Vegan Swedish Meatballs

Vegan Swedish Meatballs

These meatless meatballs are awesome! They have lots of flavor and a bit of heat.

1 cup seasoned bread crumbs
1 cup unsweetened nondairy milk such as rice or soy
1 package (14 ounces) vegetarian sausage (such as LightLife Gimme Lean)
1 yellow onion, finely chopped
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
3 tablespoons olive oil, divided

For Sauce:

2 tablespoons nondairy, nonhydrogenated butter (such as earth balance)
1 cup vegetable stock
1 ½ cups unsweetened nondairy milk
2 tablespoons all-purpose flour
¼ cup water
½ teaspoon salt (or to taste)

Directions:

Soak bread crumbs in milk for 5 minutes. Meanwhile, combine sausage, onion, garlic, salt, allspice, nutmeg, and cayenne in a large-size bowl. Add soaked bread crumbs, and mix well by hand, making sure you fully combine sausage with seasoning.

Form mixture into tiny meatballs, ¾ inch in diameter, and place on a platter. Heat 1 tablespoon olive oil in a deep skillet over medium high heat for 1 minute. When oil is hot, turn heat down to medium and add one-third of meatballs, and brown on all sides. Transfer to a platter lined with paper towels to drain off excess oil. In 2 more batches, brown remaining meatballs in remaining oil. And drain on paper towels.

To make sauce, heat butter, stock and milk in a saucepan over low-medium heat. In a bowl, combine flour and water, and mix into a thin paste. Add water/flour blend to saucepan and mix thoroughly. Bring to a boil, reduce heat to low, and simmer until mixture thickens. Season with salt.

Add all meatballs to skillet, along with sauce, cooking just until heated through, about 5 minutes. Transfer to a serving dish and serve immediately.

Note: The only thing that I would change is to add more flour to the sauce. I like my sauce thicker. Or make your own favorite gravy and pour over top of meatballs keeping meatballs warm in the oven.

Summer Vegetable Casserole

Summer Vegetable Casserole

This is simple dish of layered summer vegetables and it’s delicious. Great with any meal. I made it with vegan meatballs. The only thing I would change is, to make a bigger batch. We loved it so much we ate the whole thing in one sitting.

Extra-virgin olive oil, for drizzling
½ pound Yukon Gold potatoes, peeled and sliced ¼ inch thick
Salt and freshly ground pepper
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 teaspoon thyme leaves
½ pound plum tomatoes, sliced ¼ inch thick
2 small zucchini (1/2 pound), sliced on the diagonal ¼ inch thick
3 tablespoons freshly grated Parmigiano-Reggiano cheese (optional)


Preheat oven to 350. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer, drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.

Basmati Rice Salad with Ginger Miso Vinaigrette

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.


Basmati Rice Salad with Ginger Miso Vinaigrette

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.

4 cups cooked and cooled Basmati Rice
1 carrot chopped ¼ inch dice
1 cup snow peas, sliced lengthwise in 1/8” slices (julienned)
½ cup frozen or fresh corn kernels
½ cup small dice red bell peppers
½ cup green onion, thin slice
2 Tbsp. toasted sesame seeds

Ginger Miso Vinaigrette

Yield: 1 ½ cups

½ cup rice vinegar
¼ cup white miso
½ cup chopped green onion
3 Tbsp. maple syrup
2 Tbsp. soy sauce
2 Tbsp. olive oil
1 Tbsp. chopped ginger
2 tsp. toasted sesame oil
1/8 tsp. turmeric

Toss rice and vegetables together in large bowl to incorporate all ingredients.
Add Ginger Miso Vinaigrette and mix together well.

Grilled Zucchini and green Onion Tostadas with Chimmichurri Sauce

Grilled Zucchini and green Onion Tostadas with Chimichurri Sauce

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.

Chimichurri Sauce

1 cup parsley, whole, stems removed lightly packed
1/2 cup, chopped cilantro
1/2 cup, olive oil
1/4 cup apple cider vinegar
2 garlic cloves, sliced
1/2 medium shallot, sliced
1 tsp. crushed red pepper flakes
1/2 tsp. cumin

Put all ingredients in a blender and blend until smooth. Serve at room temperature, drizzled over the tostadas.

