Kale Chips

Kale Chips
Vegan; Raw; Gluten Free

These have become a tasty household staple, since a bag of kale chips will set you back $8.00 or so. There is a process and done right, these take about a day (at a dry high altitude) to make. It's taken awhile for me to get this just right, use what flavors you like. My food dehydrator was given to me, check freecycle.com if you're in the market....

1 bunch of kale, cleaned and de-stemmed (they will turn into tree branches if you keep the stems)
Braggs liquid amino
Vegan Parmesan cheese (I used cayenne chipotle)

1. In a large bowl spray the liquid amino onto the clean kale, gently massage into the kale. Sprinkle the parmesan cheese and massage into the kale and repeat if needed....

2. Lay the kale leaves on the trays of the dehydrator until all the trays are full or you've run out of kale. After about 6 hours, rotate the trays. Taking the inner trays to the outer.

3. Store in an air tight container.

Not What You Remembered Ratatouille

Not What You Remembered Ratatouille
Vegan; 30 minutes; Serves 2-4

I just made these, and even the boys liked the dish. Bruce told me, that his ex used to make this totally different. Getting the idea for this from Everything Vegan Baking Cookbook that one of my beautiful friends gave me for a birthday present. All of that being said, this is loosely from the Everything Vegan Baking cookbooks. I had the vegan puff pastry on hand, so please check the blog for the recipe. I, also, used a lot of left over veggies. So, like I've said~use what you have on hand and make the dish your own!

1 zucchini, sliced in 1/4" rounds
1/2 yellow bell pepper sliced into 1/4" strips
1/4 onion, sliced into 1/4" strips
2 organic tomatoes, sliced into 1/4" rounds
3 mushrooms, sliced 1/4" strips
4 radishes, sliced in 1/4" rounds
1 large garlic clove, minced
4 radishes, sliced in 1/4" rounds
1/2 teaspoon coarse sea salt
1/4 teaspoon cracked white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried rosemary
1/2 teaspoon fresh parsley
1 sheet of vegan puff pastry (see recipe in blog)

1. Preheat oven to 425 degrees F.

2. To make the Ratatouille, combine veggies and spices in a bowl. Add two tablespoons of olive oil and toss to coat. Place the veggie combination on a shallow glass casserole dish and bake for 20 minutes. This will allow the puff pastry to remain flaky and crisp.

3. Roll out puff pastry and arrange ratatouille on puff pastry, making almost a nest, keeping a 1" border. Bake for 10 minutes or until golden brown. Sprinkle with fresh parsley. Serve with a salad for a more complete meal.

Organic Blue Corn Nachos

Organic Blue Corn Nachos

Making the cheese sauce for this is what took the longest. But, if you make it ahead of time, you will have a quick snack or light meal made. There are no measurements in this recipe, so make as little or as much as you want.

Black beans
Chipotle powder to taste
Cayenne pepper to taste
Chili powder to taste
Garlic powder to taste
Onion powder to taste
Organic blue corn chips
Tomatoes, diced or quartered

1. Preheat oven to 400 degrees.

2. In a medium skillet, heat black beans and spices with 1/4 cup water over medium heat. Stirring occasionally until fragrant. Allow to thicken.

3. In a casserole dish layer chips, tomatoes, beans and cheese sauce. Bake until heated through, about 5 minutes and serve warm.

Enjoy!

Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas
Vegan; 1 hour total; Can be made Gluten Free; Serves 4

Alright, I made these for the boys and added the cashew cream wrapped in the enchilada. The boys ate the dish all up, with corn tortillas and daiya cheese, this is a SUPER kid friendly dish. To make this easier, you can use taco seasoning or (like me) use a variety of seasonings. This recipe does require an extra set of hands. So get a friend or loved one to help and make it an extra special meal....

