Rhymes With Vegan

Raising Awareness

2011-07-07T15:16:51-05:00

I had vowed to myself long ago that I would not use my blog as a platform for anything other than sharing recipe ideas; however, it's time to break that rule because of something I strongly care about.

One week from today I will set out on a 300 mile bike ride to raise HIV/AIDS awareness. I don't expect it to be easy, but rather a challenge to my body. And so I am asking all of you wonderful people who have continued to support my blog (even though I haven't posted in far too long, but we'll leave that for another day) to please consider making a contribution.

I am so very close to hitting my goal and am now in the final stretch.

Here is where you can donate.

The video below was for the opening of the 5th Annual Red Ribbon Ride...just to inspire you a bit. If you know of someone who cares about this or any organization, please also encourage them to donate. Every dollar makes a difference!

Thanks in advance, and I promise to have new recipes soon!!!!

vegan "beef" style tagine w/chickpeas and rutabaga

2011-02-07T17:44:34-06:00

tagines in moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender "meat" with aromatic vegetables and sauce.

in my opinion, the most important parts of the dish are the spices you use...

crushed red pepper

cumin

cinnamon

turmeric

and presentation...

vegan “beef” style tagine w/ chickpeas and rutabaga

2 tsp cinnamon

2 tsp cumin

2 tsp crushed red pepper

2 tsp turmeric

½ rutabaga – peeled and chopped into bite sized pieces

1 16oz. can chickpeas (garbanzo beans)

2 small cans mock duck – drained and rinsed

1 cup dried cranberries

3 shallots

1 tbsp olive oil

3 cloves garlic – minced

½ cup red wine

4 cups veg broth (reserve 2 cups to use while cooking)

1 can crushed tomatoes

2 tbsp tomato paste

salt and pepper

parsley for garnish

combine your spices and mock duck in a medium bowl and coat.

heat your oil in a medium to large pot (a dutch oven works really well) add your mock duck, shallots and garlic for 1-2 minutes.

add your broth, cranberries, red wine, paste and tomatoes and bring to boil. add your chickpeas, rutabaga and salt - simmer for approximately 45 minutes to 1 hour.

add additional stock as needed while cooking.

you do not have to use all of the stock but as the dish cooks down you may feel the need to add a little more depending upon how much sauce you like.

once the flavors have completely melded together and the rutabaga is tender, feel free to serve. I served mine with a light quinoa and spinach dish.

garnish with fresh cut parsley

serve with white wine.

enjoy!

vegan cinnamon choco banana bread

2011-01-24T11:48:24-06:00

this has become a staple item in our home. a perfect after dinner treat (or before dinner, or during dinner)

through these winter months we just need a little something warm with a subtle hint of sweet.

this is it.

vegan cinnamon choco banana bread

5 very ripe bananas

¼ cup vegan sugar

1 tsp almond extract

2 cups unbleached, wheat/high fiber flour

½ vegan choco chips (you can use carob as well)

1 tsp baking powder

½ tsp baking soda

1 tbsp cinnamon

¼ cup warm water

follow in this exact order:

set your oven to 350
grease loaf pan
mash bananas, suagar, cinnamon and almond extract in a medium size bowl
mix together baking powder, soda and flour in a separate bowl
combine flour mixture with banana mixture and add warm water; mix together well
pour into greased loaf pan; bake for 1 hour (depending upon stove, it make take 5-10 more minutes)

let cool approximately 30 minutes.

serve with vegan butter and a hot cup o joe.

enjoy!

creamy vegan triple BLT

2010-12-28T13:32:36-06:00

thanks to my kick-ass mother, this vegan BLT is sure to please (even the meat eaters in your life!)

warm, creamy, flavorful and so very easy to make.

creamy vegan triple BLT

wheat bread

head of iceberg lettuce

3 medium tomatoes - sliced

2 cups veganaise

1 cup baco chips

drop of liquid smoke

salt and cracked black pepper

pickle spears

green olives

salty chips

re-hydrate your baco chips in hot water for 10 minutes, until they have softened.

