Tag Archives: Delicious TV

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!

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.

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.

Japanese Curry Udon Noodles

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.
 Curry Udon
Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re  gluten-free, just substitute fat rice noodles for the udon.

Serves 4                                             cooking time 20 minutes

Curry Sauce:

4 to 5 cup vegetable broth
1 heaping tablespoon Curry Powder
3 tablespoons tamari or soy sauce
3 to 4 tablespoons potato flour (not starch)

To make the sauce, combine all ingredients in a saucepan and bring to a simmer. Cook for about 5 minutes until thickened and flavorful. Adjust seasonings as desired, adding more curry powder and/or tamari to taste.

Meanwhile, cook the noodles and vegetables as described below.

4 servings of udon noodles, either fresh or dried
1 carrot, thinly sliced
½ cup daikon or turnips, thinly sliced
1 radish, zucchini, or broccoli stalk, thinly sliced
2 cups fresh spinach

Bring a pot of water to a boil. If you are using dry udon noodles, you will need to boil them for 8 to 10 minutes, or according to package instructions. Fresh noodles will require only a couple of minutes, so please adjust cooking times according to what you’re using.

You can steam, blanch, or sauté your veggies separately, but I prefer – and it’s easier – to simply add them to the noodles during the last minute or two of cooking. (This helps with clean-up too – one less pot to clean!)

Note that the spinach should be added at the very last and just for a few seconds, as it will cook very quickly.

Drain the noodles and vegetables and portion them out into 4 bowls, then pour top with sauce and enjoy.

Bittersweet Chocolate Truffles

Recipe Reprinted with permission from: Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan, ©2013, Running Press, a member of the Perseus Books Group

Makes About 30 (1-inch / 2.5-cm) Truffles

Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

photo-5

8 ounces / 227 grams dark chocolate

(70 to 72%), finely chopped

3 ⁄4 cup plus 2 tablespoons / 210 ml unsweetened organic almond milk

2 tablespoons / 26 grams organic granulated sugar

1 ⁄8 teaspoon fine sea salt

1 teaspoon / 5 ml pure vanilla extract

2 teaspoons / 10 ml mild tasting extra-virgin olive oil

A few pinches of flaked sea salt, for coating and serving (optional)

Dutch-process cocoa powder for coating (optional)

 

Add the chocolate to a heatproof bowl and set aside while you heat the milk.

 

Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times, to a low boil.

 

Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.

 

Add the vanilla and olive oil and whisk from the center out only until smooth and glossy. (If the chocolate is not completely melted, refer to page 36 for instructions on using a water bath to melt the chocolate.)

 

Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.

 

Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

 

Make The Truffle Centers

Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1⁄2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.

 

Finish The Truffles

Choose one of the following three methods from the chapter introduction (page 36) to suit your time or taste: roll in cocoa powder and flaked sea salt, coat in melted chocolate and cocoa powder (the hybrid method), or enrobe in tempered chocolate. Place the coated truffles in the refrigerator to set for 30 to 45 minutes. Sprinkle the truffles with a few grains of flaked sea salt, if you like, just before serving.

 

Cashew Mascarpone with Smoked Sundried Tomato Pesto

by Toni Fiore, the author of the Totally Vegetarian cookbook

This is a luscious cheese that is so easy to make it. And you can reap the rewards 24 hours later.

Serves 4   2 hour soak time   15 prep time    Refrigerate 24 hours

Marcapone72

 

For the Cheese: 

  1/2 cup raw cashews, soaked for 2-3 hours, drained

   1 tablespoon fresh lemon juice

   1 ½  tablespoons water (additional if needed)

   2 tablespoons refined coconut oil

   1 teaspoon coconut (or raw apple cider) vinegar

   Pinch of salt

For the Tomato Pesto:

  6 oven or sun dried tomatoes packed in oil

  1 garlic clove

  Handful of fresh basil

  1 tablespoon of finely minced fresh basil, divided in half

  1-2 tablespoons oil from tomatoes or olive oil

  1-2 drops liquid smoke (optional)

  Salt and pepper to taste

  Fresh mixed herbs ( dill and chives) for lining the ramekin and for garnish

 Directions;

Place the pesto ingredients in a food processor and pulse until well combined with a light texture. Set aside.

