mayonnaise - vegetarian recipes

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mayonnaise vegetarian recipes

Big Bang Tofu

October 10 2017 Robin Robertson's Global Vegan Kitchen 

Big Bang Tofu The quick and easy sauce in this recipe is made with just three ingredients, but it provides a big bang of flavor as a coating for the lightly fried tofu. When making the sauce, mix in the sriracha a little at a time and taste as go, to be sure turns out at the heat level you prefer. I like to serve this Big Bang Tofu over rice or quinoa with sautéed greens on the side. The sauce also makes a great dip for roasted cauliflower florets.   Big Bang Tofu - 1/­­3 cup Asian sweet chili sauce - 1/­­3 cup vegan mayonnaise ((I like Just Mayo)) - 1 to 2 tablespoons sriracha sauce - 14 to 16 ounces extra-firm tofu, drained and pressed - 2 tablespoons cornstarch - Salt and freshly ground black pepper - 1 tablespoon safflower oil or other neutral oil - In a small bowl, combine the chili sauce, mayonnaise, and sriracha. Mix well until thoroughly blended. Set aside. - Cut the tofu into 1/­­2-inch dice and place in a bowl. Sprinkle with the cornstarch and salt and pepper to taste and toss to coat the tofu. - Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and stir-fry until golden brown, about 8 minutes. Toss the tofu with the reserved sauce and serve hot. Recipe from MORE Quick-Fix Vegan by Robin Robertson (C) 2014, Andrews McMeel Publishing. The post Big Bang Tofu appeared first on Robin Robertson.

Grilled Portobello Burgers with Garlic Mayo

September 11 2017 Meatless Monday 

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. This recipe comes to us from our friends at The Mushroom Council. Makes 4 burgers - Marinade - 2 teaspoons chili powder - 1 teaspoon dark or light brown sugar - 1 teaspoon fine sea salt - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika -  1/­­2 teaspoon ground black pepper - 1/­­3 cup extra virgin olive oil   - Burgers - 4 portobello mushrooms, stems and gills removed - 1/­­3 cup mayonnaise - 1 teaspoon chopped chives -  1/­­4 teaspoon garlic powder -  1/­­4 teaspoon fine sea salt - 1 small red onion, sliced (keep rings intact) - 4 buns - 4 lettuce leaves - Olive oil for grilling Directions Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes. Preheat grill to high heat. To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve. Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender. To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun. The post Grilled Portobello Burgers with Garlic Mayo appeared first on Meatless Monday.

Fennel Marinated Zucchini and Mung Beans

August 30 2017 Golubka Kitchen 

Fennel Marinated Zucchini and Mung Beans This post was created in partnership with USA Pulses and Pulse Canada. I have a major weakness for anything marinated, especially vegetables and beans or lentils, probably because of where I grew up. Though Russian cuisine is known for straightforward foods like meat, potatoes, and mayonnaise-heavy salads, I come from a special pocket in the southwest of Russia, where the foods of many cultures intersect. We have culinary influence from Armenia, Georgia, Azerbaijan, Karachay-Cherkessia – all Southern nations that are known for their use of spices and herbs that make their food much brighter than traditional Russian fare. The region is also known for delicious, marinated foods, which I grew up eating lots of – marinated eggplant, peppers, mushrooms, green beans and so on. You name it, and chances are that they marinate it. That might be why I’m so excited to share this light, summery, fennel-marinated zucchini and mung bean dish. It’s comfort food to me, and I think you’ll really like it as well :) What brings this whole dish together is the lemony fennel marinade. I usually reach for cumin when putting together marinades for vegetables, but I had the epiphany to use fennel here, and I’m so happy I did. It has the perfect, bright and summery anise flavor, which is also quite unique. Another amazing thing about fennel is that it’s a digestion aid. In parts of India, fennel seeds are chewed after a meal precisely for that purpose, and also as a breath freshener. So cool! The preparation here is quite low maintenance, and we’ve got a video up top to show the whole process. The zucchini is not cooked, just ribboned and marinated, which makes it softer, but with a pleasant, crisp bite. It’s served over marinated mung beans (I mixed in some lentils as well), with lots of herbs, microgreens and avocado. This dish can serve as an excellent, summery side or an addition to salads, but honestly, I’ve been eating it as a light meal most of the time. It’s nourishing and filling enough because of the inclusion of fiber and protein-rich mung beans and lentils. Both mung beans and lentils fall under the nutritious category of pulses, together with all other beans, chickpeas and dried peas, which might just be the most affordable superfoods out there. This year, we are working with USA Pulses and Pulse Canada on creating some simple, weekday-friendly pulse recipes, as part of their Half-Cup Habit program. Making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week always leads to some sustainable, nourishing and affordable meals. For more recipes, check out our Red Lentil Gazpacho, White Bean Tuna Sandwich, Smoky Chickpea Croutons, Perfect Pressure Cooker Beans, or any recipes on the Pulses website. Fennel Marinated Zucchini and Mung Beans   Print Serves: 4-6 Ingredients 1 cup mung beans or French lentils, or a combination of both - soaked in purified water overnight sea salt 4 small zucchini - sliced into thin ribbons lengthwise, preferably on a mandolin ⅓ cup freshly squeezed lemon juice ⅓ cup olive oil ½ tablespoon fennel seeds - toasted and freshly ground 1 garlic clove - minced pinch of red pepper flakes about 1 cup minced fresh herbs, such as dill, mint, parsley, basil, cilantro freshly ground black pepper avocado - for serving (optional) microgreens - for garnish (optional) Instructions Drain and rinse the mung beans/­­lentils and place them in a medium soup pot. Cover with plenty of water, bring to a boil, lower the heat to a simmer and cook for about 7 minutes. Taste for doneness and cook longer if needed, until fully cooked, but not mushy. Add salt at the end. Drain, transfer to a medium bowl or shallow dish and set aside. If cooking both mung beans and lentils, cook them separately, as they have different cooking times. Place the ribboned zucchini in a colander and generously sprinkle with salt. Let soften and release excess liquid for up to 30 minutes. In a small bowl, combine the lemon juice, olive oil, fennel seeds, garlic and red pepper flakes, mix until well combined. Add half of the marinade, half of the herbs, salt and pepper to the dish with the cooked mung beans/­­lentils and stir to coat. Rinse the zucchini, pat it dry with paper towels, and transfer to a medium shallow dish. Add the remaining marinade, herbs, salt and pepper to the zucchini, and toss to coat. Roll the zucchini slices and put them into the dish with the mung beans/­­lentils. Drizzle any remaining marinade over top. Alternatively, you can simply combine the beans, zucchini, all of the marinade, herbs, salt and pepper in a dish or bowl, and toss to coat thoroughly, skipping the rolling of the slices (that step is just for looks). Cover the dish and let marinate in the refrigerator for a few hours or days - the longer, the better. Serve garnished with avocado and microgreens, if using. 3.5.3226 You might also like... Barley Tomato Salad Raw Rutabaga and Crispy Sage Pizza Creamy, Garlicky Fettuccine with Roasted Green Vegetables Lime and Dill Rice with Pistachios from Vibrant India + Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Fennel Marinated Zucchini and Mung Beans appeared first on Golubka Kitchen.

