Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, February 14, 2011
Happy Valentine's Day!
I hope everyone is enjoying a lovely Valentine's Day today. I'm feeling pretty festive myself, and am looking forward to having a quiet dinner with the fiancé this evening. In case you need a little Valentine's inspiration, here is a little something sweet to help you out: homemade chocolate truffles!
I made these little yummies last year for Valentine's Day, and they were positively decadent! They're easy and fun to make, too. You can find the recipe on my old blog, here.
What sort of deliciousness do you have planned this Valentine's Day?
Friday, November 12, 2010
Tofu Piccata With Crispy Shiitake Mushrooms
Happy Friday! I fell a little bit behind this week on Vegan MoFo, but I've got a ton of new photos and and posts ready to go, so catching up won't be too hard. Today, I'm bringing you a recipe for my favorite dish of all, piccata. I make piccata quite often, and I make it differently almost every time! It's great over pasta, polenta, quinoa, or greens. Also, you can use almost any protein you can think of including tofu, tempeh, seitan, Gardein, or chickpeas. It's fun to experiment with and it always turns out to be super yummy.
This version is a dressed-up, fancier version of a classic tofu piccata that would be great to serve to someone you're looking to impress. The crispy shiitake mushrooms are easy to make, but look really impressive. The tofu is crispy on the outside and soft on the inside. I like to serve it on a bed of arugula which adds a nice bite, and with pasta to soak up the delicious sauce.
INGREDIENTS:
For the Tofu:
1 block extra firm tofu, sliced and pressed
Ener-G Egg Replacer for two eggs, or 1/2 cup water
1/2 cup flour
2 tbsp olive oil
For the Mushrooms:
3 cups shiitake mushrooms, sliced
2 tbsp Earth Balance margarine
1 tbsp dry white wine
1 tbsp lemon juice
Pinch salt
For the Sauce:
1/2 cup dry white wine
1/2 cup vegetable broth
1/8 tsp salt
1/3 cup lemon juice
2 tsp capers
1 tbsp Earth Balance margarine
1 tbsp flour
Several cups pasta, cooked
2-3 cups arugula
3 tbsp chopped parsley
DIRECTIONS:
Preheat the oven to 200 degrees F. In a heavy-bottomed skillet, heat the olive oil over medium-high heat.
Whisk together the egg replacer (if using) in a small bowl. Spread the flour out onto a medium or small sized plate. Once the oil has heated, dip a piece of tofu in the egg replacer mix, then into the flour and coat completely and as evenly as possible. Place the slice of tofu into the pan. Repeat until all slices are coated and cooking. You will probably have to do this in two batches, depending on the size of your skillet. Flip the slices after 2-3 minutes, or until golden brown. Repeat on the other side. When finished, evacuate the slices into an oven-safe dish and place into the warm oven. This way, your tofu will stay hot and crispy while you finish the recipe.
To start the sauce, de-glaze the tofu skillet with the white wine, using a spatula to get all the bits off the bottom. Reduce the heat to low, and add the vegetable broth. Allow it to simmer slowly while you work on the mushrooms.
In a second skillet, heat the two tablespoons Earth Balance over medium heat until it has completely melted. Add the mushrooms, and toss them with a spatula to coat. Cook for 5 minutes until they have softened. Add the tablespoon of wine, the tablespoon of lemon juice and pinch of salt, and allow the mushrooms to cook until the liquid is gone, stirring occasionally. Leave them to cook even further, about another ten minutes, or until the edges are brown and crisp. Remove from heat.
While the mushrooms are cooking, complete the sauce. Turn the heat up to medium and add the salt, lemon juice and capers. Simmer for about four to five minutes or until you can see the liquid has begun to reduce. Add the Earth Balance and whisk until smooth. Sprinkle in the sifted flour and whisk until smooth again. If the sauce is still not to your desired thickness, continue to cook until it is. If it is too thick, thin with water, adding one tablespoon at a time until it is at the proper consistency.
To serve, place arugula on the plate, followed by the hot pasta. The heat from the pasta should wilt the greens, so they're nice and tender. Top with two or three tofu slices, then some sauce, and the mushroom. Sprinkle on some parsley, and you're done!
So it seems a little complicated, I know, but in reality this is a recipe that will get easier with time. I actually never look at a recipe when I make it anymore, and I've never had it turn out less than awesome. After a time or two, start experimenting with your piccata. You can add more lemon, less lemon, more capers, etc. Or, cook the mushrooms in the sauce so they're soft and flavorful. Customize it and have fun, that's the important part.
Enjoy!
 |
| Tofu Piccata with Crispy Shiitake Mushrooms |
This version is a dressed-up, fancier version of a classic tofu piccata that would be great to serve to someone you're looking to impress. The crispy shiitake mushrooms are easy to make, but look really impressive. The tofu is crispy on the outside and soft on the inside. I like to serve it on a bed of arugula which adds a nice bite, and with pasta to soak up the delicious sauce.
