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.

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.

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!

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.

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.

Lentil Quinoa Garbanzo Stew

Lentils.  Quinoa.  Garbanzo Beans.  The stuff dreams are made of.  At least when you are me and trying to lose the 10 pounds I gained since I started baking sourdough bread!  So this time, hold the bread, but give me three bowls of this magnificent low-fat, low-carb, high-protein, gluten-free GOODNESS!

The recipe is very easy and so soul-satisfying.  It is rich without being heavy.  It is filling without being fattening.  Make a pot and you will see exactly why this may be my favorite stew this holiday season.  The recipe could not be simpler with no sauteing, no oil and no chopping involved.  Here is the scoop...

Lentil Quinoa Garbanzo Stew

1 Cup Lentils (any color you like)

1/2 Cup Quinoa (any color you like)

1 Sixteen Ounce Can Garbanzo Beans (or 1 1/2 cups of pre-cooked, easy to make your own from dried)

8 Cups Vegetable Broth

1 Onion (any color you like)

Sea Salt & Black Pepper (to taste)

Curly Parsley (for garnish)

Rinse lentils and add to large pot with vegetable broth.  Cook on high heat until boiling and reduce heat to low simmer.  Simmer covered for 15 minutes.  

Meanwhile, rinse Quinoa and set aside.  Open lid, stir lentils gently and ADD ENTIRE onion to stew (yup, no need to peel or chop it - the skin adds flavor).  Next add Quinoa and Garbanzo Beans and simmer covered for another 15 minutes.  Remove onion and discard (it has done it's job).  Voila!  Garnish with Sea Salt, Black Pepper and Parsley if desired.  Serve immediately or allow to cool before storing in refrigerator for up to 1 week.  Makes about 2 Quarts.

Red Curry Coconut Peanut Spaghetti Squash

I adore eating curries of all types.  Of course the best curries are those made entirely from scratch but sometimes that isn't an option.  What is great about this dish is it is fast, fun and easy to throw together.  You can make individual portions if you want to save some of the hearty squash for another application.  Just halve or quarter the ingredients and you are good to go.  It is a nice change up from having your curry over a traditional bed of Jasmine Rice and you get your pasta fix too, with less carbs.  This hearty dish is rich and satisfying and will have everyone swooning at it's complexity with such few ingredients.  Enjoy!

Red Curry Coconut Peanut Spaghetti Squash

1 Medium Spaghetti Squash

4 Tablespoons Red Curry Paste (Thai Kitchen, see photo)

2 Cans Coconut Milk

2 Tablespoons Coconut and Peanut Spread (Earth Balance, see photo)

1 Tablespoon Soy Sauce

Sambal (Chili Garlic Sauce), for garnish

Cilantro, for garnish

Cook Spaghetti Squash whole in oven on roasting pan for 1 hour at 400 degrees F or until tender, rotating once half way through.  Allow Squash to cool to touch. Slice in half long ways and scoop out slimy flesh and seeds.  Using a fork remove "Spaghetti" and put in a large bowl.  Over medium-low heat combine coconut milk, curry paste and coconut and peanut spread.  Whisk gently to combine.  Add squash to mixture and reduce heat to simmer, stir to combine and cook for 5-7 minutes.  Add soy sauce and remove from heat.  Serve immediately with garnish of sambal and chopped cilantro.  Allow unused portion to cool before refrigerating in a tightly sealed glass container.

Chef's note:  this dish stands on it's own but could certainly be varied by adding onions, carrots, peppers or your other vegetables of choice if desired.

Thai Style Rice Salad

If you have never cooked Jasmine Rice in coconut milk, you are in for a real treat.  Once you taste the creamy Umami of each grain of this dish, you may never look at rice the same.  The delicate touch of coconut flavor does not overpower the salad itself but rather cradles each perfectly cooked grain in a bed of mouthwatering goodness.  Read on.

Thai Style Rice Salad

1 English Cucumber

1/2 Red Onion

2 inch knob of fresh Ginger

1/4 cup Fish Sauce or Soy Sauce

2 Tablespoons Sugar

1/2 bunch Scallions (Green Onions)

1/2 bunch fresh Cilantro

2 cups long grain Jasmine Rice

3 cups unsweetened coconut milk

1 teaspoon salt

Roasted Peanuts, for garnish

Sambal (Chili Garlic Sauce), for garnish

Begin by making the cucumber salad component so it can marinate while your rice cooks.  Grab a large mason jar and add fish sauce or soy sauce and sugar.  Next, thinly slice onions and ginger, add to jar.  I like to make 2 inch onion slices and go microscopic matchstick size on my ginger but suit yourself if you want to go bigger.  Just think bite-size.  Slice cucumber in half lengthwise and then longwise.  Remove seeds by gently scraping with a spoon and then cut halves longwise again, then slice into small chunks.  Add to jar.  Finely chop scallions and cilantro and add those too.  Now secure lid on jar and shake to your heart's content!  Set aside on counter.  Time to make perfect rice...

To a medium stainless steel sauce pan add 3 cups coconut milk and 2 cups rice.  Add a teaspoon of salt and stir while heating over high heat.  Keep stirring.  When mixture comes to a boil, reduce heat to lowest possible setting, cover with lid.  Set timer to 15 minutes.  Now walk away.

