Another Vegan Recipe from The Blooming Platter Featured in FARM’s "Meatout Monday" eNewsletter

The folks at FARM, including my contact, Cindi Saadi, are such great supporters of The Blooming Platter. Once again this week, they featured the following recipe in their Meatout Mondays eNewsletter:

Vegan Black Bean, Roated Corn and Orange Salad with Vegan Cumin-Citrus Dressing and Vegan Sweet and Spicy Paprika Pecans

They do important work and are great people to work with, so I hope you might visit their site and consider signing up for their eNewsletter, joining their organization or whatever suits you. (There is also a link to them under “Important Platters” in my sidebar). If you are interested in their animal rights conference this July in D.C., please click on the banner at the top of my sidebar.

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Vegan Fresh Green Bean and Peach Salad with Light Vegan Asian Dressing

Yield: approximately 3 cups

I got carried away on a recent trip to Stoney’s, my favorite outdoor market. I realized that some of the produce would spoil if I didn’t combine it into some dishes. For some reason, the peaches and green beans seemed like a nice combination. Tossed with an Asian style dressing, they seem to be made to enjoy together.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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Vegan Strawberry Chicken Salad

Yield: approximately 3 cups

This was another restaurant redux. The vegan chicken marsala I ordered was a flop–the chef, who really tries hard to create pleasing vegan dishes, and sometimes does, admitted to having difficulty making it flavorful–so I brought home lots of leftovers and rinsed off any sauce that still clung to the strips. After they drained, I mixed them with some fresh strawberries from my favorite outdoor market–they come from a rural area of our town called “Pungo” which is known for its strawberries–and a light dressing, serving it over a bed of greens topped with spicy pecans. I do believe I have a keeper.

approximately 1 1/2 cups vegan chicken strips (e.g. chicken flavored Seitan), cut into bite-size pieces
approximately 1 1/2 cups sliced fresh strawberries
2 tablespoons olive oil
2 tablespoons vinegar of choice (I combined balsamic with apple cider)
1 tablespoon sherry wine
1 tablespoon maple syrup
1 small loose handful of fresh dill, rinsed, dried, leaves removed from stems and minced
1/2 of a small loose handful of fresh tarragon, rinsed, dried, leaves removed from stems and minced
coarse sea or kosher salt to taste
freshly ground black pepper

fresh greens like baby spinach
Vegan Sweet and Spicy Paprika Pecans or the toasted/seasoned nuts of your choice plus sprigs of fresh dill or tarragon

Gently toss vegan chicken and strawberries together. Whisk together remaining ingredients and pour over vegan chicken mixture. Toss lightly and serve over a bed of greens garnished with Vegan Sweet and Spicy Paprika Pecans or your favorite nuts. Note: you will have more dressing than you need, but I like the amount so that I can marinate the vegan chicken and berries liberally. When I serve it, I use a slotted spoon. But if you prefer, you could make 2/3 the amount of dressing (use 2 teaspoons instead of 1 tablespoon, etc.).

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Vegan Black Bean, Roated Corn and Orange Salad with Vegan Cumin-Citrus Dressing and Vegan Sweet and Spicy Paprika Pecans

Yield: 10-12 servings

I created this salad last Sunday for a potluck dinner party that night. All of the food that our friends brought was so beautiful and summery. My contribution of veggies and black beans lightly tossed with a citrusy dressing flecked with herbs from our garden was one of two vegan dishes. The other was a pineapple-mango salsa (which I’ll post soon), and both were crowd-pleasers.

I don’t typically like to create work for myself, but it really was worth roasting the fresh corn for a deeper flavor even though that meant cutting it off the cob which can be messy. (However, I learned a trick somewhere that should have been quite obvious: instead of holding the cob upright to slice off the kernels, lie it down horizontally. It prevents the kernels from popping off in every direction. Why hadn’t I ever thought of that?) Plus, using fresh corn means you will have cobs left over for making stock.

 

 

For this recipe and some 170+ more,

I invite you to purchase my first cookbook:

The Blooming Platter:

A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press

Spring 2011

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Vegan Grilled Hearts of Romaine Salad with Vegan Chinese Mustard Dressing and Vegan Five Spice and Lime Roasted Cashews or Peanuts

Yield: 2 salads with leftover dressing (dressing recipe makes 8 servings)
This, my favorite new salad, was inspired by three restaurant dishes. One was a grilled salad from a local pub that was good but the Romaine wasn’t caramelized enough and it wasn’t served with anything very interesting in the way of dressing or garnish. The others, a Caesar salad with addicting spicy cashews on top (the only part I could eat) and a mound of haystack fried potatoes with a dreamy Chinese mustard sauce, were both served at the fantastic China Grill in South Beach. So, I decided to grill the Romaine lettuce typically used in a Caesar salad and replicate both the nuts on that salad and the mustard sauce from the potato dish, making it into a dressing. I didn’t want to use peanut butter as the creamy base, as I wanted the flavor to be more Chinese than Thai, so I decided on tahini which, though I usually associate it with Mediterranean food, is a sesame paste and sesame is a common ingredient in Chinese cooking. I think the result is fantastic–in fact, I ate both salads for lunch today–and hope you will too.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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Vegan "Pulled" Spaghetti Squash Barbecue with Vegan Cole Slaw on Vegan Creamed Corn and Chive Cakes–Appetizer Version

I thought that my vegan version of “pulled” barbecue plus tradition-trimmings-with-a-twist looked so pretty as an appetizer that I wanted to share this photo. For the recipes, just type this recipe title in the search box or scroll down four posts.

