Vegan Guacamole (Knock-offamole) Quesadillas

Yield: 4 quesadillas

I call my vegan quacamole “Knock-offamole” because it doesn’t contain avocados, not because they aren’t vegan, but because I’m either allergic to them or have developed a food sensitivity. It’s a darn shame, too, because I loved Mom’s “guac” as a kid.

My version, made with creamy fresh green peas, wouldn’t necessarily fool anyone, except in appearance, but it sure is good. And it is perfect in a quesadilla. There is something about the cool, tart and creamy filling contrasted with the crisp buttery tortillas that is perfection on a plate.

4-8 tablespoons vegan butter (I like Earth Balance)
1 recipe (approximately 2 cups) Vegan Guacamole (“Knock-Offamole”)
8-8 inch flour tortillas (whole wheat would probably be good, but I haven’t tried them in this recipe)
Garnish: vegan sour cream, grape tomato quarters, lime wedges, and/or fresh cilantro sprigs

Preheat oven to warm. In a large cast iron skillet over medium-high, heat a tablespoon or 2 of vegan butter. Spread 4 of the tortillas with about 1/2 cup of the Vegan Guacamole, stopping about 1/2-inch away from the edge. Top each with another tortilla and press gently. Filling should come almost to the edge. Saute quesadillas, one at a time, until golden on the first side, then flip and do the same on the revers. Drain on paper towels and keep warm in the oven until all of the quesadillas are made. Slice in half and overlap, cut in quarters, or leave whole and garnish with a dollop of sour cream, grape tomato quarters, lime wedges, and/or fresh cilantro sprigs.

Vegan Peppers Stuffed with Creamy Spaghetti Squash and Veggie Potpourri (A Restaurant Redux)

Yield: 6 generous servings

This beautiful meal-in-one dish is the result of wanting to rescue a restaurant meal. This restaurant, one of our Top 5 in the area, always has a couple of vegan dishes on its seasonal menus, but this spring’s choices are virtually devoid of protein. However, they happened to have some chicken-flavored vegan strips last night so I asked the chef to just surprise me. He is very young, very nice, very interested in learning more about vegan cooking and very accommodating. For instance, he also had some soy milk leftover from a special brunch and made me a custom order of fried dill pickle strips–to die for! I haven’t had those in years.

The meal however, missed the mark in that the individual ingredients didn’t come together as one dish. Essentially, he just piled the vegan chicken strips, flavored with a hint of chili sauce, and some nice sauteed veggies into lightly roasted bell pepper halves over a bed of cous-cous. After the dill pickles–oh, and their addicting bread–I only had room for one of the FOUR stuffed pepper halves, bringing the rest home with me.

I knew that I would let the dish spoil in the refrigerator if I didn’t do something with it, as there just wasn’t much that was compelling about it. So, after I walked the dogs, I set about on a Restaurant Redux. I simply cooked a spaghetti squash, made one of my favorite white vegan “cheese” sauces, and stirred both together with the chicken strips, veggies and cous-cous. The portions at this restaurant are enormous, so I had some broccolini and sweet potato cubes from a meal there a few days earlier and I stirred them in too, measuring it all carefully so that I could reproduce the recipe. I ended up with enough filling to refill the remaining 3 pepper halves plus 3 more. But, it seemed to need just a little spice to make it extra-special. Some paprika did the trick.

The filling is so creamy, scrumptious and satisfying that you will have to keep reminding yourself that it is a gloriously healthy melange of all the protein, vitamins and micro-nutrients that anyone could want in a single meal.

