Category: Vegan

Roasted Cauliflower

Published on by Alissa3 Comments

Cauliflower….oh you bland vegetable. I so often discount you. I generally choose more colorful vegetables over you…but you have shown me the err in my ways. By simply roasting you in an oven, you transform into delicious, addictive, and caramelized veggie poppers.

I drizzled a good olive oil over the florets and sprinkled them with sea salt and fresh cracked pepper. Threw them in a preheated oven that was set at 425 F and roasted them for 35 to 45 minutes. Holy Moses, I PROMISE you will NOT be disappointed. One head should serve 4 as a side, but I have to admit that two of us destroyed an ENTIRE head of cauliflower in one sitting.  Next time I will experiment with other seasonings such as smoked paprika, chili powder, or even curry. Mmmm.

So, quite ignoring cauliflower…go out there and give that veggie a new purpose in life!  You are welcome.

Roasted Cauliflower

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 to 2 tablespoons of olive oil
  • 1/2 to 1 teaspoon sea salt (or kosher salt)
  • 1/4 teaspoon fresh cracked pepper

Instructions

  1. Preheat oven to 425 F. Oil or spray a roasting pan with nonstick spray.
  2. Put cauliflower in a large bowl. Drizzle olive oil, salt, and pepper over the florets. Mix until well coated. Lay the florets in a single layer on the roasting pan. Place in oven and bake for 35 to 45 minutes, stirring halfway through the cooking time. Pull out of the oven, and try to let them cook before burning your mouth off by eating them directly from the roasting pan (I speak from experience, people).

Kale Salad with Garlic Tahini Dressing

Published on by Alissa6 Comments

Lately, I can’t get enough of kale salad. It’s crunchy. It’s flavorful. It’s a party in the mouth.

This kale salad is topped with an awesome tahini dressing. The recipe is based on a salad that is featured at the Whole Foods salad bar. A friend shared their recipe with me and I have made this salad for three nights in a row now. And may or may not have licked the bowl….and dreamed about this salad….and then ate it at midnight. OK, I have a problem. I know. Don’t judge.

This salad will totally make up for the fact that I also hoovered a rack of ribs, right?

If you can, mix the kale and the dressing together and allow to sit for an hour or two before serving.

Kale Salad with Garlic Tahini Dressing

Ingredients

  • 3 cups of kale, ribs removed and torn into 1-inch pieces
  • 1 tablespoon of tahini paste (sesame seed paste)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of lemon juice
  • 1 clove of garlic, minced and mashed
  • 1 teaspoon of good olive oil
  • 2 tablespoons of cilantro, chopped

Instructions

  1. Wash and remove center ribs from kale. Tear into pieces and place in a large bowl.
  2. In a small bowl, add tahini paste through olive oil. Mix until well blended.
  3. Pour dressing over kale and massage into kale. Let sit for at least 30 minutes and up to 3 hours.  Mix before serving. Sprinkle cilantro on top.  Eating this with an avocado on the side makes a perfect lunch.

Curried Tomato and Sweet Potato Soup

Published on by Alissa2 Comments

It is SPRING! Hope you had a great weekend.

Happy Food Matters Monday. Today’s fabulous recipe is brought to you by the FMP project. The original recipe, Curried Tomato Soup with Hard Boiled Eggs, was chosen by Joanne of Eats Well With Others. This is a simple and delicious version of tomato soup.

Although tomatoes are definitely not in season right now, I luckily still had two mason jars of canned tomatoes in my cellar that I had canned this past summer.  You can easily substitute regular canned tomatoes.

The original recipe called for 3 cups of tomatoes, 2 potatoes, cauliflower, and hard boiled eggs.  Sorry, but the hard boiled eggs on top of a soup kind of freaked me out. If you want to give it a go, try it. I tried to poach an egg in the soup, and it turned out ok. But I probably wouldn’t do it again…but that’s just me.

My version has sweet potatoes that I had stored from the market and a mix of kale and swiss chard from my garden.  This just goes to show you how versatile this recipe, and most recipes, are. You can substitute whatever you have on hand or whatever is in season for most vegetables.

Curry powder and sweet potatoes are a match made in heaven!

Adding coconut milk gives his soup added creaminess.

I also pureed the soup using an immersion or hand blender which makes this soup ever more creamier. You can leave it chunky, if you prefer.

You could also reduce the amount of water in the recipe (use 1 cup instead of 3) and serve this over basmati rice!

