Tag Archives: vegan mashup

Truffled Tofu

Truffled Tofu Scramble

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Serves 6

I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.

8 ounces crimini or button mushrooms

1 lb. Medium or regular tofu (do not use firm)

2 – 3 tablespoons nutritional yeast

2 tablespoons soy sauce

1 teaspoon truffle oil

Salt and pepper to taste

Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not overprocess  or they will turn into liquid. Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick. Sprinkle the mushrooms with a couple of pinches of sea salt, and saute until brown, about 3 – 4 minutes. Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu. Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.

Sweet Potato Hashbrowns

Sweet Potato Hash Browns

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Adding sweet potatoes to hash browns adds color, flavor, nutrition, and a touch of – guess what! – sweetness! You can use a couple of varieties of sweet potatoes, or just one, as you desire.

2 large sweet potatoes, such as garnet, jewel, Japanese satsumaimo, etc., peeled

2 regular russet potatoes, peeled or scrubbed as desired

1 teaspoon rosemary

1 teaspoon ground cumin

1 teaspoon sea salt

Black pepper to taste

Grate the potatoes using a hand grater or food processor. If using a hand grater, simply grate the potatoes whole. If using a food processor to grate the potatoes, you will need to quarter them lengthwise first. Season the potatoes with the rosemary, cumin, salt, and pepper.

Heat a large, heavy skillet or griddle until very hot. Spray with non-stick spray or brush lightly with vegetable oil. Drop ½ cup mounds of  the potato mixture onto the hot griddle. Using a spatula, press down the mounds to make them more compact patties. Continue to cook over medium heat until browned on the bottom. Carefully flip over with a spatula and cook the other side until browned.

Quinoa Porridge

Quinoa Porridge

by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the now online Totally Vegetarian TV show.

Watch this recipe being made on Delicious TV’s Vegan Mashup  Reason to Rise episode.

Serves 2-4

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!

Tofu BLT web

Introducing the Tofu bacon BLT

Tofu bacon BLT by Miyoko Schinner    Courtesy of the Booking Publishing Company ©2001 from The New Now and Zen Epicure. Watch this recipe being made on Delicious TV’s Vegan Mashup.

This is an all-time favorite of every kid and teen that has ever been to our house – in other words, it’s tried and true. Even non-vegetarians love it. BLTs are a natural with these, but don’t forget that they make a great addition to salads, quiches (yes, think quiche lorraine!), and as a topping for soups.

8 oz pre-pressed or firm tofu

1 T oil plus non-fat cooking spray

3 T nutritional yeast flakes

2 T soy sauce

1t liquid smoke

Slice tofu into 1/8” pieces about the width of bacon. Heat the oil in a skillet preferably non-stick and cook tofu slices over medium –low flame until golden brown and crispy on one side. Flip and cook the other side until browned.

The tofu should be very brown and crispy. Sprinkle with nutritional yeast, then add the soy sauce and liquid smoke, and stir quickly to coat the tofu slices evenly

Cook for another moment and then serve.

 

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.

Split Peas Soup in minutes

by guest chef, Chef AJ author of the cookbook  Unprocessed

This soup is another winner from our Healthy on a Budget episode.

It may take a 15 minutes to wash & chop your veggies. But who new you could cook up a thick delicious hearty soup in six minutes?

Simply combine in a pressure cooker;

 8 cups boiling water

1 head celery, chopped

7 carrots, chopped

2 potatoes, chopped

1 lb split peas

1 red onion, diced

6 cloves garlic chopped

add the following seasonings;

1 bay leaf

1 t. thyme

1 t. celery seed

1 t. rosemary

1t. smoked paprika

salt free seasoning

4.t dried parsley

Cook six minutes. When pressure is released mix in 1 t. liquid smoke for a smokey flavor.

AND YOUR READY TO SERVE!

Sukiyaki web

SUKIYAKI

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup.

Here’s an easy, tasty spin on an old Japanese classic, sukiyaki. It’s a one-pot solution for both busy family weeknights and parties – all you need is some rice to go with it. You can even cook it at the table on a portable burner, and keep adding ingredients to it as people take from the pot. And imagine – with no oil added and lots of veggies, it’s a nutrient-packed, low-fat meal.

12 ounces shiiitake mushrooms, left whole with stems removed or cut in half

½ small Kabocha Squash, sliced ⅓ inch thick

3 cups broccoli florets

1 pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)

1 pound medium or regular tofu, sliced ½ inch thick

 

Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet.

Pour over it  the following:

1/2 c. soy sauce

1/3 c. mirin (sweet-

cooking wine)

1/3 c. agave syrup

 

Cover & cook 5 minutes on medium high heat until the veggies are fairly tender. Add the folllowing, cover and cook for a few more minutes until everything has cooked down and is tender:

2 bunches of scallions, cut into 3-inch lengths

1 small head napa cabbage, cut into 3-inch pieces

At the very end, stir in

1 tablespoon fresh ginger

and cover 1 minute right before serving.

Sheppards Pie plate web

Shepherds (Cottage) Pie

by Toni Fiore  the author  of the  Totally Vegetarian cookbook, and host of the  Totally Vegetarian TV show,  now online.

