Vegan "Ricotta" Stuffed Squash Blossoms!

I am still getting used to my new kitchen.  It is hard to be efficient when you don’t know where everything is!  But I am beginning to feel more comfortable and at home here.  And….this is the first time using this oven, so hopefully it works!

I have been wanting to cook with squash blossoms since I saw them at my local produce store last summer.  Now that they are back in season, it is time to get down with these edible flowers!

So what are squash blossoms and what do they taste like?  Good question!  They are dainty, bright orange flowers of a pumpkin, squash or zucchini that are tender, with a slightly sweet and savory component.  Eaten raw, they almost melt upon your tongue like a gentle snow flake. 

 When dealing with this recipe, a heavy hand is ill advised.  The blossoms are extremely delicate…..  So delicate that I actually used a syringe to insert the “ricotta” filling.

Now,  don’t fret if you don’t have a syringe laying around.  Lets be honest, I am sure most households don’t have them.  But, if you are into stuffing small items, they certainly do come into good use.

Alternatively, you can use a small spoon and carefully stuff them.

What I really love about this appetizer is the contrast between the crunchy outer of the panko crumb mixture and the creaminess of the  tofu “ricotta” filling.  If you have left over “ricotta”, save it and make some fabulous eggplant rollatini in the next few days!

Vegan “Ricotta” Stuffed Squash Blossoms!

Ingredients:

one bunch of squash blossoms, washed

  

for the “ricotta”

1/2 package tofu

1/2 lemon 

1 tbsp tahini

2 tsp white or red miso

1.5 tbsp nutritional yeast

2 tsp garlic powder

salt

for the breading:

1/2 c panko bread crumbs

1 tbsp nutritional yeast

2 tsp italian seasoning

salt to taste

vegan egg replacer mixed with water

Preheat oven 375.

Once you have washed your squash blossoms, carefully separate each one and gently pat dry with paper towels.  Set the blossoms aside.  With a food processor, add in all the “ricotta” ingredients and gently pulse until everything is combined.  You do not want to fully turn it on because you do not want the mixture to be completely smooth.

Now the fun part, either with a small spoon or a syringe, carefully stuff the blossoms with roughly one tablespoon of the “ricotta”.  Once this is done, set up your breading station.  In one bowl, mix together the egg replacer with water and in the other, combine all the breading ingredients.  Coat each blossom with egg replacer, then drench in the panko mixture.  Bake in oven for about 15 minutes.  

Let cool for about 5 minutes and enjoy with tomato sauce!

 

 

Creamy Avocado Hummus

This is giving my beet hummus a run for its money!  I didn’t think I could come up with a better combo for hummus than that recipe.  But now, I am not sure.  I mean, this is flippin’ fantastico!

Basically this recipe is a traditional hummus recipe, but just adding a delicious and ripe avocado to the mix.  The texture is tantalizing alone.  And seriously, I highly doubt you can have just one bite.  I could eat this with just a spoon….yeah, that’s how good it is!

And, if you are not a freak like me, try this in a pita sammy, with some falafel, or just with some veggies.  Crowd pleaser for sure!

Creamy Avocado Hummus

 

Ingredients/Directions:
1 can garbanzo beans, rinsed and drained
1 ripe avocado
2 tbsp tahini
2 tbsp evoo
1 garlic clove
1/2 lemon juiced
salt to taste

Transfer all ingredients to blender.  Add in more evoo if needed.  Salt to taste and refrigerate until you are ready to eat your awesome green and creamy hummus!

Vegan Gyu-Negimaki and Gyu-Asaparagus….Vegan Beef wrapped Scallions and Asparagus

If you are familiar with Japanese cuisine, I am sure you have seen gyu-negimaki on the menu.  And, if you are not savvy in Japanese food items, it is simply boiled beef, marinated in teriyaki sauce and wrapped around scallions.   But I also wanted to play around with the recipe and use asparagus as well. 

