Grilled Brussels Sprouts

Hello! It's been a while and I am glad to be back. I am finally getting back into the groove of things and getting back into the kitchen, slowly but surely.

I found this great recipe for grilled brussel sprouts on Food52 blog and thought I would share it with you. Until we meet again, enjoy this recipe!!

Serves 2

• 12 small to medium Brussels Sprouts
• 1-2 tablespoon olive oil
• 1/2-1 teaspoon kosher salt
• 1/2-1 teaspoon cracked black pepper
• 1/2-1 teaspoon onion powder
• 1/2-1 teaspoon garlic powder
• 1/2-1 teaspoon celery salt
• 1 teaspoon lemon zest (optional)

1. First, clean the sprouts. Trim the cut ends back without interferring with the leaves, and peel any withered leaves off the bulb. Score the bottoms; one cut will suffice. Ask a question about this step.
2. Then place the sprouts in boiling, salted water for no more than five minutes. NO MORE! Ask a question about this step.
3. Drain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt. Ask a question about this step.
4. When the sprouts are nice and coated, place on a hot grill (but keep the bowl handy), turning every four minutes for a total of twelve minutes. Ask a question about this step.
5. Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning. Ask a question about this step.
6. If desired, add any of the remaining ingredient (lemon zest) Ask a question about this step.

K is for Kale- Meatless Monday- Kale, Potato Corn Chowder

Today's post is brought to you by the letter "K" or rather a vegetable that begins with the letter "K".....have you guessed what it is boys and girls?  Kale!!! That's right, that wonderful, beautiful and tasty leafy green vegetable that should be on your dinner table everyday (in my humble opinion).  

It was love at first sight when I say my first kale plant last Autumn in New York City. I was drawn to it's lovely pinkish leaves and was shocked to find out by the salesperson that you could eat it too. Wow, pretty and edible that is a two for one!  

The second time around, I rendezvoused with Kale, was at Whole Foods. I decided that not only did I like the way the name sounded, but I would rather like to taste it (I was tired of spinach and broccoli). 

So there it went into my cart, a organic green vegetable I had never cooked with was coming home with me.  I wasn't sure what I would do with it, but I now had a challenge. 

I scoured the Internet and found this great recipe for kale and corn chowder. I absolutely love soup, particularly a good chowder in the Winter, Spring, Summer, Fall, for lunch or dinner; I really enjoy the creativity that can go into making soup. 

Did you know that kale is a nutritional powerhouse vegetable? 

KALE NUTRITION FACTS
per 130 grams, 1 cup steamed
calories: 36
Vitamin A: 354% RDA
Vitamin K: 1328% RDA
Vitamin E: 6% RDA
Vitamin C: 89% RDA
calcium: 9% RDA
fiber: 3g
iron: 6% RDA
protein: 2g
carbs: 7g
fat: 1g

• Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale's flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

Armed with organic frozen corn, freshly washed kale, salt, pepper and hope, I began to make this amazing soup! I hope you enjoy making it as much as I enjoyed eating it. 

KALE, POTATO CORN  CHOWDER RECIPE

Ingredients:

• 1 Tablespoon canola oil
• 2 medium carrots, peeled and chopped
• 1 medium red onion, chopped
• 1 rib celery, chopped
• 1 red bell pepper, chopped
• 2 large potatoes, peeled and chopped
• 1 sprig fresh thyme, minced
• 3/4 teaspoon ground turmeric
• 1 medium tomato, chopped
• 5 cups vegetable broth or water
• 1 cup fresh or frozen corn kernels
• 3 cups stemmed and chopped kale leaves
• Salt and ground white pepper, to taste
• Cayenne pepper, to taste
• 1 Tablespoon cornstarch
• 1 Tablespoon tepid water
• 1/2 cup chopped fresh parsley

Preparation:

Heat oil in a large nonreactive pot over medium-high heat. Saute carrots, red onions celery, bell peppers, and potatoes 3 minutes. Add thyme and turmeric. Combine well with vegetables. Add tomatoes and broth; simmer 20 minutes. 

Add corn, kale, salt, and white pepper. Simmer 5 minutes. Season with cayenne pepper. 

To Thicken the soup: Combine cornstarch with 1 tablespoon tepid water. With soup simmering, stir in cornstarch mixture. Continue to stir and simmer 3 minutes to thicken. Remove from heat and stir in parsley. 

You know have a wonderful serving of chowder for 4 people! 

