The Blooming Platter of Vegan Recipes

Recipes for 'Vegan Sausage'

DSCN2028Yield: 8 quesadillas

Different, but not bizarre, this quesadilla celebrates the cozy flavors of fall.

2 large apples, halved, cored and cut into 12 wedges each

Sea salt

Olive oil

8 ounces tempeh (I use Trader Joe’s “3 Grain” variety)

2 teaspoons soy sauce (I use a lite variety with less sodium)

1 teaspoon dry rubbed sage or a tablespoon minced fresh sage

Optional: 1 teaspoon fresh minced rosemary

1 teaspoon balsamic vinegar

1 teaspoon maple syrup

1/2 cup Quick Vegan Cashew Cream (Recipe Follows)

1/2 cup water

Freshly ground black pepper to taste

8 6-inch wheat tortillas

Optional: 1/2 cup caramelized onions

Garnish: dollops of vegan sour cream or additional Quick Vegan Cashew Cream, fresh sage or rosemary sprigs, roasted pepitas

Grill lightly salted apple wedges in well-oiled grill pan over medium high heat until tender and nice grill marks develop, about 2 to 3 minutes on each side.  Meanwhile, heat a tablespoon of olive oil in a large cast iron skillet.  Crumble tempeh into the skillet, add a pinch of salt, and saute, stirring frequently, until golden brown in some places, adding about a teaspoon of olive oil if it appears to be drying out.  Add soy sauce, sage and optional rosemary, and continue sauteing until golden throughout.  Stir in balsamic vinegar, maple syrup, Cashew Cream, and water, and heat, stirring, until mixture comes together.  Remove from heat and add additional salt, if necessary, and black pepper to taste.  Transfer filling to a bowl or carton and wipe out skillet.

To make quesadillas, heat another tablespoon of olive oil in skillet over medium high.  Place 1/8th of filling on half of each tortilla, top with 3 slices of grilled apple and optional 1/8th of caramelized onions.  Fold other half of tortilla up over the filling and toast, 2 quesadillas at a time, in skillet for a couple of minutes on each side or until golden brown.  Keep warm.  Repeat with more oil as needed and remaining tortillas, filling and apples.  Serve garnished as desired.

Quick Vegan Cashew Cream:

2 cups raw cashews

2 cups simmering water (heated stovetop or in microwave)

1/4 teaspoon sea salt or to taste

1/4 teaspoon garlic powder

Place cashews in a heat-safe bowl and pour simmering water over.  Let stand, covered, for a half hour.  Drain and reserve 1 1/4 cups of water.  Process cashews with sea salt and garlic powder until a thick past forms, about a minute or two.  Reheat water and, with motor running, stream in 1 1/4 cups or enough to reach desired consistency.  Serve as is, flavor as desired, or cover and refrigerate for use at a later date.

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I am thrilled with my VEGAN Gumbo Recipe–it would make any Cajun proud!

Head over to One Green Planet for the recipe and it’s back story by clicking  HERE.

They only publish one photo with each recipe,

but I thought you might appreciate seeing my oven-baked roux–

inspired by “Cook’s Country–“

which is truly the foundation of “the best” gumbos.

(It looks red in this photo which was taken at night on the stove with no natural light, but it was the color of melted chocolate.)

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Yield: 4 servings (you may have left over Kale Sauce)

Now that school is back in session for the year, my schedule is dramatically different.  So, I have a bit less time to cook, photograph, and post.  But, as has been the case since the launch of The Blooming Platter several years ago, I plan to offer you delicious new recipes right here several times a week with only the occasional hiatus, as in the last week or so.

We had open house at school late one night last week, my 22nd(!) anniversary was Saturday, I had a book-signing at our fabulous “Farm to Fork” event sponsored by Buy Fresh Buy Local Hampton Roads, and then I caught a cold.  Whew!  At any rate, I hope you’ll agree that this one was worth waiting for!

