Tag: vegan

Lemon-Olive Oil Cake

Lemon Olive Oil Cake - from https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
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Lemon Olive Oil Cake

Another recipe we tried looking for ways to use lemons from our tree.
Light, yummy, delightful.
Found on the New York Times Food app: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
Prep Time10 minutes
Cook Time45 minutes
Cooling time20 minutes
Total Time1 hour 20 minutes
Course: Breads, Muffins & Quickbreads, Dessert
Cuisine: Italian, Mediterranean
Keyword: baking, cake, cakes, Vegan, vegetarian

Equipment

  • 9″ Spring-form Cake Pan (we used 10″ and it worked perfectly)

Ingredients

  • 1 cup/240 milliliters good-quality extra-virgin olive oil plus more for the pan (we used non-virgin/”light” olive oil — we liked the flavor)
  • 2 cups/255 grams all-purpose flour plus more for the pan
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups/300 grams granulated sugar plus about 2 tablespoons for sprinkling
  • 3 large eggs at room temperature
  • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (ours are Meyer lemons — mild and sweet)
  • 1¼ cups/295 milliliters whole milk at room temperature

Instructions

  • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
  • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
  • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
  • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

Gingered Green Beans

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Gingered Green Beans

This came from the Capay Farms newsletter — we had them and loved them at Thanksgiving!
Course: Side Dish
Cuisine: American, Asian
Keyword: holiday, stir-fry, Vegan, vegetarian
Servings: 4

Ingredients

  • 1 lb Whole green beans Remove the stems
  • 3 tbsp olive oil
  • 2 cloves garlic thinly sliced
  • ½ tsp ginger The recipe calls for ground — but I substituted fresh grated
  • ½ tsp crushed red pepper Add to taste
  • Kosher salt Add to taste

Instructions

  • Fill a large bowl with ice water
  • In a large pot of boiling water, cook beans until crisp-tender (about 4 minutes)
  • Drain the beans and transfer them into the ice water (to stop them cooking)
  • Drain and pat dry
  • In a large skillet, heat olive oil
  • Add garlic and cook over moderately high heat until fragrant (about 30 sec.)
  • Stir in ginger and pepper, then add beans
  • Season with salt
  • Stir-fry until garlic is lightly browned and beans are tender (about 2-3 min)
  • Transfer beans to platter and serve

Silky Zucchini Soup

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Silky Zucchini Soup

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream
at all. (A favorite of Julia's!)
Course: Soup
Cuisine: American
Keyword: Vegan, vegetarian

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion finely chopped
  • 1 garlic clove thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds zucchini halved lengthwise and sliced 1/4 inch thick
  • 2/3 cup vegetable stock or low- sodium broth
  • Julienned raw zucchini for garnish

Instructions

  • In a large saucepan, melt the butter in the olive oil.
  • Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
  • Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
  • Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  • Working in 2 batches, puree the soup in a blender (or in the pot with a stick blender) until it’s silky-smooth.
  • Return the soup to the saucepan and season with salt and pepper.
  • Serve it either hot or chilled, garnished with julienned zucchini.

Grandma Jackie’s Salad Dressing

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Grandma Jackie’s Salad Dressing

Grandma Jackie has been making this vinaigrette salad dressing since Dad was a kid
Course: Salad
Cuisine: American
Keyword: salads, Vegan, vegetarian

Ingredients

  • 1 clove garlic
  • 1 handful fresh herbs oregano, thyme, etc.
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • Freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 1 cup olive oil extra virgin

Instructions

  • Process the garlic and herbs in the Cuisinart
  • Add the mustard, salt, pepper to processor
  • Add olive oil and blend

Gallo Pinto (Costa Rican Rice and Beans)

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Gallo Pinto

“I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as “spotted rooster”, and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.”
Course: Side Dish
Cuisine: Costa Rican, Mexican
Keyword: Vegan, vegetarian

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onions finely chopped
  • 2 garlic cloves minced
  • 3 cups cooked white rice
  • 2 cups cooked black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 -3 tablespoons vegetarian worcestershire sauce regular can be used as well
  • salt & freshly ground black pepper to taste
  • fresh cilantro optional
  • sliced green onions optional

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add onion and sauté until it just begins to soften and turns color.
  • Add garlic and sauté for about 5 minutes, or until onion is golden.
  • Add spices and Worcestershire, and stir into onion and garlic.
  • (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
  • Next, add the beans and then the rice.
  • Combine the rice and beans evenly and cook until mixture is heated through.
  • Add salt and pepper to taste and serve hot.
  • Garnish with some chopped cilantro or green onions if you prefer.
  • Vegetarians use only the vegetarian Worcestershire sauce.

