vegan

All posts tagged vegan

Meatless Monday: Basil Portobello Hoagie

Published April 14, 2014 by jenmatteson

Final trial veggie sandwich before the shower…

I must say, it was wonderful, but I sure wish I had more Portobello, because not only does the hoagie look slightly un-plump, but I could have really used a little more veg and less bread.  Don’t get me wrong, the entire thing was wonderful, but I wouldn’t have been upset with more mushrooms.  Who could be?

Basil Portobello Hoagie

I roasted my own peppers for this sandwich (soups easy), as well as used homemade hummus.  Feel free to speed up the process with jarred roasted red peppers and/or pre-made hummus.  This was another vegan try for the baby shower, and while I think taste-wise this was my favorite, it would be too difficult to keep warm and leave out for several guests.  So, I’ve decided on the Hummus Supreme!

But go ahead and give this one a try too.  I made this when it was still freezing in MN, which wasn’t too long ago, so I didn’t grill the Portobello.  I just sautéed them in some olive oil quickly on the stovetop.

Basil Portobello Hoagie

Portobello Hoagie

Source:
Servings: 2

Ingredients:

4 large Portobello caps
2 hoagies, or about 2 5-inches pieces of French bread, cut in half lengthwise
1/4 cup hummus
6-8 fresh basil leaves
1 roasted red pepper (approximately 1/2 cup jarred)

Directions:

1. If grilling, preheat grill to medium high heat.  Brush mushrooms with olive oil, and grill until just tender, about 2-3 minutes on each side.  Remove from heat, sprinkle with salt and pepper, and let rest.  Slice into 1/2-inch strips.  If you are using your stovetop, Slice mushrooms into long strips, about 1/2-inch thick.  Preheat olive oil in a small skillet over medium high heat.  Add mushrooms and cook over moderate heat until just softened, about 5 minutes.  Remove from heat and let rest.

2. Meanwhile, divide hummus evenly and spread on both sides of bread.  Layer with basil leaves, roasted red pepper and sliced Portobellos.  Close and enjoy!

Meatless Monday: Roasted Butternut Squash Quinoa

Published March 31, 2014 by jenmatteson

It probably seems like we’ve been eating entirely vegetarian lately, but it just so happens, I’ve just had a lot of Meatless Monday’s in a row!  I’ve kept myself busy trying out some veggie sandwiches for my girlfriend’s baby shower, which I still have one more to share, and have just happened across some other unignorably delicious meatless recipes.

Roasted Butternut Squash Quinoa

This quinoa salad does have butter, and while I think it would certainly taste good with oil in place of butter, I’m not sure you’d be able to achieve the depth and slight sweetness of brown butter with oil.  The sage and brown butter are absolutely amazing.  While this salad can be served chilled or room temperature, I think serving it warm brings out the best flavors!  I liked this so much, you could serve this as a lunch or a side to any meal.  We had dinner with Nate’s parents; Momma Marsha made mussels, so I brought this as a side.  It went perfectly!

 DSC02961

Roasted Butternut Squash Quinoa

Source: Adapted from Food and Wine
Servings: 8

Ingredients:

2 cups quinoa, rinsed and drained
1 shallot, finely diced
4 cups water
Kosher salt
2 tbsp. butter
freshly ground black pepper
1 tbsp. olive oil
1/2  butternut squash, diced
2 tbsp. sage, chopped

Directions:

1. In a medium pot over high heat, bring the quinoa, shallot, water, and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.

2. Preheat the oven to 400º. Toss the squash with one tablespoon of olive oil and season with salt and pepper. Place on foil-lined baking sheet and roast for 25 to 35 minutes, or until slightly browned and tender, turning halfway through.

3. Meanwhile, place butter in medium sauté pan and melt over moderately high heat, swirling the pan continuously until the butter begins to foam and just begins to brown, about 2 minutes. Remove from the heat and add the sage, swirling for another 30 seconds.

