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 Quinoa Pilaf with Leeks, Edamame, Red Chard and Mushrooms
Yield: 8 servings
Today, our friends Diane O’Neal (who is also our top-notch dance teacher) and her partner Steven Taylor, invited us to his parents’ charming cottage near the beach for a lovely Easter feast with friends and family. It seems that around every corner in their eclectic art- and flower-filled home were beautiful vignettes of good wines and delectable food. The weather couldn’t have been more perfect for such an occasion–sunny and warm–with company and conversation to match the gorgeous food and setting.
For my contribution, I set out to make a quinoa and red lentil pilaf using a recipe that I wanted to adapt. But I overcooked the lentils, which turned out to be a happy accident because I turned them into a Vegan Red Lentil and Pistachio Spread. I also didn’t have enough quinoa, so I mixed it with an equal amount of millet. Another happy “misfortune.” In the fridge, I had some leeks that I substituted for the onion and ravishing red chard that I subbed for regular chard. Since I couldn’t use the lentils, I needed another legume and decided on edamame, which I didn’t have, but I needed to run to the grocery store to purchase the mushrooms anyway. I do believe that the combination was spot-on in terms of texture, taste and color. A sprinkling of nutritional yeast deepened the flavors in just the right way and a garnish of pea sprouts and lemon zest finished off this hearty and savory, but springy, dish.
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 Roasted Parsnips and Onions in a Paprika-Spiced Red Wine-Balsamic Glaze
Yield: 2 servings
Happily house-bound because of the beautiful snow, our meals today consisted of what we had on hand. Fortunately, I had two parsnips, the “root” of several favorite new recipes this winter.
You’ll love my latest take on them even if you don’t happen to have truffle oil in the pantry–what a coup, right?
1 tablespoon olive oil
2 parsnips, trimmed, peeled, thick half sliced vertically, and both halves then cut into scant 1/2 inch slices
1 small-medium yellow onion, trimmed, peeled and cut into small wedges
4-6 medium cloves of garlic, peeled and left whole
coarse sea or kosher salt to taste
1 teaspoon paprika, divided in half (or to taste)
1 tablespoon medium-dry red wine
1 tablespoon balsamic vinegar
1-2 teaspoons truffle oil (or more olive oil or flavored oil of your choice; something compatible with paprika)
1 tablespoon brown sugar
pinch cayenne pepper
Preheat oven to 400 degrees. Pour olive oil into a medium roasting pan or a large cast iron skillet (I use mine for everything!). Add parsnips, onion, garlic and salt, and toss well to coat. Roast for 10 minutes. Remove from oven, and add 1/2 teaspoon paprika. Stir and toss to coat and return to oven to roast for 10 more minutes. Remove from oven and add other 1/2 teaspoon of paprika along with remaining ingredients. Stir and toss well to coat for one last time, and return to oven to roast for 5 more minutes or until vegetables are very tender and nicely golden and caramelized. Check for seasoning; adjust if necessary; and serve warm with some greens and the vegan protein of your choice.
Vegan Lemon-Ginger Baby Bok Choy with Sweet Potato Cubes and Caramelized Spiced Cashews
Yield: 2 generous servings
A little tangy, a tiny bit sweet, and just a touch spicy, this well-balanced bright green and orange dish of contrasting textures goes together in a snap and is as pretty as it is nutritious. I think it would be really nice paired with baked or sauteed sesame-crusted tofu.
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 Lemony Parnsips Scented with Chili and Cumin and Topped with Warm Vegan Rosemary-Cashew Gremolata
Yield: 4 servings
My love affair with parsnips continues with this kicked up version. The gremolata is such a tasty accompaniment, you might want to double the recipe!
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
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Vegan Poached Pears with Lemon, Garlic and Cinnamon Topped with Vegan Rosemary-Scented Sauteed Onions
My cousin, Earl, always sends a box of those beautiful Harry & David pears to my parents and sister at Christmas. They’re as pretty as a box of chocolates–I love the one foil-wrapped pear in the set–or, truthfully, even more so.
This year, when I arrived at my family’s house for our annual holiday visit, I noticed that the pears were ripening quickly, so I decided to poach them.
I opted for a savory, rather than a sweet, dish. Poaching the pears in burgundy wine with lemon, garlic slices, cinnamon sticks and salt and pepper, and topping them with sauteed rosemary-scented onions proved to be the perfect combination: as beautiful and healthful as it is tasty and festive.
Pears poach in markedly different amounts of time depending on their size and degree of ripeness. Start with about 7 minutes on each side, but be prepared to poach them for twice that long if they are very firm.
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 Vegetable-Coconut Milk Rice Pilaf with Vegan Five Spice and Lime Roasted Cashews or Peanuts
Yield: approximately 4 servings
After a beautiful family-style pan-Asian meal at China Grill–much of which I couldn’t eat– over New Year’s weekend in South Beach, I was craving foods inspired by their creations, especially something with their spiced cashews that I picked off of their version of a Caesar salad. Here’s what I came up with and I have found it so satisfying as leftovers all week. Measurements of vegetables are approximate. Use what you have and it will still be wonderful.
