Cannellini Beans, Kale, & Brussel Sprouts

This is a simple weekday side dish recipe that I threw together. I had some cannellini beans in the cupboard and frozen brussel sprouts in the freezer. You could do this with fresh brussel sprouts, but I would suggest cooking them a little longer and slicing them in half.

Cannellini Beans, Kale, & Brussel Sprouts

Instagram Photo (User: veganmiss)

* Prep Time: 10 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1/2 medium yellow onion, sliced
• 1 tbsp olive oil
• 2 cups brussel sprouts
• 1 cup dinosaur kale, chopped
• 1/2 cup dry white wine
• 1 box (15 oz.) cannellini beans, drained, washed
• salt and pepper, to taste
• 1/2 tbsp all-purpose seasoning
• 2 tbsp pine nuts

* Recipe:

1. In a skillet, add the olive oil and sautee the onions until translucent. 
2. Add the brussel sprouts and kale, cooking for a few minutes. Add the wine and the wine cook out a bit.
3. Once the wine has cooked down, add the cannellini beans, seasonings, and pine nuts (toast if desired first). Cook for another few minutes. Don't overcook or the beans will become really mushy.

Israeli Couscous Risotto with Mushrooms, Kale, & Herbs

I love risotto and I was thinking why not make it with Israeli couscous rather than rice? Then this recipe was born! If you don't have the fresh herbs, dried ones would probably do just as well.

Israeli Couscous Risotto with Mushrooms, Kale, & Herbs

Instagram Photo (User: veganmiss)

* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients:

• 1 package (1 oz.) dried mushroom mixture*
• 1/2 medium yellow onion, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup dinosaur kale, chopped
• 2 tbsp fresh basil, minced
• 1/2 tsp fresh oregano, minced
• 1 tbsp fresh rosemary, minced
• 1/2 tsp fresh thyme, minced
• 2 tbsp fresh parsley, minced
• salt and pepper, to taste
• 1 cup Israeli couscous
• 1/2 cup dry white wine
• 1/2 cup non-dairy milk (optional)*
• 1/2 medium lemon, juiced
• vegan Parmesan, to top (optional)*

* Recipe:

1. In a pot, boil the dried mushrooms until tender. Reserve 2 cups of the mushroom water.
2. In the same pot, sautee the onions in olive oil until translucent. Add the garlic and cook for a minute or two.
3. Chop the rehydrated mushrooms and add the mushrooms, kale, herbs, salt, and pepper to the pot. Cook until kale begins to wilt. 
4. Add the couscous and cook for a few minutes. Add a laddle or two of mushroom water to the couscous. Stir often. Once the liquid has disappeared, add another laddle or two.
5. Continue adding liquid in this manner until the 2 cups run out. While you are doing this, add the wine, lemon, and milk (if using) as you go too, a bit at a time.
6. Top with vegan Parmesan if desired.

* Note: One could use a variety of fresh mushrooms in this dish instead. If that is the case, prepare 2 cups of vegetable stock instead of the reserved mushroom water. I added non-dairy milk to this recipe but I really don't think it needs it. I used almond milk, but feel free to use whatever you prefer. The vegan Parmesan brand I like is Galaxy topping.

Mushroom & Kale Pizza with Truffle Oil

This is a beautiful and elegant pizza. If you don't have truffle oil, you could sub this for extra virgin olive oil. I would recommend adding more exotic fresh mushrooms on this as well. I only had cremini and shiitake in my fridge, otherwise I would have!

Mushroom & Kale Pizza with Truffle Oil

* Prep Time: 50 minutes
* Cook Time: 15 minutes
* Ingredients (for dough):

• 1 tbsp sugar
• 1 package active dry yeast
• 1 cup warm water
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup bread flour
• 1/4 tsp salt
• 1 tsp fresh thyme, chopped
• 2 tbsp olive oil
• 2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

* Ingredients (for topping):

• 1 cup cremini mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 1/2 cup dinosaur kale, chopped
• 1/2 medium red onion, sliced
• 1 tbsp olive oil
• 1/2 cup vegan mozzarella cheese*
• 1 tbsp white truffle oil*
• vegan Parmesan, to taste*

* Recipe:

1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.  
2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
3. Remove and let stand for about 45-50 minutes or until it doubles in size. (You want the crust to be more fluffy for your end product, so you should allow more time for the dough to rise.)
4. Preheat the oven to 475°F.
5. While dough is rising, sautee onions over medium heat in olive oil until caramelized. 
6. Stretch the dough to fit a round pizza baking pan. Lightly dust with flour to prevent the dough from sticking. Make the middle dough thinner in order for the outside dough to be thicker (for thicker crust).
7. Add about half the vegan mozzarella, the caramelized onions, kale, vegan Parmesan, then mushrooms. Top with the remaining mozzarella and drizzle with truffle oil (including over crust).
8. Bake for 15 minutes.