INGREDIENTS:
For the Tofu:
1 block extra firm tofu, sliced and pressed
Ener-G Egg Replacer for two eggs, or 1/2 cup water
1/2 cup flour
2 tbsp olive oil
For the Mushrooms:
3 cups shiitake mushrooms, sliced
2 tbsp Earth Balance margarine
1 tbsp dry white wine
1 tbsp lemon juice
Pinch salt
For the Sauce:
1/2 cup dry white wine
1/2 cup vegetable broth
1/8 tsp salt
1/3 cup lemon juice
2 tsp capers
1 tbsp Earth Balance margarine
1 tbsp flour
Several cups pasta, cooked
2-3 cups arugula
3 tbsp chopped parsley
DIRECTIONS:
Preheat the oven to 200 degrees F. In a heavy-bottomed skillet, heat the olive oil over medium-high heat.
 |
| Cooking the Tofu |
Whisk together the egg replacer (if using) in a small bowl. Spread the flour out onto a medium or small sized plate. Once the oil has heated, dip a piece of tofu in the egg replacer mix, then into the flour and coat completely and as evenly as possible. Place the slice of tofu into the pan. Repeat until all slices are coated and cooking. You will probably have to do this in two batches, depending on the size of your skillet. Flip the slices after 2-3 minutes, or until golden brown. Repeat on the other side. When finished, evacuate the slices into an oven-safe dish and place into the warm oven. This way, your tofu will stay hot and crispy while you finish the recipe.
To start the sauce, de-glaze the tofu skillet with the white wine, using a spatula to get all the bits off the bottom. Reduce the heat to low, and add the vegetable broth. Allow it to simmer slowly while you work on the mushrooms.
 |
| The Mushrooms, Getting Crispy |
In a second skillet, heat the two tablespoons Earth Balance over medium heat until it has completely melted. Add the mushrooms, and toss them with a spatula to coat. Cook for 5 minutes until they have softened. Add the tablespoon of wine, the tablespoon of lemon juice and pinch of salt, and allow the mushrooms to cook until the liquid is gone, stirring occasionally. Leave them to cook even further, about another ten minutes, or until the edges are brown and crisp. Remove from heat.
While the mushrooms are cooking, complete the sauce. Turn the heat up to medium and add the salt, lemon juice and capers. Simmer for about four to five minutes or until you can see the liquid has begun to reduce. Add the Earth Balance and whisk until smooth. Sprinkle in the sifted flour and whisk until smooth again. If the sauce is still not to your desired thickness, continue to cook until it is. If it is too thick, thin with water, adding one tablespoon at a time until it is at the proper consistency.
To serve, place arugula on the plate, followed by the hot pasta. The heat from the pasta should wilt the greens, so they're nice and tender. Top with two or three tofu slices, then some sauce, and the mushroom. Sprinkle on some parsley, and you're done!
 |
| The Final Product! |
So it seems a little complicated, I know, but in reality this is a recipe that will get easier with time. I actually never look at a recipe when I make it anymore, and I've never had it turn out less than awesome. After a time or two, start experimenting with your piccata. You can add more lemon, less lemon, more capers, etc. Or, cook the mushrooms in the sauce so they're soft and flavorful. Customize it and have fun, that's the important part.
Enjoy!
Friday, November 5, 2010
Gluten-Free Pumpkin Pancakes
As the weekend is approaching us, I thought today would be a good day to share with you a recipe that's perfect for a fall Sunday brunch. Pancakes are one of my favorite foods, and I love to experiment with new flavors. This recipe incorporates the comforting flavors of pumpkin pie into a yummy pancake. The consistency here is a little different than your average pancake; in fact it's rather reminiscent of a crepe, but I think it suits the flavors nicely. Serve it up with a little maple syrup and you've got a delicious breakfast treat!
For this recipe, I built off of the Pumpkin Pancake recipe from Vegan Brunch, and adjusted it to make it gluten-free. I'll share my version with you, but keep in mind that the original recipe was written by Isa Chandra Moskowitz. We must give credit where credit is due!
INGREDIENTS:
3/4 cup pureed or canned pumpkin
2 tbsp canola oil
3/4 cup almond milk
1/4 cup water
2 tsp apple cider vinegar
2 tbsp pure maple syrup
1 tsp vanilla extract
1 cup all-purpose gluten free flour (I like Bob's Red Mill)
1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 cup chopped wlanuts (optional)
Cooking spray or oil
DIRECTIONS:
Preheat your oven to 200 degrees F.
In a large bowl, whisk together the pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla. Next, add the dry ingredients (flour, xanthan gum, baking powder, salt, and spices), and mix until nearly smooth. If using, stir in the chopped walnuts. Be careful not to overmix.
Preheat a large skillet over medium heat for several minutes. Spray the pan with a light coat of oil. Using a half-cup scoop, pour the pancakes in groups of three or four so they don't touch in the pan. Cook until bubbles have formed in the tops and the edges begin to look dry. Flip the pancake and cook for another minute.