Tostadas

4 medium Zucchini
2 bunches, Green Onions
½ cup Olive Oil
1 tsp. salt
1 doz. Corn Tortillas
2 ripe summer tomato, sliced

Slice zucchini in half and then in ¼ inch slices lengthwise.
Drizzle with ¼ tsp. salt on each side, put in colander and let sit for 30 minutes to sweat.
Trim green onions and toss in 2 tsp. of olive oil, place on grill and cook until grill marks form, then turn and cook other side.
Remove zucchini from colander, brush each side with olive oil and place on grill. When nice grill marks form, turn over once and cook other side.
Brush tortillas lightly with oil and heat on griddle until slightly crispy.
Arrange zucchini slices and green onion pieces on tortillas.
Top with tomato slices and drizzle of Chimmichurri Sauce.

Tofu Dengaku (Tofu on a stick)

Tofu Dengaku (Tofu on a stick)

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.

2 lbs Tofu
3 tbsp Red Miso
2 tbsp Maple Syrup
2 tsp Soy Sauce
2 tbsp Mirin
1 tbsp Sake or white wine
¼ cup Water

Soak bamboo skewers in warm water for at least 20 minutes.
Cut tofu into 1 ½ x 4 inch sticks.
Mix miso, maple syrup, soy, mirin, sake and water together in a sauce pan and simmer until thick, about 5-7 minutes.
Let cool and marinade tofu for at least 30 minutes. Reserve marinade.
Remove tofu from marinade and skewer each of the tofu pieces.
Brush miso mixture on tofu.
Place on the grill and leave on until line marks form then turn over and do the other side.
Brush again with miso mixture right after removing from grill.

Vegan Cabbage Rolls

Vegan Cabbage Rolls

This recipe is from my favorite vegan restaurant Native. This makes a lot of cabbage rolls so you can freeze the rest for later.

2 large green cabbages
¼ cup olive oil or sunflower oil
2 onions, finely chopped
1 cup reconstituted textured soy protein granules, bits or flakes (recipe follows)
½ cup uncooked brown rice
½ cup uncooked jasmine rice
28 –oz can crushed tomatoes
1 cup sauerkraut, drained
½ cup water
1 cup chopped parsley
½ cup chopped mint (optional)
2 tsp sea salt
½ tsp black pepper

Remove core from the bottom of each cabbage and place both in a large pot with 2 inches of water. (You may have to use two pots or steam one at a time). Cover and steam for 25 minutes.

In a skillet, sauté onions in oil until transparent and lightly browned. Add soy protein and raw brown and jasmine rice, and sauté 2-3 minutes. Add tomatoes, sauerkraut, water, parsley, mint, salt, and pepper. Stir well, cover and simmer 15 minutes.

Preheat oven to 375 F. After cabbage has steamed and cooled, separate leaves. Place each leaf, seam side up, on a work table or cutting board. Put a large spoonful of the soy protein-rice mixture in the center of each leaf; fold in the sides of the leaf, and then roll.

Arrange stuffed leaves in a lightly oiled baking dish. When the dish is full, add 1 inch of water, broth, or tomato sauce and cover with a lid or foil. Baked for 1 ½ hours. Let cool 10 minutes before serving. Garnish with chopped parsley and a dollop of soy or regular sour cream.

Reconstruction for Granules, Bits or Flakes.

1 cup textured soy protein granules, bits, or flakes
1 cup water

Bring water to a boil and stir in the protein granules. Remove from heat, cover and let sit 10 minutes.

You can find protein granules in specialty food stores such as Whole Foods in the bulk food section.

Muffaletto

Muffaletto

Muffaletto is a condiment and can be used many ways. Try it in a wrap with Hummus and arugula, serve as an appetizer with Pita Chips or Toasted baguette rounds, or thin it with a bit of wine and some chopped tomatoes and use it as a pasta sauce.

