The Spicy Vegan

Product Review: Aardvark Habañero Hot Sauce

2010-12-16T13:19:00.000-08:00

I'm The Spicy Vegan. I love spice in everything I eat and drink, including hot chocolate and cocktails. I live for fresh hot peppers but hot sauces have a place in my life as well. Being The Spicy Vegan you would think I would love any and all hot sauces. Au contraire, mon frère! I am actually quite particular about the hot sauces worthy of touching my food. If I ask for hot sauce and somebody hands me Tabasco, I break it over their head. How insulting! Unfortunately, there are more mediocre commercial hot sauces than excellent ones on the market. The search for the perfect hot sauce has been going on for years and I finally, FINALLY, found it in Portland, Oregon. Secret Aardvark Trading Company, you rock my Sock Dreams socks off.

This magical concoction makes every dish infinitely better. Potatoes? Check. Scrambles? Check. Sandwich? Check. Chili? Check. Bloody Mary? Check. Directly in my mouth? Check.

I seriously only frequent breakfast places that offer Aardvark otherwise I will likely be thoroughly disappointed with my meal. I've been known to keep Aardvark stashed around town, like at friends' places, my car, my job, my fridge and anywhere else I think I might be. I even took it on vacation with me, which was a bad idea as it exploded in my suitcase. So what's in it?

Here's a list of the ingredients: White wine vinegar, roasted tomatoes, habañero peppers, onion, carrot, sugar (beet), prepared mustard, water, kosher salt, cornstarch, herbs and spices.

It sounds so simple yet it is so, so SO good! Where can you find it, you ask? Well, you can order it directly from Aardvark, you can order it from Food Fight or if you are fortunate enough to live in Portland, Oregon, you can find it at Food Fight, New Seasons, Whole Foods and even some carts like DC Vegetarian have it available for sale. If you've never had it, I promise you will go "Hot Damn!" upon first taste. It is most definitely a staple in my home, you will never find my fridge devoid of a bottle. If I had to choose 10 things to bring with me on a deserted island, Aardvark would be on that list. Have I mentioned how much I love it? I LOVE it!

What's YOUR favorite way to enjoy Aardvark?

Pumpkin Pie Smoothie

2010-11-21T19:58:00.000-08:00

I've never been struck by pumpkin fever like everybody else during the fall. I suppose having crappy pumpkin pie as a kid (read: not vegan, all processed) turned me off to all things pumpkin. This year I rediscovered the magic of pumpkin through many different preparations and was intrigued by the concept of making a pumpkin smoothie for breakfast. I drink smoothies 3-4 times a week as my first meal of the day and the nutritional value of pumpkins made this an easy choice to mix up my repertoire. It might seem weird to add salt to a smoothie but it's key in bringing out the rest of the flavors, trust me.

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

1 can refrigerated organic pumpkin
2 frozen bananas
2 cups non-dairy milk
1/2 cup So Delicious vanilla coconut yogurt
1 tbsp pumpkin pie spice
2 tbsp maple syrup
1 tsp vanilla extract
dash of salt

1. Place all ingredients in a blender. Blend until smooth. Drink immediately.

Prep Time: 5 minutes
Servings: 2 16oz smoothies

Chick Pea Rice Soup

2010-11-08T23:49:00.000-08:00

Every once in a great while you find yourself with leftover rice in the fridge but no craving for a stir-fry. What is one to do?! Why create a soup, of course! Most of my recipes are born out of random ingredients laying around in my fridge, like half a can of tomato paste, a handful of fresh herbs, a glass of wine (the sin!) or in this case, leftover cooked rice. I looked around and saw the leftover rice, some cooked chick peas, a small can of tomato sauce and the squeaky wheels started turning in my head. I happened to be in Puerto Rico at the time and had access to my favorite herb on the planet, culantro (known as recao in Puerto Rico). Though different than its Puerto Rican incarnation, culantro is more fragrant that cilantro, with a pungent aroma and taste. I was able to locate some at a Vietnamese market in Portland since some people use it for pho. I assure you the search is worth it. You can substitute cilantro in this recipe if culantro is not available.

Culantro

Chick Pea Rice Soup

2 tbsp of olive oil

1 large onion, diced

1/2 bulb of garlic, minced

2 celery ribs, diced

1 tsp salt

4 1/2 cups vegetable stock or water

7 oz can spicy or plain tomato sauce

2 1/2 cups cooked chick peas

1 3/4 cups cooked rice

1 cup fresh or frozen corn kernels

large handful chopped culantro

Fresh ground pepper and sea salt, to taste

1. Warm olive oil in a soup pot. Add onions, celery and salt. Stir and cook until fragrant. Add garlic and cook for an additional two minutes. Splash 1/2 cup of water or vegetable stock in pot to deglaze vegetables.
2. Add remaining water or vegetable stock and tomato sauce. Bring to a boil. Add chick peas and reduce heat. Simmer until broth is fragrant and flavors are combined.
3. Add rice and corn. Cook for an additional five minutes then add fresh culantro. Turn off heat. Season with salt and pepper to taste.

Prep Time: 10 minutes
Cook Time: 30-40 minutes
Servings: 4-6 bowls

Seitan Potato Hash

2010-11-03T14:13:00.000-07:00

After thirteen years of not eating meat, I have come to realize I am over tofu. Don't get me wrong, I love it as much as the next person but I fell into a rut of cooking everything with tofu, ordering everything with tofu, and basically not expanding outside of my tofu bubble. This past summer I started having issues digesting soy so I cut it out from my diet. The result is better health and a new outlook on my food options. I've never made my own seitan, bought it to make at home or ordered it in dishes while out because good ole reliable tofu was always there instead. With tofu out of my life, seitan has snuck in and become my new best friend. My options for breakfast have definitely been limited by eliminating tofu from my diet. Enter seitan to save the day. This seitan potato hash hit the spot like the millions of tofu scrambles I've made in my day. The options are endless but this is the version I put together this morning.

Seitan Potato Hash

2 tbsp grapeseed oil, divided
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
1 jalapeño, minced
5-7 red potatoes, cubed
1/4 cup water
1 1/2 cups seitan, cubes or strips
2 tbsp coconut amino acids or soy sauce
fresh ground salt and pepper

1. In a cast iron skillet warm 1tbsp of oil on medium high heat. Add onions and peppers and some fresh ground salt and pepper. Saute for 4-5 minutes.

2. Add potatoes and a 1/4 cup of water. Mix well then cover to create steam. Stir occasionally.

3. While the potatoes are cooking, heat remaining tbsp of oil in a separate cast iron skillet. Add seitan and quickly saute to brown on all sides. Once browned, splash with coconut amino acids or soy sauce and toss until absorbed. If you don't have two cast iron skillets, you can perform this step before cooking onions and peppers and set aside until needed.

4. When potatoes appear almost done, add seitan to main skillet and mix well. Cook until potatoes are softened and flavors are combined. Add more salt and pepper as needed. Serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2

Italian Peasant Soup

2010-11-01T22:31:00.000-07:00

I love making extravagant meals as much as the next person but every once in awhile something simple, warm and delicious is all I crave. I created this recipe to be the least amount of work with the most amount of flavor using staples I always keep stocked. I use diced tomatoes with basil and oregano instead of adding my own herbs in order to keep it simple and consistent. You are welcome to used plain diced tomatoes and add your own fresh or dried herbs. This soup comes together really easily and feels warm and comforting after a long day. Serve with a green salad and some crusty bread.

