Rhymes With Vegan

creamy italian eggplant rolls

let's cut to the chase...it's been a very long winter here in minnesota, but alas, spring has finally arrived.  in honor of this changing of the guards, i threw together my final farewell to drab, cold and gray with a comforting italian aria.

(this is also a great alternative to using noodles)

 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

creamy eggplant rolls

1 medium eggplant

3 cloves garlic - minced

½ sweet onion – minced

1 bag spinach

1 block firm tofu

1 jar pasta sauce

1 large can chopped tomatoes

¼ cup red wine

TVP (optional)

olive oil

salt

pepper

toothpicks

 

drain your tofu and set aside.

peel the eggplant skin entirely.  thinly slice (the long way), sprinkle with salt and let sit for an hour, to get as much water out as possible.

heat pot on medium/low; add garlic and onion until transparent.  add your spinach and cook until soft but still bright green.  remove from heat and drain excess water with spoon.

combine the tofu, garlic and spinach mixture.  add a little salt and pepper and flavor to your liking.

in another pot add your chopped tomatoes, wine, tvp (optional) and sauce and let simmer until flavors combine.

put a spoonful of mixture onto eggplant peel, roll, stab a toothpick in and put into baking dish.  continue until all rolls are finished. 

add your sauce on top and throw into a 375 degree oven (covered) for about an hour.  remove cover and bake an additional 15 minutes.  if you find that there is still more water, try to spoon it out after baking.

remove from oven; let cool.

serve with red wine.

enjoy!

creamy wild rice and cranberry casserole

well, it's that time of year when we start thinking about what to bring to those holiday gatherings.  it can be especially difficult when your family and friends stick with the same old traditional menu leaving you out in the cold.

i whipped together this dish the other night in honor of the gorgeous and authentic wild rice gift we received from a wonderful family friend.  this is NOT your run of the mill, grocery store wild rice, this here my friends is the real deal.  

an unwavering nutty smell, a soft yet chewy texture and a beautiful grey color, just like the autumn skies.

this is sure to become a holiday staple in your home!

 

creamy wild rice and cranberry casserole

2 cups protein (tofu, tofurky, seitan or field roast) - cubed

1 1/2 cup wild rice - cooked

1/2 onion - chopped

2 cloves garlic - minced

3 cups no-chikn stock

2 tbsp corn starch - thinned with water (for thickening)

2 celery ribs - chopped

1 carrot - diced

3/4 cup dry sherry

1 cup dried cranberries (you could also use fresh if you have the time)

1 pinch of crushed red pepper

1/2 cup sliced, raw almonds (reserve 2 tbsp for topping)

olive oil

salt and pepper to taste

in a large skillet, heat your olive oil.  add the crushed red pepper, onions and garlic and let cook til transparent and pepper has infused.  add your celery, carrots and dry sherry.  add salt and pepper to taste and reduce until the veggies are al dente.

in a small saucepan, bring your stock to a boil and add your corn starch slowly until it thickens to a little lighter than a gravy.

in another large mixing bowl combiine your wild rice, cranberries, almonds and protein; toss well.  you can now combine all ingredients together. if you need to add more liquid (if it seems too dry), repeat the steps of thickening a stock and adding the additional liquid. (the idea is to get it really creamy)

top with your reserved sliced almonds, a handful of cranberries and bake for 20 minutes, or until bubbling.

remove, let cool and serve with a delicious green salad and a crisp white wine.

enjoy!

cannellini chowder w/ shallot chips and chili oil

the weather has been a bit strange this spring.  one day it's gorgeous and sunny; the next rainy and dreary. i cooked up this chowder because of the wet, chilly damp air we have had the past couple of weeks.

and... it was suprisingly delicious!

 

 

 

 

 

 

 

 

 

 

 

 

cannellini chowder w/ shallot chips and chili oil

chowder

2 16 oz. cans cannellini beans (be sure to drain and rinse)

1 yellow onion - diced

2 ribs of celery - chopped

2 lareg carrots – chopped

2 cups diced potatoes (peeled)

3 large cloves garlic – minced

2 cups chopped chikn (you can use seitan or your favorite chicken substitute….or baked tofu!)

vegetable or no-chicken stock (enough to cover to 3 inches above ingredients…you may need to add a little water if it gets too thick)

2 bay leaves

olive oil

salt

cracked  black pepper

½ cup cashew cream (or your favorite creamer)

handful of chopped fresh parsley leaves 

shallot chips

2 large shallots - thinly sliced

canola oil (enough to fry your shallots)

salt and pepper

chili oil

crushed red pepper

olive oil

in a small bowl, combine 2-3 tbsp of crushed red pepper flakes and ¼ cup olive oil.  set aside.

