Eggplant Rollatini (serves 4)
It appears we survived Noah’s Flood last night with minor damage. Today is May Day, it was sunny and in the 70s, and we just managed to miss a shower while sipping martinis in the Gazebo. In celebration: Vegan Eggplant Rollatini! Who needs cheese when you have tofu, garlic and almond meal to make Vegan Ricotta?
Another big first today – This recipe will go out on our All Good Gifts Facebook and Twitter accounts as well as this blog! Then after dinner: “When Do We Eat?” on Netflix. ~ Glyn and Will
Eggplant Rollatini
1 large eggplant
1 pkg. extra firm tofu
½ tsp garlic powder
½ tsp dried oregano
¼ c almond meal
2 c chopped mushrooms
½ c finely diced onion
1 clove garlic, minced
16 large basil leaves
2 c. pasta sauce (commercial or homemade, we pureed the Puttanesca we had on hand)
Peel and slice the eggplant lengthwise into ½” slices. Lay on paper towels, salt both sides generously and let sit for 30 minutes. Rinse and pat dry.
Meanwhile, dry saute the onion, garlic and chopped mushrooms until lightly browned and tender.
While the mushrooms are cooking make the ricotta. Drain and lightly press the tofu. Break into chunks and combine with the garlic, oregano, salt, pepper and almond meal in a blender or food processor. Process until fairly smooth.
Lightly brown the eggplant on both sides. This can be done on stove top on in the oven. In the oven on lightly oiled cookie sheets at 425 for 10 minutes is the easiest way.
Spread each slice with the tofu “ricotta”.
Top with the mushrooms.
Add the basil leaves, and loosely roll the slices.
Place seam side down in a lightly oiled casserole.
Pour the pasta sauce over the top.
Bake at 400 F. for 30 minutes.
French Potato Salad (serves 2-4)
Water Pours Through the Dining Room Ceiling
We Gather What We Can in Pots
Tomorrow is May 1st! Today is not. Three to five inches of rain are forecast for today. All the roads and creeks are flooded, and the temperature has been stuck at 48 F for the better part of the week. Multiple dashes to and from the car today have left me and my raincoat a sodden mess. So, it was probably inevitable that I would also receive a text on the way home – “Bad roof leak. Buckets in dining room. Have called insurance company.”
Well, we do live in a 250 year-old farm house and nothing can be done until the rain stops and the adjuster assesses the damage. But a day like today calls for some seriously comforting food. I’m thinking potatoes; no, potato salad; no, really garlicky mayonnaise-rich french potato salad. Yes! And, uh, maybe some oven-grilled asparagus. We may have to eat in the kitchen, but we’ll open a bottle of something wonderful and pretend that we are in a small Parisian Café watching the last romantic showers of April slide down the foggy window-panes. ~ Glyn
French Potato Salad
3 medium red potatoes, cubed (do not peel)
½ c chopped onion
1 small clove garlic, minced
½ c thinly sliced radishes
2 tbsp. vegan mayonnaise
1 tbsp. fresh lemon juice
1 tsp. capers, drained
¼ tsp. dried (or ½ tsp. fresh) tarragon
Salt and Pepper to taste
Boil the potatoes until just crisp tender. Drain and let cool slightly. Combine the remaining ingredients to make a sauce. Stir in the warm potatoes, cover, and let sit at room temperature for at least 30 minutes before serving.
Puttanesca Sauce for Pasta (makes 1 qt)
I use the name because I think it is a good idea to honor us working girls, whether in the Italian street sense or those who manage a household, or who punch a time clock, or who run their own businesses. In any case, we ladies (and the families we are cooking for) need a quick, nutritious, and tasty supper at the end of the day, and this one will fill the bill. Because when you come right down to it, we are all “working girls”! ~ Glyn
Puttanesca Sauce
3 mild peppers, sliced
4 oz mushrooms sliced
1 clove garlic, minced
1 c onion chopped
2 tbsp. olive oil
2 tbsp. large capers, drained
1 3oz. can tomato paste
¾ c water
1 15 oz. can diced tomatoes
½ tsp. each marjoram, basil, and oregano
1 small bay leaf
Healthy dash of cinnamon (optional: for those working girls with a middle eastern bent)
Salt and crushed red pepper to taste
Saute the peppers, mushrooms, garlic and onion in the olive oil. Stir in the oregano, marjoram, basil, bay leaf, cinnamon and diced tomatoes. Add the water and the tomato paste. Stir well, season with salt and red pepper and simmer for 20-30 minutes while you prepare the pasta.
Enjoy!
Potato and Black Bean Tacos with Guacamole (serves 4)
Last night we were in the mood for tacos. These vegetable tacos are reminiscent of the ones made by Christ Church parishioners from El Salvador. I suspect that mine won’t be quite so fiery as theirs were, but I hope they are equally delicious. Though their tacos were not vegan, I do remember being impressed that they made little (if any) use of cheese or sour cream. Their tacos (and empanadas) were known for the flavors of the fillings. One of the joys of vegan cooking is that the rich vegetable flavors are never masked by the addition of animal products! These are my plant-based salute to my friends at Mission de San Marcos in Tarrytown, New York. ~ Glyn
Potato and Black Bean Tacos (makes 4)
4 corn tortillas, warmed
1 15oz can black beans, drained
1 medium potato, diced
1 jalapeno pepper, diced
1 tbsp. olive oil
1 packet Goya Sazon
½ c finely diced onion
2 clove garlic, minced
¼ c water
1 medium avocado
½ c medium hot salsa
½ lime, juiced
½ c chopped cilantro
¼ tsp. cumin
¼ c chopped onion
½ c chopped tomatoes
½ c shredded lettuce
Wrap the tortillas in a damp paper towel and warm in a slow oven.
Dice the potato, onion, ½ the garlic and the pepper and sauté in the oil until the potato starts to brown.
Combine the potatoes with the drained black beans, Goya Sazon and water.
Bring to a simmer.
Combine the avocado, 1 tbsp. of the salsa, cumin, lime juice, cilantro, salt and red pepper to make the guacamole.
Assemble the tacos.
Divide the potato bean mixture among the four tortillas.
Top with the chopped lettuce and tomatoes, a bit of raw onion, and the guacamole.
Serve with the remaining salsa.
Nutrition Information per taco: 280 calories, 38 grams carbohydrate, 11 grams fat, and 8 grams protein.
Mushroom, Quinoa and Tempeh Pilaf (serves 4-6)
Mushroom, Quinoa and Tempeh Pilaf (serves 4)
With Steamed Broccoli and Carrots
There is without a doubt a wonderfully endless variety of flavors and textures in a vegan approach to food. Once animal protein is (literally!) off the table, it is amazing how many different ways you can enjoy plants. But a challenge for the newly formed vegan chef is variety of presentation. This is especially true when you eschew all the near-meat or imitation-meat options. There is a real temptation for everything to look a bit like a casserole. In this case, sides of gently steamed broccoli and carrots add a burst of color to the pilaf, which of course has its own burst of flavor. This dish is loaded with protein, vitamins, and taste! We have discovered that each meal is more than its main dish; rather, it is a holistic blend of all the elements on the plate. ~ Will and Glyn
8oz tempeh
1 c quinoa
2 c vegetable bouillon
1 c quartered and sliced mushrooms
1 tbsp. toasted sunflower seeds
Marinade:
1 tsp. olive oil
2 tbsp white balsamic vinegar
½ tsp each dried oregano, basil and marjarom
¼ c finely chopped onion
1 clove garlic, minced
¼ c sundried tomatoes, finely chopped
Cut the tempeh into ¼” inch cubes and place in a small ziploc bag with the marinade for two hours.
Combine the quinoa, mushrooms, and tempeh (including marinade) in an oven proof casserole with a tight fitting lid. Add the bouillon. Cover tightly and bake at 350 for 30 minutes. Remove from the oven, let rest 5 minutes and fluff.
Garnish with the sunflower seeds.
Serve with steamed broccoli, and carrots.
Nutritional Content: 314 calories per serving. 38 grams carbohydrate, 18 grams protein, 11 grams fat.
Garbanzo Bean and Sweet Potato Veggie Burgers (serves 6)
Once we are not attempting to replicate the taste and texture of meat, veggie burgers take on an entirely new meaning. What we want is something toothsome, wholesome and savory that will work well with a bun, onions, mustard or whatever accouterments we wish to add. These are savory, smooth, filling, and play well with some of the more assertive toppings. ~ Glyn
Glyn’s Garbanzo and Sweet Potato Veggie Burgers
2 c cooked, drained black chickpeas ( be sure to soak overnight if cooking from scratch)
1 medium sweet potato, baked and peeled
1/4 c finely diced onion
1/4 c finely diced sweet red pepper
1 clove garlic, minced
1 tbsp. olive oil
2 tbsp. ground flax seed
1 envelope G. Washington Rich Brown Broth (or 1 vegetable bouillon cube)
1/4 c water
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c ground hazelnut meal
Coarsely chop the chickpeas/garbanzo beans in a food processor. Peel and mash the sweet potato.
In the oil, sauté the onion, garlic, and sweet pepper.
Combine the chickpeas, potato, and sautéed vegetables. Add the flaxseed, powdered broth water, salt and pepper. Mix thoroughly.
Form into six patties.
Lightly coat the sides of the patties with the hazelnut meal.
Chill the patties until ready to cook.
Panfry slowly in 1/4″ oil over medium low heat until crispy and cooked through. Serve on the bun of your choice with vegan mayo, tomato, onion, lettuce and pickles.
Nutrition Facts:
Serving Size: 1 Serving (100g)
Calories 203
Total Fat 11g
Saturated Fat 1g
Total Carbohydrate 22g
Dietary Fiber 6g 26%
Protein 7g
Roasted Vegetables with Tuscan Bean Sauce and Chickpea Flatbread
Last Sunday, our friend Jane prepared a wonderful first course of roasted vegetables served with hummus. It was the inspiration for this one dish supper which I will serve with chickpea flatbreads.
I knew exactly what I wanted to do with the veggies, and the bean sauce was a snap, too. But I wasn’t quite sure about the flat breads. I have very fond memories of watching my friends in Florida make Roti…mixing and rolling and grilling the bread, but I didn’t see anything that looked familiar and most of the recipes required dairy.