1 cup black and green olives, pitted
1 cup roasted red pepper
2 garlic cloves, peeled
¼ cup, chopped fresh parsley
1 tablespoon red wine vinegar
Freshly ground black pepper
Extra virgin olive oil

Combine olives, roasted pepper, garlic, parsley and vinegar in food processor and pulse to chop ingredients. Be sure not to over process, you want it chunky. Season to taste with salt and pepper and drizzle with olive oil. Cover and refrigerate 3 hours. Before serving, stir and bring to room temperature.

Makes 1 ¼ cups

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

This is a great potato salad to add to any summer meal.

2 pounds fingerling potatoes
2 pounds haricots verts or green beans, trimmed

Dressing

1 garlic clove, minced
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Sea salt and freshly ground black pepper

In a large pot, steam potatoes until nearly cooked through (or boil). Add green beans and steam 2-3 minutes longer, until bright green and al dente. (Or blanch beans for 2-3 minutes, than shock in ice water).
Remove from heat and drain water. In separate bowl, whisk together dressing ingredients. Drizzle over the potatoes and beans. Season with salt and pepper to taste. Fold gently to combine and serve warm or at room temperature.

Serves : 8

Flourless Chocolate Tart

Flourless Chocolate Tart

1 cup raw pecans
1 cup raw walnuts
¾ cup granulated sugar
4 tablespoons nondairy, nonhydrogenated butter (such as Earth Balance), melted
16 ounces nondairy semisweet or dark chocolate chops or bar
2 cups nondairy milk (soy, rice, almond or hazelnut)
2 tablespoons kudzu or cornstarch powder
¼ cup water
Sifted confectioners sugar (optional)

Preheat oven to 375 F (190 C). Pulverize pecans, walnuts, and granulated sugar in a food processor. Add butter and process until a thick batter forms. Press into a 9-or 10-inch tart pan. Bake the crust for 10 minutes, or until golden brown.
Meanwhile, melt chocolate in a double boiler or microwave.
In a saucepan, heat milk over medium heat. It should be scalding hot but not boiling. While milk is heating up, combine kudzu and water in a bowl or measuring cup until powder completely dissolves, creating your thickener.
Add melted chocolate to milk, and whisk to thoroughly combine. Whisk in thickener, and stir well. Lower heat and simmer for 10 minutes, stirring occasionally. The chocolate mixture will slowly thicken. Pour mixture into the baked tart shell and chill for at least 2 hours or for as long as overnight.
Dust some powdered sugar over the top if desired, or decorate with some berries such as raspberries or black berries.

Tofu Spinach Lasagna

Tofu Spinach Lasagna

I got this recipe from one of my favorite cook books. I changed it just a bit by adding some vegan Mozzarella cheese. Daiya vegan cheese is my favorite. It was delicious!

½ to 1 pound lasagna noodles
2 packages (16 ounces, or 280 g, each) frozen, chopped spinach thawed and drained.
1 package (16 ounces, or 455 g) firm tofu, (not silken)
1 tablespoon granulated sugar (optional)
¼ cup nondairy milk (such as rice, soy, almond, or hazelnut), or as needed
½ teaspoon garlic powder or 2 peeled garlic cloves, minced
Juice from ½ lemon
2 tablespoons, minced fresh basil
1 teaspoon salt (or to taste)
Vegan mozzarella (optional)
4-6 cups tomato or pasta sauce of your choice (I used a marinara sauce)

Directions

Preheat oven to 350 F (180 C).
Cook lasagna noodles according to package directions or use “non-boil” lasagna noodles. Drain and set aside.
Squeeze as much water from spinach as possible and set aside.
Place tofu, sugar, milk, garlic powder (or minced garlic), lemon juice, basil, and salt in a blender or food processor and blend until smooth. The tofu should be creamy but still have body.
Transfer to large bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Cover bottom of 9 x 13 inch baking dish with a thin layer of tomato sauce, then a layer of noodles. Follow with half the tofu filling. If you are using Mozzarella, sprinkle some mozzarella on top of the tofu spinach mixture. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles covered by remaining tomato sauce and sprinkle of Mozzarella if using.
Bake for 40-45 minutes until hot and bubbling.

