Deviled Goodness (Vegan Deviled Eggs)

You can't have a holiday weekend without serving Vegan Deviled Eggs.   Seriously these are amazing!  My husband could not get over how much they tasted like the real deal, texture and everything.  As I mentioned in previous posts, I have never liked eggs (no matter how they were prepared)...but with one exception...my Mom's Deviled Eggs.  Everything she made tasted great and I think that she would love these too!

This recipe is so simple, but you'll need a mold to create the cashew-agar base to hold the piped tofu mousse.  I used a ceramic deviled egg holder that I had in cabinet, but it was a little shallow.  I'm going to look on line and see if I can find a deeper base, but other than that they were absolutely perfect...beautiful and delicious.

This recipe makes about 36 portions so you will need more than one mold because the agar will solidify if you don't work quickly.  Or you can cut the tofu mouse recipe in half and pipe less.

Cashew Cream-Agar Egg Base:

1/2 cup cashew cream, (1/2 cup cashews blended in a high speed blender with 1-1/4 cup water.  If you don't have a high-speed blender then you will need to soak the cashews for about 4 hours and then strain through cheesecloth or a fine strainer.  You will not use all the cashew cream but it will keep in the refrigerator covered for up to five days.)

3/4 warm water

1 tsp Agar-Agar powder (I purchased my powder at an Asian market, for $2.99, but Whole Foods carries the agar flakes, but it will cost you about $9.00.  Also, if you use the flakes then you'll need to increase the amount to 1 Tbsp and boil it a little longer.

1/4-1/2 tsp Black Salt (found in an Indian or Asian market--it's actually pink and very salty.)

Method:  

• Lightly oil mold with vegetable oil and set aside.  
• Blend cashews with water and measure out a 1/2 cup of cashew cream.  Whisk in black salt and set aside.
• Pour 3/4 cup water into a measuring cup and warm in the microwave for 30-40 seconds.  Whisk in agar-agar powder and then place back in the microwave for 1-2 minutes and let it boil.  
• Place cashew cream into microwave for 30-40 seconds to warm and then whisk mixture into hot agar water making sure there are no lumps.
• Skim off any bubbles off the top before pouring into mold, or pop bubbles with a toothpick.
• Let mold sit on the counter for about 15 minutes before moving and placing in the refrigerator to chill for about one hour to harden completely.

Once hardened, using a small pairing knife, remove cashew-agar base and place on a plate.  Then using a small melon baller or spoon, scoop out a small portion of the base without breaking through the bottom.  Then pipe in the tofu mousse and chill for about an hour before serving.  Also, the agar will not melt or soften if these are left out for a little while at room temperature, but they are better served chilled.  So if you are serving a lot of people, I would serve a dozen at a time and keep the others chilled.

Tofu Mousse:

(You can cut the recipe in half if you are making less portions)

7.5 oz organic sprouted extra firm tofu (I used Wildwood--it comes it two sealed pouches, 7.5 oz each).

1/4 cup Follow Your Heart original organic Vegenaise

2 tsp spicy brown mustard

1 tsp turmeric powder

1/2 - 3/4 tsp black salt

1 tsp apple cider, or white wine vinegar

Method:

• Drain tofu and press dry with paper towels and place in a food processor.
• Add all ingredients except for black salt and blend until smooth and creamy.  You may need to add a little more Vegenaise to get the right texture.
• Add black salt to taste and then pipe or spoon mousse into base.
• Garnish with paprika and chives and chill for about one hour before serving.

  

   

Smoked Tofu and Cucumber-Dill Tea Sandwiches

With all of our record temperatures the past three days my house hasn't been too unbearable, but I still haven't turned on the stove or oven.  These little tea sandwiches are just perfect for the dog days of summer, as well as any upcoming wedding or baby showers!  If you want more variety you could serve my Egg(less) Salad on white bread, my TuNo Salad on wheat bread, and the smoked tofu on rye, which is what I used.

Dill Aioli:

1/2-3/4 cup Vegenaise
1/4 cup minced dill (more or less)
2 TBSP minced capers (more or less)
Juice from 1/2 lemon
Kosher salt and black pepper

Other ingredients:

1 packet sprouted organic smoked tofu, sliced thinly (I used Wildwood with Szechuan spices because I like a little kick)
1/2 English cucumber, sliced thinly
Red onion, shaved thinly (optional)
Rye bread (I used Genuine Bavarian Whole Rye Bread)

Enjoy and stay cool!

