Category Archives: Vegan Mashup

Fiona’s Fabulous Turkey, Bacon and Avocado Club Sandwich

best club sandwichWhat better way to celebrate Meatless Monday and all of our wonderful turkey friends than with a super simple, delicious Vegan Club Sandwich? Inspired by Fiona the Turkey who I had the pleasure of meeting on my recent visit to Peace Ridge Farm Sanctuary , this sandwich is stacked and packed with so much traditional flavor I guarantee you’ll never miss the turkey, bacon and cheese!

Fiona at peaceridgesanctuary
Fiona

 

 

 

Makes three triple deckers

1-2 tablespoon of oil, olive or vegetable

9 slices whole grain bread, lightly toasted

1 package (15 slices) Deli Style Tofurky Oven Roasted Turkey

1 package (14 slices) Litelife Smart Bacon or tempeh bacon

2 vine ripened organic tomatoes, sliced

2 avocados, sliced

8 leaves organic green lettuce leaves, washed and dried

¼ red onion sliced into thin rings (optional)

¼ cup vegan mayo (or sandwich dressing of choice)

3 teaspoons Dijon mustard

 

Heat a skillet on medium. Add the oil and spread evenly into the pan. Use a little more as necessary. Next add the bacon and fry on both sides until lightly crisped. Drain on paper and set aside. Begin assembling the sandwiches. Lay out three columns of three slices of bread. Spread mayo on the first and last slices. Spread mustard on the center slice. On the bottom slices begin with a layer of lettuce followed by the tomato and onion. Cover those with the center slices of bread. Layer on your turkey, then your bacon and finish with the avocado. Season if desired with a little fresh ground black pepper. Top with the last slice and cut in half or cut into the traditional diagonal quarters.

 

Note# Want a great sandwich fast? Sometimes store bought prepared quality ingredients are the way to go, especially when time is of the essence! Shop wisely for packaged goods that have ingredients in them you can read! For these sandwiches, the overall cost of the turkey, bacon, tomato and avocado is about $11.00, or roughly $3.60 per serving. Generous, healthy , delicious and VEGAN!

Grilled Pineapple

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

 

kissing pineapple

Serves 6-10                                                        Time: 20 minutes

I love pineapples! And this is such an easy and delicious grilled dessert.

1 ripe pineapple, cut into half inch slices

3 tablespoons coconut sugar

1 tablespoon vanilla extract

¼ teaspoon cinnamon

2 tablespoons vegetable oil

 

1. Combine the coconut sugar, oil, vanilla, and cinnamon in a bowl, and toss the pineapple slices in it to coat thoroughly.

2. Grill on both sides until you see nice grill marks, about 3 to 4 minutes on each side.

Serve as is, or with  Coconut Whipped Crème Topping

Tip! The oil can be omitted if desired — just be sure to lightly brush the grill with oil or non-stick spray, or you may have to pry the pineapple slices off the grill.

Grilled Portobello Burger with Citrus Slaw

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook

Grilled Portobello Burger with Citrus SlawServes 4                        Time: 20 minutes

 

Portobello mushrooms size and steak-like texture make them a fantastic meatless option for grilling. A cast iron grill pan gives you the option of grilling year round.

 

Preheat your grill (or grill pan) to 425-450 degrees.

 

 For the Dressing

1/4 cup fresh lime juice

2 teaspoons salt

2 tablespoons grated ginger

2 teaspoons agave syrup

 

1. Place all ingredients in a covered jar and shake well until the dressing is emulsified.

 

For the Salad

2 cups green cabbage, sliced very thinly

1 cup shredded carrot

1/2 small red onion, sliced thinly

2 tablespoons dried unsweetened coconut

1/2 cup chopped fresh cilantro

1 jalapeño pepper, diced (optional)

 

1. Place all ingredients into a medium sized bowl. Dress lightly and toss the salad well to coat the vegetables with the dressing.