So, I spent a very happy hour this afternoon looking at recipes and blogs for a way to make these flatbreads. All the recipe seem to be pretty standard (equal parts water and garbanzo bean flour). It’s up to you how to mix the batter, how long to let it sit and whether to add salt, oil or herbs. I even saw one site that added parmesan cheese. It’s also really great that everyone seems to have a different way of cooking them. They can be as thin as individual crepes, or slightly thicker pancakes, or even as a flat cake-like. And they can be prepared in an oven, or a broiler or on top of the stove — with or without turning. I chose to cook these first in the oven, then under the broiler in a pre-heated lightly oiled cast iron casserole. I also added oil, salt and herbs de Provence. The cooking technique I decided on is from Yum Universe by Heather Crosby. (http://yumuniverse.com/gluten-free-dairy-free-herbed-chickpea-flatbread/) which, by the way, is a terrific plant-based, gluten-free website. Thanks, Heather!
Blessings! ~ Glyn
Roasted Vegetables with Tuscan Bean Sauce and Chickpea Flatbreads.
For the Vegetables:
Marinate an assortment of vegetables in ¼ c olive oil, lightly seasoned with salt, pepper, onion powder and garlic powder. This works best if the veggies are of an approximate thickness. I used what I had on hand: Brussels sprouts, carrots, parsnips, potatoes, sweet peppers, and asparagus. Roast at 425F for 20-25 minutes or until browned to your preference. Serve with the Tuscan Bean Sauce.
Glyn’s Tuscan Bean Sauce:
1 can cannellini beans, with liquid
2 tbsp. olive oil
Juice of one lemon
1 clove garlic, mashed
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried rosemary
¼ tsp turmeric (optional, it adds a bit of color and a slightly earthy taste)
2 tbsp. tahini (optional, it provides a nutty flavor)
Place all the ingredients in a blender or food processor and process until smooth.
Gluten-Free Chickpea Flatbreads:
1 c. Bob’s Red Mill Garbanzo and Fava Bean Flour
1 c. water
1 dash of salt
1 ½ tbsp. olive oil
½ tsp. dried herbs de Provence
Combine all ingredients and mix thoroughly. Let sit at room temperature for anywhere from 30 minutes to three hours. When ready to cook, heat a cast-iron skillet or griddle in an oven set to 450. Pour in the batter and let cook for 7-8 minutes or until the bottom is browned. Turn on the broiler and cook until the top is golden or deep brown, or slightly charred, according to your preference. Brush with a bit of olive oil if desired.
Rainbow Quinoa in Poblano Shells with Salsa, Grilled Corn, and Guacamole (serves 2-4)
Seems We are sharing an upper respiratory infection around the office this week and are feeling the need for hot and spicy comfort food. Since chicken soup is out of the question, tonight’s dinner will focus on a plant-based version of penicillin. The poblanos could be served warm or at room temperature, but since this is intended as a healing meal, we will be serving it hot. Here is a recipe for my guacamole. ~ Glyn
Rainbow Quinoa in Poblano Shells with Salsa, Grilled Corn, and Guacamole
2 large poblano peppers, halved, seeded and blanched
1 c rainbow quinoa
2 c vegetable broth
1 small onion, chopped
1 clove garlic, minced
1 small red chili, diced
2 tbsp. raw pumpkin seeds
1 tbsp. olive oil
½ tsp. ground cumin
¼ tsp. ground chipotle
Salt and Pepper to taste
1/4 c dry white wine
Prepare the Quinoa in the vegetable broth. Meanwhile, sauté the pumpkin seed, chili, onion and garlic in the olive oil and season with the ground spices. Stir into the quinoa.
Fill the poblanos with the quinoa mixture. Place in a lightly oiled dish just large enough to hold the peppers. Carefully pour 1/4 c white wine around the peppers. Bake at 400F for 20 minutes or until heated through. Serve topped with the salsa.
Salsa Crude
1 c. chopped tomatoes
¼ c. chopped onion
¼ c. chopped cilantro
1 small clove garlic, minced
1 jalapeno, finely diced
2 tbsp. fresh lime juice
1 tsp. olive oil
½ tsp. ground cumin
Salt and Pepper to taste
Combine all ingredients and let rest for half an hour to allow flavors to meld.
Grilled Corn:
Brush husked corn with a bit of olive oil, season with salt and pepper and cumin (if desired). Broil or grill till golden brown, turning occasionally as it cooks.
Prepare your favorite Guacamole and serve alongside the Quinoa and Corn.
Eggplant Stew (Serves 4)
Eggplant, Potato and Dried Fruit Stew (serves 4-6)
Aubergines et Pommes de Terre Avec Fruites Sec
(Total time: 2 hours one hour prep time, plus up to an hour to simmer)
Today is April 23rd and Mother Nature has faked us out again. The wind chill tonight will be 25 F with gusts of 40mph. So much for dinners in the gazebo! But this is a good day for a savory stew, and this recipe is slow food at its best.
I had a conversation with a friend today who asked me if the transition to a plant based diet had been difficult. I could honestly say, “no, it’s been very easy…and I feel terrific.” I realize that not everyone has the same experience, and that I was motivated more than most by the health issues I have had, but I am happy, satisfied, and sleeping very, very well, for the first time in decades. I will be having my cholesterol and bone density checked in a few months, and that will provide empirical evidence (or challenge) to how I feel. But I really do want to go on record as saying that the food is fabulous, the cooking is every bit as challenging and entertaining as it ever was, and that I am prepared to eat this way for the rest of my life.
And aside from the a comment from a reader that “it all looks the same” (which presents me with a new and welcome challenge) I find the dishes appealing and colorful. I don’t yet know how to make a plant based died look like “a main and tow sides” but I am certain that there is a way and that I will find it!
In the meantime, this one was pure “soul food” so try the recipe and have a party! This is FEAST food. ~ Glyn
1 large red pepper, diced
1 medium onion, diced
2 cloves garlic, diced
3 tbsp. olive oil
1 eggplant, peeled and cubed
1 large russet potato, peeled and cubed
½ c green peas
½ tsp. cumin seed
1 tsp. each yellow and black mustard seed
½ tsp. whole coriander
2 cardamom pods
1 2” piece cinnamon stick
6 dried apricots, chopped
6 pitted prunes, chopped
2 c diced tomatoes (fresh or canned, with juice)
6-8 fresh mint leaves
Salt and crushed red pepper to taste
¼ tsp. ground cloves
½ tsp. ground cardamom
½ tsp. ground cumin
Juice from ½ lemon
Sauté the peppers, onion and garlic in the oil over medium heat for about 5 minutes. Remove with a slotted spoon and keep warm.
In the same pan, sauté the cumin seed, mustard seed, cardamom pod and the coriander seed until they begin to pop. Add the potato and eggplant, adding additional oil if needed. Cover and cook until they begin to brown. (about 15 minutes)
Return the onion mixture to the casserole. Add the tomatoes, peas, cinnamon, prunes and apricots.
Bring to a simmer.
Add the ground spices and the fresh mint. Cover and cook at a bare simmer for 30 minutes.
Adjust seasoning and add the lemon juice.
Serve with plain or minted rice.
Roasted Okra and White Bean Salad (serves 4)
My Dad is what you might call a fearless cook. He never met a recipe he couldn’t modify, and when he is lacking an ingredient, well, you just find something that looks interesting and make the substitution. Cocoa powder in Brussels sprouts? Why not? Between his flair for innovation, and my Mother’s fabulously innate skills at Southern cooking, (she was the Queen of Succotash) the five of us grew up with very few food phobias. Today, we all cook with abandon, and because we know that the worst thing that can happen is you make something you don’t like, we never hesitate to experiment.
So…
The first of this year’s tender new okra was in the market today! And the weather is finally warm enough for dinner in the gazebo. So tonight I am experimenting with an Okra and Bean Salad. We’ll be roasting the okra first, then marinating it with the beans in a vinaigrette and adding juicy grape tomatoes just before serving alongside tagliatelle in a vegan alfredo sauce (Victoria Vegan Pesto Arugula) found at Whole Foods. And of course, a bottle of vino. ~ Glyn
Roasted Okra and White Bean Salad
½ lb. small, tender okra pods
1 small red mild chili pepper
2 small sweet yellow peppers
1 small onion
2 tbsp. olive oil
2 c. cooked, drained white beans
½ c halved grape tomatoes
Dressing:
¼ c olive oil
1 clove garlic, mashed
2 tbsp. red or white wine vinegar
¼ tsp. dried basil
¼ tsp. dried rosemary
¼ tsp. dried oregano
Salt and pepper to taste
Combine all ingredients and shake well to blend.
Preheat the oven to 425 F. Slice the okra ½” thick. Toss in a bowl with the olive oil. Thinly slice the peppers and onion and toss with the okra. Spread in one layer on a sheet of foil on a baking sheet. Season with salt, crushed red pepper and garlic powder (if desired). Roast for 12-15 minutes or until the onions are caramelized and the okra starts to crisp and just starts to char. Watch carefully! Remove from the oven and let cool until warm.
Combine with the beans and the tomatoes and add the dressing. Let sit lightly covered for up to two hours at room temperature. Or if desired, wait just until serving to add the tomatoes.
Lentils, Onions, Rice and Potato with Baharat (serves 4)
While the technique with the potatoes resembles that for tadiq, this pan is not hot enough and the recipe has too much liquid to produce a caramelized bottom crust. The bottom will be browned and delicious, but it will not be crunchy. I will save the gloriously crunchy Tadiq (taught to me by my dear friend Rita Azali, for another day.) The intent of this one dish meal is comfort food for the last of the Fast Days of Lent – Holy Saturday.
Peace and Blessing, and May you always walk in the light! ~ Glyn
Lentils, Onions Rice and Potato
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
6 mushrooms thinly sliced
3 sweet mini peppers (or ½ c bell pepper) thinly sliced
2 tbsp. olive oil
1 c lentils
2 c vegetable broth
1 c rice
2 c water
1 c diced tomatoes
2 tsp Baharat Spice (or a combination of hot pepper, cardamom, cinnamon and
1 baking potato, thinly sliced
In a heavy lidded pot or casserole, slowly sauté the onion, mushrooms and peppers in the hot oil until browned but not scorched. Add the garlic and cook just until lightly colored. Remove from the pan leaving any oil in the pan.
Meanwhile, cook the rice in the water in a rice cooker or a pot until nearly done but still firm. Remove from the heat and set aside.
Meanwhile, cook the lentils in the vegetable broth for about 15 minutes or until crisp tender. When the broth has nearly cooked away, add the crushed tomatoes and the spices.
Peel the potato and slice thinly. Return the oiled casserole to the stove top. Increase the heat to medium. Layer the potatoes in the bottom of the pan.
Spread the rice over the potatoes. And the onions over the rice.
Pour the lentil mixture over all.
Cover tightly. Reduce heat to as low as possible and cook on top of the stove for 30 minutes.
