Strawberry Lemon Sangria

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Sangria seems to be a summertime party essential. I serve this drink quite often at warm weather gatherings and it’s always a big hit with my guests. I’ve seen recipes that use sugary sodas and lots of white sugar, which I don’t think are needed since fruit added a natural sweetness. I like to use flavored sparkling water, as it adds a little extra fruitiness to the boozy drink, but you can use plain if you can’t find it. Fresh strawberries can be used in the place of frozen, but I prefer to use frozen fruit as it acts like ice and helps keep the drink cool while I prepare for my guests. 1 cup of rum makes this drink quite strong, so cut it in half if you want your sangria to pack less of a punch.

 

Strawberry Lemon Sangria

Ingredients:

  • 1 bottle white wine (make sure it’s vegan!)
  • 1 cup silver rum
  • 1 quart (33.8 oz.) bottle lemon flavored sparkling water
  • 2 tablespoons agave, or to taste
  • 1 bag (16 oz.) frozen strawberries
  • 6 lemons, thinly sliced
  • Ice

 

Strawberry Lemon Sangria

Preparation:

  • Mix together the wine, rum, sparkling water, agave, strawberries and lemon. If you aren’t serving the sangria right away, chill it in the fridge until you are.
  • Add the ice when ready to serve.
  • Serve and watch it disappear!

 

 

 

 

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Raw Kale Slaw

Raw Vegan Kale Slaw

When I first started this blog, I had just been diagnosed with food sensitivities, and I wanted to document how I was dealing with them, what I was eating, and how I was feeling. (I now don’t believe my so-called sensitivities weren’t very serious, and that most of the symptoms I was suffering from were due to an ovarian cyst attached to my intestines, but that’s the subject of another post.) I didn’t really type out recipes back then, but I had done a sort-of recipe post for kale slaw, a favorite summertime side dish of mine. I made this dish quite often in the summer of 2010, when I did the original post, and I remember taking it to a potluck where it was gone in seconds, and guests were upset that I hadn’t brought more with me.

 

Looking back my original post now, I’m wondering if I really did use that much mustard, and it seems like it must have been a little on the soggy side with that much water in the dressing. I’ve reworked my original recipe to make the dressing a little thicker and less mustard-filled. If you like your slaws with less dressing, just add a little of it at a time until it’s too your liking and save the rest for another salad or even a sandwich. Shredding the kale and carrots goes faster if you use a food processor.

 

kale slaw

Ingredients:

  • 1 cup raw cashews, soaked for 2 hours or more
  • ¼ cup water
  • ¼ cup lemon juice
  • 2 tablespoons mustard
  • ½ teaspoon sea salt
  • 1 garlic clove
  • 1 large bunch of kale, shredded or cut chiffonade style
  • 2 carrots, shredded or julienned
  • 2 tablespoons sesame seeds

 

Preparation:

  1. In a high-speed blender, mix together the cashews, water, lemon juice, mustard, salt and garlic until smooth. If the mixture is too thick, add a little more water, a tablespoon at a time.
  2. Mix together the kale and carrots in a large bowl. Add the cashew dressing and mix until the vegetables are thoroughly coated. Sprinkle the slaw with the sesame seeds
  3. Refrigerate for an hour or two let the flavors mix.
  4. Serve cold or at room temperature.

 

 

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Asparagus and Tomato Tart with Cashew Ricotta

Asparagus Tart with Cashew Ricotta Sometimes finding new recipe inspiration can be difficult. Most people draw on meals of their childhood and veganize family favorites. I grew up eating a lot of boxed macaroni and cheese, rice-a-roni, and frozen TV dinners, which I have no desire to recreate. I do sometimes get inspired to veganize dishes when looking through non-vegan magazines, as is the case with this Asparagus and Tomato Tart. I recently came across a recipe that looked quite tasty while flipping through Self magazine, but it used frozen puff pastry, two kinds of cheese, and eggs. It wasn’t too difficult to veganize, and the resulting dish was fresh and light and perfect for warm summer days.   OLYMPUS DIGITAL CAMERA Ingredients:

