vegan slow fast food – Page 5 – 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.

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.

Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted Polenta

All of this taken is out of the garden so the flavors are NOW. Delicious, spicy and just a bit sweet from the onions and squash. Fresh corn in this would be killer. I had this with Smashed Potatoes and Pan Fried Tempeh as a meal….DELISH.

Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted Polenta

1 medium zucchini or 2 smaller- thinly sliced

½ an onion red or white, thinly sliced

1 Pablano pepper, sliced

1/2t pink salt

1/4t black pepper

2T olive oil

1/2t chipotle powder

3T yellow cornmeal (I use locally ground)

In a large sauté pan over medium high heat, add the olive oil and brown onions and pan fry until toasted on the edges. Add in the squash slices and peppers and toss quickly in the pan to coat and then let the vegetables sit for 1-2 minutes to gain some color. Sprinkle in the corneal and then toss around the pan again until the corneal is just toasted and golden. Salt and pepper to taste. Serve immediately.

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.

Lentil Vegetable Soup

Whenever I am need of warming up, this is the soup I make. Being a million degrees and humid, today was not of those days- however, just back from New York city where I ate out for all of my meals (bagels, margaritas, processed vegan food, etc..), I was in need of some serious homemade vegetable love. Everything is local and organic, be it from my garden or from a local farm. It is so simple and so very satisfying. I ate this with 3 seeded cultured bread that I lightly oiled and then grilled with a side of my sweet, lovingly made Kombucha. Fricken delicious.

Wheat-Free, Gluten-Free

prep: 10 minutes cook time: 30-40 minutes

Vegetable Lentil Soup

2c brown lentils, cooked, washed and drained

1 large onion, coarsely chopped

1 clove garlic, minced

1 stalk celery, medium dice

2 carrots, diced

1 potato, medium dice

1-2c broccoli florets and stems, diced or chopped leafy greens

1t turmeric

1/2t ground cumin

1/4t black pepper

1/2t cayenne pepper flakes or 1/2 of a fresh chili or jalapeño

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

2-3T extra virgin olive oil

4c boiling water

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, hot pepper and garlic until golden and soft. Add the carrots, celery, potatoes, salt, turmeric, cumin, black and red pepper. Continue to sauté until the carrots turn bright orange, stirring often. Add the lentils, mixing them into the vegetables. Add the boiling water, the bouillon cube (or powder) tamari, and Ume. Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the broccoli.

Adjust the seasonings before serving.

Pickled Beets

These keep amazingly well in the fridge- even though they may not last as long as you would like! They develop a deeper integrated flavor if you let them set overnight.They are a great accompaniment to lunches and sandwich type meals. Instead of using hot vinegar, I toss everything together while the beets are still warm and let them sit and mingle on the counter for several hours after mixing, then into the fridge.

Pickled Beets with Red Onions

3 pounds red beets, scrubbed and washed

1 small onion, sliced very thinly

3T eextra virgin olive oil

1/4c apple cider vinegar

1T red wine vinegar

1/2t salt

1/4t black pepper

2T maple syrup or raw agave or raw local honey

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4c water

1/2t salt

Trim both ends of the beet off but leave the skin on. In a large pot, place the trimmed, whole beets and cover with water. Bring to a boil and then reduce the heat to low, simmering for 30-40 minutes partially covered, until the beets are tender all the way into the center. Drain. The skin should slip off the beets, if not, using a peeler, remove the skins and set aside. Using a mandolin or a sharp knife, slice the beets in rounds, evenly and thin. In a large bowl, place the sliced beets, sliced red onion, salt, pepper, olive oil, sweetener, and vinegar. Gently toss with a large spoon. Adjust the seasonings. This can be eaten right away but it gets better as it sits- I recommend refrigerating at least 6 hours before serving.

Asian Cole Slaw

Asian Cole Slaw

Deliciously crisp and fresh tasting- make this and no one will know that there is anything “special” about this slaw other than it’s awesome taste.

1 small green cabbage, thinly sliced, or shredded (4CUPS)

1 carrot, grated

Salt

Dressing:

1/4c Extra Virgin Olive Oil

1T Hot Sesame Oil

3T Apple Cider Vinegar

2T Agave Nectar, or maple syrup

2t brown rice vinegar

1t ume vinegar

Salt and pepper to taste

2T toasted sesame seeds

In a large bowl, place the shredded cabbage and salt it generously, allow it to sit for several hours, even overnight with a plate on top. This will release the liquid in the cabbage, which you will drain out. This removes any bitterness and makes the cabbage more digestible and more tender.

After draining, add in the other ingredients and toss well. Serve chilled.

Holy Berry Blast Power Smoothie

Holy Berry Blast Power Smoothie

1c nut milk
1T hemp seed
2t raw agave or raw local honey
1/4c blackberries
1/4c strawberries
2T goji berries
2t Maqui Berry poweder
1t vanilla
1scoop protein powder
1T flax seeds
____
1c ice
blend all ingredients together except the ice and process until smooth- taste and adjust if needed
add the ice and blend just until smooth.

Quinoa Vegetable Soup

This soup was made to feed my soul. Every vegetable in it was locally procured, if not from out of my own garden……food is healing, food is medicine.

Quinoa Vegetable Soup

1 clove garlic, minced

1small bunch kale, de-stemmed, torn into bite size pieces

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½ onion, small dice

1small jalapeno

1 small carrot, sliced

1 stalk celery, sliced

3T olive oil

1 small potato, small dice

2c broccoli florets

3/4c cooked pinto beans

1/2c cooked quinoa or brown rice or pasta

1t smoked salt

4c water, pre-boiled in a kettle

salt and pepper to taste

In a soup pot over medium heat, add 1T olive oil and sauté the garlic, and hot pepper until golden and aromatic, then add the kale and sauté until bright green. Remove from the pan and set aside.

In the same soup pot over medium heat, add 2T olive oil and sauté the onions, carrots, and celery until golden and aromatic. Add the potatoes and pinto beans, and cover with the hot water. Add the smoked salt, reduce the heat and let simmer for 15-20 minutes.

Add the cooked quinoa, broccoli and cooked kale and cook for an additional 5-7 minutes until the broccoli is tender and bright green. Adjust the seasonings, salt and pepper to taste. Serve immediately and top with nutritional yeast and crusty bread.