***This recipe is attributed to Steve Petusevsky author of The Whole Foods Market Cookbook.***

Happy Cooking!!! XOXO,

Hello, is it me you're looking for?- Moroccan Spiced Chickpea Soup and Banana Bread Recipes

Hello lovelies, 

I apologize for not posting in the last couple of weeks but with the move and settling in, my Etsy shop, and life in general, I haven't had time to post here. 

I hear the Meatless Monday movement is gaining momentum being featured in Time magazine, which is fabulous! So, I am posting my recipe today, I can't believe it either! I am ahead of schedule today :) Wohooo!

Moroccan Spiced Chickpea Soup

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 1 large onion, medium diced
• 6 to 8 cloves garlic, pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet paprika
• 1 (14.5-ounce) can chopped tomatoes
• 3 (15-ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth 
• 1 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• 1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Recipe by: Dave Lieberman, Food Network

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VEGAN BANANA BREAD RECIPE

I love sweet treats, so here is a delicious banana bread recipe.

Equipment:  9 x 5 loaf pan  Ingredients 1 1/2 cups flour  2 teaspoons baking powder 1/2 teaspoon soda 1/4 teaspoon salt  1/3 cup oil (I use canola oil)  1/2 cup brown sugar, packed (I use organic turbinado raw sugar) 1 cup mashed banana ( about 2 bananas) 1/3 cup of milk (you can use almond, soy or oatmeal- I use organic light vanilla soy milk) Directions Preheat oven to 350 F. Lightly grease a 9x 5 inch loaf pan with margarine or oil. (I use vegan butter) In a small bowl, combine flour, baking powder, baking soda and salt. In a large bowl, combine oil and brown sugar. Add bananas and milk and stir to combine. Add dry ingredients to wet ingredients and mix until just combined. Spread batter in the load pan and bake for 43 to 48 minutes, until bread is golden and a toothpick comes out clean. Let cool in the pan for 30 minutes. Run a knife around the edge to loosen, and turn bread out of the pan to let cool on a cooling rack. Store leftover bread covered at room temperature.  Yield: 1 loaf, 10 slices **From the book: The 100 Best Vegan Baking Recipes by Kris Holechek** *********************************************************************

Happy Cooking!!! XOXO,

Meatless Monday- Puttanesca Scramble

Hello lovelies,

I hope you had a fantastic weekend! I spent all day painting and in DIY mode, so I was a little pressed for time when it came to cooking dinner for myself and the parents (who are complete carnivores)! What is a girl to do? Well, I pulled out my copy of  vegan cookbook author extraordinaire, Isa Chandra Moskowitz's book "Vegan Brunch" and found this quick and appetizing Italian inspired dish: Puttanesca Scramble. I have to admit that I am not a big fan of tofu, but this recipe made it very tasty :)

Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor. Olives, capers and plenty of fresh herbs make for an easy to throw together scramble that tastes like a Mediterranean feast you’ve been slaving over for hours.

2 tablespoons olive oil
6 - 8 cloves garlic thinly sliced
1/2 teaspoon crushed red pepper flakes
1 lb extra firm tofu, diced
4 roma tomatoes, diced
2 tablespoons fresh thyme
2 tablespoons fresh oregano
1/2 cup mixed olives, roughly chopped
1 tablespoons capers
1/4 teaspoon salt, or to taste

Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.

Mix in tomatoes, thyme, oregano and oregano and cook for about 5 minute, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.

I hope you have fun cooking up this dish with your friends and family!!

Happy Cooking!!!
XOXO,

No Cook Friday: Raw Vegan Sushi Rolls

Happy Friday! I hope you had a fantastic week and are looking forward to the weekend :) 

In the spirit of Social Friday and to everyone tired on slaving over  a hot stove to cook some yummy food, I bring you this recipe for Raw vegan sushi rolls. I must confess it is not my own recipe, but I have made it and it is delicious! Additionally, is a bit selfish on my part to favor sushi for today's post since I am currently experiencing a sushi craving, paired with a nice glass of Italian  raspberry soda. 

 Please do not think I am asking you to concoct some sushi with raw fish or anything of the likes, instead I am opting for an energy friendly and time saving recipe.  