* Note: For vegan mozzarella, I used Daiya. You could opt to leave this pizza cheese-less too if one wanted. Truffle oil is something where a little goes a long way in taste and flavor. Be sparing. You may even need to use less than what I suggested. I drizzled from the bottle. For vegan Parmesan, I used Galaxy topping.

Tuscan Kale

This is a very simple recipe for a quick weeknight side dish. I am a huge fan of greens and dinosaur kale is up there as a favorite. I make this recipe all the time!

Tuscan Kale

 * Prep Time: 5 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1 large bunch dinosaur kale, stems removed, chopped
• 1 tbsp olive oil
• 1/2 medium red onion, sliced
• 2 cloves garlic, minced
• 1-2 tbsp red wine vinegar
• salt and pepper, to taste
• 1/4 cup water, to steam

* Recipe:

1. In a large skillet, sautee the onions and garlic in olive oil with the salt and pepper over medium heat until the onions are translucent.
2. Add the kale and water. Cook until water evaporates.
3. Add the red wine vinegar and cook for another 1-2 minutes.

Vegan Thanksgiving Feast: Part Four

The last part of this vegan Thanksgiving feast. These are the rest of the sides I created for the meal.

Green Bean Casserole

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients:

• 4 tbsp olive oil
• 2 shallots, sliced into rings
• 1 lb. green beans, trimmed
• 2 cups cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh thyme
• 3 cups portobello mushroom soup*
• 3 tbsp all-purpose flour
• 4 tbsp vegan Parmesan cheese*
• 1/4 cup fresh parsley, chopped
• 1/8 tsp nutmeg
• salt and pepper, to taste

* Recipe:

1. Preheat the oven to 375 degrees.
2. In a medium skillet, heat the olive oil. Add the shallots and caramelize. Remove the shallots and drain on paper towel. Set aside until very end of recipe.
3. In the remaining olive oil in the skillet, add the mushrooms. Cook for about 10 minutes until tender.
4. Add the garlic and thyme. Cook for another couple minutes.
5. Place the mushroom mixture in a bowl. Set aside.
6. Blanch the green beans. Set aside. 
7. In a large bowl, mix the mushroom soup and flour. Whisk until lumps are gone.
8. Add the soup and flour mixture to the skillet. Heat and bring to a bubble. Add the mushroom and garlic mixture, green beans, 3 tbsp Parmesan cheese, parsley, nutmeg, salt, and pepper.
9. In a large baking dish, spray with cooking spray. Add the green bean mixture.
10. Top with the remaining 1 tbsp of Parmesan cheese. Baked for 20 minutes or until bubbling.
11. Once removed, top with the caramelized shallots. Serve.

* Note: For portobello mushroom soup, I used Imagine brand. The Parmesan cheese I used was Galaxy topping. 


Greens Saute

* Prep Time: 10 minutes
* Cook Time: 25 minutes
* Ingredient:

• 1 bunch kale
• 1 bunch collard greens
• 1 bunch mustard greens
• 1 bunch swiss chard
• 1 bunch turnip greens
• 3 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, thinly sliced
• salt and pepper, to taste
• 1 1/2 cups vegetable broth

* Recipe:

1. Remove the center stems from all the greens and slice the leave into small ribbons.
2. In a large pot, add the olive oil on medium heat.
3. Add the onion and garlic until the onions are translucent. Next, add the salt and pepper.
4. Add the kale, mustard greens, collard greens, and turnip greens. As they begin to wilt, add the vegetable broth.
5. Cook for 10-15 minutes. Add the swiss chard. Simmer for another couple minutes. Serve.

Spiced Cranberry Sauce

* Prep Time: n/a
* Cook Time: 15-20 minutes
* Ingredients:

• 12 oz. fresh cranberries
• 1 cup sugar*
• 1 cup orange juice
• 1 stick cinnamon
• 1/8 tsp nutmeg
• 18 tsp all spice
• 1/8 tsp ground clove

* Recipe:

1. Heat the sugar and orange juice in a medium pot.
2. Once the sugar begins to dissolve, add the cranberries and spices.
3. Cook until the cranberries begin to dissolve and pop. 
4. Remove from heat. Allow to cool so the cranberry sauce will thicken.
5. Remove the cinnamon stick. Serve. 

* Note:  Make sure your sugar is vegan.

