tag:blogger.com,1999:blog-48869015063090634912024-03-13T03:05:49.938-07:00justthefood.com...the bloga vegan blog. recipes and rantings about my adventures in vegan cookingJoni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.comBlogger637125tag:blogger.com,1999:blog-4886901506309063491.post-8125894386269419842024-02-06T20:24:00.000-08:002024-02-06T21:57:25.976-08:00Tofu Deviled Eggs<p></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBjKxejbq9OKrFN6BdSKbU8N_Iy2oXt0kZc0gROnkhYZ-5_hLV7N2-g0KQD4YI9vptRqv2hk9D8zRp7td2gXSy9nDlhIX8rjfYIZOimitvUEQzaQGZIcYnPkdxcHWe8Il4Kqq_gJ1fLjG27_16_VI_EwH1LcymlCvcrv7wESl8wdGipnYaM0ARxDrrykc" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="960" data-original-width="780" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBjKxejbq9OKrFN6BdSKbU8N_Iy2oXt0kZc0gROnkhYZ-5_hLV7N2-g0KQD4YI9vptRqv2hk9D8zRp7td2gXSy9nDlhIX8rjfYIZOimitvUEQzaQGZIcYnPkdxcHWe8Il4Kqq_gJ1fLjG27_16_VI_EwH1LcymlCvcrv7wESl8wdGipnYaM0ARxDrrykc=w520-h640" width="520" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><span style="font-size: large;">Tofu Deviled Eggs</span></div><p></p><p style="text-align: left;">Nothing like a funky little square egg made out of tofu to make everyone look at you and say, "OMG, you are vegan AF." Yeah, well, you can use molds and <strike>waste</strike> spend your time boiling up agar in soy milk to make a realistic-looking "egg," but I'm not trying to fool anyone. These taste great, and really do itch that scratch for deviled eggs. And they also show folks that chicken eggs aren't even necessary to make awesome snacks. Also, the filling works great as a base for "egg" salad sandwiches. Just add all your favorite mix-ins, and you're good to go!</p><p><br /></p><span></span><span><a name='more'></a></span><p><b>Yield: 8 deviled eggs</b></p>1 (1 pound) block extra or super firm tofu, drained and pressed<br />1 tablespoons (15 g) prepared yellow mustard<br />1/4 cup (60 ml) extra virgin olive oil<br />1 teaspoon mellow white or yellow miso<br />1/2 teaspoon garlic powder<br />1/2 teaspoon onion powder<br />1/2 teaspoon paprika<br />1/2 teaspoon turmeric<br />Salt and Pepper to taste (black salt will give it an extra eggy flavor)<br /><br />Cut your block of tofu in half.<br />Cut one half into 8 rectangular blocks about 2″ long by 1 1/2″ wide by 3/4″ tall.<br />Using a spoon, scoop out a little “bowl” in each block, set aside.<br />Add remaining tofu and all remaining ingredients to a blender or food processor and puree until very smooth.<br />Roll mixture into little balls, or using a mini ice cream scoop, and place inside the bowls you made in the tofu blocks. Use any left over mixture as a yummy sandwich spread, or just eat it all up with a spoon!<br />Sprinkle with a tiny pinch of paprika before serving.Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-61398766106437994772024-02-06T19:56:00.000-08:002024-02-06T19:58:59.905-08:00Roasted Broccoli Garlic Dip - Perfect for Gameday!<div><span style="background-color: white; font-family: Poppins; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPF9spnUKL-IpyVt6AhJD8iHOLOCsRb5pJ7em_tGst44dXJryfxzeUlSVJqw3Wk0bgytDm74b-uXztT-tXyQKs8G9gGZ5lnYpTWRbC9aptROuQR6EkfLc1Gfh0W1zMzGlEgoMcCPCsat5IPAgNI8wx3HMJt81koOurKMfGPwlBpi6Hooz0QJwa7ozuUc/s1627/20240120_092525.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1627" data-original-width="1301" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPF9spnUKL-IpyVt6AhJD8iHOLOCsRb5pJ7em_tGst44dXJryfxzeUlSVJqw3Wk0bgytDm74b-uXztT-tXyQKs8G9gGZ5lnYpTWRbC9aptROuQR6EkfLc1Gfh0W1zMzGlEgoMcCPCsat5IPAgNI8wx3HMJt81koOurKMfGPwlBpi6Hooz0QJwa7ozuUc/w512-h640/20240120_092525.jpg" width="512" /></a></div></span></div><div><span style="background-color: white; font-family: Poppins; white-space: pre-wrap;"><span style="font-size: large;"><br /></span></span></div><div><br /></div><span style="font-size: large;">Roasted Broccoli Garlic Dip</span><br /><br />Creamy, rich, and full of umami, this easy broccoli dip is a great snack that sneaks in extra veggies without anyone being the wiser!<div><br /><span><a name='more'></a></span><div><b>YIELD: About 4 cups</b><br /><br />1 head broccoli, chopped into bite-sized pieces, including the stems<br />1 medium to large yellow or white onion, roughly chopped<br />3 heads, about 18-24 cloves, garlic, peeled<br />1/4 cup olive oil (plus additional for drizzling when serving)<br />1 teaspoon salt<br />1/2 teaspoon black pepper<br />1/2 teaspoon red chile flakes<br />1 (10 ounce) package cashews, soaked overnight*<br />1/4 cup nutritional yeast<br />2 tablespoons white miso paste<br />2 tablespoons toasted sesame oil<br /><br /><i><span style="font-size: x-small;">*Normally I say use raw cashews, which you definitely can in this recipe, but I used roasted cashews in this recipe, because that was what is available to purchase at Tanaka Farms, and since I created this recipe for them, I focused on ingredients that can be bought in their Produce Market Stand.</span></i><br /><br />Preheat oven to 425F. <br /><br />In a mixing bowl, toss together chopped broccoli (including the stems!), roughly chopped onion, and whole garlic cloves with olive oil, salt, pepper, and chile flakes until evenly coated.<br /><br />Arrange in a single layer on a rimmed baking sheet lined with parchment. Bake, uncovered for 20 minutes, or until broccoli tips are browned and beginning to char.<br /><br />Remove from oven, and set aside to cool enough to handle. <br /><br />Separate half of the broccoli florets, and set aside for later use.<br /><br />Once cooled enough to handle, add remaining broccoli, onions, garlic, and all the juices from the pan into a blender. <br /><br />Add in soaked cashews, nutritional yeast, sesame oil, and miso paste.<br /><br />Blend until smooth and creamy. If needed, add water, a little bit at a time, to assist in blending.<br /><br />Transfer the dip to a serving dish. Drizzle with additional olive oil. Serve with crusty bread, pita, tortilla chips, crackers, or crudite.<br /><br />Enjoy!<div><br /><br /><div><div><div><div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJgnQkfYhcJBJwLzf7pzFNqxekNcf8bdWp-HvRIuOQBXb-C-fEltf-KkKEi-dn58xD6ZAcumoKe8Ms9BjtFPN472cxJc3ERfZ004H8kHF585DFsdDZgSa9kpDKbkVT3qaeYNAT8OiPLE3dqVbMDJj8EKsWRKzn6kGKdv2ViN4akER1VaK-lI3F5w9FMI/s1580/20240120_092430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1580" data-original-width="1263" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJgnQkfYhcJBJwLzf7pzFNqxekNcf8bdWp-HvRIuOQBXb-C-fEltf-KkKEi-dn58xD6ZAcumoKe8Ms9BjtFPN472cxJc3ERfZ004H8kHF585DFsdDZgSa9kpDKbkVT3qaeYNAT8OiPLE3dqVbMDJj8EKsWRKzn6kGKdv2ViN4akER1VaK-lI3F5w9FMI/w512-h640/20240120_092430.jpg" width="512" /></a></div><br /><p style="background-color: white; font-family: Poppins; font-size: 16px; line-height: var(--body-font-line-height); margin: 1rem 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><br /></p><div><br /></div></div></div></div></div></div></div></div></div></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-44245555993390976112023-12-28T18:54:00.000-08:002023-12-28T18:54:51.898-08:00Winter Kale Salad with Satsuma & Pomegranate in a Creamy Garlic Dressing<span style="font-size: large;">Winter Kale Salad with Satsuma & Pomegranate in a Creamy Garlic Dressing </span><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hea0uHJwm_J-gGfl-s7_IE9g3E7sUoVni9V1P44hdKd720sZKo30ihYq6ltrW2G2crl-FXVRBJaU4MJzFHIhI2-vMcea_34IFucZQWp6JFz0_Y6cKioWFyd0CRFGg9or0cg7zby53_UUze836gzGnu5a5zp4tNF4o6L796Ef6rctzdorlQIKoJjQgU0/s1502/20231215_100233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1502" data-original-width="1502" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hea0uHJwm_J-gGfl-s7_IE9g3E7sUoVni9V1P44hdKd720sZKo30ihYq6ltrW2G2crl-FXVRBJaU4MJzFHIhI2-vMcea_34IFucZQWp6JFz0_Y6cKioWFyd0CRFGg9or0cg7zby53_UUze836gzGnu5a5zp4tNF4o6L796Ef6rctzdorlQIKoJjQgU0/w640-h640/20231215_100233.jpg" width="640" /></a></div><br /><div><br /><div>Created for <a href="https://www.tanakafarms.com/christmas-kale-salad" target="_blank">Tanaka Farm</a>s to show off the seasonal bounty! All ingredients, except a few spices and pantry staples, are available at the Farm's Produce Market Stand during the winter season. Show off the seasonal produce in this easy-to-make salad that is definitely pretty enough to show off on your holiday table. You can also substitute any dried fruit for the pomegranates, and other mixed greens are great mixed in as well. Spinach, bok choy, arugula... </div><span><a name='more'></a></span><div><br /></div><div><b>Yield: 12-16 servings </b></div><div><br /></div><div><b>For the Creamy Cashew Garlic Dressing:</b> </div><div>1 (10 oz) package Roasted Salted Cashews </div><div>1 1/2 cups olive oil* </div><div>1/4 cup apple cider vinegar </div><div>Juice from 1 lemon </div><div>6 to 8 cloves garlic, or 2 tablespoons garlic powder </div><div>1 tablespoon black pepper </div><div>salt, to taste </div><div><span style="font-size: x-small;"><i>*If you are trying to cut back on added oils and fats, feel free to sub water or veggie broth for a portion or all of the oil. Please note, this will affect the texture and flavor of the dressing. It will still be delicious, just not as rich. And remember, you need fat to tenderize that kale!</i></span></div><div><br /></div><div><b>For the Winter Kale Salad: </b></div><div>3 bunches curly kale </div><div>1 small head green cabbage or Napa cabbage </div><div>3 satsumas (or mandarins or tangerines) </div><div>1 pomegranate </div><div>3 tablespoons white sesame seeds, divided </div><div><br /></div><div>To make the dressing, add all ingredients to a blender and puree until smooth. Set aside. </div><div>To make the salad, start by removing the ribs from the kale and tear or chop into bite-size pieces. Place in a large mixing bowl.
Shred cabbage, add to bowl. </div><div>Add dressing and massage into greens. </div><div>Peel and segment each satsuma. Cut each segment in half, or in thirds, depending on your size preference. Add to bowl, reserving a handful to sprinkle on top. </div><div>Remove pomegranate arils from pith. Add to bowl, reserving a handful to sprinkle on top. </div><div>Add 2 tablespoons sesame seeds to bowl. Toss salad until all ingredients are well distributed and transfer to serving dish. </div><div>Sprinkle remaining sesame seeds, satsuma segments, and pomegranate arils evenly over the top. </div><div>Serve and enjoy!</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLByzU9klEIswP1Qz97tGD70Y32QHmXzhiaBhpR15illRjAncD59wuydXODhV1ygXfNOqU78kt92lOOZEkruwWxbzuZMhEzLi6sdZFTfmMu-sLHP4qctMQdqq6m8ECam2817ty_mUz29zR6WvLHRpnQ6lXHaU8h0fJGtpYXQZ4p7-L5X8qrgyHxAqAS7E/s1500/KaleSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1499" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLByzU9klEIswP1Qz97tGD70Y32QHmXzhiaBhpR15illRjAncD59wuydXODhV1ygXfNOqU78kt92lOOZEkruwWxbzuZMhEzLi6sdZFTfmMu-sLHP4qctMQdqq6m8ECam2817ty_mUz29zR6WvLHRpnQ6lXHaU8h0fJGtpYXQZ4p7-L5X8qrgyHxAqAS7E/w640-h640/KaleSalad.jpg" width="640" /></a></div><br /><div><br /></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-89779263457010909802023-11-18T16:21:00.000-08:002023-11-18T16:33:36.769-08:00A Fully Vegan ThanksLIVING Feast<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKInPiSgL-LiiOw4tFTYVrMKTsaywZLEW2SD2duEWv0_K6PhZc_JS2i6vGGKBCorNbMfPB_8Oy-JG8wz2EOC2DBAqmaVSX6XBoumByBLhqdvIWRcpgrq1xxFfXSSrfWJVwdFfOWKb-TcYQU6G7u7qTLQPndzMHyHCJvkxOnvc0_BVsB9vKGZjOj8EKo_g/s3773/2022-11-20%2012.15.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="3773" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKInPiSgL-LiiOw4tFTYVrMKTsaywZLEW2SD2duEWv0_K6PhZc_JS2i6vGGKBCorNbMfPB_8Oy-JG8wz2EOC2DBAqmaVSX6XBoumByBLhqdvIWRcpgrq1xxFfXSSrfWJVwdFfOWKb-TcYQU6G7u7qTLQPndzMHyHCJvkxOnvc0_BVsB9vKGZjOj8EKo_g/w640-h317/2022-11-20%2012.15.34.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-size: large;">A Fully Vegan ThanksLIVING Feast</span><p></p><p>Maybe it's your first holiday season eating plant-based. Or, maybe, it's your thirtieth! Or, maybe, it's your first-time cooking for a vegan family member. Or, maybe, you just love cooking and as long as it tastes good, it doesn't matter that it's vegan! Whatever your reason, these recipes are perfect for the season. Scroll on down for an entire feast of recipes from soup and salad to start, to sides, a show-stopping stellar main dish, and even a no-fuss dessert.</p><span><a name='more'></a></span><p>I hosted a ThanksLIVING Brunch at <b><a href="https://www.tanakafarms.com/" target="_blank">Tanaka Farms</a></b> in 2022, and was excited to do it again in 2023, but we got rained out, so I thought I would gather up all the recipes here to share, instead. Plus, a bunch of links to other holiday-friendly recipes to make sure there's something for everyone.</p><p>Let's start with the original menu...</p><span style="font-size: large;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBa1VF-czyyuGNCzdEeBcoeFgK7sP3FiMPw3bnqqdURABrUWY_g3KihBCAmWR9Pb4uS3f4WTDmevkPK4D9JOLS7MDGGH1mgV4eCCq-zQVvsmviAScJjQ__kDJHRIrA9GDev2USNaVLRc4Bry7E0h15Gp2Xw2FPpfrKtxtX8QCug1XMv9bqkJHxvuCSEg/s2453/2022-11-20%2011.31.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2453" data-original-width="1716" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBa1VF-czyyuGNCzdEeBcoeFgK7sP3FiMPw3bnqqdURABrUWY_g3KihBCAmWR9Pb4uS3f4WTDmevkPK4D9JOLS7MDGGH1mgV4eCCq-zQVvsmviAScJjQ__kDJHRIrA9GDev2USNaVLRc4Bry7E0h15Gp2Xw2FPpfrKtxtX8QCug1XMv9bqkJHxvuCSEg/w448-h640/2022-11-20%2011.31.32.jpg" width="448" /></a></div><div><br /></div>Massaged Kale and Quinoa Kale Salad</div></span>Yield: 8 side dish servings<div> <div>The tahini in the dressing for this salad gives it a nice rich flavor, while the cranberries add an unexpected sweetness. This salad tastes great warm or cold, which makes it the perfect dish to bring to potlucks or pack for lunches. </div><div><br /></div><div>1 cup (168 g) white quinoa, uncooked </div><div>1/2 cup (84 g) red quinoa, uncooked </div><div>3 cups (705 ml) water or low-sodium vegetable broth </div><div>8 ounces (227 g) chopped curly or lacinto kale </div><div>1/2 cup (45 g) sliced or slivered almonds (toasted or raw) </div><div>1/2 cup (80 g) raisins or dried cranberries (really any dried fruit will work here. Chopped dried apricots is also nice)</div><div>1/2 cup (128 g) tahini (See “Veggie Bite” below) </div><div>2 tablespoons (30 ml) soy sauce, tamari, or Bragg Liquid Aminos </div><div>2 tablespoons (30 ml) lemon juice </div><div>1 tablespoon (10 g) minced garlic </div><div><br /></div><div>In a fine mesh strainer, rinse quinoa. Strain out as much excess water as possible. (If you buy prewashed quinoa, you can omit this step.) Place quinoa in a dry pot with a lid, and heat over medium heat to lightly toast the quinoa, stirring constantly to prevent burning, about 4 to 5 minutes. Add water or vegetable broth, raise the heat and bring to boil. Immediately lower heat to low, cover, and cook 15 minutes. Remove from heat and allow to stand, covered, 5 minutes. Uncover and fluff with a fork.</div><div><br /></div><div>While quinoa is cooking, blanch kale. Bring a pot of water to boil, drop in kale, give it a quick stir and then quickly remove it and place into an ice water bath to stop the cooking. </div><div><br /></div><div>Once quinoa is cooked, place it in a mixing bowl, along with kale, almonds, and raisins. </div><div><br /></div><div>In a small bowl, whisk together tahini, soy sauce, lemon juice, and garlic. Toss the dressing with the salad to coat. Serve immediately or refrigerate. </div><div><br /></div><div><b>Veggie Bite: </b>Tahinis vary in texture and thickness, from very liquid-y to very thick. The measure in this recipe assumes that you’re using a more liquid tahini. If yours is very thick, you may need to thin it out with water or vegetable broth to reach the consistency of a pourable milkshake. If you have a rice cooker, use it to prepare the quinoa. Use a 2-to-1 ratio of liquid to quinoa and follow the instructions on your rice cooker.