No-Queso Quesadillas

No-Queso Quesadillas

It may seem strange to put hummus in tortillas but it’s really good. This is great as an appetizer, or meal. Just make some rice and salad or re-fried beans to go along side.

Directions

Homemade Hummus (your favorite or use the recipe on my blog)
10 inch flour tortillas or corn tortillas
½ cup Chopped green onion
Salsa (your favorite)

Spread a thin layer of hummus on half of the tortilla. Sprinkle with green onion and spread on a thin layer of salsa. Fold the tortilla over and make sure to not overload.
Place tortillas in a large nonstick skillet over medium heat. Cook until tortilla turns golden brown about 3-5 minutes. Turn over and cook second side for another few minutes until that side turns golden brown. Cut into triangles and serve with salsa and chopped avocado if desired.

Variations: Add pinto or black beans.
Instead of salsa and green onions, add roasted peppers, parsley and oregano

Lamingtons

Lamingtons
Courtesy of: Lorena Uriarte

4 eggs
1/2 cup caster sugar
1 cup self raising flour
1 tablespoon butter, melted

300 grams dark chocolate
3/4 cup cream
1 tablepoon icing sugar mix

1 packet dessicated coconut

Oven 180C
Grease and flour a 20x 20 cm lamington tin (cake baking is one of the few cases were aluminium is best)
A mix master, kitchen aide or kenwood is ideal for the mixing part!
You will also need a small saucepan and a stainless steel/ glass bowl that sits on top to melt the chocolate

1. Put eggs and sugar in a clean and dry mixer bowl with the whisk attachment (not the k or hook ones)
2. mix on high for 10 minutes
3. In two batches sift flour over the egg mix and stir through with a metal spoon.
4. Fold in the butter
5. Pour into prepared tin and bake for 20 minutes
6. Cool in tin for 10 minutes then cool completely on a wire rack
7. Half fill saucepan with water and place bowl on top.
8. Melt chocoalte bits/ chocolate squares and cream stirring occassionally. Mix in icing sugar.
9. Place coconut in a tray

Let the fun begin....

10. Cut cake into 16 - 25 squares
11. using two forks or skewers dip cake into chocolate and then roll in coconut
12. Allow to dry and drip onto a wire rack placed over a tray.

Lamingtons have a very long shelf life if you can resist eating them all at once!

Tempeh Sloppy Joes

Tempeh Sloppy Joes

Serve this with some baked sweet potato fries and you have a great meal.

1 package (8 ounces), tempeh, cubed
1 tablespoon olive oil or water
1 onion, small dice
1 bell pepper (red, yellow or orange), small dice
1 cup black or white beans
1 15 ounce can organic tomato sauce
1 tablespoon chili powder (or to taste)
½ teaspoon sea salt or kosher salt
¼ teaspoon ground pepper
2 tablespoons vegan Worcestershire sauce
1 teaspoon hot sauce (or to taste)
4 buns, toasted

Steam tempeh for 10 minutes in a steamer basket placed in a pot filled with 2-3 inches water. Transfer tempeh to a bowl, and crumble with your hands (let cool slightly).
In a large sauce pan over medium heat, heat oil and sauté onion until translucent. Add bell pepper and tempeh, and sauté for a few minutes more, stirring constantly to prevent sticking. Add tomato sauce, beans, chili powder, salt, pepper, Worcestershire sauce, and hot sauce (if using). Cover, reduce heat, and simmer for 10 minutes or longer, stirring occasionally. Serve on toasted buns.

