Tag Archives: Terry Hope Romero

Oyster Mushroom Tacos with Avocado Almond Crema

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

Terry's Oyster Mushroom Taco
Serves 2-3                                     Time: 20 minutes

Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping and don’t be shy adding on classic taco toppings.

 

1 pound oyster mushrooms, trimmed and pulled apart

Smoke n’ Spice Rub

Olive oil cooking spray

 

Avocado crema

2 tablespoons sliced almonds

1 avocado, cut into cubes

3 tablespoons lime juice

2 tablespoons chopped fresh cilantro (optional)

½ teaspoon salt

 

4 corn tortillas

2 cups shredded Romaine lettuce

1 small carrot, shredded

1 small red onion, sliced paper-thin

 

Smoke n’ Spice Rub

2 tablespoons smoked sweet paprika

2 teaspoons organic sugar

1 teaspoons black pepper

1 teaspoons onion powder

1 teaspoon celery seeds

1 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

 

1. Prepare the oyster mushrooms by slicing off any tough, hard stems. Pull apart the mushrooms. If any mushrooms are very large (3 inches wider or more), slice in half. Leave small mushrooms whole, as oyster mushrooms shrink dramatically with cooking and you want substantial chunks of mushroom for these tacos!

2. Before cooking the mushrooms, prepare the avocado crema. Pulse the almonds as fine as possible in a food processor. Add the remaining ingredients and pulse until smooth. Cover and chill until ready to use.

3. Preheat a large cast iron skillet over medium-high heat. In a large bowl toss the mushrooms with 3 tablespoons of the spice rub mix; very gently rub the spices into the mushrooms, taking care not the break the mushrooms apart into small pieces. Generously spray the bottom of the skillet. Add the mushrooms, spray with a little more oil, and quickly sauté the mushrooms for 3-5 minutes. The high heat should sear the mushrooms. Cook the mushrooms only long enough to render them soft and tender in the inside and lightly seared on the outside. Do not overcook! Overcooked oyster mushrooms will shrink in size to almost nothing and become a little rubbery in texture. When done, remove from heat and cover.

4. Heat the corn tortillas: I heat them directly on the burner, flipping once with long handled metal tongs until soft and pliable. To serve, pile some hot mushrooms on a hot tortilla, dollop with a little avocado crema, and top with remaining toppings. Eat immediately!

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.

Raspberry Corn Sunburst Muffins web

Raspberry Corn Sunburst Muffins

by Terry Hope Romero

Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

It’s the middle of a blizzard in February, but writing about these crunchy, corny fruity muffins has me hoping for spring.

Sunny sweet corn and bright juicy raspberries join forces that will pour buckets of sunshine into your morning. Use fresh organic raspberries when possible, but frozen organic berries work just as well before and after the too brief raspberry season; never thaw frozen berries for baking, just fold them directly in the batter before filling the muffin tins and slide into a preheated oven immediately.

Baking tip: White whole wheat flour is a delicate whole wheat flour with a lighter flavor and texture than standard whole wheat flour, but with all the germ and bran of the old fashioned stuff.

1 ⅓ cups white whole wheat flour

¾ cup cornmeal

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

1 ⅓ cup almond milk

2 teaspoons lime juice

3 tablespoons ground golden flax seed

3 tablespoons vegetable oil, preferably olive or canola/olive blend

1/3 cup dark agave nectar

1 ½ cups frozen raspberries, keep frozen until ready to add to batter

¼ cup chopped pecans

 

1. Preheat oven to 350 F and lightly grease a 12 cup muffin tin, or line the cups with muffin papers.

 

2. In a large bowl stir together flour, cornmeal, baking powder, baking soda and sea salt and form a well in the center. In a small bowl stir together almond milk and lime and set aside for 1 minute to curdle. Whisk in juice, flax seed, oil and agave nectar.

 

3. Pour the liquids into the flour mixture and stir only just enough to moisten the ingredients, but don’t overmix. Fold in the raspberries and use an ice cream scoop to distribute the batter equally into the muffin cups. Bake immediately for 26 to 28 minutes or until golden and a toothpick inserted into the center of a muffin comes out mostly clean.

 

4. Cool for 5 minutes in the muffin tin, then gently transfer to a cooling rack.

Tempeh Taco web

Tempeh Chorizo Soft Tacos with all the fixin’s

by Terry Hope Romero    Check out her new cookbook Vegan Eats World

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.

The fixin’s

Corn or wheat tortillas

Guacamole

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.