in a medium mixing bowl combine veganaise, re-hydrated baco chips and the liquid smoke. let sit for 30 minutes or longer (if possible).

build in this order (it’s as simple as a-h):

a) toasted bread

b) slather of “bacony” mayo

c) lettuce

d) salt and peppered tomato

e) toasted bread with “bacony” mayo on both sides

f) lettuce

g) salt and peppered tomato

h) toasted bread with final slather of “bacony” mayo

garnish with a green olive, pickle spear and salty chips.

serve with a dark beer.

enjoy!

quinoa, artichoke and kalamata salad

2010-12-13T14:36:53-06:00

after stuffing my face with tons of holiday crud, i wanted something light but fulfilling. something salty with hint of zest.

this did just the trick.

quinoa, artichoke and kalamata salad

serves 6

salad

4 cups prepared quinoa

6 oz. fresh spinach

1 tbsp olive oil

1 large garlic clove – minced

2 cups walnuts – chopped and toasted

½ cup kalamata olives – chopped

1 ½ cups marinated artichoke hearts - chopped

1 scallion - chopped

salt and pepper to taste

dressing

1/2 large lemon

1 tbsp olive oil

1 1/2 tbsp white wine vinegar

1 tsp dijon mustard

salt and pepper to taste

in a medium bowl combine your dressing ingredients; whisk together until smooth and slightly creamy. set aside.

in a large skillet add 1 tbsp olive oil and your minced garlic. add your spinach, a pinch of salt and pepper and sauté for 3-5 minutes or until wilted.

remove and put in colander to drain excess water.

on a large mixing bowl combine your quinoa with your artichokes, olives, spinach and walnuts. add your dressing and mix well. add salt and pepper to taste.

chill for 1 hour.

garnish with fresh scallions and lemon zest..

serve with pinot grigio.

enjoy!

smoky squash and "ham" style soup

2010-12-01T13:47:38-06:00

the 3rd in our trilogy of squash.

sweet and salty never tasted so good!

smoky squash and “ham” style soup

1 medium sized butternut squash – peeled and diced

1 medium yellow onion – chopped

2 tbsp olive oil

2 garlic cloves - minced

2 tbsp earth balance

1 cup fake bacon or bacos

1 tbsp brown sugar

4 cups no-chicken broth

3 scallions for garnish – chopped

¼ tsp liquid smoke

freshly ground black pepper

salt

heat oven to 400.

on a baking sheet toss your squash with 2 tbsp olive oil. add a little salt and pepper and bake until soft, approximately 15-20 minutes.

remove from oven.

in a large pot add onion and 2 tbsp olive oil; cook until translucent, add garlic and cook for another 3 minutes..

add squash and stock into pot. bring to a simmer for about 15 to 20 minutes.

with an immersion blender, puree soup until silky smooth. add your fake bacon, liquid smoke and earth balance; cook another 10-12 minutes on low. (if the puree is too thick, add a little more broth to thin it out)

season lightly with salt and crushed black pepper and garnish with fresh scallions.

serve with white wine.

enjoy!

coffee coated butternut squash with caramelized walnuts

2010-11-15T15:08:35-06:00

ok, on to option #2 in the trio of butternut squash recipes.

even kids will like this!

