June 23, 2015June 23, 2015 by betsy

Vegan Orange-Mocha Ice Cream

Yield: 1 quart

Over the very hot and humid weekend, I decided that my Vegan-Espresso Dreamsicle Smoothie might make a scrumptious ice cream…and I was right!

I love this ice cream’s rich almost caramely color which results from combining the bright orange frozen orange juice concentrate with the warm browns of espresso and cocoa powder.

And the flavor is so complex: tart, but with deep dark, yet somehow subtle, notes of coffee and chocolate.

Cream of Coconut makes a luscious ice cream base, but only reveals the barest whisper of coconut flavor to those who know to be “looking” for it. So those who don’t fancy coconut won’t even know it’s there.

14 to 16 ounces extra-firm tofu (whatever weight in which your favorite brand is sold), regular or,f for extra creaminess, silken

1-15.5 ounce can Creme of Coconut, refrigerated (located where alcoholic drink mixers are sold in the grocery store; Coco Lopez is a popular brand)

1-8 ounce can frozen orange juice (look for an organic brand)

1/4 cup sugar (I use demerara)

1 tablespoon espresso or instant coffee, regular or decaf

1 tablespoon cocoa powder

1 tablespoon vanilla

1/4 teaspoon almond extract

Place tofu in the bowl of a food processor and process until almost smooth. Add all remaining ingredients and process for about 3 minutes or until very smooth. Freeze in an ice cream maker according to manufacturer’s directions. (I love my electric Cuisnart.) Transfer to a lidded container and freeze several hours or over night to ripen.

June 21, 2015 by betsy

Vegan Quick Fruit Pickles (Like Peaches and Rosemary)–They Sparkle Like Summer

Yield: 1 quart

I think that canned fruits and vegetables are so beautiful, sparkling like jewels under glass. But, sterilizing jars is a deal-breaker for me.

So, when I saw this recipe from Robby Melvin in Southern Living, I was all about it. These quick pickles are “put up” in jars, but no sterilizing is required, as they stay refrigerated.

His paired strawberries and rosemary, honedew and thyme, and peaches and mint, but pair up any fruit or berry and woody herb you choose.

I altered the recipe just a little only because I didn’t have white balsamic vinegar on hand, but did have white balsamic vinegar reduction and white vinegar. I also upped the vinegar in the vinegar-water ration–I love bold flavors–and I didn’t have mint in my herb garden, so I used rosemary with the peaches I purchased at the farmer’s market on the way home from yoga yesterday morning.

I doubled my recipe to make 2 jars and took them as gifts to the inaugrual dinner of the Starlight Supper Club last night. I’ve always wanted to be in a “supper club,” so two friends and our husbands finally started one. Becky Bump and Reese Lusk set the bar high with a deliciously inspired menu in a breathtaking setting among treasured friends. More on our wining and dining throughout the year.

Note: you may substitute 1 generous cup white balsamic vinegar for the white vinegar and white balsamic vinegar reduction if you choose.

1 1/2 cups white vinegar

1 1/2 cups water

1/2 cup sugar (I use demerara sugar)

2 tablespoons white balsamic vinegar reduction (I purchase at Kroger)

2 teaspoons sea salt

3 peaches

2 sprigs fresh rosemary

In a 2-quart saucepan, bring vinegar, sugar, water, white balsamic vinegar reduction, and salt to a boil. Remove from heat and completely cool (about 1 hour). After about 45 minutes, slice peaches into eighths and place in a 1 quart jar along with rosemary on the sides so that it shows nicely. Poor cooled pickle brine over the fruit, seal tightly with a lid and refrigerate for 1 hour, at least, but best after 8 to 12. Keeps about 1 week in the refrigerator.

June 20, 2015June 20, 2015 by betsy

Vegan Southwestern Quinoa Confetti Salad (Perfect for a Father’s Day cookout!)

This delicious salad was inspired by one I enjoyed at Pompano in NYC. I use more ingredients–including the kale, tomatoes, cucmbers, and optional black beans–because if the salad was scrumptious without them, it would be even better with.

