Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

A few years ago, I was fortunate enough to meet Dr. Michael Greger, MD, at a conference here in St. Louis. I had read his book, “How Not to Die,” and was delighted to hear him speak. One of the biggest takeaways was learning about a sulfur-rich compound called sulforaphane. Found in certain cruciferous vegetables like broccoli, Brussels sprouts, and cabbage, sulforaphane is a powerful antioxidant that cancels out free radicals in the body and protects your DNA. 

Plant-based Summit 2018

It has also been shown to reduce certain toxins, reduce inflammation, and provide protection from cancer, specifically breast cancer stem cells. It also protects against blood vessel damage in people with diabetes and lowers the levels of fat found in our blood. 

The thing about sulforaphane is that it must be developed before being eaten. The easiest way to do that is to cut up your broccoli and let it sit for at least a half-hour before eating.

Chopping and exposing broccoli to the air allows it to activate the enzyme to promote sulforaphane. And if you’re not used to getting a lot of fiber in your diet, cutting up the broccoli and cauliflower makes it a bit easier to digest!

This dish is best served cold. It can easily be made the day before and it holds up quite well!  It would also be a perfect dish for your Memorial Day weekend! As always tag me and let me know how you liked it!

XO,

Steph


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Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

  • Author: Stephanie Bosch
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Description

Rich in antioxidants, fiber, and flavor, this salad is a delicious way to get all of your nutrients and would be the perfect item to bring to a summer gathering!


Ingredients

Scale

Ingredients

Salad:

  • 12 ounces small broccoli florets (about 5 cups)
  • 6 ounces cauliflower florets
  • 2 (14 oz.) cans chickpeas, drained & rinsed
  • 1/2 cup soaked cashews, drained or rinsed (or boiled for 10 minutes and rinsed) See Note
  • 1 large yellow bell pepper, diced
  • 1 large tomato, seeded and diced
  • 1 zucchini, diced
  • 2 green onions, thinly sliced
  • 1 ripe avocado, diced
  • 3 tablespoons hemp seeds
  • 1/4 cup sunflower seeds
  • 3 large fresh tarragon leaves, minced 
  • 1/2 cup cilantro, minced

Dressing

  • 1 ripe avocado, seeded and chopped
  • 2 tablespoons fresh tarragon
  • 1/2 zucchini, diced
  • 1/4 cup cilantro, chopped
  • 1 shallot, minced
  • 1/2 cup full fat coconut milk
  • 1/2 cup water
  • 1 tablespoon hemp seeds
  • 1/2 tsp dried tarragon (optional, but recommended)
  • 1 tsp salt and pepper 

Instructions

Dressing:

  1. Make the dressing first and refrigerate. 
  2. Soak cashews overnight or boil for 10 minutes to soften. Drain and rinse.
  3. Add all ingredients, including cashews, to a blender and mix well. If the dressing is too thick, you can add about 2 tablespoons of water at a time until it thins to your preference.   Taste for seasoning and adjust if needed.

Salad:

  1. Divide broccoli in half, and pulse each half until broccoli resembles small rice grains. Note –  you do not want to pulse it all at once because you risk turning some of your broccoli into a paste.
  2. Repeat with cauliflower.
  3. In a large mixing bowl, add broccoli, cauliflower, and tarragon.  Mix well. Add remaining ingredients and stir well.   Add dressing, mixing well—taste for seasoning. Adjust if necessary.   

This dish is best served cold. The dressing or the entire salad can easily be made the day before.  Don’t worry about the vegetables softening. It holds up quite nicely!  


Notes

Cashews need to be softened.  You can either soak them overnight or boil them on the stovetop for about 10 minutes or until cashews float to the top of the water.


