Veggie Punk Kitchen

Vegetarian cooking to a punk soundtrack.

Blackened Manchego Potato Rounds

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Blackened Manchego Potato Rounds are a damn near perfect combination of crispy and creamy. When they cool down a bit, the texture is still a mouth-watering mix of caramelized flavor and cheesy goodness.

Blackened Manchego Potato Rounds are a damn near perfect combination of crispy and creamy. When they cool down a bit, the texture is still a mouth-watering mix of caramelized flavor and cheesy goodness. Blackened Manchego Potato Rounds are a great dish to bring to a potluck. Show up all the fools that bring that boring store-bought potato salad.  This comfort food is sure to be a winner. The crumbly, nutty, sharp cheese and the veggie bacon add a smoky flavor to these potatoes.

So delicious. And if you happen to have leftovers, they make the most amazing hash – just chop them up and sauté them the next morning with a few onions and scramble in some eggs, for a hearty, tasty breakfast.

Other than planning for the roasting time (just under an hour), these couldn’t be easier and make the most fabulous side dish for just about anything.
Blackened Manchego Potato Rounds are a damn near perfect combination of crispy and creamy. When they cool down a bit, the texture is still a mouth-watering mix of caramelized flavor and cheesy goodness.There are around 670 types of cheese in the world. They may share similar origins and even geographical backgrounds, but each have their own distinct make, taste, flavor, texture, and aroma
I went with a crumbling cheese with a spicy edge om it. You can grate whatever cheese you like best though.

Manchego is Spain’s most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep’s milk. Cheeses from Spain are commonly made from sheep’s milk because most of the territory is rocky and dry– unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain’s grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant, while its texture is firm, but not dry.

Manchego cheese substitutes:

  • Asiago – It has a milky, mild, sharp, full flavor with a pungent aroma. This makes it a versatile cheese to be used for melting, slicing, grating, and is often used in enriching the tastes of soups, pastas, sauces, sandwiches, salads, etc.
  • Pecorino Romano – It has a sweet and aromatic taste with a rubbery soft texture. As the cheese ages, it gets crumbly, flaky, grainy, and dense, while adopting a salty, spicy, smoky, and sharp flavor, and a nutty and strong aroma. It might not be palatable for everyone because of its extremely salty taste. But it does go really well when paired with a good, bold Italian wine or in small quantities as a garnishing over pasta, breads, and casseroles.
  • Zamorano – Zamorano is a popular Spanish cheese that is made from sheep’s milk, and not just any sheep, but the milk of Castilian and Churra sheep. The cheese originated in the Castile-Leon, Zamorano in Spain. This cheese has a pale yellow color and a crumbly, hard texture. If it is health you seek, you should know that the Zamorano cheese has 45% fat in it!
    Zamorano has a nutty and buttery taste and is often paired to compliment Zinfandel wines.

Blackened Manchego Potato Rounds are happy to host any cheese. I baked the cheese a little longer, so I had little crispy bits throughout.  Softer cheese that melts fast is ok too.

Blackened Manchego Potato Rounds are a damn near perfect combination of crispy and creamy. When they cool down a bit, the texture is still a mouth-watering mix of caramelized flavor and cheesy goodness.

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Blackened Manchego Potato Rounds
Author: 
Recipe type: Side
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 pounds russet potatoes
  • 2 cups shredded Manchego cheese
  • 4 strips Sweet Earth Hickory & Sage Smoked Seitan Bacon
  • 6 Tbsp. Earth Balance butter, melted
  • 1 Tbsp. chopped fresh thyme
  • ½ Tsp. red pepper flakes
  • 1 Tsp. salt
  • ½ Tsp. pepper
  • 1¼ cups vegetable broth
  • 2 garlic cloves, lightly crushed and peeled
Instructions
  1. Place oven rack in upper-middle position of oven and heat oven to 475 degrees.
  2. Combine melted butter, broth, garlic, thyme, in a medium bowl.
  3. Square off ends of potatoes and cut into 1-inch thick disks.
  4. Dip potato slices in broth mixture.
  5. Use a layer of foil and some cooking spray so the potatoes don't stick.
  6. Arrange in a single layer in 2 metal baking pans.
  7. Add salt pepper, & red pepper flakes.
  8. Roast for 15 minutes.
  9. Remove pans from oven and use a spatula to flip potatoes over.
  10. Drizzle on more of the broth
  11. Place back in oven for 15 minutes.
  12. Cook veggie bacon and set aside on paper towel to drain.
  13. When bacon cools enough to touch, crumble it up and set aside.
  14. Remove pan from oven and flip potatoes one more time.
  15. Add cheese & bacon.
  16. Place back in oven until potatoes are tender & cheese melted, 5 to 10 minutes.
  17. Use scissors to cut up some scallions over the top and serve.

