Category Archives: side dishes

Summer Salad Season is Here!

Posted on May 16, 2013 | Leave a comment

We finally shook off winter in Minneapolis, and jumped right into the 90′s on Tuesday, because well, why not? I prepped well by making huge cold salads and buying tons of fresh fruit to nibble on this week. I’m also being extra dutiful to make sure I’m drinking plenty of water, and propping my feet up whenever I can to prevent swelling. With the return of beautiful a.m. weather I started walking the 2 miles to work a few times a week to make sure that I’m getting cardio in to prep my body for my upcoming labor- August is coming fast!

Earthy Pesto Pasta Salad

makes 6-10 servings

1 12oz bag Gluten Free Fusilli

1/2 pint sugarplum tomatoes, halved

1 lb tempeh, cubed

1 cup vegetable stock

1 tablespoon balsamic vinegar

2 medium beets, peeled and chopped into 1 inch cubes

1/2 lb dino kale, de-stemmed and cut into 1 inch slices

2 tbs capers, drained

juice of 1/2 a lemon

2 cups packed basil

2 handfulls of raw almonds

1 tbs nutritional yeast

olive oil

salt

pepper

Toss the beets in some olive oil, salt and pepper and place on a baking sheet. Roast at 400 until soft- I used my toaster oven and it took roughly 20 minutes. Once done, set aside to cool. While the beets are roasting, bring a large pot of water to a boil and cook your pasta according to the package directions. Rinse well under cold water when done. Place the tempeh, balsamic vinegar, and veggie stock on a wide skillet and bring to a boil. Cover, reduce to a simmer, and steam until the liquids have been absorbed. Remove the lid, add some olive oil, and pan fry until golden before setting aside.

To make the pesto, combine the lemon juice, basil, almonds, and nutritional yeast in a food processor and pulse a few times to break up the nuts. Add 1/2 tsp of salt, some pepper, and then turn the machine back on. Stream in enough olive oil to make a slightly smooth paste. Now, add in either water, or more olive oil until the consistency is at your liking.

Place the kale into a serving bowl. Pour in the pesto, and either with tongs or clean hands, massage the dressing into to the kale to help wilt it. Toss in the rest of the ingredients and fold until well mixed and coated with pesto. Add salt and pepper to taste. Chill well before serving.

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Posted in Gluten Free, pasta, salad, side dishes, todays lunch, Vegan Pregnancy

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Vegan Baby and Bridal Shower Menu Ideas

Posted on April 4, 2013 | 1 Comment

I’m not trying to throw hints out there for my own benefit folks, but damn if there’s anything that I don’t love more in this world than cute, tiny food, and cute party food in general. I was talking to some friends about showers and where they can go awry, and we decided that one of the foundations of a great shower shouldn’t be what cheesy games you play or how many people you can invite; showers should be an intimate gathering of the mom/bride to-be’s closest friends where you can treat her by splurging a little on beautiful food from your local patisserie, or creating a menu tailored to her favorite foods or cravings. When planning a shower for someone who’s vegan, or vegan and gluten free, it can be hard to find options at your local baker, or co-op depending on your area- I can’t find both gluten free and vegan treats anywhere in Minneapolis. In those cases, making a few treats and eats from scratch will not only save you money, but your guest of honor will feel extra special that you went the extra mile for her. You could even ask each guest as they RSVP if they wouldn’t mind making a recipe that you send to them, or keep a note next to the avid bakers on the guest list. Keep in mind that not everything needs to be ‘from scratch’ either. I’ve found multiple brands of gluten free and vegan crackers at Costco, and hummus, tapenade, and dairy- free pesto are easy finds in most any deli. For those who can get crafty in the kitchen, I scoured my favorite blogs and pinterest for summer friendly shower treats, salads, and snacks that look as beautiful as they taste. Some are more labor intensive, and some are as simple as cracking open a can of Tofutti Better Than Cream Cheese and opening a loaf of bread.
* Not all adorable options are gluten free, (GF) options marked


These little raw lemon tartlettes from Fragrant Vanilla Cake look so refreshing! (GF)

Coconut Macaroons from The Vagabond Baker (GF)

Berry Creme Tart with Coco Olive Crust from The Post Punk Kitchen

photo: freepeople

photo: freepeople


Roasted Balsamic Strawberry Tarts with Whipped Coconut Cream (GF)
So sexy!

