Kimberly Steele's Blog, page 34

Daily Vegan Lunch for 10 March, 2013: Cauliflower Avocado Tomato Sushi Maki

This recipe, like yesterday’s, was inspired by the Fit For Life Vegetarian Cookbook by Marilyn Diamond.

INGREDIENTS:

4 nori sheets, split in half

1 cup cooked cauliflower, mashed with a fork

1 tablespoon vegan mayonnaise

1 tablespoon chili sauce or 2 teaspoons Sriacha or 1/4 teaspoon cayenne

1/2 teaspoon salt

1 tablespoon minced onion or 1 teaspoon onion flakes

1/2 tomato, sliced thin

1/3 a small cucumber, julienned (I used my Japanese veggie peeler thingy)

1/2 avocado, sliced thin

DIRECTIONS:

Prepare the ingredients before rolling the maki. Drain cauliflower and mash it with a fork in a small bowl. Add tablespoon of vegan mayonnaise, chili sauce, salt, and onion, mix well.

Slice tomato, julienne cucumber, and slice avocado. Split nori sheets in two by folding in half and using a scissor on the line or by folding in half repeatedly until they rip apart at the seam.

To assemble the rolls, take one piece of nori and put a tablespoonful of cauliflower mixture on it. Lay one slice of tomato, avocado, and a few cucumber strips and roll the nori into a party hat away from you.

These are best eaten within a few hours of making them.

Daily Vegan Lunch for 9 March, 2013: Chard, Mushroom, Fennel, and Cucumber Bowl

This recipe is slightly modified from the Fit For Life Vegetarian Cookbook by Marilyn Diamond.

INGREDIENTS:

4 cups Swiss chard

1 cup fennel stalks and fuzzy leaves, chopped

1/4 cup water

1 portobello mushroom, sliced or 7 button mushrooms, chopped

1/2 seedless cucumber, julienned

1/2 yellow or red sweet pepper, diced

1 teaspoon oil

DRESSING:

Mix these in a small bowl:

1/2 a lemon’s juice

1 tablespoon olive oil

1/2 crumbled nori sheet or kelp flakes

Salt to taste

Pepper to taste

DIRECTIONS:

Fry fennel and mushrooms in a large pan on medium heat until mushrooms are beginning to brown. Add yellow bell pepper and chard and 1/4 cup of water, cover. The chard will steam. Steam for about 1 minute. Scoop the mixture into a large bowl with cucumbers. Add dressing to the vegetables and mix together.

Daily Vegan Lunch for 8 March, 2013: Black Bean Spinach Stew

INGREDIENTS:

4 cups black beans, drained (rinse them if you’re using canned. I used dry beans soaked overnight and cooked in water the crockpot on High for 4 hours)

1/2 cup crushed tomatoes, tomato sauce, or marinara sauce

4 cups organic spinach

3 cloves garlic

1 tablespoon oil

1 teaspoon taco seasoning (generic blend of cumin, onion flakes, and chili powder)

1/4 teaspoon fennel seed

1/2 teaspoon smoked paprika

Cilantro

Salt and pepper to taste

In a saucepan, fry spices and garlic in the oil on medium-high until fragrant, about one minute. Add the beans and tomatoes, stir until well mixed. Simmer until heated through, about 2-3 minutes. Add salt to taste. Stir in spinach and cilantro, if using. Keep stirring until spinach wilts, about 2 minutes. Sprinkle with black pepper. Serve with a whole grain such as quinoa or brown rice.

Daily Vegan Lunch for 7 March, 2013: Spicy Potato Cabbage Stew

Another Kimdian recipe: my version of Indian cuisine with way less fat and the option of no hot pepper (spicy but not burny) Looks like kim chi!!!

INGREDIENTS:

1 tablespoon oil

4 cups chopped cabbage

4 small Yukon gold potatoes or 2 normal sized russet potatoes, washed, do not peel

2 cups of crushed tomatoes or tomato sauce

1/2 teaspoon garam masala

1 teaspoon cumin

1/4 teaspoon coriander

3 cloves garlic

Many sprigs of cilantro

Pre-cook potatoes by either boiling them in water for 10 minutes or cooking them in the microwave by piercing them multiple times with a fork and then microwaving them for five minutes.

Start the cabbage frying in the oil in a large pan over medium high heat. Once cabbage is wilted (three minutes or so) chop up the potatoes and add them to the pan. Turn the heat down and make a well in the center. Add the garlic and all of the spices, including cayenne pepper, chili peppers, or hot sauce if you want some heat. After the spices become fragrant (about 1-2 minutes) then add the tomato sauce. Taste test and salt if necessary. Heat through and serve with cilantro.