Gluten-free Hot Cross Buns (makes 8)
The Maundy Thursday and Good Friday services are over. The bulletins are completed. The sermon is prepared, and the decorating of church is done. Now all is quiet as we wait for the Sunrise on Sunday and the three Eucharists of Easter. The brief lull on Holy Saturday gives me time for some contemplative cooking and another baking experiment. We have always enjoyed hot-cross buns on this Holy Day so this is an opportunity to see how gluten-free ones taste
May the joys of New Life, the Coming of Spring and the Feast of the Resurrection bring love and peace to your hearts! ~ Glyn
Gluten-Free Hot Cross Buns
½ recipe Bob’s gluten-free pizza crust
½ c gluten-free all purpose flour for dusting
1 tsp cardamom
¼ c sugar
Icing
½ c confectioner’s sugar
½ tsp dried orange peel
1 tbsp. softened vegan butter
1 tsp triple sec or other orange flavored liqueur
Flatten the prepared pizza dough. Sprinkle with the sugar and cardamom and fold over, kneading gently to combine and adding flour as need to make a soft, manageable dough. Divide the dough into eight pieces and place on a non-stick cooking sheet. Sprinkle lightly with additional sugar. Bake at 425 for 15 minutes or until risen and golden brown. Cool.
Combine the confectioner’s sugar with the butter and cream well. Stir in the orange peel and the liqueur to made a soft icing. Spoon the icing into a small Ziploc bag and force to one corner twisting the rest of the bag and pushing the air out. Cut a SMALL bit off the corner of the bag. Squeeze the icing onto the buns to make a cross shape.
Southwestern Lasagna ~ serves 4
Thank Heavens for good natural food stores. We have one in West Chester PA called the Great Pumpkin which has saved my sanity and culinary reputation on more than one occasion. Today (Maundy Thursday in Holy Week when I have to be back at work at 7pm) it provided me with the ingredients and inspiration to do Lasagna. There is virtually no skill involved in preparing this dish and it is proof-positive that there is no shame in using convenience foods if they are healthy and wholesome. ~ Glyn
Southwestern Lasagna Vegan (and partly Gluten-Free)
1 10oz pkg. gluten-free no-boil, rice lasagna noodles
1 pkg. tofu or tempeh, crumbled (gluten-free if you can find it or regular if you can tolerate barley)
1 15oz can pinto or kidney beans, drained
1 6oz container vegan sour cream
2 15oz jars medium hot salsa
1 15oz can crushed tomatoes or tomato sauce
1 tsp ground cumin
¼ tsp each onion and garlic powder
Salt and pepper to taste.
Combine the crushed tomatoes with the spices. Stir in the salsa and the vegan sour cream.
In a lightly oiled baking pan, spread 1/3 of the sauce on the bottom. Add half the noodles, topped with half the beans, half the tofu and another third of the sauce. Add the remaining noodles, beans, tofu and sauce. Make sure that the surface of the noodles is completely covered. Cover and bake at 350 for one hour.
Gluten-Free Pizza Bianca
Today is our first foray into the land of gluten-free vegan pizza. No sauce (in this case) and no cheese. Just lots of fresh veggies, olive oil and crust. The adventure continues! And the only thing we can say after devouring it is — YUM!!! Glyn and Will
Gluten-Free Pizza Bianca
1 pkg Bob’s Red Mill Gluten-Free Pizza Crust
1 ½ c. warm water
3 tsp. *Ener G “egg replacer” (For leavening; use flax seed as an alternative)
2 tbsp. olive oil
Preheat the oven to 425. Prepare the pizza crust as directed on the package.
While the dough rises (20 minutes), slice the toppings. We used
4 oz. crimini mushrooms
4 small (Campari) tomatoes
3 mini-sweet peppers
½ c small black olives
1 small, sweet onion
1 clove garlic
Olive oil
Basil
Oregano
Rosemary
Shape the pizza dough into a round on a lightly oiled pizza stone or cookie sheet. Brush with oil and bake at 425 without toppings for 9 minutes.
Arrange the toppings on the pizza, drizzle with additional olive oil and spices. Bake at 425 for an additional 15 minutes or until the crust is golden brown and the veggies are sizzling.
Cool slightly. Slice and serve. Enjoy!
• Ener G is basically potato starch and tapioca powder. It is used as a leavening agent, and not to simulate eggs. Different folks have different tastes. We think if we are not eating cheese, eggs, or pepperoni, we won’t cook with something that simulates these ingredients. The plants need to stand on their own – and they do!
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Chilies Rellenos Con Sombreros (Stuffed Peppers with Hats) Serves 6
I never had any intention of becoming a difficult dinner guest. At first it was just having to avoid gluten…then sugar…and now we’ve made the decision to go to a plant based diet. And since we didn’t put out a bulletin to announce it, it’s often a conversation stopper when folks hear about it. Especially when it comes to dinner invitations. And while folks are almost unfailingly polite, it usually goes like this:
Friend: “Hi! Can you come to dinner on Saturday?”
Me: “We’d love to, what may I bring?”
Friend: “Just your fabulous selves, and maybe a bottle of wine. By the way, are there any food allergies or intolerances?”
Me: (Pause) Well… we’re vegan these days. And I’m still gluten-intolerant.”
Friend: (LONG Pause) “Oh, uh….”
Me: “Hey, why don’t we make it pot-luck and I’ll bring the main course?”
Friend: “Would you mind?”
Me: “Sure, I’d love to! What time and for how many?”
At which point I realize that not only have I just invited myself to provide the main course for a friends’ dinner party, I have also put myself in the position of demonstrating that Vegan food is delicious and sophisticated and worthy of the occasion.
Tonight’s the night. We are enjoying the first gloriously warm and sunny day of the year and will be joining two other couples for dinner. And did I mention that one of them is a chef? Well, never one to avoid creative stress, I decided to perform a little kitchen alchemy this afternoon. Stay tuned for an update tomorrow. ~ Glyn
Chilies Rellenos con Sombreros (Stuffed Peppers with Hats) Serves 6
For the Peppers:
6 large green peppers, topped, seeded and blanched
1 c. long grain white rice
2 c. vegetable broth (or 2 c. water and 2 veggie bouillon cubes)
½ c. chopped apricots
¼ c. raisins
1 c. cilantro leaves, chopped
½ c. Sofrito (in the summer make your own, but for now, use GOYA)
1 can black beans, rinsed and drained
½ c. finely chopped sweet white onion
½ c. coarsely chopped walnuts
1 red hot chili pepper, finely diced
1 clove garlic chopped
2 tbsp. olive oil (with extra for oiling the cooking dish)
½ tsp ground coriander
1 tsp. cumin
½ tsp. ground cinnamon
For the sauce:
3 ears white or yellow corn
2 cans Rotel tomatoes (or 2 cans diced tomatoes and 1 can chopped green chilis)
1 c. cilantro leaves
½ tsp. ground cumin
2 tbsp. triple sec
3 scallions, chopped and additional cilantro for garnish
Method
Top, seed and blanche the peppers and their tops in boiling water for 3-5 minutes. Drain and cool.
In the same water, plump the raisins and the apricots. Drain the fruit.
Combine the rice with the broth and cook in a rice cooker until the water is absorbed and the center of the rice is still a bit chewy. Cool slightly and stir in the raisins, apricots, Sofrito, chopped cilantro and the drained beans.
In the olive oil, sauté the onion, red pepper, garlic and walnuts until the onion is translucent and the walnuts are lightly brown. Stir in the coriander, cumin and cinnamon. Combine with the rice mixture (adding more Sofrito if it seems too dry) and use to lightly stuff the peppers.
Stand the peppers upright in a lightly oiled deep, casserole or roasting pan.
Prepare the sauce.
Scrape the kernels from the two ears of corn. Drain the tomatoes into the corn and cook until just crisp tender. Reserve ½ c. of the corn. Combine the rest with the tomatoes and chilies and process in a blender or food processor to make a thin sauce.
Pour the sauce over and around the peppers. Scatter the remaining kernels of corn over the sauce. Place the pepper tops on as Sombreros.
Bake at 325 for one hour. At the end of the hour, drizzle the triple sec over the peppers. Cover and keep warm until serving.
Garnish with the remaining cilantro and chopped green onions.
Potato Gnocchi with Tomato Basil Sauce
Last Sunday we experimented with homemade, gluten-free gnocchi. They were delicious and much easier than we had thought. This recipe made plenty for our dinner and we refrigerated the remaining dough to use the next day as the base for potato pancakes.* ~Glyn
Potato Gnocchi with Tomato Basil Sauce
For the Gnocchi
2 large baking potatoes
1 c all purpose Gluten-Free flour
½ tsp. salt
¼ tsp. ground white pepper
1-2 tbsp. olive oil
Dash of nutmeg
Bake the potatoes (microwave baking works great) and let cool enough to handle. Peel the potatoes and discard the peeling. Thoroughly mash the potatoes in a large bowl. Stir in the salt, pepper, flour, oil and nutmeg. Mix thoroughly to form a soft dough. Shape the gnocchi by teaspoonful. Set aside on a lightly floured plate or board to rest while you boil the water for cooking and make the sauce.
Sauce:
4-6 campari tomatoes chopped (about 2 cups)
1 clove garlic, minced
½ c fresh basil leaves
¼ c pine nuts
2 tbsp. olive oil
Salt and Pepper to taste
Saute the garlic in the olive oil. Remove and discard. Add the pine nuts to the oil and cook until golden. Stir in the tomatoes and cook to reduce to a thick sauce. Stir in the basil leaves and simmer for five minutes. Keep warm while cooking the gnocchi.
Cook the gnocchi in plenty of boiling, salted water. Cook them in small batches and remove when they rise to the top of the pot. Toss with a bit of olive oil and keep hot in a slow oven until all are boiled.
Serve topped with the tomato basil sauce.
*To make Potato pancakes, just bring the dough to room temperature. Knead in ½ c finely diced onions, and any additional spices (dill works well). Form into patties and fry in hot oil until crisp on both sides. Drain on paper towels and serve with applesauce.
Spaghetti with Hazelnuts, Sage and Frizzled Onions (serves 2)
Because I adore tomatoes, and because I make a FABULOUS marinara sauce, I am a late-comer to the joys of pasta sans tomatoes. And I have to say that although my love affair with tomatoes will never fade, I am having a blast experimenting with incredibly tasty new ways to enjoy pasta.
This is more of an concept than a recipe. It starts with roasting and skinning hazelnuts. It takes about 12-15 minutes in a 350 degree oven to toast raw hazelnuts, and if you put them straight into a kitchen towel and rub briskly, the skins come right off. Coarsely chop the hazelnuts. Use a handful (about a ½ cup). After they cool, chop coarsely.
Next, slice a large onion very thinly.
