Clamless Chowder Recipe

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Clamless Chowder

INGREDIENTS:

  • 2 Cups Vegetable Stock + 1/4 Cup Vegetable Stock
  • 1 Cup Celery, small dice
  • 1/2 Cup Carrot, small dice
  • 1 Cup Onion, small dice
  • 2 Tablespoons Garlic, Minced
  • 1 Bay Leaf
  • Pinch of Salt (to taste)
  • 1/2 Cup White Wine (or veg stock)
  • 3 large Yellow Potato, small dice
  • 3 Cups Almond Milk
  • 1/2 teaspoon Kelp Granules
  • 4 Tablespoons Flour +1/2 Cup Almond Milk (to make a slurry)
  • 1/4 Cup Cashew Cream **
  • 1 teaspoon Yellow Miso
  • 2 dash Liquid Smoke (optional)
  • 1 -8 oz. Jar of Hearts of Palm, cup into rounds
  • Sourdough Bread Roll (optional) for Bowl

INSTRUCTION:

  1. Warm a large pot on Medium High heat. Saute Celery, Carrot, Onion & Garlic with 1/4 Cup Vegetable broth (or water) until onions are soft, translucent & most liquid is reduced.
  2. Add White Wine and reduce by half then add 2 Cups of Vegetable broth & Bay Leaf reduce heat to low & allow to simmer for 10-15 minutes. 
  3. Add Almond Milk, 1/4 teaspoon Kelp Granules.
  4. Fill a separate pot with Cold water, add Potato & cook until al dente. 
  5. In a small bowl, combine flour & 1/2 Cup Almond milk, stir until combine to make a slurry. Add to the large pot slowly while stirring. Increase heat to Medium, stir occasionally until it thickens. Add Salt to taste.
  6. Add Cashew Cream & whisk until combined. Add miso, whisk to combine.
  7. Reduce heat to low & add Potatoes- cook for 10 minutes then add 1/4 teaspoon Kelp Granules & Liquid Smoke- continue to cook over low heater 15 minutes.
  8. Add Hearts of Palm. Continue to cook for 5 more minutes or until Hearts of Palm are warm.

Note: To serve in a Sourdough Bread Bowl,  cut the top off a medium sized Sourdough roll,  remove the bread on the inside, toast in oven with ìlidî & Excess bread on the side.  Spoon in Chowder and enjoy!

**(See recipe here: https://www.plantpunkkitchen.com/pantry-misc-1/ )

 

Vegan Lasagna Rolls

This recipe is great for the whole family. It is also very versatile. If you're not a fan of eggplant, you can use zucchini, mushrooms, sweet potatoes, kale just to name a few alternatives. 

Vegan Lasagna Rolls

INGREDIENTS:

  • 2 Globe Eggplants, sliced into 12 slices lengthwise 
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Smoked Paprika 
  • 2 tablespoon Yellow Miso Paste
  • 1/4 Cup Basil, chopped
  • 2-4 Tablespoons Water 
  • 12 Whole Wheat Lasagna Sheets 
  • 2 12 oz. pack Firm Tofu, drained & pressed for 20 minutes 
  • 1 Lemon zested with a micro zester
  • 4 Tablespoons Lemon juice
  • 4 Cups Baby Spinach 
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Onion Powder 
  • 1/4 Cup Nutritional Yeast 
  • 1/2 Cup Roasted Red Pepper strips, jarred 
  • 1/4 Cup Basil, chopped 
  • 1 32 oz. bottle Tomato Sauce

 

DIRECTIONS:

  1. Preheat oven to 400 F 
  2. Bring a large pot of water to a boil.
  3. Line two baking sheets with parchment paper. Lay the sliced eggplant on sheets. In a small mixing bowl combine the miso, granulated garlic, paprika, basil and water. Using your fingers spread a thin layer onto each eggplant sliced. Place in the oven cooking for 10-12 minutes. Cook just until the edges start to turn light brown.
  4. Place the lasagna noodles into the boiling water. Reduce the heat to a rolling simmer and stir. 
  5. Cook until the noodle are al dente. (It's always best to follow the manufactures directions). Once cooked drain and rinse. Set the noodles and the eggplant aside. 
  6. Place the tofu, lemon juice, lemon zest, granulated garlic, onion powder, nutritional yeast in a food processor. Pulse to start combining the Tofu, scrape the side down and pulse again. Remove the Tofu from the food processor place into a large bowl. 
  7. Spread the spinach on a lined baking sheet and place in the oven. Cook for about 2-3 minutes, until the Spinach wilts. Rough chop the Spinach and Red Peppers. 
  8. Add the spinach, peppers and the chopped basil to the Tofu. Gently folding until well combined.
  9. Pour about 1 cup of tomato sauce into your oven proof baking dish, spread evenly. 
  10. On a cutting board place the lasagna sheet down, place the eggplant on top, then a generous scoop of the Tofu filling at the end and roll up. Placing the seam side down in the baking dish. Repeat until all ingredients are rolled up.
  11. Spoon more sauce over the lasagna rolls and bake at 375 degrees for 20-25 minutes.