Notes

Kozmic Blues on Food.com

Slow-cooker Black Beans

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Slow Cooker Black Beans

The easiest way to cook black beans is in a slow cooker. It's easy and budget-friendly. (Dad uses the Mexican variation.)
Course: Side Dish
Cuisine: Mexican
Keyword: slow-cooker, Vegan, vegetarian

Ingredients

  • 1 lb. dried black beans picked over to remove broken or wrinkled beans or small stones
  • 6 cups water
  • 1 onion halved or diced
  • 2-3 whole garlic cloves
  • 1 bay leaf
  • 1 tablespoon salt this seems like a lot, but is fine with this much water, you can use less
  • 2-3 sprigs fresh cilantro
  • 1/2 tsp dried oregano
  • 1-2 splashes hot sauce i.e., Cholula
  • 1/2 tsp ground cumin

Instructions

  • Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.
  • Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water.
  • Cook on high for about 3-4 hours, testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. If cooking on low for 6-8 hours, test the beans at the 6 hour point.
  • Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf, garlic cloves, and onion before using, if desired.
  • Use immediately, or allow to cool before transferring beans and some of the cooking liquid to a zipper-lock freezer bag or airtight container and refrigerate for up to 1 week, or freeze up to 3 months. If freezing, flatten bag in freezer–it makes for easier defrosting. Defrost in warm water.

Notes

Prep time
20 mins
Cook time
4 hours
Total time
4 hours 20 mins

Dad’s Killer Guacamole

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Guacamole

Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: Vegan, vegetarian

Ingredients

  • 2 ripe Haas Avocados–dark green to the point of blackness butter-soft to the touch but not mushy. (Avoid the huge, bright green ones. They’re mealy and flavorless. Not one of Florida’s finer contributions to world culture.)
  • 1-2 tablespoons of your favorite salsa I like it medium-hot and smokey–Chipoltle for me! I used to dice the tomatoes and onions and peppers and all, and then just got lazy.
  • 1/4 tsp ground cumin or add more to taste
  • 1 small clove garlic crushed and minced a larger clove will give you more of a garlic kick
  • 1/4 tsp salt Again, add more to taste if you’d like; the previous two ingredients can be replaced w/garlic salt if you’re in a hurry
  • Juice of 1/2 Lime
  • A smidgeon of Dijon Mustard Shhh! Top secret!
  • A dash of tequila! This ingredient and the previous operate on the Vermouth-in-Martini/Mies van der Rohe principal–less is more.
  • Cayenne or finely diced jalapeños to taste for heat optional

Instructions

  • Combine in a bowl (a stone mortar is traditional) and mash the hell out of it until it’s smooth.
  • Serve with fajitas, chips, and/or veggies.

Cilantro Cauliflower Rice

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Cilantro Cauliflower Rice

We found this on Thaddeus’ Love Notes from Capay Farms. We all loved it!
Course: Side Dish
Cuisine: American
Keyword: Vegan, vegetarian

Ingredients

  • I large cauliflower
  • I tablespoon olive oil or butter
  • Salt and pepper to taste
  • ½ cup chopped cilantro
  • Juice of 1 lime

Instructions

  • In a large bowl, grate cauliflower florets using a large cheese grater or lightly pulse florets in a food processor until finely chopped and resembles rice.
  • In a large pot over medium-high heat, add olive oil (or butter). Add shredded cauliflower, salt and pepper.
  • Cook for 5 to 8 minutes, stirring occasionally, until cauliflower rice begins to soften. Be careful not to overcook as the cauliflower can get mushy.
  • Remove from heat and stir in chopped cilantro and lime juice. Taste and season with more salt if necessary.