 

For the Mushrooms

2 tablespoons soy sauce or tamari

2 tablespoons vegetarian Worcestershire sauce

4 good-sized Portobello mushrooms, stems and gills removed, rinsed, and dried well

Vegetable or olive oil for brushing

 

1. Blend the soy and Worcestershire sauces in a shallow bowl.

2. Brush the mushroom caps with a little oil and place oiled side down on your hot grill. Cover and cook for 5 to 7 minutes until mushrooms begin to flatten and brown.

3. Using tongs, pick up, dip/press the hot mushroom caps into the sauce mixture, then return to the grill and continue grilling for another 3 to 4 minutes.

Delicious served on a toasted whole grain bun, spread vegan mayonnaise, top with tomato slice, grilled mushroom, and a layer of slaw. Enjoy!

Tofu Kabobs with Mango Citrus Sauce

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

BBQ Tofu Serves 4-6                    Time: 25 minutes

This makes a refreshing and flavorful sauce for tofu and vegetables, perfect for a hot, summer day. You’ll need to freeze regular or firm tofu for at least one week. Freezing tofu changes the texture to a meaty sponge that will suck up whatever sauces you marinate it in.

Grill ingredients:

1 pound regular or firm tofu (water-packed), frozen for at least one week or longer
Red bell peppers, onions, zucchini, or whatever grilling vegetables you like

1. Defrost the tofu, and slice into 1/2 inch slabs. Carefully squeeze each slab between the palms of your hands to extract as much water as possible. Make the marinade below and follow instructions for marinating and grilling.

Marinade ingredients:

2 cups mangoes, either frozen and thawed, or fresh
6 ounces apple juice concentrate
1/3 cups fresh lime juice
2 Thai chilis
3 to 4” of lemon grass stalk
A chunk of ginger root

1. Combine all of the marinade ingredients in a blender and process until smooth. Pour into a bowl and marinate the tofu in it for 24 hours before grilling. You can grill the tofu slices on their own, or cut them into cubes and skewer them with your vegetables of choice.

2. When you’re ready to grill, lightly brush the grill with oil, then place the tofu or skewers on it, grilling 4 to 5 minutes on each side until beautiful grill marks are formed.

Brush a bit more of the marinade on them once they come off of the grill to add another burst of flavor.

Farro Risotto with Mushroom Medley

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

Farro RisottoServes 6                                    Time: 1 hour

I love farro in place of rice or in salads and soups, but I especially love it as risotto when combined with the earthiness of mushrooms. Whenever I teach this dish, people marvel at how such rich, complex flavors come together so easily.

Start with:
1/4 cup dried porcini mushrooms
1 cup hot water

Mushroom Medley Ingredients:
8 cups sliced mushrooms, such as shiitake, crimini, button, portobello, oyster, king trumpet (a variety of different mushrooms is best)
1/2 cup dry red wine
2 tablespoons soy sauce
1 tablespoon mirin
2 cloves garlic, minced

Farro Ingredients:
1 large onion, diced
2 cloves garlic, minced
1 1/2 cups farro
5 cups mushroom stock
1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary

 

1. Soak the porcini mushrooms in hot water for about 20 minutes.

2. Put all of the mushroom medley ingredients in a large skillet. Cover and set over a medium flame, allowing the mushrooms to cook for several minutes until juices have exuded and they have shrunk slightly. Then remove the lid and continue cooking, stirring occasionally, until most of the liquid has been absorbed and the mushrooms are dark brown.

3. Sauté the onions and garlic in a small amount of water or stock for about 5 to 7 minutes, until tender.

4. Add the farro and cook for another 5 or so minutes. Add one cup of mushroom broth and stir every couple of minutes while simmering.

5. When the liquid has mostly been absorbed, stir in an additional cup of stock. Continue stirring in stock one cup at a time, until you have added a total of 3 to 4 cups. Now, add the porcini mushrooms along with their soaking liquid. Stir and simmer until liquid is absorbed.

6. Add the final cup of broth, thyme, rosemary, and the remaining prepared mushrooms, and simmer until the farro is tender but retains some bite – the total cooking time will be approximately 30 to 40 minutes.