Italian Peasant Soup

2 tbsp olive oil
One medium onion, diced
5 cloves of garlic, minced
1 celery rib, diced
1/2 tsp salt
1 14.5oz can diced tomatoes with basil and oregano
1/2 can tomato paste
4 cups vegetable stock
2 medium russet potatoes, peeled and diced
1 cup green beans or peas
1/4-1/2 tsp salt & 15 cranks fresh pepper
1 tsp Red pepper flakes

1) Warm olive oil in a large soup pot.
2) Add onions, garlic, celery and salt. Saute until fragrant and translucent.
3) Add tomatoes, tomato paste and vegetable stock. Bring to a light boil.
4) Add potatoes then reduce heat to medium and cook for 20-25 minutes.
5) Add the green beans or peas and simmer until potatoes are tender.
6) Add the rest of the spices according to taste. Serve hot.

Prep Time: 10 minutes
Cook time: 35-40 minutes
Servings: 3-4 bowls

Lentils and Rice

2010-10-10T20:34:00.000-07:00

The struggle between preparing a healthy and delicious meal for yourself at home or throwing your hands in the air and going out for food is a challenge most of us face on a regular basis. The latter is often more expensive, time consuming and not as satisfying or nutritious. If you're like me, you prefer eating at home and cooking your own meals as often as possible yet our friend/enemy 'time' doesn't always allow such a union to come together. I created this recipe on a day I was short on time before heading out for the afternoon. From the moment I started pulling out the ingredients to the moment I sat down to eat exactly forty minutes had passed. The dishes, well, that's another story.

Lentils and Rice

4 cups of vegetable stock or water, 2 tbsp reserved

1 1/2 cups brown lentils, sorted and rinsed

1 bay leaf

1 med onion, diced

4 garlic cloves, minced

1 celery stick, chopped

1 med carrot, chopped

1 hot pepper (seeds removed), minced

1 can diced tomatoes

a handful of fresh parsley, chopped

1/8 tsp cumin

1/8 tsp cayenne

dash of cinnamon (optional)

splash of lemon (optional)

fresh black pepper and sea salt, to taste

1 1/2 cups of rice, cooked according to package directions

1. Place lentils, vegetable stock or water, minus the two tablespoons, and the bay leaf in a pot and bring to a boil.

2. While lentils are boiling, chop and prep the rest of your vegetables.

3. Heat remaining 2 tbsp of vegetable stock in a soup pot. Add onions, carrots and celery and saute until translucent. Add garlic and stir for an additional two minutes.

4. Add diced tomatoes and the rest of the ingredients, minus the salt and pepper, and bring to a light simmer.

5. Add lentils to soup pot and simmer until flavors are integrated and the lentils are tender.

6. Season with salt and pepper and serve over rice.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4-6

**This dish can easily be turned into a soup by simply adding more vegetable stock or water.

Marinara Sauce

2010-09-29T20:50:00.000-07:00

I'm a big believer in making everything from scratch as often as possible. I also believe emergency food can save your day, which is why I always keep jar marinara in my cupboard but I always, ALWAYS prefer to make my own if the time is available. I've been making fresh marinara so much lately I have almost completely lost my taste for anything out of a jar. This recipe is simple, delicious and can be prepared quickly, leaving you time to toss a salad, boil pasta, or prepare anything else for your dinner. By the time all that is ready you will have piping hot homemade marinara awaiting you. This recipe can easily be halved but I prefer making a large pot of it to avoid having to dig into my emergency food stash later in the week.

Marinara Sauce
1/4 cup Italian extra virgin olive oil
1 medium white onion, diced
1/2 bulb of garlic, minced
1/4 cup of red wine
2 28 oz cans crushed tomatoes
1 can tomato paste
1 tbsp salt
1/4 cup fresh or 1 tbsp dried basil
1/4-1 tbsp crushed red pepper flakes (optional)

1. Warm olive oil in a large dutch oven at medium high heat. Add onions and cook until translucent. Add garlic and stir for 2 minutes.
2. Add wine and let cook for 3-5 minutes.
3. Add crushed tomatoes and tomato paste. Bring to a light boil and then simmer.
4. Cook for a minimum of 30-45 minutes. Toward the end of cooking add salt, basil and red pepper flakes, if using.
5. Serve over pasta, polenta, pizza or use as a dipping sauce.

Prep time: 10 minutes
Cook time: 45 minutes to 1 hour
Serves 8-10

Mango Pineapple Smoothie

2010-08-30T19:04:00.000-07:00

I've always loved sorbet. What's not to love about frozen fruit sweetened with a bit of sugar? It's delicious, it's refreshing and it's relatively guiltless. I honestly didn't think you could improve on this magical combination until So Delicious entered the scene. What could they possibly add, besides booze, to make sorbet better? Coconut water. Oh, coconut water how I love thee! What a brilliant concept!

The coconut water sorbets quickly entered my life and I started finding ways to incorporate them into my daily life. I drink smoothies for breakfast 3-4 times a week so it seemed like the perfect place to start. The first time I sampled this recipe I was walking through the farmers' market moaning my way through breakfast. Wait, did that sound dirty? Either way, here's the super simple recipe!

Mango Pineapple Smoothie

2 bananas
1 cup fresh or frozen mango
1 cup fresh or frozen pineapple
3/4 cup So Delicious mango sorbet
2 cups papaya juice
1 tbsp flax seeds ( optional)

Place all ingredients in a blender and blend until smooth. Drink, moan.

Makes 2 16oz Smoothies.

Chick Peas and Green Peas Pasta

2010-05-01T22:10:00.000-07:00

Once upon a time when I was in college I was stuck at my temp job with no food, no money and a killer hangover. I begged my boyfriend at the time to bring me some food and less than half an hour later he showed with this chick peas and peas pasta dish. I swear he saved my life that day plus this creation started my love affair with chick peas. I've been making this dish for over a decade now and it has gone through several changes since the original (olive oil, garlic, onions, chick peas, peas, s & p) was presented to me. It really is one of the easiest and tastiest things you can throw together when in a hurry especially since most of the ingredients are simple staples. This recipe lends itself well to a variety of flavors so feel free to experiment with other vegetables tossed in.

Chick Peas and Green Peas Pasta

1/4 cup extra virgin olive oil
1/4 cup Earth Balance
1 medium onion, diced
6 cloves of garlic, minced
2 cups of cooked chick peas
1 cup frozen green peas
1 3/4 cups of rice milk
1 cup shredded vegan cheese (optional)
2 tbsp nutritional yeast
1 tbsp salt
1 tbsp fresh pepper
8-10 ounces cooked pasta, preferably shells or penne

1. Warm olive oil and Earth Balance in a large saute pan over medium high heat and add onions with a dash of salt. Cook until clear and fragrant. Add garlic and stir to mix well.
2. Add chick peas, peas, and rice milk. Simmer over medium heat for 10 minutes.
3. Add shredded vegan cheese (if using) and the rest of the ingredients except the pasta. Cook for an additional ten minutes or until all the flavors are combined and sauce is creamy. Toss in pasta and serve with fresh ground black pepper.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4 bowls

Southern Style Black Eyed Peas

2010-05-01T21:39:00.000-07:00

Oh how I love a plate of black eyed peas, brown rice, roasted brussel sprouts and bbq tofu. It is such a comforting combination of flavors and makes me oh so very happy. This is one of my favorite dishes to order at The Bye and Bye in Portland so I decided to create my own version. The picture below has grilled yams instead of tofu, which was a lovely complement to the meal.

Southern Style Black Eyed Peas

2 1/2 cups dried black eyed peas, soaked at least 4 hours
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 celery stalk, diced
1 jalapeño, seeded and diced
1/2 small can tomato paste
1 tsp brown sugar
1/2 tsp liquid smoke
1 bay leaf
4 cups of water or vegetable stock
1/8 tsp cayenne
1/2 tsp thyme
salt & pepper

1. Saute onions, garlic and celery over medium heat in oil.
2. Add jalapeño and continue stirring until vegetables are soft and fragrant.
3. Add a splash of water to deglaze then add the rest of the ingredients except thyme, salt and pepper.
4. Bring contents to a light boil, reduce heat and simmer partially covered for at least one hour, stirring occasionally.
5. Once most of the liquid is absorbed the beans are ready. Season with thyme, salt and pepper, serve over brown rice and enjoy!