Street Fair Corn from NYC Vegan

June 6 2017 Robin Robertson's Global Vegan Kitchen 

Street Fair Corn from NYC VeganI love New York — and I REALLY love NYC Vegan, the fantastic new cookbook by Michael Suchman and Ethan Ciment aka the Vegan Mos.  It’s such a fun book, billed with personal anecdotes and stories about New York City.  Best of all, of course, are the wonderful recipes — all the great food New York is know for, made deliciously vegan.  One of my favorites is the Street Fair Corn (below) which I will be making regularly this summer. Kudos to Michael and Ethan for a job well done and for bringing New York City into our kitchens!  If you don’t own NYC Vegan, do yourself a favor and order a copy today. Street Fair Corn Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn--freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a vegan version of this dish that tastes even better than the original. (From NYC Vegan, copyright (C) 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.) Serves 4 Ingredients - 1/­­4 cup nondairy mayonnaise - 1/­­4 cup nondairy sour cream - 1/­­4 cup nondairy parmesan, plus more for serving - 1/­­2 teaspoon chili powder, plus more for serving - 1 medium clove garlic, finely minced - 1 tablespoon finely chopped fresh cilantro or Italian parsley - 4 ears sweet corn, shucked - 1 lime, cut into wedges Preparation - Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, nondairy parmesan, chili powder, garlic, and cilantro. Stir until completely combined. - Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. - Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.     The post Street Fair Corn from NYC Vegan appeared first on Robin Robertson.

The Best Vegan Banh Mi Sandwich

March 23 2017 Happy Cow veggie blog 

According to Eat Chay, there are certain layers of flavors that makes the perfect Banh Mi: pâté + butter + mayonnaise + coriander + chillies + cucumber + pickled carrots […] The post The Best Vegan Banh Mi Sandwich appeared first on The Veggie Blog.

Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick

November 8 2016 Robin Robertson's Global Vegan Kitchen 

Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick If you like authentic Mexican flavors, then you’ll LOVE Vegan Mexico, the new book by Jason Wyrick. There’s lots to love about this book, from the warming soups and refreshing salads to the fun dips and hearty sandwiches.  There are also loads of great recipes for Mexican favorites such as tamales, enchiladas, tostadas, tacos, and more. Corn Ice Cream with Candied Pecans, anyone? As everyone who has cooked from Jason’s previous book, Vegan Tacos, already knows — Jason understands Mexican cuisine and how to get as much flavor as possible out of the ingredients.  With so many great recipes in this book, it was difficult to pick just one for this blog tour of Vegan Mexico. Ultimately I went with the Plantain Chips with Orange Aioli — so easy to make and so much flavor.  (If you’re avoiding oil, try making them in your air fryer!)   I hope you enjoy this recipe as much as I do. Keep Vegan Mexico in mind for holiday gift-giving if you have any Mexican food-lovers on your list! Plantain Chips with Orange Aioli Chifles con Crema de Ajo Makes 3 cups Plantain chips, which are basically potato chips made with plantains, are common all throughout Central America. They can be found in convenience stores, in markets, and at many roadside stalls, especially in the south of Mexico.  Serve with Crema de Ajo (Orange Aioli). (From Vegan Mexico, copyright (C) 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.) Ingredients - 6 cups corn or vegetable oil - 2 medium green plantains - Zest of 2 limes - 1/­­2 teaspoon salt - 1/­­2 teaspoon chile de árbol powder or chile powder of your choice - Juice of 2 limes - 1/­­2 cup Crema de Ajo (below) Preparation In a heavy pot at least 2 inches deep (preferably cast iron), heat the oil to 375°F. While the oil is heating, slice off the ends of the plantains and score the skin lengthwise along both ridges, then peel the plantains.  Cut the plantains diagonally into 1/­­8-inch thick slices. In a large mixing bowl, combine the lime zest, salt, and chile de árbol powder and set aside. Working in 4 batches, fry the plantains for about 1 minute until they are crisp and golden. Transfer them to a paper towel to drain. Once all the batches have been fried, transfer the plantain chips to the bowl with the zest, salt, and chile de árbol powder. Add the lime juice and toss to combine.   Crema de Ajo Makes 1 1/­­4 cups Crema de ajo is a fusion of Mediterranean garlic dips, like aioli and toum, with the Yucatecan twist of sour orange juice. You can adjust the garlic up or down as you like. Ingredients - 6 large cloves garlic - 1 cup vegan mayonnaise - 1/­­3 teaspoon salt - 1/­­3 teaspoon freshly ground black pepper - Juice of 1 orange - Juice of 1 lime Preparation In a blender or food processor, purée the garlic, mayonnaise, salt, pepper, orange juice, and lime juice until smooth.     The post Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick appeared first on Robin Robertson.

Vegane Mayonnaise – drei Zutaten

April 29 2016 seitan is my motor 

Ich liebe Mayonnaise und könnte alles damit zukleistern. Auf ein Baguette mit Tomaten, Basilikum und gebratenem Tempeh gehört unbedingt Mayo. Zu den Pommes esse ich natürlich immer Mayo und nie Ketchup. Und manchmal mache ich einfach den Kühlschrank auf und esse einen Löffel direkt aus dem Glas. So ist das. Mittlerweile gibt es verschiedene veganeRead more The post Vegane Mayonnaise – drei Zutaten appeared first on seitan is my motor.

Spelt Berry Salad

April 25 2016 Meatless Monday 

This protein-packed salad combines whole grain spelt, edamame, fresh herbs and vegetables, and a light dressing  lemon juice and apple cider vinegar dressing. The result is a satisfying meal perfect for lunch or dinner. This recipe comes to us from our friends at M Cafe. Serves 8-12 - 1 cup (6 oz) whole spelt berries - 2 cups frozen edamame - 1 cup carrot, diced - 1 cup celery, sliced - 1 cup green bell pepper, diced - 1 cup cucumber, diced - 1/­­4 cup scallions (green tops only), chopped - 1/­­4 cup parsley, chopped - 1/­­3 cup dill, chopped - 1/­­2 cup vegan mayonnaise - 1 tablespoon lemon juice - 1/­­4 cup raw apple cider vinegar - 1 tbsp. vegan honey or brown rice syrup - 1/­­4 teaspoon sea salt - 1/­­4 teaspoon white pepper Soak spelt berries for at least 4 hours or overnight.  Drain well, and add to a pot of lightly salted boiling water (at least a quart). Boil for 20 - 30 minutes, or until grains are completely tender.  Drain well and rinse under cool water.  Drain again and set aside. Meanwhile, make dressing by combining mayonnaise, lemon juice, apple cider vinegar, honey, salt and pepper in small bowl. Set aside. In large mixing bowl, combine cooked spelt berries with chopped vegetables and herbs.  Fold in dressing, and let sit for a few minutes to allow flavors to blend before serving. The post Spelt Berry Salad appeared first on Meatless Monday.