Yield: 6 servings

1 cup uncooked quinoa (I used a mixed colored variety)

2 cups water

Sea salt

1-15 ounce can yellow hominy, rinsed and drained

Optional: 1-15 ounce can black beans, rinsed and drained (not included in accompanying photograph)

1/2 medium yellow onion, cut into 1/4-inch slices

1 cup coarsely chopped kale

2-6 inch cucumbers, diced

Approximately 12 grape tomatoes, quartered

1/4 cup olive oil

Juice of 1/2 large lime

1/8 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon chile powder

1/4 teaspoon smoked paprika

2 tablespoons finely chopped cilantro, or to taste

Optional: 1 tablespoon nutrition yeast

In a 2-quart saucepan, combine quinoa, water and a teaspoon of sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or until quinoa is tender and water is absorbed/evaporated, stirring occasionally. Meanwhile, preheatoiled grill pan over medium high. Place onion slices in one half of pan and kale in the other, lightly salt, and grill for about 3 minutes on each side or until nice caramelized grill marks appear. Combine quinoa, hominy grilled onion and kale, cucumbers, and grape tomatoes in a large non-reactive bowl. In a small cup or bowl whisk together olive oil, lime juice, and all spices, seasoning to taste with additional sea salt. Pour over salad, sprinkle with cilantro and optional nutritional yeast, and gently toss to coat completely. Note: I like to enjoy a couple or three servings of the salad without the black beans and then add them to the leftovers to enjoy for a another few servings.

June 15, 2015June 14, 2015 by betsy

Leftover Redux–Vegan Coconut Dal Cakes

Yield: 1 serving of 2 medium cakes (easily multiplies for the amount of leftovers on-hand)

Let’s just say, to put it non-judgmentally, that my husband has a very different diet than I do. So, when I make a dish, it is usually mine and mine alone.

On Saturday, I posted a recipe for my divine Vegan Coconut Dal with Grilled Kale and Cashews which I have been enjoying all week because it serves 6. Yesterday, wanting to finish it for lunch but perhaps in a different form, the idea for Dal Cakes sprang into my mind.

Wow, how simple and delicious!

On the way home from yoga Sunday morning, I was brainstorming what I would use to thicken the mixture to be able to shape it into patties–Panko bread crumbs, cashew meal, flour, etc.–but when it came to making them, I wondered how simple I could keep it.

Pretty darn simple as it turns out. I just added half as much Panko breadcrumbs as I had leftovers, stirred gently with a fork and, instead of pre-shaping into patties, I just mounded the mixture into the lightly oiled and preheated skillet, flattening the tops to make about 3/4- to 1-inch thick cakes. After a couple of minutes, they were plenty firm enough to flip, somewhere between a pancake and a veggie burger. If you want them, firmer, however, simply add a few more breadcrumbs.

I topped mine with vegan sour cream, as we are uanble in our area to purchase vegan yogurt that isn’t very sweet and quite runny. Had I had some cucumbers, I would have diced a few up in the sour cream or placed a few slices on top. But I didn’t, and my mini-meal was still delicious. Nontheless, wanting a hint of green and not having any cilantro, I added sprigs of lemon thyme from my herb garden. Though there is no thyme in the dish, it seemed appropriate given the citrusy notes and lent a lovely herby freshness. Half of a grape tomato would be a really nice addition, as well, adding contrasts of color, flavor and texture.

1 tablespoon coconut oil

1/2 cup leftover Vegan Coconut Yellow Dal with Grilled Kale and Cashews (you only need the dal part for this recipe), very thick and very cold

1/4 cup Panko or other coarse, dry breadcrumbs

Sea salt

Optional toppings: vegan sour cream/plain yogurt, pinch of chili powder or plain/smoked paprika, sliced or diced cucumber, sprigs of fresh cilantro or lemon thyme, and halved grape tomatoes

Heat coconut oil in a skillet over medium-high. Meanwhile, in a small bowl, mix together leftover Coconut Yellow Dal with breadcrumbs and a pinch of sea salt to taste, adding more bread crumbs if necessary to reach desired consistency. Divide mixture in half, making two mounds in the skillet and gently flattening each with a spatula to create 3/4- to 1-inch thick cakes and to help compact the cakes. Cook for 2 to 3 minutes or until golden brown and a little crusty, loosening each cake from the bottom of the skillet with a spatula after about a minute. Carefully flip and cook for 2 to 3 more minutes on the second side, again loosening the cakes from the bottom of the skillet after the first minute, and pressing gently on the top to compact. Lower heat at any point if necessary to prevent scorching. Serve immediately topped with vegan sour cream or yogurt, cucumbers, sprig of herbs and, if desired, grape tomato halves. Note: cakes on the smaller side are easier to flip, so avoid getting over-zealous with the size.

