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.

 

OLYMPUS DIGITAL CAMERA

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.

 

Like what you’re reading? Join me on Facebook!

 

\

Contest_SummerSalad_Badge_Instagram-300x300

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

 

What’s in the Fridge Stir-Fry (With Spicy Peanut Sauce)

StirFryA few nights a go I was in the mood for some for veggies with spicy peanut sauce so headed to the kitchen with the intention of making Pad Thai. I didn’t have all of the ingredients for my usual recipe, so I ad libbed with what was on hand. The resulting meal was quite the tasty dish. If you don’t have everything on hand, feel free to swap ingredients out for what you do.

 

Ingredients:

For the Sauce:

  • 1/3 cup natural smooth peanut butter
  • 3 garlic cloves, minced
  • 3 tablespoons lime juice
  • 3 tablespoons Braggs Liquid Aminos or Tamari
  • 3 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated ginger
  • 2 teaspoons agave nectar
  • 1 teaspoon toasted sesame oil
  • Pinch red pepper flakes, optional

 

 StirFry2

For the Stir-Fry:

  • Cooked soba, udon or rice noodles – 6 to 8 ounces
  • 1 teaspoon olive oil
  • Half of a medium red onion, thinly sliced
  • 1 cup crimini or button mushrooms, thinly sliced
  • 1 red pepper thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 large carrot, julienned or shredded
  • ½ cup edamame, fresh or frozen and thawed
  • 2 large handfuls of baby spinach
  • Pinch of sea salt
  • 2 scallions, thinly sliced
  • 1 tablespoon sesame seeds

 

Preparation:

  1. Mix all of the sauce ingredients together and set aside.
  2. Heat the oil in a large pan over medium high heat. Cook the onion for about 5 minutes, until it begins to turn translucent.
  3. Add the mushrooms, red pepper, cabbage, carrot and edamame to the pan. Cook for another 10 minutes, until the veggies are tender.
  4. Add the spinach, sauce, noodles and salt to the pan. Stir to combine everything, and cook for another 5 minutes or so, until everything is heated throughout.
  5. Serve hot topped with the sliced scallions and sesame seeds. Enjoy!

 

Makes 4 servings

 

Like what you’re reading? Follow me! Facebook, TwitterPinterest

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

 

Chef Del’s Better Than Vegan

Better Than Vegan

Chef Del Sroufe managed to reach 475 pounds on a vegan diet high in processed foods such as pastries, soda, potato chips and soy ice cream. After joining the Wellness Forum and working with Pam Popper, he cut out processed foods, sugars and oils, and he began eating a whole foods vegan diet rich in vegetables, fruits, beans and whole grains. He lost 240 pounds and in his new book Chef Del’s Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds, he shares is weight loss story along with his favorite recipes. With the recipes in Better Than Vegan, Chef Del proves that the healthiest diet can be the most delicious. The book also contains cooking tips, health advice and a pantry primer. If you’re new to vegan cooking, are trying to lose weight, or want to improve your overall health, Chef Del’s Better Than Vegan is for you!

 

Chef Del makes a stop here on his blog tour today with his recipe for Breakfast Burritos and copy of his book Better Than Vegan for one lucky reader.

 

BreakfastBurritos

Breakfast Burritos

Serves 4

 

This tofu scramble is made with lite firm tofu and then baked instead of fried, so the fat content is greatly reduced.

 

Ingredients:

  • 2 large leeks, white and light green parts only, diced into 1/2-inch cubes
  • 1 medium red bell pepper, diced into 1/2-inch cubes
  • 1 1/2 cups shiitake mushrooms, stemmed and sliced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • Black pepper to taste
  • 2 teaspoons turmeric
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons nutritional yeast
  • 1 pound lite firm tofu, pressed and mashed to the consistency of ricotta cheese
  • 1/2 cup chopped cilantro
  • 4 10- or 12-inch whole-wheat tortillas
  • 1 cup salsa (store-bought or your favorite homemade)