4. In a serving bowl, toss the quinoa with the butternut squash, and sage brown butter, and serve.

Meatless Monday: Balsamic Roasted Veggie Wrap

Published February 24, 2014 by jenmatteson

I am getting really tired of this winter.  All these veggie sandwiches makes me excited to start planting my garden and having fresh produce at my fingertips daily!  But alas, it’s still awful cold out 😦  To try to get into the spring state of mind, I wanted to try another veggie option for my friend’s baby shower, and this time, it’s a roasted wrap!  This takes a bit longer than the hummus supreme sandwich, as you have to first salt the eggplant and let the excess water drain, then wait for the vegetables to roast 😦  But don’t worry, the wait is worth it.

Balsamic Roasted Vegetable Wrap

The veggies are soft and sweet and the arugula adds a little crunch and extra freshness.  I would make a large batch of the roasted veggies so you can have this wrap every day for lunch, ready to go.  Cold or warm, it’s delicious.  You could use lavish, pita or tortilla wrap, like I did.

Balsamic Roasted Vegetable Wrap

Roasted Vegetable Wrap

Source: Inspired by Vegan Soul Power
Servings: Makes about 4 wraps

Ingredients:

1 large eggplant (or 2 small), peeled and cut into 1/2″ dice
kosher salt
2 zucchini, cut into 1/2″ dice
1/2 cup cherry tomatoes, halved
1 pint button mushrooms, rough chopped
2 tbsp. olive oil
1/4 cup balsamic vinegar (I used blood orange balsamic, but use what you like/have)
fresh cracked pepper
16-20 basil leaves
1 cup arugula
4 tortilla wraps

Directions:

1. Preheat oven to 400 degrees.  Prepare baking sheet with foil and spray with cooking spray.  Place diced eggplant in colander and sprinkle generously with salt.  Toss to coat evenly.  Set over bowl or sink and let sit for 10-15 minutes.  Excess water will begin to drain from eggplant.

2. To a large bowl, add eggplant, zucchini, cherry tomatoes and mushrooms.  Drizzle with olive oil and half the vinegar.  Add salt and pepper and toss to coat evenly.  Transfer vegetables to prepared baking sheet and bake for 30-40 minutes.  Halfway through, flip vegetables.  With 5 minutes remaining, drizzle additional vinegar over vegetables.  Remove from oven and cool slightly.

3. Divide basil and arugula among tortilla wraps, and top with roasted vegetables.  Wrap as desired and enjoy!

Meatless Monday: Supreme Hummus Sandwich

Published February 17, 2014 by jenmatteson

Do you ever get sick of your same old boring lunch?  Maybe not.  But maybe you want to try something new, possibly a little healthier or fresher than that café in your building that serves pre-wrapped sandwiches.  Do you even know when those sandwiches were made?

Supreme Hummus Sandwich

I wanted to try out a few vegan sandwich recipes to serve at my girlfriend’s baby shower in a few months.  Yes, I’m already planning!  One of the best things about this sandwich is that there is absolutely no cooking.  Use store-bought hummus if you like to make this even quicker  (I made a classic creamy hummus, though a roasted red pepper hummus would be fantastic!).  I also used a store-bought 8-grain bread, but this would be even better with a thick cut gourmet bread.  Don’t forget to lightly salt your veggies before assembling your sandwich; you wouldn’t believe how much of a difference it makes.

Supreme Hummus Sandwich

The original recipe calls for pomegranate molasses, but my grocer didn’t carry it, and I didn’t want to make a special trip to find it.  I just went with regular molasses, and I thought this sandwich was absolute heaven!  Even Nate liked it, so don’t be afraid to feed it to your meat loving kids or hubbies!  The thinly cut crisp veggies paired with the smooth savory hummus is awesome.  The drizzle of molasses really brings it all together and knocks it out of the park.  I know it sounds a little weird, but trust me – it adds SO MUCH with just a tiny drizzle.