Well, that's all. I hope everyone enjoyed Vegan Miss' four part Vegan Thanksgiving Feast! xoxo

Vegan Thanksgiving Feast: Part Two

Part Two of the Vegan Thanksgiving Feast!

Stuffing with Kale & Mushrooms

* Prep Time: 20 minutes
* Cook Time: 1 1/2 hours
* Ingredients:

• 1 loaf sourdough bread, chopped into small pieces, toasted
• 1/4 cup leek, white parts, finely chopped
• 3 celery stalked, finely chopped
• 1/2 small white onion, chopped
• 1 tbsp dried sage
• 4 sprigs fresh thyme
• 4 tbsp soy butter*
• salt and pepper, to taste
• 1 1/2 cup vegetable broth
• 1/2 cup kale, chopped
• 1/3 cup cremini mushrooms, thinly sliced
• 2 "eggs", made by box instructions*
• 2 tbsp fresh parsley, chopped
• 1 tbsp pine nuts, minced 

* Recipe:

1. At 300 degrees, bake the pieces of bread for about 15 minutes, until toasted. Remove and set aside.
2. In a medium skillet, combine 3 tbsp butter, onions, and leeks. Cook until onions are translucent.
3. Add the celery, sage, thyme, mushrooms, kale, salt, and pepper. Cook until kale is wilted and mushrooms are tender.
4. Add the vegetable broth and simmer.
5. In a large bowl, combine the "eggs", bread pieces, parsley, and pine nuts.
6. Add the vegetable-broth mixture from the skillet. Mix well.
7. Preheat the oven to 375 degrees.
8. Grease a baking dish with 1 tbsp butter. Add the bread crumb mixture. Use the remaining butter from greasing to spread over the top of the stuffing.
9. Cover and bake for 30 minutes. Uncovered and bake for another 15 minutes or until top is golden.

* Note: For soy butter, I use olive oil based Earth Balance. I like Ener-G for egg replacer. 


Mushroom & Seitan Savory Pie

* Prep Time: 15 minutes
* Cook Time: 1 - 1 1/2 hours
* Ingredients (dough):

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar*
• 16 tbsp soy butter
• 8-12 tbsp ice water
• 2 tsp fresh thyme

* Ingredients (pie filling):

• 1 cup dried mushrooms, variety*
• 1/3 cup cremini mushrooms, thinly sliced
• 2 tbsp olive oil
• 1/3 cup white onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine*
• 1 cube "beef" broth*
• 1 tbsp cornstarch, combined with water to form mixture
• 1/4 cup plain soy yogurt*
• 1/2 cup seitan, chopped*
• 1 tbsp soy butter

* Recipe (for dough):

1. Place the butter in a small bowl and place in freezer.
2. Combine the flour, salt, sugar, and thyme.
3. Add the butter slowly and mix with a fork. 
4. Next, add the water slowly until the mixture begins to clump together. Pinch some of the dough. If it stays together, then it is ready. If it falls a part, add more water and continue mixing.
5. Form into a disk form and wrap in plastic wrap. Place in freezer until ready to make the pie.

* Recipe (for pie filling):

1. Rehydrate mushrooms in a medium pot until completely tender. Reserve 1 cup of mushroom water.
2. In a medium skillet, add the olive oil and onions until translucent. Next, add the cremini mushrooms and garlic. Cook for 5 minutes.
3. Chop the rehydrated dried mushrooms and place in skillet. Cook for a few minutes.
4. Add the white wine and seitan. Cook for another couple minutes.
5. Combine the "beef" broth cube with the reserved 1 cup of mushroom water. Add to the skillet with mushrooms. 
6. Cook for another 5-10 minutes, stirring occasionally. Add the cornstarch mixture and combine well. Cook for another several minutes.
7. Lastly, add the soy yogurt and mix over low heat for 2 minutes.

* Recipe (for building pie):

1. Preheat the oven to 350 degrees.
2. Dust a space with all-purpose flour. Roll out the dough until thin enough to work with where it does not fall a part. 
3. Line two small pie pans with dough. Cut off edges with excess dough.
4. Roll out dough again and create top pieces for the pie.
5. Add 6 tbsp or so of the mushroom seitan mixture to each pie pan with dough.
6. Place top dough over each pie pan and using a fork, press down the sides of the dough.
7. Create a plus sign or cross in the middle of both pies with the fork.
8. Using soy butter, grease the tops of the pies.
9. Bake for 30-40 minutes or until the tops are golden.