As you finish the pancakes, transfer them to an oven-safe dish and place them in the oven to stay warm. This way, they'll stay piping hot until you're ready to serve. Enjoy!
How super easy is that? These are really great with a side of tempeh bacon and some fruit. We did half our batch with walnuts, and half without. I think they were a nice addition, and added some crunch to the 'cakes. But, they're totally optional, so do what feels good for you! What are your favorite weekend brunch dishes?
 |
| Pumpkin Pancakes |
INGREDIENTS:
3/4 cup pureed or canned pumpkin
2 tbsp canola oil
3/4 cup almond milk
1/4 cup water
2 tsp apple cider vinegar
2 tbsp pure maple syrup
1 tsp vanilla extract
1 cup all-purpose gluten free flour (I like Bob's Red Mill)
1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 cup chopped wlanuts (optional)
Cooking spray or oil
 |
| Whisking in the Dry Ingredients |
DIRECTIONS:
Preheat your oven to 200 degrees F.
In a large bowl, whisk together the pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla. Next, add the dry ingredients (flour, xanthan gum, baking powder, salt, and spices), and mix until nearly smooth. If using, stir in the chopped walnuts. Be careful not to overmix.
Preheat a large skillet over medium heat for several minutes. Spray the pan with a light coat of oil. Using a half-cup scoop, pour the pancakes in groups of three or four so they don't touch in the pan. Cook until bubbles have formed in the tops and the edges begin to look dry. Flip the pancake and cook for another minute.
 |
| Yummy Pancakes! |
As you finish the pancakes, transfer them to an oven-safe dish and place them in the oven to stay warm. This way, they'll stay piping hot until you're ready to serve. Enjoy!
How super easy is that? These are really great with a side of tempeh bacon and some fruit. We did half our batch with walnuts, and half without. I think they were a nice addition, and added some crunch to the 'cakes. But, they're totally optional, so do what feels good for you! What are your favorite weekend brunch dishes?
Wednesday, November 3, 2010
Simple Fruit Smoothies
I've learned something in the past few days (or should I say re-learned, as I suffered through this once before). Eating the first few days after you get braces is pretty darn challenging. My teeth were "put in jail" on Thursday of last week, and ever since I've had a hard time eating anything that involves chewing. My teeth are so unbelievably sore! Luckily, I've had a pretty fun time trying to come up with new soft foods to try. This one is pretty obvious, but it's my favorite because you get a double whammy: not only do you not have to chew, but the coldness from the frozen fruit numbs the pain a little. So if you're going through braces-torture, too, I highly recommend the smoothie route.
As you probably know, you can pretty much put whatever you want into a smoothie. It's also a great way to use up older fruits, vegetables, or juices. Some people like to make their smoothies creamier by using nut milks or soy milk, but I prefer the straight up fruit. I just think it has more zing! So, even though smoothie making is painfully obvious, and you really don't need a recipe, I'll write mine out for you anyway. Just so you know how I made mine.
Ingredients:
2 cups frozen mango cubes
1 cup frozen raspberries
1 cup fresh blueberries
1 cup orange juice
Put everything into your blender and purée. That is all.
Makes two smoothies.
Yum! This "recipe" makes for a pretty zingy smoothie, as I like mine to be a little bit tart. Isn't the color pretty? I like the flecks of blueberry in it. Also, if you have a Trader Joe's near you, I recommend getting your frozen fruit from there. They have a great variety for really good prices. Also, the quality is great, so everything tastes fresh.
I think my next smoothie conquest will involve greens. I've heard really good things about green smoothies. Also, many fun juice adventures are on the horizon, because fiancé and I just invested in a proper juicer! I am very much looking forward to juice.
What do you make your smoothies with?
 |
| Frozen mangos, frozen raspberries, and fresh blueberries |
As you probably know, you can pretty much put whatever you want into a smoothie. It's also a great way to use up older fruits, vegetables, or juices. Some people like to make their smoothies creamier by using nut milks or soy milk, but I prefer the straight up fruit. I just think it has more zing! So, even though smoothie making is painfully obvious, and you really don't need a recipe, I'll write mine out for you anyway. Just so you know how I made mine.
 |
| Adding the orange juice |
Ingredients:
2 cups frozen mango cubes
1 cup frozen raspberries
1 cup fresh blueberries
1 cup orange juice
Put everything into your blender and purée. That is all.
Makes two smoothies.
 |
| The finished product |
Yum! This "recipe" makes for a pretty zingy smoothie, as I like mine to be a little bit tart. Isn't the color pretty? I like the flecks of blueberry in it. Also, if you have a Trader Joe's near you, I recommend getting your frozen fruit from there. They have a great variety for really good prices. Also, the quality is great, so everything tastes fresh.
I think my next smoothie conquest will involve greens. I've heard really good things about green smoothies. Also, many fun juice adventures are on the horizon, because fiancé and I just invested in a proper juicer! I am very much looking forward to juice.
What do you make your smoothies with?
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