Veggie Pasta Salad

Okay nevermind what I just said in the last post. The weather is back up to 80 degrees today and instead of warm soup, cold pasta is what I am craving today.

The meal is super quick to make and won't require you to spend too much time in front of the stove. This recipe makes a whole lot of pasta, so if you're not feeding a lot of people, you might want to divide this recipe in half.

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Serves 4 to 6

Ingredients

* 1 1lb corkscrew pasta

* 1 lb asparagus

* 2 Tb dijon mustard

* 1 garlic clove, minced

* 1/4 cup fresh lemon juice ( about one lemon )

* 1/4 cup extra virgin olive oil

* Freshly ground black pepper

* 1 pint cherry tomatoes, halved

* 1/4 cup fresh chopped dill leaves

* 1 cup frozen peas, defrosted

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse and set aside.

2. In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon and shock in icy cold water.

3. Remove from the water and dry well. Trim the ends of the asparagus and cut into bite sized pieces.

4. Whisk together the mustard, garlic, lemon juice and olive oil in a small bowl. Season with salt and pepper, to taste.

5. Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas and mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper if needed.

Minestrone Soup

After having the past couple of weeks in the high 70s, the weather is finally starting to dip down and feel more like winter here in California.

I chose to make minestrone soup for lunch today but with a slight twist. I added swiss chard and pureed cannellini beans, to help thicken the soup. Serve this with a slice of bread and a light green salad to complete the meal.

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Serves 4 to 6

Ingredients

* 2 Tb extra virgin olive oil

* 1 yellow onion, chopped

* 2 carrots, peeled and chopped

* 2 celery stalks, chopped

* 2 garlic cloves, minced

* 1 lb swiss chard, stems trimmed and leaves roughly chopped

* 2 russet potatoes, peeled and cubed

* 1 ( 14 1/2 ounce ) can diced tomatoes

* 1 fresh rosemary sprig

* 1 ( 15 ounce ) can cannellini beans, drained and rinsed

* 28 ounces vegetable broth or vegan "beef" broth ( try Better than Bouillon brand )

* salt and pepper to taste

Directions

1. Heat oil in a heavy large pot over medium heat. Add onion, carrot, celery and garlic. Saute until onion is translucent, about 10 minutes.

2. Add swiss chard and potatoes, saute for 2 minutes.

3. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

4. Meanwhile, blend 3/4 of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture and remaining broth to the vegetable mixture. Simmer until the potatoes are tender, stirring occasionally, about 15 minutes.

5. Stir in the whole beans. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper to taste. ( Beware of adding too much salt because some stocks contains more than enough sodium ).

6. Discard the rosemary sprig, the leaves will have fallen off the stem.

Ladle the soup into bowls and serve with a crusty piece of bread.

Hungarian Paprikash

I feel like it's been forever since I've done a blog post. Last year was just so crazy and I am finally finding the time again to get out my camera and share some vegan recipes.

Anyone ever tried Paprikash before? It's one of Hungary's most famous stews and consists of some form of protein ( in this case, portobello mushrooms ), peppers, onions, paprika and sour cream. Traditionally this meal would be served over egg noodles but trying to keep it vegan and also healthy, any wide whole wheat pasta noodle will do.

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Serves 4 to 6

Ingredients

* 1 large red bell pepper

* 1/4 cup extra virgin olive oil

* 4 large portobello mushroom caps, gills scrapped, wiped clean and chopped into bite sized pieces

* 2 jalapeno peppers, sliced thinly

* 1 large yellow onion, chopped

* 1 carrot, peeled and chopped or grated

* 4 large cloves of garlic, minced

* 2 Tb sweet paprika or smoked sweet paprika

* Kosher salt and freshly ground black pepper

* 1/4 cup tomato paste

* 2 cups vegetable broth or "chicken" broth ( try Better than Bouillon Faux Chicken broth )

* 1 Tb vegan worcestershire sauce

* 2 to 3 Tb vegan sour cream

* 8 ounces fettuccine noodles, cooked and drained according to directions on packet

* 1/4 cup chopped fresh parsley, chives or dill

Directions

1. Char the bell pepper on the stove top or under the broiler with the oven door cracked for the steam to escape. Place the charred pepper in a plastic bag and allow it to cool. Scrape or peel the skin from the pepper, then seed and thinly slice.

