Cinco de Mayo Beans, Figs and Katz style

Pineapple margarita: blended fresh pineapple, silver tequila, Cointreau, and fresh lime juice

Seasoned black beans; stir fried veggies with smoked paprika, oregano, cilantro, and garlic; homemade chips with Daiya cheddar and seasonings.

Not pictured: AWESOME GUACAMOLE

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Tofu Quiche, Cabbage Soup, and Fruit and Greens

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Tofu-Quiche:
Original recipe from FatFree Vegan.

1 teaspoon garlic powder
1/2 cup bell pepper
1 cup chopped mushrooms
2 green onions
1/2 cup corn
1/2 cup swiss chard stems
1/2 tsp. dried, crushed rosemary
1/2 tsp. oregano
1/2 tsp. parsley
black pepper to taste
1 cup TVP
1.25 cups water
1/4 cup plain, unsweetened rice milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 tablespoon tahini
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon salt

Preheat the oven to 375 F. Grease casserole dish.

Lightly spray a non-stick skillet with olive oil and sauté the bell peppers, chard stems, onion, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the spices and remove from the heat.

Boil water and mix with TVP. Be sure to hydrate all the TVP before combining it with the other ingredients.

Using an immersion blender, combine all remaining ingredients in a mixing bowl until smooth. Add the vegetables and stir well. Pour into the greased casserole dish.

Put the casserole dish into the oven and immediately reduce the heat to 350 F. Bake until the top is brown and a knife inserted into the middle of a quiche comes out clean–about 45-60 minutes depending on your oven.

Cabbage and Tomato Soup
An oldie that we pulled from the freezer/archives. Now with a picture!

Fruit and Greens Salad

Red, green, and black grapes
Strawberries
Dandelion greens
Pineapple
Pea shoots
Cucumber
Mango
Delicious avocado dressing

Pineapple Upside-Down Gingerbread Pumpkin Cake

Adapted from Epicurious.

Topping:
1/3 cup (packed) golden brown sugar
1/4 cup soy butter
1 tablespoons orange juice
1 teaspoon molasses
1 cup frozen pineapple

Cake:
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup soy butter, room temperature
1/2 cup turbinado sugar
1 large egg
1/4 cup molasses
1/3 cup canned pure pumpkin

For topping:
Preheat oven to 350°F. Grease with soy butter, a 9x9x2-inch baking pan. Combine sugar, butter, orange juice, and molasses in small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan. Arrange pineapple pieces close together in a single layer in the syrup.

For cake:
Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl. Beat butter in large bowl. Add sugar and beat to blend. Beat in egg. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan. Bake cake until tester inserted into center comes out clean, about 40-50 minutes. Cool cake in pan 30-45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature.

Pineapple Tempeh

Adapted from Vegweb

1 tempeh block
1.5 cups frozen pineapple
1 cup carrots, sliced thinly
2 garlic cloves, diced
1/2 red onion, chopped
1/4 cup green onions, chopped
1 cup fresh kale
2 tbs chili garlic sauce
2 tbs tamari
1 tbs cornstarch
1 pinch of turbinado sugar
Chili oil
Juice of one orange

Heat chili oil. Fry tempeh until crispy, drain on paper towel.
In remaining oil, fry onions and garlic. Add carrots and cook for 5 minutes.
Add tamari to the pan and vegetables. Mix in chili sauce and pineapple, allow to cook down.
Add in tempeh and juice of one orange.
Mix cornstarch with water, add in slowly and stir until desired thickness.
Serve with rice.

Black Bean Extravaganza


1 can black beans
1 can (re)fried beans
1 can jalapenos
1 cup pineapple, chopped
1/4 cup onion, diced
1 cup kale
3/4 cup old tortilla chips
1/2-1 cup salsa
1/4-1/2 pepper jack cheese

In a casserole dish layer:
salsa
chips, crushed a little
refried beans
black beans
jalapenos
pineapple
onion
kale
cheese
salsa, and repeat
The top layer should have some cheese on top.
Bake at 350 for 15-20 minutes, or until cheese is browned on top.