(if you really felt adventurous, you could serve this with a small bowl of soy ice cream)

coffee coated butternut squash with caramelized walnuts

1 medium sized butternut squash

4 tbsp earth balance

handful of walnuts – chopped

1 cup brown sugar

¼ cup day old black coffee

2 tbsp maple syrup

1 tbsp molasses

2 tbsp olive oil

pre-heat your oven to 400.

peel your squash, slice in ½ and de-seed. cut the squash into bite size cubes.

in a medium bowl combine the coffee, maple syrup, molasses and ½ cup of the brown sugar.

toss the squash with the oil and ½ of the mixture.

on a large baking sheet lay your squash evenly spread out.

put in oven for 20-30 minutes; depending upon your oven.

in the meantime, prepare your walnuts. in a medium size skillet heat your walnuts with 2 tbsp of the earth balance and the rest of the brown sugar. slowly cook on low until brown and caramelized

once the squash is finished and can easily be pierced with a fork remove from oven.

toss the remaining mixture, the rest of the earth balance and the walnuts.

serve with a cup of hot coffee.

enjoy!

mostaccioli w/ butternut squash sauce and brown buttered walnuts

2010-11-12T10:55:18-06:00

for the past few weeks i have had these 2 butternut squash just staring at me in the kitchen. each day i would pass them by not knowing what it was I wanted to do with them. then, just like that i'm in the kitchen like a wild child and voila, 3 different dishes appeared before me! i was thrilled and my partner was overjoyed as she sipped on wine and enjoyed sample after sample as the whirlwind cooking progressed.

of course i did make a squash soup which i have posted about before, but this time around i added some "bacon" to give it a nice smoky flavor. i will post that next week.

so the trio of posts begin.

today's post?

mostaccioli w/ butternut squash sauce and brown buttered walnuts

serves 4

1 medium sized butternut squash

½ yellow onion - chopped

1 scallion - chopped

2 cloves garlic – minced

2 carrots – chopped

2 celery ribs - chopped

2 1/2 cups veg stock

½ cup white wine

3 tbsp earth balance

1 tsp smoked paprika

handful of walnuts – chopped

fresh basil

salt and pepper

turn your oven to 375.

on a large baking sheet lay your squash (after cutting in ½ and de-seeding) face side down. add 1-2 cups water; just enough to creep up the sides of the squash so as not to burn or dry out.

put in oven for 20-30 minutes; depending upon your oven.

In the meantime, prepare your veggies and begin your stock. bring your stock to a boil for 5 minutes after adding the veggies, garlic and white wine. let simmer for another 10-15 minutes or until veggies are cooked soft. the broth should reduce a bit to add room for the squash.

once the squash is finished and can easily be pierced with a fork you can scoop out in the internal part and add to the stock.

cook your pasta until al dente; use approximately 2 cups uncooked.

in a small saucepan, add 1 tbsp. earth balance and your walnuts. cook for approximately 3-5 minutes until browned. remove from heat and set aside.

using an immersion blender (or food processor) blend all of your stock and squash together. It should begin to thicken (if for some reason it’s too runny, add a little flour). add your smoked paprika, 1 2 tbsp. earth balance and salt and pepper to taste.

toss the pasta with the fresh sauce and top with fresh basil, scallions and brown buttered walnuts.

because the flavors are so subtle, serve with a crisp white wine.

enjoy!

soupe aux oignons et champignons, à la française

2010-10-20T14:33:15-05:00

in honor of the great julia child, i felt inspired to make one of the most delicious soups around, french onion.

it truly is one of those soups that i could sit and eat forever. the deep, rich broth and the sweetness of the onions creates one mouthful of joy after another.

paired with the infamous Daiya mozzarella style (doctored up, of course!) and day old baguette makes for the perfect chilly autumn dinner, or side dish, or appetizer or breakfast!

i added finely chopped cremini to help enhance the earthy, "meaty" broth

french onion and mushroom soup

serves approximately 6

3 large yellow onions – thinly sliced

1 large package cremini mushrooms – finely chopped

1 tbsp garlic – minced

1 cup dark beer

1-2 tbsp flour

4 cups water

½ cup dry sherry

1 tsp thyme (in an herb bag)

1 bay leaf

olive oil

2 tbsp silk creamer

2 tbsp veg bouillon (better than bouillon brand)

1 tsp kitchen bouquet (thickener/darkener)