Nutrition

  • Serving Size: 1 cup

 

 

Smoky Poblano Corn Dip

Smoky Poblano Corn Dip

Are you looking for an easy Easter appetizer? Well, who doesn’t love a good dip? Admittedly, it’s one of my guilty pleasures! And this recipe is the first to come to mind! I love all things dip, hummus, queso, cream cheese, my vegan peppercorn ranch, but I especially love this Smoky Poblano Corn Dip! It’s delicious, gorgeous, and will be a hit even among your non-vegan friends and family.

I like to set it out and watch people gobble it up. They will often ask who made the corn dip and when they find out it was me, they are always amazed that it is 100% vegan!

I typically use poblano peppers for mine, but you can use anaheim or hatch peppers. And for reasons of sustainability, I also use Follow Your Heart because it contains no palm oil. I use R.W. Garcia chips because they are yummy, the family has a great story, their products are organic/non-GMO, and they are a sustainable climate pledge-friendly company.

As always, tag me and let me know how you like it!

XO,

Steph


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Smoky Poblano Corn Dip

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes

Description

A super yummy appetizer that will leave you wanting more!  You can easily use frozen organic corn in place of corn cobs.  I don’t recommend canned corn because it’s usually very high in sodium, it has a metallic taste, and it’s not fresh! Trust me on this one!


Ingredients

Scale
  • 4 poblano, Anaheim, or hatch peppers
  • 4 ears of corn, husks removed cut in half (about 2 cups)
  • 5 scallions, green part only, thinly sliced on the bias (reserve 2 tablespoons)
  • 3 cloves of garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili lime seasoning
  • 1 teaspoon smoked paprika
  • 3 tablespoons hot sauce (I use Frank’s Redhot)
  • 8 ounces of vegan sour cream* (I use Follow Your Heart)
  • 8 ounces of vegan cream cheese (I like Kite Hill’s Garden Veggie)
  • ¼ teaspoon salt & pepper
  • ¼ cup minced organic cilantro, garnish
  • Organic corn chips for serving

Instructions

  1. Preheat oven to broil.
  1. On a prepared baking sheet, add the poblano peppers and roast for about 5 minutes, occasionally rotating until all sides are charred. Immediately place them in a medium bowl and cover them tightly with plastic wrap.
  2. Warm a medium-size non-stick skillet over medium-high heat. When ready, add corn. Toast the corn cobs for about 10 minutes (2 1/2 minutes per side), allowing half of the kernels to get charred. Allow them to cool enough to handle, then cut the kernels off the cob with a sharp knife, place them in a large mixing bowl. (In a separate small bowl, reserve 1 tablespoon of corn for garnish)
  3. Preheat oven to 450°F degrees.
  4. When the poblanos have cooled, remove the stems, skin, seeds, and veins.   Then chop them into ¼ inch pieces—Reserve 2 tablespoons of peppers for garnish and mince. Add to the small bowl of corn garnish. Then add the remaining peppers to the large mixing bowl of corn.
  5. To the corn pepper mixture, add scallions, garlic, lime juice, chili lime seasoning, paprika, hot sauce, sour cream, softened cream cheese, and salt and pepper, mix well.
  6. Transfer the mixture to a 10-inch cast-iron skillet or a 2-quart baking dish, and bake at 450 degrees for 12 minutes. Remove when it is hot and bubbling around the edges of the pan.
  7. Top with additional scallions, cilantro, corn poblano garnish, and a dash or two of smoked paprika. Serve with corn chips.
  8. Enjoy!

Notes

*I use “Follow Your Heart” because it contains no palm oil.

 

Vegan Crab Cakes with Creole Ravigote

Vegan Crab Cakes with Creole Ravigote
Do you know what it means to miss New Orleans? I certainly do. It’s one of my favorite places on earth. It is the only place that I know of in the US with its own unique music, dialect, food, and cultural traditions like Mardi Gras that define the city. In fact, I wish I were in New Orleans for Mardi Gras this year.
 
