Tag Archives: vegan mashup

DVD potato pizza veg plate72

Potato Rosemary Pizza

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

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”)

Olive Oil

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!

Red Beet Tapenade Crostini

Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012.

I’m so happy my dear friend Laura Loescher suggested that I create a recipe for a beet-based tapenade. In addition to eating this sweet-tangy spread with rustic bread, it can be enjoyed with crackers and vegetables. I even use it as a condiment, slathering it on sandwiches. Any leftovers
can be covered and refrigerated for 2 to 3 days.

2 garlic cloves,minced
2 tablespoons extra-virgin olive oil
1 cup packed roughly chopped marinated beets
1/4 cup packed pitted kalamata olives
1 tablespoondrainedcapers
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon minced fresh basil
Fine sea salt
Freshly ground white pepper
1 large baguette, sliced thinly

Combine the garlic and olive oil in a small sauté pan. Sauté over medium-low heat just until the garlic smells fragrant, about 2 min- utes. Remove from the heat and set aside to cool.
Preheat the oven to 400°F.
In a food processor fitted with a metal blade, combine the beets, olives, capers, lemon juice, basil, and the cooled garlic oil. Pulse until smooth, scraping down the bowl to ensure all the beets are pureed. Season with salt and pepper to taste.

Place the baguette slices on a large baking sheet and bake until lightly browned and toasted,
6 to 10 minutes.
Spread the toasts with the tapenade and serve on a large platter.

YIELD
32 pieces
SOUNDTRACK
“Summertime” by Miles Davis from
Porgy and Bess
BOOKS
Salvation: Black People and Love by bell hooks
You Can Heal Your Life by Louise Hay with illustrations by Joan Perrin Falquet

Cherry Sangria

Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012.  Watch this recipe on Delicious TV’s Vegan Mashup

There is one key thing to remember when making sangria: What you put into it, you get out of it. So if you use red wine that you wouldn’t thoroughly enjoy on its own, the quality of your sangria will suffer. I will admit that this is more expensive than your average sangria. But your friends will appreciate the investment. If you have them, use in- season cherries, but frozen cherries work just as well.

The Recipe
3 (2-inch) cinnamon sticks

1 cup freshly squeezed orange juice

2 bottles good-quality red wine

3/4 cup brandy

1/4 cup GrandMarnier

1/4 cup Cointreau

1/4 cup agave nectar
Lots of cherries, stemmed, pitted, and halved

Combine all the ingredients in a large nonreactive bowl or con- tainer, mix well, cover and refrigerate for at least 6 hours or overnight.

YIELD
enough to keep you and your guests “nice” for the evening

SOUNDTRACK

“Summertime” by B.B. Seaton from In Fine Style

BOOKS
When Angels Speak of Love by bell hooks
Manifest Your Destiny: The Nine Spiritual Principles for Getting Everything You Want by Wayne Dyer

-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

Gruyere and Pear Croustadeweb

Gruyere and Pear Croustade with Red Wine Glaze

by Miyoko Schinner from her cookbook Artisan Vegan Cheese reprinted here courtesy of The Book Publishing Company. Watch this recipe on Delicious TV’s Vegan Mashup

The highly versatile “Gruyere” is delicious in this easily made appetizer. Great party food!

For each croustade, you will need one thin slice of a baguette, about 1 generous tablespoon of the gruyere, one slice of pear, and then a half-teaspoon or so of the red wine glaze. Thus, the recipe below will yield about 16 croustades, depending on the circumference of the baguette, enough for about 8 people for cocktails, presuming each person has two. You can make the red wine glaze days ahead and refrigerate until needed, reheating while the croustade bakes in the oven.

First, make the Gruyere:

2 cups raw cashews, soaked in water for 3 – 8 hours and drained

½ cup rejuvelac (a fermented grain drink & a non-dairy source of acidophilus available at natural food stores or can be made at home – there are many recipes for this online)

¼ cup refined coconut oil, melted

2 tablespoons nutritional yeast flakes

1 tablespoon medium miso

1 teaspoon sea salt

Combine all of the ingredients in a blender and process until very smooth. Transfer to a clean bowl or jar, cover loosely, and let sit on your counter for 24 hours until thickened. It will become more flavorful and cheeselike as it cultures. Now, it is ready to use in your croustades.

Preheat oven to 400°.

1 cup soft Gruyere

About 2 firm but ripe pears, sliced about 1/3” thick

About ½ a baguette sliced into sixteen 1/3-inch thick slices

To assemble the croustade, merely spread a thick layer of gruyere onto the baguette slices. Top with a slice of pear. Place on a baking sheet and bake for about 8 minutes until the edges of the “cheese” have begun to brown slightly. Top with a dash of the glaze and serve immediately.

If you like a richer flavor, you can brush olive oil on one side of the bread (the side without the cheese and pear) before baking. I find that the oil-free version is just as delicious.

Red wine glaze:

1 ½ cups red wine

2 – 3 Tbs. Agave

¼ tsp. Sea salt

3 sprigs fresh thyme

1 – 2 tsp. Arrowroot dissolved in a tablespoon of water

Combine all of the items except the arrowroot in a saucepan and simmer over medium heat until reduced to less than ½ cup. If you are serving immediately, dissolve the arrowroot in the water and add whisk into the hot red wine mixture, stirring until lightly thickened. If you are making this ahead of time, go ahead and refrigerate, but reheat prior to serving and thicken with arrowroot as described.

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