Rhymes With Vegan

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!

 

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!

 

coffee coated butternut squash with caramelized walnuts

ok, on to option #2 in the trio of butternut squash recipes.

even kids will like this!

(if you really felt adventurous, you could serve this with a small bowl of soy ice cream)

coffee coated butternut squash with caramelized walnuts

 

1 medium sized butternut squash

4 tbsp earth balance

handful of walnuts – chopped

1  cup brown sugar

¼ cup day old black coffee

2 tbsp maple syrup

1 tbsp molasses

2 tbsp olive oil

pre-heat your oven to 400.

peel your squash, slice in ½ and de-seed.  cut the squash into bite size cubes.

in a medium bowl combine the coffee, maple syrup, molasses and ½ cup of the brown sugar.

toss the squash with the oil and ½ of the mixture.

on a large baking sheet lay your squash evenly spread out.

put in oven for 20-30 minutes; depending upon your oven.

in the meantime, prepare your walnuts.  in a medium size skillet heat your walnuts with 2 tbsp of the earth balance and the rest of the brown sugar.  slowly cook on low until brown and caramelized

once the squash is finished and can easily be pierced with a fork remove from oven.

toss the remaining mixture, the rest of the earth balance and the walnuts.

serve with a cup of hot coffee.

enjoy!

 

soupe aux oignons et champignons, à la française

in honor of the great julia child, i felt inspired to make one of the most delicious soups around, french onion.

it truly is one of those soups that i could sit and eat forever.  the deep, rich broth and the sweetness of the onions creates one mouthful of joy after another.

paired with the infamous Daiya mozzarella style (doctored up, of course!) and day old baguette makes for the perfect chilly autumn dinner, or side dish, or appetizer or breakfast!

i added finely chopped cremini to help enhance the earthy, "meaty" broth

 

 

french onion and mushroom soup

serves approximately 6

3 large yellow onions – thinly sliced

1 large package cremini mushrooms – finely chopped

1 tbsp garlic – minced

1 cup dark beer 

1-2 tbsp flour

4 cups water

½ cup dry sherry

1 tsp thyme (in an herb bag)

1 bay leaf

olive oil

2 tbsp silk creamer

2 tbsp veg bouillon (better than bouillon brand)

1 tsp kitchen bouquet (thickener/darkener)

1 baguette

2 cups daiya mozzarella style

4 tbsp earth balance

¼ tsp garlic powder

¼ tsp onion powder

salt and pepper

 

in a large pot, cook onions, mushrooms, garlic, thyme, bay leaf, ¼ tsp salt, 1 tbsp earth balance  and 1 tsp olive oil uncovered, stirring frequently, until onions are very soft and deep golden brown, and mushrooms are browned.

add flour and beer. cook for 1 minute creating a thick sauce.

stir in dry sherry and cook, stirring, 2 minutes.

in a separate pot, make your veg broth with the water and bouillon.  cook for 1 minute and then add broth to onion/mushroom mixture and simmer, uncovered, stirring occasionally, 30-40 minutes.  add the kitchen bouquet to reach the deep color needed.

while soup simmers preheat oven to 350°F.

in another small pot combine Daiya with the garlic powder, pinch of salt and onion powder. then add the silk over a low to medium heat, creating a wet cheese mixture.  remove and set aside.

put sliced bread in 1 layer on a large baking sheet and toast, turning over once, until lightly browned. remove from oven once browned.

turn heat to 450 degrees.

discard bay leaves and thyme from soup and add soup to bowls.  add 1 piece of browned baguette and top each off with ¼ cup of Daiya and spice mixture.

cook until “cheese” is melted, then brush a little earth balance on the top of each and continue to cook until “cheese” begins to brown.

remove and serve right away with a deep red wine.

enjoy!

roasted tomatillo salsa

i fancy myself some green salsa now and then, and this recipe is is so fast and easy.  its light, smoky flavor is great on enchiladas, nachos or with your very own homemade corn chips.