Cooking tunes: Best Of Soundtracks Tarantino & Rodriguez

Writing tunes: Best of Soundtrack vol.2 (Rodriguez, Tarantino, Lynch)

Plum Dolmas

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Plum Dolmas are compact little party appetizers. Sweet, nutty, a little spicy, and very filling.

Plum Dolmas are compact little party appetizers. Sweet, nutty, a little spicy, and very filling.Plum Dolmas were kind of a pain to prep, but the end result was worth the extra effort. I have tried plenty of recipes for dolmas but I wanted to try something slightly different with this one. Brown rice isn’t my favorite, but I like the nuttiness it adds to this dish.

I love plum anything too. Plums are a beautiful fruit. I look forward to their growing season, so I can get the ripest and juiciest. California is the number 1 producer of plums in the United States. They ship plums all over the country, so there is a good chance you are finding California plums in your grocery store. The California plums start to ripen usually in late May. The season goes until around the start of September.

My backyard is bursting with ripening fruit and vegetables this time of year. Chiles, bell peppers, blueberries, limes, cucumbers, tomatoes, and mini lemons. I’m waiting impatiently for my blackberries and beets.

Plum Dolmas are compact little party appetizers. Sweet, nutty, a little spicy, and very filling.

You could also use a 16 oz. jar of grape leaves if you wanted to save some time. Grape leaves are a bit hard to work with too, being so slippery. You will get messy constructing your rolls. I may have washed my hands about 7 times before I gave up.

I served the Plum Dolmas with pita chips and tzatziki dip. You could set out some stuffed olives too.

Tzatziki recipe:

1/2 English cucumber, peeled
16 oz (2 cups) plain Greek yogurt
4 cloves garlic, pressed
1/3 cup chopped dill, fresh
1 1/2 Tbsp freshly squeezed lemon juice
1/2 tsp salt, or to taste
1/8 tsp black pepper

1. The cucumber should be peeled, finely diced and strained of its juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that the tzatziki sauce isn’t watery the next day.

2. Combine the strained and chopped cucumber with greek yogurt, lemon juice, garlic, dill, salt, and black pepper.

3. Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better after refrigerating overnight!

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Plum Dolmas
Author: 
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ½ cup extra virgin olive oil, divided
  • 4 cups brown rice
  • 4 bay leaves
  • 8 cups water
  • 6 tsp. salt, or to taste
  • 2 cups diced dried plums
  • 2 cups diced Swiss chard stems
  • 6 Tbsp. chopped fresh parsley
  • 6 Tbsp. finely grated lemon zest
  • 1½ Tbsp. ground cumin
  • 1½ tsp. cinnamon
  • 72 large leaves, Swiss chard
  • juice of 4 lemons
  • ½ cup roasted, salted sunflower seed kernels, coarsely chopped
  • 1 tsp. red pepper flakes
Instructions
  1. Heat ¼ cup olive oil in medium saucepan over low heat.
  2. Add rice and bay leaves and cook for 5 minutes, stirring frequently.
  3. Add water and salt and bring to a boil.
  4. Reduce heat and simmer, covered, for 45 minutes.
  5. Let stand for 5 minutes, then fluff with a fork.
  6. Transfer to a medium bowl
  7. Stir in dried plums, chard stems, sunflower seeds, parsley, lemon zest and spices.
  8. Season with salt and let cool completely.
  9. Rinse chard, pat dry and cut away stems.
  10. Bring a large pot of water to a boil and season generously with salt.
  11. Cook 3 to 4 leaves at a time, until softened;
  12. Remove and place in a bowl of ice water.
  13. Transfer to a paper towel-lined baking sheet.
  14. Place a heaping tablespoon of filling on the bottom half of each leaf.
  15. Fold in the sides, then roll up tightly to enclose filling.
  16. Spread a layer of Swiss chard leaf scraps on the bottom of a large and heavy pot.
  17. Lay dolmas, seam-side down, over the leaves.
  18. Drizzle with remaining olive oil
  19. Add boiling water to reach halfway up the sides of the dolmas.
  20. Reduce heat and simmer, covered, for 15 minutes.
  21. Transfer to a serving dish and let cool slightly.
  22. Drizzle with lemon juice and sprinkle with sunflower seeds and red pepper flakes.

Plum Dolmas are compact little party appetizers. Sweet, nutty, a little spicy, and very filling.