Savory Mushroom and Leek Tarte Tatin

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook

mushroom tart OHS-72test

Serves 4-6                             Total Prep: 45-50 minutes

 

Easy and elegant, my Mushroom Leek Tarte Tatin is a savory play on the extremely popular French dessert traditionally made with apples. Bursting with juicy mushrooms, mellow leeks and crunchy walnuts on a tender puff pastry crust this recipe utilizes a cooking technique you’ll use over and over.

Ingredients:

1 sheet prepared vegan puff pastry rolled into a 12-inch round, placed on a parchment paper-lined baking sheet and refrigerated

1/2 cup walnut pieces, lightly toasted and minced (divide in half)

3 tablespoons refined coconut oil or extra-virgin olive oil

2 cups sliced leeks, white and pale parts only

1 1/2 pounds cremini, portobello, or standard cultivated mushrooms cleaned, trimmed, and cut into thick slices

3 tablespoons minced fresh flat leaf parsley (divide in half)

Sea salt

1 teaspoon fresh thyme leaves, minced (may use 1/2 teaspoon dried thyme, if necessary)

2 cloves fresh garlic, minced

Freshly ground white pepper to taste

1 tablespoon walnut oil vinaigrette  (Recipe below)

 

Walnut Oil Vinaigrette

1 tablespoon freshly squeezed lemon juice

Fine sea salt, to taste

1/4 cup organic walnut oil

 

To prepare the tarte tatin:

1.Preheat the oven to 425°F.

2. Gently preheat a 10-inch cast iron or ovenproof skillet. Toast the walnuts in the pan, chop, and set aside.

3. Add the oil to the pan, wait a few seconds until it warms, then add sliced leeks and sauté until soft but not too browned. Remove the leeks from the heat and set aside.

4. Next add the mushrooms to your pan, season lightly with salt and sauté until they begin to sweat, about 5 to 7 minutes. Reduce the heat and add thyme, garlic, shallot, half the minced parsley and half the chopped walnuts. Sauté an additional 1 to 2 minutes, stirring regularly and shaking the pan. Season generously with salt and pepper and remove from the pan from the heat.

5. Spread the reserved leeks on top of the mushrooms right in the pan, then remove the pastry from the refrigerator and lay it over the leek/ mushroom mixture, gently pushing the edges of the pastry down around the inside edge of the pan.

6. Bake 20 to 25 minutes or until the pastry is puffed and a rich golden color.

Combine the lemon juice and salt and whisk until the salt dissolves. Add the walnut oil, whisking again to combine. Taste for seasoning.

Remove the baked tarte from the oven. Run a knife around the outside edge of the pastry, set a serving platter over the skillet, and invert, gently lifting the pan away.

If any mushrooms stick to the pan, simply spoon them out and place them on top. Sprinkle with parsley and walnuts, drizzle with a bit of dressing, season to taste, and serve warm.

This dish has a lovely presentation for a light lunch or dinner served with a simple green salad. You can also cut into smaller servings for an elegant appetizer.

Raspberry Crumble Pizza

By Julie Hasson Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013

Julies pizza2

Serves 2-4                                                  Time: 25 minutes

If you can imagine a dreamy dessert being a love child between a cookie bar and pizza, this would be it.

Makes 2   8” to 9” pizzas

Crumble

3/4 cup unbleached all-purpose flour

1/2 cup old-fashioned oats

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

4 tablespoons (1/4 cup) vegan, non-hydrogenated margarine, softened

1/2 batch Easy-Peasy Pizza Dough

About 1/2 cup raspberry jam

Confectioners’ (powdered) sugar, for garnish

 

1. Preheat oven to 450 degrees.

2. To make the crumble, mix together the flour, oats, brown sugar, and cinnamon in a small bowl. Using your fingertips, mix softened margarine into the flour mixture, squeezing until a nice crumbly mixture forms.

3. Using half a recipe of the Easy-Peasy Pizza Dough on a lightly floured surface, stretch or roll out your dough into two 8 to 9-inch rounds. The dough for this recipe is rolled a little thicker, to hold up to the berry filling.

Don’t worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if dough is too sticky. Try not to use too much, or your crust will be very dry. This is a fairly wet and sticky dough.

