fall – The Vegan Love Project

Roasted Kobocha Squash Soup

Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

roasted-kobocha-squash-soup

Roasted Kobocha Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

2 cloves garlic, minced

2c roasted Kobocha squash*

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1t cinnamon

1/4t nutmeg

3T coconut oil

6c boiling water

1 vege bouillon

1t salt or to taste

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1/4-1/3c cashews

1″ piece of fresh ginger

1T raw agave

Bring 6c of water to a boil.

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Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.

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In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes. Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

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In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Chipotle Baked Tofu

chipotle-baked-tofu

Not feeling well and going through my fridge, I wanted something quick and delicious that I didn’t have to fuss over. This was so good I made it again today.In 35-40 minutes you have perfect yumminess that really does taste a lot like chicken. This is great to have on hand- in the fridge as a quick snack, to add to soups, sandwiches or to eat hot with veggies and quinoa or rice for a meal. I am cherry bomb everything right now but you could definitely use another pepper instead, hotter or more mild. The cherry bombs lend a sweetness that is incomparable, the chipotle adds a deep, mellow, spicy that is one of my favorite flavor profiles. I may or may not be having this tonight with smashed potatoes and kale… SIMPLE.

1 Pound tofu, thinly sliced in long cubes, about 1” thick, 2″ long

2-4T Olive oil

1/2t chipotle powder (more or less)

1/2t pink salt (more or less)

1 cherry bomb or jalapeño pepper, sliced, with or without seeds (seeds make it hotter)

2T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place the tofu rectangle cubes in the oil. Sprinkle the top with the chipotle powder, then add the sliced peppers on top and then sprinkle the salt, then nutritional yeast. Drizzle the top with more olive oil.

Roast in the oven/ convection oven for 40 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE SPICY CHICKEN

Stewed Summer Tomatoes

Stewed Summer Tomatoes

10 tomatoes (roma or plum), split length wise in 1/2

2 teaspoons salt

1 small onion, medium dice

1 clove garlic, sliced

2T extra virgin olive oil

1 cherry bomb pepper, sliced *optional

3-4 large leaves of fresh basil

1-1/2c boiling water

Heat up a large cooking pot; add the olive oil and onions and sauté just until translucent. Add the garlic slices and tomato halves to the onions. Cover with hot water. Bring everything to a boil and then reduce the heat to medium to medium-low and continue to cook uncovered for 30 minutes or so. The tomatoes should remain intact. Allow to cool for at least 30 minutes if not using right away to store. Remove from the pot to a jar or glass container and while still warm, add the fresh basil. If eating immediately, add the fresh basil in at the end before serving and drizzle with more salt and olive oil.

Serve fresh or you can freeze them. I eat them over crusty bread as a snack hot, warm or cold. I also use them to make a delicious dish; Baked Pasta with Stewed Tomatoes. AMAZE.

Savory Chickpea Pancakes

These are scrumptious little bits of amazing. I LOVE them. They are so easy to make and super satisfying. You could easily add in veggie combinations, spices and flavors of your own choosing, maybe even make them into a sweet variation. I love this particular combo dipped in Herbed Tamarind Sauce. S P E C T A C U L A R. Eat warm, hot or room temp.

Savory Chickpea Pancakes

1/2c garbanzo bean flour

2/3c water

1/2t baking soda

1/4t turmeric

1/2t cumin

1/4t chipotle powder

1/4t onion powder

1/4t pink salt or to taste

1 lemon, juiced

2/3c fresh spinach, coarsely chopped

1/3c fresh cilantro, minced

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Coconut oil for pan-frying.

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Preheat cast iron pan over medium heat.

In a medium size bowl, combine chickpea flour, water, baking soda, turmeric, cumin, onion powder and salt to taste. Mix well, being sure there are no clumps. Add in lemon, stir and you will notice the batter rise and foam. Add in spinach and cilantro and combine thoroughly.

In the hot pan, add in about 1T of coconut oil.

Using a preferred measure (I used a Tablespoon measure), spoon out the batter into medallions in the pan.

Let the pancakes cook for 4-5 minutes. Flip and cook another 4-5 minutes, making sure the pancakes are cooked throughout.

Serve with tamarind dipping sauce.

Broccoli & Potato Soup with Brown Rice

Everything local, the broccoli, potatoes, carrots, garlic, even the ginger. Such an easy soup, so delicious and warming. You could replace the brown rice with another grain or even with a pasta of your choosing.

Broccoli & Potato Soup with Brown Rice

2c potatoes, peeled and medium diced

1c onion, small dice

1 carrot, small dice

1 bunch broccoli, separate florets, stems medium dice

1 bouillon or veggie broth to replace the water

4c boiling water

1” piece of fresh ginger, grated

1-2c cooked brown rice

1t Hot sesame oil *opt

½ t black pepper

2T olive oil

In a separate kettle, heat up the water. In a soup pot, heat up the olive oil. Add the onions and sauté until golden. Add the carrots and cook for a minute or so before adding the potatoes, broccoli stems and the rice. Add in salt and pepper, hot pepper, and stir until well incorporated. Cover with the hot water and add the bouillon.

Bring to a boil and let simmer for 25-30. Add the broccoli florets, ginger and the sesame oil and simmer for an additional 5-10 minutes. Adjust the seasonings.

Gluten Free Potato Gnocchi

I made these with Bob’s Gluten free All Purpose Flour mix. I am considering trying the recipe again using just potato flour, or a blend of white rice flour and potato. The texture came out really nice with this flour but I am just curious! I served them up with my favorite Sugo (Red Sauce) and local Garlic Sautéed Broccoli. FRICKEN YUM.