Vegetarian Bouillabaisse

January 28 2016 Green Kitchen Stories 

Vegetarian Bouillabaisse We did a little survey on instagram a few days ago where we asked what type of recipes you would like to see more of here on the blog. Lots of fun and creative suggestions popped up. The sum of it was pretty clear though. There seem to be a never-ending need for Quick Family Dinners, Budget Recipes, Healthy Breakfasts and more Vegan dishes. We will certainly take these topics in mind for future updates. If you have more suggestions, go ahead and leave a comment below. To kick things off we have looked at what we have done in the past years and have chosen 3 of our favourite recipes in each category. If you haven’t tried these recipes already, they might be a good starting point. Quick Family Dinners - Filled Spinach Crepes - Summer Pasta with Smashed Tomatoes   - Fresh Pea & Mint Soup Budget - Shakshuka - Mung Bean Stew - Carrot, Tomato & Coconut Soup Healthy Breakfasts - 3 x Breakfast Oatmeals - Chia Parfait & Apple Crunch - Raw Buckwheat Porridge De Luxe Vegan Dinners - Roasted Cauliflower Salad with Dates and Almonds - The No Recipe Curry - Sweet Potato, Carrot & Red Lentil Soup Savoury Snacks also seem to be a thing that we need to make more of so that will come up soon. Today’s recipe is a vegetarian version of the French fish stew Bouillabaisse and ironically it doesn’t seem to be even close to the topics that you are asking to see more of. It is not super quick, more like an hour or so. Saffron and white wine are on the ingredient list, so not a budget recipe (although all other ingredients are quite cheap). And to be honest, the kids didn’t like it very much. Elsa picked out the carrots, parsnip and the white beans and left the rest untouched! It is vegan though, if you skip the aioli. But if we look past the fact that this apparently is an entirely unwanted recipe from your side, we do have some good news: You are going to love it anyway! And so will the guests that you invite over for a vegetarian dinner this weekend. You see, this French stew is filled with flavour from white wine, fennel, garlic and saffron, sweetness from the slow cooked tomatoes, carrots and parsnips, and it gets a mild taste of the ocean from a sheet of nori algae (the ones you use for rolling sushi). We like to keep the vegetables chunky to replace the fish and seafood. We also roast fennel slices for a fancier presentation. Our idea was that they would look like two prawns in the middle of the plate, but, ehm, I don’t know, they just look like roasted fennel to me. They do taste good, almost crusty on the outside and soft and buttery on the inside. We serve it with homemade aioli but you can also use store-bought, to save time (or simply mix mayonnaise with garlic). If anyone is reading this from Marseille, we are sorry if we have insulted your traditional recipe. I am sure we have made a bunch of wrongdoings (for example excluding the main ingredient), but we did it with good intentions and love in our hearts. Vegetarian Bouillabaisse Serves 4-6 This takes around one hour to make. You can skip the roasted fennel on top if you are in a hurry and don’t care about fancy presentations. If you prepare it in the morning, it will taste even more flavourful when you serve it in the evening (or the day after). And if you are making it for kids, you can replace the wine with more vegetable stock. 2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml /­­ 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g /­­ 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans To serve 1 fennel bulb fresh thyme and dill zest from 1/­­2 orange (optional) 4 pieces of sourdough bread Aioli 2 egg yolks* 1 tbsp lemon juice or vinegar (+ more for seasoning) 125 ml /­­ 1/­­2 cup cold-pressed olive oil (choose a quality oil, stored in glass bottles) 125 ml /­­ 1/­­2 cup cold pressed rapeseed oil (choose a quality oil, stored in glass bottles) 2 cloves garlic, finely chopped or grated sea salt and pepper, to taste  Place a large sauce pan on medium heat. Melt butter or coconut oil and then add fennel seeds and anise seeds, onions and garlic. Sauté for a couple of minutes or until the onions have softened. Add carrots, parsnips and the chopped fennel and after a couple of minutes the white wine. Let simmer for five minutes and then add potatoes, tomatoes, vegetable stock, saffron, nori and thyme. Give it a good stir and then leave to simmer for 45 minutes. Meanwhile, set the oven to 435°F/­­225°C. Slice the remaining fennel in thick pieces lengthwise, drizzle with oil and salt and place on a baking sheet. Bake for 20 minutes or until soft and slightly burnt at the edges. When the cooked vegetables are soft and the stew tastes flavourful, add beans and let simmer for a few more minutes before serving. Making Aioli: Making Aioli: Whisk egg yolks* and lemon juice (or vinegar) in metal bowl to blend well. Whisking constantly (by hand with a balloon whisk) while drizzling in the oil very slowly, 1 teaspoonful at a time, until sauce is thickened. Stir in finely chopped garlic and season the aioli with lemon juice, salt and pepper. Serve the soup in wide bowls, top with roasted fennel, dill, a dollop of aioli, orange zest and a piece of sourdough bread. *Raw egg is not recommended for infants, elderly, pregnant women or people with weakened immune systems. Be sure to use pasteurized egg yolk instead.

Curried Tofu “Egg” Salad With Almonds

November 2 2015 Meatless Monday 

This curried tofu salad makes a great substitute for the ubiquitous lunch food for anyone who needs to avoid eggs. Curry powder gives the dish an extra punch of flavor, while almonds pack crunch and additional protein. This recipe comes to us from Melissa of For the Love of Food. Serves 6 – 8 - 1 block of extra firm tofu - 1 1/­­2 tbsp. curry powder - 2 tbsp. chopped onion - 2 tbsp. chopped parsley - 1/­­4 cup vegan or regular mayonnaise - 1 1/­­2 tbsp. stoneground mustard - Dash of cayenne - Salt and pepper, to taste - 2 tbsp. sliced almonds Drain the tofu and wrap it in paper towels, setting a heavy pan on top. Let sit for 20 minutes, changing the paper towels once. This will dry up the excess moisture and allow the tofu to crumble more easily. In a large bowl, crumble the tofu block with a fork until it reaches an egg-like consistency. Add the curry, salt, pepper, parsley, onions and cayenne and mix. Add the mayo and mustard and mix again. If you like your egg salad more creamy, feel free to adjust the mayo and mustard amounts. Fold in the sliced almonds and refrigerate for an hour before serving. Serve inside one half peeled avocado and enjoy! The post Curried Tofu “Egg” Salad With Almonds appeared first on Meatless Monday.