Yields: 4 servings

Quinoa Pilaf with Toasted Nuts and Seeds

Quinoa Pilaf with Toasted Nuts and Seeds

1 cup quinoa
1 ½ cups water or vegetable stock
¼ cup currants
½ cup marinated or roasted cipollini onions, quartered
¼ cup diced fennel
¼ cup toasted pumpkin seeds
¼ cup toasted sunflower seeds
¼ cup toasted sliced almonds
¼ cup chopped cilantro or parsley
¼ cup extra-virgin olive oil
2 teaspoons ume plum vinegar

Rinse and drain quinoa and place in pot with water or stock. Bring to boil, cover, reduce heat to low and simmer until all water is absorbed (about 15 minutes). Remove from heat and set aside to cool for a few minutes. Fluff with fork. Gently fold in currants, onions, fennel, pumpkin and sunflower seeds, almonds and cilantro or parsley. Drizzle with olive oil and vinegar and stir to combine. Serve warm or at room temperature.

Eggless Egg Salad

Eggless Egg Salad

1 ½ pounds extra-firm tofu
½ cup eggless mayonnaise (vegenaise)
2 red bell peppers, finely chopped
4 or 5 green onions, white and green parts, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons finely chopped fresh parsley
4 teaspoons pickle relish
1 ½ teaspoons prepared Dijon mustard
¾ teaspoon turmeric
½ teaspoon salt (or to taste)
Black pepper, to taste
Sliced bread of your choice

In a large bowl, crumble the tofu with your hands. Add all ingredients and combine well. Serve on sliced bread or on crackers as an appetizer. Can also be served as a side salad at a picnic or barbeque.

Matzoh Ball Soup

Matzoh Ball Soup

3 tablespoons ground flaxseed
6 tablespoons water
1 tablespoon olive oil
½ yellow onion, minced
½ cup matzoh meal
½ teaspoon kosher salt or to taste
1 ½ tablespoons minced fresh parsley
6 cups homemade vegetable stock (recipe to follow)
1 carrot peeled and finely shredded, for garnish
1 tablespoon chopped dill, for garnish

Whip flaxseed and water in a food processor for 2-3 minutes, until a very thick, creamy, almost yogurt like consistency.
In a sauté pan, warm oil and sauté onion until golden brown, about 10 minutes. Combine flax mixture, sauté onion, matzoh meal, salt, and parsley in a bowl. Cover, and place in the refrigerator for at least 2 hours or overnight.
When ready to assemble, fill a large soup pot with vegetable stock and bring to a boil. Remove matzoh batter from the fridge, and form into tight, walnut-size balls (about 1-inch around). Make sure they are tightly packed. To help you form the balls, dip your hands in water before scooping batter and rolling each one. You should have 10-12 balls.
Once the broth has boiled, reduce heat to a rapid simmer, and carefully drop in balls. Cover and cook for 30 minutes.
When ready to serve, ladle stock evenly into 5-6 bowls. Place 2 motzah balls in each. Just before serving, sprinkle each bowl with shredded carrot and shopped dill, if desired.

Homemade vegetable broth:

1 tablespoon olive oil or water
1 large yellow onion, roughly chopped
2 celery stalks, including leaves, roughly chopped
2 large carrots, roughly chopped
3-5 scallions, roughly chopped
8 garlic cloves, minced
8 sprigs, fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt (or more to taste)
2 quarts water

Heat oil or water in a large soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over med-high heat for about 10 minutes stirring frequently.
Add salt and water, and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain vegetables.
You can use many vegetables to make a nice stock. Try mushrooms, corn, fennel bell peppers, basil, and tomatoes. You can even try roasting the veggies first.

Yield: 6 servings.

Macaroni Salad

Macaroni Salad

This is an old 70’s style macaroni.

2 cups cooked elbow macaroni
1 cup fresh or defrosted frozen corn kernels
½ cup chopped celery
½ cup chopped carrots
½ cucumber, seeded and cut into quarters
½ cup chopped red bell pepper
¼ cup chopped parsley
¼ cup chopped chives or green onions
¼ cup freshly squeezed lemon juice
1 cup vegan mayonnaise (vegenaise)
1 ½ teaspoons sea salt
½ teaspoon pepper

Toss all ingredients together in a large bowl and enjoy.
You can also add 2 teaspoons curry powder to mix it up a bit.