roasted tomatillo salsa

5 medium tomatillos

3 cloves garlic

½ large yellow onion

¼ bunch fresh cilantro

2 jalapeno peppers

1 tsp cumin

1/4 tsp cayenne

canola oil

salt and pepper

pre-heat your oven to 400 degrees. 

remove tomatillos from the shell.  with a small pairing knife, remove the stem from the tomatillos and discard.  remove the ends of the jalapenos and chop into 1 inch pieces.

chop the yellow onion into 1 inch pieces as well.

toss the tomatillos, onions, garlic cloves and jalapenos with a little canola oil until covered.  sprinkle with salt and pepper and put into oven to roast for approximately 30 minutes (depending upon your oven).

once roasted, remove from oven, put into food processor with cilantro, cumin and cayenne.  Blend together until well mixed, but still with some lumps.

transfer to a bowl and refrigerate for 1 hour.

serve with home made corn chips and a glass of crisp white wine.

enjoy!

creamy tofu and basil phyllo wraps w/ crushed garlic tomato sauce

i'm back!

yes, i took a bit of a hiatus but i am back and ready to do some serious cooking...again!  this past weekend was a perfect opportunity to throw some ideas together that had been rolling around in my head..so stay tuned.

this little number came to me, of all places, at the gym...i was thinking about silken tofu and how wonderfully creamy it is.  I tossed around ideas of something interesting to do with it and this is what i came up with.

this would be a perfect appetizer for a nice dinner party OR perhaps for an Oscar party this weekend if you are attending one...be sure to serve right away while the flavors are melting together.

 

creamy tofu and basil phyllo wraps w/ crushed garlic and tomato sauce

 

1 package silken tofu

16 sheets phyllo

fresh basil leaves

1 ½ bulbs garlic

½ yellow onion - chopped

1 can crushed tomatoes

¼ cup red wine

1 tbsp sugar

¾ cup canola oil

olive oil

1 tbsp crushed red pepper flakes

salt and pepper

 

in a 400 degree cover 1 bulb of garlic with olive oil. and a dash of salt.  roast until golden brown, approximately 20-25 minutes.  remove from oven and let cool.

slice your tofu into ½ in thick slices.  Lay a slice onto 2 phyllo sheets laying back to back.  sprinkle with some red pepper flakes.

in a medium saucepan add your crushed tomatoes, 2 cloves of garlic, onion, red pepper flakes, red wine, sugar and salt and pepper.  bring to boil then let simmer for 20 minutes stirring frequently.

once the garlic has cooled, push each bulb out and mix into a small bowl with a dash of salt and pepper.  add a tsp of the roasted garlic  on top of each tofu slice and then lay 2 leaves of fresh basil on top.  drizzle with a bit of olive oil and wrap up, sides first then the long portion.  it should be sealed on each end.

do the same for each tofu slice.

heat your canola oil in a small skillet.  add your wraps one at a time until lightly browned on each side.  remove and set onto a paper towel.  ladle ¼ cup red sauce and a sprig of fresh basil right away.

serve with red wine.

enjoy!

spicy mock duck lettuce wraps

after a very long, fun filled holiday season, it's nice to come back, unwind, think of the past year and get ready for what's to come.

these finger foods are a great way to start out the new year right!  they can be served as an appetizer, or as your main course.

for those of you on the 21 day vegan challenge, i highly recommend these easy to make, but flavorful wraps.

spicy mock duck lettuce wraps

 

serves 12

 

1 medium onion – chopped

2 cloves garlic – minced

¼ cup braggs

½ cup hoisin sauce

4 tbsp sriracha sauce (reserve 1 tbsp for extra garnish)

1 small piece of fresh ginger – minced

1 large can of mock duck – chopped into bite size pieces

1 can water chestnuts – chopped

1 carrot – shredded

2 scallions – chopped

¼ cup cilantro – chopped

12 lettuce leaves – romaine or iceberg

½ cup toasted peanuts – chopped

canola oil

cracked pepper

in a wok or large pan heat your oil to medium and add your onion, garlic and ginger.  cook until the onion begins to sweat.  you can now add your water chestnuts.  cook another 5-7 minutes.  add your mock duck, braggs, hoisin and sriracha sauce.

