Posts Tagged ‘vegan’

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coconut-vanilla granola bars

February 15, 2014

excited to make this today – thanks to emma eats for the recipe!

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(makes 10 bars)

2 cups rolled oats
1/2 cup unsweetened shredded coconut
3/4 cup finely chopped pitted medjool dates (about 5 or 6 large dates)
1/4 cup ground flaxseed
1/4 cup mini dark chocolate chips
1/2 teaspoon cinnamon
1/4 teaspoon ground kosher salt
1/2 cup dark maple syrup, room temperature
3 tablespoons melted unrefined coconut oil
2 teaspoons pure vanilla extract
optional – a shake of cayenne

Preheat the oven to 350F.

Spread the oats and coconut evenly over a baking sheet and toast in the oven for approximately 10 minutes, stirring once or twice over the duration. Remove from oven and let cool slightly.

Grease an 8″ x 8″ square pan, or line with parchment paper.

In a large bowl, mix together the oat/coconut mixture with the chopped dates, ground flaxseed, chocolate chips, cinnamon and salt. After the dates are broken up and not sticking together in one big bunch, stir in the maple syrup, coconut oil and vanilla.

Using a spatula, press the mixture evenly into the base of the prepared pan. Bake for 20-25 minutes until the edges are slightly golden. Remove from oven and let cool completely in pan before cutting.

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from emma eats

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update: not my favorite. tasted heavily of maple syrup. first attempt at a granola bar. tons of substitutions and added lots of cashews and walnuts, which is probably why they fell apart. also figured out i was cutting them too early – they really have to cool a bit before you cut them.

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la jiao jiang (hot pepper oil)

February 5, 2014

chinese hot chili pepper paste in oil.

the paste is great, and the superpowered hot oil is perfect for opening up your sinuses on a winter night. drizzle the oil over salads, use it in stirfry or chili, fry eggs in it, top hummus with it…

gorgeous visual directions here, but if you prefer text, here it is.

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heat lots of oil. fry one minced onion until color begins to change.

grind up many spicy dried peppers in your food processor.

add dried pepper flakes to frying pan and open a window.

add a lot of sesame seeds.

cook quite a long time on low heat.

when browned. add contents to mason jar and top with a layer of oil.

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from here – thanks, mark!

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i made it today and i recommend you do the same.

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cranberry sauce with red wine and figs

November 28, 2013

water as needed
1 splash – 1 cup of red wine
half a packet of dried figs (about 10-12)
a half-cup to a cup of fresh, frozen, or dried cranberries, cherries, and whatever else you have
just a bit of fresh orange zest, orange juice, or candied orange
one quick squeeze of a fresh lemon
a pinch powdered allspice or cinnamon
a t apple cider or red wine vinegar
if you need a sweetener, use whatever you like – honey, sugar, etc.

bring to a boil and simmer until sweet and tender. continue adding water, as the figs will soak up a lot of liquid.

if you prefer it thicker, add a pinch of potato starch or corn starch.

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modified from david lebowitz‘s version

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orange carrots with tahini drizzle

November 26, 2013

I’m combining all the great ideas i’ve seen for carrots lately into one recipe. Haven’t tried this yet, so if you try it, let me know how it goes! I’ll make it this week.

Steam, boil, or roast carrots until nearly done.

In a heavy-bottomed pan or pot, melt butter, coconut oil, or walnut oil over medium. Wait until the pan is hot. Add carrots.

Squeeze the juice from one orange on top. Add a tiny bit of lemon juice. Stir often, turning heat to medium-low. Cook a few minutes before adding a drizzle of maple syrup or honey (or a tablespoon or two.) Add a pinch of salt and pepper (bet this’d be good with a little cayenne.) Cook 4-5 mins, stirring often.

Seperately, mix up the tahini sauce. Add equal parts tahini and maple syrup with a little water.

Serve, with tahini sauce drizzled over carrots.

If this sounds too sweet for you, skip the maple syrup in the tahini sauce and make a sugar-free traditional Lebanese tahini sauce!

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recipe adapted by me

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bemiah (easy lebanese okra)

November 24, 2013

2 lbs of Okra
1 and ½ medium sized onions
4 large mushrooms, chopped
1 medium tomato, chopped
1 large can of diced tomatoes (preferably firewood)
4 cloves of freshly peeled garlic, minced
2 bell peppers
A dash of Cayenne Pepper
A dash of salt
½ to 1 cup of Coconut Oil (or other oils) for frying

Cut/discard the stems of Okra, rinse well, then let dry. Chop all the other vegetables and mince the garlic.
In a deep pot, fry the Okra in ½ cup of oil until they turn brownish, then place them on paper towels or in strainer to strain away the oil.
In the same pot, add 4-6 teaspoons of fresh oil and saute the onions and mushrooms until they turn golden/lightly caramelized. Add the bell pepper and saute for 3-4 more minutes.
Add the okra to the cooking pot, stir well, then add the diced tomatoes and chopped tomatoes, the garlic, Cayenne peppers and salt, mix well and let stew on low heat for 10 minutes while stirring occasionally.
Serve hot or cold with a side of rice.