</div></div><br /><br /><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9XbIjE8n0uM5v_zUIaE9ylam6YR5T4hKn25zM7Y-xSNH3u2tY3DjnShSzFlMJA_BoaGpnpzr8ngsjFDS_FBXWbaKIgUxGpHj6OwhwJ9F3D-m4Ne2vbconJ0mK4JYV6EQCHRAi5zzMXkasgfPtwumyZmjeVQeCFGiW7Ua4tNO3eAefGtP5xsAnhFfSGg/s1723/2022-11-20%2011.46.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1723" data-original-width="1722" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9XbIjE8n0uM5v_zUIaE9ylam6YR5T4hKn25zM7Y-xSNH3u2tY3DjnShSzFlMJA_BoaGpnpzr8ngsjFDS_FBXWbaKIgUxGpHj6OwhwJ9F3D-m4Ne2vbconJ0mK4JYV6EQCHRAi5zzMXkasgfPtwumyZmjeVQeCFGiW7Ua4tNO3eAefGtP5xsAnhFfSGg/w640-h640/2022-11-20%2011.46.42.jpg" width="640" /></a></div><div><span style="font-size: large;"><br /></span></div>Smoked Pumpkin Bisque</span><div>Yield: 4 Servings</div><div><br /></div><div>I love using fresh pumpkin in savory dishes, and this smoked pumpkin bisque is just overflowing with holiday flavor.<br /><br />2 tablespoons olive oil<br />1 cup yellow onion, roughly chopped<br />1 tablespoon minced garlic<br />1 teaspoon smoked paprika<br />1/2 teaspoon ground cinnamon<br />1/2 teaspoon ground sage<br />1/4 teaspoon chipotle powder (optional)<br />3 cups vegetable broth<br />3 cups smoked pumpkin puree*<br />3/4 cashew cream (see recipe)<br />salt and pepper to taste<br /><i><span style="font-size: x-small;">*If you are not smoking your own fresh pumpkin, you can replace with 1 (15 oz) can plain pumpkin puree and add in 1/2 teaspoon liquid smoke instead.</span></i><br /><br />Heat the oil in a large pot on medium high heat. Add in the onion and garlic and cook until browned, about 2-3 minutes. Add in the paprika, cinnamon, sage, chipotle, broth, and pumpkin. Stir to combine. <div><br /></div><div>Bring to a boil. Once boiling, reduce to low and simmer, uncovered, for 10 minutes.<br /><br />Using an immersion blender (or carefully transfer the soup to a tabletop blender) blend until smooth. Add in the cashew cream and stir to combine. <br /><br />Serve with a swirl of Cashew Cream, a sprinkle of pumpkin seeds, and a pinch of paprika, and sage leaf as garnish.<br /></div></div><div><br /></div><span style="font-size: large;">Cashew Cream</span><br /><br /><div>This simple recipe can be used as a base for many recipes, whether using to add a creamy texture to soups, or on its own as a condiment. You can add different flavorings (vanilla for sweet applications, lime and cilantro for savory applications, for example) to suit your needs.<br /><br />Raw cashews<br />Water<br /><br />Soak desired amount of cashews in water overnight. Rinse. Add to blender, add water to blend. <br />More water for a thinner cream, less for a thicker cream. Add additional flavorings as desired.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsWiQKNaLgvufl0f4LYiGa9sbWKTpjE1In560DrLgqHfms29uwIK-epFLEjk23ZYl0ojowfALQJYY4FOqrhO_jSevQr1aDGjsz_qGSNYGKetCk6trYV1Prw4gu8KK_NEh7HAzL299DPlMT8tga4tfjTgMf8rRzKonJv15hTsBR-cXXA2RAFehEfiOO5U/s1000/8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="652" data-original-width="1000" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsWiQKNaLgvufl0f4LYiGa9sbWKTpjE1In560DrLgqHfms29uwIK-epFLEjk23ZYl0ojowfALQJYY4FOqrhO_jSevQr1aDGjsz_qGSNYGKetCk6trYV1Prw4gu8KK_NEh7HAzL299DPlMT8tga4tfjTgMf8rRzKonJv15hTsBR-cXXA2RAFehEfiOO5U/w640-h418/8.png" width="640" /></a></div><br /><div><br /></div><span style="font-size: large;">Herbed Compound Butter</span><br /><br />Veganized and adapted from a recipe by Melissa Clark for New York Times Cooking., this butter just takes "bread and butter" to a whole new level. It also makes a great host gift, as long as you can keep it refrigerated.<br /><br />1 cup vegan butter<br />1 tablespoon minced shallots<br />1 garlic clove, minced<br />1 tablespoon chopped fresh thyme<br />1 tablespoon chopped fresh rosemary<br />1 tablespoon minced parsley<br />1 tablespoon finely chopped chives<br />2 teaspoons fresh lemon juice<br />1/2 teaspoon black pepper<br />1/2 teaspoon fine sea salt, more to taste<br /><br />In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt. Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.<br /><br /><br /><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOcYflvvjh7oVfvFtM0Q0VjVSigcMQk9xzuo8f3-zfUR3xUfwkCVwctKyp-uccMyouejBnThbYhKHIkDaMJYE1Ys4qIm9Eg09yOrAnK-e5klzRUgWtHa7FQLVaZJXJIgxQhcOgMnA8AVD7-kTnixoVF5MtPvXq4_C_dby3_YPOGiHJ_Er8JdI80ofwP0/s1500/Website+Header+Photos+(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="1500" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOcYflvvjh7oVfvFtM0Q0VjVSigcMQk9xzuo8f3-zfUR3xUfwkCVwctKyp-uccMyouejBnThbYhKHIkDaMJYE1Ys4qIm9Eg09yOrAnK-e5klzRUgWtHa7FQLVaZJXJIgxQhcOgMnA8AVD7-kTnixoVF5MtPvXq4_C_dby3_YPOGiHJ_Er8JdI80ofwP0/w640-h360/Website+Header+Photos+(3).png" width="640" /></a></div><div><span style="font-size: large;"><br /></span></div>Orange Cranberry Sauce with Rosemary</span><br />Yield: About 3 cups<br /><br /><div>Adding a sprig of rosemary gives this tangy ThanksLIVING staple a bit more depth. (Tastes great on a leftover sandwich, and also on a bagel with cream cheese!)<br /><br />3/4 cup fresh orange juice, from two oranges<br />1/4 cup water<br />1 cup unbleached sugar, like Zulka<br />4 cups fresh cranberries<br />1/2 teaspoon ground nutmeg<br />Zest of one orange<br />Sprig of rosemary<br />Pinch salt<br /><br />In a medium saucepan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, nutmeg, rosemary, and salt. Return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst. If needed, mash with a spoon or potato masher to mash the cranberries. Transfer to a serving bowl. Cover and chill until ready to serve.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLErYHQKeKWitflsfQdhFNgOLoKyESgA063BiT_bZo2wrbG8LBSFoP9xPBH1sTHvcB-Omonc70MmugwV6i4LjX6_U8o0TIdAKKJPfcRL2SYchh6Yb2NrtElwks0dsKIl6XStXOZqsXn3pl2MiKsnD0R3hV2-XAnrmh3AfjNu3ifiSpuUEeyd7TkkOIQI/s1141/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1141" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLErYHQKeKWitflsfQdhFNgOLoKyESgA063BiT_bZo2wrbG8LBSFoP9xPBH1sTHvcB-Omonc70MmugwV6i4LjX6_U8o0TIdAKKJPfcRL2SYchh6Yb2NrtElwks0dsKIl6XStXOZqsXn3pl2MiKsnD0R3hV2-XAnrmh3AfjNu3ifiSpuUEeyd7TkkOIQI/w560-h640/9.jpg" width="560" /></a></div><br /><div><br /></div><span style="font-size: large;">Dijon Maple Roasted Brussels Sprouts</span><br />Yield: 4 servings<div><br />Even if you don't care for brussels sprouts, give these a try. The marinade is so flavorful you will totally forget you are eating this high protein, high fiber, calcium rich, mini cabbage!<br /><br /><div>1 pound (454 g) Brussels sprouts<br />1/4 cup (60 ml) extra-virgin olive oil<br />1/4 cup (84 g) maple syrup<br />2 tablespoons (30 g) Dijon mustard<br />2 tablespoons (30 g) minced garlic<br /><br />Preheat oven to 350°F (180°C, or gas mark 4). Have ready a rimmed baking sheet lined with parchment or aluminum foil.<br /><br />In a mixing bowl, whisk together olive oil, agave, mustard and garlic. Toss in brussels sprouts to coat.<br />Spread evenly on baking sheet in a single layer. Bake, uncovered, for 30 minutes, until tender.<br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9zDqYJLijg_WHwWW3gaKYNUSsO0oF7K217edThLkUhsYM4wNjI2TanQFsbcBT_tvEHkbF3Yh5FupM3rhrWt-P-P9fp_I0uWN1FYoBOaOqbDudm7X7nzqWeJBr_JJcvgqVSjo48ctQsSpN-kxCEWZUdmgotMirxyR4bohEFm8_7n6NUVaYS0XnIAklfo/s1500/Website+Header+Photos+(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="1500" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9zDqYJLijg_WHwWW3gaKYNUSsO0oF7K217edThLkUhsYM4wNjI2TanQFsbcBT_tvEHkbF3Yh5FupM3rhrWt-P-P9fp_I0uWN1FYoBOaOqbDudm7X7nzqWeJBr_JJcvgqVSjo48ctQsSpN-kxCEWZUdmgotMirxyR4bohEFm8_7n6NUVaYS0XnIAklfo/w640-h360/Website+Header+Photos+(4).png" width="640" /></a></div><br /><div><br /></div><span style="font-size: large;">Green Bean Almondine</span><div>Yield: 4-6 servings<br /><br />Simple, elegant, and tasty way to serve green beans!<br /><br />1/4 cup vegan butter<br />1/4 - 1/2 cup sliced almonds, to taste<br />2 tablespoons finely diced shallot<br />2 tablespoons minced garlic<br />1 pound fresh green beans, trimmed<br />Zest of 1 half lemon<br />Squeeze of fresh lemon juice <br />Salt and pepper, to taste<br /><br />In a pan (with a lid) over medium heat, melt butter. Add almonds and shallot. Sauté about 2 to 3 minutes. Add garlic and sauté until fragrant, about 2 to 3 minutes more.<br /><br />Add in trimmed beans and toss to coat. Continue to cook and toss for about 5 minutes. Cover and turn heat to very low. Allow to cook, covered, for an additional 5 minutes to soften. Toss with salt and pepper, to taste.<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3Gowt1t2BrCJYtipo89u_d9DMCISrET3951hOMohF3P8AXjiTE-BzLcnIonIM2zydm36bvVMxKIKLidkG9QiSY2AagF2EBSBJ_3MxjYnGnnTDKRDBOrZpO-dsyPSEgyMD-f722NC6iXAuV2Nlc5lrmZm6DmBV_5CUsaUwTm4wMi0gPCv__sbpwtO1AY/s800/IMG_7251.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3Gowt1t2BrCJYtipo89u_d9DMCISrET3951hOMohF3P8AXjiTE-BzLcnIonIM2zydm36bvVMxKIKLidkG9QiSY2AagF2EBSBJ_3MxjYnGnnTDKRDBOrZpO-dsyPSEgyMD-f722NC6iXAuV2Nlc5lrmZm6DmBV_5CUsaUwTm4wMi0gPCv__sbpwtO1AY/w640-h480/IMG_7251.webp" width="640" /></a></div><br /><div><br /></div><br /><span style="font-size: large;">Garlic Smashed Potatoes</span><br /><br />Some folks insist upon perfectly smooth mashed potatoes with absolutely no lumps. I'm not that person. If I want perfectly smooth mashed potatoes, I'll make them from a box. Ha! I like the potatoes to taste like potatoes, so I like to leave the skins on, and leave in some of those lumps!<br /><br />4 large russet potatoes<br />½ cup plain soy creamer<br />¼ cup vegan butter<br />¼ cup vegan sour cream<br />1 head of roasted garlic (see below)<br />Sea salt and fresh cracked pepper to taste<br /><br /></div><div>Bring a large pot of salted water to boil. Wash potatoes and cut them into approximately one-inch chunks. Place chunks into the boiling water and cook until tender, usually 10-15 minutes. Drain and return to pot. Add in the creamer, margarine, sour cream and garlic. Smash with a potato masher until you get your desired consistency. I like mine with lots of lumps. Serve nice and warm smothered with Earth Balance and Mushroom and Onion Gravy. For cheesy garlic smashed potatoes, try adding in a quarter cup of nutritional yeast.<br /><br /><span style="font-size: medium;">Roast Your Own Garlic!</span><br />With a knife, cut the top off of the whole head of garlic, exposing just the tips of the garlic cloves. Place on a sheet of aluminum foil and drizzle with olive oil. Sprinkle with salt. Wrap the entire clove in the foil and bake for 30-35 minutes in an oven preheated to 400 F. Remove from oven, let it cool to the touch. Squeeze each clove out and use in garlic smashed potatoes, eat them on their own as an appetizer, spread onto bread, or add into any recipe calling for garlic when you want a milder, roasted flavor. To roast more than one head of garlic at a time, use a muffin tin!</div><div><br /></div><span style="font-size: large;">Cracked Black Pepper Gravy</span><br />Yield: About 3 cups<div><br />Super simple and easy to throw together in just a few minutes, this multi-purpose gravy will satisfy all your gravy cravings. You can change it up to suit your needs by switching out the liquid with different types of broth. Better than Bouillon No-Beef base for brown gravy, for example. Made with milk (Silk Next Milk works great here!) for the perfect gravy to pour over those biscuits for breakfast...mmm...especially with some ground up veggie sausage thrown in.<br /><br />1/4 cup neutral-flavored vegetable oil (or vegan bacon grease, or vegan butter)<br />1/4 cup all-purpose flour<br />2 cups water, or vegan milk, or broth<br />2 tablespoons nutritional yeast, optional<br />lots of black pepper, to taste<br />salt, to taste<br /><br />In a small pot, heat the oil over medium heat. Add in the flour and stir to combine to make a roux. Continue to cook until golden. Add in the water (or broth) and stir to mix completely. Add in nooch, if using, pepper and salt to taste. Continue to stir until thickened. It should only take a few minutes. Keep warm until ready to serve. <br /><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ShBYVKQvt-0n5tDnEXcSyM5jRCXgHZUxV3kalqnM5bMUDl6_J9241kGjfHSZxM6TI1mMroUZbE1z3X5lmxwY_DAABTQA9mZj3IszUPqJUfHRGRZZRTgF4_-RI56HIRDv3kirbjUuM1XLWOvkx4d9TRiwV3XyhF-KPP9igaJC2DL0dSh7Ba2N6pQzpOE/s640/Harvest%20Butternut%20Squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ShBYVKQvt-0n5tDnEXcSyM5jRCXgHZUxV3kalqnM5bMUDl6_J9241kGjfHSZxM6TI1mMroUZbE1z3X5lmxwY_DAABTQA9mZj3IszUPqJUfHRGRZZRTgF4_-RI56HIRDv3kirbjUuM1XLWOvkx4d9TRiwV3XyhF-KPP9igaJC2DL0dSh7Ba2N6pQzpOE/w640-h640/Harvest%20Butternut%20Squash.jpg" width="640" /></a></div><br /><div><br /></div><div><span style="font-size: large;">Harvest Butternut Squash and Wild Rice Stuffing with Cranberries</span><br /><br />Whether you serve this up as a side dish or use it to stuff your holiday roast, this wild rice dressing is full of holiday flavor.<br /><br />2 cups uncooked wild rice blend<br />5 cups vegetable broth<br />2 tablespoons refined coconut oil<br />1 pound cubed butternut squash (about 3 cups)<br />2 cups diced white or yellow onion<br />2 tablespoons minced garlic<br />2 ounces chopped kale (about 2 cups tightly packed)<br />1 cup dried cranberries<br />1 cup pecans<br />1 tablespoon ground cinnamon<br />Salt and Pepper to taste<br /><br />Prepare the rice in a rice cooker using vegetable broth instead of water. If you do not have a rice cooker, bring veggie broth to a boil in a pot with a tight-fitting lid. Stir in the wild rice. Return to a low simmer, cover and simmer for about 20 minutes, or until broth has been absorbed.<br /><br />While rice is cooking, heat coconut oil over medium high heat in a large pan or deep pot with a lid. Add in butternut squash, onions and garlic. Toss to combine. Cover, reduce heat to medium low and cook for 15 to 20 minutes, or until squash is fork tender and onions are translucent and fragrant.<br /><br />In a large bowl (or in the pan if you have enough room) add cooked rice, cranberries, pecans, kale, cinnamon, salt and pepper to the butternut squash and toss to combine. Serve.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggK13ebgH2Fah7ef6oVssv7ekljIQjx4wIcTwkIfqsPeseHXhYj5xMXfJfl_x7f7cTvcT3LH1RDzS_xJNtRTSOmRNnX2_2mM6dDXE4lGNQLyi99qdo1UmcHM3aiv4hekJ4SofLh_UiPKAxw2KBmjBUV6SLqGs0k3aiuzoaXxFanhT2j9yFeJI7NYAjr6U/s640/PhotoGrid_1479276894178.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggK13ebgH2Fah7ef6oVssv7ekljIQjx4wIcTwkIfqsPeseHXhYj5xMXfJfl_x7f7cTvcT3LH1RDzS_xJNtRTSOmRNnX2_2mM6dDXE4lGNQLyi99qdo1UmcHM3aiv4hekJ4SofLh_UiPKAxw2KBmjBUV6SLqGs0k3aiuzoaXxFanhT2j9yFeJI7NYAjr6U/w640-h640/PhotoGrid_1479276894178.png" width="640" /></a></div></div><div><br /></div><span style="font-size: large;">Stuffed Seitan Roulade</span><br /><br />This center of plate roast is sure to have your guests bellies full of holiday flavor.<br /><br />2 cups vital wheat gluten<br />1 cup wheat flour<br />½ cup nutritional yeast<br />2 tablespoons garlic powder<br />2 tablespoons onion powder<br />½ teaspoon paprika<br />½ teaspoon sea salt<br />¼ teaspoon black pepper<br />2 cups vegetable broth<br />1/2 cup refined coconut or olive oil<br />4 cups Harvest Butternut Squash Stuffing<br /><br />In a mixing bowl, mix together dry ingredients. Add water and oil and knead for 5 minutes until an elastic dough is formed. Lightly cover and let stand for 20 minutes.