Preparation Time: 15 minutes
Cooking Time: 1 1/2 hours
Servings: 4-6

Moroccan Chick Pea and Lentil Soup

2010-02-05T12:25:00.000-08:00

Chick Peas and lentils are easily two of my favorite legumes. I love their versatility in soups, pasta dishes, over rice, pureed for dips and in salads plus they lend themselves well to a variety of herbs and spices. Putting these two magical legumes together in a single dish may be the best idea I've had all year. The aromatic spices and tomato base of this soup are a perfect stage for these complementary beans to shine together. This rich dish could easily be served over rice though I found it to be ample and satisfying by itself.

Moroccan Chick Pea and Lentil Soup

3 tbsp olive oil
1 medium onion, diced
1 celery rib, diced
1 jalapeño, seeded and minced
1 1/2 inch piece of fresh ginger, grated
Pinch of saffron thread
1/2 tsp ground cinnamon
2 tsp turmeric
1 tbsp cumin
2 cups crushed tomatoes
1 tbsp tomato paste
2 cinnamon sticks
2 bay leaf
1/2 tsp sugar
1 cup lentils, sorted and rinsed
8 cups of water or vegetable broth
2 cups of chick peas, cooked
1 garlic clove, minced
Sea salt and fresh ground pepper
Lemon wedges (optional)

1) In a large soup pot warm olive oil over medium high heat. Add onions and celery and sauté until halfway cooked. Add ginger, jalapeño, saffron, turmeric, cumin and ground cinnamon and sauté until onions are translucent and aromatic.
2) Add tomatoes and tomato paste and let simmer for a few minutes. Add cinnamon sticks, bay leaves and sugar.
3) Add lentils, water or vegetable broth and bring to a light boil.
4) Reduce heat and partially cover. Cook until lentils are al dente, about 30-40 minutes.
5) Add chick peas and garlic clove and simmer until all flavors are developed, about 30 more minutes.
6) Remove cinnamon sticks and bay leaves. Add a generous amount of fresh pepper and adjust salt according to personal taste.
7) Serve with a squeeze of lemon.

Prep Time: 10 minutes
Cooking Time: 1 hour and 30 minutes
Servings: Six hearty bowls

Spicy Black Bean Soup

2010-01-27T11:34:00.000-08:00

I'm convinced that there is no wrong way to make a soup. I rarely start out with a clear intention in mind but as I start chopping and picking ingredients out of the fridge my vision starts to come together. I often post my soup recipes so I have a rough guideline to follow the next time I'm craving the main ingredient i.e black beans, lentils, chick peas, etc... yet I rarely follow a recipe exactly as it's more important to me to use up what is available and fresh in my fridge. This latest creation was warming and full flavored, a perfect rainy day soup. I experimented with pureeing it halfway down and then adding whole black beans and also pureeing the whole thing then adding more beans and both were delicious. The consistency will be entirely up to you as I think it works any way you choose.

Spicy Black Bean Soup

3 tbsp olive oil
1 large onion, diced
5 cloves of garlic, minced
1 celery rib, diced
1 carrot, diced
2 tsp cumin
1 large jalapeño or serrano pepper, diced
1 4oz can green chilies
2 1/2 cups plus 1 cup of cooked black beans
1/2 small can tomato paste
1 tsp cayenne
1 bay leaf
4 cups of water or vegetable stock
juice of 1/2 lime
handful cilantro, chopped
sea salt and fresh pepper
1 cup frozen corn (optional)

1) Warm olive oil in a large soup pot over medium high heat. Add onions, carrots, celery, garlic and cumin and saute until onions are translucent.
2) Add hot peppers and chilies and stir together for 2 minutes.
3) Add 2 1/2 cups of black beans, tomato paste, cayenne, water or vegetable stock and bay leaf.
4) Bring to a light boil, reduce heat and simmer for 30-45 minutes.
5) Remove bay leaf. Add lime, salt, pepper and cilantro.
6) Puree according to preferred consistency. Add remaining cup of cooked beans and corn (if using) and simmer for another few minutes.
7) Serve with chopped green onions and tortilla chips.

Prep Time: 15 minutes
Cooking Time: 45 minutes to 1 hour
Servings: 4 hearty bowls

Mushroom Rosemary Fettuccine

2010-01-15T12:39:00.000-08:00

I used to hate mushrooms. It was a vehement hate until one day when I was 21 somebody forced me to try a mushroom rosemary cream sauce. I was instantly hooked, quickly thereafter obsessed and now I can't imagine my life without mushrooms. This recipe is reminiscent of that creamy sauce that seduced me so many years ago. I'm sure there is a way to make this a delicate, silky sauce but I much prefer it potent and full of garlic.

Mushroom Rosemary Fettuccine

2 tbsp of olive oil
2 tbsp earth balance
6 garlic cloves, minced
2 cups of crimini or white mushrooms
2 cups of soy milk
2 rosemary stalks, finely chopped
Juice of 1/2 a lemon
1/4 cup of nutritional yeast (optional)
dash of cayenne (optional)
Sea salt & fresh ground pepper

5-6 ounces of fettuccine, cooked according to package directions

1) Warm oil and earth balance in a heavy skillet over medium high heat.
2) Add garlic and toss for 30 seconds.
3) Add mushrooms, stirring constantly until cooked down more than halfway.
4) Add chopped rosemary and a fair amount of salt and fresh pepper to the mushrooms.
5) Add soymilk and reduce heat to medium.
6) Once soymilk is warm, add lemon juice. This will cause the soymilk to curdle and thicken.
7) Stir in the nutritional yeast and cayenne, if using.
8) Once sauce is warmed through and lightly bubbling, add cooked fettuccine. Toss to coat, adding more soymilk if necessary.
9) Adjust salt and pepper to taste and serve immediately

Prep Time: 10-15 minutes
Cooking Time: 20-30 minutes
Servings: 3-4

Nutritional Yeast Popcorn

2010-01-05T06:14:00.000-08:00

The first time I was offered nutritional yeast on popcorn I looked at my friend like he was crazy. What on earth was that weird yellow stuff and why are you putting it on my food?! Upon first taste I swallowed my words and an enormous bucket of popcorn. Ever since I have been obsessed with all things nutritional yeast (a peek through my blog will testify to this) and have been working on perfecting my popcorn recipe. I personally prefer the stove top method to the air popped variety as I prefer a bit of oil to make it richer (read: fatty goodness).

Nutritional Yeast Popcorn

2 tbsp of grapeseed oil
1/2 cup of yellow or white popcorn
a spritz of olive oil spray
1/2 cup of nutritional yeast
1 tsp of sea salt
dash of cayenne (optional)

Place oil and kernels in a heavy pot with a tight-fighting glass lid on medium-high heat. Using oven mitts, shake pot to coat the kernels with oil. Continue shaking every 20-30 seconds, never letting it rest on the heat for more than 30 seconds. After all kernels are popped transfer to an extra large bowl. Lightly spritz with olive oil spray and start shaking in the salt and nutritional yeast. Repeat this process as you continue shaking the bowl until all contents are evenly coated. Top off with a dash of cayenne (if using) and give it a final shake. Throw on a movie and enjoy!

Prep time: 10 minutes

Top 10 Lists

2009-12-30T12:16:00.000-08:00

It's the end of the year and Top 10 Lists are dominating all publications. I'll play along and create a few of my own.

