Sides

Hummus is Hummus

Once in a restaurant Israel with my sister, I asked about the hummus, and the server’s reply was “hummus is hummus”. Not true! I don’t like any of the hummus varieties available today in stores loaded with too much salt and often with preservatives. Freshly made is best and simple to do.

2 cups chick peas (garbanzo beans) (I soak dry beans and cook them until soak. Canned beans can be used instead)
4 Tablespoons Tahini (sesame butter)
juice of 1/2 large lemon
1 cup or more of water
salt to taste (optional)

Place the beans in a blender and add a cup of water. Blend until creamy. Depending on your blender power you may need to stop the blender and stir the contents with a spoon several times until it is smooth using a little more water if necessary. Add in Tahini and lemon juice and blend to incorporate. Place in a container and refrigerate until ready to serve. When ready to serve, spread desired amount out flat on a plate about 1/2 inch thick. Sprinkle with fresh parsley and cumin, drizzle with olive oil or sprinkle with pine nuts.

Roasted Garlic Smashed Turnips and Potatoes

Serve our Roasted Garlic Smashed Turnips and Potatoes with our Tempeh in Crosta and Sauteed Chard.

4 lbs organic Yukon Gold potatoes, quartered
1 lb white turnips, peeled and quartered
4 large bulbs of organic garlic
1/2 cup of vegetable stock
1 gallon of boiling water
3 to 4 stalks of organic celery

If you buy or make a rich vegan vegetable stock, you will not need salt and pepper in these mashed potatoes. Also, the celery in the boiling potato water adds a natural salty taste to the potatoes. If after you have made the potatoes and you feel they still need a little more salt and pepper, by all means, use to taste.

STEP ONE – MAKE THE GARLIC MIXTURE
Take four large bulbs of garlic and slice the tops off (about a 1/4 inch from the top) just enough to expose all of the cloves. Don’t cut off too much of the top of the bulb. Place the garlic in a heavy baking dish and ladle about a cup of vegetable stock over the garlic bulbs. Sprinkle with chopped organic Italian flat leaf parsley. Make tight seal by covering with baker’s parchment paper or in a shallow roasting pan that has a lid. Place the garlic in a hot oven (about 425oF) for one hour or until the garlic bulbs are a dark golden brown, and the garlic can be easily squeezed out of the bulb with your fingers. WARNING: let the garlic cool to the touch before squeezing it. When the garlic is cooled, squeeze into a medium sized mixing bowl. Add one cup of vegetable stock. Puree the garlic and stock mixture and set aside to be used later in the mashed potatoes.

STEP TWO – BOIL THE POTATOES AND THE TURNIPS
Bring a large stock pot of water (about a gallon) with the celery, potatoes and turnips to a boil and then simmer at low heat until they can be pierced gently with a fork. Immediately drain the water and let the potatoes and turnips “dry” in the pot they cooked in with lid removed (about a half hour).

STEP THREE – MASH THE POTATOES/TURNIPS AND ADD THE GARLIC
Once the potatoes and turnips are free from water (dried), place them in a large mixing bowl and mash with a potato masher. Add the garlic mixture and mix thoroughly. Remove the potatoes and turnips to an oven proof serving bowl and place (covered) in a warm oven (around 250oF) for at least a half hour (or until they are thoroughly heated) until you are ready to serve.

The potatoes will keep nicely in the refrigerator for about three days if you make them ahead of time. Just make sure you store them in an airtight container. Reheat and serve.

Sauteed Chard

Serve our Sauteed Chard with our Tempeh in Crosta and Roasted Garlic Smashed Turnips and Potatoes.

2 bunches organic rainbow Swiss chard
1 large onion (chopped)
1 tablespoon minced garlic
1 tablespoon olive oil
salt and pepper to taste

Wash and cut the long stems from the Swiss chard and reserve for another use (like juicing). Chop the chard. In a saute pan, heat the oil and saute the onions and garlic until soft and translucent (but not brown). Add the chopped chard and saute until tender. Adjust the seasoning with salt and pepper.

Red Pepper Hummus

I am very picky about my hummus. Ready made hummus available today in most supermarkets has preservatives, and too much salt and oil for my palate. It’s really easy to make hummus at home, it’s less expensive and taste so much better. Using all organic ingredients, a little red bell pepper adds a subtle yet distinctive note. Serve with crudités or your favorite crackers.

1 3/4 cups chick peas (garbanzo beans), cooked from dried beans or from a can (look for no-salt added)
2 Tablespoons tahini
1/2 red bell pepper, seeded
juice of one lime
1/4 cup water
salt to taste (optional)

Blend ingredients in a food processor until smooth and creamy. Place in a bowl and serve.

