Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Posts Tagged ‘carrots’

POTATO SOUP FOR THE QUEEN’S TASTE

Posted by Zel Allen's nutgourmet on October 26, 2012

A simple homemade potato soup is a long-time family favorite in my home. But sometimes I just want to step outside the box and explore creative ways to serve the same delicious favorite with a bit of a tweak to give it a fresh lift. With the addition of a few root vegetables and spoonful or two of some lively seasonings, the sleepy little potato wakes up fully refreshed and ready to impress everyone who pokes a curious finger into the soup pot.

And if the Queen wants to step into the kitchen for a taste, I will welcome her with a curtsy and hand her my one and only silver spoon.

Of course, I know that’s not likely to happen, but it was a fun thought to imagine what I might do if a royal figure dropped in while I was cooking up something so tasty it would evoke an enthusiastic response. More likely is that it’s just a great idea to have a flavorful pot of soup on hand during the busy holiday season that’s just ahead. We’re often so busy we don’t have time to spend preparing fussy meals. That’s when a nourishing, flavor-infused, homemade soup is so welcome and so satisfying.

ROOT FOR POTATO SOUP

Yield: 6 servings

2 large carrots, peeled and diced
2 medium onions, diced
1 large parsnip, peeled and diced
1 large turnip, peeled and diced
1 head garlic, minced or crushed
5 to 7 cups water, divided

3 pounds potatoes, peeled and cut into 1/2-inch cubes

1/4 cup white miso
2 tablespoons nutritional yeast flakes
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon garlic powder
Pepper to taste
Pinch cayenne

Garnish
2 tablespoons coarsely chopped peanuts
Ground sumac or paprika

1. Combine the carrots, onions, parsnip, turnip, garlic, and 2 cups of the water in an 8 to 10-quart stockpot. Cook and stir over high heat, stirring frequently, for about 15 to 20 minutes, or until the vegetables are softened. Add increments of 1/4 to 1/2 cups water as needed to cook the vegetables and prevent burning.

2. Add the potatoes and the remaining 5 cups of water, cover the pot, and bring to a boil over high heat. Decrease the heat to medium and simmer about 8 to 10 minutes, or until the potatoes are very tender.
3. Using a slotted spoon, transfer 1 to 2 cups of the potatoes and vegetables to a small bowl. Using an immersion blender in the stockpot or a regular blender, process the soup until it becomes a smooth, creamy puree. Then, return the chunky vegetables to the soup pot.
4. Add the miso, nutritional yeast, lemon juice, salt, garlic powder, pepper, and cayenne and mix well. Adjust the seasonings, if needed.
5. Ladle the soup into bowls and garnish each bowl with a sprinkle of chopped peanuts and ground sumac.

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Posted in cashews, Holiday Recipes, Soups | Tagged: , , , , , , , , , , , , , | Leave a Comment »

APPLES, ROOT VEGETABLES, & STRAWBERRY ICE CREAM MAKE CANADIAN THANKSGIVING IRRESISTIBLE AND MEMORABLE

Posted by Zel Allen's nutgourmet on October 7, 2012

Tami Noyes and hubby have been vegan since 2004 but welcome all diners to their table. When Tami started testing recipes for cookbook authors, she fell in love with vegan cuisine and is now the author of two beautiful cookbooks. American Vegan Kitchen is packed with familiar comfort foods we turn to for everyday dining pleasure. Her new book, just published is Vegan Sandwiches Save the Day! Tami considers sandwiches the best thing since sliced bread! When she’s not in the kitchen, Tami spends time blogging at Vegan Appetite.

As the fall colors build and the leaves fall, our taste-buds turn to apples and cinnamon. Made with mostly whole grain, this cake is a healthier alternative than some others. The addition of cashews creates a rich and delicate cake batter. We enjoy this lightly spiced apple-dotted cake for breakfast, an afternoon snack, or for dessert. For even more indulgence, top with maple frosting after cooling.

APPLE CAKE
Yield: 1 (6-inch) cake

3/4 cup nondairy milk
2 tablespoons cashew pieces
2 tablespoons nondairy vanilla yogurt
2 tablespoons canola oil
1 tablespoon ground flax seed
1 teaspoon maple extract
1/2 teaspoon vanilla extract
120 g (1 cup) whole wheat pastry flour
60 g (1/2 cup) all-purpose flour
3/4 cup sugar
2 teaspoons cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup peeled, diced apple

Spray a 6-inch cake pan with nonstick cooking spray. Preheat the oven to 350 degrees F.