Strawberry Shortcake...or a Parfait Please!

YAY...strawberries are here!  There is nothing better than biting into a fresh, juicy, organic strawberry...except for maybe strawberry shortcake!  Strawberries are just perfect on their own this time of year, but strawberry shortcake screams the start of summer and it's supposed to be 90 here this week!  The strawberries are definitely the main attraction, but the supporting cast is just as important.  I adapted a recipe from Cook's Illustrated by using flaxmeal for the binder, cashew milk, and added fresh lemon zest (totally makes a big difference) and vanilla extract.  If I would of had a fresh vanilla bean, I would of scrapped some of the seeds into the batter...that would of just taken the recipe over the top!

Even though the shortcakes did not rise as high as I wanted, they were still delicious with a crunchy exterior and a moist and fluffy interior--and oh the lemon zest was divine!  I had thought about using Energ Egg Replacer, but feel that this is best used when making cookies or crispier baked goods.  The flaxmeal provided the perfect moisture to the cakes and I loved the little flecks of flax throughout...not to mention the added bonus of Omega 3s!  And of course if they don't rise as high as you like...then just make a parfait and your family or guests will think they've gone to strawberry heaven!

While making the dough, I experimented with using a food processor or using the hand method and both biscuits came out the same.  So if you have a food processor then by all means use it but just make sure that you pulse the ingredients instead of letting the machine run.  I also baked some of the biscuits off right after forming and also let several rest in the fridge for 30 minutes until they were chilled and both turned out the same as well.  My next experiment will be making these gluten-free using Bob's Red Mill A/P flour and adjusting the recipe accordingly.  Also in order to get more height on the biscuit I might try dropping the dough from a spoon onto a sheet pan instead of cutting them out with a cookie cutter.  If I do this then I will need to add more liquid to the dough and turn it into a thick batter.  This however, might change the texture and the texture was perfect.  Stay tuned...

This recipe makes about six-eight biscuits using a 2-3/4 cookie cutter.  For the strawberries I just purchased two pounds (organic) and reserved several strawberries aside for the top, and then divided up the rest by slicing some and dicing and mashing the others in separate bowls.  I then added some sugar to each bowl, about 2 TBSP each and then let the fruit macerate for about 30 minutes to release the juices and to soften.   Depending on how sweet your strawberries are you may need to add less or more sugar...taste them first!  For the whipped cream I used SOYATOO! Whipped Rice Topping.

Shortcake Dough Recipe:

2 cups organic unbleached all-purpose flour
5 TBSP organic unbleached cane sugar (3 for the dough, 2 for the topping)
1 TBSP aluminum free baking powder
1/2 tsp salt
8 TBSP Earth Balance Buttery Sticks (cut into 16 pieces and chilled)
1 Flax egg (1 TBSP ground flax meal and 3 TBSP warm filtered water, whisked)
1/2 cup cashew milk (1/4 cup soaked cashews, drained and blended with 1/2 cup filtered water), or you can use any dairy free milk product.
1 tsp pure vanilla extract
1 tsp organic lemon zest

Method:

• Preheat oven to 425 and position rack in the middle of the oven.
• In a bowl whisk together flour, 3 TBSP cane sugar, baking powder and salt.
• Using a pastry cutter add chilled butter and cut through the flour until the butter is the size of peas.
• In a measuring cup whisk together milk, flax egg, vanilla extract and lemon zest.
• Create a well in the flour mixture and add wet ingredients.  Using a large fork mix ingredients until just combined and then turn out onto a lightly floured work surface and pat ingredients into a 9x6 rectangle, 3/4" thick.  
• Cut six biscuits out of the dough and reform scraps and cut an additional two biscuits.
• Place biscuits on a sheet tray covered with parchment paper and brush the tops with cashew milk and sprinkle with remaining sugar.
• Bake in the oven until the tops are golden brown about 12-14 minutes, turning half way through.
• Remove from the oven and transfer biscuits to a cooling rack and let cool for about 10 minutes before cutting. 

