Food For Life

No fancy dinner reservations tonight? We actually think that that cooking at home is one of the best ways to spend time with the ones closest to you! Tonight we recommend some of these delicious menu ideas for a fun night of creativity, wine and laughter in the kitchen! Happy Valentin's day everyone!

Roasted Artichoke with Chipotle Aioli:

What you will need:
1 large artichoke
2 tbs of olive oil
1/2 tsp of salt
1/2 tsp of garlic powder
1 1/2 cups of water
3/4 cup of vegenaise
1/2 tsp of hot sauce (optional)
1/4 cup of enchilada sauce
juice of one lime
dash of cayenne
1/2 tsp of chipotle powder

Preparation:

In a medium sized pot, place artichoke in water and bring water to a boil. Cover, and reduce heat slightly and allow to steam for 15 minutes.

Remove artichoke from the pot, place in baking pan and drizzle with olive oil, garlic and salt, Bake artichoke in 400 degree oven for 30-40 minutes, or until soft.

Blend together vegenaise, hot sauce, enchilada sauce, lime, cayenne and chipotle until well mixed. When the artichoke is done cooking, allow to cool slightly.

To eat, pull leaves, from artichoke, dip and enjoy!

Penne A la Vodka:

What you will need:
12 oz of penne pasta
1 28oz can of whole plum tomatoes
1 tbs of vegan butter
2 shallots, minced
1 clove of garlic, minced
1/4 tsp of red pepper flakes
1/2 cup of vodka
2/3 of a cup of vegan heavy cream (I block of silken tofu and 1/2 cup of of plain soy milk, blended until thick and creamy, and lump free)
1/2 cup of nutritional yeast, or grated pumpkin seeds
handful of fresh basil

Preparation:

Bring a large pot of salted water to a boil and cook the pasta. Reserve 1/2 cup of cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots, and cook until slightly softened. Add the garlic and red pepper flakes and cook for about 30 seconds. Remove from heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often until the alcohol cooks off (about seven minutes) Stir in the heavy cream and cook until the sauce thickens slightly.

Add the pasta to the sauce and combine, adding some of the reserved cooking water if needed. Top with basil and serve.

Chocolate Fondue:

What you will need:

1/4 cup of Vegan Margarine
8 oz of vegan chocolate chips
2 tbs of flour
1/2 cup of corn syrup
1/2 tsp of vanilla
2 tbsp of soy milk
1/4 cup of Kahlua or other flavored liquor

Preparation:
Melt vegan margarine, chocolate chips and sy milk together in a saucepan over very low heat to ensure chocolate doesn't burn. Once melted remove from from heat. Add the rest of the ingredients, combine well and transfer to a fondue pot to keep warm. Serve with fresh fruit, or pound cake.






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Food For Life

It's meatless Monday! As you all know, we are always on the lookout for new and exciting vegetarian/vegan food blogs, and this time we have found 10 new ones! Courtesy of TheKitchn.com,  these are fantastic and inspiring blogs for vegetarian and vegan cooking!

Chickpea Cakes with Lemon Garlic Aioli and Arugula Fennel Salad:

Courtesy of: Wouldrathergather.com

What you will need for the chickpea cakes:

1 tbsp of Earth Balance buttery stick

1 tbsp of olive oil

1/2 cup of onion, minced

1/4 cup of of red pepper, minced

2 garlic cloves, minced

1 tbsp of chili flakes

1 tbsp of nutritional yeast

1 tbsp of flat leaf parsley, finely chopped

1/4 cup of bread crumbs, finely chopped

1/4 cup of cashew cream 

1 tbsp of tomato paste

14oz. can of chickpeas, drained and mashed

chickpea flour, salt and black pepper to taste

enough canola oil to coat the bottom of the pan to 1/4 inch

In a saute pan, over medium heat, bring olive oil and earth balance up to temperature, saute garlic with chili flakes until golden, add onion, red pepper and saute until soft. Remove from heat and set aside.

