May Peas Be Upon You

After an extra 2 months of frosty winter weather, spring has sprung and so have spring’s veggies! And I’ve spent the past 2 months eagerly anticipating this spring’s first peas.  After listening to me talk about peas and how deeply my love of peas runs, a friend challenged me to cook a new dish with peas every day this month. And all I have to say is 

CHALLENGE ACCEPTED.

I’d like to start off this marathon of pea-based puns with a simple and easy saute of local, spring veg that also uses up some of the leftover root veg I’ve got sitting on the counter from this super long winter.

Peas with potatoes, asparagus, and mushrooms:

Image 

Ingredients:

  • 1 potato, diced
  • 2-3 stalks asparagus, chopped
  • 1/3 cup fresh shelled peas
  • 2 baby bellas, thinly sliced
  • 1/4 block firm sprouted tofu, diced
  • evoo
  • kosher salt
  • all-purpose seasoning

Directions:

  1. Heat a few tablespoons of evoo over med high heat.  Add the diced potato and a pinch of salt.  Cook the potatoes until crispy golden brown.
  2. Add the tofu and sprinkle generously with your favorite all-purpose seasoning. Let cook 5 mins till warmed.  
  3. Toss in the asparagus and saute 1-2 more minutes.  Add the sliced mushrooms and cook another minute before stirring in the peas.
  4. Let all the veggies saute 1-3 minutes until hot, but still crunchy.  Reseason as needed.
  5. Enjoy!!
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An Allergen-Friendly Birthday: Blueberry Grunt

This weekend we’re celebrating my roommate’s birthday.  But, we’re an allergen-sensitive duo.  Between the two of us, we need food that is gluten, dairy, egg, cruelty (yes, I’m allergic to cruelty), soy, and peanut-free.  At the same time, as two first-year grad students in a new town, I want to give my roommate a taste of her native Nova Scotia for her birthday away from home.

So here goes!

Allergen-friendly Blueberry Grunt:

For this stove-top dessert, the hardest part is finding a soy-free all purpose gluten-free flour, but thanks to the careful eye of my mother, we found some! Thanks Mom!

After that, it’s pretty much smooth sailing.  Heat 4 cups of fresh or frozen blueberries in a heavy-bottomed or cast iron pot with 1 cup water (less if frozen fruit) and bring to a boil.  Stir in 1 cup sugar (or 1/2 cup agave syrup) and the juice from one lemon.  Let simmer 15-20 mins until the blueberries are cooked down and ooey gooey good.

Meanwhile, in a large mixing bowl, stir together 1.5 cups flour, the zest of the lemon, 1/4 tsp salt, 1/4 tsp nutmeg, 1/2 tsp cinnamon, and 2 tsp baking powder.  With a fork, mix in 3/4 cups unsweetened coconut or almond milk.  Then plop the dumplings into the skillet full of blueberry sauce.

Cover with a tight lid and simmer over medium heat 10-15 mins until the dumplings are puffy and test done with a toothpick.  Serve hot in a bowl with cold almond yogurt or ice cream.

Happy birthday to my Canadian co-denizen!!   

Savory Vegan Succotash-Stuffed Zucchini

Here’s what I had:

  • A beautiful heirloom round yellow zucchini
  • 4 ears of white sweet corn
  • 1 pt of fresh shelled lima beans
  • 1 lb. of baby purple-skinned potatoes
  • A few red onions
  • Leftover fresh baby spinach
  • Various pantry odds and ends

Here’s what I made:

Vegan Succotash-Stuffed Zucchini with Roasted Baby Purple-Skinned Potatoes

 

Here’s what I did:

I sliced the potatoes thin, coated them with oil and some Spike’s Veg Magic and baked them at 425F for 15-20 mins.  Wanted to get the taters done first so I could snack on them while cooking the rest!