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from mama’s lebanese kitchen

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glazed maple and mustard brussels sprouts

September 15, 2013

OVEN RECIPE:

Add the following to a small jar:

1 T combination of walnut and olive oils (or whatever oil you like!)
1 T Dijon mustard
1 t – 1 T pure maple syrup
1 T lemon or lime juice
pepper, salt, nutmeg

Shake well.

Preheat oven to 400 (375 if your oven runs hot)

Wash brussels sprouts, cut in half, and remove any damaged outer leaves. Add brussels sprouts and glaze to a large mason jar, an old yogurt container or other larger lidded container. Shake well.

Lay on a baking sheet. Roast them, keeping a close watch since the sugar in the maple syrup likes to burn.

CROCKPOT RECIPE:

1 T butter (vegans can use olive oil)
1 stalk Brussels sprouts (about 2-3 cups) blemished or tough outer leaves removed, halved
1 1/2 T Dijon mustard
1 t – 1 T pure maple syrup
1 T lemon juice
2 T pecans, chopped
Coarsely ground black pepper to taste
A few twists of fresh grated nutmeg just before serving (optional)

Add all ingredients except the optional nutmeg to the crockpot. Cook on high for 2 1/2 to 3 hours until al dente. Adjust salt and pepper and add nutmeg. Serve warm.

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adapted from vegetarian slow cooker

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This immediately became my favorite brussels sprout recipe of all-time. This honey-mustard glaze would be fantastic on any veggies or meat. Highly recommended!

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louisiana red beans and rice (+ vegan version)

August 14, 2013

scroll down for a vegan version!

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meaty cajun red beans and rice

1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced, or 1 smoked ham hock
4 cups water
2 cups long grain white rice

Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Add hamhock, if using. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

modified from here

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vegan louisiana red beans and rice

1 medium onion
1/2 green pepper
2 ribs celery
3 cloves garlic
3 15-ounce cans light red beans (no sugar added), drained and well-rinsed
1 15-ounce can can fire-roasted tomatoes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon salt (optional or to taste)
1/2 teaspoon freshly ground black pepper
1/4 – 1 teaspoon red (cayenne) pepper (to taste)
2 teaspoons hot sauce, plus more to serve
Smoked salt or Liquid Smoke seasoning (optional)
cooked brown rice, to serve

Begin heating a large, non-stick pot over medium-high heat.
Cut the onion into quarters and pulse it in the food processor to mince; add it to the heated pan. Cut the pepper into quarters and chop it finely in the processor; add it to the pan. Cut the celery into 2-inch long pieces and chop it and the garlic in the processor; add it to the pan.
Stir the vegetables well and add 2 tablespoons of water. Cook until soft, about 6-10 minutes.
While the vegetables are cooking, rinse the beans well. Put half of them (1 1/2 cans) into the food processor with half of the can of tomatoes. Process until all the beans are coarsely chopped, just short of pureed.
When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings except smoked salt. Cover tightly, reduce heat to very low, and cook for at least 30 minutes. Stir every 5 or 10 minutes and add water as needed to keep beans moist but not soupy. Like regular red beans, these taste better the longer they cook, so consider 30 minutes the bare minimum and cook them longer if you can, adding water as necessary.
Just before serving, sprinkle with smoked salt or a little Liquid Smoke. Stir well, and serve atop rice with more hot sauce on the table.

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from the fat-free vegan kitchen

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eggless spicy sweet potato black bean burgers

August 14, 2013

1/2 cup quinoa, cooked in 1c water
1 can black beans, rinsed and drained
1 large sweet potato, cooked
1 small onion or half a large onion
2 cloves garlic
1/2 cup chopped cilantro
1/2 jalapeno, seeded
1 teaspoon cumin
2 teaspoons spicy cajun seasoning
1/4 oat flour (oat bran will work)
salt and pepper, to taste

In bowl of food processor, add onion, jalapeno, and garlic. Pulse til minced. Add beans, cooked sweet potato, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Add cilantro. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste – and possibly more cajun seasoning if you’d like. Mix in oat bran/oat flour, but only enough so that you are able to shape patties. (You shouldn’t need more than 1/3 cup).
Divide into 6 patties (about 1/2 cup each) and place on baking sheet; refrigerate for at least 30 minutes to help patties bind together.

