Secret Family Recipe Barbecue Sauce

This sauce is sure to be a hit at your next Soiree.  Drizzle on tofu, veggies, noodles and more!

1 Cup Ketchup

1 twelve ounce can Beer (Budweiser)

3 cloves fresh Garlic (crushed)

1/8 cup Sugar

1/8 cup Molasses

Dash Sea Salt

Dash Black Pepper

Combine all in a small heavy bottom sauce pan.  Stir occasionally and simmer for at least 30 minutes until it reduces by half.  Use immediately or allow to cool completely and store in a tigthly sealed glass vessel for up to 2 weeks.

Vegan Clam Chowder

This recipe is fast, easy, filling and oh so comforting.  The kick of Old Bay Seasoning satisfies even the pickiest of eaters.

4 Russet Potatoes (peeled and cubed)

1 white or yellow Onion (finely diced)

1 Ear Fresh Corn (remove kernals)

3/4 Cup French Lentils (rinsed)

1 Quart Vegetable Broth

2 Cups Non-Dairy Milk (I used half coconut, half unsweetened almond)

1 Tablespoon Old Bay Seasoning

1 teaspoon Sea Salt

1/4 teaspoon ground Nutmeg

1/4 teaspoon fresh cracked Black Pepper

1 Tablespoon Canola Oil

Begin by prepping potatoes, onion, corn and lentils.  Heat oil in large stock pot on medium high heat and add onion, lentils and corn.  Stir to coat and cook until onions soften and lentils and corn begin to toast.  Add potatoes and cook a few more minutes.  Add all seasonings (Old Bay, Nutmeg and Black Pepper) EXCEPT SALT.  Add all broth and non-dairy milk.  Reduce heat to lowest simmer and cook covered for 30 minutes or until lentils are tender.  Lastly, add salt and taste test for seasoning levels.  Serve immediately with crusty bread or crackers.  Serve unused portion in refrigerator for up to 5 days.  Enjoy!

Roasted Rainbow Pepper Aioli

About 2 Cups assorted peppers, mild to hot.  I used mini red, yellow, orange, green, jalapeno and Thai Bird's Eye chilis

Sea Salt

Scant Drizzle Canola Oil

Parchment Paper

1 Cup Canola Oil

Begin by removing stems from all peppers.  Wash and slice lengthwise.  Coat in sea salt and a drizzle of oil.  Spread out into one even layer on a large baking sheet lined with parchment paper.  Bake at 350 degrees F for about 30 minutes.  Remove and allow to cool completely.  Add mixture to food processor and puree, scraping down sides as necessary.  While machine is running, drizzle in canola oil until emulsified.  Taste test and add additional sea salt if needed.  Store in large glass jar in refrigerator until ready to serve.  Use as a dip or sandwich spread.  Also goes great on your favorite pasta.

Roasted Garlic Hummus

I know, hummus AGAIN?!?!  But as all of you know, I am obsessed.  You can find lots of recipes on my site for mind-blowing hummus.  Most likely you have even made a batch or three.  I like to remind people to MAKE YOUR OWN!!  Have you ever noticed how expensive it is to buy?  Especially in the large containers where marketers claim you are getting a great deal.  Yup, and you even get those fillers, stabilizers, GMOs and preservatives to boot!  This easy recipe will not break your bank and I guarantee you and your family and friends will love it to the last drop.  They will probably ask you for the recipe. Get it here.

Roasted Garlic Hummus

2 sixteen ounce cans organic garbanzo beans

1/3 cup tahini

1/2 cup olive or canola oil

1 Tablespoon ground cumin

Juice of 4 small meyer lemons

6 cloves roasted garlic

Sea salt and black pepper (to taste)

Roast peeled whole garlic cloves at 475 degrees F on cookie sheet for 15 minutes.  Remove and set aside to cool.

Drain garbanzo beans and add to food processor.  Add lemon juice, tahini, cumin, sea salt, black pepper and garlic. Puree until smooth and drizzle in oil while machine is running.  Taste test for seasoning levels and adjust to taste.  Too salty?  Add more lemon juice.  Too lemony?  Add more sea salt.  Transfer hummus to large glass vessel and store covered in fridge until ready to serve.  Voila!  Easy as pie!

