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.

White Bean and Arugula Salad with Lemon Dill Vinaigrette

White Bean and Arugula Salad with Lemon Dill Vinaigrette
Vegan

If you don't like dill, substitute with thyme or parsley. Serve with crusty bread, and you have a light meal to compliment the summer heat.

1/3 cup extra-virgin olive oil
3 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 small garlic clove, finely chopped
Coarse sea salt or kosher salt and freshly ground black pepper
3 bunches arugula, trimmed and roughly chopped
1 can white beans, such as cannellini or Great Northern, rinsed and drained
1 yellow bell pepper, halved, seeded and thinly sliced
vegan Parmesan cheese for garnish

1. In a large bowl, whisk together the oil, lemon juice, dill, garlic, and salt and pepper. Add the arugula, beans, and yellow pepper and toss to combine.

2. Garnish the salad with shaved Parmesan cheese and serve.

Found: Treehugger.com; Fresh Food Fast by Peter Berley

Healthy Kung Pao Tofu

Healthy Kung Pao Tofu
Serves 4; Vegan

Happy New Year to everyone!

INGREDIENTS

1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, divided (see Shopping Tip)
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored
1/2 teaspoon cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil, (optional)

1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.

3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds.

4. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

Shopping tips: Be sure to use “oyster-flavored” sauce (it’s oyster-free) to make this vegetarian; can be found in the Asian-food section or at Asian markets. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section or with other Asian ingredients.


Per 1 cup serving: 197 calories; 11 g fat (2 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 16 g carbohydrates; 12 g protein; 5 g fiber; 622 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (230% daily value), Vitamin A (40% dv), Calcium & Folate (25% dv).
Exchanges: 2 vegetable, 1 plant-based protein, 2 fat.Carbohydrate servings: 1.

Found: care2.com/greenliving

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