Vegan Steel Cut Oats with Banana and Manuka Honey

 

So good!!!!

Manuka Honey can be found at Trader Joe's or other specialty grocers. It can also be ordered online from Amazon and eBay.

Mongolian BBQ Seitan

Ingredients (serves 4)

1/4 cup hoisin sauce

1/4 cup water

1 T soy sauce

1 T agave

1 tsp lemon juice

1 to 2 tsp chili-garlic sauce (I used 3)

2 T's canola oil

8 ounces shiitake mushrooms, stemmed and sliced

8 ounces seitan, you can make your own or use one of my recipes or even buy a store bought package

2 tsp grated fresh ginger

1/8 tsp ground cinnamon

1/8 tsp ground cloves

4 ounces of snow peas (i used a bag of stir fry veggies)

2 scallions, trimmed and thinly sliced

1/4 cup chopped fresh cilantro

2 cups cooked rice, for serving

In a small bowl, make the sauce by whisking together hoisin sauce, water, soy sauce, agave, lemon juice, and chili-garlic sauce. Set aside. 

In a large skillet, heat oil over medium-high heat and stir-fry the mushrooms and seitan until lightly browned and mushrooms have released their juices. Add ginger, cinnamon, and cloves; let cook a few more minutes.

Add the sauce and snow peas (or stir fry veggies) to the skillet. Reduce heat to medium, and let cook until sauce has thickened. Turn off heat and mix in scallions and cilantro, serve over rice.

This recipe is by Chef Chloe, the photos are by Laura Spear. If you'd like to pick up her new cookbook you can find it on the right side of my blog in my amazon spindle, its called Chloe's Kitchen. Enjoy!

Spicy Jalapeno Hummus

Ingredients:

    1 15.5-ounce can chickpeas, rinsed
    2 tablespoons juice from jar of pickled jalapenos
    1/2 cup pickled, sliced jalapeno (start by adding half then add more to taste)
    2 tablespoons tahini
    2 tablespoons extra virgin olive oil
    2 garlic cloves
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    pinch kosher salt


Directions:

In a food processor, puree all of the ingredients. Test it, you may want more Jalapenos. You may want to add more jalapeno jar juice in order to attain your desired consistency. Transfer to a bowl.  Drizzle with a bit of olive oil and sprinkle with paprika and garnish with a slice of jalapeno.

Recipe and Photos by Laura Spear

Bon Appétit,

Vegan Baba Ghanoush Burger

 Yields 4 to 6 burgers

Ingredients:
2 tablespoons sesame oil
12 ounces peeled and cubed eggplant
2 tablespoons minced garlic
8 ounces diced onions
1 teaspoon cumin
salt and pepper
1/2 cup vegetable broth
3/4 cup TVP granules
1 cup chickpea flour
oil for frying (optional)


Directions:
Preheat the sesame oil in a skillet over medium-high heat. Add the eggplant, cook for about 5 minutes.
Add the garlic, diced onion, cumin, and salt and pepper to taste. Cook for 15 minutes, uncovered, turning occasionally.

Add the vegetable broth, then stir in the TVP. Cover and remove from the heat. Let stand for about 10 minutes.

Uncover and stir in the flour. Mix very well.

Cover and refrigerate for at least 30 minutes, or even until the next day. The longer you leave it in the fridge the more the flour will absorb the flavors of the mixture. In addition, refrigeration helps make the patties easier to form.

Preheat the oven to 350 degrees.

Form into 4 to 6 patties. Bake uncovered, for 20 minutes, or until firm and just beginning to brown. Then, if desired, fry in oil for 2 to 3 minutes per side, until a nice golden crust forms.

TIP:
The burger is perfect on flatbread or in a pita, I used a bagel thin.  hummus or garlic artichoke spread would make a great spread for this burger. A nice side dish would be traditional Tabbouleh Salad also found on this blog.

Recipe is from the cookbook "The best veggie burgers on the planet" Photos by Laura Spear

Bon Appétit,

Vegan Tabbouleh Salad

For Tabbouleh Salad:

• 3 cups (705 ml) water
• 1 cup (176 g) uncooked bulgur wheat
• 3 cups (180 g) finely chopped fresh parsley
• 1 large cucumber, seeded and diced (about 2 cups [270 g])
• 1 cup (180 g) diced tomatoes (approx. 2 seeded tomatoes)
• 1⁄4 cup (12 g) finely chopped mint leaves
• 1⁄2 cup (120 ml) olive oil
• 3 tablespoons (45 g) minced garlic
• 3 tablespoons (45 ml) lemon juice
• Salt and pepper

For Burgers:

• 1 recipe Tabbouleh Salad (above)
• 1 cup (120 g) whole wheat flour
• 3 tablespoons (24 g) cornstarch
• 2 tablespoons (30 ml) sesame oil (optional)

Preparation

Tabbouleh Salad

Bring a pot of lightly salted water to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.

In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt, and pepper to taste. Add the cooled bulgur and mix thoroughly.

Burgers

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking pan with parchment or a silicone baking mat.

Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.

Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust!

Serving Suggestion You can eat this patty warm or cold. I like it all by itself, but it’s also super yummy in a pita or on flatbread. It’s also good on a wheat bun with a schmear of hummus or tzatziki sauce. 

Recipe is from the cookbook "the best burgers on the planet". Photos by Laura Spear

Bon Appétit,

Squeamish Squash with Rice

2 cups water

1 one-inch piece peeled fresh ginger, thinly sliced

1/2 butternut squash, peeled and cut into 1/2-inch cubes

1 cup jasmine rice

1 tablespoon unsalted butter

1/2 teaspoon coarse salt

Directions

1.Bring water and ginger to a boil in a medium saucepan. Add squash, rice, butter, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.

Serve this recipe with Cauldron Curry  over the top!

Recipe by Martha Stewart, Photos by Laura Spear

Cauldron Curry

FOR THE CURRY PASTE (MAKES 1 CUP)

1 tablespoon whole coriander seeds, toasted

2 teaspoons whole cumin seeds, toasted

1 teaspoon whole black peppercorns, toasted

1 teaspoon coarse salt

3 serrano chiles, sliced

1/2 cup fresh cilantro

2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)

8 garlic cloves, minced (1/4 cup)

2 scallions, chopped (1/4 cup)

2 tablespoons chopped peeled fresh ginger

2 tablespoons fresh lime juice

1 tablespoon finely grated lime zest (from 2 limes)

FOR THE STEW

2 ounces spinach (1 cup)

1 can (14 ounces) unsweetened regular coconut milk

1 can (14 ounces) unsweetened light coconut milk

1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)

12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces

12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces

Coarse salt and freshly ground pepper

3/4 cup fresh basil

Serrano chiles, thinly sliced, for garnish

Squeamish Squash with Rice (Recipe in another post called "squeamish squash with rice")

Lime wedges, for serving

Directions

1.Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

2.Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

3.Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with rice and lime wedges.

Recipe by Martha Stewart, Photos by Laura Spear