Cooking music: NIN – Ghosts, The Dead Milkmen – Beelzebubba, The Cure – Wild Mood Swings.

Writing music: Gogol Bordello – performing live in the KEXP studio, David Lynch – The Big Dream, Nick Cave & the Bad Seeds – B Sides & Rarities – O’Malley’s Bar parts 1,2, and 3.

Veggie Sausage Pizza Turnovers

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Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.Veggie Sausage Pizza Turnovers are a hybrid of an empanada, a samosa, & a calzone. Best of both worlds really. I made these for my weekly Game of Thrones get together along with my Pine Nut Pesto Pasta. The reviews were positive.

I did use real cheese in this and an an egg wash, but it can easily be modified to vegan. I used 2 different kinds of dough. Goya empanada rounds & Rich Products puff pastry squares. Regular empanada rounds and pastry squares. If you are trying to keep the fat content down, stick with the rounds, and maybe try a reduced fat cheese.

This is another recipe you can throw your personal touch into. Add cooked vegetarian beef crumbles or diced mushrooms & peppers. These work best when drier ingredients are used so the crust doesn’t get soggy.

Yet more choices for fillings:

• Traditional Spinach-Ricotta – Sautéed onion and garlic, wilted spinach, mozzarella, ricotta, and tomato sauce. A handful of diced veggie sausage is never amiss in this one.

• Wilted Greens – Kale, chard, beet greens, wilted with garlic and red pepper flakes. A little ricotta or Monterey jack helps balance it out.

• Indian Curry – Curries thick with chickpeas, bits of seitan, and wilted spinach also make good filling. Not the sauce though. Use a slotted spoon to get the chunks. Too much sauce = soggy dough.

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.Veggie Sausage Pizza Turnovers would be perfect to make in big batches and take to parties as a little hand-held snack. I run around a lot trying to get things done, so having food that I can grab and go is super convenient.

If you want to get hardcore, you can make your own flaky puff pastry dough:

 

Ingredients:
• 2 cups flour
• 16 Tablespoons unsalted butter (225g)
• 2/3 cup ice-cold water

Mix 1/4 cup of flour with 14 tablespoons of cool butter to make a smooth paste. Shape into a square approximately 1/2 inch (1-1/2 cm) thick. Cover and refrigerate 30 minutes. Separately, mix the cold water, 2 tablespoons of butter, and the remaining 1-3/4 cup of flour (some recipes add 1/4 teaspoon of salt). This elastic, shiny dough is called a détrempe. Knead for about one minute. Cover and refrigerate 30 minutes. Refrigerating the dough relaxes the gluten and makes it possible to roll the dough without breaking it. On a lightly floured board, roll out the water-based dough (détrempe) to a thickness of 3/8 inch (1 cm). Place the butter dough square on the water-based dough and wrap the ends of the water-based dough to enclose the butter dough in an envelope. Roll out the dough envelope to 3/8 inch (1 cm) thickness and fold in thirds like a business letter.

I like to keep it as simple as possible though. I’m not above using quality store-bought dough. If I had the time I would make everything from absolute scratch, but I have adulting that needs to be done. Let’s get onto the recipe then, shall we?

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Veggie Sausage Pizza Turnovers
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 pkg. empanada rounds (10 rounds)
  • 1 pkg. pastry squares (10 squares)
  • 1 pkg. vegetarian Italian sausage - chopped small
  • ¼ cup tomato paste
  • 2 tsp. olive oil
  • 1 small sweet onion - diced
  • ¾ cup hash brown potatoes
  • 8 oz. can sliced olives - drained - patted dry
  • ½ cup shredded mozzarella (or parmesan) cheese
  • 2 tsp. fresh chopped basil
  • 1 tsp. sweet paprika - divided
  • salt & black pepper to taste
Instructions
  1. Take dough out of the freezer to thaw
  2. Pre-heat oven to 400
  3. Add oil to heated skillet
  4. Add potatoes and cook until browned on bottom
  5. Flip potatoes and add onions to same skillet
  6. In mixing bowl combine all ingredients except ½ tsp. sweet paprika
  7. On lightly floured surface, lay out dough
  8. Add one Tbsp. of mixture to the middle of the dough
  9. Use egg wash or water to run along the inside edge of the round (or square)
  10. Fold over and squeeze edges together
  11. Use tines of fork to crimp edges & to poke holes in the center of each
  12. Place on a greased or lined baking sheet
  13. Brush each with egg wash and sprinkle sweet paprika
  14. Bake for 18 to 20 minutes or until golden

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.