Supreme Hummus Sandwich

Supreme Hummus Sandwich

Source: Inspired by Vegan Soul Power
Servings: Makes 1 sandwich

Ingredients:

2 slices hearty wheat or grain bread
4 tbsp. hummus
4 thin slices cucumber
4 thin slices tomato
thin sliced red onion
1/4 tsp molasses

Directions:

1. Lightly toast bread (this is optional, but I like a little crisp and warmth in my bread).  Spread each slice with hummus.  Layer one slice of bread with arugula, cucumber, tomato and red onion.  Drizzle lightly with molasses and top with second prepared slice of bread.

Meatless Monday: Keep warm with this White Bean-and-Leek Soup

Published February 10, 2014 by jenmatteson

I accidentally bought a few leeks at the supermarket the other day.  Not like they jumped in my basket, onto the conveyor belt and into my bag unnoticed.  I was picking up ingredients for a new scallop recipe, and thought it called for leeks, when truly, it was fennel.  Oops!  So, seeing as though I had these perfectly good leeks in my fridge, begging to be used, I decided to help them meet their destiny with a soup.

Whit Bean-and-Leek Soup

While I was making this soup, I was thinking, this is very simple.  As in, there isn’t much to it, I sure hope it tastes good.  But don’t worry, it does.  The practically melted leeks with a hint of thyme have a perfect savory-sweet pairing.  The beans give it a needed heft, and the croutons add a nice crisp.

Whit Bean-and-Leek Soup

The recipe calls for fresh grated Parmigiano-Reggiano cheese, but I made mine without (except for garnishing in the picture).  I also used pretzel bread to make the croutons, which tasted absolutely amazing.  This soup comes together in less than 30 minutes, so it’s an easy weeknight meal, and is perfect warming agent during this polar vortex hulla-ballew.

White Bean-and-Leek Soup

White Bean-and-Leek Soup

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

2 1-inch thick slices rustic bread, cut into 1-inch dice
1 tbsp. olive oil
kosher salt
freshly ground pepper
2 tbsp. unsalted butter
2 leeks, white and light green parts, cut in half lengthwise and thinly sliced
2 sprigs thyme
1 8.5-oz can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth (vegetable broth would be fine if you want to keep it vegan)
1/4 cup fresh grated Parmigiano-Reggiano (optional)

Directions:

1. Preheat oven to 350 degrees.  On a foil lined baking sheet, toss bread crumbs with olive oil and season with salt and pepper.  Bake until bread crumbs become golden brown and crisp.

2. In a large saucepan, melt butter.  Add leeks and thyme and cook over moderate heat, stirring frequently, until leeks are tender, about 10 minutes.  Add beans and chicken broth, cover and simmer until leeks are very tender, about 10 minutes more.  Season to taste.  Remove from heat, stir in Parmigiano-Reggiano if desired.  Serve and top with croutons.

Meatless Monday: Summery Fresh Tomato Soup

Published October 7, 2013 by jenmatteson

Yes, I know.  October might be a little late in the season to be posting a “summery” recipe, but guess what?  My tomatoes don’t start getting crazy until late August/September.  We left for California mid-late August, with only our cherry tomatoes blowing up.  My Big Boys were big, but green.  When we returned the first week of September, we had more tomatoes than we could handle.  I made salsa, and several batches of marinara sauce and stewed tomatoes to freeze.

Summery Fresh Tomato Soup

Food and Wine certainly had my number, because one of my daily emails was summery fresh tomato soup.  In September, the weather is always hit or miss.  It could be 85 degrees and sunny, or it could be 42 degrees and rainy or gloomy.  So, soup isn’t so weird at this time of year.  Seeing as though I had a butt-load (this is a technical term) of tomatoes, I thought this would be excellent to make.

The peeling and seeding the tomatoes is the most work in this recipe, and that’s not much at all.  I just dropped the tomatoes in boiling water for about a minute, transferred to ice water, and peeled.  I then seeded them easily by cutting them in half, horizontally, then cutting out the seeds with a paring knife.