  • 2 cup raw cashews, soaked in water for two hours or more
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt
  • 6 tablespoons water
  • 10 sheets of 13”x18” fillo dough, thawed according to the package
  • ¼ cup + 1 teaspoon olive oil, divided
  • 1 bunch asparagus (about ¾ lb)
  • 1 large tomato, thinly sliced
  • Salt and pepper to taste
  • Zest from one lemon
  • 5 or 6 fresh basil leaves, chopped

Asparagus Tart with Cashew Ricotta Preparation:

  1. Preheat the oven to 400 degrees.
  2. To make the cashew ricotta, process the raw cashews, lemon juice, nutritional yeast, sea salt, and water in a food processor until fluffy and ricotta-like. This could 5 to 10 minutes. You may need to stop the food processer and scrape down the sides with a spatula a few times. Set aside
  3. To make the crust, Line a baking sheet with a piece of parchment paper. Lay down one sheet of fillo dough on top of it. Keep the rest of the fillo sheets covered with a clean, wet kitchen towel to avoid drying out. Quickly brush the sheet with a thin layer of olive oil using a pastry brush. Layer another sheet on top of it, and brush that one with a thin layer of olive oil. Continue this step until all of the sheets are layers and brushed with oil.
  4. Gently roll the edges of the dough in towards the center to form the crust’s rim. Brush with a small amount of olive oil to help keep it in place.
  5. Carefully spread the cashew ricotta over the crust. You may need to use your hands to avoid tearing the fillo dough.
  6. Layer the tomato slices to top of the ricotta.
  7. Trim the tough ends off the asparagus. Gently toss with the remaining teaspoon of olive oil. Layer them on top of the tomatoes. Press down lightly to ensure the veggies are firmly in place in the ricotta. Sprinkle with salt and pepper.
  8. Bake for 20 – 25 minutes, until the crust is golden brown.
  9. Sprinkle the cooked tart with lemon zest and chopped fresh basil leaves.
  10. Using the parchment paper, carefully slide the tart from the baking sheet to a cutting board to slice it.
  11. Serve and enjoy!

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Chipotle Tempeh Pizza with Herbed Cashew Cheese Sauce

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Many people have told me that they couldn’t go vegan because they couldn’t give up pizza. I usually respond by telling them that I eat pizza all the time. “Yeah, but it’s not the same”, is usually their response. The truth is it’s not.

 

When I was an omnivore, I used to eat pizza that was made with tomato sauce, mozzarella cheese and pepperoni. When I went vegetarian I switched from pepperoni to mushrooms. Sometimes I would get creative and use broccoli and cheddar cheese instead.

 

When I went vegan 13 years ago, I really didn’t much pizza, and when I did, it was usually covered in sauce and dried vegetables that had been in the oven too long. When meltable vegan cheeses started to be readily available, I began mimicking my favorite omnivore pies, and while they were very tasty, there wasn’t much thought put into them. In the past few years, vegan pizza has turned into an art form, with just about every type of pie you can imagine being created in kitchens across the U.S. Some of my favorites include taco pizza (made with leftover taco filling, of course!), potato and zucchini pizza, sweet potato and kale pizza, and my own Green and White Pizza recipe. So no, vegan pizza isn’t the same. It’s much, much better.

 

I originally made this spicy Chipotle Tempeh Pizza after I was sent some vegan bleu cheese to try. Unfortunately I can’t find the cheese locally, but that doesn’t mean I have to give up this tasty pie. I’ve updated the recipe and added a cashew cheese sauce to cool down the spicy tempeh. June 28th, is Vegan Pizza Day, and I’m hoping to celebrate with a slice or two of this spicy pie.