While the potatoes cooked, I scooped out the middle of the zucchinis and mashed up the insides with 2-3 Tbsp of nutritional yeast and some Kosher salt.  I sauteed 2 small red onions and a clove of garlic in some coconut oil and then added the limas.  I put a lid on the pot and left them alone until the lima beans were bright green and tender (about 3-4 mins).  Once the limas were tender, I added the cheesy squash and the corn.  I let that get happy for another 2-3 mins before tearing up some spinach and letting it wilt in.  The zucchini and corn were both sweeter than I was feeling for dinner, so I had to taste and adjust the seasonings a few times.

Suffering Succotash! …Couldn’t help myself

Meanwhile, I gave the round zucchinis a massage in some evoo, Kosher salt, and black pepper.  I reduced the heat on the oven to 375F (the potatoes were long-since done and already being snacked on).

It’s like they were calling my name!

I baked the zucchini for about 15 mins, or until just short of tender.  Then, I stuffed the zucchini halves and baked them for another 5-7 mins, or until the squash were tender and juicy (but not at all mushy).

Little heirloom boats of awesome waiting for the oven

At the end, I layered the leftover potatoes in a casserole dish and topped them with the juicy leftover succotash.

 

What would you have made with these ingredients?  Do you prefer to plan out your meals or just jump in the kitchen and see what happens?  Does your cooking style change from season to season like mine?

 

Roasted Red Pepper and Spinach Lasagna

I don’t make that many lasagnas.  I don’t know why.  They’re the perfect way to eat GF pasta (which can often turn out less than stellar).  I’m not sure if it’s that they intimidated me, or if I thought they were too much work.  But!  Nevertheless with my success with this recipe, I’ve got a new regular dish to add to my rotation, and I’ve found my lasagna mojo!  I made this lasagna using a creamy white wine tomato basil sauce that uses ground roasted cashews to replace the cream, and it came out absolutely fantastic!  Because I haven’t had much time these day to head to the market, I’ve had to focus my cooking efforts to include convenience without sacrificing quality.  So for this recipe, I used both fresh and frozen ingredients, allowing me to maximize flavor, health, and convenience.  A homemade sauce, fresh herbs, and high-quality store-bought products made this dish healthy and easy.  This recipe is great for a busy weeknight but still satisfying and impressive enough to share with friends on the weekend.   A new favorite!

Roasted Red Pepper and Spinach Lasagna:

Oh lasagna, I'm so glad we're friends now.

Equipment:

  • Medium casserole dish, food processor, medium saute pan, large stainless steel pot with lid, colander, wooden spoon, spatula

Ingredients:

For the sauce

  • 3 fresh tomatoes, 1 chopped into big chunks, the other 2 diced
  • 1 Tbsp tomato paste
  • 1/2 heaping cup of roasted, unsalted cashews
  • 2 small yellow onions, diced
  • 4 cloves garlic, chopped
  • ~10 big fresh basil leaves, cut into small ribbons
  • 1/4 evoo
  • Dry white wine (to taste)
  • Water (as needed)
  • Kosher salt and ground black pepper

For the lasagna

  • ~10 fresh basil leaves, whole
  • 10 oz. frozen spinach
  • 6 oz roasted red peppers, in water/vinegar brine (not oil), cut into strips
  • 1 box (GF) lasagna noodles, prepared according to package directions
  • 1 block soft tofu, sliced thin
  • Spike’s low-sodium vegit magic
  • (GF, Vegan) Breadcrumbs (mixed with 1-2 tsp of dried parsley and a pinch of salt and pepper)
  • Kosher salt and ground black pepper

Directions:

For the sauce

  1. Add the cashews, tomato that was roughly chopped, tomato paste, 2-3 Tbsp of water and a big pinch of kosher salt to the food processor.  Blend, scrape down the sides, and keep blending until the mixture is silky smooth.
  2. Heat the oil over medium heat and add the onion.  Saute 2-3 mins until softened and then add the chopped garlic.  Saute another 2-3 mins, or until the garlic and onions are just starting to brown.  Add a big pinch of salt, pepper, the diced tomatoes and the cashew-tomato mixture from the blender.  Let cook 1-2 mins, or until simmering.
  3. Once the tomatoes are starting to get hot, add 2-3 splashes of a dry white wine (to taste) and/or a few Tbsp of water.  Without extra liquid the sauce is very thick and creamy.  I wanted mine a little thinner, so I ended up adding probably 3-4 Tbsp of wine and the same amount of water.  Add the basil and let simmer together 5-10 mins or until all of the flavors are deliciously incorporated.

