tag:blogger.com,1999:blog-4792176205228600942024-03-13T10:18:40.973-07:00Cafe VoltaA collection of Sarah and Zach's favorite vegan recipes, brought to you from Seattle.Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-479217620522860094.post-55661817014378436452022-11-24T10:23:00.003-08:002022-11-24T10:23:12.223-08:00Collard Bean Soup<div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">2 tablespoons extra-virgin olive oil<br />1 large yellow onion, diced<br />2 medium carrots, diced<br />2 celery stalks, diced<br />4 garlic cloves, thinly sliced</div><div style="text-align: left;">Canned diced tomatoes, (1) 15 oz can<br />Canned white beans, (2) 15 oz cans<br />5 cups vegetable broth<br />1 large bunch collard greens, tough stems removed and coarsely chopped<br />2 tablespoons apple cider vinegar</div><div style="text-align: left;">1 tablespoon oregano</div><div style="text-align: left;">1 teaspoon thyme</div><div style="text-align: left;">1 teaspoon rosemary</div><div style="text-align: left;">1 teaspoon paprika</div><div style="text-align: left;">¼ teaspoon red pepper flakes (optional)</div><div style="text-align: left;">Kosher salt, to taste<br />Freshly cracked black pepper, to taste<br /><br /><b>Directions</b><br />Heat a large soup pot with olive oil over medium heat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sauté the diced onions for 5-10 minutes, until they start to become translucent. Add the carrots, celery, and garlic to the pot, and sauté for another 5-10 minutes, until the onions start to brown.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the rest of the ingredients (tomatoes, beans, veggie broth, collard, spices). Bring to a boil, then reduce to simmer for 20-25 minutes.</div>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-60227665151031071762022-11-23T11:01:00.004-08:002022-11-24T10:16:30.288-08:00Pecan Pie<div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOFuxYunIXmSaAkEf2FA-l0c5PqNISaliScjR-xZx7OKKM1DAvqmTKt2w3oLlxk2AZWXCE0w5YUYAFtf2qOj2-gvxTGhQ2Y9Ohu7nuWA6WVNmSyaEaI_XJkNh9Z1wwiHa6voyyhlUWBIx7JMBCk9qiK23DjEWtMp7n5edp7IyF1hTr2CWzs9rmE12/s2870/PXL_20221124_181026106_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2869" data-original-width="2870" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOFuxYunIXmSaAkEf2FA-l0c5PqNISaliScjR-xZx7OKKM1DAvqmTKt2w3oLlxk2AZWXCE0w5YUYAFtf2qOj2-gvxTGhQ2Y9Ohu7nuWA6WVNmSyaEaI_XJkNh9Z1wwiHa6voyyhlUWBIx7JMBCk9qiK23DjEWtMp7n5edp7IyF1hTr2CWzs9rmE12/w200-h200/PXL_20221124_181026106_2.jpg" width="200" /></a></div>Ingredients</b></div><div style="text-align: left;">1 pie crust (see recipe: <a href="http://cafevolta.blogspot.com/2018/11/simple-pie-crust.html" target="_blank">Pie Crust</a>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Filling</u></div><div style="text-align: left;">3 tablespoons ground flaxseed</div><div style="text-align: left;"><div>6 tablespoons water</div><div>3/4 cup corn syrup (light or dark)</div><div>2/3 cup brown sugar (or white sugar)</div><div>pinch of salt</div><div>3 tablespoons cornstarch</div><div>1/4 cup unsalted vegan butter, melted</div><div>2 teaspoons vanilla extract</div><div>2-1/2 cups (14 oz) pecans, chopped (plus some whole pecans for decoration, need apx 1/2 cup to cover top)</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;"><div>Preheat oven to 350°F.</div><div><br /></div><div>Roll out pie crust into approximately 1/4" thick round disk. Lay on pie pan. Crimp edges. Place in refrigerator while assembling the filling.</div><div><br /></div><div>Mix the ground flaxseed and water into a small bowl. Place in refrigerator for 10 minutes, or until it becomes thick.</div><div><br /></div><div>Assemble the filling. Combine flaxseed mixture, corn syrup, sugar, salt, cornstarch (mix into 1 tablespoon water first), butter, and vanilla extract into a medium bowl. Once combined, fold in the chopped pecans.</div><div><div><br /></div><div>Pour the filling into prepared pie crust. Top with whole pecans, if desired.</div><div><br /></div><div>Bake for 40 minutes, then cover the edge of the exposed pie crust with foil to prevent over browning. Bake for another 20-30 minutes, until filling is thick and bubbly (the filling has to reach 200°F for it to set). The filling will be slightly loose when you take it out of the oven and will continue to set as it cools. </div><div><br /></div><div>Allow to cool completely before cutting, or the filling will be runny. Store in refrigerator. Serve at room temperature.</div></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Adapted From</b></div><div style="text-align: left;">https://www.bhg.com/recipe/pies/pecan-pie/</div><div style="text-align: left;">https://mommyshomecooking.com/easy-eggless-pecan-pie/#recipe</div>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-30753976735048879352022-06-15T20:35:00.006-07:002022-06-15T20:35:58.002-07:00Roasted Radishes and Pasta<div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0OvD8XqPY0WZE2XLOzxuZ7_1qgbYBWrEzXvnpwfYhxVVQxv2Kcj1bK_HJzTtuzhOZTD0cn00cGOH1cC9VpKJ9DrmYAqUcUZX4E2nNm_e6-pjlbGSxgkJ1XXncJLEeb9AXlJjy5eZS2Y41p7u9sq5dKkSnJWu4crc6yp1tDXWuclk3w0bK8K5PnTY6/s2815/PXL_20220616_021520685_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2814" data-original-width="2815" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0OvD8XqPY0WZE2XLOzxuZ7_1qgbYBWrEzXvnpwfYhxVVQxv2Kcj1bK_HJzTtuzhOZTD0cn00cGOH1cC9VpKJ9DrmYAqUcUZX4E2nNm_e6-pjlbGSxgkJ1XXncJLEeb9AXlJjy5eZS2Y41p7u9sq5dKkSnJWu4crc6yp1tDXWuclk3w0bK8K5PnTY6/w200-h200/PXL_20220616_021520685_2.jpg" width="200" /></a></div>Ingredients</b></div><div style="text-align: left;">10 radishes</div><div style="text-align: left;">8 oz dry pasta</div><div style="text-align: left;">4 large collard leaves</div><div style="text-align: left;">1 teaspoon minced garlic (1/2 clove)</div><div style="text-align: left;">8oz chickpeas (1/2 a can)</div><div style="text-align: left;">1-2 oz green olives (about 8, optional)</div><div style="text-align: left;">olive oil</div><div style="text-align: left;">salt and pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Dressing</u></div><div style="text-align: left;"><div>fresh chopped herbs (oregano, thyme, rosemary, sage, and/or chives)</div><div>1 teaspoon grated lemon</div><div>juice from 1 lemon (2 tablespoons)</div><div>1 tablespoon maple syrup</div><div>1 teaspoon minced garlic (1/2 clove)</div><div>1/4 cup olive oil</div><div>1/4 teaspoon paprika</div><div>1/4 teaspoon crushed red pepper flakes (optional)</div><div>2 teaspoons mustard (optional)</div><div>1/4 teaspoon salt</div><div>ground pepper</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Preheat oven to 400 degrees F.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Chop radishes in halves (or quarters if they're large). Toss with olive oil and salt. Roast in over for 20 minutes, flipping halfway through.