heat a tbsp or so of oil in a pot over medium-high heat; add the onion, celery, carrot and cook until starting to soften, about 2-4 minutes.  turn heat down to medium, stir in the garlic.  cook another few minutes, but do not let the garlic brown.  add your potatoes, chikn, stock, bay leaf, salt, pepper, and beans and bring to a boil; turn heat down and simmer 20-30 minutes (uncovered). 

while the soup is simmering, heat some canola oil and add your shallot slices until they just bring to brown.  remove immediately and set on paper towels to soak up the oil.

when the soup is finished simmering, turn the heat off, remove the bay leaves and stir in the cream and fresh parsley. (soup will thicken upon removal of heat)

ladle into your favorite soup bowl and garnish with a few shallot chips and drizzle with chili oil.

serve with a glass of crisp white wine.

enjoy!

curried asparagus sticks w/ parsley pesto

honey, I’m home!

yes, I have been absent for quite some time, and I must apologize profusely to my fellow followers.  I’m sure by now you have long forgotten about this lil ‘ol site, but I'm back and I'm ready for, well, something new.

but first let me explain a little of why I have been MIA:

1. Lost my job
2. Got a new full-time job (which I love…helping serve those who are disenfranchised…more about that later)
3. Bought a house (our first house!)
4. Added a new member to our family (No, not an actual child, more like a rescued German Shepherd…pics to come)
5. Travelled
6. Turned 40
7. Started a rock band (GPR…coming to a city near you)

so, if that isn’t good enough reasoning as to why I’ve been absent, well I just don’t know what is.

now, as for that “something new” I mentioned earlier.  in the next few weeks you are going to see some changes to my site, my vision, and how it is executed.

I’m going to start cooking the way I do off camera, and that is from the heart.  using little ideas to make big meals and to do it off the cuff. no recipes. no restraints. and no rights or wrongs.

hopefully you are as excited about this as I am.

so, welcome back to me, to you, and to the new RWV.

now, on to the food...

curried asparagus sticks w/ parsley pesto

• 1 bunch of asparagus
• whole wheat flour (enough to get a medium thick batter)
• 1/2 bottle dark beer
• curry powder - 1 tbsp
• cayenne pepper - 1/2 tsp
• salt - pinch
• cracked black pepper - pinch
• paprika (for color) - pinch

*combine ingredients, submerge each asparagus spear and drop in hot oil until golden brown

for pesto:

• 1 bunch parsley
• 1 tbsp purple basil
• 1 head of garlic - roasted to a caramel color
• olive oil
• handful of roasted pine nuts
• a small pour of dry white wine (optional)

*put all ingredients together and blend until thickened - add more wine for less thickness

serve with a glass of white wine 

enjoy!

 

Raising Awareness

I had vowed to myself long ago that I would not use my blog as a platform for anything other than sharing recipe ideas; however, it's time to break that rule because of something I strongly care about.

One week from today I will set out on a 300 mile bike ride to raise HIV/AIDS awareness.  I don't expect it to be easy, but rather a challenge to my body.  And so I am asking all of you wonderful people who have continued to support my blog (even though I haven't posted in far too long, but we'll leave that for another day) to please consider making a contribution.

I am so very close to hitting my goal and am now in the final stretch.

Here is where you can donate.

The video below was for the opening of the 5th Annual Red Ribbon Ride...just to inspire you a bit.  If you know of someone who cares about this or any organization, please also encourage them to donate.  Every dollar makes a difference!

Thanks in advance, and I promise to have new recipes soon!!!!

 

vegan "beef" style tagine w/chickpeas and rutabaga

tagines in moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender "meat" with aromatic vegetables and sauce.

in my opinion, the most important parts of the dish are the spices you use...

  crushed red pepper

cumin

 cinnamon

 turmeric

and presentation...

vegan “beef” style tagine w/ chickpeas and rutabaga

2 tsp cinnamon

2 tsp cumin

2 tsp crushed red pepper

2 tsp turmeric

½ rutabaga – peeled and chopped into bite sized pieces

1 16oz. can chickpeas (garbanzo beans)

2 small cans mock duck – drained and rinsed

1 cup dried cranberries

3 shallots

1 tbsp olive oil

3 cloves garlic – minced

½ cup red wine

4 cups veg broth (reserve 2 cups to use while cooking)

1 can crushed tomatoes

2 tbsp tomato paste

salt and pepper

parsley for garnish

combine your spices and mock duck in a medium bowl and coat.

heat your oil in a medium to large pot (a dutch oven works really well) add your mock duck, shallots and garlic for 1-2 minutes. 

add your broth, cranberries, red wine, paste and tomatoes and bring to boil.  add your chickpeas, rutabaga  and salt - simmer for approximately 45 minutes to 1 hour. 

add additional stock as needed while cooking. 

you do not have to use all of the stock but as the dish cooks down you may feel the need to add a little more depending upon how much sauce you like.

