Tag Archives: Light Bites

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.

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

Gazpaco Soup Shooters

Gazpacho Soup Shooters


A Classic Spanish soup with all the flavors of summer. And with a few Delicious twists, this makes a fabulous Bloody Maria!

Gazpacho Soup Shooters

Ingredients

4-5 large tomatoes, skinned and seeded cut into chunks
¼ cucumber diced
½ yellow onion, diced
1 red or green bell pepper seeded and diced
1 small clove of garlic
½ teaspoon red wine vinegar
1 tablespoon olive oil

Whiz all ingredients together in a blender. Chill and serve with chopped green onions, chives and a sprig of your favorite herb. Spoon into Chilled Shot glasses.

For the Maria, to 3 ounces of the chilled soup add a shake of Tabasco, a dash of Vegan Worcestershire sauce, a bit of vegan horseradish, a squeeze of fresh lemon, a few grinds of black pepper and 1 ounce of vodka.

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.

-Tsatsikiweb

Tofu Tzaziki

by Toni Fiore The author of Totally vegetarian. The Totally vegetarian TV show is now online.

I love this combination of sweet cucumbers, pungent fresh garlic and cool tart tofu yogurt. I recommend Nori Nu tofu for this recipe as it has a very subtle flavor and blends beautifully. Adjust the flavorings to suit your own taste! Watch this recipe on Delicious TV’s Vegan Mashup

 

1 Medium to large cucumber (peeled, seeded, grated and well dried)

12 oz Nori Nu Tofu

3 T Fresh lemon juice

1 T Organic cider vinegar

1/2 t. salt

1-2 garlic cloves, peeled and grated

3 T olive oil

Place the cucumber into a colander. Press to extract the water. Wrap the cucumber in a white cotton flour sack towel or paper towels. It’s important to get the cucumber as dry as possible. Set aside.

In a processor blend tofu, lemon juice, vinegar and salt. Add the olive oil, garlic and blend again. Spoon the tzaziki into a bowl and stir in the cucumber. Refrigerate for 1 hour.

Serve with pita chips, falafel or spicy tempeh bites. Tofu Tzaziki is also delicious as a dressing, sour cream substitute or sandwich spread.

Keep refrigerated in a covered container and use within a week.

Ceviche cu

Avocado Palm Heart Ceviche

by Terry Hope Romero
Reprinted from Viva Vegan! by Terry Romero. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2010.
Watch this recipe on Delicious TV’s Vegan Mashup
 

Ceviche is traditionally made with fish, but who needs fish? My recipe calls for hearts of palm and avocado for a light dish that’s creamy and full of textures. Hearts of palm come from the inner stalks of the cabbage palm tree and are found in most grocery stores, usually in the same aisle along where you’ll find canned artichokes. I love this on a warm muggy day, when it’s too hot to cook, and it comes together in 15 minutes or less, important when it’s time to relax with friends.

One 14 oz can of hearts of palm, drained and rinsed

1 large red ripe tomato (1/2 lb.), cored and seeds removed

1 small red onion, peeled

2 Tablespoons lime juice

1 Tablespoon white wine vinegar

1 Tablespoon olive oil

2 Tablespoon finely chopped cilantro

1 teaspoon dried oregano

1/2 teaspoon salt

1 large ripe avocado

1. Slice each palm heart down the center vertically, then slice into 1/2 inch pieces and place in a mixing bowl. Finely dice tomato and onion and add to palm hearts. Pour on top lime juice, white wine vinegar, olive oil, chopped cilantro, oregano and salt and mix well. Chill for 30 minutes to blend flavor. While “ceviche” is chilling prepare your tostones.

2. Right before serving peel and remove seed from avocado. Finely dice and fold into ceviche, making sure it’s covered with the dressing.

Checkout Terry’s latest book Vegan eats World

Tempeh Bites

Tempeh Bites

by Toni Fiore

I think Tempeh is one of the most versatile foods around. Made from fermented soybeans tempeh is easily digested and extremely high in protein, fiber and vitamins. Tempeh absorbs marinades well, has a pleasant texture and warm nutty flavor. Texture is especially important for people new to soy foods. This recipe is rich in flavor yet effortless to pull together. For me, that’s exactly what I want when I’m entertaining! Leftovers, if you have any, are fabulous tossed into a salad, soup or sauce. Personally, I just gobble them up right out of the fridge!

ingredients

2 Pkgs. Tempeh (any style cut into 1 inch cubes)
½ cup Soy sauce (gluten free use Tamari)
½ cup Organic cider vinegar
1/3 cup Pure maple syrup
¼ cup vegetable oil
2 Tbl. Olive oil
2 tsp. ground cumin

method

Preheat oven to 350. Meanwhile whisk together soy sauce, vinegar, syrup, vegetable oil, olive oil and cumin. Add the tempeh and coat well. Cover with foil and bake 20-25 minutes. Remove the foil and cook for 8-10 minutes more until all the marinade is absorbed. Remove and let cool.

Serve as an appetizer with Tofu Tzaziki dip.

Checkout Toni’s cookbook Totally vegetarian
Or check out the Totally vegetarian TV show online