Wild Mushroom Risotto

Its getting towards the end of the quarter which means that tests are becoming more and more frequent, papers are beginning to be due, and presentations are given, which means the stress heightens. My best friend had one of those weeks, three midterms...Physics, Linear Algebra, and Analysis...So I decided to reward her with a nice hearty meal and a big glass of wine. 


I was walking through the farmers market the other day and stopped at the most beautiful mushroom stand. They had every mushroom imaginable, portabellas, creminis, oyster, shitaki, etc. and let me tell you...I LOVE mushrooms. So I mean I had to make something with mushrooms right? I mean how could I not? And what could be better than wild mushroom risotto? With garlicky greens, and tomato-basil bread? I know, nothing. So that is what I made. Pure love.


What you need:
Wild Mushroom Risotto
-4cups vegetable stock
-2 medium onions, finely chopped
-1/2 head of celery, finely chopped
-5 cloves garlic, minced
-2lbs assorted wild mushrooms of choice, chopped into bite size pieces.
-1 3/4cup arborio rice
-1/4cup olive oil
-1 1/2cup dry white wine (I used twobuck chuck sauvignon blanc)
-Fresh Parsley and Basil, chopped
-Salt and Pepper to taste

1. Heat stick in saucepan to near boiling
2. Heat 1tblsp olive oil in a heavy bottomed pot (I used my ceramic coated cast iron) over medium heat. Add onion, celery, mushrooms, and garlic. Cook until soft, 10-15 minutes. Add rice, salt and pepper, cook one minute, or until rice is slightly translucent, stirring constantly. Turn up heat to medium high.
3. Add wine and cook until absorbed, stirring constantly. Add a pinch of salt.
4. Add one ladle of stock (1/2cup), cook until absorbed, stirring constantly. After stock is absorbed, add another ladleful. This process should take 15 minutes or so. 
5. When all the stock is absorbed, turn off the heat, put on the lid and let it sit for 3 minutes. Then take off the lid stir in the rest of the olive oil, basil, and parsley and serve.

 

What you need:

Garlicy Greens

-8cups greens (kale, spinach, mustard greens, dandeline greens, etc) stems removed, chopped

-1 medium onion, chopped

-1 head of garlic, minced

-Vegetable Broth

-Salt and Pepper to taste

1. Heat oil in a large high sided pan and saute onions and garlic until translucent.
2. Add greens to pan and smash down into the pan if there is to many.
3. Add enough vegetable broth to coat the green, add salt and pepper generously and cover with lid.
4. Cook until greens are significantly cooked down.
5. Taste and adjust seasonings accordingly.

What you need:

Tomato-Basil Bread

-1 loaf artisan bread of choice (I used a kamatra olive loaf)

-Non-dairy Butter (earth balance)

-Fresh basil, chopped

-Sundried tomatoes, chopped

-1head of roasted garlic

          -To make roasted garlic:

                -Take a head of garlic, slice of the top and place on a piece of tin foil. Sprinkle with olive oil, salt, and pepper. Cover with ti foil and place in a 400F oven for 45 minutes. Remove from over and open foil, let cool until able to handle. Squeeze cloves out and smash with a fork.

1. Slice the loaf length wise.
2. Combine all remaining ingredients in a bowl and spread on one side of the loaf. Place the other side on top, wrap in tin foil and place in 400F oven for roughly 20 minutes. Cut and serve.

Leftovers: Spinach-Ricotta Cakes

I always make to much food. When I aim to cook for one I usually cook for a family of four. So when I cook food for Calzones for a group of eight you can imagine how much I make. Thus I had a little leftover after Calzone night. Don't get me wrong I love leftovers, they are so easy and if the food is good leftovers are even better, but sometimes is can get boring. So with all my leftovers from Calzone night I made spinach-ricotta cakes, kinda like crab cakes, but vegan and un-crabby :D


What you need:
LEFTOVERS.
-Any leftover veggies you have.
-Any leftover pesto you have.
-Leftover ricotta
-Breadcrumbs

1. Combine all ingredients, enough breadcrumbs to allow the mixture to stay together.
2. Form into pattys.
3. Heat oil in a large skillet and fry patty until golden on both sides.
4. Top with flash fried basil (instructions follow)
1. Heat enough oil to cover a large skillet.
2. take fresh basil leaves and place in oil.
3. Fry for 10-15 seconds on each side.
4. Let drain on paper towel.

