Olive & Sun-Dried Tomato Focaccia Bread
(from The Garden of Vegan, Barnard & Kramer)
Focaccia is a traditional Italian flatbread which is drizzled with olive oil, sprinkled with coarse salt and coarsely chopped herbs, and baked. These days it comes soft or crisp, thick or thin. This is our version of a classic favorite...
-1 pizza dough, uncooked:
2 tsp dry active yeast
1&1/2 cups warm water
1 tsp dry sweetener
3 cups flour
1 tsp salt
In a large bowl, stir together the yeast, warm water, and sweetener. Let sit for 10 minutes. With a wooden spoon stir in 2 cups of the flour until well combined. Stir in the remaining flour and salt. On a lightly floured surface, knead the dough for 6-8 minutes or until smooth and elastic. Transfer dough to a large, lightly oiled bowl, turning dough until covered with oil. Cover with a cloth and set aside in a warm, non-drafty spot and let rise until double in size (approx 1-1&1/2 hours).
-1&1/2 tsp dried rosemary
-1&1/2 tsp dried oregano
-1 tsp coarse sea salt
-1/2 tsp coarse black pepper
-2 tsp olive oil
-1/3 cup olives (your choice), chopped
-1/3 cup sun-dried tomatoes
Preheat oven to 400 degrees F. In small bowl, mix together the rosemary, oregano, salt, and pepper. Set aside. Punch down dough and roll out to form a rectangle. Place loaf on lightly oiled cookie sheet and let rise for 30 minutes. Dimple surface of dough all over with fingertips and brush surface with olive oil. Sprinkle rosemary mixture evenly over dough and top with olives and sun-dried tomatoes. Bake for 15-20 minutes or until edge is browned.
Enjoy!
Saturday, October 16, 2010
Wednesday, October 13, 2010
Sometimes...
(when your non-veg*n friends are at Whole Foods and they come across vegan baked goods... and it makes them "think of YOU", so they just HAVE to pick it up in case you've not seen it before...)
...
Being the "token" Vegan kicks ASS.
...
Being the "token" Vegan kicks ASS.
Monday, October 11, 2010
Recipe! (Healthy Rice)
...from How It All Vegan (Barnard, Kramer)
4 cups water
2 cups short-grain brown rice
5 cloves garlic, minced
3 Tbsp cilantro, minced
1/4 small white onion, chopped
1 Tbsp apple cider vinegar
3 Tbsp curry paste
1 tsp salt
4 Tbsp flax oil
2 cups kale, chopped
In a medium pot, add the water and rice, boil for 30 minutes on medium heat. Stir in the garlic, cilantro, and onion and cook 10 minutes more. Remove from heat and stir in the vinegar, curry paste, salt, oil, and kale. Makes 2-4 servings.
Enjoy!
4 cups water
2 cups short-grain brown rice
5 cloves garlic, minced
3 Tbsp cilantro, minced
1/4 small white onion, chopped
1 Tbsp apple cider vinegar
3 Tbsp curry paste
1 tsp salt
4 Tbsp flax oil
2 cups kale, chopped
In a medium pot, add the water and rice, boil for 30 minutes on medium heat. Stir in the garlic, cilantro, and onion and cook 10 minutes more. Remove from heat and stir in the vinegar, curry paste, salt, oil, and kale. Makes 2-4 servings.
Enjoy!
Friday, October 8, 2010
Recipe! (The Best Ever Vegan Mac & Cheese)
Seriously. It's really really really good! Click HERE for the recipe. Have a 9x13 baking pan and a blender handy... You're gonna love this one. Also, it's gonna feed you, plus 8 or 9 of your friends!
What's Your Milk Substitute?
I suppose we all have our preferences... I have a particular method myself, too. Soy milk in my coffee and for baking (the creaminess is similar to whole milk), rice milk in my cereal (consistency of skim milk), and I looooove chocolate almond milk for just drinking out of the carton... I mean glass. :)
What is your milk substitute? Or are you still drinking cow's milk? Sheesh. Well, give one of these a try; I promise, you won't regret it!
What is your milk substitute? Or are you still drinking cow's milk? Sheesh. Well, give one of these a try; I promise, you won't regret it!