 

Preparation:

Preheat the oven to 350 degrees F. Sauté the leeks, red bell pepper, and mushrooms over medium-high heat for 8 to 10 minutes, until the leeks are translucent and tender. Add the garlic, cumin, coriander, pepper, turmeric, soy sauce, and nutritional yeast, and cook over medium-low heat for 5 minutes. Add the tofu and mix well. Spread the mixture on a large parchment-lined baking sheet and bake for 25 to 30 minutes. Remove the scramble from the oven and stir in the cilantro. To make the burritos, divide the scramble between the four tortillas and spoon some salsa over the filling. Fold the ends of each tortilla over the filling and roll it up.

 

I have a copy of Chef Del’s Better Than Vegan for one lucky reader. Follow the instructions below to enter. US and Canadian residents only, please. The contest ends at midnight eastern time on Sunday, January 12th. Good luck!

Mulled Wine

 

 OLYMPUS DIGITAL CAMERA

Vegans don’t like to celebrate or have fun, right? Wrong! Vegans love food, drink and celebrating just as much as everyone else! Veganism isn’t about depravation at all, it’s about celebrating life – the life of all living creatures. 

 

You would think that all alcohol is vegan, but the truth is that some of it isn’t. Some beers and wines are filtered using gelatin or isinglass, which is the dried swim bladder of a fish. There are many, many beers and wines that are vegan though, and the website Barnivore is a good site to check for info. There are so many different brands in the world that it’s impossible it keep a comprehensive list, so if you’re really worried, the best thing to do is ask the company. I recently met a wine rep who tried to tell me that all wine was non-vegan, so while most winemakers are now savvy to what’s vegan and what isn’t, there is still a learning curve. 

 

Once you get your hands on some vegan wine, gather some spices and make this mulled wine, which is perfect for celebrating the holidays with.

 

OLYMPUS DIGITAL CAMERA

Ingredients:

  • 1 bottle of red wine 
  • 1 orange, sliced
  • 1 lemon, sliced
  • 8 whole cloves
  • 2 or 3 cinnamon sticks
  • 2 star anise
  • 1 nutmeg, cracked
  • ¼ cup agave or maple syrup, optional

 

Directions:

Combine all of the ingredients in a sauce pan over medium-high heat. Bring to a boil then reduce the heat and let simmer for about 15 minutes. Strain and serve warm. 

 

OLYMPUS DIGITAL CAMERA

Like what you’re reading? Follow me! Facebook, TwitterPinterest

Christmas Cocktails

Christmas Cocktails

Friends tend to call me the Vegan Martha Stewart because I love hosting parties and I like to get creative with them. (I actually tend to refer to myself as the Vegan Liz Lemon, but that’s a story for another post.) I usually host a Christmas cocktail party every year, and I serve Christmas themed drinks. Two of the most popular drinks I make are the Christmas Cosmo and the Candy Cane Martini. I also like to serve a non-alcoholic drink for designated drivers and teetotallers. Last year I made an Orange Ginger Sparkling Tea and it was a big hit with my guests. Sadly, this year I don’t have time to host my usual cocktail party, but I just may enjoy a cocktail or two with Dennis while we we watch Love Actually and Robbie the Reindeer

 

Christmas Cosmos

 

Christmas Cosmos

Ingredients:

  • 1/4 cup Vodka
  • 2 tablespoons Orange Liqueur
  • 2 tablespoons Cranberry Juice
  • 2 teaspoons Lime Juice
  • Lime slices and cranberries for garnish

Directions

Pour the vodka, orange liqueur, cranberry juice and lime juice over ice in a cocktail shaker. Shake until very cold and then strain into martini glasses. Garnish with a slice of lime and cranberries on a cocktail pick.