Cooking tunes – Joe Strummer & The Mescaleros: Streetcore / Big Black: Atomiser

Writing tunes – The Jesus Lizard: Goat / Hüsker Dü: Zen Arcade

Middle Eastern Mini Pizzas

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Middle Eastern Mini Pizzas are a super quick dinner or lunch. They have just a few ingredients and a short cooking time, giving you more time with friends & family.

Middle Eastern Mini Pizzas are a super quick dinner or lunch. They have just a few ingredients and a short cooking time, giving you more time with friends & family.Middle Eastern Mini Pizzas were something I made up as I went along. I have a confession to make; I have never made a pizza before. Crazy right? I just call up a delivery or run over to the local pie shop and pick one up.

Originally I went into the kitchen to find a quick bite. Inspiration struck though and I decided to hunt through the fridge for pizza toppings. Veggie sausage, check. Spinach, check. Mozzarella & Swiss cheeses, check. Sliced olives, check. No pizza dough though. Aha! Arabic flatbread! That’ll do just fine.

Thank goodness for Trader Joe’s. They are always coming out with new items for me to try. The Trader Joe’s Marinated Olive Duo with Lemon and Herbs are really tasty…if you like olives that is. Two camps there; love them or hate them. You can get the flatbread there too, but I get Arabic Brand Bread from a local Middle Eastern shop. I can pick up Za’atar there too. Za’atar is a delicious spice blend of dried thyme, sesame seeds and sumac. Whenever I’m in that area I stop in to check if they have any fresh hummus.

Middle Eastern Mini Pizzas are a super quick dinner or lunch. They have just a few ingredients and a short cooking time, giving you more time with friends & family.

Middle Eastern Mini Pizzas can do made up anyway you want them. Sprinkle some spices over cooked eggplant, purple onions, mushrooms, roasted peppers, etc.

You can make your own flatbread if you choose:

INGREDIENTS

  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon instant yeast
  • 3 cups all-purpose flour
  • Extra virgin olive oil as needed
  • 2 tablespoons za’atar, optional

PREPARATION

  1. Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
  2. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
  3. Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with the za’atar, if you’d like.

You can make this in the oven too by pre-heating to 450 & putting it in for 10 to 15 minutes, flipping halfway through or when underside is browned.

Middle Eastern Mini Pizzas have a perfect balance of thin, crunchy crust and a soft, chewy center. if you have two racks in your oven you can make up to 12 of these delicious discs. Pizza party! Have friends over & let them select their own ingredients.

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Mini Pizzas
Author: 
Recipe type: Dinner
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 rounds Middle Eastern flat bread
  • 2 veggie Italian sausages - sliced thin
  • 3 cups shredded low fat swiss cheese (or soy equivalent)
  • 2 cups shredded fresh mozzarella (or soy equivalent)
  • ½ cup Trader Joes Marinated Olive Duo with Lemon and Herbs
  • 1 small can tomato sauce
  • 3 cups baby spinach - roughly chopped
  • ¼ cup fresh chopped basil leaves
  • 2 Tbsp. fresh chopped parsley
  • 4 Tsp garlic powder
  • 2 Tsp. fennel
  • 2 Tsp. tarragon
  • 1 Tsp. red pepper flakes
  • 1 Tsp.olive oil
Instructions
  1. Preheat oven to 350
  2. Cover a baking sheet with parchment paper and place the 4 rounds
  3. Spread sauce on each round to about ½ inch from edges
  4. Sprinkle one layer of swiss cheese
  5. Add sausage, spinach, some olives, and the spices/herbs (except parsley and basil
  6. Add layer of shredded mozzarella and rest of olives.
  7. Bake for 8 to 10 minutes.
  8. Add basil and parsley to each round and drizzle a little olive oil

Middle Eastern Mini Pizzas are a super quick dinner or lunch. They have just a few ingredients and a short cooking time, giving you more time with friends & family.

I’m going to start adding a little aside here, where I mention what music I’m blasting that keeps me fired up in the kitchen and the words flowing when I’m writing.

Cooking tunes: Los Angeles by X.

Writing tunes: Various YouTube videos of Puddles Pity Party and Fire of Love by Gun Club.

 

Southwest Veggie Rice Cups

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Southwest Veggie Rice Cups are savory bites of pure cheesy goodness packed into cupcake form.

Southwest Veggie Rice Cups are savory bites of pure cheesy goodness packed into cupcake form.Southwest Veggie Rice Cups were kinda fun to make. My friend was recruited to help, so that made all the chopping less tedious. Having someone to chat with (and to pour you more wine) makes the prep time fly by. We turned on the music and got into our dicing rhythm.