<br /><br />Preheat oven to 350 F. Roll or press dough into a large rectangle. Use a rimmed baking sheet as your guide. Spread stuffing evenly on top of the dough leaving about a one-inch border on all sides. Roll up tightly and place seam side down on a large sheet of aluminum foil. Wrap tightly in foil. Place seam side down on a baking sheet and bake for 90 minutes. Remove from oven and allow to stand for 10 minutes before unwrapping. Slice and serve.<div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZklwAdQJZOOLzzeBjQGqJXWk1Ej5A_4U-mI0fZoLGigBxB950__U-pZqd_Ddv17ehyphenhyphenTGAjmSc2B9bKSmOIFbjruARGF9d2h6UTwiWMCzxWSLpHO-h2KRJ8njDG4zrK1WxGxH-Gi6c6qXZ3wKp2Ifjwjp7sGGzX3Dh0I1lrx0K3Azhx7f1CXBOsXGMeQ/s2609/2022-11-20%2009.16.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2609" data-original-width="1863" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZklwAdQJZOOLzzeBjQGqJXWk1Ej5A_4U-mI0fZoLGigBxB950__U-pZqd_Ddv17ehyphenhyphenTGAjmSc2B9bKSmOIFbjruARGF9d2h6UTwiWMCzxWSLpHO-h2KRJ8njDG4zrK1WxGxH-Gi6c6qXZ3wKp2Ifjwjp7sGGzX3Dh0I1lrx0K3Azhx7f1CXBOsXGMeQ/w458-h640/2022-11-20%2009.16.20.jpg" width="458" /></a></div><div><span data-canva-clipboard="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"></span></div><br /><br /><span style="font-size: large;">Seitan En Croute</span><br /><br />Time to take it to the next level! Add a beautiful crust to this roast guaranteeing this will be a center of the table showstopper at your next holiday get together. (You can use this en croute technique on any seitan roast!)<br /><br />1 prepared Seitan Roulade<br />1 package (2 sheets) vegan puff pastry<br />3 tablespoons melted vegan butter</div><div>Fresh herbs, such as rosemary, sage, and thyme, optional<br /><br />Thaw puff pastry according to package directions. Line a baking sheet with foil or parchment. Preheat oven to 400 F.<br /><br />Lay roast in center of baking sheet. Carefully stretch one sheet of puff pastry over the entire roast, tucking in the edges under the roast. Cut the remaining sheet into strips and arrange in a basket weave lattice over the top, tucking the ends under the roast. Brush the entire top with melted butter. Top with sprigs of fresh herbs, if using.<br /><br />Bake for 15 to 20 minutes, or until golden brown and flaky. Remove from oven and serve.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpcE1K4dPrWHNAWSllr_HOgTCc2js36IcBeswX0Gx27CgSqyaclnRfioAPQM-8h_UEACdvhnQrJtIemTZmL5xsDbvVMuIkxQuUMPTGx3rq1feNm6WEejA79L8pCU4S7K6MFxiSqx2BLlxc5UE8hXKBX8KXscOXGeivzNyAf05R2-7V8YvBf3fKIp0Y8I/s2942/2022-11-20%2013.06.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2942" data-original-width="1868" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpcE1K4dPrWHNAWSllr_HOgTCc2js36IcBeswX0Gx27CgSqyaclnRfioAPQM-8h_UEACdvhnQrJtIemTZmL5xsDbvVMuIkxQuUMPTGx3rq1feNm6WEejA79L8pCU4S7K6MFxiSqx2BLlxc5UE8hXKBX8KXscOXGeivzNyAf05R2-7V8YvBf3fKIp0Y8I/w406-h640/2022-11-20%2013.06.12.jpg" width="406" /></a></div><div><br /></div><br /><span style="font-size: large;">Rustic Fuji Apple Tart</span><br />Yield: 2 tarts (4-6 servings)<br /><br />2 sheets vegan puff pastry<br />3 Fuji apples, peeled, cored & thinly sliced<br />1/2 cup vegan butter (I used Earth Balance)<br />1 cup packed brown sugar<br />1/4 teaspoon ground nutmeg<br />1/4 teaspoon ground cinnamon<br />1/4 teaspoon ground clove<br />Additional butter, for brushing<br />About 2 tablespoons sugar, for dusting<br /><br />Thaw puff pastry according to package instructions. Into a pot over medium heat, add sliced apples, butter, brown sugar, nutmeg, cinnamon, and cloves.<div><br />Add apples, and carefully stir to combine, and cook over medium heat until apples slices are tender but still whole. About 20 minutes, stirring occasionally.<br /><br />Preheat oven to 425 F. Have ready two rimmed baking sheets lined with parchment.</div><div><br /></div><div>Lay out a sheet of puff pastry on the lined baking sheet. To the center of the square, add half of the cooked apple mixture. Fold the edges over to create a crust edge. You can use your fingers, a fork...feel free to be creative with your shaping. Brush edges with melted butter and sprinkle edge with sugar. Repeat with remaining puff pastry and apple mixture.<br /><br />Bake for 12 to 20 minutes, or until crust is puffed up and golden brown. Remove from oven and allow to cool slightly before serving. Serve topped with vegan ice cream or whipped cream.<br /><br /><span style="font-size: medium;">Additions & Variations:</span><br />-Use extra puff pastry to cut out shapes to place on top of the apple mixture.<br />-Sub pears for apples!<br />-Create hand pies by cutting your puff pastry into smaller squares, adding the filling to one half, folding on the diagonal and sealing with a fork. Make sure to cut a slit in the top to vent.</div><div><br /></div><div><br /><div><div><div><div><div><span style="font-size: large;">Now, if that's not enough to whet your whistle, check out all these other holiday recipes to get you through the season!</span></div><div><div style="background-color: white; color: #666666; font-family: Calibri;"><a href="http://www.justthefood.com/2007/11/festivous-loaf.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Festivous Loaf</a></div><div style="background-color: white; color: #666666; font-family: Calibri;"><a href="http://www.justthefood.com/2022/12/nutty-fruitcake.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Nutty Fruitcake</a><br /><a href="http://www.justthefood.com/2012/12/how-much-fing-turkey-did-you-make.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Leftover "Turkey" Pasta Salad</a><br /><a href="http://www.justthefood.com/2014/11/a-vegan-thanksgiving-feast-in-under-hour.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">A Complete Vegan Feast in Under an Hour</a><br /><a href="http://www.justthefood.com/2008/10/veganmofo-and-straight-up-thanksgiving.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Thanksgiving Burgers </a>(a great way to use up leftovers!)<br /><a href="http://www.justthefood.com/2012/11/thanksgiving-is-when-omg.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Pumpkin Cheesecake Pie</a><br /><a href="http://www.justthefood.com/2012/11/thanksgiving-is-when-omg.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Greek Stuffing</a><br /><a href="http://www.justthefood.com/2014/09/vegan-mofo-viii-day-25-garlic-orange.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Garlic Orange Brussels Sprouts</a><br /><a href="http://www.justthefood.com/2012/12/spreading-holiday-joyvegan-style.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Cranberry Orange Holiday Punch</a><br /><a href="http://www.justthefood.com/2012/12/spreading-holiday-joyvegan-style.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Choco-Nog Cupcakes with Nutmeg Cream Cheese Frosting</a><br /><a href="http://www.justthefood.com/2017/11/mandarin-orange-bundt-cake.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Mandarin Orange Bundt Cake</a><br /><a href="http://www.justthefood.com/2013/12/theres-still-time-last-minute-diy-vegan.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Last Minute DIY Gifts: Peppermint Chocolate Truffles</a><br /><a href="http://www.justthefood.com/2008/12/amazing-all-purpose-sugar-cookie.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">All-Purpose Sugar Cookie Dough (with Variations!)</a><br /><a href="http://www.justthefood.com/2017/11/holiday-helpers-easy-vegan-cheese-ball.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Holiday Cheeseball</a><br /><a href="http://www.justthefood.com/2017/11/roasted-butternut-squash-with-fennel.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Butternut Squash with Fennel</a><br /><a href="http://www.justthefood.com/2008/12/old-fashioned-amish-mashed-potato-candy.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Amish Mashed Potato Candy</a><br /><a href="http://www.justthefood.com/2017/11/sweet-and-sour-bean-balls.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Sweet and Sour Bean Balls</a><br /><a href="http://www.justthefood.com/2017/11/bar-nuts.html" style="color: #ff6a00; text-decoration-line: none;" target="_blank">Bar Nuts</a></div></div></div></div></div></div></div></div><br />Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-20281595912221159252023-11-09T17:00:00.001-08:002023-11-09T17:00:10.421-08:00Vegan Jamaica (Hibiscus) Tacos<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOGyEXbGBvtwAUZf6RZ64w9Bq_5f0Hwck59t4taTGA7Il1QXe3pd3SmhsHANFIspAfVR0JQqCymcIZWPaVItHYBqWSb8P650JgLiT7AhDJK8LwrO9nvRK5vcQQg8W_TbFW7zwDwKf6UVRk-b7ttOaaMYKN56uQWUsUq_tfhozB6ccbOI-jguRsaBd2ro/s2048/398680890_732506912249245_3795422264144972674_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOGyEXbGBvtwAUZf6RZ64w9Bq_5f0Hwck59t4taTGA7Il1QXe3pd3SmhsHANFIspAfVR0JQqCymcIZWPaVItHYBqWSb8P650JgLiT7AhDJK8LwrO9nvRK5vcQQg8W_TbFW7zwDwKf6UVRk-b7ttOaaMYKN56uQWUsUq_tfhozB6ccbOI-jguRsaBd2ro/w512-h640/398680890_732506912249245_3795422264144972674_n.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Vegan Jamaica (Hibiscus) Tacos </span></div><div><br /></div><div>We were having a Dia de los Muertos celebration at work, so I made jamaica tacos as the vegan option for guests. </div><span><a name='more'></a></span><div>Because I was cooking in bulk, I didn't write down exact measurements. But, it's pretty easy to ass the seasonings to your liking. Let me explain how I did it. Once you understand the technique, you can adjust the seasonings to your liking!</div><div><br /></div><div>First, I boiled the jamaica (dried hibiscus) flowers in plain water. <i>You can find dried jamaica at almost any Mexican grocery store for a very reasonable price. I bought pretty big bags for around $5 at Northgate Market.</i></div><div><br /></div><div>I then strained and squeezed out all that gorgeous pink liquid. <i>I reserved the glorious liquid to make agua fresca and simmered the liquid with fresh sliced ginger for a little extra zip, then added sugar and lime juice to taste. Yum!</i></div><div><br /></div><div>In a mixing bowl, add the squeezed out flowers, then add a little sugar, lots of garlic,bchile flakes, chile powder, paprika, ground cumin, and just enough oil to coat. Set aside.</div><div><br /></div><div>Into a frying pan, heat some oil and sauté onions until fragrant and translucent, then add in the seasoned flowers and continued to sauté until just browned. </div><div><br /></div><div>Now they are ready to add to tacos, quesadillas, nachos, burritos...</div><div><br /></div><div>These ones are topped with guac, onions, cilantro, and salsa fresca. <b>Avocado is a must with hibiscus, as it has a very tart flavor, and the creaminess of the avocado pairs really well.</b> I also made some escabeche (pickled jalapeños, onions, carrots, and garlic).</div><div><br /></div><div>Enjoy!</div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-13988300273364172482023-07-16T17:14:00.003-07:002023-07-16T17:19:51.399-07:00Farmers' Market Chili with Chipotle Cashew Cream<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaYTl3LMQnPOAvgytOLKDdUnLp0q_B8ILuvKa_nv54WUH_ec_rq8NSyZCs7gEaJWBz8WRt_0Y8unRG59MV9iwG--8KENOAzVvH9d1fMBGZy1uijJ5ndO5-n1NpMC69DJYzjg3rvI0g19FA66Tj96CRKYE78ZH3WGcly2dw_zftlG5378hCQilyvbWI0w/s1570/20230206_110950.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1570" data-original-width="1570" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaYTl3LMQnPOAvgytOLKDdUnLp0q_B8ILuvKa_nv54WUH_ec_rq8NSyZCs7gEaJWBz8WRt_0Y8unRG59MV9iwG--8KENOAzVvH9d1fMBGZy1uijJ5ndO5-n1NpMC69DJYzjg3rvI0g19FA66Tj96CRKYE78ZH3WGcly2dw_zftlG5378hCQilyvbWI0w/w640-h640/20230206_110950.jpg" width="640" /></a></div><br />Let's make a big pot of veggie chili with all this fresh produce from the Tanaka Farms Produce Market Stand! As you know, I started working for <a href="https://www.tanakafarms.com/" target="_blank"><b>Tanaka Farms in Irvine</b></a>, California, way back in 2014. One of my jobs on the farm is to develop recipes* and teach cooking classes featuring the produce grown on the farm.</div><span><a name='more'></a></span><div>This recipe is super fun. It looks like chili. It smells like chili. It even tastes like chili! But, guess what? There are absolutely no beans, or meat substitutes, in this all-veggie chili. That means you can play around with any veggies that you find in the farmers' markets in whatever season it is!</div><div><br /></div><div><i>*Because I write the recipes, I hold the copyrights. That means I get to share them here with you all, too!</i><div><br /></div></div><div><br /></div><div><span style="font-size: large;"><b>Farmers Market Stand Chili with Chipotle Cashew Cream </b></span></div><div><span style="font-size: medium;"><i>Yield: About 1 1/2 gallons chili and 2 cups sauce</i></span></div><div><br /></div><span style="font-size: medium;"><b>
For the Chili: </b></span><div>1/4 cup vegetable oil </div><div>1 red onion, diced </div><div>1 yellow onion, diced </div><div>1 head (6 bulbs) garlic, minced </div><div>1 teaspoon salt </div><div>1 teaspoon pepper </div><div>1 tablespoon onion powder </div><div>1 tablespoon garlic powder </div><div>1 tablespoon cumin </div><div>1 tablespoon red chili flakes </div><div>1 tablespoon chipotle powder </div><div>2 tablespoons mesquite seasoning </div><div>3 tablespoons paprika </div><div>3 tablespoons chili powder </div><div>3 red bell peppers, cored and diced </div><div>2 sweet potatoes, peeled and diced </div><div>1 zucchini, peeled and diced </div><div>3 tomatoes, diced </div><div>4 carrots, peeled and sliced </div><div>1/2 head cauliflower, finely chopped </div><div>2 large handfuls tortilla chips </div><div><br /></div><div> <b><span style="font-size: medium;">For the Chipotle Cashew Cream: </span></b></div><div>1 (8oz) container roasted salted cashews </div><div>1 cup vegetable oil </div><div>Juice of 1 lemon or lime</div><div>1 teaspoon salt </div><div>1 teaspoon chipotle powder </div><div>1 teaspoon red chili flakes </div><div>1 tablespoon rice vinegar </div><div>2 tablespoons agave </div><div>1 cup water (add more if needed) </div><div><i><br /></i></div><div><i><b>Garnish:</b> Avocado, Tortilla Chips, Lemon or Lime Wedges </i></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vgLbm5_DBVEHqvZWQFVW2k29qv-S0WTC5EDhp1UMXBY7fuJ7PP7TDBQIbd2lBKvmopjc6iIHGkpgFhXsTTTybDFXDtcuQE7LcQwmYVjUYz-Av9RNOf0vT0F5OVsX7PZSOORvVHYPIiKoxrX9XBdX04-ZD8nO0LWG2Vb9ZjRKMvWdyQwhFoRhLbn5sQc/s2335/20230206_110822.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2335" data-original-width="1868" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vgLbm5_DBVEHqvZWQFVW2k29qv-S0WTC5EDhp1UMXBY7fuJ7PP7TDBQIbd2lBKvmopjc6iIHGkpgFhXsTTTybDFXDtcuQE7LcQwmYVjUYz-Av9RNOf0vT0F5OVsX7PZSOORvVHYPIiKoxrX9XBdX04-ZD8nO0LWG2Vb9ZjRKMvWdyQwhFoRhLbn5sQc/w512-h640/20230206_110822.jpg" width="512" /></a></div><br /><div><br /></div><div><span style="font-size: medium;"><b>Instructions:</b></span></div><div>Heat oil in a frying pan over medium-high heat. </div><div>Add onions and sauté about 3 to 5 minutes. </div><div>Add garlic and sauté and additional 2 minutes. </div><div> Add spices and toss to coat. Cook an additional 2 minutes to toast the spices. </div><div>Transfer into a large pot with a lid. Add prepped produce. Stir to coat. </div><div>Add water. Stir. Cover, and simmer for 20 minutes. </div><div>Remove lid and stir. Crumble in tortilla chips and stir. Cover and cook an additional 10 to 15 minutes.</div><div>Uncover, stir, and cook uncovered for 15 minutes more. </div><div>Meanwhile, make the sauce. </div><div><br /></div><div>To make the Chipotle Cashew Cream, add all ingredients to a blender and puree until silky smooth. Add additional water if needed to get desired consistency. </div><div>Transfer to a squeeze bottle or airtight container and store in the refrigerator for up to a week. </div><div><br /></div><div>Serve with tortilla chips, avocado, and lemon or lime wedges. </div><div>Drizzle with sauce. </div><div>Enjoy!</div><div><br /></div><div>PS</div><div>Check it out, I even got to make a video for it!