The REAL Mezze Platter:
Baba Ganoush
Red Pepper Hummus
Cucumber Salad

Baba Ganoush

Light and creamy, this Baba Ganoush is easy to prepare, with only 3 ingredients. It goes perfectly with our REAL Red Pepper Hummus and
Cucumber Salad in the REAL Mezze Platter pictured below.

1 eggplant
Juice of 1 lime
2 Tablespoons tahini

1. Place the eggplant in a baking dish. Poke a few holes in it. Let it cook in a 400oF oven, turning occasionally, for about 40 minutes until soft. Remove from oven and let cool.
2. Peel the skin off.
3. Place the eggplant, lime juice and tahini in a food processor and blend until creamy.
4. Transfer to a bowl and serve.

The REAL Mezze Platter:
Baba Ganoush
Red Pepper Hummus
Cucumber Salad

Millet Maki

Mix things up a little bit. Variety is the spice of life. Try millet when making maki instead of rice. Maki is typically made with rice, seasoned with sugar and rice vinegar. We season our maki millet filling with apple cider vinegar and agave.

1/2 cup millet
2 cups water
2 tablespoons apple cider vinegar
1 tablespoon agave
1 small ripe avocado
1 Tablespoon sesame seeds
3 sheets of Nori

1. In a small saucepan stir the millet and water. Cook over high heat and bring to a boil. Reduce the heat to low, cover and cook until all the water is absorbed, about 35-40 minutes. Remove from heat. Stir in the vinegar and agave.
2. Cut the avocado in half and remove the pit. Scoop out the avocado halves with a large spoon and slice lengthwise, thinly.
3. Divide the millet in thirds. On a bamboo sheet for rolling maki, place a sheet of nori. Add 1/3 of the millet on the top half of the nori, leaving a one inch border along the top and side edges. Flatten the millet out evenly into a rectangular shape. Top with avocado slices and sprinkle with teaspoon of sesame seeds. Roll the maki with the bamboo starting from the bottom rolling upward. If the nori doesn’t stick together enough you can add a little dab of water to the top edge and roll tightly with the bamboo. Take the roll and cut into 6 pieces. Repeat with the other 2 sheets of nori. Serve with wasabi sauce and soy sauce or tamari.

Vegetable Quiche

Here’s a quiche recipe that is vegan, gluten-free, soy-free and full of flavor. It can be prepared in advanced and be ready when you are, for your next dinner party or to bring to a pot-luck or picnic.

Pie Crust
Try our REAL Sunflower Seed Crust or your own pie crust recipe.

The Filling
1 large onion
4 cups chopped vegetables: I used 2 cups frozen spinach and 2 cups frozen mixed vegetables (corn, carrots, string beans, peas)
You can use other fresh or frozen vegetables as well – like zucchini, bell peppers, mushrooms, broccoli, eggplant, tomatoes.
3 cloves garlic
1/2 cup garbanzo bean flour
1 Tablespoon potato starch
1 Tablespoon nutritional yeast
1/2 teaspoon salt (optional)
Herbs: I used 1 teaspoon dried oregano, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried sage
You can adjust the herbs to your taste as well, add spices to heat it up or keep it mild.
1/8 teaspoon baking powder
1/2 cup cashews or sunflower seeds in 1 cup water
1/2 cup water
1 Tablespoon olive oil (optional)

1. Coarse chop the onion and dry saute in a heavy sauce pan on medium heat. Stir regularly so onions do not stick or burn. Cook about 10 minutes until lightly brown and translucent.
2. Toss in vegetables, mix well to combine and cook for a minute and remove the chill (if frozen). Remove from heat.
3. In a small bowl, mix together garbanzo flour, potato starch, yeast, salt if using, herbs and baking powder. Set aside.
4. In a food processor blend the cashew/water mixture until smooth. Pour into garbanzo flour mixture with oil. Whisk to combine. Add 1/2 cup water, 1/4 cup at a time, whisking until smooth. Batter should be like heavy cream.
5. Fill pie crust with vegetables. Carefully pour the batter evenly on top.
6. Bake for 45 minutes at 350F. Remove from the oven. Serve immediately or allow to cool. Quiche may be reheated or served at room temperature.

Kasha and Onions

When I was very young, my grandfather would ask me in a scratchy voice – “You, ya like kasha?” We didn’t have kasha (buckwheat) very often and when we did, I wasn’t sure what I thought about it. It was different. My grandfather passed away many years ago but I think of him now whenever I make anything with buckwheat. It’s a tasty, nutritious, easy to prepare, satisfying food. Now I can say, “Yes Grandpa, I do like kasha, very much.”