I use my muffin/cupcake tins for all sorts of things besides traditional  sweet cupcakes:

  • Mac n Cheese Broccoli Cups
  • Jalapeno & Cheddar Bake
  • Mini  Spinach Frittatas
  • Polenta Cups with Sweet Peppers
  • Soy Sausage & Sage Muffins

You can add all kinds of different ingredients to this dish. Mushrooms, carrots, fresh peas, kale, broccoli, acorn squash, cauliflower, green beans, jalapeño peppers… pretty much whatever veggies one may have handy that don’t have a lot of excess moisture. the drier the mix is, the better it sticks together.

They are also super delicious with lots of spices & fresh herbs including chives, basil, sumac,  lemon thyme, sage, dill, and oregano… every variation works well.

Feel free to sub your favorite cheese (or soy variation). If you like the crunch of gratin, use shredded cheese instead of the cubes on the top. Cherry tomatoes cut in half work as a topper too. Throw on a sprig of fresh parsley and this side dish looks posh, If you want to impress your omnivore friends, add tempeh bacon bits.

For vegans: Daiya brand soy shredded pepper jack cheese would work well. You can use any soy cheese is your favorite though. Mix it up! Egg substitutes are available like Ener-G Egg Replacer or Bob’s Red Mill brand.  For the flax egg, use ground flaxseed. 1 tbsp flax + 3 tbsp of warm water = 1 egg. After adding water wait 10 mins for it to turn gel like.

A hint for those using a rice cooker: 2/3 cup rice = 1 cup using the rice cooker measuring cup.

Store Southwest Veggie Rice Cups in a covered container in the refrigerator. They are okay to re-heat in the microwave or oven. If you are re-heating in the oven, cover them so they don’t dry out.

Variation: Southwest Veggie Rice Casserole
Use 1/2 cup grated pepper jack in place of the cheese squares. Use one medium tomato, sliced thin.
Grease base and sides of a non-stick square pan. Line base with parchment paper.
Firmly press rice and egg mixture into the prepared pan. Cover top of rice mixture with tomato slices and sprinkle with grated cheese.
Bake at 390 degrees  for about 35 minutes, or until cheese is golden brown. Cut into slices, drizzle with sweet chili sauce and serve.

Southwest Veggie Rice Cups are savory bites of pure cheesy goodness packed into cupcake form.

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Southwest Veggie Rice Cups
Author: 
Recipe type: Brunch
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ⅔ cup jasmine rice
  • 1 cup grated zucchini, drained in towel lined strainer.
  • 1 Tbsp. butter
  • ½ cup finely chopped onion
  • 4 medium cloves garlic, peeled and crushed
  • ½ cup baby sweet peppers
  • 1 cup finely chopped spinach
  • 2 Tbsp. chopped Hatch chilies
  • 1 Tbsp. finely chopped parsley
  • Salt and pepper to taste
  • 2 large eggs
  • ½ cup grated parmesan cheese
  • Pepper jack cheese, cut into 10 1 in.cubes or wedges
  • Sweet chilli sauce, to serve
Instructions
  1. Preheat oven to 390.
  2. Grease 10 holes in a muffin pan (1/3 cup capacity holes).
  3. Line the base of each hole with a circle of baking paper.
  4. Or you can use silicone baking cups sprayed with oil.
  5. Boil rice according to directions on packet.
  6. Drain cooked rice and set aside.
  7. Melt butter in a large saucepan over medium heat.
  8. Add onion, chilies and garlic and cook for two minutes, stirring occasionally.
  9. Add sweet peppers, and cook for another two minutes, stirring occasionally.
  10. Add zucchini, spinach, salt and pepper.
  11. Stir to combine and cook for another minute.
  12. Remove saucepan from heat and transfer vegetable mixture to a large bowl.
  13. Stir in rice. Allow mixture to cool for 10 minutes.
  14. Stir in (beaten) eggs and parmesan cheese into rice mixture.
  15. Fill the prepared muffin holes with the rice mixture.
  16. Press the mixture down so that the cups are densely packed
  17. Top each cup with a piece of cheese.
  18. I cut the cheese into 1 inch wedges and pushed them into the middle of the cups.
  19. Bake for about 25 minutes, or until lightly browned.
  20. Serve hot with sweet chilli sauce.

Southwest Veggie Rice Cups are savory bites of pure cheesy goodness packed into cupcake form.

 

Vegan Chicken Vegetable Soup

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Vegan Chicken Vegetable Soup is the perfect thing for a cold day or for when you’re feeling a bit under the weather. It’s chock full of fresh veggies and packing some heat.