Daily Vegan Lunch for 6 March, 2013: Gluten and Dairy Free Shiitake Stroganoff

This recipe uses the Forks Over Knives cookbook recipe for caulifredo sauce as a base!

INGREDIENTS:

1 cup chopped rehydrated shiitake or button mushrooms

2 cups leftover caulifredo sauce

4 cups gluten free pasta

Dash of paprika

Black pepper

DIRECTIONS:

Fry mushrooms in a pan on medium heat in a teaspoon of water or oil until lightly browned. Add 2 cups of leftover caulifredo sauce and heat through. Season with paprika, black pepper, and salt to taste. Serve with noodles.

Daily Vegan Lunch for 5 March, 2013: Berry Pineapple Smoothie

INGREDIENTS:

1/2 cup fresh or frozen pineapple chunks

1.5 cups frozen berries

2 chopped frozen bananas

1 cup cold water

DIRECTIONS:

Place all ingredients in blender container and blend until completely smooth.

Daily Vegan Lunch for 4 March, 2013: One Pot Thai Coconut Soup

Spicy coconut, lime, mushrooms, carrot, and noodle soup when it is snowing outside… Yum.

5 cups water

1 veggie broth cube

3/4 cup shiitake mushrooms

1 carrot, chopped

1 cup onion, chopped

1.5 cups firm tofu, cut into cubes

Quick cooking Korean noodles or linguine. If using linguine, soup will take about 10 minutes longer in cooking time

3 cloves garlic

2 tablespoons red chili sauce, Sriacha, or tabasco or 1/2 teaspoon cayenne pepper

Juice of one lime

1 can coconut milk (13.5 ounces)

Fresh cilantro

Soak mushrooms in water in an large pot on the stove for about 5 minutes. Turn burner on and add veggie broth cube, carrots, onion, and tofu. Bring it to a soft boil at medium-high heat, then turn the heat to medium. Add quick cooking noodles. Noodles should be done in about 2 minutes, longer if using regular linguine.

Once noodles are al dente, add garlic, chili sauce, and lime juice. Stir in coconut milk and simmer for about 3 more minutes. Serve with fresh cilantro.

Daily Vegan Lunch for 3 March, 2013: Rigatoni with Spinach and Cauliflower Bechamel (Caulifredo)

INGREDIENTS:

Cooked rigatoni, penne, corkscrew pasta, etc.

A handful of organic spinach leaves

Caulifredo sauce

CAULIFREDO SAUCE:

Modified from the Forks Over Knives cookbook

1/2 head of cauliflower, about 3.5 cups, chopped

3 cloves garlic, chopped

1/2 onion, chopped

2 teaspoons oil

1/2 teaspoon oregano

1/2 teaspoon nutmeg

1/2 cup almond milk

1 teaspoon salt or to taste

Put the chopped cauliflower in a pot full of water and bring to a boil on the stove top. As soon as it starts to boil, turn down the heat to medium and allow it to simmer for 10-15 minutes. Once the cauliflower is tender, strain it completely and put it into a blender. Meanwhile, fry the chopped garlic and onion until they are fragrant, about a minute, over medium-high heat. Add oregano and nutmeg and stir.

Scrape the onion garlic mixture into the blender and add almond milk. Blend until totally pureed into a smooth, creamy sauce. I used my Vitamix on the Sauce setting.

Serve the sauce over noodles or use it as a dip, it is yummy, decadent, and flavorful just like Alfredo sauce minus the cow suffering and gas pain and it is very low calorie/low fat!!

Daily Vegan Lunch for 2 March, 2013: Hot Dog!

INGREDIENTS:

1 vegan hot dog, microwaved about 30 seconds. Mine was a Lightlife vegan frank because that is what my husband bought. I forgot to put the onions on in the photo because I had about 30 seconds to eat before I was out the door for work.

A bun

TOPPED WITH:

Sauerkraut (drained)

Onion

Avocado

Ketchup

Mustard

Whatever else you want to put on it, I won’t judge.

Daily Vegan Lunch for 1 March 2013: Mushroom Soup

INGREDIENTS:

6-8 button mushrooms, washed and sliced

1/2 an onion, chopped

2 teaspoons oil

1 veggie broth cube

1/4 cup soy sauce

1/4 cup Chinese cooking wine or dry sherry

1/2 teaspoon paprika

2 tablespoons flour

DIRECTIONS:

Fry mushroom and onion in the bottom of a pot in oil over medium-high heat until the mushrooms are brown and the onion transparent, turn heat down to medium or so. Add water and broth cube, stir until the broth cube melts. Mix soy sauce, cooking wine, paprika, and flour in a small bowl until flour is completely mixed in. Add to the pot and keep simmering until it thickens slightly.