6 Simple, Delicious Pasta Salad Recipes

September 10 2015 Vegetarian Times 

6 Simple, Delicious Pasta Salad RecipesPasta Salad is a staple as a barbecue side dish for good reason - its satisfying, simple, and the perfect outlet for fresh, seasonal vegetables. Plus, it makes for tasty leftovers and could even be the star of the show on hot summer nights instead of just the side. Forego your classic recipe and try these bold, flavorful pasta salads instead: Sicilian Pasta Salad With the intense flavors from the marinated artichoke hearts and sun-dried tomatoes, you wont believe this pasta salad takes less than 30 minutes. Get the recipe.  Summer Pasta Salad with Grilled Vegetables Grilling the zucchini and red bell pepper amplify their flavor while the fresh oregano and basil lighten everything up. Get the recipe. Pasta Shells with Egg, Beat, and Arugula Salad Break the mold of the traditional pasta salad by stuffing jumbo pasta shells with the spicy arugula and creamy salad. Get the recipe. Penne Pasta Salad with Shaved Parmigiano-Reggiano Nutty, salty Parmigiano-Reggiano give the penne and broccoli the essential flavor to the dish, along with a touch of red jalapeno chile. Get the recipe.  Pasta and Veggie Salad Tossing just-cooked pasta while its still hot with the olive oil and garlic allows it to absorb the flavor. Add seasonal items right from your garden such as carrots, corn, tomatoes, and peppers. Get the recipe.  Pasta Tuna Salad Marinated tofu and soy mayonnaise ramp the classic tuna pasta salad while providing a dish that’s high in protein. Get the recipe.  Which pasta salad recipe are you going to try? Let us know what you think!  

On Toast: 8 Simple Ways to Enjoy a Slice of Bread

August 19 2015 VegKitchen 

On Toast: 8 Simple Ways to Enjoy a Slice of BreadDespite the gluten-free trend, and apart from the Paleo phase, toast seems to be making a comeback. Judging by a spate of magazine spreads and books on the subject, it’s once again considered the best thing since sliced bread. Here are 8 simple vegan toast toppings that make a quick route to a snack, breakfast, or lunch. Use whole-grain bread to boost nutrition; and of course, there are plenty of decent gluten-free breads out there if that’s your preference. No need for recipes; just some good ideas, a few minutes, and a spreading knife. Photos by Evan Atlas. Savory toast toppings Clockwise from top left: - Vegan cream cheese and sliced olives - Avocado mashed with lemon juice, and sunflower seeds - Vegan mayonnaise, sliced tomatoes, and sliced basil - Hummus and roasted red pepper Sweet toast toppings Clockwise from top left:  - Peanut butter, sliced banana, and shaved chocolate - Any nut butter (sunflower butter shown here), sliced apple, and cinnamon - Vegan cream cheese and strawberries (drizzle with maple syrup, optional) - Vegan buttery spread, raisins, and cinnamon - Here are more easy vegan Snacks and Dips.

Pineapple Recipes -- Sweet and Savory

August 5 2015 VegKitchen 

Pineapple Recipes -- Sweet and SavorySweet and juicy, with a flavor like sunshine, pineapple is a fruit thats amazingly versatile, delicious in savory dishes as well as sweet ones. While you can always use canned, unsweetened pineapple, consider using it fresh. It might look a bit intimidating with its bumpy skin and imposing crown, but once you get the hang of it, its not too big a job, especially if you follow our guide on How to Cut a Fresh Pineapple. Meanwhile, heres our array of recipes to inspire you to use more of this vitamin-packed fruit:  Savory Salads and Sides Grilled Pineapple Pineapple Salsa  (pictured at top) Pineapple Rice Salad Thai Composed Rice Salad Thai-Flavored Tossed Salad Tropical Tofu Salad with Chutney Mayonnaise Main Dishes Grilled Tempeh, Green Beans, and Pineapple Pineapple-Coconut Noodles Pineapple and Veggie Pita Bread Pizza Thai Coconut Tempeh with Pineapple Salsa Thai Pineapple Stir-Fried Rice  (above) Thai-Style Tofu or Tempeh with Pineapple and Vegetables Smoothies and beverages Banana-Pineapple Smoothie Creamy Pineapple Crush Juicy Pineapple-Cucumber Smoothie  (above) Kale, Cucumber, and Pineapple Smoothie Pi?a Colada Green Smoothie Spinach, Sprouts, and Pineapple Smoothie Fruit Salads and Desserts Maple-Glazed Pineapple Passover Pineapple Crumble Pi?a Colada Squares Pineapple Raisin Bread Pudding  (above) Pineapple-Orange Ambrosia

Real Men Grill Veggies

June 15 2015 Meatless Monday 

Real Men Grill Veggies Rip Esseltyn is a real man. Okay, he got the nickname Rip when he was two days old, not because of his lean ripped look.  But it fits.  An all-American swimmer in college, he became a world class triathlete, which is when he adopted a plant-strong diet. After ten years in that grueling profession he needed a break. Friends suggested he might want to be a firefighter. Its an awesome profession, said Rip. You help people, you save lives. Its like a big old slumber party. You get to go through red lights and stop signs with sirens blazing. And you do good deeds. Cook good food. No two shifts are ever the same. He applied to the Austin fire department, one of 4000 applying for twelve positions. Its more competitive than getting into Harvard, he joked. It took two years but in 1997, he made the transition from full time triathlete to full time firefighter. Triathlete, Texas firefighter, stand-up guy – he definitely qualifies as a real man.  And he grills veggies. And occasionally fruits. At the firehouse we had a nice grill in the backyard and we would grill every chance we got. Portabella mushrooms, bell peppers, corn on the cob, onions, every kind of squash you can imagine, white button mushrooms, romaine lettuce...oh and pineapples. I love grilling. Of course, when he first started at the firehouse, they were doing a lot of grilling but it wasnt veggies. Oh it was an abomination, recalled Rip. I like to say the four major food groups of the Texas male firefighter are:  Big old honking burgers with cheese and mayonnaise on white bread with a side of deep fried French fries; Beef fajitas with sour cream and cheese, full fatty beans and white rice – and if there are onions and bell peppers theyre slathered in oil and butter; Pizza with as much pepperoni, ham and hamburger meat you can throw on that guy; And the other food group is bluebell ice cream. They have bowls of bluebell for breakfast lunch and dinner. For years, he brought his own food, did his own thing. But then in April 2003, Rip was sitting out of the front porch of the fire station with a couple of his fellow firefighters and they made a bet on who had the lowest cholesterol. Its fortunate they did because one of the men, whose family had a history of heart disease, found out his cholesterol was 344 mg/­­dl. That put a scare into the whole crew and over a period of time they started to change what they ate. Rip challenged his friend with the dangerously high cholesterol to go all in with a plant-based diet for 28 days and see what happened. The cholesterol number plummeted to 197 mg/­­dl. That led Rip to develop the Engine 2 Diet which turned into a pilot study and eventually into a New York Times bestseller. In that book he shares some helpful grilling tips. Vegetables, fruits, and tofu and other meat substitutes are delicious when cooked over coals or a wood fire. Toss them lightly with a marinade first. Spray the bars of the grill with a fat-free cooking spray or employ one of those neat-o perforated skillets or cooking baskets. In his latest book, My Beef with Meat, he includes a recipe for BBQ Seitan Grilling Kabobs and a Grilled Romaine salad. He also warns that when youre grilling any kind of meat - chicken, beef, pork, or fish - what you are really doing is growing carcinogens on it. There are two that appear only in grilled meat: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHS.)” He told us that the great thing about veggies is they dont have the inherent building blocks to create any of these carcinogens. Grill veggies and you get all char and no carcinogens. For the last five years Rips been working with Whole Foods to spread the word about eating plant-based food. He has a line of Engine 2 health food products, exclusive to Whole Foods, that includes everything from cereals and almond milk to pizza crust and veggie burgers. Finally, he talked with us about how fat and cholesterol in animal products can clog arteries to the heart, head, and…other extremities important to real men.  In contrast, when youre eating whole plant-based food it keeps your blood vessels useful and elastic.  “So Id say real men eat plants,” said Rip, “and drop the blue pill in exchange for a bunch of green leafy vegetables.   The post Real Men Grill Veggies appeared first on Meatless Monday.