While onion and red pepper mixture softens, combine bread crumbs and cashew cream. Let stand for five minutes, then using a fork mash bread and cream together to create a paste. 

In a medium sized mixing bowl, mash chick chick peas until smooth. Add in onion and red pepper mixture, nutritional yeast, breadcrumb paste, tomato paste, parsley and mix well until combined. Salt and pepper to taste. 

Form mixture into cakes and dust with chickpea flour mixture (1/4 cup of flour with 1 tsp of salt and pepper). 

In a large heavy bottom pan, bring canola oil up to temperature(bread will immediately become golden) and fry cakes for 3 minutes or until golden and crispy on each side. Drain on paper towel and serve over salad with a dollop of aioli. 

What you will need for the salad:

3 tbs of white balsamic vinegar

1 tbsp of oilve oil

1/4 cup o f red onion, in fine rings

1/2 cup of fennel bulb, shaved

1/4 cup of flat leaf parsley, coarsely chopped

2 cups of baby arugula 

1/2 cup of cherry tomatoes, quartered

fresh cracked sea salt and black pepper to taste

Toss together until salad is evenly coated. Salt and pepper to taste 

What you will need for the Aioli:

1/4 cup of veganaise (instead of mayo)

1 tbsp of lemon zest

1 tbsp of lemon juice

2 cloves of garlic, finely minced

Combine all ingredients in a small bowl, cover and place in fridge until ready for use. 

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Food For Life

Getting friends together for fun holiday time gatherings is usually reserved for after dark soirees, but why not switch it up and host a fabulous Sunday morning Holiday brunch? Stick with fresh, healthy, all natural ingredients to guarantee everyone leaves feeling satisfied and happy! Here are a few recipes to get the ideas flowing!

Banana Oat Waffles:

What you will need

1 ripe banana, smashed
2 cups of water (or soy, rice or almond milk)
1/2 cup of rolled oats, uncooked
1 1/2 cups of whole wheat flour
2tbs of baking powder
1 tsp of cinnamon
1 tsp nutmeg
vanilla extract to taste
2 tbs of maple syrup
1 cup of pecans, chopped

Soak the oats in water or non dairy milk over night. Mix together the mashed banana and oat mixture, then add in the remaining ingredients and mix, leaving some lumps in the batter. Cook on a waffle iron (this batter also works as pancakes). Top with fresh fruit and syrup.

Tofu Omelet: 
(Courtesy of the Post Punk Kitchen)

What you will need

2 cloves of garlic
1 14oz package of silken tofu, lightly drained
2 tbs. nutritional yeast
2 tbs of olive oil
1/2 tsp of turmeric
1 tsp of salt
1/2 cup of chickpea flour
1 tbs of arrowroot or cornstarch

Chop garlic in food processor, then add in the tofu, yeast, olive oil, turmeric and salt. Puree until smooth. Add in the chickpea flour and cornstarch and puree again for about 10 seconds.

Pour 1.2 cup measurements of bater in to a large heated and lightly oiled skillet. Use the back of a spoon or rubber spatula to spread the batter pit into 6 inch circles. Cook for 3 to 5 minutes, then flip. (The top of the omelet should be dry and become dull yellow in color).

Fill your omelet with anything you wish, Mushrooms, spinach, tomatoes, asparagus, pretty much anything goes!

Hash Browns with Leeks and Bell Peppers:

What you will need

2 tbs of extra virgin olive oil
2 medium leeks, halved lengthwise and thinly sliced
1/2 of a red or green bell pepper, cut into thin 1 in long pieces
1 1/2 tsp of freshly ground black pepper
1 1/1 tsp of salt
2 lbs of russet potatoes, peeled
2 tsp of coarsely chopped thyme
1 tbs of Earth balance butter

Cook leeks and bell peppers in olive oil, salt and pepper until softened, and just golden (about 6 to 8 minutes) Transfer to a bowl and set aside.

