Creamy Avocado Pasta "Sauce"

Creamy Avocado Pasta "Sauce"
Vegan; Gluten Free; Prep 10 minutes; Serves 4

Well, the first time I made this it was a tad too chunky... I made it again, last night, with a MUCH creamier texture. Here is the adapted version of the sauce recipe from Oh She Glows....

2 medium sized ripe avocado, pitted
1 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste
1/2 cup fresh basil
1/2 cup of fresh mint
1/4 cup dry white wine
2 tbsp extra virgin olive oil
Freshly ground black pepper, to taste
Crushed red pepper to taste

1. Place all of the ingredients in food processor and process until smooth and creamy.

2. Serve with your favorite pasta.

Lemon Lavender Scones

Lemon Glazed Lavender Scones
Vegan

Since The Compassionate Vegan had a tabling event at Herb Fest in Colorado Springs, I made these to pass out as samples. Quite tasty and SUPER easy to make, these are perfect for a brunch or a Mother's Day get together.... Depending on the size you shape the scones will change the amount the recipe yields. Adapted from food.com

1/2 cup organic sugar
1/2 teaspoon dried lavender buds
1/2 cup earth balance, at room temperature
egg replacer equal to 2 eggs
1 1/2 cup all purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
2/4 cup hemp milk

1. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners or shape into triangle scone shapes.

2. Put the sugar and lavender buds in a food processor. Process briefly to combine. Sift flour, salt and baking powder in a large bowl.

3. Tip the lavender sugar into a bowl with the earth balance and beat together until pale and fluffy. Beat the egg replacer into the earth balance mixture, a little at a time, then fold gently into the sifted flour. Stir in the hemp milk, then spoon the mixture into the muffin cups.

4. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.

Lemon Glaze

2/4 cups sifted organic powder sugar
the zest and juice from one lemon

1. Sift the powder sugar in a bowl. Zest the lemon and set aside. Squeeze lemon juice into the sifted powder sugar a little at a time and stirring, till you get a glaze consistency. Drizzle over the scones and sprinkle with lemon zest, store in the fridge till ready to serve.... Enjoy!

Cashew Chevre with Lemon Zest and Peppercorns

Cashew Chevre with Lemon Zest and Peppercorns
Vegan; Makes 12 oz

This recipe was the first one I made, I let the basic cashew cheese culture for about 24 hours. The note for this recipe is not to let the basic cashew cheese get too tangy. I made this recipe into a cheese ball, but you can use a mold or even a cake pan.

1 1/2 cups Basic Cashew Cheese, cultured for 1 to 2 days
Grated zest of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon nutritional yeast
1/2 teaspoon salt
2 to 3 Tablespoons fresh cracked black or multicolored peppercorns

1. Put the Basic Cashew Cheese, lemon zest and juice, nutritional yeast, and salt in a large bowl. Mix well.

2. Using plastic wrap: Sprinkle the cracked peppercorns and (I added this part) lemon zest evenly over the plastic wrap. Pack and wrap the cheese. Smooth and shape into a ball, refrigerate for at least 6 hours.

Vegan Zucchini Lemon Cupcakes

Vegan Zucchini Lemon Cupcakes
Makes 16 cupcakes

I made these for Bruce's birthday (which had passed). It's been a busy month, again, not an excuse! However, what Bruce does like, is how it turns into a celebration through the month, and not just one day. I had to adapt this recipe (original came from Fragrant Vanilla Cake) since it called for ingredients that I don't have and one that I had never heard of. I'm including the frosting recipe, but Bruce liked having the lemon curd on and in the cupcake.

Cake:
1 cup whole wheat flour
1 cup pastry flour
2/3 cup brown rice syrup
1/3 cup maple syrup
1 1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup grated green zucchini skin
1 cup pureed zucchini
1/4 cup coconut oil, liquidfied
1 Tbsp pure vanilla extract
2 Tbsp lemon zest
1/4 cup + 2 Tbsp lite coconut milk
2 Tbsp lemon juice
1 cup finely chopped toasted pecans

Curd Filling:

1 cup fresh lemon juice
1 Tbsp organic lemon zest
1/4 cup plus 3 Tbsp agave nectar
1/4 cup cornstarch
pinch of sea salt
2 Tbsp plain coconut yogurt
1 tsp pure vanilla extract
1 Tbsp coconut oil, liquidfied

Frosting:

3 8 oz pkgs non-dairy cream cheese
1/4 cup plus 2 Tbsp agave nectar
1 Tbsp pure vanilla extract
a pinch of sea salt


1. Preheat the oven to 375 degrees and position rack in center of oven. Line cupcake or muffin pan with parchment cupcake liners. Whisk flour, baking soda, and sea salt together in a large bowl to blend well. Whisk oil, syrup, juice and zest, coconut milk, vanilla extract, zucchini, and pecans together in small bowl to blend well, then whisk into the flour mixture until well blended. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cupcakes completely in pan on rack for about an hour.

