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. 

Lemon & Lavender Chick'n with Quinoa Pilaf and Asparagus

I was inspired by the spice rack on this one!


Lemon & Lavender Chick'n with Quinoa Pilaf and Asparagus

* Prep Time: 10 minutes
* Cook Time: 40 minutes
* Ingredients (for quinoa pilaf):

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 tbsp olive oil
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup mushrooms, sliced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 red and orange bell pepper, diced
• 1/2 zephyr squash, diced*
• 3 small tomatoes, diced
• 1/2 cup vegetable stock
• truffle salt, to taste*
• fresh ground black pepper, to taste
• 1 tsp basil
• 1 tsp oregano
• 1 tbsp fresh cilantro, minced

* Ingredients (for lemon & lavender chick'n):

• 3 tbsp Mediterranean spiced olive oil*
• 1 tsp Herbs de Provence with lavender*
• 1/2 tsp garlic powder
• 1/2 tsp lemon zest
• 1/2 tsp truffle salt
• 1/2 tsp fresh ground black pepper, to taste
• 1 tbsp lemon juice
• tiny pinch saffron
• 1 package Gardein chick'n scallopini*

* Ingredients (for asparagus):

• 1 bunch green asparagus
• 1 tbsp balsamic reduction, drizzled*

* Recipe (for quinoa pilaf):

1. Place quinoa and water in a small pot and cook covered on medium to low heat for 15 minutes.
2. Meanwhile in another medium pot, add olive oil and bring to medium heat. Throw in the onions, garlic, and mushrooms. Cook until onions are translucent.
3. Add celery and carrots and cook for another 5 minutes.
4. Add bell peppers, squash, tomatoes, stock, salt, pepper, basil, and oregano. Cook for another 10 minutes.
5. Mix in the cooked quinoa with the vegetables. Add the cilantro. Cook on low for another 5 minutes if it is too mushy still.

* Recipe (for lemon & lavender chick'n):

1. Heat skillet to medium heat.
2. Mix all ingredients except chick'n patties. Add to skillet.
3. Place the patties in skillet and cook on both sides until done, about 5-10 minutes.

* Recipe (for asparagus):

1. Cut ends off asparagus and steam in large pot for about 10 minutes until tender.
2. Drizzle with balsamic reduction.

* Note: Zephyr squash were readily available at my local health food store with their organic produce. You could use an ordinary squash. Truffle salt is just something I picked up. Regular salt will do. The Mediterranean infused olive oil is again something I picked up. Feel free to use a regular olive oil versus an infused one. I couldn't find straight dried lavender and as a result I ended up with the Herbs de Provence with lavender which I think I like better anyways! Gardein is a great company and one can find it at most grocery stores with the organic products or Boca products. Lastly, the balsamic reduction is something I found bottled in the spice aisle at the store. One could just drizzle plain old balsamic on top if they chose.

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.

Shrimp Scampi & Balsamic Sage Butter Tortellini

I subscribe to the Food Network Magazine monthly and despite it is 95% not vegan, I still enjoy it because I learn new techniques for various things (such as pasta's or mixology). Usually, there are ways to veganize many of their dishes and their side dishes are generally vegan. This month's issue was pasta. After reading it, I was inspired to make a vegan tortellini (which I've never had before). Vegan shrimp scampi has been running through my head for a while now as an idea, so I made it with the tortellini.

 

Shrimp Scampi

* Prep Time: 5 minutes

* Cook Time: 10 minutes

* Ingredients:  

• 1 large clove garlic, minced
• 1/4th small white onion, sliced fine
• 2 stalks green onion, sliced fine
• 3 tbsp soy butter*
• 1/2 jar (7.5 oz.) artichoke hearts, medium slice
• 1 tsp lemon juice
• 1/4 cup white wine*
• 3/4 package (5 oz.) vegan shrimp*
• 1/8 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• salt, to taste
• pepper, to taste
• vegan Parmesan, to taste, top (optional)*

* Recipe:  

1. Heat a medium sized pan with 2 tbsp of the soy butter. Add in the onion and when it starts to become translucent, add the garlic and green onion.
2. Next, add the lemon juice, white wine, artichoke hearts, and vegan shrimp. Cook for a few minutes until the shrimp become tender.
3. Add the lemon zest, fresh parsley, the remaining 1 tbsp of soy butter, salt, and pepper. Cook for a few more minutes until the butter melts and the shrimp are completely cooked.
4. Top the dish with vegan Parmesan, if desired.

