Tag Archives: vegan

Fettuccine Alfredo

fettuccine alfredo

I have been talking about this rich and creamy dish for so long that it’s about time I share the recipe.

I love serving this delicious pasta dish to my dairy-loving guests. They all have been shocked with its better-than-the-real Alfredo taste! I apologize Alfredo di Lelio!

This particular recipe comes from Chloe Coscarelli’s cookbook, Chloe’s Kitchen.  If you are a pasta lover looking for plant-based dishes, I highly recommend you purchase this book. Chloe’s pasta recipes rock! I love their ability to pleasantly surprise those vegan skeptics. 😉

The above photo shows our fettuccine Alfredo with steam fried crimini mushrooms, steamed broccoli florets and a garnish of chopped green onion. Along with a small bowl of Caesar salad, this is one of our 10 year-old’s favourite meals. She’s all into comfort foods and this one certainly hits the spot on a cold winter’s night.

FETTUCCINE ALFREDO SAUCE (from Chloe’s Kitchen)

  • 1 large onion, chopped
  • 3 (or more) cloves garlic, minced
  • 1 cup raw cashews or blanched almonds, soaked overnight or boiled for 10 minutes and drained
  • 2 cups water
  • 2 teaspoons white miso paste (optional, but it adds great flavour to the sauce)
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • chopped Italian parsley for garnish

Over medium-high heat, steam fry chopped onion in a skillet with a bit of water. You may also try steam frying in a bit of vegetable stock or dry white wine. Steam frying works wonderfully with onions, garlic or any delicate vegetable and it’s a great way to avoid that extra fat. Add your garlic and let cook for a few more minutes. Remove from heat.

Cook gluten-free fettuccine noodles according to package directions. Drain and return to pot.

Using a Vitamix or other high-powered blender, combine onions and garlic, softened cashews, water, miso paste (if desired), lemon juice, salt and pepper. Process on high until the mixture is very smooth. This usually takes a couple of minutes. If sauce gets too thick, add a little water at a time and mix.

Toss cooked pasta with Alfredo sauce. Serve immediately and garnish with parsley. Enjoy!

Here’s another pasta favourite by Chloe to give a try!

Curried Red Lentil and Sweet Potato Dip

This is a sweet, hearty, and unquestionably addictive dip made from red lentils and a pureed sweet potato.  Served alongside some gluten-free crackers and raw onion bread, this dip was a huge hit at my sister’s Annual Boxing Day Party.

I adapted this recipe from Mathew Kadey’s “Curry Lentil Squash Dip” . Not having a winter squash in my pantry,  I decided a sweet potato would make a delicious and easy substitution.      Curried Red Lentil and Sweet Potato Dip and Spread

This satisfying dip is chock-full of antioxidants, fiber, and protein.  It also contains no oil which is often hard to avoid in so many dips. It’s also pretty awesome spread on toast the next morning! 🙂

CURRIED RED LENTIL AND SWEET POTATO DIP

  • 1/2 cup dry red lentils
  • 1 sweet potato, cooked, skinned and pureed
  • 1/4 cup tahini (sesame paste)
  • 2 garlic cloves, chopped
  • juice of 1 lemon
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • sea salt and pepper to taste

Rinse red lentils and place in a medium saucepan with 1 1/2 cups of water. Bring to a boil, reduce heat and simmer for approximately 10 minutes until lentils are tender. Drain excess liquid and let cool.

Once lentils have cooled, blend all ingredients in a food processor until smooth.

Wishing you all lots of love, joy and laughter for the remaining holiday season! May 2014 be a happy and healthy year for you all!

Smokin’ Split Pea Soup

Baby, it’s cold outside!! A snowfall warning in effect, temperatures reaching minus 27 degrees Celsius, and a mighty northerly wind – this was our past weekend. Time to break out the parka and snowpants!  🙂

We warmed things up inside with a hearty bowl of Kris Carr’s Split Pea Soup. As per her recipe in “Crazy Sexy Kitchen” (click here for the recipe), we added a teaspoon of smoked paprika and some finely chopped kale. I  added my own touch to this awesome soup by throwing in some chopped potato.

When you check out the recipe, you’ll notice that Kris Carr suggests adding some dulse seaweed. Unfortunately, I did not have dulse in my pantry and I wasn’t about to head to the grocery store with over 25 cm of freshly fallen snow on the roads. However, I do plan on adding some dulse the next time around for that extra boost of vitamins, minerals, and protein. The soup was still delicious without the dulse.

Split Pea Soup

A bowl of this soup will warm you from head to toe.  An ideal meal for a day full of skiing or snowshoeing. I am so looking forward to the upcoming holidays where I will have a little more time to enjoy the great outdoors. I believe that the best way to enjoy a good Canadian winter is to play in it. My only wish is that it will warm up, just a bit. In my opinion, it can’t get any colder.  😉

Enjoy your week! It’s going to be a busy one!

