Vegan Sushi Rolls

Vegan Recipes

artisticsushi

I love sushi.  In fact, going out for sushi with my omnivore friends never poses the problem of having to eat the usual vegan fare at a typical American restaurant of a garden salad and pasta with non-meat marinara sauce, yet again. I came up with these easy to make vegan sushi rolls that require little culinary skill other than cutting vegetables, making rice, and rolling. I also have posted a recipe for vegan spicy tuna rolls. If you’re having problems finding the ingredients try an Asian market.

ingredients2

Ingredients:

  • 2 cups uncooked sushi rice or short grain rice (white or brown)
  • 1/3 cup rice wine vinegar
  • 2 ripe avocados cut into strips
  • 3/4 cup green onions finally chopped
  • 10 sheets nori seaweed
  • 1 Tablespoon dry wasabi (or 2 Tablespoons prepared)
  • One large European cucumber (or regular cuke with seeds removed,) peeled and cut into strip
  • One pickled radish
  • soy sauce for dipping

Directions:

  1. Add rice to 3 cups water and cook. I use a rice maker.
  2.  Mix wasabi powder with 2 Tablespoons water.mixingwasabi
  3. Cut vegetables. Rinse cut radish in water several times.

     

  4. When rice is done cooking add rice vinegar and sesame oil, mix.  Try to fluff the rice with a rice paddle or spatula so that it cools down but is still warm and mixes well with vinegar.
  5. Place nori rough side up on a bamboo mat(available in most Asian markets) or rip off a piece of plastic wrap roughly 12″ long. I prefer to wrap the bamboo mat in a paper towel and plastic wrap so that it’s easier to clean.
  6. Place about 3/4 cup of rice on bottom 2/3rd of nori. Flatten so that it’s evenly dispersed. Then place your desired topping toward the middle of the roll.  I like avocado and green onions rolls, pickled radish rolls and cucumber rolls with green onions. You can try asparagus, pickled carrot or any vegetable you like.
    Copyright 2017, All rights reserved.

Vegan Cream of Celery Soup

Vegan Recipes

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Looking for a cool dish on a hot day? Here in the New York we’re in the midst of a heat wave. As is my solution to a lot of troublesome events, I find cooking and eating can make my day a little sunnier (or hopefully a bit more cloudier in the case of a heat wave). But with the heat so intense, I don’t feel like slaving over the stove.  Instead, this easy to make vegan cream of celery soup which is served cold like a vichyssoise fits the bill. But unlike a traditional vichyssoise it doesn’t drive the calories up with unnecessary cream.  The thickness is achieved from beans and nutritional yeast, instead of potatoes, while the celery flavor is enhanced with fresh parsley and garlic. This is a perfect for lunch or dinner.   Add a green salad and fruit and voila, you have a perfect dinner for a heat wave!

Ingredients:

  • 3 cloves of garlic, roughly chopped
  • 1 medium onion, chopped (I used a Vadalia, but any white or yellow onion works)
  • 1 large celery heart, chopped
  • 1 quart (32 oz.) low-sodium vegetable broth
  • 2/3 cup of drained white beans
  • 1/2 cup chopped parsley
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon turmeric
  • 1/4 cup white wine
  • Salt (very little is necessary) and pepper to taste

Directions:

  1. Add onion, celery, garlic and 1/4 cup broth to a non-stick fry pan. Over medium heat saute until soft (about 10 minutes).IMG_5875
  2. Get parsley. If you like me you’ll venture to your glorious vegetable garden and cut it. Ahhh, the joys of warm weather. Be sure to bring a flashlight if it’s dark. YouIMG_5877may need to scare off the coyotes and fisher cats.  (Don’t get me started on fisher cats.  We just recently started hearing and seeing them in our yard. Their howls  sound as though someone’s getting murdered in your yard. If you hear these screeches on a regular basis you probably have fisher cats. If these pests aren’t causing the ruckus, you might consider relocating to a safer area.)
  3. Add turmeric, wine and a little pepper to sauteing vegetables and simmer until all the liquid is gone.IMG_5879
  4. In the food processor put beans, parsley, one cup of broth, and nutritional yeast.  Process until smooth.IMG_5882
  5. Add sautéed vegetables and another cup of broth to food processor. Blend again until smooth. Do not over blend.
     