Easy Vegan Lemon Bars from 86Lemons.com (GF)

photo:sweet miscellany

photo:sweet miscellany


Lemony Macaroon Cups with Blueberry Compote (GF)
Can you tell I adore lemon?!

Vegan Yum Yum makes some awesome little finger sandwiches!

Chickpea Radish Hors Doeuvres from Vegan Yum Yum (GF)

Blackened Tomato Canapés from Vegan Yum Yum

Cute Cucumber Tea Sandwiches from Vegan Yum Yum
*Both could potentially be gluten free if you find or make an awesome gluten free vegan bread

Spring Chickenless Salad from Manifest Vegan (GF)

Photo: Alyson Kramer at Manifest Vegan

Photo: Alyson Kramer at Manifest Vegan

This looks filling, and totally inviting.

Gluten Free Focaccia from Manifest Vegan (GF)

Spicy Cilantro Crackers from Manifest Vegan (GF)

Melon salad with Mint and Lime from The PPK (GF)

Photo Credit: Isa Chandra @ The PPK

Photo Credit: Isa Chandra @ The PPK


Deviled Potatoes from The PPK (GF)
Ok, I’ll admit that I’ve been craving deviled eggs and potato salad like a mo-fo lately, and this essentially combines the two into a very delectable looking appetizer.
tempeh1-682x1024
Blackened Tempeh Wraps with Chipotle Ranch from Fork and Beans (GF) Would make a substantial nosh.

goat Raw Vegan Goat Cheese from Fork and Beans (GF)
Now, maybe grandma wouldn’t go for anything with the words ‘vegan’, and “cheese” in them, so just tell her it’s “awesome cashew pesto dip”. Everybody likes dip, right?

photo: Alyson Kramer @ Manifest Vegan

photo: Alyson Kramer @ Manifest Vegan


Lastly, Chocolate Covered Potato Chips from Manifest Vegan (GF), because the idea of chocolate covered potato chips sounds like the best thing to happen since peanut butter and jelly.

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Posted in appetizer, baked goods ect, blogs i love, bread, cake, can be Gluten Free, dips and such, Gluten Free, salad, sandwich, side dishes, snacks, sweets, Uncategorized, Vegan Pregnancy, vegetables, websites i love

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Fiesta Bowl

Posted on April 3, 2013 | Leave a comment

This is one of those make-ahead go-to’s that I always fall back on. It’s great for stretches of hot days in the summer when the thought of turning on the stove makes you want to cry; and it’s also great due to it’s ability to hang out in the fridge for days and still taste good cold- perfect for tired mama’s who sometimes get home late from work. It’s everything I love about a good burrito, chopped up and thrown into a bowl. I didn’t have any on hand, but diced mango is amazing in here, as is a nice head of butter lettuce to make little burrito bowls out of! This makes enough for 6 big dinners, or 8-12 side servings, so definitely halve it if you’re not feeding an army, or planning on nibbling on it for a few days.

Fiesta Bowl
serves many
4 cups cooked brown rice, cooled
28oz can black beans, drained
1 1/2 med bell peppers chopped
4 large scallions sliced
3-4 small tomatoes diced
1 1/2 c frozen corn kernels, roasted under the broiler until lightly flecked with brown spots
Avocado diced, as much as you’d like
Mango diced, as much as you’d like- opt
2 hand fulls cilantro, minced

Dressing
Juice of 2 oranges, or a combo of oranges and limes to equal 3/4 c
1/4 c canola/grape seed oil
1 tsp coriander seed, ground
1/2 tsp cumin, ground
2 tbs rice wine vinegar
1 tsp salt
Pepper
Hot sauce to taste, I used 1 tbs each sriracha and chipotle Tabasco

This is easy. Chop and prep the salad filling; mix everything together except the avocado in a large bowl. Whisk together all of the dressing ingredients and then pour over the salad, tossing and stirring it in. Fold in your avocado cubes and taste for seasoning. Chill well before serving.

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Posted in Gluten Free, mexican, rice, side dishes, todays lunch, whats for dinner?

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Creamy Pesto Potato Salad

Posted on July 11, 2012 | Leave a comment

Dan hit up the farmers market last saturday and came home with a wealth of cheap produce, including about 5 pounds of small waxy potatoes that needed to be put to use! We normally just split, season, and grill them, but I was craving something cool and creamy. We also had a bag full of basil left over from a friends CSA share, so I thought I’d combine them to make a creamy, pesto spiked potato salad! We’ve been  eating this for a few days now, and I think it had the best flavor on day 1, so whip this up when you have a potluck to go to!

Creamy Pesto Potato Salad

1 1/2 pounds waxy potatoes

2 c loosely packed basil

1/4 c finely minced white onion

1/4 – 1/2c veganaise

2 tbs water

2 tbs nutritional yeast

1/4 c sesame seeds- or whatever nuts you have around

1 tbs sunny paris blend, or similar type seasoning

2 tbs olive oil

salt and pepper, to taste

Halve your potatoes and place them in a pot with enough water to cover them by 1 inch. Bring to a boil, and cook until easily pierced with a fork. Drain, rinse gently under cool water, and chill while you make the dressing. Place the onion, and the Sunny Paris blend in a large bowl. In your food processor, combine the sesame seeds, nutritional yeast, and the basil, and pulse until a coarse paste forms, adding the olive oil to help bring it together. *Normally i’d use pine nuts, but I was out of everything but sesame seeds, so i just used those. They were subtle but delicious! Now, with the machine running, add in the first 1/4 c of vegan mayo and combine. If you want a lighter calorie count, thin to your desired consistency with water- it won’t kill the flavor. Otherwise, if you want a pronounced mayo flavor, add the other 1/4 c of veganaise in. Or, if you want to saucy, do both! Add salt and pepper to taste and fold into the cooled potatoes. Chill for at least 4 hours before serving.

grill-a-thon!

grill-a-thon!

i forgot to take a picture of the potato salad on it’s own, so here it is swimming in a sea of delicious grilled food!

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Posted in Gluten Free, grilling, side dishes, Uncategorized, whats for dinner?

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Tofu Florentine Benedict

Posted on April 17, 2012 | 3 Comments

ok, i’ve never had eggs benedict before in my life. i was never a fan of eggs but i’d eat them in things life egg salad, or cake. anyways, i wanted brunch for dinner and my sister was making herself tofu benedict, and for some reason it sounded really appealing, so i did the same! a quick google brought me to Being Vegan and Getting Away With It, where i learned that you can either have eggs florentine, or benedict- florentine involves spinach, whereas benedict involves meat. i decided since i’d never had either i’d combine them! i made a few tweaks to the recipe (posted below), and i have to say, i’m a huge fan! my brunch-for-dinner was super filling, so i had plenty left over for breakfast and lunch today! i served mine on GF english muffins with steamed greens and oven fries, and it was heavenly!

Hollandaise Sauce

1 stick (live a little!) Earth Balance

1/4 c chickpea flour

2 c almond milk

1/4 c nutritional yeast

pinch turmeric

3 tbs lemon juice

1 tsp nala kamak- indian black salt

1/2 tsp dijon mustard

i melted the earth balance in a sauce pan, and whisked in the chickpea flour and turmeric. coincidentally, it looked like broken yolks. then i whisked in everything else but the lemon juice, brought it to a low boil and thickened it for 2 minutes, whisked in the lemon juice, and removed it from the heat and kept it covered until it was time to eat.

Tofu Marinade

1 20oz block wildwood tofu cut into 8 square slabs

1/4 c braggs

2 tbs cider vinegar

2 tbs rice wine vinegar

2 tsp nala kamak

1/2 tsp “egg seasoning” it’s a blend of dill, onion, lemon etc.

let the tofu soak in this for at least 30 minutes while you prep everything else. it won’t be nearly as salty as the marinade- i promise! i browned then in a lightly sprayed non-stick pan for about 5 minutes per side.

to assemble, i put some steamed mixed greens onto an english muffin and added a few pieces of smoky tempeh strips, followed by a square of tofu, and then a generous pour of the hollandaise sauce.

Tofu Benedict/Florentine

Tofu Benedict/Florentine

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Posted in breakfast, dips and such, Gluten Free, side dishes, todays lunch, Uncategorized, whats for dinner?

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Mexican Fried Rice!

Posted on March 20, 2012 | 1 Comment

i’ll let you in on a little secret: i suck at making spanish rice. it’s true, it’s true! every time i combine tomatoes and rice and expect them to cook together it ends up in disaster! i don’t care what anyone says, there is no such thing as brown rice that will cook in a tomato based liquid. but i wanted something like spanish rice so i figured i’d pre-cook the brown rice and then combine it with all of my other ingredients. but then i decided that instead of just mixing some cooked rice with tomato, i’d pan fry it all together for mexican fried rice, because after all, cold rice is the base for any fried rice. yum!

Mexican Fried Rice

4 c cold, pre cooked brown rice

1 20 oz bag frozen corn kernels

2 tbs gluten-free tamari

1 small red onion, quartered and sliced

2 jalapeños, or to taste, sliced

3 cloves garlic

1 tsp cumin

1 tsp smoked paprika

1 tsp mexican oregano

1 cup chopped tomatoes

cilantro, scallions,lime wedges, salt and pepper- to taste

preheat a large wok with a few tablespoons of oil. add in the onion and cook until slightly softened, about 5 minutes. add in the corn and sauté until light golden flecks appear. now add in the tamari, spices, tomato and garlic. sauté until the tomatoes start to break down and then toss in your rice. keep stirring and tossing everything until hot, and taste for salt and pepper. garnish servings with wedges of lime, cilantro, and scallions.

mexican fried rice

mexican fried rice, tamales, and mega greens

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Posted in Gluten Free, mexican, side dishes, Uncategorized

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Food Porn! The gluten free edition

Posted on February 13, 2012 | Leave a comment

mega salad

 

crispy tofu tacos

Crispy Tofu Rub:

1/2 tsp black pepper

1/2 tsp cumin

3/4 tsp chipotle powder

1/2 tsp smoked paprika

1 tsp menudo spice blend

1 tsp corriander

1/4 tsp onion powder

1/4 tsp salt

3 tbs masarepa or fine cornmeal

mix well in a shallow pan

slice extra firm tofu into desired shape, dredge in season blend and bake at 375 for 5-8 minutes per side or until crispy and firm.

vegan migas from the modern times cafe, w/side kale, duh!

raw not-chos from the ecopolitan

raw "chilli cheeze" burrito from the ecopolitan

my flavor flav!

raw eco-sausage pizza from the ecopolitan

as you can see, we were too busy devouring our dinner to take proper pictures.

gluten free vegan doughnuts from the birch wood cafe!!!!!!!!!!!!!!!!!!

gluten free vegan doughnuts from the birchwood cafe!!!!!!!!!!!!!!!!!!

ok, so i don’t like doing negative review posts, but if you remember me going gaga a few months back over a donut shop…

the love didn’t last long. the donuts and service just kept declining so i stopped buying them. and then i decided to go gluten free and figured i’d never love another doughnut/donut again. then i discovered the birchwood cafe! i am in LOVE! they have gluten free vegan goodies everyday, they’re reasonably priced, presentable, and they taste good! the rest of the vegan menu is so-so, but the daily specials are where it’s at.

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Posted in baked goods ect, field trip!, food porn, Gluten Free, restaurant, salad, sexay nom nom nom, side dishes, snacks, Uncategorized

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Crazy For Cashews

Posted on February 2, 2012 | 1 Comment

oh cashews, how do i love thee? let me count the ways…

cashews kick ass, and lately i can’t seem to get enough of their creamy, protein packed flavor. it all started when the vegetarian times had a recipe for cashew goat cheese.  i can bring it anywhere, re-named as ‘savory cashew spread’ and it’s devoured almost instantly. then i discovered dr. cow’s tree nut cheeses; aged for 3 months, these cheeses develop the same sharp tang as traditional cheese, making them an insanely delicious pairing with crackers and wine. i’ve always wanted to re-create them, but aging? that seems a bit too complex for my decidedly amateur cooking skills. then, i found chef tal ronnen, his book ‘the conscious cook’, and his amazing recipe for cultured cashew, and macadamia nut cheeses. it’s similar in concept to the vegetarian time’s cashew cheese; you soak raw cashews and cream them, but before flavoring and setting the cashew cream, you culture it with store-bought probiotic powder -1 tsp per 2c cashews- for 16 hours, and then let it set up in the fridge. the result is incredibly reminiscent of cream cheese; tangy, velvety, and with a hint of sweetness. i’ve been making, and devouring his recipe weekly. it’s my favorite snack with slices of apple, cucumber, and gluten free flax crackers.