It’s also a town that I happily eat my way through. Before becoming a vegan, I had a list of places to go and food to eat. Commander’s, Tujague’s, Antoine’s, Cafe Maspero, anywhere for a little Jambalaya, Crawfish Pie, and a Filé Gumbo!   I’ve been able to replicate many of my favorite dishes except for one.
 
The last time I was there I had the best vegan crab cakes!  Made from Heart of Palm instead of crab meat they were absolutely delectable!  They were flakey, moist, and full of flavor. 
 

The problem with hearts of palm.

Harvesting the “heart of palm” kills most palms. So wild harvesting can be very damaging if done on a widespread basis. The hearts of palm that I buy is the “Native Forest” brand. Here is a quote from their website—”Here we rely upon the Euterpe precatoria, or huasaí palm tree, which grows profusely throughout this vast Amazonian rainforest.

Long-term leases secure approximately 240,000 acres of pristine native forest for the wild hearts of palm ecological project, thereby protecting the land from any rain forest-destructive development. In addition to preserving the region’s ecology, this project brings needed employment to those who live deep in the Amazon basin, providing them the opportunity to work closer to their families and their ancestral homes.”

But not all brands are as conscientious as Native Forest, and it’s best to check. The  Environmental Working Group’s page is an excellent resource for studying everything from sustainability to child labor and products that contain pesticides, GMOs, etc.

So back to the recipe! The hearts of palm are a perfect replacement for crab meat. These little gems are crispy on the outside and flaky and moist inside. My mother-in-law (who is not vegan) was utterly blown away! You can pan-fry, air fry or oven fry them, whatever your preference. Just be sure to heat your oven to the lowest setting and add them to the range to keep them warm.  Serve with a side of corn maque choux and enjoy! 


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Vegan Crab Cakes with Creole Ravigote

  • Author: Stephanie Bosch

Ingredients

Scale

CRAB CAKES

  • 1 14-oz can chickpeas (reserve bean juice, aka aquafaba)
  • 1 14-oz cans hearts of palm, chopped into large pieces
  • 2 jalapenos, seeded and minced
  • 2 stalks celery, finely chopped
  • ½ sizeable red bell pepper, finely chopped
  • 3 scallions, sliced thin
  • ½ cup vegan mayonnaise
  • 2 tablespoon Old Bay seasoning
  • 1 tablespoon Creole (can also use spicy brown) mustard
  • ½ cup panko bread crumbs + ½ cup more for coating
  • Salt and pepper

CREOLE RAVIGOTE

  • 3 tablespoons of Dijon mustard
  • 3 tablespoons of white wine vinegar
  • 2/3 cup vegan mayonnaise
  • 1 tablespoon of capers, chopped
  • 1 cup of fresh parsley
  • 1 teaspoon each of dried parsley, chervil, and tarragon 
  • 1 tablespoon Creole mustard or coarse ground spicy brown mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon of shallots, finely chopped
  • salt
  • pepper

Instructions

  1. Place the chickpeas in a food processor and pulse. Don’t over process just enough to break them down.  Remove from food processor and set aside.
  2. Repeat process with hearts of palm. You want a crab-like texture. Do not over-process.  Remove and set aside.
  3. Dice jalapenos.
  4. Add chickpeas, hearts of palm, and jalapeños to a large bowl.  Add celery, bell pepper, and scallions.  Mix well to combine.
  5. In a separate bowl, whisk 1/4 cup of the reserved chickpea liquid until foaming – this will take a few minutes. Add all remaining ingredients except bread crumbs. Stir well to combine.
  6. Add liquid mixture to crab cake mixture and mix well. You may need to use your hands.  Add breadcrumbs and season with salt and pepper. 
  7. On a lined baking sheet, form the mixture into 2” balls and flatten with a spatula or your hand.
  8. Chill cakes, uncovered, for ½ hour to help set.
  9. Place the remaining ½ cup of panko in a shallow dish.
  10. Coat each cake with the remaining panko.  Lightly brush with remaining aquafaba. 
  11. Heat an oil-coated skillet on medium-high heat.
  12. Lightly pan fry for 3 minutes on each side. (You can also air fry for 10 minutes at 400°).
  13. Do this with the remaining mixture. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with a paper towel.
  14. Serve with a dollop of the Ravigote. lemon wedge, and fresh greens.

