Thursday, January 25, 2018

Chipotle Chili

Here is another simple chili recipe using tempeh, butternut, black beans, and chipotle. I really like these chopped chipotles because they are super easy to use.

Chipotle Chili

2 tsp Olive Oil
1 Onion, diced
2 Cloves Garlic, minced or pressed
8 oz Tempeh, diced about pea-sized
1/2 of a small Butternut Squash, diced (1 1/2 cups, approx)
1 15 oz can Diced Tomatoes
1 15 oz can Black Beans, drained and rinsed
1/2 cup or more Veggie Broth
1 TBSP Chili Powder
2 tsp Ground Cumin
1/2 tsp Mexican Oregano
Chipotle in Adobo to taste. 1 tsp or more depending on how spicy you like it. I used about 1 TBSP and the chili was quite spicy. 
Fresh Cilantro, optional garnish.

Saute the onion in the olive oil until pretty soft, 8 minutes or so. Add the garlic and spices and stir for about a minute, then stir in the tempeh. Let it cook over medium or medium low for about 10 minutes, stirring every once in a while. Stir in the tomatoes, with the juice, the broth, the chipotles, and the squash. Simmer, covered, for about 10 minutes. Next add in the beans and more broth if the chili is too dry. Simmer, uncovered, until the squash is soft. Taste and add adjust seasoning, if needed. I did not use any salt, but now is the time to add it if it needs it.

Sunday, November 19, 2017

Spinach, roasted butternut, pomegranate salad with cashews and maple mustard balsamic dressing

Spinach, roasted butternut, pomegranate salad with cashews and maple mustard balsamic dressing

I made this salad last night for dinner and it was really good. I will try to document amounts here, but you can use whatever amounts of each ingredient that you like. Also, any nuts will probably work. I have a lot of cashews on hands, so that is what I used. Ditto the salad greens. I had spinach, so that is what I used, but anything you like will work.

For the salad:

Salad greens of choice
Cubed butternut squash, roasted at 375 for about 25 minutes until soft and beginning to brown
Pomegranate seeds
Cashews, roasted in a dry non-stick pan over medium-ish heat until brown

For the dressing (this is amount made enough for at least two plate-sized salads):

1 Tbsp Olive Oil
2 tsp Dijon Mustard
2 tsp Balsamic Vinegar
1 tsp Maple Syrup
Pinch Garlic Granules
Salt and Pepper

I layered my salad on big plate : spinach, then squash, then pomegranate, lastly cashews and drizzled the dressing over it all.

Friday, November 3, 2017

Broccoli Rice Casserole

I love casseroles. And rice. And broccoli. So here we are. I used to make this with a ton of cheddar cheese and butter, but I thought there would be no reason I couldn't make a vegan version, and here is my first attempt. The main 'problem' was that there was way too much sauce, but that will be easily remedied next time. This go around I just scooped the stuff into the baking dish with a slotted spoon, leaving the extra sauce behind, and it turned out great.

Broccoli Rice Casserole

2 tsp or so olive oil
1/2 cup green onions (or onions, or shallots) diced
2 cups sliced mushrooms
1 clove garlic
2 tbsp flour
1/2 cup vegetable broth (this amount reduced from my original try)
1/2 cup plain non-dairy milk (this amount reduced from my original try)
3 tbps nutritional yeast (or to taste depending on how 'cheesy' you like it)
3 cups steamed broccoli
3 cups cooked brown rice

Sweat the onions in the olive oil until soft, about 8 minutes. Add the mushrooms and cook until they release their liquid, about 5 minutes. Add the chopped or pressed garlic and stir for about 30 seconds, then stir in the flour. Cook and stir for about a minute or so. It will get gloppy, do not be concerned. Stir in the almond (or other) milk and veggie broth. Bring to a boil, stir in the nutritional yeast, then simmer for a little while to reduce a bit.

 Combine the rice, broccoli, and sauce in a mixing bowl.  Scoop into a baking dish that has been lightly oiled, and sprinkle the top with cashew parm. Bake at 350 until hot and brown on top, about 20 minutes.

Sunday, October 29, 2017

Vegan Cashew Parmesan 'Cheese'

There are tons of recipes out there for vegan cashew parm.  If you haven't tried making it yet, it's super easy and delicious. The basic recipe is simply cashews, nutritional yeast, and salt. I like to add garlic granules to mine. You could also add onion granules and dried herbs to suit your taste.

Vegan Cashew Parmesan 'Cheese'

3/4 cup raw cashews
3 Tbsp nutritional yeast (or more to taste)
1/4 tsp garlic granules
1/2 tsp salt

Pulse all ingredients in a food processor until crumbly. I like to use this on top of (and inside) casseroles and gratins and on top of zoodles with marinara.

