eat local – Page 4 – The Vegan Love Project

Not So Basic Off-Da-Hook Mushroom Gravy

I can always make a basic gravy. I use the pan after pan frying tofu or tempeh in garlic, usually with a cornmeal coating so when I was challenged to make a vegan gravy that was of equal if not greater to taste than a traditional turkey based gravy….IT WAS ON. I can’t believe the way this gravy came out. The combination of mushrooms, including the super savory umami flavor of porcinis….this gravy is OFF DA HOOK. Gluten free, and really easy to make. This over smashed potatoes was I N S A NE. If you are not a cooking type of person, just sauté everything together and put it in the blender, otherwise add your kitchen finesse and flare…it really is awesome and fail proof. Everything is organic and local if possible.

Not So Basic Off Da Hook Mushroom Gravy

1 large shallot, small dice

1 clove garlic, smashed, minced

1/4t chipotle powder

1/4c olive oil

2T GF tamari

1 1/2c mixed mushrooms, crimini, portobello, button, shitake, evenly and thinly sliced

2T dried porcini, – rehydrated for 10 minutes in 1c of hot water- reserve the soak water

3T cornmeal

3T nutritional yeast or more if needed

Herbs- optional; thyme, sage, rosemary, parsley, finely minced

Up to 1c of additional water or non-dairy milk for blending

1T mirin or 1/4c white wine

1/4t pink salt

1/4t black pepper

In a large, hot, skillet over medium heat, add the olive oil, shallots, garlic and chipotle powder and sauté just until golden. Add the fresh mushrooms and also add the rehydrated porcinis (squeezed of any excess water) and sauté until golden and brown, about 5-6 minutes. At this point, you can remove ½ of the mushroom mix if desired you will add them back in to your finished gravy at the end. For smooth gravy, skip this step and you will blend all of the mushrooms.

Add in the mirin or wine and sauté for an additional 2-3 minutes.

Add the cornmeal in and incorporate well into the mushroom mixture, about 2 minutes. From here, add in the porcini broth and about a 1/2c of water/nondairy milk.

Add in the nutritional yeast and stir well. If too thick, add water as needed.

Place the mix into a blender and process until totally smooth- adjusting if too thick. If in the event, too much liquid is added, make up for it with nutritional yeast.

Add in the fresh herbs, the reserved mushrooms if saved and serve immediately.

AAAA-MAZING. Easily re-heated.

RAW Lime Cashew Cheesecake with Local Blackberries (crustless)

I was just in the mood for the lime cheesy part so I chose to forgo the crust and pile fresh/ frozen blackberries from this summer on top instead. I have given the nut crust which really makes it SUPER awesome but is really not always necessary!

RAW Lime Cashew Cheesecake

1 1/2c raw cashews

1/4c raw honey or raw agave

1/4c coconut oil

1/4-1/3c water

2T cocoa butter

1/4t salt

Juice and zest of two limes

1t vanilla

Optional Nut crust

½c dehydrated raw almonds

2T raw agave

1T coconut oil

1/4t cinnamon

Prepare the Nut crust:

In a dry food processor or blender, whizz the nuts until a fine meal, turn out into a bowl and mix the other ingredients in. The mix should be moist, and hold it’s shape when pinched. In your serving dish, press the nut mix into the bottom and up the sides of the dish/pan. Set aside.

Prepare the filling:

In the same blender, add all of the ingredients for the filling and process until very smooth. Add 1/4c of water to start, more if you need to make it run smoothly. *If you’re mix is not entirely smooth, pass through a fine mesh sieve to remove any bits of nut.*optional

FRUIT TOPPING:

ANY fresh fruit slices!

Kiwi, Strawberries, Blueberries ETC

Pour the mixture into the prepared crust/dish/pan. If layering with fresh fruit, have the fruit ready to be arranged on top. Can also be served with fresh fruit at the time of serving.

Macerated berries- top the cake and swirl in before the set up.