June 13, 2015 by betsy

Vegan Coconut Yellow Dal with Grilled Kale and Cashews

Yield: 6 servings

Last Saturday night, Joe and I were so pleased with ourselves for choosing Pompano as our dining destination in NYC.

Yes, I know that coconut dal isn’t Mexcian, so keep reading…

Located at 209 East 49th Street between 2nd and 3rd Avenues, it is a beautiful restaurant with a second story that opens onto a terrace, which is where we were seated. The weather was perfect–like early fall–the service swift, and the food outstanding, with lots of vegan options, provided cheese or sour cream is omitted.

For my dinner, I ordered smooth-as-velvet black bean soup with a grilled plantain garnish and a black quinoa salad with corn, onions, and grilled–yes, grilled–kale. Divine! You can imagine that I came home commited to grilling some kale before week’s end.

On the Thursday night we arrived for our weekend in the city on the occasion of a dear friend’s wedding, we dined at Amma (246 E. 51st Street between 2nd and 3rd), an intimate and warmly contemporary second story Indian restaurant. (For meals, we tended to stick close to “home” which was POD51 at 230 E. 51st Street: hip, modern, and well-designed from quality materials with compact rooms. Ours was a queen POD with a private bath and a very intimate one indeed: think airplane restroom–in size, not style–with a shower.)

I came home Sunday with a powerful craving for Indian food and decided to put the two together: Indian and grilled kale. For the dal, I used a recipe from Deryn Macey at RunningOnRealFood.com with no substantive changes except more water that is ridiculously tasty, especially scooped up in lettuce leaves instead of naan which, unless veganized, contains yogurt. To make it more “buttery” while adding a third texture contrast, I sprinkled it with roasted cashews. And to create more of a one-dish vitamin-packed meal, I topped it with grilled kale.

For the kale, all I had was pre-chopped, so I used it and thought it made a perfectly textured topping, though you could certainly grill whole kale leaves and use them differently. I am an indoor griller and found my Lodge cast iron grill pan to do a beautiful job. Grill the kale, which just takes a few minutes, in two batches while the dal cooks to creamy perfection.

Vegan Coconut Yellow Dal with Grilled Kale and Cashews

2 tablespoons coconut oil

1 medium onion, diced

3 large cloves garlic, minced

1 tablespoon fresh ginger, peeled and grated (I used 1 teaspoon ground ginger, as I had no fresh on hand)

2 teaspoons curry powder

1 teaspoon turmeric

1/2 teaspoon chili powder

1/2 teaspoon black pepper

1 teaspoon sea salt

2 cups dry yellow lentils

1-15 ounce can coconut milk

4 to 4 1/2 cups water

Grilled Kale (recipe follows)

Roasted and lightly salted cashew halves and pieces

In a large cast iron skillet, heat the coconut oil over medium-high. Add onions and saute, stirring frequently, about 3 minutes or until softened. Add garlic and ginger and continue to saute and stir frequently for about 2 more minutes until onions are quite soft. Lower heat to avoid scorching garlic if necessary. Add the spices, coconut milk, lentils and 3 cups water, whisking in one cup of water at a time. Simmer for about 45 minutes or until soft and thick, lowering heat if necessary, adding another 1/2 cup water about every 15 minutes. Remove from heat and serve topped with grilled kale and a sprinkling of cashews. Note: if desired, toss kale with about 1/4 cup chopped fresh cilantro before topping dal.

Grilled Kale

4 cups coarsely chopped kale (when I purchase from the grocery store instead of farmer’s market, I purchase a bag of, prewashed and coarsely chopped

Small amount of olive oil (If possible, dispense from a spray can or spritzer to avoid over-doing it)

See salt

Heat lightly oiled grill pan over medium-high. Add half of kale in an even thin layer to pan and grill about 3 minutes to until it starts to char, flip with a spatula and grill about 3 more minutes or until desired color and texture is achieved. Remove to a platter (avoid heaping it in a bowl or it will steam) and repeat with remaining kale. Sprinkle with a small amount of sea salt if desired. Prepared this way, you can use the kale myriad ways: in salads, soups, sandwiches, side dishes, and more. Its pretty darn good “right by itself,” as they say in the ‘Sip (Mississippi).