My husband told me that I definitely have to stop baking sweets--he's trying to cut back on gluten...so it looks like something gluten-free and most likely sweet is in my near future!  Hope you enjoy!   

  

Kelp Noodle Salad with Spicy Curry Dressing

I remember watching a cooking demonstration at a grocery store once and the demonstrator added fresh kelp noodles to a stir-fry and I almost screamed out...NOOOOO!  How can you take something so fresh, crunchy and full of interest and turn in into a flat, soggy mess?  Well they did...so I grabbed my bag of kelp noodles and went home to create this fresh, and vibrant dish with lots of flavor and texture.   

I used Sea Tangle Kelp Noodles brand and yes, even on the back of their package they recommend you can also use them for a stir-fry, in addition to salads.  Folks, I wouldn't recommend it.  I don't even dress this salad prior to serving and always serve the dressing on the side.  It makes a big difference.  Unlike other sea vegetables such as wakame, arame, dulse, nori, and kombu, kelp noodles have a very neutral flavor and do not taste like the ocean.  So you can pretty much pair them with any sauce.  The best part, all sea vegetables are full of trace minerals, especially iodine, which is an important mineral you should incorporate into your diet if you are vegan.

When you remove the kelp from the bag, give it a good rinse under cold water and drain well.  I then cut the noodles in half just because it's easier to toss with the veggies, but you can leave them long.  For the veggies I used:  thinly sliced carrots, red bell pepper, cucumber, cabbage, green onion and cilantro.  I also added diced baked tofu for protein and raw chopped almonds for crunch.  Bok choy would be a great addition to this salad, as well as diced mango.   

For the dressing, I really didn't measure the ingredients--just threw everything in the blender, except for the oil and then added the oil slowly until emulsified. 

Spicy Curry Dressing
1/2 tsp minced ginger
1-2 tsp Sambal Oelek (depending of how much heat you like)
1-2 tbsp curry powder
1 tbsp agave or maple syrup
2 tbsp almond butter  
1/4 cup low-sodium soy sauce (for a raw version use Nama Shoyu)
1/4 cup coconut milk
Juice of 1 small lime
2 tsp toasted sesame oil
1/4 cup safflower oil

 
 

Carrot Cupcakes with Maple-Date Frosting

My niece texted me this morning at 7:00 am asking me if I had a good recipe for organic carrot cupcakes.  I recommended a couple of websites and told her that I would make a batch today and post the recipe.  These cupcakes are almost all organic.  Every ingredient is organic except for the spices and a very small percentage of the cream cheese.  But more importantly, they are VEGAN and they contain no granulated or powdered sugars, and are made with whole grain flours.  Oh and by the way, they are wondie!!!

This recipe makes about 10 cupcakes.  The baking cups I used are very small, about 2-1/2" deep.  I like this brand (If You Care) because their products are unbleached (contain no chlorine) and are better for the environment.  However, they do make smaller cupcakes.  So just keep that in mind because you may want to double the recipe if you use different baking cups.

Cupcake Batter:

3/4 cup whole wheat pastry flour
1/2 cup whole grain spelt flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp finely ground flax seed
4 tbsp filtered water
3/4 cup pure maple syrup
1/2 cup unsweetened applesauce
1/2 tsp pure vanilla extract
1/4 cup canola oil
1 1/2 cup peeled shredded carrots, plus 1 tbsp for garnish
1/4 cup chopped walnuts, plus 1 tbsp for garnish
1/4 cup chopped raisins
Note:  If you can't find spelt four, then you can use whole wheat pastry flour for the entire recipe.  I just like the texture spelt provides to baked goods.  Also, I made my own applesauce (2 organic pink lady apples, peeled, cored and diced, 1/2 cup filtered water, and 1/4 tsp ground cinnamon).  Place ingredients in a sauce pan and cook about 20 minutes until soft.  Blend in a food processor until smooth.

Method:

• Preheat oven to 350 degrees.
• Line a 12 cup cupcake or muffin tray with baking cups.
• If making applesauce from scratch, prepare and set aside to cool.
• In a medium size bowl, sift flour, baking soda, baking powder, salt and spices together and set aside.
• In a large bowl, whisk ground flax seed and water until frothy.  Add maple syrup, applesauce, vanilla, oil, carrots, walnuts and raisins and stir well to combine.
• Add dry ingredients to wet ingredients and stir to combine.
• Using a 1/4 measuring cup, scoop an equal amount into each baking cup.
• Place cupcake tray in the middle of the oven and bake for 18-20 minutes, turning once after 15 minutes of baking.  Using a toothpick check to see if they are done in the center.
• Let cupcakes cool for about 15 minutes on a cooling rack before removing.