Grilled Mushroom Caesar Salad

May 30 2017 Vegan Dad 

Grilled Mushroom Caesar Salad This is a recipe I developed over two years ago that never saw the light of day. With BBQ season now upon us I thought would dust it off. There is perhaps nothing I love more that a marinated, grilled oyster mushroom. And certainly e veryone will think youre a fun guy when you make this traditional side salad as the main meal--all done on the barbecue! INGREDIENTS Dressing: ?      1/­­2 cup (125 mL) soy milk (more as needed) ?      1/­­2 cup (125 mL) vegan mayonnaise ?      2 tsp (10 mL) freshly squeezed lemon juice ?      2 small cloves garlic, minced ?      1 tbsp minced capers ?      1/­­2 tsp each light soy sauce, brown sugar ?      1/­­4 tsp each apple cider vinegar, mustard powder, onion powder ?      1 tsp miso ?      pinch ground ginger ?      salt and pepper to taste Salad: ?      2 small hearts of romaine lettuce ?      1/­­4 cup (60 mL) freshly squeezed lemon juice ?      2 tbsp (30 mL) olive oil ?      seasoned salt ?      16 large shitake mushrooms, stems removed ?      3/­­4 lb (375 g) oyster mushrooms, stems on ?      1/­­2 cup (125 mL) croutons METHOD Oil grill and preheat barbecue to med-high  Dressing:  1. In a medium bowl, whisk together dressing ingredients. Season to taste with salt and pepper and thin with more soy milk to get desired consistency.  Salad:  1. Slice romaine in half lengthwise, leaving core intact.  2. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush over cut side of romaine. Set romaine aside on a tray.  3. Place mushrooms (cut oyster mushrooms into smaller pieces if needed) in remaining lemon juice mixture in a baking tray. Toss to coat. Season with seasoned salt. Let marinate for 15 mins  4. Place romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine for about 3 mins on the oiled side, and mushrooms, about 3-5 mins per side.  5. Set each romaine half on a plate. Divide shitake mushrooms evenly among the plates. Remove stems from oyster mushrooms and divide among the plates. Scatter with croutons. Drizzle with dressing. Serve.

Veganize It!

February 8 2017 Robin Robertson's Global Vegan Kitchen 

Veganize It! My new cookbook is called VEGANIZE IT! Easy DIY Recipes for a Plant-Based Kitchen.  It officially hits the shelves on March 7, so I wanted to give you a sneak peek of whats inside. My goal in writing this book was to provide the ultimate guide for making homemade vegan foods from everyday ingredients — and share great ways to use those ingredients.  Like all my cookbooks, the recipes are geared to busy home cooks who want to get a great dinner on the table but dont want to spend all day in the kitchen.  With VEGANIZE IT, you can be as DIY as you want to be, or not.  For example, if you want to make lasagna completely from scratch, there are recipes for homemade ricotta, a melty mozzarella-like cheese, homemade pasta, and a wonderful baked tomato sauce.  If you dont have time to make all the components, you can simply pick and choose what you want to make from scratch and what you prefer to buy ready-made - such as making homemade ricotta and tomato sauce, but using storebought lasagna noodles and vegan mozzarella. In that sense, VEGANIZE IT is really two cookbooks in one:  all the DIY vegan basics such as dairy-free sour cream, mayonnaise, butter, and plant-based meats and seafood made from wheat, soy, beans, and vegetables.  But what makes this book really special is that each chapter goes one step further to include recipes that incorporate one or more of those basic recipes, all made inexpensively, using simple cooking methods and easy-to-find ingredients — so, for example, you can use the cashew cream cheese to make Spinach-Artichoke Dip or Chocolate Cheesecake.  Make the andouille sausage, and youre just one step away from a great jambalaya. Im really excited about VEGANIZE IT and I hope you will be too.  Sample recipes (and a blog tour!) are coming soon.  For now, though, Id like to give you a brief tour around the recipe chapters with a list of just some of the recipes youll find inside along with a few of the gorgeous photos by William and Susan Brinson. DIY DAIRY-FREE AND EGGLESS... Cheesy Broccoli Soup Spinach and Mushroom-Bacon Quiche Chickpea Flour Omelets Breakfast Nachos with Smoky Queso Sauce Bacon-Topped Mac UnCheese  PLANT-BASED MEATS... BBQ Seitan Ribs Burmese Tofu Iron Kettle Chili Better Made Tacos with Avocado Crema Seitan Oscar with Béarnaise Sauce       FLOUR POWER... Cheesy Crackers Handcrafted Lasagna Perfect Pot Pie Cheesy Sausage Biscuits Benedict Pizza VEGAN CHARCUTERIE... Maple Breakfast Sausage DIY Jerky Banh Mi Sandwich Haute Dogs Wellington Join the Club Sandwich       INSTEAD OF SEAFOOD... Lobster Mushroom Bisque Clam-Free Chowder Vegan Crab Louis Fish-Free Tacos Tof-ish and Chips with Tartar Sauce       SWEETS FROM SCRATCH... Luscious Lava Cakes Strawberry Shortcake Lemon Meringue Pie Tiramisu Bellini Trifle         VEGANIZE IT is available for pre-order now…. The post Veganize It! appeared first on Robin Robertson.