* Note: Make sure your sugar is vegan. I found a dried mushroom variety pack at Whole Foods. Just make sure you have several different types such as woodland, morel, portobello, etc. Make sure your wine is vegan on Barnivore. For "beef" broth, I used Frontier brand. For soy yogurt, I used WholeSoy brand. Lastly, I used my own seitan recipe for this recipe. You could use Westsoy brand if you want or even meatless crumbles like Boca or Upton's Naturals. 


Champagne Mushroom Gravy

* Prep Time: 5 minutes
* Cook Time: 25 minutes
* Ingredients:

• 1 cup portobello mushroom soup*
• 1 cup champagne
• 1/4 cup shallots, minced
• 5 tbsp soy butter
• 2 tbsp all-purpose flour
• salt, to taste
• 1/4 tsp dried sage

* Recipe:

1. Place the champagne in a small pot over medium heat and bring to boil. Reduce to half its size.
2. Add the shallots, salt, and 2 tbsp butter. Cook for another 5 minutes.
3. Next, add the mushroom soup and sage. Mix well and cook for an additional several minutes.
4. In a medium skillet, add the remaining 3 tbsp butter. When melted, add the all-purpose flour and combine well. 
5. While continuously stirring, add the champagne mushroom broth a bit at a time.
6. Keep stirring until sauce is thick similar to a gravy.

* Note: For portobello mushroom soup, I used Imagine brand.  

Valentine's Day: Raw Kale Salad, Spaghetti & Heart-Shaped Meatballs, Tiramisu, & Caprese Martinis

Below are my recipes for a complete Valentine's Day meal. Romance your love with this tasty, cruelty-free dinner!

Raw Kale Salad

I love the raw kale salad at Whole Foods. I may, in fact, be obsessed with it. This is my recreation of it and it tasted just like it!

* Prep Time: 5 minutes
* Cook Time: 5 minutes
* Ingredients:

• 1/2 bunch kale, washed, cut 
• 2 tbsp dried cranberries
• 2 tbsp pine nuts
• 1/2 medium tomato, diced, optional
• 1 tbsp olive oil
• 2 tbsp lemon juice
• salt, to taste
• pepper, to taste

* Recipe:

1. Divide the cut kale into two salad bowls.
2. Top each bowl with 1 tbsp cranberries and 1 tbsp pine nuts. Add half the tomatoes to each bowl (optional).
3. In a small bowl, whisk the olive oil, lemon juice, salt, and pepper.
4. Add more olive oil or lemon juice to taste, if desired.
5. Top the salad with the dressing. Enjoy!

  
Spaghetti & Heart-Shaped Meatballs


* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients (for pasta sauce):

• 1/2 tbsp olive oil
• 1/4 large yellow onion, diced
• 2 cloves garlic, minced
• salt, heavy pinch
• 4 sprigs thyme
• 1 tbsp fresh basil, chiffonade
• 3 fresh medium tomatoes, diced
• 1/2 cup red wine*
• 1 14.5 oz can crushed tomatoes with herbs
• 1 tbsp tomato paste
• pepper, to taste

* Ingredients (for meatballs):

• 2 packages Upton's Naturals ground beef style seitan, crumbled*
• 1/3 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh Italian parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 tbsp vegan Parmesan*
• 1/2 tsp nutmeg
• salt, to taste
• pepper, to taste
• 1 tbsp olive oil
• 3 "egg" Ener-G egg replacer (follow according to box directions)*
• 1/3 cup Italian style bread crumbs*
• 1/4 cup olive oil, for frying, add more if needed

* Ingredients (for pasta):

• 6 oz. spaghetti, cooked by box instructions
• fresh Italian parsley, to top
• fresh basil, to top
• vegan Parmesan cheese, to top

* Recipe (for pasta sauce):

1. Sautee the onions and garlic in the olive oil and salt until the onions have sweat.
2. Add the diced fresh tomatoes, thyme, basil, and wine. Cook down until wine is reduced to half. This step may take about twenty minutes.
3. Lastly, add the crushed tomatoes, tomato paste, and pepper. Simmer for about ten minutes.

* Recipe (for meatballs):

1. Combine the first 11 ingredients in a medium bowl. Mix well.
2. Heat the olive oil in a medium pan.
3. While the oil is heating, shape the meatballs into heart-shapes.
4. On a plate, add the bread crumbs. Roll the meatballs in the bread crumbs.
5. Cook in the skillet until golden brown.

* Recipe (for pasta):

1. To assemble, place cooked pasta on a plate. Top with the sauce and meatballs.
2. Add the parsley, basil, and Parmesan to the pasta plate. Buon appetito!