1 cup roasted buckwheat groats
2 cups water
1 onion, chopped into 1 inch pieces.
1/2 package (6 ounces) firm silken tofu, mashed (optional)
water for sauteing

1. In a medium saucepan, mix buckwheat with 2 cups of water. Cook on medium high heat and bring to a boil. Turn heat to low, cover and cook until all the water is gone and buckwheat is soft, about 20 minutes.
2. In a heavy skillet or cast iron fry pan, turn heat to medium high. Add onions and saute dry, stirring regularly. Turn heat down if onions start to burn. Cook about 10 minutes until onions are translucent and slightly brown.
3. Add buckwheat and tofu and mix to incorporate. Cook about 5 minutes. If buckwheat sticks to pan add a little water to loosen. Cook until steams off. Remove from heat and serve.

Baked Potato Pancakes, Latkes: Gluten-Free

These potato pancakes are light and delicious, with little or no oil at all. They are a great party food for any celebration. Top with our REAL Tofu Sour Cream or REAL Apple Sauce or our REAL Apple Cranberry Raisin Butter (Holiday Butter). Recipe includes 4 varieties: plain potato, potato carrot onion, potato buckwheat and potato spinach.
RECIPE
Potatoes (about 3 pounds, washed and scrubbed, peeled if not organic)
1 large onion
1/2 cup potato flour (all purpose flour, wheat or gluten-free may be substituted)
2 Tablespoons olive oil (optional – if you are on an oil-free diet leave this out)
3/4 teaspoon salt (optional – if you are on a salt-free diet leave this out)
1 cup frozen spinach
1 carrot (washed and scrubbed, peeled if not organic)
1/2 cup roasted buckwheat groats
1 cup water
Tofu Sour Cream

1. Line 3 sheet pans with parchment paper. Preheat oven to 400F.
2. Peel and cut onion. Cut onion in half. Grate one of the halved pieces and put in a small bowl. Chop the other half and put in a small bowl.
3. Grate carrot and place in a small bowl.
4. Place the buckwheat in a small saucepan, add water, stir, cover and cook over high heat, bringing to a boil. Turn heat to low and cook until water is gone and buckwheat is soft, about 15-20 minutes.
5. In a large cast iron pan or heavy skillet, over medium high heat, dry saute the chopped onion, stirring frequently, for about 10 minutes. Adjust heat so onions do not burn. Add in carrots and cook for 2 more minutes. Spoon out onions and carrots and place in a small bowl.
6. In the same pan, add the spinach and let it cook for about a minute or two, just to defrost and/or soften and remove some of the water. Spoon out 1/2 cup of the spinach and place in a small bowl.
7. Take 1/2 cup cooked buckwheat and place in a small bowl.
8. Grate potatoes over large bowl, filled halfway with water. Toss the grated potatoes around in the water, drain, rinse and let sit in a mesh colander over a larger bowl. Press potatoes to squeeze out additional water.
9. In a very large bowl, toss together the grated potatoes and grated onion. Add oil and salt if using. Mix well. Sprinkle in the potato flour, a few tablespoons at a time. Using your hands, mix together to make a dough. Use enough flour so that the mixture can be shaped into a patty. Divide dough into 4 equal parts. Take one quarter and place in another bowl. Pull enough potato dough to form into a patty of desired size. About 1/4 cup will make a 2 1/2 – 3 inch pancake. Place on sheet pan. Take another 1/4 of the dough and place in the mixing bowl. With your hands, knead in the sauteed carrot/onion mixture. Form into pancakes and place on sheet pan. Using the third quarter of potato dough, knead in the buckwheat, form into pancakes and place on sheet pan. Using remaining dough, knead in the spinach, form into pancakes and place on sheet pan.
10. Bake for 15 minutes then remove from heat. Flatten by pressing down on each pancake with a spatula and flip the over. Bake for another 15 minutes.

Serve immediately with Tofu Sour Cream or Apple Sauce.

Ginger Beans and Greens with Mango and Tomato

Fresh ginger is just so good. It is good for you and it wakes up any dish. This recipes uses diced firm tofu for the bean but you can use navy beans or garbanzo beans instead. Dandelion greens are shown in the picture but any dark leafy green would be fine, like kale, collards or spinach. I love the juicy bites of the warm cherry tomatoes, along with the mango. They give a sweetness to the tofu and smooth out the bitter flavor of the greens.

