Recipe By Ayinde Howell
Delicious TV stopped by Executive Chef Ayinde Howell’s place in West Hollywood to film a recipe for our Brown Bag Lunch episode. While setting up camera gear Ayinde foraged through his fridge and then whipped up this tasty gluten-free stir-fry to go. So next time treat yourself to a workday lunch. Make sure it’s homemade!
You can learn more about Ayinde at ieatgrass.com
2-3 tablespoons vegetable oil
1/4 cup organic extra firm tofu sliced
1/2 cup shitake mushrooms sliced
1/2 cup onion chopped
1/4 cup carrot sliced
1 teaspoon fresh rosemary,
1 teaspoon fresh sage chopped
2 tablespoons white wine
1/2 teaspoon salt
Using a potato peeler, peel outer
green skin from zucchini completely.
Shave noodle sized strips from
top to bottom rotating the zucchini
as you go. Place zucchini noodles
in bowl, cover with water
add 1 teaspoon of salt.
Set-aside until ready to serve.
In a large skillet over medium high
heat, heat oil and add tofu sauté for
about 3 minutes browning on either
side. Add mushrooms sauté for 2
minutes. Stirring well constantly.
Add carrots and onions sauté for 2
minutes. Stir in white wine and serve hot over Zucchini noodles.
Summer in Maine is upon us, and we can’t get enough of it.
So cooking outdoors is where it’s at. Here are Toni Fiore’s 5 top favorite July 4th recipes.
Before we start, we wanted you all to know that we’ve cooked up a Vegan Mashup kickstarter campaign to move on to producing Season 2. And we really need you to help us
make it happen.
Happy 4th! We hope you enjoy Toni’s take on outdoor grilling.
1.Grilled Seitan & Tempeh
From Dry Rub to BBQ Sauce, Toni skewers the competition.
2. Vegetable Medley on Grilled Polenta
Nothing’s sweeter than soft Italian veggies heaped over Grilled Polenta
3. Portobello Arugula Salad Burger
Nobody can cook a mushroom like Toni and this Whole Food Burger pops with flavor.
4. NY Spicy Sweet Street Cart Onions
Toni bats it out of the park with her NY street cart onions.
Perfect on your favorite veggie dog with mustard.
5. Peaches On The Grill
Toni’s Sweet Finish to a great BBQ
Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.
When it comes to hot breakfast cereals the combination of walnuts, raisins and cinnamon is classic. Using Quinoa in place of oats or wheat adds a deliciously unique hearty flavor and subtle crunch that is sure to become a morning favorite. Considered a “Superfood” gluten free quinoa is loaded with protein, iron, calcium and fiber! For even more variety add your choice of nuts, dried fruits and fresh fruit. When I know I’m going to have a busy week I’ll double the recipe and store leftovers in the fridge in a covered container. Simply reheat porridge with an additional splash of non-dairy milk.
1 C. uncooked Quinoa
1 C. water
2 C. non-dairy milk (almond, soy or rice) divided in half
½ teaspoons. cinnamon
3 or more tablespoons chopped walnuts
2 or more tablespoons of Craisins or raisins
2 or more tablespoon chopped dates
2 or more tablespoons unsweetened coconut flakes
2 teaspoons agave nectar or maple syrup
Combine quinoa, water and one cup of milk in an uncovered saucepan. Bring to a boil then reduce the heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining one cup of milk and cinnamon and mix well. Toss in the walnuts, craisins , dates and coconut. Simmer, stirring frequently, on very low for an additional 5 minutes or until the porridge reaches the consistency you like. Add the agave nectar or syrup to taste and serve!
Watch this recipe on Delicious TV’s Vegan Mashup
For the Chorizo Tempeh Crumbles
Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer for a drier tempeh for use in tacos or quesadillas.
