Category: Vegan Main Dishes

by betsy

Oh My “Dog”!: Vegan Thai “Not” Dogs with Asian Kale Slaw, Chili-Lime Mayo, Cilantro and Cashews

Dear “dog”!   This is surely the best “dog” I’ve ever eaten, much less made, and it ranks right up there with some of my favorite meals.

Last night, my dear, dear friend, Sharon Clohessy, aka Ms. C–the art specialist for our district–and I went on a beach picnic for two.  She lives at the oceanfront, so we loaded up, walked across Atlantic Avenue (think Monopoly board) up a little path shaded by a canopy of trees, and we were at the wide sandy beach.  

 We love being able to do such “frivolous” things mid-week when school is not in session.  But we enjoyed ourselves so much that we plan to continue right into the fall.  Time spent with Sharon is always magical, and we happened to be at ocean’s edge during the “magic hour” when everything takes on a silvery, barely pinkish hue.  I haven’t been so relaxed, yet stimulated by our conversation, in a long time. 

For our meal, I was inspired by a food feature in a recent magazine–maybe Southern Living?–about non-traditional hot dogs.  One was Thai and I have been fantasizing about it ever since.  However, I didn’t use their recipe, which wasn’t vegan anyway, preferring instead to create my own.

I decided on a kale and cabbage slaw (even though kale isn’t in season here)–because a day without kale is like a day without sunshine–and a Chili-Lime Mayo, though that name doesn’t do it justice, as I also whisked in creamy natural peanut butter and coconut cream.  OMG!  It is out of this world, good enough to eat unaccompanied, as you can see in the photo below.  We topped our dogs with fresh cilantro leaves and chopped cashews.  Truly, this is a stunning rendition of a lowly “dawg.”  I ate leftovers for lunch AND dinner today!

Sharon contributed marinated cucumbers, a delicious Cupcake Sauvignon Blanc, and, for dessert, simple pitted cherries and sliced white peaches.  So perfectly simple and elegant.

Even if the beach is far away from wherever you call home, I hope you will “relish” this special dog.

Yield: 4 servings

4 whole wheat hot dog buns, split in half lengthwise not quite all the way through, drizzled with olive oil, and toasted 7 to 8 minutes on a baking sheet at 400 degrees (wrap in foil and keep warm, if desired)

4 of your favorite vegan “not” dogs, grilled (2 minutes on each of 4 sides on an oiled indoor grill pan; adjust time if grilling outdoors; wrap in foil and keep warm if desired)

Asian Kale Slaw (recipe follows)

Chili-Lime Mayo (recipe follows; you will have some left over and you’ll be glad!)

4 or more tablespoons cilantro leaves

4 or more tablespoons chopped roasted and lightly salted cashews or peanuts

Place about 1/4 of the slaw on each toasted bun.  Top with a grilled “not” dog.  Add a generous squiggle of the Chili-Lime Mayo, and top with 1/4 each of the cilantro leaves and chopped cashews.  Serve immediately.

 

Asian Kale Slaw

If I’ve learned anything about cooking, it is that people’s palates vary dramatically.  So, while this balance of flavors tasted perfect to me and my friend, you may want to adjust the sweet-tangy balance, and you should feel free to do exactly that!  Fluffying with a fork is a key step.

2 cups coarsely torn and lightly packed fresh kale

6 leaves ocabbage (I used green cabbage, but use red if you prefer)

1/2 cup 1 1/2-inch carrot pieces, peeled

1/2 of a yellow, orange, or red bell pepper, stemmed and cored, all seeds removed

1/4 cup vegan fish sauce (sold as vegetarian fish sauce in Asian markets)

2 tablespoons natural sugar

1 tablespoon rice wine vinegar 

Pinch sea salt or to taste

You may shred the veggies by hand, but I use the grater attachment of my food processor.  If using a food processor, pack the kale into the tube, turn the machine on, and use the plunger to press the kale firmly and steadly onto the blade.  Repeat with cabbage, tightly rolling two leaves at a time and feeding them into the tube in the same manner.  Repeat with carrots.  Scrape veggies into a medium bowl before repeating with bell pepper, as it may create significant moisture that needs to be drained/blotted.  Add the pepper to the bowl of veggies along with remaining ingredients and toss the mixture with a fork to combine.  Cover and refrigerate until serving time.

 

Chili-Lime Mayo

As with the slaw, this balance of flavors tasted delicious to me and my dining companion, Sharon–as you can see, she’s “drinking” it out of the bottle!–but feel free to adjust to suit your taste.