3 large bell peppers, any color or a combination, halved, stemmed, seeded and lightly blackened under the broiler (they should still hold their shape nicely)
Creamy White Vegan “Cheese” Sauce (recipe follows)
1 spaghetti squash, halved, seeds and pulp removed, and microwaved flesh side down in 1/4 cup salted water in a baking dish covered with plastic wrap for 10 minutes (I cook each half separately; you may bake if you prefer)
1 cup homemade chicken-flavored seitan or other chicken flavored strips like Meal Starters
2 cups cooked mixed veggies, seasoned according to your taste, cut in bite-size pieces (mine were from two restaurant meals and included squash, eggplant, a little onion and spinach, sweet potato cubes and broccolini)
3/4 cup cooked cous-cous (quinoa or another small grain or pasta like pastina or orzo would be nice too)
1/2 teaspoon sweet or smoky paprika (or to taste)
coarse sea or kosher salt to taste
freshly ground black pepper to taste
garnish: optional balsamic reduction (I really liked a little drizzle on my version) plus sprigs of fresh herbs (cilantro from our garden tasted nice with mine) and/or lightly toasted pine nuts or bread/cracker crumbs

Place roasted pepper halves in a lightly oiled microwave- or oven-safe baking dish. Combine vegan “cheese” sauce with remaining ingredients, mixing gently but thoroughly. Spoon into pepper halves, mounding the top. Reheat in microwave if necessary or keep warm in a preheated oven until serving time. Garnish as desired with balsamic reduction, herbs, pine nuts or crumbs.

Creamy White Vegan “Cheese” Sauce

1 cup unsweetened soy milk
1/2 cup flour, any kind (I used whole wheat)
or 1/4-1/2 cup roasted and lightly salted cashews
1/4 cup nutritional yeast
2 tablespoons cornstarch or kuzu
2 teaspoons fresh lemon juice
2 teaspoons light miso
1 teaspoon onion powder or to taste
1/4 teaspoon garlic powder or to taste
coarse sea or kosher salt

Place all ingredients in a blender or food processor and blend/process until smooth. Pour into a small saucepan and heat gently over medium-high heat for approximately 4 minutes, whisking constantly, until sauce thickens and flour no longer tastes raw.

Source for Vegan “Cheese” Sauce: Slightly adapted from Jo Stepaniak’s The Uncheese Cookbook.

Vegan Indian Pigeon Peas over Fragrant Vegan Rice

Yield: 4 servings

A recipe in a culinary magazine inspired this fragrant, tasty and beautiful dish, perfect for when fresh produce is not at its peak. After reading the recipe I cut it out, but misplaced it. So I didn’t have the option of consulting it while cooking. However, I’m pretty sure there were not tomatoes in the original, but I had a leftover cup and I’m always in search of ways to add color and nutrition to the food I enjoy. As for all the rest, I seem to recall that coriander and cumin were among the spices used. But I can’t even remember if it called for coconut milk. Regardless, I love my version and hope you will too.

1 tablespoon canola oil
1 tablespoon coriander seeds (or, in a pinch, 1 teaspoon of ground coriander)
1 tablespoon cumin seeds (or, in a pinch, 1 teaspoon of ground cumin)
1 small chili pepper, seeds and membrane removed, very finely chopped (or 1/8-1/4 teaspoon red pepper flakes–NOT chili powder)
1 yellow onion, finely chopped
2 large cloves garlic, sliced or minced
1/2 teaspoon turmeric
1 cup petite diced tomatoes in juice
1 can coconut milk (not Cream of Coconut; I use “lite”)
1 can pigeon peas, drained (rinse and then drain if desired)
1-2 teaspoons vegan butter (I like Earth Balance)
coarse sea or kosher salt, if needed (go easy on additional salt)
Fragrant Vegan Rice (see recipe below)
Garnish: cashew halves and pieces and/or finely chopped fresh cilantro

In a large skillet over medium-high, heat oil until shimmering. Add corriander and cumin seeds and stir fry just until fragrant, about 30 seconds. Add chili pepper, onion and garlic and saute until softened. Stir in turmeric until completely distributed. (Note: if using the ground spices, add after onion has softened slightly.) Stir in tomatoes and coconut milk and cook, stirring occasionally, until reduced by 1/3-1/2 and thickened. Stir in peas and heat through. Stir in vegan butter just before serving. Check for salt and add only if needed. Serve over Fragrant Vegan Rice garnished with cashews and/or cilantro.

