Mediterranean Chickpea Salad

Quicky salad recipe!

Instagram Photo (User: veganmiss)

Mediterranean Chickpea Salad

* Prep Time: 10 minutes
* Cook Time: n/a
* Ingredients:

• 1 (15 oz.) can cooked chickpeas, drained, rinsed
• 1 cup spinach
• 1 tbsp basil, chopped
• 1/2 cup cherry tomatoes, sliced
• 1/2 tbsp sunflower seeds
• salt and pepper, to taste
• balsamic vinegar, to taste
• olive oil, to taste

* Recipe:

1. Combine all ingredients in bowl. Mix well. 

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.

Tabbouleh Stuffed Heirloom Tomato

Tabbouleh is a really great naturally vegan Mediterranean dish. I ended up baking the tabbouleh in a seasonal heirloom tomato which was a major yum! The side dish in the picture is Viana vegan gyro meat over a lettuce with Vegan Miss' tzatziki sauce.

Tabbouleh Stuffed Heirloom Tomato

 

Instagram Photo (User: veganmiss)

* Prep Time: several hours 
* Cook Time: 20 minutes 
* Ingredients:

• 1 cup bulgur wheat*
• 2/3 cup tomatoes, diced*
• 2 cloves garlic, minced
• 1/2 medium cucumber, diced
• 2 green onions, chopped
• 1 small white onion, diced
• 1 cup fresh parsley, chopped
• 1/3 cup fresh mint, chopped
• 1/4-1/3 cup lemon juice
• 1/3-1/2 cup olive oil
• salt and pepper, to taste
• several heirloom tomatoes depending on size (4-6)

* Recipe:

1. Place the bulgar wheat in a bowl and pour 2 cups of boiling water. Let stand for 30 minutes. Drain and squeeze out water from the bulgur wheat.
2. In the bowl the bulgur was soaking in, combine the remaining ingredients and soaked bulgur wheat except the heirloom tomatoes. Add more olive oil and lemon juice as you mix the ingredients to taste.
3. Place tabbouleh in the fridge covered for several hours. The longer the salad soaks and marinates, the better. Toss before stuffing in tomatoes.
4. When ready to make the stuffed tomatoes, preheat the oven to 350 degrees.
5. Slice the top off the tomato. Hollow and core out the middle and place several tablespoons of the tabbouleh into the tomato. 
6. Place on baking tray and drizzle with olive oil. Place the tops next to the stuffed tomatoes, drizzling the tray then laying the tops on top of the olive oil (to prevent sticking). 
7. Cook for about 10 minutes or so, then remove from the oven and place the tops back on the tomatoes. Cook for another 5-10 minutes or until the tomatoes look squishy and cooked through. If still not cooked through, broil for a few minutes.

Note: Bulgur wheat is found with grains at the grocery or in the Middle Eastern section. For diced tomatoes, roma or plum would work best.

Chick'n Schnitzel

The schnitzel's origin lies in Austrian and German cooking and is primarily made of pork or veal. It is also prominent in Israeli cooking. Having relatives in Israel, I grew up eating schnitzel, but of course, made from chicken. I loved vinegar as a child, so I ate it with malt vinegar, but ketchup is very tasty with it usually. This is my vegan chick'n version. It is very simple to make and super tasty (definitely a treat food, though). Americans would liken it to chicken fried steak probably. It essentially is that, but saying schnitzel is way more fun, haha!

Chick'n Schnitzel

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

• 1 package of Gardein chick'n scallopini, thawed*
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp parsley flakes
• 1 tsp paprika
• vegetable oil, for frying
• 1/2 cup all-purpose flour
• 1 cup bread crumbs
• 3 egg replacements, preparing according to package instructions*

* Recipe:

1. Combine the breadcrumbs and spices onto a plate. In a small bowl, beat the egg replacements until frothy and clumps are gone.
2. In a frying pan, add vegetable oil and bring to medium heat.
3. Smash out the chick'n patties as much as you can without tearing them (the idea behind schnitzel is that it is thin patties).
4. Coat the patties in flour, then in egg replacement thoroughly, then cover in breadcrumbs.
5. Fry both sides until golden.
6. Serve with ketchup or hummus and a side of french fries or mashed potatoes.

* Note: Gardein is a great mock meat alternative to chicken. For egg replacement, I used Ener-G.

Arugula, Farro, & Buttercup Squash Salad

Arugula, Farro, & Buttercup Squash Salad

 * Prep Time: 6 hours to overnight
* Cook Time: 30 minutes
* Ingredients: 

• 1 1/2 cup farro*
• 2 cups arugula
• 1 small buttercup squash, skin removed, cubed
• 2 tbsp olive oil, more to taste
• 1/4 medium white onion, diced
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar, more to taste
• 1/2 tsp ground coriander
• 1/8 tsp marjoram
• salt and pepper, to taste

* Recipe:

1. Let the farro soak for at least 6-8 hours to overnight. I did this per box directions. Follow whatever your farro box or bag tells you.
2. In a small pot, cook the cubed buttercup squash in 1 tbsp olive oil over medium heat until tender, about 10-15 minutes.
3. While squash is cooking, prepare farro according to box directions to cook. It should end up tender like rice.
4. In a small skillet, heat remaining olive oil over medium heat and cook onions and garlic. Cook until onions are translucent.
5. In a big bowl, combine all the ingredients. Add more olive oil and vinegar if need be until the taste turns out as you like it. 

* Note: Farro is common in Middle Eastern and Italian dishes. You can find it with the other grains in your grocery. I got my bag at Whole Foods.