Maple-Date Cream Cheese Frosting:

6 oz pitted medjool dates (about 1 cup)
2 cups filtered water
1/3 cup pure maple syrup
8 oz vegan cream cheese (I like Follow Your Heart brand)
1/2 tsp pure vanilla extract
1 tsp grated orange zest
Note:  I have used dates and maple syrup before to make a glaze for my Greek Tahini Cake, except the glaze was made with tahini, and not cream cheese.  For this recipe, the date puree provides a natural sweetness to the cream cheese, therefore eliminating the need for powdered sugar.

Method:

• Heat water to boiling and pour over dates and let sit for about 20 minutes so that they soften.  Place dates in a strainer and remove any excess water by pressing with the back of a spoon.
• Place dates in a food processor, along with maple syrup and blend for about 3-4 minutes, scraping the sides of the bowl, until you have a creamy puree.
• Add vanilla extract and cream cheese and blend until smooth.
• Remove frosting from the food processor and fold in grated orange zest.  Chill for about 1 hour before using to firm to a spreading consistency.  I chilled mine in the freezer for about 30 minutes, stirring every 10 minutes or so.
• Spoon about 1-2 tbsp frosting over each cupcake and garnish with chopped walnuts and shredded carrots. 

Tempeh "Crab Cake" with Zucchini-Corn Relish

I grew up in Maryland and spent many summers on the Chesapeake Bay.  I had friends who's parents owned a summer home on the waterfront and they would go out crabbing early in the morning and come back with about a bushel of crabs to steam.  However, I could never partake in the actual steaming because I always felt so sorry for the crabs and so I volunteered to make potato salad/cole slaw, grill the corn, or make strawberry shortcake. 

Even now, when I go back to Maryland to visit my family during the summer, and I see signs posted everywhere for steamed crabs it triggers such a feeling of nostalgia.  So I had to create a crab cake recipe that reminded me of summers back home and this crab cake does just that.  It's delicious either served on top of a salad, or on a toasted bun with lettuce, tomato and tartar sauce, just the way I remember it!

Tempeh Crab Cakes:

1 8 oz package whole grain organic tempeh
1/3 cup diced red bell pepper
2 tbsp minced green onion
1 tbsp minced red onion
1 tbsp minced fresh tarragon leaves
1 tbsp minced fresh parsley
3 tsp Old Bay Seasoning
1/2 tsp paprika
1 tsp grated lemon zest
1 tsp dried toasted Nori, (seaweed) ground to a powder in a spice grinder
1/4 cup dried bread crumbs, plus extra bread crumbs to coat
1/4 cup Vegenaise
2 tsp chipotle adobo sauce
2 tsp vegan worcestershire sauce
1 tsp Dijon mustard
Juice of 1 lemon 
Kosher salt and black pepper to taste
Canola oil for frying

Method:

• Cut tempeh in half and steam for about 15 minutes.  Let cool and grate on a box grater and place in a bowl.
• Add all the dry ingredients and stir to combine.
• In another bowl, mix wet ingredients and add to dry and combine well.
• Using a 1/3 measuring cup, form into patties and chill for 30 minutes to 1 hour.
• Just before frying coat with bread crumbs and fry on medium for about 4 minutes on each side until golden brown.

Zucchini-Corn Relish:

1/4 cup Middle Eastern or Israeli couscous
1 medium zucchini, diced small
1 ear of corn, shucked and kernels removed from the cob
2 tbsp minced fresh basil leaves
Juice of 1/2 lemon
Kosher salt and black pepper to taste
2 tsp extra virgin olive oil

Method:

• Place couscous in a pot of boiling, salted water and cook until tender.  Rinse couscous really well and also drain well.  Set aside.
• Heat a saute pan on medium-high heat.  Add 1 tsp olive oil and cook zucchini until charred and crisp-tender, about 3-4 minutes.  Remove from pan and place on a sheet pan to cool.
• Add another tsp of olive oil to the pan and add corn kernels and cook until charred and crisp-tender as well.  Remove from pan and let cool.
• Add zucchini, corn, couscous, basil and lemon juice to a bowl and stir to combine.  Season with salt and pepper to taste.