Clearly we are not using beef here.  Instead, you are going to use boiled seitan (or your favorite store bought seitan).  If you are gluten free, try marinating some tofu skins instead.  Start off with this simple seitan recipe if you choose to make your own. 

These are great to accompany some traditional or not-so-traditional vegan sushi rolls.  Also great for fingerfoods, picnics, etc. 

 Vegan Beef wrapped in Scallions and Asparagus

Ingredients/Directions
 simple seitan recipe
1/4 c teriyaki sauce
2-3 bunch scallions
asparagus with the base cut off
sesame seeds (for garnish)

Cut seitan into very thin strips.  Place the strips in the teriyaki marinade for about 20-30 minutes. 
Once marinated, remove the strips and gently pat with paper towel, and turn heat on a saute pan or turn on your brindlille/foreman grill.

  Wrap 2 pieces of asparagus of 3 pieces of scallions with the seitan strips.  Cut the scallion/asparagus to the size of the seitan strip.  Repeat until your vegetables are wrapped.  You may need a toothpick to secure. 

Quickly brush any additional marinade on your wrapped veggies and saute or grill for about thirty seconds.  Garnish with sesame seeds.

Serve hot or room temp!

Not so Meaty Meatballs….Vegan Eggplant "Meatballs"

Yes, I have already done a Vegan version of an Italian Meatball with TVP.  But for this recipe, I wanted to create a “meatball” that was soy-free, plant based and fairly light.  I thought that eggplant would be a great vessel for that!

Eggplant has such a subtle flavor and so high in water content, that it holds on to really any flavor that you give it.  I opted to bake the eggplant before forming into balls rather than pan frying it.  This enables me to use far less oil.  Though, if you are tight for time, I would recommend pan frying, since it takes much less time to cook through. 

These are great to serve on top of your favorite spaghetti recipe, or as an appetizer.  If you have a large party, serve with toothpicks and marinara for dipping.  A perfect “finger” food.

Vegan Eggplant “Meatballs”

Ingredients:

1 medium sized eggplant

1 tbsp evoo

1 c panko crumbs

1/4 c nutritional yeast

1 tbsp favorite tomato sauce

1 tbsp fresh chopped basil

1 tbsp fresh chopped parsley 

1 tsp dried oregano

2 tsp liquid smoke

1/4 c diced yellow onion

1 garlic clove diced

egg replacer mixed with water

s+p

Preheat oven 400.  Peel and cut eggplant into cubes, lightly toss with evoo, salt and pepper and bake for about 20-25 minutes.  

Once eggplant is done baking, remove from oven but DO NOT turn off the oven (you still need it at 400 to bake the balls)!  Combine all of the remaining ingredients from above to the eggplant EXCEPT for the bread crumbs and transfer to blender or food processor.  Pulse just a few times.  You do not want it to be completely blended, just partially!

Transfer back to bowl.  Add in bread crumbs and mix thoroughly.  Throw in more if seems too wet.  Season to taste. 

With your hands, roll about 2 tbsp of the mixture into a ball and place on greased baking sheet.  Repeat until mixture is gone.  Bake in oven for about 30 minutes, rotating the balls about every ten minutes.

Serve as an entree with pasta or as an appetizer with marinara sauce!

A Whole Lotta Empanada….Baked Vegan "Chicken" Empanadas with Aji Sauce

I love Latin food!  Bursting with flavor….a little bit of spice, savory and actually quite versatile.  You can really make tons of variations of an empanada.  Go with “meat”, vegetables, or even a sweet route using pineapples and plaintains (ooooh, I may have to try that!)

If you are wondering what emapanadas are, they are similar to a calzone or simosa in that it is a meat/vegetable filled “pie”.  You can either bake or fry them, but of course, I always prefer to bake.  Kind of just think of a crispy, flaky dough filled with yummy-ness.

