Author: betsy

by betsy

Vegan Pumpkin Pie Smoothie PLUS My Secret Naturally Sugar-Free Smoothie Gel

Pumpkin Pie SmoothieYield:  1 Venti (2 1/2 cups) or 2 small smoothies

When I learned that the “secret” ingredient in Starbucks ice crystal-free frappuccinos was xanthan gum, I bought some post haste.  It performs as promised, preventing ice crystals and lending a creamy smooth texture to frapps and smoothies.  However, clean-up was a mess because, as soon as water touches it, it turns into a slimy, almost impossible to clean-up substance, as it contains molecules that cause particles to bond, hence its use in some gluten-free baking mixes.

So I wondered about adding it to a simple syrup made of stevia (a plant-derived natural no-calorie sweetener) and water to create a syrup similar to what Starbucks dispenses into their frapps.  What I ended up with was gel  more than a syrup, but it works beautifully and keeps for what seems like forever, covered, in the fridge.  Use about 2 tablespoons of my “Smoothie Gel” for 2 to 2 1/2 cup frapps or smoothies

 

1 cup ice cubes

1/2 cup canned pureed pumpkin

1/4 teaspoon ground cinnamon

2 to 2 1/4 cups vanilla soymilk (or your favorite non-dairy vanilla beverage like almond,rice, or hemp milk)

2 tablespoons Smoothie Gel (recipe follows) or sweetener to taste and about 1/2 teaspoon xanthan gum

 

Place all ingredients in a blender or Nutri-Bullet and blend until smooth.  Enjoy this portable, filling, nutritious and milkshake-delicious breakfast in your favorite go-cup witha straw, though it’s lovely color and texture makes it pretty enough to serve in a glass at the breakfast table.

 

Sugar-Free Smoothie Gel:

5 3/4 cups Stevia in the Raw Natural Sweetener (I purchase the 9.7 ounce bag and make double this recipe in two batches; one batch is a bit unweildy)

5 3/4 cups water

1/4 cup Xanthan Gum

In a large saucepan, make a simple syrup by whisking together stevia and water.  Bring to a simmer, whisking frequently, and simmer for 1 minute.  Remove from heat. Allow to cool several minutes, whisking ocasionally.  Pour half into food processor, add 2 tablespoons Xanthan Gum, and process until smooth.  The consistency will be similar to a jam or jelly with a white translucent color.  Transfer into a lidded storage container (I use a large Mason jar) and repeat with remaining syrup and gum.  Allow to cool completely, cover, and store in refigerator.  Will keep for weeks if not longer.

 

by betsy

Vegan Pumpkin, White Bean and Kale Dip–Crazy Easy, Nutritious and Delicious!

Pumpkin, White Bean, and Kale DipYield: approximately 3 1/2 cups

This recipe is throw-together easy, highly nutritional, and delicious to boot.  It was inspired yesterday by what was in our pantry and fridge when an impromptu post-yoga, haven’t-yet-been-to-the-market, quick lunch was in order.

1-15.5 ounce can white beans like cannelini, rinsed and drained

1/2 cup canned pureed pumpkin

2 cups loosely packed chopped raw kale

3-4 tablespoons olive oil

1/3 cup roasted and lightly salted cashew pieces

1 tablespoon nutritional yeast

1 teaspoon rubbed sage (or 1 tablespoon finely chopped fresh sage leaves)

1/2 teaspooon garlic powder

1/4 teaspoon smoked paprika

Sea salt to taste

Freshly ground black pepper to taste

Garnish: fresh sage leaves or rosemary sprigs

Accompaniments: toasts, bagel chips, pita chips, or crackers (I like melba toast as depicted)

 

Place all ingredients in food processor and pulse until well-combined, but not pureed.  It should be creamy but with some nice texture and flecks of color.  Serve slightly warmed atop your favorite crunchy accompaniment.

 

by betsy

Vegan Spinach-Three Bean Dip and Enchilada/Bell Pepper Filling–A Hit with Non-Vegan Teens!

Tofutti Enchiladas

This dip has always been a hit with my National Art Honor Society students since I introduced it a few years ago, wanting to serve them something tasty, but nutritious at our after school meetings.  We had our first meeting of the year about 10 days agao, and the officers specially requested it.