Charred Cherry Tomato Vinaigrette:

1/2 pint cherry tomatoes, sliced
1 tbsp minced fresh basil leaves
2 tbsp aged sherry vinegar
1 tbsp agave syrup
3 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Heat a small amount of olive oil in a saute pan on medium-high heat.  Add tomatoes and let cook until charred about 3-4 minutes, tossing once or twice.
• While tomatoes are still warm, place them in a bowl and add the remaining ingredients and stir to combine.  Season with salt and pepper to taste.

Serve crab cakes on a bed of watercress leaves, dressed lightly in the vinaigrette and top with zucchini-corn relish.  Enjoy
 

Grilled Vegetable Barley Risotto

Most of us when we make risotto use arborio rice, but pearl barley is a really great alternative grain to use.  Because pearl barley has a high starch content, it creates a creamy texture if cooked in the same manner as risotto.

I had wanted to add fresh morel mushrooms to this recipe, but at $30/pound it was out of the question.  So instead I added a little porcini powder to create a rich earthy flavor.  It's best to stop cooking the risotto after you add the last ladle of stock because the barley will continue to soak up all the juices long before serving.  I also added a little extra broth to the bowl so that it remained creamy when all the ingredients were mixed together. 

Ingredients:

1 medium onion, diced small
4 cloves garlic, minced
1 tsp fresh thyme, minced
1 tsp porcini mushroom powder
1 cup pearl barley
1/4 cup white wine
6 cups vegetable stock
1 pound asparagus, thick bottoms removed
1 bunch broccolini, thick bottoms removed
1/2 cup frozen English Peas, thawed
4 cups organic baby spinach
4 tbsp extra virgin olive oil
Kosher salt and fresh black pepper to taste
2 tbsp fresh parsley, minced
Juice of 1 lemon
Vegan Parmesan cheese (recipe below)

Method:

• In a sauce pan, bring vegetable stock to a boil, remove from heat and keep warm.
• In a large saute pan add 2 tbsp olive oil and cook onions and garlic until soft, about 5 minutes.  
• Add pearl barley, thyme and porcini powder and mix until combined.
• Deglaze the pan with white wine and cook until almost all wine is absorbed.  Season with salt and pepper.
• Add 1-2 ladles of stock at a time to the barley and simmer stirring frequently until most of the liquid is absorbed before adding more liquid.  Repeat until barley has puffed up in size and is creamy in texture.
• While barley is simmering, heat a grill pan on medium-high.  Toss asparagus and broccolini in olive oil, salt and pepper and grill until crisp-tender and charred.  Slice on bias in 2" slices, set aside.
• Add spinach, asparagus, broccolini, and peas to the risotto and cook until spinach has wilted and vegetables are heated through.  Add additional stock and remove from heat.  Check seasonings and add salt and pepper if needed.
• Garnish risotto with minced parsley, parmesan cheese and fresh lemon juice.

Vegan Parmesan Cheese:

1/4 toasted walnuts, finely minced
1 tbsp nutritional yeast (found in Health Food stores)
1/2-3/4 tsp kosher salt

Method:

• Mix ingredients together in a bowl as use as a garnish.

Pasta, Basil Pesto Cashew Cream & Peas

I used to serve this dish when I worked at the restaurant except that it was made with heavy cream instead of cashew cream.  Back then, I had no idea how simple it was to use nuts as a substitute for heavy cream, or I would of switched a long time ago.  The health benefits of eating cashews are endless.  They are high in protein and soluble fiber, contain heart friendly monounsaturated fats, B vitamins, and numerous minerals such as magnesium, potassium, copper, iron, and zinc.  I don't think that you can say the same about consuming heavy cream!

And the dish tastes better too!  It's not as heavy and the fresh flavor of the basil really comes through.  It's also feels good to eat something and not feel guilty afterwards! This dish takes a little planning because you need to soak the cashews overnight, but it's worth the wait.  It also helps if you have a high powered blender such as a VitaMix, which I do not have.  I have a cheap blender and so I had to let it run on high for about 4 minutes to really puree the nuts.  