Curried Tomato and Sweet Potato Soup (Adapted from Mark Bittman’s Food Matters Cookbook)

Time: 30 minutes

Serves: 4

Ingredients:

  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger (or 1 tablespoon of fresh grated ginger)
  • 2 tablespoons of curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon honey
  • 2 sweet potatoes, peeled and diced
  • 1 medium carrot, diced
  • 1 cup lite coconut milk
  • 3 cups vegetable broth or water
  • 3 cups of diced tomatoes (2 cans) with juice
  • 1 bunch of kale (1 to 2 cups), ribs removed and sliced in 1 inch ribbons
  • 4 tablespoons of chopped cilantro
  • salt and pepper to taste

Ingredients:

  1. Heat coconut oil in a heavy dutch oven over medium-high heat until melted. Add onions and cook for 3 to 5 minutes or until onions are translucent. Add garlic, ginger, curry powder, cumin, and red pepper flakes. Cook for an addition 1 minute or until spices become fragrant.
  2. Add diced sweet potatoes and carrot. Stir and cook for 2 minutes, coating potatoes.
  3. Add coconut milk, vegetable broth (or water), and diced tomatoes with juice. Bring to a boil. Lower heat and simmer with lid on pot for 15 to 20 minutes or until potatoes are tender.
  4. Use an immersion blender (hand blender) or a regular blender (or food processor) to puree most of the soup. If using an immersion blender, place the immersion blender into the pot and puree the soup until your get the desired consistency. If you are using a regular blender, remove a few cups at a time and puree in batches. Be careful to not splatter the hot soup. Add the pureed soup back to the pot.
  5. Add kale and cook over medium-low heat for an additional 5 to 10 minutes or until kale is tender. Add salt and pepper to taste.
  6. Ladle into 4 bowls. Top with chopped cilantro.

Warm Hummus Dip with Sweet Potato Chips

Published on by Alissa7 Comments

Today, I am going to share some recipes that are big money savers and healthy.  You will learn to cook dried beans, prepare a dip from those beans, and make sweet potato chips (from scratch) to transport that bean dip to your mouth.  This is, of course, Food Matters Monday and the main recipe (warm hummus) is brought to you by the Food Matters Project.

Number 1 – COOK BEANS FROM SCRATCH. Seriously. Easy and cheap. Yes, canned beans are cheap anyways, but cooking your own is cheaper, tastier, and healthier (no added salt and BPA from cans). One pound of dried beans (about 2.5 cups) will make over 6 cups of cooked beans. One pound of dried beans costs the same as one can (less than 2 cups) of beans.  Rinse and pick through 1 pound of dried beans (any variety), removing rocks and bad beans. Soak the beans overnight (at least 8 hours). Drain and rins, refilling the crockpot with the soaked beans and water (no salt) until the water is about 1 inch over the beans.  Cook in your crockpot on low all day while you are at work (8 to 10 hours).  Now, you will have a crap ton of beans. Separate the beans in freezer safe ziplock bags, placing 2 cup portions in each bag. Freeze. Pull them out when you need them in a dish, soup, or dip.

Number 2 – MAKE YOUR OWN HUMMUS. Stop buying store bought dips. Now. After you have made your own huge pot of garbanzo beans following the directions above, throw three cups of those beans, some of the cooking liquid, two heaping tablespoons of tahini (sesame paste), two tablespoons of olive oil, salt to taste, and several tablespoons of lemon juice into a food processor and whirl until smooth. Done. Hummus can be served both warm or cold. Really. Try it warm. You’ll dig it.

Hummus can be spiced a meriad of ways: roasted garlic, basil, roasted red peppers, curry powder…. I chose to separate my hummus into two dishes, adding smoked paprika to one batch and siracha garlic chili paste to the other. Following Mark Bittman’s recommendations in “Hummus Served Hot”, I warmed the paprika hummus over the stove for a new spin. I loved the creaminess that it added.

Number 3 – MAKE YOUR OWN CHIPS. I chose to do some sweet potato chips, seasoned with cumin, smoked paprika, and sea salt. So so so so addictive and delicious. They were great alone or dipped in the hummus. It is best to have a mandoline slicer to slice your vegetable about 1/8 inch thick. Also, another tip, keep the chips in a single layer on the baking sheet to keep them from getting soggy. They will crisp up much better when they are not crowded (speaking from experience).

So, branch out and try to make these things from scratch. Best treat in the world. You deserve it.

Check out Naturally Ella for the featured FMP recipe of Hummus Served Hot. Also, don’t forget to stop by the FMP website to see the other delicious spins on this recipe. Have a great Monday!

Warm Hummus Dip with Sweet Potato Chips (adapted from Mark Bittman’s The Food Matters Cookbook)

Hummus Ingredients

  • 3 cups of garbanzo beans (chickpeas)
  • 1/4 cup of reserved cooking liquid from beans (or water)
  • 2 heaping tablespoons of tahini (sesame paste)
  • 2 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • 1/2 to 3/4 teaspoon of sea salt

Hummus Instructions:

  1. Combine all ingredients in food processor. Process until smooth. Add salt to taste.
  2. Optional mix ins: Saute garlic in olive oil and add garlic-flavored olive oil. Add 1/2 tablespoon smoked paprika.