There was some left over, as we had a LOT of food for the induction ceremony and kick-off.  So, I rolled scoops up inside tortillas and some inside a halved red bell pepper; spooned homemade, slightly chunky enchilada sauce over the top of each; and baked them about 20 minutes (30 for the peppers) for some of the best enchiladas around!

They are perfect for a family dinner, but they reheat beautifully for satisfying lunches.  All you need is a microwave.

 

Vegan Spinach-Three Bean Dip or Enchilada/Bell Pepper Filling:

 

1 1/2 cups Tofutti Better Than Sour Cream

1 1/2 cups vegan mayonnaise

1 tablespoon ground cumin

2 envelopes (1 box) dry vegetable soup mix

2-9 or 10 ounce boxes frozen spinach, thawed, and moisture squeezed out

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can white beans or dark red kidney beans, rinsed and drained

Pinch coarse sea salt to taste

In a large bowl, stir together all ingredients, separating strands of spinach with your fingers as you add it. Check for salt and add a pinch to bring out flavors if desired. Serve cold with your favorite dippers.  Or, roll up inside tortillas, place in an oiled pan, top with your favorite homemade or prepared salsa verde or enchilada sauce, bake about 20 minutes and serve topped with more Tofutti Better Than Sour Cream and the garnish if your choice.  I like a slice of lime and a few toasted pepitas.  Note:  you can use any beans you prefer, even all of one kind.  To make stuffed peppers, stem, seed, and half a red bell pepper, mound slightly with the filling, top with the enchilada sauce, and bake for about 30 minutes or until peppers are tender.  Cover with foil if sauce in the bottom of the pan starts to scorch.

by betsy

Vegan Charred Broccoli and Eggplant Salad with White Beans and Dried Figs

Charred Broccoli and Eggplant Salad with White Beans and Dried FigsYield: 4 servings

The flavor of this simple and pretty salad–which may be served warm, cold, or room temperature–belies its throw-together-quick origins.

I always called broccoli prepared this way “roasted,” but the new term in culinary magazines is “charred” and I liked that for a fun change.  Whatever you call it, you will love it!

Note:  This salad is delectable as is, but if you like a little more salt, add about 6 oil cured black olives, pitted and chopped.  Olives and dried figs are one of the world’s great marriages of flavor.

2 to 3 tablespoons olive oil, divided

About 1 1/2 cups broccoli florets

2 8-inch long very slender Japanese eggplants, sliced diagonally 1/2-inch thick

Sea salt to taste

Freshly ground black pepper to taste

1-15.5 ounce can cannelini or other white beans, rinsed and drained

4 dried Mission figs, stems removed and quartered

1 teaspoon Balsamic vinegar

1/4 teaspoon garlic powder (or if you really like the “bite” of raw garlic, 1 small clove minced)

Optional: 6 oil cured black olives, pitted and chopped

Preheat oven to 500 degrees.  Add 1 tablespoon of the olive oil to a metal roasting pan (I like to use my large cast iron skillet).  Add broccoli, eggplant, and a pinch of salt and pepper, toss, and roast for 20 minutes, stirring after 10, or until lightly charred.  Remove from oven and transfer vegetables to a medium bowl.  Add all remaining ingredients, adjust seasoning if necessary, toss gently to combine, and serve warm, cold (chill, covered) or room tempeature (my favorite).

 

 

by betsy

Vegan BBQ Bean Sandwich with Caramelized Onions and Fall Festival Slaw (with zucchini, apple, carrot and walnuts)

BBQ Bean Sandwich with Caramelized Onions and Fall Festival SlawYield: 4 sandwiches

My new Fall Festival Slaw was the inspiration for this delicious sandwich.  After I made the luscious slaw, though, it seemed to cry out for tangy BBQ beans and sweet caramelized onions.  Oh boy, what a great combination, though the slaw is a beautiful side dish on its own.

 

BBQ Bean Sandwich with Caramelized Onions and Fall Festival Slaw

4 sandwich rolls or 8 slices of whole grain bread, toasted

Fall Festival Slaw

Caramelized Onions

BBQ Beans

Vegan mayonnaise (I like Vegenaise)

For each sandwich, spread bottom piece of bread with about 1 tablespoon or less of mayo.  Top with 1/4 of the beans, 1/4 of the onions, and about 1/4 cup of slaw.  Serve immediately.

 

Fall Festival Slaw

Note:  I use the grater attachment of my food processor to grate vegetables, as it creates a nice julienne style shred.  You will have slaw left over.

