This was nice to be able to limit the amount of oil in the pesto and a great way to use fresh basil that would have otherwise spoiled. Great in quinoa-greenpea salad and on crackers.
2 cups fresh basil leaves, washed and roughly chopped1 cup fresh arugula leaves, washed and roughly chopped
2 Tbs chives, roughly chopped
3 garlic cloves, roughly chopped
2 oz parmesan cheese, freshly grated
1/4 cup walnuts, chopped and toasted
About 4 Tbs olive oil
Salt and pepper
Combine first 6 ingredients in food processor until finely chopped. Slowly add in olive oil through hole in top of processor, pulsing until pesto reaches desired consistency. Remove from processor. Stir in salt and pepper to taste.Mango-Avocado Salsa (vegan)
I originally got this recipe from a "Grilling" cookbook that I gave my dad for Father's Day one year. It has been altered over about 6 summers of making this delicious dip and topping. I served it (right) over grilled chicken with a side of wheat-berries and snow pea pods, but it is equally tasty with tortilla chips. 2 mangoes, diced (best if not overly ripe)
2 avocados, diced (best if not overly ripe)
1/4 red onion, diced
1 jalepeno pepper, minced
1/4 cup chopped cilantro
1 clove garlic, minced
1/2 tsp ginger, minced2 Tbs red wine vinegar
Juice of 2 limes
Salt and pepper, to taste
Toss all ingredients in bowl until mixed. Serve immediately or store in airtight container up to 24 hours (ginger flavor tends to get stronger the longer you store).
Brandt's Favorite Shrimp Tacos (non-vegan)
I adapted this recipe from Real Simple magazine. It has become Brandt's favorite dish, especially in the summertime.
1/2 Cabbage (green or purple), sliced thin
1/2 red onion, small dice
1 jalepeno pepper, minced
1 cup corn, cooked from frozen (or best if grilled!)
1/4 cup sour cream (or greek yogurt)
juice of 1 orange
juice of 1 lime
1/4 cup cilantro, chopped
salt and pepper, to taste
1 lb. raw shrimp, cleaned and shelled
8 flour tortillas
In large bowl, combine vegetables. In separate bowl, whisk together sour cream, orange juice, lime juice, and cilantro--pour over cabbage slaw, toss, and refrigerate until ready to serve (store in airtight container up to 48 hours). Coat shrimp in salt and pepper and place on lightly greased grill over medium-high heat until cooked through, about 2 minutes per side. Serve warm shrimp with cool cabbage slaw and tortillas.
Roasted Delicata Squash with Quinoa Salad (vegan)
From Food and Wine Magazine. I made this with a few substitutions for the sake of veganism and what I had on hand. I served it with the Roasted Mushroom Salad (below) when my parents came for dinner. Beautiful presentation, easy to make, and delicious.
2 Delicata squash (I used acorn instead), halved lengthwise, seeded
Extra Virgin Olive oil
Salt and Pepper
1 cup quinoa
2 tablespoons golden raisins (I used purple)
1 tablespoon sherry vinegar (I used red wine vinegar)
1 teaspoon honey (omitted)
1 Granny Smith apple, finely diced
1 large shallot, minced
1 garlic clove, minced
2 tablespoons chopped mint
2 tablespoons chopped parsley (I used celery leaves)
2 ounces arugula (2 cups)
Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
Set the squash halves on plates. Fill with the salad and serve.
Also from Food and Wine Magazine, this salad will remain in the recipe repertoire long after vegan month is over. It is a perfect yet unexpected summer salad.
2 1/2 tablespoons Asian sesame oil (I used olive oil)
4 garlic cloves, minced
3 tablespoons minced fresh ginger
1 1/2 tablespoons low-sodium soy sauce
1 1/4 pounds mixed mushrooms—such as white, cremini and shiitake—large caps quartered (Whole Foods had packages of mixed, prepped mushrooms this week that did the trick! Saved lots of time)
Salt
10 small shallots, peeled (I used 3 large)
1/3 cup chopped mint
1/3 cup chopped parsley
1 tablespoon chopped dill
1 tablespoon roasted black sesame seeds (I omitted these because I didn't have them)
Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.
Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.
Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.
Bok Choy and Tofu Skillet with Grilled Pineapple (vegan)
I adapted this recipe from a FatFreeVegan website. The grilled pineapple adds great sweetness. Serve over brown rice for a heartier dish or as-is for a light summertime dinner.
5 sun-dried tomatoes (not packed in oil)
1 package extra firm tofu
3 tablespoons soy sauce, low sodium
3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 head bok choy, washed and cut into 1/2 inch slices
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 cup vegetable broth
1/2 pineapple, cored, rind removed, and sliced into 1/2 inch circles
2 Tablespoons Olive oil
freshly ground black pepper, to taste
Put the sundried tomatoes in a bowl and pour boiling water over them to cover. Set aside until soft. When they’re soft, drain the water and cut each tomato into 1/4-inch slices.
Mix the soy sauce, garlic, and balsamic vinegar together. Slice tofu into 1/2-inch rectangles and marinate in soy sauce mixture 30 minutes-1 hour.
Cook tofu and pineapple at the same time following instructions:
cremini mushrooms
1/2 cup fresh parsley
2 tablespoons olive oil, divided
2 large yellow onions, finely chopped
3 large garlic cloves, minced
1 1/2 to 2 cups bread crumbs (I used panko, but any would do)
3 tablespoons tahini
2 tablespoons Worcestershire sauce
3/4 cup toasted walnuts, chopped
3 tablespoons low sodium soy sauce
1 teaspoon dried oregano or 1 Tbs fresh
1/2 teaspoon dried sage or 1 Tbs fresh
salt and ground pepper, to taste
In a food processor, mince mushrooms and parsley. Remove and set aside.