 

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Ingredients:

For the Tempeh

  • 8 ounce block of tempeh, cut into cubes
  • 1 chipotle pepper from chipotles in adobo sauce, minced
  • 1 tablespoon sauce from chipotles in adobo sauce
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 2 tablespoons tomato paste
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable broth
  • 1 teaspoon olive oil

 

For the Tomato Sauce

  • 2 garlic cloves, minced
  • 
1/2 teaspoon sea salt
  • 14-ounce can crushed tomatoes
  • A few fresh basil leaves
  • 1 teaspoon red pepper flakes, optional

 

For the Cashew Cheese Sauce

  • 1/2 cup raw cashews, soaked for two hours, drained and rinsed
  • 1/3 water
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 small garlic clove
  • 1 tablespoons lemon juice
  • 2 tablespoons fresh chopped fresh herbs, such as dill, cilantro or parsley

 

For the Pizza

  • 12” or 15” prepared pizza crust
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 small red onion, diced
  • 1 red bell pepper, chopped

 

Chipotle Tempeh Pizza with Herbed Cashew Cheese Sauce

Directions:

For the Tempeh and Veggies

  1. To make the marinade, mix together the chipotle sauce, garlic, onion powder, tomato paste, red pepper flakes and broth. Place tempeh in a shallow dish along with the marinade and let sit for 2 hours, or overnight in the fridge.
  2. Add 1 teaspoon of olive oil to a pan over medium heat, and cook the tempeh, turning frequently so that most of the sides brown. Add leftover marinade a spoonful at a time to the pan for the tempeh to absorb. Reserve a little marinade to cook the vegetables with.
  3. After the tempeh cubes have absorbed most of the marinade, remove them from the pan and set aside.

 

For the Tomato Sauce

  1. Combine all ingredients in a saucepan and cook for about 15 minutes, until heated throughout.
  2. Set aside until ready to assemble the pizza.

 

For the Cashew Cheese Sauce

  1. Blend all ingredients together in a food processor until smooth. If the mixture is too thick, add water a tablespoon at a time.
  2. Set aside until the pizza is ready.

 

Assemble the Pizza

  1. In the same pan the tempeh was cooked in, cook the garlic, onion, and bell peppers and cook for about 10 minutes, until the vegetables become fragrant and start to brown. Add a little of the tempeh marinade if the pan dries out.
  2. To assemble the pizzas, spread the tomato sauce on the crust and then layer on the vegetables. Top with the tempeh.
  3. Cook for 10-12 minutes until the crust turns golden brown and all of the toppings are hot.
  4. Drizzle on the cashew cheese sauce, slice and enjoy!

 

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I submitted this recipe to the Virtual Vegan Linky Potluck

Kathy Hester’s OATrageous Oatmeals

Oatrageous Oats

I was a recipe tester for Kathy Hester’s upcoming book OATrageous Oatmeals, and I’m thrilled to tell you about the book today!

 

I’m going to have to admit that I haven’t always liked oatmeal. I used to find it bland and paste-like, but I ate it on occasion out of convenience and because I knew it was “good for you”. After realizing that it tasted better when mixed with good stuff like dried or fresh fruit, nuts and spices, I started to play with different flavor combination and really enjoy it. I loved testing recipes for OATrageous Oatmeals because Kathy gets really creative with oatmeal, and takes the humble grain to totally new heights. Some of the recipes include Banana Oatmeal Cookie Pancakes, Hummingbird Cake Oatmeal, Chai-Spiced Oat Shakes and Blackberry Mojito Overnight Refrigerator Oats.  Kathy doesn’t stop at breakfast though! Savory recipes include Steel-Cut Oat Risotto, Oats-bury Steaks, Not-from-a-Box Mac and Oat Chez, and there’s even a healthy vegan sausage crumble made from steel-cut oats and spices.