Grate potatoes on the large hole side of a box grater. Quickly transfer the dried, grated potatoes into the bowl with the leek mixture. Add thyme, 1 1/2 tsp of salt and pepper, and toss well.

Oil and heat the skillet over medium heat and add in potato mixture. Press down firmly. Cook until the bottom becomes a golden brown, and potatoes stay firmly together, and flip. (Total time should be about 8 to 10 minutes).




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Last month was World Vegan Month, and over at Vegetarian times, the celebrated by adding a new vegan recipe to their site every day! Check them out, and let us know which ones you will be trying! Here are two hearty dishes that we recommend.

Noodles and Vegetables with Sesame Dipping Sauce:

What you will need

Dipping Sauce:
1/4 cup of low sodium tamari
2 tbs of lime juice
2 tbs of minced fresh ginger
4 cloves of garlic
1 tbs of agave nectar
1 tbs hot chili sauce
1 tbs of toasted sesame oil

Noodles and Vegetables:
4 baby bok choy, quartered lengthwise
4 large carrots, peeled, thinly sliced on sharp diagonal
8 oz of snow peas
1 14 oz package of firm tofu, drained, patted dry, and cut into 2- 1/2 inch pieces
8 oz of thin rice noodles
3 green onions, thinly sliced
1 1/2 tsp of toasted sesame seeds

To make dipping sauce:
Blend all ingredients until smooth and set aside.

To make veggies and noodles:
Set steamer rack in large skillet and add one cup of water to bottom of skillet. Bring to a boil over high heat. Arrange bok choy on rack, reduce heat, to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas and tofu to rack, and steam two minutes more.

Cook noodles for about 3 minutes, and remove from water with tongs. Divide among bowls and top with veggies, green onions and sesame seeds. Dip into sauce while eating.

Seitan Meatballs with Winter Tomato Sauce:

What you will need

Tomato Sauce:
1 15oz. can of diced tomatoes
3 tbs of olive oil
3 cloves of garlic, minced
2 tsp dried basil

Seitan Meatballs:
1 16oz package of seitan
1/2 cup of pecans
1/2 cup of whole wheat breadcrumbs
1/4 cup of fresh parsley
1/4 cup of chopped fresh basil
3 tbs of olive oil
3 cloves of garlic, minced
1 tsp low sodium soy sauce
1/8 tsp dried oregano
1 tsp egg replacer powder
16oz of whole wheat pasta

To make tomato sauce:
Simmer all ingredients in partially covered sauce pan. season with salt and pepper

To make Seitan Meatballs:

preheat oven to 400 degrees. Coat baking sheet with cooking spray. Blend seitan in food processor until crumbly. Add pecans and pulse until combined.

Transfer to a bowl, and stir in breadcrumbs, herbs, 1 tbs olive oil, garlic, soy and oregano.

Whisk egg replacer with 1/4 cup of water until frothy. Fold egg replacer into seitan mixture.

Shape mixture into 18 balls, place on cooking sheet and bursh with 1 tbs of olive oil. Bake for 20 minutes, turning once, or until crusty and lightly brown. Meanwhile, prepare pasta. Devide among bowls, top with sauce and meatballs, and serve.










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Food For Life

With Halloween is just a few days away, this week's Food For Life is taking on a slightly different tone. We know that this time of year it is especially difficult to stay on track, and away from the candy so we have been diligently searching for options other than a snickers bar to curb those cravings. What we found are sweet treats that are vegan, and much healthier than their wrapped counterparts. Break out the bakeware, it's time to make some Halloween treat goodness!

