vegan – Page 2 – Lisa's Project: Vegan

Fight Colds/Feel Better Shots

Monday, September 5, 2016Friday, December 6, 2019by Lisa Dawn52 Comments

We named these “fight colds/feel better shots” because that is exactly what they are. All of the elements do their jobs including but not limited to:

Ginger: immune boosting, detoxing, antioxidant, anti-inflammatory
Turmeric: anti-inflammatory, antioxidant, detoxing
Lemon Juice: immune boosting, detoxing
Cayenne Pepper: anti-cold, anti-flu, anti-fungal

And now that we are about to leave our summer vacation bubble and head back to the city, we need to make sure we are fortified for the school year!

I had to buy some new equipment for this project but it is well worth it. I got a dozen of these cute little 2oz. bottles and these little stainless steel funnels so that we could properly portion out our shots and not waste a drop! I made these in the Vitamix and I can’t vouch for them if made in a blender. So you know what I say? It’s time to get a Vitamix!

This recipe makes about 11 2oz. shots. The size of ginger and turmeric varies but really some amount like what is pictured below is fine.

1 3/4 cup filtered water
The juice of 4 lemons
1 piece of big ginger
3 pieces turmeric
1/4 teaspoon cayenne pepper
11 2oz. bottles
1 funnel
1 fine mesh strainer

Pour the water into the Vitamix. Squeeze in the fresh lemon juice.

Peel the ginger and add it to the Vitamix. Next, add the turmeric, unpeeled. Add the cayenne pepper.

Start the Vitamix on low and then turn it up and let it rip until it is yellow and you don’t hear any more grinding.

Set the fine mesh strainer over a 2 cup measuring cup and pour the mixture through. Press the remaining pulp with the back of a spoon and get out as much as you can. There will be only a small amount of pulp left. You an also skip this step.

Set the bottles up in an assembly line and get the funnel ready. Have a spoon handy to mix the measuring cup every few pours to make sure the pulp doesn’t settle and it is evenly distributed among the bottles.

Pour the shots and then twist the covers on tightly. Store in the refrigerator. Shake them up before shooting them and enjoy!

Vegan

Stuffed Patty Pan Squash with Fresh Summer Corn, Basil & Pecans

Sunday, August 14, 2016Sunday, August 14, 2016by Lisa DawnLeave a Comment

I got two of the cutest little patty pan squashes at the farmer’s market. And here is what I did with them. This combo is so summery and delicious, there is more stuffing than space inside the patty pan, so I ate the overflow with a spoon!

But, first just take a second to look at Mother Nature’s handiwork. I just love taking pictures of gorgeous food like this!

2 patty pan squash
Olive oil, for brushing and sautéing
1 big clove of garlic
2 scallions
1 ear of corn, about 1 cup
1/2 cup pecans
Basil, a few leaves
Salt, a pinch

Preheat the oven to 400. Line a baking sheet with nonstick foil.

Slice the top off the squash, but not too much. I like to keep it as an edible decoration and really utilize the as much of the squash as I can.

Use a melon baller, or a small spoon, to hollow out the squash. Try to get as much out as you, and get close but not too close to the edges. Also, don’t go through the bottom! Set the insides aside for a second while you prep the squashes to roast.

Brush the squash, including the little top that you cut off, with olive oil and place cut side up on the baking sheet. Place in the oven and set the timer for 10 minutes. At 10 minutes, you will flip them over so the cut side is down. Set the timer again for another 10 minutes.

While that is happening, make the stuffing.

Heat a teaspoon of olive oil in a pan and press the garlic right into the oil. Let it cook on low until it starts to smell great.

Run your knife through the squash insides and really dice it up. Add to the pan with the garlic and raise the heat to medium. Mix around to coat the squash with the garlic.

Thinly slice the scallions and add to the pan. Cut the kernels off the cob and add into the pan. Chop the pecans and add them too. Toss around and turn the flame to low just to keep the stuffing heated.

Chiffonade a few leaves of basil and toss in at the last minute.

Take the squashes out of the oven and gently place them on a plate. Use a spoon to fill the squash with the stuffing. There will be plenty. Let it overflow.

Serve and enjoy!

Vegan

Tofu Scallopine with Shallots, Peas & Asparagus in White Wine Sauce

Thursday, August 4, 2016Thursday, August 4, 2016by Lisa DawnLeave a Comment

IMG_2888 (1).jpg

I love making different variations of tofu and vegetables. This happens to be one of my favorites. Thinly cut pieces of tofu, called scaloppine, are dredged in seasoned chickpea flour and pan fried to perfection.

I have to admit that I usually make this when I have an open bottle of Vegan Vine chardonnay, which, when cooked with the shallots, reduces down into a nice, very light sauce. And then I add peas (that kind of shriveled up!) and fresh asparagus finish it off.

Serves 2

1/2 block extra firm tofu *
1/4 cup chickpea flour
1 big shallot
1/2 cup frozen peas, defrosted
6 stalks of asparagus
1/2 cup white wine
Water, as needed
S and P, to taste
1 teaspoon sunflower oil, for sautéing the tofu

*I use extra firm tofu that I have pressed for at least a day. Press it for as long as you have time for but I would suggest buying a tofu press and using it to press the tofu in the refrigerator.