Pear-Almond Upside Down Cake

For Calzone night I decided we need something sweet to end the meal, and I was thinking I wanted to do something pretty. Upside down cakes can be pretty right? Well one of my best friends HATES pineapple, so the traditional pineapple upside down cake was out of the picture. So I was thinking about ideas, I saw pears, and though almonds, and then came Pear-Almond upside down cake. Let me tell you, this combo is a winner. 


What you need:
-3Tblsp non-dairy butter (earth balance)
-3/4cup brown sugar, packed
-2 Large Bartlett Pears
-1/2tsp cinnamon
-1/4tsp allspice
-1/4tsp nutmeg

-1/2cup non-dairy butter (earth balance)
-3/4cup sugar
-1tsp vanilla
-1/4tsp almond extract
-Ener-G Egg replacer for 3 eggs
-2/3cup blanched almonds, finely ground
-1cup flour
-1tsp baking powder
-1/4tsp salt

1. Preheat oven to 375F
2. Heat butter with the brown sugar in a skillet over medium heat until the sugar is melted and smooth; remove from heat and pour into a 8x8 baking dish. 
3. Peal and slice pears. Overlap the slices in the dish in any patter you wish. Sprinkle cinnamon, allspice, and nutmeg on pears.
4. Cream the better and sugar until light and fluffy, then add the vanilla and almond extract. Beat in the egg replacer.
5. Stir in ground almonds and remaining dry ingredients.
6. Pour over pears and smooth out until evenly distributed.
7. Bake in the center of the oven until the cake is golden and springy, about 35-40 mins. Let cool in the pan for a few minutes, then set a cake pan on top of the pan, hold tightly, and flip over. Carefully ease the pan off the cake.
8. Let cool to room temperature and serve. Top with toasted sliced almonds and soy ice cream.

The Basics: Roasted Vegetables

Roasted vegetables are an essential. They are easy, delicious, and versatile. You can roast basically anything. It's just a matter of how you cut the vegetables. I like to roast a big batch of vegetables on Sunday night and use them througout the week. I season mine with simply salt a pepper so that I can use them in any dishes you want. Add them to pasta, put them in a curry (try adding them to the Quick and Spicy Curry recipe), put them in a burrito, mix with tofu scramble, etc. the options are exponential. So here is how its done.


If these instructions still don't help you with your roasted veggies watch this video from CHOW.com: http://www.chow.com/stories/12072


What you need:
-Any vegetables you like. I like to use: Broccoli, Cauliflower, Carrots, Brussel Sprouts, Butternut Squash, Cremini Mushrooms, Asparagus, Eggplant, Green Beans, Cherry Tomatoes, small potatoes etc.
-Olive Oil
-Salt and Pepper

• Preheat oven to 500F
• Cut vegetable into bite size pieces
• For Brussel Sprouts, cut in half for medium size and quarter for large.
• For more dense vegetables (squash, eggplant, potatoes, carrots, etc.) you want to cut them smaller than less dense vegetable (broccoli and cauliflower) so they cook at the same rate.
• Place all vegetable in a large bowl and toss to coat with olive oil. Salt and pepper generously. Toss again.
  
• Place vegetable on a large, oiled baking sheet and roast for roughly 20 mins, until vegetable are tender and visibaly browned.
• Let cool for at least a minute before enjoying, they are hot!

Simple, Fast, Delicious Calzones!

It's become somewhat of a tradition among me and my friends to make calzones together. We get together and make a bake calzones, and no matter how bad the chef, and how ugly the calzone may look, the ALWAYS taste good. And the best part of making calzones? Everyone can personalize the calzones how they want. We have vegans, vegetarians, and carnivores all together at one meals and everyone gets what they want, what could be better? There is no set recipe for this, you can basically put anything you want inside (and outside) of the calzones, but here are some suggestions.


