VEGAN LOVE – Page 6 – The Vegan Love Project

Queen Elizabeth

My sweet Queen Elizabeth was my 1/2 wild, 1/2 domestic, crazy, loud mouthed turkey who lived with me for several years. The first time I met her, she walked around me, checking me out, sizing me up- I thought she was going to attack me….. she stopped , looked at me, cooed a little whistle and hooked her long periwinkle blue neck around me, leaned into me, hugging me.. I cried my eyes out….Our relationship went from there.

She would parade her feathers, more like a Tom than like a lady, for anyone who came to say hello to her, whistling and cooing. She would run after my partner and the dogs like she was a part of the pack…”HOW COULD YOU FORGET ME???” …she would run/fly/whistle all the while trying to catch up.
When she died, I was devastated…I watched her vitality slowly fade out of her, her big personality slowly soften. She really, truly, made me so aware, of just how connected we all really are. She took up so much space, it is hard for me to imagine her roasted on a platter as as someone’s dinner. Because she isn’t human, doesn’t make her any less important- her life any less meaningful or deserving of a place. My intention isn’t to slam people who eat animals, I just feel the need to stress she was a LIVING being, with a heart, and will, and a desire to do her own thing, whatever her thing was. She would take glorious dirt baths and sleep in the sun, she was just so fucking awesome….she shared so much with me- she gave me so much and I loved giving back to her. We had an exchange every day, like every other relationship. She was so amazing.
I used to think I was so blessed to have all of these crazy, affectionate, special animals- but the truth is, it isn’t special or even extraordinary, it is WHO THEY ARE, individuals, sentient, personality rich, living creatures, I witnessed them as who they are in the world as creatures, not as food. She was a huge part of my family, I miss her. Sweet Miss Elizabeth, I love you. Happy Thanksgiving.

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.

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.

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.

Non Traditional Potato Onion Leek Soup

I came home from teaching yoga and wanted something quick and satisfying. The smell of soup cooking is so rewarding, so comforting for me. Everything was local, the potatoes, leeks, and the celery were from the Greenfield Farmers Market, the onions, parsley, hot peppers were from my garden. I partially blended this with an immersion blender and then added the parsley; kale or other greens would be really awesome as an addition toward the end of cook time but not necessary. So delicious. So yum. #nonleft

Non Traditional Potato Onion Leek Soup

Wheat-Free, Gluten-Free

2c thin skinned potato, washed and large dice

1 small red onion, coarsely chopped

1 clove garlic, minced

1 stalk celery

1 leek, trimmed, rinsed and sliced

2c greens; spinach, kale or collards *optional

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

1t chipotle powder

3T extra virgin olive oil

4c boiling water or vegetable broth (omit the bouillon)

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions, celery, hot pepper, and garlic until golden and soft. Add the potatoes, salt, black and chipotle pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. You can blend for a smooth soup or partially blend with an immersion blender or leave as is. In the last 10 minutes of cooking, add the fresh greens if using. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.

Tempeh 1/4 Pounder (Faux Chicken Sandwich)

Tempeh ¼ Pounder

Does this satisfy a craving or what? It is absolutely one of the best vegan burgers I have ever had. Simmering the tempeh in broth prior to pan frying “opens up” the tempeh and also softens it, allowing for a ton of flavor to be added into the burger. I dredged mine in a cornmeal coating prior to pan frying giving it more texture and depth as a whole inside the sandwich. Absolutely delicious.

Wheat-free, can be made Gluten-free by using GF bread or rolls

Makes 2 sandwiches (½ the recipe for one serving)

1 block of tempeh (4oz each portion)

1 vegetable “chicken” bouillon or 2c vegetable broth

1 tomato, sliced thin

¼ of a small red onion, sliced, thin

yellow mustard

veganaise

vegan cheese *optional

4 leaves, green leaf lettuce

prepared ketchup

2 rolls, buns, slices of bread of choice (wheat-free or gluten-free)

Prepare the tempeh:

Cut the tempeh in half. In about 2 cups of water or veggie broth, in a small pot, bring the tempeh and 1 veggie boullion (or broth) to a boil. Reduce heat and simmer for 5 minutes. Let steep for another 10 minutes covered, allowing the tempeh to soak up the flavor of the broth.

*EXTRA STEP optional…Coating the tempeh

The coating makes for more of like a chicken sandwich style burger, like a breaded cutlet- SUPER YUM…..

2T cornmeal

1T nutritional yeast

1/4t salt

1/4t ground black pepper

Pinch ground cayenne pepper

1/4t chipotle powder

Olive or Grape seed oil for pan-frying

Salt and pepper to taste

In a toaster, place either the sliced bread or rolls in and toast.

Preheat a large sauté pan or skillet, over medium heat. Add the olive oil. Place the tempeh halves in and reduce the heat to low. (*if corn crusting, remove the from the broth and dredge them directly into the cornmeal coating then proceed to the next step.) Pan fry covered 2-3 minutes on each side. If using vegan cheese, after the tempeh has been flipped once, places the slices of vegan cheese on top, 1oz each return the top and continue to cook for another 2-3 minutes.

When the bread is toasted, spread veganaise, mustard, slices of tomato and red onion and top it with a couple of leaves of lettuce. On the other pieces of bread or roll (the other side of the sandwich), put the ketchup.

Place the cooked “patty” on top of the lettuce, sprinkle with salt and pepper and cover it with the twin bread or roll with ketchup. Serve with a fermented dill pickle and a side of booch.

Fresh Tomato Soup

Amazing soup. JUST AMAZING. If the tomatoes are not sweet on their own, add a bit of sweetness with your favorite sweetener. I used Thai Basil to flavor this soup, being a fresh soup, any fresh herbs would be superbly paired against a late summer, early fall tomato; cilantro, italian basil, rosemary, thyme, etc. Serve with some crusty bread and a large leafy green salad this makes for an exceptional simple and satisfying meal.

Summer Tomato Soup

*Supa Fresca*

3c chopped fresh tomatoes

1 one onion, medium dice

3t extra virgin olive oil

2t raw agave or maple syrup

½ fresh jalapeno or cherry bomb pepper, small dice

1/4t fresh black pepper

1/2t pink salt

3c water

2T fresh basil

1 veggie bouillon or replace the water with veggie broth

Heat up a soup pot over medium heat. Add the olive oil and the chopped onions. Sautee until they are just golden. Add the fresh jalapeno, salt and pepper and toss around in the pan for a minute or so before adding the fresh tomatoes. Cover with the water (or broth) and bring to a boil over medium heat- about 10 minutes or so. Puree and add in the fresh basil, adjust seasonings and serve. YUM!

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

Homemade Fermented Sriracha Sauce (sweet hot chili sauce)

This stuff is STRAIGHT UP AWESOME. Fermented, local, fricken amazing….I used my fermented hot sauce as the base and tried to get it taste like my favorite sulfite sugar laden bottled stuff…..I NAILED IT. I gather you could make this simply using fresh peppers, garlic etc, but the fermented aspect gives it a flavor unlike anything just raw can do…. I use this sauce on everything, from beans to rice, tofu, tempeh, sandwiches- EVERYTHING….I’m sorta in shock I made it taste so good….. 🙂

See for yourself and tell me how it goes!

Sriracha Sauce

3C fermented hot peppers or 2c blended fermented hot sauce

1c raw local honey or raw agave

2T heaping mellow white miso- more if needed

1 clove garlic

1/2t pink salt

In a blender, combine all ingredients and process until completely smooth. Taste for sweeter or adjust for more salt. Bottle and refrigerate.

Makes 5-6 5oz bottles, or just one really giant awesome home batch.