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Start heating a pot of water to cook the pasta.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Prepare dressing. Combine all the dressing ingredients.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add pasta to boiling water, and cook per packaging directions.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat a pan with a bit of olive oil over medium heat. Slice the collard into ribbons. Add the collard and 1/2 clove of minced garlic to the pan, and cook for about 5 minutes, until wilted. Add the chickpeas to the collard.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss together the pasta, roasted radishes, collard/chickpea mixture, sliced olives, and dressing. Add salt and pepper to taste.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Adapted from</b><br />https://www.cottercrunch.com/roasted-radish-chickpea-pasta/</div>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-41853467326993244322022-05-28T12:14:00.001-07:002022-05-28T23:00:15.054-07:00Perfect Picnic Pasta Salad<b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5Z71Qz0J43OLGbfR1Cnz2aOdcdaUGGuSdxLzp4Yd5vW8dQm8CvB01vYHG8PVWC1a3wuLHel78YGgmkllbu2HuD76WHEy2oiA41BYoPhqp9LwG5Jn5JAhh2zQCMwx7XzFZf9p9XXTysql8V-y5jwouMwJX1MXsz2YakOXfXJr5Yoi3HLS4AFtovQS/s2910/PXL_20220528_221909424_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2909" data-original-width="2910" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5Z71Qz0J43OLGbfR1Cnz2aOdcdaUGGuSdxLzp4Yd5vW8dQm8CvB01vYHG8PVWC1a3wuLHel78YGgmkllbu2HuD76WHEy2oiA41BYoPhqp9LwG5Jn5JAhh2zQCMwx7XzFZf9p9XXTysql8V-y5jwouMwJX1MXsz2YakOXfXJr5Yoi3HLS4AFtovQS/w200-h200/PXL_20220528_221909424_2.jpg" width="200" /></a></div>Ingredients</b><br />1 pound (usually this is 1 box) dried fusilli pasta (other types such as penne, rotini, or farfalle would also work just fine)<br />1 cup bell pepper, diced (1 medium)<br />1 cup cucumber, sliced into half or quarter moons<div>1 cup broccoli, cut into small florets<br />1 cup cherry tomatoes, halved<div>1 cup black olives, sliced</div><div>1/3 cup red onion, diced</div><div>1/3 cup fresh herbs (basil and/or parsley) (optional)</div><div>1 cup cubed vegan mozzarella or tofu (optional)</div><div><br /><div><u>Dressing</u><br />1/2 cup extra-virgin olive oil</div><div>1/4 cup red wine vinegar</div><div>2 tablespoons lemon juice</div><div>2 teaspoon dijon mustard</div><div>1 tablespoon maple syrup (or other sweetener) (optional)</div><div>1 garlic clove, minced very small</div><div>1 teaspoon herbs de Provence (or italian seasoning, or oregano)</div><div>1/4 teaspoon red pepper flakes</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon ground black pepper</div><div><div><br /></div><div><b>Directions</b><br /><div>Bring a large pot of salted water to a boil. Add pasta and cook until just past al dente, 9 to 11 minutes (or whatever the packaging recommends). Drain and rinse well under cold water. Toss with a bit of olive oil to keep from sticking while it finishes cooling.</div><div><br /></div><div>While the pasta cooks, make the dressing. Whisk together the dressing ingredients until blended. </div><div><br /></div><div>Once the pasta has cooled to at least room temperature, mix the dressing into the pasta. Then mix in the veggies. Taste for seasoning and adjust with salt and pepper as needed. </div><div><br /></div><div>Can be served immediately, but ideally it should be refrigerated for at least 30 minutes - 2 hours to allow the pasta and veggies to soak up the dressing. Can be stored in the refrigerator for up to 5 days.</div></div><div><br /><b>Adapted From</b><br />https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/<br /></div></div><div>https://www.loveandlemons.com/pasta-salad/</div></div></div>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-89620316871553668882022-05-28T09:20:00.000-07:002022-05-28T09:20:13.541-07:00Snickerdoodle Cookies<div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-NYcQ7P5C5K8-c-JiDAsdse0gsIUBU-65E2Jlu8L_tY8vmkSctq5vl6OX5cuqsDXi6uNQhY7naabOILUzseZfPr_8NXvlbRK9TOqJtlXur9IMhbRAgRC5t_XbpKi2BjPlZkxZrG7TLNG5H4KYZgZTLQf2GRixE6kmLqDCcAefmMZiUmkxTws5orh/s2851/PXL_20220528_155000824_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2850" data-original-width="2851" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-NYcQ7P5C5K8-c-JiDAsdse0gsIUBU-65E2Jlu8L_tY8vmkSctq5vl6OX5cuqsDXi6uNQhY7naabOILUzseZfPr_8NXvlbRK9TOqJtlXur9IMhbRAgRC5t_XbpKi2BjPlZkxZrG7TLNG5H4KYZgZTLQf2GRixE6kmLqDCcAefmMZiUmkxTws5orh/w200-h200/PXL_20220528_155000824_2.jpg" width="200" /></a></div>Ingredients</b><br />1/2 cup vegan butter (typically 1 stick)<br />2/3 cup cane sugar (or white sugar)<br />1 teaspoon vanilla extract</div><div style="text-align: left;">1 teaspoon apple cider vinegar<br />1-1/2 cup all purpose (white) flour<br />1 teaspoon cream of tartar<br />1 teaspoon baking soda<br /><div style="text-align: left;">1-1/4 teaspoon cinnamon<br />1/4 teaspoon salt<br />1 tablespoon oatmilk (or other non-dairy milk)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>For Rolling</u></div><div style="text-align: left;">3 tablespoons cane sugar</div><div style="text-align: left;">1 teaspoon cinnamon<br /><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;"><div>Add the butter and sugar to an electric mixer and whisk them together for about 2 minutes, until the mixture appears light and creamy. Add in the vanilla and apple cider vinegar and mix in.</div><div><br /></div><div>Add in the flour, cream of tartar, baking soda, cinnamon, and salt and mix in by hand (don’t use the electric mixer for this part) until it forms a crumbly dough.</div><div><br /></div><div>Then add in the oatmilk. The added moisture will help it hold together in a proper dough.</div><div><br /></div><div>(Pause here, if you want to chill the dough overnight before baking).</div><div><br /></div><div>Preheat the oven to 375°F. While the oven is preheating, place the dough in the refrigerator to chill.</div><div><br /></div><div>When you're ready to bake, roll the cookie dough into balls and then roll the balls in the cinnamon and sugar mixture and place them onto a parchment lined baking tray. Flatten the dough balls just a bit, into thick disks. You can sprinkle more of the cinnamon sugar mixture on top of the balls before they go in the oven.</div><div><br /></div><div>Bake for 10 minutes. They probably won't looked finished. Remove from the oven and let the cookies firm up and cool down directly on the tray. After about 5-10 minutes of cooling on the tray, transfer cookies to a cooling rack to finish cooling.</div><div><br /></div><div>Makes about 14 cookies.