Tuesday, August 30, 2011

Hearty Vegan Pasta Sauce

PLEASE NOTE: This recipe was posted prior to Marty's transition to a gluten-free diet. It will be re-written soon to fit into the gluten-free model of this blog!

2 Tbsp coconut oil
1 cup onion, diced
2 Field Roast Grain Meat Italian Sausages, hand crumbled (more if you like added texture)
3 cloves garlic, diced
1 cup chopped frozen asparagus
1 tsp Italian seasoning blend (or a mix of rosemary, basil, oregano)
2-3 cups fresh baby spinch, whole
sea salt to taste (optional)

Heat 2 Tbsp coconut oil in a skillet over medium flame and add onion, saute for 3 minutes. Add crumbled grain meat and saute until browned and crispy. Add garlic, frozen apsaragus, and Italian seasonings and saute an additional 3 minutes. Add Fire Roasted Tomatoes and bring to a simmer; lower heat to a low flame and simmer for 5-10 minutes. Add fresh baby spinach and stir in to wilt. Add sea salt if needed, I usually find it plenty flavorful as is. Sauce is ready to serve over your favorite pasta (served over organic spiral pasta from Trader Joe's pictured above). 
*soy-free as posted, contains gluten if using grain meat and gluten pasta

Saturday, August 6, 2011

Zucchini Subji (Indian Zucchini Dish) (vegan, gluten-free)

Zucchini and Summer squash abounds this time of year. Here is a simple and yummy way to prepare zucchini. I sometimes throw in a yellow Summer squash as well if my garden is in full swing.

Heat oil in pan over medium-high heat:

1 Tbsp coconut oil

Add and saute 1 minute or until seeds begin to pop:

1 Tbsp cumin seed

Add and saute until onions are translucent:

1 small onion, diced
1/4 c fresh ginger root, peeled, sliced thin
1/2 or 1 jalapeno (depending on desired heat), diced
dash of salt

Add and saute another 2 minutes:

1 tsp tumeric
2 tsp coriander powder
3 cloves of garlic, diced
1 medium tomato, diced

Add and cook on a medium-low heat 15-25 minutes or until zucchini falls apart:

3 cups zucchini, semi-circle sliced thin

Add and stir in, cooking just 2-3 minutes more:

1 tsp garam masala (find it at your local Indian grocery)

Serve with cooked basmati or Jasmine rice or with fresh roti (Indian flat breads).

*gluten free (as is, without roti) and soy free

Friday, August 5, 2011

Creamy Summer Salad (vegan, gluten-free)

One of the textures we tend to miss as vegans is CREAMY. Well, at least I do! Sometimes non-vegans as why I re-create dairy textures, after all, I went vegan and gave up dairy…and I always reply that I didn't go vegan because I lost my taste for dairy, I went vegan because I lost my taste for cruelty

Creamy vegan foods are readily available and simple to make with a little creativity. This recipe uses my Vegan Ranch Dip recipe to recreate the typical store-bought or homemade deli salads we find at Summer picnics. You can substitute/add any veggies you like to create your own unique version of this Summertime favorite.

4 cups cooked organic quinoa pasta (elbows, curlsyou choose!)
1 pint organic cherry tomatoes (heirloom if available), whole
1/2 cup organic onion, diced small
1 medium organic cucumber, diced small
1 can small whole black olives, choose organic or check label for additives
1/2-3/4 cup of my Vegan Ranch Dip, depending on how creamy you like it

Combine all ingredients in a large mixing bowl and gently combine with a large wooden spoon. Chill for at least two hours or overnight. Gently stir before serving.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove animal products from our diet, and organic tastes better too!

*gluten-free, soy-free

Ranch Dip (vegan, gluten-free)

Use this yummy dip for veggies and pizza, to replace mayo on sandwiches, and in pasta salads.

2 cups vegan sour cream (I use Wayfare's since is soy/gluten-free)
2 Tbsp Vegenaise (soy-free vegan mayo-style spread options available)
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 Tbsp dried parsley
1 tsp dried chives
1 tsp dried onion flakes

Combine all ingredients in a food processor and mix well. For a thinner consistency more like a salad dressing, add almond milk to desired consistency. Chill and serve.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!

*gluten free, can be soy-free