Tag Archives: Toni fiore

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 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!

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.

Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook

Quintessential Tempeh recipes

Serves 4-6   Cooking time 40 minutes

Ingredients
2 to 4 tablespoons refined coconut oil
1 large yellow onion, diced
1 green pepper, diced
1 yellow pepper, diced
2 packages tempeh any style, crumbled
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin (ground)
1 teaspoon coriander
28 ounce can chopped tomatoes, with juice
½ cup ketchup
1 tablespoon vegan Worcestershire sauce
1 cup of water
Hot sauce (optional)
Salt and pepper, to taste

Instructions

In a large pot, heat the oil over medium heat. Add the onions and peppers and sauté about 5 minutes, until tender. Add the crumbled tempeh and continue to sauté, stirring often until the tempeh is a deep golden brown. Next add the seasonings and continue cooking for another 5 to 7 minutes. Add a little water if the mixture becomes too dry. Next add the tomatoes, ketchup, Worcestershire sauce and water, stir well, lower the heat, and cook an additional 10 minutes. Taste for seasonings and if desired add hot sauce, and salt and pepper to taste.

Serve hot on a toasted bun, tucked into lettuce, over tortilla chips, or heaped onto rice.

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.

Korean BBQ Seitan Tacos

by CHEF ADAM SOBEL, THE CINNAMON SNAIL FOOD TRUCK.

mad taco

photo by Kate Lewis

Easy Korean BBQ Seitan Filling

1 package pre-made seitan

2 Tablespoons olive oil

3-5 Tablespoons smoked chili sauce or korean gochujang

Roughly chop the seitan.  Heat the olive oil in a sauté pan over a medium high flame.  Sauté the seitan for 5-6 minutes until lightly browned and seared. Add the chili sauce and continue to sauté for about another 2 minutes, until the seitan has absorbed most of the sauce.

Srichacha Cream

1 minced scallion

½ C. vegenaise or other vegan mayonnaise alternative

2 T. sriracha sauce

2 T. mirin

Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.

Setting up the Tacos

8 corn tortillas (5-6 inch size for tacos)

2 C. baby arugula

2/3 C. kimchi (without fish)

¼ C. additional gochujang (optional for garnish)

3 T. toasted sesame seeds (optional for garnish)

¼ C. thinly sliced scallions (optional for garnish)

Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side.  Flip the tortillas with tongs. Lay out all the warmed tortillas.  On each tortilla, spread about 1 tablespoon of sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of tofu.  Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.

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

Decadent Chocolate Shortbreads from our time machine

Korova Cookies
Toni made these Korova cookies from Bloodroot’s cookbook on a past show. These super easy, rich, and delicious shortbread cookies are also palm oil free! Yes! They’re made with completely cruelty-free and environmentally-conscious refined Coconut Oil blended with high quality free trade cocoa powder.

Korova Cookies
Watch Toni make these cookies!
1 ¼ cups all purpose flour, sifted
1/3 cup unsweetened cocoa
½ teaspoon baking soda
½ cup chopped nuts (optional)
¾ cup organic refined coconut oil
2/3 cup organic dark brown sugar
¼ cup organic cane sugar
½ teaspoon salt
1 teaspoon pure vanilla

In a small bowl combine flour, cocoa, nuts and baking soda. Set aside. In a mixer bowl add the coconut oil, sugars nuts, salt and vanilla and beat until smooth and blended. Slowly fold in the dry ingredients and as you would with brownies, mix just until the flour is blended. Scrape down the sides of the bowl. Preheat oven to 350.
Divide the dough into two pieces and shape into logs. Wrap each tightly in foil or plastic wrap and refrigerate 15 minutes until solid enough to slice into ¼-to ½ inch cookies. Gently lay the sliced cookies on the sheet about ½ inch apart. If some of the cookie dough falls away, simply reattach it with a light press.

Bake the cookies 12 to 14 minutes. The cookies will be soft. Set the pan on a rack to cool and proceed with another tray of cookies. When the cookies are completely cooled remove and serve. Store any leftover cookies in an airtight container for up to a month.

Creamy Avocado Soup

by Toni Fiore

Creamy rich and packed with vitamins this super smooth soup is always a summer favorite!

In a blender bowl place add,

½ seedless cucumber
1 shallot
1 avocado
2 Tablespoons vegan yogurt (coconut or almond)
2 teaspoons fresh mint
4 teaspoons fresh lime juice
salt
pepper
cumin
1 cup of ice water
Process the veggies until smooth. Serve chilled garnished with fresh mint or cilantro.

Creamy Avocado Soup

 

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.