</div><div><br /></div><div><br /></div>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/J3V_BPwxJkE" title="YouTube video player" width="560"></iframe>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-85711336646493268262022-12-14T09:48:00.000-08:002022-12-14T09:48:04.000-08:00Budget Recipe: Vegan Corn & Potato Chowder (made with canned corn and potatoes!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjHK4ftEbmYurZr4bbOiEIoqw8RMHo9JB9FP19E1kEz0Bju7Jbk6k4lqm5M6rNj8JWJZaYCKgFaIF5trabhP22yn79dPx1WtsN6g4pz3iEJfvVxfxg9BKE59FuV6xD4TRSpwvTNYNcGns3eDvph090sE8dIB5b9NE_sfC00tt_bBpaCXWMPiLgGyk/s2375/20221214_084902.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2375" data-original-width="1783" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjHK4ftEbmYurZr4bbOiEIoqw8RMHo9JB9FP19E1kEz0Bju7Jbk6k4lqm5M6rNj8JWJZaYCKgFaIF5trabhP22yn79dPx1WtsN6g4pz3iEJfvVxfxg9BKE59FuV6xD4TRSpwvTNYNcGns3eDvph090sE8dIB5b9NE_sfC00tt_bBpaCXWMPiLgGyk/w480-h640/20221214_084902.jpg" width="480" /></a></div><br /><p><span style="font-size: large;">Vegan Corn and Potato Chowder</span></p><p>Sometimes you just want a cozy, hearty bowl of soup that won't break the bank, without going to the store, or spending all day in the kitchen. That was me this morning. I just returned home from a road trip. I am still unpacking, and have to head back to work today...but I really wanted a warm, creamy soup to pack up and take with me. I didn't have time to go buy groceries, and I didn't have a lot of time, so I looked through my cupboards and fridge to see what I could come up with...and this chowder was born.</p><p><span></span></p><a name='more'></a>No fresh produce in here. That's right, I used canned corn and canned diced potatoes. If you've never leaned into canned potatoes, both for ease of use, and price (the ones I used were $.88 per can), you may consider adding a few cans to your cupboard, or even your emergency kit. They are awesome for camping, as well! They come whole, sliced, and diced. All work well in different applications, but I generally prefer the sliced for fried potatoes and in stews, and diced for pot-pies and soups.<p></p><p>I also used dijon mustard, vegan mayo, and vegan butter in this soup! The mustard gives it a bright tang and depth of flavor, which a heavy chowder normally wouldn't have. The mayo gives it a silky, creamy texture. The added fat from the mayo and the vegan butter just gives it a great smooth mouthfeel. So this soup is hearty and creamy, without feeling too rich or heavy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnti6wVh0E0J-Ux1uLEo6fNbliTc_uFS0TPKMnyPNl_aUUAXYNR-wNU5TwPGMHbuehLXRM2TJmFKuq10yHSzQoI34WhmWTjoxzc0FJ1uxNcQEPTWZUg-xdwYBj_oZzvFsKV4JhVocENyIFoLRrfRM_8dG_Jhg7yvdHf4mFBVV1fNMTXZkb-XSLi1K/s2268/20221214_084933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="1700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnti6wVh0E0J-Ux1uLEo6fNbliTc_uFS0TPKMnyPNl_aUUAXYNR-wNU5TwPGMHbuehLXRM2TJmFKuq10yHSzQoI34WhmWTjoxzc0FJ1uxNcQEPTWZUg-xdwYBj_oZzvFsKV4JhVocENyIFoLRrfRM_8dG_Jhg7yvdHf4mFBVV1fNMTXZkb-XSLi1K/w480-h640/20221214_084933.jpg" width="480" /></a></div><br /><p>This recipe yields a lot, and I did it that way on purpose so I could pack up leftovers all week. Speaking of leftovers, this one also tastes great ladled over a bowl of leftover rice!</p><p>You can just eat it as is, or you can dress it up with whatever floats your boat! The soup itself is pretty neutral in flavor, so you can spice it up, as I did here, with a sprinkle of chipotle powder or cayenne on top with a drizzle of hot sauce. You could also go with fresh green onions or cilantro as garnish. Or even a swirl of vegan sour cream, imitation bacon bits, and fresh chives. You really can't mess it up!</p><p>YIELD: About 12 servings (a large pot, perfect for making ahead and having leftovers all week)</p>6 cups vegetable broth*<br />3 (15 ounce) cans yellow corn, drained, divided<br />3 (15 ounce) cans diced potatoes, drained, divided<div>2 tablespoons minced garlic</div><div>1 teaspoon dried parsley</div><div>1 tablespoon onion powder</div><div>1/4 teaspoon black pepper</div><div>2 tablespoons prepared dijon mustard</div><div>1/2 cup nutritional yeast</div><div>1/2 cup vegan mayo</div><div>1/4 cup vegan butter</div><div>salt and additional pepper to taste</div><div><br /></div><div><i>*I use veggie broth cubes added to water. Saves space and money!</i></div><div><br /></div><div>To a large pot, add broth, 2 cans corn, 2 cans potatoes, garlic, parsley, onion powder, and black pepper. Bring to a boil, reduce to a simmer. Simmer for about 20 minutes.</div><div><br /></div><div>Using an immersion blender (or carefully transferring to a table top blender in small batches) blend until smooth. </div><div><br /></div><div>Once smooth, stir in remaining can of corn, remaining can of potatoes, mustard, nutritional yeast, mayo, and butter. Stir to melt and combine.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9HDFZWHkZUmSvu6jJMAgkqiQf8wSQnj67_DpMz-59NbHudGjvIXPnlgbMPhvnjHTTfqkDHb9YczXc_31f_m8vfn7PddVBSU2wQD-Jl8OQci6OTPse2_M85zwaTTW8Q4x25aPYqJFaq7Cq7Lls7jpWMZvwiUy4bixBdwUeAF5cCwV9hEZDEVaGiVo/s2062/20221214_085227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2062" data-original-width="1548" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9HDFZWHkZUmSvu6jJMAgkqiQf8wSQnj67_DpMz-59NbHudGjvIXPnlgbMPhvnjHTTfqkDHb9YczXc_31f_m8vfn7PddVBSU2wQD-Jl8OQci6OTPse2_M85zwaTTW8Q4x25aPYqJFaq7Cq7Lls7jpWMZvwiUy4bixBdwUeAF5cCwV9hEZDEVaGiVo/w480-h640/20221214_085227.jpg" width="480" /></a></div><br /><div><br /></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0Long Beach, CA, USA33.7700504 -118.1937395-46.2700945206616 101.18126050000001 90 22.431260499999993tag:blogger.com,1999:blog-4886901506309063491.post-9804485951987389192022-12-04T15:06:00.002-08:002022-12-04T15:06:19.175-08:00Orange Cranberry Sauce with Rosemary<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW03n1CrDIn0ZYs31LQai4ft98GzL4CUBV7qU7x1io-868gV8AuTNxqrfcBRwH0Birdiexpsfzy4IV_M-LH8pDdBxBNSNdML0HNGl7LKegAL7OqdR4TtfYnfnR9j4ygybEcGuMh_EyzP2QiqPMpv8oVebePxPP6Bjo8Pzt3qH6lTtUzegQOTJIKrVI/s800/Christmas%20Trees%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW03n1CrDIn0ZYs31LQai4ft98GzL4CUBV7qU7x1io-868gV8AuTNxqrfcBRwH0Birdiexpsfzy4IV_M-LH8pDdBxBNSNdML0HNGl7LKegAL7OqdR4TtfYnfnR9j4ygybEcGuMh_EyzP2QiqPMpv8oVebePxPP6Bjo8Pzt3qH6lTtUzegQOTJIKrVI/w640-h640/Christmas%20Trees%20(1).png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span style="font-size: large;">Orange Cranberry Sauce with Rosemary </span><div><br /><div>Adding a sprig of rosemary gives this tangy Thanks-Living stape a bit more depth. (Tastes great on a leftover sandwich, or on top of icecream, or even better on top of a vegan cheesecake!) </div><div><span><a name='more'></a></span>YIELD: About 3 cups </div><div><br /></div><div>3/4 cup fresh orange juice, from two oranges </div><div>1/4 cup water
1 cup unbleached sugar, like Zulka </div><div>4 cups fresh cranberries </div><div>1/2 teaspoon ground nutmeg </div><div>Zest of one orange </div><div>Sprig of rosemary, optional </div><div>Pinch salt </div><div><br /></div><div>In a medium saucepan over high heat, bring the orange juice, water and sugar to a boil. </div><div><br /></div><div>Add the cranberries, orange zest, nutmeg, rosemary, and salt. </div><div><br /></div><div>Return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst. If needed, mash with a spoon or potato masher to mash the cranberries. </div><div><br /></div><div>Transfer to a serving bowl. Cover and chill until ready to serve.</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD1ILfgxXWRu4inPUGmCxefhV-gchiRUnajBnnCWFOu6i1Ik0iWpr-EvURHGKyO1llIGZYvVFn41Z0KH0H3-xbePbLgG0mIqYXi2ReF2HCFLBM-3JGrh3MufVDLv4fVASp8X1OGLWGe2l_vrABkLZkSMoy3NBFdlW2AJT2w-6wrvDMiXcgPA9mJtw/s2000/ThanksLiving%20Recipe%20Book%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1285" data-original-width="2000" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD1ILfgxXWRu4inPUGmCxefhV-gchiRUnajBnnCWFOu6i1Ik0iWpr-EvURHGKyO1llIGZYvVFn41Z0KH0H3-xbePbLgG0mIqYXi2ReF2HCFLBM-3JGrh3MufVDLv4fVASp8X1OGLWGe2l_vrABkLZkSMoy3NBFdlW2AJT2w-6wrvDMiXcgPA9mJtw/w640-h412/ThanksLiving%20Recipe%20Book%20(1).png" width="640" /></a></div><br /><div><br /></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-45458929227025099152022-12-04T09:39:00.004-08:002022-12-04T15:20:52.219-08:00Nutty Fruitcake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBelloQICnbJZo2H7hkiWRxx1eyE5eqpFqorYoX8BAgbniBW9dOTcE4UTxvY0rNAopVfsRHKloQfTvnvdBlTLjyrZkUWT_eC5KCFT0L6E1A1ll2cHQknYSc-IeLP3LVsaybykt-zOqZ7Mu3qMG9FH2SgzhU0lCLzw5WOehK7nw_4VbTee4hY7abfg/s632/nuttyfruitcake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="475" data-original-width="632" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBelloQICnbJZo2H7hkiWRxx1eyE5eqpFqorYoX8BAgbniBW9dOTcE4UTxvY0rNAopVfsRHKloQfTvnvdBlTLjyrZkUWT_eC5KCFT0L6E1A1ll2cHQknYSc-IeLP3LVsaybykt-zOqZ7Mu3qMG9FH2SgzhU0lCLzw5WOehK7nw_4VbTee4hY7abfg/w640-h482/nuttyfruitcake.png" width="640" /></a></div><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: white;"><p style="font-size: 12px;"><span style="font-size: x-large;">Nutty Fruitcake</span></p></span><div style="text-align: left;"><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: white;">You might just be able to win over even the biggest fruitcake haters with this one, as it contains no fluorescent green or red unidentifiable gelled fruit bits. Rather, it is chock full of dried fruits and nuts and then topped with candied fruits and nuts. This is a sophisticated fruitcake, if you can believe it! This recipe makes 6 mini cakes which makes it perfect for gift giving.</span></div><div style="text-align: left;"><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: white;"><br /></span></div><div style="text-align: left;"><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: white;"><span><a name='more'></a></span>Yield: 6 mini cakes</span></div><p></p><div><b>For the Fruitcake:</b></div>
1 cup (120 g) dried cherries <div>1 cup (160 g) dried apricots, quartered </div><div>1 cup (160 g) raisins </div><div>1 cup (120 g) dried cranberries </div><div>1 cup (120 g) dried pineapple </div><div>1 cup (170 g) dried plums, quartered </div><div>4 ounces (112 g) pecan halves, broken into smaller pieces </div><div>4 ounces (112 g) walnut haves, broken into smaller pieces </div><div>1 cup (235 ml) brandy </div><div>4 cups (500 g) all-purpose flour </div><div>2 teaspoons baking powder </div><div>2 teaspoons baking soda </div><div>1/2 teaspoon salt </div><div>1/2 teaspoon ground cardamom </div><div>1/2 teaspoon ground cinnamon </div><div>6 ounces (170 g) plain or vanilla nondairy yogurt </div><div>6 ounces (180 ml) pineapple juice </div><div>1 cup (200 g) granulated sugar </div><div>1 tablespoon (15 ml) pure vanilla extract </div><div>1 teaspoon pure almond extract </div><div>1/2 cup (120 ml) plain or vanilla soy or other nondairy milk </div><div>6 mini loaf tins </div><div>Nonstick cooking spray </div><div><br /></div><div><b>For the Candied Fruit and Nut Topping: </b></div><div>2 cups (284 g) reserved fruit and nut mixture </div><div>2 tablespoons (28 g) nondairy butter </div><div>1/2 cup (100 g) granulated sugar </div><div>1 teaspoon pure vanilla extract </div><div><br /></div><div>In a large mixing bowl, toss together dried fruits and nuts.
Pour brandy over the mixture, cover, and let sit overnight.
Reserve 2 cups of the mixture and set aside to be used later for the topping. </div><div><br /></div><div>Preheat oven to 375°F (190°C, or gas mark 5).
Have ready all 6 mini loaf tins, sprayed with nonstick spray. </div><div><br /></div><div>In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and cinnamon.
In a separate bowl, whisk together yogurt, pineapple juice, sugar, vanilla extract, almond extract, and milk. </div><div><br /></div><div>Add wet to dry and mix.
Fold in fruit and nut mixture.</div><div><br /></div><div>Divide mixture evenly among the loaf tins.
Bake 30 minutes, or until a toothpick inserted into the center comes out clean. </div><div><br /></div><div>While the cakes are baking, make the topping.
In a saucepan, combine reserved fruit and nut mixture, butter, sugar, and vanilla.
Heat over medium-high heat until sugar and butter have completely melted, stirring constantly. Take care not to burn.
Remove from heat and set aside. </div><div><br /></div><div>Allow cakes to cook completely before spooning an equal amount of topping on each. </div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-29858056029094295012022-11-30T12:35:00.001-08:002022-11-30T12:35:22.040-08:00Smoked Pumpkin Bisque with Cashew Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Jj2QBsSu3Kjko-4dA66mPE4lYqCS1yRQrqO54H4LyVznNcl0dw4JvSiAS4HDqozlo7NaWpY62gq0kfaJQS4Om9QYkfN0Gy-0que86JW5itthe3iQTqGEiAFA1B61F43qbQYh0F8-y7j-j8OX2957rnVPSV7jtY3azwcZiwS9SP8XZTdxsKPNnMbE/s1440/315303169_575358687925371_3159914843867764836_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Jj2QBsSu3Kjko-4dA66mPE4lYqCS1yRQrqO54H4LyVznNcl0dw4JvSiAS4HDqozlo7NaWpY62gq0kfaJQS4Om9QYkfN0Gy-0que86JW5itthe3iQTqGEiAFA1B61F43qbQYh0F8-y7j-j8OX2957rnVPSV7jtY3azwcZiwS9SP8XZTdxsKPNnMbE/w640-h640/315303169_575358687925371_3159914843867764836_n.jpg" width="640" /></a></div><br /><div><br /></div><div><span style="font-size: large;">Smoked Pumpkin Bisque with Cashew Cream</span></div><div>This was a game changer for me and fresh pumpkin. See, I'm not so much into baking, but I absolutely love cooking, and I had my hands on some heirloom pumpkins I wanted to play around with. So...into the smoker they went! I simply cut 3 medium size pumpkins in half, skin, seeds, and all, and chucked them in a smoker with Applewood Chips for 5 hours. The result? A slightly smoky, slightly sweet, easy to puree pumpkin that is perfect for soups, curries, stews, chili and more!</div><div><br /></div><span></span><div><span><a name='more'></a></span>Yield: 4 Servings</div><div><br /></div><div>2 tablespoons olive oil </div><div>1 cup yellow onion, roughly chopped </div><div>1 tablespoon minced garlic </div><div>1 teaspoon smoked paprika<div>1/2 teaspoon ground cinnamon </div><div>1/2 teaspoon ground sage </div><div>1/4 teaspoon chipotle powder (optional) </div><div>3 cups vegetable broth </div><div>3 cups smoked pumpkin puree* </div><div>3/4 cashew cream (see recipe below) </div><div>salt and pepper to taste </div><div><br /></div><div>*If you are not smoking your own fresh pumpkin, you can replace with 1 (15 oz) can plain pumpkin puree and add in 1/2 teaspoon liquid smoke instead. </div><div><br /></div><div>Heat the oil in a large pot on medium-high heat.
Add in the onion and garlic and cook until browned, about 2-3 minutes. </div><div><br /></div><div>Add in the paprika, cinnamon, sage, chipotle, broth, and pumpkin. Stir to combine. Bring to a boil.</div><div><br /></div><div>Once boiling, reduce to low and simmer, uncovered, for 10 minutes.
Using an immersion blender (or carefully transfer the soup to a table top blender) blend until smooth.
Add in the cashew cream and stir to combine. </div><div><br /></div><div> Serve with a swirl of Cashew Cream, a sprinkle of pumpkin seeds, and a pinch of paprka as garnish. </div><div> </div><div><span style="font-size: large;">Cashew Cream</span></div><div>This simple recipe can be used as a base for many recipes, whether using to add a creamy texture to soups, or on it's own as a condiment. You can add different flavorings (vanilla for sweet applications, lime and cilantro for savory applications, for example) to suit your needs. </div><div><br /></div><div>Raw cashews </div><div>Water </div><div><br /></div><div>Soak desired amount of cashews in water
overnight. Rinse.
Add to blender, add water to blend.
More water for a thinner cream,
less for a thicker cream.