</div><br /></div><div style="text-align: left;"><b>Adapted From</b><br />https://lovingitvegan.com/vegan-snickerdoodles/#recipe</div></div>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-51565041537929396562021-02-04T13:21:00.006-08:002021-02-04T13:21:57.154-08:00Bombay Potatoes<div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-260ytZJ_vuk/YBxijnYLVYI/AAAAAAAAiMw/ycNThQLnA-UA7vI5QiREKHuxsWXwM5ojQCLcBGAsYHQ/s2048/PXL_20210204_201628058_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2047" height="200" src="https://1.bp.blogspot.com/-260ytZJ_vuk/YBxijnYLVYI/AAAAAAAAiMw/ycNThQLnA-UA7vI5QiREKHuxsWXwM5ojQCLcBGAsYHQ/w200-h200/PXL_20210204_201628058_2.jpg" width="200" /></a></div><br />Ingredients</b><br />4 teaspoons oil (neutral-tasting oil is best)<br />½ teaspoon cumin seeds<br />1 teaspoon black mustard seeds (yellow is also fine)<br />1 small white onion, sliced<br />1 can of tomato paste (or diced tomatoes)<br />7 cloves garlic, peeled and sliced thin<br />1 inch fresh ginger, peeled and grated<br />½ teaspoon ground turmeric<br />¼ teaspoon cayenne<br />1 teaspoon ground coriander<br />½ teaspoon ground cumin<br />½ teaspoon garam masala<br />5 medium gold potatoes, diced into large cubes<br />1 teaspoon salt<br />1 cup water<br />1 cup frozen peas<br />¼ cup fresh chopped cilantro (can also use dried) (optional)<br />Fresh lemon juice from 1/2 lemon (optional)</div><div style="text-align: left;">Plain vegan yogurt (optional)<br /><br /></div><div style="text-align: left;"><b>Directions</b><br /><div>Preheat the oven to 400 degrees F. Dice the potatoes. Toss with oil and salt. And spread out on baking sheet. Bake for 15 minutes. Stir. Bake for another 15 minutes (or until they're soft enough to easily pierce with a fork).</div><div><br /></div><div>Heat the oil in a large skillet over medium-high heat. Add sliced onion. Cook for about 10 minutes, stirring occasionally, until the edges just start to brown. </div><div><br /></div><div>Add the cumin seeds and mustard seeds. Cook for a few more minutes, until the spices become fragrant. </div><div><br /></div><div>Add the garlic and ginger. Stir and cook for a few more minutes.</div><div><br /></div><div>Once everything is looking toasty, you're ready to add the tomato and remaining spices (turmeric, cayenne, coriander, ground cumin, and garam masala). Cook, stirring occasionally, until the mixture thickens (about 5 minutes).</div><div><br /></div><div>Add the potatoes, peas, salt, and water. Reduce to medium-low. Simmer for another 5-10 minutes. Make sure the potatoes are cooked to your liking.</div><div><br /></div><div>Remove from heat and stir in optional cilantro and/or lemon juice.</div><div><br /></div><div>Serve topped with vegan yogurt and/or more cilantro.</div><div><br /></div></div><div style="text-align: left;"><b>Adapted From</b><br />https://veganhuggs.com/bombay-potatoes-peas/</div>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-250005329431620712021-01-30T10:28:00.004-08:002021-01-30T10:28:36.952-08:00Irish Soda Bread<p style="text-align: left;"></p><div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-maKlH-JXUj0/YBWlNbfTEGI/AAAAAAAAiLw/XZP9BmDVrOQfek5jxKGzZ7u3XQIfmvr9ACLcBGAsYHQ/s2048/20210130_100957_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2047" height="200" src="https://1.bp.blogspot.com/-maKlH-JXUj0/YBWlNbfTEGI/AAAAAAAAiLw/XZP9BmDVrOQfek5jxKGzZ7u3XQIfmvr9ACLcBGAsYHQ/w200-h200/20210130_100957_2.jpg" width="200" /></a></div>Ingredients</b><br />1 cup oat milk (or other plant milk) + 1 tablespoon white vinegar<br />1/2 cup dried currants (or raisins, or cranberries)<br />2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)<br />2 tablespoons sugar<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/4 cup vegan butter<br /><br /></div><div style="text-align: left;"><b>Directions</b><br />Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.<br /><br /></div><div style="text-align: left;">Make buttermilk. Add the milk to a small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.<br /><br /></div><div style="text-align: left;">Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.<br /><br /></div><div style="text-align: left;">Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.<br /><br /></div><div style="text-align: left;">Cut in the butter. Using a pastry knife or fork, cut the butter into the dry ingredients until crumbly. Use your hands, if needed.</div><div style="text-align: left;"><br />Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.<br /><br /></div><div style="text-align: left;">Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on to the lined baking sheet, and use a sharp knife to cut a large "X" into the top.<br /><br /></div><div style="text-align: left;">Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.<br /><br /></div><div style="text-align: left;">Cool. Remove from oven and place the loaf on a rack to cool. Cool for at least 15 minutes before slicing.<br /><br /></div><div style="text-align: left;">Slice and it's ready to eat. This bread is good with butter, and also good toasted. It can keep at room temperature for 3-4 days, as long as it's wrapped with plastic wrap.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Adapted From</b><br />https://www.kitchentreaty.com/vegan-irish-soda-bread/</div><p></p>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-21139747736056438152020-07-07T11:22:00.001-07:002020-07-07T11:22:59.006-07:00Focaccia Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oBjxymhHRSk/XwS5DBkhy6I/AAAAAAAAg_o/TXmNfjmvegsYDQCVYfh-4l3BhDbAErYswCLcBGAsYHQ/s1600/bread%2Bphoto.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-oBjxymhHRSk/XwS5DBkhy6I/AAAAAAAAg_o/TXmNfjmvegsYDQCVYfh-4l3BhDbAErYswCLcBGAsYHQ/s200/bread%2Bphoto.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
850g (~7 cups) all-purpose flour<br />
2-1/4 teaspoons active dry yeast (or 1 packet)<br />
1/2 cup olive oil + some for greasing a bowl<br />
2 tablespoons kosher salt<br />
pinch of sugar<br />
water<br />
bread toppings (optional): dry or fresh rosemary, garlic cloves or minced garlic, kosher salt<br />
<br />
<b>Directions</b><br />
Into the bowl of a stand mixer add the flour and 2-1/2 cups room temperature water. Mix on low with a bread hook for a few minutes.<br />
<br />
Prepare the yeast: 1/2 cup of 105°F water with a pinch of sugar, whisk or stir in the yeast. Let sit for about 5 minutes, until fluffy and bubbly.<br />
<br />
Add activated yeast mixture to the dough in the stand mixer. Keep mixing on low, until the water is fully absorbed into the dough.<br />
<br />
Add 2 tablespoons kosher salt to dough. Mix on medium speed for about 5 minutes.<br />
<br />
Oil a clean bowl. Turn the dough out into the oiled bowl. Cover, and let sit for 2 hours.<br />
<br />
Add 1/2 cup of olive oil to an 18 x 13" baking sheet (aka half-sheet). Spread out until the pan is fully coated.<br />