If you are feeling adventurous, by all means, make your own dough.  I actually had pie dough in my refrigerator already, so I just took a glass and cut out round pieces.  If you go the store bought route, be sure you check ingredients and that it is vegan!

 Traditionally, they are accompanied with a tasty sauce, called Aji sauce.  This is packed with heat, herbs, onions and peppers.  If you are not a fan of spice, opt for a roasted green bell pepper instead of an aji or polbano pepper.

To cool off your palate, you may also want to accompany your empanadas with vegan sour cream.  It is a nice balance between the heat and savory!

Baked Vegan “Chicken” Empanadas

Empanada Recipe:

Dough sheets (cut into round circles using a molding or glass)

1 c tvp crumples 

1 chick’n bouillon cube plus 1 cup water

3 tbsp tomato sauce

1 tbsp tomato paste

1 tbsp chillies in adobo sauce

1/2 green bell pepper chopped

1/2 yellow onion chopped

1/4 c mushrooms chopped
2 tbsp chopped green olives, pitted

2 tsp cumin

2 tsp chili powder

1 tsp paprika

1 garlic clove minced

1 tbsp evoo 

s+p

1 tbsp egg powder replacer plus water

Preheat oven 425.  In small pot, boil water and bouillon cube and add in tvp.  Stir, turn off heat and let sit for about 10-15 minutes.  In meantime, in saute pan, heat evoo and saute garlic, onions and bell pepper for 3-5 minutes.  Add in mushrooms and saute for an additional 3 minutes, stirring frequently.  Add sauteed veggies to tvp mixture and add in remaining ingredients, stirring until thoroughly mixed.  Season to taste.

With room temperature dough, take your cut out circles and spoon 1-2 tbsp of the mixture into each one.  Fold and seal with fork.  Lightly brush with “egg” wash and place in greased baking dish.  Continue process until your dough or mixture is gone.  

Bake for 30 minutes.  Keep an eye on them to make sure they do not overcook!   

A Definite "DO!"…..Vegan Cheese Fondue

The plantry has been in hiatus for the last week!  Between traveling for the holidays, work and our anniversary, the plantry has been quite lonely.  But, what kind of celebration would it be if I didn’t surprise the hubby with a sexy, candlelit vegan dinner?!

Nothing is sexier to me than feeding each other fondue and some seductive chocolate and coconut covered strawberries.

Wash it down with some bubbles and you are well on your way to a perfect evening.  Now only if I had a fireplace! 

When I was vegetarian, I LOVED fondue.  Although I would always feel gross and glutenous after eating it.  The thought of the amount of calories I consumed was downright frightening!  Not that I have a clue on how many calories my vegan cheese fondue has, I can only assume it has at least half the amount of fat and calories.

To be quite honest, I did not have high hopes on a vegan cheese fondue.  But, proved myself otherwise.  Between the tahini, white wine, miso paste and nutritional yeast, it definitely had that pungent essence as does cheese.

Vegan “Cheese” Fondue

Ingredients/Directions:
2 c dry white wine
1/2 c water
1/4 c tahini
2 tbsp miso paste
1 tbsp dijon mustard
1/2 c cooked steamed cauliflower
2 tbsp flour (be prepared to add more if need to be thicker)
1/2 tbsp onion powder
1/2 tbsp garlic powder
s+p

Combine all the above ingredients in a blender or food processor until smooth.  Transfer to pot and heat until boiling, turn to low and simmer, stirring often.  Season more to taste.  Set up fondue bowl accordingly and pour fondue mixture in.
Serve with apples, grapes, mushrooms, bread, cauliflower, broccoli, or whatever you desire!

Truffled Portobello Mousse with Cranberry-Pear Compote and Truffled Toast

Another truly chef inspired, sexy vegan dish!  I actually got this idea from a NYC restaurant called Dirt Candy.  Next time I visit NY, I will make sure to stop by and try this to compare the differences!  The chef’s version looks like a faux foie gras, whereas mine resembles a mousse/pate.  Regardless, thank you Dirt Candy for the inspiration!

