Vegalicious

Barley, Walnut and Pear Salad with Raisins

2012-02-06T21:13:13Z

Barley is one of our favorite grains and it is especially nice as a salad. The walnuts and pears tasted lovely and the dressing brings out each of the flavors. We really enjoyed this salad.

Serving Size: 4

Ingredients:

for the salad:

1 cup barley
1/2 cup walnuts, chopped and toasted
1 pear, peeled, cored and chopped
1/4 cup raisins, soaked in hot water for 5 minutes
1 bunch parsley, chopped
3 cups vegetable bouillon

for the dressing:

2 tablespoons walnut oil
2 tablespoons lemon juice
2 tablespoons agave or maple syrup
1 generous teaspoon vegetable bouillon powder

Directions:

Cook the barley in 3 cups vegetable bouillon until the barley is soft.
When the barley is cooked (about 1/2 hour), drain of the excess liqid and place the barley in bowl.
Cool the barley in the refrigerator.
Place the raisins ia small bowl and cover with boiling water.
Chop the walnuts and toast in a dry frying pan, stirring constantly to keep from burning.
Chop the leafy parts of the parsley very finely.
Mix the ingredients for the dressing and season to taste with salt and pepper.
Bring the barey from the refrigerator.
Mix in the waluts.
Drain the excess water from the raisins and add them to the salad.
Mix in the parsley and stir the dressing over the top.
Mix once again well so that all the pieces have been seasoned with the dressing. Peel the pear slice along the core and chop the slices into small pieces.
Add the pear pieces to the salad and mix.
Serve the salad cooled, but at room temperature.

Fluffy Wholewheat Pancakes with Strawberry Syrup

2012-02-03T20:40:37Z

Start your Valentine’s Day in a special way with light and fluffy wholewheat pancakes with strawberry syrup.

Serving Size: 2

Ingredients:

for the pancakes:

2 cups wholewheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup soy milk
1/2 – 3/4 cup water
2 tablespoons agave or maple syrup
1 capful vanilla extract
oil for the frying pan

for the strawberry syrup:

1/2 cup strawberry jam
1/3 cup water
splash lemon juice
1 pint of strawberries

Directions:

to make the pancake batter:

Place flour, baking powder salt and cinnamon in a large bowl.
In a smaller bowl, combine the soy milk, vanilla 1/2 cup water and the syrup.
Fifteen minutes before serving the pancakes, combine the wet ingredients with the dry and mix.
This will be a thick batter, allow the batter to set for 10 minutes.

to make the strawberry syrup:

Clean and slice the strawberries.
Add the strawberry jam, water and splash of lemon juice in a small sauce pan.
Mix well and bring to a gentle heat to melt the jam.
Add most of the sliced strawberries, saving a few as fresh garnish.

to make the pancakes:

If the batter is still too thick, use the other 1/4 cup of water to thin the batter. It should be a thick batter, but slightly liquid.
Heat a small amount of oil in a large non-stick frying pan and ladle the batter into the pan.
Allow small bubbles to form in the center of the pancakes, then flip over.
Serve the pancakes with strawberry syrup and garnished with a couple of fresh strawberries.

Review: Red Cabbage Salad with Pears and Walnuts

2012-02-01T18:39:04Z

This is a very nice winter salad to enjoy. Red cabbage is one of the vegetables that one can get fresh over the winter, and it grows in our area so we are eating locally as well as fresh. Pears and walnuts are also ripe and can be gotten fresh.

The dressing is quit important and we deviated a bit from the original. We made elderberry vinegar in the late summer and used that, we used walnut oil, and a sweet grainy mustard. We sweetened the dressing with agave so that the dressing was not to dark in color otherwise, we would have used elderberry syrup. The combination was delicious, and so nice to be eating fresh in winter. We hope you try this tasty salad that was published by the Vegetarian Times in March 2010.

Walnut Radicchio Risotto with Smoked Tofu Pieces

2012-01-30T22:52:05Z

This recipe makes a very nice winter meal. Radicchio is one of the vegetables we can get fresh over the winter. We really enjoyed this meal and hope you will also.