What you need:
-Ready made, raw pizza dough (I use Trader Joe's)
-Homemade Vegan Pesto
Combine in a food processor, basil, pine nuts, olive oil, garlic, nutritional yeast, and salt and pepper. I used roughly four cups of basil, 3/4cup pine nuts, 4 tblsp olive oil, 4 large cloves of garlic, and a 1/4cup nutritional yeast, salt and pepper to taste. These measurements are approximate and can be adjusted to taste. You want the pesto to be thick but spreadable. 
-Tofu/Cashew Ricotta
In a food processor combine 3/4cup cashew pieces, the juice of one lemon,1clove of garlic, and 3tblsp olive oil. Blend until creamy. Add one pound of crumbled tofu, 3 large tblsp dried basil, and salt and pepper to taste. Blend until smooth, taste and adjust seasonings as you like. 

-Sauteed Mushroom
Simply saute sliced cremini mushrooms in olive oil with garlic and italian seasoning until soft.

-Sauteed Red Bell Peppers
See Mushroom instructions

-Sauteed Spinach
Thaw frozen spinach and squeeze all water out of the spinach. Saute with olive oil, garlic, and italian seasoning

-Carmelized Onions
Thinly slice white or yellow onions and saute at medium heat with olive oil, garlic, and italian seasoning until onions are browned and have become sweet.

-Sauteed Zuchinni
See mushroom instructions

-Sliced Black Olives
-Diced Roma Tomatoes
-Red Pepper Flakes
-Italian Seasoning

• To make a calzone simply take you dough and spread it into a  large thin (about1/2in) circle or oval on a floured piece of tin foil. Once dough is spread layer filling as you would like on HALF of the dough, leaving a 1/2in border around the filling. (tip: do not put sauce as the bottom layer, spread tofu ricotta or veggies first, then place sauce on after. If sauce is on bottom the calzone will stick to tin foil). Once satisfied with filling, fold dough over filling and seal edges. Bake according to pizza dough instructions. 

Orange Dark Chocolate-Chocolate Cookies

I came back from Denver and hadn't cooked in four days! So I mean what was a girl supposed to do, just sit there and not make anything the minute she got home? Well that would just be silly. Baking was on my mind and I had almost everything for these cookies, so why not make them. I thought maybe this will work, and let me tell you, it did!


What you need:
-1cups All-Purpose Flour
-1cup Whole Wheat Flour
-2/3cup unsweetened cocoa powder
-1tsp baking soda
-1/2tsp salt
-2/3cup vegetable oil
-1 1/2cups sugar
-4tsp ground flax seed
-1/2cup light soy milk
-1tsp vanilla extract
-1tsp orange extract
-The zest of one large navel orange
-6oz dark chocolate chunks

1. Preheat oven to 350F
2. In a large bowl sift together flour, cocoa powder, baking soda, and salt.
3. In a seperate large bowl, whisk together sugar and oil. Add flax seed, soy milk, vanilla, and orange extract. Mix well.
4. Fold dry ingrediants into wet ingrediants in small batches. Once the batter begins to thicken switch to the rubber spatual and mix until fully incorporates.
5. Mix in Dark Chocolate Chunks
6. Line a baking sheet with parchmant paper and roll dough into 1in balls and flatten on sheet. 
7. Bake for 10-11 mins until the tops of the cookies look cracked. Let sit on baking sheet for five minutes, then move to cooling racks.
8. Enjoy!

Denver Delights

For this Presidents weekend holiday I decided to make a trip to Denver, CO. A beautiful city, filled with amazing people, amazing nature, and amazing food. This food included an amazing vegetarian, vegan friendly restaurant, and some yummy, vegan friendly chains as well. So that was nice. Here is some of the  adventures I went one.

My first stop was the very first Chipotle, a haven for College Students.  
Burrito Bowl: Black Beans, Rice, Hot Salsa, Guacamole, Corns Salsa, and topped with Romaine Lettuce. Served with a warm side tortilla. 
Yummy.

The Watercourse Vegetarian Restaurant. 
The Grinder: Sliced Seitan topeed with grilled onions and bell peppers. served with a miso au ju, and served with cocunut-curry soup and sauteed veggies.