Basil Pesto Cashew Cream:

1 cup raw cashews, soaked overnight in filtered water to cover, about two cups
1 small onion, sliced 
4 garlic cloves, minced
2 tsp fresh thyme leaves
2 bunches fresh basil leaves, about 3-4 cups, blanched
2 tsp salt (or to taste)
1/2 tsp black pepper
1 tbsp extra virgin olive oil
1/2-1 cup vegetable stock

Method:

• Soak cashews overnight in the refrigerator, completely covered in about two cups of filtered water.
• Drain cashews and place in a blender and cover with water and blend on high for about 4 minutes until creamy.  Add more water if necessary.
• Strain cashew cream through a fine mesh strainer, lined with cheesecloth into a bowl and set aside.  You should have about two cups of cream, maybe more.
• Remove basil leaves from stems and blanch in boiling water for 30 seconds and then shock in an ice bath to stop cooking and retain bright color, drain and set aside.
• In a small saute pan, cook onions and garlic and a little salt and pepper in olive oil on medium-low heat until soft, about 5-7 minutes.  Add about 1/4 cup of vegetable stock to prevent burning.  You do not want to brown the onions or burn the garlic.  Remove from heat and let cool for about 10 minutes.
• Return cashew cream back to the blender, add onion mixture, basil leaves and blend until smooth, adding additional vegetable stock to get the right consistency of cream.  Add salt and pepper to taste.
• Strain basil cashew cream through a fine mesh strainer.  You do not need cheesecloth for the second straining.  You should have about 3 cups of basil cashew cream when finished and it should be bright green.  

Other Ingredients:

1 pound whole wheat pasta of choice
2 cups blanched English Peas
1 bag baby spinach leaves
1-2 cups vegetable stock
1/4 cup pine nuts, toasted (for garnish)
Fresh basil leaves, (for garnish)
Juice of 1 or 2 lemons
Salt & Pepper to taste

Method:

• Cook pasta according to package directions in salted water.
• In a large saute pan, add cooked pasta, some vegetable stock, spinach and peas and toss together and cook until spinach wilts.  
• Pour over basil cashew cream, toss and heat through and then remove from heat.  Do not over cook the sauce because you want to retain the bright green color.  Check seasonings again and add salt and pepper if needed.  
• Garnish with toasted pine nuts, fresh basil leaves and a squeeze of lemon juice...Enjoy!

 
 

Roasted Corn & Potato Chowder

I remember when I was a young girl growing up in Maryland we couldn't wait until the first ears of Silver Queen corn would appear at the road-side stands.  The kernels were so sweet and tender that you didn't even need to cook them.  So when I was at the market today, I knew exactly what I was going to make for dinner tonight when I saw the large stalls of local sweet white corn.

I love chowders and they are so easy to make.  Besides making this Roasted Corn & Potato Chowder, I also like to make Curried Cauliflower & Potato, as well as Slow Roasted Tomato and Potato Chowder.  But since corn is in season, roasted corn chowder it is!  

Ingredients:
(Serves 4)

3 large ears white or yellow corn on the cob, roasted
1 pound Yukon gold potatoes, diced small
1 tbsp canola oil
1 medium onion, diced small
1 cup celery, diced small
4 cloves garlic, minced
2 tsp fresh thyme, minced
2 tsp Old Bay Seasoning
1 tbsp Earth Balance Vegan Buttery Sticks
2 tbsp flour
4 cups unsweetened/plain rice milk or other non-dairy milk
2 cups vegetable stock
1 tbsp Vegan worcestershire sauce
Several dashes of Tabasco sauce (optional)
2 tbsp pale dry sherry
1/2-1 tsp salt
1/4 tsp pepper
1/4 cup fresh parsley, minced
Juice of 1/2 lemon
Crusty bread for dipping

Method:

• Preheat broiler to 475.  Shuck corn, remove silk and roast on a sheet pan until lightly charred and golden on all sides.  Let corn cool and remove kernels with a knife.  Set aside.
• Dice all vegetables and mince garlic and thyme.
• In a stock pot or large sauce pan, add canola oil and saute onions and celery for about 5 minutes on medium-low heat until soft.  
• Add garlic, thyme and Old Bay Seasoning and stir to combine.
• Add butter and stir until melted and then add the flour and stir to combine.
• Next add vegetable stock and rice or non-dairy milk and bring up to a boil, reduce heat to medium and add diced potatoes, roasted corn, worcestershire sauce and Tabasco.
• Cook on medium until potatoes are soft and flavors are combined, about 20-30 minutes.
• During the last five minutes of cooking, add pale dry sherry and add salt and pepper if necessary.
• Garnish with parsley and a squeeze of fresh lemon juice and serve with warm crusty bread rubbed with garlic and drizzled with olive oil.