* Note: For soy butter, I used Bestlife brand. I found it at my local Jewel Osco (Albertson's, Lucky's, Cub Foods, County Market, Shop 'n Save, Save-a-Lot to some - same company). Make sure your wine is vegan on Barnivore. I found the vegan shrimp at a local Thai/Chinese grocery store. The brand I used was Verisoy which coincidentally is owned by Vegetarian Plus. So use either brand! Vegan Parmesan brand I use is Galaxy topping.

Balsamic Sage Butter Tortellini

The sauce in this recipe was modified from the "Sage-Walnut Butter" tortellini sauce in the Food Network Magazine March 2011 edition. I veganized it and halved the recipe. The tortellini and dough are my recipes, though.


* Prep Time: 30 minutes
* Cook Time: 20 minutes
* Ingredients (for tortellini filling):

• 1/2 package (4 oz.) vegan cream cheese*
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2-3 tsp olive oil
• 1 tbsp vegan Parmesan*
• 1/2 cup Teese vegan mozzarella cheese*
• salt, to taste
• pepper, to taste 

* Ingredients (for dough):

• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup water (plus extra water to fold tortellini)
• pinch of salt, for boiling water
• 1 tsp olive oil, for boiling water

* Ingredients (for balsamic sage butter sauce): 

• 1/8 cup balsamic vinegar
• 1 tsp agave nectar*
• 1 bay leaf
• 3 tbsp soy butter*
• 1/4 cup sage leaves*
• 1/2 cup walnuts, chopped
• 1/2 cup pasta-cooking water
• salt, to taste
• vegan Parmesan, to top  

* Recipe (for tortellini filling):

1. Combine the cream cheese with the oregano, basil, garlic powder, parsley, salt, pepper, and olive oil. Mix well.
2. Mashed the Parmesan and the mozzarella cheese.
3. Combine the cream cheese mixture with the cheese mixture. Mix well. 

* Recipe (for tortellini dough):

1. Mix the all-purpose flour, the semolina flour, and salt well in a medium bowl.
2. On a clean counter space, create a mound with the flour mixture. In the center, create a well.
3. In this well, put in the olive oil and water. 
4. Slowly start to mix and then knead dough until smooth.
5. Using a floured rolling pin, roll out the dough until slightly thin.
6. With either a small round cookie cutter or the opening of a glass, create circles in your dough.
7. Place 1 tsp of the tortellini mixture in the center of each of the circles.
8. Fold over and seal with water. Take the stuffed side of the tortellini and place it against the back of your finger. Push down to create a ring around your finger to get that distinct tortellini shape.
9. In a medium pot of boiling water, add the salt and olive oil, then cook the tortellini until the float (only a few minutes). Let cook for one minute after they start to float. Do not overcrowd the pot with tortellini or else they will stick together.

* Recipe (for balsamic sage butter sauce):

1. In a medium pan, combine the balsamic vinegar, agave nectar, and the bay leaf. Cook until syrupy.
2. Melt the soy butter in a medium pan and add the sage leaves and walnuts. Cook for 3 minutes.
3. Add 1/2 cup pasta cooking water and let cook until reduced by half.
4. Toss in the tortellini and add the salt. Mix well.

* Recipe (for building tortellini dish):

1. Place the tortellini and the reduced water mixture in a bowl followed by the balsamic glaze.
2. Top with vegan Parmesan.

* Note:  For vegan cream cheese, I used Tofutti brand. Again, with this recipe I used Galaxy topping for vegan Parmesan. The mozzarella cheese I used is a local Chicago vegan cheese company, Chicago Soydairy. Feel free to use another vegan mozarella brand (such as Soy Kaas or Follow Your Heart). I used this brand because it is easy to mash. Agave nectar is a natural sweetener often used to replace honey (which it did for this recipe). You can find it in the health/green food section of your grocer near the honey. For soy butter, again I used Bestlife. Lastly, I did not have fresh sage leaves, so I used dried rugged sage instead.




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Balsamic Baked Tofu Caprese Sandwich & Garlic Mashed Potatoes

Caprese sandwiches are not so vegan. Therefore, I made an original recipe gone vegan!