Add additional flavorings
as desired.</div></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-19318262523021542732022-08-09T10:59:00.000-07:002022-08-09T10:59:17.628-07:00Makin' Bakin! (New and Improved Easy Vegan Bacon Bits!)<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kGPPVFF38qTqKHkfawoqfeIRpobhG1kPcKuDZe1Wv0w2jeXf9cMHYsuifHPz_MNpDT6AXdKn9wcXIZnS8Dupp5ko1nAIwEhTg-E3jOi_tJ8vqVOCVIeaMWrZNTMLbEwjZZuz8m2oPGoAMXKDBdVcOGAzscMEY2M_g3RLf6gdQvPkIuegfrAI3pbo/s960/298393104_483125873815320_7965349387158609884_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kGPPVFF38qTqKHkfawoqfeIRpobhG1kPcKuDZe1Wv0w2jeXf9cMHYsuifHPz_MNpDT6AXdKn9wcXIZnS8Dupp5ko1nAIwEhTg-E3jOi_tJ8vqVOCVIeaMWrZNTMLbEwjZZuz8m2oPGoAMXKDBdVcOGAzscMEY2M_g3RLf6gdQvPkIuegfrAI3pbo/w512-h640/298393104_483125873815320_7965349387158609884_n.jpg" width="512" /></a></div><br /></div><div><span style="font-size: large;">Makin' Bakin! (New and Improved Easy Vegan Bacon Bits!)</span></div><div><b>Gluten-Free, Nut-Free, Quick & Easy</b></div><div>Many moons ago I was challenged to make imitation bacon bits that don't have so many weird ingredients (you can read about it <a href="http://www.justthefood.com/2007/09/makin-bakin.html" target="_blank">HERE</a>) and that popular recipe ended up in my <a href="https://amzn.to/3SCrNpE" target="_blank">Veggie Burger</a> book! Now, I have a new and improved version that I want to share with you here!</div><div><span><a name='more'></a></span><b><br /></b></div><div><b>Yield: Just over 1 cup</b></div><div><b><br /></b></div><div>1 cup dry TVP (textured vegetable protein) granules</div><div>1/2 teaspoon garlic powder</div><div>1/2 teaspoon onion powder</div><div>1/2 teaspoon paprika</div><div>1/4 teaspoon chipotle powder or cayenne pepper*</div><div>1/4 teaspoon smoked or regular salt</div><div>1/4 teaspoon black pepper</div><div>1 cup boiling water</div><div>2 tablespoons oil</div><div>Additional salt and pepper to taste</div><div><br /></div><div><i>*Options: You can leave out the chipotle/cayenne if you don't like it spicy. You can also add maple syrup and/or brown sugar if you like it sweet and smoky!</i></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWrr4wjbSDtIIBHsAXoRxL23yPCfA84IZbdYT9E_VighVwFJMpB4zEPXZ6KN_vFUHIxrpk8wfOHxq8aEL4Mxpq6L-7P8tA723mdHrqq2ZFknEd9jQ6baraH5kn303GtJimvlOOYP4qL8JiW-FpUP5evlMZtCaUp1mj-bWlcGvBfCcijiphb20JC-j/s768/298089920_483125850481989_7892922913874659441_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="704" data-original-width="768" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWrr4wjbSDtIIBHsAXoRxL23yPCfA84IZbdYT9E_VighVwFJMpB4zEPXZ6KN_vFUHIxrpk8wfOHxq8aEL4Mxpq6L-7P8tA723mdHrqq2ZFknEd9jQ6baraH5kn303GtJimvlOOYP4qL8JiW-FpUP5evlMZtCaUp1mj-bWlcGvBfCcijiphb20JC-j/w640-h586/298089920_483125850481989_7892922913874659441_n.jpg" width="640" /></a></div><div><br /></div>
To make the bacon bits add the tvp and all the spices and liquid smoke to a heat-safe bowl. Pour 1 cup boiling water over it and stir to combine. Cover and let stand for 10 minutes. <div><br /><div>Heat about 2 tablespoons of oil in a pan over medium-high heat. </div><div><br /></div><div>Transfer reconstituted TVP mixture to the pan and pan fry until browned. Constantly turning. You don't want it to burn, but you do want to cook out most of the moisture. It takes about 10 minutes. </div><div><br /></div><div>Remove from heat and allow to cool completely before packaging in an airtight container. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjI1Z7DuF2gtvANul8nRxWz2eSiEsaMIVOe5nGVgEkpO2h8ikVQjii_bowMYTWeDH2KgXcVbFoO1Fgxkx_ek_-PTVRLLQgwPxZVZSdtq-W9-wkxg9Ob1C8BhdDxQO1ALGq2bRid_-q_bKTaX0tzztvDwUbE1ze0Q7JIYfYrJqoGrCpNiSPhVitD3C8/s960/298174464_483125817148659_416743598790195658_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjI1Z7DuF2gtvANul8nRxWz2eSiEsaMIVOe5nGVgEkpO2h8ikVQjii_bowMYTWeDH2KgXcVbFoO1Fgxkx_ek_-PTVRLLQgwPxZVZSdtq-W9-wkxg9Ob1C8BhdDxQO1ALGq2bRid_-q_bKTaX0tzztvDwUbE1ze0Q7JIYfYrJqoGrCpNiSPhVitD3C8/w512-h640/298174464_483125817148659_416743598790195658_n.jpg" width="512" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>A classic wedge salad with homemade bacon bits, tomatoes, and chives. And, of course, Follow Your Heart vegan bleu cheese crumbles! I know. Iceberg lettuce is so "void of nutrition," but you know what it's not void of? Cool, crisp crunch. I love iceberg in the summertime.</i></span></div><div><br /></div></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-57186190881273560292022-08-04T07:41:00.003-07:002022-08-04T08:25:48.292-07:00Seven Cheese Vegan Baked Mac and Cheese<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6cpHohostzVSoVE1QfKjlzpAs_cgq5Jrbdh2BqOmziXHuF0isnrFh88Iw1LvfrbDftOHMSyVDikW80Y1CM2QQv-hA5ogsY9tw2whb7gqefQ5pcNW1V-lRMEuAsRNbJ8sOBHYV-Es_EDSrCrOPkLIFfO5vts2fwnI5M6EMKKKQ5kolwCa4Miv9s23/s2327/20220803_124521.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Mac and Cheese" border="0" data-original-height="2327" data-original-width="1865" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6cpHohostzVSoVE1QfKjlzpAs_cgq5Jrbdh2BqOmziXHuF0isnrFh88Iw1LvfrbDftOHMSyVDikW80Y1CM2QQv-hA5ogsY9tw2whb7gqefQ5pcNW1V-lRMEuAsRNbJ8sOBHYV-Es_EDSrCrOPkLIFfO5vts2fwnI5M6EMKKKQ5kolwCa4Miv9s23/w512-h640/20220803_124521.jpg" title="Baked Vegan Mac and Cheese" width="512" /></a></div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;"><p style="font-size: 14px;"><br /></p><p><span style="font-size: large;">Seven Cheese Vegan Baked Mac and Cheese</span></p><span>Oh, that's rich! It's been a minute since I've made a proper baked mac and cheese! </span></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; color: #262626;">I've been having fun trying out all the different vegan cheeses available these days and I had quite the collection building up in the fridge. So I threw together this Seven Cheese Baked Mac and Cheese!</span><div><span style="color: #262626;"><br /></span></div><div><span style="color: #262626;">This is a little different than most of the recipes I post, because it really depends on a lot of store-bought cheeses. I listed the brands thst I used below, but feel free to sub any of them with your favorites! <i>(...and you don't need seven. Lol.) </i><br /></span><div><span style="color: #262626;"><span><a name='more'></a></span><b><br /></b></span></div><div><span style="color: #262626;"><b>Yield: 12 servings </b></span><div><span style="color: #262626;"><br /></span><div><span style="color: #262626;">1 pound elbow macaroni, prepared according to package instructions </span></div><div><span style="color: #262626;"><br /></span></div><div><b><span style="color: #262626;">For the Seven Cheese Sauce:</span></b></div><div><span style="color: #262626;">1/3 cup vegan butter (I used Earth Balance)</span></div><div><span style="color: #262626;">1/3 cup all-purpose flour</span></div></div><div><span style="color: #262626;">2 cups vegan milk, more as needed (I used Silk Whole Next Milk)</span></div><div><span style="color: #262626;">2 cups vegan shredded cheddar, divided (I used Violife)</span></div><div><span style="color: #262626;">1 cup vegan shredded mozzarella (I used 365 brand)</span></div><div><span style="color: #262626;">1 cup vegan shredded colby jack (I used Violife)</span></div><div><span style="color: #262626;">1/2 cup vegan ricotta (I used Kite Hill)</span></div><div><span style="color: #262626;">1/2 cup vegan feta cubes or crumbles, (I used Violife)</span></div><div><span style="color: #262626;">1/4 cup vegan bleu cheese crumbles (I used Follow Your Heart)</span></div><div><span style="color: #262626;">1/4 cup vegan parmesan (I used 365 brand)</span></div><div><span style="color: #262626;">2 tablespoons nutritional yeast</span></div><div><span style="color: #262626;">1 teaspoon garlic powder</span></div><div><span style="color: #262626;">1 teaspoon onion powder</span></div><div><span style="color: #262626;">salt and pepper, to taste</span></div><div><span style="color: #262626;"><br /></span></div><div><b><span style="color: #262626;">For the Cracker Crumb Topping:</span></b></div><div><span style="color: #262626;">14 Ritz-style crackers, crushed*</span></div><div><span style="color: #262626;">1/4 cup vegan parmesan</span></div><div><span style="color: #262626;">1/4 cup vegan bleu cheese crumbles</span></div><div><i><span style="color: #262626;">*I've also had great results with corn flakes, panko, crusged potato chips, club and/or saltine crackers!</span></i></div><div><span style="color: #262626;"><br /></span></div></div><div><span style="color: #262626;">Prepare your noodles according to package instructions. Drain and return to pot. <i>(Tip: reserve some pasta water to use to thin out the sauce if needed!)</i></span></div><div><i><span style="color: #262626;"><br /></span></i></div><div><span style="color: #262626;">In a separate pot, over medium heat, melt butter. Add flower and stir contstantly. Cook until golden brown, about 3 to 5 minutes. Slowly stir in milk and continue to stir until roux has completely dissolved in the milk.</span></div><div><span style="color: #262626;"><br /></span></div><div><span style="color: #262626;">Raise temperature to medium-high and add 1 cup of the cheddar, the rest of the cheeses, and spices to the pot. Continue to stir until cheese is completely melted and sauce is silky smooth. Add additional milk, or pasta water, as needed.</span></div><div><span style="color: #262626;"><br /></span></div><div><span style="color: #262626;">Pour cheese sauce over the macaroni and stir to combine. Transfer mixture to an oven safe casserole dish. (I used a 9x12-inch pyrex baking dish, but you don't have to use that size. Use whatever you have on hand.) Sprinkle the remaining 1 cup of shredded cheddar evenly over the top. Set aside.</span></div><div><span style="color: #262626;"><br /></span></div><div><span style="color: #262626;">Preheat oven to 425F. </span></div><div><span style="color: #262626;"><br /></span></div><div><span style="color: #262626;">In a small mixing bwl, add crushed crackers, shredded parmesan, and bleu cheese crumbles. Sprinkle topping evenly all over the top of the mac and cheese.</span></div><div><span style="color: #262626;"><br /></span></div><div><span style="color: #262626;">Bake uncovered for 25 to 30 minutes, or until top is browned and bubbly. Remove from oven, and allow to rest for ten minutes before serving.</span></div><div><span style="color: #262626;"><br /></span></div><div><span style="color: #262626;">Enjoy!</span></div></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-29356663001068350842022-08-02T10:36:00.000-07:002023-11-16T16:42:17.635-08:00Korean BBQ Tacos with Roasted Corn Pico<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwky8x3E8n_2MazuXIEVckhDXNwAOY1NOcMbL5fmqm6PzuVdjMtWY-VwL_wqEmuxe6piV5WE0Bg3oUVtR5NFGoFtT2KK2TfFAPjKWaBM6bKS0XswMLrxyUtdgcjnhSMlocdnDgimvHdjKzL02BvlSCokTf7oMsd6841VMZg7k26oodaJ_Xez1spQ8/s750/Korean+BBQ+Veggie+Tacos.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwky8x3E8n_2MazuXIEVckhDXNwAOY1NOcMbL5fmqm6PzuVdjMtWY-VwL_wqEmuxe6piV5WE0Bg3oUVtR5NFGoFtT2KK2TfFAPjKWaBM6bKS0XswMLrxyUtdgcjnhSMlocdnDgimvHdjKzL02BvlSCokTf7oMsd6841VMZg7k26oodaJ_Xez1spQ8/w640-h640/Korean+BBQ+Veggie+Tacos.jpg" width="640" /></a></div><br /><div><br /></div><span style="font-size: large;">Korean BBQ Tacos </span><div>The key to a great taco is making sure you have the right combination of flavors and textures. Something Crunchy, something soft. Something hot and something cool. </div><span><a name='more'></a></span><div><br /></div><div>1 large eggplant, cubed </div><div>1 zucchini, cubed </div><div>1 yellow squash, cubed </div><div>1 recipe Spicy Korean BBQ Sauce (below) </div><div>1 recipe Sesame Coleslaw (below) </div><div>1 recipe Roasted Corn Pico (below) </div><div>1 recipe Sesame Sriracha Sauce (below) </div><div>Street size corn tortillas, grilled </div><div>Lime wedges </div><div>Sesame seeds (black and white) </div><div><br /></div><div>In a large pan or wok, add cubed vegetables and Spicy Korean BBQ sauce.
Cook until vegetables are soft and tender. Lower heat to keep warm while assembling your tacos. </div><div>To assemble the tacos, start with 2 grilled tortillas. </div><div>Add a layer of Coleslaw, then top with Vegetables. </div><div>Add a generous pile of corn salsa and then drizzle liberally with Sesame Sriracha Sauce. </div><div>Garnish with a sprinkling of sesame seeds and serve with a wedge of lime. </div><div><br /></div><div><span style="font-size: large;">Sesame Coleslaw </span></div><div>The cabbage gives this slaw a nice crunch while the sesame oil brings umami and depth. </div><div><br /></div><div>2 cups shredded cabbage </div><div>2 teaspoons sesame seeds</div><div>¼ teaspoon red pepper flakes</div><div>¼ cup rice vinegar</div><div>2 tablespoons sesame oil </div><div><br /></div><div>Add all ingredients to a bowl and toss to coat.
Keep chilled until ready to serve. </div><div><br /></div><div><span style="font-size: large;">Creamy Sesame Sriracha Sauce </span></div><div>This sauce will quickly become a household favorite! I’m never without a squeezy bottle full in my refrigerator.</div><div><br /></div><div>12 ounces soft silken tofu</div><div>½ cup vegetable oil</div><div>¼ cup sesame oil</div><div>1 tablespoon minced garlic</div><div>3 tablespoons Sriracha Sauce</div><div>2 tablespoons rice vinegar</div><div>½ teaspoon mustard seed</div><div>½ teaspoon sea salt</div><div><br /></div><div>Add all ingredients to a blender and blend until silky smooth.
Keep refrigerated until ready to serve.</div><div><br /></div><div><span style="font-size: large;">Roasted Corn Pico</span></div><div>Sweet roasted corn balances the spicy peppers in this refreshing salsa that also makes a great addition to green salads.</div><div><br /></div><div>2 ears roasted corn, cooled and removed from the cob</div><div>2 fresh jalapenos, finely diced* </div><div>1 red bell pepper, finely diced</div><div>2 tablespoons fresh lime juice</div><div>½ cup finely diced Maui Onion</div><div>½ cup chopped cilantro</div><div>1 tablespoon minced garlic</div><div>¼ teaspoon cayenne pepper</div><div>sea salt, to taste </div><div><i>*If you like a spicier salsa, replace the bell peppers with Anaheim chilies. If you prefer a milder salsa, replace the jalapenos with Anaheim chilies.
Add all ingredients to a bowl and toss to mix.
Keep chilled until ready to serve.</i></div><div><i><br /></i></div><div>Add all ingredients to a bowl and toss to combine. Keep chilled until ready to serve. </div><div><br /></div><div><span style="font-size: large;">Spicy Korean BBQ Sauce</span></div><div><br /></div><div>This sassy barbecue sauce has no tomatoes! It gets its red color from roasted red peppers. You can roast your own peppers for this recipe or use ones already roasted and packed in water.<br /><br />3 tablespoons (45 ml) soy sauce or tamari<br />2 tablespoons (30 ml) sesame oil<br />2 tablespoons (30 ml) rice vinegar<br />2 tablespoons (30 ml) agave nectar<br />1/2 teaspoon powdered ginger<br />1 tablespoon (15 g) garlic, minced<br />10 ounces (280 g) roasted red peppers<br />1 cup (235 ml) water<br />1 tablespoons (5 g) red chili flakes<br />2 teaspoons black sesame seeds<br />3 tablespoons (about 3 stalks) finely chopped green onions<br /><br />Add all ingredients except chile flakes, sesame seeds and green onions to a blender and blend until smooth.<br />Stir in chile flakes, sesame seeds, and green onions.<br />Place in an airtight container, and store in the refrigerator until ready to use.<br />Should last at least 2 weeks in the refrigerator.<br /><br />Yield: 2 3/4 cups (650 ml)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioexM5Lp4_IAR7mqHwQ7CHLEAap1-zYFjzkAyo7TzJ0AyDrMVor9e8Fnu-kPRE0ctD-_WfZvPpI3bjmWT6v07qkxBsGeBLC5WkeukC8yX0YJxPx70rAejTu_w6jb9QVfFobkk1KEay5DotSFQ5J3GSdwTAQ9hdL74eKPK3XEbguDrAAdBI9gutVtTF/s750/Roasted+Corn+Salsa.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioexM5Lp4_IAR7mqHwQ7CHLEAap1-zYFjzkAyo7TzJ0AyDrMVor9e8Fnu-kPRE0ctD-_WfZvPpI3bjmWT6v07qkxBsGeBLC5WkeukC8yX0YJxPx70rAejTu_w6jb9QVfFobkk1KEay5DotSFQ5J3GSdwTAQ9hdL74eKPK3XEbguDrAAdBI9gutVtTF/w640-h640/Roasted+Corn+Salsa.jpeg" width="640" /></a></div><br /><div><br /></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-50028807348480930092022-08-02T10:12:00.001-07:002022-08-02T10:18:35.145-07:00Cauliflower Ceviche<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZg2SYepJslNHvdVXXEb93ISXG7aHltPGg64vnu_eOmFq464eQnEBj6i_Aj3cKnvnw5SS7qT3AUMBwYBF6Alp8ad0MwPtG0FLhgbbKB4HSz5XaOUKKcyzZ5osZM2cIJBPgTTL6SEFv1BqJe6ZKV1isHTjgG0H0MhCnrc6id5BZXsre3oH4OxzlQW4B/s1080/Vegan%20shredded%20cheese.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZg2SYepJslNHvdVXXEb93ISXG7aHltPGg64vnu_eOmFq464eQnEBj6i_Aj3cKnvnw5SS7qT3AUMBwYBF6Alp8ad0MwPtG0FLhgbbKB4HSz5XaOUKKcyzZ5osZM2cIJBPgTTL6SEFv1BqJe6ZKV1isHTjgG0H0MhCnrc6id5BZXsre3oH4OxzlQW4B/w640-h640/Vegan%20shredded%20cheese.png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span style="font-size: large;">Cauliflower Ceviche </span><div><br /></div><div>This plant-based spin on ceviche is perfect for get-togethers and potlucks, or as a unique addition to your Taco Tuesday menus! </div><span><a name='more'></a></span><div><br /></div><div><b>Yield: About 6 cups </b></div><div><br /></div><div>For the Ceviche </div><div>1 head cauliflower, chopped, steamed, and cooled </div><div>2 cups Maui-style onion, diced </div><div>1 bell pepper, diced </div><div>2 cups chopped cilantro </div><div>1 cup thinly sliced radish (half-moons) </div><div>1 tomato, diced </div><div><br /></div><div>For the Dressing: </div><div>1 cup lime (or lemon) juice </div><div>1 cup tangerine (or orange) juice </div><div>1 cup neutral oil </div><div>2 tablespoons minced garlic </div><div>2 teaspoons chili powder </div><div>salt and pepper to taste </div><div><br /></div><div>Optional:
Fresh avocado cubes (add at the end, just before serving) </div><div>Finely diced jalapeno (add with all ingredients) </div><div><br /></div><div>In a large mixing bowl, add all produce, and toss to combine. </div><div>In a separate smaller bowl mix together all of the dressing ingredients.</div><div>Pour the dressing all over the ceviche and toss to coat.</div><div>Cover and allow to marinate for at least 30 minutes before serving. </div><div>Serve chilled or at room temperature, with tortilla chips or tostadas.
Or, store, covered in the refrigerator, until ready to serve. Tastes even better the next day!</div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-58645252916239925972022-08-02T09:57:00.005-07:002022-08-02T09:58:57.789-07:00Roasted Heirloom Tomato Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp0_8ahbwy-D80ahVNKpE88LT5kUnAjKx_ivohFgdkuytF5dOXNKqZr-2_CKt4vHyPUdw7bSwFrOfKb54EK_QLt3pc2RopmFxf-NH-VgmiojmcHd4aU12yL6dLt9EjK2oAowD7uHj9vleH5vObFoOgMy6bRJKVUSqsFoJsjo4cR5aFL6ntiF4iTmr/s1392/IMG_20220724_173032_388%5B1%5D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1392" data-original-width="1392" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp0_8ahbwy-D80ahVNKpE88LT5kUnAjKx_ivohFgdkuytF5dOXNKqZr-2_CKt4vHyPUdw7bSwFrOfKb54EK_QLt3pc2RopmFxf-NH-VgmiojmcHd4aU12yL6dLt9EjK2oAowD7uHj9vleH5vObFoOgMy6bRJKVUSqsFoJsjo4cR5aFL6ntiF4iTmr/w640-h640/IMG_20220724_173032_388%5B1%5D.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: large;">Roasted Heirloom Tomato Sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #fafafa; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #fafafa; white-space: pre-wrap;"><span style="font-family: inherit;">Fresh and bursting with summer flavor, you can make this super simple Roasted Heirloom Tomato Sauce in the oven, air-fryer, or in a foil packet on the grill!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #fafafa; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: #fafafa; white-space: pre-wrap;"><span><a name='more'></a></span><span style="font-family: inherit;"><br /></span></span></div>
<b>Yield: About 3 cups</b> <div><br /><div>4 medium-large heirloom tomatoes </div><div>4 teaspoons minced garlic </div><div>2 teaspoons dried basil </div><div>1 teaspoon dried oregano </div><div>4 tablespoons olive oil </div><div>Salt and pepper, to taste </div><div><br /></div><div>Preheat oven to 400F. Have ready a glass baking dish. </div><div><br /></div><div>Cut a hole in the top of each tomato, where the stem is. Into each hole place 1 teaspoon minced garlic, 1/2 teaspoon basil, 1/4 teaspoon oregano, 1 tablespoon olive oil, salt and pepper. </div><div><br /></div><div>Bake for 45 minutes.* Until tomato skins are wrinkly and the garlic is very fragrant.
Remove from oven. </div><div><br /></div><div>Using an immersion blender, or carefully transfer to a tabletop blender, blend to desired consistency.