1 large sweet potato, cut into 1 inch cubes
1 (15 oz.) can of black beans
1 cup vegetable broth
1 large garlic clove, minced
1/4 sweet onion, minced
1 chipotle pepper in adobo sauce, minced
1 package "chicken" seitan (omit if making gluten free)
1 cup cashew cream
1 cup daiya cheese shreds (I used pepper jack)
1 package corn tortillas (organic)
2 small cans tomato sauce
Chili Powder to taste
Cayenne Pepper to taste
1 cup fresh salsa (be creative here, my favorite is either the one Bruce makes or apple chipotle salsa)

1. Preheat the oven to 400 degrees. In a small, wide bowl combine tomato sauce and seasoning. (You'll be dipping the tortillas in it.)

2. Over medium heat; in a medium pan combine the vegetable broth, seitan, onion, garlic, chipotle pepper and sweet potato. Cook sweet potatoes and black bean mixture until broth has evaporated.

3. Cover the bottom of a 9-inch by 13-inch pan with a thin layer of tomato sauce.

4. Heat corn tortillas (this will help them from breaking). Place tortilla in spice/sauce mixture and fill with sweet potato and black bean mixture. Add cashew cream, salsa and pepper jack cheese. Roll and repeat till tortillas are gone. Sprinkle the remaining fillings (salsa, cashew cream, black beans and pepper jack cheese) on top. Cover with foil and bake for minutes. Remove foil for the last 10 minutes of baking.

Twice Baked Butternut Squash

Twice Baked Butternut Squash
Vegan; Omit the breadcrumbs to make Gluten Free

During the feast over Christmas I made these.... Since I was sick and couldn't taste anything, I wasn't sure how these came out. However, now that I have my taste buds back-I LOVE these!!!! I top mine with a little Chipotle Cayenne Vegan Parmesan Cheese for the extra kick that we love in the house!

2-3 small or 1-2 large butternut squash
1/4 small onion, diced
1/2 red bell pepper, diced
1/2 cup mushrooms, sliced
1/4 cup plain soy yogurt
2 teaspoons olive oil
2-3 cloves garlic, minced
1 teaspoon dry mustard
1 teaspoon cumin
salt and pepper to taste
1/4 cup breadcrumbs
1 Tablespoon thyme


1. Cut squash lengthwise and scoop out the seeds and membranes
place face down on a cookie sheet, add about 1/4 inch water and bake at 350 for 40-75 minutes (depending on the size of the squash), then remove from oven and allow to cool until they are comfortable to hold in your hand.

2. Scoop out the cooked squash into a mixing bowl and return the hollowed out skins to the baking sheet, hollow side up.

3. In a saute pan, cook the onions, garlic and pepper in the olive oil until softened (about 7-10 minutes) then add to the mixing bowl add cumin, mustard, and soy yogurt.

4. Fill the skins with the mixture, top with breadcrumbs and sprinkle with thyme
bake at 350 for 25-30 minutes, or until heated through and breadcrumbs are toasted.

Tzatziki Sauce

Tzatziki Sauce
Vegan

When you're craving Greek food, one simply cannot forego the Tzatziki sauce. I made this last night to go with the Seitan Gyros, and even Grant said "this is his favorite dish, and really likes the sauce." This took the longest....

1 cup cucumber, finely diced or minced
1 cup soy yogurt
1 cup vegan mayonnaise
1 oven roasted garlic clove, minced (I had left over from the pizza)
1/2 a large garlic clove, minced (I had this left over, too)
2 Tablespoons lemon juice
1/4 teaspoon of parsley (I used dry)
1/4 teaspoon of paprika
1/8 teaspoon of dill
1 pinch of sea salt
a dash of Cayenne pepper

1. Mix all of the ingredients in a bowl and chill until ready to use....

Tatale (Ripe Plantain Pancakes)

Tatale (Ripe Plantain Pancakes)
Vegan; about 30 minutes

Since Bruce and I had a Saturday morning without having to make a mad dash out the door to football, I decided to make these for him. This recipe comes from Ghana, so I adapted it for what I had in the kitchen. If you want use rice flour for the corn meal and replace the whole wheat flour with cornmeal! I also served these with strawberry candied jalapenos....