Men’s Health Month Hero: Rip Esseltyn of Engine 2 Diet

June 20 2016 Meatless Monday 

Men’s Health Month Hero: Rip Esseltyn of Engine 2 Diet Rip Esseltyn is a real man. Okay, he got the nickname Rip when he was two days old, not because of his lean ripped look.  But it fits.  An all-American swimmer in college, he became a world class triathlete, which is when he adopted a plant-strong diet. After ten years in that grueling profession he needed a break. Friends suggested he might want to be a firefighter. Its an awesome profession, said Rip. You help people, you save lives. Its like a big old slumber party. You get to go through red lights and stop signs with sirens blazing. And you do good deeds. Cook good food. No two shifts are ever the same. He applied to the Austin fire department, one of 4000 applying for twelve positions. Its more competitive than getting into Harvard, he joked. It took two years but in 1997, he made the transition from full time triathlete to full time firefighter. Triathlete, Texas firefighter, stand-up guy – he definitely qualifies as a real man.  And he grills veggies. And occasionally fruits. At the firehouse we had a nice grill in the backyard and we would grill every chance we got. Portabella mushrooms, bell peppers, corn on the cob, onions, every kind of squash you can imagine, white button mushrooms, romaine lettuce...oh and pineapples. I love grilling. Of course, when he first started at the firehouse, they were doing a lot of grilling but it wasnt veggies. Oh it was an abomination, recalled Rip. I like to say the four major food groups of the Texas male firefighter are:  Big old honking burgers with cheese and mayonnaise on white bread with a side of deep fried French fries; Beef fajitas with sour cream and cheese, full fatty beans and white rice – and if there are onions and bell peppers theyre slathered in oil and butter; Pizza with as much pepperoni, ham and hamburger meat you can throw on that guy; And the other food group is bluebell ice cream. They have bowls of bluebell for breakfast lunch and dinner. For years, he brought his own food, did his own thing. But then in April 2003, Rip was sitting out of the front porch of the fire station with a couple of his fellow firefighters and they made a bet on who had the lowest cholesterol. Its fortunate they did because one of the men, whose family had a history of heart disease, found out his cholesterol was 344 mg/­­dl. That put a scare into the whole crew and over a period of time they started to change what they ate. Rip challenged his friend with the dangerously high cholesterol to go all in with a plant-based diet for 28 days and see what happened. The cholesterol number plummeted to 197 mg/­­dl. That led Rip to develop the Engine 2 Diet which turned into a pilot study and eventually into a New York Times bestseller. In that book he shares some helpful grilling tips. Vegetables, fruits, and tofu and other meat substitutes are delicious when cooked over coals or a wood fire. Toss them lightly with a marinade first. Spray the bars of the grill with a fat-free cooking spray or employ one of those neat-o perforated skillets or cooking baskets. In his latest book, My Beef with Meat, he includes a recipe for BBQ Seitan Grilling Kabobs and a Grilled Romaine salad. He also warns that when youre grilling any kind of meat - chicken, beef, pork, or fish - what you are really doing is growing carcinogens on it. There are two that appear only in grilled meat: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHS.)” He told us that the great thing about veggies is they dont have the inherent building blocks to create any of these carcinogens. Grill veggies and you get all char and no carcinogens. For the last five years Rips been working with Whole Foods to spread the word about eating plant-based food. He has a line of Engine 2 health food products, exclusive to Whole Foods, that includes everything from cereals and almond milk to pizza crust and veggie burgers. Finally, he talked with us about how fat and cholesterol in animal products can clog arteries to the heart, head, and…other extremities important to real men.  In contrast, when youre eating whole plant-based food it keeps your blood vessels useful and elastic.  “So Id say real men eat plants,” said Rip, “and drop the blue pill in exchange for a bunch of green leafy vegetables.   The post Men’s Health Month Hero: Rip Esseltyn of Engine 2 Diet appeared first on Meatless Monday.

Three-Ingredient Vegan Mayonnaise

April 29 2016 seitan is my motor 

Mayonnaise is one of my favourite condiments. I use it as a sandwich spread, as a dip, and of course I eat it with fries. And sometimes I eat a spoonful all by itself. There. There are a couple of vegan mayonnaises on the market and I think they are super convenient to have. ButRead more The post Three-Ingredient Vegan Mayonnaise appeared first on seitan is my motor.

The Best Club Sandwich Ever

February 15 2016 Meatless Monday 

A club sandwich without the meat? It’s easy with veggie turkey and veggie bacon! Be sure to pick up ripe tomatoes and avocados for your sandwich so that the veggies are the star of the show. This recipe comes to us from Kinzie of To Cheese or Not To Cheese? Serves 4 - 8 slices sourdough bread, toasted - mayonnaise, to taste - 8 slices veggie turkey - 1 tomato, sliced - 4 large lettuce leaves - 8 pieces veggie bacon - 1 avocado, sliced Spread mayonnaise to taste on toasted sourdough bread. For each sandwich, on one slice of toasted bread layer: 2 slices veggie turkey, 2 slices tomato, 1 large lettuce leaf, 2 pieces veggie bacon and 2 slices avocado. Complete the sandwich with the other slice of toasted bread. Cut diagonally and enjoy. Repeat process 4 times, or until you’ve made enough sandwiches to satisfy. The post The Best Club Sandwich Ever appeared first on Meatless Monday.

Green Bean Potato Salad

December 14 2015 Meatless Monday 

This picnic staple has a rustic feel, because it features tender new potatoes which can be eaten whole. Fresh dill and tangy mustard kick the flavor up a notch, while snap peas and green beans add a refreshing crunch. This recipe comes to us from Tony of Real Men Eat Green. Serves 6 - salt, for preparing the water - 5 cups new or nugget potatoes, left whole or cut in half -  1/­­2 cup snap peas, trimmed -  1/­­2 cup green beans, trimmed - 1 tablespoons mustard - 2 teaspoons apple cider vinegar - 2 tablespoon fresh dill, chopped - 1 cup egg free mayonnaise substitute - 1 cup celery, chopped - salt and pepper, to taste - a pinch cayenne pepper* *optional Bring a large pot of salted water to a boil.   Add the potatoes to the pot and boil until for about 10-12 minutes, or until tender when poked with a fork. Add the snap peas and green beans to the pot and cook them with the potatoes for another 2-3 minutes, or until they begin to become tender, but still keep their crunch.     While the potatoes and peas are cooking, whisk together the mustard, vinegar, dill and mayonnaise substitute. Stir in the chopped celery.   Drain the potatoes, green beans and peas and place together in a large bowl. Toss the vegetables with the mustard dressing until thoroughly coated. Season with salt and pepper to taste. Taste again for seasoning and add some additional chopped dill or cayenne pepper if you like your potato salad slightly spicy. The post Green Bean Potato Salad appeared first on Meatless Monday.