cook for 10-12 minutes, or until all of the flavors have combined. add a bit of cracked pepper.

in a small skillet heat your peanuts with no oil until they become very fragrant.  remove from heat immediately so they do not burn.

place a little of the filling into each lettuce leaf and garnish with toppings.

serve with a glass of pinot grigio.

enjoy!

rosemary and white bean soup w/ cauliflower cream

this VERY simple and delicious soup is a staple item in my house.  instead of using dairy free cream and the like, i decided to steam and blend fresh cauliflower to add a subtle, sweet earthiness to this soup since the rosemary and olive oil add such a nice flavor punch.

(don't let the simplicity of the soup fool you...its clean, earthy warmth will keep you coming back for more)

this definitely works well on a cool, crisp fall night.

  rosemary and white bean soup w/ cauliflower cream

1 head cauliflower – steamed and blended

3 cups navy beans

3 celery ribs – chopped

1 large scallion – minced

2 coves garlic - minced

5 cups water

½ cup white wine

1 tbsp fresh rosemary

1 bay leaf

2 tbsp fresh chives – chopped

olive oil

salt and pepper to taste

 in a large pot, add 2 cups water, cauliflower, 1 tsp olive oil, 1 tbsp chives and a little salt and pepper.  steam your cauliflower until easy to pierce with a fork.  using an immersion blender, blend all of the cauliflower with the water and herbs until thick and creamy.

set aside.

in a medium stockpot heat 1 tbsp olive oil.  add your scallions and garlic and cook for 4-5 minutes, or until transparent.   add your water, beans, celery, bay leaf and a little salt and pepper.  cook until the celery is soft. add your white wine and cook for another 6-8 minutes to reduce. you can now add your cauliflower cream and fresh chives and rosemary and let cook together for 10-15 minutes. 

remove the bay leaf. to serve, top each bowl with a chive garnish, white pepper and a drizzle of olive oil. serve with your favorite crusty bread and a glass of riesling.

enjoy!

vegan caesar salad w/ toasted baguette croutons

if there was a salad dressing out there i didn't think i'd be having again, it was a caesar dressing. 

no offense to the many that exist right now, but i am very, very picky as to what my dressing tastes like. so, much to my surprise, i really think i hit upon something here. 

its peppery, rich, creamy texture with a subtle taste of the sea makes for the perfect vegan caesar dressing.

vegan caesar salad

 

serves 4-6

for dressing

1 avocado

1 cup vegan sour cream

½ cup vegan mayo

2 tsp nori

1 tbsp minced red onion

3 cloves smashed garlic (using a garlic press)

2 tbsp vegan worcestershire

1 tbsp red wine vinegar

2 tsp onion salt

1 tbsp cracked black pepper

¼ cup vegan cream

2 tbsp olive oil

salt and pepper to taste

squeeze of 1 lemon

 for croutons               

1 medium baguette

2 tbsp olive oil

1 clove garlic – minced

salt and pepper to taste

 for topping

3 cashews – shaved

heat your oven to 400 degrees.  slice your baguette into small, bite sized croutons.  toss with the olive oil, garlic and salt and pepper.  lay the pieces onto a cookie sheet and bake for 10-15 minutes, or until golden brown.

remove and set aside.

put your nori into a small bowl with 1 tbsp of warm water…let moisten.  remove and chop into fine pieces.

in a medium mixing bowl combine all of your dressing ingredients, including the nori.  whisk together very well and put into fridge to let cool. 

feel free to adjust the taste to your liking.

on a large serving platter, lay your fresh romaine hearts, dress with the caesar and toss with the croutons, cashew shavings. lemon juice and a dash of salt and pepper to taste.

this makes a great starter or side dish to your favorite pasta.

add grilled tofu for a little “chicken” style caesar!

serve with a glass of cabernet.

enjoy!