Peel and slice the shallot. Add to pan with sides and add the white wine. Bring to a slight boil and cook until the shallots are starting to soften. Add water if the pan seems dry, but the wine will mostly evaporate and kind of thicken up.

Cut off the tough end of the asparagus. One way to do this is to bend back each stalk and let it snap off. Discard the tough end side and cut the rest into small pieces. Add to the pan with the shallots. Add a touch of water to ensure that the asparagus have liquid to cook in. Add the peas right before you are ready to serve and heat them through.

Thinly slice the tofu into 4 pieces.

Season the chickpea flour with a pinch of salt and a turn of the pepper mill. Dredge the tofu in the chickpea flour and shake off the excess.

Heat a nonstick skillet and add 1 teaspoon of oil. Gently place the tofu scaloppine in the oil. Shake it around just slightly so that the tofu doesn’t stick. Flip over after a minute or two and cook on the other side. It should be golden and hot.

To serve, top the tofu with the vegetables. Enjoy!

Vegan

Carrot Dogs

Friday, July 29, 2016Friday, July 29, 2016by Lisa Dawn2 Comments

Oh yes I did! There is a trend going on in the vegan world. Put a carrot in a hot dog bun and top it with all of the usual toppings and call it a carrot dog! I wasn’t sure about this…but it is such a great idea!

I roasted the carrots in a little oil seasoned with salt, pepper and paprika. And then whipped up my own purple cabbage relish slaw inspired by my deli-style cole slaw. Loaded up on sauerkraut and relish and we had us some carrot dogs!

Note: if you have a grill, these would probably be amazing. I don’t have one so I don’t know how long you would need to cook them but I am sure you can figure it out!

Carrots, enough for how many people you are serving or maybe two each…
Salt, pepper and paprika
Oil, for roasting
Buns, enough for each carrot
Toppings: sauerkraut, relish, purple relish slaw (recipe below), scallions, pickles and whatever else you like!

Preheat the oven to 400. Clean and peel (if you prefer not to, don’t) the carrots. If they are way longer than the buns, cut the skinny end a bit but not too much, there will be some shrinkage.

Drizzle some oil (not too much) over them and coat well. Season with a pinch of salt and pepper and a sprinkle of paprika, just enough to cover and coat the carrots.

Place onto a baking sheet and roast for 30 minutes. Don’t go too long, you want the carrots to be al dente.

Toast the hot dog buns and top with your fave toppings. Enjoy!

Purple Relish
1/2 a big red cabbage or 1 small one
1/4 cup vegan mayo (make your own or use a store bought brand)
1 tablespoon vegan cane sugar
1 tablespoon white vinegar
1/2 teaspoon salt

In a small container that has a top, mix the dressing ingredients. Shred the cabbage in the food processor or cut as thinly as possible. Drop the cabbage into the container and seal it. Shake it around. Refrigerate for several hours. Enjoy!

Vegan

Sweet Summer Corn Palm Cakes

Sunday, July 24, 2016Sunday, July 24, 2016by Lisa Dawn4 Comments

If you have ever made Palm Cakes you will love these. The original recipe is from Darbster restaurant in Florida but in this recipe I add fresh, sweet summer corn and yellow peppers. These can be made any time of year, using canned corn, which I have to say is one of my all time favorite things. Either way, these make a great appetizer or side.

The key ingredient is vegan mayo. I make my own cashew mayo but you can easily use one of the great vegan mayos on the market – Vegenaise, Just Mayo or Fabanaise.

Makes about a dozen, using a 3 tablespoon ice cream scooper.

Sweet Summer Corn Palm Cakes
1 14 oz. can hearts of palm
1 ear of corn, about 1/2 cup
2 scallions
1/2 yellow pepper
Fresh parsley, handful
1 teaspoon Old Bay
3 tablespoons vegan mayo
1 cup quinoa flakes
S and P
Sunflower oil, 1 teaspoon for every 4 palm cakes

Drain and chop the hearts of palm.

Place the scallion and pepper into the food processor and pulse a few times until everything is processed.

Turn out vegetables into a big bowl and mix with the chopped hearts of palm. Chop the parsley and add to the mixture. Add the Old Bay, vegan mayo and quinoa flakes and mix well. Season with salt and pepper. Refrigerate for a half hour or more.

Use the ice cream scooper to scoop up some of the mixture and press it against the side of the bowl so you can pack it in. Form it into a cake. Prep all 12 palm cakes.

Heat 1 teaspoon of sunflower oil in a non-stick skillet. Place four palm cakes at a time on the hot oil. Cook until the bottom side is brown and then flip over and flatten a bit and cook until the bottom is browned. Drain on a paper towel. Finish all the palm cakes.

Caper Remoulade
1/2 cup vegan mayo
1 tablespoon relish
1 tablespoon capers
1/2 teaspoon Dijon mustard
1 clove of garlic
1 teaspoon chickpea miso
Paprika, a few dashes
Fresh parsley, small handful
S and P

Press the garlic and place everything into a bowl. Mix together. Add fresh parsley and season with salt and pepper.

Serve the palm cakes topped with the remoulade. Enjoy!

Note: these are best after they have had a few minutes to rest.