Roasted Summer Vegetables 101

Tired of unevenly roasted boring vegetables?  Here are a few tips sure to have you and your dinner guests drooling over your veggie party platter.

Tip #1 Parchment Paper is your new best friend

Tip #2 A little oil, salt and pepper go a long way

Tip #3 Add fresh chopped yellow onion and a lion's share of whole garlic cloves to give vegetables a flavor kick

Tip #4 Use high heat and a timer

Tip #5 Allow veggies to cool before tossing with salad and cooked whole grains like rice, pasta, couscous and quinoa

This succulent and versatile summer veggie blend is made up of zucchini, summer squash, yellow onion and garlic. Veggies got tossed in 1 tablespoon of canola oil and sprinkled with sea salt and fresh cracked black pepper.  Spread out in to one even layer on a large peice of parchment paper on your largest baking sheet.  Bake at 475 degrees F for 20-25 minutes or until golden brown.  Allow to cool on baking sheet to desired temperature.  Serve warm, at room temperature or cold.  Store unused portion in refrigerator for up to 3 days.

Authentic Thai Cucumber Salad

You know the stuff.  You get it in teeny tiny bowls at your favorite Thai joint.  Then you order a huge plate of it for two bucks and some change because you can't get enough and your lunch date ate most of it anyway.  It's tangy, sour and sweet and now you want some.  This satisfying side dish is easy to throw together and it costs next to nothing.  Here is what you need:

Authentic Thai Cucumber Salad

1 Large Cucumber

1/2 Small Red Onion

1/4 Cup Sugar

1/2 Cup Rice Wine Vinegar

1/4 Bunch Fresh Cilantro

1 Serrano Chili Pepper

1 Jalapeno Pepper

Sea Salt

Roasted Peanuts (for garnish, optional)

Begin by peeling cucumber.  Slice lengthwise and remove seeds using a spoon.  Slice thinly and set in a collander.  Next slice onion thinly and add to collander.  Cut peppers in half and remove white ribs and seeds.  Dice these finely and add to collander.  Sprinkle mixture with a generous amount of sea salt, toss with a spoon and set aside for 30 minutes (put a plate underneath to catch the liquid the salt will draw out of the mixture).  

Now rinse mixture thoroughly with cold water and shake off excess liquid, squeezing or you could spin it in a salad spinner.  In a large glass bowl, add sugar and vinegar.  Allow sugar to dissolve and add cucumber mixture.  

Stir to combine and add finely chopped cilantro.  Serve immediately or refrigerate until ready to serve.  Sprinkle with chopped roasted peanuts, if desired.

Jalapeno Spread

I am obsessed with all things spicy.  I'm pretty sure I'm Mexican underneath my white ass exterior.  But anyway, I digress.

Grab some fresh Jalapenos, roast them to perfection and make it rain!  This spread goes great on just about anything.  It is also simply delicious on a big, fat spoon.  Vamanos!

Jalapeno Spread

6-8 Fresh Jalapenos

4 Cloves Fresh Garlic

1/2 Red Onion

Canola oil

Sea Salt & Pepper

Fresh squeezed Lime

Fresh Cilantro

Begin by prepping your Jalapeno Peppers.  Wearing rubber gloves is a great idea.  Chop stems, slice lengthwise and remove white ribs and seeds.  Place them in a large roasting pan along with rough chopped red onion and whole garlic cloves (remove skins from both).

Preheat oven to 425 degrees F.  Drizzle with a little canola oil, sea salt and black pepper.  Toss to coat and roast for about 15-20 minutes or until skins blister slightly.  Turn off oven and remove roasting pan from oven.

When mixture has cooled to touch, add all to food processor along with 1 bunch fresh cilantro (wash thoroughly) and juice of a few limes.  Turn on machine and drizzle in more canola oil until desired consistency is achieved.  Serve immediately or refrigerate unused portion for up to 5 days.

