We Haven’t Disappeared!

IMAG0013 (2)

We haven’t disappeared! We’re just offline for a bit while the grandchildren visit! We’ll be posting again in the second week of August after the tykes take off for home! ~ Glyn and Will

Mushroom Walnut Pilaf with Sorrel & Arugula Sauce


Mushroom and Walnut Pilaf with Sorrel and Arugula Sauce
The earthy taste of mushrooms are the perfect counterpart to the tart green spiciness of the arugula and french sorrel. This dish is low in fat but very high in taste, savor, texture and comfort. Be sure that your casserole has a tight-fitting lid and don’t cook the rice more than an hour.

8 oz. mushrooms sliced
1/2 cup finely diced shallots
1 tsp. finely chopped garlic
1 cup long-grain rice
1/4 cup nutritional yeast
2 cups hot water
2 herb-ox vegetable bouillon cubes
2 tsp. Earth Balance Vegan Margarine (optional)
1 tsp. poultry seasoning 1/4 tsp. salt
1/8 tsp. fresh-ground black pepper
1/4 cup chopped walnuts

For the Sauce
2 cups lettuce (french sorrel)
2 cups lettuce (arugula)
1/4 tsp minced garlic
2 tbsp. water

DSCN3456            DSCN3457

For The Pilaf
1 Preheat the oven to 350
2 Dissolve the bouillon cubes and the vegan margarine in the hot water
3 Combine the sliced mushrooms, shallots, garlic, bouillon, salt, pepper and rice in a covered casserole, stirring well.
4 Cover tightly and bake for one hour.
5 Uncover, fluff and add the walnuts
For the Sauce
1 Combine all the ingredients in a blender and process until smooth. Add water if necessary to thin.

Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 350°F
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 10 minutes

Nutrition Facts

Serving size: 1/4 of a recipe (11.6 ounces).

nutrition mushroom walnut pilaf
Recipe Type
Gluten-Free, Grains, Main Dish, Sauce, Side Dish

Vegan Pesto


Make your own Pesto in five minutes! Serve it with your favorite pasta for a really quick and luscious meal. We have our own basil plants by the kitchen door and enjoy their aroma and flavor all through the growing season. At harvest time, we make and fresh our own pesto, omitting the cheese substitute until cooking. If you are concerned about calories, the oil can be reduced by half, but the taste will suffer for it. We find it best to reserve this dish for time when we have had a light lunch and can indulge at dinner. Glyn and Will

1 cup fresh basil leaves (about 1 cup)
2 cloves garlic
1/4 cup pine nuts, toasted
1/4 cup extra-virgin olive oil (first cold pressed)
2 tbsp water
1/2 cup Go Veggie Parmesan Cheese Substitute 1/4 tsp. salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
1/2 cup canned, drained cannellinni beans
4 oz pasta, dried

DSCN3452            DSCN3454

1 Combine the basil, garlic, olive oil, pine nuts, salt, peppers and water in the blender.
2 Process thoroughly stopping when necessary to scrape down the side of the blender.
3 Transfer to a small saucepan and heat till hot but not boiling,
4 Stir in the parmesan and the beans.
5 Adjust the seasoning and keep warm.
6 Cook the pasta according to package directions. Drain and combine with the pesto.
7 If desired, add a bit more water to slightly thin the pesto.

8 Serve at once.
Servings: 2
Yield: 1/3 cup
Degree of Difficulty: Very easy
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts

Serving size: 1/2 of a recipe (7.2 ounces).

nutrition vegan pesto
Recipe Type
Gluten-Free, Main Dish, Pasta, Sauce, Vegan

Barbecued Tofu (serves 2)

It takes a bit of time to prepare the tofu. But you can always press and freeze several boxes of tofu in advance and have them on hand for later. The first pressing will remove about half a cup of water; but it is really important to press it once more after thawing. The second pressing will remove up to another half cup of water and will cause to tofu to absorb nearly all the marinade. A two inch thick cake of tofu ends up slightly less than an inch thick. Once the frozen tofu is thawed, and pressed once more, you only need to add the marinade and let it sit in the fridge until you are ready to grill or bake it. Most barbecue recipes are extremely high in sugar, but this one uses just 1 tbsp of molasses, which adds color and depth as well as taste. And the 1 tsp of oil is necessary if you are grilling the tofu but can be omitted if you are baking it in the oven. This goes really well with potato salad and grilled corn, or with whatever you might normally serve at a cook-out. The barbecue/marinade is best with fresh ginger and garlic, but in a pinch, the powdered variety will work — perhaps with a bit of liquid smoke, too. ~ Glyn and Will