Tempeh Basic Prep

Tempeh Basic Prep

3 tablespoon olive oil or sunflower oil
Four 2 ounce tempeh patties
¼ cup simple Deglaze (recipe follows)

I suggest slicing the block in half lengthwise and then again in half crosswise to get four square patties about 2 ounces each.

Heat oil in frying pan over moderately high heat. Add tempeh patties. They should sizzle slightly. (Make sure the oil is hot enough or the patties will absorb more oil before they get brown.) Saute until golden, about 1-2 minutes on each side. You may need to add more oil when you turn them to get the other side brown.
After the second side is brown and there is no excess oil in the pan, pour the ¼ cup Simple Deglaze over and around the tempeh patties all at once.
Lower the heat slightly. Remove tempeh when the Simple Deglaze had been absorbed and the tempeh has a nice golden brown color.

Simple Deglaze:

2/3 cup water
1/3 cup soy sauce
1 clove garlic, minced
½ teaspoon grated fresh ginger

Blackened Tempeh

Blackening spice:

¼ cup cayenne
¼ cup paprika
¼ cup chili powder
2 tablespoon dried oregano
2 tablespoons seat salt
2 tablespoons dried thyme
½ teaspoon black pepper
¼ ground allspice
¼ teaspoon garlic powder
¼ teaspoon ground mace

Combine all spices well. Store in a tightly sealed jar to keep fresh, and store in the refrigerator to keep fresher longer.

Brush a little oil onto one side of each sautéed tempeh patty. Place some of the blackening spice in a flat dish or plate and press the oiled side gently into the spice to coat well. Allow a clean and dry cast-iron pan to get very hot on the stovetop, and then place the spiced side down on the hot surface. Let it sear and smoke about 10 seconds, or until spice mixture blackens.

This tempeh goes well with the California Caesar salad.

California Caesar

California Caesar

Caesar vegan dressing recipe:
Makes 2 cups

1 cup olive oil
¾ cup water
¼ cup Miso
¼ cup lemon juice
2 garlic cloves, chopped
1 tablespoon capers
¾ teaspoon sea salt or kosher salt
¼ teaspoon black pepper

Puree all ingredients in a blender.

Country Croutons recipe:

8 slices day old bread, cut into ½ inch cubes
¼ cup olive oil
2 cloves garlic minced
¼ teaspoon salt
2 tablespoons finely chopped fresh parsley

Preheat oven to 300 F. Put all ingredients in a bowl and toss well. Spread evenly on an ungreased baking sheet and bake 15 minutes. Turn croutons with a spatula and bake another 10 minutes until all are nicely browned.

Caesar Salad recipe:

1 head romaine lettuce
½ cup Caesar vegan dressing
1 avocado, sliced
Croutons
Lemon slices (optional)

Chop lettuce into one inch pieces or tear. Place in a mixing bowl and toss with vegan dressing and croutons. Arrange avocado slices with salad on individual plates or in a serving bowl, and garnish with lemon slices.

For a change, serve with blackened tempeh.

Corn Chowder

Corn Chowder

This is a nice light vegan corn chowder. If you want a chunky chowder version, puree only half the soup.

¼ cup olive oil
1 onion, chopped
3 cups fresh or frozen corn (save one cup for garnish)
2 medium potatoes cut into 1 inch cubes
1 tablespoon sea salt
½ teaspoon black pepper
1 ½ teaspoons, dried thyme
6 cups water

Heat olive oil in a large saucepan, and sauté onion until transparent and lightly browned. Stir in 2 cups corn kernels, potatoes, and seasonings. Add 6 cups water, and simmer 20-25 minutes. Remove from heat and let cool slightly.
Then puree in a blender or use hand blender. Pour puree back into pot, and add remaining 1 cup of whole corn kernels.
You can use vegetable broth instead of water and adjust amount of salt.

Hungarian Goulash

Hungarian Goulash

I got the recipe from a cook book that I bought from my favorite vegan restaurant “Native.” I promise, you will not be disappointed.
I served this dish with mashed potatoes…I love mashed potatoes. Or you can serve it over pasta or make some dumplings if you want it to be more authentic. Don’t forget some nice bread for dunking.