2 cups grated zucchini

1 cup grated apple

1/2 cup grated carrot

1-4 to 5-inch small mild red chili pepper, stemmed and seeded, grated

1/2 cup taosted walnut pieces

1/4 to 1/3 cup vegan mayonnaise (I like Vegennaise)

1 teaspoon anise seed

1/4 to 1/2 teaspoon smoked paprika

1/8 teaspoon sea salt or to taste

1/8 teaspoon freshly ground black pepper or to taste

Place grated vegetables in a colander or strainer, press gently to remove excess moisture, and let drain for a few minutes.  Transfer to a medium bowl.  Add all remaining ingredients and combine will with a fork.  Cover and refrigerate until serving time.  Stir again before serving.

 

Caramelized Onions

1 tablespoon olive oil

1 large onion, slivered

1/8 teaspoon sea salt

1 tablespoon turbinado sugar

1 teaspoon Balsamic vinegar

Heat oil in a large cast iron skillet over medium-high.  Add all remaining ingredients and saute, stirring frequently, for about 15 minutes or until preferred degree of caramelization is reached.  Reduce heat if cooking too fast. While onions caramelize, prepare beans.

 

BBQ Beans

Use your favorite BBQ bean recipe or:

1-15.5 ounce can vegetarian (which are actually vegan) barbeque beans (I used Bush’s brand with bourbon and maple syrup)

1 tablespoon prepared yellow mustard

1 teaspoon balsamic vinegar

In a small cast iron skillet or saucepan, heat together all ingredients, cooking for 7 or so minutes until thick and a little “sticky” to intensify flavors and insure that the beans will hold together nicely inside the sandwich.  Remove from heat.  Note:  you may need to tweak amount of mustard and vinegar or you may even need to add turbinado sugar depending on the type of beans you pruchase.  Mine were already sweet, so the mustard and balsamic vinegar balanced the flavors beautifully.

by betsy

Vegan Fall Fritters with Zucchini, Apple, and Carrot

Fall FrittersYield: 8 fritters

After a Saturday visit to the farmer’s market, I had a beautiful zucchini and VA apple, along with a large carrot in the fridge.  I was in the mood for a slaw to top a sandwich, but after I had grated up these ingredients, I had far more than I needed for that.

Theshreds reminded me of latkes, so the idea of fritters popped into my mind.  I scooped out half the shreds of the zuke, apple and carrot, added a very few more ingredients, and quickly tossed together these beautiful fritters that personify autumn: delightfully crunchy on the outside, creamy on the inside!

Note:  I use the grater attachment of my food processor for shreds that are like a very fine julienne.

2 cups grated zucchini (about half of a 7 to 8-inch zucchini)

1 cup grated apple (about 1 large apple)

1/2 cup grated carrot (about half of a 7 to 8-inch carrot)

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/8 teaspoon sea salt + additional for sprinkling.

1/8 teaspoon freshly ground black pepper

Olive or canola oil for frying

Garnish: vegan sour cream, walnut pieces, toasted or not, and maple syrup

 

Line a plate with paper towel.  Preheat oven to low.  Place first 3 ingredients in a large bowl.  Do not drain, as the moisture is essential to help the fritters hold together.  In a small bowl, whisk together all remaining ingredients, sprinkle over vegetables, and stir with a fork until completely combined.  The consistency will be almost like cookie dough.  In a large cast iron skillet, heat 1/8th inch oil over medium high.  Divide dough into 8 equal parts, scooping four mounds into skillet and flattening with fingers to about 1/2-inch.  Sprinkle with a tiny bit of salt, and cook 2 to 3 minutes or until golden brown, lowering heat and swirling pan to redistribute oil if necessary.  Flip with a spatula, sprinkle with a tiny bit more salt, and cook another 2 to 3 minutes or until crisp and golden.  Remove to prepared plate and keep warm.  Repeat with more oil and remaining dough.  Serve warm, garnished with vegan sour cream, walnut pieces and maple syrup.

 

by betsy

Vegan Green Chilies Casserole

Green Chilies Casserole

Yield: 6-8 servings

A childhood favorite from my mother’s kitchen remade my way!

Not only is it more healthful with my addition of bell pepper, kale, yellow squash, and black beans, plus tempe substituting for you-know-what, but it is also much quicker, yet still creamy-good.

