4 lb fresh jackfruit
1/2 cup water
1 tsp smoked paprika
1 tsp chili powder
1 tsp soy sauce
1 tsp Worcestershire sauce
1/2 tsp applewood salt
1/4 tsp liquid smoke
1 clove garlic
1/4 cup onion; diced
Deconstruct the Jackfruit
Add everything to a deep cast iron or stainless steel skillet.
Simmer on low for 10 minutes.
Let cool for 5 minutes
add a local molasses based bbq sauce on top.
December 6, 2014: Joyce’s Sauteed Kale with White Beans and Roasted Sweet Potatoes
1-2 Cups cooked white beans – with the bean cooking liquid or water or vegetable broth
2 Bunches Kale – stems removed and cut into ribbons
10 Cloves Garlic thickly sliced
1 Bunch Cilantro – stems and leaves separated and chopped
1 Container Zima Grape Tomatoes – or red grape tomatoes, cut in half (Zima tomatoes are orange grape tomatoes with a high sugar content)
2 Large Sweet Potatoes – cut into cubes
Preheat oven to 375 degrees.
Toss sweet potato cubes with olive oil, salt and pepper and spread out on a parchment lined baking sheet making sure they don’t touch each other. Bake for 15-20 minutes, peaking in every 5 minutes starting around 10 minutes to make sure they don’t over brown or burn. The high sugar content of sweet potatoes allows them to turn the corner from perfection to burnt cubes in a very short time.
Heat olive oil in a dutch oven big enough to hold the kale and in it, sauté’ the garlic and the chopped cilantro stems. Put the cut Zima tomatoes on top of the garlic making sure al the garlic is covered by the tomatoes. Allow the tomatoes to sit on the garlic undisturbed for a while. This allows the sugar from the tomatoes to drip onto and “caramelize” the garlic.
Add the white beans and allow them to get hot. Next add all the kale, salt and pepper and about 3-4 cups cooking liquid of choice. Once the cooking liquid is hot, gently turn the kale repeatedly to braise it in the cooking liquid. When ready to serve, gently turn in the cilantro leaves. Serve the kale and white beans in a bowl topped with the sweet potato cubes and nutrition yeast.
May 16: Indian Curry Lentils (Serves 2)
1 cup mixed of any lentils & split peas
4 tablespoons yellow curry
½ teaspoon Turmeric
Garlic salt to taste (optional)
1 full garlic head
1 teaspoon oregano
1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)
½ cup brown rice
In one pot bring 5 cups of water to a boil.
Add 1 cup mixed lentils & split peas.
Add spices and chopped up garlic (don’t add the mixed veggies yet).
Cook for 50 minutes on a medium flame.
In a separate pot, bring 1 and 1/4 cups of water to a boil.
Add ½ cup of brown rice.
Cook the rice until water is absorbed on a medium flame. Never mix rice during cooking.
Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas.
May 6, 2014: From a Harper’s Ferry BnB
Baked Oatmeal with Blueberries and Bananas Modified from skinnytaste.com Servings: 6
• 2 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
• 1 1/2 cup blueberries
• 1/4 cup agave
• 1 cup uncooked quick oats
• 1/4 cup chopped walnuts or pecans
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• pinch of salt
• 1 cup almond milk
• 1 egg substitute
• 1 tsp vanilla extract
Directions: Preheat the oven to 375° F. Use 8×8 baking dish.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the agave and cover with foil. Bake 15 minutes, until the bananas get soft.
Combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg substitute, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
April 16, 2014 Quinoa Tabouli* (serves 4)
1/4 cup quinoa
1/2 cup water (to cook the quinoa)
1/3 cup freshly squeezed lemon juice
1 bunch curly parsley
2 tomatoes, finely diced
1/2 cup minced green onions
1/4 cup minced fresh mint
3 tablespoons extra virgin olive oil
1/4 tsp salt
1/8 tsp pepper
1 To get a nice fluffy consistency to the quinoa, you must first dry toast it.
2 Here’s how: Add the quinoa to a medium saucepan over medium high heat. Nothing else gets added at this point. Stir the quinoa for about a minute or until you can feel it getting hot. Now, you have dry toasted it.
3 Add the water (it should immediately start bubbling), bring to a boil, then drop it to a simmer and put on the cover. Cook for about 12 minutes, or until the quinoa has absorbed all the broth.
4 Set aside to cool.
5 While the quinoa is cooking, prepare the tabouli ingredients.
6 While the parsley is still in its rubber band, wash and drain enough times to get rid of all the dirt (usually about three times). Remove the rubber band holding the parsley together, and align the leaves together as much as possible. This is to make a clean cut of all the stems. Holding the parsley bunch together cut off the stem part of the parsley.
7 Finely chop the parsley leaves and place in a large bowl.
8 Add the diced tomatoes, minced green onions and fresh mint.
9 Add the olive oil, salt and pepper.
10 Quinoa should now be cooled. Add it to the salad bowl and toss everything together.
*from Tania H. Mercer
April 1, 2014 Dark Chocolate Peanut Butter Pie (Serves eight)
2 c. vegan dark chocolate chips
1 c. creamy peanut butter
1 13.5-oz. can coconut milk
1 prepared vegan piecrust, preferably graham cracker
1. Melt the chocolate chips in a glass bowl in the microwave, stirring twice, about 3 minutes. Stir until the chocolate is completely melted. Stir in the peanut butter and coconut milk until combined.
2. Pour into the prepared piecrust and refrigerate until firm, about 2 hours.
From Mayim’s Vegan Table: 100 Great-Tasting and Healthy Recipes from My Family to Yours, by Mayim Bialik, with Dr. Jay Gordon.
March 10th: John’s Hummus – yum!