 

 

 

 

 

 

once the flavors have completely melded together and the rutabaga is tender, feel free to serve.  I served mine with a light quinoa and spinach dish.

garnish with fresh cut parsley

serve with white wine.

enjoy!

 

vegan cinnamon choco banana bread

this has become a staple item in our home.  a perfect after dinner treat (or before dinner, or during dinner)

through these winter months we just need a little something warm with a subtle hint of sweet.

this is it.

vegan cinnamon choco banana bread

5 very ripe bananas

¼ cup vegan sugar

1 tsp almond extract

2 cups unbleached, wheat/high fiber flour

½ vegan choco chips (you can use carob as well)

1 tsp baking powder

½ tsp baking soda

1 tbsp cinnamon

¼ cup warm water

follow in this exact order:

• set your oven to 350
• grease loaf pan
• mash bananas, suagar, cinnamon and almond extract in a medium size bowl
• mix together baking powder, soda and flour in a separate bowl
• combine flour mixture with banana mixture and add warm water; mix together well
• pour into greased loaf pan; bake for 1 hour (depending upon stove, it make take 5-10 more minutes)

 

let cool approximately 30 minutes.

serve with vegan butter and a hot cup o joe.

enjoy!

 

creamy vegan triple BLT

thanks to my kick-ass mother, this vegan BLT is sure to please (even the meat eaters in your life!)

warm, creamy, flavorful and so very easy to make.

 

creamy vegan triple  BLT

wheat bread

head of iceberg lettuce

3 medium tomatoes - sliced

2 cups veganaise

1 cup baco chips

drop of liquid smoke

salt and cracked black pepper

pickle spears

green olives

salty chips

re-hydrate your baco chips in hot water for 10 minutes, until they have softened.

in a medium mixing bowl combine veganaise, re-hydrated baco chips and the liquid smoke. let sit for 30 minutes or longer (if possible).

build in this order (it’s as simple as a-h):

a)   toasted bread

b)   slather of “bacony” mayo

c)   lettuce

d)   salt and peppered tomato

e)   toasted bread with “bacony” mayo on both sides

f)    lettuce

g)   salt and peppered tomato

h)   toasted bread with final slather of “bacony” mayo

garnish with a green olive, pickle spear and salty chips.

serve with a dark beer.

enjoy!

 

quinoa, artichoke and kalamata salad

after stuffing my face with tons of holiday crud, i wanted something light but fulfilling.  something salty with hint of zest.  

this did just the trick.

quinoa, artichoke and kalamata salad

serves 6

salad

4 cups prepared quinoa

6 oz. fresh spinach

1 tbsp olive oil

1 large garlic clove – minced

2 cups walnuts – chopped and toasted

½ cup kalamata olives – chopped

1 ½ cups marinated artichoke hearts - chopped

1 scallion - chopped

salt and pepper to taste

dressing

1/2 large lemon

1 tbsp olive oil

1 1/2 tbsp white wine vinegar

1 tsp dijon mustard

salt and pepper to taste

in a medium bowl combine your dressing ingredients; whisk together until smooth and slightly creamy.  set aside.

in a large skillet add 1 tbsp olive oil and your minced garlic.  add your spinach, a pinch of salt and pepper and sauté for 3-5 minutes or until wilted.

remove and put in colander to drain excess water.

on a large mixing bowl combine your quinoa with your artichokes, olives, spinach and walnuts.  add your dressing and mix well.  add salt and pepper to taste.

chill for 1 hour.

garnish with fresh scallions and lemon zest..

serve with pinot grigio.

enjoy!

smoky squash and "ham" style soup

the 3rd in our trilogy of squash.

sweet and salty never tasted so good!

smoky squash and “ham” style soup

1 medium sized butternut squash – peeled and diced

1 medium yellow onion – chopped

2 tbsp olive oil

2 garlic cloves - minced

2 tbsp earth balance

1 cup fake bacon or bacos

1  tbsp brown sugar

4 cups no-chicken broth

3 scallions for garnish – chopped

¼ tsp liquid smoke

freshly ground black pepper

salt

heat oven to 400.

on a baking sheet toss your squash with 2 tbsp olive oil.  add a little salt and pepper and bake until soft, approximately 15-20 minutes.

remove from oven.

in a large pot add onion and 2 tbsp olive oil; cook until translucent, add garlic and cook for another 3 minutes..

add squash and stock into pot. bring to a simmer for about 15 to 20 minutes.

with an immersion blender, puree soup until silky smooth.  add your fake bacon, liquid smoke and earth balance; cook another 10-12 minutes on low. (if the puree is too thick, add a little more broth to thin it out)

season lightly with salt and crushed black pepper and garnish with fresh scallions.

serve with white wine.

enjoy!