Combine the milk, cashews, yogurt, oil, flax seed, and extracts in a blender and process until completely smooth.

Combine the remaining ingredients in a medium bowl. Whisk. Pour the wet ingredients into the dry ingredients and stir together. Pour the mixture into the prepared cake pan. Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then remove the cake from the pan and let cool on a wire rack. Garnish with powdered sugar if desired.

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Author of more than 20 cookbooks (many best sellers), Robin Robertson has been vegan since 1988. She was a chef and caterer and presently consults and contributes a regular column to VegNews Magazine. She has been a contributing editor and columnist for Vegetarian Times and contributed to numerous magazines. Bold flavors and global cuisine is her passion as well as writing and teaching about healthy plant-based cuisine. Her newest cookbook Fresh from the Vegan Slow Cooker has just been released. Visit Robin Robertson’s Global Vegan Kitchen for more awesome website and a peek at her library of cookbooks. The following recipe is from Robin’s new Vegan Slow Cooker book.

MAPLE-DIJON GLAZED ROOT VEGETABLES

This dish is ideal for Thanksgiving dinner – or anytime. I like to use more carrots because they’re popular and colorful, with a lesser amount of turnips and parsnips, but you can change the ratio however you like.

Slow Cooker Size: 4-quart
Cook Time: 6 to 8 hours on Low
{gluten-free}
{soy-free}

4 large carrots, cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch cubes
1 large parsnip, peeled and cut into 1-inch pieces
4 shallots, halved
1 tablespoon olive oil
3 tablespoons maple syrup
2 tablespoons water
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

1. Lightly oil the insert of the slow cooker. Combine the carrots, turnip, parsnip, and shallots in the cooker.
2. In a small bowl, combine the oil, maple syrup, water, and mustard in a cup, stirring to blend, then pour it over the vegetables. Season with salt and pepper to taste and stir to combine.
3. Cover and cook on Low for 6 to 8 hours, or until the vegetables are soft. Stir once about halfway through the cooking time, if possible. Serves 4

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Debra Walton subscribes to the Hippocrates mantra to let food be our medicine. She holds a nursing degree, but though she is the mom of 5 “awesome children” and granny to 9 little ones, she is working on furthering her education seeking degrees in Health, Healing, and Nutrition. Debra follows a plant-based diet and teaches food preparation and nutrition to spread the word about the health benefits of a vegan lifestyle. Look for more delicious recipes on Debra’s delightful blog The Health Seeker’s Kitchen.

TENDER GREEN BEAN WITH MUSHROOM & LEMON PEEL

Serves 6 as a side dish.

Sauté:
1 Portabello Mushroom, diced
2 tab. yellow onion diced
1/4 tsp. oregano
1 tsp. olive oil
salt & pepper

Steam:
1 lb. fresh tender green beans
1/4 cup water

Sauce:
Juice of 1/2 lemon
2 tab.Vegenaise
1/8 tsp. dried dill
Rind of 1 lemon (I use a lemon zester to make long thin slices)

Cook mushroom, onions and oregano in olive oil and season with salt & pepper. Cook until mushrooms look soft and turn color. Remove from pan.

Add 1/4 cup water to pan you cooked mushroom in. Add green beans and simmer with lid on until water has disappeared. Remove green beans and put in bowl.

Mix sauce well and stir into green beans. Add mushroom mixture.
Add rind of lemon to green beans and mix. Enjoy.

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NON-DAIRY RAW STRAWBERRY BANANA ICE CREAM

Ingredients:
Cashew cream (recipe below)
14 regular pitted dates (soak in water until soft and reserve 1/4 c. water)
1/2 cup fresh squeezed orange juice (about 1 very large orange)
1/4 cup fresh squeezed lemon juice (about 2 large lemons)
1 cup sliced bananas (about 2 small)
1 1/2 cups frozen strawberries (keep frozen)

Cashew Cream
1 1/2 cups raw cashews (soak in water for 2-4 hours)
1/2 cup water

Drain soak water and place cashews in blender. Add 1/2 cup water and blend until smooth.

Directions:
1.) Make cashew cream and leave in blender.
2.) Drain dates reserving 1/4 cup liquid and add both to cashew cream. Blend until smooth.
3.) Add remaining ingredients to blender and blend until smooth.
4.) Put ice cream in Cuisinart ice cream maker. In about 10 minutes ice cream will be ready to eat or put in freezer for an additional hour for a more firm texture.
5.) You can also pour ice cream into a container and freeze until ready.
6.) Enjoy!!