 Spread the jam evenly on the pizza, leaving a 1/4-inch border around the edge. Sprinkle the crumble evenly over the filling.

4. Carefully transfer the pizza to the pizza stone, if using. Otherwise, place the pizza on a parchment-lined baking sheet and place in the preheated oven. Repeat with remaining pizza. Bake for about 10 to 15 minutes, then check it. You want the crumble topping and crust to be nicely browned.

Let the pizza cool for about 5 minutes before slicing and serving. This is a rich pizza, so cut into smaller slices than you customarily would for savory pizza. Dust with the confectioner’s sugar and serve.

 

Tip: This pizza is best eaten the day that it is made.

 

 

Easy-Peasy Pizza Dough

Makes 2 large (14- to 15-inch) or 4 personal thin-crust pizzas                        Prep and Rise time 2 to 3 hours

Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013

 

I have been making a version of this no-knead pizza crust for more than 20 years. It never lets me down! It can keep in the refrigerator for up to five days, so it can be made on the weekend and kept for quick weeknight dinners.

3 cups unbleached all-purpose flour

1 teaspoon fine sea salt

2 teaspoons instant yeast, at room temperature

1 1/4 cups warm water (110 to 120 degrees)

2 tablespoons extra virgin olive oil

2 tablespoons agave nectar or 2 tablespoons firmly packed light brown sugar

 

1. In a large bowl, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil and agave nectar or brown sugar. Stir with a fork until everything is well combined and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.

2. Cover the bowl with plastic wrap or a fitted lid and set aside in a warm place to rise for at least 2 to 3 hours (or up to 6 hours). At this point, you can refrigerate it, covered, for up to 5 days, or divide the dough into two or four pieces and freeze them in a sealed plastic bag (with room for dough expansion) for up to 2 weeks. Let the frozen dough thaw overnight in the refrigerator before shaping.

3. Shape and bake the pizza according to the recipe instructions.

 

Tempeh Avocado Reuben Sandwich

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more.

Terrys RuebenMakes 4 sandwiches                                                        Time: 30 minutes

This is the new vegan sandwich classic, simplified and speedy, made naturally buttery with a healthy slab of ripe avocado. Using good quality sauerkraut is key! Put down that can of flavorless ‘kraut and look for chilled, fresh sauerkraut sold in jar or bags.

8 ounces tempeh

3 tablespoons tamari

1 tablespoon apple cider vinegar

1 tablespoon dijon mustard

1 tablespoon maple syrup

½ teaspoon liquid smoke

A splash water

Olive oil or olive oil spray for grilling

 

Lazy Reuben Sauce

½ cup vegan mayonnaise

3 tablespoons all natural ketchup

1 dill pickle, minced

 

Sandwich fixins’

1 ripe avocado, sliced thin

1 cup good quality sauerkraut, drained

Good quality whole grain bread

 

  1. Slice tempeh in half lengthwise, then slice both halves in half: you’ll now have 4 roughly square tempeh cutlets. Preheat a large cast iron skillet over medium heat.

 

2. In small bowl whisk together tamari, apple cider vinegar, mustard, maple syrup, and liquid smoke. Generously oil the skillet, add the tempeh in one layer (or fry only 2 cutlets if they all don’t fit at once), and fry on each side for about 2 minutes or until lightly browned.

 

3. After the tempeh has been browned on both sides, pour on the marinade. Fry on both sides for about 2 minutes; after you’ve flipped the tempeh once, add a splash of water (about 2 tablespoons) to the pan to keep the tempeh from drying out too much.

 

4. While tempeh is frying, whisk together the lazy reuben sauce. Drain and squeeze the sauerkraut to remove as much liquid as possible. Peel and slice avocado.

 

5. Transfer tempeh to a dish. Brush each side of the bread with olive oil, slap on the grill, and brown each side until crisp and hot. Assemble each sandwich with grilled bread, a slather of sauce, a heap of sauerkraut, a slice of tempeh, and avocado. If you need something green, add a handful of arugula or baby spinach leaves. Eat immediately!