25+ Healthy Foods Vegetarians and Vegans Should Eat with Kale

October 1 2015 Vegetarian Times 

25+ Healthy Foods Vegetarians and Vegans Should Eat with KaleChef Jennifer Iserloh, author of 50 Shades of Kale and one of the founders of National Kale Day, offers great suggestions on how vegetarians and vegans can maximize this green ingredient for good health. The Skinny Chef and healthy cooking expert features kale in our latest online course, Gentle Cleanse 7 Day Detox, with delicious, sustainable meal plans designed to get you looking and feeling your best. Use code KALE25 to get 25% off for a limited time. Making Kale Healthier for Vegetarians and Vegans Plant-based diets are definitely in vogue, and for good reason. Plants provide a wide range of nutrients with few calories.  But if youre limiting your diet, make sure you maintain nutritional balance so that you feel your most energized, sharpest self! Vegetarian Kale combines well with many foods for a variety of dishes. If you are vegetarian, you have plenty of kale combo choices that will help aid in nutrient absorption, improve digestion, and provide crucial nutrients that a lot of vegans and vegetarians miss. Check out this list below to find out how to pair kale with ingredients that will provide balanced nutrition. B12 Eggs (Try: Sweet Potato and Kale Frittata with Goat Cheese) Swiss Cheese Manchego Cheese Parmesan Cheese (Try: Kale-Pecan Pesto) Iron Lentils Spinach Navy beans Sesame Seeds Gut Health/­­Fermented Foods Kefir, dairy or coconut Pickles Olives (Try: Tuscan-Style Spaghetti with Kale and Cannellinis)  Sauerkraut For Vegans B12 Nutritional yeast (Try: Garlicky Cheezy Kale & Crispy Chick’n Salad) Fortified plant milk Fortified Tofu (Try: Asian Kale, Green Bean, and Tofu Salad) Vegan Mayonnaise Iron Lentils Spinach Navy beans Sesame Seeds (Try: Sesame Noodles with Kale) Gut Health/­­Fermented Foods Pickles Olives Sauerkraut Coconut Kefir Fats Antioxidant-rich fats like those found in nuts, coconut, olive oil, sesame oil and safflower oil are useful to cook with kale since this green vegetable is high in fat soluble vitamins such as A and B. Healthy fats are important for proper brain function and maintaining glowing skin. Mix kale with foods that are high in  fats, such as avocado for a tasty kale guacamole, or use coconut oil to cook up amazing shishito peppers with kale.

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day}

September 5 2015 seitan is my motor 

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day}Welcome back to another day of Vegan Mofo 2015. Best sandwich ever? Ar you kidding me? I don’t have best sandwich recipe ever, but I have a best sandwiches ever book. Vegan Sandwiches Save the Day came out three years ago and I still use it on a regular basis. It’s been a life saver during this crazy hot summer, even though many recipes call for baking or frying something. But it’s easy to make a lot of things in advance and have them handy once you get super hungry and don’t feel like preparing an elaborate meal. The following recipe shares the title “Best Sandwich Ever” with several other recipes in this book by Celine Steen and Tamasin Noyes and it has been on our plates several times since the book came out. I love that there are two different marinades, which are also very flexible. Instead of Cajun spice mix I have used curry or berbere. Both the tofu and the eggplant slices make a lot. I usually store them in the fridge and use them as sides for other dishes as well. (If you cut the tofu into slices thinner than 1/­­4 inch.) Print Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day} 4 Sandwiches IngredientsFor marinated eggplant 1 small (14 ounces, or 400 g) eggplant, cut in half widthwise, then cut lengthwise into 1/­­4-inch (6-mm)-thick slices 1/­­4 cup (60 ml) olive oil, divided 2 tablespoons (30 ml) apple cider vinegar 2 teaspoons Cajun spice mix 2 teaspoons vegan Worcestershire sauce 1/­­2 teaspoon liquid smoke For tofu 1/­­4 cup (60 ml) white balsamic vinegar 2 tablespoons (30 ml) olive oil 2 tablespoons (15 g) nutritional yeast 1 teaspoon onion powder 2 cloves garlic, pressed Salt and pepper, to taste 1 pound (454 g) super-firm or extra-firm tofu, drained, pressed, and cut lengthwise into four 1/­­4-inch (6-mm) steaks For sandwiches 1/­­2 cup (112 g) vegan mayonnaise 4 sub sandwich rolls or mini baguettes, 6 inches (15 cm) long, cut in half and lightly toasted 1 1/­­3 cups (96 g) shredded lettuce InstructionsTo make the marinated eggplant: Preheat the broiler to 450°F (230°C, or gas mark 8). Place the eggplant on one or two large baking sheets. In a small bowl, combine 2 tablespoons (30 ml) of the olive oil with the vinegar and Cajun spice mix. Lightly brush this mixture on both sides of the eggplant slices. Broil for 4 minutes on each side, or until dark brown. In the meantime, in another small bowl, combine the remaining 2 tablespoons (30 ml) olive oil with the Worcestershire sauce and liquid smoke. Carefully remove the baking sheet from the oven. Brush both sides of the eggplant slices with the Worcestershire mixture and let them cool on a wire rack. Let stand for at least 30 minutes before serving, or even better, up to overnight. Store leftovers in an airtight container in the fridge for up to 4 days. To get the best out of the flavors, bring back to room temperature before serving. To make the tofu: Combine the vinegar, oil, nutritional yeast, onion powder, garlic, salt, and pepper in a large rectangular shallow dish. Add the tofu and turn to coat thoroughly; let marinate for 30 minutes. Decrease the oven temperature to 425°F (220°C, or gas mark 7). Bake the tofu for 30 minutes, flipping once halfway through. Note that the tofu will become chewier once cooled. To assemble the sandwiches: Spread 1 tablespoon (14 g) mayonnaise on each side of the roll. Place 1/­­3 cup (24 g) shredded lettuce on top. Place 1 tofu slice on each sandwich and place 4 to 6 slices marinated eggplant on top. Serve immediately.NotesRecipe from Vegan Sandwiches Save the Day by Celine Steen and Tamasin Noyes. Fair Winds Press 2012. Recipe published with kind permission from the author Celine Steen. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­marinated-eggpland-sandwich-vegan-sandwiches-save-the-day/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com