<br />
Gently transfer the bread mixture onto the baking sheet using a rubber spatula or bench scraper. Fold the dough onto itself a few times, the olive oil will coat the whole thing and it will become quite slippery. Start to spread the dough across the surface of the pan. If the dough keeps springing back, place some olive oil on the bread and cover it with plastic wrap for 15 minutes. This may take a few rounds to get it to cover the whole pan.<br />
<br />
Once the dough is fully stretched out, add a bit more olive oil. There are two options from here:<br />
<br />
<ol>
<li>Slower option: Cover and let it ferment overnight in the fridge (about 12 hours). Remove from fridge and skip to below.</li>
<li>Faster option: Skip to below.</li>
</ol>
<br />
Use your fingers to press dimples into the dough. Let rise, covered, at room temperature for 1 hour.<br />
<br />
Preheat oven to 450°F (will take about 30 minutes).<br />
<br />
Coat the dough one last time with olive oil and any optional toppings (kosher salt, rosemary, etc) and bake for 25 - 30 minutes.<br />
<br />
Remove from baking sheet immediately, and place bread on wire rack to cool. Allow to cool for around 90 minutes before cutting.<br />
<br />
<b>Adapted from</b><br />
<a href="https://basicswithbabish.co/basicsepisodes/bread">https://basicswithbabish.co/basicsepisodes/bread</a>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-84013463992456694532020-04-17T14:01:00.000-07:002020-04-17T14:01:30.425-07:00Toby's Jalapeno Pate Dip & Spread Copycat Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rGNQnBpDnpg/XpoY6naXFkI/AAAAAAAAgTw/vSZNZLvLPbU-YbHTWqvdUmHmRkh397FuACLcBGAsYHQ/s1600/20200417_134843.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="199" src="https://1.bp.blogspot.com/-rGNQnBpDnpg/XpoY6naXFkI/AAAAAAAAgTw/vSZNZLvLPbU-YbHTWqvdUmHmRkh397FuACLcBGAsYHQ/s200/20200417_134843.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
8oz extra firm tofu<br />
1 rib celery, finely diced<br />
1/4 yellow onion, finely diced<br />
1 tablespoon parsley, finely diced<br />
1/3 cup vegan mayonnaise<br />
1 tablespoon mustard<br />
1 tablespoon diced green chilies (canned)<br />
2 teaspoons nutritional yeast<br />
1 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon tumeric<br />
1 pinch cayenne pepper<br />
<br />
<b>Directions</b><br />
Drain and press the tofu.<br />
<br />
Prep the veggies: celery, onion, and parsley. Mix all ingredients, except for the tofu.<br />
<br />
Dice the tofu info small pieces, mash with a fork. Mix the tofu into the rest of the ingredients.<br />
<br />
Makes enough to fill one Toby's 14 oz container.Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-73179208913989094532020-03-26T16:46:00.001-07:002020-03-30T18:26:30.011-07:00Minestrone<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-DKV8PnbbVhw/XoKcPUJBbaI/AAAAAAAAgNc/9zmky-CUhd0owp6B7mFeBF8emIRaFmNWwCLcBGAsYHQ/s1600/20200326_183950.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-DKV8PnbbVhw/XoKcPUJBbaI/AAAAAAAAgNc/9zmky-CUhd0owp6B7mFeBF8emIRaFmNWwCLcBGAsYHQ/s200/20200326_183950.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
<u>Veggies</u><br />
1 onion (yellow), chopped<br />
4 cloves garlic, minced<br />
2 medium carrots, peeled and chopped<br />
2 medium ribs celery, chopped<br />
3 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)<br />
2 cups baby spinach, chopped (or sub kale or collard greens)<br />
<br />
<u>Canned/Dry Goods</u><br />
¼ cup tomato paste<br />
1 can diced tomatoes (15 oz)<br />
6 cups vegetable broth<br />
2 cups dry pasta (ditalini, orecchiette, elbow, or small shells)<br />
1 can great northern beans (15oz) (or sub cannellini beans or kidney beans)<br />
<br />
<u>Spices</u><br />
1 teaspoon dried oregano<br />
1 teaspoon dried thyme<br />
1 teaspoon dried basil<br />
Pinch of red pepper flakes<br />
Freshly ground black pepper<br />
1 teaspoon fine sea salt<br />
2 teaspoons lemon juice<br />
2 cups water<br />
4 tablespoons extra-virgin olive oil, divided<br />
<div>
<br /></div>
Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-78703802299269583742020-03-24T17:09:00.002-07:002020-03-24T17:09:58.781-07:00Quarantine Quinoa Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-A8VoFbHiasI/Xnqg_gmMFnI/AAAAAAAAgHc/d0055weOMNkiOFhtznkDtpTC79479lN-gCLcBGAsYHQ/s1600/20200322_133058_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-A8VoFbHiasI/Xnqg_gmMFnI/AAAAAAAAgHc/d0055weOMNkiOFhtznkDtpTC79479lN-gCLcBGAsYHQ/s200/20200322_133058_2.jpg" width="199" /></a></div>
<b>Ingredients</b><br />
1 onion, sweet or yellow, diced<br />
3 cloves of garlic, minced<br />
2 poblano peppers, diced<br />
2 bell peppers, diced (any color)<br />
1 can great northern beans (15 oz) (see note 2)<br />
1 can navy beans (15 oz) (see note 2)<br />
1 can pinto beans (15 oz) (see note 2)<br />
1 can diced green chilies (optional)<br />
6 cups vegetable broth<br />
1/3 cup dry quinoa (or up to 1 cup) (see note 1)<br />
1 1/4 cup salsa verde (optional)<br />
3/4 cup frozen corn (optional) (see note 3)<br />
<div>
<br /></div>
<b>Directions</b><br />
Heat a large saucepan or soup pot over medium heat. Add some oil or non-stick spray. Once the pan is hot, add the diced onions. Saute for about 5 minutes, until the onions become slightly translucent. Stir in the minced garlic. Saute for another 5 minutes, until the onions and garlic become fragrant and slightly browned. Add the diced peppers to the pot. Stir everything together. Sautee for 5 minutes, until peppers start to soften.<br />
<br />
Add the rest of the ingredients to the pot. Stir until everything is nicely combined. Cover the pot and simmer over low for about 15 minutes, until the quinoa is cooked through. Turn off the heat, and allow to sit, covered, for another 5-10 minutes. This will let the quinoa soak up some more broth and get fluffy.<br />
<br />
<b>Notes</b><br />
Note 1: I usually make this with 1 cup of quinoa, for more of a thick stew, but you can make it with less if you prefer a thinner soup.<br />
<br />
Note 2: The beans listed here are just a recommendation. I've also used light red kidney beans, cannellini beans, or black-eyed peas.<br />
<br />
Note 3: The corn is optional, though the photo shown here is with corn. I usually don't add it.<br />
<br />
<b>Adapted from</b><br />
<a href="http://recipes88.com/p/quinoa-chili-verde-noming-thru-life">http://recipes88.com/p/quinoa-chili-verde-noming-thru-life</a>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-77125979966597013252020-03-24T16:51:00.002-07:002020-03-24T16:51:31.087-07:00Chocolate Rice Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QybwCnny0sQ/XnqbT90JfTI/AAAAAAAAgHQ/lPD76SoQbV4IEWVTipi06ZwcAGnco1ckgCLcBGAsYHQ/s1600/20200324_162105_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="199" src="https://1.bp.blogspot.com/-QybwCnny0sQ/XnqbT90JfTI/AAAAAAAAgHQ/lPD76SoQbV4IEWVTipi06ZwcAGnco1ckgCLcBGAsYHQ/s200/20200324_162105_2.jpg" width="200" /></a></div>