Serve on pasta, use as pizza sauce, or simply enjoy dipping in a nice crusty piece of bread </div><div><br /></div><div><i>*If using an air-fryer you will have to adjust the time, possibly 20 minutes at 400F, depending on your specific machine. For the grill, you will want to put your tomatoes in a foil packet/envelope to keep all those juices that are essential to making this sauce.</i></div><div><i><br /></i></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqX7nYVHPgNIpxs3zf_8tl0_7EPFyA-qQSSbmPI0tKigmGz_oK8CH5PM5TqaA4mikhvM6k9Ns2ldkYRK2k70IP9ApG5SaZCZYG5qZ-ntn-1HkFdDXv4S3lhbuAaS-w0gHNXTC7c9AcjoHkoahEo0YP2-kwq6Z8ks9CivW8n3KHNkv9yd-2W8_Xij6T/s1440/IMG_20220724_160028_822%5B1%5D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqX7nYVHPgNIpxs3zf_8tl0_7EPFyA-qQSSbmPI0tKigmGz_oK8CH5PM5TqaA4mikhvM6k9Ns2ldkYRK2k70IP9ApG5SaZCZYG5qZ-ntn-1HkFdDXv4S3lhbuAaS-w0gHNXTC7c9AcjoHkoahEo0YP2-kwq6Z8ks9CivW8n3KHNkv9yd-2W8_Xij6T/w640-h640/IMG_20220724_160028_822%5B1%5D.jpg" width="640" /></a></div><br /><i><br /></i></div></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-27783037014186549392022-01-31T13:08:00.002-08:002022-08-04T08:24:06.120-07:00“That” Broccoli Salad!<p><b style="font-family: Arial; white-space: pre-wrap;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-family: Arial; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGX-B0qj3PlfGzIw0OfTTFXgb0goFGh5XTVdQhEVcTpEuqjCYkRFQXGReOZslWJNY_3--fDwfHHQm4eDqwAOK7hDD9RRWZqMh2ikU_NCJiqhchMbw9OfqY5Y-tFTcxrh0yMgZVvuZOSZbVZHA5t4C7PznDUB_SLxft2fiH789ckuAa1q_xVElPPiKx=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGX-B0qj3PlfGzIw0OfTTFXgb0goFGh5XTVdQhEVcTpEuqjCYkRFQXGReOZslWJNY_3--fDwfHHQm4eDqwAOK7hDD9RRWZqMh2ikU_NCJiqhchMbw9OfqY5Y-tFTcxrh0yMgZVvuZOSZbVZHA5t4C7PznDUB_SLxft2fiH789ckuAa1q_xVElPPiKx=w480-h640" width="480" /></a></b></div><b style="font-family: Arial; white-space: pre-wrap;"><br /><span style="font-size: large;"><br /></span></b><p></p><div style="text-align: left;"><span style="font-family: Arial; white-space: pre-wrap;"><span style="font-size: large;">“That” Broccoli Salad!</span></span></div><span id="docs-internal-guid-a830044f-7fff-0fe0-8ebd-0e2da29c3620"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">You know the one. The one everyone's Aunt invented and brings to every potluck? Well, now you can make it completely vegan and tell everyone you invented it!</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span></span></p><a name='more'></a></span><p></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><i><b>YIELD: ENOUGH FOR A POTLUCK OR GET-TOGETHER…AKA A BIG OL’ BOWL!</b></i></span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b>For the Cashew Nut Brittle:</b></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup raw cashews</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup tightly packed brown sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup (60 ml) agave nectar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon cayenne pepper</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b>For the Dressing:</b></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">12 ounces (336 g) extra-firm tofu, drained and pressed</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup (120) canola oil</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons (45 ml) apple cider vinegar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons (30 ml) agave nectar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon onion powder</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon garlic powder</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 teaspoon cayenne pepper</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salt and pepper to taste</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b>For the Salad:</b></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">32 ounces (2 lbs, 896 g) broccoli florets (raw or lightly steamed)</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup (160 g) diced red onions</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup (120 g) raisins or dried cranberries</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup (50 g) imitation bacon bits, storebought or homemade</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To make the brittle, preheat oven to 450°F (230°C, or gas mark 8).</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Line a baking sheet with parchment paper.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Spread the cashews in a single layer, leaving plenty of space around the edges.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sprinkle the brown sugar, agave and cayenne on top of the nuts.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake for 5-7 minutes, until sugar is bubbling. Keep a close eye on this to prevent burning. Remove from oven and place in the freezer to cool.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To make the dressing, place all ingredients in a blender and puree until smooth.</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To make the salad, break the brittle into little pieces.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a large bowl, toss together broccoli, onions, raisins, dressing, and brittle pieces.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Serve immediately, or store covered in the refrigerator until ready to serve. Tastes even better the next day!</span></p>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-72896137327326492472022-01-16T15:00:00.006-08:002022-01-16T15:00:44.017-08:00Cauliflower Tacos with Quick Pickled Radish Relish, Strawberry Salsa Fresca, and Creamy Cilantro Lime Sauce Plus Coconut Cilantro Lime Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFNQHDWxUI5zsFmc_4hOif3pL5I0L1ZJ_UYKvo9cpPjO3Mp-RBscgqrMxfyLc1rhoEVB-VsRYruJ5SS5Ws4A0nmziTTuqTY8wFs6eAfdV1-rbS-smGILLLLTfurt7LrcrdF0T7cSHM8z55vzHsUuXI2U2ozlhwHsJdvHHjP8rIfg62OgcFNGW7B6YF=s1811" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1811" data-original-width="1811" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFNQHDWxUI5zsFmc_4hOif3pL5I0L1ZJ_UYKvo9cpPjO3Mp-RBscgqrMxfyLc1rhoEVB-VsRYruJ5SS5Ws4A0nmziTTuqTY8wFs6eAfdV1-rbS-smGILLLLTfurt7LrcrdF0T7cSHM8z55vzHsUuXI2U2ozlhwHsJdvHHjP8rIfg62OgcFNGW7B6YF=w640-h640" width="640" /></a></div><br /><div><br /></div><div>Forget about farm-to-table, I say straight from the fields to your face! Ha! Yesterday I did a cooking demo at Tanaka Farms! I made Cauliflower Tacos with Quick Pickled Radish Relish, Strawberry Salsa Fresca, Creamy Cilantro Lime Sauce, and Coconut Cilantro Lime Rice on the side. </div><div><br /></div><div>It was nice to teach about plant-based/vegan cooking to a non-vegan crowd and then chat with them
<span><a name='more'></a></span>about how they are curious about plant-based cooking and adding more veggies into their lives. Plus, everyone enjoyed the tacos! A little kid came up to me to tell me it was the best taco he ever had! So cute. </div><div><br /></div><div>Whenever I do demos or create recipes for the farm, they always feature in-season produce and I never use "fake meats" in the recipes. I just let the farm-fresh veggies do the heavy lifting. </div><div><br /></div><div>And, if you are in the area, come out to Tanaka Farms for my next demo!
This is actually an updated version of a previous Purple Cauliflower Taco recipe I had developed for the farm with some extra goodies added in and a bonus recipe for the rice!</div><div><br /></div><div><b><span style="font-size: large;">Cauliflower Tacos with Quick Pickled Radish Relish, Strawberry Salsa Fresca, and Creamy Cilantro Lime Sauce</span></b></div><div><br /></div>
<b>For the Quick Pickled Radish Relish</b> <i>(Best made ahead of time.)</i> <div>1 cup diced radishes </div><div>1 cup diced white or yellow onion </div><div>1/2 cup chopped green onion </div><div>1/4 cup cilantro </div><div>1/4 cup diced jalapeno </div><div>1 tablespoon minced garlic </div><div>1/2 cup hot water </div><div>1/4 cup white vinegar </div><div>2 tablespoons lime juice </div><div>1/2 teaspoon salt <div><b><br /></b></div><div><b>For the Cauliflower Meat</b> </div><div>3 cups finely chopped cauliflower </div><div>1 tablespoon minced garlic </div><div>1/2 teaspoon ground cumin </div><div>1/4 teaspoon red chile flakes </div><div>1/8 teaspoon chipotle powder, or more if you like it extra spicy </div><div>2 tablespoons vegetable oil, for frying </div><div>1/4 cup diced white or yellow onion </div><div>2 tablespoons chopped fresh cilantro </div><div>salt and pepper, to taste</div><div><b><br /></b></div><div><b>For the Strawberry Salsa Fresca</b> </div><div>2 cups chopped ripe strawberries </div><div>2 cups diced Maui Onion </div><div>1 cup chopped green onion </div><div>1 cup chopped cilantro </div><div>2 tablespoons minced garlic </div><div>2 tablespoons lime juice </div><div>salt, to taste </div><div>optional: chopped fresh jalapeno to taste</div><div><b><br /></b></div><div><b>For the Creamy Cilantro Lime Sauce</b> </div><div>1 (12 ounce) package soft-silken tofu </div><div>3/4 cup mild-flavored vegetable oil </div><div>1 tablespoon minced garlic </div><div>1 tablespoon rice vinegar </div><div>1 teaspoon ground mustard seed </div><div>1 teaspoon salt (more or less to taste) </div><div>1 bunch cilantro (with stems) </div><div>2 tablespoons lime juice</div><div><br /></div><div>You will also need tortillas!</div><div><b><br /></b></div><div><b>To make the Quick Pickled Radish Relish:</b> Simply add all the ingredients to a mixing bowl and stir until well combined, cover and refrigerate at least two hours before serving. Feel free to make it a day or two ahead of time for extra pickle-y goodness.</div><div><b><br /></b></div><div><b>To make the Cauliflower Meat:</b> Mix together cauliflower, garlic, cumin, chile flakes, and chipotle powder in a mixing bowl until well combined. Heat oil in a frying pan over medium high heat. Add onions to the oil and saute until fragrant and translucent, about 5 minutes. Add in Cauliflower mixture and continue to cook for about 5 more minutes, or until cauliflower is slightly soft and beginning to brown. Stir in cilantro and add salt and pepper to taste. Remove from heat and set aside.</div><div><b><br /></b></div><div><b>To make the Strawberry Salsa Fresca:</b> Add all ingredients to a mixing bowl and mix until well combined. Keep refrigerated in an airtight container until ready to use. Should last up to one week in the refrigerator.</div><div><b><br /></b></div><div><b>To make the Creamy Cilantro Lime Sauce:</b> Add all ingredients except lime juice and cilantro to a blender and puree until silky smooth. (I love using an immersion blender for this, as it whips it up nicely, and is way less messy.) At this point, you have a tasty mayo-like base you can dress up in all sorts of ways...in this case into Cilantro Lime Sauce! Add in the whole bunch of cilantro and lime juice and puree until green and smooth, but make sure there are still specks of cilantro in there. Keep refrigerated in an air-tight container for up to two weeks.
</div></div><div><br /></div><div><b>Assemble your tacos! </b>Start with two grilled corn tortillas, then pile in that cauliflower, add some pickled radish relish, top with salsa fresca, then drizzle that creamy cilantro lime sauce liberally over the top. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;"><b>
Coconut Cilantro Lime Rice </b></span><div>This flavorful rice is super tasty. Almost sweet from the coconut milk, the lime and cilantro play nicely to balance out the richness and brighten it up.</div><div><br /></div><div>2 cups long-grain white rice, like Jasmine </div><div>1 (15 ounce) can full-fat coconut milk </div><div>1 ½ cups water </div><div>juice of one fresh lime </div><div>zest of 1 fresh lime </div><div>1 bunch cilantro, chopped (about 1 cup) </div><div>salt, to taste </div><div><br /></div><div>Thoroughly rinse rice. Add rice, coconut milk, and water to the bowl of your rice cooker and press start.
Alternatively, in a pot with a tight-fitting lid, bring water and coconut milk to a boil, reduce to a simmer, add rice, cover and simmer for 15 to 20 minutes, or until all liquid has been absorbed, fluff with fork.
Once rice is cooked, stir in lime zest, juice, cilantro, and salt.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWVwN5p0OLSAm7dUhO8OA6vQQp1WbbsGWMNAUDHh9Ph37tiD5dNKR5Y2_6yOS8bWqEQMqPnF0KYQ1KLdZHu30vMQDPPb6-k_4_3JcURzTHEcVtuqwD6MegHefVSPaOSbn1r0JIO9zTd5reU_jF6V89sqWlYTgdxXAZBvRjbXcrsOeQx4_i1hW25Usc=s2569" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2569" data-original-width="2184" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWVwN5p0OLSAm7dUhO8OA6vQQp1WbbsGWMNAUDHh9Ph37tiD5dNKR5Y2_6yOS8bWqEQMqPnF0KYQ1KLdZHu30vMQDPPb6-k_4_3JcURzTHEcVtuqwD6MegHefVSPaOSbn1r0JIO9zTd5reU_jF6V89sqWlYTgdxXAZBvRjbXcrsOeQx4_i1hW25Usc=w544-h640" width="544" /></a></div></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-40134556964031247792022-01-04T16:28:00.004-08:002022-01-04T16:33:19.734-08:00Spicy Vegan “Tuna” Roll<div class="separator" style="clear: both; text-align: center;">
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This one is fun! It uses the same method as the Watermelon Poke Bowls to prepare
transform the watermelon into fish...but it uses "normal" ingredients you should
be able to find at just about any supermarket!<div><br /><span></span><span><a name='more'></a></span><h2 style="text-align: left;"><br /></h2><h2 style="text-align: left;">Spicy Vegan “Tuna” Roll </h2>
<div><b>For the Watermelon in Marinade: </b></div>
<div>This marinade will transform your watermelon from sweet to savory. The
vinegar will help soften the fruit and prepare it for cooking which will
soften it even more making it the perfect substitute for Ahi tuna in this
vegan version of a Spicy Tuna Roll!</div><div>
</div>
<div>
¼ cup rice vinegar </div><div>3 tablespoons SriRacha Sauce </div><div>2 tablespoons sesame oil </div><div>2
tablespoons Tamari or soy sauce </div><div>2 tablespoons white vinegar </div><div>2 pounds red
seedless watermelon (cut it into wedges about 3-inches long, 1-inch wide, and
½-inch thick </div><div><br /></div><div><b>For the Sweet Sticky Rice: </b></div><div>This sweet rice makes a perfect base
to serve under your Poke. Use an Ice-Cream Scoop for perfectly shaped balls of
rice. </div><div><br /></div><div>2 cups short-grain arborio or sushi rice, rinsed </div><div>3 1/2 cups water </div><div>2
tablespoons agave </div><div>1 tablespoon rice wine vinegar </div><div>1/2 teaspoon salt </div><div><br /></div><div><b>For the
Sesame Sriracha Sauce: </b></div><div>This sauce will quickly become a household favorite!
I’m never without a squeezy bottle full in my refrigerator. </div><div><br /></div><div>12 ounces soft
silken tofu </div><div>½ cup vegetable oil </div><div>¼ cup sesame oil </div><div>1 tablespoon minced garlic </div><div>3
tablespoons Sriracha Sauce </div><div>2 tablespoons rice vinegar </div><div>½ teaspoon mustard seed </div><div>½ teaspoon sea salt </div><div><br /></div><div><b>For the Inside-Out Rolls: </b></div><div>Bamboo Sushi Mat </div><div>Resealable
Plastic Bag </div><div>Nori Sheets </div><div>Prepared Sweet Sticky Rice </div><div>Avocado </div><div>Green Onions </div><div>Prepared
Watermelon </div><div>Sesame seeds (I like to mix black and white) </div><div>Shredded Nori </div><div>Prepared Sesame
Sriracha Sauce </div><div><br /></div><div>To make the <i>Watermelon in Marinade</i>, mix together
marinade in a shallow dish with a lid, or a re-sealable plastic bag. Add
watermelon and refrigerate for at least one hour, but it’s even better if you
can do it overnight. </div><div><br /></div><div>Transfer marinated watermelon to a pan with a lid. Cook
covered on medium-high heat for about 20 minutes, stirring occasionally.
Remove the lid and continue cooking for about 10 minutes more, or until deep
red and translucent and most of the liquid has been absorbed. If you have a
really juicy watermelon, you can drain off any excess liquid. Chill until
ready to serve. </div><div><br /></div><div>To make the <i>Sweet Sticky Rice</i>, mix all ingredients together in
the bowl of your rice cooker and follow the directions on your rice cooker. </div><div><br /></div><div>If
you do not have a rice cooker, bring salt and water to a boil in a pot with a
tight fitting lid. Stir in remaining ingredients. Return to a low simmer,
cover and simmer for about 20 minutes, or until water has been absorbed. </div><div><br /></div><div>To
make the <i>Sesame Sriracha Sauce</i>, simply add all ingredients to a blender and
blend until silky smooth. Keep refrigerated. </div><div><br /></div><div><b>TIME TO ASSEMBLE YOUR ROLL!</b> Time
to get artistic! All of your hard work will now be assembled into the most
beautiful inside-out Spicy “Tuna” Roll! </div><div>1. Place your bamboo mat inside a
re-sealable bag. Place on a flat work surface with the bag opening facing away
from you. </div><div>2. Place one half-sheet of nori on the edge closest to you. </div><div>3. Add a
layer of cooled rice to completely cover the nori about 1/4-inch (6-mm) thick. </div><div>4. Flip over so the rice is face down on the plastic and nori is side up. </div><div>5.
To the center of the nori sheet, layer 2 to 3 slices of cooled cooked
watermelon, avocado slices, and green onion. </div><div>6. Carefully roll the sushi as
tightly as possible to close and create an inside-out roll. Open mat and make
sure roll is seam side up. </div><div>7. Coat the outside of the roll with sesame seeds. </div><div>8. Lay several pieces of watermelon over the seam, making sure to overlap the
edges. </div><div>9. Using a very sharp knife, cut off each end of the roll and discard
(or eat!). Then cut the roll in half. Then cut each half into quarters, and
finally each quarter into eights. </div><div>10. Drizzle liberally with Sesame Sriracha
Sauce and garnish with shredded nori and chopped green onions.
</div>
</div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-40408293629591281192021-07-15T16:22:00.005-07:002021-07-15T16:26:03.604-07:00Cauliflower Tacos with Apple Broccoli Slaw<p></p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUpnV5lrON_CtyLQVw1spUS8B0RQjaTqUMhBVYg4hGFn0rgWNFr4DeZ0advXA9A-s66Wc8_WGiy1xO6h28FS9dm45VOm6oDcoy72ZmnBEWuTQm0-IvMyQnxeEcdreAz9uR_qGVifl5Sg/s522/Cauliflower%252BTacos%252Bwith%252BApple%252BBroccoli%252BSlaw.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="522" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUpnV5lrON_CtyLQVw1spUS8B0RQjaTqUMhBVYg4hGFn0rgWNFr4DeZ0advXA9A-s66Wc8_WGiy1xO6h28FS9dm45VOm6oDcoy72ZmnBEWuTQm0-IvMyQnxeEcdreAz9uR_qGVifl5Sg/w614-h640/Cauliflower%252BTacos%252Bwith%252BApple%252BBroccoli%252BSlaw.jpg" width="614" /></a><br /><br />I've been having fun at <a href="https://www.blogger.com/#">Tanaka Farms</a> making interesting recipes with the seasonal produce. I made these tacos a few months back, and am getting ready to start creating more farm-to-table recipes, so stay tuned!<span><a name='more'></a></span> With a base of sautéed greens, a meaty cauliflower center, and topped with a crisp citrus slaw with apple and broccoli stems, these tacos are sure to please…you won’t even miss the meat! <br /><br /><br /><br /><span style="font-size: large;"><b>Cauliflower Tacos with Apple Broccoli Slaw</b></span><br /><b>YIELD: 12 TACOS </b><div><br /></div><div><b>For the Apple Broccoli Slaw:</b><br />4 cups shredded Romaine<br />1/2 cup rainbow chard stem matchsticks </div><div>1/2 cup broccoli stem matchsticks<br />1/2 cup Fuji apple matchsticks<br />1/2 cup Navel orange juice<br />1/4 cup Meyer lemon juice<br />1/4 cup mild flavored oil<br />1 tablespoon rice vinegar<br />1 teaspoon garlic salt</div><div><br /></div><div><b>For the Cauliflower Meat: </b></div><div>3 tablespoons vegetable oil </div><div>4 cups finely chopped cauliflower </div><div>1 tablespoon dried oregano </div><div>1 teaspoon garlic salt </div><div>1/2 teaspoon cayenne pepper </div><div>1/2 teaspoon dried powdered cumin </div><div>Chili oil, to taste, optional </div><div><br /></div><div><b>For the Sautéed Greens: </b></div><div>1 tablespoon mild flavored oil </div><div>4 cups spinach, torn into pieces </div><div>4 cups bok choy leaves </div><div>4 cups chopped rainbow chard </div><div>1 teaspoon garlic salt </div><div>2 tablespoons lemon juice </div><div><b><br /></b></div><div><b>For the Tacos:</b> </div><div>24 corn tortillas, toasted or grilled </div><div>1/2 cup sliced radishes </div><div>1/2 cup microgreens </div><div>12 wedges of lemon <br /><p><span></span></p><p>To make the Apple Broccoli Slaw, add romaine, chard stems, broccoli stems, and Fuji apple to a large bowl and toss to combine.
