliced into 1" pieces
2 zucchini, sliced
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
2 tablespoons lime juice (1 lime)
1/2 cup cilantro or flat leaf parsley

Combine the onion, red and green peppers, garlic and broth and bring to a boil in a large pot. Cover and simmer for 5 minutes.

Add the spices, red potatoes and sweet potato, cover and simmer 10 minutes more, adding more broth or water if needed.

Add the green beans, cook 5 minutes more.

Add the zucchini, black beans, corn and lime juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender.

Garnish with cilantro or parsley.

Serves 4 to 6.

Chicken Tortilla Soup

2013-03-25T17:24:00.002-04:00

This soup is so easy, just throw it all in the crockpot and turn it on high for 3-4 hours or low for 7-8. Boom! Dinner is ready. It's so easy I forgot to take a pic of it IN the crockpot. Trust me, easy peasy. I was cleaning out the cabinet and didn't have corn tortillas so I used tostada chips crumbled up in place of the "called for" corn tortillas.

1 pound package Chicken-Style Seitan
1 can (15 oz) diced tomatoes
1 can (10 oz) Rotel
1 can (10 oz) enchilada sauce
1 medium onion,chopped
2 cloves garlic, minced
2 cups water
14.5 ounces no-chicken chicken broth
1 heaping teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 oz) package frozen whole kernel corn
2 tablespoons cilantro, chopped
7 corn tortillas (I didn't have any so I used tostidos chips)
vegetable oil (didn't use see item above)
Garnish: sour cream, shredded cheese, tortilla strips, etc.

Put all ingredients in the slow cooker, except for the tortillas and oil (again I used crushed chips on top instead.) Cook on high 3-4 hours or low 7-8 hours.

If you are using tortillas then heat oven to 400, lightly brush tortillas with oil, cut into strips, toss onto baking sheet. Bake 10-15 minutes.

Ladle soup into bowls and serve with crushed chips (or tortilla strips), shredded cheese and sour cream.

Enjoy!

Chocolate Cake

2013-03-23T17:18:00.001-04:00

It's been a rainy, slightly cool day so I've been cleaning, doing laundry and of course cooking. I happened across this 6-minute Chocolate Cake in the Moosewood Cooks at Home cookbook. Well it took a few more than 6 minutes to whip it up, maybe 10. It is delicious and you only have 1 bowl to clean and a few measuring items. I didn't make the ganache for the top, I just sprinkled it lightly with powered sugar. YUMMY!

1 1/2 cups unbleached white flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or 1 cup brewed coffee (I used cold coffee)
2 teaspoons vanilla extract
2 tablespoons white vinegar

Preheat the oven to 375°F. Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.

In a bowl, measure and mix the oil, water or coffee and vanilla.

Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.

When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.

Bake for 25-30 minutes. Set aside the cake to cool.

Sprinkle cake with powdered sugar while warm.

Enjoy!

Chick'n & Spinach Salad

2013-03-21T18:34:00.002-04:00

First let me say that I'm sorry for my extended absence. I've still been cooking but have really missed getting my blog on! I will do my best to get back to the twice a week posting. The weather had warmed up and I made this salad, yummy!! Now, it's getting cold again so get prepared for some soups or such. This looks like a lot of ingredients, but half are for the salad and the other half for the dressing. So, don't let the list keep you from trying this light, healthy and fast salad.

2 pieces Gardein Chick'n Scallopini
1/2 teaspoon chili powder
1/4 teaspoon salt
Cooking spray
1 20 ounce can cubed pineapple, drained and divided
2 tablespoons fresh cilantro
2 tablespoons fresh orange juice
4 teaspoons apple cider vinegar
1 jalapeno pepper, halved and deseeded
2 garlic cloves
1/4 cup extra-virgin olive oil
1 ripe pear, sliced thin
2/3 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1/2 (5-ounce) package fresh baby spinach, or as much as you feel like eating

Combine half of pineapple, cilantro, orange juice, vinegar, jalapeno, and garlic in a blender.

Process until smooth. With blender on, gradually add olive oil until blended.

Place chicken pieces on a tray. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat a non-stick skillet with cooking spray. Add chicken to pan; cook according to package directions.

Combine remaining pineapple, pear, and the remaining ingredients - except spinach - in a large bowl.

Drizzle with 3/4 cup dressing, and toss gently to coat.

Place spinach on plate.

Divide salad evenly among plates - atop the spinach.

Cut chicken across the grain into thin slices; divide chicken evenly over salads.

Drizzle salads with more dressing as desired.

Enjoy!!