<b>Also known as: champorado</b><br />
<b><br /></b>
<b>Ingredients</b><br />
1-1/4 cup dry rice (use sushi rice, if possible)<br />
2 cups water<br />
1 can coconut milk<br />
1 cup oat milk (or other plant milk)<br />
1/4 cup cocoa powder<br />
1/2 cup cane sugar<br />
1/4 cup brown sugar<br />
<br />
<b>Directions</b><br />
Mix the cocoa powder with approximately 1 tablespoon water. It should form a thin paste. Add some extra water, if needed.<br />
<br />
In a medium saucepan, bring the rice and water to a simmer. Add the coconut milk, oat milk, and cocoa paste. Simmer for 15 minutes. Stir every minute or two, to keep from sticking. Eventually the mixture will become thicker, but still a bit saucy.<br />
<br />
Stir in the sugar. Simmer for another 10-15 minutes, until the mixture has thickened to something closer to oatmeal texture. Let stand for several minutes. Optional: serve with cream and/or sugar.<br />
<br />
<b>Adapted from</b><br />
<a href="https://pinchofyum.com/champorado-chocolate-coconut-sticky-rice">https://pinchofyum.com/champorado-chocolate-coconut-sticky-rice</a>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-89453198755325018252019-06-21T11:48:00.001-07:002020-03-30T18:26:48.563-07:00Beyond Jambalaya<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vt2anFs1dsY/XoKcUEHs4pI/AAAAAAAAgNg/bEczxvXrqA8hPvZEZGHSQOIMc-SwXNmPwCLcBGAsYHQ/s1600/20200327_195704.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-vt2anFs1dsY/XoKcUEHs4pI/AAAAAAAAgNg/bEczxvXrqA8hPvZEZGHSQOIMc-SwXNmPwCLcBGAsYHQ/s200/20200327_195704.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
1 package plant-based "Beyond Sausages" (14oz)<br />
1 yellow onion, chopped<br />
1 bell pepper, chopped<br />
2 tablespoons minced garlic<br />
1 can diced tomatoes<br />
1 cup white rice (dry)<br />
4 teaspoons Cajun seasoning (see below for recipe)<br />
2 cups vegetable broth<br />
salt and pepper, to taste<br />
<br />
<u>Cajun Seasoning</u><br />
2 tablespoons garlic powder<br />
2 tablespoons Italian seasoning<br />
2 tablespoons paprika<br />
1 tablespoon salt<br />
1 tablespoon black pepper<br />
1 tablespoon cayenne pepper<br />
1 tablespoon onion powder<br />
<br />
<b>Directions</b><br />
Heat a non-stick frying pan over medium heat. Slice sausages into oblong discs and add to pan. Fry and flip, cooking until both sides of each disc are browned.<br />
<br />
Heat a large pot over medium heat (use a large enough pot to hold all your ingredients). Add a little olive oil to the pot, and sauté the diced onions and peppers. Once the onions start to become clear, add the minced garlic to the pot. Stir vegetables occasionally to keep them from sticking.<br />
<br />
Once vegetables are browned, add the Cajun seasoning, diced tomatoes, dry rice, and vegetable broth to the pot. Simmer on low, covered, for 20 minutes. The sausages can be added at the same time as the rice, or part-way through cooking the rice.<br />
<br />
After about 20 minutes, check that the rice is fully cooked. Once it is, you're ready to serve!Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-65559853063480549102019-06-21T11:37:00.003-07:002019-06-21T11:38:14.896-07:00Pineapple Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qNvlb2e5irw/XQ0jnNCiuCI/AAAAAAAAdww/kZsMcFlfVDwCEXYw1PkL1A2vzME368zSwCLcBGAs/s1600/pineapple%2Bsalsa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="199" src="https://1.bp.blogspot.com/-qNvlb2e5irw/XQ0jnNCiuCI/AAAAAAAAdww/kZsMcFlfVDwCEXYw1PkL1A2vzME368zSwCLcBGAs/s200/pineapple%2Bsalsa.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
1 can crushed pineapple (or fresh pineapple, about 3 cups)<br />
1/2 red onion, diced<br />
1 bell pepper, diced<br />
1/4 cup chopped fresh cilantro<br />
1 avocado<br />
1 jalapeno, diced<br />
juice from 1 lime<br />
salt to taste<br />
<br />
<b>Directions</b><br />
Combine all ingredients. Add more lime juice and/or salt, to taste. For best results, let sit for about 10 minutes before serving. Chill if not serving right away.<br />
<br />
<b>Adapted from</b><br />
<a href="https://cookieandkate.com/fresh-pineapple-salsa-recipe/">https://cookieandkate.com/fresh-pineapple-salsa-recipe/</a>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-23178703037737257062019-05-05T17:12:00.002-07:002019-05-05T17:12:35.424-07:00Butter Bean Tikka Masala<b>Ingredients</b><br />
<u>For the beans</u><br />
1/4 cup vegan yogurt<br />
3 garlic cloves, finely chopped<br />
1-inch ginger, finely chopped<br />
1/2 teaspoon ground turmeric<br />
1 teaspoon garam masala<br />
1/4 teaspoon chili powder<br />
1/2 teaspoon salt<br />
Two 15-ounce cans of butter beans, drained & rinsed<br />
<br />
<u>Tikka curry</u><br />
1 teaspoon vegetable oil<br />
1 large white onion, chopped<br />
2 garlic cloves, finely chopped<br />
2-inches fresh ginger, finely chopped<br />
1 bay leaf<br />
1 teaspoon ground cumin<br />
1 teaspoon ground coriander<br />
1/2 teaspoon ground cinnamon<br />
1 tablespoon + 1 teaspoon garam masala<br />
2 teaspoons smoked paprika<br />
2 tablespoons tomato paste<br />
3 large tomatoes, chopped (about 1 cup)<br />
1/4 cup chopped cilantro<br />
1/4 cup vegan yogurt<br />
1 tablespoon + 1 teaspoon agave nectar<br />
1 teaspoon lemon juice<br />
<br />
<b>Directions</b><br />
Preheat oven to 400°F (200°C) and grease a baking sheet.<br />
<br />
In a large bowl, mix together all of the bean ingredients except the beans: yogurt, garlic, ginger, turmeric, garam masala, chili powder, and salt. Stir to combine.<br />
<br />
Add the butter beans to the mixture and stir to coat well, then transfer onto the greased baking sheet and bake for 15-17 minutes, until the beans start to look dry and a bit crisper.<br />
<br />
Meanwhile, for the tikka curry, heat the oil in a large nonstick saucepan over medium heat. Fry the onion, garlic, and ginger for about 2 minutes, until fragrant and the onions have softened.<br />
<br />
Add the bay leaf and spices and fry for another minute until aromatic.<br />
<br />
Next, add the tomato paste, chopped tomatoes and cilantro stems, then cover and bring to a boil. Lower the heat and let simmer for 5 minutes.<br />
<br />
Once the beans are done and out of the oven, add them to the saucepan along with the yogurt, rice syrup, and lemon juice.<br />
<br />
Bring the mixture back to a boil, then remove from heat.<br />
<br />
Serve warm with naan or rice.<br />
<br />
<b>Adapted From</b><br />
<a href="https://www.yourdailyvegan.com/2019/04/butter-bean-tikka-curry-recipe-from-east-meets-vegan/">https://www.yourdailyvegan.com/2019/04/butter-bean-tikka-curry-recipe-from-east-meets-vegan/</a>Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-24520157617987188672018-11-21T12:27:00.002-08:002018-11-21T16:58:53.569-08:00Holiday Pecan Pie<b>Ingredients</b><br />
