Thursday, January 24, 2013

Tuna Free Sandwich

I found this recipe in a recipe archive on my computer.  I have no idea where it came from originally but if I did I would thank them because it is absolutely amazing! I was looking for a sandwich filling to mix it up a bit and I think I have found it.  This is now going to go into heavy rotation!  My only modification to the recipe was that I added the pickle relish and I feel it was a good addition.  Other than that the most complicated thing about this recipe was mashing the chick peas. I think next time I might try to pulse them in the food processor.


• 30 ounces (2 cans) garbanzo beans/chick peas, drained
• 1/4 cup red onion, peeled and finely chopped
• 1/2 cup celery, finely chopped
• 1/4 teaspoon garlic, minced
• 1/4 cup dill pickle, finely chopped
• 3 tbsp pickle relish
• 2 tablespoons nori seaweed flakes
• 1 cup vegan mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground


In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork. Do this until you don't have any whole chick peas.  This will take some time but makes for a better texture.  Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly.  I sampled right after they were combined and it was delicious, but then I let the mixture chill for an hour and put some on a lettuce leaf and it was amazing!

Yum and done!

Sunday, January 13, 2013

Oatmeal Bake Take Two

I have been modifying this recipe and thought it was time to post my latest results, the original recipe was adapted from the cookbook, Super Natural Every Day, written by Heidi Swanson, this is perfect when serving a crowd for breakfast, but also warms up well for leftovers. In the original recipe she used an egg as a binding agent, but I feel it is not necessary, plus I wanted to make it vegan so no egg required.  I got some blackberries that I wanted to try and I also had some strawberries I kept the chocolate chips but cut down on the amount I also removed the butter and didn't do the chinese five spice or cinnamon.  I also have been experimenting with using some coconut milk, I think my next pass I might use two cups instead of one.  Whatever type of milk you use make sure it is equal amount to the oats.  I have also been toying with the idea of putting the servings in ramekins for a better plated presentation.  
  • • 3 cups old fashioned rolled oats
  • •1/3 cup light brown sugar
  • • 1 teaspoon baking powder
  • •1/2 teaspoon salt
  • • 1 cup sliced strawberries
  • • 1 cup blackberries
  • • 1/3 cup semi-sweet chocolate chips
  • • 2 cups soy milk
  • • 1 cup coconut milk
  • • 1 teaspoons vanilla extract
Preheat the oven to 375, and prep a 9 by 9 baking dish by spraying with cooking spray. Set aside a small amount of the fruit, chocolate chips and brown sugar aside to garnish the top. Then mix the dry ingredients together. Then add the fruit and chocolate chips, mix well by hand. Add the wet ingredients and mix well pour into the baking dish and cook for 35 minutes

Yum and done!

Tuesday, January 8, 2013

Asparagus Artichoke Gnocchi

I won't try to hide it from you, I love pasta!  I also feel guilty about eating pasta in the winter because I feel I am less active and I don't need all the carbs, so the simple delicious solution I came up with is to add as many veggies to the pasta I can!  I get my pasta fix and I also get more than enough veg too!  This little number was something I made for a friend it was simple delicious and relatively quick.  I used store bought gnocchi and had pasta sauce that I made in a large batch frozen so I didn't have to prep those two ingredients.  I have never tried my hand at gnocchi but I plan to someday, and I always make a very large batch of sauce and freeze it in smaller batches, so when I am ready to use it all I have to do is remember to take it out of the freezer!
• 16 ounces gnocchi
• 10 to 12 ounces asparagus cut in half (blanched lightly)
• 4 artichokes (I used frozen from trader joe's)
• 10 to 15 kalama olives sliced
• 3 tablespoons capers
• 1 medium onion, minced
• 3 cups tomato sauce
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• optional vegan meatballs
Heat olive oil in a large sauté pan.  Add the garlic and onion and cook on medium heat for three minutes.  Next add the asparagus and the artichokes and the vegan meatballs if you are using them, then cook for five minutes.  
Now start the water for the gnocchi, after the water comes to a boil the gnocchi have to cook for 5 to 7 minutes or until the majority of them are floating.  
Next add the tomato sauce to the veg mixture reduce heat and cover until the gnocchi water boils. Add the gnocchi to the boiling water and now add the olives and capers to the veg mixture.  When the gnocchi is finished drain and add to the veg mixture, make sure all the gnocchi gets some delicious sauce on them!  Add some vegan parmesan if you like and enjoy! 

Yum and done!

Sunday, January 6, 2013

Toasted Coconut Walnut Delights

I was having friends over for dinner the other night and was looking for something quick and tasty to make for dessert, and I think I found it.  The interplay of the taste of the toasted coconut and the chocolate was wonderful!  Not only did this take under 15 minutes to make but they were super delicious.  This was a trial run so the recipe below is for 8 treats but could be doubled or tripled easily to make many more!
• 1 cup coconut flakes
• 1/2 cup dark chocolate chips
• 1/4 cup chopped walnuts
• 1 tbsp maple syrup 
• 1 tsp salt
  Set oven to 300 and place coconut on a baking sheet, toast for 10 minutes or until the tips become golden, do not over toast the coconut no one likes burnt coconut.  Remove from oven and melt chocolate chips either in a double boiler or in the microwave, for 60 seconds.  Fold in the coconut into the melted chocolate and add the walnuts as well as the maple syrup.  Mix all ingredients well take tablespoon portions and drop onto wax paper, sprinkle with salt let set and enjoy!

Yum and done!

Tuesday, January 1, 2013

Vegan Pizza Fondue

This awesome recipe originally came from my best friend Anna, I am not sure if it was hers or she got it from somewhere else, but we used to make it for parties, and it was always a big hit.  It turend into a new years eve tradition with my husband and I.  You can substitute the vegan pepperoni with something else if you wish, it is pretty tasty with vegan sausage too! 

• 3 cups water
• ½ cup nutritional yeast flakes
• 1/3 cup quick-cooking rolled oats
• 1/4 cup tahini
• 4 tbsp arrowroot or cornstarch
• 4 tbsp lemon juice
• 4 tbsp unsalted tomato paste
• 1 tbsp onion granules
• 1 ½ tsp garlic granules
• 1 tsp salt
• 3 tbsp water mixed with 1 tbsp balsamic vinegar
• 4 cloves garlic, minced q
• 1/4 tsp crushed red pepper flakes
• 1 ½ tsp dried oregano leaves
• ½ tsp dried basil leaves
• 1/4 tsp dried marjoram leaves
ground pepper to taste

Place first ten ingredients in a blender and process several minutes until sauce is completely smooth. Set aside.Heat water and vinegar in a large sauce pan and cook the garlic until barely golden. Add the pepper flakes and cook for 20 seconds longer.

Pour the blended mixture into the garlic. Stir in the oregano, basil, marjoram and pepper. Bring to boil, stirring constantly. Reduce heat to low and continue to cook for a few more minutes, stirring constantly,
until thick and smooth. Transfer to fondue pot and keep warm over very low flame.  I served the fondue with baked pizza crust bits and vegan pepperoni, other types or bread or crackers are also great!
Yields 3 3/4 cups

Yum and done!