CREOLE RAVIGOTE

  1. Add all ingredients to a blender and mix until smooth.
  2. If you’re like me and you like your Ravigote sauce extra spicy, you can add cayenne pepper to taste.

Notes

Makes 10-12 medium size crab cakes. 

 

Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

A few weeks ago, I was on the hunt for a pretty serving bowl. I wanted something classic. Something that looked old but didn’t have to be old, with good color and lines. I found one at Williams Sonoma and immediately went to work on creating a colorful salad to put in it!

I don’t know about you, but I love a good salad. I also have a thing for sweet potatoes. Truthfully, I have a “thing” for all potatoes, but sweet potatoes are my favorite. Baked, roasted, mashed, or fried, the potato is a quintessential vegetable.

I wanted to make the salad part savory, party sweet, partly cooked, and part raw. This Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate is all that! It’s loaded with nutrients, flavor, and texture. It’s also beautiful and ready to serve in just 30 minutes!  Let me know how you like it!

P.s. I also doubled the vinaigrette dressing to use for a later date.

Stay Warm.

XO,
Steph


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Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 30
  • Yield: 4 Servings 1x
  • Diet: Vegan

Description

Easy and delicious this salad is almost too pretty to eat!


Ingredients

Scale

Salad:

  • 2 sweet potatoes, cleaned and quartered lengthwise (don’t worry about peeling)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dried coriander
  • 10 oz mixed greens (I used spring mix)
  • 1 pomegranate, cut and arils removed; as set aside
  • 1/4 cup raw sunflower seeds (can use roasted/salted, if need be)
  • 2 tablespoons fresh thyme, stemmed
  • 1/4 cup fresh cilantro, minced
  • Vegan feta (I like Violife), crumbled

Dressing:

  • 1 shallot, minced
  • 1/4 cup maple syrup
  • 2 tablespoons dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh minced thyme, or 1 teaspoon dried
  • 1 teaspoon dried coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper

Instructions

  1. Preheat oven to 425°F.
  2. Toss potatoes in olive oil and sprinkle with coriander.
  3. Add potatoes to a parchment-lined baking sheet, roast for 30 minutes, turning potatoes once after 15 minutes.
  4. While potatoes are roasting, whisk maple syrup, mustard, cider vinegar, shallot, garlic, herbs, and spices in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
  5. When potatoes are done, remove them from the oven and set them aside to cool. Cut each potato quarter in half when they have cooled enough to touch.
  6. In a medium-size serving bowl, layer the salad. Add a handful of mixed greens and 1/4th of potatoes. Drizzle with 2 tablespoons vinaigrette, 1 tablespoon sunflower seeds, 1 1/2 teaspoon fresh thyme, 2 tablespoons feta, 2 tablespoons arils, 1 tablespoon cilantro. Continue to layer this way until all potatoes have been used.
  7. Divide equally among 4 bowls.
  8. Enjoy!

Notes

Look for a firm pomegranate. I like to cut my pomegranates in half, and in a bowl half full of water, pull the pomegranate apart by hand, removing all of the arils. Once I have them removed, I dispose of any large pieces of the pith (the spongy white tissue lining) and rapidly stir the arils by hand to remove any additional pieces of pith that may still be attached.


Nutrition

  • Serving Size: 4

Keywords: Vegan Salad, Sweet Potato Salad

A

Chicken-less Noodle Soup

Chicken-less Noodle Soup

So I spent most of my winter break after Christmas in bed. I’m pretty sure from burning the candle at both ends and running in the rain, I wore myself down and ended up with a nasty case of bronchitis. My husband who somehow managed to avoid it insisted that I rest and took over as my personal chef and nurse. He made me this fantastic soup, and I figured it was well worth writing up a recipe! Sometimes the only thing (besides a Z-Pak) that makes you feel better is a lot of TLC and a good old-fashioned bowl of warm noodle soup.

