Whisk chickpea flour, nutritional yeast, baking powder, kala namak (or salt), turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.
Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.
Tips:
Kala namak, or black salt, helps add an eggy flavor to this dish while still keeping it vegan. You can buy kala namak from retailers like The Spice Lab, or substitute regular salt.
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Heat sesame oil over a medium heat and add onion, spring onion, garlic, carrot and mushrooms. Cook for five minutes.
Add soy sauce, rice wine vinegar and coconut sugar to the pan, followed by the spinach. Cook for one minute before adding the zucchini noodles, then cook a further two-three minutes until zucchini is heated through.
Divide into two bowls and sprinkle sesame seeds and chopped chives.
A roux made of flour, red wine and olive oil gives this dish a luxurious creaminess without any milk or butter.
By Carolyng Gomes
Summer is coming to a close, but there are still a few summer ingredients that deserve a second glance before it’s chilis, soups and warm stews to beat the fall chill. One of those ingredients is garlic scapes. If you are lucky enough to still have some around (I spotted some a few weeks ago) then suffice to say I am supremely jealous of you. This rice is creamy, full of tender, juicy mushrooms and subtle garlic flavor. What’s not to love?
Now, don’t think that if you are, like me, out of garlic scapes and have been for a few months now don’t despair! Roasted garlic gives this dish a sweet and mellow garlic taste that pairs perfectly with the wine and the mushrooms. Oh, did I not mention that this recipe had wine? You must have known that wine would come up somewhere! A drink for me and a drink for the pan I always say, keeping that old heart healthy. And the creaminess of this dish doesn’t come from actual cream, or butter or cheese. It comes from a roux made of flour, red wine and olive oil. I know that most prefer the taste of real cream, but honestly I feel like it doesn’t need it. And for you vegans out there, this is totally up your alley. A dish that is simple to make and delicious that just happens to contain no animal products.
For the carnivorous of the bunch, they won’t be missing it. This dish is hearty, colorful and tasty. It’s a great way to use up your mushrooms that aren’t looking so good, the quarter bottle of wine you forgot about in the fridge and that left over rice you’ve gotten tired of staring at. This meal is one where you take what’s left behind in your fridge and turn it into a new, gourmet meal that can be ready in minutes. A champion in the kitchen, keep this recipe on tap. It’s so versatile you could use it every day of the week.
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Author:Carolyng Gomes
Total Time:25 mins
Yield:41x
Description
A roux made of flour, red wine and olive oil gives this dish a luxurious creaminess without any milk or butter.
1 tbsp olive oil
8 oz mushrooms, fresh cremini
2 garlic scapes
1 tbsp flour, all purpose
¾ cup wine, red
1 tsp sea salt
¼ tsp red pepper flakes
2 tsp fresh ground black pepper
3 cups wild rice, cooked
Instructions
In a sauce pan on medium-high heat add olive oil.
Thinly slice mushrooms, about ? inch thick, and transfer to sauté pan.
Slice garlic scapes ¼ inch thick. Add ¾ of the sliced scapes to the pan. Set remainder to the side.
Add flour and stir until mushrooms are reduced in size and flour begins to bubble.
Slowly drizzle in red wine, stirring continuously until a creamy sauce forms.
Lower heat to medium-low. Add salt, red pepper flakes and black pepper to sauce.
Once sauce has come to a simmer, fold in cooked wild rice.
Finely chop the remaining garlic scapes.
Transfer creamy rice to a serving bowl and garnish with garlic scapes.
Prep Time:5 mins
Cook Time:20 mins
Category:Main
Looking for the perfect mushroom sauce for steaks? Check this lovely recipe out.
This Vegan Thousand Island Dressing recipe is so easy to make, tangy, sweet, and full of flavor like the original classic. One bowl and 5 minutes are all you need to make this healthy vegan dressing. Oil-free, gluten-free, and nut-free! —Shane Martin
Ingredients
1
12-ounce box Mori-Nu Silken Tofu
1/4 cup
ketchup
1 tablespoon
Dijon mustard
1 tablespoon
maple syrup
1/2 teaspoon
garlic powder
1/2 teaspoon
onion powder
1/4 teaspoon
paprika
1/4 teaspoon
salt
3 tablespoons
sweet relish
1 tablespoon
dried dill
Directions
Combine tofu, ketchup, mustard, maple syrup, garlic powder, onion powder, paprika, and salt in a blender and process until smooth.
Transfer the mixture to a small mixing bowl, add the relish and dill, and whisk until well combined.
PARTNER POST — Grilling season is here and it is time to explore Italian grilling with authentic ingredients from Colavita.