1 bunch Dandelion or other leafy greens, about 6-8 oz.
1 cup of cherry tomatoes
1 mango
1 package firm tofu, about 15 – 16 oz; 1 can of beans (white, navy, garbanzo) can be used instead or 1 1/2 cups cooked beans
2 inches fresh ginger, (about 2 tablespoons minced)
water

1. If using tofu, slice into small cubes about 1/4 inch wide.
2. Peel and cut mango into small pieces
3. Peel and mince ginger, make about 2 tablespoons
4. Rinse greens and chop off about 2 to 3 inches of the bottom stalks.
5. Fill a medium size saucepan halfway with water. Place on high heat, covered and bring to a boil.
6. Place a cast iron frying pan or heavy skillet over medium high heat. Add the ginger and dry saute for about 3 minutes, stirring occasionally. Lower heat if necessary to prevent burning.
7. Add in tofu or beans and mix well with ginger. Cook for about 5 minutes. If tofu starts to stick add about 1/4 cup of water. Add in mango and tomatoes. Stir occasionally and cook until the tomatoes are hot, about 5 minutes.
8. Meanwhile, add the greens to the boiling water. Let cook about 3 to 5 minutes until softened a little but not overcooked. Remove from water and drain.
9. Add greens to the frying pan. Using tongs, separate the greens and mix with the other ingredients. Cook for about 2 minutes and serve immediately.

Serves 2 – 4

Ginger Kale with Scallions

How do I love Kale? Let me count the ways! I love Kale today with fresh ginger and green onions.

1 bunch Lacinato dinosaur kale
1/2 cup chopped scallions
3 tablespoons fresh ginger, minced
1 teaspoon olive or sesame oil, just enough to lightly oil the surface of the fry pan
water

1. Cut off the stalks from the leafy part of the kale. Set these aside to use for a green juice. Or chop into small pieces.
2. In a large stock pot, add water, about 3 inches deep and bring to a boil. Add the greens, cover and cooked for no more than 5 minutes.
3. During this time, lightly oil a heavy skillet or wok and turn heat to medium high. When hot, fry the ginger and scallions for about 2 minutes, stirring regularly. Do not let the ginger burn or get too brown.
4. With tongs, remove the greens from the water, shake the excess water off into the pot and place them in the fry pan.
5. Toss and mix greens with the ginger and scallions. Cook greens for several minutes. Remove from heat. Serve immediately.

Red Cabbage Ginger Stir Fry

One thing nice about cabbage – it is ready when you are. It lasts a lot longer in the refrigerator than most other vegetables. Today was the day for this red cabbage ginger stir fry. There are only 4 ingredients and its full of flavor.

1 medium head of red cabbage (about 5″ diameter)
3 tablespoons fresh ginger, minced
1/2 bulb fresh garlic, minced
1 pound fresh mung bean sprouts
water

1. In a food processor with the crescent blade, shred the entire head of cabbage. Or you can chop the cabbage without a food processor, into thin shreds, about 1/4 inch wide.
2. Heat a large frying pan on medium heat. Dry saute the ginger and garlic for about a minute or 2, stirring regularly, until lightly brown. Adjust heat if necessary, don’t let it burn.
3. Add the cabbage tossing a bit to mix in with the ginger and garlic. Add about a 1/4 cup of water to prevent sticking. Stir occasionally.
4. When cabbage is limp, add in bean sprouts and cook another 5 minutes, stirring occasionally. Add more water if necessary to prevent sticking, 1/4 cup at a time.

Serve immediately.

Ratatouille Crepes

RRRRRRRRatatouille! This is one of those dishes that says summer to me. It’s easy to make and delicious served hot or cold. I made a lot of ratatouille when I lived in the south of France. Everyone has there own way to make it, some more complicated than others, too often drenched in olive oil. This is my version – oil free and full of the flavor of fresh picked garden vegetables. Often it’s best to chop everything first before cooking but with this recipe I chop while I cook. The vegetables that need to cook longer get chopped first and start to cook, while I chop the vegetables that require less cooking time. By the time I am done chopping, I can tidy up a bit and then it’s done. Ratatouille is great on it’s own, served over rice or as a side or shown here, all dressed up, wrapped in light and delicate buckwheat crepes.

1 yellow onion
1 eggplant
2 medium zucchini
2 bell peppers, red, yellow or orange
2 large tomatoes or one 16 oz can diced tomatoes
4 teaspoons Herbs de Provence or your own mix (basil, parsley, rosemary, thyme, oregano)

Chop the onion in to 1/2 inch pieces. Take a large stock pot and place on medium heat. Dry saute the onions in the pot, stirring occasionally to keep from burning. Once the onions start to cook, they will release their own moisture to cook in. Meanwhile mince 4 or 5 cloves of garlic and add to the pot. Continue to stir occasionally. Peel the eggplant if not organic and then cut into 1 inch pieces. Add to the pot and stir. Next, cut the zucchini in thin 1/4 inch circles and add to the pot. Take the bell peppers, remove the seeds, chop into 1/2 inch pieces and add to the pot, stirring to mix in with other vegetables. Chop the tomatoes or open the can of tomatoes and add to the pot along with the herbs. Stir everything together and cover. Cook over medium-low for another 10 minutes, stirring occasionally.