This would be a great crowd pleaser and topic of discussion!  Also a great way to start as an hor d’oeurve or appetizer.  It is quite rich, so it is definitely a plate to share.

 Having a romantic night?  Choose this!  It is sexy and fun to feed each other with.  Think somewhere in between a pate and a cheese plate….mousse spread, crusty bread, balsamic reduction and a fruity compote….what else do you need aside from candles and a beautiful bottle of red?

Truffled Portobello Mousse

Ingredients/Directions for Truffled Portobello Mousse (yields 4 servings):
 1/2 tbsp vegan butter
2 portobello mushrooms cleaned and diced
1/2 yellow onion diced
3 tbsp unsweetened almond milk
1 tsp agar agar
1 tsp truffled oil
s+p

In saute pan, heat vegan butter and saute onions until translucent.  Add in portobello and continue to saute for another 3-5 minutes.  Add in remaining ingredients, bring to boil and turn off heat.  Continue to stir until it starts to thicken.  Transfer to blender and blend until smooth.  Spoon into ice cube trays and let sit for about an hour.  (you can also place in freezer for about 10 minutes for them to harden and keep shape much faster).  Enjoy with your favorite compote, balsamic reduction and truffled toast.  Heck yes!

Finger Licking Good…Seitan BBQ Ribs

There’s nothing wrong getting a little messy with these “ribs”.  They are lip smacking delicious and finger licking good.  We both could not believe how close they are to actual meat.  From what I remember, Ryan quoted “This is the best fake meat I have ever had.”  And, no I don’t pay him to say things like that 😉

Every other time I have made seitan, I prepare it by boiling it water and letting it expand for about an hour.  Not this time!  Instead of doing that, I took the mixed vital gluten wheat with all its ingredients and spread it out in an 8×8 baking dish and baked it.  This tactic allows the seitan to become more solid and firm and almost a crispy outside layer.  You then go on the cooking it how you desire (either on the gril, skillet, etc).

Depending on how much time you have and what you are in the mood for, you can either make your own BBQ Sauce or use your favorite bottled one.  Just be aware that many of the big name brands contain high fructose corn syrup as their first ingredient!  If able to, stay away from these!

Seitan BBQ Ribs

If you are gluten intolerant or have celiac’s, clearly stay away from seitan!  I do not have celiac’s, but I still do not eat a ton of seitan.  I leave Ryan that responsibility to clean off the plate.

Ingredients:
1 c vital wheat gluten
2 tbsp nutritional yeast
1 tbsp mesquite seasoning or soul food seasoning (optional)
2 tsp paprika or cayanne pepper
2 tsp garlic powder
2 tsp onion powder
2 tbsp tahini
1 tbsp tamari
1/2 tbsp liquid smoke
3/4 c water
1/2 c bbq sauce

Directions:
Preheat oven 350.  In a bowl, mix the dry ingredients.  Then add in everything else EXCEPT for the BBQ sauce.  Start out by mixing the dry and liquids together with a fork, then start kneading with your hands.  If it feels a bit wet, don’t worry- it is supposed to be that consistency.  In an 8×8 baking dish, spread the seitan out so that it is evenly covering the bottom of the dish and just about 3/4 in thick.  (you may have to play around and minipulate it a bit, but don’t get discouraged!)  With a knife, cut out about 10 “ribs” (cut one side in half and then slice into pieces).
Bake for about 30-35 minutes and remove from oven.  Cut over the same spots again and carefully remove ribs with spatula.  They may stick a bit, but no biggy!  Heat George Foreman grill, or whatever you prefer to use.  Douse bbq sauce on ribs and grill for about 4 minutes.  Yummy!