Vegan Shepherd’s Pie

What is Shepherd’s Pie anyway- Historically speaking it’s some poor shepherd who apparently was so hungry, he had to eat his little lamb. Joking aside, It’s basically stew that’s topped with Mashed Potatoes. Shepherds Pie is the perfect vehicle for left overs. Whether you make it from a recipe or simply use what is in your refrigerator - it’s bound to come out tasting great. This Vegan version of the classic is a perfect dish on a cool Autumn evening.

I would say the most difficult part of this recipe is the chopping of vegetables. There are some shortcuts you can implement. For instance, you can use frozen peas and carrots. Substitute frozen pearl onions for the sliced ones. You can even purchase pre-cut butternut squash at many local grocery stores.

We’ve been working with our 16 year old teenager to get him ready for life without a live-in cook. We have him cook a recipe each week. His biggest complaint so far has been that chopping vegetables is difficult. For me (Julie) this is true. Obviously not for Stefen. But like many things in life- it’s really about how you look at it. If you decide that something is hard or boring or painful- you’ll be right. Maybe It’s time to change the story that you tell yourself. Chopping vegetables is easy and fun- Are you buying this yet. Maybe, maybe not. But my point is that life is what you make of it. Your attitude will color the experiences that you have.  

When I was in the hospital after my cancer surgery, I was very very unhappy. There were complications and I was very sick. As I lay there, helpless, sad and ill, I decided that I was going to be the best patient on that floor. I was going to walk, even though I didn’t feel good. I was going to suck it up and have a good attitude. It still took 2 weeks in the hospital, another surgery and 10 months of Chemo but my life is amazing.

So whether you choose to buy frozen, pre-cut vegetables or you chop everything by hand- take the time to make some Vegan Shepherd’s Pie this week.

Vegan Shepherd's Pie

INGREDIENTS:

  • 1 Medium Yellow Onion - sliced
  • 1 1/2 Cups Carrots - diced
  • 2 Cups English Peas
  • 2 Cups Butternut Squash, diced
  • 3 lbs. Russet Potatoes, Peeled, cut into large dice
  • 1 Can Garbanzo Beans
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Onion Powder
  • 4 Cups Vegetable Broth
  • 1 Tablespoon Miso Paste
  • 1 Tablespoon Vegan Worcestershire
  • 4 Tablespoons Tamari Sauce
  • 2 1/2 Tablespoon Tomato Paste
  • 1 teaspoon Rosemary - Chopped
  • 4 Tablespoons Corn Starch & 4 Tablespoons Water
  •  
  •  2 Tablespoons Vegan Butter
  • 1/2 Cup Plant Milk
  • 1/4 Cup Nutritional Yeast
  • 1/4 Cup Parsley - chopped
  • 1/2 teaspoon Salt (or to taste)

DIRECTIONS:

  1. Preheat oven to 375 F
  2. In a Dutch oven (or large pot) caramelized the sliced onion. Remove, then rough chop them. Put the onion back in the Dutch oven and add Vegetable Broth, Granulated Garlic, Onion Powder, Miso Paste, Vegan Worcestershire, Tomato Paste and bring to a low simmer.
  3. In a separate Pot, bring Potatoes and water to a boil. Cook until tender
  4. On a lined (or oiled) baking sheet, roast butternut squash until golden brown.
  5. Bring a pot of water to boil. Add carrots and allow to cook for until just tender (about 3 minutes). Remove and set aside. Do not strain out the water. Add Peas to the boiling water and cook for about 2 minute. Remove and add to the carrots.
  6. Combine the cornstarch and water to create a slurry. Add to the Onion mixture.
  7. Add Carrots, Butternut Squash and Garbanzo Beans to the Onion mixture.  Continue to simmer.
  8. For the Mashed Potatoes: Strain Potatoes. Return to pot. Add the Vegan Butter, Nutritional Yeast, Salt, Chopped Parsley & Plant Milk. Mash until smooth. (Add more plant milk if needed).
  9. In a casserole dish. Add the Vegetable mixture. Carefully add the Mashed potatoes on top until completely covered. 
  10. Turn on the Broiler and cook until the Potatoes start to turn Golden Brown on top.