Stir-Fried Greens

I love my dark leafy green vegetables prepared in a variety of ways. When I would sauté them I typically used garlic and onions. But I could never make them at home to taste like they do at one of my favorite restaurants, Buddha Bodai in Flushing and Manhattan. The Flushing restaurant recently moved and is now called the New Bodhai. They prepare a vegan Buddhist style cuisine that doesn’t use garlic and onions. So how did they make their greens so good? I just figured it out, it’s so simple. It’s all in the ginger.

1 pound leafy greens such as watercress, spinach, Chinese broccoli
2 Tablespoons minced fresh ginger
1 teaspoon untoasted sesame oil

1. Wash and drain the greens.
2. In a large stock pot, add water, about 3 inches deep and bring to a boil. Add the greens, cover and cooked for no more than 5 minutes.
3. During this time, lightly oil a heavy skillet or wok and turn heat to medium high. When hot, fry the ginger for about 2 minutes, stirring regularly. Do not let the ginger burn or get too brown.
4. With tongs, remove the greens from the water, shake the excess water off into the pot and place them in the fry pan.
5. Toss and mix greens with the ginger. Cook greens for several minutes. Remove from heat. Serve immediately.

Servings 2- 4

Corn Cakes, Gluten-Free

When I interviewed Terry Hope Romero about her cookbook Viva Vegan! I went nuts over her very simple Arepa recipe, a corn tortilla or pancake made with masa harina. But since I live with an Italian, polenta is more of a staple in our house than masa harina. I came up with this recipe using polenta. Serve with REAL Black Bean Paté.

1 3/4 cups polenta
1/4 cup ground yellow flax seeds
1/4 teaspoon salt
2 cups water
1 cup fresh or frozen corn kernels
oil for frying
Optional: You can flavor this cake any way you like. Try adding 2 tablespoons of chopped olives, scallions or pesto.

In a food processor, pulse and then process the polenta for a couple of minutes to make a finer ground. Add the flax and salt and pulse to incorporate. Pour in the water and process, making a batter. Add the corn and pulse a few times to mix and cut up the kernels a little. Let stand for about 15 minutes.

Preheat oven to 200F. Heat a cast iron griddle or skillet on medium high. Lightly grease with oil. Pour 1/4 cup of batter on the griddle for each cake. Add as many as will fit on the grill, about 1 inch apart. Cook for several minutes until the edges are dry. With a spatula flip the cake and flatten it down. Cook another couple of minutes until lightly browned. Remove and place on a baking sheet in the oven to stay warm while you finish the remaining batter.

Makes a dozen corn cakes.

Sautéed Zucchini with Onions, Red Peppers and Tomatoes

You can roast them, grill them, bake them – anyway you cook them, zucchini with red peppers, onions and tomatoes are perfection! Sauté with herbs and a touch of fennel, serve it with French bread for a rustic simple supper. For a heartier meal, toss it over pasta, brown rice or other whole grain. It’s also delicious served cold.

1 large onion, diced
3 medium zucchini, sliced in 1/4″ thick rounds
3 small or 2 medium red bell peppers, seeded and cut into 1/4″ strips
1 can salt-free diced tomatoes or 3 medium tomatoes, diced
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon fennel seed
1/4 cup water

Set a large French Oven or stock pot on medium high heat. Add water, onion, parsley, basil, sage and fennel. Sauté onions, stirring occasionally for about 10 minutes. Add zucchini, peppers and tomatoes. Mix together. Cook, covered, stirring every few minutes, until vegetables are tender. Serve immediately as a side dish or over pasta or whole grains. Serves 2 – 4

Vegetable Corn Cakes, Gluten-Free

Breakfast, brunch or appetizer, try these savory Vegetable Corn Cakes. Top with salsa, guacamole, hot sauce or vegan sour cream.