This Spanish-inspired dish is so pretty with its warm golden stew-like base and it’s fresh green sauce.  And the flavors complement each other perfectly: the spicy chorizo offset and cooled just a bit by the fresh kale sauce, made rich and creamy with buttery cashews.  The sweet-tart apples temper the heat of the chorizo, as well, creating a beautifully balanced fall dish that goes together in a snap.  I like to serve it as tapas, but no one would take issue with a big bowl of it!

For the simple recipe, just click on over to One Green Planet who generously shares a bounty of Blooming Platter recipes with their readers. Thanks OGP!

 

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Yield: 4 servings

So simple, so satisfying, so colorful, and so nutritious…this dish is fabulously tasty warm, room temperature or even chilled.

I use Trader Joe’s brand soy chorizo and it is mighty spicy.  I find that the sweetness of the tomato helps temper the heat of the chorizo, as does this particular selection and proportion of additional ingredients.

Though it doesn’t need it for flavor, I top the mixture with a little cashew cream for color contrast and sprinkle with just a few roasted and lightly salted pepitas (also from Trader Joe’s) for texture contrast.

It’s the ultimate one-dish wonder!

 

3 tablespoons olive oil, divided

1 medium yellow onion, halved and slivered

Pinch sea salt

1-2 tablespoons water

1 tablespoon natural sugar

1-12 ounce package Soy Chorizo (I like Trader Joe’s brand)

4 lightly packed cups chopped fresh kale

Approximately 18 ounces steamed lentils (I purchase Trader Joe’s in the produce department)

1 fresh very large orange tomato or 2 medium, cut into 1/4-inch dice (any color will do; I just think orange is especially pretty in this dish)

Juice of one medium  lime

Optional garnish: cashew cream and roasted and lightly salted pepitas

In a large cast iron skillet over medium high, heat 1 tablespoon of olive oil.  Add onion and caramelize, stirring frequently, for about 10 minutes.  After about 5 minutes, add water and natural sugar.  Reduce heat if necessary to prevent scorching, but you want the onions to be a deep golden brown.  Transfer onions to a medium bowl.

In the same skillet, heat remaining 2 tablespoons of olive oil, break up chorizo into the skillet and saute until lightly browned and heated through.  Add kale, and continue sauteing just until kale is almost tender; it should still be bright green.  Add lentils and continue cooking until kale is tender and lentils are heated through.  Transfer to bowl with onions, add tomato, sprinkle with lime juice, and toss all together.

Serve warm, room temperature or chilled with a dollop of cashew cream and a sprinkling of pepitas.

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Since Valentine’s Day is tomorrow(!), I wanted to direct you to three oldies-but-goodies that I created in years past to celebrate the national day of love.  Just click on the title to be taken right to the post with that recipe.  Happy Valentine’s Day from the Blooming Platter!

Savory Vegan Sausage and Red Bell Pepper Heart Tarts

 

 

 

 

 

 

 

 

Vegan Chocolate Truffles

 

 

 

 

 

 

 

 

 

Vegan Peppermint and Chocolate Patties

 

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Thanks to FARM for not only publishing my vegan White Bean and Kale Stew recipe from The Blooming Platter Cookbook, but for also including nutritional information, Gimme Lean product information, and an article on the fast food-obesity connection.  Just click HERE to access the newsletter, including recipe.

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Has it turned chilly where you are?  If so, I thought you might appreciate a sneak preview of a nutritious and delicious winter soup that my omnivorous husband asks for by name.  If so, just click on the soup name below.

This beautiful “White Bean and Kale Stew” hails from The Blooming Platter Cookbook and was featured this week as the Veg Kitchen’s “Recipe of the Week.”  (Thanks, Nava Atlas!)  Not the ubiquitous white bean and kale stew that we all know and love, my recipe is extra special with the addition of fennel and vegan sausage.

