Sunday, December 22, 2013

Falafel with Avocado Tahini Dressing

I love these!!!
2 cups cooked chickpeas
1 medium onion, finely chopped
1 clove garlic, minced
1/3 cup cooked quinoa
2 tbsp. cilantro
1 tbsp. cumin
1/4 tsp salt  or to taste
1/4 tsp pepper
2 vegan eggs (Ener-G egg replacer)

Pulse the chickpeas in a food processor until no more whole chickpeas remain.
Heat 1 tbsp. oil in a frying pan on medium heat and fry the onions and garlic until soft.
Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and egg mixture.
Form the mixture into 12 balls, and flatten slightly
Heat the oil in a frying pan on medium heat. Add the falafel patties and cook for about 3 minutes on each side, or until lightly browned
Serve with dressing, either straight up or in a pita with lettuce and tomato

Avocado Tahini Dressing
1 ripe avocado
1/4 cup tahini
1 tbsp. fresh lime juice
2 tbsp. cilantro
Blend until smooth.

Saturday, December 21, 2013

Spinach & Lemon Quinoa Bake

 It is creamy and delicious!

2 cups cooked quinoa cooked in vegetable broth
Olive oil
2 tsp Ener-G Egg Replacer and 4 tbsp. water
1 medium onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp red chilli flakes
1 lb fresh spinach
1 cup Tofutti sour cream
1 tsp fresh lemon zest
1/4 tsp freshly ground pepper
Salt to taste
2 tbsp. nutritional yeast

Preheat oven to 350 degrees. Coat an 8 by 8 glass baking dish with olive oil.
In a large bowl, whisk egg replacer and water together. Set aside.
Heat 1 tbsp. olive oil in a medium pan. Add onion and garlic and sauté until translucent, about 8 minutes.
Add thyme, rosemary, and red pepper, and spinach and sauté until just wilted. Remove from heat; transfer to the egg mixture.
Add quinoa, sour cream, lemon zest, pepper, salt and nutritional yeast to the spinach-onion mixture, stir until well combined.
Pour the mixture into the prepared baking dish, and place in the oven. bake for 60 minutes, until set and edges are brown. Let cool slightly before slicing.

Thursday, December 19, 2013

Broccoli with tofu "feta'

Another great recipe from 1,000 Vegan Recipes. I loved this dish. Better then I thought it would be. Can't wait to make it again.

4 cups broccoli florets
2 tbsp. olive oil
1 medium red bell pepper, coarsely chopped
2 garlic cloves, thinly sliced
2 green onions, minced
2 tbsp. capers
2 tbsp. coarsely chopped fresh parsley
1 tsp dried marjoram
1 tbsp. fresh lemon juice
Salt and freshly ground black pepper
Tofu Feta (recipe follows)

Steam the broccoli until bright green, about 5 minutes. In a large skillet, heat the oil over medium heat. Add the broccoli and cook, stirring until just tender, about 5 minutes. Add the bell pepper, garlic, and green onion, and cook stirring, until just tender, about 3 minutes.
Add the capers, parsley, marjoram, lemon, and salt and pepper to taste. Cook, stirring, to heat through.
Transfer to a shallow serving bowl and sprinkle with the tofu feta. Serve immediately.

Tofu Feta
8 oz extra-firm tofu, drained and patted dry
1/3 cup olive oil
1/3 cup lemon juice
3/4 tsp salt
Cut the tofu into 1/2 inch dice and place in a shallow bowl. Add the oil, lemon juice, and salt, and toss to combine. Set aside for at least 20 minutes to marinade, turning once in a while.

Tuesday, December 10, 2013


Awesome with the fried tomatoes or even as a chip dip...mmmmm

3/4 cup vegan mayonnaise
3 tbsp. ketchup
1 medium shallot, minced
1 tbsp. minced fresh parsley
1 tbsp. chopped capers
2 tsp finely chopped pickle
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/4 tsp dried tarragon
Tabasco sauce

In a medium bowl, combine the mayonnaise, ketchup, shallot, parsley, capers, pickle, mustard, paprika, and tarragon. Season with tabasco and salt to taste, stirring to blend well.
Cover and refrigerate for 30 minutes before serving to allow flavors to blend. If not using right away, keep covered in the refrigerator.


I remember when I hated mushrooms. People would force me to eat them saying "you can't even taste them" oh but I did and didn't like them. Then when I started eating a plant based diet I thought I would try some mushroom dishes. I made an amazing mushroom dip, Portobello burgers and NOW THIS amazing stuffed mushrooms.

1 lb Yukon gold potatoes (peeled and cut into 1/2 inch dice)
1 tbsp. vegan margarine
2 tbsp. nutritional yeast
Salt and freshly ground pepper
1 1/2 cups canned artichoke hearts
2 tbsp. olive oil
1/2 cup minced onion
3 garlic cloves, minced
1/2 tsp dried thyme
A bunch of mushrooms...I looked for the biggest then took off the stem and scraped a bigger space to stuff lots of stuffing in.
1/4 tsp paprika

Steam the potatoes until tender. Transfer the cooked potatoes to a bowl. Add margarine, yeast, salt and pepper to taste. Mash well. Finely chop the artichoke hearts and add them to the potatoes. Stir to combine and set aside.
Preheat the oven to 375. Lightly oil a baking pan. In a skillet heat 1 tbsp. of oil over medium heat. Add the onion, cover and cook until soft, about 5 minutes. Add the garlic and cook, uncovered about 1 minute longer. Add the thyme and salt and pepper to taste. Cook for 5 minutes to blend the flavors. Stir the onion mixture into the potato mixture and mix until well blended.
Spoon the stuffing in the prepared mushrooms. Drizzle with oil, sprinkle with paprika and cover tightly with foil. Bake 20 minutes. Uncover and cook 10 more minutes. Serve.

Fried Tomatoes

 This is so amazing especially with the sauce!

1/2 cup cornmeal
1/2 tsp Cajun seasonings (or mix paprika, cayenne, garlic powder, thyme etc)
1/2 salt
1/4 tsp ground black pepper
3 or 4 green tomatoes cut into 1/2 inch slices (if you can't find green use unripe red)
oil for frying

Combine cornmeal and seasonings. Coat the slices on both sides. In a large skillet, heat a thin layer of oil over medium-high heat. Add the tomato slices and cook until golden brown on both sides, turning once, about 8 minutes.
Top with Remoulade Sauce (in next post)