Makes 2 or 3 martinis depending on your glass size

 

 

Candy Cane Martini

Ingredients:

  • 1/3 cup Vodka
  • 1 tablespoon Peppermint Schnapps
  • 1/3 cup Sparkling Water
  • Mini candy cane or starlight peppermint for garnish

Directions:

Pour the vodka, peppermint schnapps and sparkling water over ice in a cocktail shaker. Give it a quick shake, and then stir. Pour into martini glasses and garnish with a mini candy cane or a peppermint.

Makes 2 or 3 martinis depending on your glass size

  

Sparkling Tea

Orange Ginger Sparkling Tea

Ingredients

  • 4 cups of Water
  • 4 Tea Bags, Black or Green Tea
  • 1 cup Orange Juice
  • 2 inch Piece of Ginger Root, peeled and sliced
  • 1/4 cup Agave Nectar
  • 1 liter Bottle of Sparkling Water
  • 2 oranges, sliced

Directions:

  1. In a medium sized pan over medium-high heat, bring the water to a boil. Remove from heat and add the tea bags and agave nectar.  Let tea bags steep for 5 to 10 minutes and then remove.
  2. Blend the orange juice and ginger together in a blender.
  3. Mix the tea, orange juice and ginger, and sparkling water together in a pitcher.
  4. Serve over ice with orange slices for garnish.

Makes 6 to 8 glasses of tea

 

Like what you’re reading? Follow me! Facebook, TwitterPinterest

Curried Pumpkin Peanut Soup – Recipe Redo

Curried Pumpkin Peanut Soup

I’ve had quite a few people tell me that they love my Curried Pumpkin Peanut Soup recipe and they would like to make it more often, but they don’t have time to chop and roast a pumpkin. I hear ya – sometimes there just aren’t enough hours in a day. I’ve reworked the recipe so that it uses canned pumpkin puree, rather than roasted pumpkin. This dish will come together quickly on a busy weeknight, and there will be plenty of leftovers to for lunch at work the next day.

 

Curried Pumpkin Peanut Soup

Ingredients:

  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 1 tablespoon fresh grated ginger
  • 2 large carrots, sliced
  • 14 ounce can diced tomatoes
  • 3 cups cooked kidney beans (I used 1 ½ cup each red kidney beans and white kidney beans)
  • 2 cups vegetable broth
  • 2 cups non-dairy milk
  • 1 14-ounce can pumpkin puree (not pumpkin pie filling)
  • 2/3 cup natural creamy peanut butter
  • 2 teaspoons curry powder
  • ½ teaspoon sea salt
  • 4 cups fresh spinach, chopped
  • ¼ cup roasted peanuts, chopped

 

Directions:

  1. In a large soup pot, heat the oil over medium-high heat. Cook the onion for about 5 minutes, until translucent and fragrant. 
  2. Add the ginger, carrots, diced tomatoes, kidney beans, broth, non-dairy milk and pumpkin puree to the pot. Lower the heat to medium and cook for about 30 minutes, until the vegetables have softened.
  3. Add peanut butter, curry powder and salt to the pot and stir to combine.
  4. Stir in the spinach and cook until it’s just wilted.
  5. Transfer to bowls and top with chopped peanuts.
Makes 6 – 8 servings
 
 

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

 

Like what you’re reading? Join me on Facebook!

Creamed Kale

Creamed Kale

I didn’t eat very many vegetables growing up, so when I went vegetarian in 1993, I realized that there was a whole, new world ahead of me. I had a lot of fun discovering new foods and coming up with ways to cook them. This was long before the kale craze, and leafy greens were totally foreign to me. I got to know spinach in the form of creamed spinach from Boston Market. Yep, that’s right, Boston Market. There was one close to where I worked, so I would often go there for lunch and order a bunch of sides, like green beans, roasted potatoes, steamed mixed veggies and mac and cheese. One day I decided to give the creamed spinach a try and I was immediately hooked. Sadly for me, I made this discovery at the end of my run as an ovo-lacto vegetarian, and had to give it up after going vegan. Happily for me, vegan cooking has come a long way since then (I did mention that it was the 90s, right?) and cashew cream has been a total game changer. This creamed kale recipe is based on my old love, creamed spinach – the dairy cream has been swapped out for cashew cream and kale has taken the place of spinach, but the spirit of the dish remains. 