Thursday, October 7, 2010
Recipe! (Quinoa Salad)
Quinoa Salad with Black Beans and Mango
from Veganomicon (Moskowitz & Romero)...
serves 4-6
1 mango, peeled and diced
1 red bell pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 Tbsp red wine vinegar
2 Tbsp grapeseed oil
1/4 tsp salt
2 cups cooked quinoa, cooled
1 (15 oz) can black beans, drained & rinsed
A few leaves of lettuce for garnish
Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.
Enjoy!
from Veganomicon (Moskowitz & Romero)...
serves 4-6
1 mango, peeled and diced
1 red bell pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 Tbsp red wine vinegar
2 Tbsp grapeseed oil
1/4 tsp salt
2 cups cooked quinoa, cooled
1 (15 oz) can black beans, drained & rinsed
A few leaves of lettuce for garnish
Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.
Enjoy!
Wednesday, October 6, 2010
Recipe! (Jen's Creamy Basil & Sun-Dried Tomato Pasta)
This comes from La Dolce Vegan (Sarah Kramer)... a GREAT cookbook full of quick, simple, and animal-free recipes. How much better could it get?
...A wonderful sauce recipe that can be whipped up in a flash while you're waiting for your pasta to cook.
Dry pasta, enough for 2 people
7-8 sun dried tomatoes
1 package silken tofu
2-3 garlic cloves
1/4 cup fresh basil, tightly packed
1/2 tsp salt
2 cups broccoli, cut into bite-sized pieces
In a large pot of salted water, boil the pasta. While the pasta is cooking, in a blender or food processor, blend the sun-dried tomatoes, tofu, garlic, basil, and salt until smooth. Set aside. When pasta is almost done, add the broccoli to the pasta water and cook for an additional 2-3 minutes. Drain noodles and broccoli and return cooked to the pot. Add the basil sauce and toss together well. Serve immediately. Makes 2 large or 4 small servings.
Enjoy!
...A wonderful sauce recipe that can be whipped up in a flash while you're waiting for your pasta to cook.
Dry pasta, enough for 2 people
7-8 sun dried tomatoes
1 package silken tofu
2-3 garlic cloves
1/4 cup fresh basil, tightly packed
1/2 tsp salt
2 cups broccoli, cut into bite-sized pieces
In a large pot of salted water, boil the pasta. While the pasta is cooking, in a blender or food processor, blend the sun-dried tomatoes, tofu, garlic, basil, and salt until smooth. Set aside. When pasta is almost done, add the broccoli to the pasta water and cook for an additional 2-3 minutes. Drain noodles and broccoli and return cooked to the pot. Add the basil sauce and toss together well. Serve immediately. Makes 2 large or 4 small servings.
Enjoy!
Tuesday, October 5, 2010
Recipe! (Slow Cooker Chili)
Stolen from the pages of the latest Yoga Journal magazine, by way of The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World, by Lynn Alley (and modified from vegetarian to vegan).
Makes 6 to 8 servings.
Slow cookers vary, so adjust the temperature of yours to keep the liquid at a low simmer as the beans cook.
2 cups dried kidney or pinto beans
6 cups water
6 allspice berries
1 stick cinnamon
1/2 tsp each: dried Mexican oregano, cumin seeds, and coriander seeds
1/4 tsp aniseed
1/2 onion, diced
3 cloves garlic, finely minced
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup fresh or frozen corn kernels
Salt to taste
1/2 cup whipped silken tofu
1/4 cup thinly sliced green onions, green part only
1/2 cup chopped fresh cilantro leaves
Thoroughly pick through and wash the beans, then place them, along with the water, in a 6 or 7-quart slow cooker insert. Grind the allspice, cinnamon, oregano, cumin, aniseed, and coriander in an electric coffee mill or with a mortar and pestle and add to the beans. Cover and cook on low for 6 hours or until the beans are tender.
Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking for 2 hours.
About a half hour before serving, add the bell pepper and corn to the beans.
Season with salt to taste. Ladle into bowls and top each bowl with a dollop of tofu and a sprinkling of green and onion and cilantro.
Enjoy!
Makes 6 to 8 servings.
Slow cookers vary, so adjust the temperature of yours to keep the liquid at a low simmer as the beans cook.
