cauliflower tacos.

Cauliflowertacos.jpg

I recently went to Los Angeles and I saw a trend everywhere I went to eat: cauliflower on the menu in some capacity. We love it in our house, especially roasted, so I’ve been meaning to turn some into taco form. After scouring the internet for ways to do it – this is what I came up with. It didnt dissapoint and I will for sure be adding these to the rotation!

Slaw:
1/4 bag of coleslaw mix
Juice from half a lime
1 tablespoon rice vinegar
1/8 teaspoon salt
1/3 cup chopped cilantro (optional)

Tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
2 teaspoons soy sauce
1 1/2 tablespoons chipotle hot sauce
4-6 garlic cloves, sliced
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1 small yellow onion, chopped

Avocado crema:
1 avocado
1/2 lime, juiced
salt and pepper

  1. Combine all ingredients to make the slaw.
  2. Preheat oven to 400 degrees. Chop the cauliflower into small florets. In a saucepan over medium heat, add the beer, broth, lime juice, soy sauce, hot sauce, and garlic. Add the cauliflower and toss around for about 2 minutes. Drain the liquid.
  3. In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and coat well. Put on baking sheet and bake for 20 minutes. Flip, then bake for about 10 min more.
  4. Make the crema while the cauliflower is roasting. Add ingredients to vitamix and puree until smooth.
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irish coddle.

irishcoddle.jpg

Happy -almost- st. patricks day! We celebrated with friends over the weekend and for the second year in a row I made this dish. It comes together in no time, and its suprisingly delicious for how simple and few ingredients it has. I used these butter potatoes I found at whole foods and they were so tender and delicious. Only thing missing was some soda bread!

  • 2 Tofurkey polish sausage links, cut into 1/2 rounds. 
  • 1 1/2 pounds potatoes,  cut into 1/2-inch slices
  • 1 large onion sliced
  • 2 tablespoons parsley minced
  • salt and pepper to taste
  • 1 1/2 cups vegetable broth or prepared bouillon
  • 1/4 teaspoon liquid smoke flavoring
  • 3/4 cup dark beer

    1. Brown the sausages in a non-stick skillet. In a large pot with a lid, layer the ingredients in this order: Half of the potatoes, Salt and pepper, Half of the onions, Half of the parsley, All of the Fauxsages, Remaining Potatoes, Salt and pepper, Remaining Onions, Remaining Parsley.
    2. Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for a few minutes minutes more. Ladle into bowls and serve.

      Recipe from here. 

spinach penne toss.

spinThis salad. Is my FAVORITE salad. My friend Martha brought it to one of our dinners and now we all demand she always brings it. The original has cheese and bacon, but she always puts that on the side so I can eat it too. I took a stab at finally making it and now I have the recipe to add to my collection! Its a crowd pleaser!

2 cups uncooked penne
1 red bell pepper, julienned
1 onion, sliced
1 T plus 1/4 cup olive oil
1 bag baby spinach
1/2 cup sun dried tomatoes, sliced
2 T cider vinegar
salt
pepper

1. Cook pasta according to package directions. In a large skillet, saute red pepper and onion in 1 T of oil for a few minutes until tender.
2. Drain pasta and place in serving bowl. Add red pepper, onion, tomatoes, and spinach.
3. In a small bowl or jar, whisk the vinegar, salt, pepper and oil.  Drizzle over spinach salad and toss well.

zucchini noodle lasagna.

ZUCHINNI.jpgI took a stab at making a lasagna with zuchinni instead of noodles. I just kind of threw this recipe together, and happy to say…it was a hit! I came home late from work one day and my family was gladly eating this. Milo didnt even realize the noodles were zucchini.

zucchini – sliced thin with a mandolin slicer
1 package extra firm tofu, pressed and crumbled
3/4 cup raw cashews
1/2 cup-3/4 cup water
3-4 garlic cloves
salt
pepper
nutritional yeast
fresh basil
1 bag fresh spinach
vegan parm (recipe below)
Tomato sauce

Prep your zucchini.  Slice thin with a mandolin slicer and lay flat on paper towels, sprinkled with salt. Let sit for about 10-20 minutes and dab with paper towels as zucchini starts to sweat out the water.

Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper.Add a little fresh basil if youd like as well.  Add a little vegan parmesan or nutritional yeast. Adjust seasonings to your taste.