1 baguette

2 cups daiya mozzarella style

4 tbsp earth balance

¼ tsp garlic powder

¼ tsp onion powder

salt and pepper

in a large pot, cook onions, mushrooms, garlic, thyme, bay leaf, ¼ tsp salt, 1 tbsp earth balance and 1 tsp olive oil uncovered, stirring frequently, until onions are very soft and deep golden brown, and mushrooms are browned.

add flour and beer. cook for 1 minute creating a thick sauce.

stir in dry sherry and cook, stirring, 2 minutes.

in a separate pot, make your veg broth with the water and bouillon. cook for 1 minute and then add broth to onion/mushroom mixture and simmer, uncovered, stirring occasionally, 30-40 minutes. add the kitchen bouquet to reach the deep color needed.

while soup simmers preheat oven to 350°F.

in another small pot combine Daiya with the garlic powder, pinch of salt and onion powder. then add the silk over a low to medium heat, creating a wet cheese mixture. remove and set aside.

put sliced bread in 1 layer on a large baking sheet and toast, turning over once, until lightly browned. remove from oven once browned.

turn heat to 450 degrees.

discard bay leaves and thyme from soup and add soup to bowls. add 1 piece of browned baguette and top each off with ¼ cup of Daiya and spice mixture.

cook until “cheese” is melted, then brush a little earth balance on the top of each and continue to cook until “cheese” begins to brown.

remove and serve right away with a deep red wine.

enjoy!

bella Steaks w/ bearnaise and baby reds tossed with caramelized onions and red pepper flakes

2010-09-14T14:31:49-05:00

OK, I know that I disappeared for a very long time (i will explain my absence very soon) but I am back and ready for some more cooking. This meal has been one of my favorites i whipped up one summer evening.

I love the richly flavored marinated bella steaks, and really? vegan bearnaise sauce? HEAVEN.

Of course the baby reds simply boiled and tossed with a glaze of olive oil, caramelized onions and red pepper flakes makes a kick-ass side for this meal.

You can serve it as a sandwich, or on a bed of lightly sauteed spinach.

D-lish.

bella Steaks w/ bearnaise and baby reds tossed with caramelized onions and red pepper flakes

for the marinade:

2 tbsp mushroom flavored soy sauce

2 tbsp vegan Worcestershire sauce

1/4 cup red wine

2 cloves garlic – minced

¼ cup yellow onion – chopped

½ tsp cracked black pepper

4 large portabella mushrooms (stemmed and cleaned)

in a large pan or bag combine all ingredients and put cleaned mushrooms in and let sit for 1 hour.

for potatoes:

8 medium sized baby reds

2 tbsp olive oil

1 whole yellow onion (chopped and caramelized)

1 tbsp crushed red pepper flakes

salt and pepper

*2 tbsp daiya vegan cheese (mozz style)

bring a large pot of salted water to boil. toss in your cleaned baby reds and let cook for 15-20 minutes or until fork tender. remove immediately and toss with olie oil, red pepper flakes, caramelized onions, vegan cheese and salt and pepper.

for sautéed greens:

1 lb spinach – cleaned

1 tbsp olive oil

1 tbsp fresh lemon juice

salt and pepper

in a sauté pan, bring oil to temp, toss in spinach and olive oil and cook until tender. salt and pepper to taste.

for béarnaise sauce:

½ cup vegan butter

¼ nutritional yeast

¼ tsp turmeric

3 tbsp soy cream

¼ cup chopped fresh tarragon

2 tbsp dry sherry (mat need more, depending upon your liking)

salt and pepper

in a small saucepan, heat butter on low till melted, then add your nutritional yeast, soy cream and dry sherry. whisk together until it forms a smooth cream sauce. feel free to add more soy cream if needed, should it become too thick. toss in the tarragon, turmeric, salt and pepper and whisk again. remove from heat and serve right away.

serve with a deep red wine.

enjoy!