Sweet Potato Chips Ingredients:

  • 2 sweet potatoes, peeled and sliced on a mandolin slicer 1/8 inch thick
  • 1 tablespoon olive oil
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne (optional)
  • 1 teaspoon of salt

Sweet Potato Chips Instructions:

  1. Preheat oven to 400 F.
  2. Combine sliced sweet potatoes and remaining ingredients in a medium bowl. Toss until all are covered with seasonings and olive oil.
  3. Place sweet potato chips in a single layer on two nonstick baking sheets, lined with parchment paper or sprayed with nonstick spray.
  4. Place on middle and top racks. Cook for 25 minutes, rotating sheets half way through cooking process.
  5. Remove from oven and allow to cool for 5 minutes. Sprinkle with salt, if necessary.

Spicy Roasted Red Pepper and White Bean Spread

Published on by Alissa17 Comments

I love versatile things, like a great cardigan, real vanilla ice cream, pita bread, and mason jars.  These things can take on multiple functions and are a great base. That’s where today’s recipe fits in…a great base or launching point for many other recipes.

Today’s featured recipe is the third recipe from the Food Matters Project, a group of food bloggers focused on cooking through the Food Matters Cookbook by Mark Bittman. The original recipe, featured by Heather of girlichef, is Roasted Red Pepper and Walnut “Pesto”. The original recipe purees 8 roasted red peppers, walnuts, olive oil, and basil to form a pesto-like spread. I decided to do a variation and replace half of the roasted red peppers with cannelini beans and use almonds instead of walnuts (because that is what I had on hand). I wanted to move this recipe more towards hummus and add a kick with red pepper flakes.  The red pepper flakes help balance out the sweetness that occurs from the red peppers. I think the quantity of red peppers is a little much and could be reduced to two peppers.

This spread ends up being like the little black dress of condiments. I used it as a sandwich spread to amp up my veggie sandwich. And because this recipe makes quite a large batch, I had enough left to use as a pesto-like base to a pasta dish with roasted tomatoes, goat cheese, and extra basil (sorry no pictures of that awesomeness).

The primary component of this recipe is roasted red peppers. You can use jarred roasted red peppers, but it is also really easy to roast your own. Simply place them red peppers (whole) on a foil lined roasting pan. Turn your broiler on high or heat your oven to 450F. If using the broiler, the processes will only take about 15 minutes, but make sure your turn the peppers every 4 to 5 minutes, browning on all sides (see picture below). If you decide just to roast them in an oven preheated to 450F, this process will take about 45 minutes. After the skin is slightly charred, wrap in the aluminum foil from the pan and allow to sweat and cool. Unwrap after at least 10 minutes or until cooled off. Run the peppers under cold water and peel the skin off of the peppers. Remove the tops and deseed. And voila, you have roasted red peppers! These are good on pizza, sandwiches, hummus, pasta dishes, and so much more!

If you are intested in other variations on the FMP recipe, check the main website here.

Spicy Roasted Red Pepper and White Bean Spread (adapted from The Food Matters Cookbook by Mark Bittman)

Note: I liked this spread on sandwiches and as a dip for pita chips. It also works well tossed onto fettucini with some goat cheese and roasted tomatoes. The possibilities are pretty limitless.

Ingredients

  • 2 roasted garlic cloves (roast at the same time that you roast the red peppers)
  • 3/4 cup roasted almonds (or walnuts)
  • 1 15 oz cannelini beans (2 cups)
  • 3 roasted red bell peppers, skinned and deseeded
  • 1/2 cup fresh basil or parsley
  • 1 to 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon salt
  • red pepper flakes to taste

Instructions

  1. Roast red peppers as described above or use jarred roasted red peppers.
  2. Place garlic in food processor and pulse. Add almonds and pulse until a fine meal is formed.
  3. Add beans, basil, red peppers and puree. Drizzle olive oil and lemon juice into the puree. Pulse the food processor until all is combined. Add salt and red pepper flakes to taste.

Homemade Microwaved Seasoned Popcorn – BBQ Style

Published on by Alissa4 Comments

I love love love to snack. I’m a big fan of all things dippable and munchable. I also love bbq, which is especially great here in KC. So popcorn seasoned with my favorite BBQ rub is great snack item for me during the day when I need a good salty and spicey fix. I was pretty excited to find out that the second recipe in the Food Matters Project was Seasoned Popcorn, chosen by CookieandKate.

