Baked Artichoke with Lemon, Garlic and Basil Recipe March 6, 2009

Ingredients:

• 1 large artichokes
• 1 lemon
• 2 cloves garlic, minced
• 5-7 basil leaves, chopped
• 1-2 tablespoons olive oil
• Sea salt and fresh cracked pepper, to taste
• 1/2 cup, veggie stock

Directions:

1. Preheat the oven to 350 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. I rubbed it all over the artichoke halves and inside the leaves.
2. Coat the baking dish with olive oil cooking spray.
3. Place each artichoke half top side down in a baking dish. Pour the veggie stock in the dish and cover with a lid or tin foil.
4. Bake for 45-50 minutes or until soft and tender.
5. Enjoy!

Black-Eyed Pea Cakes with Chipotle Tarter Sauce Recipe November 12, 2008

Black-Eyed Pea Cakes with Chipotle Sauce

Ingredients for Cakes:

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 1/4 cup silken tofu
• 1 tablespoon nutritional yeast
• 1 tablespoon cornstarch
• 1-2 teaspoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon baking powder
• 1/2 cup cornmeal
• 1/4 cup flour

Directions:

Spray a non-stick skillet lightly with olive oil and sauté the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients EXCEPT cornmeal and flour. Process until smooth.

Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.

Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.

To make more rounded cakes use a muffin pan. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)

*To make them as patties on a cooking sheet, spoon about 3 tablespoons of batter onto an oiled baking sheet or silicone mat. Use a spoon to shape into a patty about 2 1/2 inches across. Repeat with remaining batter.

Place cakes in oven and cook until a toothpick inserted in the middle comes out clean, about 20-30 minutes. (Cakes cooked on baking sheets may take less time than in a cupcake pan.)

Serve hot with chipotle sauce (below).

For the Chipotle Tartar Sauce:

Ingredients:

• 1 cup vegan mayonnaise
• 1 tbsp fresh chives, chopped
• 2 tbsp chipotle pepper
• 1 tbsp lime juice
• 2 tsp mustard
• 1 tbsp Essence Seasoning: As Follows
  

  Emeril’s ESSENCE Creole Seasoning:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Combine all ingredients in a bowl. Keep refrigerated.

My Afternoon Snack – Steamed Artichoke and Vegenaise November 12, 2008

Asparagus & Tofu Stuffed Wontons with Soy-Sesame Dipping Sauce November 4, 2008

Asparagus and Tofu Stuffed Dumplings with Soy-Sesame Dipping Sauce

Ingredients:

Dipping sauce

• 1/3 cup half  (1/2) soy sauce and half (1/2) Braggs Amino Acids
• 1 green onion, very thinly sliced
• 2 tablespoons seasoned rice vinegar ( I used a garlic seasoned rice vinegar)
• 2 teaspoons oriental sesame oil

Dumplings

• 1 tablespoon minced fresh ginger
• 2 garlic clove, peeled
• 12 ounces fresh asparagus, trimmed, quartered crosswise
• 8 oz firm tofu, drained and cut into pieces
• 3 green onions, quartered
• 1 teaspoon oriental sesame oil
• 1 teaspoon Braggs Amino Acids
• 1/4 teaspoon sea salt

• All purpose flour
• Wonton Wrappers – egg free (try local Indian grocery)

• Romaine lettuce leaves – or any kind of lettuce will work

Directions:

For dipping sauce:
Stir all ingredients in small bowl to blend.

For dumplings:

Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; pulse, process until asparagus is finely chopped but not pureed.

Sprinkle baking sheet with flour.

Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely.

Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)

Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.

Serve dumplings with dipping sauce.

ENJOY!!!