Notes

Serves 6

Marinated Tofu

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Marinated Tofu

from the Greens Cookbook We added this just for Julia because she is cooking tofu so frequently these days. Makes 2 ½ cups marinade (enough for two packages of tofu). Use firm (Chinese style) tofu rather than the soft regular tofu. Tofu tastes best if it has been marinated for several days, and should be marinated for at least one full day before using.
Course: Main Course
Cuisine: American, Chinese
Keyword: Vegan, vegetarian

Ingredients

  • 1 or 2 packages firm tofu 14 to 18 ounces each
  • ½ ounce dried wild mushroom porcini or shitake
  • 1 cup water
  • 2 teaspoons dried oregano or marjoram
  • 2 cloves garlic sliced
  • ½ cup olive oil
  • ½ cup sherry vinegar or red wine vinegar
  • ½ cup red wine
  • ½ cup tamari soy sauce
  • 4 cloves
  • ½ teaspoon salt
  • Several twists of black pepper

Instructions

  • Cut the tofu into slabs one inch thick – firm tofu often comes in pieces that size – and drain.
  • Set the pieces on a bread board or the back of the baking sheet and raise one and; point the lower end toward the sink and let the water drain off.
  • Cover the tofu with another baking sheet and weighs it down with something heavy, such as a few cans of tomatoes.
  • Let the tofu drain for about a half hour.
  • This will remove excess water and allow the marinade to penetrate without being diluted.
  • While the tofu is draining, prepared the marinade.
  • Simmer the mushrooms in water for 15 minutes.
  • Heat a small heavy skillet and toast the oregano or marjoram slowly until it is fragrant.
  • Add the oregano and the remaining ingredients to the pot with mushrooms, bring to a boil, and simmer slowly a few minutes more.
  • Remove the tofu from the draining board and arrange it in a single layer in a square or rectangular non-corrosive pan.
  • Strain the marinade through a coffee filter or paper towel and pour it over the tofu.
  • Cover with plastic or a lid and refrigerate at least one day, preferably longer.
  • The tofu can be grilled, baked, sautéed, or stir-fried.

Notes

The marinade can be boiled, strained, and reused if the tofu was well drained.

Mushroom, Leek & Potato Soup

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MUSHROOM, LEEK & POTATO SOUP

This family favorite comes from the Greens Cook Book
Course: Main Course, Soup
Cuisine: American
Keyword: Vegan, vegetarian

Equipment

  • A stick blender (optional)

Ingredients

  • 3 tbs butter
  • 1 small red onion cut into ½” squares
  • 3 leeks white parts only – approx. 8 oz. sliced into ¼” thick rounds or half-rounds
  • 1 lb. potatoes quartered and thinly sliced
  • Salt
  • 6 cups vegetable stock not too sweet! We often use chicken stock
  • 1 tbs. olive oil
  • 8-12 oz. mushrooms coarsely chopped
  • ½ cup dry white or red wine
  • Pepper
  • ½ cup cream optional
  • Herbs parsley, chervil, tarragon, thyme finely chopped, or croutons for garnish.

Instructions

  • Melt 2 tbs of butter in a soup pot and add the onion and leeks.
  • Cook them over high heat for several minutes, stirring frequently, then lower the heat and add the potatoes, 1 tsp of salt, and 2 cups of the stock.
  • Cover the pot and stew the vegetables over a low heat for about 10 minutes.
  • Heat the remaining butter and the olive oil in a wide skillet.
  • Add the mushrooms and sauté them over high heat until they begin to release their juices, stirring as needed.
  • Add ½ tsp salt and the wine, and cook until the wine is reduced and syrupy.
  • Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock.
  • Bring to a boil, then simmer slowly, covered, until the potatoes are completely soft (about 25 minutes).
  • Taste the soup and season with more salt, if needed, and freshly ground black pepper.
  • Add the cream, if using, and heat through. If you have a stick blender, you may purée the soup.
  • Serve with garnish.