DSCN3447            DSCN3448
14 oz extra-firm tofu, pressed, frozen at least 12 hours, and thawed
1 tbsp molasses (unsulfured)
2 tbsp. rice wine vinegar
1 tsp freshly grated ginger
1 tsp. finely minced garlic 2 tsp. prepared spicy brown mustard
1/8 tsp. salt
1/16 tsp. red pepper flakes
1 tsp. vegetable oil
1/4 tsp tamari (gluten-free) or Bragg’s Aminos

DSCN3449            DSCN3450

1 Thaw the pressed, frozen tofu.
2 Press once more — for one hour.
3 Meanwhile combine all the ingredients for the barbecue sauce and mix well.
4 Cut the pressed tofu in half lengthwise.
5 Combine the tofu and the barbecue sauce in a zip-lock bag, expelling as much air as possible.
6 Marinate in the refrigerator for at least 4 hours.
7 Remove from the marinade, reserving any marinade for basting.
8 Grill on medium-high on an oiled grill for 3-5 minutes per side or bake at 425 for 20 minutes, turning once.

DSCN3451            DSCN3446
Servings: 2
Yield: two tofu steaks
Degree of Difficulty: Easy
Oven Temperature: 375°F
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Inactive Time: 24 hours
Total Time: 24 hours and 45 minutes
Nutrition Facts
Serving size: 1/2 of a recipe (8.3 ounces).

nutrittion barbecued tofu
Recipe Type
Gluten-Free, Main Dish, Sauce, Vegan, Vegetables

Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios (serves 2)


Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios
I love cooking with middle eastern spices, and when I do I always think of my friends Rita and John. Originally from NC, Rita moved to Tehran in the 1970’s to marry John. As Christians, they returned to the US just before the revolution. Over the years that we were young wives and mother’s together, Rita shared so many of her mother-in-law’s recipes that I felt like I’d been adopted into the family. This dish is one of my own creations based on Iranian flavor layering techniques and employing the Baharat Spice my own son and daughter-in-law introduced me to. It’s a bold, savory, approach to eggplant with enough heat to warm your heart and enough lingering and spice to mellow your heart. Prepare it with love in your heart and dine on it with joy! ~ Glyn and Will

DSCN3430            DSCN3431

1 lb. eggplant
1 cup diced onion
1 tsp. minced garlic
1 cup diced green bell pepper
1 1/2 cups diced potato
1 tbsp. olive oil
1 cup tomato, diced
2 tbsp. raisins
1 herb-ox vegetable bouillon cubes
6 oz. water
1 tsp. dried mint
1 tsp. baharat dried spice or curry powder
1/4 tsp. salt
1/8 tsp. crushed red pepper
2 tsp. pistachio nuts
1/4 cup Cashew Garbanzo Ricotta

DSCN3432            DSCN3433

1 Slice the eggplant in half lengthwise and bake cut side down on a lightly oiled cooking sheet at 425° for 20 minutes.
2 Remove from the oven turn over, and let cool slightly.

DSCN3435            DSCN3436
3 Meanwhile, saute the garlic, pepper, potato and onion in the olive oil until lightly browned.
4 Add the tomatoes and raisins. Cook 3-5 minutes.
5 Add the bouillon cube, water, mint, baharat (or curry powder), salt and pepper.
6 Cook and stir until thickened. Remove from heat.
7 Place the roasted eggplant, cut side up in a non-stick casserole.
8 Pour 1/4 cup water into the casserole.
9 Score the cut surface of the eggplant and gently push the flesh to the side, making a hollow.

DSCN3437            DSCN3438
10 Spoon the filling into the hollow.
11 Top each half with 2 tbsp of the cashew garbanzo ricotta.
12 Sprinkle with the roasted pistachios.
13 Bake uncovered at 350° for 30 minutes.