  6. Scrape contents of food processor bowl out into a large pot. Heat over medium heat than gently whisk in the remaining broth until soup reaches desired consistency. Salt and pepper to taste. Let the soup cool off in the refrigerator for at least 2 hours before serving. If you started dinner late like I sometimes do, go ahead and serve it warm. The kids and mainly mother need to get to bed at a decent time.IMG_5902

ENJOY!

Copyright 2017.  All rights reserved.

 

 

Vegan Pesto and Pasta

Vegan Recipes

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Unlike traditional pesto made with pine nuts or walnuts, lots of olive oil and grated Parmesan cheese, this recipe is very low in fat, calories and is just as tasty.  Nutritional yeast replaces the Parmesan cheese and small white beans replace the nuts and olive oil. As in the traditional pesto, basil and garlic are still used.  This is an easy, quick go to dinner especially in the summer when I have an abundance of basil growing in the garden.  My omnivore son always has a second helping. Comfort food to make and eat!IMG_5798

Ingredients:

  • 1 large bunch basil. Pick leaves of stems to make 3 packed cups.
  • 3 cloves garlic, peeled
  • 1/3 cup nutritional yeast
  • 1 can small white beans drained (15.5 oz)
  • Salt and pepper to taste

Steps:

  1. Place basil leaves, garlic, nutritional yeast and drained beans (save the liquid for cookies) in a food processor and process for 45 seconds or until smooth.
     

     

  2. Pour over your favorite pasta and toss.IMG_5815

ENJOY!

 

Copyright 2017. All rights reserved.

 

Vegan Aquafaba Macarons

Vegan Recipes

 

Making meringue from aquafaba is about the most excitement I’ve had in the kitchen  since I was in my twenties. Using the is liquid drained from a can of legumes such as chickpeas or small white beans, is probably the simplest way, but you can also get aquafaba from cooking dried beans in water for a couple of hours.  In either case, you need to reduce and cool it. Then put the aquafaba into the bowl of your electric mixer and wait for the magic!

Ingredients

 

  • Liquid from two 15.5oz cans of chickpeas of white beans reduced
  • 1/4 teaspoon Cream of Tartar
  • 1 1/4 cup cup of ground almond flour
  • 1/2 cup granulated sugar
  • 1 cup confectioner’s or powdered sugar
  • 1 1/2 teaspoon vanilla extract divided
  • 1 teaspoon almond extract
  • 1 medium yam cut into pieces and steam
  • 2 Tablespoons agave
  • 1/2 cup unsweetened cocoa powder
  • 6 softened and pitted dates
  • 1 Tablespoon coconut oil
  • optional: all-natural food coloring
  • optional: organic raspberry jam (with or without seeds)

 

Steps:

  1. Drain liquid from 2 cans of beans or use about 1 1/3 cup of liquid that dried legumes have been cooking after several hours.
  2. Pour through strainer into a small pot. Cook over medium heat for about 20 minutes until it is reduced in half. Cool in refrigerator for several hours or overnight.
  3.  Combine almond flour and confectioner’s sugar in a food processor for about 1 minute. Sift mixture into a bowl making sure to remove any lumps.
  4. Put reduced  aquafaba and cream of tartar in a mixing bowl. Mix on high until peaks are formed then add food coloring. Add granulated sugar in several batches while mixer is going.

     

  5. Fold flour mixture into aquafaba in several batches.

     

  6. Place mixture into a piping bag fitted with a small round tip. I used a size 12 Wilton Decorating Tip. Be sure not to overfill bag or you’ll make a mess like I did.  My kitchen looked like it got hit by a pink fluff bomb.
  7. Pipe small round circular cookies on to a silicon macaroon mat or parchment paper.
  8. Bang the cookie sheet on the counter to times to get rid of the peak on top and any air bubbles. Let macaroons dry for an hour before placing in an oven set to 200 degrees.