 

Fried Spanish Quinoa

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more

 

Spanish Quinoa_72
Serves 4 or more                                                             Time: 30 minutes

Inspired by fried rice, but with Latin-styled ingredients, this fast and hearty stir-fry is my go-to way to enjoy quinoa. Any color quinoa works here, but my favorite is a blend of white, black, and red for a crunchy and colorful dish.

2 tablespoons olive oil 1 yellow onion, diced
1 chile pepper, minced
1 small green bell pepper, seeds removed and diced
2 cloves garlic, minced
14 ounce can black beans, rinsed
1 cup fresh or frozen corn kernels
3 cups cooked quinoa, preferably cold
½ cup vegetable broth
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
1 cup cilantro leaves, lightly packed and roughly chopped

1. Preheat a wok or large skillet over medium-high heat. Heat the olive oil, add the onion, chile, and bell pepper and fry for 2-3 minutes. Stir in garlic and fry for 30 seconds. Add the beans and corn and stir fry for another 3-4 minutes.

2. In a small bowl whisk together the vegetable broth, tomato paste, cumin, oregano, and salt.

3. Add the cooked quinoa to the stir fry. Fry the quinoa for about 5 minutes, or until hot. Pour the vegetable broth mixture over the quinoa and fry another 4-5 minutes, until the broth is absorbed and the quinoa is hot. Remove from heat, stir in cilantro, and serve right away.

Spinach “cheesy” filo triangles

by Terry Hope Romero    Check out Terrys cookbooks Vegan Eats World , Viva Vegan! plus Veganomicon and more

Make any party worthy of the gods with these crisp little triangles stuffed with classic Greek-style spinach goodness and a simple, zesty cashew cheese. Frozen, thawed organic chopped spinach is a great shortcut for even easier apps!

IMG_0674Spanikopata Traingles

Time: 45 minutes, not including overnight thaw of filo dough 

Make sure to really squeeze the thawed spinach! Remove as much water as possible for a flavorful filling that won’t get soggy as the triangles cool.

Spinach “cheesy” filo triangles ingredients

1 pound frozen organic spinach, thawed and squeezed

1 cup chopped fresh dill

4 scallions, green and white parts, finely chopped

1/2 teaspoon salt

 

Cashew blender cheese

1 cup unroasted, raw cashews

1/2 cup hot water

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon white miso

1/4 teaspoon ground black pepper

10 sheets thawed frozen phyllo dough

Olive oil, plenty of it (at least 2/3 cup), for brushing

2 tablespoons sesame seeds

1. Empty the bag of frozen spinach into a colander over the sink or a bowl. Rinse with cold water and set aside to thaw for 20 minutes.

2. Meanwhile, cover the cashews with hot water and soak for 30 minutes. Drain the cashews but reserve the soaking water. Pulse the cashews in a food processor along with the lemon juice, olive oil, miso, pepper, and a tablespoon or more of soaking water until it’s a thick paste similar in texture to hummus. Taste and season with a little more miso if desired.

3. When the spinach has thawed (no ice crystals remain), firmly squeeze by the handful to remove as much water as possible. Transfer to a mixing bowl, and stir in the chopped herbs and the salt. Then fold in the cashew cheese.

4. Preheat the oven to 400 degrees and line a large cookie sheet with parchment paper. Unroll phyllo dough and cover with plastic wrap or a damp, clean dish towel to keep it moist – you don’t want it to dry out. When ready to assemble triangles, take 1 sheet of dough and generously brush with olive oil. Slice the sheet into three long strips. Scoop about 1 tablespoon of filling onto the base of each strip, and fold each strip upwards to create a triangle. Brush the tops of the three triangles generously with olive oil and transfer to the baking sheet. Repeat with remaining dough and filling.

5. Just before baking, sprinkle the tops with a little bit of sesame seeds. Bake triangles for 25-30 minutes or until golden and puffy. Remove from oven, cool for a minute or two, but for best flavor serve triangles hot.

6. If you love to freeze stuff, assemble triangles, arrange in a single layer, and freeze. Pop into plastic bags, seal well, and use within two months for the best flavor.