Fragrant with that faintly anise scent so appealing and particular to fennel, and “kicked-up” with the addition of winter spices, this stew is like aromatherapy in a bowl.  And it’s very quick to make.

Our family started a tradition of making a special soup on Christmas Day because none of us wanted to repeat the (healthy) excesses of Thanksgiving less than a month before.  Plus we had come not to relish opening presents and then leaping up to hit the kitchen for hours of work–pleasant enough, but work all the same.  Our soup tradition takes any residual stress out of the day and has been enjoyed for several years.  If you have the same inclinations, this soup would make a lovely choice.

Please, everyone, have yourselves a wonderful holiday.  And stay-tuned for my extra special post for New Year’s Eve.  It may be the simplest, quickest and most beautiful “recipe”–if you can call it that–that I’ve posted in Blooming Platter history!

And, quickly, if you are in need of a last minute gift, I would like to suggest running out to your local bookseller and snagging a copy of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  (You can purchase it for 25% off its regular retail price through December 31!)  If you already have purchased one for yourself or others, my sincere thanks!  People’s generous support of TBPC has been extraordinary.

 

 

 

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Yikes, today almost came and went with no MoFo!

But never fear, I’ve got the perfect fall recipe for when you need to dish up a little comfort, and who doesn’t need that these days?

Since hash is traditionally served with an egg, and I had a little savory cashew cream in my fridge, I wondered if I could flavor it with black salt, whose distinctly sulpher-y taste is uncannily reminiscent of an egg, and use it as a topping.  Indeed!  It was perfect.

Thank you, Isa, for turning me on to the wonders of Indian black salt, which is actually a beautiful gray color.  Pick up a bottle at Indian markets or specialty food stores.  I snagged mine at Napa Style (and probably paid a lot more) while on vacation in San Francisco this past summer.

Begin making the Cashew Cream the day before you plan to use it:

Cashew Cream

You will have lots of leftover, but you’ll be glad you do!

2 cups raw cashews, divided in half

2 cups water, divided in half

Sea salt to taste

In a covered bowl, soak 1 cup cashews in 1 cup water overnight in the refrigerator.  Rinse and drain.  Process the cup of soaked cashews with the additional cup of raw unsoaked cashews and the remaining cup of water in a food processor for several minutes, or until smooth, scraping down the sides of the bowl as necessary.  Add salt to taste, process just to combine, and store covered in the refrigerator.

Vegan Chorizo and Sweet Potato Hash with Black Salt Cashew Cream

Yield: 4 servings

2 tablespoons olive oil

1 medium red onion, cut into 1/4-inch dice

1 large clove garlic

1 medium red bell pepper, cut into 1/4-inch dice

2 medium sweet potatoes, peeled and cut into 1/4-inch dice (it is very important to patiently cut the dice this small

1-12 ounce package vegan Chorizo, casing removed (I use Trader Joe’s brand)

2 tablespoons fresh thyme leaves

Garnishes:

4 or so tablespoons of plain Cashew Cream, seasoned to taste with a pinch or more of black salt (recipe above)

4 sprigs of fresh thyme (it’s especially pretty when in bloom)

In a large cast iron skillet over medium-high, heat olive oil to shimmering.  Add onion and saute, stirring frequently, until softened and a little bit of color starts to develop, about 3 to 5 minutes.  Add garlic, bell pepper, and sweet potato, and saute, stirring frequently about 5 minutes or slightly longer until the bell pepper is quite soft and the sweet potato is beginning to become tender. Crumble chorizo into the pan and saute, still stirring very frequently, for an additional 5 minutes or slightly longer until sweet potato is very tender.  At any point, if the mixture appears to be drying out, you may add another tablespoon of olive oil or water, and/or slightly reduce the heat.  Sprinkle with fresh thyme leaves and heat through for another 30 seconds to a minute.  Serve hot with dollops of the Cashew Cream mixture and a sprig of fresh thyme.