The Market
Salad Plate: Fresh Hummus, Lentil Salad, and Healthy Veggie Salad. Served with a French Roll

Noodles and Company.
Japanese Udon Noodles: Served with a sweet and spicy soy sauce, grilled tofu, shitake mushrooms, and various other veggies. (I added Sriacha Sauce as well


Overall, a very yummy trip!!!

SuperBowl Treats!

Sports are a huge part of my life. And the superbowl is one of the biggest games in sports. So with a big game comes big food, and boy did I deliver. We had a good party. Food, Beer, and Friends, big success. So here is what I made. The photos aren't as good as they should be but the recipes are delicious, let me just tell you, i didn't have any leftovers. :D Oh also, I love you Who Dat Nation!


Chipotle Chili
This chili was a huge hit. Let me tell you its spicy but the flavors are bold and deep and amazing. Enjoy.


What you need:
-3 Tblsp oil
-1 head of garlic, minced
-3 small/medium yellow onions, medium dice
-3 chipotles in adobo, minced
-2 packages low sodium chili seasoning (I use Lawry's)
-1Tblsp Penzeys Chili 9000 (optional)
-5tsp salt
-1 package tempeh, crumbled
-1 package extra firm tofu, crumbled
-3 15oz cans pinto beans, drained and rinsed
-1 red pepper, medium dice
-1 28oz can crushed tomatoes
-1 28oz can diced tomatoes

1. In a Dutch Oven or large, heavy-bottomed pot with a tight fitting lid, heat oil over medium-high heat until shimmering.
2. Add garlic and onions, season with salt and pepper, and cook, stirring occasionally, until onions are soft and starting to brown.
3. Add chipotles, and chili seasoning (and penzey's if using), stir to coat onions and cook until spices are deep brown in color and fragrant.
4. Add tempeh and tofu, stir to coat, add salt.
5. Add beans, peppers, and tomatoes with juices.
6. Bring to a boil, reduce to low heat, and simmer, uncovered and stirring occasionally, for 1 1/2 to 2 hours. Season with salt and pepper if desired.

Extra-Corny CornBread

Now you can't have chili without cornbread. This corn bread has extra corn and is super moist. It's delicious with some whipped earth balance and dipped in some chili.

What you need:

-2cups plain soy milk

-2tsp apple cider vinegar

-2cups cornmeal

-1cup all-purpose flour

-1/4cup sugar

-2tsp baking powder

-1/2tsp salt

-1/3cup oil

-1cup fresh or frozen and partially thawed corn kernels

-1Tblsp oil.

1. Preheat oven to 350F. Grease a 9x13 baking pan, set aside.
2. Saute corn kernels in oil until corn is slightly browned. 
3. Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else
4. In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt.
5. Create a well in the center and add the soy milk mixture and oil. use a wooden spoon to mix together until just combined.
6. Fold in corn kernels.
7. Pour batter in prepared backing dish and bake for 30-32 mins, until a toothpick or butter knife inserted though the middle comes out clean.
8. Remove from oven and let cool slightly before serving.

Tofu Sticks with Buffalo Sauce or "Ranch"

What is football without Buffalo Wings? Well this is my interpretation. 

What you need:

-2 packages extra firm tofu, frozen and thawed.

-2cup nuts (I like to use cajun roasted almonds, but any will due)

-1cup bread crumbs

-soy milk

-whole wheat flour

1. Preheat oven to 400F
2. Cut tofu into inch sticks, set aside
3. in a food processor, process nuts until coarsely ground.
4. On a plate combine ground nuts and bread crumbs.
5. Set up breading station: The first plate spread a thin layer of whole wheat flour, the send plate pour a thin layer of soy milk, and the last plate is the bread crumb/nut mixture. Begin by coating the tofu in the flour, then the soy milk, then the nut mixture, making sure to fully coat the sticks.
6. Place sticks on a greased cookie sheet and back 15-20 mins on each side until browned and firm.  