My friend John Cullen makes the best hummus and he shares his recipe:
Drain 1 large can (1 lb 13 oz) Goya Garbanzo beans (reserving liquid!)
Place Garbanzos and 1/2 cup liquid into a food processor
1 tablespoon garlic powder (I use plain “no salt” garlic powder) (if you’ve got the time and inclination, you can use finely diced fresh garlic – I prefer the convenience of the garlic powder)
2-3 tablespoons of Tahini (sesame butter paste)
3-4 tablespoons of lemon juice
1 teaspoon Cumin
Optional: 1-2 teaspoon of Sumac (a middle eastern citrus flavor red-ish color spice)
Process for at least a couple of minutes until mixture is smooth. Depending on your druthers and how thick and pasty the mixture is and how , you can add more lemon juice or bean liquid to reach a consistency that you’re happy with.
Optional: After packing the resulting hummus into a container, I like to sprinkle some toasted sesame seed on top
Kabocha Squash Soup with Pomegranate Seeds (serves 6)
1 small kabocha squash, halved lengthwise and seeds removed
2 tablespoons extra-virgin olive oil
4 medium shallots, peeled and thinly sliced
3 medium Gala apples (about 1 pound) peeled, cored and cut into 1/2-inch pieces
1 teaspoon dried thyme
1/4 teaspoon cinnamon
1 tablespoon balsamic vinegar
5 cups vegetable stock, plus more if needed
1 medium russet potato (about 1/2 pound), peeled and cut into 1-inch pieces
1/3 cup coconut milk
Kosher salt and freshly ground black pepper
Pure maple syrup, toasted pepitas, pomegranate arils, for serving.
Preheat the oven to 400°F and line a rimmed baking sheet with foil. Place the squash cut side down on baking sheet, and roast until completely tender when pierced with a knife, 45 to 60 minutes. Remove from oven and let it cool to the touch. Scoop out 2 cups of flesh and set aside, reserving remaining squash for another use. (This step can be completed up to 2 days in advance.)
Heat oil in a large pot set over medium heat. Add the shallots and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the apples and cook, stirring occasionally, until slightly softened, 5 to 7 minutes. Stir in thyme and cinnamon and cook until fragrant, about 1 minute.
Add the vinegar, stock, potato, and reserved roasted squash. Raise the heat to medium high and bring to a simmer; reduce heat to low and cook, uncovered, until the potatoes are very tender, about 15 minutes.
Remove the pot from heat and let cool slightly. Puree the soup until smooth using an immersion blender or working in batches in a standard blender. (Don’t forget to hold the blender lid tightly with a folded towel when blending hot soup!) Stir in the coconut milk, and season with salt and pepper to taste. Divide the soup between bowls. Drizzle with a little maple syrup and top with toasted pepitas (pumpkin seeds) and pomegranate seeds.
December 31, 20013: Red Quinoa Pilaf with Kale and Corn
1 1/2 red quinoa, rinsed
3 C vegetable broth
1 bunch kale (8 oz)
2 T olive oil
4-6 cloves garlic
3-4 scallions sliced
2 C fresh or thawed frozen corn kernels
2 jarred roasted red peppers cut into strips
2 T lemon juice
1 t sweet paprika
1 t cumin
1/2 t dried rosemary
salt & pepper to taste
Bring quinoa and broth to a boil, reduce heat, cover and simmer about 20 minutes until broth is absorbed. Strip the kales leaves from stems and slice the leaves into thin strips. Heat the oil in a large skillet and add the garlic. Saute until golden brown and add kale. Cover and cook about 3 minutes until wilted. Stir in remaining ingredients (corn, red peppers, quinoa, lemon juice and spices) and cook five minutes. Serve hot!
* from Vegan Holiday Kitchen by Nava Atlas
10/13/13: Curried Cauliflower Pakoras (Indian vegetable fritters)* Preheat oven to 250 degrees F.
1 head cauliflower cut into slices 1/2″ thick & set aside
1 C flour
2 t curry powder
1 t salt
3/4 t baking powder
1 T corn oil
3/4 C water, as needed
In large bowl, combine flour, curry powder, salt, baking powder, corn oil, and water to make a smooth batter. Mix well. Heat 1 inch peanut oil in large skillet over medium/high heat. Place cauliflower slices in batter to coat, then in hot oil. j Cook until golden brown on both sides, turning once (2 minutes per side). Drain on paper towel then place in baking pan and keep warm in oven.
* from Vegan Planet
October 6, 2013: Betty’s Vegan Pastry compliments of my sister
You will never need to buy a pastry shell again. Thanks kiddo!
1 1/2 cups flour (I use King Arthur Four unbleached all-purpose flour.)
1/2 t salt
1/2 cup good quality vegan shortening (I use Spectrum organic all vegetable shortening.)
4-5 T cold water
Using a fork, cut 1/2 of shortening into flour. Follow with the other 1/2. Add salt and water to moisten. Try not to over handle and form a ball. You are then ready to roll out the dough for any use. I find using parchment or wax paper prevents sticking with rolling. Enjoy!
September 29, 2013
Tofu ‘Bacon & Eggs’ Scramble Serves 4
1 T (tablespoon) vegetable oil
4 strips vegan bacon
1/2 cup chopped red & green bell peppers mixed
2 T chopped scallions
1 package firm tofu, pressed and mashed
1/4 t (teaspoon) turmeric, optional
1 t soy sauce
1/2 t black pepper
1 t nutritional yeast
Heat oil in a skillet. Prepare vegan bacon in oil until cooked (not crispy). Remove the vegan bacon from pan and dice. Add all ingredients including the bacon into the skillet and cook over medium heat, stirring, for about 5 minutes. Serve hot.