In a separate small bowl, whisk together orange juice, lemon juice, rice vinegar, oil, and garlic salt. Add dressing to slaw. Toss to combine. Set aside or refrigerate until ready to use.</p><p>To make the Cauliflower Meat, in a frying pan, heat oil over medium high heat. Add cauliflower and spices and sauté for 5 to 7 minutes, or until tender. Set Aside. </p><div>To make the Sautéed Greens, in a very large pan or wok or large pot, over medium high heat, add a small amount of oil, about 1 tablespoon. (If you are using the same pan as the taco meat, you can adjust, as the pan already will have some oil in it.)
Add all of the greens and toss to cook until wilted and reduced in size by about 75%. About 5 minutes. Turning regularly.
Fold in garlic salt. Add lemon juice and toss to coat. Remove from heat. </div><div><br /></div><div>To assemble the tacos, stack 2 tortillas together and layer in the following order:</div><div><ul style="text-align: left;"><li>Sautéed greens </li><li>Cauliflower Meat </li><li>Apple Broccoli Slaw</li><li>Radish Slices</li><li>Microgreens</li><li>Serve with a wedge of lemon</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWQgai_cYyt99yBLwuDcr8NAXWo8BAs6phmlF_KclV5pllOQ9BZIcAE1m8ReLNhn6-M3VDLRblfpjkIARr72dW-S-jr3Vl5frAHWMSxBKJ1n717XsOjaaz3ncfFAD9g91NZHdjg4rCMk/s924/Cauliflower%252BTacos%252Bwith%252BApple%252BBroccoli%252BSlaw+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWQgai_cYyt99yBLwuDcr8NAXWo8BAs6phmlF_KclV5pllOQ9BZIcAE1m8ReLNhn6-M3VDLRblfpjkIARr72dW-S-jr3Vl5frAHWMSxBKJ1n717XsOjaaz3ncfFAD9g91NZHdjg4rCMk/w520-h640/Cauliflower%252BTacos%252Bwith%252BApple%252BBroccoli%252BSlaw+%25281%2529.jpg" width="520" /></a></div><br /><div><br /></div></div></div><span><!--more--></span><span><!--more--></span><span><!--more--></span><span><!--more--></span>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-50376324924020112362020-04-21T13:27:00.005-07:002020-08-20T21:54:49.171-07:00Vegan Tuna Salad with Seaweed and Chickpeas<div class="separator" style="clear: both; text-align: center;">
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I love tuna salad. Before I was vegan I would eat tuna straight from the can. Since going vegan, I have made many different versions of "tuna" salad. With nuts, with seeds, with tempeh, and all are tasty. This one, though, is a bit healthier than previous mayo-laden versions. Enjoy!<br />
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<a name='more'></a><span style="font-size: large;">Vegan Tuna Salad with Seaweed and Chickpeas</span><br />
Serve on a sandwich, in a wrap, or over a bed of greens. Each 1/2 cup serving contains 145 kcal and 7g of plant protein.<br />
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<b>Yield: 3 1/2 cups, or 7 servings</b><br />
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<b>For the dressing:</b><br />
1/2 cup aquafaba (liquid from the can of chickpeas)<br />
1/2 cup cashews that have been soaked overnight, drained and rinsed<br />
2 tablespoons nutritional yeast<br />
1 teaspoon whole grain mustard<br />
1 tablespoon lemon juice<br />
1 tablespoon chia seeds<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon salt, or to taste<br />
1/4 teaspoon kala namak, optional<br />
1/8 teaspoon sweet or smoked paprika<br />
1 heaping tablespoon pickle relish (I use dill, but if you prefer sweet pickle relish, you do you!)<br />
1 teaspoon dried dill (or 1 tablespoon fresh)<br />
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For the salad:<br />
1 (14 ounce) can chickpeas, reserve liquid from can for the dressing<br />
1 tablespoon dried hijiki seaweed<br />
2/3 cup boiling water<br />
1 stalk celery, chopped<br />
1/2 cup diced onion, red or white<br />
1/4 cup sunflower seeds<br />
1/4 cup diced radish<br />
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To make the dressing add all ingredients except the relish and dill to a blender and puree until smooth. Stir in the relish and dill. Set aside.<br />
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To make the salad, drain the liquid from the can of chickpeas, and reserve 1/2 cup to make the dressing. Smash the chickpeas with a fork or potato masher until crumbly.<br />
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Add the dried hijiki to a small heat safe container and pour the boiling water over it to reconstitute. Allow to sit for 10 minutes. Strain solids from the liquid. <i>(You can add some of this liquid to your dressing if it is too thick.)</i><br />
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To a mixing bowl, add smashed chickpeas, drained seaweed, celery, onion, sunflower seeds, and radish. Fold in dressing. Keep in an airtight container in the refrigerator until ready to serve. Will last one week in the refrigerator.<br />
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Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-30394612742605381582020-03-06T09:31:00.000-08:002020-03-06T09:31:14.011-08:00Pupusas and Tacos and White Girl Curtido...Oh My!<div class="separator" style="clear: both; text-align: center;">
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It's been a helluva week folks. My plan was to be at Expo West all week, but it was postponed/canceled due to COVID-19 (aka Corona Virus) and then Super Tuesday election results had me all, like, whoa. Mr. Newman took off for the week to gamble away our life savings in Laughlin (I kid! I kid!), and I have had the house to myself all week. That means I can make a big ol' mess in the kitchen and make foods with onions and peppers and spice! Haha.<br />
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Last year, I learned to make my own corn tortillas. I was taught by the best! My friend, Aleida, is an amazing home cook, who makes the best salsas, guacamole, grilled veggies, sauces, and of course, tortillas! She was so patient, as those of us trying to do it for the first time kept messing them up. She made it look so easy! After lots and lots of practice, I finally got it right, and now...I can't imagine using store bought ever again!<br />
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I am not including a recipe for the tortillas here, because its really basic, corn masa harina flour, water, and a touch of salt. It's really all about the technique, using plastic in your tortilla press, and being patient. <b><a href="https://youtu.be/HzKuWBDDLPg" target="_blank">HERE</a> </b>is a great video on making your own tortillas if you want to try your hand at it yourself.<br />
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/HzKuWBDDLPg" width="560"></iframe><br /></div>
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So, logically, now that I have "mastered" making my own tortillas, it was time to move on to Papusas. I've made a version of Papusas in the past, but they were part of my <b><a href="https://amzn.to/39z7wuk" target="_blank"><i>Fusion Food in the Vegan Kitchen</i></a></b> cookbook, so were pretty far from authentic. To be honest, these ones aren't totally authentic either, specifically the <i>Pickled Cabbage Slaw with Dill</i> piled up on top. Traditional curtido is usually made with cabbage, onions, carrots, oregano, and lime. I took some liberties with this one and went with a quick pickled version with radishes and dill for an extra tangy zip.<br />
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I live in North Long Beach, pretty close to the borders of Compton, Bellflower, Paramount, and Norwalk. All cities with a large Latinx population, and no shortage of delicious, authentic food. There is a Pupuseria walking distance from my house, but...no vegan options. So, I watched a few videos, looked up a few recipes, then went to town doing it myself. It wasn't nearly as difficult as I thought it was going to be, and they taste so good! I'm looking forward to making these again and again with a variety of different fillings.</div>
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Okay, okay, on to the recipes!<br />
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<span style="font-size: large;"><b>Pickled Cabbage Slaw with Dill</b></span><br />
<b>Yield: About 6 cups</b><br />
<br />
1 small head of cabbage, finely shredded (about 8 cups)<br />
1 fresh jalapeno, minced<br />
1 large radish, finely sliced into half moons<br />
2 stalks celery, chopped<br />
1 tablespoons salt<br />
3 tablespoons fresh dill (or 1 tablespoon dried dill)<br />
1 cup boiling water<br />
1 cup white vinegar<br />
1/4 cup lime juice<br />
<br />
To a large mixing bowl, add all ingredients and toss to combine. Cover and refrigerate for at least an hour, overnight is even better.<br />
Drain excess liquid before serving. Keep refrigerated for up to a week in an airtight container.<br />
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<b><span style="font-size: large;">Cashew Jalapeno Cilantro Lime Sauce</span> (no added oil)</b><br />
<b>Yield: About 2 cups</b><br />
<br />
1 cup soaked cashews<br />
1/2 cup water<br />
1/4 cup lime juice<br />
1 tablespoon minced garlic<br />
1 fresh jalapeno, roughly chopped<br />
1 bunch cilantro, roughly chopped<br />
1/2 to 1 teaspoon salt<br />
<br />
Add all ingredients to a blender and puree until smooth.<br />
Keep refrigerated in an airtight container for up to two weeks.<br />
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<b><span style="font-size: large;">Pintos and Cheese Pupusa Filling</span></b></div>
<div style="text-align: left;">
<b>Yield: Enough for 16 Pupusas</b></div>
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<div style="text-align: left;">
1 tablespoon vegetable oil<br />
1/2 cup diced onion<br />
1 fresh jalapeno, diced<br />
1 tablespoon minced garlic<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon dried oregano<br />
1/4 teaspoon black pepper<br />
1 bay leaf<br />
1 (15 ounce) can pinto beans, with liquid</div>
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6 tablespoons vegan shredded cheese (more if you like it extra cheesy!)<br />
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To the bottom of a pot with a lid heat oil over medium-high heat.<br />
Add onions and jalapenos. Saute until onions are fragrant and translucent.<br />
Add garlic and continue to cook about 5 more minutes.<br />
Stir in spices, add bay leaf, and add in the beans. Stir to combine.<br />
Cover and simmer for about 20 minutes. Stir regularly.<br />
Remove from heat and stir in cheese to melt and combine.<br />
Set aside.<br />
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<b><span style="font-size: large;">Vegan Bean and Cheese Pupusas</span></b><br />
<b>Yield: 16 Papusas</b><br />
<br />
4 cups corn masa harina flour (like Maseca)<br />
2 teaspoons salt<br />
2 to 3 cups water<br />
<i>Pintos and Cheese Pupusa Filling</i> (above)<br />
2 tablespoons vegetable oil, for brushing<br />
<i>Pickled Cabbage Slaw with Dill </i>(above)<br />
<i>Cashew Jalapeno Cilantro Lime Sauce</i> (above)<br />
<br />
Add masa harina and salt to a mixing bowl. Add 2 cups water and mix into a soft dough. If too dry, add in more water, a little bit at a time, until desired consistency is reached. Set aside to rest for about 20 minutes.<br />
Divide dough into 16 equal pieces, and shape into balls just larger than a golf ball.<br />
Place a dough ball in the palm of your non-dominant hand and begin to flatten into a disc shape. Scoop a portion of filling into the center and mold the dough around the filling pinching and sealing the edges together. (<b><a href="https://youtu.be/-7L0LhEd0GI" target="_blank">HERE</a></b> is a video to see the technique for filling and shaping the papusas, but it is not vegan...so beware!)<br />
Then flatten into a flat disc about the size of a street size tortilla and brush lightly with oilon one side. Place oiled side face down in a hot skillet then brush other side lightly with oil.<br />
Cook until browned, about 3 minutes, flip and repeat.<br />
Repeat with remaining dough and filling.<br />
Serve topped with <i>Pickled Cabbage Slaw with Dill </i>and drizzled liberally with<i> </i><i>Cashew Jalapeno Cilantro Lime Sauce.</i><br />
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<b><span style="font-size: large;">Taco Spiced Chickpeas </span>(no added oil)</b><br />
<b>Yield: About 1 1/2 cups</b><br />
<b><br /></b>
1 (15 ounce) can chickpeas, drained, but not rinsed<br />
1/2 cup diced yellow or white onion<br />
1 tablespoon minced garlic<br />
1/2 teaspoon evaporated cane juice<br />
1 teaspoon chili powder<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon paprika<br />
1/4 teaspoon cayenne pepper (or ground chipotle powder)<br />
1/4 teaspoon sea salt<br />
<br />
Heat a nonstick pan over medium high heat. Add all ingredients to the pan and toss to combine. Cook until chickpeas are browned and onions are translucent and fragrant.<br />
<br />
To build your tacos, layer onto two freshly heated tortillas a bed of <i>Pickled Cabbage Slaw with Dill, </i>then the <i>Taco Spiced Chickpeas.</i> Top with your favorite taco toppings. I chose guacamole salsa, hot sauce, cilantro, green onions, diced onions, and a wedge of lime.<br />
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<br />Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com0tag:blogger.com,1999:blog-4886901506309063491.post-88607929343024112572020-02-10T15:24:00.000-08:002020-02-10T15:30:20.905-08:00Soup and a Sandwich! Slow and Low Onion Soup & Oil-Free Egg Salad Sandwich<div class="separator" style="clear: both; text-align: center;">
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Everybody knows soup and sandwiches go together like peanut butter and jelly! Both of the recipes below definitely stand on their own without depending on one another, but because they both are great make ahead recipes, it makes it a snap to plan a few combo meals throughout your busy week.<br />
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<b><span style="font-size: large;">Slow-and-Low Onion Soup</span></b><br />
I'm not calling this French Onion Soup, because I skipped the wine in this recipe. But, it is pretty reminiscent of said soup, because the onions are cooked at a low temperature, for a long time so that the natural sugars and flavor of the onions shine. With a splash of beef-y broth, and if desired, topped with a slice of sourdough, vegan provolone, and the cutest of garnishes...a nest of broiled green onions, this brothy soup is sure to win over the onion lover in your life.<br />
<br />
2 tablespoons (30 ml) olive oil<br />
4 large yellow or brown onions, julienne<br />
1 tablespoon (18 g) sea salt<br />
3 tablespoons (30 g) minced garlic<br />
4 cups (1 quart, or 940 ml) beef-flavored vegetable broth<br />
2 tablespoons (30 ml) soy sauce, or Bragg's Liquid Aminos<br />
2 tablespoons (30 ml) steak sauce (like A1)<br />
black pepper, to taste<br />
<br />
In a large pot with a lid, heat oil over medium-low heat.<br />
Add onions and salt. Cover to sweat and cook for 45 to 60 minutes, returning to stir often.<br />
Once onions are reduced by about half and have released most of their juices, stir in the garlic. Cover and cook for an additional 10 minutes, or until onions are golden brown in color.<br />
Stir in broth, soy sauce, and steak sauce.<br />
Bring to a boil, reduce to a simmer, cover and simmer for 20 minutes.<br />
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<b>YIELD: </b>8 cups (51 kcal per 1 cup serving)<br />
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<b>Pro (Soup) Tips:</b><br />
<i><b>Green Onion Nest:</b> </i>Make a gorgeous (and delicious!) nest of green onions (the longer the better!) to add a touch of flair to your soup. Wash your onions and remove any damaged layers. Preheat your broiler. Arrange in a single layer on a baking sheet. Spray (or drizzle) with a light coat of olive oil. Broil for 7 to 10 minutes or until soft and just beginning to brown. Carefully wrap about 3 onions into a nest shape and place on top of your soup.<br />
<b><i>Broiled Crouton:</i></b> The toaster over broil function works perfectly to toast a nice crusty piece of sourdough and melt a creamy slice of vegan provolone (I love <b><a href="https://followyourheart.com/" target="_blank">Follow Your Heart</a></b> brand!)<br />
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<b><span style="font-size: large;">Oil-Free Tofu Egg Salad</span></b><br />
Look ma, no mayo! Looking for a lighter version of your favorite stinky sandwich filling? Look no further! This simple to make, no cooking required, tofu egg salad is packed full of protein and super satisfying. Compared to my original <i><b><a href="http://www.justthefood.com/2007/03/tofu-egg-salad.html" target="_blank">Tofu Egg Salad</a>,</b></i> this recipe clocks in at 167 kcal per 1/2 cup serving vs 297! If you are looking to add a little more decadence, try smashing some avocado onto the bread instead of mayo, for added fat and flavor!<br />
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<b>For the Dressing:</b><br />
1 cup (112 g) raw cashews, soaked overnight and rinsed<br />
1/2 cup (120 ml) water<br />
1 tablespoon (10 g) minced garlic<br />
2 teaspoons stone prepared ground mustard<br />
1/2 teaspoon hot sauce<br />
1/2 teaspoon sea salt<br />
1/2 teaspoon onion powder<br />
1/4 teaspoon turmeric<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon paprika<br />
1/4 teaspoon kala namak (aka black salt), plus more or less to taste<br />
<br />
<b>For the Tofu Egg Salad:</b><br />
1 block (12 ounces, or 340 g) extra- or super-firm tofu, drained and pressed<br />
1 stalk (about 10-inches, or 1/2 cup) chopped celery<br />
1/2 cup (48 g) chopped green onion<br />
<br />
Add all dressing ingredients to a blender and puree until smooth. Set aside.<br />
In a mixing bowl, crumble tofu.<br />
Add in dressing, celery, and green onions.<br />
Mix until well combined.<br />
Store in an airtight container in the refrigerator until ready to serve for up to 7 days.<br />
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<b>YIELD:</b> 4 cups (167 kcal per 1/2 cup serving)<br />
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<br />Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com1tag:blogger.com,1999:blog-4886901506309063491.post-17152104058165904252020-02-04T14:32:00.002-08:002020-02-04T14:32:28.430-08:00Southwest Peanut Butternut Squash OR Sweet Potato Tacos<div class="separator" style="clear: both; text-align: center;">
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There are so many ways to fill a taco, without using "meat substitutes." Beans, grilled vegetables, <a href="http://www.justthefood.com/2016/11/texas-hold-ems.html" target="_blank">bbq pecans</a>, tofu, corn, or in this case...butternut squash or sweet potatoes.<br />
<span style="font-size: large;"><b></b></span><br />
<a name='more'></a><span style="font-size: large;"><b>
</b></span> <span style="font-size: large;"><b>Southwest Peanut Butternut Squash OR Sweet Potatoes</b></span><br />
This tastes great on its own or as a side, but it also makes a lovely addition to a salad or bowl, or even in quesadillas! And, of course, tacos!<br />
<br />
2 pounds (908 g) peeled and cubed butternut squash OR sweet potato<br />
2 tablespoons (30 ml) mild flavored oil<br />
2 tablespoons (16 g) taco seasoning (see recipe below)<br />
1/2 cup (56 g) chopped peanuts<br />
1 cup sweet white onion, diced<br />
1 tablespoon (9 g) minced garlic<br />
<br />
Toss squash or sweet potato with oil and taco seasoning to coat. <br />
<br />
<b>If using Squash:</b><br />
Preheat a large pan with a lid over medium high heat. Add seasoned squash to the pan and sauté for about 5 minutes, stirring and tossing often.<br />
Cover and cook for about 20 minutes, returning to toss often to prevent burning and ensure they get browned and soft on all sides.<br />
Remove lid and add in peanuts, onions, and garlic. Stir and toss to combine.<br />
Continue to cook with the lid off for about 5 more minutes, stirring regularly, until squash is soft and tender and onions and peanuts are slightly browned.<br />
<br />
<b>If using Sweet Potato: </b><br />
Preheat oven to 425 F.<br />
Arrange in a single layer on a parchment lined baking sheet. Bake for 20 to 25 minutes, tossing half way through. <br />
Remove from oven. Carefully add in peanuts, onions, and garlic. Toss to combine.<br />
Bake for an additional 15 minutes, or until potatoes are fork tender, and peanuts, onions, garlic are browned.<br />
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<b>Yield:</b> 4 to 6 servings<br />