2 cups dried kidney or pinto beans
6 cups water
6 allspice berries
1 stick cinnamon
1/2 tsp each: dried Mexican oregano, cumin seeds, and coriander seeds
1/4 tsp aniseed
1/2 onion, diced
3 cloves garlic, finely minced
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup fresh or frozen corn kernels
Salt to taste
1/2 cup whipped silken tofu
1/4 cup thinly sliced green onions, green part only
1/2 cup chopped fresh cilantro leaves
Thoroughly pick through and wash the beans, then place them, along with the water, in a 6 or 7-quart slow cooker insert. Grind the allspice, cinnamon, oregano, cumin, aniseed, and coriander in an electric coffee mill or with a mortar and pestle and add to the beans. Cover and cook on low for 6 hours or until the beans are tender.
Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking for 2 hours.
About a half hour before serving, add the bell pepper and corn to the beans.
Season with salt to taste. Ladle into bowls and top each bowl with a dollop of tofu and a sprinkling of green and onion and cilantro.
Enjoy!
Monday, October 4, 2010
Recipe! (Potato-Asparagus Soup)
Potato-Asparagus Soup
This looks ridiculously good, and perfect for filling the belly during the cooler Autumn weather; I can't wait to try it! From the pages of Vegan With A Vengeance (Moskowitz)...
"I didn't spice this up too much because asparagus is my favorite vegetable and I like its flavor to shine through. I like to add some fresh dill to each serving but it's completely optional. If you like a chunkier soup, then just puree half of the soup, or use a handheld blender and puree to your liking."
3 lbs russet potatoes, peeled, cut into 1" chunks
1 lb asparagus, rough ends discarded, tips cut into 2" pieces, lower part cut into 1/2" pieces
2 Tbsp olive oil
1 large onion, cut into 1/2" dice
3 cloves garlic, minced
1 tsp salt
a few dashes black pepper
4 cups vegetable broth
2 bay leaves
Juice of 1 lemon
1/4 cup chopped fresh dill
Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.
Rinse out the pot, then in the same pot saute the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper; and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.
Enjoy!
This looks ridiculously good, and perfect for filling the belly during the cooler Autumn weather; I can't wait to try it! From the pages of Vegan With A Vengeance (Moskowitz)...
"I didn't spice this up too much because asparagus is my favorite vegetable and I like its flavor to shine through. I like to add some fresh dill to each serving but it's completely optional. If you like a chunkier soup, then just puree half of the soup, or use a handheld blender and puree to your liking."
3 lbs russet potatoes, peeled, cut into 1" chunks
1 lb asparagus, rough ends discarded, tips cut into 2" pieces, lower part cut into 1/2" pieces
2 Tbsp olive oil
1 large onion, cut into 1/2" dice
3 cloves garlic, minced
1 tsp salt
a few dashes black pepper
4 cups vegetable broth
2 bay leaves
Juice of 1 lemon
1/4 cup chopped fresh dill
Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.
Rinse out the pot, then in the same pot saute the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper; and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.
Enjoy!
Saturday, October 2, 2010
Triple Chocolate Cake
I know I'm already deviating from my prescribed plan, but I'm eating the best vegan chocolate cake right now... and I need to share it! Since I (sure as hell) am not giving you any of mine, click HERE to find out about Fabe's cakes. I like (no, I luuuuuurve) the triple chocolate. (Thanks, KEG!)
Enjoy!
Enjoy!
Friday, October 1, 2010
Recipe!
October is Vegetarian Awareness Month (YAY), and I'll be doing my best to post a recipe every day to give you ideas... whether you're a long time veg*n, or someone just starting out!
Since it's Friday (and Fridays are my day off) I have a little extra time this morning to spend in the kitchen. What will I be doing with that time? Oh, you guessed it; banana pancakes!
This recipe is a repost from August '09, but definitely worth a second look. So easy, SO good! ~just ask my non-veg friends... this is a staple in my "impress the carnies" category~
Banana Pancakes!
-makes 2 or more servings-courtesy of How It All Vegan (Barnard/Kramer)-
On mornings that I find myself with a little more time, having guests for brunch, or just need something warm in my belly... this simple recipe always hits the spot. Sometimes I add blueberries to the batter, too. yyyyum.
1 C flour
2 tsp baking powder
1 ripe banana, mashed
1 & 1/4 C soy milk
1 Tbsp sweetener (I like raw cane sugar)
sliced fresh fruit (garnish)
In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the "milk", mixing together until there are no lumps. Add the banana, sweetener, and remaining "milk" to the dry mix and stir together until JUST mixed. Portion our about 3/4-1 cup of batter onto a hot, non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Garnish with fresh fruit and maple syrup.
Enjoy!
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