Wine and Shallots

Vegan "wings" with cauliflower and tofu #franksredhot #cauliflower #tofu #carrots #celery #veganwings #whatveganseat

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Vegan Shepherd's Pie For the filling 1-2 onions, diced 2 carrots, sliced 3 celery stalks, sliced 3 cloves garlic, crushed 3 sprigs rosemary 2-3 tablespoons thyme leaves 1 can lentils, drained 1 can chickpeas, drained 1 tablespoon avocado oil For the top 3 medium yukon gold potatoes 1 large sweet potatoes 1 sprig Rosemary 1-2 tablespoons thyme leaves 1-3 cloves garlic crushed Heat oil on medium and add onions, celery and carrots. Cook for about 10 minutes until vegetables start to soften and onion is clear. Meanwhile boil potatoes and sweet potatoes with skins on in a large pot of salted water. Cook about 25 minutes until easy to pierce with a fork. Drain water and leave to cool. With the mirepoix add the fresh garlic, lentils and chickpeas. Can add a 1/4 cup wayer and cook for 10 more minutes. Put mixture in pie dish. Then peel the potatoes with paring knife. Then mash them with the fresh garlic and herbs. Cover the mirepoix with the mashed potatoes. Turn oven on broil and put the potatoes under the broiler. Broil for about 10 minutes until slightly browned. Notes: This was far more delicious than I qas expecting! We were supposed to make ot for St Patrick's day. Better late than never!

Garden greens and Sriracha baked tofu 1 package super firm tofu 1 bunch kale 1 small bunch broccoli or broccolini 1/2 lime, squeezed 1 clove garlic, crushed Soy sauce or Bragg's liquid amino acids Sriracha hot chili sauce 1 tablespoon avocado oil Preheat oven to 375°F. Cut tofu in 1/2" rectangles and place on baking tray. Drizzle tofu with soy sauce and then add a thin strip of Sriracha to each piece. Spread Sriracha w a spoon so it covers the tofu evenly. Place in oven and bake for 20-25 minutes. Meanwhile chop greens into bite sized pieces and heat oil on medium. Once warm add the greens and sprinkle with lime juice. Sauté until kale is tender. Remove tofu from baking sheet and chop into bite size pieces. Turn off heat and add crushed garlic and tofu. Stir in more Sriracha and serve! Notes: delicious and healthful meal. This was so easy to make. It was delicious, filling and packed with nutrition. Homegrown vegetables are always amazing, but you can use anything for the greens! Kale, Swiss chard, brussel sprouts, etc.

Notes: I bought pre-baked tofu and made this in less than 10 minutes when I got home from work.

Green Thai Curry with carrots, purple sweet potatoes and coconut 1 onion, diced 1 carrot, sliced 2 small purple sweet potatoes, peeled and diced 3 small pieces fresh coconut meat, chopped 1 lb super firm tofu 5 tablespoons green curry paste 2 cans coconut milk 1 tablespoon avocado oil Roasted peanuts Lime wedges Heat oil on high. When hot add tofu and cook until crispy. Then add all veggies and curry paste. Stir well and then add coconut milk. Simmer until veggies are just tender. Serve with peanuts and lime. Can eat alone or over rice. Notes: This is a very fast dish when cooking on a busy evening.

Southwestern Chili with Purple Sweet Potatoes and Kale 1 medium yellow onion, diced 1 medium red onion, diced 1 yellow bell pepper, chopped 1 Orange bell pepper, chopped 1 Fresno chili, seeds removed and chopped (optional) Two small purple sweet potatoes, peeled 1 bunch kale, stems removed and chopped 1 bunch cilantro, stems removed and chopped 1 large can diced tomatoes 7 cloves garlic, crushed 3 cans black beans, drained and rinsed 1 can pinto beans, drained and rinsed 1 can kidney beans, drained and rinsed 2 tablespoons tomato paste 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon Chipotle powder (optional) 1 teaspoon onion powder Salt to taste 1 tablespoon avocado oil Lime wedges 4 cups water Heat the oil in large heavy bottom pot on medium- high heat. When hot add onion, peppers and chili. Sauté until soft about 5 minutes. Stir in garlic, tomatoes, tomato paste, kale and all beans. Add in spices to taste. Then add water and salt to taste. Cook about 15-20 minutes until sweet potatoes are just tender. Stir in cilantro. Garnish with lime and enjoy! Notes: My daughter and I turned vegan last year. I wanted to make a dish that was packed with nutrition that we could easily eat all week when busy with school and work. This dish is delicious and packed with vitamins, minerals and nutrients.

Vegan Red curry with tofu 1 lb super firm tofu, cut into 1 cm slices 1 bunch scallions 1 red bell pepper 10 baby carrots 1 large kale leaf 3 tablespoons vegan red curry paste 1 can coconut milk 1/2 cup peanuts 1 lime 5 sprigs cilantro plus some for garnish 1 tablespoon avocado oil In large cast-iron wok or frying pan heat avocado oil on high. Add tofu when hot and cook until golden brown on both sides. Remove from oil and set aside. Then turn heat to medium and add 1 tablespoon of the curry paste plus the veggies. Sauté about 5 minutes. Then add remaining curry paste and coconut milk and simmer on medium-low for about 7-10 minutes until veggies are just tender. In small separate frying pan toast peanuts until golden on medium heat. Serve curry over rice, garnish with peanuts, lime juice and cilantro. Enjoy!