1/4 to 1/3 cup vegan mayonnaise (homemade or prepared; to cut the tang, use half vegan sour cream)

Zest and juice of 1/2 large lime

1 teaspoon Sirachi chili sauce or to taste (feel free to substitute your favorite chili sauce)

1 tablespoon softened creamy natural peanut butter (I heat it for a few seconds in the microwave)

1 tablespoon cocont cream (not coconut milk)

Pinch of sea salt

Optional: 1 clove garlic, minced (I don’t prepare this mayo with garlic, but I think it would be tasty, so if it sounds good to you, add it!)

Whisk all ingredients together until smooth in a small bowl.  Spoon into a “squirt” bottle if desired to allow you to add it to your “dogs” in a pretty squiggle.  Refrigerate until serving time.

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by betsy

Pasta with Vegan “Ricotta,” Toasted Walnuts, Parsley, Lemon, and Garlic Oil

Yield : 4 servings

This new dish was inspired by a delicious-sounding recipe in a recent issue of a culinary magazine.

I don’t create a lot of pasta recipes for the warm months, as it can seem a bit heavy.  But this combination seemed light and springy.  Icould just imagine the warmy toasty flavor of the walnuts playing off the appealing “grassiness” of the parsley, and the bright freshness of the lemon.  And, indeed, it is exactly right for a spring evening or even a weekend brunch, say, for Mother’s Day in just a few days.

The non-vegan inspiration recipe called for ricotta cheese for which I knew I could easily substitute mashed tofu.  The remaining ingredients were all vegan, but the garlic chips sprinkled over the top seemed unnecessary and time-consuming.  So, my version omits them, yet contains plenty of garlic, and it is only cooked enough to add a mellow pungency to the beautifully balanced dish.

I hope you’ll give it a try and let me know what you think!

8 ounces whole wheat pasta (I used rotini)

1/4 cup olive oil

2 large cloves garlic, minced

8 ounces soft regular tofu (not Silken)

1 tablespoon nutritional yeast

Sea salt to taste

Freshly ground black pepper to taste

Zest of one large lemon + extra for garnish

1/4 cup finely chopped parsley + extra for garnish

1/4 cup toasted walnut pieces + extra for garnish (I dry toast them in a skillet over medium-high heat for a few minutes, stirring occasionally)

Red pepper flakes to taste

Heat a large pot of salted water to boiling over medium-high heat  with the lid slightly ajar.  Add the pasta, stir once, and simmer, reducing heat if necessary, for approximately 9 minutes or until al dente.    Meanwhile, in a small saucepan, heat the olive oil and garlic over medium heat and very gently simmer for 2 to 3 minuts or until the garlic is softened and just barely begins to turn golden.  Then, in a small bowl gently mash together with your fingers the tofu, nutritional yeast, sea salt and pepper to taste (it’s important to season every layer), adding the lemon zest toward the end.  The tofu should be broken down into fluffy “chunks” about the size of peas.  When the pasta is done, drain it well and return to the pot.  Drizzle the olive oil over, sprinkle with parsely and gently combine.  Add the mashed tofu, walnuts and a few red pepper flakes; gently combine.  Check for seasoning, adjust as necessary, and serve warm garnished as desired.

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by betsy

Vegan White Bean and Kale Pesto Quesadillas with Tomato-Black Olive Salsa

Yield: 4 servings

What’s a gal to do when she needs to use her last little bit of Kale Pesto but is craving Southwestern food?  Make White Bean and Kale Pesto Quesadillas, of course!

With its hazelnuts and orange zest, this one of my kale pestos seems a little Italian.  So, I mixed it with cannellini beans and lightly caramelized onions (I’m usually too impatient to make true caramelized onions), and seasoned the mixture with a hint of dried oregano and smoked paprika.   This creamy and tasty filling is the perfect consistency for a quesadilla filling. 

For the salsa, I combined sliced black olives and vine-ripened tomatoes, a combo that could lean towards either Italy or the Southwest.  So to nudge it toward The Boot, I sprinkled it with just a bit of balsamic vinegar. 

Since kale is more of a cool weather veggie, and tomatoes like it warm, if tomatoes aren’t yet available in your farmers market, I would suggest substituting sundried tomatoes chopped a little more finely than the diced ones called for in the recipe.  And, whatever you do, avoid the temptation to purchase sliced black olives in a can.  They taste like what salt water would taste like if it was chewable.  Instead, purchase olives whole from your grocery deli and slice them yourself. 

Hurry and make this dish before this winter’s kale is all gone!  You’ll have a new favorite in your repertoire.