2 cups chopped pecans<br />
2 tablespoons molasses (blackstrap or regular)<br />
3/4 cup pure maple syrup or agave<br />
1/3 cup water<br />
2 tablespoons bourbon (or water)<br />
2 tablespoons nut butter (any kind, or vegan butter)<br />
1/4 cup ground flaxseeds<br />
1 tablespoon vanilla extract<br />
1 teaspoon salt<br />
<br />
<b>Directions</b><br />
Pre-bake your pie crust (if using homemade crust). Bake crust without fillings for 10 minutes at 400F.<br />
<br />
Whisk together all ingredients and let sit at least 30 minutes in the fridge, during which time it will thicken, thanks to the flaxmeal. If the flax is good, the mixture will be noticeably thicker when you take it out.<br />
<br />
Preheat oven to 350F. Pour filling into the pre-baked crust. Arrange any extra pecans over top, if desired. Bake on the center rack 35 minutes. Do not open the oven door, let sit in the turned-off oven an additional 10 minutes.<br />
<br />
<b>Adapted from</b><br />
https://chocolatecoveredkatie.com/2017/12/11/vegan-pecan-pie-recipe/<br />
<b><br /></b>
<b>Makes</b><br />
One 9" pieSarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-6746966969244930652018-11-21T12:21:00.000-08:002018-11-21T16:32:15.688-08:00Simple Pie Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ADz2x3OeAhU/W_X4mPQQHSI/AAAAAAAAbtI/aSAQDIFQ9RoVor9RjyExaAOd2-xYokbEQCLcBGAs/s1600/pie%2Bcrust.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="199" src="https://1.bp.blogspot.com/-ADz2x3OeAhU/W_X4mPQQHSI/AAAAAAAAbtI/aSAQDIFQ9RoVor9RjyExaAOd2-xYokbEQCLcBGAs/s200/pie%2Bcrust.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
1-1/4 cup all purpose flour, plus a bit more for rolling<br />
1/4 teaspoon salt<br />
6 tablespoons vegetable shortening (or vegan butter)<br />
4-6 tablespoons cold water<br />
<br />
<b>Directions</b><br />
Add the flour and salt to a large bowl. Cut the shortening into cubes and scatter on top of the flour. Use a fork to cut the shortening into the flour. Keep going until the mixture reaches a crumbly texture.<br />
<br />
Add the cold water 1-2 tablespoons at a time (you want the water to be cold so that it doesn't melt the shortening). Mix. Continue to add water until the dough comes together-- you should be able to form a ball. Flatten your ball of dough into a disc, wrap in plastic wrap, and place in the refrigerator. Let chill for at least 30 minutes, or overnight.<br />
<br />
When you're ready to make your pie, take the crust out of the refrigerator, and roll it flat on a flour-dusted surface.<br />
<br />
Some recipes require a pre-baked or blind baked crust. For others, you will simply add the crust and filling at the same time. Make sure to check the pie recipe.<br />
<br />
<b>Makes</b><br />
One 9" pie crustSarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-20442255974443772452018-11-13T13:13:00.000-08:002018-11-13T13:15:37.115-08:00Sofritas Burrito Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--nNvNTPwS6Q/W-s9cmm2KUI/AAAAAAAAbqE/bLAYsqZOJUwWm-lELNJAr_cX6qogLSrjACLcBGAs/s1600/20181113_121939_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="199" src="https://1.bp.blogspot.com/--nNvNTPwS6Q/W-s9cmm2KUI/AAAAAAAAbqE/bLAYsqZOJUwWm-lELNJAr_cX6qogLSrjACLcBGAs/s200/20181113_121939_2.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
21 oz extra-firm tofu (1-1/2 normal-sized blocks of tofu)<br />
1 tablespoon olive oil<br />
1 teaspoon garlic powder<br />
1 teaspoon cumin powder<br />
<br />
<b>SAUCE</b><br />
<u>Blend these</u><br />
1 or 2 medium poblano peppers<br />
1/4 cup chipotle peppers in adobo sauce with additional adobo sauce<br />
1/2 cup low-sodium vegetable broth, divided<br />
1/2 yellow onion, diced<br />
3 cloves minced garlic<br />
2 tablespoons tomato paste<br />
2 tablespoons soy sauce<br />
1 tablespoon cider vinegar<br />
<br />
<u>Stir in</u><br />
1 teaspoon nutritional yeast (optional)<br />
1/4 teaspoon salt (or more to taste)<br />
1 teaspoon cumin powder<br />
1 teaspoon coriander powder<br />
1/4 teaspoon ground black pepper<br />
1 teaspoon dried oregano<br />
<br />
<b>Directions</b><br />
<u>Prep the tofu</u><br />
Preheat your oven to 400F.<br />
<br />
Drain and press the tofu for several minutes.<br />
<br />
Slice the tofu into about 1/2 inch thick slices. Place on parchment paper covered baking sheet. Drizzle with olive oil, and sprinkle a bit of garlic and cumin on top. Place in oven and bake. You'll need to flip the tofu once or twice. It should take about 15 - 25 minutes per side, depending on the size of the slices.<br />
<br />
Once the tofu is a browned and crispy at the edges, remove from oven to cool.<br />
<br />
<u>Make the sauce</u><br />
The poblano peppers need to be roasted until blackened on the outside. The easiest way to do this is broil them in the oven, on a baking sheet, for about 15 minutes, turning occasionally. Once they're nice and charred and the skin is starting to split, take them out of the oven. Use a fork or tongs to peel the skin off. Cut them open and remove the seeds. Chop or dice into small-ish chunks (they're going into the blender, so it doesn't matter too much).<br />
<br />
Blend together the poblano peppers, peppers in adobo, 1/4 cup of the vegetable broth, diced onion, garlic, tomato paste, soy sauce, and vinegar.<br />
<br />
Stir into the sauce: the nutritional yeast, salt, cumin, coriander, pepper, and oregano.<br />
<br />
Heat a large saucepan over medium-high heat. Add the sauce mixture to the pan. Simmer for about 10 minutes, to allow the onion and garlic to cook down. Add the remaining 1/4 cup vegetable broth.<br />
<u><br /></u>
Finally, turn the heat down to medium, and crumble or dice the tofu, and add it to the pot with the sauce. Simmer everything together for 5 - 10 minutes. Then your sofritas is ready to eat.<br />
<br />
Prepare other burrito bowl additions, such as:<br />
<br />
<ul>
<li>Rice</li>
<li>Beans</li>
<li>Salsa</li>
<li>Corn salsa</li>
<li>Diced onions</li>
<li>Chopped lettuce</li>
<li>Tortilla chips</li>
</ul>
<br />
Combine everything in layers, and enjoy! Also makes a great meal-prep option for to-go lunches.<br />
<br />
<b>Makes</b><br />
This recipe makes enough softritas for about 3 burrito bowls.<br />
<b><br /></b>
<b>Adapted from</b><br />
https://yupitsvegan.com/copycat-chipotle-sofritas/Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-75047383279582491272018-10-15T10:16:00.001-07:002018-10-15T10:16:55.646-07:00African Peanut Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-L_njcttF128/W8TLesf1H3I/AAAAAAAAbdo/ssfjKvFk-ZYRJuokaAUBrDY4Gkh4CAEigCLcBGAs/s1600/peanut%2Bstew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-L_njcttF128/W8TLesf1H3I/AAAAAAAAbdo/ssfjKvFk-ZYRJuokaAUBrDY4Gkh4CAEigCLcBGAs/s200/peanut%2Bstew.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