3 or 4 large over-ripe plantains, about 1 1/2 lbs. after peeling), or about 3 cups when sliced
1/3 onion, or shallots, minced or finely chopped
1/3 cup cornmeal
1/2 cup whole wheat flour
2 t dried ground red cayenne pepper (more or less to taste)
3 t fresh grated or ground ginger
about 1/4 cup of oil for pan frying
1/4-1/2 t salt (optional)
1 cup of water

1. Cut the ends off, slice them into slices about 1/4 - 1/2 inch thick. Traditionally these would then be pounded in a mortar with a wooden pestle, however, I mashed mine with a fork (since my potato masher is still in storage). It should not be completely smooth.

2. Stir in the grated ginger, cayenne pepper and onions. Add the cornmeal and wheat flour. Add the water and stir again.

3. Over medium-high heat, heat a heavy frying pan or griddle as you would for regular pancakes (my cast iron skillet worked perfect). I used enough oil to coat the pan, then drop the batter onto the griddle (either small, like "silver dollar" pancakes, or somewhat larger, say using 1/3 to 1/2 cup batter).

4. As soon as the tatale is firm enough to turn without breaking, carefully turn it over with a pancake turner and press the turner down firmly on the pancake to flatten it. Continue doing this every few minutes while the pancakes cook.

5. Drain the pancakes on paper towels and add a little more oil to the pan for each batch of tatale. Avoid stacking them--spread them out to drain, and serve them on a large platter. The tatale can be made in the morning and kept warm in a low oven, but will become tough if heated too long. A better alternative is to zap them briefly in the microwave to heat them before serving them.

**NOTE**It's good to let the mixture sit for 20 - 30 minutes before you cook the pancakes. The batter can actually be made a day ahead and refrigerated until you're ready to cook the tatale.

Original Recipe Found: BetumiBlog

Buffalo Tofu Bites

Buffalo Tofu Bites
Vegan; 1 hour

With an hour being the time, I promise-this is the type of recipe that is not as hands on. Step number 3 is what may take the most hands on, however I promise this is worth it! Grant and Max liked it, and this is perfect for any tale gate parties that are coming up!!

1 cup of hemp milk
2 tbsp corn starch
1 15 ounce block of firm tofu (organic), pressed to remove excess water
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup Earth Balance butter, melted
1/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 tbsp of garlic powder
a dash of black pepper

1.Preheat oven to 400 degrees.

2. In a medium sized bowl mix the hemp milk with the corn starch and set aside.

3. In another medium sized bowl mix together the flour, paprika, cayenne pepper, garlic powder and salt. Next, cut the tofu in triangles; to do this first slice the tofu in half so that there are now 2 slabs of tofu, then cut each slab into thirds on the short side, then cut in half on the long side. Now you should have 12 small squares of tofu, slice each one of those on an angle to get triangles. See images below.

4. Now place the tofu triangles into the milk mixture and coat them, then dredge them into the flour mixture and get each side covered completely. Cover dish or bowl and refrigerate for an hour.

5. In a large bowl whisk together the melted butter, hot sauce, garlic powder and black pepper. Dip each piece of tofu in the mixture and place on a lightly oiled baking sheet. Bake for about 30-35 minutes turning halfway through. If you want them crispier just bake them a little longer. I served these with a vegan ranch dressing.

Creamed Spinach Sauce Over Sliced Mushroom Burgers

Creamed Spinach Sauce Over Sliced Mushroom Burgers
Vegan; 45 minutes; Serves 4

I made these last night and served them with blue baked potatoes. Bruce was SO thrilled with these, I think since there were so many different flavors in this dish....

Creamed Spinach
Makes 2 cups
1/2 teaspoon earth balance
1 Tablespoon minced onion
1 clove of garlic minced
1 Tablespoon all-purpose flour
1/2 cup hemp milk
1/2 cup low-sodium not-chick'n broth
kosher salt and black pepper
pinch cayenne
pinch nutmeg
garlic and red pepper to taste
4 cups chopped fresh spinach

1. In a large pan, over medium high heat, heat broth, hemp milk, spinach, garlic and onion. When the spinach starts to wilt (about 5-8 minutes), whisk in flour and spices. When the sauce starts to thicken, lower the heat to simmer until all the spinach has wilted.