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This is one of my dream dinners: super healthy, lusciously creamy, beautiful to look at, and a “twofer” in that both the chickpea mixture and the pepita pesto can easily stand alone. Plus, it’s an anti-oxidant powerhouse of a one-dish meal.

I first made the pesto to drizzle over my Roasted Turks’ Turban Squash.  It was addicting!  So I knew I had to create other dishes with which to enjoy it lest I spend the fall eating nothing but Turks’ Turban squash.  Stay tuned for more to follow.

You can serve up a nice bowl of this thick spicy melange and serve the grilled bread on the side, or you can serve it as a crostini, like you see in the photo.  Either way, you’ll be licking your lips.

Yield: 4 servings

1 tablespoon olive oil

1/2 of a medium-large yellow onion, cut into 1/4-inch dice

1/2 of a large orange bell pepper, stemmed, seeded, and cut into 1/4-inch dice

Sea salt to taste

2 large cloves garlic, minced

2 cups of very finely chopped kale (I used a food processor for this task)

1-15.5 ounce can chickpeas, rinsed and drained

6 ounces of vegan chorizo (I purchase Trader Joe’s brand)

1-15 ounce can coconut milk (I use the lite variety)

1/2 cup pumpkin puree

Optional: 2 tablespoons apple juice (this sounds like an odd addition, but adds a little hint of something delicious but unidentifiable)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon rubbed sage

Freshly ground black pepper to taste

1 tablespoon Pomegranate Molasses

Zest of 1/2 of a lemon

Vegan Pepita and Sage Pesto (recipe follows)

Optional Garnish: a few lightly salted and roasted pepitas (pumpkin seeds) and sprigs of fresh sage

Accompaniment: grilled slices of bread (about 3/4-inch thick)

In a large cast iron skillet, heat the tablespoon of olive oil to sizzling over medium-high.  Add onion, bell pepper, and a generous pinch of salt, and saute, stirring frequently, for about 3 minutes or until softened. Add garlic and kale and saute, still stirring frequently, for another 3 minutes. Add chick peas and chorizo, stirring just to combine after each.  Stir in remaining ingredients, except lemon zest and pesto, and heat, stirring occasionally, for another 3-5 minutes.  Stir in lemon zest and serve hot drizzled with Pepita and Sage Pesto or pass the pesto in a small bowl with a serving spoon.  Garnish with pepitas if desired.  And serve with or on top of grilled bread.

 

Vegan Pepita and Sage Pesto

1/2 cup roasted and lightly salted Pepitas (I buy Trader Joe’s brand)

1 medium clove of garlic, peeled

8 fresh sage leaves (or pineapple sage leaves)

1/8 teaspoon of ground nutmeg (freshly grated is especially nice)

1/8 teaspoon of chipotle chile powder

1/2 cup olive oil

1 teaspoon maple syrup

Juice of 1/2 of a small lime

Optional: 1 1/2 teaspoons nutritional yeast

Sea salt to taste (I like a “goodly” amount in this)

Place Pepitas, garlic, sage, nutmeg and chili powder in the bowl of a food processor.  Process until a coarse paste forms.  With the motor running, add olive oil in a steady stream until the mixture is pulpy-smooth.  Turn off the motor.  Add maple syrup, lime, optional nutritional yeast, and salt to taste, and pulse just two or three times to combine.  Adjust seasoning if desired, and use immediately or store, covered, in the refrigerator.  Allow to come to room temperature or heat slightly before serving.

For 150+ other fresh seasonal recipes, I hope you might check out The Blooming Platter Cookook: A Harvest of Seasonal Vegan Recipes!

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This Mediterranean riff on sausage and sauerkraut is perfect for Oktoberfest.  A fresh take on its forebear, my version will perfume your kitchen with warm North African spices when its cool outside.  And the presentation is so special, yet simple, that you can turn dinner into a dinner party.

Yield: 4 servings

Note: you will need to make the Cashew Cream a day in advance.