Heat 3-4 tbsp. olive oil to medium. Add a large clove of thinly sliced garlic and sauté just until it starts to turn the slightest bit golden. Immediately use a slotted spoon to remove the garlic. Set it aside.
Add the sliced onion to the oil and cook, stirring occasionally until the onion browns and crisps. Remove the onions, set aside and keep warm.
If you have fresh sage, fry a handful of leaves in the same oil. (Mine has only recently emerged from a blanket of snow, but I think I can salvage a few leaves.) Remove the leaves and turn the heat under the oil down to low. If you don’t have fresh sage, sprinkle the oil with powdered sage after you reduce the heat.
Cook your spaghetti (we use gluten free) in salted water with a bit of olive oil. When al dente, drain and place in a large, flat bowl. Pour the oil over it the pasta, stir in the onions. Toss well to coat and garnish with the hazelnuts.
Enjoy! This is beautiful to look at and tastes even better. ~ Glyn
Roasted Marinated Eggplant, Peppers and Onions (serves 4)
Even when we were carnivores, Will and I loved vegetables. That’s probably one of the reasons that our cold-turkey (pardon the animal reference, please) transition to a plant based diet has been so easy for us. In fact, it’s been great fun. We are especially fond of the nightshade family and this dish really shows them off. If it were late summer, we’d be adding tomatoes as well, but since it is still April, we’ve given them a pass this time. Start the evening with Negronis. Then, pair this fabulously aromatic vegetable salad with your favorite pasta dish and you will swear that you are dining deck-side on your private yacht in the Adriatic. ~ Glyn
Roasted Marinated Eggplant, Peppers and Onions
1 large sweet red pepper
1 large green bell pepper
1 large eggplant
1 large onion
¼ c olive oil
Preheat the oven to 450 degrees.
Halve, seed and cut the peppers into one inch strips.
Slice the eggplant horizontally into ¼ inch thick strips.
Slice the onion into ¼ inch slices.
Toss the vegetables in the olive oil to coat thoroughly. Place in a single lay on a large rimmed baking sheet. (for extra flavor, season with a bit salt, crushed red pepper and garlic powder) Roast at 450 for 10-15 minutes. Turn and roast an additional 10 minutes. Remove from baking sheet to a large mixing bowl.
Add the vinaigrette and let rest at room temperature for at least one hour or until ready to serve.
Vinaigrette
¼ c olive oil
¼ c balsamic vinegar (I prefer white but either red or white is great)
1 small clove garlic, finely chopped
¼ tsp each dried basil, rosemary, oregano and thyme
Salt and pepper to taste
Combine all ingredients in a small jar and shake vigorously to mix.
Fusilli Primavera (serves 2 as dinner or 4 as a side)
April definitely is the cruelest month.* Being able to have cocktails on the patio the other night lulled us into complacency. The next day it resumed raining, and now we’re cold, wet and windy again. The temperature is back down in the mid-forties, but that doesn’t mean we can’t do some kitchen wizardry and cook as though it were spring in fact, and not just on the calendar. Prosecco, anyone? ~ Glyn
Fusilli Primavera
½ c asparagus tips
½ c green peas
1 ½ oz. sundried tomatoes (cut into ½ inch strips)
2 tbsp. pine nuts
1 tbsp. capers
1/4 c greek olives
1 can artichoke hearts, drained
1 large clove garlic, thinly sliced
2 tbsp. olive oil
½ tsp dried basil
¼ tsp crushed red pepper
4 oz. dried, gluten-free pasta
If you time this right, everything will come out together!
Start the water boiling for the pasta. When it boils, add the pasta, olives, and the sundried tomatoes and cook together until the tomatoes are softened and the pasta is al dente. Drain and combine with the cooked veggies.
While the water boils, heat the olive oil. Sauté the garlic and the pine nuts until the nuts begin to color. Immediately add the asparagus tips and the peas and stir until both are crisp-tender. Stir in the artichoke hearts, basil, red pepper and capers. If the pasta is not done by now, keep hot.
Combine the pasta/tomatoes/olives with the sautéed vegetables. Serve at once.
*APRIL is the cruellest month, breeding
Lilacs out of the dead land, mixing
Memory and desire, stirring
Dull roots with spring rain.
~ T.S. Eliot, The Waste Land, 1922
Mushrooms Provencal with Polenta
This is the sort of dish I like to cook at the end of a long and busy week. The prep time on this is less than five minutes. Then you can just let it cook till the aroma from the kitchen makes you believe you are in Tuscany. If that doesn’t convince you, the flavor certainly will! ~ Glyn
Mushrooms Provencal with Polenta (serves 2)
8 oz crimini mushrooms, thickly sliced
1 medium onion, halved and sliced
2 clove garlic diced
2 tbsp. olive oil
1 tsp herbes do provence
½ tsp.rosemary
½ c dry red wine
Salt and Pepper
Sweat* the mushrooms, onion, and garlic in a covered pan in the olive oil for 45 minutes. Then raise the temperature and boil off the liquid.
Add the herbs and the red wine. Simmer while you prepare the polenta.
Serve atop the polenta.
*Cook over very low heat until the liquid is released.
Chocolate Coconut Almond Cake (vegan and gluten-free)
Everyone loves dessert, and this one is rich and moist enough to satisfy any sweet tooth. The entire time I was creating this recipe I was thinking about the old candy jingle…”sometimes you feel like a nut, sometimes you don’t, Almond joy’s got nuts, Mounds don’t. Because, sometimes you feel like a nut, sometimes you don’t.” Hard to get that one out of your head, but this is worth the brain-worm. And this one has chocolate, almonds, AND coconut! ~ Glyn
Chocolate Coconut Almond Cake (vegan and gluten-free)
1 ½ c almond meal
½ c coconut flour
1 tsp xanthan gum
¾ c margarine or vegetable shortening
2 oz. semisweet baking chocolate (fair trade)
½ c dark brown sugar (or up to 1 cup of you like it sweeter)
½ c coconut
3 flax eggs*
1 c coconut milk
1 tsp. vanilla
2 tsp. baking powder
½ tsp salt
*for each egg mix 1 tbsp. ground flax seed with three tbsp. water. Let sit for a few minutes and then add as you would add the eggs.
Make the flax eggs. Set aside
Combine the dry ingredients, including the grated coconut. Still well to break up any lumps.
Cream the margarine and sugar together. Add the melted chocolate. Stir in the flax eggs and the
Vanilla. Add the coconut milk and mix well.
Combine the wet and dry ingredients. Beat with a spoon until smooth.
Pour into a prepared pan. Bake at 325 for 45 minutes or until a toothpick stuck into the center comes out clean.
Remove from the oven. Cool in the pan for 10 minutes. Turn out of pan and cool on a rack.
Serve plain or topped with jam or lemon curd.
Eggplant and Potato Galette (serve 2-4)
It’s been a long and tortured winter, but today (April 2nd) we are blessed with a glorious 66 degrees and sunshine. And not one moment too soon! The upright freezer is down to about two dozen pesto cubes and four pints of homemade “convenience” foods from last year’s garden (see below). Will and I are both itching to start plant this year’s harvest. Past experience has taught us that mid-May is the earliest we dare try, so waiting requires enormous self-control.
So, tonight I am using the last jar of caponata to perform some culinary sympathetic magic eggplant and potato galette. Along with the first outdoor cocktail hour of 2014, it is FABULOUS! ~ Glyn
Eggplant and Potato Galette
2 baking potatoes
2 tbsp. olive oil
¼ tsp. each onion and garlic powder
2 c (1 pint) Caponato (below)
Heat the oven to 350. Place half the olive oil in a nonstick, lidded, ovenproof casserole.
Slice the potatoes thinly and use half to cover the bottom of the casserole. Season generously with onion powder, garlic powder, salt and crushed red pepper.
Spread the Caponato over the slices potatoes.
Top with the remaining sliced potatoes. Brush with the remaining olive oil and season with the onion powder, garlic powder, salt and crushed pepper.
Cover and bake for 45 minutes. Remove the lid, raise the temperature to 400 and bake an additional 15 minutes or until the potatoes on top are browned and crusty.
Serve with a salad of onion, tomato, and coriander.
Caponata (Eggplant Salad) makes 4 pints
½ c olive oil
6 c peeled cubed eggplant
1 medium onion, small dice
2 c diced celery
1 c chopped sweet and/or frying peppers
1 large clove garlic, minced
2 c chopped mushrooms
6 c peeled, seeded and diced and drained tomatoes
¼ c chopped fresh parsley (or 1 tbs dried)
¼ c fresh basil, chopped
1 tbs fresh oregano, chopped
½ tsp salt and ¼ tsp ground pepper
¼ -½ c red balsamic vinegar
1 tbs capers, rinsed and drained
In the olive oil, in a very large, deep skillet or saucepan, saute the first six ingredients.
Add the tomatoes, basil, oregano, parsley, salt and pepper and simmer until veggies are just cooked and sauce is slightly thickened (20 minutes). Add the capers and ¼ c vinegar. Add additional vinegar to taste. Adjust the seasoning. Place into prepared pint jars and either process in a canner or refrigerate for use within a week.
Black Beans and Pepper Rice (serves 4)
Even the most devoted food blogger can discover that she really needs to be able to put something together FAST and in advance. This casserole fits that bill. It can be prepared in 15 minutes and put into a cold oven set to cook later; sitting for hours and timed to be ready when you return from work. (One of the real blessings of a vegan diet is not having to worry about salmonella!) You only need to make a salad and prepare the cilantro garnish and dinner is served! ~ Glyn
Black Beans and Pepper Rice
1 tbsp. olive oil
1 large green pepper cut into 1 inch dice
1 medium onion diced
1 clove garlic, minced
¼ c raisins
½ c walnuts
1 c jasmine rice
1 ½ c vegetable broth
1 15oz. can diced tomatoes (with juice)
1 15oz can black beans, drained
½ tsp each cinnamon, cumin, dried grated orange rind and salt
¼ tsp red pepper flakes
1 c chopped fresh cilantro leaves (garnish)
Pour the oil into a non-stick lidded casserole. Add the rest of the ingredients (except the fresh cilantro) and mix thoroughly. Cover and place in a cold oven.*
Set the oven to delay cook at 325 for 1 hour and 15 minutes.
*if you are cooking at once, preheat the oven to 325 and then cook for one hour.
Penne with Peas and Asparagus
If you have time to boil pasta, you have time to make this scrumptious spring-time entrée. It’s bright green, and filled with crunchy texture and the bright savory taste of herbs. Another good reason to have a stash of frozen pesto cubes in the freezer! ~ Glyn
Penne with Peas and Asparagus (serves 2)
4 oz penne (I used De Boles Rice Penne)
3 cubes frozen pesto or ¼ c prepared pesto (omit the parmesan for a vegan pesto)
6 slender stalks of asparagus
½ c frozen petite peas
Boil the water, and salt generously. Add the pasta and cook as directed on the package.