The ultimate comfort food, this recipe uses tofu rubbed with poultry seasoning and baked until firm. It was so good and hit the spot. He drained and pressed the tofu and then pulled it apart by hand to give it that irregular shape like pulled chicken. He dredged it in a little bit of olive oil and tossed it in poultry seasoning. We use Trader Joe’s chicken-less seasoning, but alas, it’s discontinued. I liked TJ’s seasoning because it had turmeric, a great anti-inflammatory and antioxidant! But never fear. Here is another excellent poultry seasoning with turmeric that will also work! If you can’t find a seasoning mix with turmeric, be sure to add a teaspoon to your soup! 

He baked the tofu for 25 minutes, turned it once, and baked for another 15 minutes.  He also used egg-free ribbon noodles. But if you’re feeling somewhat nostalgic, you can use spaghetti broken into quarters for a more Campbell’s soup kinda feel.


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Chicken-less Noodle Soup

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 6 servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 (14-oz) block organic extra-firm tofu, drained, and pressed
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons poultry seasoning
  • 1 cup sweet onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, peeled and sliced into 1/4” rounds
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons dried dill (or 1 tablespoon fresh dill)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 8 cups vegetable broth or stock
  • 2 tablespoons low-sodium soy sauce (I use Bragg’s Liquid Aminos)
  • 8 oz. pasta of choice, broken into bite-sized pieces if applicable
  • Salt, to taste 

Instructions

Instructions

  1. Preheat the oven to 350° F and line a baking sheet with parchment paper. Drain the tofu package,  and press the tofu for about 20 minutes while the oven preheats. (We use a tofu press, but you can also wrap the tofu in a clean towel and stack something heavy like a cast iron pan on top of it).
  2. Break the tofu apart into irregular shapes, or roughly chop it, add to a bowl.
  3. Toss tofu in olive oil and sprinkle with poultry seasoning, coating generously.
  4. Place the tofu pieces on the baking sheet. Bake for 20 minutes, flip the tofu and bake for another 15-250 minutes, or until firm and slightly crispy. Remove from the oven and set aside.
  5.  Warm a large saucepan over medium heat, then add 1/4 cup of vegetable stock.
  6. Add the onion, celery, and carrot, and continue to cook, stirring occasionally. If the vegetables start to brown, turn the heat to medium-low and add additional stock one tablespoon at a time. Saute vegetables until the onions and celery are translucent, 5 to 7 minutes.
  7. Add the garlic, dill, red pepper flakes, thyme, black pepper, and stir. Cook until fragrant, 60 to 90 seconds.
  8. Add the broth and bring the mixture to a boil. Reduce to a simmer and stir in the soy sauce, pasta, and baked tofu chunks. Continue to cook for 10-12 minutes or until the pasta is tender.
  9. Add additional salt and pepper if necessary.
  10. Garnish with fresh thyme, dill, and parsley, if desired.

Keywords: Vegan Soup, Vegan Noodle Soup

Gooey Chocolate Peppermint Cookies

Gooey Chocolate Peppermint Cookies

So, this recipe is coming in a little late. Christmas is over, but the demand for this recipe is high! I made these for our Christmas gathering, and they were gone within hours!   The recipe couldn’t be any easier, and the options are endless. I made them four ways, plain, half dipped in white chocolate and crushed peppermint candy, fully dipped in white chocolate and candy, and as a sandwich filled with marshmallow cream. I have to say I prefer the first three cookies. The sandwich was gorgeous, but it was a bit much for me. My kids, however, loved them.

The first time I made these, I made them without a binder, and they were fine, but just a bit on the crumbly side. If you don’t mind that, you can skip the egg replacement. You can use one flax egg if you prefer, or I used Just Egg, and it worked perfectly.