Healthy food is costly and complicated right? Wrong! It’s easier than you might think to prepare delicious healthy meals on a budget and you don’t have to spend loads of time in the kitchen either. One pot meals like casseroles, soups and stews are always a good choice. With this recipe you’ll see how cooking in layers extracts tremendous depths of flavor from simple inexpensive ingredients. This hearty Shepherds Pie topped with creamy mashed potatoes is one of my favorites especially served with a crisp green salad and warm bread.

Topping ingredients:

1 1/2 lbs. cubed and peeled Yukon gold or russet potatoes

1 tsp. salt

1/2 cup soy or almond milk

1/4 tsp. smoked paprika (or regular paprika)

Directions for topping:

In a large saucepan cover the potatoes with water and add 1 tsp. salt. Bring water and potatoes to a gentle boil and cook until potatoes are tender – about 20 minutes.

Drain and return potatoes to pan. Dry the potatoes over very low heat, stirring constantly for about a minute. Remove the pot from the stove and mash potatoes with a potato masher or pass through a ricer. Add the soymilk and mix well until the potatoes are smooth. Add additional milk or a little water if necessary. Season to taste with salt and pepper. Set aside.

 

Filling Ingredients

1 cup Puy lentils

4 cups water

1/2 tsp. salt

1 bay leaf

1 T. olive oil

16 oz. fresh mushrooms (button, cremini, or portabella)

1 1/2 cups finely diced onion

1 cup peeled and finely diced carrot

1/2 cup finely diced celery

1 T. tomato paste

3 T. flour

2 1/2 cups vegetable stock

1 T. Balsamic Vinegar

1 T. low sodium soy sauce

1 t. dried thyme

Prepare the filling

Pre-heat oven to 375 degrees

In a large saucepan combine lentils, water, 1/2 tsp. salt and the bay leaf. Bring to a boil, reduce heat and simmer uncovered until lentils are tender – about 25 minutes. Drain lentils, remove bay leaf and set aside.

In a large skillet, heat 1/2 Tbsp. olive oil over medium high heat. Add the mushrooms and saute until the mushrooms are nicely browned – don’t stir them until they have browned!!! This should take 5-7 minutes. Remove the mushrooms from the pan and set aside.

In the same pot add the remaining olive oil. Set the heat to medium. Add the onion, carrots and celery and cook, scraping up any of the brown bits in the pan. Cook until the vegetables are tender, about 5-7 minutes. Add tomato paste and stir just until tomato paste turns a rusty brown color. Stir in the flour and cook for another minute.

Add the balsamic vinegar and vegetable stock and continue stirring, scraping up all the remaining brown bits on the bottom of the pan. Add the soy sauce, thyme, mushrooms and lentils to the mixture and cook until mixture thickens, about 2 more minutes. Turn off the heat.

Spray a 2 quart casserole dish with cooking spray. Spoon the mushroom lentil mixture into the casserole and smooth the top.

Dollop the mashed potatoes on top and smooth with a wet spatula. Dust the top of the potatoes with the paprika. Bake at 375 degrees for approximately 25 minutes or until the potatoes are golden and the mixture is heated through.

If making ahead, cover and set the pie in the refrigerator. Remove from the refrigerator 30 minutes before baking.

Holiday Fritters72

Holiday Stuffing Fritters

By guest chef, 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

Delicious and easy to prepare these tasty little fritters are perfect for stress free holiday entertaining.  With a perfect balance of sweet maple and savory herbs it’s hard to resist eating them right out of the pan with a dollop of tart cranberry sauce!  This recipe yields about twenty medium fritters, can easily be doubled for larger gatherings and they make absolutely fabulous leftovers.

1 ¼  cup  medium grind organic cornmeal

1 cup   all purpose flour

2 ¼ teaspoons baking powder

1 teaspoon sea salt

Few grinds of black pepper

1 cup quinoa, cooked

1/3 cup white beans (great northern or cannellini) cooked

½ cup corn (fresh or frozen) cooked

¼ cup scallions, white and green parts

1 teaspoon dried thyme or 2 teaspoons fresh

¼ to ½ dried marjoram

1 tablespoon chopped fresh basil  (or 1 teaspoon dry)

1 tablespoon chopped fresh sage (or ½ to 1 teaspoon dry)

2 tablespoons pure maple syrup

1 cup rice milk (soy or almond ) more if needed

¼-1/2 cup vegetable oil

In a large bowl combine the cornmeal, flour, baking powder, salt and pepper. Fold in the beans, corn and quinoa.  Next add the scallions, thyme, marjoram, basil and sage.  Mix well. Add the syrup and half the rice milk. Begin mixing the ingredients into a stiff moist batter. These will need to retain their shape, so be sure not to have the mixture too thin. Taste for seasoning.

Heat a large skillet on medium heat. Add the oil. When the oil reaches 360 degrees it’s ready or check by dropping a little batter into the pan. The mixture should almost float.  Use a ¼ cup measure per fritter, or a heaping tablespoon for snack size fritters. Fry each side until golden brown and drain on absorbent paper. Serve hot.

 *If you’re cooking ahead of time and wish to keep the fritters warm preheat your oven to 300 degrees. Place blotted fritters onto a baking sheet and set in the oven until you’re ready to serve.

Braised Escarole with White Bean Vinaigrette

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

serves 4

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.

Dressing:

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.

Escarole:

1 large head of Escarole, cut into quarters

Olive oil

 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.