Ground Tofu "Beef"

Convenience vegan prepackaged foods like ground soy meat are fine every once in a while but for a lot less money you can make your own faux ground beef  out of extra firm tofu and tailor the seasoning levels to suit your taste.  Today I went asian with my seasonings because I wanted to use the faux meat for stir fry.  Give it a try.  It is easy to make and fun to eat.  Your kids might even like it - mine sure do!

Ground Tofu "Beef"

2 one-pound packages extra firm tofu

1/4 cup soy sauce

1/8 cup olive oil

1 teaspoon sugar

1 teaspoon seasoning salt (like Lawrys)

1/2 teaspoon white pepper

1 inch knob fresh ginger (mince finely)

1 clove fresh garlic (mince finely)

Preheat oven to 350 degrees F.  Strain and press tofu to drain as much liquid as possible.  Cut into cubes and mix with all ingredients.  Place mixture in a casserole dish and bake for 1 1/2 hours stirring every 1/2 hour to ensure even browning. Remove from oven and use immediately or allow to cool before storing in refrigerator for up to 5 days.

Use in stirfry, soup, stews, shepard's pie, sandwiches, burritos and more!

Taco Salad Salsa

If you have checked out my blog you know that I love making fresh salsa and that I rarely suggest canned ingredients.  However, this one stores well for days on end and goes great topped on mixed greens with avocado, a dollop of vegenaise and crushed tortilla chips for a great taco salad.  

It is a perfect way to have salad in a snap because you have already done the chopping ahead of time.  Of course if you just despise the idea of using canned beans, feel free to make your own and use them in this recipe.

Taco Salad Salsa

1 16 ounce Can Pinto Beans

1 16 ounce Can Diced Tomatoes

1/2 Yellow Onion

1 Cup Fresh Cilantro

2 Cloves Fresh Garlic

2 Jalapeno Peppers

1 teaspoon Sea Salt

1/2 teaspoon Dried Oregano

1/2 teaspoon Cumin

1/4 teaspoon Black Pepper

1 teaspoon Sugar (optional)

Juice and zest of 1 Lime

Drain, rinse and strain pinto beans and add to a large glass bowl along with the whole can of diced tomatoes (juice and all).  Dice onion, peppers and garlic and toss those in.  (Your choice if you leave ribs and seeds in the jalapeno peppers, just remember that will add heat).  Thoroughly clean and chop cilantro and add it in along with lime, salt, sugar and other seasonings.  Stir gently but thoroughly and cover with plastic wrap.  Allow to sit on counter for at least 30 minutes.  Store in fridge until ready to use.

Double Citrus Black Beans

I love making beans from scratch.  The result is far superior to anything that comes out of a tin can.  You can also tailor the spice level to suit your individual preference.  These Double Citrus Black Beans are an Ode to my late Mother who, like me, adored all things Mexican!  Enjoy!!

Double Citrus Black Beans

1 Pound Dried Black Beans

10 Cups Water

1 Yellow Onion

6 Cloves Garlic

2 Small Oranges (Satsumas work well)

2 Limes

2 Bay Leaves

1 teaspoon dried Oregano

1 Tablespoon Sea Salt (add when beans finish cooking)

Begin by soaking beans in a large pot of cold water for 6 hours or overnight.  Strain and rinse and add beans to large pot along with 10 Cups of cold water.  Chop onion in half, remove peel and add to pot along with whole peeled garlic, bay leaves and oregano.  Zest 1 lime and add lime zest to pot.  Slice zested lime and 1 orange in half and add all of their juice to pot.  You can even just throw them in there if you like (I did).  

Bring mixture to a gentle boil and stir.  Reduce to lowest simmer, keep lid cocked to the side and cook for 1 1/2 to 2 hours or until all beans are tender.  Now turn off heat and add salt.  Allow to sit covered for 10 minutes and then strain out most of the excess liquid leaving a little to keep beans moist.  This is all in personal preference to how "soupy" you like your beans.  You might even want to retain the liquid for making soup later on.

Using tongs or a slotted spoon remove onions, garlic, lime, orange and bay leaves as best you can and discard.  They have already done their job.  Now lastly add juice of remaining lime and orange and stir to combine.  Serve immediately or allow to cool to room temperature and store in tightly sealed glass vessel for up to one week in refrigerator.