These cookies are vegan and gluten-free. I used Bob’s Redmill 1:1 Gluten-Free Baking Flour. You can use regular flour if you prefer, but be sure your flour contains xanthan gum if you are going gluten-free. Xanthan gum replaces gluten, provides some elasticity, acts as the binding agent for the flour, and helps hold onto some moisture.

Be sure to tag me on Instagram if you like them!  Enjoy!


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Gooey Chocolate Peppermint Cookies

  • Author: Stephanie Bosch
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 10-12 cookies 1x
  • Method: Baking
  • Diet: Gluten Free

Description

These gluten-free, vegan chocolate cookies are super simple and delicious.  You may want to double the batch because they’ll be gone in no time.


Ingredients

Scale

Dry Ingredients:

Wet Ingredients:

  • 2 tablespoons organic maple syrup
  • ½ cup refined coconut oil or other neutral-flavored oil
  • 1 cup brown sugar
  • 1 egg replacement* (I used 1 Tbsp Just Egg)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract (optional)

Optional:

 


Instructions

  1. Preheat oven to 350°F.  Line two baking sheets with parchment paper.
  2. In a large measuring cup, mix all wet ingredients together with ¼ cup water.
  3. Add in the dry ingredients and mix well until combined.
  4. Add in the chocolate chunks and refrigerate for 1 hour. (Do NOT skip refrigeration)
  5. Remove dough from the fridge.  Using a small ice cream scoop, or approximately 2 tbsp. of dough, form into balls.
  6. Place in oven and bake for 16-18 minutes. The longer they cook, the crispier they will be.
  7. Leave on a baking tray to cool completely, about 10 minutes.

If dipping in white chocolate, add chocolate to the microwave and cook on 50% power and stir every 30 seconds until melted.   Or add to double boiler**and cook over medium-low heat until melted.  Make sure cookies are completely cooled.  Dip cookies in white chocolate or use a spoon and cover either half or the entire cookie.  Add crushed candy while white chocolate is still wet.


Notes

*Flax egg: 1 tbsp flaxseed meal to 2 1/2 tbsp water mix well and let rest for 5 minutes or until thickened. Use as a regular egg.

** If you don’t own a double boiler (who does these days?) then gather a medium saucepan and 2 medium heatproof bowls that can sit over the saucepan without dipping too far into it. Pour water into saucepan to come 1″ up the sides (there should be a gap between the water and bowl so check it before the water gets hot!) and bring to a simmer over medium heat.

 

Keywords: Gluten-free, vegan, chocolate cookies

Shaved Fennel Salad with Asian Pear and Pomegranate

Shaved Fennel Salad with Asian Pear and Pomegranate

The salad is almost too pretty to eat. Every time I make it, I just want to stare at it or take pictures of it.

Not only does it come together quickly, but it is also very hearty and satisfying. The creamy plant-based goat cheese alone is to die for! Trust me. This salad could be a meal in itself. As for the pomegranate, I prefer to clean my own. It’s a task that my youngest daughter has taken over. She finds it deeply satisfying to pull out every last aril!

I like the arugula and pomegranate for color, but you can use various fruits and greens to achieve your Christmas colors. My favorite addition to the salad, and one that I would not skip, is the fresh dill weed. No matter the toppings used, the dill brings it together!


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Shaved Fennel Salad with Asian Pear and Pomegranate

  • Author: Stephanie Bosch

Description

Easy to assemble, this salad will not only be a delectable accompaniment to your holiday meal; it will also serve as a perfect floral centerpiece!