Creamy Potato Soup

2013-03-06T15:16:00.000-05:00

Last weekend it reached freezing temps again! I am so ready for Spring, the azaleas are in full bloom, the dog wood tree is in full bloom, my hopes of warm weather are in full bloom!! I am hoping that was the last of the cold weather for us. March sure came in like a lion. Here's a delicious, hearty, easy soup to make if the temps need you to warm up!

1 1/2 tablespoons extra-virgin olive oil, divided
1 sweet onion, chopped
1/4 teaspoon dried thyme
5 garlic cloves, chopped
2 pounds cubed Russet potatoes, peeled
5 cups no-chicken chicken broth
1 teaspoon kosher salt, divided
1 bay leaf
1 medium head cauliflower, cut into florets
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
1 1/2 cups light soy milk
3/4 cup chopped green onions, divided
1/2 cup Toffuti sour cream
2 ounces grated cheddar cheese (about 1/2 cup)

Preheat oven to 450°. Combine 1 tablespoon oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray; toss to coat.

Roast at 450° for 30 minutes or until browned, turning once.

While the cauliflower is roasting heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic; sauté 5 minutes or until tender, stirring occasionally.

Add potatoes, broth, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard bay leaf.

Add cauliflower and milk to the Dutch oven with the potatoes. Using an immersion blender, blend until smooth.

Taste, if needed stir in remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper. Add 1/2 cup green onions, and sour cream; stir until sour cream melts.

Ladle soup into 8 bowls or cups. Top evenly with remaining green onions and grated cheese.

Enjoy! I served with a slice of Anadama Bread on the side.

Jalapeno Cheese Grits

2013-03-03T15:53:00.000-05:00

I love grits. Yes, as a Southern Girl I've eaten them all my life. Also, if you know me you know I love some heat, these jalapeno cheese grits will warm you up on a cold morning from the inside out! If you aren't a big fan of heat add fewer jalapenos or just leave them out all together.

2 1/4 cups water
1/2 cup quick cooking grits
4 ounces vegan cheddar cheese, shredded (about a cup)
1/4 teaspoon garlic powder
1/4 cup pickled jalapenos, diced

Add water to a saucepan and bring to a boil.

Slowly stir grits into water. Reduce heat to medium-low, cover. Cook according to directions found on the grits. Stirring occasionally. Mine took about 10 minutes (or until thick).

While your grits are cooking shred your cheese and mince your jalapenos.

When grits are thick and cooked through add the remaining ingredients.

Stir well, return to heat and cook about 2 minutes until cheese is melted.

This makes 2 large servings or if you wish to serve these as a side you could probably get 4 servings out of it.

We had our last grapefruit from our tree to go with this. YUMMY!

Enjoy!

Black Bean Tortilla Casserole

2013-02-21T18:56:00.001-05:00

If you've followed this blog you know my loves: one-pot wonders, casseroles, tex-mex, asian, spicy, easy, you get the idea. I have several recipes similar to this on the blog but I had to add one more - this one. It was so flavorful and easy to put together. If you try it let me know what you think.

1 cup diced onion
3 cloves garlic, minced
1 medium zucchini, diced
1 medium summer squash, diced
1 large red bell pepper, diced
freshly ground salt & pepper
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 can black beans, drained and rinsed
2 cans Rotel, original flavor, undrained
5 ounces Toffuti cream cheese
1/4 cup cilantro, chopped
10 6" corn tortillas, sliced into wide strips and then cut again (see pic below)
1 cup cheddar cheese, shredded (I used Follow Your Heart -this time)

Preheat oven to 400ºF. Heat a 1/4 cup water in a large skillet over medium heat. Add the onions and saute for about 5 minutes.

Add the bell pepper and cook for about 5 minutes more, stirring. Add more water if needed to keep the veggies from sticking.

Add zucchini, squash and garlic, and cook for about 8 minutes, until vegetables are softened. Add more water if needed so the veggies move around easily -- about 2 tablespoons at a time.

Season with salt & pepper, cumin, chili powder, and oregano and stir to coat.

Add the black beans and Rotel. Bring to a boil, then reduce heat to a simmer.

Drop the cream cheese into the skillet a spoonful at a time over the vegetable mixture, and stir until all of it is melted in and nicely combined.

Finally, mix in the chopped cilantro. Remove from heat.

Lightly spray a 7x11 casserole dish with nonstick cooking spray. Place enough of the vegetable mixture in the bottom of the dish to cover the bottom.

Top with 1/2 of the tortillas strips.

Top with about 1/2 of the remaining vegetable mixture.

Add half of the shredded cheese.