Serving Size: 4

Ingredients:

3-4 spring onions green parts only, chopped (chives)
1/4 – 1/2 cup walnuts, some chopped some whole
1 red onion, thinly sliced
1 clove garlic, minced
1 medium radicchio, sliced
4 tablespoons walnut or olive oil
1 cup risotto rice
6 – 8 ounces smoked tofu (180 grams)
1 lemon juiced
1/4 cup white wine (optional but nice)
2 cups vegetable bouillon
1/4 cup grated soy cheese
salt and pepper to taste

Directions:

Chop the walnuts and lightly toast in a pan.
Slice the onion and mince garlic.
Cut the spring onions to make chives (small round green onion pieces).
Julienne the radicchio.
Grate the soy cheese.
Toast the walnut pieces in a dry frying pan. Be careful that they do not burn.
Heat the oil in a large frying pan.
Add the onion slices and sate until glassy.
Add the risotto and garlic.
As the risotto becomes glassy, add the wine if using.
Allow the wine to be absurd, then add 1 cup of vegetable bouillon.
Add the toasted walnut pieces reserving a few as garnish.
Cook the risotto, stirring until the bouillon has been absorbed.
Add the second cup of vegetables bouillon and the tofu pieces.
Cook the risotto, stirring.
As the risotto becomes soft and is almost ready to be served, add the sliced radicchio and mix into the risotto. It does not take long for the radicchio to wilt and thus be ready.
Season to taste with salt and pepper.
Serve the meal with the chives sprinkled and a light dusting of soy cheese sprinkled on top.
Add a few walnut on top as well, and the meal is ready to be enjoyed.

Vegan Wholewheat Walnut Sage Scones with Maple Glaze

2012-01-27T19:03:42Z

These tasty scones or biscuits were perfect. We enjoyed them as a mid afternoon snack with tea. They would also make a lovely brunch. They’re slightly sweet yet, not too much so, crunchy from the walnuts and the hint of sage adds depth.

Yield: 4 scones

Ingredients:

for the scones:

1/2 AP flour
1/2 cup wholewheat flour
1/8 cup sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon sage, dried or minced fresh
4 tablespoons vegan margarine, cold
1/2 cup toasted walnuts, chopped
1/4 cup soy milk
1/4 cup soy yogurt

for the maple glaze:

1/3 cup powdered sugar
2 tablespoons maple syrup
1 teaspoon soy milk or soy yogurt

Directions:

to make the scones:

Heat the oven to 425 F.
Chop and toast the walnuts in a dry frying pan. Be careful to stir them and not to let them burn. When they are light golden brown, remove from the frying pan.
Place in a large mixing bowl, the 2 flours, baking powder, baking soda, salt and sugar.
Add the vegan margarine in small chunks.
Using a fork or your hands blend the margarine into the dry ingredients. The texture will resemble sand.
Add the walnuts and sage and mix.
Add the soy milk and soy yogurt and blend to a soft dough.
Place the dough on a lightly floured surface and need or fold 2-3 times to make an even consistency.
Form the dough in a circle.
Put the dough on a parchment lined cookie sheet.
Using a sharp knife, cut the circle in fourths.
Bake the scones in the oven for 20 minutes or until lightly browned and firm to the touch.

meanwhile make the glaze:

Place the powdered sugar in a small bowl.
Add 2 tablespoons of maple syrup and stir to blend.
If the mixture is too thick, add a bit more maple syrup.
Add the 1 teaspoon of soy milk or soy yogurt to make it smoother and creamy.
In general it is a thick glaze.
When the scones are done, remove from the oven and allow to slightly cook.
Drizzle the glaze over the tops and serve warm.

Review: Bell Peppers stuffed with Kale

2012-01-25T18:56:01Z

We found this tasty recipe that was first published in 2003 in the Eating Well Magazine on eatingwell.com. It’s another great way to enjoy kale.

We used red and yellow bell peppers, did not use any cheese or cheese alternatives, however did chop up some sun-dried tomatoes to add to the mixture and a dash of cayenne. It was very filling and easy to make.

Recipe: http://www.eatingwell.com/recipes/roasted_red_peppers_stuffed_with_kale_rice.html

Sweet Spicy Pumpkin Salad

2012-01-23T20:31:36Z

This is a great salad. It’s quick and easy to make, and really tastes delicious. You may want to make a double portion as it will disappear quickly.