5 Grain Granola

I love granola but I tend to find storebought versions cloyingly sweet and quite expensive so I rarely buy them.  This easy to follow recipe allows you to control the sweetness and can be tailored with ingredients of your liking.

5 Grain Granola

1 Cup Bob's Red Mill 5 Grain Cereal Blend

1 Cup Bob's Red Mill Unsweetened Coconut Flakes

2 Tablespoons Flax Seeds

3/4 Cup Raw Chopped Pecans

3/4 Cup Raw Cashews Halves

1/8 Cup Coconut Oil (Melted)

1/8 Cup Vegan Butter (Melted)

1/3 Cup Maple Agave Blend Syrup

1 teaspoon Course Sea Salt

1 teaspoon Ground Cinnamon

Combine all ingredients in a large bowl and stir to combine thoroughly.  Preheat oven to 250 Degrees F.  Place a piece of parchment paper on a large sheet tray.  Spread mixture evenly into a large "cookie" pressing it down slightly (see photo) on parchment and bake for about 1 hour or until it appears golden throughout.  Remove from oven and allow to cool completely on sheet tray before breaking into large nuggets and store in a tightly sealed glass vessel.

By allowing granola to cool in large "cookie" shape you will end up with plenty of large "clusters/gold nuggets" in your finished product.  To acheive this, do not mix granola around during cooking.  Don't worry if the edges are a little brown, they will be nutty and delicious when cooled.  Enjoy!

Perfect Potato Wedges

6 Large Yukon Gold Potatoes

1/4 Cup Peanut Oil

1 teaspoon Sea Salt

1/2 teaspoon Dried Minced Onion

1/4 teaspoon Black Pepper

Parchment Paper

Large Aluminum Sheet Pan

Begin by peeling and chopping potatoes into large wedges.  Soak in cold water for 1 to 12 hours.  Strain and thoroughly dry potatoes.  Toss and coat potatoes with remaining ingredients.  Preheat oven to 375 Degrees F.  Place a piece of parchment paper on sheet pan and arrange coated wedges into one even layer.  Put in preheated oven and bake for 1 hour or until golden and tender.  You may want to flip wedges over halfway through cooking time if they seem to be browning or cooking unevenly.  Allow to cool slightly and add additional salt if needed.

Vegan Taco Bell Salad

Oh Taco Bell, how you tempt me so!  I have always loved you.  What I really love about you though?!  One word, SAUCE.  This  is why I always stock up on a lions share of your sauce packets, to stock my pantry of course.  I've tried the stuff in the bottle from the grocery store but it's not the same.

Fortunately for vegans, Taco Bell actually has some decent options.  Just avoid the meat and dairy and you are pretty safe.  That is, if you eat fast food.  Of course, I, like most folks, try to keep fast food intake to a minimum but when the craving strikes, Taco Bell gets my money.

This is not a promotional blog post about Taco Bell, although it does feel like that.  Let's proceed to my favorite fast lunch, homemade Vegan Taco Bell Salad.  If you know anything about me, you know I was Mexican in a former life.  Here goes:

Vegan Taco Bell Salad - serves 2

4 Cups Green Leaf Lettuce (hand torn)

1 Cup Cooked and Cooled Pinto Beans (homemade or canned is okay)

1 Cup Tortilla Chips (multicolored or flavored is fine)

1 Ripe Avocado

1 Tablespoon Vegenaise

1/4 Cup Salsa (homemade or jarred is okay)

2 teaspoons Nutritional Yeast

4-6 Taco Bell Sauce Packets (mild, hot and/or fire) optional

Tear up lettuce, chop Avocado, spoon on salsa, vegenaise and yeast, crush up tortilla chips, toss in a bowl and plate as desired.  Pictured prior to crushing chips and tossing altogether because it looked prettier.  This salad is also great with the addition of diced onion and chopped cilantro, I just didn't have any on hand.  Be sure to serve immediately or the chips will loose their CRUNCH.  Yum.  Eat.  Repeat.  Save your money and just grab some sauce packets.  Enjoy!

Cheesy Spinach Ravioli Filling

This will yield about 2 Cups of filling that can be used to make ravioli, manicotti, lasagna or whatever you like.  You could also just mound it on top of steaming hot pasta and have a delicious meal.

Cheesy Ravioli Filling

1 Cup Raw Cashews (soaked for 12-24 hours in water)

3 T Nutritional Yeast

1 t Sea Salt

1/2 t White Pepper

1/8 t Ground Nutmeg

2 Scallions (Green Onions)

1 Large Bag Baby Spinach

1/4 Bunch Fresh Parsley (Italian Flat Leaf or Curly)

Begin by wilting spinach in a large pot with water and salt.  Strain and set aside allowing to cool to touch.  Rough chop scallions and garlic and combine with all other ingredients (except spinach) in food processor and blend until fine texture is achieved, scraping down sides as needed. 

Squeeze excess liquid from spinach using your hands or in a lint-free dish towel.  Add spinach to mixture and pulse until desired texture is achieved and spinach is incorporated.  Use immediately or store in a tightly sealed glass vessel in refrigerator for up to 5 days.

Red Rainbow Quinoa

Oh Quinoa!  Let me count the ways I love you!  You are gluten and grain free!  You are so versatile!  My kids love you!  You are so filling!  You pack a punch with your complete protein and amino acid party!  I really can't get enough of you!  

This spicy, easy dish will leave your belly satisfied and won't burn a hole in your budget!  Eat it on it's own, stuff it in a burrito, pile it on a salad.  Your life will be forever changed by this humble dish.

Red Rainbow Quinoa

2 Cups Water

1 Cup Quinoa (Red, White, Yellow or a combination of all three)

1 Tablespoon Bragg's Liquid Aminos

1 Cup Pico De Gallo (store bought or homemade, get the recipe Here )

Begin by thoroughly rinsing quinoa in a fine mesh strainer with cold water.  Strain and add to a medium sized pot along with 2 cups water.  Turn on heat and bring to a boil.  Reduce heat to lowest simmer, cover pot with a lid and set a timer for 15 minutes.

If you are making your own Pico De Gallo, make that now while Quinoa is cooking.  Turn off heat and remove lid.  Add Braggs to Quinoa with fluff with a fork.  Lastly, add 1 Cup Pico De Gallo to cooked Quinoa and serve immediately.  Store unused portion in refrigerator in a tightly sealed glass vessel.  Can be reheated later, eaten cold or at room temperature.  Makes about 1 Quart or 4 Cups.

Vegetable Chow Mein

There really is nothing that compares to the perfect bowl of vegetable Chow Mein.  There is also no one right way to make it.  But I have a few tips for you that may help along the way.  This lovely feast fed my family of 5 with leftovers to boot and it didn't cost very much either.

Feel free to interchange vegetables to suit your preference.  I just used what I had on hand.

1 one pound package fresh Chow Mein Noodles (at my local Asian grocery, these cost 1.49)

2 crowns Brocolli (remove large stems)

2 medium Carrots

1 Cup Sugar Snap Peas

4 Scallions (green onions)

6 cloves fresh Garlic

Dash of Canola Oil (for sauteeing)

2/3 Cup Vegetable Stock

Salt and Pepper (to taste)

Fresh Cilantro (for garnish)

Tamari (optional, for serving)

Begin by bringing a large pot of water to boil.  While water is boiling, wash and chop vegetables into desired sizes.  I suggest removing tough ends and "strings" from sugar snap peas, chopping carrots into juliennes and leaving broccoli crowns fairly large.  Finely chop scallions and garlic and set aside.

When water is boiling drop in fresh noodles and cook for 5 minutes.  Strain noodles and rinse well in a collander with cold water to stop cooking process.  Set aside.  In a large saute pan or ideally a wok, heat a little oil on high heat and add garlic.  When garlic just begins to turn golden, add broccoli, stir gently and cook for about a minute.  Next add carrot and cook for another 3 minutes.

Lastly, add sugar snap peas, vegetable broth, salt and pepper and cover for another 2 minutes.  Stir occasionally and then add scallions and noodles.  Heat through, toss to coat and serve immediately.  You want the vegetables to remain crisp so do not overcook.  Garnish with cilantro and Tamari, if desired.

Black Eyed Pea Hummus

Growing up my Mom always made Black Eyed Peas for New Years.  She said eating them gave us good luck and the more we ate, the luckier we'd be!  This riff on Hummus transforms Black Eyed Peas to a rich, creamy spread worthy of much good fortune to come!  I like how the raw garlic, black pepper and sesame oil enhance the subtle nuttiness of the humble pea.

1 1/2 Cups Cooked Black Eyes Peas

2 Cloves Fresh Garlic

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/4 teaspoon white sesame oil

2/3 Cup Olive or Canola Oil (or a combination of the two oils)

Dash of Bragg's Liquid Aminos

Juice of 1 Lemon

Blend all ingredients except oil at high speed in food processor, scraping down sides as needed.  Drizzle oil in while machine is running.  Serve immediately with fresh veggies, chips and crackers.  Refrigerate unused portion for up to 1 week.  Good Food Luck!  Enjoy!  

Purple Basil Parsley Pesto

If you do not have access to Thai Basil, you can certainly use traditional Basil.  This flavor punch nutrient dense spread is sure to please even the pickiest of eaters.  My kids devour it in all it's greeny goodness!  Enjoy!

1 Bunch Purple Basil (Thai Basil)

3 Sprigs Curly Parsley

1 Fresh Garlic Cloves

1/4 Cup Raw Whole Cashews

Juice and zest of 1 Meyer Lemon

1/2 Cup Olive Oil

1 Tablespoon Nutritional Yeast

Salt and Pepper

Begin by thoroughly washing, drying and destemming basil and parsley.  Add to food processor along with all other ingredients (EXCEPT Olive Oil) and turn on machine.  Drizzle in oil while machine is running.  Puree until desired consistency is reached, scraping down sides as needed.  Taste test for seasoning levels.  Serve immediately on top of steamed veggies, pasta and more!

Potato Tomato Cilantro Soup

3 Russet Potatoes

1 Small Sweet Yellow Onion

1 Small Can Chopped Tomatoes

1 Small Can Chopped Fire Roasted Green Chilis

6 vegan Chicken Bouillon Cubes, Massel Brand

1 bunch Cilantro

8 Cups Water

Dash of Olive Oil

Salt & Pepper (to taste)

Tortilla Chips (for garnish)

Begin by chopping onion and potatoes into 1-inch cubes.  Saute in a large pot in a little olive oil just until onions become translucent.  Add all remaining incredients (EXCEPT CILANTRO) and simmer over low-medium heat until potatoes are tender.  Lastly rough chop and add all cilantro.  Remove from heat and serve immediately.  Cool unused portion and refrigerate for up to 1 week.

Photo Courtesy of Jamie

Cheesy Garlic Tofu Spinach Nest

Cheesy.  Low Calorie.  Vegan.  Gluten-Free.  Low Carb.  Satiating.  Beautiful.  Best of all, easy and cheap.  Does it get any better?  Impress your guests with this fabulous dish.

Cheesy Garlic Tofu Spinach Nest

12 Cups Baby Spinach (washed and dried)

1 Pound Extra Firm Tofu

Coconut or Olive Oil (or BOTH for added flavor)

6 Cloves Fresh Garlic (thinly sliced)

1/2 Cup Nutrirional Yeast

Sea Salt and Black Pepper

If you have a Wok, now would be a great time to bust it out.  If not, any old large saute pan should suffice.  Chop tofu into 1 inch cubes and sprinkle with salt and pepper and half of nutritional yeast and toss to coat evenly.  Set aside.  Thinly slice garlic, set aside.  

Heat a dash of oil in Wok or pan and add all spinach.  Cook just until wilted.  Drain any liquid and sprinkle with salt and pepper.  Remove and plate in a pile "nest".  

Using same pan, add another dash of oil and heat.  Add all tofu, stirring and tossing gently.  When golden, add another pinch of yeast and thinly sliced garlic.  Cook until garlic turns golden.  Place tofu mixture a top spinach nest and sprinkle with remaining yeast.  Serve immediately.  Makes about 4 servings.