While the pasta cooks, thaw or heat the pesto.
Chop the asparagus into ½ inch pieces.
At three minutes left in cooking the penne, stir the asparagus and the peas into the boiling pasta.
When the penne is al dente, drain and return to the pan.
Add the pesto, and stir to coat thoroughly.
Serve at once.
Vegan Roasted Root Vegetables with Beet Greens (serve 4)
I am teaching tonight so supper needs to be even more efficient than usual. The veggies may be prepared the night before and marinated, and the greens cook quickly while the veggies are roasting. The colors and textures in this meal are awesome, especially if you let some of the smaller pieces of onion and pepper char as they bake. This meal, made with root vegetables, is good for winter and early spring, but if you change out the vegetables to include peppers, tomatoes, eggplant and mushroom, it would be wonderful as a mid-summer al fresco dinner. ~ Glyn
Roasted Root Vegetables on Beet Greens (serves 4)
2 medium white potatoes
1 large sweet potato
2 large parsnips
2 large carrots
1 large onion
2 large green, yellow or red peppers
Peel and cook all the veggies into 1 ½ inch pieces
Marinate in the following from 30 minutes to overnight
Dressing
½ c olive oil
¼ c white balsamic vinegar
3 cloves garlic, minced
½ tsp. salt
¼ tsp. crushed red pepper
½ tsp. each basil, oregano, and rosemary
For the beet greens
2 bunches beet greens
1 medium onion, diced
2 c vegetable bouillon
2 tbsp. vinegar
Rinse and chop the beet greens. Combine with the onion and bouillon. Bring to a boil, reduce heat and simmer for 20-30 minutes. Season with vinegar, salt and hot sauce to taste.
Polenta with Mushroom Pepper and Olive Sauce (serves 4)
It says “spring” on the calendar, but the thermometer and the wind gauge haven’t yet gotten with the program. So we are still in the mood for comfort food. And, with a one dish meal like this, even when you’re rushed there is time enough to make a savory and warming dish for supper. It’s especially easy if you have homemade canned or frozen marinara sauce on hand. Or you can make your own (below) or open a jar from the market. Just be sure to let it simmer long enough to perfume the kitchen and get the family’s taste buds working! This recipe serves 4 generously. ~ Glyn
Polenta with Mushroom Pepper and Olive Sauce
6 oz crimini mushrooms
1 c diced red or white onion
2 cloves garlic minced
4 small frying peppers, seeded and sliced
2 tbsp. olive oil
1 15oz can diced tomatoes
1 6oz can tomato paste
1 c wine
1 tsp each basil and oregano
1 bay leaf
Salt and pepper to taste.
½ c pitted greek olives, rinsed
1 tbsp. capers, rinsed
1 5oz pkg. organic spinach
¾ c quick cooking polenta
2 ½ c water
Saute the mushrooms, onions, garlic and peppers in the olive oil over medium high heat until the mushrooms have browned, stirring frequently to avoid scorching.
Stir in the tomatoes, tomato paste, and wine. Add the basil, oregano, bay, salt and pepper. Bring to a boil, reduce heat and simmer for 20-30 minutes. Stir in the olives and the capers.
Bring the water to the boil. Add the spinach and cook for 2-3 minutes. Add the polenta and cook till done.
Serve over the polenta, topped with toasted pine nuts or walnuts.
“Holubsti” Cabbage Rolls (serves 2 but doubles easily)
There is a traditional Ukrainian dish for Christmas Eve, Holubtsi, which translated into English means “little birds”. It’s a rice stuffed cabbage leaf dish that Will recalls from orthodox “little Christmas” and which is truly delicious. This is our approximation of that dish, using rice, cabbage, raisins and dill. It’s meltingly tender, savory with the taste of raisins and pine nuts, and warming to the soul. Enjoy! ~ Glyn and Will
Dill and Rice Stuffed Cabbage
1 ½ c cooked jasmine rice
¼ c raisins
¼ c toasted pine nuts
¼ c diced onion
1 small clove garlic, minced
1 tbsp. oil
4 cabbage leaves, stems trimmed and blanched, babies removed and delivered to respective parents
1 ½ c tomato sauce
½ tsp. dried dill
Salt and Pepper
Saute the onion, garlic and pine nuts until the pine nuts start to brown. Remove from the heat.
Combine the rice the raisins, half the dill and ½ c of the tomato sauce with the onion/garlic/pinenuts. Season the mixture with salt and pepper.
Place ¼ of the rice mixture on each cabbage leaf. Fold to make a packet.
Place in a greased baking dish. Cover with the remaining dill and tomato sauce.
Bake at 350 for 40 minutes or until bubbling.
Cream of Cauliflower Soup
Last weekend we had a great NON-VEGAN dinner with ten friends at Talula’s Table in Kennett Square (http://talulastable.com/tt/) – an eight course chef’s tasting menu with all sorts of exotic goodies. But one of the best experiences was a very simple cauliflower soup, which we’re recreating tonight with our own recipe. We’ve added fresh grated ginger and dill to the mix, to give it our own special taste, while we await the snow. PS Our bodies told us the next day that vegan was a good choice for us. The meal was delicious, the after-effects were not…. ~ Will and Glyn
Cream of Cauliflower Soup
1 medium onion, diced
1 large clove garlic, minced
1 large stalk celery, diced
2 tbsp. olive oil
4 c cauliflower florets
1 carrot, cut sliced
1 parsnip, sliced
4 c vegetable broth
1 tbsp. freshly grated ginger
1 tsp dried dill (plus more for garnish)
1 c almond or soy milk
¼ c chopped walnuts
Sauté the onion, garlic and celery in the olive oil until translucent. Add the carrots, parsnips and cauliflower along with the broth. Add the ginger and the dill. Bring to a boil, reduce heat, cover and cook for 30 minutes or until the vegetables are tender.
In small batches, puree in a blender or food processor. Stir in the almond or soymilk. Adjust the seasoning adding salt and pepper to taste. Garnish with dill and chopped walnuts
Lentil and Potato Samosas with Mushroom Gravy
I haven’t done much baking since the time that I realized my life-style had to be gluten-free…but recently while in Trader Joe’s I found a gluten–free flour that made me reconsider the whole baking idea. This one is a prepared mixture of the things that are necessary to bake without gluten (like potato flour, tapioca flour, rice flour and other esoteric ingredients. I bought some and used it to flour eggplant in a recent dish Lentil and because that worked decide to see what happened with a pastry crust. I adore Indian food and really enjoyed the samosas that I have had occasion to enjoy. So this is an attempt to see what happens. These are baked rather than fried. And the gravy is there to add some moisture, which I really hope will not be necessary for most people. I think a nice raita would be fine, but it is still March and snowy so a good mushroom gravy is perhaps a better choice. This is good and I feel so much better about the rest of my life without gluten. ~ Glyn
So, supper is over, and I am here to tell you this experiment was an unqualified success. The pastry was everything you would want this kind of meal to be. Flakey, crisp around the edges, with a real biscuit consistency all over. Be sure your brown mushroom gravy is thin enough to allow all the curry and pastry flavors to come through. Don’t skimp on the mushroom variety – a good flavorful mushroom is a key part of the dish. This quality dinner makes you really thankful for the person with whom you share the kitchen. ~ Will
Lentil and Potato Samosas with Mushroom Gravy
¼ c black lentils cooked in 1 c water or vegetable broth until crisp tender (20-25 minutes)
¼ c finely chopped onion
1 small clove garlic, finely minced
¼ c finely diced carrot
½ c potato finely diced
¼ c frozen petite peas
1 tbsp. vegetable or olive oil
¼ tsp cumin
¼ tsp cinnamon
¼ tsp curry powder
¼ tsp salt
¼ tsp red or black pepper
1 recipe gluten-free pie crust.
Prepare the lentils. Keep warm. Saute the vegetables in the oil until just cooked through. Stir in the cumin, cinnamon, curry, salt and pepper. Combine with the lentils and keep warm.
Prepare the pastry. (recipe below)
Divide the pastry in half and on parchment paper or a floured surface, roll each out to a thin circle about 7 inches in diameter
Spoon half the filling onto half of each circle. Fold over and seal the edges.
Carefully transfer to a non-stick baking sheet. Prick the top of each samosa.
Bake at 425 for 20 minutes or until the crust if lightly browned.
Serve with the mushroom gravy (recipe below) and a green salad.
Gluten Free Pie Crust
1 ½ c gluten free all purpose flour*
½ tsp. salt
5 tbsp. vegetable shortening
4-6 tbsp. water (yes, twice as much water as with ordinary flower)
In a bowl, stir in the salt and flour. Cut in the shortening. Add the water a tbsp. at a time to create a pastry dough. Use as directed
*Trader Joe’s carries Baker Josef’s Gluten-Free All Purpose Flour (made from whole grain brown rice flour, potato starch, rice flour and tapioca flour) which can be used cup for cup in gluten-free baking
Mushroom Gravy
4 oz crimini mushrooms, quartered and thinly sliced
¼ c finely diced onion
1 tbsp. oil
2 c vegetable broth or vegan broth seasoning*
1 tbsp. cornstarch (or more if needed)
Tamari for additional flavor (optional)
Saute the mushrooms and onion in the oil. Stir in the broth. Simmer for 10-15 minutes. Dissolve the cornstarch in the water and stir into the broth. Bring to a bubble and cook for 1 minute. Add the tamari or other seasonings. Keep warm.
*I like the G. Washington rich gold or brown broth seasoning, but it does contain MSG, so beware if that is an issue for you.
Quinoa Nut Stuffed Green Peppers (serves 4)
Stuffed green peppers have always been one of my favorite dishes. I love them either baked or raw and consider them to be an excellent comfort food. For a variation of this dish, consider using it to stuff cabbage or grape leaves. ~ Glyn
Quinoa-Nut Stuffed Green Peppers (serves 4)
2 large green peppers, halved, seeded and blanched
2 c homemade or prepared organic marinara sauce
½ Recipe Quinoa-Nut Pilaf
Quinoa-Nut Pilaf (serves 4)
2¼ c raw, unsalted, assorted nuts. I used ¼ c each of:
Pecans
Walnuts
Peanuts
Almonds
Pine Nuts
Pumpkin Seeds
Hazelnuts
Cashews
Peanuts
1 c rainbow quinoa
1 medium onion, diced
2 cloves garlic, minced
2 tbsp. olive oil
2 c vegetable (or chicken or meat stock)
½ tsp. salt (optional)
¼ tsp black pepper
1 tsp. gluten-free soy sauce
2 flax eggs
Thoroughly combine 2 tbsp. ground flax seeds with 6 tbsp. water and refrigerate until cold and thick.