Balsamic Baked Tofu Caprese Sandwich

* Prep Time: 1 day

* Cook Time: 30 minute








  * Ingredients (for balsamic baked tofu):

• 1/2 block extra firm tofu - sliced into 1/2 in. slabs
• 4 cloves garlic - minced
• 1/2 of medium sweet onion - cut in half and sliced thin lengthwise*
• Several sprigs of fresh rosemary plus 2 tablespoons of chopped rosemary
• 1/2 cup of balsamic vinegar
• 1/2 cup of vegetable broth
• 1 1/2 tablespoons of olive oil
• Sea salt - to taste
• Black pepper - to taste

* Ingredients (for caprese sandwich):

• 1 large tomato - sliced*
• 1/8 cup balsamic vinegar
• 1 tablespoon of olive oil
• Sea salt - to taste
• Black pepper - to taste
• 6 fresh basil leaves - medium size*
• Soy mozzarella - thinly sliced*
• Fresh sourdough bread - sliced*
• Spray cooking oil

* Recipe:

1. Start with balsamic baked tofu. This will need to marinate for at least 2 hour up to 24 hours (which is the best option if you have the time). Take the tofu block and cut into slabs. Take several paper towels, place tofu slabs on them, place several more paper towels on top of tofu slabs. Pat them dry with paper towels to remove most moisture.
2. Sprinkle each side of tofu slabs with herbs (rosemary, sea salt, black pepper).
3. Place rosemary sprigs, onion, and garlic on a medium sized baking tray. Lay tofu slabs on top of vegetables.
4. Whisk together vinegar, olive oil, and vegetable broth. Spoon over vegetables in baking tray. Cover with tin foil and let it marinate for 2-24 hours in the refrigerator.
5. When done marinating, pre-heat oven to 375°. Take tin foil off of baking tray, flip over tofu slabs, and spoon marinade over tofu. Bake for 10-13 minutes.
6. Remove baking tray from oven, spoon marinade over tofu slabs again, bake for another 15 minutes.
7. For additional baking, broil for 2-3 minutes.
8. To make sandwich, begin by mixing vinegar, olive oil, sea salt, and black and pepper in a small bowl. Take sliced tomato and let marinate one side for a bit, then flip to the other side.
9. Take pieces of sliced bread, spray with cooking oil on one side, and toast in large frying pan over medium heat. Flip, spray with cooking oil, and let the other side brown. While this side is toasting, place soy mozzarella on bread and let it melt.
10. Take one piece of sliced bread with cheese, place basil leaves on the bread, then several pieces of tofu slab. Add onion/rosemary/garlic mixture from baking pan to top of tofu slab on the bread. Add tomato slice on top of that. Top with another piece of toasted bread.

* Notes: You can also use red onion. Depending on how many sandwich you make, you will need more or less basil leaves. Same goes with the bread slices and tomato. Make sure to double check that the sourdough bread is vegan and contains no animal by-product. The soy mozzarella I used was Follow Your Heart brand.

Garlic Mashed Potatoes

* Prep Time: 15 minutes

* Cook Time: 40 minutes

* Ingredients:

• 5-7 cloves of garlic
• 10 baby red potatoes - peeled, cut into cubes
• 1/4 cup soy milk - add more to taste
• Sea salt - to taste
• Black pepper - to taste
• Garlic salt - to taste
• Onion powder - to taste
• Several dashes of nutmeg
• 3-4 tablespoons of soy butter (or to taste)
• 1 tablespoon fresh chives - chopped (add more to taste)

* Recipe:

1. Place garlic (unpeeled) in baking sheet and bake at 450° for 25 minutes or until soft.
2. While garlic is in the oven, cook potatoes over medium to high heat in pot for 15-20 minutes or until tender.
3. Drain potatoes into a strainer, set aside to dry for a bit.
4. Take garlic cloves and squeeze them out of peel. In a small bowl, mash garlic with a fork until paste-like.
5. Place potatoes in large bowl, add garlic paste, spices, and soy milk. Mash. Add soy butter. Mix well. Add chives, whisk everything several more times.
6. Adjust seasoning and soy butter to taste.

Starting to think about my annual Thanksgiving day feast. This website has a lot of great ideas. Pre-plan consists of these mini pot pies with my mom's original mashed potato recipe along with French onion soup. Possibly homemade cranberry sauce and homemade rolls.

Christmas plans are also in the making. An extensive list of homemade crafts to give has been made, as well as my annual baking extravaganza for the cookie tins. This year will mark my first with vegan dog cupcake tins too. Look for my upcoming holiday blogs! They will be filled with good food, vino, and crafty fun.