Maple-Glazed Apples (with spiced non-dairy yogurt and buckwheat granola)

I rose this morning to a beautiful winter’s day and to the sweet sound of my 10 year-old strumming “Jingle Bells” on her guitar. Ahhh, I am so thrilled she loves to practise. 😉

Over a hot cup of chai tea, I decided to go through my binder of old recipes. I came across this one which I thought was a perfect dish for celebrating our first Sunday of Advent.

maple-glazed apples

I used to make this a few years ago with unsalted butter, non fat yogurt, and a low-fat granola. Like most recipes, this one can easily be made without all the dairy and be just as tasty, if not better.

Today, I used a wee bit of coconut oil, yoso coconut yogurt (a carrageenan-free, non-dairy yogurt), and an adapted version of Laurie Sadowksi’s tasty and wholesome Raw Cacao Buckwheat Granola.  So delicious!

MAPLE-GLAZED APPLES (WITH SPICED NON-DAIRY YOGURT AND BUCKWHEAT GRANOLA)

  • 4 spartan apples, cored, and each cut into 8 slices
  • 5 tablespoons maple syrup
  • 1/4 tablespoon organic virgin coconut oil
  • 1/2 cup yoso creamy cultured coconut (plain unsweetened) yogurt
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cloves
  • pinch of grated nutmeg
  • 1/2 cup buckwheat granola

1. Preheat oven to 375 degrees F.

2. Place apples, 3 tablespoons of maple syrup and melted coconut oil in a 13 x 9 inch baking dish. Toss until well coated.

3. Roast apples for approximately 20 minutes, stirring occasionally, until apples are crisp and tender.

4. Meanwhile, whisk yogurt, spices and remaining 2 tablespoons of maple syrup in a small bowl.

5. Spoon roasted apples into a shallow bowl. Sprinkle with granola, then drizzle with spiced yogurt.

*Note on the granola: I have made Laurie Sadowski’s granola recipe a few times now and love it. In my latest version of her recipe, I substituted raw almonds for hazelnuts, added dried cranberries, and eliminated the cacao and cacao nibs. My kids enjoy eating a bowl with my homemade almond milk, but I prefer eating the large clumps as an afternoon snack.

As I write this, it’s early afternoon and the snow has been flying since dawn. Our tree is lit (soon to be decorated) and my daughter is busy putting together our advent wreath. My plan is to spend the afternoon pouring over, once again, all the amazing vegan dishes at last month’s Virtual Vegan Potluck. Tonight I will make my final decision and vote for my favourite dish in each category. (December 2 is the last day to vote). Have you checked it out, yet? If not, you must! (uberdish brought a side dish – herbed spaetzle with beet puree!)

Herbed Spaetzle (GF, V) with Roasted Garlic and Beet Puree – Virtual Vegan Potluck 2013

vvp_winner_badge(1)

Winner of Best Side Dish at the November 2013 Virtual Vegan Potluck!

Welcome to your next side dish in this November’s Virtual Vegan Potluck! I am so excited about this potluck because I know I will gain such an abundant of new and delicious plant-based recipes for my upcoming holiday entertaining.

For the last potluck, I brought a Spring salad that contained a veggie that was fairly unique to many readers.  I am hoping, too, that this dish will elicit your curiousity, light fire to your taste buds and have you rushing like mad to your stove top.

However, I am betting you are already in your kitchen (or just crazy anxious to get there!) from reading all the previous potluck posts! (Grab a beverage and click here, if you need to go back to the beginning).

I am so excited about sharing this recipe with you! It’s been hard keeping it a secret for the past month.

Today, I am bringing to our table a savoury dish that is nutritious and satisfying, even for those carnivorous bellies. It was my Swiss and Austrian in-laws who first introduced me to this little noodle we call spaetzle.  It typically would be at our table on special occasions like New Year’s Eve and Thanksgiving. It’s such a treat that my husband and I served it our wedding reception nearly 17 years ago.

Traditionally, spaetzle consisted of flour, eggs, salt and water.  I enhanced the traditional recipe by not only eliminating the use of eggs, but by using a flour that is nutritionally superior to most.

For me, this recipe is another great example of how eliminating animal-based foods and gluten from your diet does not have you living without the dishes you so love.

Here is my side dish – an embellished, veganized and gluten-free version of the traditional “egg” noodle called spaetzle – topped with a roasted garlic and beet pureeHerbed Spaetzle

HERBED SPAETZLE

  • 2 flax eggs
  • 1/4 organic soft tofu
  • 1 tablespoon garlic powder
  • 1 tablespoon quinoa flakes
  • 1 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato starch
  • 1/2 teaspoon xanthan gum (or guar gum for corn free)
  • salt and pepper
  • filtered room temperature water (approximately 150 – 200 mL)
  • finely chopped chives or green onion and parsley

Dough: In a medium-sized mixing bowl, blend flax eggs with tofu. In a separate bowl, combine garlic powder, quinoa flakes, flours, tapioca starch, gums and salt and pepper.  Alternately, add water and dry ingredients (about a 1/2 cup at a time) to flax and tofu mixture. ***You will need a viscous dough, so adjust water accordingly. Mix slightly after each addition. Using a wooden spoon, mix in chopped herbs.  Let dough sit for 30 minutes or longer.