Top 10 Condiments I Cannot Live Without

Nutritional Yeast Vegan Mayonnaise

Soy Sauce Dijon Mustard Olive Oil

Fresh Black Pepper Earth Balance

Cayenne Coconut Milk Miso

Top 10 Things You Will Always Find In My House

Garlic Onions Olive Oil

Jasmine Rice Chick Peas Tofu

Canned Tomatoes Black Peppercorns

Hot Peppers Nutritional Yeast

Top 10 Favorite Soups

Indian Style Lentil Cuban Black Bean Miso

Green Split Pea Corn Chowder Tom Yum

Chick Peas and Kale Potato Jalapeño

Spicy Chili Vietnamese Pho

Spicy Tomato Cilantro Soup

2009-12-28T11:22:00.000-08:00

So many of my recipes are born out of an abundance of ingredients I have to use before they go bad and/or leftovers that need to be combined to make a new meal. I happened to have an open container of tomato paste, crushed tomatoes, some leftover brown rice and a craving for soup and thus this creation was born. This particular combination was so warming and delicious, I plan to make it all winter long as it was simple, quick and satisfying.

Spicy Tomato Cilantro Soup

3 tbsp olive oil
1 medium onion
4 cloves of garlic
2 celery sticks including the leaves
2 carrots
1 large can of crushed tomatoes
1/2 small can of tomato paste
1 1/2 tsp of evaporated cane juice
2 cups of rice milk (or dairy-free milk of choice)
large pinch of paprika
large pinch of cayenne
fresh pepper and sea salt
2 cups of cooked brown rice (optional)
a bunch of chopped cilantro

Warm olive oil in a soup pot and add the onions, garlic, celery and carrots. Saute on medium heat with a bit of salt until fragrant and softened. Add the crushed tomatoes, tomato paste and sugar and cook partially covered for at least 10 minutes or until flavors are combined. Using an immersion blender, puree soup contents until smooth. Add rice milk, lower heat and cook for 5-10 minutes. Add dried spices and rice, if using. Cook until warmed through. Add cilantro and serve.

Servings: 5-6 large bowls
Prep and Cooking Time: 30-45 minutes

Miso Gravy

2009-09-20T11:35:00.000-07:00

A savory gravy can pull together a simple meal and transform it into a taste explosion worthy of licking the plate. Whenever I don't feel like cooking, I usually make nutritional yeast tofu and/or mashed potatoes. These simple creations were begging for a savory topping but making gravy can be time consuming and it doesn't seem worth it for a single person meal. Enter this miso gravy. Though I love a gravy with fresh onions and garlic, I decided to create this one with a prominent miso flavor that I can whip up easily with ingredients I always have on hand. Make sure you add the miso after the the gravy is no longer boiling so you don't destroy the nutritional benefits.

Miso Gravy

1/3 cup Earth Balance (or other vegan margarine)
2 tbsp garbanzo bean or spelt flour (or flour of your choice)
2/3 cup plain rice milk (or other non-dairy beverage)
2 tbsp nutritional yeast
1 tsp soy sauce
2 tbsp white miso (or other light miso)
1/4 tsp cayenne
1/8 tsp fresh pepper
1/8 tsp dried sage
2 tsp arrowroot powder, dissolved in water (optional)

1. Heat Earth Balance in a medium saucepan over medium heat
2. Add flour and stir constantly until fully dissolved
3. Add rice milk and continue stirring until gravy thickens
4. Reduce heat to low and add nutritional yeast, stirring constantly
5. Add miso and rest of ingredients and continue to stir
6. If gravy is not thick enough, add some arrowroot powder and remove from heat
7. Serve immediately

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2-4

Ranch Dresssing

2009-09-17T09:48:00.000-07:00

uOnce upon a time when I lived in Boulder, Colorado, I used to live across the street from the local vegan shop named Three Little Figs, owned by two lovely ladies. I was addicted to their ranch and was sad when not only did I move but they also closed. The owner agreed to give me the recipe and swore me to secrecy. She felt safe that I would be living all the way in Portland and couldn't possibly betray her recipe. Little did she know that someday I'd have a blog. Out of respect for her, however, I will only post the ingredients I used and not actual amounts. I did alter the recipe , naturally, so this is mostly an homage to the original.

Ranch Dressing

Silken tofu
Vegan mayonnaise
Grapeseed oil, or other neutral tasting oil
Lemon juice
Lemon zest
Apple cider vinegar
Red wine vinegar
Garlic granules
Onion granules
Dried dill
Dried parsley

Blend all ingredients together in a food processor. Refrigerate before serving.

Prep Time: 10 minutes

Spicy Buffalo Wings

2009-09-17T09:34:00.000-07:00

I recently attended a potluck with an 'un-chicken' theme, in anti-honor of National Chicken Month. Everybody made fantastic dishes such as chicken salad, chicken and broccoli bake, chicken and corn chowder, and chicken croquettes, to name a few. The versatility, originality and tastiness of the dishes presented a hell of case for giving up our innocent fowl friends. As The Spicy Vegan, I naturally had to bring a spicy chicken dish. What's better than spicy Buffalo wings? Nothing.

The idea was presented to me by the hostess Janessa, The Epicurious Vegan, and I welcomed the challenge to create one of my favorite dishes from my pre-vegetarian days, one that I missed for its delicious spicy sauce. The first challenge was figuring out what to use as a base. I went to our local Asian Market, Fubonn, and bought VegeUsa dehydrated soy protein nuggets from Taiwan. The trick to using these is getting rid of the cardboard taste. I decided to hydrate mine in vegetable stock instead of water. Next step was creating the Buffalo wing sauce. I didn't measure anything, so you will have to adjust according to personal taste

Buffalo Wing Sauce:
Frank's red hot sauce
earth balance
vegan worcestershire sauce
cayenne
paprika

I did a roughly one to one ratio of hot sauce and earth balance, followed by a healthy dash of worcestershire sauce and a heavy handed sprinkle of cayenne and paprika. I simply put all ingredients in a sauce pan and simmered them together until well incorporated. Next, I tossed my newly dehydrated wings in the sauce and marinated overnight. In the morning, I baked the marinated nuggets at 400 degrees for about 15 minutes. Then I took them out of the oven, tossed them again and baked for another 15 minutes. Once I arrived at the potluck I tossed them again and baked for another 15 minutes. You can repeat this step endlessly as it will only continue to seal in the flavor. The final step was tossing them one last time but leaving them slightly saucy. Serve with your favorite dressing (I used a homemade ranch-- recipe to follow), carrot and celery sticks and voila! You are now ready to blow some minds.

Enjoy!

Strawberry Cleopatra

2009-09-07T19:31:00.000-07:00

Back when I was a teenager I used to work in the mall near an Orange Julius. I was completely obsessed with their drinks, particularly the Strawberry Julius. It was always the highlight of my day yet one of the many things I gave up when I turned vegan, as they use milk powder in their blend.
This morning I was out of bananas but really wanted a smoothie. I decided to make a milkshake instead with fresh strawberries and some Temptations Strawberry Ice Cream from Chicago Soy Dairy I had in the freezer. I was weary when I took my first sip yet was more than pleasantly surprised to find that not only was it fantastic but it tasted just like the strawberry Julius drinks from my youth! I was downright giddy the rest of the day. Enjoy!

Strawberry Cleopatra
7 fresh strawberries, tops cut off
1 to 1 1/2 cups of rice milk
1/2 pint of strawberry ice cream

Blend all ingredients together, adjusting the rice milk to your thickness preference. Serve immediately.

Prep Time: 5 minutes

Vegetable Stock

2009-08-25T21:34:00.000-07:00

Every vegan or vegetarian cookbook worth owning has a vegetable stock recipe, all recommending different vegetables and styles of creating a delicious and nutritious base for soups, beans and grain dishes. I adapted my recipe to provide a versatile yet basic flavor while incorporating the types of ingredients I always have on hand. I am a fan of freezing my stock in ice trays and storing them in a gallon freezer bag for quick availability when in a hurry. If you don't have room in your freezer, you are eating too many frozen foods. You should only have ice, vegetable stock, a few back up fruits/vegetables and maybe a decadent frozen treat in your freezer.