Cashew Cream

You will have lots of leftover, but you’ll be glad you do!

2 cups raw cashews, divided in half

2 cups water, divided in half

Sea salt to taste.

In a covered bowl, soak 1 cup cashews in 1 cup water overnight in the refrigerator.  Rinse and drain.  Process the cup of soaked cashews with the additional cup of raw unsoaked cashews and the remaining cup of water in a food processor for several minutes, or until smooth, scraping down the sides of the bowl as necessary.  Add salt to taste, process just to combine, and store covered in the refrigerator.

Vegan Chickpea Sausages

1 1/2 cups chickpeas, rinsed and drained (1-15.5 ounce can)

2 cloves garlic, minced

1 cup vegetable broth

1 tablespoon olive oil

1 teaspoon vegan Worcestershire sauce or Bragg Liquid Aminos

1 1/2 cups vital wheat gluten

1/2 teaspoon sea salt

Pinch of sea salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon smoked paprika

Freshly ground black pepper or white pepper to taste

Roasted Apples, Onions, and Jalapenos (recipe follows)

Accompaniment: 8 cups of very lightly packed fresh baby spinach lightly barely sauteed in about 4 teaspoons of olive oil over medium high heat for about 30 seconds to 1 minute

Optional Garnish:

Cashew Cream (recipe is above)

A drizzle of Pomegranate Molasses (available at Mediterranean and Middle Eastern Markets)

Tear off 4 sheets of foil about 6 inches wide. Place a steamer basket in a 4-quart saucepan and fill with water just to the bottom of the steamer. Cover the pan and bring the water to a boil over medium-high heat. Reduce the heat to a simmer.

In a medium bowl, mash the chickpeas and garlic until creamy. A few small pieces of beans may remain. Stir in the vegetable broth, olive oil, and Worcestershire sauce, and set aside. In another medium bowl, whisk together vital wheat gluten, salt, coriander, cumin, paprika, and pepper.  Pour the bean mixture into a well in the center of the dry ingredients and, using a fork, stir the dry ingredients around the edge of the bowl into the wet center until all of the ingredients are completely combined.

Divide the dough into four equal parts. Place each part on a sheet of foil and shape into 5 to 6-inch long logs about 1 1/2 inches in diameter, pressing mixture together fairly firmly. Lay each log along one long edge of the foil and roll snugly, bending up the foil at the ends. Place the logs into the steamer–either  vertically or horizontally, two on the bottom and two on top of them–and steam for 40  minutes, adding more hot water to the saucepan
if necessary to prevent it from evaporating completely.

Remove the sausages from the steamer and unroll them when cool enough to handle. Be careful that you don’t burn yourself with escaping steam. At this point, I like to split the sausages lengthwise and grill for 2-3 minutes on each side on my stovetop grill pan.  Serve the sausages on a bed of the lightly sauteed spinach topped with the roasted apples and garnished with a dollop of cashew cream and a drizzle of pomegranate syrup.  While the sausages steam, make roasted apples.

Roasted Apples, Onions, and Jalapenos

1 tablespoon olive oil

2 gala apples (or your favorite sweet-tart variety), stemmed, cored, and cut into 8 wedges each

1/2 of a large Vidallia or other yellow onion, cut into 1/4-inch slivers

1 jalapeno, stemmed, cored, seeded, and cut into 1/8-inch slivers (you can use two if you choose, but that makes for a really spicy dish!)

Sea salt

Preheat oven to 450 degrees.  Pour olive oil into a large metal roasting pan.  (If the ingredients are crowded, they will steam instead of roast.)  Add remaining ingredients and toss to coat with the oil.  Roast for 20 minutes, stirring after 10.  Remove the pan from the oven and serve as described above.

 

Blooming Platter Cookbook Giveaway

For more than 150 additional mouthwatering recipes to celebrate all year long, I invite you to check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

Enter to win you very own copy by clicking here.  Deadline is Saturday, October 8 at midnight!

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