August 6, 2013 § Leave a Comment
This recipe largely follows the one for vegan meatballs. The proposed name of collardoni (a play on cannelloni, which these stuffed leaves somewhat resemble) was set aside, but call them what you like!
1 bunch collard greens
1/4 onion, chopped
1 T olive oil
1 Field Roast Italian sausage link, chopped
1/2 cup Italian breadcrumbs
2 T chopped fresh parsley
2 T flaxseed “egg”
Preheat oven to 350. Remove stems from collard greens, boil for 3 minutes, then rinse with cold water. Meanwhile, sauté onion in olive oil for about 3 minutes. Add Field Roast and sauté for additional 3 minutes. In medium bowl, combine cooked mixture with half the breadcrumbs, parsley, flaxseed “egg,” and salt and pepper to taste. (For “egg,” blend 2 T flaxseeds and 1/2 cup water in Vitamix. Refrigerate leftover for another occasion.) Distribute mixture to 4 leaves and roll them up, burrito-style. Layer a casserole dish with tomato sauce, add stuffed leaves, and top with additional sauce, remaining breadcrumbs, and more pepper. Bake for about 40 minutes.
August 4, 2013 § 1 Comment
This is another development of the basic recipe that yielded macaroni and chickpeas. It’s a combination of flavors drawn from the same Mediterranean palate.
5.5 ounces pipe rigate pasta
15 oz. can chickpeas, drained and rinsed
3 black olives, chopped
3 sundried tomatoes, chopped
2 T chopped fresh parsley
2 t chopped lemon zest
1 T lemon juice
2 T olive oil
While pasta cooks, mash chickpeas. Add olives, sundried tomatoes, parsley, and lemon zest and toss with lemon juice and olive oil. Toss in pasta, and add salt and pepper to taste.
August 2, 2013 § Leave a Comment
Unsatisfied with the available vegan meatball options (all frozen), we tried making our own. This recipe uses Field Roast links as the protein basis, with flaxseeds as the binder. The resulting “wheatballs” were tasty and not too much trouble to prepare.
Sauté onion in 1 T olive oil for about 3 minutes. Add Field Roast and sauté for additional 3 minutes. In medium bowl, combine cooked mixture with breadcrumbs, parsley, flaxseed “egg,” and pepper to taste. (For “egg,” blend 2 T flaxseeds and 1/2 cup water in Vitamix. Refrigerate leftover for another occasion.) Form mixture into balls, about 1 T each. Sauté meatballs in nonstick pan with 1 T olive oil until browned. Simmer in tomato sauce for about 10 minutes (while pasta cooks). (For a pre-made sauce, we recommend Rao’s Marinara.) Top spaghetti with meatballs and a small amount of sauce.
July 18, 2013 § Leave a Comment
This easy Tuscan-style soup is healthy, hearty, and very low in calories.
Chop onion and sauté in olive oil at medium-high heat for about 5 minutes in large pot. Meanwhile, remove stems from kale, chop it, and add it to the onions, sautéeing for another few minutes until limp. Add oregano, plus pepper and pinch of salt, then add stock and beans and bring to boil. Reduce to simmer, and partially blend with immersion blender (or remove and process a cup or two of the soup in a blender before returning it to pot). The final product should be broth-y but chunky, with lots of floating kale and whole beans.
July 7, 2013 § Leave a Comment
Inspired by the Milanese at Tal Ronnen’s Crossroads Kitchen in Hollywood, we attempted our own breaded Gardein cutlet. The challenge was twofold: (1) make the breadcrumbs stick to the patty and (2) prevent them from sticking to the pan. We accomplished (1) with a batter made from macadamia nuts and flaxseeds and (2) with the standard combination of a hot pan, lots of oil, and a sprinkling of coarse salt at the bottom of the pan to raise the cutlet slightly above the surface. The result was satisfyingly crispy on the outside and, somehow, juicy on the inside. Topped with a salad of arugula, frisee and cherry tomatoes tossed in a balsamic vinaigrette, these cutlets were a filling but not-too-heavy treat.
1 T macadamia nuts
1 T flaxseeds
2 Gardein Chick’n Scallopini patties
Combine macadamia nuts, flaxseeds and 1/2 cup of water in Vitamix at top speed until thoroughly blended. Dredge frozen patties in batter, then coat with panko, pressing each patty down in the dish to crush the large crumbs into a flour-y powder. Fry at medium-high heat for 4 minutes on each side. Let sit on paper towels for a minute or two to remove excess oil. Plate, and top with salad.
June 25, 2013 § Leave a Comment
For batter, this recipe uses banana-cashew milk that doubles as a beverage. The result is light and golden, a cross between french toast and banana bread.
For the french toast: Coat medium-sliced crusty bread with banana-cashew milk, sprinkle with cinnamon, and sautee on a medium-hot griddle greased with olive oil until golden brown. Top with slices of fresh peaches or other fruit and drizzle with maple syrup.
For the banana-cashew milk: Combine 6 cups of water, 1/4 cup + 2 T of raw cashews, the same amount of sugar, 1 T of vanilla extract, and 1 ripe banana, and blend in Vitamix or other high-speed blender at top speed for 2 minutes. Chill for several hours before serving.
May 5, 2013 § 4 Comments
Who needs all that cheesy fat? This recipe, which evolved out of a pasta salad, layers flavors for a bright and punchy but still comforting food.
6 oz. elbow macaroni
1 15 oz. can chickpeas, drained
3 sundried tomatoes, minced
3 black olives, minced
1 T minced red onion
1 T vinaigrette
1 T olive oil
2 T lemon juice
salt and pepper to taste
Combine all dry ingredients but macaroni in a food processor or mash with a potato masher. Toss in cooked macaroni, along with vinaigrette, olive oil, and lemon juice. Season with salt and pepper and top with bread crumbs.