Add another layer of tortillas.

Top with the remaining vegetable mixture.

Bake for about 15 minutes, or until hot and bubbly.

Top the casserole with the remaining cheese.

Bake about 7 minutes more, until cheese is melted.

I like to garnish the side of the plate with shredded lettuce, Toffuti sour cream, salsa and pickled jalapenos.

Enjoy!!!

Buffalo Chicken Soup

2013-02-19T19:00:00.000-05:00

I had some soy curls I wanted to use and saw a recipe for this soup. I decided it would be a delicious weekend meal. This is my vegan version - this could also be made with seitan or any other "un-chicken" product you enjoy.

1/4 cup water

1/2 Vidalia onion, diced (about a cup)

1 cup carrots, finely diced

1 cup celery, finely diced

2 cloves garlic, minced

2 tablespoons AP flour

1 cup almond milk

3 cups vegetable broth (3 cups water with bouillon cubes)

1 1/2 cups potato, cut into 1/2-inch pieces

1/2 cup corn, frozen or fresh

4 ounces soy curls (rehydrated)

5 tablespoons Frank's Red Hot sauce (or to your taste)

1/4 teaspoon dried dill

1/4 teaspoon dried basil

1/2 teaspoon ground black pepper

1 teaspoon lemon juice

Salt to taste (1/4 teaspoon or so)

Heat water in a large pot with a lid. Steam onion, carrot, and celery until vegetables are tender, about 5 minutes. Stir in garlic and cook for another minute.

Stir in flour and cook for a minute.

Slowly add almond milk, whisking continuously until there are no lumps of flour visible. Cook over medium heat, stirring frequently, until mixture thickens.

Add vegetable broth, potato, corn, soy curls, hot sauce, dill, basil, pepper, and lemon juice. Bring to a low boil, reduce to a simmer, and cover.

Cook until potatoes are tender, about 15 minutes. Taste and add salt and more hot sauce if desired.

Enjoy!!!!

Baked Kofta Balls

2013-02-12T18:41:00.000-05:00

One day last week I visited the Hare Krishna's who serve lunch on the campus where I work. I had never heard of or eaten Kofta Balls. I was assured the lunch was vegan. So, I gave the Kofta Balls a try. Man oh man have I been missing out! The following recipe is based on the Krishna version (pan fried) and a baked version I found online. I used a store bought marinara sauce but you could make your own. I am thinking my next attempt at these will be to sub out the Indian spices for more traditional Italian spices to make an Italian Meatball. Kofta balls are traditionally served with pasta and marinara sauce. I added some garlic roasted green beans with our dinner. You have to try these! You may want to halve this recipe. This is the doubled amount that most recipes use. I wanted to use the entire head of cauliflower and cabbage.

4 cups cauliflower, grated
4 cups cabbage, grated
3 cups chickpea flour
2 teaspoons salt
1 teaspoon hing (asafetida)
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon coriander
1 teaspoon turmeric
1 pinch cayenne (I used 1/4 teaspoon - we love heat)
olive oil
1 (25 1/2 ounce) jar pasta sauce

Grate the cauliflower and cabbage. I used my food processor!! I encourage you to do the same.

Add the remaining ingredients except the olive oil to a large bowl and add the grated cauliflower and cabbage. Mix until well combined.

Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.

Preheat your oven to 400'F. Coat the bottom of a 9x13 inch oven proof dish with about 2 tablespoons of olive oil so all of it is well covered. Be aware if you don't do this then these balls will stick.

Roll into 1 1/2 inch balls. Put the Kofta balls in the oiled casserole dish. Once they are all rolled up spray oil over them to coat the top and sides. Not a heavy coat just a light spray.

Bake in the oven for 20-25 minutes. They should be a nice golden color when you remove them.

I only cooked about 12 balls and I froze the rest. To prepare: spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.

Pour the rest of the sauce on top. Let them sit for about one hour.The Kofta balls will absorb a little of the sauce, making them nice and tender.

Baked for about 30 minutes until the sauce is bubbly hot. While they are baking prepare your pasta.

Serve with your favorite pasta (use one that will grab the sauce.)

Enjoy!

Chicken Pot Pie Soup

2013-02-09T17:06:00.001-05:00

This was comfort food at it's finest. Last week after a few trying days at work I just wanted to come home and curl up in the chair with a bowl of comfort. I was thinking of making a pot pie but didn't have anything I wanted to use as the top crust (I never use a bottom crust) -- so I thought why not make the broth a little thinner, but not too thin and this soup was born. If you don't like mushrooms - leave them out.