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<b><span style="font-size: large;">Taco Seasoning</span></b><br />
You can make your own taco seasoning by mixing together the following ingredients and storing it in an air-tight container.<br />
<br />
1 tablespoon (8 g) garlic powder<br />
1 tablespoon (8 g) onion powder<br />
1 tablespoon (13 g) sugar<br />
1 tablespoon (6 g) ground cumin<br />
1 tablespoon (7 g) paprika<br />
2 tablespoons (14 g) chili powder (I use HOT chili powder)<br />
1 1/2 teaspoons salt<br />
<br />
Place all ingredients in a small airtight container and shake vigorously. <br />
Two tablespoons of this mix roughly equals one packet of store-bought taco seasoning, or enough to season the equivalent of 1 pound of protein.<br />
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<b>Yield:</b> Almost 1/2 cup (60 g)<br />
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<b><span style="font-size: large;">Creamy Cilantro Lime Sauce</span></b><br />
This sauce will quickly become a household favorite! I’m never without a squeezy bottle full in my refrigerator.<br />
<br />
12 ounces (340 g) soft silken tofu<br />
3/4 cup (180 ml) vegetable oil<br />
1 tablespoon (10 g) minced garlic<br />
3 tablespoons (45 ml) lime juice<br />
1 cup (16 g) fresh cilantro<br />
2 tablespoons (30 ml) rice vinegar<br />
1/2 teaspoon red chili flakes, more or less to taste<br />
1/2 teaspoon mustard seed<br />
1/2 teaspoon sea salt, more or less to taste<br />
<br />
Add all ingredients to a blender and blend until silky smooth. <br />
Keep refrigerated for up to 2 weeks in an airtight container.<br />
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<b>Yield:</b> 1 1/2 cups (355 ml)<br />
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<b><span style="font-size: large;">Assemble Your Tacos</span></b><br />
Don’t forget to cook those corn tortillas!<br />
<br />
Corn Tortillas, toasted until browned<br />
Shredded Lettuce or Cabbage<br />
Southwest Peanut Butternut Squash<br />
Finely Diced Onion<br />
Chopped Cilantro<br />
Cilantro Lime Crema<br />
Wedge of Lime<br />
Hot Sauce, optional<br />
<br />
Layer on lettuce, then squash, then top with cilantro and onion. <br />
Drizzle on a generous amount of Creamy Cilantro Lime Sauce and serve with a wedge of lime. <br />
Add hot sauce, if desired. <br />
Enjoy!<br />
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<br />Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com1tag:blogger.com,1999:blog-4886901506309063491.post-31325247115476189892020-01-20T21:53:00.000-08:002020-01-21T09:43:29.951-08:00Foods that Nourish: Sweet Potato, Kale, and Brown Rice Bowls with Creamy Savory Cashew Sauce<div class="separator" style="clear: both; text-align: center;">
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If you hate reading long, drawn out stories before getting to the actual recipes, well...start scrolling now, because this one? This one's gonna be a doozy.<br />
<a name='more'></a>If you have followed me for any amount of time, you know I love me some burgers, fries, pot-pies, pizza, tacos, nachos, burritos, mac and cheese, and a slew of other tasty comfort foods. And that has not changed. I do, and will always, love vegan versions of the greasiest, saltiest, tastiest foods out there. They serve an absolute purpose. They nourish the soul. They satisfy that craving. They remind us that vegans need not give up on flavor just because we gave up on torture. They have a place and a time. Unfortunately, for me, that place was beginning to look like my house, and the time...every day. That, my friends, is not nourishing for anyone.<br />
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2019 was very challenging for me. I received some not-very-good news about my health which lead to some depression, anxiety, social withdrawal, and to be honest, physical pain. I began relying on convenience foods and fast foods to feed us, because some days, I just couldn't muster up the strength or willpower to stand in the kitchen and cook something.<br />
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The drive thru was easy...and with Del Taco, Burger King, and Carl's Jr. all having plant-based options, it was tasty, too. On the days when I was feeling up to it, I would cook up some frozen vegan convenience foods, like burgers, chicken nuggets, burritos. Or throw together a grilled cheese and heat up some Top Ramen. While it was filling us up, it really wasn't feeding us.<br />
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So...what has changed? I had surgery on January 10. The first of what may be several, we are still doing tests to figure out the rest. (Sorry for the vagueness here, but I don't have a lot of info either.) But, this particular surgery was to remove my gall bladder, which was seriously inflamed and packed full of gallstones. Gross!<br />
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<b>I. FEEL. SO. MUCH. BETTER.</b> And it has only been a little over a week. As soon as I felt strong enough to stand, I was already in the kitchen cooking from scratch. And for the first time, in a long time, I didn't want any of that other stuff. I wanted nourishing, warm, satisfying foods that were not only good for me, but good tasting, too. So, I am on a mission to create a slew of easy to make, tasty, health-ful foods that will aid in my recovery. <i>(Don't worry, I am still going to enjoy those fun foods, too...just not as often!)</i><br />
<i><br /></i>
Below you will find several recipes. They can be used on their own, or all together to make the bowl. Now...go forth and create some nourishing foods of your own! And, please! Leave a comment below with your favorite nourishing foods.<br />
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<span style="font-size: large;">Trabuco Canyon Magic Dust</span><br />
This recipe comes from my <a href="https://amzn.to/38nZrHV" target="_blank"><b><i>Vegan Food Gifts</i></b></a> book so the quantity is HUGE that way you can pack it up in jars and give it out as gifts. Feel free to cut it down as needed. It was actually developed by Karen Balthaser (RIP) at the Big "B" Ranch in Trabuco Canyon, California. Karen said you can fuss around with the amounts to suit your taste. I find it to be a nice blend that works well in so many applications. I keep a big jar of it on hand and use it to sprinkle on just about everything, from salads to soups to pasta to sandwiches, and in this case sweet potatoes!<br />
<br />
2 cups (576 g) salt<br />
2 cups (256 g) granulated garlic<br />
3⁄4 cup (72 g) ground black pepper<br />
3⁄4 cup (96 g) onion powder<br />
1⁄2 cup (56 g) cayenne pepper<br />
1⁄4 cup (24 g) ground white pepper<br />
2 tablespoons (13 g) celery seed<br />
2 tablespoons (4 g) dried parsley flakes, finely ground in a coffee grinder<br />
<br />
Mix all the ingredients together in a mixing bowl until well combined.<br />
Store in an airtight container until ready to use.<br />
<br />
Yield: 6 1⁄2 cups (1.1 kg)<br />
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<span style="font-size: large;">Magic Sweet Potatoes</span><br />
Magic because they are seasoned with Magic Dust (see above) and because they magically taste amazing on their own, hot or cold, tossed onto salads, and, of course, in this bowl. Make up a big batch to keep in the fridge to toss onto meals throughout the week.<br />
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4 cups (532 g) diced sweet potatoes <i>(note that I used Red Japanese Sweet Potatoes which have a white flesh instead of orange, they also have a slightly less sweet flavor, and a fluffier texture. You can use any type of sweet potato for this recipe with great results.)</i><br />
2 tablespoons (30 ml) olive oil<br />
1 tablespoon (15 g) Trabuco Canyon Magic Dust (see above)<br />
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Add diced potatoes to a bowl and toss with oil and seasoning. Use your hands to really get it mixed up good and even.<br />
Bake in a single layer on a baking sheet at 425 F for 35 minutes OR air fry at 400 F for 12 to 15 minutes.<br />
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Yield: About 4 cups (500 g)<br />
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<span style="font-size: large;">Creamy Savory Cashew Sauce</span></div>
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This creamy sauce is super simple to make. I love the noochiness of it, but its flavor profile can be easily switched up by adding other ingredients...for example, leave out the nooch and add lime juice (instead of lemon) and cilantro for a lovely cilantro lime crema for tacos (or taco bowls!) Or you can add capers and a splash of caper brine to make it a more Caesar-type dressing. Add a tablespoon of miso for a sharper, cheesier flavor. You can really play around with it to get the flavor profile just right. As written, the recipe is pretty thick, which makes it perfect for dips and massaging kale. However, I generally thin it out with some additional water to make it pour-able as a dressing.</div>
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1 cup (112 g) raw cashews, soaked and drained <i>(If you don't have time to soak your cashews overnight, you can simmer them gently for about 20 minutes, then drain and rinse thm. This method does cause the cashews to lose a little bit of their raw nutritional value, but it works in a pinch!)</i></div>
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1/4 cup (30 g) nutritional yeast</div>
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1/4 cup (60 ml) mild flavored vegetable oil, optional <i>(add more water if not using oil)</i></div>
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1/4 cup (60 ml) water, plus more as needed to reach desired consistency</div>
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2 tablespoons (30 ml) lemon juice</div>
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1 tablespoon (10 g) minced garlic</div>
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1 tablespoon (15 g) stone ground mustard</div>
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1/2 teaspoon sea salt</div>
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Add all ingredients to a blender and puree until smooth. Add additional water to thin to desired consistency. Store in an airtight container in the refrigerator for up to a week.</div>
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Yield: About 1 1/2 cups (355 ml) depending upon how much water you add</div>
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<span style="font-size: large;">Massaged Kale</span><br />
Okay, so this isn't really a recipe, rather a technique. And it surprises me when folks don't already know how important it is to give your kale a good rub down before eating it. Raw kale is so bitter and tough on its own, it's no wonder why people think they don't like it! The truth is, you can use any fat to massage your kale. Avocado works nicely. Olive oil will do the trick. Or in this case, your new favorite dressing!<br />
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1 bunch, or about 3 cups (200 g) tightly packed dino lacinato (aka Dinosaur) kale ribbon (<i>Up to you if you like to leave the ribs in. I hate them, personally, but the husband likes the crunch so I leave some of them in for him.)</i><br />
1/4 cup (60 ml) Creamy Savory Cashew Sauce (see above)<br />
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Add kale ribbons and cashew sauce to a mixing bowl and massage the sauce into the kale for about 3 to 5 minutes until wilted. Store in the refrigerator until ready to use.<br />
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Yield: About 2 1/2 cups<br />
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<span style="font-size: large;">Sweet Potato, Kale, and Brown Rice Bowls with Creamy Savory Cashew Sauce</span></div>
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Now it's time to put it all together! Once again, not a specific recipe, per se. Follow these general directions and you can mix and match all sorts of ingredients to make the perfect bowl!</div>
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What you will need:</div>
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<ul>
<li>mixed tender greens</li>
<li>steamed brown rice</li>
<li>roasted sweet potatoes</li>
<li>massaged kale</li>
<li>shredded carrots</li>
<li>green onions</li>
<li>nuts and/or seeds (I used pistachios here)</li>
<li>lots'o'sauce </li>
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Assemble your bowl in layers. Start with mixed greens on the bottom, then hot rice (It will wilt the greens!) then the kale topped with hot sweet potatoes (It will wilt and tenderize the kale even more!) Then top with shredded carrots, green onions, nuts and seeds, and drizzle on lots and lots of sauce!</div>
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You can also pre-pack these in the refrigerator. They taste good cold, too. But...I prefer warm, so I pack mine in microwave safe bowls and heat for about 2 minutes before eating.</div>
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Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com2tag:blogger.com,1999:blog-4886901506309063491.post-78633104512228898862020-01-01T19:00:00.000-08:002023-11-18T16:24:47.406-08:00Vegan Yaka Mein <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJO0JPWIZDnLX90-n16UHKSl1yXbKgKcEBaRROYhF8Lvlu0OgBcTNWhyGF3DtH-iGCftDagaWd-g98IzKZrDTMVquG8MNLp6cC9ETrFMQmuv2Oe5LcCkAiKT3Kgie3kiBQpGMzgzR4wf8/s1600/20200101_172926.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJO0JPWIZDnLX90-n16UHKSl1yXbKgKcEBaRROYhF8Lvlu0OgBcTNWhyGF3DtH-iGCftDagaWd-g98IzKZrDTMVquG8MNLp6cC9ETrFMQmuv2Oe5LcCkAiKT3Kgie3kiBQpGMzgzR4wf8/s640/20200101_172926.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Yaka Mein (aka "Old Sober") from my cookbook </span><i style="font-size: 12.8px;"><a href="http://www.amazon.com/gp/product/1592335802/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1592335802&linkCode=as2&tag=justthefood-20" target="_blank">Fusion Food in the Vegan Kitchen</a>.</i></td></tr>
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<b><i><br /></i></b><div><b><i>UPDATE: This recipe was originally posted in February 2, 2013. I wanted to start a new tradition for New Year's Day and this is one of my favorite recipes from the book so I spent a little time retaking the photos when I made it today to celebrate the new decade. Happy New Year to you and yours.</i></b><br />
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Since I won't be traveling to New Orleans this Carnival, I am bringing Mardi Gras to me with a traditional Louisiana favorite known as Yaka Mein.<br />
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I was watching the Food Network one night, and they had a Chopped episode that featured Louisiana chefs as all four contestants. One of the contestants was known as the Ya-Ka-Mein Lady. (Her real name is <a href="http://neworleanssoulfood.com/">Ms. Linda Green</a>.) What is Yaka Mein? It is basically a beef based broth and beef, spiced up with Cajun spices, poured over spaghetti noodles, topped with green onions and a hardboiled egg. I was fascinated by this dish. Asian inspired Louisiana soul food? Well if that isn't fusion, I don't know what is! Which is exactly why I needed a vegan version for my book, <a href="http://www.amazon.com/gp/product/1592335802/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1592335802&linkCode=as2&tag=justthefood-20" target="_blank"><i>Fusion Food in the Vegan Kitchen.</i></a><br />
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There is some controversy over how the dish ended up in Louisiana. Some say it was the black soldiers fighting in Korea who brought it back to the states. Yet, others say it was the Chinese workers brought over to work on the railroad between Houston to New Orleans who eventually settled in the now defunct New Orleans Chinatown who popularized the dish. Regardless of how it got there, the locals revel in its ability to "cure" hangovers, hence the moniker "Old Sober."<br />
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<span style="font-size: large;">Yaka Mein (aka "Old Sober")</span><br />
I am going to give you two ways to make this. One super easy, and semi-homemade, and one that is completely from scratch. Both are yummy, and both make use of a funky fun tofu "deviled egg." Both ways taste great! I hope you enjoy it as much as I do.<br />
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1 pound dry spaghetti noodles<br />
6 1/2 cups vegan beef broth, store bought or homemade (recipe below)<br />
2 tablespoons soy sauce (only if using store bought broth!)<br />
1 teaspoon Old Bay Seasoning<br />
1/2 teaspoon smoked paprika<br />
1/2 teaspoon dried oregano<br />
+/- 1/4 teaspoon cayenne pepper to taste (1/4 teaspoon makes it pretty darn spicy!)<br />
1 pound prepared seitan cut into bit sized chunks, store bought or homemade (recipe below)<br />
8 tofu deviled eggs (recipe below), optional<br />
1/2 cup chopped green onion<br />
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Prepare pasta according to package instructions.<br />
As pasta is boiling, add broth to a separate pot along with the Old Bay, paprika, oregano, and cayenne pepper. If using store bought broth, add 2 tablespoons of soy sauce to the broth as well.<br />
Bring the broth to a boil, and reduce to a simmer.<br />
Add in seitan chunks,cover and simmer for 20 minutes.<br />
Divide pasta into four big bowls.<br />
Spoon one fourth of the seitan and broth over the noodles.<br />
Place two tofu deviled eggs on top of each bowl.<br />
Sprinkle with green onions.<br />
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Yield: 4 big hearty bowls<br />
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<span class="Apple-style-span" style="font-size: large;">Homemade Ya Ka Mein Broth</span><br />
6 cups water<br />
1/2 cup soy sauce<br />
1/4 cup vegan Worcestershire sauce<br />
2 tablespoons garlic powder<br />
2 tablespoons onion powder<br />
+/- 1 teaspoon black pepper to taste<br />
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Add all ingredients to a pot, stir and proceed with recipe instructions above.<br />
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<span class="Apple-style-span" style="font-size: large;">Homemade Ya Ka Mein Seitan Chunks</span><br />
1 cup vital wheat gluten flour<br />
1 teaspoon onion powder<br />
1 teaspoon garlic powder<br />
1/4 teaspoon salt<br />
1/4 teaspoon black pepper<br />
3/4 cup water<br />
1 tablespoon soy sauce<br />
Enough vegetable oil to coat the bottom of your pan<br />
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Add all dry ingredients to a mixing bowl, and stir to combine.<br />
Add water and soy sauce and knead until a very elastic and wet dough is formed.<br />
Allow to rest for 20 minutes.<br />
Tear dough into bite sized chunks.<br />
Heat oil in a frying pan over medium high heat.<br />
Add chunks to hot oil taking care not to over crowd the pan.<br />
Fry for 2 to 3 minutes per side, or until dark golden brown and crispy.<br />
Transfer fried chunks into simmering broth and continue with above recipe instructions.<br />
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<span class="Apple-style-span" style="font-size: large;">Tofu Deviled Eggs</span><br />
1 (1 pound) block extra or super firm tofu, drained and pressed<br />
1 tablespoons (15 g) prepared yellow mustard<br />
1/4 cup (60 ml) extra virgin olive oil<br />
1 teaspoon mellow white or yellow miso<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon paprika<br />
1/2 teaspoon turmeric<br />
Salt and Pepper to taste (black salt will give it an extra eggy flavor)<br />
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Cut your block of tofu in half.<br />
Cut one half into 8 rectangular blocks about 2″ long by 1 1/2″ wide by 3/4″ tall.<br />
Using a spoon, scoop out a little “bowl” in each block, set aside.<br />
Add remaining tofu and all remaining ingredients to a blender or food processor and puree until very smooth.<br />
Roll mixture into little balls, or using a mini ice cream scoop, and place inside the bowls you made in the tofu blocks. (use any left over mixture as a yummy sandwich spread, or just eat it all up with a spoon!)<br />
Sprinkle with a tiny pinch of paprika before placing on top of the Ya Ka Mein.<br />
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<br /></div>Joni Marie Newmanhttp://www.blogger.com/profile/02205407456055236462noreply@blogger.com18