For the lasagna

  1. Preheat the oven to 350 F.
  2. Grease the casserole dish with evoo.  Lay down one layer of lasagna noodles.  Then, lay down a thin layer of roasted red pepper slices (just dot the bottom with 10-12 pieces. It doesn’t need to be a continuous layer).  Top the pepper slices with a thick layer of spinach, and then spoon on a generous layer of 1/3 of the sauce.
  3. Top the sauce with another layer of lasagna noodles.  Then, lay down a layer of the sliced tofu (should use the whole block).  Top the sliced tofu with a generous sprinkling of Spike’s seasoning, a sprinkle of salt, and a generous layer of the fresh basil leaves.  Top the tofu-herb layer with spinach and then another 1/3 of the tomato sauce.
  4. Add the last layer of noodles.  Top once again with a layer of roasted red pepper strips, a thick layer of spinach and the last 1/3 of the sauce.  Sprinkle on a generous topping of the seasoned (GF Vegan) breadcrumbs.
  5. Bake at 350 F for 30-40 mins, or until the top is crunchy and the sides are bubbling.  Broil for 1-2 mins if needed to toast the breadcrumbs (I’ve found that some GF breadcrumbs don’t toast easily unless under direct heat).
  6. ENJOY!!

“Creamy” (Cashew) White Wine Tomato Basil Sauce

I would like to give a shout-out to my girl at OnMyWayToHealth for pointing me in the direction of this recipe!  This is an absolutely AWESOME creamy tomato sauce recipe without the cream!  Cashews blended with a fresh chopped tomato and tomato paste provide a tangy-sweet and creamy base for an amazing but simple Italian classic white wine tomato basil sauce.  As OnMyWay notes, this recipe is great for those transitioning to vegan and trying to satisfy lingering creamy cravings and also as a nice change from the typical red pasta sauce.  Every kitchen needs a few good pasta sauce recipes.  Come summer, we’re all going to need as many tomato recipes as possible, and I’m really excited to be able to add this one to my recipe box!

“Creamy” Tomato Basil Sauce:

Equipment:

  • Food processor, medium saute pan, wooden spoon, spatula

Ingredients:

  • 3 fresh tomatoes, 1 chopped into big chunks, the other 2 diced
  • 1 Tbsp tomato paste
  • 1/2 heaping cup of roasted, unsalted cashews
  • 2 small yellow onions, diced
  • 4 cloves garlic, chopped
  • ~10 big fresh basil leaves, cut into small ribbons
  • 1/4 evoo
  • Dry white wine (to taste)
  • Water (as needed)
  • Kosher salt and ground black pepper

Directions:

  1. Add the cashews, tomato that was roughly chopped, tomato paste, 2-3 Tbsp of water and a big pinch of kosher salt to the food processor.  Blend, scrape down the sides, and keep blending until the mixture is silky smooth.
  2. Heat the oil over medium heat and add the onion.  Saute 2-3 mins until softened and then add the chopped garlic.  Saute another 2-3 mins, or until the garlic and onions are just starting to brown.  Add a big pinch of salt, pepper, the diced tomatoes and the cashew-tomato mixture from the blender.  Let cook 1-2 mins, or until simmering.
  3. Once the tomatoes are starting to get hot, add 2-3 splashes of a dry white wine (to taste) and/or a few Tbsp of water.  Without extra liquid the sauce is very thick and creamy.  I wanted mine a little thinner, so I ended up adding probably 3-4 Tbsp of wine and the same amount of water.  Add the basil and let simmer together 5-10 mins or until all of the flavors are deliciously incorporated.
  4. ENJOY!!