Spring Vegetable Paella

Eating this tonight took me back to Spain.  My husband said the same thing when he sat down for dinner.  It's amazing how a simple dish can bring back so many great memories.  I remember exactly where I had my first authentic Paella--in a small outdoor cafe located in an alleyway in Sevilla, Spain.  And eating this tonight brought it all back--the earthy aromas of the saffron, the vibrant golden color of the rice and the caramelizing on the bottom of the pan, creating what is called the socarrat.  The only thing missing from this perfect meal was a chilled glass of Albarino!  

Ingredients:

1 1/4 cups arborio rice
1 cup onion, diced
1 cup red bell pepper, diced
4 garlic cloves, minced
1 cup tomato puree (canned or fresh)
1/2 tsp saffron threads
1 tsp pimenton (Spanish smoked paprika)
3-4 cups vegetable broth
1 cup baby artichoke hearts, cooked (fresh or frozen)
1/4 pound baby asparagus tips
1/2 cup peas (fresh or frozen)
Juice of 1 lemon
Lemon slices
2 tbsp parsley, minced
1-1 1/2 tsp salt
1/2 tsp black pepper
1-2 tbsp extra virgin olive oil
Note:  My paella pan is 10" and is perfect for 2-4 people depending on how hungry everyone is.  Allow 1/2 uncooked rice per person.  I used 1 1/4 cups and it was perfect for the size of my pan.  I purchased my Paella Pan at The Spanish Table (I love this store!) in Berkeley.

Method: 

• Bring three cups vegetable broth to a simmer and add 1/2 tsp crumbled saffron threads.  Remove from heat and let steep while you prep the other ingredients.

• Dice onion, bell pepper and garlic and set aside.
• Cut asparagus tips to desired length and steam for about 2 minutes until slightly cooked, but still have texture.
• Heat the paella pan on medium-low heat, add 1 tbsp olive oil, add onion and bell pepper and cook until soft.  Add garlic and cook for 2-3 minutes more.
• Add 1/2 tbsp olive oil to the pan and stir in rice, mixing well with the peppers and onions.
• Add the pimenton and tomato puree and stir again.
• Slowly pour in broth until it reaches 1/4"-1/8" from the top of the pan and mix ingredients well.  Reserve any left over broth.  
• Bring rice to a boil and reduce to a low simmer and cook until almost all liquid is absorbed, about 20-25 minutes  Taste a piece of rice--it should be soft on the outside, but retain a slight bite in the center.  You may need to add more liquid if it looks too dry.  About 2-3 minutes before the rice is finished cooking, add asparagus, artichokes and peas and then turn off heat and let the paella sit for 10 minutes for all the liquid to absorb.
• Finish with a squeeze of fresh lemon juice and garnish with parsley.
• And don't forget the wine!  Enjoy!

Cornmeal Pound Cake with Strawberry Sauce

When I worked for the restaurant we used to serve a Cornmeal Pound Cake with Roasted Strawberries for dessert.  So I thought that this would be a great recipe to "Veganize" and make it healthy.  The original recipe's ingredients included:  butter, eggs, buttermilk, white sugar, all purpose flour and high fructose corn syrup.  No wonder that we have an obesity epidemic in this country, along with soaring rates of diabetes, heart disease and cancer.  I can't believe that I ever ate this way--seems so foreign to me now.  

Even though that this is SO MUCH HEALTHIER (and just as delicious), I still eat sweets in moderation.  Sugar is sugar is sugar, but at least I know that this is made with whole grains, has no cholesterol, almost zero saturated fat and uses fresh seasonal fruit!
 