Servings: 2
Yield: Two entree sized portions
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour and 15 minutes

Nutrition Facts
Serving size: 1/2 of a recipe (25.4 ounces).
nutrition persian eggplant with cashew cream

Glyn’s Penultimate Tofu Burgers (makes 8)


Glyn’s Penultimate Tofu Burgers
These tofu burgers are labeled “pen-ultimate” because I am a firm believer that there is always going to be something better to come along and it’s important to leave room for it when it arrives. We are making these for a 4th of July cookout and are trying them out on non-vegan friends. ~ Glyn and Will

14 oz. extra-firm tofu, pressed
1 1/2 cups cooked drained black beans
1 cup chopped onion
1 cup chopped red bell pepper
1 tsp minced garlic
1 cup walnut halves
3 herb-ox vegetable bouillon cubes (dissolved in 2 tbsp hot water)
1 cup panko
2 tbsp. nutritional yeast
1/4 tsp salt
1/4 tsp. ground black pepper
1 tsp ground cumin
1/2 tsp. chipotle chili powder
1 tsp. dried cilantro

DSCN3443            DSCN3444

1 Combine the drained beans, onion, garlic, walnuts, and sweet red pepper in the bowl of a food processor. Process to a moderately fine crumb.
2 Crumble the pressed tofu, and mix thoroughly with the herbs, spices, bouillon and nutritional yeast.
3 Combine the tofu mixture with the bean mixture. Mix thoroughly.
4 Add the panko and mix well.
5 Form into 8 firmly packed burgers and refrigerate at least 4 hours or overnight.
6 Transfer to a parchment lined cooking sheet and bake in a 400 degree oven for 15 minutes on a side.
7 Alternatively, these may be grilled on a slow grill. Lightly oil the grill and the burgers to prevent sticking.

Servings: 8
Yield: Eight burgers
Degree of Difficulty: Easy
Oven Temperature: 400°F
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 6 hours
Total Time: 7 hours

Nutrition Facts
Serving size: 1/8 of a recipe (5.2 ounces).

nutrition penultimate tofu burgers
Recipe Type
Gluten-Free, Main Dish, Vegan, Vegetables

Blueberry Peach Cobbler with Oatmeal Cookie Crust (serves 8)


Blueberry Peach Cobbler with Oatmeal Cookie Crust
This pie is not a health food, but it is surprisingly healthy. The protein content is good at 6 grams per slice (plus 5 grams of fiber) and when made without sugar it has just 200 calories per slice. Yes, it does contain fat, but only one tbsp. per serving (and if need be, that can be reduced by up to half with the addition of soymilk to moisten the crust). Besides, a plant based healthy diet does not mean that you can never have dessert. This one is just in time for the 4th of July, so take it along to your neighborhood cook-out. Even the folks who think you are a bit weird for not eating meat or dairy will cut you some slack on this pie. The Oatmeal Cookie Crust will work as a top crust for any deep dish pie or cobbler and can be crumbled over the top rather than rolled out and transferred. As a variation, use any combination of fresh fruits (especially stone fruits), berries and rhubarb, or apples and raisins. ~ Glyn and Will

DSCN3416            DSCN3417

For the Fruit Filling
6 cups fresh diced peaches (4 large peaches)
3 cups fresh blueberries
2 tsp. Truvia sweetener (or up to 1/2 cup sugar — but the calories are computed with Truvia)
1/2 tsp. cinnamon
1/2 tsp. ground cardamom
1/4 tsp. nutmeg
2 tsp. corn starch

DSCN3418            DSCN3419

For the Cookie Topping
1/2 cup Bob’s Red Mill Almond Meal
1 1/2 cups Oat Meal
1 tsp. Truvia sweetener (or up to 1/4 cup sugar — but the calories are computed with Truvia)
1/2 cup Earth Balance Vegan Margarine
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1/8 tsp. nutmeg

DSCN3420            DSCN3421

For the Filling:
1 Place the diced peaches and the blueberries in a bowl and toss with the cornstartch, Truvia, cinnamon, nutmeg and cardamom.
2 Transfer to a deep dish 9″ pie pan.
For the Crust
1 Combine the oats, almond meal, Truvia and spices.
2 Cut the Earth Balance Vegan Margarine into thin slices and add to the oats.
3 Using a pastry cutter or your hands, mix thoroughly and form into a firm dough.
4 Flatten the dough into a round on waxed paper.
5 Cover with an additional sheet of waxed paper and roll to a 9″ circle.
6 Transfer the cookie crust to the pie and pinch the edges to seal to the pie pan
7 Sprinkle with additional cinnamon.
8 Bake at 425° for 10-15 minutes or until the crust is a light golden brown.
9 Reduce the heat to 350 and continue cooking for another 30 minutes to be sure the fruit is cooked through.
10 Serve warm or at room temperature.


Servings: 8
Yield: One 9″ deep dish pie
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour and 10 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (7.8 ounces).

nutrition blueberry peach cobbler with oatmeal cookie crust

Recipe Type
Cakes, Pastries, and Desserts, Dessert, Fruits, Gluten-Free, Vegan


Get every new post delivered to your Inbox.

Join 138 other followers

%d bloggers like this: