Category Archives: Entrees

Easter “Egg” Pastry

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All Easter brunches need a great meal centerpiece. Growing up, my family usually placed either a ham or lamb in the spotlight. But that was another lifetime. Nowadays, our Easter celebrations are a bit kinder.

This year, we decided to that it was time for a new, elegant spin on the Easter brunch. We hit Roots Market and picked up some stuff from Follow Your Heart – vegan cream cheese, vegan cheese slices and VeganEgg. And here’s what we baked up – an “egg” stuffed bread with vegan cheese and veggies. This beauty tastes as amazing as it looks and – surprise – it’s not that hard to make! Not doing an Easter brunch? This is great for breakfast or brunch anytime of year!

eggbread3_lrEaster “Egg” Pastry

2 oz. vegan cream cheese, room temperature (we used Follow Your Heart)

1 Tbs. Italian seasoning blend

1 box of Follow Your Heart VeganEgg

1 tsp. black salt (aka kala namak)

1/4 cup finely minced onion

2 cloves garlic

1/2 cup finely chopped fresh spinach

1/3 cup finely chopped roasted red pepper (from a jar)

1 tsp. ground black pepper

1 Tbs. dried oregano

2 tubes “Crescent” style bread

4 slices vegan cheese (we used Follow Your Heart American)

 

Begin by preheating you oven to 350.

Mix together the vegan cream cheese and Italian seasoning in a small bowl. Set aside for flavors to combine.

Prepare entire box of VeganEgg according to box directions using ice cold water and a hand mixer. Add black salt. Cook following directions to make scramble. Pour into a bowl and set aside.

Using the same pan, saute onions and garlic until soft. When lightly browned, add to scramble. Add chopped spinach, chopped roasted red pepper, black pepper and oregano to scramble and fold to combine.

To assemble the Pastry, line a large baking sheet with parchment paper. Open both tubes of Crescent-style rolls on the cookie sheet and lay the dough together, to make one large piece of pastry. Using your fingers seal all edges together.

Smear the seasoned cream cheese down the middle third of the pastry sheet. Top with the slices of cheese, and then add all the VeganEgg/veggie mixture. Be careful to stack the VeganEgg upwards, keeping it all in the middle third of the pastry.

Using a knife, cut twelve slits on the two sides of the pasty sheet, making what looks like fringe on either side of the VeganEgg-third. Criss-cross the pastry strips back and forth to cover and seal the VeganEgg middle. Fold the ends upwards and tuck them under the pastry “weaving.”

Bake for 20-25 minutes at 350, until pastry is golden brown and crisp. Allow to rest for 10 minutes to set-up before slicing. Serve warm; makes twelve portions.

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Below, this is the VeganEgg product from Follow Your Heart. This little box of powder makes incredible, well, vegan eggs. You can use it for omelettes, scrambles, quiches and more. We wanted to state for the record – FYH did not give us product or money for this post. We just really liked the VeganEgg and wanted to make something yummy with it to share with you, and our family, for Easter.

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Smoky Pumpkin Soup

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Nothing defines the flavor of fall like pumpkin.  We decided this squash needed a make-over, though. I mean, who isn’t joking about “pumpkin spice” these days? Set the cinnamon aside, friends. Instead, we’d like to offer up… pumpkin spicy.

From the usual, we found another direction and added smoked paprika, cumin and adobe sauce, giving a spicy, savory kick to this soup. It’s a great weeknight supper, andcomes together in less than twenty minutes. To save time, use two cans of plain pumpkin and 1 can of drained pinto beans.  You’ll find canned chipotles in adobe sauce in the Latin food section of your grocer. We also recommend this soup as a pre-Trick or Treat meal or something to fortify older ghouls before a Halloween party. As written, this recipe is vegan and gluten-free; it serves 6 to 8 people as a main course.

Smoky Pumpkin Soup

Smoky Pumpkin Soup

1 large onion, chopped

3 or 4 cloves garlic, minced

1 Tbs. olive oil (or use veg broth)

4 cups vegetable broth

2 cups pinto beans (canned or dried/cooked)

2 Tbs. smoked paprika

1 or 2 Tbs. adobe sauce (to taste – this is spicy and smoky!)

1/2 Tbs. ground cumin

1 tsp. dried oregano

5 or 6 cups of pumpkin (canned or fresh/cooked)

pinch salt, or to taste

fresh parsley, to serve

 

In a large soup pot over medium heat, saute chopped onions and garlic in olive oil or a little vegetable broth, about two to four minutes. Cook, stirring often, until onions are soft and lightly browned. Add onions and garlic to a food processor or strong blender with pinto beans, smoked paprika, adobe sauce, cumin, oregano and salt. Pour in about one cup of vegetable broth. Puree until very smooth, scraping sides of processor or blender bowl to incorporate all ingredients. When smooth, pour mixture into soup pot.  Add remaining vegetable broth and pumpkin into soup bowl and stir together. Warm over medium heat until warmed through. Serve warm with fresh parsley on top, if desired.

 

 

Tomato Rice Casserole

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Our garden is teeming with tomatoes right now, so we’re piling on the tomato sandwiches, making sauces and even drying them for use this winter. In all the tomato madness, we also came up with this yummy casserole.

The day before a potluck, we were looking at the ingredients we had available and put this together. It was a very particular potluck, too, as the food had to be not only vegan, but also contain no salt, oil or sugar. This style of eating, known as “SOS-WFPB” (meaning no Salt Oil or Sugar -Whole Foods Plant-Based) is often employed to control or prevent serious health matters and is supported by a lot of famous vegan doctors, like the guys in the Forks Over Knives film.

Cooking with no salt, oil or sugar can be a challenge, but we welcome it. With this recipe we used techniques like cooking the rice with sun-dried tomatoes and layering on fresh herbs to really amp up the flavor. That way, you’ll never miss the added salt, oil or sugar. Give this recipe a try; you just can’t miss with fresh, in-season tomatoes!

Tomato Rice Casserole

Tomato Rice Casserole

2 cups brown rice

4 cups water

4 sun-dried tomatoes

2 15-oz cans chickpeas, rinsed and drained

2 Tbs. balsamic vinegar

2 cloves garlic, minced

1 28-oz. can of whole tomatoes

1 cup Swiss chard, sliced

2 Tbs. fresh basil, fine chiffonade

1 Tbs. fresh oregano, fine chiffonade

2 Tbs. shelled sunflower seeds

2 or 3 sliced fresh tomatoes

Bring water to a boil in a large pot, and add rice and sun-dried tomatoes. Cover and return to a boil, then lower heat to a simmer. Allow rice to cook, covered, until all water is absorbed, about 20-25 minutes.

In another pot, combine canned tomatoes, chickpeas, balsamic vinegar and minced garlic. Simmer over low heat, stirring occasionally, until sauce begins to thicken, about 12-15 minutes.

While rice and sauce are cooking, slice Swiss chard and set aside. In a small bowl, combine chiffonade-cut basil and oregano with sunflower seeds. This will be the topping for the casserole.

When rice is done, remove sun-dried tomatoes and slice them into small pieces. Stir sun-dried tomatoes to the sauce. Pour rice into a 9×13 casserole and top with sliced Swiss chard. Layer on the cooked sauce, spreading evenly over the rice and chard. Next, add a layer of sliced fresh tomatoes. Complete by sprinkling the casserole with the herb-sunflower seed topping.  Serve warm.