In a sauté pan over medium heat, warm 1 tablespoon olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, Worcestershire sauce, walnuts, soy sauce, oregano, sage, salt, and pepper.
Place mixture in refrigerator for one hour (THIS STEP IS KEY FOR GETTING PATTIES THAT WILL STICK TOGETHER LIKE A BURGER--I MADE MINE IN THE MORNING AND REFRIGERATED ALL DAY FOR BEST RESULTS).
Create patties using your hands--mixture will be soft but should still be able to form patties; add additional bread crumbs or tahini if necessary. In a sauté pan, warm remaining olive oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.
Serve on whole grain buns with caramelized onions, tomato slices and arugula.
Bok Choy and Tofu Skillet with Grilled Pineapple (vegan)I adapted this recipe from a FatFreeVegan website. The grilled pineapple adds great sweetness. Serve over brown rice for a heartier dish or as-is for a light summertime dinner.
5 sun-dried tomatoes (not packed in oil)
1 package extra firm tofu
3 tablespoons soy sauce, low sodium
3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 head bok choy, washed and cut into 1/2 inch slices
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 cup vegetable broth
1/2 pineapple, cored, rind removed, and sliced into 1/2 inch circles
2 Tablespoons Olive oil
freshly ground black pepper, to taste
Put the sundried tomatoes in a bowl and pour boiling water over them to cover. Set aside until soft. When they’re soft, drain the water and cut each tomato into 1/4-inch slices.
Mix the soy sauce, garlic, and balsamic vinegar together. Slice tofu into 1/2-inch rectangles and marinate in soy sauce mixture 30 minutes-1 hour.
Cook tofu and pineapple at the same time following instructions:
- Heat olive oil in large skillet; Lift the tofu out of the marinade and place it in the hot skillet. Cook until just beginning to brown and then turn it over. Put the bok choy on top of the tofu and pour the vegetable broth, oregano, basil, and reserved marinade over the greens. Cover tightly and steam until the greens begin to wilt. Stir in the sundried tomatoes and cook, covered, just long enough for the bok choy stalks to get tender-crisp, about 1-2 minutes.
- Heat grill or grill pan. Brush with olive oil (or use cooking spray). Place pineapple slices on grill and let sit until grill marks form. Turn over and grill other side.
Mushroom Walnut Burgers (vegan)
1 1/2 pounds
cremini mushrooms1/2 cup fresh parsley
2 tablespoons olive oil, divided
2 large yellow onions, finely chopped
3 large garlic cloves, minced
1 1/2 to 2 cups bread crumbs (I used panko, but any would do)
3 tablespoons tahini
2 tablespoons Worcestershire sauce
3/4 cup toasted walnuts, chopped
3 tablespoons low sodium soy sauce
1 teaspoon dried oregano or 1 Tbs fresh
1/2 teaspoon dried sage or 1 Tbs fresh
salt and ground pepper, to taste
In a food processor, mince mushrooms and parsley. Remove and set aside.
In a sauté pan over medium heat, warm 1 tablespoon olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, Worcestershire sauce, walnuts, soy sauce, oregano, sage, salt, and pepper.
Place mixture in refrigerator for one hour (THIS STEP IS KEY FOR GETTING PATTIES THAT WILL STICK TOGETHER LIKE A BURGER--I MADE MINE IN THE MORNING AND REFRIGERATED ALL DAY FOR BEST RESULTS).
Create patties using your hands--mixture will be soft but should still be able to form patties; add additional bread crumbs or tahini if necessary. In a sauté pan, warm remaining olive oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.
Serve on whole grain buns with caramelized onions, tomato slices and arugula.
Vegan Coconut Chocolate Bars
I found these tasty bars online, and altered the recipe a bit. They were a huge hit in DC where we shared them with some friends (who are not vegan!). They are best consumed within 24 hours and then start to dry out a bit.
Ingredients:
3/4 cup whole wheat flour, sifted (you must sift before measuring!)
1 1/2 cups quick oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsweetened applesauce (I realized that I accidentally purchased sweetened, so decreased the sugar from this recipe by about 1/8 cup)
1 teaspoon vegetable oil
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons non-dairy milk (don't really need to measure, just add when the time is right)
1/4 cup vegan semi-sweet chocolate chunks
1/4 cup vegan semi-sweet chocolate chips
1/2 cup chopped walnuts (almonds and pecans would be good too!)
1/2 cup unsweetened coconut flakes, divided
Preheat oven to 375 degrees F and spray an 8 x 8 baking dish with non-stick spray.
In a large bowl, combine flour, oats, baking soda and powder, and salt. In a separate bowl, combine applesauce, oil, sugar, and vanilla.
Add wet mixture to dry and mix until combined. Add non-dairy milk a little at a time until it holds together well.
Fold in coconut (reserving about 3 Tablespoons for the top), chocolate chunks, and walnuts. TASTE :) Press into baking dish and sprinkle over remaining coconut.
Bake for 21-23 minutes. Remove from over, let cool for at least 10 minutes before cutting. I cut mine into 25 small pieces. (Then Brandt ate 2).
Berry America Tart (non-vegan)
This just-swe
et-enough and refreshing tart is from a recipe I found in Real Simple. I typically make it with only blueberries. For our 4th of July celebration, I added raspberries and strawberries for a slightly corny but delicious flag theme.Ingredients
Flour (for work surface)
One 8oz sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
3/4 cup blueberries (or about 2 cups if other berries omitted)
3/4 cup strawberries, sliced
3/4 cup raspberries