Gluten Free Gnocchi

2c smashed potatoes

3/4c gluten free flour mix

½c nutritional yeast

Pinch onion powder

1T extra virgin olive oil

Salt and pepper to taste

3T organic cornmeal

In a large bowl, re-smash the potatoes, making sure there are no lumps. Add the GF flour, nutritional yeast, olive oil, salt and pepper into the bowl and with clean hands, form everything into a ball of dough.

Turn out the dough onto a clean surface lightly covered in cornmeal. Cut the dough into two.

Work one half at a time by rolling it with both hands into a ½” thick rope. With a pastry cutter, cut ½” pieces on the bias.

Gently roll each piece and pinch the ends towards each other and place on a plate lightly coated in cornmeal. Do this until all of the dough is used.

In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface. Once strained, I tossed mine in a large bowl with vegan butter prior to putting my favorite Red Sauce on top.

If not using right away, or if you have more than you can eat or you made extra, place the plate of uncooked gnocchi in the freezer. Once partially frozen, transfer them into a storage container like a baggie or glass container to keep for a later day.

White Bean Sunflower & Pumpkin Seed Veggie Loaf

FRICKEN DELICIOUS. I made escarole and beans last night and had both Cannelini beans and cooked brown rice left over.It will be dinner tonight after SPIN with local thin skinned Smashed Potatoes and local escarole.…..#perfection

White Bean Sunflower & Pumpkin Seed Veggie Loaf

2c-cooked cannellini or other white beans

1 1/2c cooked brown rice

3 slices whole grain or GF toast- made into breadcrumbs or 1-1/2c loosely packed breadcrumbs

1 medium onion, minced

1/4c nutritional yeast

1/4c ketchup

1/4c extra virgin olive oil

1/2c pumpkin seeds

1/4c sunflower seeds

1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)

1/4t ground black pepper

1/2t turmeric

1/2t salt

up to 1/4c water

Topping:

3T ketchup

Preheat oven to 350 degrees

In a large bowl, combine the white beans, rice, breadcrumbs, onions, yeast, ketchup, oil, seeds, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated. If the mixture is too moist, add more breadcrumbs- also give the breadcrumbs a chance to soak up some of the moisture.

Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.

Cover with foil and bake for 45 minutes.

Remove the foil and bake for another 10-15 minutes.

Serve with smashed potatoes and sautéed greens; broccoli or kale.

Steamed Romanesco with Olive Oil & Lemon

I purchased this from the local farmer’s market in Greenfield Saturday morning- it is one of my most favorite vegetables; Romanesco… it gets even prettier after cooking. Clean it, steam it, drain it, then cut how you like it. Toss with plenty of olive oil, fresh lemon juice, salt and fresh ground black pepper, fresh herbs if your feeling crazy…. do not share with anyone.

#FRICKENDELICIOUS

Spicy Sesame Tofu

I didn’t even press the tofu- which lends for a firmer texture, and it came out awesome. Fresh ginger would be and is AMAZING in this, I just didn’t have any in the house. I ate this with a big bowl of Sautéed Kale and Sprouted Quinoa, and my homemade Siracha Sauce. FRICKEN DELICIOUS.

Spicy Sesame Tofu

1-pound firm tofu, cut into cubes

2T extra virgin olive oil

1T tamari or shoyu

2t agave or maple syrup

½ of one fresh hot pepper or 1/2t hot pepper flakes

1 clove garlic, smashed and minced

2T nutritional yeast

1t hot sesame oil

1/4t pink salt

2T un-hulled sesame seeds

*fresh ginger

In a large skillet or frying pan, heat up the oil and add the garlic, hot pepper and sesame seeds and sauté just until barely golden. Add in the tofu and pan fry over medium high heat, tossing often to brown all sides- about 6 minutes. Add in the tamari or shoyu and coat the tofu well by tossing the tofu around the hot pan- almost until the tofu appears dry. Add in the sweetener and the hot sesame oil and continue to toss. In the last moments of cooking, add in the nutritional yeast and coat the tofu. Serve hot or cold.

*Fresh ginger is AMAZING in this. Add in 1” piece- grated when sautéing the garlic.

Homemade Apple Sauce

I had about 4 or 5 apples that were just a little bit past good eating so I sauced them! I washed and cored them and kept the skin on. It was a mix of Ginger Golds, Honey Crisps, and Empires. It made the tastiest applesauce! I blended it in the vitamix- the consistency is really about how much water you add into the cooking and the water content of the fruit- too much water and you will end up with too thin a consistency for sauce. I added just a touch of cinnamon and bit of salt to draw out the natural sweetness in the apples, barley adding any additional sweetener-I used local maple syrup. FRICKEN YUM. It was delicious hot but even more flavorful cold.

Applesauce

4-5 apples of your choosing, cored and quartered

1/2c water (more or less)

1/2t cinnamon

pinch pink salt

2t lemon juice

2t maple syrup

In a heavy pot, combine the apples and the water. Bring to a boil then reduce the heat and simmer partially covered for about 15-20 minutes- just until the apples are tender and some of the water has cooked out.

Place everything including some of the cooking water (only if needed to get things going) the cinnamon, salt, maple syrup and lemon juice. Blend well. Adjust seasoning. Be careful not to over sweeten or season as it will intensify in flavor as it cools.

Serve warm or cold.

*a nice addition is cayenne pepper or black pepper!