Vegan Asparagus Quiche with Brown Rice Crust Recipe October 18, 2008

Vegan Asparagus Quiche with Brown Rice Crust

by SusanV from Fatfree Vegan Kitchen

Ingredients: (I changed a few things from the original Susan’s Asparagus and Mushroom Quiche Recipe)

• One 12-ounce package firm or extra-firm silken tofu*
• 1/4 cup plain soy milk
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch
• 1 teaspoon tahini
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• 3/4 teaspoons salt
• 2 cups cooked brown rice
• freshly ground pepper, to taste
• 1 bunch asparagus (about 12 ounces)
• 1/4 cup shallots, minced
• 2 clove garlic, minced
• 1/2 green bell pepper, chopped
• olive oil spray

Directions:

Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.

Mix rice with 3 tablespoons of the tofu mixture. Add freshly ground black pepper to taste. Coat pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.

Bake for 8 minutes. Remove from oven.

Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.

Heat a medium non-stick saucepan with olive oil. Add the shallots and cook for about 1 minute. Add the garlic, asparagus (not tops) and 2 tablespoons water. Cover and cook for 2 minutes. Add the bell pepper, and 1 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated.

Spread the vegetables (excluding the asparagus tips) on top of the rice crust.

Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables.

Arrange the asparagus tips over the top and spray lightly with olive oil.

Bake for 60 minutes. Let cool for about 10 minutes before cutting.

Enjoy!!!

Mid-day Snack – Kimchi and Pickled Vegetables with Crackers September 28, 2008

Pickled Carrots, Kimchi & Pickled Radish and Onion Mixture with Crackers

Here are links to their recipes:

Pickled Carrots

Pickled Radish and Onions

Kimchi (Kimchee)

I hope you enjoy them as much as we do!!!

Rosemary Seasoned Tofu Balls – Vive le Vegan by Drenna Burton August 12, 2008

I got this recipe from a book called Vive le Vegan by Drenna Burton, author of Everyday Vegan and eat, drink and be vegan. My sister from Colorado gave me this book for Christmas this past year. I have made many of her recipes and I have yet to find one I didn’t enjoy. Drenna Burton has a flare for vegan food. Her recipes are quick, fun and oh, so yummy.

Recipe for the Rosemary Seasoned Tofu Balls. I served this with sauted kale and garlic.

• 1 package of firm tofu, drained and squeezed dry and then broken into chucks
• 2 T miso
• 1 T apple cider vinegar
• 2 large cloves of garlic, chopped
• 1 T fresh rosemary roughly chopped
• 1 1/2 T ketchup
• 1 T vegan Worcestershire sauce
• 1 1/2 t Dijon mustard
• 1 1/2 T olive oil
• 1/8 t sea salt and freshly ground pepper
• 1/2 cup red, orange or green bell pepper, chopped
• 3 cups bread crumbs (I toasted some older dinner rolls and crumbled them up)
• 1 t olive oil (for baking sheet

Tomato Sauce

• 1 – 1 1/4 cups tomato pasta sauce
• 1 T balsamic vinegar
• 1 – 1 1/2 t honey alternative
• 1 tsp vegan Worecestershire sauce

Kale and Garlic side

• few hand fulls of kale, roughly chopped
• 1/2 cup water
• 1 clove of garlic, minced
• spoon full vegan butter
• salt and pepper to your taste

Mix (crumble) the tofu in blender or food processor (any mixer).

Add miso, vinegar, garlic, rosemary, ketcup, Whorcestershire sauce, mustard, olive oil, salt and pepper.

Mix together, but keep texture.

With a spoon, stir in breadcrumbs.

Preheat oven: 375 degrees

Line a baking sheet with parchment paper and lightly oil the paper.

Scoop golf-ball sized position and place them evenly on the baking sheet.

Bake for 25 minutes, until golden brown.

Top with the the Tomato Sauce:

In a sauce pan over medium heat, combine all the ingredients and stir until heated all the way thru.

Sauted Kale with Garlic:

Place the water, kale, “butter”, garlic, salt and pepper in a sauce pan. Cover and heat on low to meduim for 3 minutes.

Enjoy!!! We did.

Thank you Dreena Burton!!!

Vive le Vegan Website

Eat, Drink and be Vegan Blog