Summery Fresh Tomato Soup

The soup was exactly how it sounds, fresh!  Some people like tomato soup made with cream, and you can certainly add some for a little luxury, but I think it’s completely unnecessary.  The soup is thick and rich, without being heavy (if that makes any sense at all).  The basil gives it the freshness, and the meaty tomatoes give it the rich thickness.  Add some crusty French bread for dipping and you’ll be in heaven!  If you use vegetable broth, this is an awesome vegan recipe.  Also, if you check your labels of your ingredients, it can easily be gluten-free (I believe tomato paste is the biggest culprit, but Hunt’s brand is gluten-free).

Summery Fresh Tomato Soup

Summery Fresh Tomato Soup

Source: Adapted from Food and Wine
Servings: 8-12

Ingredients:

4 tbsp olive oil
1 cup sweet onion, minced
2 pound tomatoes, peeled and seeded (I used big boys from my garden)
2 tsp tomato paste
3 cups vegetable broth (chicken broth would work fine)
1 sprig basil
kosher salt and freshly ground black pepper

Directions:

1. In large deep sauce pan, melt butter.  Add onions and cook over medium heat until soft, about 5 minutes.  Add tomatoes and their juices along with tomato paste and cook for about 5 minutes, stirring occasionally.

2. Add broth and basil to tomatoes, season with salt and pepper.  Simmer until the tomatoes are broken down, about 20-25 minutes.

3. Remove basil sprig and puree using immersion blender.  You can use a regular blender here, but make sure the soup is cooled first, otherwise you’ll have a huge mess on your hands (and all over your kitchen).

Almond Butter

Published September 5, 2013 by jenmatteson

**I have to preface this post with the fact that it was obviously written a few weeks ago, as I mention that I’m leaving for my weeding in less than a week, and guess what, I already told you yesterday that I just got back from my wedding!

Who doesn’t like peanut butter?  I’m not sure I know anyone personally, but I’m sure there is someone out there 😐  While I really love peanut butter with almost anything, almond butter is just as good.  I’ve been saving this recipe for quite some time, for no particular reason, except that I didn’t know when I’d have time to make it.

Almond Butter

Seeing as though I am not working (oh yeah, big announcement!), I have found that I have had quite a bit of time on my hands. Funny how easily you can keep yourself busy when you’re not working.  You start to wonder how you had time to get anything done before!  Great news for me, we are leaving for our wedding in less than a week, and getting things ready has certainly kept me busy over the last few weeks.  Finalizing menus, choosing wines, coordinating arrivals, list after list, and I suppose I should start thinking about packing sometime soon.

Almond Butter

Anyway, back to the almond butter.  I was a little skeptical as to if this would turn out well, but I had the perfect opportunity!  My girlfriend, Kim (also famous on my blog for her sun-dried tomato guacamole), made a freaking delicious Pad Thai a few weekends ago at my bachelorette party weekend, and I’ve been dying to recreate it.  Not only was the Pad Thai out of this world, but it was vegan and gluten-free.  Could life get any better?

Almond Butter

Kim’s sauce was made with almond butter, and so instead of buying some, I figured this was my calling to finally make this almond butter recipe I’d been saving for probably over a year.  Funny thing is, it couldn’t have been any easier, and I thought it tasted delicious!  Make up a batch and enjoy it on toast, sandwiches, cookies, by the spoonful or even in a Pad Thai recipe (I’ll post the vegan recipe soon, promise).  You’ll love it!

Almond Butter

Almond Butter

Source: Adapted from Honey, What’s Cooking?
Servings: Makes 1 cup

Ingredients:

2 cups raw, unsalted almonds
2 tbsp Sugar in the Raw Turbinado Brown Sugar
1 tbsp olive oil
pinch of salt

Directions:

1. Add almonds into the bowl of a food processor.  Process for a few minutes, stopping every so often to scrape down the sides.  The mixture will first look like a course flour, but when processed for longer, will eventually form a dough, and finally a creamy butter.  This could take anywhere between 7-10 minutes of processing.  Just keep an eye on it and continue to stop and scrape down the sides.

2. Once the mixture resembles a creamy butter, add sugar, oil and a pinch of salt to taste.  Pulse a few times to combine.  Taste and adjust seasonings as desired.  Transfer to airtight container and store in refrigerator for up to 2 weeks.

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