Sushi with wasabi slaw, avocado, cucumber, and marinated mushrooms.
For the sauce: blend together 1/2 cup peanut butter, 1/4 cup warm water, 1 garlic clove, 2 TBL reduced-sodium tamari or soy sauce, 1 TBL rice vinegar, 1/4 tsp cayenne, 1.5 TBL fresh ginger.
Saute or lightly steam 1 large head of broccoli (save the stems), 1 red pepper chopped, 1 cup sliced mushrooms, 1 diced shallot, 1 cup edamame.
In the food processor: pulse together the broccoli stems and 2-3 carrots until you get a rice-like texture.
In a large bowl: mix together vegetables, sauce and 2 cups of the broccoli-carrot mixture.
Serve over pickled cabbage and top with extra broccoli-carrots.
We haven’t made chili in over a year. I don’t know how that’s possible, but here we are on the snowiest day of the year. The snow reports vary, but from our walkabout today, I’d say we have about 5-6 inches, which for Chapel Hill is a lot. So far, we walked to Wholefoods to buy some ingredients for Taymer’s (Vegan in the Sun) recipes, then walked around in the cold, drove around town a little, then hit Harris-Teeter for fancy beers, and finally back home again. Unfortunately, Caribbean food didn’t seem as enticing after rosy cheeked snow hikes and icey driving, so we put away our pineapple and coconut milk, and took out ingredients for chili and baked potatoes with vegan broccoli cheese sauce. The chili is similar to one we made a year ago, but without the tofu and a few tweaks to the ingredients.
2 onions, diced
1 red bell pepper, diced
8 garlic cloves, minced
2 cups mushrooms, sliced
2 jalapenos, diced
1 TBL chili powder
1 TBL cayenne
1 TBL oregano
salt and pepper to taste
1/2 tsp cumin
1 6 oz can tomato paste
12 oz water
1 28 oz can diced tomatoes, with liquid (or preferably whole canned tomatoes, crushed with your hand)
1 14 oz can kidney beans, drained
1 14 oz can pinto beans, drained
1 14 oz black beans, drained
2 TBL apple cider vinegar
In a large pot, sautee the tofu in 1 TBL olive oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes. Deglaze the pot with a little water, if needed.
Add the tomato sauce, diced tomatoes, and beans. Bring to a slow simmer. Edit: Stir in 2 TBL of cider vinegar. Cover and cook for 30-45 minutes. (Best if made the night before!)
Baked potatoes with vegan broccoli cheese sauce
This sauce is so good that we ate the leftovers with a spoon like a soup.
1.5-2 c broccoli (we used frozen that we thawed in the microwave)
1/3 cup nutritional yeast
2 TBL Earth Balance
2 c. water
1/4 tsp dried mustard
1/2 tsp turmeric
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1.5-2 TBL cornstarch (mixed with a little water)
In a pot, mix all ingredients except cornstarch and bring to a boil. Turn off heat and blend with an immersion blender. Return heat to medium and add cornstarch. Stir continuously until the sauce has thickened, about 5 minutes.
Again, I turn to the FatFree Vegan Kitchen for the best vegan cheeze sauce around. I altered the proportions enough that I will post my changes. I used whole wheat shells and about 1/4 cup cheeze on top. In the right hand corner, you can see the kale poking through the noodles.
For the Sauce:
1 c. water
1 c. plain rice milk
3/4 cup nutritional yeast
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso
black pepper to taste
Cook 5-6 oz whole wheat shell pasta until al dente. While pasta boils, combine the ingredients for the sauce. Chop 1 cup of kale and 1 cup broccoli (I used frozen). Prepare a baking dish with a few dollops of Earth Balance. When pasta is done, drain. Layer 1/4 of the sauce at the bottom of the baking dish, then a layer of pasta, then kale, then more sauce. Press down on the layers with your spoon. Add the next layer of pasta, broccoli, sauce. Press again. If you can fit in more pasta, add it on top, then add vegan shredded cheese and the last bit of sauce. Cover with tin foil and bake at 375 for 30 minutes, then remove foil and bake another 10.
This recipe is not much of a recipe, but it is tasty and makes a good make-ahead meal, or last minute throw-it together dinner. In our case, I made it ahead for dinner Friday night, but then we saved it for Saturday. We paired it with this happy salad, of spinach, sprouted mung beans, tomatoes, mushrooms, and apple cider vinegar.
Chop 4-5 small potatoes and boil about 10 minutes until soft. Drain in a colander and set aside. Toast 1/3 cup of raw almonds in a dry pan, or in the oven. Set aside. Saute 5-6 garlic cloves in 1 TBL olive oil and 3 TBL lemon juice, add 1 TBL hot chili flakes. Add in one can of drained and rinsed chickpeas. Stir in potatoes and 1 cup of broccoli. Add a little more lemon juice or water to the pan it if is too dry. Stir in almonds and season with salt and pepper.