2. To make the filling, combine agave nectar, cornstarch, and sea salt in a medium pot, and whisk until combined. Add the juice, zest, coconut oil, coconut yogurt, and vanilla and whisk until smooth. Heat over medium high heat whisking constantly until thickened to a curd or pudding like consistency, about 10 minutes. Remove from heat and pour into a bowl. Let chill in the fridge until very cold, at least an hour.

3. To make frosting, whip cream cheese until smooth, then add agave nectar, vanilla, and sea salt and beat until smooth.
To assemble cupcakes, take an apple corer and remove the middle of each cupcake. Fill cupcake hole with lemon curd, and allow to set for about an hour before frosting. Frost with cream cheese frosting and top with either toasted coconut shreds or toasted pecans.

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake
Prep time: 10 Minutes
Yield: Makes 12-16 Servings

Crust Ingredients:
1 Cup Almonds
1 Cup Pre-Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
Zest of 1/2 a Lemon
pinch of sea salt

Cheesecake Layer Ingredients:
2 1/3 Cups Pre-Soaked Cashews
1/2 Cup Coconut Oil, liquidfied
1/2 Cup Agave Nectar, or Maple Syrup
1 tsp Vanilla Extract
Juice of 1/2 a Lemon (about 1/4 cup)

Blueberry Topping Ingredients:
1 Cup Blueberries
1 teaspoon Almond Extract
1/4 cup sugar

Directions:

1. Pre-soak cashews and dates separately overnight.

2. In a food processor, combine dates, almonds, shredded coconut and lemon zest. Press into a springform pan.

3. Combine filling ingredients in a food processor, blend until smooth. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

4. Topping: Combine berries, extract and sugar in a small bowl. Place on a slightly frozen cheesecake and let set for a few hours. Serve and Enjoy!

Spinach Artichoke Dip

Spinach Artichoke Dip
Vegan; Gluten Free;Serves 8

Along with everything else, that I made the other night, this was one the dishes.... I used my food processor to coarsely chop the spinach, artichokes and garlic. I didn't have fresh lemons on hand, so I used dried lemon peel from my spice rack. (I have quite a collection!) Since football season is here, this is a great dish to take to any of the tale gate parties!

1 recipe of cashew cream (I actually used less, since I made cashew cream filled strawberries)
1/2 cup vegan mayonnaise
1/2 cup nutritional yeast
3 cloves of garlic, minced
2 cups of packed chopped spinach leaves
1 can of large artichoke hearts, chopped
1 small leek, sliced into rings
1/2 teaspoon lemon zest
1/2 teaspoon black pepper
Salt to taste

1. Preheat oven to 350F degrees.

2. Stir together cashew cream, vegan mayonnaise, nutritional yeast, garlic, chopped spinach, chopped artichoke hearts, leeks, lemon zest, and black pepper and combine well. (**Note: I placed the spinach, artichoke hearts and leeks in my food processor and pulsed a few times until coarsely chopped.)

3. Bake for 25 minutes. Turn the oven to broil and cook for 2 to 3 minutes, or until the top becomes golden brown and crispy. Serve hot with your favorite dipping chips or crackers.

Found: Great Gluten-Free Vegan Eats by Allyson Kramer

Braised Zucchini Wheels with Sesame-Mint Pesto

Braised Zucchini Wheels with Sesame-Mint Pesto
Vegan; Serves 4; 30 minutes or fewer

I made these for a potluck, when I lived in San Antonio. Everyone was impressed at the presentation of these little yummy wheels. I ended up making more (almost tripling the recipe), so my time was longer then 30 minutes...