i’ve also been tinkering with using it as a base for faux-ranch dressing.

cashew ranch

next, i want to try making raw cashew cheesecake. i love the version they make at the ecopolitan, but i think culturing the cashews will add the backbone that it’s been missing!

raw cheesecake

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Posted in appetizer, cake, field trip!, Gluten Free, pie, restaurant, sexay nom nom nom, side dishes, snacks, Uncategorized, websites i love

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food porn! the fall catch up series

Posted on December 11, 2011 | Leave a comment

winter has finally set in, and with it comes the lack of blogging motivation that only 4:30 pm sunsets and 9 degree winds can inspire. on the plus side, it also inspires the more laborious side of kitchen handiwork; i make raised breads, pounds of seitan, fresh pastas, and every roasted root vegetable i can get my little mitts on. with the hubbs working most sundays, i can cut loose in the kitchen for hours, hollering along to my favorite stations on pandora (today, willie nelson!) and cook up a weeks worth of meals while simultaneously keeping the house toasty warm. one a side note, since the hubbs is gone most sunday mornings, we make up for it by having brunch for sunday dinner! breakfast + dinner = dinfast? brinner?

lentil tacos and mexicali roasted veggies from 'skinny bitch, ultimate everyday cookbook'

tortilla rice soup- maybe from epicurious.com?

myself (r) and fellow seitan worshipper "Tanya Lasagna" (lol, image dimensions are 500x666, what a coincidence)

thanksgiving prep station, complete with half eaten bahn mi!

sexy cranberry, pecan, wild rice and breadcrumb stuffing

Tasagna's awesome slippers

stuffing and rolling our roulades

thanksgiving, vegan style

clockwise from lower center; maple glazed yams and sweet potatoes with pecans, green bean casserole with cream of onion soup and fried onion topping, seitanic roulade, herbed stuffing, mashed potatoes, cranberry raspberry relish.

tempeh tarragon, broccolini, cashew cream scalloped potatoes

tempeh tarragon, broccolini, cashew cream scalloped potatoes

barbecue tofu, cripsy polenta, and braised kale. yes, i routinely drink coffee with lunch :)

wild mushroom rissotto from 'skinny bitch ultimate everyday cookbook.

wild mushroom rissotto from 'skinny bitch ultimate everyday cookbook.

simply decadent.

coconut red curry with baked tofu

spiced delicata squash, tempeh sausage crumbles, braised kale and some sort of cranberry-leek-quinoa concoction

pickled hot peppers from our garden!

maple pecan pie from 'vegan pie in the sky'

tarragon seitan

Manhattans in my grandmother’s vintage glassware

rosemary rolls rising in my cast iron pan

seitan tarragon stew

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Posted in 3 part epic!, baked goods ect, casseroles, cookbooks, food porn, grilling, salad, sexay nom nom nom, side dishes, soup, stew, todays lunch, whats for dinner?

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Simple Spiced Delicata Squash

Posted on October 7, 2011 | Leave a comment

squash season is here! hooray! this was a ridiculously easy side dish i made to go with some veggie loaf the other night, and of course i used my favorite squash: delicata! it’s an heirloom squash with an edible peel, so not only will your fingertips remain intact (long story), you’ll have a tasty squash boat that could be stuffed with more tasty food!

you will need:

2 medium delicata squash

1 tbs earth balance

2 tbs pure maple syrup

1/8 nutmeg

1/4 tsp cinnamon

1/8 tsp cayenne *opt but awesome

1/4 tsp ginger

1/8 tsp clove

1/8 tsp cardamom

set the oven to 375. melt the earth balance in a microwave safe bowl. whisk in the syrup and spices. scrub the exterior of your squash well, and split down the center. if needed, soften the squash for 1-2 minutes in the microwave to make cutting easier. scrape out the guts/seeds and wipe with a paper towel. brush the insides and outsides of your squash with your spicy syrup mix and sprinkle with salt and pepper. place cavity side down in a baking pan and bake uncovered until soft and caramelized, about 30 minutes.

mmm squash boat

 

 

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Posted in can be Gluten Free, Gluten Free, side dishes

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