Quinoa Stuffed Delicata Squash

Finally something autumnal! The weather has cooled off at last, and I got lots of squash and some sage in the CSA this week, so I present stuffed squash. I used delicata, but you can use any winter squash like acorn or pumpkin or butternut...

1 delicata squash
1/2 tsp olive oil
1/2 cup cooked quinoa (I cooked mine in broth with sauteed onions and garlic)
2 Tbsp garbanzo beans (I used the rest of the can to make hummus)
2 tsp chopped fresh sage, or to taste
salt and pepper
1-2 Tbsp Cashew Parmesan
Preheat the oven to 350

Cut the squash in half lengthwise and rub with olive oil. Sprinkle with salt and pepper

Combine the cooked quinoa, garbanzo beans, and sage in a small bowl Season as desired with salt and pepper and cashew parmesan. Stuff the squash halves, mounding the stuffing as needed and sprinkle with a little more cashew cheese. Bake until the squash is tender and the top is browned, 20-25 minutes.

Wednesday, October 18, 2017

Mushroom and Tempeh Goulash

This is my second foray into tempeh land, and it was every bit as successful as the tempe chili that I posted earlier. I used elbow macaroni for this but it would work well with zoodles for sure, or any other pasta-type food that you enjoy. I used a combination of fresh and canned tomatoes for this dinner. You could use all fresh if you have enough, or all canned if that's all you've got. I forgot to weigh the fresh tomatoes, so, as usual, amounts below are approximations.

Mushroom and Tempe Goulash

2 tsp olive oil
1 onion, diced
1 large or 2 small cloves of garlic, minced or pressed
8 oz. tempeh, diced approximately the size of peas, or whatever size you would like to eat
3 cups chopped fresh tomatoes
1 14 oz can diced tomatoes, juice and all, pureed with a stick blender
3 cups or so sliced mushrooms. I used a combination of crimini and button, use one or both or whatever you have
2 tsp dried basil
2 tsp dried oregano
1 tsp dried thyme
1/2 cup broth if needed
salt and pepper to taste
elbow macaroni or other pasta-type product of choice

Sweat the onions in the oil for about 10 minutes. Stir in the garlic and cook for about a minute, then add the tempeh and a pinch of salt. Cook while you chop the tomatoes and mushrooms. Add the tomatoes and mushrooms to the pan and cook for about 8 minutes to break up the tomatoes. The sauce seemed very dry to me at this point, so added about 1/2 cup of veggie broth. Stir in the herbs and simmer, covered, for about 15 minutes. Taste and adjust seasoning as needed.

Meanwhile cook or otherwise prepare your pasta. When ready, stir into the pan with the sauce and serve.

I served this with cashew parmesan and it was delicious!

Friday, October 13, 2017

Roasted Carrot Mac and 'Cheese'

Years ago I developed a recipe for one pot mac and cheese. Tonight I decided to try a vegan version, and it turned out pretty darned good. I have a LOT of carrots to use up, so I used a few of them in the sauce. They are not required to make the dish, but they did make it orange so it looks more like traditional mac and cheese. My original plan was to add kale to this, but when I went to get it out of the fridge I found some green beans that weren't going to last much longer, so I decided to roast them with some cauliflower and add that instead. I am pleased with how this turned out. The only issue was that using such a small amount of cashews they didn't get super smooth in the food processor. This is easily remedied by using pre-made or store-bought cashew butter, or just making more, using only a little for this dish, and saving the rest for another use.

Roasted Carrot Macaroni and 'Cheese'

2 Carrots, about 8 oz., cut into 1/2 inch lengths
small drizzle of olive oil
1/4 cup raw unsalted cashews
Pinch salt
Sprinkle (pinch) of garlic granules
1 Tbsp nutritional yeast
1 cup elbow macaroni
2 cups veggie broth 
1/2 cup or so sliced green beans
1 cup or so cauliflower florets
small drizzle olive oil

Toss the carrots with a small amount of olive oil and sprinkle with salt. Roast at 35 until soft, 12-15 minutes. Cool slightly and puree in a food processor (or you could probably just add them in with the cashews rather than doing them separate, but I didn't try it that way)

If you plan ahead, you can roast the green beans and cauliflower with the carrots, but they will take only about 8-10 minutes. If you don't plan ahead like me, you can roast them while the pasta cooks.

Process the cashews in a food processor until smooth like peanut butter. It may be easier to achieve the desired texture if you add a Tbsp or so of broth. Add the pinch of salt, garlic granules, nutritional yeast, and carrots, and pulse until combined. Set aside

Put the pasta and broth in a medium sauce pan and bring to a boil. Reduce heat and simmer until the pasta is cooked, about 10 minutes. There will still be liquid in the pot. Stir in the cashew mixture and simmer until thickened and heated through, just a few minutes. Stir in the cauliflower and green beans and serve.  Makes 2-3 servings.