Line a small lightly oiled ramekin with plastic wrap or cheesecloth. Sprinkle half of the minced basil, a sprinkle of mixed herbs and fresh ground black pepper into the bottom of the ramekin. Set aside. In a high-speed blender blend cheese ingredients until very smooth, about 45-50 seconds at high speed. Spoon half of the mixture into the lined seasoned ramekin. Top the cheese with a spoonful of the pesto in small dollops around the cheese. Next sprinkle on the remaining minced basil. Cover with the rest of the cheese. Gently pull up the sides of the wrap to cover the top and refrigerate 12 hours or overnight. The cheese should feel firm to the touch.

Once it’s firm, place the ramekin top down onto a serving plate. Gently and lift off the ramekin and carefully remove the wrapping.  If desired sprinkle with additional fresh minced herbs and a light drizzle of olive oil.  Serve with toasted crostini or crackers.

Tunno Sandwiches

Recipe by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the Totally Vegetarian TV show,  also on Roku.Tunno Sandwich72
makes 2 cups 4-6 sandwiches
Ingredients:
14 oz. can artichoke hearts, drained and squeezed fairly dry
1 cup cooked chickpeas rinsed and drained
½ small onion, finely chopped
1 stalk of celery, finely chopped
1 tablespoon nutritional yeast
1-2 teaspoons kelp granules
1 ½ teaspoons soy sauce
1-2 teaspoons unseasoned rice wine vinegar
4-5 tablespoons vegan mayonnaise
Salt and black pepper to taste
To prepare:
Place drained and squeezed artichoke hearts into the bowl of your food processor and pulse to chop, being careful to retain the flaked tuna-like texture – you don’t want a paste! Remove and set the chopped artichokes into a bowl.
To the processor, add the chickpeas and pulse until they have a “mealy” crumbly texture. Add the chopped chickpeas to your bowl of artichokes, then the remaining ingredients and blend well to combine.
Heap onto whole grain bread cover with a crunchy piece of lettuce, and serve.
Total prep: 30 min
Gluten free option, roll salad in lettuce or collard

Shake it Kale Caesar

Recipe by Terry Hope Romero

kale salad 72

Caesar Dressing

1/2 cup unroasted cashews

3/4 cup hot water

2 tablespoons lemon juice

1 tablespoon olive oil

4 clove peeled garlic

1 tablespoon shiro miso (white miso)

2 teaspoons Dijon mustard

1. Soak cashews in hot water for 30 minutes (or overnight, refrigerated and covered), then pour into a blender. Alternatively if you have a high power blender (like Vitamix or Blendtec) no soaking required, just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.
2. Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend.

Kale Salad

1 pound kale (ruffled, red, Lacitano, etc.)

4 cups croutons

¼ cup nutritional yeast

Layer in a jar: dressing, kale, croutons.

store everything separately for salads through the week!

A note from the Delicious TV produce department.” This is one our favorite dressings. It works great on a chopped cabbage/carrot slaw too!

Rotisserie Style Tempeh

Rotisserie Style Tempeh cuweb Rotisserie Style Tempeh

by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook.

serves 2-4
In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can make.
1- 8 oz Pkg tempeh any style (gluten free use soy based tempeh)
2-3 T Veg oil (any neutral oil will do)
2 T. Rotisserie seasoning
Preheat your oven to 375. Set the rack in the middle.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coat all the pieces. Place the tempeh into a shallow roasting dish, preferably in a single layer and set into your oven. Roast for 20 to 30 minutes until the tempeh is nicely browned and crispy. Serve hot, warm or room temperature.

Double the recipe and use on sandwiches, salads or instead of meat crumbles in burritos.

Rotisserie Style Tempeh dish web

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.