Thursday, May 28, 2015

Lime Pie

It is so easy to make this pie, you can probably do it on the spur of the moment using things that are already in your kitchen! At least, that's how it happened here (that soaking cashews thing is a load of bunk; you can always boil them for like 20 min if you're in a hurry).


Frozen Key Lime Pie
(adapted from the minimalist baker)

Ingredients
pie crust (I used and pre-baked this staple one)
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 cup light or full fat coconut milk, well shaken
1/4 cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 - 1/2 cup agave nectar (depending on preferred sweetness)

Instructions
1. Make and bake pie crust according to directions.
2. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
3. Pour filling into pie crust. Top with a bit more lime zest and loosely cover.
4. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. 

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Chickpea noodle soup with lots of fresh sage and chilies - so good

Thursday, April 23, 2015

Tempeh Sausage and Cornmeal Waffle with Mushroom Gravy

Adge and I have won at brunch! This is a cornmeal waffle from the vegan brunch cookbook (with less sugar and diced serranos added), some tempeh sausage triangles, and classic mushroom gravy. All three recipes are easy and come together really quickly if you already have the sausage spice mix on hand for the tempeh.

Wednesday, April 22, 2015

Chili Tamarind Tempeh

This is an umpteenth variation on the braised tempeh I always make, and maybe the best yet. It's delicious and easy. I served it over rice with steamed kale, garnished with scallions, cilantro, and sesame seeds.


Chili Tamarind Tempeh

Ingredients
oil
1 block tempeh, cut into small triangles
1/2 onion, sliced
3 cloves garlic, minced
1 small red chili, sliced
1 TB ginger, mined
1 TB tamari
1 tsp tamarind extract
1 tsp lemon juice
1 tsp sugar
3 TB water
1 stalk celery, sliced
scallions, cilantro, and sesame seeds for garnish

Instructions
1. Heat oil in large frying pan, then add tempeh and pan fry on each side until golden brown.
2. Move tempeh over to one side and on the other side, add the onions and saute until a bit soft.
3. Add garlic, chili, and ginger to onions and continue sauteing. Then mix together with the tempeh.
4. Mix tamari, tamarind, lemon juice, sugar, and water together then add to frying pan. Also add celery. Cook uncooked over medium heat so that the liquid cooks off.
5. Serve hot with garnishes. Serves 2-3.

Wednesday, April 1, 2015

Chocolate Beer Waffles

...plus strawberry coconut ice cream. Let's not even pretend this is anything but dessert.

The recipe for chocolate beer waffles can be found in the Vegan Brunch cookbook.


Wednesday, March 18, 2015

Cuban Black Beans (but with Black-Eyed Peas)

This was delicious. Between virgin coconut oil and a bit of coconut milk, the stew has a lovely nutty flavor in addition to the pungent acidic flavor of tomatoes and canned chilies. I also doubled the chilies and used black-eyed peas instead of black beans.


Cuban Beer-Infused Black Beans
Adapted from Meatless All Day (via Janet)

Ingredients
1 tbsp coconut oil, or oil of choice
1 small onion, diced
1 medium finely chopped red bell pepper (~1 cup)
2 tbsp (use 1/4 c) roasted hatch chiles (I used the canned ones from Trader Joe’s)
3 large garlic cloves, minced or pressed
1/4 tsp ground cumin
2 tbsp tomato paste
1/3 cup mild beer
3 cups cooked black beans (or 2 x 15 oz cans of black beans), rinsed and drained (I used black-eyed peas instead)
3/4 cup light coconut milk
1/2 cup water (or vegetable broth)
1 tsp nutritional yeast (if not using broth)
1/4 tsp no salt seasoning (ie, TJ’s 21-Spice Salute)
3 tbsp fresh lime juice
1 tbsp low-sodium tamari
salt, to taste
chopped cilantro, for garnish

Instructions
In a medium-sized pot over medium-high heat, heat oil. Once hot, add the onions and red bell pepper. Saute until softened, around 5 minutes. Add roasted chiles, garlic and cumin and saute until the garlic is fragrant, around 1-2 minutes more. Add tomato paste and cook until slightly browned. Deglaze with the beer and simmer for a minute. Stir in the beans, coconut milk, water/broth, nutritional yeast, no salt seasoning, lime juice and tamari. Simmer until the sauce is slightly thickened and the flavours meld, around 15 minutes. Season with additional salt, if desired. Top with cilantro. Serves 4.

Tuesday, March 10, 2015

Spicy Black Bean Twice Cooked Potatoes

This was at the bottom of my drafts folder, marked only as "special potatoes." Now I remember why! A delicious recipe--the only thing is that I unwisely used black bean paste instead of straight-up black beans, and it was of course too salty as a result. Obviously, if you feel like doing that, cut way back on the soy sauce.


Spicy Black Bean Twice Cooked Potatoes
(from the woks of life)

Ingredients
4-5 medium Yukon gold potatoes, scrubbed and cut into bite-sized chunks
salt
1/8 teaspoon white pepper
1/8 teaspoon five-spice powder
oil
4 cloves garlic, smashed and coarsely chopped
1-6 dried red chilies, chopped and de-seeded (depending on your tolerance for heat)
2 tablespoons black beans (see notes above)
1 tablespoon shaoxing or rice wine
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
2 tablespoons water
1 cup leeks, sliced on the diagonal into thin strips

Instructions
Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender.
Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium low heat. Add the garlic, chili, and black beans.
Cook for a couple minutes, and be careful not to burn the ingredients. Add the wine, soy sauces, sesame oil, and water.
Stir everything together and add the roasted potatoes and leeks. Turn up the heat to high and stir-fry for another 2 minutes.
Serves about 4.

Braised Baby Bok Choy with Garlic and Shiitakes