Make the spinach: I make spinach by filling a tea kettle with water and boiling it, then putting bag of spinach in a colander and pour boiling water on top of spinach.  Run some cold water on it and squeeze out all excess water.  Chop roughly.

Make the tofu ricotta: Take crumbled tofu, cashew cream and spinach and mix to combine. Add fresh chopped basil.

Assemble the lasagna:Preheat oven to 350 degrees. Pour some pasta sauce in an 8×8 pan. Layer the zucchini noodles, then layer with tofu ricotta and sauce. Continue until you end on a layer of noodles on top. Top with remaining sauce and vegan parmesan.  Bake covered with foil for 25 min.  Uncover and bake for about 30 min more.

general tso tofu.

generaltso

Heres a confession. I have made this dish for my weekly food prep lunches for the past three weeks. I love it. I have modified the recipe a bit to avoid all that frying; and it still works out great.  Another confession: I use white rice and I feel like I’m eating chinese take out.

Original recipe and instructions can be found here

  • 3-4 cups (474-632 g) cooked white or brown rice
  • Steamed broccoli
  • slivered almonds
TOFU
  • 12 ounces (340 g) extra firm tofu
  • 3 Tbsp soy sauce
  • 1 tsp chili garlic sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp (15 ml) maple syrup
  • 4-5 Tbsp cornstarch or tapioca flour
SAUCE
  • 2 tsp cornstarch
  • 2 large cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 Tbsp rice vinegar
  • 2 T maple syrup,
  • 3 Tbsp soy sauce
  • 1 Tbsp water
STIR FRY
  • 1 Tbsp (15 ml) sesame oil
  • 1 bundle green onions, bulbs removed, roughly chopped
  • optional: Sesame seeds

sweet potato chocolate cake.

I

Processed with VSCOcam with a6 presethttp://plantpoweredkitchen.com/sweet-potato-chocolate-cake/

I had no idea you could make an unrefined sugar & oil free- chocolate cake taste so good…and with frosting! My friend told me about this cake and I whipped it up saturday night and was suprised at how easy it came together, and how rich and not dense it was. I could only have a little piece at a time, but I guess thats probably a good thing. Milos friend was over and saw me eating some and said “is that chocolate cake?!” I told her there wasnt going to be any sugar in it and it might taste wierd….And she had no problems digging right in!

Original recipe found here.

 

3/4 cup peeled, cooked, and cooled orange sweet potato
1/2 cup plus 1 tablespoon water, divided
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
2 teaspoons pure vanilla extract
1 cup whole-grain spelt flour
1/3 cup coconut sugar
1/4 cup mini or regular nondairy chocolate chips ( I used these)
1/2 scant teaspoon sea salt
1/4 cup cocoa powder
1 teaspoon baking powder
1 scant teaspoon baking soda

Preheat oven to 350°F. Lightly coat an 8” x 8” brownie/cake pan or a 9” round cake pan. In a blender puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth. In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda. Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.

Frosting
1/2 cup packed cup peeled, cooked, and cooled sweet potato (I used a white sweet potoato here)
1/3 cup coconut sugar
1/4 cup cocoa powder
1/4 cup almond butter
1/8 rounded teaspoon sea salt
2-3 tablespoons nondairy milk (see tip)
1/2 teaspoon pure vanilla extract

Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth. I. Taste, and add more sweetener if desired, and also another 1 tablespoon of milk if needed to thin to preferred consistency. Puree until smooth, scraping down the blender/processor bowl as needed. Puree until as smooth as possible. Transfer to a container and refrigerate until ready to use.

baked oatmeal.

bakedoatmeal
I’ve never been one to love oatmeal. I love the idea and I want to like it, it just doesn’t really do anything for me. When I saw this recipe, I thought I would give it a go – since it was baked. I was thinking maybe it would be like a cookie. Well its not quite like a cookie, but it is delicious and I ate it every day for breakfast for two weeks. I’ve been making it on sunday night and storing it for the rest of the week. I serve it with some fresh blueberries and sometimes bananas; sometimes I add a little more almond milk too. Keeps me satisfied until lunch time and I love all the different textures.  Here’s my take on the recipe:

2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
2/3 cup unsweetened shredded coconut, divided
2 cups old fashioned rolled oats
2/3 cup slivered toasted almonds
2 Tbsp dried currants or raisins
1 Tbsp coconut sugar
1/4 tsp sea salt
1/4 cup maple syrup
1 3/4 cup almond milk
1/4 cup coconut oil, melted

original recipe/instructions are found here

vegan quiche.

quiche copy

I whipped these quiche up for lunch when I was having some ladies over for a clothing swap. I figured if there was any leftover I could eat it for lunch for the week.  Wishful thinking- these got almost all eaten up! they were a huge hit and there was only one vegan there! I will be making these regularly and need to remember this recipe for any upcoming potlucks.  You can customize the veggies any way you prefer. I made one with brocolli and cheddar daiya and another with tomato, cilantro and cheddar daiya.

I found the recipe over on kittee’s blog.

14 oz extra firm or firm tofu, crumbled (if you use firm, squeeze out any excess water)
1/2 rounded cup un-roasted cashews
Several dashes hot sauce
2-4 tablespoons vegan milk,
1/4 cup nutritional yeast
1 tablespoon white or mild miso
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cornstarch, arrowroot, or tapioca starch

2-3 cups of chopped or shredded add-ins such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (I usually add ’bout 2 cups of chopped steamed broccoli and 1/2 cup shredded Follow Your Heart cheese)

A single pie crust (recipe below)

Preheat the oven to 400F.

Put the tofu, cashews, and hot sauce in a blender and process until smooth. This will take a bit of time, so go slowly. If your blender is having a hard time, add a few tablespoons of the non dairy milk to help get things going.

Add in the nutritional yeast, miso, granulated onion, garlic, paprika, salt, baking powder and starch. Blend until completely smooth, then transfer to a bowl and stir in your chosen chopped vegetables and/or cheese shreds.

Scrape the tofu mixture into your pie crust and smooth the top with a spoon or spatula. Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes until the crust is golden.

Let cool for at least 30 minutes before slicing.

PIE CRUST
This is the pie crust I used.  Somehow I got two pie crusts out of it too!

  •  1 3/4 cups whole wheat flour or whole wheat pastry flour
  • 1 cup)unbleached all purpose flour
  •  3/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 3/4 cup water
  • 2 teaspoons red wine vinegar or strained lemon juice

    1. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
    2. Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
    3. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

      ( I did not prebake my crust)

tomato and fennel soup.

tomfennelsoup.jpgA few years ago I had a potluck and my friend brought this soup. Fast forward to now and I’m still dreaming of it. Fennel and tomato pair nicely for an Italian-style tomato soup. Its perfect with crusty bread on a cold day!  This recipe comes together in no time.

  • 2 Tbs. olive oil
  • 1 large fennel bulb, diced (4 cups)
  • 2 vegan Italian sausages, cut up (I used tofurkey, but field roast would be good as well)
  • 1 tsp. fennel seeds
  • 4 cups vegetable broth
  • 1 28-oz. can crushed tomatoes
  • Spinach
  • small pasta noodles (optional)

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add broth, and tomatoes , and bring to a boil. Add noodles, if adding, and let simmer until the pasta is ready. Add spinach and simmer until wilted. Season with salt and pepper.

original recipe found here

 

ginger cardamom cookies.

  • gignercookies.jpg2 cups white whole wheat flour
  • ¾ cup natural cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 tablespoon ground ginger
  • 1-1/2 tsp ground cardamom
  • 1 teaspoon ground cinnamon
  • ½ cup vegetable oil
  • ¼ cup molasses
  • 4-5 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • Turbinado sugar (for rolling)
Instructions
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cardamom, and cinnamon. Stir in oil, molasses, milk and vanilla until just blended. My batter was thick, I started with 3 T almond milk, but had to add about 2 more tablespoons to get it to nicely stick together. You dont want it to be too dry, but not too wet either.
  2. Preheat oven to 350°F. Line a large baking sheet, lined with parchment paper.
  3. Fill a small dish with sugar. Roll dough into thirty-six 1&1/4-inch balls and roll in the sugar to coat. Place onto prepared baking sheet, spacing them 2 inches apart. Flatten slightly with palm or the bottom of a glass.
  4. Bake in preheated oven for 11 to 14 minutes or until just barely set at the center. Let cool on a wire rack for 2 minutes, then transfer to the rack to cool.Original Recipe found here.