1 tablespoon olive oil

1 small onion, halved and then sliced

1  to 2 medium cloves garlic, minced

1-15.5 ounce can white beans, rinsed and drained

1/4 cup Vegan Kale, Toasted Hazelnut, and Orange Zest Pesto

1/2 teaspoon dried oregano

1/4 teaspoon smoked paprika

2 tablespoons olive oil

2 tablespoons vegan butter

4- 8 inch whole wheat tortillas (I buy a spelt four variety at Organic Depot that I love)

1/4 cup vegan sour cream

Tomato-Black Olive Salsa (recipe follows)

Approximately 1/4 cup chopped fresh basil or cilantro leaves

Heat the olive oil in a large cast iron skillet over medium-high.  Add the onion and saute, stirring frequently, for about 5 minutes or until it starts to turn golden brown.  Lower heat to prevent burning if necessary.  Add garlic and saute, stirring, for about 30 seconds.  Stir in beans, pesto, oregano, and smoked paprika, and heat through.  Scrape into a bowl and set aside.  Wipe out skillet and heat/melt 1 tablespoon each of olive oil and vegan butter over medim-high.  Meanwhile spread half of each of the 4 tortillas with 1/4 of bean mixture.  Fold remaining half over and press gently to seal.  Cook two at a time for 1-2 minutes per side or until golden brown and toasty.  Keep warm while your repeat with the remaining quesadilla ingredients.  To serve, cut each one in half, overlap one half on the other, top with 1 tablespoon sour cream, 1/4 cup of the salsa, and 1 tablespoon of the fresh basil or cilantro.  Serve immediately.

Tomato-Black Olive Salsa

1/2 cup diced tomatoes (if tomatoes aren’t in season when kale is in your neck of the woods, substitute sundried ones)

1/2 cup sliced black olives (avoid using canned!)

1 teaspoon balsamic vinegar

Sea salt and freshly ground black pepper to taste

Combine all ingredients in a small non-reactive bowl, and toss gently to combine.  Set aside or refrigerate, covered, until serving time.

For 150+ more seasonal recipes, many with a flare for fusion, dip into The Blooming Platter Cookbook!

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by betsy

White Bean and Pesto Tart from The Blooming Platter Cookbook is Featured on the Happy Cow

On February 20, my White Bean and Pesto Tart from The Blooming Platter Cookbook was a “Meatless Monday” feature on The Happy Cow, but I somehow neglected to share it with you.  My apologies! 

This lovely and healthy tart is super-simple, yet special enough for company.  It’s perfect for a spring brunch or luncheon.  But you won’t want to wait for company to come! 

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by betsy

Vegan Coconut Dal with Tomatoes and Funengreek (Methi)

Yield: 6 servings

I have been absolutely wild for Indian food ever since I discovered it while living in Nashville in the late 1980s.  I treated myself to a huge Indian buffet for lunch on more Sundays than I can count.  My heart would start beating faster at the first whiff of those heady aromas, heck, at the first glimpse of the restaurant’s sign.  Ever since, I’ve sought out my beloved Indian cuisine from New York to London and points in between.

It’s unthinkable now, but when we first moved to Virginia, there were no Indian restaurants, so I taught myself how to cook some of my favorite dishes using one of Julie Sahni’s cookbooks.  Now I feel confident enough to create my own recipes, and this sumptuous rendition of Coconut Dal is my newest creation, just a week or so old.  Enjoy!

1 pound orange lentils, picked over, rinsed and drained

4 cups water or vegetable stock

1-15.5 ounce can coconut milk

Pinch of sea salt

1 tablespoon olive oil

1/2 stick cinnamon

1 teaspoon cumin seeds

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

1/2 of an Annaheim pepper, seeds and pulp removed, finely diced

2 medium cloves garlic, finely diced

1 1/2-inch piece fresh ginger, peeled, and very finely chopped

1 tablespoon vegan buter (I like Earth Balance)

2 teaspoons ground coriander

2 teaspoons funengreek (methi) seeds, ground (I use a coffee grinder devoted to spices)

1 teaspoon turmeric

2 small-medium fresh tomatoes, diced (about 1 cup)

1/3 cup chopped fresh cilantro

Sea salt to taste

Accompaniment: cooked basmati rice, roasted and lightly salted cashew halves and pieces, cilantro sprigs

In a two-quart saucepan combine, dal, water, cocont milk, and a pinch of salt.  Cover and bring to a gentl boil, reduce heat to a simmer, and cook, stirring occasionally, for 15 minutes or until tender.   Lentils will break down and become creamy.    The ideal consistency should be a little “soupy,” rather than porridge-like, so add additional water or vegetable stock if desired.