Now, this is where it really gets FUN! 🙂

Bring a large pot of water to a boil.  Prepare a cookie sheet by lining it with parchment paper.  Sit a colander in a large bowl and have it next to your pot of boiling water.

I prefer to use a spaetzle maker over a pot of boiling water to form the noodles. You can use a colander, but a spaetzle maker is so much easier and it really is an inexpensive kitchen gadget. (Great stocking stuffer, by the way!).

Using a soup ladle, scoop your viscous spaetzle dough in the “pot” of your spaetzle maker. Slowly, run the “pot” back and forth on the spaetzle maker’s track. The dough will drip down into the pot of boiling water and float to the top as spaetzle noodles. After a couple of minutes, scoop the spaetzle out of the pot with a slotted spoon and drain them in your colander. Once excess water has drained from the spaetzle, scatter them on your parchment lined cookie sheet.  Keep spaetzle in a low temperature oven, if planning to serve after all dough is cooked.

Spaetzle can be made a day or two in advance.  Once all noodles have been cooked, drained and brought to room temperature, they can be kept in glass containers in the fridge. To reheat spaetzle for serving, either drop noodles once again into a pot of boiling water then immediately scoop or fry in a non-stick frying pan. Spaetzle noodles are awesome fried with onions and garlic. 😉

Top plated spaetzle with warm beet puree and garnish with parsley.

ROASTED GARLIC AND BEET PUREE

  • 5 medium-sized beets, cooked and peeled(I used a pressure cooker)
  • 1 garlic head, roasted
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup

Bring beets and garlic to room temperature. Place all ingredients in a food processor and blend well.

Thank you for joining our potluck! Enjoy the rest of your dishes!

Your next delicious side dish is brought to you by Lemongrass and Ginger.  Click here:

go_forward

If you missed the side dish from Robin Robertson’s Global Vegan Kitchen, then go back here:

go_bck

Banana-Chai, Chia and Sesame Seed Crackers

I am so excited to share these raw, vegan and gluten-free snacks with you! If you are like me and love a good cup of Chai tea on a chilly November morning, then you will love these slightly sweet and spicy crackers.

banana-chai crackers

BANANA-CHAI, CHIA AND SESAME SEED CRACKERS

  • 3 very ripe bananas
  • 1 tablespoon cardamom
  • 1 tablespoon cinnamon
  • 1 tablespoon cloves
  • 1/4 cup pure maple syrup or agave syrup (optional)*
  • 1 cup chia seeds
  • 1/2 cup sesame seeds, soaked for 4 hours and rinsed
  • sea salt and a generous amount of freshly ground pepper

Using a food processor, blend bananas, spices and syrup. Transfer to a medium-sized bowl and add chia seeds, sesame seeds and salt and pepper. Mix well. Pour batter evenly on Paraflexx lined dehydrator trays. Set dehydrator to 112 degrees Celsius and dehydrate for approximately 12 hours.

I served these crackers to my kids this morning for breakfast.  You may want to try pairing a few with a pear and almond smoothie.  🙂

*If you have been following me for some time, you’ll know that I have a tendency to sweeten some of my dishes with pure maple syrup. Maple syrup is one of my choice sweeteners because it is full of vitamins and minerals. I also adore its distinct flavour. I live in the heart of Ontario’s Maple Sugar Capital, so I am very fortunate to have this heavenly sweetener at my fingertips.

However, if you are at all concerned with using maple syrup because of its high glycemic index then you can certainly leave it out. My previous attempts at these crackers did not contain maple syrup or any other sweetener. They were good, but I found that maple syrup highlighted the chai flavour of these crackers perfectly.

Easy Tex-Mex Brown Rice Salad

Planning your meals for the upcoming work week?  This dish is an easy and delicious make-ahead salad to take to school, work or any potluck gathering.

Easy Tex-Mex Brown Rice Salad

  • 3 cups cooked brown basmati rice
  • 3 tbsp. olive oil (omit for an oil-free dish)*
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon agave
  • 1 (14 oz.) can black beans, drained and rinsed (I use Eden beans)
  • good handful of cherry tomatoes, chopped
  • 1 cup fresh organic corn kernels (frozen and thawed kernels work too)
  • 1/2 cup grated carrot
  • 1/4 cup chopped fresh cilantro or parsley
  • 4 green onions, finely chopped
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • sea salt and tabasco sauce to taste

Place all of the above ingredients in a large bowl and gently toss to combine. Cover the salad and keep refrigerated until ready to serve.

Simple and so aromatic!

*More and more I am using less oil in my dishes and the outcome is just as delicious. If you are interested in reading more about olive oil and its use in recipes, I would like to direct you to a recent and excellent post by Paul at vegan food preparation.