Ingredients

Scale
  • 4 cups arugula
  • 1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
  • 2 small Asian pears, or 1 large pear, sliced length-wise
  • 1/2 cup herbed vegan goat cheese
  • 1/2 cup pecans
  • Arils (seeds)  from 1 pomegranate
  • 6 fronds of dill, stemmed
  • 1 Tablespoons pumpkin seeds
  • 1/2 small red onion, sliced thin, halved

Dressing:

  • Juice from 1 lemon
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons Dijon mustard
  • 1 Tablespoon ginger, minced
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon coconut nectar (can also use maple syrup)
  • 1/4 teaspoon salt
  • 1/8 tsp ground black pepper

Instructions

 

  1. For the dressing: Gently whisk all ingredients together in a small bowl until combined.  Season to taste, and add extra sweetener, vinegar or lemon juice as needed.
  2. Arrange the arugula, on a medium sized platter or large flat bottomed bowl.  Add the fennel, red onion, and pears.  Sprinkle with pecans, pumpkin seeds, and arils.  
  3. Top salad with dill fronds.  
  4. When ready to serve, drizzle with ginger dressing.  
  5. Serve and enjoy! 

Continue reading “Shaved Fennel Salad with Asian Pear and Pomegranate”

Enchiladas Verdes

Enchiladas Verdes

Who wants Enchiladas Verdes? If you’ve been following my page for a while, you’ll know that Mexican food is my most favorite food. I know, I know, I say that every time. But it’s true, and there is an excellent reason. If you don’t believe me, make these enchiladas. I promise you’ll understand me then! I need to open a fully vegan Mexican restaurant!

Typically Enchiladas Verdes, Verdes meaning green in Spanish, is made with chicken. But I wanted to do something different and grabbed a pack of Hungry Planet beef instead. From there, everything is precisely the same. They were off the chart amazing! If I had them in a restaurant, I would have complimented the chef! You can find Hungry Planet at a market near you!

I have an excellent store-bought Verdes sauce that I like to use. I grated 3/4 of a pack of Miyoko’s mozzarella for the cheese and then crumbled the rest for garnish. These bad boys were on the table in 35 minutes! If you feel like cooking, then double the recipe and freeze a pan for later! If you decide to do that, set them out. I can’t wait to make them again! If you make them tag me and let me know how you liked them!

Enjoy!


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Enchiladas Verdes

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes

Description

Ready in 35 minutes these simple and delicious enchiladas are a perfect week night meal!


Ingredients

Scale

 

  • Garnish:
  • Vegan sour cream
  • Diced Onion
  • Cilantro
  • Crumbled mozzarella

 


Instructions

Preheat oven to 350° F

  1. In a medium non-stick skillet over medium-low heat, sauté onion until translucent, about 7-8 minutes. If they begin to stick, add 1-2 tablespoons of water.
  2. Add garlic and sauté until fragrant, about 30 seconds.
  3. Season with salt and pepper and Mexican seasoning.
  4. Add beef and cook until meat has browned about 5-7 minutes.
  5. Taste for seasoning.
  6. Add 1/2 cup mozzarella and stir until melted. Remove from heat.
  7. Add one can of green enchilada sauce to the bottom of a 9×12 baking dish.
  8. Dredge both sides of each shell in the enchilada sauce, and fill with 3-4 tablespoons of filing.
  9. Roll and place each tortilla seam side down in the pan.
  10. Top with the additional can of green sauce.
  11. Top with grated cheese and cover tightly with foil.
  12. Place in oven and bake for 20 minutes.
  13. Remove foil and bake for an additional 5-7 minutes, or until lightly browned.
  14. Garnish with remaining diced onion, red sauce, sour cream, and cilantro.

 

Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

Who doesn’t love pasta? This recipe has been one of my most requested! It is mouth-watering, literally. Just be careful when you’re making the sauce. I kept “testing” it. To make sure it was good, you know? Anyway, I was so full that I only had a couple of bites when I sat down to eat it. The good news? It makes a lot, and the leftovers the next day didn’t disappoint!

I always boil my tempeh. Mostly because I’m not too fond of the slightly bitter flavor and cooking it for about 10 minutes removes all of that acrid taste. I like the Lightlife brand, but I’m not beholden to it. If you have a brand, you prefer then definitely use it.

