Category Archives: Green Living

Curried Eggless Salad

Curried Eggless Salad by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

Curried Eggless Salad

Curried Eggless Salad

ingredients

1 pound medium or firm tofu
1/2 cup vegan mayonnaise, commercial, or oil-free mayo
1/2 cup diced dried figs
1/3 cup minced shallots
3 tablespoons chopped cilantro
1 – 2 teaspoons Dijon mustard
1 – 1/2 teaspoons curry powder
1/4 teaspoon black salt

Salt and pepper to taste

Slice the tofu 1 inch thick. Place in a medium saucepan and cover with water. Bring to a boil, then simmer rapidly for about 15 minutes. Drain in a colander, then on a kitchen towel until dry, about 10 minutes. Meanwhile, combine the remaining ingredients in a medium bowl. When the tofu is dry, crumble and mix into the mixture well with a fork, mashing as necessary. Serve over crostini with a sprig of cilantro.

Black salt is actually pinkish in color, but has a sulfur flavor reminiscent of eggs. Boiling the tofu and draining helps achieve the texture of cooked egg whites.

Creamy Avocado Soup

by Toni Fiore

Creamy rich and packed with vitamins this super smooth soup is always a summer favorite!

In a blender bowl place add,

½ seedless cucumber
1 shallot
1 avocado
2 Tablespoons vegan yogurt (coconut or almond)
2 teaspoons fresh mint
4 teaspoons fresh lime juice
salt
pepper
cumin
1 cup of ice water
Process the veggies until smooth. Serve chilled garnished with fresh mint or cilantro.

Creamy Avocado Soup

 

IMG_9493Citrus Salad web

Orange Fennel Salad with Toasted Fennel Vinaigrette

by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the Totally Vegetarian TV show,  now online.

Watch this recipe being made on Delicious TV’s Vegan Mashup.

Fennel has such a lovely flavor it’s a shame it isn’t used more often. I love it roasted and raw and paired with just about anything! Fennel becomes soft and sweet when roasted yet maintains it’s crunchy texture in salads longer than just about anything! For kids, or anyone really, new to fennel a simple fruit salad like this is a great place to start. Fennel pairs amazingly well with sweet oranges. I prefer a lighter dressing like the vinaigrette in this recipe, however feel free to use your own favorite.

Ingredients:

2  Oranges

1 t. Fennel Seeds

3 T Olive Oil,

1 T white wine vinegar

1/2 t Sea Salt, or to taste

1 medium Fennel Bulb

to prepare:

Thinly slice the fennel bulb. Reserve fronds.

A few rings of thinly sliced red onion, or chopped fresh parsley(optional)

Slice the rind and pith completely off of the oranges. Next slice the oranges 1/4″ thick.

Toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly.  Crush well in a mortar & pestle or grind in a small spice grinder or coffee grinder.

Combine ground fennel seeds, olive oil, vinegar, and sea salt in a small bowl and whisk to mix.

Layer orange slices and sliced fennel bulb on serving plates.  Quickly re-mix vinaigrette then dress oranges and fennel. Garnish with arugula.*

Another option for salad – Layer in a lot more arugula to have a more greens-heavy salad. The peppery taste of the arugula compliments the sweet oranges and anise fennel.

Sheppards Pie plate web

Shepherds (Cottage) Pie

by Toni Fiore  the author  of the  Totally Vegetarian cookbook, and host of the  Totally Vegetarian TV show,  now online.

Healthy food is costly and complicated right? Wrong! It’s easier than you might think to prepare delicious healthy meals on a budget and you don’t have to spend loads of time in the kitchen either. One pot meals like casseroles, soups and stews are always a good choice. With this recipe you’ll see how cooking in layers extracts tremendous depths of flavor from simple inexpensive ingredients. This hearty Shepherds Pie topped with creamy mashed potatoes is one of my favorites especially served with a crisp green salad and warm bread.

Topping ingredients:

1 1/2 lbs. cubed and peeled Yukon gold or russet potatoes

1 tsp. salt

1/2 cup soy or almond milk

1/4 tsp. smoked paprika (or regular paprika)

Directions for topping:

In a large saucepan cover the potatoes with water and add 1 tsp. salt. Bring water and potatoes to a gentle boil and cook until potatoes are tender – about 20 minutes.