Roast the nuts for 10 minutes in a 350 degree oven. Cool. Chop the nuts coarsely in a blender, food processor or by hand.
Saute the onion garlic and quinoa in the olive oil until the onions are translucent and the quinoa lightly browned. Stir in the vegetable stock. Add the flax egg and the soy sauce. Cover tightly and cook about 15-20 minutes.
Stir in the toasted nuts.
Place the blanched pepper halves in a non-stick or lightly oiled baking dish.
Combine 1 c of the marinara sauce with the pilaf. Fill the pepper halves.
Carefully pour the remaining marinara sauce around the peppers.
Cover and bake in a slow oven (300 degrees) for 1-1.5 hours to allow the flavors to meld.
Butternut and Peas with Pesto and Polenta (serves 4)
This dish is bright, hot, spicy and earthy all at once. And it is also delicious and quite filling. The whole house smells like grandma’s kitchen, and everyone will be at the table on time, if not early! ~Glyn
Butternut and Peas with Pesto and Polenta (serves 4)
1 large onion, chopped
2 large cloves garlic, minced
2 small sweet peppers, seeded and sliced
2 tbsp. olive oil
½ c walnut halves, lightly broken
4 c diced butternut squash
1 c cooked green peas
1 c vegetable stock
½ c pesto
For the polenta
1 c polenta
4 c water or vegetable stock
Salt to taste
Garnish with
2 tbsp. roasted pine nuts
Saute the onion, garlic and peppers in the oil. Stir in the walnuts and set aside.
Cook the peas and the squash in the vegetable stock until just crisp tender. Remove the vegetables with a slotted spoon and reserve the liquid.
Add the pesto to the onion, pepper, walnut and garlic mixture, adding some of the reserved broth to make a thick but pourable sauce.
Carefully stir in the squash and peas. Adjust the seasoning. Keep very warm but not bubbling while you prepare the polenta.
Serve on top of the polenta and garnish with toasted pine nuts.
Vegan Pasta Fagioli (serves 4-6)
It is almost impossible to believe, but our weather forecast is for another 3″-6″ snow storm on Monday! It’s already cold and damp again after reaching nearly 70 degrees on Wednesday.But if it’s done nothing else, this winter has taught us to keep our woolies on, our ear-muffs handy, and a pot of soup on the stove. Tonight’s soup will be Pasta Fagioli. ~ Glyn
Pasta Fagioli
1 c dried white beans (soaked overnight or quick-soaked*)
1 c diced onion
1 c diced celery
1 c diced carrot
2 cloves garlic, minced
2 tbsp. olive oil
4 c vegetable broth
1 tsp. each dried oregano, basil
½ tsp. dried rosemary
2 c (packed) chopped kale
1 c dried fusilli pasta, cooked and drained**
*to quick soak dried beans: place in a saucepan and cover with an inch of water. Bring to boil. Boil for 2 minutes. Cover, remove from heat and let sit for at least one hour. Cook as usual. (We used Great Northerns tonight. Will’s favorite are Cannellini.)
**if you are using gluten-free pasta, and are serving fewer than 4 people, cook only as much as you will need for one meal and add it to the appropriate number of servings of soup. Left over gluten-free pasta tends to disintegrate if in liquid.
Saute the onion, celery, garlic and carrots in the olive oil.
Add the beans, broth and dried herbs.
Bring to a boil, reduce heat and simmer for one hour.
Add the kale and simmer for an additional 15 minutes.
Just before serving, add the pasta.
Eggplant with Marinara Sauce (serves 4 with leftover sauce)
We did not get the mid-March snow storm that is currently pummeling New England, but the temperature in Pennsylvania dropped sixty degrees in 24 hours and the wind chill has us back in the sub-zero range. So tonight for supper we had something hearty and comforting.
We both love eggplant, so we’ve been experimenting with vegan methods for preparing some of our favorites. Baba Ganoush is not too challenging. Neither is Ratatouille. But what do we do about Eggplant parmesan when we don’t do parmesan?
We kicked up the sauce with extra garlic and red pepper flakes, floured and sautéed the eggplant, and sat down to a lovely dinner. We both agreed, in fact, that we preferred the taste of the eggplant when it was not masked by the cheese. Add a nice dry red, and bon appetit! ~ Glyn and Will
Eggplant with Marinara Sauce
1 c finely chopped onion
2 large cloves garlic, minced
2 tbsp. olive oil
1 12oz pkg. grape tomatoes, quartered
1 15oz can diced tomatoes
1 6oz can tomato paste
1 tsp. dried basil
1 tsp. dried oregano
1 small bay leaf
½ tsp. salt
¼ tsp. red pepper flakes (or to taste)
Sauté the onion and garlic in the olive oil. Add the diced tomatoes, tomatoes, tomato paste and 6oz of water. Stir to combine. Add the herbs and seasonings. Bring to a light boil, stir, reduce the heat, cover and simmer for at least 30 minutes, or as long as you like.
1 large eggplant, sliced diagonally, salted generously and drained for 45 minutes.
½ c cooking oil (mixture of olive oil and vegetable oil)
½ c gluten-free all-purpose flour
¼ tsp ground black pepper
Wipe or rinse off the salt. Lightly flour the eggplant and in small batches sauté until lightly browned and cooked through. Drain the slices on paper towels as you remove them from the oil, and keep warm in a slow oven.
Top with the marinara sauce and additional pepper.
Quinoa Nut Pilaf with Roasted Dressed Beets
During a recent visit to the All Hallows’ Guest House in Norwich, England, Sr. Pamela (the Guest Mistress) served her own version of a nut loaf. It was fantastic, and inspired me to create my own. While she used rice and tomato sauce, I thought I would try quinoa and flax egg for my dish. This is more a pilaf than a nut-loaf (as was St. Pamela’s) and as such preserves the crunch and flavor of the nuts rather than creating a more uniform “meat-loaf” texture. This is pure comfort food. High in fat, to be sure, but savory, rich, and very, very satisfying. Perfect for a Sunday dinner or a celebration, but not something you would try every day! ~ Glyn and Will
Quinoa-Nut Pilaf (serves 4)
2¼ c raw, unsalted, assorted nuts. I used ¼ c each of:
Pecans
Walnuts
Peanuts
Almonds
Pine Nuts
Pumpkin Seeds
Hazelnuts
Cashews
Peanuts
1 c rainbow quinoa
1 medium onion, diced
2 cloves garlic, minced
2 tbsp. olive oil
2 c vegetable (or chicken or meat stock)
½ tsp. salt (optional)
¼ tsp black pepper
1 tsp. gluten-free soy sauce
2 flax eggs
Thoroughly combine 2 tbsp. ground flax seeds with 6 tbsp. water and refrigerate until cold and thick.
Roast the nuts for 10 minutes in a 350 degree oven. Cool. Chop the nuts coarsely in a blender, food processor or by hand.
Saute the onion garlic and quinoa in the olive oil until the onions are translucent and the quinoa lightly browned. Stir in the vegetable stock. Add the flax egg and the soy sauce. Cover tightly and cook about 15-20 minutes.
Stir in the toasted nuts.
Serve with roasted beets.
Roasted Dressed Beets (serves 4)
I bunch each yellow and red beets, roasted
1 clove garlic, finely minced
¼ c white balsamic vinegar
2 tbsp. olive oil
Wrap the beets in foil and roast at 350 for 1.5 hours. Cool slightly, peel and slice. Combine with the oil, vinegar and minced garlic. Let rest while the quinoa cooks. Season to taste with salt and pepper and serve.
Coconut Curried Cauliflower and Chickpeas (serves 4)
We’re in the season of Early Grackling here at RavenOak, the time when grackles appear in their thousands on their northward migration. We switch from black oil sunflower seed to a less expensive blend at the feeders during this week or so, and leave the suet holders empty. Otherwise the grackles eat us out of house and home. And because it’s Lent, our own meals are a bit less flamboyant. But that’s no reason they have to be less delightful. ~ Will
And because it’s still cold (there are icicles on the mounds of snow) we are enjoying hot and spicy foods. This is my first attempt at a green curry, and while I really enjoyed the result, the balance between earthy and bright was not quite what I was looking for. I had used a commercially prepared green curry paste, and I suspect that it was that shortcut that was the culprit. Not to mention the fact that I am not entirely sure that it was vegan. So next time, I will go to the Asian market and stock up on the ingredients required for a totally homemade vegan curry. ~ Glyn
Coconut Curried Cauliflower and Chickpeas (serves 4)
3 c cauliflower florets
1 c broccoli florets
2 c chickpeas (cooked)
½ c red onion sliced and quartered
2 whole scallions, thinly sliced
1 clove garlic, minced
1 c thinly sliced rainbow peppers
1 3” stalk lemongrass sliced
1 tbsp. grated fresh ginger
1 tbsp. peanut or sesame oil
½ c chopped cilantro
2 tbsp. green curry paste
1 tsp. chili garlic sauce
½ tsp. dried basil
½ tsp each cumin, cardamom, curry powder and garam masala
1 can coconut milk (light or full fat)
¼ c unsweetened shredded coconut
Juice of one half lime
Salt to taste
In a wok, saute the garlic, onion, scallion, peppers, lemongrass, and ginger.
Stir in the curry paste, the chili sauce, the basil, cilantro and spices.
Add the cauliflower, broccoli and chickpeas. Stir well to combine.
Add the shredded coconut and the coconut milk and bring to a bubble.
Cover and cook about 5 minutes or until the sauce thickens and the cauliflower is crisp tender.
Add the lime juice and salt to taste.
Serve as is, or with jasmine rice.
Kale, Bean and Rice Soft Tacos (serves 4)
We’re Back! After a ten day vacation, it’s back to vegan cooking for All Good Gifts. While we were away in England we enjoyed some fabulous vegan meals at hotels, and at the All Hallows Guest House at the Shrine of Julian of Norwich in Norwich, England. The Parsnip Soup at the Great Foster’s Hotel in Windsor was spectacular, and the Arugula, Onion and Sundried Tomato Sandwiches on Multigrain Bread at The Tea House in Norwich were especially delicious and sustaining after a cold, raw morning of sight-seeing. At the Shrine of St. Julian, Sister Pamela’s cooking, especially her Moroccan apricot butternut stew and her nut pilaf, gave us lots of ideas for expanding our repertoire. So stay tuned for our attempts at replicating those very tasty suppers.