Vegan Chicken Vegetable Soup is the perfect thing for a cold day or for when you're feeling a bit under the weather. It's chock full of fresh veggies and packing some heat.Vegan Chicken Vegetable Soup is a warm, delicious bowl of goodness. It is also a great make-ahead meal for no fuss weekday meals. Set the timer on your crock pot, 8 hours later come back and dinner is ready.

When I was a kid my dad would make me chicken soup when I wasn’t feeling well. His came from a can, but the intent made it tasty. With the super fresh and healthy Vegan Chicken Vegetable Soup you can freeze the leftovers for up to 2 months and pull it out to make in a sauce pan when you’re feeling like a quick pick me up.

I use the Beyond Meat products fairly often.  Once or twice a week in fact. You can add them to all kinds of dishes. The strips are good for Chinese chicken salads, on pizzas, or in sandwiches or quesadillas. I made a fettucine alfredo with them and it tasted fantastic.

If you don’t have a crock pot here is a stove-top version:

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is soft and translucent, about 5 minutes.
  2. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  3. Add chicken and beans; cook and stir 2 to 3 minutes.
  4. Add all your dry spices.
  5. Pour wine, vegetable broth and water into pot.
  6. Add arrowroot powder. Simmer for about 10 minutes.
  7. For a thicker soup you can add potato flakes or a quarter cup of coconut milk.
  8. Stir carrots, peas, green beans, and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more. 
  9. Add parsley, spinach, and dill at the end.

I found a product that let’s me save time on the potatoes. I was out shopping and I saw a Potato Express box that promised a fully cooked potato in 4 minutes. I grabbed one to try at home and it works well. They come out perfectly cooked. Depending on the size of the potato you’re using, it may take a little less time, or slightly more.

While you wait for your crock pot to ding, you can whip up something to accompany the soup:

  • Couscous salad with butternut squash & cranberries.
  • Arugula & fennel salad with lemon vinaigrette.
  • Warm spinach salad with tempeh bacon crumbles.
  • Spicy kale with garlic & olive oil.
  • Roasted broccoli with garlic.
  • Roasted green beans with harissa.
  • Roasted sweet potato slices with cilantro pesto.
  • Herbed french bread loaf.

You can also use grains to thicken the soup base. Some grains work better than others for this task. The best choices to get the job done are ones with a higher starch content, like barley, cornmeal, white and brown rice, amaranth, kamut, teff, and even oats. You can cook the grains separately and toss them into the soup. You can cook them separately and add them to the soup or, to get the most starch out of them, add them in uncooked. You may need to add a little extra stock or lengthen the cook time, but you’ll get a thicker and heartier soup for it.

Vegan Chicken Vegetable Soup is the perfect thing for a cold day or for when you're feeling a bit under the weather. It's chock full of fresh veggies and packing some heat.

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Vegan Chicken Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 12 oz. Beyond Meat Chicken Strips
  • 2 - 32 oz. boxes of No–Chicken Broth
  • 2 cups of water
  • ½ cup dry white wine.
  • 2 large potatoes diced. I baked them before adding to the soup.
  • 1 white onion, diced
  • 3 medium carrots, sliced into ¼-inch-thick rounds
  • 2 stalks celery, peeled and finely sliced
  • 1 cup peas, canned, frozen, or fresh
  • 1 cup tightly packed chopped spinach leaves, stems removed,
  • ¼ cup flat leaf parsley, chopped
  • ½ cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
  • 1 can beans, drained rinsed. I only had cannellini handy. Use the kind you prefer.
  • 2 cloves garlic, minced
  • 3 bay leaves
  • 2 tbsp. arrowroot powder
  • 1 tsp. yellow curry powder
  • 1 tsp. coriander
  • 1 tsp. red pepper flakes
  • 1 tsp. Cajun seasoning
  • Kosher salt and freshly ground black pepper to taste
Instructions
  1. Bake potatoes for 20 to 40 minutes or until tender.
  2. Cut potatoes into bite size pieces and set aside.
  3. Combine the chicken strips, broth, 2 cups of water & wine.
  4. Add beans, carrots, celery, onions, and spices.
  5. Add arrowroot powder.
  6. Add 1 teaspoon salt and a few grinds of black pepper in the insert of a slow cooker.
  7. Cook on low for 8 hours.
  8. Remove the chicken strips.
  9. When cooled, shred the chicken or cut into cubes and add back to the soup.
  10. Add the potatoes, peas, parsley, spinach and dill.
  11. Season with salt and pepper.
  12. Let cook for 10 to 15 more minutes
  13. If you want a thicker soup you can add potato flakes.