Fragrant Vegan Rice

2 cups water
coarse sea or kosher salt
1 stick cinnamon, broken in half
1 teaspoon cardamom seeds (you may use pods, but I like the seeds for a change, as they disperse throughout the rice)
2/3 cup basmati rice

In a large saucepan, bring first 4 ingredients to a boil, stir in in rice, reduce heat to a simmer, cover and cook for 15-10 minutes or until rice is tender and all water is absorbed/evaporated. Check periodically to make sure that rice isn’t sticking but, otherwise, leave undisturbed.

Vegan Red, White and Green Orzo (Quick and Easy!)

Yield: 4 servings

My fellow teacher friend, Betsy Morris, is married to a farmer in the Pungo area of Virginia Beach. At various times throughout the year, she will generously bring a basket full of fresh produce to school to share with our faculty and staff. This week, she gifted us with beautiful thin asparagus, my favorite kind. I whipped up this quick and tasty dinner when I returned home from seeing our school’s wonderful production of “Guys and Dolls.” I was ravenous, but it was late, so this light dinner did the trick. Basil would be delicious in this dish, but it’s not quite fresh basil season in our area.

3 cups generously salted water
1 cup orzo
1 tablespoon olive oil
1 bunch asparagus, trimmed, and cut into1-inch pieces
1 cup grape tomato halves
1/4 cup nutritional yeast
coarse sea or kosher salt to taste
freshly ground black pepper to taste
1/2 cup coarsely chopped smoked almonds

In a medium-large pot, bring water to a boil. Stir in orzo, cover loosely, and reduce to a simmer. Cook for approximately 8 minutes or until tender. Drain. Meanwhile, in a large cast iron skillet over medium-high, heat olive oil to shimmering. Add asparagus and saute until lightly browned on some surfaces. Add tomatoes and just heat through. Add drained pasta, nutritional yeast and salt and pepper to taste. Stir well and heat through. Remove from heat and transfer to a serving bowl or individual serving bowls. Top with smoked almonds. (You might want to pass the smoked almonds separately for each person to sprinkle onto his or her serving which, in case there are leftovers, will prevent the almonds from becoming soft.)

Vegan Asparagus, Edamame, Yellow Bell Pepper and Sundried Tomato Quiche with Vegan Presto! Press-In Pie Crust

On Wednesday, my “Veggie Table” column in The Virginian-Pilot’s “Flavor” section featured my vegan quiche…

I’m bringing quiches back.

If you happen to be of a certain age, you probably associate quiches and spinach salads with the fern bars of the 70s. Quiches have gotten a bad rap over the years. But, provided they are made my way—with no meat or dairy products—they are really the perfect food for any time of day: a creamy and colorful protein- and vitamin-rich filling inside a tender crust. “How?” you ask. Easy.

For starters, wipe all images of flour-strewn counters and falling-apart homemade crusts–or store bought facsimiles–out of your mind. My go-to press-in pie crust is delicious, simple and highly adaptable. It can be made with all-purpose flour or, my preference, whole wheat flour, or a combination. You can even substitute a half cup or so of cornmeal for an equal amount of the flour for a fun taste and texture twist. Plus, you can jazz it up with herbs, spices, ground nuts and seeds. Literally, all you do with these dry ingredients is stir them together with a little canola oil and soymilk right in the pie pan, press the resulting dough onto the bottom and sides, and bake for 10-12 minutes.

The filling is similarly hassle-free and endlessly flexible. The secret to making a creamy non-dairy custard that holds its shape is firm tofu. And the secret to making the filling beautiful, flavorful and nutritious lies right in your imagination. For the custard itself, you can keep it straightforward or you can add an array of herbs, spices, pestos or condiments like Dijon mustard or horseradish. To this, you add approximately 4 cups of your favorite fresh or frozen vegetables, sautéing them with onion and garlic just until they are crisp-tender. The whole mixture is then transferred into the partially baked crust and returned to the oven for another half hour or so.