The creole spice mix is so good and keeps well if you decide to make it. Otherwise, any store-bought creole/cajun spice mix works. If heat isn’t your thing, then skip the red pepper flakes and add black pepper instead.  Be sure to get a good quality rigatoni.  I like to buy my pasta in bulk directly from DeLallo, or the Italian Food Online Store. 

I hope you enjoy this recipe and it becomes a favorite part of your dinner rotation!


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Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

  • Author: Stephanie Bosch

Ingredients

Scale

Roasted Red Pepper Sauce:

  • 12 oz jar roasted red peppers, drained (Reserve 1/3 cup peppers, and thinly sliced)
  • 1/2 cup vegetable stock
  • 1 cup béchamel sauce
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 8 fresh basil leaves, minced
  • 2 tablespoons dried parsley
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes, plus more to taste
  • 1/2 cup grated vegan parmesan cheese (plus more for garnish) 

Tempeh:


Instructions

Tempeh: 

  1. Cut tempeh rectangle in half. Cut each square into two triangles.
  2. Add tempeh to skillet with just enough water to cover and simmer for 10 minutes. (Helps to remove the slightly bitter flavor)
  3. Remove from heat.
  4. Season each side of the tempeh with Voodoo Magic Creole Spice Mix.
  5. Warm a skillet over medium-high heat. Add oil. When the oil is shimmering, add tempeh. Cook for 3-5 minutes on each side. When golden brown, remove from heat and set aside.

Roasted Red Pepper Sauce:

  1. In a skillet over medium-high heat, add oil. When oil begins to shimmer, add onions. Sauté until onions become translucent—about 8 minutes. Add garlic and cook until fragrant, about 30 seconds—season with salt and pepper. Remove from heat.
  2. In a high speed, blender add the béchamel, stock, roasted red peppers, basil, salt, and red pepper flakes. Blend until smooth.
  3. Add sauce to the onion mixture. Stir well, and add dried parsley and reserved red peppers, and tempeh. Simmer over medium heat until sauce is warmed through entirely—taste for seasoning.
  4. Cook pasta until al dente (about 6-8 minutes)
  5. Serve in a pasta bowl. Top with vegan parmesan and fresh minced basil. Enjoy!

Notes

I like to use this tempeh.

 

ve 1/3 cup

Crispy Smoky Tofu Bacon

Crispy Smoky Tofu Bacon

Super easy and super yummy!  I use this tofu “bacon” in bowls, on sandwiches, and sometimes, I like to just eat it straight from the pan!  It’s a nice accompaniment to my vegan scramble!  Enjoy!


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Smoky Tofu Bacon

  • Author: Stephanie Bosch
  • Prep Time: 25
  • Total Time: 25 minutes

Description

Super easy and you can skip the pig!   I like this on a BLT!  Be sure to let it get nice and crispy. But be careful, it can burn!


Ingredients

Scale
  • 8 oz pack extra firm tofu, drained, and sliced into 1/8” thick slices
  • 1/4 cup avocado or grape seed oil (or another neutral oil)
  • 2 Tbsp tamari
  • 1 tsp smoked paprika
  • 1 Tbsp maple syrup
  • 1/2 tsp liquid smoke*
  • 1 pinch sea salt
  • 1/2 tsp black pepper

Instructions

  1. While tofu is draining whisk avocado oil and remaining ingredients to a large shallow baking dish, preferably one that has a lid.   
  2. When tofu is ready cut into 1/8” slices and add to marinade.  Marinade for at least 20 minutes,  or preferably over night.  
  3. Preheat skillet over medium heat.  Add oil to a pan.  When oil is shimmering, add tofu. 
  4. Cook tofu on each side about 6 minutes per side, or until golden brown.  Flip and cook for another 5-7 minutes, or until tofu is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown, to burnt, very quickly.