Vegetable-Coconut Milk Rice Pilaf:
1 generous tablespoon vegetable oil (you may mix in a little sesame oil)
1 cup sliced green onions
1/2 cup baby carrots, halved lengthwise
1/2 of a yellow or red bell pepper, stem and seeds removed, thinly sliced
1/2 cup sliced mushrooms (shitakes are especially good)
2 cups vegetable stock
1 can (about 1 1/2 cups) coconut milk (I used the “lite” variety)
1 cup Jasmine rice (I recommend not substitute because the fragrance can’t be duplicated)
1 cup of trimmed broccoli florets
optional: coarse kosher or sea salt
Garnish: chopped fresh cilantro and spiced cashews or peanuts (see recipe below)
In a wok or large saute pan over medium-high, heat oil to shimmering. Add green onions and stir fry for a minute to flavor oil. Add baby carrots and stir fry for another minute, followed by bell pepper and mushrooms, stir frying for a minute after each addition. Stir in vegetable stock, coconut milk and rice. Cover (use foil if you don’t have a lid to fit your wok) and cook for about 15 minutes, stirring occasionally to insure that rice isn’t sticking. Lower heat if necessary. Stir in broccoli, cover, and cook for an additional 5 minutes or until rice is tender, most of moisture is absorbed and broccoli is tender but still bright green. Check for salt and add if necessary. Garnish with cilantro and spiced nuts. Serve warm.
Vegan Five Spice and Lime Roasted Cashews or Peanuts:
1 tablespoon olive oil
juice and zest of 1/2 of a lime
1-2 tablespoons brown sugar (start with smaller amount and add more if desired)
1/2 teaspoon coarse sea or kosher salt
1/4 teaspoon (or to taste) five spice powder
1/8 teaspoon (or to taste) cayenne pepper
12 ounces lightly salted cashew halves and pieces or peanuts (reserve can)
Line a baking sheet with a brown paper bag, waxed paper or parchment paper. In a wok or large saucepan over medium high, heat olive oil to shimmering. Meanwhile, combine all remaining ingredients except peanuts. Stir into hot oil, being careful not to splatter, followed immediately by peanuts. Roast and stir for about 7 minutes, lowering heat if necessary, or until exterior is caramelized and peanuts taste slightly roasted. Avoid scorching or you will have to throw out the whole batch. Pour immediately onto prepared baking sheet to cool completely. Store in the reserved peanut can.
Vegan Spinach, Corn and Cornbread Stuffing with Vegan Tomato Picatta Sauce
Yield: 8 servings
Like everyone, I love stuffing and corn pudding this time of year. So, I decided to combine those two ingredients and add spinach for beautiful green color and loads of vitamins. Silken tofu binds it all resulting in a beautifully textured, almost creamy, dish with protein aplenty. Sage, rosemary and thyme provide mellow seasonal flavors and a hint of paprika gives it a little kick.
It is delicious as is, but I felt like it needed a little zip if eaten alone. So, I made a version of my go-to Piccata sauce to which I added some left-over diced tomato. The red and green is a lovely and festive color combo and the sauce is exactly what the stuffing needed to balance its flavors.
Enjoy this soothing comfort food made healthy.
Stuffing:
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 cups frozen corn
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1 tablespoon dry rubbed sage
1 tablespoon minced fresh rosemary
large pinch dried thyme
pinch paprika
Optional: 1 tablespoon nutritional yeast (I recommend including it)
3 cups vegan cornbread stuffing mix (I used Pepperidge Farm, but you have to read labels)
8 ounces fresh, pre-washed baby spinach, finely chopped in batches in food processor
1 1/2 cups vegetable stock
1/2 cup unsweetened soy milk
Preheat oven to 35o degrees. Oil a medium casserole dish. In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add onion and saute, stirring frequently, until it begins to soften. Add garlic and saute, stirring occasionally, until corn is heated through and onion and garlic are soft. Stir in next 6 ingredients plus optional nutritional yeast. In a large bowl, combine corn mixture with remaining ingredients. Spoon lightly into prepared casserole dish–avoid packing–and bake, uncovered for 30 minutes. Toward the end of the baking period, make sauce.
Tomato Piccata Sauce:
1 tablespoon olive oil
2-3 large cloves garlic, minced
1 cup white wine (I like Pinot Grigio)
2 tablespoons fresh lemon juice
2 tablespoons vegan butter (I like Earth Balance)
2 tablespoons plain soy creamer
2 tablespoons nutritional yeast
4 generous tablespoons canned petite diced tomatoes in juice
generous pinch of sugar
coarse sea or kosher salt and freshly ground black pepper to taste
In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add garlic and saute, stirring constantly, until it softens and begins to turn golden; avoid browning. Add wine and lemon juice and cook down for a minute or two. Then stir in butter and allow to melt. Follow with creamer and heat through. Then add nutritional yeast and stir to combine. Finally, stir in tomatoes and sugar and heat through. Check for seasoning and add salt and pepper to taste. Serve over warm stuffing.
Vegan Spaghetti Squash Picatta
Yield: 2 large or 4 small servings
In my pre-vegan days, picatta sauces were always a favorite. Thankfully, they veganize beautifully and more healthfully. Serve this sauce over spaghetti squash instead of pasta, and give yourself all of the flavor without all the calories.
This recipe was born of the desire to use up some leftover spaghetti squash and to have a bite to eat before a chiropractic appointment, a workout–my husband is teaching the class!–a walk with my dogs and my dear friend, Iona, and an otherwise full day. So, I just whipped this up and ate the whole bowl…for breakfast. 🙂
I hope you enjoy it any time of day!
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