This recipe celebrates spring with asparagus, yellow bell pepper and edamame set off with sundried tomatoes. But I encourage you to celebrate your own creativity with whatever tickles your fancy because there are lots of ways to slice this pie.

Vegan Presto! Press-In Pie Crust
Yield: 8 servings

1 ½ cups all-purpose or whole wheat flour or half of each (I prefer all whole wheat)
1 teaspoon salt (I use coarse kosher or sea salt)
2 teaspoons sugar
½ cup canola oil
2 tablespoons plain or unsweetened soymilk

Preheat oven to 400 degrees. Mix the dry ingredients in an 8 to 9 inch pie plate (I like to use the deep dish variety). In a separate container, mix the oil and milk until well blended. Pour the liquid over the dry mixture and work around with a fork or fingers until completely incorporated. Press the crust into the bottom and sides of the pie plate using the bottom of a sturdy glass to achieve a uniform thickness and neat appearance. Bake for 10-12 minutes or until set and slightly browned (or, if not making this quiche, bake according to the directions for whatever recipe you are making). Leave oven on when you remove the crust. Note: this crust, made with whole wheat flour, made beautiful, sturdy 4-inch tart crusts that held up beautifully even when removed from the tart pans and slid off the removable bottoms.

Vegan Quiche Filling or Frittata
Yield: 8 servings

1 tablespoon olive oil
1 medium onion, fairly finely chopped
4 cloves garlic, minced
*1 bunch of asparagus, woody ends trimmed and stalks cut into 1-inch pieces (if asparagus is thick, I like to slice it lengthwise before cutting in pieces)
*1 yellow bell pepper, stemmed, seeded and slice into ¼-inch slices and then 1-inch pieces
*1 cup frozen edamame
14-16 ounces firm tofu, drained (Note: Silken tofu makes a creamier filling which is nice for desserts, but I prefer the regular tofu for this savory recipe)
½ cup soymilk
8 sundried tomatoes in oil, drained
¼ teaspoon Dijon mustard
¼ teaspoon horseradish
1 generous teaspoon dried tarragon (or 1 generous tablespoon fresh minced)
¾ teaspoon salt (I use coarse kosher or sea salt)
¼ teaspoon ground nutmeg
¼ to ½ scant teaspoon ground red pepper
Freshly ground black pepper to taste
1 tablespoon dried parsley
Optional: 2 tablespoons nutritional yeast or grated vegan Parmesan cheese

*Note: you may substitute approximately 4 cups of your favorite fresh or frozen vegetables. If frozen, sauté with onion and garlic just until thawed. Frozen spinach should be thawed and squeezed out before adding. If vegetables are fresh, sauté with onion and garlic just until crisp-tender.

In a large cast iron skillet over medium-high, heat oil until shimmering. Add onion and garlic and saute, stirring frequently, until golden. Add asparagus and bell pepper pieces and continue sautéing for a few more minutes or until vegetables are still brightly colored, but crisp-tender. When veggies are almost done, stir in edamame just to warm them through. Meanwhile, in a food processor, combine tofu and remaining ingredients; process until smooth. In a large bowl combine tofu mixture with sautéed vegetables. Transfer into pie crust and lightly smooth top. Bake in preheated 400-degree oven for 35 to 40 minutes, or until quiche is set. Allow to stand for at least 5 minutes before cutting and serving. (To make this recipe as a frittata, simply bake filling in an oiled pan with no crust.)