I am not going to include the quantity of ingredients in this recipe, as I think personal preference should play a big part in your stock creation. Some may prefer a stronger onion presence, others may like the taste of fresh herbs and yet others may prefer making it saltier. Mine tends to be light on the saltiness (added by soy sauce) so I have room to modify salt in the recipe calling for stock. I never run out of places to use stock (I prefer it to water in most savory creations) so feel free to make more than what you need for a recipe and simply freeze the rest if you aren't planning on using it within 3 days. I also tend to keep a gallon freezer bag around as I cook to catch my vegetable 'scraps' such as the cut off end of garlic, top onion layer, carrot top ends, etc... I then supplement a stock with the scraps or sometimes even make the whole things with only scraps, though that tends to produce a less consistent flavor. I'll always take stock over no stock so it works for me.

Vegetable Stock

Garlic, coarsely chopped (skin optional)
Onion, coarsely chopped (skin optional)
Carrot, coarsely chopped (peeling optional)
Celery, coarsely chopped (ribs and leaves)
Bunch of parsley (stems and leaves)
Fresh thyme sprigs (dried can be substituted)
Bay leaves (I use about 3)
Black peppercorns (I use about 10-15)
Whole cloves (I use about 5-10)
Soy sauce (I use a few dashes for mild saltiness)
Nutritional yeast (I use about 2-3 tbsps)
Olive oil (optional)

1. For a richer taste, saute onions and garlic in warmed olive oil in a large soup pot for a few minutes, add carrots and celery for an additional few minutes and then add the rest of the ingredients (except soy sauce and nutritional yeast). Add water to cover by about 3 inches and bring to a light boil.
2. To cook without oil, simply place all ingredients (except soy sauce and nutritional yeast) in a soup pot, cover by about 3 inches and bring to a light boil.
3. Once vegetables are gently boiling, reduce heat and simmer partially covered for at least 45 minutes to 1 1/2 hours.
4. Add soy sauce and nutritional yeast and stir to blend well.
5. Strain the vegetables, making sure to catch all small items such as peppercorns.
6. Use the stock in soups, bean dishes, grain dishes or simply drink it warm as a nourishing and comforting beverage.

Preparation Time: 15 minutes
Cook Time: 45 minutes to 1 1/2 hour

Vegetable Rice Pilaf

2009-07-26T23:30:00.000-07:00

I had a craving for a simple yet tasty rice with vegetables that could serve as a light dinner. I looked through a few recipes but none appealed to me so I created my own and I am super glad I did because this rice came out fantastic! The annatto powder gives the rice a reddish color and subtle flavoring. Preparing and cooking this dish takes a bit longer than you would expect a light dinner or side dish to take but I promise it's well worth it.

Vegetable Rice Pilaf

2 cups of long grain white rice, rinsed thoroughly and drained well
1/4 cup Earth Balance
2 tablespoons extra virgin olive oil
2 stalks of celery, minced
1 med onion, minced
2 garlic cloves, minced
1 jalapeño, seeds and stems removed, minced
1/2 cup fresh or frozen corn
1/2 cup fresh or frozen peas
1/2 cup diced baby carrots (about 10)
4 cups of vegetable stock (substitute water if necessary)
1 tsp annato powder
1 tsp salt
1 tbsp cilantro, chopped

1. Heat earth balance and olive oil in a large heavy rice pot on medium high heat
2. Add rinsed rice and cook for 10 minutes, stirring often, until it lightly begins to brown
3. Add minced onion, garlic, celery and jalapeño mixture (I used my small food processor) and cook with rice for 5 minutes, stirring often.
4. Add baby carrots and stir for 3-5 minutes. Add peas and corn and mix well.
5. Add remaining ingredients and stir until well mixed. Do not over stir once liquid has been added.
6. Brings contents to a light boil, stir one last time, lower heat to medium low and cover tightly for 25 minutes or until all liquid is absorbed. Do not stir or lift lid while rice is cooking.
7. Lift lid, stir contents and remove from heat.
8. Cover for an additional 5 minutes and then serve.

Prep and Cooking Time: 1 hour 15 minutes
Servings: 4-6

Nutritional Yeast Tofu

2009-07-21T23:46:00.000-07:00

Ever since first having this simple dish at The Bye and Bye in Portland, I have become obsessed with eating it as often as possible. It's quick, easy and super tasty. There are a lot of ways to dress it up with sauces, side dishes or in a salad but I tend to prefer having it just to munch on as a snack. This a great recipe to use when you are having a tofu craving but haven't marinated anything or just want to make something fast and simple.

Nutritional Yeast Tofu

3 tbsp grapeseed oil (or other neutral tasting oil)
16 oz extra firm tofu, drained and patted dry
2/3 cup nutritional yeast
3/4 tsp of sea salt
1/4 tsp paprika

1. Slice tofu block in half lengthwise and then slice 1/4 inch thick (it'll yield about 16 pieces or so)
2. Mix nutritional yeast, sea salt and paprika in a large airtight glass container and set aside
3. Heat oil in a cast iron skillet on medium high heat
4. Spread 8 pieces of tofu in the oil and cook for five minutes on each side or until lightly golden brown
5. Use a slotted spatula to scoop out tofu, making sure most of the oil is drained (do not place on paper towel) and toss it in spice mixture. Seal container and shake until all pieces are evenly coated. Scoop tofu pieces out of mixture and set aside
6. Repeat steps 4 and 5 with remaining tofu

Tofurkey Sandwich

2009-07-20T22:46:00.000-07:00

Although I love to cook as much as possible, every once in awhile I get home late, tired and ready to eat immediately, just like everybody else. On those days I love slapping together a fast sandwich and this particular one seems to make more appearances than the rest so I figured the recipe might be worthy of posting. After always pulling out three jars from the fridge just to make this sandwich, I finally made a dijonnaise relish that I keep handy for this particular creation. I rarely use 'fake meats' in my cooking or diet but I do have a soft spot for tofurkey and have convinced many that they wouldn't be missing much if they made the switch from cruelty turkey to tofurkey. I always use either spelt or sprouted wheat bread but you're welcome to use whatever bread you prefer.

Tofurkey Sandwich

2 slices of bread, preferably sprouted wheat
4 slices of Tofurkey deli slices (I used peppered)
1/2 roma tomato, sliced thin
1 romaine leaf, broken into smaller pieces
mayonnaise, to taste (1-2 tbsp)
dijon mustard, to taste (1-3 tsp)
dill relish, to taste (1-3 tsp)
dash of salt (optional)

1. Toast bread according to your darkness preference
2. Spread mayo, mustard and dill relish on both sides of bread until evenly distributed
3. Layer 2 slices of Tofurkey deli slices on each side of bread
4. Layer lettuce and tomatoes on one side of bread, sprinkling a dash of sea salt on tomatoes (optional)
5. Stack sides together, being careful not to let the tomatoes or lettuce fall off
5. Slice diagonally and enjoy!

Prep Time: 10 minutes
Servings: 1

Baked Pineapple Marinated Tofu

2009-07-08T11:40:00.000-07:00

Sometimes recipes are born out of boredom, extra ingredients laying around or just when I feel like experimenting. I had some leftover pineapple juice the other day and couldn't figure out what to do with it. I decided to marinate tofu! I'm a big believer in marinating (I have tofu and tempeh both marinating in the fridge right now), as I believe it makes for tasty dishes that are quick to prepare. The only secret is remembering to do it early. I tend to create my marinades while cooking entirely different dishes so I can throw it in the fridge and forget about it until I go digging through a day or two later ravenous and wanting something I can throw together fast. You can seriously throw a marinade together in less than 5 minutes, which is well worth the time considering the amazing results. This slightly sweet pineapple tofu recipe can be used to top salads, in sandwiches, served as an entree with grain or potato based side dishes or simply served with dipping sauces. I recently served it with coconut creamed corn and a pineapple soy reduction and it was absolutely delightful.