Blackberries for Raw Cheesecake

1c frozen blackberries

1T Agave syrup

½ lemon, juiced

pinch salt

1/4t vanilla

—

In a bowl, combine all ingredients and let sit. Slightly mash with the back of a spoon.

Let stand and macerate for at least one 1/2 hour.

For a smoother finish, this can be placed in the blender or even partially blended.

Ellen’s AWESOME White Girl KimChee

I FRICKEN LOVE KIMCHEE.….I’m not sure what I love about it most, making it or eating it. There is something about the process of making it that has culture, devotion and love wrapped in the creation of this amazing fermented food. It is said that whatever you send into the making of it will be in the end result… So like this morning, I was working LOVE into this latest batch, and to drive the point home, I labeled it on the glass to “feed” the ferment. This is so easy and seems like it would be much more complicated but it is so simple, and could easily be made in a small urban kitchen. You can vary the veggies, change the seasonings or could go straight up traditional. Below ismy take on the best fricken KimChee. I used local cabbage, carrots, onions, and garlic- but use what you have available to you!

Cabbage Prep

1 head Nappa Cabbage

water to cover the leaves

3T pink salt

Pull the leaves off whole from the base of the cabbage and wash well, trimming off any parts you wouldn’t want to consume (ends, dark spots).

In a LARGE non-reactive bowl like glass or true stainless steel (or plastic but I’m not a fan), line the leaves in and with each layer, sprinkle salt over them, then continue to layer the leaves, salting them, layering new leaves etc. Gently pour enough water over the top of the salted leaves then place a large plate (or two) to keep the leaves immersed. Leave this overnight. When ready to use them, drain the water off and rip the leaves into desired size

Ellen’s AWESOME KimChee

1 head prepared salted Nappa Cabbage leaves- torn up into small pieces

1/2 of one onion, thinly sliced

3 cloves garlic, smashed and minced

1/2 of one red bell pepper, thinly sliced

1 carrot, shredded

2″ piece of fresh ginger, grated

1t dried chili pepper ( more or less to suit your spice)

1-2T Pink salt ( I believe in going heavier in the salt, so taste your mix along the way to add more if necessary.

2t smoked chipotle powder

1T raw agave

In a large bowl, toss all of the ingredients together and massage the veggies and spices together for a good 5-6 minutes to break down the veggies- the juices will start to be released- you want this! This is where you massage into the mix whatever you want or desire, LOVE, PEACE,HAPPINESS, POWER or all of them!! Mind your thoughts!!! No one gonna want to eat your bad mood- including you!!!

Have a clean bell jar or lock lid glass container ready to go, quart size. Start by putting some of the mix into the jar and pack it down firmly each time you add more with the top of your fingers. Add all of the remaining liquid the mix has created, this is the brine (filled with probitiotics and if you are lucky to have more, it is a great addition to savory green juices!!)

Leave about an inch or 2 at the top of the jar/container and then close it up tightly. This is where I literally write on the jar what is “cooking”. You leave this gorgeous concoction on the counter at room temperature for 2-3 days (less if it’s super warm out).

After about 2-3 days it’s ready to eat! Put the mix into the fridge to slow down the ongoing fermentation- which will continue in the fridge, making it more sour and even more flavorful. The longer you let it ferment, the more beneficial bacteria there will be.

Because your KimChee is living, always use a clean utensil when dipping into it!

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.

Fusili with Broccoli & Garlic

Pasta With Broccoli & Garlic

1 head broccoli, washed, cut, trimmed into bite size pieces

1/4c fresh parsley/ basil *optional

1/4c +1 T XVO

1T vegan butter

2 cloves garlic, smashed and minced

¼ fresh chili pepper, minced or pinch red pepper flakes

1/2t pink salt

1/4t fresh ground black pepper

1 pound of preferred pasta- I use Gluten Free.