Meanwhile, heat the olive oil in a large cast iron skillet over medium-high.  Add the cinnamon stick and cumin seeds and saute, stirring, for about 30 seconds.  Add the onion and saute, stirring occasionally, for 2 to 3 minutes or until transluscent.   Add the Annaheim pepper, garlic, ginger, and vegan butter, and saute, stirring occasionally, for 2 to 3 minutes or until tender.   Stir in coriander, funengreek, and turmeric and saute, stirring, for about a minute.

When lentils are tender, remove the cinnamon stick from the onion mixture, and stir the latter into the lentils.  Turn off the heat, adjust the seasoning with ground spices and/or salt if desired (not cumin seeds at this point, as they need to toast), and gently stir in tomatoes and cilantro.  Serve immediately over basmati rice, sprinkle with cashews and cilantro, and serve immediately.  Alternatively, I like to serve a shallow bowl of the dal with a scoop of rice in the center like an island, garnished with cashews and cilantro.

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by betsy

One Green Planet features Blooming Platter Cookbook Recipe: Vegan Black Eyed Pea Cakes with Sundried Tomato Tartar Sauce

Hedge your bets for good fortune–and certainly good health–in 2012 by eating your black eyed peas the Blooming Platter way throughout the month of January and beyond.

Follow this link to my recipe for Vegan Black Eyed Pea Cakes with Sundried Tomato Tartar Sauce from The Blooming Platter (Vegan) Cookbook on One Green Planet.

Thanks OGP and Happy New Year all year!

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by betsy

The Blooming Platter Cookbook’s Vegan Sweet Potato Latkes with Chutney-Sour Cream and Curried Onion-Apple-White Bean Topping Published on One Green Planet

With Hanukkah and other winter holidays just around the corner, I was thrilled that One Green Planet (OGP) published my latkes recipe from The Blooming Platter Cookbook (TBPC) to which I added a couple of tasty toppings to make them more of a tapas-style meal.

Consider them dressed up for the season!

Find the recipe and a little about their inspiration here.

Thanks OGP for making our holidays and our world just a little greener!

To purchase TBPC, just click on the title in RED above.

 

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by betsy

Warm Up with Vegan Sage-Scented Fettuccine with Butternut Squash

This recipe is a favorite among my recipes on Cookstr (the World’s No. 1 Collection of Cookbook Recipes Online!).

And here, in VA Beach, the weather has finally turned cool, so warming up with my Vegan Sage-Scented Fettuccine with Butternut Squash from The Blooming Platter Cookbook is on the menu.  A brand new butternut squash from a trip to the farmers’ market last weekend awaits!

Below I offer a little sneak preview of the recipe, one of several holiday “gifts” I’ll be offering this month.  Enjoy!

Sage-scented Fettuccine with Butternut Squash

Yield: 4 servings

This light recipe places golden squash center stage and uses just enough pasta to hold the dish together. I recommend using whole wheat pasta, as its nuttiness contributes significantly to the distinctive flavor of this dish.

2 tablespoons olive oil, divided

1 pound butternut squash, peeled, seeded, quartered lengthwise, and cut into 1/4-inch thick slices

Sea salt

1 cup vegetable stock

1 yellow onion, halved and cut into 1/4-inch slices

1/4 cup white wine

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

2 teaspoons rubbed sage

4 ounces whole wheat fettuccine (or pasta of choice)

2 tablespoons nutritional yeast

Freshly ground black pepper

Fresh sage leaves, optional

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the squash, sprinkle with salt, and cook for 5 minutes. Don’t worry if the squash starts to break apart. Add the vegetable stock and cook, still stirring gently until the liquid is almost evaporated, about 7 minutes.

2. Add the onion and season with a little more salt. Cook until the onion begins to soften, 3 minutes. Add the wine, and cook until moisture is almost evaporated and mixture is caramelized. Stir in the maple syrup, vinegar, and sage. Keep warm.

3. Cook the pasta in a pot of boiling salted water until tender, about 10 minutes. Drain the pasta and return it to the hot pot. Add the remaining 1 tablespoon oil, the nutritional yeast, and salt and pepper to taste; toss to combine. Add the vegetable mixture to the pasta and toss again to combine. Serve hot garnished with fresh sage leaves, if using.

For 150+ more seasonal specialties, including ones appropriate for the holidays, I invite you to check out my cookbook.  A great holiday present, it’s the gift that gives all year long!

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