Baked Pineapple Marinated Tofu

8oz extra firm tofu, patted dry and sliced
1 1/2 cups pineapple juice
3 tbsp tamari or soy sauce
1 tbsp oil
1/4 tsp sesame oil
1 serrano or small jalapeno pepper, cut in rounds
1/2 lime, juiced

1. Cut tofu as you wish, no more than 1/2 inch to 1 inch thick
2. Mix all ingredients in an airtight container and mix well. Let sit for minimum half an hour or overnight
3. Preheat oven to 400 degrees
4. Place entire contents in an oven safe casserole dish, making sure tofu is laid out flat. Bake for 1 hour or until all the liquid has been absorbed and tofu is browned. Stir contents and flip over every 10-15 minutes to distribute marinade.

Total Prep and Cooking Time: 1 hour 15 minutes
Total Servings: 2

TLT with Chipotle Mayonnaise

2009-06-30T23:27:00.000-07:00

This is my favorite sandwich, hands down. It's nutritious, spicy, simple and delicious! I first had a version of it in Madison, WI back in 2000. I religiously frequented the restaurant where I had it and always walked away with a huge smile, shocked that a simple sandwich could make me so happy. Ever since creating my own version I have convinced many that being vegan isn't all that bad. The secret to the marinade is the liquid smoke. My life changed once I discovered that magical little ingredient. I generally prepare this marinade if I have time to kill when cooking a completely separate meal and let the tempeh sit in the fridge marinating until ready to use. I have also made this sandwich with extra firm tofu instead of tempeh. The result is a smokier, crispier more bacon-like flavor. I decided I preferred the 'meatier' texture of the tempeh but it's awesome either way.

Tempeh Lettuce Tomato Sandwich (TLT) with Chipotle Mayonnaise

Marinade:
6 tbsp tamari or soy sauce
1 tbsp vegan worcestershire sauce
1 tbsp grapeseed oil (or other neutral tasting oil)
1/2 cup of warm or boiling water
1/2 tsp liquid smoke
1 package of tempeh ( I prefer turtle island's spicy veggie tempeh), cut into 15 strips (divide into fifths then slice into thirds)

1. Bring water to a boil in a medium sized sauce pan. Reduce heat and add sliced tempeh and poach for 10 minutes to increase digestibility and the ability to absorb a marinade (optional).
2. Mix all marinade ingredients together in an airtight container. Add sliced tempeh and marinate for minimum 30 minutes, preferably overnight.

Servings per sandwich:
2 Slices of toasted bread (I use spelt or sprouted wheat)
1 roma tomato, sliced
2 romaine lettuce leaves, rinsed and torn into small pieces
2 tbsp Chipotle mayonnaise (recipe listed separately)
5 slices of marinated and fried tempeh
salt and pepper (optional)

1. Once tempeh is marinated, heat 2-3 tbsp of oil in a cast iron (or non-stick) pan over medium high heat
2. Add tempeh and cook until browned (about 5 minutes) then flip and brown the other side
3. Once cooked, place on plate lined with a paper towel to absorb excess oil
4. Spread chipotle mayo on both sides of toasted bread
5. Layer 5 slices of tempeh on one slice of bread then top with the lettuce pieces and sliced tomato. Add a dash of sea salt and fresh ground pepper to the tomatoes, if you prefer
6. Top with the other slice of bread and cut in half

Total Prep Time: 10-15 minutes to prepare marinade, 10-15 minutes to prepare sandwich
Servings: Marinated tempeh can make up to 5 sandwiches

Notes:

If you prefer tofu, simply slice tofu into thin, 1-inch wide pieces and fry in the same way
I've made this by baking instead of frying the tempeh and it comes out great
When out of chipotle mayo I've had this with plain mayo and it's quite tasty served that way as well

Chipotle Mayonnaise

2009-06-30T23:15:00.000-07:00

I came up with this spicy spread to add a kick to my TLT sandwich (recipe to follow). I'm working on making my own chipotle sauce but in the meantime the canned variety will work. Once I crack the code on a homemade chipotle sauce, I'll post it and update this recipe. I make this dressing in large batches so I can use it in a variety of sandwiches, especially the TLT and veggie burgers. If you have other suggestions for uses, let me know!

Chipotle Mayonnaise

1 1/4 cup vegan mayonnaise
1 7oz can chipotle peppers in adobo sauce
2/3 lime, juiced
1/4 tsp sea salt
1 1/2 tbsp cilantro (optional)

Add all ingredients to a small food processor and blend until smooth

Prep Time: 10 minutes
Servings: 2 cups

Strawberry Mango Smoothie

2009-06-29T12:39:00.000-07:00

Smoothies in the morning are my favorite part of waking up. I rarely eat the heavy 'traditional' breakfast foods as I find they are difficult to digest and do not give me the energy I need to start my day. Smoothies, on the other hand, are great for the digestive system, supply the fruit I need in my daily dose and leave me perfectly satisfied until lunchtime. I try to drink them with fresh fruit as often as possible but I do keep frozen fruit in my freezer for convenience and for the days I'm in a rush. On the frozen fruit days I let all the ingredients sit in the blender for 10-20 minutes so the frozen fruit can defrost in the juice. I never add ice or milk as I find it takes away from the yummy fruity goodness already in the blender. I always add ground flax seeds, which I grind in my coffee spice grinder, to incorporate essential omegas into my diet.

Strawberry Mango Smoothie

1 mango, peeled and sliced
12 strawberries, green part cut off
2 bananas, peeled and sliced
2 cups of orange juice, fresh if possible
1 tbsp ground flax meal (optional)
1 tbsp soy protein powder (optional)

Add all ingredients to blender and blend until smooth. Adjust orange juice according to thickness desired.

Makes 2 16oz drinks

Green Chiles Potatoes and Peppers with TVP

2009-06-23T20:49:00.000-07:00

This spicy potato and peppers stir fry could easily be served as a breakfast food though I ate it as a light dinner. I originally wanted to make it with tempeh but decided TVP (textured vegetable protein) would be faster and easier. You could easily make this with store bought 'ground beef', 'sausage' or tempeh or just go with the potatoes and peppers for a simpler side dish.

Green Chiles Potatoes and Peppers with TVP

3/4 cup TVP
3/4 cup boiling water
1 tsp garlic powder (though I used Goya Adobo)
2 1/2 tbsp of grapeseed oil
1/2 large onion, chopped
4 cloves of garlic, minced
1 cup of peppers, chopped (I used green, red and yellow)
1 4.5 can of green chiles
3 large potatoes, peeled and cubed (about 3 1/2 cups)
2 tbsp salsa verde
1 tsp chili powder
1 tsp sea salt
1 tsp paprika
1/2 tsp fresh ground black pepper (about 25 cranks)

1. Pour the boiling water on the TVP, mix with garlic powder and set aside for 10 minutes to reconstitute
2. Heat oil on medium high heat in a non-stick saute or stir fry pan
3. Add TVP and brown for 7-10 minutes, stirring often to avoid burning/sticking to pan
4. Add onions and cook until translucent, about 5 minutes, stirring often
5. Add peppers and garlic and continue to stir fry for another 3 minutes
6. Add the can of green chiles and stir fry for another 2 minutes
7. Add the rest of the ingredients except fresh pepper and stir until well mixed and then cover to create a steam effect to cook the potatoes
8. Lift cover and stir every couple of minutes to avoid burning/sticking to pan
9. The dish will be done when potatoes are tender, about 20 minutes
10. Top with fresh ground pepper, adjust salt according to personal taste and top with your favorite hot sauce or salsa

Total Prep and Cooking Time: About 45 minutes-1 hour
Total Servings: 5-6 side dishes or 3-4 entrees

Curried Chick Peas and Tomatoes

2009-06-21T19:55:00.000-07:00

It will soon become apparent that I am obsessed with chick peas. I eat them as often as possible in soups, salads, hummus, cooked dishes or simply by themselves. This dish beautifully pairs fragrant indian spices with tomatoes and chick peas. The list of spices is extensive, though I consider them all staples in my kitchen. I generally serve this dish over coconut jasmine rice but it would be delicious over any cooked grain of your choice.