2. Heat 1/4 cup of extra virgin olive oil in a large Dutch oven or large, deep skillet over medium high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender.

3. Add the jalapeno peppers, onion, carrot, garlic, paprika, salt and pepper, and cook to soften 10 minutes more.

4. Add the tomato paste to the vegetables and stir for 1 minute.

5. Add the stock, worcestershire sauce and roasted red bell pepper. Simmer a few minutes for the flavors to combine.

6. Lower flame to medium low and add the sour cream. Mix well.

***Serve Paprikash in shallow bowls on a bed of noodles.

Cinnamon Bread

Cinnamon bread! Not to be confused with cinnamon buns, this bread is perfect for toasting and serving with a little Earth Balance or go the extra mile and make some French Toast with this stuff. So much better than using plain white or whole wheat bread. This recipe requires very little work but a lot of time, due to it needing to be proofed twice. But trust me, it is definitively worth all that extra time because you cannot even compare how this tastes to that store bought stuff.

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Makes 1 loaf

Ingredients

* 1 cup non-dairy milk

* 6 Tb vegan margarine ( I used Earth Balance )

* 1 packet dry active yeast or 2 1/2 tsp

* 2 Tb grounded flax seeds, dissolved in 6 Tb water

* 1/3 cup sugar

* 3 1/2 cups all-purpose flour

* 1 tsp salt

* 1/3 cup sugar

* 2 Tb cinnamon

* 1 Tb vegan margarine, for brushing

* about 2 Tb vegan margarine, for greasing the loaf pan

Directions

1. In a small saucepan, melt the margarine with the milk until warm but not boiling. It should be at about 115 F. Sprinkle yeast over the top, gently stir and allow to sit for about 10 minutes.

2. In a small bowl, sift together the flour and salt.

3. In the bowl of an electric mixer, using the paddle attachment, mix together the sugar with the flax seeds until well combined. Pour the milk/margarine/yeast mixture and stir to combine. Add half the flour mixture and beat until combined. Add the rest of the flour and beat to combine.

4. Switch to the dough hook and allow it to knead for about 10 minutes. If the dough is still too sticky, add another 1/4 cup of flour and knead for another 5 minutes.

5. Drizzle a little canola oil in a medium sized mixing bowl, then toss the dough in the oil to coat. Cover the bowl with a damp towel and set in a warm place for at least 2 hours.

6. Turn the dough onto a work surface and roll it out to a rectangle no wider than the loaf pan and about 18 inches long. Smear 2 Tb of melted margarine. Mix the cinnamon and sugar together, then sprinkle evenly over the buttered dough.

7. Starting at one end, roll the dough toward you, keeping it neat and tight. Pinch the seam to seal.

8. Smear your loaf pan with butter. Place dough, seam side down, in the pan. Cover with a damp towel and allow it to rise for another 2 hours in a warm place.

9. Preheat oven to 350F. Brush the top of the loaf with 1 Tb of melted margarine and bake for 40 minutes.

10. Remove from oven and allow to cool. Slice and serve!

Pumpkin Pie with Vegan Condensed Milk

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I know we still have awhile until Thanksgiving but I just love pumpkin pie and I enjoy baking it year round. I usually make mine with tofu, which comes out okay but doesn't taste exactly like how I remember pumpkin pie to be. I decided to convert a regular dairy pumpkin pie recipe to a vegan one. The only challenge was making a vegan version of sweetened condensed milk. The secret to this is soy milk powder, which I found at Whole Foods. The condensed milk makes a world of difference and now I can't even tell that this pie is vegan!

Ingredients

Sweetened Condensed Milk

* 3/4 cup water

* 3/4 cup dry soy milk powder ( Try Better than Milk brand )

* 6 Tb non-dairy margarine

* 1 1/2 cups vegan sugar

Pumpkin Pie Mix

* 1 ( 15 ounce ) can of pumpkin puree ( not pumpkin pie mix )

* 1 recipe of vegan sweetened condensed milk ( equal to 14 ounces )

* 2 Tb cornstarch

* 1 tsp cinnamon

* 1/2 tsp ground nutmeg

* 1/2 tsp ground ginger

* 1/2 tsp salt

* 1 9" unbaked pie crust or 12 mini pie crusts

Directions

First make the condensed milk...