 

OATrageous Oatmeals comes out in September is now available for preorder from Amazon.  If you can’t wait that long to get your oatmeal fix, here’s a sample recipe:

 

 

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Blackberry Mojito Overnight Refrigerator Oats

Sweet juicy blackberries soaked in bright lime and mint flavors with the faintest aroma of rum will perk you up even on the toughest mornings. You can add a teaspoon or two of chia seeds to make this extra thick.

 

Ingredients:

  • 1 cup blackberries (cut in 1⁄2 if large)
  • 1⁄2 cup (120 ml) unsweetened nondairy milk
  • 1⁄3 cup (31 g) rolled oats
  • 2 tablespoons minced fresh mint or 1⁄8 teaspoon mint extract
  • zest from 1⁄2 lime or 1⁄4 teaspoon lime oil
  • 1⁄2 teaspoon rum or rum extract, optional
  • 1 tablespoon agave, to taste (or your choice of sweetener, to taste)

 

Preparation:

Add all the ingredients in a mason jar or a dish with a cover. Mix well and let sit in the fridge overnight. Stir and eat.

Makes 1 serving

 

 

From OATrageous Oatmeals by Kathy Hester. ©Kathy Hester 2014. Reprinted with the permission of Page Street Publishing Company.

 

Everyday Vegan Eats: Scampi Pasta with Asparagus and Walnuts

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I’m pleased to be hosting Zsu Dever on on her Everyday Vegan Eats blog tour today! I have one of Zsu’s recipes to share and a chance to win a copy of her book. Everyday Vegan Eats is Zsu’s debut cookbook, and it’s chockfull of recipes for delicious comfort food dishes that will please everyone, no matter what their dietary preference. These are the recipes that Zsu feeds her family on a regular basis, and they’re the dishes that kept everyone happy as they all transitioned to a vegan diet. Everyday Vegan Eats contains recipes for veganized favorites such as Baked Macaroni and Cheese, Lasagna Americana, New England Chowder, Deli Reubens and this Scampi Pasta…

 

Scampi Pasta

Scampi Pasta with Asparagus and Walnuts

Serves 4

Scampi, in the restaurant world, is a dish of shrimp sautéed in garlic butter and tossed with parsley and fresh lemon juice. In this version, dulse stands in for the flavor of seafood and the garlic-lemon sauce is tossed with thin pasta. This is a very fast meal, so get your pot of water boiling first.

 

Ingredients: 

  • 8 ounces capellini or angel hair pasta or gluten-free pasta
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/2 cup coarsely chopped raw walnuts
  • 1/4 cup dulse seaweed flakes
  • 1/4 cup packed finely chopped parsley
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons fresh lemon juice, divided sea salt and fresh ground black pepper

 

Preparation:

  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1 cup of the cooking water. Cool the pasta under running cold water, drain, and set aside.
  2. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and walnuts. Reduce the heat to low. Cook, stirring, until the garlic is golden, about 5 to 10 minutes.
  3. Increase the heat to medium. Add the dulse, parsley, and asparagus. Cook, stirring, until the asparagus is partially cooked, about 3 minutes.
  4. Stir in 1/2 cup of the reserved pasta cooking water and continue to cook until the asparagus is crisp-tender, another 2 minutes.
  5. Stir in 2 tablespoons of lemon juice, the reserved pasta, and the other 1/2 cup of reserved pasta cooking water. Cook, stirring, until the pasta is heated through and the sauce has thickened.
  6. Season to taste with salt, plenty of black pepper, and the rest of the lemon juice, if needed. Serve hot.

 

CHEF’S TIP: If you have a wok, this is a great place to use it. Garlic or walnut pieces can be pushed up the side of the wok, out of higher heat, if any of them brown faster than the others. When the sauce is ready to be tossed with the pasta, you’ll have plenty of room to combine them.

 

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.

 

Enter to win a copy of Everyday Vegan Eats! Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight EST on Monday, May 19th. Good luck!