Years ago to save money, I quite buying bagged popcorn and started buying whole unpopped kernel corn. I began popping my own popcorn in a glass container or small brown paper bag (lunch-size), saving oodles of money and eliminating preservatives. Also, I had a tendency to mow down an entire massive bag of butter-laden popcorn, only to find myself incredibly thirsty with orange-stained fingers and unaware that I had ingested 6-servings in one sitting.

So if you are buying packages popcorn…stop! Popping your own is so simple, easy, and you can change up the seasoning to suit your snacking desires. Use 2 tablespoons of unpopped corn per person. Place the corn kernels and salt in a brown paperbag and fold over a few times. Microwave on high for about 3 minutes, or until there are 4 seconds between pops. Open the bag carefully because steam will build up.

Along with BBQ seasoning, I also like to top popcorn with shredded parmesan cheese, cracked pepper, and salt. I spray the popcorn with nonstick spray to help the topping stick. You can also melt some butter and pour over…so much better than butter flavor!

Check out the featured recipe for Seasoned Popcorn by Kate of CookieandKate. Go to the FMP website to see other great ideas for popcorn seasonings!

Homemade Microwaved Seasoned Popcorn (serves 2), from The Food Matters Cookbook by Mark Bittman

Note: The seasonings for popcorn can be limitless. For a sweet fix, top with cinnamon sugar. For a spicy kick, try curry powder. Cheesy? go for parmesan cheese or nutritional yeast (found in most health food stores, giving a good cheesy flavor).

Ingredients

  • 1/4 cup kernel corn
  • 1/4 teaspoon sea salt
  • topping of choice (shredded parmesan, cracked pepper, cinnamon sugar, bbq seasoning..etc).

Instruction

  • Place popcorn and salt in paperbag or glass lidded container. If in a paperbag, fold the top over several times.
  • Microwave on high for 3 to 4 minutes (or until there are 4 seconds between pops).
  • Be careful when opening the container because steam will have built up. Toss the popcorn with the seasonings.

Winter Thai Curry Stew

Published on by Alissa1 Comment

I have a confession. Some people buy shoes. Some people eat chocolate. Me? I’m weird….I buy food. I love going to a great market and searching out new items or new vegetables. Recently, I stumbled upon a huge and beautiful rutabaga at the market. I’ve never had one, so I decided that she was coming home with me along with some parsnips, carrots, and kale.

Winter root vegetables are great to have on hand because they can store at room temperature or down in your basement for 6 months!  So even if I don’t exactly know what I am going to do with them when I buy them (like the rutabaga), I know that they will wait for me for until the inspiration occurs. Plus, these winter veggies are full of nutrients such as vitamins A and C, calcium, folate, and potassium (just to name a few). Because of all these nutrients, these vegetables are great for warding off cold-weather infections.

So one night the inspiration came, I threw together several root vegetables that I had on hand along with some coconut milk to make this AMAZING stew. Coconut milk is a great staple to keep on hand in your cabinet. It can take any meal and make it an 11. And let me tell you my friends…this stew is a 12! Jam on it. Make it. Love it. Hoard it.

Winter Thai Curry Stew (serves 4 to 6)

Note: The vegetables in this stew (like most soups/stews) are interchangeable and are not set in stone. I simply used what I had on hand and what is currently in season….roots. This would be great with regular potatoes, sweet potatoes, and even broccoli. In the summer, use summer squash, green beans, and spinach. The cooking times will be reduced for these spring and summer vegetables because they are not as hearty as winter vegetables.

Ingredients

  • 1 Tablespoon of coconut oil or olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2-inch piece of fresh ginger, peeled and minced
  • 1 Tablespoon of Thai curry paste (I used green curry paste)
  • 3 to 4 cups of diced vegetables (I used 1/2 rutabaga [peeled and cubed], 1/2 butternut squash [peeled and cubed], 2 parsnips [sliced thin], and 2 carrots [sliced thin])
  • 6 to 7 cups of low sodium vegetable or chicken broth or water (or combination)
  • 1 teaspoon of low sodium soy sauce
  • 1 to 2 cups of diced kale (1-inch strips), hard stems removed
  • 1 cup of reduced fat unsweetened coconut milk
  • 1 teaspoon honey  (optional)
  • salt and pepper to taste

Instructions

  1. Heat oil  in dutch oven over medium-high heat. Add onions and cook for about 5 minutes, or until translucent. Add garlic, ginger, and Thai paste, stirring constantly for an about 1 minute.
  2. Add vegetables, broth, water, and soy sauce. Bring to a boil. Reduce heat until the stew is simmering. Cover and cook until vegetables are tender. For root vegetables, this took about 20 minutes. If you are using spring or summer vegetables, this will take only 10  minutes.
  3. After vegetables are tender, add kale, coconut milk, and honey. Cook for about 3 to 5 minutes, or until kale is tender. Add salt and pepper to taste.