8 ounce package tempeh
2 tablespoons peanut oil
1 ¼ cups vegetable broth
3 cloves garlic, grated or ground into a paste in a mortar and pestle
3 tablespoons soy sauce
2 tablespoons tomato paste
2 teaspoons smoked sweet or hot paprika
1 1/2 teaspoons Mexican chile powder (see page XX)
½ teaspoon liquid smoke
1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.
2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.
Corn or wheat tortillas
Cashew lime crema: soaked cashews, lime juice, water, salt, garlic
Diced tomatoes, onions, shredded lettuce or cabbage
Add tortillas to a skillet on low heat (you can wrap up to six in some foil and heat them in the skillet or oven at 250 degrees.
Spoon the chorizo tempeh and fixin’s on your tortilla, or better yet let your guest fix their own.
By guest chef, Cathi DiCocco
A delicious whole foods dinner by restauranteur Cathi Dicocco.
Cathi grew up cooking in her fathers Italian restaurant in upstate NY. She is a hidden gem we found in the Maine woods. If you’re ever in Bethel, Maine, stop and visit Cathi’s restaurant and market
To make the Beans:
1 cup of dry beans
1 sprig of rosemary
1 head of garlic, loose skin removed and cut in half through the middle
Cover dry beans by three inched with cold water and soak in the refrigerator overnight. Drain beans and rinse well. Place the beans in a pot and add 3 cups of cold water. Add the rosemary and the garlic. Bring the beans to a boil for 5 minutes, reduce heat and simmer for one hour or until the beans are tender. Remove and reserve the garlic halves. Drain the beans, rinse and set aside.
One cup of dry beans will yield 3 cups of cooked.
3 Cups cooked cannellini beans
¼ cup or more hot water
1 half bulb of the prepared garlic (more to taste)
Juice of ½ lemon
2 teaspoons fresh chopped rosemary
3 tablespoons olive oil
2 teaspoons Balsamic vinegar
Salt and pepper to taste
Process or mash 1 1/2 cup of prepared beans with the hot water. Try to get this as smooth as possible. The consistency should be thin but not watery. Take the prepared garlic and gently squeeze out the softened cloves into the bean “juice”. Mash and blend the garlic. Add the lemon juice, chopped rosemary, olive oil and vinegar. Mix well. Add remaining beans, mash slightly retaining a fair amount of bean texture and gently fold ingredients together in the dressing. Season with salt and pepper to taste and set aside. Prepare escarole.
1 large head of Escarole, cut into quarters
Bring a large pot of salted water to a boil. Drop in two quarters of escarole. Reduce the heat to a low boil and cook the escarole for 5-7 minutes. Meanwhile preheat a grill to 400 degrees or if you’re grilling the escarole inside preheat a cast iron grill pan for about 5 minutes on high. After 5 minutes lower the preheating grill pan to medium high. The pan should be very hot but not smoking.
While the escarole is cooking and grill preheating fill a large bowl with cold water and 2 cups of ice.
Using large tongs remove the escarole from the pot, place them into a colander and then immediately plunge them into the cold water bath. Alternatively you may rinse the escarole under cold running water. When the escarole has cooled down, about 1 minute, remove the greens and blot very dry in a large clean cotton towel. If preparing the full head of escarole or 4 portions repeat this process.
Brush one side of the escarole with olive oil and place onto the grill or grill pan, oiled side down. Grill for about 3-4 minutes or until grill marks are visible. Brush the top with oil and flip. Once the underside is nicely grilled, remove the escarole and set onto a serving plate.
Stir the white bean dressing and then spoon the beans onto the escarole. Season the escarole with a generous grating of black pepper and additional olive oil if desired. Serve with crusty garlic bread.
Watch this recipe on Delicious TV’s Vegan Mashup
Establishments that serve pizza by the slice are popping up everywhere around Italy. When I travel I love sampling different pizzas with loads of delicious vegetables! This traditional Italian Pizza Patata (Potato Pizza) like many other vegetable pizzas in Italy, is made without cheese. I’ve chosen rosemary as my herb topping but fresh sage, oregano or thyme also yield fantastic results!