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Posted in Canadian Thanksgiving, cashews, Celebrations, Holiday Recipes, Side Dishes, Vegan Desserts | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

Mac -n-Cheese–all Melty and Vegan for Canadian Thanksgiving

Posted by Zel Allen's nutgourmet on October 5, 2012

Nicole Abramowski, blog host of Vegan Nom Noms, says few can resist a melt-in-the mouth taste of vegan mac-n-cheese, especially on special holidays when food favorites are a must. Smith Graduate Nicole loves to sample life in far away places and has lived in England, the Czech Republic, Massachusetts, and now resides in Berlin, Germany, a place she has discovered is a vegan paradise. At Vegan Nom Noms shares recipes, food photography, and all things cool.
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This is probably my most-requested recipes by non-vegans whenever I make it for the holidays. Though there are more vegan mac-n-cheese recipes than you can through a stone at out there on the interwebz, this one has pretty basic ingredients, no need for a blender and is super addicting. I even served it to my very non-vegan family at Thanksgiving, including extended relatives, and several of them commented on how good it was and gobbled it all up. Surprise, it’s vegan! Every year I have a phase where I eat this every week for a few months. I’m pretty sure I will become a mac-n-cheese one day. There’s nothing better, now that the cold is creeping in, to curl up with a bowl of noodley saucy goodness! Nutritional yeast, please marry me.

Without further ado, the recipe! I actually make it two different ways, depending what I want that day. One is baking it like below, but I also sometimes throw the veggies in during the last few minutes the noodles are boiling, strain it, set aside, whisk together the sauce, then throw everything together and warm it up again on the stove. Top with some crunchy onions if you’re feeling fancy. Both the baked version and the saucy version have a special place in my heart. One picture is saucy, but you can find photos of the baked version here on my Vegan Nom Noms blog

VEGAN MAC-N-CHEESE

– 1/2-3/4 lb pasta (I usually just fill the baking tray I’m using halfway with pasta and use that amount)
– 1/2 (110ml) cup soymilk
– 1/4 (60 ml) cup water
– 1/4 (60 ml) cup soy sauce
– 1 cup (240 ml) nutritional yeast
– 3/4 teaspoon paprika
– 1/4 teaspoon cumin
– 2 cloves garlic, minced (or 3/4 teaspoon garlic powder)
– 3/4 teaspoon salt
– 3 tablespoons vegetable or canola oil
– 3 tablespoons margarine
– 1 teaspoon mustard
– 1 1/2 teaspoons cornstarch
– 2 carrots, shredded (optional)
– 1 medium onion, diced small (optional)
– 1/2 cup frozen peas (optional)
– 3/4 cup frozen chopped green beans (optional)
– enough french fried onions to cover top of mac-n-cheese

Preheat oven to 350 degrees F (180 degrees C). Boil water in a medium-sized sauce pan and cook pasta (I like to use shells for this dish). While pasta is cooking, combine everything but the french fried onions in a large bowl and mix together. Try and break up the margarine chunks as much as you can, but they’ll just melt in the oven when it’s cooking so it doesn’t need to be perfect. You can put the veggies in frozen, they’ll cook in the oven too.

Once the pasta’s done, drain and add to the “cheese” sauce. Stir until all the pasta is covered and then pour into a baking dish and top with the french fried onions. Bake uncovered for 25-30 minutes until onions are browned and top of the pasta looks crispy. Eat and enjoy!

Posted in Canadian Thanksgiving, Celebrations, Holiday Recipes, Main Dishes | Tagged: , , , , , , , , , , , , , , , , , | Leave a Comment »

GLAZED RUTABAGAS & CARROT-RAISIN MUFFINS FOR A DIVINE CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on September 30, 2012

Sam Houghton, the creative Quantum Vegan blogger, took on a curious challenge the moment she bought a vegetable she didn’t know what to do with. Today’s familiar mantra is “Search and ye shall find,” –the internet, that is, and that’s exactly what Sam did. The result is an innovative, yet easy recipe that makes rutabagas a stand-out side dish for the Canadian Thanksgiving celebration.

Healthy muffins are always a nutritional bonus, but how about muffins that are delicious, chock full of sweet raisins, shredded carrots, chunky walnuts, AND are really healthy! Serve them for breakfast on Thanksgiving morning and enjoy a great start to the festive day.

Sam’s lively blog features a host of recipes, product reviews, and book reviews. Her Lifestyle feature offers a glimpse into everything from eating disorders to all manner of vegan living. You can also find Sam on Twitter and Facebook.