Garbanzo Bean Balls with Pasta

I don’t want to toot my own horn too much but I really love this recipe. We literally eat this meal every week. First, because it tastes amazing and second, because it’s so quick and easy. 

I really like this recipe because it’s a nice combination of making something from scratch (the Garbanzo Bean Balls) and using prepared items (spaghetti and tomato sauce). Of course you could make your own pasta and tomato sauce (it’s not that hard) but very time consuming.

We generally get 14 - 16 balls per batch.

 

Garbanzo Bean Balls with Pasta

INGREDIENTS:

  • 1- 15.5 oz. Can Garbanzo Beans- Sodium free
  • 3/4 Cup Oatmeal
  • 1/2 Cup Walnuts
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Light Yellow Miso
  • 1/4 Cup Ketchup
  • 1 Tablespoon Vegan Worcestershire Sauce
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Granulated Garlic
  • 1/2 Med Onion, small dice
  • 1/4 Cup Fresh Parsley, Chopped
  • 1 Tablespoon Flax Meal
  • 1 teaspoon Salt (optional) to taste
  • 1 Cup Panko
  • 1 pack Spaghetti
  • 1 Jar Tomato Sauce

DIRECTIONS:

  1. Preheat over to 350 F
  2. Drain & rinse Garbanzo beans, set aside.
  3. Saute Onions until translucent, set aside.
  4. In a food processor, add oats & walnuts mix until smooth. Remove to alarge bowl. Add Paprika, Garlic, Flax & Salt (optional).
  5. In a food processor, combined the Garbanzo Beans, Miso, Tomato Paste, Ketchup, Vegan Worcestershire sauce, Onions and Parsley. Mix thoroughly.  Remove from processor into the large bowl.
  6. Mix the wet and dry ingredients together by hand.
  7. Let set for a minimum of 15 minutes. This will allow the Oatmeal & Flax to hydrate. (The longer it sets- the easier it is to form the balls. You can make it a day in advance as well)
  8. Form balls by hand (golf ball size is ideal). Roll in Panko to coat- patting the panko into the balls.
  9. Warm a saute pan with grape-seed oil. Cook the balls until golden brown on all sides. 
  10. Place on a lined baking sheet and let warm in oven while pasta and sauce are cooking.
  11. Cook Pasta according to package instruction.
  12. Warm Tomato Sauce
  13. To serve: Place pasta on your plate, add sauce and Chickpea balls and enjoy!

**There are a few tips and shortcuts you can use if needed. Remember that this is cooking (not baking) and it’s fairly forgiving. 

  • If you don’t have an onion- use some onion powder (1 teaspoon).
  • If you don’t have tomato paste- sub some extra ketchup.
  • If you don’t have fresh parsley, use dried parsley (1 Tablespoon).
  • If you can’t find Sodium Free Beans- cut back or eliminate the extra salt. Remember that the Ketchup, Worcestershire Sauce, Tomato Paste & Tomato Sauce will most likely have added salt.
  • The amount of oil is directly related to how large your pan is. If you use a smaller pan you don't have to use as much oil. The pan should have a generous amount of oil covering the bottom of the pan but the balls should not be floating in it.
  • If you want to cook oil free, you can bake the Garbanzo Bean Balls at 375 F for about 20- 25 minutes, until lightly brown and hot.

 

 

Sweet Potato & Tofu Taco Recipe

We love TACOS!   We eat tacos weekly, sometimes more. They're great for everyone, whether you like corn or flour tortilla’s, spicy or mild salsa, no tomatoes or add avocado - you can customize tacos to your own perfection! Do you love onions- great just sauté some up and add them.  Hate onions- no problem just leave them off.  This plant based recipe can be made as a whole or split up to fit your needs. 

Lime Chili Cream Sauce

Lime Chili Cream Sauce

The Chili-Lime Cream Sauce is the shining star. It adds the piazza needed to make an ordinary taco extraordinary.