Chocolate Chip Pumpkin Cookies:

What you will need
- 1 1/4 Cups of sugar
- 3/4 Cup of brown sugar
- 1/4 Cup of shortening
- 1/4 Cup (plus one tablespoon) of unsweetened applesauce
- 15oz. can of pumpkin puree
- 1 1/4 Tsp of vanilla extract
- 2 1/2 Cups of flour
- 1/ 1/4 tsp of baking soda
- 1 1/2 tsp of ground cinnamon
- 1/2 pound of vegan chocolate chips (whole foods brand is what we recommend)

Preheat oven to 375
Mix the sugars, shortening, applesauce, pumpkin and vanilla until light and well combined. Mix in the flour, baking soda and cinnamon until just combined. Stir in the chocolate chips. Transfer by spoon to a greased baking sheet and bake for 12-14 min, or until set.


Sugar and Spice Roasted Pumpkin Seeds:

What you will need
- 1 Cup of pumpkin seeds (or however many come from your pumpkin!)
- 1 Tbsp of vegetable oil
- 1 Tbsp of sugar
- 1/2 Tsp of cinnamon
- 1/4 Tsp of nutmeg
- A pinch of cayenne pepper

Heat oven to 300. Rinse seeds well and blot dry with paper towels. Toss seeds in a large bowl of all ingredients mixed together then spread on a greased baking sheet. Bake for about 45 minutes, turing every so often until seeds are nicely browned.

Peanut Brittle:

What you will need
- 1 Cup of sugar
- 1 Cup of light corn syrup
- 1 Cup of boiling water
- 1 Lb of raw peanuts
- 1 1/2 Tbsp of vegan margarine
- 2 Tsp of vanilla extract
- 2 Tsp of baking soda

Have a large sheet of aluminum foil sprayed with cooking spray, and all ingredients measured and ready next to the stove. In a medium saucepan bring sugar, corn syrup and water to a 300 degree boil (use a candy thermometer) , while constantly stirring. Once the 300 degrees is reached, stir in the peanuts. This may be a bit difficult at first, but it will become easier. Keep stirring until the mixture reaches 325 degrees. Once it is at 325, remove from heat and stir in the margarine, vanilla and baking soda. Spread evenly onto foil, allow it to cool, and harden. Break into pieces and enjoy!




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We have found another wonderful blog FULL of vegetarian/vegan recipe ideas, that we have to share with you! Sadly, Vegan Yum Yum hasn't been added to in quite some time, but there are pages and pages of warm vegan comfort foods that will keep even the most devout meat eater happy. And there is a cookbook, so you can have these great recipes at your fingertips all the time! Here are a couple of recipes we will be trying out this week.

Hurry Up Alfredo:

You can never go wrong with things that are made in a blender, right? Right. This savory pasta sauce is the first on our list to try out. 

What you will need:

1 cup soy milk

1/3 cup raw unsalted cashews

1/4 cup nutritional yeast

3 tbs low sodium tamari or soy sauce

2 tbsp earth balance margarine

1 tbs Tahini

1 tbs fresh lemon juice

2tsp dijon mustard

1/2 tsp paprika

1 pinch of nutmeg

2-4 garlic cloves

black pepper to taste

Add all of the ingredients into a blender and blend until smooth. Pour over cooked pasta and cook over medium heat until heated through. Add in any of your favorite veggies as well! The sauce is also very versatile, and can be used over veggies, over lasagna, or to use in casseroles. 

Sun-dried Tomato and Basil Couscous with Aceto Balsamico

Second on the list is another simple recipe that would be perfect for a quick lunch or mid-day snack

What you will need:

3tsp olive oil

1/4 cup of salt

1/4 cup of chopped fresh basil

10-12 oil packed sun-dried tomatoes, chopped

1 cup couscous

1 cup boiling water

1/4 cup of toasted pine nuts

Aceto Balsmico di Modena (or any high quality balsamic glaze)

Boil 1/12 cups if water. In a bowl mix the olive oil, salt, basil, tomatoes, and couscous. Measure out 1 cup of boiling water and add to couscous mixture. Cover with plastic wrap and let sit for 5 minutes. While you wait for the couscous, toast the pine nuts, but make sure not to burn them! Lightly fluf the couscous with a fork, add in pine nuts and drizzle with balsamic glaze. This dish is fantastic warm, or at room temperature. 

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