-3Tblsp oil

-1/4 Hot Sauce

-1tsp tomato paste

-2tsp chile powder

-1tsp cayenne pepper

-2tsp brown sugar

-1/4tsp garlic powder

-1/4tsp paprika

-1/4tsp cumin

1/2tsp salt

1. Combine all ingredients until smooth.
2. Dip tofu sticks in sauce and enjoy.
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-1cup vegan mayonnaise

-1/4cup soy milk

-1tsp garlic powder

-1tsp onion powder

-1/4tsp salt

-1/4tsp pepper

-1/2tsp tarragon

-1tsp dill

-1Tblsp apple cider vinegar

1. Combine all ingredients until smooth.

Chili-Lime Brussel Sprouts

Recently I have fallen in love with brussel sprouts. Usually I just buy a bag from Trader Joe's and through them in with some other standard veggies and roast them till yummy. But the other day I was walking through Ralph's and saw the most amazing thing. They had brussel sprout stalks. If you do not know what this is, it resembles the stalk of a broccli, three times the size and covered in brussel sprouts. Pure Love, and...it was on sale, so I HAD to buy it. When I got home I realized there was a lot of brussel sprouts in my frig so I have make them taste really good. I saw the limes, and I love spice and bam, it hit me...Chili-Lime Brussel Sprouts. Now this recipe can easily be adjusted to cater your tastes. Just enjoy!

What you need:
-1 Brussel Sprout Stalks (2bags of Brussel Sprouts)
-The zest and juice of 4 limes
-3 Tblsp olive oil
-1 Tblsp red pepper flakes
-1 Tsp smoked paprika
-1 Tsp cayenne
-1 Tsp cumin
-1 Tsp salt
-1 Tsp cracked black pepper

1. Preheat oven to 400F
2. Rinse Brussel Sprouts, pat dry, and halve (if you have small brussel sprouts) or quarter (if they are large) Brussel Sprouts
3. In a large bowl combine all ingredients and toss until evenly coated.
4. Place mixture on a baking sheet (I had to do this is two batches) and bake for 30 mins.
5. Enjoy.

Orange-Blueberry Scones

I believe that scones are one of the best coffee pairings around. Who wouldn't want to wake up to a nice big cup of coffee and a delicious scone? I know I wouldn't mind. This recipe is so versatile. As long as you have the basic dough you can pretty much add anything you would like. And, they are so so so easy.


What you need:
-1 1/2 tsp Ener-G Egg Replacer (equivalent to 1 egg)
-2Tblsp water
-2cups all purpose flour
-1/2cup whole wheat flour
-1/3cup sugar
-1/2tsp salt
-4tsp baking powder
-3/4cup earth balance, non dairy butter, cold
-3/4cup dried blueberries
-1/2cup non-dairy milk
-2-3Tblsp non-dairy milk, for brushing tops
-Zest of 1 orange
-1/2cup chopped walnuts (optional)
-Cinnamon Sugar for sprinkling on top


Variations:
-Replace blueberries with 1/2cup raisins and 1/2cup dried cranberries
-Replace walnuts with toasted almonds and add 1/2tsp almond extract
-Replace walnuts with mini-dairy free chocolate chips, and replace the blueberries with chopped dried raspberries
-  Use the zest of 2 oranges and 3/4cup of mini-dairy free and chocolate chips (do not add blueberries and walnuts)

1. Preheat oven to 425F
2. Lightly oil a cookie/baking sheet or line with parchment paper
3. In a food processor or by hand, whip the egg replacer and water together until thick and creamy
4. In a large bowl, combine the flour, sugar, baking powder, and salt. Add butter to the dry ingredients and cut into small peaces using two knives or simply by hand. You are not creating a paste, combine until it resembles bread crumbs.
5. Stir in blueberries, walnuts (if using), and orange zest
6. Add the milk and egg replacer and keep mixing to a minimum (if you mix to long the dough develops gluten, which creates tough scones) Mix only until the dry ingredients are moistened.
7. Gather the dough into a ball and place on a lightly floured surface. Pat or roll dough out into 1/2inch thick  and cut into 8-10 pieces (triangles or circles).
8. Place on a baking sheet, and bake until golden brown, 10-12 mins.
9. Let cool on rack or serve warm.