Roasted Sweet Potato Sticks

Roasted Sweet Potato Sticks

Mexican Spiced Tofu Filling

Mexican Spiced Tofu Filling

Warming Corn Tortillas

Warming Corn Tortillas

 

Sweet Potato & Tofu Taco Recipe

Serves 4

INGREDIENTS:

Lime Chili Cream Sauce

  • 1 Cup Cashews 
  • 1 small Yellow Potato, peeled and diced 
  • 1 Lime, zested
  • 1/2 of a Lime, juiced 
  • 1/4 teaspoon Chipotle Powder 
  • 1 Tablespoon pickled Jalapeno Peppers 
  • 1 Tablespoon Yellow Miso 
  • 1/4 cup Plant Milk 
  • 2 Tablespoons Nutritional Yeast 

Sweet Potato Filling

  • 2 Sweet Potatoes, peeled & cut into strips 
  • 1/4 teaspoon Ground Oregano
  • 1 Tablespoon Granulated Garlic

Mexican Spiced Tofu

  • 2 Tablespoons Smoke Paprika 
  • 1 teaspoon Granulated Garlic 
  • 1/2 teaspoon Ground Oregano 
  • 1 pack Firm Tofu (approx. 16 oz.)
  • 2 Tablespoons Grape seed Oil 
  • 2 teaspoons Maple Syrup 
  • 1 Tablespoon Apple Cider Vinegar
  • Salt (to taste)

 

  • 8 Corn Tortillas 
  • 1 Can refried beans
  • Shredded Lettuce
  • 1 Tomato, Diced

DIRECTIONS:

  1. For the Cream Sauce: add Cashews and the Potato to a pot and cover with water. Bring to a low boil until the Potatoes are soft but not overcooked. 
  2. Drain and place in High Speed blender for best results. Add the rest of the ingredients and blend until smooth and creamy.  Sauce is good for about 1 week in refrigerator.
  3. Preheat oven to 350.
  4. Sweet Potato Filling: Peel and cut Sweet Potatoes into strips. In a large bowl, toss Oregano & Garlic then place on a foil or parchment lined baking sheet and roast until tender- about 20- 25 minutes. You should check them after 15 minutes to turn over.
  5. Tofu Filling: In a saute pan add Oil, Paprika, Garlic & Oregano. Allow the spices to roast until you can smell their aroma. Add the Tofu. Use a potato masher to break the tofu into a crumble. Add Maple Syrup,  Apple Cider Vinegar and salt to taste. Allow to cook until warmed thoroughly. 
  6. Heat up the beans and warm the tortilla's. Assemble tacos with your favorite toppings.

Alternative vegetable options if you want to sub out the sweet potatoes: Roasted Squash, Eggplant or Mushrooms

Watermelon Poke Recipe

We're sad to see summer end so we are finishing off the summer by sharing this Watermelon Poke recipe. This is perfect for the Labor Day pot luck dish or a great stater for a nice meal. 

Although we use the term Poke loosely(normally known as a raw fish salad). The chunks of bright red watermelon resemble the traditional tuna. 

Watermelon is an unsung hero for good health. Although watermelon is approximately 90% water, it is packed with vitamins A, B6 and C, lots of lycopene, antioxidants, potassium and amino acids. These amino acids promote blood flow, leading to cardiovascular health and improved circulation. 

This recipe is Vegan, Oil Free and Gluten Free.

Watermelon Poke Recipe

Serves 4

INGREDIENTS:

  • 1 Small seedless Watermelon, Large Dice 
  • 1 Pack Soba Buckwheat Noodles 
  • 1 Avocado, Diced 
  • 1/4 Cup Sliced Scallions 
  • 1 Tablespoon Black Sesame Seeds
  • 1/2 Cup Rough Chopped Macadamia Nuts

Pickled Radish

  • 1 Tablespoon Kosher Salt
  • 1/4 Cup Organic Sugar 
  • 2/3 Cup Rice Wine Vinegar 
  • 1 Bunch Radish (cleaned and sliced Thinly)

Ginger Tamarind Dressing

  • 2 Tablespoons Grated Ginger
  • 1 Teaspoon Tamarind Paste 
  • 1/4 Cup Tamari Sauce (or soy sauce)
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Lime (zest and juice)
  • Hot Sauce to taste

DIRECTIONS:

  1. For the pickled radish: Mix the rice wine vinegar with the sugar and kosher salt. Add the sliced radishes to the pickling liquid. Let stand for 30 minutes but not longer than an hour. 
  2. Bring a pot of water to a boil. Add the soba noodles, cooking per the direction on the package. Once cooked, drain and rinse the noodles under cold water.
  3. For the dressing: Combine the grated ginger, tamarind paste, tamari sauce and rice wine vinegar, lime juice and zest and hot sauce to your taste. Mix well.
  4. Combine half of the dressing with noodles.
  5. Peel and dice the watermelon into a large dice. Toss the watermelon with the remaining dressing. 
  6. Place a nice mound of noodles into a bowl, top with the diced watermelon. Sprinkle the rough chopped macadam nuts on top and around the watermelon. Then add the diced avocado and the pickled radish around the watermelon. Finish the dish with sprinkling the black sesame seeds and he sliced scallions.