Braising—simmering ingredients in a small amount of water in a shallow pan—keeps zucchini's texture firm but tender, rather than turning the vegetable into mush. This technique also works well with a prepared pesto if you're short on time.

1/3 cup breadcrumbs (I did half plain and half Italian seasoned)
1/3 cup whole almonds
2 garlic cloves, peeled
2 Tbs. fresh mint leaves
2 tsp. lemon juice
1 tsp. grated lemon zest
1 1/2 Tbs. olive oil
1 Tbs. sesame seeds
4 medium zucchini (2 lb.), cut into 5 wheels each

1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.

2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.

Found: Vegetarian Times July 2009

Fruit and Nut Bars

Fruit and Nut Bars
Vegan, Raw, Gluten Free
Makes one 6 x 10 pan, makes about 8 bars

1 cup dried fruit of choice (cranberries, blueberries, bananas, apples, cherries, strawberries) home dried in low heat dehydrator is best to remain food integrity. You want the fruit to remain tender, not crunchy if you're going to use it in this recipe.
1 cup dates (whole- roughly chopped and pitted)
2/3 cup Raw almonds
2/3 cup Raw cashews
2 tsp. finely grated citrus zest (lemon, orange, lime-I use a combination)
3-4 drops almond extract if desired

1. Spray or oil pan, set aside.

2.Place fruit, dates, zest and extract in food processor/blender/Vitamix and process until you have a smooth paste. Pour into a bowl and set aside. Pulse nuts in blender until finely chopped but not pureed/mushy.

3. Combine nuts and paste. Mix well (fingers work best). Transfer to prepared pan, smooth and allow to sit until firm. Store tightly covered in refrigerator.

Broccoli and Lavender Pasta

Broccoli and Lavender Pasta
Vegan, Serves 8

This is a great sauce for lavender pasta. I made this for my mom on mother's day a few years ago, and she ended up loving it! I was talking to a local vendor out at the farmers market today, and they have lavender pasta.... So, for those in SA, Shayne Sauce sells it and for those in COS Pappardelle's sells it...

1 lb. dry lavender pasta
2 cups broccoli florets
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
Juice and zest of 1 lemon
2 tsp. salt
1 tsp. pepper
1/4 cup toasted pine nuts

1. Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to package directions, drain, and set aside.

2. In a medium saucepan, bring about 4 cups of water to a boil. Add the broccoli and cook about 2 minutes. Drain and set aside.

3. Place a small sauté pan over medium-low heat. Add the oil and garlic and sauté for 1 minute. Remove from heat and add the lemon juice, zest, salt, and pepper.

4. In a large mixing bowl, combine the cooked pasta, broccoli, lemon-olive oil sauce, and toasted pine nuts. Toss until well coated and season with additional salt and pepper if desired.

Cucumber Gratin

Cucumber Gratin
Serves 6; Vegetarian (Vegan)

This dish takes the inspiration from Julia Child's recipe for baked cucumbers in Mastering the Art of French Cooking.

I used a mix of fresh and dry herbs. So, use what you find in your pantry before buying the fresh stuff or if you have it fresh from your garden-Even better!

2 Tbs. unsalted butter (use vegan margarine/butter)
2 English cucumbers or 3 garden cucumbers, peeled, halved, seeded, and cut into 2-x1/2 inch strips (about 4 cups)
3/4 tsp. salt
1/8 tsp. sugar
1/4 cup chopped fresh chives
2 tsp. chopped fresh tarragon
1 tsp. coarsely chopped fresh dill
1 tsp. grated lemon zest
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan cheese (use vegan Parmesan cheese)

1. Preheat oven to 375 F. Melt butter in saucepan over medium heat. Cook 3 minutes, or until beginning to brown.

2. Toss cucumbers in 13 x 9 inch baking dish with 1 Tbs. brown butter, salt, and sugar. Bake 25 minutes.

3. Remove dish from oven, and preheat the broiler. Add chives, tarragon, dill, and lemon zest to cucumbers, and toss to coat. Season with pepper, if desired.

4. Stir together breadcrumbs, Parmesan, and remaining 1 Tbs. brown butter in bowl. Sprinkle breadcrumb mixture over cucumbers. Broil 2 minutes, or until crumbs are golden brown.