1/2 cup corn meal (polenta)
1/2 cup Bob’s Red Mill All Purpose Gluten-Free Flour
1/4 cup ground flax seeds in 1/4 cup water
2 Tablespoons Ener-G Egg Replacer in 1/2 cup water
1 cup frozen mixed vegetables (corn, peas, carrots, stringbeans)
1 cup chopped onion
1/2 teaspoon pepper
1/2 teaspoon salt (optional, I don’t use any)
oil

Preheat oven to 200F
1. In a small bowl beat flax seed and water until creamy.
2. In a blender or food processor pour in flours, pepper and chopped onion. Pulse to make a coarse mixture. Scoop batter out and place into a large bowl. A hand blender with the blade attachment can also be used.
3. Add flax seed mixture and mixed vegetables and stir well to incorporate.
4. In a medium bowl add the Ener-G Egg Replacer and water. With a hand blender or mixer, using the whisk attachement, beat until white and foamy and forming soft peaks. Fold gently into batter.
5. Lightly oil a cast iron skillet. Heat to medium.
6. Drop heaping tablespoons of batter to form 1/2′ wide, 2 1/2 inch patties. The batter is stiff and you can shape and flatten them in the frying pan to the desired size. Let cook 2 to 3 minutes until nicely browned. Using a thin spatula carefully get underneath the patty to lift and flip. Let cook 2 to 3 minutes on the other side. Remove the corn cakes and place on an oven proof plate or platter. Place in a 200F oven to keep warm. Repeat with remaining batter. Keep corn cakes in the oven until ready to serve.

Serve with salsa, hot sauce, vegan sour cream or guacamole. Makes 8 or 9 corn cakes.

Steamed Greens with Vegan Parmesan

Eat more greens! Steamed greens are so easy and so good for you. They are delicious topped with a vegan parmesan made with walnuts and nutritional yeast.
1 head of kale, about 8-10 leaves or other leafy green, like collards, spinach or chard
1/4 cup walnuts
2 tablespoons nutritional yeast

1) Prepare a pot of water with steamer basket. Place on high heat.
2) Wash the greens. Tear the leaves from the stems. Save the stems for juicing or soup.
3) Coarse chop the leaves into 2-3 inch wide pieces.
4) When water comes to a boil, add greens and cook for 5-10 minutes.
5) Chop walnuts fine on a cutting board or in a food processor. Toss with nutritional yeast.
5) Remove greens from steamer when leaves are tender. Place in a bowl. Top with walnut/yeast mixture and mix well. Serve immediately.
 

WATCH how to make it
 

Buckwheat Noodles in Peanut Sauce

As an appetizer or main dish, cook up your favorite noodles and toss with this easy, creamy sauce. It’s too good.

2 tablespoons peanut butter – almond butter or sesame tahini can be used instead of peanut butter
2 tablespoons nutritional yeast
1 tablespoon mellow white miso paste
1/4 water for the sauce
4 ounces dry noodles (100% buckwheat noodles shown in the picture)
3 cups water for cooking the noodles

1. In a large pot, boil water. Stir in noodles, cover the pot and cook until soft. Remove from heat. Place a colander in the sink and carefully drain off the water.
2. While the noodles are cooking, put the peanut butter in a medium size mixing bowl. With a fork, add 1/4 cup water, about a tablespoon at a time until the mixture is creamy. Beat in the nutritional yeast followed by the miso. The mixture should be a thick paste.
3. Add the hot noodles to the paste and toss well, coating the noodles with the sauce. Serve immediately.

Serves 2-4.

Pâté aux haricots verts à la Lois – or – Grandma’s Vegan Chopped Liver

The tradition continues. My grandmother used to make chopped liver with plenty of schmaltz (chicken fat) and everyone in the family loved it. My mom continues the tradition and makes her version for all the family holidays. Only mom’s ‘chopped liver’ is so much better, made with simple, plant-foods, onions, walnuts, string beans and vegetable oil and love.

1lb FRESH string beans (frozen is okay, but not as good – DO NOT use canned string beans)
3/4 cup walnuts
2 very large onions, chopped
Canola oil or other high temperature vegetable oil (enough to cover size of frypan)
salt and pepper to taste

1. Heat oil in large frying pan at medium heat.
2. When oil is very hot, sauté onions until almost tan, stirring constantly.
3. Wash, drain, remove stems, and cut up string beans.
4. Add to frying pan and cook until tender, not firm about 20 minutes or more. Stir often.
5. When string beans are tender add walnuts to pan and mix together.
6. Remove from heat and let cool.
7. Place in food processor. Pulse until the ingredients are broken up. Process until smooth.
8. Continue to process, turning on and off until the mixture looks like chopped liver.
9. Add salt and pepper to taste (optional)
10. Scoop into a small bowl, cover and refrigerate until cold.

Watch the video on making GREEN BEAN ONION WALNUT PATE

Verdura Mista Al Forno (Oven Baked Mixed Vegetables)

Oven baking is the healthiest and most delicious way to make French fries. Even better is to add some veggies in with the potatoes. And Kids love them.