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Vegan Cole Slaw

Yield: approximately 8 servings

For me, pure vegan mayonnaise-based slaw dressings are too creamy, and vinegar-based ones, though I love vinaigrette on salads, don’t have enough body to hold up to the slaw mix. So, I combined the two for the perfect balance resulting in a slaw for every occasion.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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Vegan "Pulled" Spaghetti Squash Barbecue with Vegan Cole Slaw on Vegan Creamed Corn and Chive Cakes

Yield: 4-8 servings (depending on how hungry you are)

My pal, Katherine Jackson, requested a veg version of pulled pork barbecue. When I told her she had me stumped (because I wasn’t sure how I could shred something like seitan in a home kitchen), she suggested spaghetti squash. I thought that was a brilliant idea. And I hope you agree.

But, for me, no barbecue meal is complete without the counterpoints of crispy-creamy cole slaw and tender “buttery” corn cakes, so I added those to the mix. I think you’ll love this trifecta of tastes. Here’s to you, Katherine, for providing great inspiration!

Vegan “Pulled” Spaghetti Squash Barbecue

1 tablespoon olive oil
1 spaghetti squash, roasted (see recipe below)
Bloomin’ Barbecue Sauce

Heat oil in a large skillet over medium-high just until simmering and carefully swirl to coat the bottom. Stir a few spoonfuls of sauce into the squash until well-coated, but not not saturated. Add squash to heated pan and gently press into one layer, filling the skillet. Cook for approximately 3-5 minutes. You want it to char just slightly in some places on the bottom but not stick and burn. Stir or loosen from bottom if necessary. Turn the squash over one spoon- or spatula-full at a time and cook for another 3-5 minutes to achieve the same light char in places. Serve with additional sauce, heated, with Vegan Cole Slaw on warm Vegan Creamed Corn Cakes. (All recipes follow.)

Spaghetti Squash

Preheat oven to 375 degrees. Oil a baking pan. Split spaghetti squash lengthwise, scoop out seeds and stringy pulp and discard (compost!). Place squash halves face down on the baking pan and roast in the center of the oven for 1 hour and 15 minutes. Remove from oven to a wire rack, let sit until cool enough to handle and then scrape flesh out of shell in a flaking motion using a fork creating “shreds.”

Bloomin’ Barbecue Sauce

Optional, but recommended: 1 small onion, finely diced and sauteed in a little olive oil over medium-high heat until golden and slightly caramelized
1-15 ounce can tomato puree
1 tablespoon apple cider vinegar
1 tablespoon Amino Acids
5 tablespoons sweetener (I like 1 tablespoon each of the following, but use what you have: maple syrup, molasses, brown rice syrup, brown sugar)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Sweet paprika
1 teaspoon chili powder
1 teaspoon ground coriander
1-3 teaspoons prepared mustard
pinch of coarse sea or kosher salt to taste
pinch of freshly ground black pepper to taste
a dash or two of Liquid Smoke to taste

Stir all together and heat gently until simmering. Simmer for just a few minutes to let flavors combine. Store, covered, in refrigerator.

For the Vegan Cole Slaw recipe and some 170+ more,

I invite you to purchase my first cookbook:

The Blooming Platter:

A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press

Spring 2011

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Vegan Salad-on-a-Stick with Vegan Tomato Vinaigrette

Yield: 4 servings

A clever recipe for salad-on-a-stick in a recent issue of the Food Network Magazine inspired my slightly altered version. Because I decided to make a luscious tomato vinaigrette for dunking, I substituted red bell pepper chunks for cherry tomatoes on the skewers. And I also substituted folded Romaine leaves in place of the recommended iceberg wedges because the former looked especially good at the market. This fun salad might even have kids (and adult partners) wanting to eat their veggies.

4 long wooden or metal skewers

Salad:
12 cucumber slices, about ¼-inch thick, cut on the diagonal
12 carrot slices, about ¼-inch thick, cut on the diagonal
12 small to medium Romaine lettuce leaves
1 red bell pepper, quartered lengthwise, cored, and each quarter cut crosswise into three pieces

String ingredients onto skewers in the order listed above. Repeat three times per skewer. For the lettuce, cut or break off any tough part of the stalk end and fold the leaves over vertically and horizontally before spearing with the skewer. Note: you can substitute any veggies of your choice, including small wedges of iceberg lettuce for the Romaine.

Roma Tomato Vinaigrette:
3 Roma tomatoes, quartered
3 tablespoons balsamic vinegar
5 tablespoons olive oil
1 teaspoon Dijon mustard
Leaves from 5-inch stalk of rosemary
Pinch sugar
Kosher or sea salt and freshly ground black pepper to taste

Place all ingredients in the bowl of a food processor fitted with a metal blade and process until smooth. Pour into a serving vessel, cover, and refrigerate until serving time. May be made in advance.

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