Eggplant Three Ways

August 17 2015 Meatless Monday 

Looking for a new way to try eggplant this summer? Take your pick from this terrific trio of recipes from Executive Chef Jason Weiner who features prix fixe Meatless Monday menus each week at his terrific trio of restaurants: Almond NYC, Almond Bridgehampton and Almond Tribeca! Each recipe yields 6 servings. Eggplant Fritters with Goat Cheese Ingredients - 1 Large Italian Eggplant (peeled and small dice) -  1/­­2 medium yellow onion (small dice) - 1 clove garlic (minced) - 2 Tbs. olive oil -  1/­­4 cup grated Parmesan cheese - 2 Tbs chopped flat parsley - 2 Tbs + 1 cup of Panko breadcrumbs - Salt and Pepper to taste - 1 cup all purpose flour - 4 beaten eggs - 1 qt. canola oil for frying -  1/­­4 cup soft goat cheese   Preparation In a heavy bottomed sauté pan, sauté the eggplant, onions, garlic in the olive oil until the vegetables take on a golden color. Allow to cool and fold in the parsley, cheese, 2 tbs of Panko, salt and pepper Prepare the flour, eggs and remaining Panko in three separate bowls. Form the eggplant mix into patties and bread them by tossing them first in the flour, then eggs, and finally the bread crumbs. In a deep heavy bottomed sauce pot,  bring your frying oil to about 325 degrees. Fry the fritters in batches until they are golden brown and blot them on paper towels. Anoint with a dollop or schmear of goat cheese and serve piping hot. Caponata Ingredients - 5 tablespoons olive oil - 1 1/­­2 pound eggplant (unpeeled, cut into 1/­­2-inch cubes) - 1 medium red onion (cubed) - 2 ribs celery (large dice) - 4 large garlic cloves (chopped) - 14 1/­­2 ounce can diced tomatoes with Italian seasonings in juice - 2 tablespoons sugar - 3 tablespoons red wine vinegar - 2 tablespoons drained capers - 1/­­3 cup chopped fresh basil   Preparation Heat oil in heavy large pot over medium heat. Add eggplant, onion, celery and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar, sugar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Serve  at room temperature on grilled bread. (Caponata can be made 2 days ahead. Cover and chill.) Baba Ghanoush Ingredients - 1 ?large eggplant -  1/­­4 ?cup mayonnaise, plus more as needed - 3 ?garlic cloves (minced) -  1/­­4  cup fresh lemon juice, plus more as needed - 1 ?pinch ground cumin - ?salt, to taste - 1 ?tablespoon extra virgin olive oil -  1/­­2 teaspoon smoked paprika   Preparation  Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/­­4 cup tahini, the garlic, the 1/­­4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/­­or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the smoked paprika. Serve at room temperature on a warm crouton or cracker. The post Eggplant Three Ways appeared first on Meatless Monday.

Pressure Canned Beans

June 24 2015 Vegan Dad 

Pressure Canned Beans This is the first post in a series of three on pressure canning. Pressure canners are relatively inexpensive (around $130) and can save you money in the long run by providing an economical way to can vegetables, beans, and other low-acid foods. Also, you dont have to worry about BPA in cans, and you can control the amount of salt that goes into the canned foods.  This first instalment is canned beans--a convenient staple for any pantry.  INGREDIENTS/­­EQUIPMENT - 8 to 10oz dried beans per 1 litre/­­1 quart jar (see note below) - boiling water - canning jars with lids and rings - pressure canner (I use a dial gauge canner) METHOD 1. Rinse then soak beans in plenty of water overnight. My canner holds 7 jars, so I soak at least 3.5 lbs of beans. Or, follow the directions on the bad for quick soaking. I prefer the overnight soak. No need to do all one kind of bean--the picture above shows chickpeas, pinto beans, and black beans getting ready for the canner.  2. On canning day, sterilise your jars. Get the water to boiling in your pressure canner. You need enough that your jars will be under an inch of water when processing. Keep your rings and lids in hot but not boiling (82 C) water. 3. Drain beans, rinse, then add 16 to 20oz of beans per sterilised jar (see note below). 4. Fill the jars with boiling water, leaving 1 headspace. 5. Place lids on jars, then tighten rings finger tight. I have found that finger tight is pretty darn tight. Its as tight as you can get the ring on without using the palm of your hand. If your lid is too loose, liquid will seep out of jar during processing.  6. Place jars into the pressure canner. Close and seal the lid. 7. Bring to boiling. Let the water boil for a good 5 mins--the steam should be shooting out of the vent pipe with gusto. 8. Place the pressure regulator over the vent pipe. Bring the pressure up to 11 lbs. This takes a little finesse. Lower heat will give you lower pressure, so when the gauge reaches 8 lbs I turn the heat down from high to med-lo so that it reaches 11 but does not blow past it. You will need to fiddle a bit to find out what heat keeps the pressure at a constant 11 lbs. 9. Process the jars for 90 minutes. If the pressure drops below 11 you will need to get it back up to 11 and start the timer again.  10. When done, remove the canner from the heat. Allow it to cool and the pressure to go to zero.  11. Remove the canner lid and remove the jars, being careful not to tilt the jars or touch the lids. Allow to fully cool, then check to make sure all the lids have sealed.  NOTE: Aquafaba is all the rage these days. 20oz of beans per jar comes out of the canner looking like the pic above. After the beans have cooled, the aquafaba gets more viscous. I use if for mayonnaise (delicious!). If you want a thinner aquafaba, use 16oz to 18oz of soaked beans per litre/­­quart jar.   

Macaroni Salad with Vegetable Confetti

April 29 2015 VegKitchen 

Macaroni Salad with Vegetable ConfettiThis mild and creamy vegan macaroni salad is reminiscent of the kind sold at deli counters, but with more going for it -- namely, lots of veggies. Kid- and picky eater-friendly, it’s a nice change-of-pace from sandwiches to pack for school or office portable lunches. For this recipe, we used Tolerant’s gluten-free organic green lentil pasta, just one of several such high-protein, legume-based pastas.  Adapted from The Vegetarian Family Cookbook. Photos by Evan Atlas. Makes: 6 or more moderate servings - 1 cup mini-elbow macaroni or other tiny pasta - 1/­­2  red bell pepper, finely diced - 1/­­2 cup frozen green peas, thawed - 1/­­2 cup cooked fresh or frozen corn kernels, thawed - 1 medium carrot, finely diced - 1/­­2 cup vegan mayonnaise - 1 teaspoon prepared mustard - 2 teaspoons sweet pickle relish - Salt and freshly ground pepper to taste Cook the in plenty of steadily boiling water until al dente, then drain. Rinse under cool water, then drain again and transfer to a serving container. Combine the vegetables with the cooked pasta. Add the mayonnaise, mustard, and relish, and stir together. Season gently with salt and pepper. Serve at once or cover and refrigerate until needed. Variation: You can substitute the veggies listed above with others that your kids might enjoy, such as green beans, broccoli, summer squash, etc., so long as they are cut into very small pieces. - Explore more recipes for Cool Pasta Salads. - Here are more Salads Your Kids Might Just Eat!


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