Drain and return potatoes to pan. Dry the potatoes over very low heat, stirring constantly for about a minute. Remove the pot from the stove and mash potatoes with a potato masher or pass through a ricer. Add the soymilk and mix well until the potatoes are smooth. Add additional milk or a little water if necessary. Season to taste with salt and pepper. Set aside.

 

Filling Ingredients

1 cup Puy lentils

4 cups water

1/2 tsp. salt

1 bay leaf

1 T. olive oil

16 oz. fresh mushrooms (button, cremini, or portabella)

1 1/2 cups finely diced onion

1 cup peeled and finely diced carrot

1/2 cup finely diced celery

1 T. tomato paste

3 T. flour

2 1/2 cups vegetable stock

1 T. Balsamic Vinegar

1 T. low sodium soy sauce

1 t. dried thyme

Prepare the filling

Pre-heat oven to 375 degrees

In a large saucepan combine lentils, water, 1/2 tsp. salt and the bay leaf. Bring to a boil, reduce heat and simmer uncovered until lentils are tender – about 25 minutes. Drain lentils, remove bay leaf and set aside.

In a large skillet, heat 1/2 Tbsp. olive oil over medium high heat. Add the mushrooms and saute until the mushrooms are nicely browned – don’t stir them until they have browned!!! This should take 5-7 minutes. Remove the mushrooms from the pan and set aside.

In the same pot add the remaining olive oil. Set the heat to medium. Add the onion, carrots and celery and cook, scraping up any of the brown bits in the pan. Cook until the vegetables are tender, about 5-7 minutes. Add tomato paste and stir just until tomato paste turns a rusty brown color. Stir in the flour and cook for another minute.

Add the balsamic vinegar and vegetable stock and continue stirring, scraping up all the remaining brown bits on the bottom of the pan. Add the soy sauce, thyme, mushrooms and lentils to the mixture and cook until mixture thickens, about 2 more minutes. Turn off the heat.

Spray a 2 quart casserole dish with cooking spray. Spoon the mushroom lentil mixture into the casserole and smooth the top.

Dollop the mashed potatoes on top and smooth with a wet spatula. Dust the top of the potatoes with the paprika. Bake at 375 degrees for approximately 25 minutes or until the potatoes are golden and the mixture is heated through.

If making ahead, cover and set the pie in the refrigerator. Remove from the refrigerator 30 minutes before baking.

Gruyere and Pear Croustadeweb

Gruyere and Pear Croustade with Red Wine Glaze

by Miyoko Schinner from her cookbook Artisan Vegan Cheese reprinted here courtesy of The Book Publishing Company. Watch this recipe on Delicious TV’s Vegan Mashup

The highly versatile “Gruyere” is delicious in this easily made appetizer. Great party food!

For each croustade, you will need one thin slice of a baguette, about 1 generous tablespoon of the gruyere, one slice of pear, and then a half-teaspoon or so of the red wine glaze. Thus, the recipe below will yield about 16 croustades, depending on the circumference of the baguette, enough for about 8 people for cocktails, presuming each person has two. You can make the red wine glaze days ahead and refrigerate until needed, reheating while the croustade bakes in the oven.

First, make the Gruyere:

2 cups raw cashews, soaked in water for 3 – 8 hours and drained

½ cup rejuvelac (a fermented grain drink & a non-dairy source of acidophilus available at natural food stores or can be made at home – there are many recipes for this online)

¼ cup refined coconut oil, melted

2 tablespoons nutritional yeast flakes

1 tablespoon medium miso

1 teaspoon sea salt

Combine all of the ingredients in a blender and process until very smooth. Transfer to a clean bowl or jar, cover loosely, and let sit on your counter for 24 hours until thickened. It will become more flavorful and cheeselike as it cultures. Now, it is ready to use in your croustades.

Preheat oven to 400°.

1 cup soft Gruyere

About 2 firm but ripe pears, sliced about 1/3” thick

About ½ a baguette sliced into sixteen 1/3-inch thick slices

To assemble the croustade, merely spread a thick layer of gruyere onto the baguette slices. Top with a slice of pear. Place on a baking sheet and bake for about 8 minutes until the edges of the “cheese” have begun to brown slightly. Top with a dash of the glaze and serve immediately.