Brussel sprouts á la fleming's 1 lb brussel sprouts finely chopped 1/4 balsamic vinegar 2 tablespoons whole grain dijon mustard 1 tablespoon avocado oil Salt to taste Heat cast-iron wok or skillet in high with avocado oil. When hot add brussel sprouts and stir-fry until caramelized. Meanwhile mix balsamic abd mustard. When brussel sprouts are dobe add to balsamic mixture and enjoy! Note: These are my recreation of the vegan brussel sprouts we had at Fleming's. They are delicious!

Plant Powered Pancakes 1 cup apple sauce 2 tablespoons flax meal 1/4 teaspoon vanilla 1 teaspoon cinnamon 1/2-3/4 cup cashew or almond milk 2 teaspoons baking soda 1 cup flour 1/2 apple, chopped 1 squeeze lemon Gently mix apple sauce, flax meal, vanilla, cinnamon and baking soda. Add flour and then add enough vegan milk until the desired consistency obtained. Then add apples and lemons. Heat non-stick pan on medium with neutral oil. Cook until both sides are golden brown. Enjoy with maple syrup and strawberries! 💖

Sweet Potatoes with Nutmeg, Orange and Vegan Butter 3 large sweet potatoes 1/2 stick Miyoko's Butter Whole nutmeg 1 Orange, Tangerine or Tangelo Brown sugar (optional) Place while sweet potatoes in large pot, cover with water and boil until soft when pked with a fork. Drain and cool. When cool peel the potatoes with a small, paring knife. Slice into 1/2" rounds. In a baking dish put the vegan butter on the bottom. Then a layer of sweet potato rounds. Grate nutmeg,orange zest, sprinkle of brown sugar and then a few pats of vegan butter. Then put another layer of sweet potatoes and repeat with nutmeg, organge zest and vegan butter. Then juice the orange and pour the juice over the potatoes. Cover in foil and bake at 350°F until warm. About 20 minutes. Enjoy!!!

Cauliflower Steaks 1 head cauliflower sliced into 3/4" "steaks" 1 cup flour 1 teaspoon salt 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon onion powder 1/4 teaspoon garlic powder 1.5 cups water 1 cup oil, if frying Cut cauliflower into steaks and/or florets. Mix flour with salt and spices. Gradually add water until a thick batter forms. Mix well. Dip florets and steaks into batter and cover well. Heat oil on medium and fry until golden brown. Or alternatively bake at 375°F for 20-25 minutes. Enjoy! Notes: I enjoyed these with bbq sauce and they were amazing. I think a vegan tartar sauce would be great. I am off to research recipes now!

Sweet Potatoes with Nutmeg, Orange and Vegan Butter 3 large sweet potatoes 1/2 stick Miyoko's Butter Whole nutmeg 1 Orange, Tangerine or Tangelo Brown sugar (optional) Place while sweet potatoes in large pot, cover with water and boil until soft when pked with a fork. Drain and cool. When cool peel the potatoes with a small, paring knife. Slice into 1/2" rounds. In a baking dish put the vegan butter on the bottom. Then a layer of sweet potato rounds. Grate nutmeg,orange zest, sprinkle of brown sugar and then a few pats of vegan butter. Then put another layer of sweet potatoes and repeat with nutmeg, organge zest and vegan butter. Then juice the orange and pour the juice over the potatoes. Cover in foil and bake at 350°F until warm. About 20 minutes. Enjoy!!!

Tofu and Bruss Sprouts in Soy Peanut Sauce 1 lb super firm tofu, cubed 1 lb Brussel sprouts cut in half 3 whole garlic cloves 1/4 cup crunchy peanut butter 1/4 cup Bragg's amino acidos or soy sauce or tamari 1/4 cup mirin or rice vinegar 1/3 cup water 2 tablespoons avocado oil 1/3 cup roasted cashews, peanuts or almonds In a large cast-iron skillet or wok heat avocado oil on high. Add tofu when hot and cook until crispy. Remove tofu and add a bit more oil if needed. Turn heat to medium-high. Place garlic cloves in oil and then brussel sprouts on pan cut-side down. Cover and cook 5 minutes and then add 1/4 cup water and steam about 5 more minutes. While brussel sprouts are cooking heat water until boiled in microwave. Mix amino acids, mirin and peanut butter. Slowly add water to desir3d consistency. Mix brussel sprouts, garlic tofu in serving bowl and sprinkle with cashews and drizzle sauce over. Enjoy! Notes: It literally took me less than 30 minutes to make this when I got home from work!

Mushroom Soup 4 small to medium Yukon Gold potatoes, chopped into cubes 1-2 cups chopped chanterelle mushrooms (you can substitute porchini, shitake, etc) 1 bunch parsley, finely chopped 1/2 cup celery leaves, optional 7 cups veggie broth (I used two Rupunzel with herbs and 2 no salt added vegan bullion cubes) 1/2 cup Wondra flour 1 tablespoon avocado oil Heat oil in 3 quart pot and add flour when hot. Brown the flour and then add veggie broth. Then add the potatoes, mushrooms, celery leaves and half the parsely. Cook for about 15-20 minutes until potatoes are soft. Stir in rest if parsley and serve! This a very slightly modified version of my Mama's recipe. It reminds me of home and mushroom hunting! She is the best cook in the world! 💖