Curried Chick Peas and Tomatoes

2 tbsp of grapeseed oil (or other neutral flavored oil)
1 med onion, chopped
5 cloves of garlic, minced
1 inch piece fresh ginger, minced or 1/2 tsp dried ground ginger
1 14.5 oz can fire roasted tomatoes with green chilies
1 14 oz can coconut milk
1 60z can tomato paste
3 1/2 cups cooked chick peas or 2 cans drained and rinsed
1/2 tsp ground cloves
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cayenne
1/2 tsp fresh black pepper
2 tsp sea salt
1/4 tsp turmeric
juice of half a lime (about 2 tsps)
1/4 cup chopped fresh cilantro

1. Warm oil in a large saute pan or wok
2. Add onions and cook until translucent
3. Add fresh garlic and fresh ginger (if using) and stir for about 2 minutes
4. Add fire roasted tomatoes with green chilies and cook for 3-5 minutes
5. Add coconut milk and tomato paste and bring to a light boil
6. Stir in chick peas and all the dried spices (including salt and pepper) and cook together for 20-30 minutes on medium low heat
7. Remove from heat and add fresh lime juice and cilantro
8. Serve over rice

Notes:

If you don't like a heavy tomato taste, cut the fire roasted tomatoes and tomato paste by half
If you prefer a non-spicy version use fire roasted tomatoes (or plain diced) without green chilies and omit the cayenne

Total Prep and Cook Time: 45 minutes to 1 hour
Servings: 5-6 if served over rice

Sweet Corn and Spicy Jalapeño Salad

2009-06-21T11:53:00.000-07:00

I absolutely love when fresh corn season comes around so I can enjoy this incredible tasting yet ridiculously simple recipe. I dream about this dish all winter long. It is imperative you use fresh corn, as frozen or canned corn will not do this dish justice. I always add chick peas to this dish to give it more texture and flavor but it's tasty without it as well.

Sweet Corn and Spicy Jalapeño Salad

1 ear fresh corn, husked and the kernels shaved off the cob
1 large jalapeño, stems and seeds removed, finely diced
2 tbsp high quality extra virgin olive oil or 3 tbsp if using chick peas
1 1/2 tsp sea salt
1 1/2 tsp fresh ground pepper
1 1/2 cups of cooked chick peas or 1 can drained and rinsed (optional)

1. Toss all ingredients together Adjust oil, salt and pepper according to personal taste
2. For maximum flavor, let sit in the refrigerator for at least 1 hour before serving

Total Prep Time: 10 minutes
Total Cook Time: None
Servings: 2-4 side portions

Spicy BBQ Tempeh

2009-06-21T11:21:00.000-07:00

I made this the other night with garlic mashed potatoes and miso gravy. Yum! It was really simple to throw together and had just the right amount of spice. I bet this would be good in a sandwich as well.

Spicy BBQ Tempeh

1 package tempeh, cut in half lengthwise and then cut into quarters for a total of 8 pieces
1/4 cup soy sauce
1/2 cup hot water
2 tbsp grapeseed oil (or any neutral oil)
1 tbsp spicy chili paste, such as sambal oelek ground fresh chili paste
1/4 cup bbq sauce
1/2 tsp liquid smoke
1/2 tsp garlic and onion powder mixture or 1/4 tsp of each
1/4 tsp marjoram
1/4 tsp cayenne (optional)

1. Preheat oven to 375
2. Bring water to a boil in a medium sized sauce pan. Reduce heat and add sliced tempeh and poach for 10 minutes to increase digestibility and the ability to absorb a marinade.
3. Mix the rest of the ingredients and set aside.
4. Drain tempeh and add marinade to the sauce pan on medium heat. Add more water or soy sauce if tempeh is not mostly covered. Simmer for 10 minutes.
5. Place tempeh and marinade in an oven-proof glass baking dish, spread out as much as possible
6. Bake in oven for approximately 45 minutes, turning once, until the marinade has been absorbed

Total Prep and Cooking Time: 1 1/2 hours
Serves 2-4

Notes:

I lined my baking dish with parchment paper to make clean up easier
You could also marinade this overnight before baking for a deeper, richer flavor

Lentil Vermicelli Soup

2009-06-20T16:52:00.000-07:00

I had a version of this soup many years ago before deciding to become a vegetarian. It's comforting, easy to make and a complete meal. Cooking the noodles along with the soup instead of separately gives the soup a naturally thick consistency.

Lentil Vermicelli Soup

2 tbsp of extra virgin olive oil
1 medium onion, chopped
1 carrot, quartered lengthwise then chopped
1 stalk of celery, cut into long thirds then chopped
3 cloves of garlic, minced
1 tsp of dried rosemary
1 bay leaf (optional)
2 cups of lentils, sorted and rinsed
7 cups of vegetable broth or water with 2 bouillon cubes
1/3 cup of vermicelli noodles (spaghetti will work), snapped into 1-2 inch pieces
2-3 tsp of sea salt
fresh ground pepper
1/3 cup of fresh parsley (optional)

1. Warm olive oil in a soup pot over medium high heat
2. Add onion, carrot and celery until fragrant (about 5 minutes)
3. Add rosemary, garlic and a few cranks of fresh pepper and saute for a minute or two
4. Add broth, lentils and bay leaf
5. Bring to boil and then simmer, covered for about 30 minutes (when lentils become soft) stirring occasionally
6. Add 2 tsp of salt and more fresh pepper, bring soup to a boil again and add noodles. Reduce heat and cook until noodles become al dente (about 10-12 minutes)
7. Remove from heat, pull out bay leaf and stir in fresh parsley
8. Adjust salt and pepper to taste

Total Prep and Cooking Time: about 45 minutes to 1 hour
Servings: 4-6 bowls

Chick Pea Kale Garlic Soup

2009-06-20T16:43:00.000-07:00

This is one of the easiest, simplest soup recipes I make, yet it is one of the most nutritious and comforting. I'm especially fond of it when I have a cold for all the yummy, garlicky goodness.

Chick Pea Kale Garlic Soup

4 cups of chopped and steamed kale
2 tbsp of extra virgin olive oil
1 medium white or yellow onion, diced
6-8 cloves of garlic, minced
2 cups of cooked or canned chick peas
6 cups of Vegetable stock or 2 bouillon cubes with water
1 tsp sea salt
1 tsp fresh black pepper
1 tsp of fresh or 1 tbsp dry thyme
Splash of soymilk (optional)

1. Steam chopped kale and set aside
2. Warm olive oil in a soup pot on medium high heat
3. Saute diced onions for 5 minutes, stirring often then add garlic and saute for 2-3 minutes
4. Once they're both soft add the vegetable stock, chick peas and kale
5. Bring to a boil then reduce heat and simmer, partially covered for at least 20-30 minutes
6. Add salt, pepper and thyme
7. Add soymilk if you prefer the soup cloudy and want to cut down the pungent 'garlicky' taste into a softer flavor

Total Prep and Cooking Time: 45 minutes to 1 hour
Servings: 4 bowls

Nutritional Yeast Cheese

2009-06-20T16:37:00.000-07:00

I put this cheese on just about everything I eat except, of course, sweet things. I simply cannot live without it. Not only is it a great source of B vitamins (including B12) but it also gets me a nice dose of healthy raw nuts sprinkled on my food.

Nutritional Yeast Cheese

1/2 cup of raw almonds, walnuts or pecans
1 cup of nutritional yeast
1 tsp of sea salt

Blend all ingredients in a food processor until well incorporated. Keep in a glass jar in the refrigerator. Use it to top salads, mashed potatoes, soups or popcorn.