 

Almond Joy Chia Pudding

Almond Joy Chia Pudding

It’s been over a month since my surgery, but I’m still feeling some of its effects, like making weird mistakes, experiencing fatigue and low energy, and having digestive problems. Apparently, anesthesia puts the entire body to sleep, including the digestive system. My system didn’t want to wake back up, which is why I ended up in the hospital for longer than originally anticipated. My digestion is still not up to speed, so to speak, but I’ve ditched the medicines the doctors gave me in favor of more natural approaches. One of the things I’ve been trying is chia pudding, which is much, much tastier than the doctor recommended milk of magnesia.

 

Because of the combination of almonds and shredded coconut, this pudding had me singing, “sometimes you feel like a nut, sometimes you don’t”, like in the old candy bar commercials, so I’ve decided to call it “Almond Joy.” I like making it in the evening right before going to bed and having it the morning for breakfast.

 

Almond Joy Chia Pudding

Ingredients:

  • ¼ cup chia seeds
  • 1 cup non-dairy milk
  • 2 tablespoons raw cacao powder
  • 2 tablespoons slivered almonds
  • 2 tablespoons shredded, unsweetened coconut
  • 2 tablespoons agave nectar or maple syrup
  • ½ teaspoon almond extract

 

Instructions:

Mix all of the ingredients together in a bowl or mason jar. Cover and store in the fridge for at least two hours before serving.

 

If you’re not feeling like a nut, omit the almonds and use coconut or vanilla extract instead of almond extract.

 

Serves 2

 

 

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I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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Rawsome Vegan Baking Totally Tahini Cups with Coffee Cream Filling

rawsome-coverI’m happy to be hosting Emily von Euw on her blog tour for her gorgeous new book Rawsome Vegan Baking today! Emily has also brought a copy of her book for lucky reader. Follow the instructions at the end of the post to enter. Be sure to also check out my interview with Emily on Chic Vegan too!

 

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Totally Tahini Cups with Coffee Cream Filling

Simple, sublime, stylish . . . sassy? Okay, enough with the alliteration. These are just plain yummy. I know not everyone has a major sweet tooth like me, so this recipe is for those folks. Tahini is delicious, but it is also quite bitter. It has a strong nutty flavor (from the sesame seeds it’s made of) that goes perfectly with savory meals. However—its nutty bitterness can still work wonderfully in desserts as well. Here, it’s combined with salt and coconut oil to make a shell encompassing sweet coffee-date cream. Can you say yum!? Probably not, because your mouth will be too full of these terrifically tasty tahini cups . . . Duh. Did it again.

 

Makes: 6 cups

 

TAHINI SHELL

  • ⅓ cup (80 g) tahini
  • ⅓ cup (79 ml) melted coconut oil

COFFEE CREAM

  • 1 cup (175 g) pitted dates
  • ½ cup (118 ml) strong brewed coffee, or as needed
  • Salt

 

TO MAKE THE SHELL: Combine the ingredients by hand or in a food processor until smooth. It will be a bit watery but the coconut oil will harden up in the fridge. Pour half of the mixture into the bottom of 6 cupcake liners and put in the fridge for 20 minutes, or until solid. Set aside the other half of the tahini mixture.

 

TO MAKE THE FILLING: Put all the ingredients into your food processor and process until smooth and very thick, adding the coffee, as needed. This could take a few minutes, and you may have to stop the food processor to wipe down the sides a few times so everything continues to combine evenly.

 

ASSEMBLY: Scoop a dollop of the filling into each of the hardened bottoms in your cupcake papers. Pour enough of the remaining tahini mixture on each to cover the dollop. Put back in the fridge for about 20 minutes, or until solid, then sprinkle with salt and enjoy!

 

 

Follow the instructions below to enter to win a copy of Emily’s book Rawsome Vegan Baking. US residents only, please. Contest ends at midnight eastern standard time on Friday, April 4th.  Good luck!