If you like a richer flavor, you can brush olive oil on one side of the bread (the side without the cheese and pear) before baking. I find that the oil-free version is just as delicious.

Red wine glaze:

1 ½ cups red wine

2 – 3 Tbs. Agave

¼ tsp. Sea salt

3 sprigs fresh thyme

1 – 2 tsp. Arrowroot dissolved in a tablespoon of water

Combine all of the items except the arrowroot in a saucepan and simmer over medium heat until reduced to less than ½ cup. If you are serving immediately, dissolve the arrowroot in the water and add whisk into the hot red wine mixture, stirring until lightly thickened. If you are making this ahead of time, go ahead and refrigerate, but reheat prior to serving and thicken with arrowroot as described.

Fabulous Fourth of July Grilling ideas from Toni Fiore

I love when people ask, “Hey what do vegetarians cook on the grill anyway? Veggie burgers, corn, fake hot dogs??” Well, since all we hear about for the entire week leading up the Fourth of July are the recipes, stories and suggestions for grilling hundreds of pounds of burgers, steaks, chicken and ribs (did I say boring?) I guess it’s a pretty fair question! Let me tell you… there’s no limit to the delicious meatless main meals, side dishes, pizzas, salads and desserts you can make outdoors on the grill. Actually, what’s pretty amazing is that there’s virtually nothing you CAN’T prepare outdoors! And these days when you look at grill accessories there are all kind’s of special pans, grill tops and gadgets that are not only very inexpensive but make grilling a pleasure. Some of the most fun we’ve had filming have been our summer grill recipes. Following are my top picks for this holiday weekend or, really, all season long.

My Portobello- Arugula Salad Burger is always a hit. It’s hearty, colorful, packed with better-than-beef flavor and EASY. I top this recipe with the arugula salad, but you can use your favorite slaw or better yet try the cabbage slaw from my next Fabulous Fourth pick, Cathi DiCocoa’s Rasta Pups. These little gems are perfect for kids if you can snag them away from the adults first. For kids just you might just spare the jalapeno in the slaw, which is cool, cause that leaves more for you! Grilled Seitan 3 Ways is also a terrific choice. Made on skewers you can use any spice rub, jerk or barbeque sauce on these tasty meaty bites. If you’re looking for the best fluffy crispy giant french fries ever, grill em!

The Perfect Grilled Potatoes have an absolutely perfect (no more burned outside raw inside potatoes) texture and take all the mystery out of preparing potatoes on the grill.

For a side salad or for those folks eating REALLY light, try my Grilled Panzanella Salad with it’s nice little Mediterranean spin this recipe is a great way to feature garlic, fresh plump tomatoes and basil! Finally…you’ve got to grill fruit! Peaches on the Grill are absolutely succulent, especially topped with a little light non dairy ice cream or whipped topping. No peaches? No problem! You can substitute, pineapple, apples, pears, bananas or whatever fruit YOU like. This week why not try something new and give these recipes a spin! You, your family and friends will love them. So from our Totally Vegetarian table to yours, all of us at Delicious TV wish you a happy, healthy, compassionate and fantastic Fourth of July! Enjoy!

Last minute shoppers

check out this great little place called Blue Orchid Handbags.

Sweet, creative bags, and purses, that are affordable, and made from animal friendly materials.
Even sweeter, some of the profit from bags sold on their website are donated to the ASPCA.
And Facebook fans receive 20% off your total order!  Through 12/31. Enter ‘facebook2011′ during checkout.

We met them on Indie-gogo, and they’re in need of funds to purchase an industrial machine. Check out their indie-gogo page. They’ve got cool rewards.

And anyone looking to work from home Blue Orchid Handbags is looking for sales consultants – women who are independent, ambitious and energetic! A wonderful opportunity to own your own business and have a flexible schedule.

The season of fresh is upon us

“The best organic food is what’s grown closest to you.” Whether you’re looking for a farmer’s market in your area or want to learn more about Community Supported Agriculture, Local Harvest has the answers for you. While admittedly the site is not just for vegetarians, there is so much useful information here, it’s well worth a visit. And they even have a Food and Farming Events Calendar where you can look up fun food-related events near home or afar.

The orange dots represent farmer's markets!
The orange dots represent farmer's markets!

Go local, go fresh, go veg!