June 4, 2015June 4, 2015 by betsy

Vegan Toasted Orzo Risotto (with Asparagus Stock or the stock of your choice)

Yield: 4 side dish servings (easily doubles)

Joe and I are headed to NYC today for a dear friend’s wedding. While, we are mostly excited about the wedding, we haven’t been to New York in far too long, so we are also amped about our POD hotel in East Midtown and the food!

Yesterday afternoon, another good friend who gets to Manhattan every year sent me her list of restaurant recommendations and I found myself starving. Though, in truth, by 5 p.m. I am always starving. I rise at 5:30 and teach high school all day, which I love, but which works up quite an appetite.

A handful of roasted peanuts and cashews–even with nutritional yeaste–didn’t do the trick. So, I was casting about for something to snack on before I meet Joe at 7:30 for date night when I remembered that I had created this orzo risotto dish, but never finished it. Yum! Since I won’t be posting until after our weekend in the city, I thought I would go ahead and share now.

The recipe came about after making my Vegan Smokey Grilled Asparagus and White Bean Spread to take to a party. I hated to waste–even to compost–all of the asparagus trimmings, so I made a stock. But then I wasn’t sure what to do with it. I thought about a soup, but was craving something sort of creamy, starchy and chewy. An opened box of orzo in the pantry provided all the inspiration I needed for this delectable Toasted Orzo Risotto that whispers spring with its oh-so-subtle hint of asparagus and bright fresh lemon zest.

1 tablespoon olive oil

1 cup dried orzo

1/8th teaspoon sea salt + more to taste, if desired (to finish the dish)

2 1/2 cups asparagus stock (asparagus trimmings and a pinch of sea salt simmered in 2 cups water for 20 minutes and steeped until cool) OR any vegetable stock, preferably low sodium

1/2 cup dry white wine (I use a pinot grigio)

1/2 cup plain coconut or soy creamer (use unsweetened if you can find it)

1/4 cup nutritional yeast

1/8 teaspoon freshly ground black pepper or to taste

Zest of 1/2 large lemon

Garnish: lemon zest, sprigs of fresh herbs, or the primary vegetabel from stock, if homemade.

In a large cast iron skillet over medium high, heat olive oil, add orzo, stir to coat and toast, stirring occasionally, for about 3 minutes or until lighly browned, avoid over-browning, especially toward the end. Add one-third of stock and cook, stirring frequently, for 2 to 3 minutes. Repeat with remaining stock, one-third at a time, followed by white wine and creamer, for a total of 10 to 15 minutes of cooking time. To finish the dish, stir in nutritional yeast, black pepper, and lemon zest. Check for salt and add more if desired. Serve garnished as desired. (I used grilled asparagus spears.)

June 2, 2015 by betsy

Chef Ernesto’s All-Natural Vegan and Vegetarian Foods at..wait for it…Dollar Tree!

As a high school art teacher frequently in need of cheap prizes (fun erasers, pencil sharpenters, etc.) for my “Prize Patrol”–a bin of prizes I award to the winners of art-related competitions during our morning journal entries–I often find myself in Dollar Tree, a locally-grown (get it?) company. Wherever you live, I hope Dollar Tree has come to your area. It’s a life-saver for so many occasions.

Recently, I was standing in the checkout line behind a woman who decided that she didn’t want the box of veggie burgers she had picked up. I quickly said that, if they were vegan, I would be happy to try them. And they were (though they are called “100% Vegetarian”)! Chef Ernesto’s Veggie Burgers come two to a box and the box costs, yep, $1, as does everything in the store.

While they are not necessarily the best veggie burgers I have ever eaten–the texture is a bit soft for my taste–they are respectable and right tasty. A little spicy, they are packed with recognizeable veggies, but they are also a little oily (though they contain no trans fat or saturated fat). So they definitely aren’t plagued by dryness, as so many brands are. I would recommend blotting them on paper towels before serving, and I would heat them in a skillet rather than the microwave for a hint of crunchiness on the exterior.