Ole!

2 tablespoons olive oil

1 large onion, diced

1/8th teaspoon sea salt

1/8th teaspoon freshly ground black pepper

1 large orange or red bell pepper

2 large cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon smoked paprika

2 tablespooons nutritional yeast (optional, but yields a beautiful “cheesy” taste)

8 ounces crumbled tempeh

1 8-inch yellow squash, diced

8 cups loosely packed chopped kale

1-15.5 ounce can black beans, rinsed and drained

8 cups corn chips (I used Xochitl Organic White Corn Chips)

16 ounce jar salsa verde

7 ounce can chopped green chilies

1 cup vegan sour cream (I use Tofutti Better Than Sour Cream, but use your favorite prepared or homemade version)

Preheat oven to 350 degrees and oil a large casserole dish.  In a large wok, heat 2 tablespoons olive oil over medium-high.  Add onion, sea salt, and pepper, and saute, stirring frequently, about 3 minutes or until softened.  Then add in order the following ingredients, sautéing and stirring about 3 minutes between each:  bell pepper and garlic, spices and tempeh, yellow squash, and kale. Kale may require a couple more minutes of cooking time. Then stir in remaining ingredients and heat through.  Check for seasoning and adjust if necessary.  Transfer mixture to prepared baking dish and bake for 20 minutes, covered.  Serve garnished as desired.

by betsy

Vegan “Go Bean” Burgers with Green Chili “Cream Cheese” Topping–A Tofutti Exclusive

Green-Go Bean Burger 3Yield: 4 burgers

I love developing recipes, like these “Go Bean” green-themed burgers, exclusively for Tofutti Brands, Inc! 

These simple, delicious and nutritious Mexican-spiced patties hold together beautifully and their pleasantly chewy texture is the perfect counterpoint to their spicy-tart Green Chili “Cream Cheese” Topping made with Tofutti Better Than Cream Cheese.

Lima beans may sound odd for a bean burger–though you can use whatever bean you prefer–but I had some fresh ones on hand from our farmer’s market; and they are, in fact, what spawned the whole “green” approach: butter lettuce instead of a bun, a thick slice of green tomato, the Green Chili “Cream Cheese” Topping with lime zest, and a garnish of fresh lime.

And about that topping:  it’s delicious on these burgers, but it would be fabulous on an old shoe…it’s that good!  Your beef burger-eating friends will be green with envy!

Note that Tofutti makes two types of Better Than Cream Cheese and Better Than Sour Cream, one with transfat and one without, each in its own color carton.  So read the nutrition information to make sure you purchase the one you prefer. 

1 3/4 cup fresh cooked lima beans (or 1-15.5 ounce can of your favorite bean, rinsed and drained)

1/3 cup walnuts (or your favorite nut)

1/3 cup uncooked oatmeal

1/3 cup vital wheat gluten

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

3/4 teaspoon ground cumin

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 teaspoon Liquid Aminos or soy sauce

1/4 cup olive oil, divided

Optional: 1 tablespoon water

4 toasted hamburger buns or 4 butter lettuce leaves

4 slices green tomato

Green Chili-“Cream Cheese” Topping (recipe follows)

Optional Garnish: lime zest and/or thin slices of lime

 

Place all ingredients, except tomato, topping, and bun–using only 1 of the tablespoons olive oil and optional water–in a food processor and pulse until mixture is well combined.  Then run motor for a few seconds until mixture holds together; avoid over processing.  Shape mixture into 4 patties about 3/4-inch thick.  Heat 1 tablespoon of oil over medium-high in a large cast iron skillet.  Add patties and cook 5 minutes or until golden brown, adding another tablespoon of oil and swirling around pan if needed halfway through.  Flip, add remaining tablespoon of oil, swirl, and cook another 5 minutes to brown remaining side.  Place each patty on a bun or lettuce leaf, top with a slice of tomato and 1/4 of the sauce, and serve immediately.  Garnish, if desired, with lime zest and/or thin slices of lime.

 

Green Chili-“Cream Cheese” Topping

8 ounces Tofutti Better Than Cream Cheese

1 can chopped green chilies, drained

Zest of 1 small lime

In a small bowl, heat cream cheese for about a minute in the microwave or until very soft and stir-able.  Add green chilies, salt and pepper, and stir to combine.

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