1/4 cup flour
1/2 cup cold water
6 cups chicken broth (I used 6 cups water & 2 tablespoons no chicken-chicken broth mixed)
1 large celery stalk, chopped
1/2 medium Vidalia onion, chopped
4 ounces baby bella mushrooms, sliced
fresh ground pepper
pinch of thyme
1 1/2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, scrubbed and cubed small
1 package chicken style seitan, cut into bite-sized pieces
salt, to taste

Mix the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Add the 6 cups of broth to a soup pot and bring to a boil. Add celery, onion, mushrooms, thyme, pepper and frozen vegetables and return to a boil.

Partially cover and simmer on low until vegetables are soft, about 20 minutes.

Add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly stir in flour/water mixture, stirring well as you add.

Cook another 2-3 minutes, until soup thickens, taste and adjust salt and pepper to taste; serve. I served this with saltines since I was thinking and didn't make cornbread. duh!

Enjoy!

Quick Miso Soup

2013-02-05T17:51:00.000-05:00

The other day I wanted to do some peanut noodles and a side of soup. The result Dan Dan Noodles with this Quick Miso -- ummmm. I enjoyed the flavors of this simple soup. I used kale so I cooked it a little longer than you would if you used spinach. Makes 2 large or 3 regular sized servings.

2 tablespoons Earth Balance
2 cloves garlic, minced
1 medium carrot, sliced thinly
2 teaspoons soy sauce
2 leaves kale, stem removed, sliced
2 tablespoons freshly grated ginger
1 low sodium vegetable broth cube
3 ounces spaghetti (or other thin) noodle, broken into 1 inch pieces
2 tablespoons white miso
1/2 teaspoon black pepper
3 cups water (or more depending or your taste)

In a medium saucepan melt the Earth Balance, cook carrots and garlic about one minute. Add water, soy sauce, vegetable broth cube, ginger, kale, pepper and noodles.

Simmer until noodles are done and kale is tender. Stir in miso paste and serve.

Enjoy!

Dan Dan Noodles

2013-02-02T17:25:00.000-05:00

This recipe is based on one from Food & Wine. I simplified it some and substituted fettuccine noodles. I love a peanut based sauce and this is so easy. While the pasta cooks, throw all sauce ingredients in the food processor (you could probably use your blender) and toss the sauce over the warm noodles. Garnish and eat. Seriously - so easy and delicious!

1/4 cup peanut oil
1/2 dry roasted peanuts
1 jalapeno, seeded and cut into large slices
2 garlic cloves, halved
One 1/2-inch slice of fresh ginger, peeled and quartered
2 1/2 tablespoons soy sauce
2 tablespoons water
1 1/2 tablespoons rice vinegar
1 tablespoon Sriracha
1 tablespoon sugar
1 teaspoon Asian sesame oil
12 ounces fettuccine noodles
Garnish: sliced scallions, chopped cilantro, and lime halves

In a large pot start the water boiling to make your pasta. Cook pasta according to pasta directions. While the pasta cooks prepare the sauce.

To your food processor bowl add all the ingredients except the pasta and garnish.

Pulse until the pepper and garlic is minced.

When the pasta is ready, drain and rinse under cold water; pat dry.

Toss the noodles with the dressing, top with garnishes and serve. I served this with a quick miso soup (recipe coming soon!)

Enjoy!

Cannellini Bean Stew

2013-01-27T14:06:00.000-05:00

Although the weather today is beautiful and the high is about 70 I wanted some soup for lunch. I based this on a recipe from Kalyn's Kitchen. Her presentation was beautiful and although her version goes in the crock pot I decided to throw everything (except the sausages) in a soup pot and let it go. My version could also be made in the crock pot.

1 package Tofurky Italian sausage, sliced into coins
2 teaspoons olive oil
2 cans (14.5 oz.) dice tomatoes with juice
2 cans (15 oz.) cannellini beans, drained and rinsed
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seeds
1 1/4 cup no-chicken chicken bouillon
4 cups greens (I used 2 big kale leaves and the rest was spinach)

Heat the oil in a large heavy skillet, add sausages coins and brown on both sides. Set aside.

Put drained beans, tomatoes with juice, garlic, dried basil, dried oregano, fennel seed and chicken bouillon into a soup pot and stir.

Bring to boil. Slice the kale into ribbons (I used baby spinach to make up the rest of the 4 cups of greens - so I didn't bother to cut it). Add the greens to the stew and reduce the heat. Simmer for about 30 minutes or until the greens are cooked and wilted.

To serve ladle the soup into bowls and top with sausage coins. Stir well and enjoy! I served this with some crusty bread for dipping.