1. In a small saucepan, mix together the water and soy milk powder under medium heat until boiling. Turn off heat and set aside.

2. In another small saucepan, melt the butter under medium heat. Slowly whisk in the sugar until its all incorporated.

3. Add the hot milk and simmer for 5 minutes. Turn off heat and set aside.

Preheat oven to 425 F...

4. Whisk together the pumpkin puree, sweetened condensed milk, cornstarch, spices and salt in a medium bowl until smooth.

5. Pour into crust and bake for 15 minutes. Lower temperature to 350 F and bake for another hour or until a knife inserted one inch from the crust comes out clean. Cool and store in the refrigerator.

Chocolate Chip Brownies

Brownies, who doesn't love them. I thought I'd make these for my boyfriend as a nice surprise, since brownies are his absolute favorite. I added 1/2 cup of chocolate chips for an extra something. This batter is really easy to make and there is hardly any work needed. Eat these alone or with a big scoop of vegan vanilla ice cream as the ultimate dessert.

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Ingredients

* 1 cup semisweet vegan chocolate chips, divided

* 1/4 cup non dairy milk

* 3/4 cup sugar

* 1/2 cup canola oil

* 2 tsp vanilla extract

* 1 1/2 cups all-purpose flour

* 1/4 cup unsweetened cocoa powder

* 1/4 tsp baking powder

* 1/2 tsp baking soda

* 1/4 tsp salt

Directions

1. Preheat the oven to 325 F. Lightly grease a 9x13 inch baking pan.

2. Melt 2/3 cup of the chocolate chips, either using a double broiler or by placing them on high in a microwave safe bowl for 30 seconds. Stir the partially melted chocolate chips and microwave again for 30 seconds.

3. In a large mixing bowl, combine the non daily milk, sugar, canola oil and vanilla extract. Mix on high speed for 1 minute.

4. Sift in the flour, cocoa powder, baking powder, baking soda and salt. Stir until well mixed. Then mix in the melted chocolate chips.

5. Fold in the remaining 1/2 cup of chocolate chips. Spread the batter in the baking pan. Bake for 25 minutes.

6. Remove from the oven and let cool. To serve warm, allow to cool for about 30 minutes. Slice and serve.

Peanut Butter Cups

This was my third time making these bad boys and by far the easiest. In the past I've followed what others had said and made them using cupcake wrappers as my mold. But today I took a little trip to Michaels ( a large craft store here in the US ) and saw that they sold candy molds for under $2. I found the same molds here, if anyone is interested in purchasing. So much easier and the result was far better than using the cupcake wrappers.

As for the recipe, I've seen some people use confectioners' sugar, shortening and even butter. I like to keep it super simply with only chocolate chips and peanut butter as my ingredients. No need for the extra sugar or fat, these taste just as great. I didn't plan on blogging these but was so impressed by the results of the molds that I just had to. I plan on making more of these very soon, so I promise to post step by step pictures within the next few days.

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Makes about 30 peanut butter cups

Ingredients

* 2 cups semi-sweet vegan chocolate chips

* 1/2 cup softened peanut butter

Directions

1. Melt chocolate chips using a double broiler. If you do not have a double broiler, I like to fill a small saucepan with water, bring it to a boil and then place a glass bowl over the saucepan so that the water barely touches the bottom of the glass bowl. Lower the heat to the lowest setting and slowly stir the chocolate chips until all are melted.

2. Once all the chocolate chips are melted, fill each candy mold about 1/3 of the way full and then using a small paint brush, spread the melted chocolate all the way up the mold's sides. It should be a coating about 1/8 of an inch thick.

3. Place the chocolate covered molds in the freezer until it has hardened, about 5 minutes.

4. Place about 1/2 tsp of peanut butter in each mold. Lastly, cover the peanut butter layer with about 1/2 tsp of melted chocolate. Spread to make sure its covered completely. Freeze until firm, about 10-15 minutes.

5. Carefully flip over and gently press each peanut butter cup out of the candy molds. Store refrigerated.