Each all-natural pattie contains 130 calories and, at 5 grams, not terribly packed with protein but, again, for 50 cents a burger, they are a bargain and I will likely be purchasing more. The vegan line also includes Vegetable Samosas and Battered Mushrooms (that look breaded to me), so, if you have access to a Dollar Tree, check them out and let me know what you think.

May 30, 2015June 2, 2015 by betsy

Vegan Espresso-Cocoa Dreamsicle Smoothie

Yield: 1 serving

I’m ready to head out for yoga. In tow are my Vegan Espresso-Cocoa Dreamsicle Smoothie and ice water in my new Orla Kiely water bottle. The latter was a birthday gift from my dear friend and sweet colleague in our school’s art department. (She also gave me a much-needed traction towel to match!)

In high school, I was a “Carnation Instant Breakfast” gal, as I never liked to eat in the morning. Still don’t. And I detest any kind of processed or canned “protein” beverage. So, I opt for some kind of frappucino or smoothie type drink. Since it feels almost like summer, I have been enjoying my Vegan Dreamsicle Smoothies all week for breakfast.

Today, however, on an early morning dog walk, I got an inspiration. A favorite cake that I used to make–yet to be veganized–combines chocolate, espresso, and orange–and I thought, “Hmm, I
wonder if I could add a teaspoon each of cocoa powder and espresso powder to my Dreamsicle Smoothie for a delicious taste twist and a tiny hit of caffeine without turning the color into something unappealing?”

The answer is, “You betcha!…so bottom’s up!

1 cup ice cubes

1/4 cup frozen orange juice concentrate (go for the most natural/organic brand your can find)

1 cup unsweetened soymilk (plain or vanilla would also be nice and might omit the need for agave nectar)

1 teaspoon unsweetened cocoa powder

1 teaspoon espresso powder (or instant coffee)

1 teaspooon agave nectar

Place all ingredients in a Nutribullet (my favorite), blender, “Ninja,” etc. and blend until very smooth.

May 30, 2015May 30, 2015 by betsy

Vegan Tomato-Tuna Stack

Yield: 4 servings (very light)

I love my Vegan Tuna Salad with Sunflower Seeds, Apples, Capers, and Fresh Dill on sandwiches, crackers, toasted bagels, and more.

But since I am the only one in this house who eats it–though, Minnie would love it–I had enjoyed quite a bit of it that way and wanted something different for dinner one evening last week. Something that was light, cold, fresh, and maybe a touch hydrating as it’s already pretty hot and humid here in Coastal Virginia.

That’s when I remembered that, growing up, a popular “ladies’ lunch” was a scoop of tuna salad tucked inside a tomato, often with the top trimmed into a kind of zig-zag. And recently, I had seen on that most unlikely of vegan inspirations, “Diners, Drive-ins, and Dives,” a sauce that I was Jonesin’ for: mayo, mustard and Worcestershire.

So, not wanting to fool with hollowing out a tomato, nor wanting to waste any of this big beauty from the farmer’s market, I cut two thick slices, sandwiched my “tuna” inside, placed the stack on a bed of sprouts, and whipped together my vegan version of the Triple D sauce. Voila: dinner!

This may well become a go-to summer meal at my house and, hopefully, at yours.

1/4 cup vegan mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon Liquid Aminos or vegan Worcestershire Sauce (soy sauce would be fine in a pinch)

1 cup sprouts

8 large, 1/2-inch thick slices of fresh tomato

1 cup Vegan Tuna Salad with Sunflower Seeds, Apples, Capers, and Fresh Dill

12 large capers

Freshly ground black pepper

In a small bowl or cup, whisk together mayonnaise, mustard and Liquid Aminos until well-combined. Taste and adjust proportions if desired and set aside. Arrange one-fourth of sprouts on 4 plates and top each with a tomato slice. Divide vegan tuna salad among the 4 tomato slices and spread gently to edges. Top each with a remaining tomato slice, dollop with one-fourth of the sauce, garnish with 3 capers each and finish with a sprinkling of freshly ground black pepper. Serve immediately.