 

Creamed Kale

 Ingredients:

  • 1 tablespoon olive oil
  • 2 medium sized shallots, sliced
  • 4 garlic cloves, minced
  • 2 bunches kale, stems removed and chopped
  • ½ cup vegetable broth
  • 2 tablespoons lemon juice
  • 1 ½ cups raw cashews, soaked for two hours, drained and rinsed
  • ¾ cup water
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

 

 Creamed Kale

Preparation:

  1. Heat the olive oil in a large pot over medium high heat. Cook the shallots for around 7 minutes, stirring occasionally, until they being to brown. Add the garlic and cook for another minute or two.
  2. Add the kale, broth and lemon juice to the pot and stir. Sauté until the kale has begun to wilt. Let cook for 5 to 7 minutes until most of the liquid has absorbed.
  3. While the kale is cooking, mix together the cashews and water in a high speed blender or food processor until smooth and creamy. Add a little more water if necessary.
  4. Add the cashew cream, salt and pepper to the pot and mix well. Cook for another 2 to 3 minutes, stirring frequently.
  5. Serve and enjoy!

 

Serves 4 – 6

 

Like what you’re reading? Follow me! Facebook, TwitterPinterest

 

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

Virtual Vegan Potluck: Stuffed Squash

vvpLOGOI’m super excited to be participating in the Virtual Vegan Potluck again this fall. I took part in the Potluck for the first time over the spring, and I discovered a lot of wonderful blogs I didn’t know about beforehand. I also made some new friends in the blogosphere. 

  

Stuffed Acorn Squash

This time I have brought Stuffed Acorn Squash to the potluck. This recipe is perfect for Thanksgiving dinner and it’s extremely versatile. Don’t like kale? Use spinach instead! Trying to stay away from processed foods? Mushrooms or chickpeas would work well in place of sausage. Trying to eat gluten-free? Use gluten-free breadcrumbs. Have fun with it!

 

 OLYMPUS DIGITAL CAMERA

Ingredients:

  • 2 medium acorn squash, halved down the middle and seeds removed
  • 4 teaspoons olive oil, divided
  • ½ teaspoon sea salt, divided
  • ½ teaspoon black pepper, divided
  • 7 ounces vegan sausage, such as Field Roast or Tofurky (2 large links), sliced or crumbled
  • 1 large leek, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed and chopped
  • 1/3 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 2 tablespoons breadcrumbs

 

 OLYMPUS DIGITAL CAMERA

Preparation:

  1. Preheat oven to 375°.
  2. Mix together 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Brush onto the inside of the squash.
  3. Line a baking sheet with parchment paper and place the squash on it, flesh-side down. Bake for 30 minutes, until golden and tender.
  4. In a large skillet over medium high heat, cook the sausages in 1 teaspoon of olive oil, until browned and slightly crisp, between 7 and 10 minutes. Remove sausage from pan and set aside.
  5. Add the remaining olive oil to the pan and add the leek, cook for about 7 to10 minutes, until slightly brown. Add the garlic, kale and broth. Cook for another 3 to 4 minutes, until the kale begins to wilt. Remove from heat.
  6. In a large bowl, mix together the sausage, leek and kale mixture, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
  7. Stuff the squash with the mixture. Sprinkle a little more breadcrumbs and nutritional yeast on the top, if you like. Bake for 10 to 15 minutes, until heated throughout.
  8. Serve hot. Enjoy!

  

Serves 4

Like what you’re reading? Follow me! Facebook, TwitterPinterest

 

go_bck-300x257 go_forward-300x243

 

 

 

Stuffed Portobello Mushrooms

 Stuffed Portobello Mushrooms

I used to make stuffed mushrooms as one of my Thanksgiving side-dishes. While they were always a favorite with my guests, I dreaded making them, as it seemed to take forever to stuff the tiny little mushroom caps. Not only do these Stuffed Portobellos come together very quickly, they can take center stage on your plate, both impressing your guests and saving yourself some time in the kitchen. 