Vegan Tamale Pie

What’s Tamale Pie?  I’d never heard of it until I saw this video recipe on YouTube.  I instantly saw that recipe full of ground beef and white flour and thought “Yeah, I can make that GF vegan.”  It turns out that Tamale Pie is one of the most delicious Tex-Mex casseroles I’ve had in a looong time.  It’s a layered casserole of spicy veggies and homemade cornbread that is very freezer-friendly.  I’ve been keeping pretty darn busy over the past few months, so I’ve had to maximize my time by taking advantage of my stock of pre-chopped frozen veggies.  I could also see this casserole lending itself easily to using up leftover roasted veggies.  Of course, I’d prefer fresh veg, but hey, if using frozen veggies means I get a hot homemade meal in the middle of the work week, then I’m all about it!

Vegan Tamale Pie: 

Fresh cornbread and spicy veggies are a magical combination.

Equipment:

  • Heavy-bottomed/Cast-Iron skillet with lid, liquid & dry measuring cups, measuring spoons, large casserole dish, medium mixing bowl, wooden spoon, spatula, knife, cutting board, range

Ingredients: (makes a gigantic casserole for a week+ of eats – feel free to cut the portions down!)

  • 1 16 oz bag of assorted frozen veggies, thawed – I used a mix of organic carrots, broccoli, green beans, spring peas, lima beans and onions.  But when I make this again with fresh veggies, I’ll probably go for peppers, broccoli, and summer squash
  • 12 oz frozen corn
  • 2 yellow onions, cut into 1/4″ half-moons
  • 4 cloves garlic, roughly chopped
  • 1 “can” of kidney or black beans
  • 1/2 cup TVP
  • 1 1/2 cups vegetable stock
  • 1 jar of your favorite salsa
  • 2 tsp smoked paprika (more to taste)
  • 1 Tbsp cumin (more to taste)
  • Dried or fresh cilantro to taste (optional)
  • Kosher salt
  • Ground black pepper
  • 1 cup GF AP flour
  • 1 1/4 cup cornmeal
  • 3/4 tsp sea salt
  • 1 cup unsweetened, unflavored soy milk
  • 6 Tbsp water
  • 2 tsp raw vegan sugar
  • 4 tsp baking powder
  • 1/4 cup sunflower or other neutral oil
  • Vegan cheddar slices (I used this time, but I really don’t think it’s necessary if you’re not into substitute cheeses. I’ll probably leave this out next time.)

Directions:

  1. Preheat the oven to 425 F.
  2. Combine the GF flour, cornmeal, sugar, and baking powder in a medium mixing bowl.  Add the oil, soy milk, and water to the bowl and mix with a fork.  Batter should be runny and still somewhat lumpy.  Don’t worry about getting it smooth. Set aside.
  3. Over medium heat, saute the fresh onions for 1-2 mins and then add the fresh garlic.  Saute another minute, or until the veg are starting to soften.  Add the beans and a generous pinch of salt and pepper.  Stir and heat 1-2 mins or until the beans are heated through.
  4. Add the thawed veggies, the jar of salsa, 2 tsp smoked paprika, 1 Tbsp cumin, the textured vegetable protein, and the veg stock.  Stir, season with salt and pepper to taste.  Then cover and reduce the heat.  Let the veggies simmer 5-10 mins or until most of the liquid has evaporated. Taste and re-season as needed.
  5. Grease the bottom of your casserole dish.  Pour in half the cornbread batter and then evenly sprinkle a layer of corn kernels over the cornbread batter.  Carefully spoon the hot veggie mixture over the cornbread batter.  Because the batter is runny, you want to prevent it from just running up the sides of the dish.  If you’re using vegan cheese, grate or shred your cheddar into the other half of the cornbread mixture and then pour the cheesy cornbread batter over the hot veggies.
  6. Bake uncovered for 45-60 mins at 425 F, or until the top cornbread is a deep golden brown and the contents are bubbling hot.
  7. ENJOY!!