Source: adapted from a recipe at www.steptalk.org

Vegan Black Eyed Pea-Spinach Cakes with Vegan Sundried Tomato and Caper "Tartar" Sauce

Yield: 12 main dish cakes, 24 appetizer or 36 hors d’oeuvres portions

At Thanksgiving, my sister-in-law, Tina, and I made Vegan Thai Corn Fritters that were a big hit. Ever since, I’ve wanted to try the same basic method using other vegetables and legumes. So, when I saw a vacuum sealed box of seasoned and cooked black eyed peas in the grocery store, this southern girl knew just what she’d do with them. And, boy, am I glad I did.

Though fried in canola oil, these hearty and colorful cakes are otherwise nutritional powerhouses and lip-smacking good. Black eyed peas, fresh spinach, red bell pepper, green onion, parsley and seasonings are bound together by pureed tofu and a mixture of flour and panko bread crumbs for a little crunch.

The tangy sundried tomato and caper-studded mayo is just the right creamy kick to set complement the cakes’ creamy-chewy-crispy goodness. Garnished with parsley, grape tomatoes and lemon slices, they are pretty as a picture, don’t you think?

I hope you enjoy this sanitized version of southern soul food.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

Vegan Tempeh in Creamy Dijon-Mushroom Sauce

Yield: 4 servings (or 8 with a hearty side and/or salad)

This is from my “higher protein” series of recipes, great for weeknights, but special enough for company. The sauce is creamy, tangy, delicious and satisfying–a perfect foil for the crisp-coated tempeh–but it doesn’t contain greens, so be sure to serve a side or salad of something dark and leafy.

1/3 cup all-purpose flour (you can use whole wheat for a nuttier coating)
pinch coarse sea or kosher salt
pinch freshly ground black pepper
pinch garlic powder
pinch onion powder
1 teaspoon dried thyme
2-8 ounce packages tempeh, each “slab,” cut into 4 equal pieces (I used the kind with wild rice because rice and mushrooms are so good together, but use whatever protein–including seitan or tofu–that you like
1 + 1 tablespoons vegan butter (I like Earth Balance)
2 + 1 tablespoons olive oil
2 shallots, finely chopped
8 ounces sliced white mushrooms
2 tablespoons Dijon mustard
3/4 cup white wine or sherry
3/4 cup plain soy creamer
Garnish: paprika and parsley, minced or left as sprigs

Preheat oven to warm. Whisk together first 6 ingredients in a shallow bowl and dredge tempeh in the mixture. Meanwhile, in a large cast iron skillet over medium-high, heat 1 tablespoon vegan butter and 2 tablespoons olive oil to shimmering. Saute tempeh for 2-3 minutes or until golden brown on each side. Remove to a serving platter or individual plates and keep warm in the oven. Add remaining tablespoon of vegan butter and olive oil in skillet and, again, heat until shimmering. Add shallot and mushrooms and saute 2-3 minutes or until both begin to soften, stirring occasionally and scraping up browned flour from the bottom. Add mustard and whisk in until smooth. Do the same with the wine, followed by the creamer. Simmer, stirring occasionally, for 6-8 minutes or until sauce is reduced by about half. Turn off heat and ladle sauce over tempeh. Garnish with a sprinkling of paprika and a little parsley. Serve immediately.

Source: Unknown (this is an old chicken recipe in my files from many many years ago before I was vegetarian that I have since veganized)

Vegan Southwestern Ground "Beef" and Corn Quiche with Vegan Press-In Chili-Cornmeal Crust

Yield: one 8 or 9-inch quiche or four 4-inch tartlets (this recipe easy doubles and can be baked in a 9 x 13-inch pan, but adjust the baking time as the batter will be deeper and, hence, need a few extra minutes)

This rustic, but pretty, crowd-pleasing iteration of my go-to quiche is one of those “endless guises” I referred to when I posted the quiche recipe. This one is heartier because of the vegan ground beef, but it lacks greens, so be sure to serve some on the side. Expect this dish to pull a major disappearing act!

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

Related Posts Plugin for WordPress, Blogger...
Site developed by IYPS

Featuring Recent Posts WordPress Widget development by YD