Serving Size: 4

Ingredients:

1 large red onion, sliced thinly
1 tablespoon oil
1 & 1/2 lb. pumpkin or butternut squash, peeled and cubed
handful Italian parsley, chipped
1/4 cup Thai sweet spicy sauce

Directions:

Prepare the pumpkin early enough to cool before serving.
Peel the pumpkin or squash. Remove the seeds and cut into bite-sized cubes.
Steam the pumpkin until soft yet al dente and still holding its shapes. (5-8 minutes)
Place the cooked pumpkin pieces in a bowl and cool in the refrigerator.
Prepare the onion in thin slices.
Heat the oil and saute the onion until soft.
Drain on a paper towel.
Chop the parsley, leaving a few leaves as garnish.
Add the onion slices and chopped parsley to the pumpkin and gently toss to mix.
Place the salad on a plate or in a bowl and drizzle the Thai sauce on top.
Garnish with a few parsley leaves.
We also sprinkled a few red pepper flakes as garnish.

Notes:

We used an Uchiki Kuri pumpkin, although it would be good with any pumpkin or winter squash, such as butternut.

Review: Avocado, Soy Cheese and Red Cabbage Wrap

2012-01-20T19:56:29Z

We found a really tasty veggie wrap recipe at Martha Stewart’s blog. It was easy to adapt, by merely substituting vegan cheese for the feta.

We also made a light vinaigrette dressing from olive oil, lemon juice and some taco seasoning. Spelt or whole wheat tortillas were not available, so we used whole wheat pitas and also made pita sandwiches as well as wraps. The pita bread does not wrap well. I hope you give this nice recipe a try, it’s very tasty.

Parsnip Risotto with Beet and Walnuts

2012-01-18T20:12:17Z

This was a very tasty meal we enjoyed today. The parsnip risotto is nice but when you add the beets with it, it really becomes special.

Serving Size: 4

Ingredients:

2 medium onions, chopped
4 medium large parsnips, peeled and cut in chunks
1 & 1/2 cups risotto rice
2 tablespoons olive oil
1/4 cup white wine
2 cups vegetable bouillon
100 grams walnuts, chopped
4 large beets, peeled and boiled
10 sprigs thyme
2 tablespoons vegan margarine
1/5 cup soy yogurt or soy cream
salt & pepper to taste

Directions:

Peel the onions and cut in small pieces.
Peel and cut parsnips in medium bite-sized chunks.
Heat the oil in a large frying pan and saute the onions until glassy.
Add the risotto rice and mix to coat the rice with the oil.
Add the white wine and cook until the wine has been absorbed.
Add the parsnips and half of the vegetable bouillon and cook, stirring until the bouillon has been absorbed.
Slice the cooked beets.
Heat the vegan margarine in a second frying pan.
Add the chopped walnuts and lightly toast.
Remove the leaves from the thyme sprigs and add to the walnuts.
Add the beet slices and cook at light heat to warm the beets.
When the risotto is soft, add the soy yogurt and mix well.
Serve the risotto on a large serving platter with the bets and walnuts on top of the risotto and garnished with a dollop of soy yogurt, a few walnut pieces and thyme leaves.

Celeriac and Artichoke Soup

2012-01-16T18:22:22Z

This is a quick and easy vegan version of an old Vegetarian Times recipe. It’s very tasty, especially on a cold winter’s day.

Serving Size: 4

Ingredients:

2 tablespoons oil
2 shallots, chopped
1 medium celerac (celery root), about 1 pound
1 can artichoke hearts, drained and quartered
2-3 cups vegetable stock
1/2 – 1 cup soy yogurt of soy cream
salt and white pepper to taste
vegan sweet spicy nuts as garnish or spicy vegan croutons

Directions:

Peel the celerac and cut into chunks.
Peel the shallots and chop
Heat the oil in a soup pot.
Add the shallots and saute unitl soft.
Add the celeriac chunks and continue cooking, stirring to mix.
Add the vegetable stock, place a lid on the pot and cook until the celeriac chunks are soft.
Drain the artichoke hearts, quarter them and add to the cooking celeriac.
Puree the soup. (I use an immersion blender.)
Add the soy yogurt or soy cream.
Season the soup to taste with salt and pepper.
Serve the soup garnished with vegan sweet spicy nuts or spicy vegan croutons.

Vegalicious

Barley, Walnut and Pear Salad with Raisins

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Fluffy Wholewheat Pancakes with Strawberry Syrup

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Review: Red Cabbage Salad with Pears and Walnuts

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Review: Bell Peppers stuffed with Kale

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