Vegan Chicken Vegetable Soup is the perfect thing for a cold day or for when you're feeling a bit under the weather. It's chock full of fresh veggies and packing some heat.

Feisty Falafel

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Feisty Falafel is named such because of the fiery spices I added. The creamy yogurt, cilantro, and tahini sauce with fresh squeezed lemon tempers the heat perfectly.

Feisty Falafel is named such because of the fiery spices I added. The creamy yogurt, cilantro, and tahini sauce with fresh squeezed lemon tempers the heat perfectly.Feisty Falafel is the outcome of much experimentation. Deep fryer, skillet, waffle iron, oven baked…I’ve tried them all. Dry & canned chickpeas, butter beans, mung beans, and all sorts of different veggies and spices. This is my spicy version of the traditional recipe.

When I used to go out to check out bands a lot more often,  the streets were usually crammed with food cart vendors hoping to feed the late night crowd. I always searched for the falafel cart, hoping to find the perfect, portable pub crawl food.

The best falafel I ever had was from Naja’s Place on the Redondo Beach pier.  88 beers on tap, live music and excellent bar food. The fresh pita bread & hummus were so, so good. I enjoyed many afternoons there in the warm California sun. I tried to emulate the fantastic falafel of my youth with this recipe.

Besides the Feisty Falafel, I have other versions waiting to be tried:

Beet & onion

Sun dried tomato & olive

Lime & poblano pepper

Lemon & fresh turmeric

So many delicious possibilities! I should just make up all these batters, so I can have them waiting in the fridge when I want to whip up some snacks.

Here are a few tips to help with forming the chickpea batter:

  • Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp.
  • Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape.
  • Making small balls gives you a better ratio of crisp exterior to moist interior.

You’ll want to serve immediately alongside some yogurt-tahini sauce and/or hummus on the side, or stuffed into pita bread with tomatoes, cucumber, pickles, and shredded cabbage.

If you want to make your own pita bread there is a great recipe available at The Kitchn.

The sauce is pretty easy to make::

1/2 cup Greek yogurt

1 & 1/2 Tbsp. fresh, chopped cilantro

1 Tbsp. Tahini

1 Tbsp. lime (or lemon) juice

1/4 Tbsp. salt

Stir it well and refrigerate until ready to serve.

I love spinach so I stuffed it into my pita with tomatoes and cucumbers topped with the yogurt-tahini sauce. You be you and dress up these amaze-balls however you like.

Feisty Falafel is named such because of the fiery spices I added. The creamy yogurt, cilantro, and tahini sauce with fresh squeezed lemon tempers the heat perfectly.

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Feisty Falafel
Author: 
Recipe type: Lunch
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ pound dried chickpeas
  • 2 Oz. picked fresh cilantro, parsley, or mint leaves
  • 6 scallions, white and pale green parts only, sliced
  • 2 medium cloves garlic, minced
  • 1 small hot pepper - seeds removed, diced.
  • 1 Tsp. ground cumin
  • ½ Tsp. ground coriander seed
  • ½ Tsp crushed red pepper
  • ½ Tsp ancho chile powder
  • 2 Tsp.salt, plus more for seasoning
  • 2 to 3 cups vegetable oil, for frying
Instructions
  1. Rinse chickpeas and place in a large bowl.
  2. Cover with cold water, enough to allow the chickpeas to triple in volume.
  3. Cover and let stand at room temperature overnight.
  4. The next day, drain, rinse, and carefully dry chickpeas in a salad spinner.
  5. Combine chickpeas, herbs, pepper, scallions, garlic,and salt in a food processor.
  6. Pulse until chickpeas are very finely minced,
  7. A handful of the mixture squeezed into a ball should hold together.
  8. If not, process a little more or add some breadcrumbs.
  9. Transfer mixture to a bowl, cover, and place in refrigerator for 15 minutes
  10. This will help the balls retain their shape better once formed.
  11. Scoop out heaping spoonfuls of the mixture into your hand.
  12. Gently shape each into a ball and place them on a clean plate.
  13. Fill a deep cast iron or nonstick skillet with ¾ inch of oil
  14. You can use a deep fryer, just follow its instructions. .
  15. Heat oil over high heat .
  16. Carefully lower balls into oil one at a time, allowing space between each ball.
  17. Allow to cook until well browned on bottom side.
  18. Then flip until browned on second side.
  19. About 4 minutes total.
  20. Transfer cooked chickpea balls to a paper bag–lined plate.
  21. Season with salt.
  22. Repeat with remaining balls..