Spinach Artichoke Dip

2009-06-20T16:17:00.000-07:00

After years of missing the hot gooey goodness of spinach artichoke dips I created this recipe, which I think comes pretty damn close to the original, without all the heavy cheese, cholesterol and cruelty.

Spinach Artichoke Dip

1 1/2 tbsp canola oil
1 tbsp spelt flour (or flour of your choice)
1 small yellow onion, sliced
4 garlic cloves chopped, plus one left whole and raw
1 (12 oz) jar marinated artichoke hearts, coarsely chopped
1 (8 oz) package frozen spinach (thawed, drained & squeezed dry)
1 (12 oz) package firm silken tofu
1 1/2 cups cooked chick peas, or other white bean (or 1 can drained and rinsed)
2 1/2 tbsp apple cider vinegar
2 tbsp of fresh lemon juice
1/4 cup of fresh parsley
1 cup nutritional yeast flakes
1 tbsp sea salt
2 tsp fresh black pepper
1/2 tsp cayenne pepper
2 tsp of dried basil, divided

1. Preheat oven to 350°F.
2. Blend together tofu, chick peas, nutritional yeast, raw garlic clove, vinegar, lemon juice and parsley in food processor until smooth. Remove contents and place in large bowl
3. Heat oil in cast iron skillet. Add flour when hot and stir constantly until browned
4. Add onion, garlic and cook 3 minutes then add spinach & artichoke hearts and saute until onion is soft
5. Add cooked ingredients and spices to bowl and stir until well mixed. You can also puree all ingredients in a food processor for a creamy consistency or pulse to leave it chunky.
6. Add extra seasonings & nutritional yeast, as needed
7. Smooth into non-stick baking dish and top with basil and nutritional yeast 'cheese' (recipe to follow) or plain nutritional yeast. Bake covered for 15-20 mins plus an additional 5 minutes uncovered or until lightly browned on top.
8. Serve warm with toasted bread, tortilla chips or fresh veggies, such as broccoli, cauliflower, carrots and celery.

Total Prep and Cooking Time: 45 minutes to 1 hour
Servings: As an appetizer for 5-10 people

Nutritional Yeast 'Cheese'

1/2 cup of raw almonds, walnuts or pecans
1 cup of nutritional yeast
1 tsp of sea salt

Blend all ingredients in a food processor until well incorporated. Keep in a glass jar in the refrigerator. Use it to top salads, mashed potatoes, soups or popcorn.

Mexican Rice

2009-06-20T15:59:00.000-07:00

I created this recipe on Cinco de Mayo to serve with refried beans, fresh salsa and corn chips. Ok, and margaritas. The result was delicious goodness. This recipe is easy to throw together as a great side dish or main course.

Mexican Rice

1/4 cup of olive oil
1/4 cup of earth balance
2 cups of long grain rice, thoroughly rinsed until water runs clear
1 medium onion, diced
6 cloves of garlic, minced
1 jalapeño, seeds and stems removed, minced
1/2 red pepper, diced
I 14.5 can of whole tomatoes, pureed or 1 14.5 can of diced tomatoes
1/4 cup fresh cilantro, chopped
3 1/2 cups of vegetable broth or water
1 tbsp of ground cumin
1 tbsp of sea salt

1. Heat earth balance and olive oil in a large heavy cast iron pot over medium high heat.
2. Add rice and stir constantly until it begins to brown.
3. Add onions and garlic and stir for 2-3 minutes.
4. Add jalapeño and red pepper and stir 2-3 minutes.
5. Add tomatoes and stir for 2-3 minutes.
6. Add water or broth, fresh cilantro, cumin and sea salt. Stir well, reduce heat to medium low and cover with a slight air escape. Do not stir rice again until all the water is absorbed (about 20-30 minutes).
7. Once water is absorbed, uncover, stir and cook 5 more minutes uncovered, until fluffy.

Note: You can add other ingredients to this recipe for a more complete meal such as corn kernels or cooked beans (I’m a fan of adding chick peas) right before adding the broth/water. You may want to adjust the seasonings to compensate for the new ingredients.

Serves 4-6
Prep Time: 10-15 minutes
Cooking Time: 30-40 Minutes

Potato Jalapeño Soup

2009-06-20T15:42:00.000-07:00

The secret to this soup is using the right amount of jalapeño so it gives it a spicy kick without overwhelming the delicate flavors of the potatoes and leeks. Though I generally leave the seeds of jalapeños in for extra spiciness, they tend to overwhelm the flavor of this soup so I do recommend you remove them.

Potato Jalapeño Soup

1/4 cup of earth balance
1 medium yellow onion, finely chopped
1 leek (white part only) finely chopped
2 large cloves of garlic, finely chopped
1 large jalapeño pepper with the seeds and veins removed, finely chopped
1 tbsp of sea salt
1 bay leaf
2 bouillon cubes mixed in water or vegetable stock, enough to cover potatoes
6 peeled, washed and cubed russet potatoes
2 cups of plain soy milk

1. Heat earth balance in large soup pot on medium high heat.
2. Add leeks, onions and salt and saute until translucent (about 5 minutes). Do not brown.
3. Add garlic and jalapeño and stir together for 2 minutes. Add potatoes, bay leaf,
bouillon or stock (enough to cover potatoes)
4. Bring to a light boil, cover and reduce heat to medium
5. When potatoes become soft (about 20-30 minutes), pull out the bay leaf
and drain the potatoes, making sure to save the liquid.
6. Mash with a potato masher or large fork. Do not use an electric mixer or the
potatoes will become gummy.
7. Once mashed, add the 2 cups of soy milk and stir over low heat. Add reserved broth slowly until desired consistency. Further puree using an immersion blender, a wire whisk, electric mixer (though only for a short period of time to avoid the gummy effect) or wait to cool and blend in a blender. You can also leave it slightly chunky for extra texture.
8. Serve with fresh ground pepper.

Total Prep and Cooking Time: 1-1/2 hours
Total Servings: 4-5 bowls

*A special thank you to Jannequin Bennett's book, "The Complete Vegan Kitchen" for suggesting mashing the potatoes before pureeing.

Split Pea Soup

2009-06-20T15:13:00.000-07:00

After seeing how many soups have the option of pureeing all the ingredients after they are cooked, I decided to try something different with this one and puree all the vegetables prior to cooking them. The result? A delicious, even flavor with optional consistency.

Split Pea Soup

2 cups of dried green split peas, rinsed and sorted (optional: soaked overnight to increase digestibility)
2 tbsp of olive oil or earth balance
5 large garlic cloves, peeled
1 medium sized onion, coarsely chopped
2 medim sized carrots, coarsely chopped
2 celery sticks, coarsely chopped
2 medium sized potatoes, peeled and cut into small cubes
2 bouillon cube and 6 cups of water or 6 cups of vegetable stock (adjust accordingly)
Herbs: bay leaf, rosemary, thyme, sea salt and fresh pepper

1. Place onion, garlic, carrot, and celery in a blender or food processor and puree until smooth (add a little water if needed).
2. Heat olive oil and/or earth balance in a large soup pot on medium high heat. Once hot, add contents from blender/food processor. Cook until slightly darkened.
3. Add washed and drained peas. Let sit for a minute in mixture to blend flavors.
4. Add bay leaf and vegetable stock or water with bouillon. Bring to a boil. Add potatoes, reduce heat to medium and cover.
5. Once peas are soft they'll start falling apart. Pull out bay leaf.
6. Add remaining seasonings to taste (about 8-10 shakes of each herb plus 15 cranks of fresh pepper and a tablespoon of sea salt).
7. To puree you can use an immersion blender, a wire whisk (for a thicker
consistency), you can also puree in a blender or simply leave it as is.
8. Serve with some fresh ground pepper.

Total prep and cooking time: 1 to 1 1/2 hours
Servings: About 6 hearty bowls