1 Premade Flatbread (12”)
1 Yukon Gold or other waxy potato, sliced thin
1-2 branches of fresh rosemary
Kosher salt and fresh black pepper
Preheat your oven to 425 degrees. Lay the flatbread crust on a lightweight baking sheet or pizza pan. Drizzle the bread with olive oil and spread the oil to evenly cover the bread. Season with a few grinds of black pepper. Lay the potatoes on the bread close to the top edge in a circular pattern overlapping slightly. Season the potatoes with a few sprinkles of salt. Pull the rosemary off of the stems and chop slightly or use whole. Sprinkle the rosemary over the potatoes. Lightly drizzle the topping with some olive oil and place into the oven. Bake the pizza for about 10-12 minutes until the crust is nice and golden brown.
Season and serve. This pizza is equally delicious hot, at room temperature or even cold. It packs and reheats well!
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!
We had a few friends in for dinner tonight and I made a couple of my Five Star Pizzas. They’re so easy to make that preparing them never interferes with cocktail hour! And although I don’t have my pizza stone this recipe worked out great on a regular baking sheet. I picked up some fresh yellow bell peppers, marinated artichokes and black olives at the market and used two remaining fresh beefsteak tomatoes. The only thing outside of the original recipe that I added to my pizza was some leftover Tamari Tempeh from yesterdays lunch . Tamari Tempeh is one of those recipes I make so often it’s committed to memory. After the tempeh and a little vegetable oil, there’s really only one additional ingredient. Tamari soy sauce. How easy is that? Basically I take a few blocks of Tempeh, cut them in half, then quarters, then cut those quarters in half to create 8 thinner slices. Fry them up in just a little oil and when they’re nice and crispy take them out of the pan and brush them immediately with Tamari. Done! Not only is this great on sandwiches but excellent crumbled on pizza, especially this colorful and crispy pizza, tossed into a tofu scramble or on top of a simple salad. Especially satisfying when we’re craving just a bit of flavor rich protein with our veggies!
Inspired by the $5 “grab bags” of vegetables sold by one of the vendors at our local farmer’s market, this variety of late season vegetables combined with woodsy Cremini mushrooms is equally scrumptious for lunch or dinner served alongside tofu “steaks” or a veggie burger, or simply spooned over whole wheat pasta or brown rice.
2 T. extra virgin olive oil
1 large red onion, chopped into 1/2” dice
3 large cloves fresh garlic, chopped
1 1/2 t. coarse Kosher salt
3 carrots, chopped into 1/2” dice
1 medium yellow summer squash, sliced down the middle, then cut into 1/4” half-rounds
2-3 small to medium-sized potatoes, chopped into 1/2” dice
1 pint cherry tomatoes, any variety, rinsed, whole
1 cube Organic Gourmet bouillion dissolved in 1/4 cup hot water
8 oz. Cremini mushrooms, wiped clean, sliced into halves
Handful of fresh sage, basil, and parsley, coarsely chopped
Freshly ground black pepper, to taste
Hot pepper flakes, to taste
Heat a wide skillet over medium heat and add olive oil, followed by chopped onion and garlic and a half teaspoon of salt. Stir and cook for about 5 minutes, being careful not to scorch garlic, until onion is just beginning to be translucent. Add chopped carrots and squash to the pan and continue to toss and cook for an additional 5-7 minutes, until vegetables are beginning to soften. Now put potatoes and whole tomatoes into the pan and stir to combine the vegetables – add the dissolved bouillion.
When the mixture begins to simmer, add the mushrooms and chopped fresh herbs, lower the heat, and cover the pan tightly. Allow the mixture to cook for 10-15 minutes more, stirring occasionally, until the potatoes and other vegetables are tender, but not mushy. When everything is cooked through, season the mixture with the remaining salt, the black pepper, and the pepper flakes. Taste and correct seasonings as needed.