Per 1/2 Cup Serving: 85 cal.; 2 grams prot.; 6 grams total fat (3 grams sat. fat); 7 grams carb.; 13 mg chol.; 355 mg sod.; <1 gram fiber; 2 grams sugar

Found:Vegetarian Times-September 2011

Toasted Panzanella

Toasted Panzanella
Vegan; Serves 4

This hearty bread salad is ideal for picnics and cookouts because the longer it sits, the better it gets. Try making it with colorful heirloom tomatoes.

Ingredient List

1 small loaf French bread, cut into 1-inch cubes (about 4 cups)
1/4 cup olive oil
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 lb. tomatoes, diced (about 3 1/2 cups)
1 medium-size cucumber, peeled, seeded and diced (about 1 cup)
1 small red onion, thinly sliced (about 1/2 cup)
1/4 cup green olives, pitted and coarsely chopped
1/4 cup basil, cut into thin ribbons
2 Tbs. red wine vinegar
2 tsp. capers, drained and coarsely chopped
1 tsp. sugar
1/2 tsp. lemon zest

Directions

1. Preheat oven to 350°F. Spread bread cubes on baking sheet. Bake 15 to 20 minutes, or until golden brown.

2. Heat oil in small saucepan over medium-low heat. Cook garlic 2 minutes, or until fragrant.

3. Place all remaining ingredients in large serving bowl. Add olive oil mixture, and toss to coat. Season to taste with salt and pepper. Let stand 20 minutes to allow flavors to develop. Adjust seasonings if necessary, and serve.

Nutritional Information

Per SERVING: Calories: 260, Protein: 4g, Total fat: 14g, Saturated fat: 2g, Carbs: 29g, Cholesterol: mg, Sodium: 266mg, Fiber: 4g, Sugars: 7g

Found: Vegetarian Times July 2006

Artichoke-Potato Medley

Artichoke-Potato Medley
Vegan; Serves 6; Gluten Free; 30 Minutes

TO date this has been viewed 484 times on the San Antonio blog!

For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.

1 lb. small red potatoes, quartered
2 10-oz. boxes frozen artichoke hearts, thawed
1 1/2 Tbs. olive oil
1/2 cup pitted kalamata olives, chopped
3 cloves garlic, minced (4 tsp.)
3 Tbs. chopped parsley
2 Tbs. lemon juice
2 tsp. grated lemon zest
3/4 tsp. sweet or smoked paprika

1. Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer 5 minutes, or until potatoes are just tender. Drain.

2. Return potatoes to saucepan; heat over high heat with artichokes and oil. Cook 5 minutes, or until vegetables start to brown, stirring occasionally. Add olives, garlic, parsley, lemon juice, lemon zest, and paprika. Season with salt and pepper, if desired. Cook 5 minutes more, or until fragrant and heated through. Serve garnished with chopped eggs, if using.

Per 1-cup serving: 171 cal.; 4 grams prot.; 7 g total fat; 1 grams sat. fat; 24 grams carb.; 0 mg. chol.; 231 mg. sod.; 7 grams fiber; 1 grams sugars

Found in Vegetarian Times-June/July 2009

Vegan Creamed Spinach

Vegan Creamed Spinach
Serves 6; Vegan

So, last Friday I went to a cooking demo at Whole Foods and learned about this recipe. To make it a complete meal add some tofu and glass noodles for a more stir fry look and feel. Now that things have calmed down I should be on a more regular schedule.... So, Happy Eating and have a Happy Tofurkey Day Everyone!

1 1/2 lbs. baby spinach and/or kale
1 cup plain, unsweetened almond milk or soy milk
2 teaspoons orange zest; finely grated
2 teaspoons lemon zest; finely grated
1/4 cup low-sodium vegetable stock
1/2 cup yellow onion, minced
4 Tablespoons sliced almonds, toasted
Pinch of nutmeg if desired
**glass noodles
**firm tofu--organic

Steam spinach with a few Tablespoons of water until just wilted. Squeeze out excess water and coarsely chop.

Place almond milk or soy, orange zest, and lemon zest in a small saucepan and bring to a boil. Simmer, stirring frequently until reduced by half.

Heat vegetable stock over medium heat in saute pan and add onion. Cook until onion is translucent. Add spinach and cook until most of the liquid has evaporated.

Add almond milk or soy depending what you are using to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg, if desired and garnish with sliced almonds. ** If making with glass noodles cook according to the package and either fry the tofu or cook with "milk" orange zest and lemon zest.