 Oven Baked Mixed Vegetables

4 large russet potatoes (sweet potatoes can be substituted and/or added)
6 carrots (or other root vegetable)
2 large yellow crook neck summer squash
2 Tablespoons of olive oil
salt and pepper to taste (optional)
Spice Rub, consisting of 1 teaspoon each of:
• parsley flakes
• sage
• rosemary
• thyme
• oregano
• red pepper flakes
• granulated garlic
• granulated onion

Preheat the oven to 450

1. Wash and scrub the vegetables but do not peel.
2. Julienne cut the potatoes to the size of a 1″ thick french fries/steak fries.
3. Julienne cut the carrots to 1/2 inch thick french fries, as if you are making carrot sticks.
4. Julienne cut the yellow crook neck summer squash to 1 1/2 inch thick strips, like large french fries.
5. In a large bowl, mix together the herbs and spices. Add 1 Tablespoon of the olive oil, toss in the vegetables, coating well with the spice rub.
6. Grease a large sheet pan (approximately 17″x11″) with 1 Tablespoon olive oil.
7. Spread vegetables on the lightly oiled sheet pan and bake in the middle rack of a hot oven approximately 45 minutes to an hour or until brown and crispy. Mix the vegetables around the 20 minute mark and revolve the pan for even browning.
8. Serve with REAL barbeque sauce.

Sautéed Dandelion Greens with Olive Oil and Garlic

Dark leafy greens – you can’t get enough of them. Dandelion greens are so delicious, how did they ever get demoted to weeds? I am glad they are making a comeback in this country as a delicious, nutritious food.

 Dandelion Greens

1lb Dandelion Greens
Water (to cover greens)
4 – 6 cloves Garlic Minced (more if you want to smell like you are afraid of Vampires)
2 Tablespoons Olive Oil

1. Wash the greens well.
2. Place greens in a large stock pot, cover with water, put on the stove, turn on the heat and bring to a boil. Boil about 10 minutes or until ribs are tender. Remove from heat.
3. Drain in a colander, rinse with cold water and set aside.
4. Place a large sauté pan on the stove and heat for a couple of minutes.
5. Add the olive oil until it starts to thin but doesn’t smoke (about 2 minutes).
6. Add the minced garlic and sauté for about 4 minutes or until it begins to turn a light gold color but NOT BROWN.
7. Add the greens and raise the heat to medium high.  Sauté for about 6 minutes or until heated through.

Socca, Chickpea Flour Crêpes

Hummus is an extremely popular spread today in the United States, found in most supermarkets. Made with chickpeas, olive oil and sesame tahini, people have been enjoying hummus at least since the 18th century. But in Arabic hummus really means chickpea or garbanzo bean. And chickpeas are extremely nutritious and versatile. I’ve been discovering the wonders of chickpea flour, first as a gluten-free alternative and now just because it is so easy to use and delicious, like in this recipe for Socca, Chickpea Flour Crêpes.
 Socca

1 onion
1 cup chickpea flour (also called garbanzo bean flour)
1 cup warm water
1/2 teaspoon ground pepper
1/8 teaspoon ground cumin (optional)
1/2 teaspoon salt (optional – I don’t use salt)
2 teaspoons olive oil
tahini dressing

In a medium size bowl mix the chickpea flour and pepper and cumin, if using. Whisk in the warm water and make a smooth batter. Mix in 1 teaspoon of olive oil. Set aside.

Chop the onion into 1/2 to 1 inch size pieces. Heat a grill pan (I use a 12 inch round cast iron grill for this recipe) on medium. Lightly season the pan with about one teaspoon of olive oil.   Add the chopped onions. Spread them out over the pan and cook, moving the pieces around occasionally.  The onion pieces should become lightly brown and translucent. If they start to blacken lower the heat. When nicely browned, remove half of the onions to a small bowl and set aside.

Pour the garbanzo bean flour mixture over the remaining onions in the grill pan. With the back of a large wooden spoon, even out the batter.   Let it cook until the top is dry and the sides start to peel in a little. With a spatula carefully lift underneath all around the edges, to free it from the pan. The entire piece can be lifted and flipped to cook the other side. If you are not comfortable lifting the entire piece whole, you may cut it in half or quarters and flip to cook the other side. Let it cook another 3 minutes and remove from heat.

Serve topped with the remaining grilled onions and drizzle with tahini dressing.

Cheesy Garlic Bread

You can use any bread you like, we used the Sesame Burger Bun recipe which is gluten-free. The important item is this great topping that is quick and easy to make with our almond cheese, a little vegan mayonnaise, like Vegenaise, garlic, chopped fresh parsley, and red pepper flakes.