Tofu and Shirataki Noodle Stir-Fry

Tofu and Shirataki Noodle Stir-Fry

I made this dish a few weeks ago at my Easy Weeknight Dinner Cooking Class at the local ShopRite along with Asian-Inspired Mandarin Orange Salad. I often see clients who think they don’t have enough time to cook a healthy meal when they get home from work, but this dish comes together in a flash. I suggest buying pre-cut veggies and pre-cubed tofu to those who work long hours and are exhausted by the time they get home. Shirataki noodles are made with yam flour and are extremely low in calories. They don’t have any flavor of their own, but they absorb the taste of what they’re cooked with quickly. If you like your stir-frys saucy, feel free to double the sauce. 

 

Tofu and Shirataki Noodle Stir-Fry

Ingredients:

  • 2 teaspoons olive oil
  • 5 tablespoons soy sauce or Bragg’s Liquid Aminos, divided
  • 14-oz. pkg. firm tofu, drained and cut into small cubes
  • 1” piece of ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1 carrot, shredded
  • 1 bunch of broccoli, chopped into bite-sized pieces
  • 2 cups mushrooms, sliced
  • 2 scallions, chopped
  • 1 package shirataki noodles, drained and rinsed
  • 1 teaspoon toasted sesame oil
  • 1 – 2 teaspoons garlic chili sauce or red pepper flakes
  • 2 tablespoons apple cider vinegar or rice vinegar
  • 2 teaspoon cornstarch
  • 1 tablespoon sesame seeds
  • Sriracha (optional)

 

Tofu and Shirataki Noodle Stir-Fry

Preparation:

  1. Heat 1 teaspoon of oil and one tablespoon of tamari in large skillet or wok over medium-high heat. Stir-fry the tofu for about 10 minutes, or until golden brown on all sides. Transfer to a plate and set aside.
  2. In a large skillet or wok, cook the ginger and garlic in the olive oil over medium-high heat for about a minute.
  3. Add the carrot, broccoli and mushrooms. Cook, stirring frequently until the broccoli turns bright green and the mushrooms start to soften, for about 5 minutes.
  4. While the vegetables are cooking, mix together the toasted sesame oil, garlic chili sauce or red pepper flakes, apple cider vinegar, remaining soy sauce and cornstarch.
  5. Add the sauce mixture, noodles, tofu and scallions to the skillet. Cook for another 5 minutes or, stirring frequently, to allow the noodles to absorb the sauce.
  6. Remove from heat and top with sesame seeds and sriracha, if using.

 

Serves 4

 

 

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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Asian-Inspired Mandarin Orange Salad

Asian Inspired Mandarin Orange Salad

Yesterday I taught a vegan cooking class at my local ShopRite. I wanted to show the students that making a healthy vegan meal after work on a weeknight isn’t so difficult so I made a stir-fry using shirataki noodles and veggies. I needed a salad to go with the dish, but there was nothing in my repertoire, so I created a new one. This dish comes together in a flash and can even be prepared the day before – just don’t dress the salad until you’re ready to eat it.

 

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Ingredients: 

Salad:

  • 5 ounce package spring mix salad greens
  • 3 mandarian oranges, peeled and segmented
  • ½ cup edamame, fresh or thawed frozen
  • ½ cup slivered almonds
  • 3 green onions, sliced

Dressing:

  • ¼ cup almond butter
  • ½ cup unsweetened almond milk
  • 3 tablespoons sesame seeds
  • 1 medjool date, pitted
  • 2 garlic cloves
  • ½ inch piece of fresh ginger, peeled and chopped
  • Pinch of red pepper flakes, optional

 

Asian Inspired Mandarin Orange Salad

Preparation:

  1. Mix all of the salad ingredients together in a large bowl.
  2. Mix all of the dressing ingredients together in a blender until smooth and creamy. If it’s too thick, add a little water.
  3. Toss the dressing in with the salad and serve.

Makes 4 Servings 

 

 

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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I’m entering this recipe in the “Definition Magazine Summer Salad Redux Recipe Contest

 

Dr. Fuhrman