     

  9. Bake in oven until completely solid, about 40 minutes. Cool.
  10. While cooling you can make chocolate frosting. First remove pits from dates then soak in very hot water until so soft and drain, about 10 minutes. Meanwhile steam yam. Allow yam to cool.
  11. Add cooled yam, dates, cocoa powder, extract, coconut oil and agave to food processor. Process until smooth. If too thick add nut milk one tablespoon at a time until desired frosting consistency is reached. Put into frosting bag.
  12. Spread raspberry jam onto the bottom of a macaron.  Then pipe chocolate on top. Put macaroon cookie on top.

     

    ENJOY!

Copyright 2017, All rights reserved.

 

 

 

Vegan Potato Latkes

Vegan Recipes

platedPotato latkes are a traditional Hanukkah food.  My twist in this vegan version is to replace the egg with a flax-seed egg and to develop the gluten by tossing the ingredients well. Although I still use oil, I use much less than most recipes require.  You can eliminate the oil altogether by baking the potato pancakes on parchment paper instead of frying.I like to serve them with a vegan sour cream (see separate recipe) and cut up apples.  The ultimate compliment for this recipe came from my omnivore son who loves them as much as the traditional recipe.

Ingredients:

  • 3 pounds of potatoes (I prefer Russet but you can also use Yukon Gold)
  • 1/2 cup unbleached all-purpose flour
  • 5 Tablespoons sliced green onion
  • 3 Tablespoons unsweetened almond or rice milk
  • 2 Tablespoons cornstarch
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon baking powder
  • 1 Tablespoon flax-seed
  • 2 teaspoons black pepper
  • 1 Tablespoon coconut oil
  • 1 teaspoon grape seed oil

Instructions:

  1. Peel and grate potatoes. I use a Cuisinart food processor with the shredding disc but you can also use a box grater.
  2. Place shredded potatoes on a dishcloth and squeeze out as much moisture as you can. You can use paper towel but heck why not save a tree?
  3. Prepare flax-seed egg by mixing the flax-seed with 3 Tablespoons of water. Let sit for five minutes. Then mix in your milk.
  4. In a large bowl combine the grated potato, green onion, milk, flour baking powder, salt cornstarch and pepper. Mix by tossing the ingredients with tongs for a full 5 minutes so the gluten has time to develop.
  5. Heat coconut and grape seed oil in a large, non-stick fry pan on medium until oil is sizzling. If you to bake the latkes, line a large cookie sheet with parchment paper and pre-heat oven to 350 degrees.
  6. Form a small ball of the potato mixture(about 1/3 cup) by hand into a paddy. Place each paddy in fry pan or on cookie. Flatten each paddy by pressing down with a spatula to about 1/3″ thickness.  Fry until the pancakes until they are a nice golden brown and then allow the other side to brown. If baking you should bake about 15 minutes each side.

     

  7. Serve with either sliced apples or vegan sour cream or both.

plated

ENJOY!

Copyright 2017.  All rights reserved.

Creamy Gnocchi in Spinach and Herb Sauce

Vegan Recipes

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If you adore creamy gnocchi but want low-fat, this recipe is for you.  It’s comfort food at its finest and a great way to use fresh herbs and spinach from your garden!

Ingredients:

  • One pound uncooked gnocchi
  •  3 cups spinach leaves (separate into 2 cups and 1 cup)
  • 1/2 cup chopped fresh flat leaf parsley
  • 4 fresh sage leaves
  • 1/2 cup canned drained small white beans
  • Juice from 1/2 lemon, about 2 Tablespoons
  • 1 orange, yellow or red pepper seeded, cored and cut into large pieces
  • 2 gloves peeled garlic
  • 1 teaspoon sea or kosher salt
  • 2 teaspoons ground cumin
  • 1 and 1/2 teaspoons paprika
  • 1/2 cup vegetable broth
  • 1/4 to 1/2 teaspoon red pepper flakes (depending on how hot you want it)
  • 1/2 cup grape tomatoes cut in half (reserve for garnish)
  • 2 Tablespoons chia seeds

Instructions:

  1. Preheat the broiler of your oven or toaster oven. When hot place, place pepper pieces about 3 to 4 inches under the broiler, skin side up turning when skin blackens. Using tongs put blackened pepper into a paper bag and fold down top of bag so it’s closed. Let sit.

