late summer – Page 2 – The Vegan Love Project

Smashed Potato Gnocchi

These are INCREDIBLE. I used the leftovers from the Smashed Potatoes, with just a little bit of flour, these transform into one of my most favorite Italian delicacies. Gnocchi gone bad are just not a good scene, heavy, clumps of dough that stay with you long after you’ve eaten them- THESE WERE NOT THOSE GNOCCHI!. They were light and had the perfect dumpling like texture. I tossed them with a Fresh Tomato Basil Sauce and they only thing that was unfortunate about this meal was that there were ZERO leftovers.

Potato Gnocchi

2c mashed potatoes, or leftover smashed potatoes

3/4c organic unbleached flour + for dusting

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 flour, 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.

If not using right away, or if you have more than you can eat or you made extra, place the plate of 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.

Fresh Tomato Basil Sauce

Fresh Tomato & Basil Sauce

2 cloves garlic, smashed and minced

4c tomatoes, diced

1/4c fresh basil, lightly packed, chopped

1/4t black pepper

1/4c water

1/2-1 fresh cherry bomb, chili or other hot pepper, minced

1/3c extra virgin olive oil

1t salt or to taste

In a skillet, add the olive oil and sauté the garlic until golden and soft. Add the tomatoes, parsley, salt, black and red pepper. Allow the tomatoes to break down and to come to a boil. Reduce heat and simmer for 5-10 minutes. In the last 5 minutes of cooking, add the fresh basil.

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.

Avocado Tomato Toast

Avocado Tomato Toast/ Open Faced Sandwich

1/2 ripe avocado

1/2 lemon, juiced

1T extra virgin olive oil

salt and pepper

1 small, ripe tomato, thinly sliced

1 large slice whole grain or Gluten-free Bread

Toast the bread. In a small bowl, smash the avocado with the lemon juice and olive oil. Season with salt and pepper to taste.

When the toast is ready, spread the avocado over the entire piece. Top the avocado with the tomato slices. Drizzle with more olive oil and sprinkle with more salt and pepper. Eat immediately.

SO.YUM.

Summer Pizza On the Grill

So yesterday was unbearably hot, the day before I had a fire going, so needless to say my food plan got confused. My plan was to whip up some Gnocchi’s with my leftover smashed potatoes but there was no way I was gonna be in the kitchen over boiling anything. I had stopped at Walker Farm earlier in the day and picked up a locally made, organic, par-cooked pizza crust, a gorgeous pint of tomatoes and some fresh arugula. I made a fresh sauce, sliced more fresh tomatoes and put the whole thing on the grill. HOLY CRAP was this pie delicious. I would venture to say one of the best pizza experiences without cheese that I have ever had. It was never even missed there was so much goodness happening with each bite.

What you will need:

1 ready made pizza crust (or make your own!)
Fresh Pizza Sauce – recipe below
2 tomatoes, thinly sliced
3c fresh arugula, washed and dried
1 lemon, juiced
olive oil
salt and pepper

Heat up the grill, keep it on high until cook time.

Place the crust on foil. Ladle the fresh, slightly cooled sauce over the base of the pie. Then layer on the fresh tomato slices. Drizzle with olive oil and sprinkle with salt and pepper.

Lower the heat on the grill to about medium low and place the pie on the grill. Close the cover and let cook for 8-10 minutes, checking in in the first few minutes to gauge the temperature, making sure not to burn the bottom of the crust before the whole pie is cooked.

In a large bowl, add the arugula, use the juice of one whole lemon, drizzle in about 1-2T of olive oil, salt and pepper and toss. Set aside.

Remove the pie from the grill when the crust is just golden around the edges. Top it with the fresh Arugula salad. Slice and eat IMMEDIATELY…..

SO FRICKEN DELICIOUS.

Fresh Tomato & Basil Pizza Sauce

1 clove garlic, smashed and minced

2c fresh ripe tomatoes, diced

1/4c fresh basil, lightly packed, chopped

1/4t black pepper

2T extra virgin olive oil

1t salt or to taste

In a skillet, add the olive oil and sauté the garlic until golden and soft. Add the tomatoes, salt, black and red pepper. Allow the tomatoes to break down and to come to a boil. Reduce heat and simmer for 5-10 minutes. In the last 5 minutes of cooking, add the fresh basil.

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.

Basic Everyday Sautéed Greens

The perfect side every day. I mostly stick to kale, I can’t ever get enough. Pictured was fresh baby spinach- divine. All of the greens come out super tasty, kale’s just my fave. You can vary the flavors by adding spices, like ginger and for depth shoyu or gluten free tamari. In Italy they add pine nuts and raisins or currants to the spinach- HOLY CRAP is that delicious. Greens are always the perfect accompaniment to any vegan meal. So good for you….

EAT THEM….EAT YOUR GREENS.

Basic Everyday Sautéed Greens

1 bunch greens, (kale, chard, spinach, collards, beet greens, cabbage) washed, trimmed, and torn or cut into bite size pieces

1 large clove garlic, minced

1/4t cayenne pepper flakes or fresh hot pepper

2T extra virgin olive oil

1/4t salt or to taste

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the greens. With a fork or a pair of tongs, move the greens around the pan cooking them just until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly. Serve immediately. Also delicious cold!