1 tablespoon vegetable oil<br />
4 cloves garlic<br />
1 tablespoon ginger powder (or 1 inch fresh ginger)<br />
1 medium sweet potato<br />
1 medium onion<br />
1 teaspoon cumin<br />
1/4 teaspoon crushed red pepper<br />
6 oz can tomato paste<br />
1/2 cup chunky peanut butter<br />
6 cups vegetable broth<br />
1 bunch chopped collard greens<br />
1/4 bunch cilantro garnish (optional)<br />
<br />
<b>Directions</b><br />
In a large pot, heat the vegetable oil over medium heat. Dice the onion and add it to the pot. Once the onion starts to become translucent, add the garlic and ginger. Saute for a few minutes.<br />
<br />
Dice the sweet potato (small dice-sized cubes), add it to the pot. Continue to cook until the sweet potato takes on a darker, slightly translucent appearance.<br />
<br />
Add the cumin and red pepper flakes. Stir. Add the tomato paste and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.<br />
<br />
While the soup is coming up to a boil, prepare the collard greens. Rinse the greens well, then use a sharp knife to remove each stem (cut along the side of each stem). Stack the leaves, then cut them into thin strips. Add the collard strips to the pot.<br />
<br />
Once the soup reaches a boil, turn the heat down to low and allow it to simmer, uncovered, for about 15 minutes-- until the sweet potatoes are tender enough to poke a fork into. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed.<br />
<br />
Serve the stew hot, topped with any of the following, if desired: peanuts, cilantro leaves, or sriracha.<br />
<br />
<b>Adapted from</b><br />
https://www.budgetbytes.com/african-peanut-stew-vegan/Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-20195020824034157712018-09-16T18:06:00.001-07:002018-09-16T18:06:11.205-07:00Way Too Much Vegetable Korma<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ONrqDlVA1Pg/W575QrhKjZI/AAAAAAAAa_c/2R9BLgLoqNQ3Ca83w-wJyhAaTfcmA1G0wCLcBGAs/s1600/20180913_191827.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-ONrqDlVA1Pg/W575QrhKjZI/AAAAAAAAa_c/2R9BLgLoqNQ3Ca83w-wJyhAaTfcmA1G0wCLcBGAs/s200/20180913_191827.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
STIR FRY<br />
2 tablespoon coconut oil<br />
1 large onion, diced<br />
2 teaspoons ginger powder<br />
3 garlic cloves, minced<br />
2 tablespoon curry powder<br />
1/2 teaspoon turmeric<br />
1/2 teaspoon smoked paprika<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon salt<br />
<br />
ROAST THESE<br />
2 tablespoons olive oil<br />
3 medium gold potatoes, cubed<br />
2 carrots, diced<br />
1 head cauliflower<br />
salt to taste<br />
<br />
MIX IN LATER<br />
1 tablespoon brown sugar<br />
1 can of coconut milk<br />
1 can of diced tomatoes<br />
1 cup green beans<br />
1 cup frozen peas<br />
1 can of garbanzo beans, rinsed and drained<br />
<br />
TOPPINGS (optional)<br />
1/2 cup cashews<br />
1/2 cup chopped cilantro<br />
<br />
<b>Directions</b><br />
Preheat oven to 400 degrees.<br />
<br />
Chop: the potatoes, carrots, and cauliflower. Toss with some olive oil and salt. Spread on a baking sheet. And put into the oven, once it's heated. These will need to bake for about 30-45 minutes, stirring twice throughout. Bake until veggies are soft enough to poke a fork into, and nice and crispy on the outside.<br />
<br />
While veggies are roasting in the oven, start prepping the other ingredients. Heat the coconut oil in a large wok over medium heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook an additional 1 minute, taking care not to burn the garlic. Add the rest of the spices, stir and cook for 2-3 minutes until spices are fragrant.<br />
<br />
To the wok, add the coconut milk, diced tomatoes, brown sugar, and 1 cup of water. Simmer on medium for 5-10 minutes. Continue to stir frequently, so not to burn the mixture.<br />
<br />
If you want to make white rice to go with this, start it around this time (making white rice on the stove top needs about 12 minutes to simmer).<br />
<br />
Add the peas, garbanzo beans, and green beans. Stir and cook for another 5-10 minutes.<br />
<br />
Add the veggies from the oven (everything except for the toppings should be in the wok now). Stir the entire mixture. Reduce heat to low, and simmer for a few more minutes.<br />
<br />
Top with cashews and/or cilantro and serve over rice with naan.<br />
<br />
Note: I made this with 2 cups (dry) rice, and that was enough for dinner for 2 plus 4 more leftover lunches!<br />
<br />
<b>Nutrition</b><br />
Makes way too many servings for 2 of us<br />
<br />
<b>Adapted from</b><br />
https://www.delishknowledge.com/weeknight-vegetable-korma/Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-14741849157183175972018-07-29T09:57:00.001-07:002018-07-29T10:12:15.041-07:00Yellow Lentil Daal<div class="separator" style="clear: both; text-align: center;">
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<a href="https://3.bp.blogspot.com/-byS50mL-SPI/W13ymtRthBI/AAAAAAAAad4/t081l0RQAoo87M8eX5_zIvpByDX_NqpTgCEwYBhgL/s1600/Daal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-byS50mL-SPI/W13ymtRthBI/AAAAAAAAad4/t081l0RQAoo87M8eX5_zIvpByDX_NqpTgCEwYBhgL/s200/Daal.jpg" width="200" /></a><b>Ingredients</b><br />
2 tablespoons olive oil<br />
3 teaspoons whole cumin seeds<br />
2 teaspoons crushed red pepper flakes<br />
1 medium onion, diced (about 1 1/2 cups)<br />
2 teaspoons minced garlic<br />
1 teaspoon salt<br />
1 1/2 cups yellow lentils<br />
2 cups vegetable broth<br />
1 teaspoon ground turmeric<br />
<br />
<b>Directions</b><br />
Prep the dry lentils ahead of time. First rinse and sort through to make sure there isn't any debris in them. Then soak in a bowl of cold water for 4 to 8 hours. If soaking for more than 8, place in the refrigerator. Don't soak for any longer than 24 hours. When you're ready to cook, drain the lentils.<br />
<br />
Heat oil in saucepan over medium-high heat. Stir in cumin seeds and red pepper flakes, and saute 1 minute. Add onion, garlic, and salt, and saute for a few more minutes, until the onions start to become clear.<br />
<br />
Add pre-soaked and drained lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer for 25-45 minutes, or until liquid is absorbed. Test the lentils to make sure they're done and not still crunchy.<br />
<br />
Serve over rice or other grain.<br />
<br />
<b>Adapted from</b><br />
https://www.vegetariantimes.com/recipes/yellow-lentil-dal<br />
<br />
<b>Makes</b><br />