     

  2. Meanwhile drain a 15.5 oz can of small white beans by placing beans in a strainer over a bowl.

     

  3. Put a large pot of water with a tablespoon salt on to boil. While water is heating, go out to your garden and cut fresh parsley, thyme and sage. (Obviously if you don’t grow your own and really there’s no excuse not to since you can do this easily even if you live in an apartment without a garden, buy fresh herbs from market.) Rinse off herbs if necessary. Cut roughly.

     

  4. Turn off pot of water and cover with a lid to keep warm. Remove peppers from bag and peel of skin.  This is a messy job particularly if the peppers haven’t been in the bag for at least 10 minutes.

     

  5. Add drained beans, herbs, 2 cups spinach, brewer’s yeasts, and spices to blender. Blend until a thick sauce is formed. You will have to stop the blender several times in give the ingredients a good mix.
  6. Bring salted water to a rapid boil. Add gnocchi. It cooks quickly in about two minutes. With strainer remove individual pieces that rise to the top of the water. Place in serving bowl. Don’t over cook or you’ll have a pot of mushy potato pieces that will stick into a blob.
  7. Add 2 tablespoons of thehot pasta water to sauce in blender and a tablespoon at a time.  When sauce reaches a thick, creamy consistency add to bowl of gnocchi and toss.

     

  8. Line bowl with remaining spinach leave and garnish with tomatoes, chia seeds and a pinch of salt.

ENJOY!

Copyright 2017. All Rights Reserved.

Vegan Cauliflower Fried Rice

Vegan Recipes

finishedinbowl

This easy to make Asian fried rice is low in oil and is as yummy as it is healthy.  The riced cauliflower takes on the texture of rice. This is a real crowd pleaser.

Ingredients:ingredientsverticla

  • 2 ten ounce bags of frozen riced cauliflower. I like Trader Joe’s.
  • 1 block sprouted or regular firm tofu (8 to 14 ounces)
  • 1 Tablespoons peanut oil
  • 1 Tablespoon sesame oil
  • Corn from an ear of corn or 1/2 cup frozen
  • 1/2 cup frozen green peas
  • 2/3 cup of chopped peppers. (I like orange and red peppers)
  • 1/3 cup chopped carrots
  • 1 cup mung bean sprouts
  • 3/4 cup sliced mushrooms (bella, shiitake or white)
  • 2/3 cup organic vegetable broth
  • 1/4 cup cilantro
  • 2 Tablespoons light sodium soy sauce
  •  1 teaspoon Sriracha hot chili sauce (or any hot sauce)

Instructions:

  1.  Heat empty wok on burner until hot.  Add 1/3 cup broth and continue to heat.  Add carrots, peppers and corn.
  2. Stir fry in water until most of the moisture is absorbed, about 2-3 minutes. Add mushrooms, peas and 1 tablespoon soy sauce. Stir fry until all moisture is absorbed.

     

  3. Empty veggies from wok and reserve.
  4. Wrap tofu block in a towel. Gently squeeze out moisture. Break up block with a knife. Reserve.
  5. Heat peanut oil in wok until smoking. Add minced garlic and ginger. Stir constantly until lightly browned, about 30 seconds. Remove from wok and reserve.
  6.  Wipe out wok. Add remaining 1/3 cup broth into wok.  Heat until very hot add tofu and sprouts stir frying until warmed throughout and liquid is mostly absorbed.
  7. Add the frozen cauliflower to wok taking care to break up any frozen clumps. Stir fry 1 minute on high. Add reserved veggies and garlic and ginger and green onions. Stir fry 30 seconds.
  8. Add sesame oil and more soy sauce if deserved. Toss well. Garnish with cilantro leaves and serve.

ENJOY!

Copyright 2017. All right reserved.