1/3 cup olive oil
2 medium onions, finely chopped
4-5 garlic cloves, sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 lb seitan, cut into 1-inch cubes
¼ cup paprika
1 ½ teaspoons sea salt
½ teaspoon black pepper
2 cups water
2 cups canned, crushed tomatoes
2 cups bottles sauerkraut, drained
1 lb pasta (rigatoni)

Garnish:
Soy sour cream
Chopped fresh dill

Heat oil in a large skillet and sauté onion, garlic, red and green bell peppers about 4-5 minutes over medium heat until lightly browned.
Add seitan and paprika, and sauté another 1-2 minutes. Stir in salt and pepper, water, crushed tomatoes, and sauerkraut.
Let simmer, partially covered, 25-30 minutes.
Boil the pasta, according to package directions. Portion cooked pasta on plates and top with goulash. Garnish each plate with a dollop of soy sour cream and chopped dill. Enjoy!

Note: Seitan is a meaty-textured protein of wheat. You can find seitan right next to the tofu.

French Potato Salad

French Potato Salad

This potato salad is my favorite from one of my favorite cook books, “barefoot contessa.” Instead of using mayonnaise, she uses a nice herb vinaigrette.

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons vegetable stock
3 tablespoons champagne or white wine vinegar
½ teaspoon Dijon mustard
Kosher salt
¾ teaspoon freshly ground pepper
10 tablespoons extra-virgin olive oil
¼ cup minced scallions
2 tablespoons, minced fresh dill
2 tablespoons minced flat leaf parsley
2 tablespoons chopped fresh basil leaves

Drop the potatoes into a large pot of boiling salted water and cook for about 20 minutes or until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 minutes. As soon as you can handle them, cut in half or quarters if they are larger and place in a medium bowl. Toss gently with the wine, and vegetable stock. Allow the liquids to soak into the potatoes before proceeding.

Combine the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, salt and pepper to taste and toss. Serve warm or at room temperature.

If you want to change this salad up a bit, here are some things you can add. Capers, cherry tomatoes, halved, black olives, hard boiled eggs, quartered.

Garlic Sauteed Spinach

Garlic Sauteed Spinach

Serves 6
This spinach is great with just a little squeeze of lemon. Gives the spinach great flavor.

1 ½ pounds baby spinach leaves
2 tablespoons extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper
1 tablespoon unsalted butter

Rinse the spinach well in cold water. Spin it dry, leaving just a little water clinging to the leaves.

In a large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring until all the spinach is wilted. Lift the spinach to a serving bowl and top with the butter if desired, a squeeze of lemon and check for seasoning. Serve hot.

Tabbouleh

Tabbouleh

This Tabbouleh is wonderful. Lots of flavor and you can serve it as is or with some baked tofu cut into cubes.

1 ½ cups boiling water
1 cup bulgur wheat
¼ cup freshly squeezed lemon juice (2 lemons)
Extra-virgin olive oil
Kosher salt or Sea salt
Freshly ground pepper
1 cup minced scallions, white and green parts
1 cup chopped fresh mint leaves
1 cup chopped Italian parsley
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium dice
2 cups halved cherry tomatoes

In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, ¼ cup olive oil, and 1 ½ teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for on hour.

When the tabbouleh has absorbed all the water, add the scallions, mint, parsley, cucumber, tomatoes, 1-2 teaspoons salt, and 1 teaspoon pepper. Toss to combine and serve or cover and refrigerate.

Asparagus and Zucchini Salad

Asparagus and Zucchini Salad
Courtesy of Giada de Laurentiis


This is a raw salad and goes great with a heavier pasta. It’s light and fresh and easy to make.

2 medium zucchini,i trimmed
1 bunch of asparagus, trimmed
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon, freshly ground black pepper
1 ounce Pecorino Romano cheese or Parmesano Regiano/vegan Parmesan

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Put the sliced vegetables in a serving bowl and toss together to combine.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Mix well, then drizzle over the vegetables. Toss to coat. Use the vegetable peeler to shave the Pecorino over the salad and serve immediately.