In a large heated frying pan over medium heat, add the 2T of olive oil, hot pepper and 1/2 of the garlic and sauté just until golden, not browned. Add the broccoli and toss in the pan until well incorporated and turns bright green and tender- about 5-10 minutes- Season with salt and pepper to taste. Set aside off heat.

In the same pan, add the remaining olive oil, remaining garlic and sauté just until golden. Add the cooked pasta and season with salt and pepper. Add the cooked broccoli back in and toss in the butter.

Chop up the fresh parsley or basil just before serving and toss into the mix.

Serve immediately topped with vegan parmigiana or nutritional yeast.

FRICKEN DELICIOUS.

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!

Spicy Split Pea Soup

I make this soup at least two to three times a month- It is truly my comfort food- my Dad LOVES this soup. Chipotle powder is what gives this soup its’ smokey flavor. Chipotle powder is a smoked dried Jalapeno with a delicious hot smokey/sweet flavor and is a spice that is always in my kitchen. If you can find liquid smoke, or smoke salt, or another natural smoke flavoring, it adds another layer of tremendous flavor that is typically found in traditional meat based split pea soup. Today I didn’t blend it at all, so I cut the vegetables uniformly. I also added a small thin skinned potato, diced in the last 15 minutes of cooking 1) cuz I had it in the house and 2) potatoes are YUMMY.

Wheat-Free, Gluten-Free

SPLIT PEA SOUP

3T olive oil

1c green split peas

1 small red or yellow onion, medium diced

1 small potato, medium diced *opt

1 small carrot, medium diced

1 veggie bouillon (or replace water with veggie broth)

4c water, pre-boiled

1t chipotle powder

1/2t cayenne pepper or 1 fresh hot pepper or chili

Salt and pepper to taste

2T Fresh parsley- to be added in at the end of cooking time

Heat up 6 cups water, in case you need more.

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 peas. Add in the spices and stir until well incorporated. Add the peas, cover with the hot water, and add the bouillon.

Let simmer for 45-60 minutes or until everything has softened and the peas have broken down. If you prefer your soup unblended- be sure to cut the veggies small and uniformly so they are pleasant on the spoon. **If blending, you can partially blend or puree the mixture to the desired consistency.

Season to taste.

**Use caution when blending hot liquids

FOR PUREED SOUP:

In batches, in a blender or vitamix*, puree the split pea soup. Adjust the seasonings before serving.

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

Broccoli, Potato & French Lentil Soup / Stew

I love French lentils- they don’t break down like the other lentils so they have a really nice texture when cooked just to tender. They cook pretty quickly and they are a pulse that I keep in the house along side my red lentils. They are super yum in cold or hot salads. To make them, I used the the same pot prior to starting the soup; bring 3c of water to a boil with 1c dried French lentils. Let them come to a rolling boil, reduce the heat and simmer partially covered for 15-25 minutes or until the lentils are intact but tender. You can use another bean of your choice; chickpeas, pinto or kidney beans would be a delicious addition but there is something perfect about the combination of the lentil, broccoli and new potatoes. All veggies were procured locally, if not from my garden. You can cook out a lot of the water for a delicious and more hearty stew.

Broccoli, Potato Soup & French Lentil Soup/ Stew

2c French lentils- cooked

2 small thin skinned potatoes, scrubbed, washed, medium dice

1 clove garlic, smashed, minced

1 red onion, small dice

1 carrot, small dice

1//2 bunch broccoli, florets, stems medium dice

1 bouillon or veggie broth to replace the water

4c boiling water

1t chipotle powder *opt

1/2t hot sesame oil *opt

½ t black pepper

3T extra virgin olive oil

Bring 6 cups of water to a boil- in case you need more.

In a soup pot, heat up the olive oil. Add the onions, and garlic and sauté until golden. Add the carrots and cook for a minute or so before adding the potatoes. 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 and the cooked lentils and simmer for an additional 5-10 minutes. Adjust the seasonings.