To Make the Sliced Mushroom Burgers
Vegan; Serves 4

8-10 button mushrooms (depending on size); cleaned and sliced
olive oil to coat
balsamic vinegar to coat
dry white wine to coat
1 clove of garlic, minced

1. In a shallow glass dish, marinade mushrooms in oil, vinegar and white wine for 15-20 minutes.

2. Over medium-high heat, in a small pan, pour the mushroom mixture and heat until the mushrooms turn brown. Then lower heat to a simmer for about 5-7 minutes, and serve on toasted buns with the cream spinach mixture.

Black Bean Burgers

Black Bean Burgers
Makes 6-8 patties

1 15-ounce can black beans (or 1 1/2 cups if cooking from scratch), rinsed and drained
1/2 cup quick-cooking rolled oats (not instant)
1/2 cup whole-wheat bread crumbs
4 tablespoons finely chopped onions
4 tablespoons finely chopped carrots
4 tablespoons finely chopped mushrooms
2 garlic cloves, minced
2 teaspoons nutritional yeast
1 teaspoon ground cumin
1 tablespoon soy sauce
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
salt, to taste
black pepper, to taste

Directions

1. Mash beans with fork or potato masher, leaving some texture. Add all remaining ingredients and mix with your hands. It will be very thick. Form into 6 to 8 patties.

2. Lightly spray a frying pan with nonstick spray or wipe lightly with oil. On medium high-heat, brown patties on both sides.

Nutrition Information | Per serving (1 patty)

calories: 186; fat: 1.4 g; saturated fat: 0.2 g; calories from fat: 6.1%; cholesterol: 0 mg; protein: 10.3 g; carbohydrates: 34.3 g; sugar: 1.6 g; fiber: 11.7 g; sodium: 288 mg; calcium: 87 mg; iron: 3.3 mg; vitamin C: 2 mg; beta-carotene: 428 mcg; vitamin E: 0.1 mg

Found: Food for Life instructor Delisa Renideo of www.yestolife.info.

Quinoa and Sweet Potato Salad

Quinoa and Sweet Potato Salad
Serves 4; Vegan

1 cup dry quinoa
2 cups vegetable stock
1 large sweet potato, diced
2 Tbsp. olive oil, divided
Black pepper and sea salt, to taste
Dash of cayenne pepper
2 tsp. organic lemon juice

1. Preheat the oven to 350°F.

2. Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.

3. Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.

4. In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.

Found on PETA's website

Mixed Vegetable Masala

Mixed Vegetable Masala
Serves 4; Vegan; Gluten Free
Prep. Time 15 minutes; Cook Time 40 minutes

This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately.

This will help keep you warm on a cold day (plus can help boost your immune system with the benefit of cayenne).

1 1-inch piece fresh ginger, sliced
2 cloves of garlic, peeled
1 15-oz. can diced tomatoes
1/2 tsp. cayenne pepper
2 Tbs. canola or vegetable oil
1 medium onion, chopped (1 cup)
1 small yellow bell pepper, diced (1 cup)
2 medium boiling potatoes, peeled and cubed (1 cup)
2 medium carrots, sliced (1 cup)
1 1/2 tsp. garam masala
1/2 tsp. chili powder
2 cups cauliflower florets (3/4 lb.)
1/2 cup light coconut milk

1.) Pulse ginger and garlic in food processor until finely chopped. Add tomatoes with juice and cayenne pepper, and pulse until combined. Set aside.

2.) Heat oil in a saucepan over medium heat. Add onion and bell pepper, and saute for about 10 minutes or until softened. Stir in potatoes, carrots, garam masala, and chili powder. Cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally.

3.) Add cauliflower, tomato mixture and 1/2 cup water. Simmer for 20 minutes. Remove from heat, and stir in coconut milk. Season with pepper.

Per serving: 200 cal.; 4 grams prot.; 10 grams total fat (2 grams sat.); 26 grams carbs.; 0 mg. chol.; 465 mg. sod.; 6 grams fiber; 10 grams sugar

Vegetarian Times: November/December 2008