about 3 large servingsSarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-51428101122407252382018-06-15T17:31:00.000-07:002018-07-29T10:16:25.880-07:00Picnic Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-0uIecMRFFAY/W13ye47jY2I/AAAAAAAAado/9nfXUWBbJNgFz4DkUqv6sI40akZ2nq2DgCLcBGAs/s1600/20180616_210510.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://4.bp.blogspot.com/-0uIecMRFFAY/W13ye47jY2I/AAAAAAAAado/9nfXUWBbJNgFz4DkUqv6sI40akZ2nq2DgCLcBGAs/s200/20180616_210510.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
<u>Salad</u><br />
16 oz tri-colored spiral pasta<br />
1 red bell pepper, diced<br />
1 cucumber, diced<br />
1 head of broccoli, chopped<br />
1/4 cup red onion, diced<br />
2 cups cherry tomatoes, sliced<br />
2 oz black olives, sliced<br />
<br />
OPTIONAL: diced vegan cheese<br />
<br />
<u>Dressing</u><br />
1/2 cup olive oil<br />
3/4 cup red wine vinegar<br />
1 teaspoon oregano<br />
1 teaspoon dry basil<br />
1 teaspoon garlic powder<br />
Salt and pepper<br />
<br />
<b>Directions</b><br />
Cook the pasta per the instructions on the box.<br />
<br />
While the pasta is cooking, wash and dice all the veggies.<br />
<br />
Make the dressing by stirring together all dressing ingredients.<br />
<br />
When the pasta is done, drain and let sit for a bit to cool (you don't want to steam the veggies in the hot pasta). Once pasta is cooled, stir together all ingredients. Recommended to refrigerate for a hour or two before serving to let the dressing get absorbed.Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-59139582502481606082018-06-15T16:58:00.004-07:002018-07-29T10:00:59.862-07:00Vegan No-Bake Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-pk9k4hEfQxY/W13yvzKkhBI/AAAAAAAAadw/Dr4n8cEWbSsa0_OjF1ckfQoEeKEXebzewCLcBGAs/s1600/20180616_191205.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://2.bp.blogspot.com/-pk9k4hEfQxY/W13yvzKkhBI/AAAAAAAAadw/Dr4n8cEWbSsa0_OjF1ckfQoEeKEXebzewCLcBGAs/s200/20180616_191205.jpg" width="200" /></a></div>
<b>Ingredients</b><br />
1/2 cup margarine (such as vegan Earth Balance)<br />
2 cups sucanat (or regular sugar, if you prefer)<br />
1/2 cup non-dairy milk<br />
4 tablespoons unsweetened cocoa powder<br />
1/2 cup natural peanut butter<br />
1/2 teaspoon vanilla extract<br />
3 cups quick cooking oats<br />
<br />
<b>Directions</b><br />
In a large pot, bring margarine, sugar, soy milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil.<br />
<br />
Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.<br />
<br />
Drop teaspoonfuls of the mixture onto cookie sheets lined with wax paper or foil and allow to cool. When cool, turn cookies over to dry the bottoms.<br />
<br />
Store in airtight plastic container in the refrigerator.<br />
<div>
<br /></div>
<div>
<b>Adapted from</b></div>
<div>
https://detoxinista.com/vegan-no-bake-cookies/</div>
Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-11900149764397832532018-06-15T16:44:00.001-07:002018-06-15T16:44:56.506-07:00Wedding Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-f7yFEOGI1SE/WyRLIBD_EdI/AAAAAAAAZhc/e9zYNbGmchUMqwc6N1gJ2oc-IwH_k6YLACLcBGAs/s1600/20180605_183130.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-f7yFEOGI1SE/WyRLIBD_EdI/AAAAAAAAZhc/e9zYNbGmchUMqwc6N1gJ2oc-IwH_k6YLACLcBGAs/s200/20180605_183130.jpg" width="200" /></a></div>
<b><u>Grapefruit, Roasted Beet, and Quinoa Salad</u></b><br />
<b>Ingredients</b><br />
Arugula<br />
Romaine<br />
1 avocado<br />
1/2 cup (dry) quinoa<br />
2 grapefruits<br />
3-6 roasted beets, depending on the size<br />
1/4 cup diced sweet onion<br />
Olive oil<br />
Salt and pepper<br />
<br />
<b>Directions</b><br />
Roast the beets a day ahead of time, if possible. Heat oven to 375 degrees. Wash and clean beets, leaving the skin on. Wrap each beet in aluminum foil with a bit of olive oil to prevent sticking. Place the wrapped beets in a casserole dish (or on a baking sheet) to catch any beet juice that will inevitably drip out. Roast beets in oven for 45 to 60 minutes, depending on how large they are. Let them cool before you try to peel the skin off. But now that they're roasted, it should be much easier to simply rub the skin off them. Cut the peeled beets into large cubes and refrigerate in an air-tight container until you're ready to make your salad.<br />
<br />
Cool quinoa according to package instructions. This is usually 2 cups of water for every 1 cup of dry quinoa. Simmer for 12-15 minutes. Then let stand, covered, for another 5 minutes. Uncover and fluff with a fork.<br />
<br />
Peel and cube the grapefruit. Dice the onions. Cut the avocado from its skin and slice it.<br />
<br />
To assemble the salad, first massage the avocado slices into the arugula and romaine. Then stir in the rest of the ingredients. Add olive oil, salt, and pepper to taste.<br />
<br />
<br />Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.comtag:blogger.com,1999:blog-479217620522860094.post-47617518809313279262018-06-15T16:25:00.000-07:002018-06-15T16:25:05.718-07:00Sangria Two Ways<div class="separator" style="clear: both; text-align: center;">
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<a href="https://2.bp.blogspot.com/-neiEcSLeEhc/WyRKRkw28HI/AAAAAAAAZhM/XCFHdqi6T00He3pEkPPSE0GyZW_Qn04QQCLcBGAs/s1600/20180527_170456.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://2.bp.blogspot.com/-neiEcSLeEhc/WyRKRkw28HI/AAAAAAAAZhM/XCFHdqi6T00He3pEkPPSE0GyZW_Qn04QQCLcBGAs/s200/20180527_170456.jpg" width="199" /></a></div>
<b><u>Red Wine Sangria</u></b><br />
<b>Ingredients</b><br />
2 bottles red wine<br />
1 cup brandy<br />
1/2 cup triple sec<br />
1 cup orange juice<br />
1 cup pomegranate juice<br />
1/2 cup simple syrup<br />
1 orange, sliced<br />
2 apples, sliced<br />
Blackberries<br />
Blueberries<br />
<br />
OPTIONAL: Sparkling water<br />
<br />
<b>Directions</b><br />
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.<br />
<br />
Serve over ice, topped with sparkling water.<br />
<br />
<b>Adapted from</b><br />
https://www.foodnetwork.com/recipes/bobby-flay/red-wine-sangria-recipe-1944675<br />
<br />
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<a href="https://2.bp.blogspot.com/-4WvgclE0e0s/WyRKRhLF2nI/AAAAAAAAZhQ/wpW8SwUgW4AzZR8Q8HF8YO0c-ie7gQP0QCEwYBhgL/s1600/20180609_172818.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://2.bp.blogspot.com/-4WvgclE0e0s/WyRKRhLF2nI/AAAAAAAAZhQ/wpW8SwUgW4AzZR8Q8HF8YO0c-ie7gQP0QCEwYBhgL/s200/20180609_172818.jpg" width="200" /></a></div>
<u><b>White Wine Sangria</b></u><br />
<b>Ingredients</b><br />
2 bottles white wine<br />
1/2 cup triple sec<br />
1 orange, sliced<br />
1 lemon, sliced<br />
1 lime, sliced<br />
Strawberries<br />
<br />
OPTIONAL: Sparkling water or lemon-lime soda<br />
<br />
<b>Directions</b><br />
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.<br />
<br />
Serve over ice, topped with your choice of sparkling water or lemon-lime soda.Sarahhttp://www.blogger.com/profile/03121633185572916993noreply@blogger.com