In the meantime, after a long day back at work, and not quite enough time to overcome jetlag, dinner tonight will be kale, bean and rice tacos. We have a zippy tomato, pepper and black olive pasta sauce from last night that will be transformed into a chili sauce with the addition of cumin, red pepper and cilantro. Combine the heat of the beans with the crunch of walnuts and the sweetness of raisins and you have a low-fat, filling, and very savory meal. ~Glyn
Tomato, Pepper and Black Olive Sauce (makes 4 cups)
1 onion, finely diced
2 cloves garlic, minced
3 orange or yellow frying peppers, thinly sliced
2 tbsp. extra-virgin olive oil
½ c sliced black olives
1 15 oz can diced tomatoes
1 3oz can tomato paste
1 cup water
½ – 1 tsp. each oregano and basil
1 bay leaf
Salt and red pepper to taste.
Sauté the onion, garlic and peppers in the oil. Add the tomatoes, tomato paste and water. Stir to combine. Add the seasoning and herbs. Bring to a simmer and simmer for 45 minutes.
Kale, Bean and Rice Tacos (serves 4)
To ½ recipe of the tomato sauce (above), add
½ tsp. each cumin, chili powder and dried cilantro
2 c. (or 1 can) kidney beans
Combine with:
2 c cooked rice
1 c chopped kale
¼ c toasted chopped walnuts or pumpkin seeds
2 tbsp. raisins
8 warm corn tortillas
Spread a generous ½ c of filling on each tortilla, fold in half. Serve with blue and yellow corn chips, and additional bean/rice mixture on the side.
Quinoa Stuffed Portabella Mushrooms (serves 2)
Yummy, Chewy, Toothsome, and Crunchy. Who says plant based foods aren’t delicious and filling? The temperatures are rising, the snow is melting, and my psychedelic 64th birthday is tomorrow. So here is a dish that is multi-colored (rainbow quinoa) and mucho savory! ~ Glyn
Quinoa Stuffed Portabella Mushrooms (serves 2)
½ c. rainbow quinoa
1 c. vegetable bouillon
½ c. finely chopped onion
1 clove garlic, minced
¼ c. coarsely chopped pecans
¼ c. chopped water chestnuts (for crunch)
1 tbsp. olive oil
½ tsp. poultry seasoning
¼ c. dry white wine or water
2 portabella mushroom caps
6 pecan halves (for garnish)
Cook the quinoa in the bouillon.
Remove the stems from the mushrooms. Set the mushrooms aside while you make the stuffing.
Chop the stems finely. In the olive oil, sauté the onion, mushroom stems, garlic, chopped pecans and water chestnuts.
Add the poultry seasoning, and a dash of salt and pepper.
Stir in the quinoa. Add the wine or water to bind the stuffing.
Fill the reserved portabella caps with the stuffing and arrange three pecan halves on each.
Bake in a preheated 350 oven for 30 minutes.
Serve with steamed green beans and radishes.
The Schnoodle Goes Vegan, Day 3
Rudy is now in his third day of Vegan Doggie Food, and doing great.
Keys to success:
Meals are wet, not kibble
A couple of crunchy treats a day help keep teeth clean
Lots of water always available in both upstairs and downstairs bowls
Be ready to take him outside when he says he’s ready to go – increased fiber is a challenge as well as a blessing, as with all of us
Four Vegetables and a Legume (serves 4)
After nearly two weeks of one dish meals, I have finally made the break to a main and two sides. But this time, they are all vegan. So, with an homage to a movie with a similarly evocative title, we are enjoying beets, spinach, broccoli, carrots and beans. The fact that the temperature got all the way to 40 degrees today (after a rather icy start) meant that I was willing to risk two salads and one hot dish. Not exactly dining al fresco, but a reminder that spring and summer will come! Blessings and peace to all ~ Glyn
Orange Ginger Beets
2 c cooked small beets, quartered (1 can with juice)
¼ c thinly sliced onions
1 tsp. freshly grated ginger
½ tsp. dried orange zest
½ tsp. dried basil
¼ tsp. salt
1 tbsp. unsweetened grated coconut
¼ c white balsamic vinegar
Combine all ingredients and let marinate for several hours.
Beans and Greens
2 c cooked cannellini beans
1 10 oz. pkg frozen leaf spinach
¼ c chopped onion
1 clove garlic, minced
1 tsp sesame oil
1 tsp. each black and white sesame seeds
¼ c. tahini sauce
Saute the onion, garlic and sesame seeds in the oil. Stir in the beans and spinach and cook until steaming. Add the tahini sauce, bring to a simmer and cook for 10-15 minutes on very low heat.
Raisin Broccoli & Carrot Slaw
1 c grated carrot
1 c finely chopped broccoli florets
¼ c chopped walnuts
1 tbsp. raisins
1 tbsp. chopped onion
2 tbsp. white vinegar
1 tsp. walnut or vegetable oil (optional)
Combine the carrots, broccoli, onions, walnuts and raisins in a food processor and whirl until chopped to your taste. Remove to a serving bowl. Stir in the vinegar and optional oil. Let rest for one hour to meld the flavors.
Pumpkin Seeds and Green Chili Sauce with Black Bean Tamale Pie (serves 6)
Still three days away from my Beatles’ birthday and going vegan is still going strong. Wish the rest of life were this accommodating. Today was just one of those days. I ended up working from home because the snow plows had created a 6 foot glacier at the end of our driveway, and when Will had nearly cleared a path to the car for me, Rudy, our Schnoodle (who has had just about enough of snow twice as deep as he is) left a very generous gift on the living room carpet for me to walk through. Anyway…
This seemed like a good day for something from a warmer climate. Last night we had black bean and potato soup, which was really very good. So I thought we might have bean tamales tonight. But, since I couldn’t get out to the market to find corn husks, and I wasn’t so sure about the technique required for using parchment paper, I decided to steam the whole dish. The result was a tamale pie which was really very good, and a pumpkin and green chili sauce which was Excellent!
The sauce would work well with any number of vegetable or grain dishes.
Pumpkin & Green Chili Sauce with Black Bean Tamale Pie (serves 6)
Filling:
½ recipe Vegan Black Bean and Potato Soup*
Or 2 c. of your favorite thick chili
*(Should be thick. If not drain some of the liquid or mash the beans to thicken)
Dough:
2 c. cornmeal
3 tsp. baking powder
1 tsp. salt
¼ c. vegetable oil
1 to 1 ½ c. water
Combine the cornmeal, baking powder, and salt. Stir in the oil. Slowly add the water stirring to form a soft dough.
Spread ½ the dough in an oiled pie pan. Spoon the black bean mixture over the dough. Drop the remaining dough by spoonful over the beans. Using the back of the spoon, smooth the cornmeal mixture to cover the beans.
Tightly seal the pie pan with aluminum foil. Place the pie pan into a larger pan or baking dish. Add boiling water to a depth of halfway up the side of the pie pan.
Bake/Steam in a slow (275 F.) oven for up to two hours, adding more water as necessary to keep the pie steaming.
Remove from the oven, and let rest for 5-10 minutes before uncovering and slicing. Serve with Pumpkin Seed Sauce, and garnish with toasted pumpkin seeds.
Pumpkin Seed Sauce
½ c toasted pumpkin seeds
½ c finely diced onion
1 clove garlic minced
1 tbsp. olive oil
1 4oz. can diced green chilis
¼ c sliced black olives
2 tbsp. tomato paste
1 c. water
1 tsp. hot chili powder
½ tsp. ground cumin
¼ tsp. salt
Dash red pepper flakes
Toast the pumpkin seeds at 325 for 10-12 minutes. Cool. Reserve 2 tbsp. of the toasted seeds and grind the remainder.
Saute the onion and garlic in the olive oil until translucent.
Add the green chilis, tomato paste, and water. Stir to combine.
Add the olives, chili powder, cumin, salt and red pepper. Bring to a simmer.
Transfer the contents to a blender and puree.
Stir in the reserved pumpkin seeds and keep warm.
The Schnoodle Goes Vegan
So with Glyn and Will going Vegan, could the Schnoodle be far behind? They fed me my first Vegan meal for din-din tonight and – Wow! – absolutely fab!
It’s a commercial concoction, so I won’t reveal the name, but here’s what it’s made from: brown rice, cracked barley, oatmeal, canola oil, carrots, potatoes, tomatoes, peas, parsley, cranberries, and all kinds of vitamin supplements, including that neat B-12.
Gobbled it right down, I did, and licked the bowl clean. And went back a minute later hoping there still might be some left ~ there wasn’t. (Of course, I also love arugula.)
Here’s the thing: If we’re not going to eat 
then why should we eat 
??? And this Vegan stuff has all the nutrients I need!
From now on this is one Vegan puppy!
~ Rudy the Schnoodle
Vegan Black Bean and Potato Soup (serves 4)
The temperature hasn’t climbed out of the 20s today. The low tonight is expected to be a balmy 29 degrees but, guess what? More snow coming in the wee hours of the morning. Another Winter Weather Advisory for snow, heavy at times, maybe another 4 inches. (We’ve had 55” so far.) We have a silent prayer gathering at church at 6:30, so tonight’s meal has to be warm, hearty, and simple. Nothing fits that bill better than black beans and potatoes. (Except perhaps a nightcap in front of the fire when we return!) ~ Glyn and Will
1 c black beans, soaked overnight
2 c. water and 2 vegetable bouillon cubes
½ c chopped onion
1 clove garlic
2 tsp. olive oil
2 medium potatoes peeled and cubed
1 small carrot, diced
1 medium jalapeno, seeded and diced
1 c. finely diced tomato
1 tbsp. dried orange zest
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. cinnamon
½ tsp kosher salt
½ c chopped cilantro
1 avocado, diced
Juice of ½ lime
Tortilla chips (optional)
Bring the beans, water and bouillon cubes to a boil. Reduce heat to medium low and continue to cook while you prepared the vegetables.
Saute the onion, garlic, carrot and jalapeno in the olive oil until lightly browned. Add the tomatoes and stir well. Add the potatoes and cook for two minutes stirring.
Add the spices and cilantro. Stir into the beans and continue to simmer until the beans are done, about 40 minutes.
Serve topped with chopped avocado, additional cilantro and lime juice. Goes well with tortilla chips.