Ingredients:

1 2/3 cups whole grain spelt flour

1/3 cup cornmeal, finely ground

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

3/4 cup maple syrup

1/3 cup Earth Balance Vegan Buttery Sticks (slightly melted)

4 tsp Ener-g Egg Replacer (found in health food stores)

1/3 cup filtered water

2 tbsp pure vanilla extract

3/4 cup almond milk

1/2 tsp grated lemon zest

Note:  I use whole grain or whole wheat flours in my baking because they have more nutrients and protein than regular all purpose flour, especially spelt. However, using whole wheat products produces a darker grain, which I happen to prefer.  If you want your pound cake to be a little lighter in color then switch to a white spelt flour instead. 

Method:

• Pre-heat oven to 350 degrees and lightly spray a standard loaf pan with canola spray and line the bottom with parchment paper.
• Add flour, cornmeal, baking powder, baking soda and salt in a large bowl.
• In another bowl, combine maple syrup, melted butter, vanilla extract, almond milk and lemon zest and blend with a hand mixer.
• In a small bowl, whisk Ener-g Egg Replacer with the filtered water and add to the liquid ingredients and combine.
• Using a spatula or hand held mixer on low add wet ingredients to dry and mix until combined.
• Pour into prepared pan and bake on the middle rack for about 30-35 minutes.  Check for doneness at 25-30 minutes.
• Remove cake from the oven and let sit on a cooling rack for 15 minutes before removing from the pan.

Strawberry Sauce:

1 pound Organic Strawberries, rinsed and quartered (save several of the them for garnish)
1/4 cup Agave syrup
1 tbsp red wine
1 tbsp Balsamic vinegar
1/2 tsp vanilla extract
Pinch of black pepper

Method:

• Add all ingredients to a small sauce pan, bring up to a boil, reduce heat and cook on low for about 5 minutes until strawberries are soft.
• Add ingredients to a blender and blend until smooth.
• Strain sauce through a fine mesh strainer and chill in the refrigerator.

Serve with sliced fresh strawberries and Organic So Delicious Dairy Free Creamy Vanilla.  Enjoy!

Chilled Garden Pea & Mint Soup

This soup just screams Spring to me with its beautiful color and freshness.  I love the change of seasons when you have an opportunity to cook with new ingredients, especially young, sweet vegetables.  I walk through the market and there are so many things that I want to make right now.  Not only is it a great time for peas, but also artichokes, carrots, fava beans, fennel, leeks, morel mushrooms and ramps.  Looks like I'll be making a Spring vegetable risotto soon! 

The key to making this soup is not to overcook the peas so that they retain their vibrant green color.  This soup is elegant and can be served as a first course for a special dinner, or enjoyed with a loaf of crusty bread.   Garnish it with mint oil or white truffle oil, and a squeeze of fresh lemon juice to bring out the natural sweetness of the peas! 

Ingredients:

3 cups garden peas (approximately 3 pounds in the shell)
1/2 onion sliced
1 garlic clove, minced
2 tsp all purpose flour
4 cups vegetable stock
1 cup fresh mint leaves
3-4 cups baby spinach
Salt and pepper to taste
Fresh lemon juice
1 tbsp olive oil
Note:  If you can't find fresh garden peas, then just purchase a bag of frozen peas.  It will still taste just as good and will be quicker if you're in a hurry.)

Method:

• After you shuck the peas, blanch them in boiling water for about 2-3 minutes until soft and then immediately immerse in an ice bath to set the color.  Drain and set aside.  If you are using frozen peas, just rinse under cold water to thaw and set aside.
• In a 5qt pan, heat olive oil, add onion, 1/2 tsp salt and 1/8 tsp pepper and cook on medium-low until onion softens.  Be careful not to brown the onion because you don't want to change the color of the soup.
• Add garlic, flour and stir to combine.
• Immediately add vegetable broth, bring to a boil, reduce to a simmer and cook on low for 5-10 minutes for flavors to combine.  Remove broth from heat, set aside and let cool for about 30 minutes.
• While the broth is cooking, blanch mint and spinach for about 20 seconds, drain and set aside.
• Add peas, spinach and mint to broth and blend until smooth in a blender in several batches.
• Strain broth to remove any skins.  The soup should be the consistency of heavy cream.
• Taste again and adjust seasoning with salt and pepper.
• Finish with a squeeze of fresh lemon juice.