Boost your veggies intake and create delicious vegan dishes all summer long on the grill.
Being an Italian girl and vegan – I thought I would take you on a food journey grilling vegan style versus the classics you’ve come to expect during grilling season. Plus moving outside to grill for friends and family, enjoying warm and sunny weather – there is nothing better after a long winter.
I created three recipes to share. Each have a fun twist and are a cinch to prepare. Great for parties and get-togethers.
Let’s begin with a Roasted Beet Salad. I typically roast beets in my oven but took to the grill and it worked out beautifully with minimal clean-up. Win – win!
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4 large red beets (washed and tops/bottoms removed)
2 cups of fresh arugula (washed)
1 tablespoon of Colavita White Truffle Balsamic Glace
2 tablespoons of Colavita balsamic vinegar
1 tablespoon of maple syrup
Freshly ground black pepper
Instructions
Preheat your grill to 400-425 degrees. Place each beet on the center of the tin foil and drizzle with olive oil. The wrap each beet in a piece of tinfoil. Loosely close the top. Repeat until all of your beets are wrapped. Place on the grill and cook for 40-45 minutes or until a knife pierces the beet easily. Then remove with tongs and place on a tray to cool. After about 15 minutes, I open the foil and let cool completely. Remove the skin after about 25 minutes. Then slice into thin slices.
Dressing
Whisk together the remaining ingredients.
Assembly
Place the arugula on a platter. Then top with the sliced beets. Drizzle the dressing overtop and add freshly cracked pepper. Serve at room temperature.
Onto a recipe that can be served on grilled Italian bread, with crackers or veggies as a dip or believe it or not – over pasta as my husband discovered, Sun Dried Tomato and Caper Tapenade.
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1 cup of Colativa sun dried tomatoes
1/4 cup of the olive oil that the sun dried tomatoes are packed in or olive oil
1 tablespoons of Colavita capers plus extra for topping
1 tablespoons of Colavita white wine vinegar
1 teaspoon of Italian seasonings
Instructions
Add all of the ingredients to your food processor and pulse 6-8 times until the mixture is chopped but not pureed. Remove and place in a bowl. Add additional capers to the top (whole and in tact) for garnish.
This tapenade can be served as a sandwich spread, as a dip, atop of grilled baguette slices, on your favorite protein or as we did, topping a portobello grilled mushroom. We simply washed the mushroom and removed the stem. Sliced into long piece pieces. Brush with olive oil and place on a hot grill. Grill for 2-4 minutes on each side until tender. While grilling the mushroom, brush your Italian bread with a bit of olive oil and place cut side down on the grill to toast. This only takes about 30 seconds, or longer depending on how hot your grill temperature is set at. Keep a watchful eye. Remove and place your portobello slices and top with the tapenade. Top with fresh basil as an option.
Category:Appetizer
Cuisine:Italian-Inspired
The final recipe in this trio is a classic and favorite pasta salad with an Italian vinaigrette. I omitted the traditional meat and replaced it with a lot of fresh vegetables I picked up at the farmer’s market this morning. This recipe is very versatile and you can use the veggies you have on hand.
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2 mini zucchini (washed and sliced into coins about)
1/4 inch thick 6 mini eggplant (washed and sliced into coins about)
1/4 inch thick 2 spring onions (stems removed and sliced into coins)
1 orange bell pepper (seeded and sliced into larger slices)
4 asparagus (bottoms removed and sliced into)
2 inch pieces Colavita Olive oil
Salt
Pepper
1 bag of Colavita tri-color pasta
Dressing
1/2 cup of Colavita olive oil
1/4 cup of Colavita white balsamic vinegar
2 cloves of garlic (minced)
1 tablespoon of Dijon mustard
Salt and pepper
Red pepper flakes (1 or 2 pinches)
1 teaspoon of Italian seasoning
Instructions
Place all of your vegetables into a large bowl and toss with olive oil (a light coating). Salt and pepper. Give that a good toss. Place them on a large piece of foil on your grill or if you have a grilling basket – add them to that and cover your grill. Flip them every 5-10 minutes or so. Total cooking time about 20 minutes.
While grilling the vegetables, bring a medium pot of water to a boil and add a good pinch of salt. Once that’s boiling, add your pasta and follow the cooking time suggested on the package.
Dressing
Place all of the ingredients into your container. Place the lid on securely and vigorously shake until combined.
Assembly
Once the pasta is al dente, drain and place in a large bowl. Add your grilled vegetables and drizzle your dressing over the top. Toss and then taste. Add additional dressing as needed.