Lemon Rice Stuffed Eggplant (serves 2)
I have very fond memories of a Greek restaurant in downtown Detroit. Their tomato, rice and lemon dishes were fabulous warming comfort foods for the Michigan winters and are the inspiration for this recipe. ~ Glyn
Lemon Rice Stuffed Eggplant
1 medium eggplant, halved lengthwise
½ c. uncooked rice (jasmine or basmati)
1 c. vegetable broth or 1 c. water and 1 vegetable bouillon cube
2 tsp. olive oil
½ c. chopped onion
¼ c. chopped sweet pepper
1 clove garlic, minced
1 c. homemade or canned tomato sauce
¼ tsp. dried oregano
¼ tsp. dried basil
¼ c. raisins
¼ c. chopped, pitted greek olives
1 tbsp. fresh lemon juice
¼ tsp. ground sumac berries
¼ c. chopped walnuts or 2 tbsp. toasted pine nuts
½ lemon, thinly sliced
Brush the cut side of the eggplant very lightly with oil. Place cut side down on parchment paper and bake at 450 for 20 minutes. When cool enough to handle, scoop a hollow out of each half. Set aside.
Saute the onion, pepper and garlic in the olive oil.
Add the reserved eggplant, tomato sauce, herbs, raisins, olives and lemon juice. Simmer for 20 minutes while the rice cooks.
Cook the rice in the broth or bouillon. Stir in the lemon juice and ground sumac berries.
Add the rice to the tomato sauce and stir well.
Place the eggplant, right side up on a new sheet of parchment paper. Fill with the rice stuffing. (Refrigerate any leftover stuffing for another use.)
Garnish with the chopped nuts and sliced lemon and bake at 350 for 30 minutes.
Broccoli Cashew Stir-Fry (serves2)
One of the few kitchen utensils Will brought to our marriage some 30 years ago was a red enameled wok. It had seen yeoman service in his bachelor days but very little since then. Now that we are eating whole foods and doing our best to cook them without added oil, the wok has moved onto the “frequent-use” shelf of the kitchen island (far left in the photo, next to the cutting boards.)
This recipe would work well with rice or with Asian noodles, but we found it perfectly adequate and filling on its own. A bowl of strawberries for dessert made it a lovely dinner. ~ Glyn
Broccoli Cashew Stir Fry
1 8 oz. pkg. tempeh, sliced into ½” slices
½ c small whole water chestnuts
Marinate at room temperature the tempeh and water chestnuts for at least one hour in ¼ c soy sauce
¼ c rice wine vinegar
1 tbsp. brown sugar
½ tsp. ground ginger
½ tsp. ground mustard
1 clove garlic, minced
Toast and set aside for a garnish:
½ c cashew halves
Stir fry the following ingredients in a dry wok
1 c broccoli florets
1 c sliced mushrooms
½ c sliced sweet peppers
2 scallions, thinly sliced
Add the marinated tempeh and continue to cook until browned. Serve topped with the cashews.
Spinach with Potatoes and Hummus (serves 4)
After a week offline during yet another winter storm, we are still in the process of figuring out how to amend and present this blog. While the decision to go vegan was primarily made for health reasons, we have very quickly become aware of the tremendous ethical and environmental consequences of eating factory produced meat and dairy.
Yesterday I had my first meal “out” at a friend’s house. There were three out of 14 who didn’t eat meat, so we enjoyed the spinach salad and rosemary roasted fingerling potatoes. It was quite good and a grand time was had by all.
This evening I am going to try combining several of my favorite foods in one dish. ~ Glyn
1 ten oz. pkg. frozen spinach
2 c cubed potatoes
2 tbsp. toasted pine nuts
1 clove garlic minced
¼ c chopped red pepper
¼ c hummus
Salt and Pepper to taste
Dash of nutmeg
Toast the pine nuts and set aside. Cook and drain the potatoes.
Sauté the garlic in the oil. Remove from the heat.
Dry sauté the red pepper. When it begins to char, add the spinach and cook until most of the liquid is evaporated. Add the hummus and the garlic, and stir to combine. Season with the salt, pepper and nutmeg.
Stir in the cooked, drained potatoes.
Garnish with the toasted pine nuts. Serve with an arugula salad.
Vegetable Lentil Soup (serves 8 and freezes)
I discovered something very interesting the other day when I went shopping for staples before the big snow storm – whole food vegans don’t have to worry about food shortages in weather emergencies. We buy our fair trade organic coffee online so that was already in the freezer. And, while the aisles for milk, bread and convenience foods were nearly bare, I had my choice of fruits, grains, rice, beans, nuts and “milks”! The only thing I seemed to have in common with the other shoppers was toilet paper!
Just in the case we were to lose power, I made a big pot of lentil soup. Doing all the chopping and slicing is a nice exercise in mindfulness and the soup cooks very quickly. And it is a warmly savory meal! ~ Glyn
Vegetable Lentil Soup (serves 8 and freezes)
3 small carrots, sliced
2 stalks celery, diced
1 onion, chopped
1 sweet yellow pepper, diced
2 cloves garlic, minced
2 tbsp. olive oil (I used an herbs de Provence infused one)
1 15oz. can diced tomatoes
6 c. vegetable broth
1 lb. green lentils
2 medium potatoes, cubed
½ tsp. salt
¼ tsp. crushed red pepper
½ tsp. garam masala
2
Saute the onion, garlic, celery, carrots and pepper in the olive oil until translucent. Add the potatoes, tomatoes, lentils, broth and spices. Bring to a boil, reduce heat and simmer until the lentils are tender, adding more water if needed. (about 45 minutes).
Vegan Oatmeal Raisin Nut Biscuits (makes 12)
Homebound today with a foot of snow in 9 hours and a storm warning for the next 24 hours, so as long as the power is on I think I will cook and write today. We are still in the first two weeks of our new vegan lifestyle, and having said goodbye to my former ways of cooking, I am searching out whole food comfort foods.
These are my first attempt at vegan baking. I have been doing gluten-free sugar-free cooking for years, but this is a very different endeavor. Without gluten, sweeteners, eggs or dairy, I am feeling rather challenged, but here we go. I am using applesauce instead of oil and flaxseed meal instead of eggs. And please note that these are unsweetened. They smell heavenly but didn’t rise very much, hence the name “biscuits” rather than muffins – at least until I get that part worked out! Blessings of a snowy day ~ Glyn
Vegan Oatmeal Raisin Nut Biscuits
1 c oat flour
1 c oatmeal
1 tbsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
½ tsp. cardamom
¼ tsp. ginger
¼ tsp nutmeg
1 dash cloves
2 tbsp. flax meal mixed with ¼ c water
¾ c unsweetened almond milk
8 oz unsweetened applesauce (or 4 oz. applesauce and 1 grated apple)
¼ c raisins
¼ c chopped walnuts
Combine oatmeal and oat flour with the baking powder, salt and spices.
Stir in the nuts and raisins
Mix the flax seed and water together. Stir in the applesauce and the almond milk.
Add to the dry ingredients.
Place into greased muffin cups and bake at 425 for 12-15minutes.
Stuffed Acorn Squash
Day Six of Going Vegan for my Beatles’ Birthday – Day 39 of the Endless Winter of 2014
Stuffed Acorn Squash
I would know more about how I feel after a week of vegan meals if I weren’t frozen solid in this interminable winter. I can’t feel my feet and additional layers of clothing won’t fit over the layers I am already wearing! Pennsylvania winters can be challenging, but this is getting ridiculous.
Moving far into February, with more snow forecast for tomorrow, it’s time to search the larder for treats from the harvest past. Here is a good meal between harvest and planting, while the snow yet falls, lying around our apple trees in the side garden. As we stuff the squash, we are dreaming of spring…
1 acorn squash, halved, seeded and baked
1 granny smith apple, chopped
1 small onion, finely diced
1 stalk celery, finely diced
¼ tsp. cinnamon
¼ tsp. cardamom
½ c quinoa
1 c. vegetable bouillon
2 tbsp. raisins
¼ c chopped walnuts
2 Tbsp Sweet Vermouth
While the squash is baking, cook the quinoa with the vegetable bouillon and the raisins.
Meanwhile, saute the apple, onion and celery and season with the cinnamon and cardamom.
Combine the quinoa with the apple mixture. Add the vermouth. Spoon into the squash halves. Top with the walnuts.
Pasta with Tomato Mushroom Olive Sauce
Day Five In the continuing saga of Going Vegan for my Beatle’s Birthday.
Oh what fascinating challenges we create in our lives! Here it is, our first Friday since going vegan, and we’re wondering what the vegan version of a meatless Friday might be! We’ve finally decided to do without wine, pairing instead with Pellegrino® sparkling mineral water. (And thinking that forgoing wine might be a nobler sacrifice than doing without meat.)
2 cups (homemade) tomato sauce
1 large onion, sliced
1 large clove of garlic, sliced
4 oz crimini mushrooms, sliced
¼ cup black olives, pitted, sliced
1 Tbsp rinsed capers
Basil, oregano, bay, marjoram, salt, red pepper to taste
Sauté onion and garlic in dry* non-stick pan, stirring, until caramelized and translucent.
In separate dry* skillet, sauté the mushrooms.
Combine all with the tomato sauce.
Add seasonings.
Simmer at least half an hour.
*Dry skillet: Oil is not necessary for sautéing, and adds many extra fat calories. Sauté over medium high heat, stirring often. The onions and mushrooms will provide their own liquid. The mushrooms especially will develop a rich brown color. If more liquid is needed, use a little vegetable stock. If you just want some olive oil flavor, you can add ½ teaspoon or so, though there are olives in the recipe.
For the Pasta in this dish we are using Schar® gluten-free spaghetti made from corn and rice flours and pea protein.
The Three Sisters – Polenta with Beans, and Squash in a Tomato Chili Sauce
ANOTHER POST FROM LAST WEEK WHEN WE WERE OFF LINE DURING THE ICE STORM.
The Three Sisters – Polenta with Beans, and Squash in a Tomato Chili Sauce
In the continuing series Going Vegan for my Beatles’ Birthday.
In most indigenous American traditions, Corn, Beans and Squash are the “Three Sisters.” In the fields they grow, not just side by side, but intermingled with one another. The Peoples who planted, raised, and reverenced the Three Sisters understood this dance of the great variety of God’s creation.
Sauté the onions, garlic and pepper either dry or with a bit of vegetable bouillon in a non-stick skillet. (Oil for sautéing just adds unnecessary calories, but you can add maybe a teaspoon for flavor if you want.)
For the Sauce
2 c pureed fresh tomatoes
1 onion
1 clove garlic
¼ c chopped green pepper
2 fresh jalapenos, seeded and diced
½ tsp. ground cumin
½ tsp. smoky chili powder
½ tsp. Baharat spice blend
Combine and cook for 30 minutes.
For the Vegetables
Add to the Sauce:
2 c. ½” diced butternut squash
2 c. (or 1 15oz can) drained black beans
Adjust seasoning including salt and pepper.
Serve over soft polenta.
Garnish with:
¼ c chopped cilantro
¼ c toasted salted pumpkin seeds
Glyn & Will
Members of Handweavers Guild of America
All Good Gifts 