Feisty Falafel is named such because of the fiery spices I added. The creamy yogurt, cilantro, and tahini sauce with fresh squeezed lemon tempers the heat perfectly.

Tofu Bites

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Tofu Bites are the perfect dinner appetizer or lunchtime snack. Have them with some sweet honey mustard, chile, or ranch dipping sauce.

Tofu Bites are the perfect dinner appetizer or lunchtime snack. Have them with some sweet honey mustard, chile, or ranch dipping sauce.Tofu Bites are the ultimate finger food.  Make up a batch for your next party, and trust me, these will disappear quickly. Set out 4 or 5 different dipping sauces to offer some variety. From mild to wildly hot. My old standby sriracha plays a role here. Spicy and delicious.

I was out shopping once and I passed up on a tofu press. That was a mistake. Unless you dry it out really well, the consistency of it is too mushy to cook with. I’ve had it draining for up to a half hour in the sink with heavy pots stacked precariously on top. Freezing it seems to be the best method I’ve found for it to retain firmness.

Some recipes will call tor water but I prefer to use home made vegetable broth I’ve created from all the odds and ends that are left over. I usually chop much more than I need and freeze the remainder for future use.  You can use whichever leftovers you have on hand.

Ingredients for veggie stock –

1 tablespoon olive oil

  • 2 medium onions, unpeeled, cut into 1-inch pieces
  • 10 celery stalks, cut into 1-inch pieces
  • 2 large carrots, peeled, cut into 1-inch pieces
  • 8 ounces crimini or button mushrooms, halved if large
  • 1 small fennel bulb, cut into 1-inch pieces
  • 1 head of garlic, halved crosswise
  • 6 sprigs flat-leaf parsley
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns

Preparation

  • Heat oil in a large stockpot over medium-high heat. Add ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
  • Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

But really, you can use so many different things. You do want to stay away from cruciferous veggies–no cabbage, no broccoli, no cauliflower, and for the love of all things holy, no brussels sprouts–because they can leave bitter flavors in your broth. Make sure everything you use is clean too–you don’t want to make dirt soup! And remember, there’s a difference between things you don’t want to eat vs. things you shouldn’t eat. Clean carrot peel is fine in a broth or stock; a moldy carrot is not.

Tofu Bites are the perfect dinner appetizer or lunchtime snack. Have them with some sweet honey mustard, chile, or ranch dipping sauce.

 

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Tofu Bites
Author: 
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 Pkg. firm organic tofu, frozen and thawed. Press if needed
  • 2 cups vegetable broth, if you have your own, thaw
  • 1 garlic clove, minced
  • 2 tablespoons tamari
  • ½ cup (or more if needed) corn starch or arrowroot powder
  • 3-4 tablespoons vegetable oil (I use grapeseed oil)
  • ½ cup oats blended into a flour (or ½ cup oat flour) - gluten-free oats if following a diet
  • 3 tablespoons nutritional yeast
  • ¼ cup cooked, blotted dry quinoa
  • 1 teaspoon sea salt
  • 1 tablespoon coconut sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper (to taste)
Instructions
  1. Break the tofu into uneven chunks/pieces with your hands. Or cut into small squares.
  2. Freeze the tofu and then thaw in the fridge.
  3. If the tofu is not completely thawed, it will finish thawing in the broth.
  4. Place tofu into a bowl and pour in the vegetable broth, garlic and tamari over the top
  5. (you just have to make sure the tofu is completely covered).
  6. Set aside in the fridge for at least 1-2 hours.
  7. Combine the quinoa, flour, nutritional yeast, salt, sugar, pepper and spices.
  8. In a bowl, pour the corn starch (or arrowroot powder).
  9. Once the tofu has marinated, gently dip the chunks with your hands into the corn starch.
  10. Next, dip into the breading. Make sure all sides are coated.
  11. Repeat the process until all your pieces are well coated. Set aside.
  12. You can freeze your leftover vegetable broth to use in other recipes.
  13. Heat oil in a large skillet over medium-high heat.
  14. Gently place the tofu pieces in hot oil (try not to crowd them).
  15. Fry for about 2 minutes on each side or until crisp and browned evenly.
  16. Remove from oil and set on brown paper bag to blot the excess oil.
  17. Serve the Tofu Bites with oven potato fries and your favourite dipping sauces.
Notes
Modified from an Under a Lemon Tree recipe.

Tofu Bites are the perfect dinner appetizer or lunchtime snack. Have them with some sweet honey mustard, chile, or ranch dipping sauce.