* Note: Make sure your red wine is vegan on Barnivore. I used Our Daily Red organic, vegan red wine. Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. Vegan Parmesan brand I use is Galaxy topping. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For the bread crumbs, make sure to check they are vegan. Oftentimes, they will contain dairy. I used the Whole Foods brand, 365.

Tiramisu


* Prep Time: 15 minutes
* Cook Time: 20 minutes
* Ingredients (for lady fingers):

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup white sugar*
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup almond milk*
• 2 tbsp soy butter, melted*
• 3 "egg" Ener-G egg replacer (follow box instructions)*
  

* Ingredients (for custard filling):

• 1 8 oz. container vegan cream cheese*
• 1/2 cup vegan sour cream*
• 1/4 cup almond milk
• 1/4 cup amaretto
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp agave nectar*
• 2 tsp cornstarch (mixed with 2 tbsp water)

* Ingredients (for coffee mixture):

• 1/2 cup espresso*
• 1 1/2 tbsp Grand Mariner  

* Ingredients (for topping):

• cocoa powder, to dust
• powdered sugar, to dust
• shaved dark vegan chocolate, to top

* Recipe (for lady fingers):

1. Pre-heat oven to 400 degrees.
2. Combine the dry ingredients in a medium bowl. Combine wet ingredients in another small bowl.
3. Add the wet ingredients to the dry ingredients and mix well. Make sure no lumps are in the batter.
4. In an oiled medium baking dish, add the batter in a level fashion.
5. Bake for 12-15 minutes until golden and a toothpick can come out clean from the center of the cake.

* Recipe (for custard filling):

1. Combine all the ingredients except for the cornstarch mixture. Whisk together until no lumps are found.
2. In a small pot, add the custard mixture and heat on medium heat. When it starts to boil, add the cornstarch mixture.
3. Turn to low to medium heat and cook for about five minutes. It should look rather thick (rather than runny).
4. Set aside until needed for building process.

* Recipe (for coffee mixture):

1. Combine freshly made espresso with Grand Mariner.

* Recipe (for building):

1. Using a round cookie cutter (or a round form), cut out circles from the lady finger cake.
2. Dip each circle in the coffee mixture on both sides of the cake.
3. Place one circle on a plate. Top with the custard mixture.
4. Repeat steps 2 and 3 two more times.
5. Once done adding custard to the last cake piece, top the tiramisu with cocoa powder, powdered sugar, and shaved chocolate. 

* Note: Make sure all the sugar in this recipe is vegan. You can find marked vegan sugar at health food stores. I used almond milk, though feel free to use any non-dairy milk. For soy butter, I used Bestlife which I found at my local Jewel. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For vegan cream cheese, I used Follow Your Heart brand. The sour cream was Tofutti brand. Agave nectar is a natural sweetener used to replace honey. One can find it near the honey in the green/organic/natural section of your grocery. I have an espresso maker, so I just made my espresso for this. They do make powdered espresso that I'm sure you could add water to. It would be in the baking section of your grocer.

 Caprese Martinis


* Prep Time: 6-12 hours
* Cook Time: 20 minutes
* Ingredients:

• 1/2 pound tomatoes, sliced 1/4 in. thick
• 3/4 cup vodka
• kosher salt
• 8 grape tomatoes
• 1 cup balsamic vinegar
• 1/3 bunch fresh basil
• 4 small vegan mozzarella balls*

* Recipe:

1. Put tomato slices in a large glass container or pitcher. Add the vodka (make sure it covers the tomatoes) and a pinch of salt. Let infuse for 6-12 hours at room temperature. Strain the vodka, then chill until ready to serve.
2. Meanwhile, prick the grape tomatoes with a skewer (or toothpick); toss with the balsamic vinegar in a bowl and marinate for 4 hours at room temperature.
3. Drain the grape tomatoes, reserving the vinegar. Bring the vinegar to a boil in a nonreactive saucepan over medium heat. Reduce the heat and simmer until syrupy, about 20 minutes. Let cool.
4. For each drink, drizzle some balsamic syrup into the bottom of a chilled martini glass. Muddle 2 to 3 basil leaves with a splash of tomato-infused vodka in a cocktail shaker. Add another 1 1/2 oz. tomato-infused vodka and 1 cup of ice; shake and strain into the glass. Skewer 2 marinated grape tomatoes, 2 basil leaves, and a mozzarella ball on a cocktail pick (or toothpick) and set in martini.

* Note: The caprese martini recipe was taken from Food Network Magazine March 2011 edition. To spare some time, one could just add squeezed tomatoes to the vodka instead of infusing. For the mozzarella balls, I used Soy Kaas as it is easy to form into a ball because of its texture.