Raw Vegan Sushi Rolls (this will make a "pate" textured paste)

• 2c. Sunflower seeds
• 1c. Pine nuts
• 5 stalks of celery
• 3 Tsp Red Onion
• 5 Tbl. Lemon juice
• 2 Tbl. kelp powder
• 3 green onions sliced thin
• 2 tsp. Sesame seeds (mixed black and white is nice).
• 1 sheet nori soaked and chopped
• 1 1/2 - 2 tsp. Celtic salt

Directions:

Blend all of the ingredients well in food processor. Stop occasionally and stir, use the pulse setting to be sure you do not over mix. Should be sticky but not oily.

For the sushi

• 2 peeled and quarter cut cucumbers
• 1 - 2 peeled and quarter cut avocado
• 1 carrot cut in matchsticks
• 5 sheets of nori
• Sprouts (optional)
• Nama Shoyu Soy Sauce

Tools

• Sushi matt
• Blender / food processor
• Bowls (one for water, one for pate)
• Chef knife

Assembly
On a nori sheet spoon 2 tbl. of pate, spread evenly. Place cucumber, avocado, and carrots across the long side of nori sheet. Place sprouts on top. Carefully roll the nori into a tight roll and seal with a bit of water. Cut with a sharp knife on the diagonal and serve with Nama Shoyu Soy Sauce.

Happy Cooking!!!
XOXO,

Meatless Monday- Vegan Chicken Pot Pie

Happy Monday to all!! I hope you all had a fantastic Mother's Day with your family and friends. I am so excited today to share this delicious Vegan Chicken pot pie recipe with you. I remember eating pot pie as a child, of course mine always came from the frozen food section of the supermarket, so when I stumbled across a homemade version, I was over the moon.

This pot pie is better than any I have tasted before and I love the carrots and peas the best. I hope you can get your kids involved in making this dish, it is a winner all around!


VEGAN CHICKEN POT PIE

INGREDIENTS:

1.5 T olive oil, vegetable oil, or canola oil
2 cups diced onion
1 cup chopped celery
1 tsp. minced garlic
4T nutritional yeast or flour (all-purpose organic or conventional, whole wheat is best)
1 ea. 10oz bag organic frozen peas and carrots
2 cups vegetable broth
2 cups diced vegan sausage, salted eggplant, fried or frozen tofu, mock chicken, seitan, or mushrooms (this part is the “meat replacement”)
1 package vegan pie crust or homemade pie dough
salt and pepper to taste


DIRECTIONS

Heat oil in a small pan and sauté onion and celery until they are clear.
Add garlic and sauté a few minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in vegetable stock and stir.
Simmer until the mixture has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and meat replacement. Simmer till meat replacement is heated through.
Roll out pie crust and cut it about 1/2 an inch larger than the ramekin you are using. Rub top side of crust with a little oil.
Place the sautéd mixture in ramekin and top with pie crust.
Bake in pre-heated 450° oven for 10-15 minutes until crust is golden brown.

Happy Cooking!!
XOXO,

Meatless Monday- Vegan Raspberry Chocolate Cake

The last couple of weeks have seen more than my fair share of birthdays and cakes! I decided to make a raspberry chocolate vegan cake for my friend's birthday and here is the recipe I used. Since I just finished taking a cake decorating class, I was practicing my rose making and decorating skills as well. The photograph above is the finished product.

I normally post a dinner menu item, but I decided to do a dessert for today's post instead. The outcome was absolutely delicious! I hope you have some fun in the kitchen making this yummy recipe.



RASPBERRY CHOCOLATE CAKE RECIPE

3 cups flour (cake flour works best)
1 1/2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/2 cup cocoa
1/4 cup oil
1/2 cup raspberry “all-fruit” preserves (reserve the remainder of the jar for the filling)
1 tsp. vanilla
4 ounces unsweetened apple sauce
2 tbsp. vinegar mixed with 2 cups water

Preheat the oven to 350 F. Grease and flour two 8-inch pans.

Mix the first 5 dry ingredients together. Then add the wet ones. Beat with a mixer for 1-2 minutes, until all indredients are thoroughly blended. Pour into the prepared pans and bake on the middle rack until a toothpick inserted in the center comes out clean, about 30 minutes.

Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool. Place one cake onto the serving plate and top it with about 1/2 cup of raspberry fruit spread. Spread one side of the other cake with frosting (recipe below) and put the two sides, raspberry and frosting, together. Frost the cake with the remaining frosting.





VEGAN BUTTERCREME FROSTING

INGREDIENTS
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, we use Earth Balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

HAPPY COOKING!!!