Kinda Like Stuffed Grape Leaves….Tapanade Stuffed Collard Leaves

As I have mentioned before, Meditaranean food and Greek Cuisine are my top choices when it comes to picking my favorite ethnic food.  With that said, we really haven’t had a Med.  night in quite some time.
Maybe I enjoy it so much because of it’s versatility and grazing features.  I love to have a sampler plate of different items with a variety of sauces (clearly).  So tonight we had vegetables, roasted garlic hummus, falafel, stuffed leaves and vegan tsatsiki.  A perfect meal to share and tantalize your taste buds with various different flavors.

Ingredients/Directions (for stuffed collard leaves)

1 c brown rice uncooked
1 tbsp capers chopped
1 tsp juice from caper jar
1-2 tbsp chopped meditaranean olives
whole collard green leaves (about 6 large leaves)
1 tbsp apple cider vinegar

In a bowl, bring 2 c of water and 1 c brown rice to a bowl.  Cover and simmer for about 30 minutes or until water is absorbed.

In meantime, in a large pot bring water to a boil and set up an ice cold water bath.  Once water is boiling, throw in collard leaves and boil for about 4 minutes.  Immediately throw leaves in ice cold water bath for the same 4 minutes.
Remove and lightly pat dry with paper towel. 

Prepare the collard wrappers by cutting each leave in half length wise along the stem and discard stem.  Set aside.

Once rice is done, transfer to bowl and add toss in capers, chopped olives and the caper juice.  Now it’s time to roll these suckers.  Spoon in the rice mixture in the center of each leave and roll as if rolling a burrito (tucking the sides inwards as your roll).  Do until the rice and leaves are gone.  Either enjoy warm or cool in refrigerator.

Serve with vegan tzatziki and/or hummus!

Tapanade Stuffed Collard Leaves

Vegan Steamed Gyoza

Gyoza is Japanese for potstickers.  And, they are seriously one of my favorite appetizers to order at an Asian restaurant.  But, the sad thing is, 9 out of 10 times, they only offer pork.  Breaks my heart because they are so appealing to me.  They are light, filled with sauteed goodness and served with delicious dipping sauce.

Unlike previous recipes, I decided to go with packaged wonton wrappers.  I was a bit ambitious before and also realized that even the top Asian restaurants most likely use the packaged wrappers as well.

 Don’t fret if you could (or only have) only find square ones, I was in the same situation!  Simply take one of your wine glasses, and trace around the rim with a nice.  Voila!  You have your perfect circle for the gyoza.

 Ingredients:
10 gyoza wrappers
egg relpacer mixed with water
1 cup chopped mushrooms
1/2 c grated cabbage
1/2 c grated carrot
1/4 c chopped yellow onion
2 tbsp chopped scalled
1 tbsp minced garlic
1/2 tbsp minced ginger
1 tbsp chili oil
1 tbsp sesame oil
salt
                                                                                    1/4 c tamari (or soy sauce)
                                                                                    2 tbsp agave nectar

scallion for garnish
sriracha for garnish (optional)

Directions:
Place all the ingredients used to filling on cutting board so you have everything organized and you are not still prepping while you are sauteing the veggies.
 Heat both chili and sesame oil in saute pan on medium.  Start with sauteing garlic and ginger for about 2 minutes, then add scallions and onions and saute an additional 2 min.  Add in remaining veggies and saute until soft.  Set   aside.

Prepare your wonton wrappers by placing them on lightly floured parchment paper.  Spoon in about 1/2-1 tbsp of the veggie mixture into center of wonton.  With your egg replacer mixture, coat the edges of the wonton and fold.  Pinch the ends together to secure.  Do this until all your wontons are filled.

In a large saucepan, pour in about 3-4 inches of water and bring to boil.  Place in the gyozas and cover (this is the “steaming” process).  Leave in for about 2-3 minutes and remove.

For your sauce, mix in your tamari, agave nectar and scallions.  Grab your chopsticks and start eating!

Vegan Steamed Gyoza