Simple Smashed Potatoes

Amazing served with pan-fried tempeh and a side of sautéed greens. This will serve 2-4, I always make the whole amount because I love the leftovers. You can use them as a base for a vegetable soup, or pan fry them into little patties- or I am hoping to make fresh Gnocchi with them tomorrow!

Smashed Potatoes

4c thin skinned potatoes, cleaned and scrubbed, skins on and chopped

½ of an onion, sliced

1c water

Salt

Pepper

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3-4T extra virgin olive oil

3T nutritional yeast

Salt/ pepper to taste

Vegan butter to serve *optional

In a pot over medium high heat, bring the water, potatoes, onions, salt and pepper to a boil. Reduce the heat to low and cook partially covered, allowing the potatoes to steam/ cook until tender- about 10-12 minutes.

Check occasionally to make sure the water has not cooked out completely. If the potatoes are cooked and there is excess water simply drain some out prior to smashing. If the potatoes are not yet cook fully through, add a bit of water and extend the cooking time by just a few minutes more. With the back of a large spoon, (or with my favorite new smash tool), make a mash within the cook pot. The onions will have broken down completely. Add in the olive oil and nutritional yeast and salt and pepper to taste. Feel free to add more oil, more salt, more pepper, more love!

Fresh Tomato, Cauliflower & Basil Penne (GF)

Fresh Tomato & Cauliflower with Basil Pasta Sauce

1 small head cauliflower, cut and trimmed into bite size pieces

4 cloves garlic, minced

1 large tomato, diced

1/4c extra virgin olive oil

1/4c fresh basil, lightly packed, chopped

1/4t black pepper

1 small cherry bomb pepper, sliced

1t salt or to taste

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1 Pound cooked pasta (can be gluten free)

Steam the cauliflower for 5 minutes in salted water. Remove and set aside. (you can add this water to the pasta cooking water)

In a skillet, add the olive oil and sauté the garlic and sauté until golden and soft. Add the tomatoes, salt, black and red pepper. Reduce heat and simmer for 10-15 minutes (perfect pasta cooking time). In the last 5 minutes of cooking, add in the steamed cauliflower and sauté until heated through. Add the fresh basil just before serving. Serve over ziti, (gluten free) penne pasta or rotini and drizzle with olive oil and top with fresh basil and nutritional yeast.

#frickenyum

SAUTÉED SESAME KALE WITH GARLIC

Fricken delicious. In 6 minutes you have fricken awesomeness. Serve with beans, tofu, tempeh, brown rice or quinoa etc. I ate mine with my fermented hot sauce.

Kale with Toasted Sesame and Garlic

1 bunch kale, washed, trimmed, and cut into bite size pieces

1 large clove garlic, smashed, minced

1T un-hulled sesame seeds (optional)

2T extra virgin olive oil

1t Toasted sesame oil

1/4t pink salt

crushed red pepper to taste

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the sesame seeds and pan toast for a minute or two. Add the salt, and red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. Add the toasted sesame oil in at the end of cooking and mix in. Serve immediately. Also good cold.

Curried Cauliflower & Chickpeas

CURRIED CAULIFLOWER & CHICKPEAS

1 small onion, minced (I used the greens as well)

1 tomato, small dice

1 small head of cauliflower, cut into slightly larger than bite size pieces

1 1/2c cooked chickpeas

3T Extra Virgin Olive oil

1/4t turmeric

1” piece of fresh ginger, minced

1T green curry paste

1T curry powder

1/4t cayenne pepper or 1 small chili pepper

1/4c fresh cilantro, coarsely chopped

2T fresh parsley

salt and pepper to taste

1/4c water

In a large saucepot, heat up the oil, add the onions and sauté until just golden. Add in the ginger, curry paste and tomatoes and stir in well. When the tomatoes have broken down, add the chickpeas and the water and bring to a boil. Add in the cauliflower and cover the pot, allowing the cauliflower to steam until tender- about 8-10 minutes. When ready, with a large spoon, gently stir the cauliflower into the chickpea mixture in the pot and add in the fresh cilantro. Serve immediately with white or brown basmati rice.

Corn Crusted Zucchini / Zucchini Cutlets

FRICKEN YUM

Corn Crusted Zucchini /Zucchini Cutlets

1 large zucchini, sliced thinly on the bias

1clove garlic, smashed, minced

olive oil for pan

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Coating:

1/3c cornmeal

3T nutritional yeast

1/2t salt

1/4t ground black pepper

Pinch ground cayenne pepper

1/4t chipotle powder

In a large plastic container with an air tight, sealable lid, add the cornmeal, salt, black and red pepper and stir to have the ingredients well integrated. Add the slices of zucchini. Place the lid back on the container and shake the contents, thoroughly coating the squash with the cornmeal mixture.

In a large, heated skillet or frying pan, heat up over pan over medium heat Add the oil and the garlic. When the oil is hot, add the coated pieces of zucchini in batches, making sure not to overload the pan. Pan fry the zucchini for about 2-3 minutes on each side or until golden and crisp. Remove onto a plate lined with a clean dishtowel or paper towels to drain. You could also slice the zucchini length wise and just a bit thicker, creating cutlets.