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Rutabagas were on sale recently and I decided to buy one, as I am often wont to do with sale vegetables. Of course, once I had it on hand I had no idea what to do with it, and for once my cookbooks didn’t have many suggestions. But it’s the beauty of today’s social media world that you can put out a call for rutabaga recipes on twitter and have half a dozen responses before lunch time. Thanks to cookinvegan, I settled on a maple mustard glaze that sounded amazing.

MAPLE-MUSTARD-GLAZED RUTABAGAS
serves 2 as a side

Ingredients
1 pound rutabaga, peeled and cut into chunks

1/2 tbsp. Dijon mustard
1 tbsp. maple syrup
1 clove garlic, crushed
1/2 tsp. mustard seed
1 tbsp. olive oil

Directions
1) Preheat the oven to 400°F. In a bowl big enough to hold the rutabaga, mix all the glaze ingredients together until well blended.

2) Add the rutabaga pieces and mix until well coated.

3) Spread the rutabaga on a baking sheet, drizzling with any remaining glaze. Roast for 30-40 minutes, stirring once, until the glaze darkens and the rutabaga is tender.

I wound up making two separate batches of glaze and turning one into a marinade for tempeh a la Veganomicon. I added about 6 tbsp. of water to the glaze to make it a marinade and marinated 1/2 block of tempeh for an hour before panfrying it for about ten minutes. The flavor took really well and some green beans were all we needed to complete the meal!

So now that I know how tasty rutabaga is, I’ll be using it more in the future!

WHEAT-OAT CARROT MUFFINS
Substitutions in baking don’t always work out the way you intend them to. Sometimes you wind up with a total mess, while other times you get a nice surprise. I’d put these muffins somewhere in between. The substitutions I made were out of necessity, and the only complaint I had was that they didn’t rise very much. So they were a success, albeit a bit of a “rustic-looking” success!

The original recipe came off the back of a box of Hogsden Mills hot cereal and called for some of the cereal as a dry ingredient. The rest was pretty simple, and the only non-vegan ingredients were some milk and an egg, so adapting it was a snap. However, I found myself in an interesting position the second time I wanted to make a batch. We were very nearly out of both whole wheat pastry flour and spelt flour, my two go-to flours for muffins; and there wasn’t a whole lot of the dry cereal left, either. The only thing to do was improvise.

I looked around at what we did have and wound up swapping wheat bran for the cereal and oat flour for the regular flour. I also added some raisins, which weren’t included in the original muffin recipe. As usual, I used maple syrup instead of sugar and applesauce instead of oil–both of which I’d tried the first time around and had success with. The result was a dense and tasty muffin that was good with all sorts of different “toppings:” almond butter, sunflower butter, raspberry jelly and even chocolate raspberry peanut butter!

As sort of an added bonus, these are healthy muffins that don’t taste healthy. There’s very little sugar and a lot of whole grains, plus the carrots and raisins. The batter winds up very chunky and can just about support a half a cup of nuts, but I wouldn’t add anything else for fear of them falling apart. Also, if you don’t have any oat flour hanging around, you can make your own by grinding regular oats in a blender (about 1 1/4 cups to make 1 cup of flour).

Wheat Oat Muffin Batter

Wheat Oat Muffins with Carrots & Raisins
Author: Sam
Recipe type: snack
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins

Serves: 6-12

Ingredients
1 cup wheat bran
1 cup oat flour
2 Tbsp baking powder
½ tsp baking soda
1 Tbsp maple syrup
½ cup nondairy milk
1 Tbsp ground flax seeds mixed with 3 Tbsp water
¼ cup unsweetened applesauce
1 tsp pure vanilla extract
1 cup shredded carrots
½ cup raisins
½ cup chopped walnuts, optional

Instructions
Preheat the oven to 400F. Grease or line a small 12-cup or a large 6-cup muffin tin.

In a large bowl, combine the wheat bran, oat flour, baking powder and baking soda, stirring well to combine.

Add the nondairy milk, maple syrup, flax seed mixture, applesauce and vanilla. Stir until moistened. (Batter will be thick.)

Fold in the carrots, raisins and walnuts (if using). The batter should look chunky and “rustic.”

Divide the batter equally between the prepared muffin tins. Bake for 20-22 minutes, until the tops are browned and a toothpick inserted in the center comes out clean. These don’t rise very much, but they’re tasty and hearty!

Posted in Breakfast Dishes, Canadian Thanksgiving, Holiday Recipes, Side Dishes, Vegan for the Holidays, walnuts | Tagged: , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments »

 
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