Recipe: Roast shitakee mushrooms in safflower oil for 10 minutes. Separately, boil veggie broth, add cous cous and stir until ready. Combine and serve.
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Shitakee Cous Cous
Posted in Dinner
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Cauliflower Potato Soup
Wanting to use all remaining products in my fridge, I made a cauliflower soup. First boil the cauliflower, then process it in the magic bullet in veggie broth. Then add some cubed potatoes and pepper/salt. Done. Very filling and delicious soup, perfect for cold weather.
Posted in Soup
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Vegan Yogurt & Dill Dip
Bored. Waiting for my folks to get home so we can have dinner. Made another dip out of leftovers. This one with avacado, tomato, lots of dill, green onion, harissa and vegan yogurt. It came out tasting a lot like the turkish yogurt dish, but spicier and better. I love my magic bullet!
Vegan Yogurt Dill Dip
Posted in Quick Meal
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Red Pepper Chutney
I had some leftover cooked red pepper, chives, dill, and tomato. Combined it with Harissa in a magic bullet, and voila, a very delicious, spicy dip in seconds.
Posted in Salads
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Vegan Cous Cous
Now that I am a bit more settled in Riverdale, I’ve been experimenting with vegan cooking again. Lately I’ve been inspired to recreate vegan foods that I enjoy at restaurants or even the gym. Here’s a cous cous recipe inspired by a dish from the Market Cafe in the downtown Manhattan. It came out really good, even better than the original. I did enhance it with extra stuff. Here’s the pic and recipe, enjoy!
To make cous cous – follow directions on the box. I used african cous cous from Fairway and boiled it in 1.5 cup of water, one spoon of safflower oil, 1 spoon of lemon juice, salt and black pepper.
To make the salad – add chopped red bell pepper (I boiled it for a minute), cucumber, salt/pepper, dry cherries, and chopped cashews (soaked for 24 hrs), also chives, dill, and green onion.
Mix the above two items and serve!
Posted in Salads
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Coconut Basil Curry Cauliflower & Basmati Rice
Trying to eat healthier recently (tho I was so tempted to pick up grape leaves at Athena tonight). After doing some rain drop photography, I dropped by to Union Market (as I do nearly every day) and the dish just came together as I was looking for dinner ideas. It’s really easy to make and you’ll have enough for lunch & dinner next day (unless your roommate gets to it first) 
.
Recipe:
- Boil water, add basmati rice and fresh basil.
- Separately, boil cauliflower. Once softened remove, drain and in a bowl, add curry, black pepper, coconut milk, and fresh basil, turmeric, nutritional yeast (optional), coconut flakes (optional).
- For best results mix rice & cauliflower dish in a bowl. Enjoy!
Posted in Dinner
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Sour Cherry Raspberry Cashew Tarlets
I had some leftover phyllo and lots of berries from my trip to Brighton Beach with B. So I made these sweet little tarlets. To make them: Soak cashews for 3 hours. Separately, add 2 spoons of raspberry jam, fresh raspberries and sour cherries. Stir for 20 minutes. Add cashews (preferably crushed). Bake for 20 minutes or so at 350.
Tasty Vegan Spanakopita
Little Miss Vegan is back! Sorry for all those that have been missed my posts. I was inspired to make this tasty little dish by my lovely Greek summer house in Park Slope. It’s been a wonderful summer living here, checking out local shops, farmers markets and vegan places. Many more posts to come. For now, enjoy the Spanakopita. It came out very tasty and was surprisingly easy to make. The recipe is a compilation of several others with a dash of improvisation.
Recipe for Vegan Spanakopita. Combine the following in a bowl:
- Thawed spinach
- 8 stalks of green onion finely diced
- 2 stalks of fresh oregano (dried will do too I guess)
- Cup of dill
- Cup of Nutritional Yeast
- Walnuts chopped semi-finely
- Salt/Pepper to taste
- Garlic (I used 2 spoons of dried powder)
- 1/3 cup of fresh lemon juice
- Firm Tofu (use paper napkins to squeeze out extra water.
Next. Lay out Phyllo Dough (I used whole wheat). Use 4 sheets and brush on olive oil. Cut the sheets in 3 or 4 long pieces. Fold into triangles. Bake at 350 for 40 mins or until golden.
Posted in Dinner
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Broccoli Cheddar Soup
I was leafing through the VegNews issue at B&N a few days ago and came upon a vegan broccolli cheddar soup recipe. It took me back to my road trip to Canada, reminding me of stopping at every Horton’s to Prince Edward Island. Their broccoli cheddar soup was perfect for chilly weather. Below, is an impressionistic version of several recipes of the vegan version of the soup. Alter it as you wish to make it yours.
Ingredients:
- 4 cups of vegetable stock
- 3 cups of water
- 3 spoons of nutritional yeast
- one package of vegan cheddar, daiya (I may have gone overboard with this, try smaller amount)
- one frozen package of broccoli from trader joes
- one fresh stalk of broccoli, diced
- two russet potatoes diced
- paprika, pepper, salt and other spices to taste
- 2 spoons of butter, earth balance
- one onion
- 2 spoons of miso paste
To prepare:
- In a large pot, combine 3 cups of water, 4 cups of veggie broth, miso paste, diced potatoes, nutritional yeast and boil for 20 minutes until potatoes are nearly ready. Add broccoli.
- Add sauteed in olives onions to the above
- Use a food processor (I use magic bullet) to puree all of the above solid items and add them back to the soup.
- Add a cup of fresh broccoli and continue heating for a few more minutes.
- Add daiya cheese and additional spices.
Posted in Soup
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NYC Veg Food Fest – an Outsider’s Perspective
Like many veganites in NY, I’ve been looking forward to the NYC Veg Food Fest for months and months, we were all so excited for our very first Veggie Food Fest. Anytime there’s a cool event coming up, I add it to my white board..and finally, today was the day!
Armed with cash, and my Canon, I made my way to 18th between 6th and 7th, found a parking spot around the block (Yay) and was on my way to loads of samples, guest speakers, catching up with vegan friends. Coming around 18th I spotted the event from the distance, a massive crowd swirling by the entrance. I stopped for a quick chat with Eddie Garza whom I met at Mercy for Animals, Matt Rice. I could tell, it was a great turn-out, but I was not prepared to see the crowd spanning 3 blocks around. Hundreds of people waited in a barely moving line, some alone, some in groups, with kids in strollers, some vegan many not, young and old alike. Some have been waiting for over an hour, like David Horn others waited for 3 or longer, and many others like myself gave up.
It was like no other vegan event I have ever seen. The crowd was buzzing with excitement and disbelief at the crazy turn out. Making my way to the end, I caught snippets of conversations of people who made it inside (one guy proudly displayed his goodie bag for people waiting in line 3 blocks away). I made my way towards the last in line position, and was excited to see 10 people take position behind me immediately, I was no longer last!
I stayed just to chat with those around me, including Jessica Mahady, of Veggie Conquest. I hope those waiting for hours were able to get some samples, or at least make some new friends. I wish I had my hands on vegan brochures to give out reading materials to those waiting (one lady was handing out a few). And I am so excited to see so many New Yorkers interested in this healthier, more ethical lifestyle. I look forward to this event becoming exponentially bigger next year, with room for everyone, but for this year, Soy & Sake made for a great place to celebrate the very first NY Veggie Food Fest.
Some awesome pix from the event from Metromix
Posted in Events
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