 Garlic Bread

This recipe makes enough for one loaf of French bread, 6 burger buns or 12 pieces of sliced bread.
8 oz softened Almond Cheese
1/2 cup vegan mayonnaise
1/4 cup chopped fresh parsley leaves (no stems)
3 Tablespoons minced garlic or 1 Tablespoon of granulated garlic (more if you are a garlic lover or if you are trying to rid your life of vampires)
1 teaspoon hot red pepper flakes (more if you like it hotter, less if you like it milder)
pinch of salt (optional)
pinch of pepper (optional)

Pre-heat oven to 450F
1. Mix all of the ingredients in a bowl.
2. Spread on your favorite bread and place on a baking sheet.
3. Bake in a hot oven until it becomes brown and bubbly, about 10 minutes. Keep an eye on it to make sure it doesn’t get to brown or burnt.

Garlic Mashed Potatoes

Our REAL Garlic Mashed Potatoes are creamy and full of delicious flavor. Surprising simple, using no oil, butter, margarine or milk.

Serves 4 to 6 adults

4 lbs Organic Yukon Gold Potatoes
4 large bulbs of organic garlic
1/2 Cup of Vegetable Stock (see recipe)
1 gallon of boiling water
3 to 4 stalks of organic celery

If you buy or make a rich vegan vegetable stock (see recipe), you will not need salt and pepper in these mashed potatoes. Also, the celery in the boiling potato water adds a natural salty taste to the potatoes. That being said, if after you have made the potatoes and you feel they still need a little more salt and pepper, by all means, use to taste.

STEP ONE – MAKE THE GARLIC MIXTURE
Take for large bulbs of garlic and slice the top off (about a 1/4 inch from the top) just enough to expose all of the cloves. Don’t cut off too much of the top of the bulb. Place the garlic in a heavy baking dish and ladle about a cup of vegetable stock over the garlic bulbs, sprinkle with chopped organic Italian flat leaf parsley, make tight seal by covering with baker’s parchment paper or in a shallow roasting pan that has a lid. Place the garlic in a hot oven (about 425 degrees) for one hour or until the garlic bulbs are a dark golden brown, and the garlic can be easily squeezed out of the bulb with your fingers. WARNING: let the garlic cool to the touch before squeezing it. When the garlic is cooled, squeeze into a medium sized mixing bowl and add on cup of vegetable stock. Puree the garlic and stock mixture and set aside to be used later in the mashed potatoes.

STEP TWO – BOIL THE POTATOES
Bring a large stock pot of water (about a gallon) with the celery and the potatoes with the skin on cut in to quarters and simmer at low heat until they can be pierced gently with a fork. Immediately drain the water and let the potatoes “dry” in the pot they cooked in with lid removed (about a half hour).

STEP THREE – MASH THE POTATOES AND ADD THE GARLIC
Once the potatoes are free from water (dried), place them in a large mixing bowl and mash with a potato masher. Add the garlic mixture and mix thoroughly. Remove the potatoes to an over proof serving bowl and place (covered) in a warm oven (around 250 degrees) for at least a half hour (or until they are thoroughly heated) until you are ready to serve. The potatoes will keep nicely (in the refrigerator for about three days or in the freezer for up to two weeks) if you make them ahead of time. Just make sure you store them in an airtight container, reheat and serve.

Watch our Food Show on making Garlic Mashed Potatoes in our series on Seitan Picatta With Garlic Mashed Potatoes.

Baked Potato Fries (Or Baked Yam Fries)

These oven baked fries are the best – with potatoes, sweet potatoes or yams or mixing them all up together.

 French Fries
5 organic sweet potatoes, yams, or white potatoes washed and dried. Peel if not organic.
1 tablespoon of high temperature cooking oil 

Slice them French Fry style. A rustic slice is fine, they don’t have to be uniform. If one is a little smaller than another, one will be crispier than the other, the diversity, as with all things in life — even with yams — works to your advantage. Toss them in a bowl with oil. Place them on a lightly oiled cookie sheet. Spread them out so that they are not touching one another too closely. You may need more than one cookie sheet. Place them in a hot oven, about 400 degrees for about 35 minutes or until they look golden brown and no longer stick to the sheet pan.

You can use this recipe with any kind of potatoes. When I use potatoes, I use Yukon Gold because I find a waxier potato holds up better in the oven. You can use red or white potatoes. Any potato, sweet potato or yam will work. You may even want to mix them. This recipe is a great way to have fries without all of the grease and hydrogenated oil you get with deep fried potatoes.

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