This recipe was inspired by my trip to Iceland where cream of asparagus soup was sold almost everywhere we visited. To read more about this recipe and my travels to Iceland, check out this blog post on my blog Baking Backwards: http://bit.ly/ZiC8nB —DUZE @BakingBackwards
Ingredients
1 large bunch organic asparagus, woody ends trimmed
1/2 small head of cauliflower, leaves removed
3 tbsp extra virgin olive oil
3-4 cups yeast-free vegetable stock
2 shallots
1/4 lemon, juice of
1 tsp apple cider vinegar
1 clove garlic
1 tbsp kelp flakes
sea salt
cracked black pepper
chilli flakes (optional)
1 tbsp chia seeds
1/2 avocado (optional)
paprika (optional)
dash of cinnamon (optional)
handful fresh herbs: dill or basil or tarragon or sage or savory or thyme
nutritional yeast (optional)
Directions
Steam the cauliflower and asparagus until just tender. Add the steamed vegetables and all the other ingredients (except avocado) to a high speed blender and process until smooth. Add avocado if using. Blend until smooth. Taste! Adjust seasonings to your personal taste.
My blender has a heating option so I simmered it in the blender for about 10 minutes before I served it. If your blender cannot heat up, pour the soup into a pot and heat it gently for 10 minutes before serving.
This EVOO Portobello Frites recipe was featured in a live taping of Simply Ming at Home with chef Ming Tsai. This will be featured in the upcoming season on TV.
Servings
Serves 4
Ingredients
2 large portobello mushrooms, gills removed, scored
1 cup corn starch
8 cloves garlic, sliced
2 tablespoons Dijon Mustard
1 cup vegan mayonnaise
Juice of 1/2 lemon
Grape seed oil to cook
Kosher salt and freshly cracked black pepper
Instructions
1
Season the mushrooms well, coat in EVOO and toss in corn starch.
2
In a cast iron, coated with olive oil, sear the mushrooms, about 4-5 minutes until GB&D. Flip and add garlic and sear another 4-5 minutes.
3
Meanwhile, mix the Dijon, mayo and lemon juice. Add the cooked garlic and mix. Season with salt and pepper.
Served on grilled pita bread with tzatziki, this chickpea veggie burger resembles the Greek falafel. —Malibu Kitchen
Ingredients
2 tablespoons
plus 1-teaspoon extra-virgin olive oil
3 cups
baby spinach
1
yellow onion, finely chopped
1 tablespoon
plus 1 teaspoon minced garlic
1 1/4 cups
organic vegetable broth
1/2 cup
cracked freekeh
15 ounces
can organic chickpeas (aka garbanzo beans), drained, rinsed, and patted dry
1/2 cup
panko breadcrumbs
1/4 cup
fresh flat-leaf parsley, chopped
1/4 cup
pine nuts, toasted and chopped
2 tablespoons
fresh squeezed lemon juice
1 1/2 teaspoons
finely grated lemon zest
1 teaspoon
ground cumin
1 teaspoon
ground coriander
Kosher salt and freshly ground black pepper to taste
1
large egg, beaten
2 tablespoons
canola oil
Directions
In a large skillet, heat 1-teaspoon olive oil. Add the spinach, using tongs to toss, cook until wilted, about 2 minutes. Transfer spinach to a sieve, using wooden spoon press spinach to remove as much liquid as possible. Allow cool, then chopping and transferring to a large bowl. Set aside.
In the same pan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until brown around the edges, about 5 minutes. Add the garlic and cook until fragrant, less than a minute. Add the broth and freekeh and bring to a boil. Cover pan, reduce the heat to medium low, and cook until the freekeh is tender and the broth is absorbed, about 15 minutes. When the freekeh has finished cooking, remove from heat and allow to cool for 10 minutes uncovered.
In the large bowl with the spinach, add the cooked freekah, chickpeas, panko, parsley, pine nuts, lemon juice, zest, cumin, and coriander. Using a potato masher, mash mixture until the chickpeas are mashed and sticky but still a little chunky. Season with salt and pepper to taste. Stir in the egg. Chill the chickpea mixture for at least 30 minutes or up to 4 hours.
Portion the chickpea mixture into 8 balls. With moist hands, form balls into patties about ¾ inch thick.
In a large skillet or cast-iron pan, heat the canola oil over medium heat. Add the burgers, reduce heat to medium low, and cook until browned on one side. Gently flip with a thin spatula and cook until browned and heated through, about 3 to 4 minutes.
Serve burgers on grilled pita bread with tzatziki.
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