 

Stuffed Portobello Mushrooms

Ingredients:

  • 4 large portobello mushrooms, stems removed
  • 4 teaspoons olive oil, divided
  • 2 teaspoons balsamic vinegar
  • 2 medium-sized shallots, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 ½ cups cooked cannellini beans
  • ¼ cup vegetable or mushroom broth
  • 2 tablespoons flat-leaved parsley, chopped
  • 2 tightly packed cups spinach, chopped
  • 2 tablespoons breadcrumbs (I used gluten-free)
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt, divided
  • ½ teaspoon black pepper, divided

 

Stuffed Portobello Mushrooms

Preparation:

  1. Preheat oven to 375°
  2. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down.
  3. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper.
  4. Brush in the mushrooms with the mixture and bake for 10 – 15 minutes, until tender.
  5. In a large skillet over medium high heat, cook the shallots in the remaining olive oil for 5 – 10 minutes, until slightly brown and fragrant. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
  6. In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
  7. Stuff the mushrooms with the mixture. Sprinkle the tops with a little extra breadcrumbs and nooch if you’d like a little extra crunch. Bake for another 10 to 15 minutes, until heated throughout.
  8. Serve hot. Enjoy!

Serves 4

 

Like what you’re reading? Follow me! Facebook, TwitterPinterest

 

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

Pumpkin Baked Ziti

Pumpkin Baked Ziti

Ah, November. It’s the month when we need to pull our heavy coats out of storage, the time of year we when turn to warming comfort food to get us through dark and chilly evenings, and it’s the month we here in the U.S. celebrate Thanksgiving. Thanksgiving can be a tough holiday for those who don’t partake in meat, but with some careful planning, it is possible to get through the day relatively unscathed. I’ll be sharing Thanksgiving dinner worthy recipes all month long. Even though pasta isn’t traditionally thought of as a Thanksgiving dish, it’s been showing up on the table more and more throughout recent years. The pumpkin and pecans in this recipe give it a fall feel, and the tofu ricotta tastes close enough to the “real” thing that even omnivores will enjoy it. This recipe is adapted from a cheese-filled dish I found on TheKitchn.com.

 

Pumpkin Baked Ziti

Ingredients:

Tofu Ricotta

  • 1 pound container firm tofu, drained
  • 1/4 cup lemon juice
  • 1/2 cup nutritional yeast
  • 1 clove garlic
  • 2 tablespoons vegetable broth
  • 1/2 cup loosely packed fresh sage

 

Casserole

  • 12 ounces ziti or penne pasta (I used Tinkyada gluten-free pasta)
  • 15-ounce can pumpkin puree (not pumpkin pie mix)
  • 2 cloves garlic, minced
  • 3/8 cup nutritional yeast, divided
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup pecans, chopped

 

Pumpkin Baked Ziti

Preparation:

  1. To make the ricotta, crumble the tofu into a food processer fitted with an s-blade. Add the lemon juice, garlic, broth and nutritional yeast and blend until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the sage and pulse until it’s mixed in. Set aside.
  2. Preheat oven to 375°.
  3. Prepare pasta according to the package instructions, but for about 3 minutes less than the package calls for. This is to ensure that the pasta won’t get too mushy while being baked.
  4. In a large bowl, gently mix together the cooked pasta, tofu ricotta, pumpkin, garlic, ¼ cup nutritional yeast, sea salt and black pepper.
  5. Spread the mixture evenly in a 9×12” casserole dish. Sprinkle with the pecans and remaining nutritional yeast.
  6. Cover with foil and bake for half an hour. Remove the foil and bake for an additional 5 to 10 minutes, until the top is golden brown.
  7. Serve hot. Enjoy!

 

Serves 6

 

 

Like what you’re reading? Follow me! Facebook, TwitterPinterest

 

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

Dr. Fuhrman