Pan-fry in your favorite oil or fat (peanut or sesame goes great with these flavors!)

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modified from ambitious kitchen

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i can never seem to keep veggie burgers from falling apart in a hot skillet. this sounds like the perfect food to be topped with goddess dressing or a syrian yogurt or tahini sauce. the recipe calls for an avocado crema, made simply with lime juice, avocado, cilantro (coriander) leaves, and thick yogurt. sounds great, too!

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update 8/19

mixed it all up and it tasted good, and unbelievably, after refrigerating the patties overnight, they really stayed together! when done, though, the center oozed a bit – not too badly, but not burger-like. is the extra time spent turning them into burgers worth it if it becomes bean dip halfway through? the texture was also made a bit strange and gummy by the oat flour. a complete protein, though, and it looks nice on the bun! recommended, healthy, and interesting, but not perfect.

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goddess dressing

August 11, 2013

This incredible blogger modified this recipe ten times in an attempt to perfect it. Combined with legumes like beans, this dressing forms a complete protein!

Perfect dairy substitute!

Consider this revision eleven, because I found revision ten way too salty.

2/3 cup expeller-pressed canola oil, other neutral oil, or even extra-virgin olive oil (146 grams)
1/3 cup tahini, as thick as possible (80 grams)
1/4 cup apple cider vinegar (60g) [may need another tsp. for a total of 65 grams]
1 1/2 Tbs. soy sauce (24 grams) [depends on your soy sauce---you may want to start with just 4 tsp., about 21 grams]
1 1/2 Tbs. lemon juice (23 grams)
1/2 – 1 1/2 tsp. fine sea salt (~9 grams or less)
2 medium cloves garlic (~9 grams)
1 Tbs. white sesame seeds, lightly toasted til light golden brown (~9 grams after toasting)
2 Tbs. minced parsley (8 grams) [or 2-4 tsp. dried parsley??]
2 Tbs. minced chives (6 grams) [or 2-4 tsp. dried chives??]
water, if needed, to thin, or xanthan gum to thicken

Measure out your oil into the container you’re going to blend the dressing in. Tip: use a 1/3 cup measuring cup to measure the oil, then reuse the cup for the tahini. You’ll have one less cup to clean and the tahini will come out more easily.
Add the tahini. Note: If your tahini is not already made from toasted sesame seeds, then you may want to toast it yourself in a small skillet or pan over low heat until lightly fragrant. You’ll probably need to toast a little extra to end up with the 80g needed. (Some is always lost to the pan.)
Combine all the remaining ingredients except for water and herbs, and use a stick blender or food processor to blend it. You can also mix the dressing by hand, but then you’ll need to finely mince or crush the garlic, and the sesame seeds won’t get fully integrated.
Finally, stir or whisk in the herbs and water. You add the herbs after blending because you want flecks of green, not a uniform green/brown color. It’s best to hold off on adding the water until the end because the amount depends on how thick your tahini was. You’ll want to add just enough water to reach the desired consistency.
Makes about 2 cups, or 16 two-tablespoon (~30g) servings. Fits perfectly into one of the larger Annie’s dressing bottles. You’ll just need a funnel to fill it. Or you can just leave it in the container you blended it in, or transfer it to a pint-size ball jar.

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modified from the hard work at the captious vegetarian

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This dressing is fantastic, and so far has been perfect on everything.

It replaces:
sour cream – try it on potatoes!
cheese – try it on vegan broccoli casserole!
mayonnaise – amazing on bean salad or chicken salad!

& of course, it’s fantastic on green salads, too.

You must try this even if you’re not veg or into healthy eating – it’s my new favorite thing to put on a hamburger and french fries. To be honest, I have put it on everything recently. I went through two cups of it in less than a month.

Try this!

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onion tomato chutney

August 11, 2013

an onion
a few small tomatoes or a big tomato
3 cloves garlic, whole
2 T roasted gram or urad dal or other split pulse
2 t oil
3-5 dried red chili peppers
1/4 t tamarind paste
3 curry leaves
1/4 t mustard seed
salt, to taste

peel garlic cloves and add whole chilis and whole garlic cloves to medium-hot pan with oil. roast. add chopped onions. salt and saute until golden. add tomato and cook until mushy. add roasted gram/lentils. switch off flame. add tamarind. cool and grind with a little water. temper curry leaves and mustard seeds in an oiled pan and add to the food processor or mortar and pestle.

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adapted from jeyashri’s kitchen

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