When timer goes off, remove pan from heat, turn off stove but DO NOT OPEN THAT LID!  I don't care how hungry you are!  Now set timer for 10 MORE minutes and walk away, again.  

Okay - time to EAT!  Open pot and fluff rice with a fork.  Scoop into bowl.  Top with cucumber mixture, roasted peanuts, Sambal and more cilantro.  Enjoy every last bite.  Okay, now REPEAT. :)

French Lentil Soup

1 cup French Lentils (rinse thoroughly)

1/2 Onion (yellow or white)

2 Carrots

2 Celery Ribs

2 teaspoons Olive Oil

Handful of fresh Baby Spinach

1 small Bay Leaf

1/2 teaspoon dried Thyme

1/2 teaspoon dried Marjoram
3 cups water and vegetable broth

Salt and Pepper (to taste)

Begin by finely dicing onion, carrots, celery and spinach and set aside.  Heat oil and add all vegetables to pot along with lentils and saute for about 5 minutes.  Add thyme, marjoram, bay leaf and salt and water and stir. Add water or broth and reduce heat to lowest setting.  Simmer for about 25 minutes and taste for seasoning level.  Serve immediately with crusty sourdough bread.  Store unused portion in tightly sealed vessel in refrigerator.

Quick Spicy Pickle

1 English Cucumber

1/2 Sweet Yellow Onion

1 Serrano Pepper

1/4 cup White Wine Vinegar

1 Tablespoon Sugar

Dash of Sea Salt and Black Pepper

Peel (if desired) cucumber and chop off each end.  Thinly shave cucumber on slicer side of boxed grater (or slice by hand or use a mandolin).  Set aside.  In a glass jar add vinegar, sugar, cucumber and salt and pepper.  Set aside.  Finely slice onion into 2 inch peices.  Add to jar.  Remove stem from serrano pepper and thinly slice into rounds or smaller moon shapes.  For extra spicy, leave seeds and ribs of pepper in tact.  For less spicy, remove seeds and ribs using a small spoon.  Add pepper to jar.  Seal lid tightly and shake.  Allow to sit on counter for at least 5 minutes to ensure sugar has dissolved.  Shake again and serve or refrigerate unused portion.  Garnish with chopped peanuts and fresh cilantro if you like.  Voila!  Quick Spicy Pickle!  Easy as pie!

Rainbow Vegetable Lentil Stew

1 pound lentils (I used brown but any variety would work)

2 carrots

1 yellow onion

1 apple

8 cups vegetable broth

1 bunch fresh curly parsley (wash thoroughly)

1 sixteen ounce can Italian stewed tomatoes

2 Tablespoons nutritional yeast (optional)

Salt and Pepper (to taste)

Begin by soaking lentils for about 20 minutes in a large pot of cold water.  While lentils are soaking, peel and dice onion, carrot and apple, set aside.  Strain and rinse lentils thoroughly. In a large pot combine all ingredients (EXCEPT Parsley, Salt and Pepper) and bring to a boil, once boiled stir thoroughly and reduce heat to lowest setting.  Simmer on low for about 30 minutes, checking periodically giving a gentle stir.   Taste broth for seasoning level and then add a salt, pepper and a generous amount of finely chopped parsley.  Serve immediately and store any unused portion in a tightly sealed glass vessel in refrigerator.

Fresh Falafel Balls

1 cup prepared chickpeas*

1 medium yellow onion

2 cloves fresh garlic

2 tablespoons fresh curly parsley

2 tablespoons fresh cilantro

1 teaspoon Sea Salt

1 teaspoon black pepper

1 teaspoon coriander

1 teaspoon cumin

2-3 tablespoons flour

Olive oil for frying

Start this recipe a day ahead by soaking dried chickpeas for 24 hours in cold water.  

Blend all ingredients (except flour) in food processor until a paste forms.  Add flour and pulse once more till combined.  Refrigerate for about 1 hour.  Remove mixture and scoop heaping teaspoon size balls (roll to form).  Fry in batches of shallow olive oil until crisp.  Remove, sprinkle with a dash of sea salt and allow to cool on parchment paper for about 5 minutes before serving.  

Serve with creamy hummus, arbol chili sauce and any other toppings of choice such as fresh cucumber and tomatoes.

Arbol Chili Sauce

3 dried Arbol Chilies

2 cups Water

1 six-ounce can Tomato Paste

3 cloves fresh Garlic

1 Tablespoon ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 teaspoon dried Oregano

2 Tablespoon Sugar

In a small saucepan cover dried chilies (stems removed) with 2 cups water. Cover and bring to a boil, cook for 5 minutes.  Turn off heat and allow to sit for 5 minutes. Add contents of pot to blender with other ingredients and blend on high speed until well blended.  Arbol Chili Sauce can be served warm, room temperature or cold.  Use sauce immediately or store unused portion in tightly sealed glass vessel in refrigerator for up to one week.  Pairs well with hummus, tamales and so much more!

Quick Cucumber Salad

1 large cucumber

1/4 red onion

2 medium carrots

2/3 cup white wine vinegar

2 teaspoons sugar

1/4 teaspoon sea salt

1/8 teaspoon pepper

1/4 bunch fresh cilantro and/or flat leaf parsely (optional)

Begin by peeling cucumber, slice lengthwise and remove seeds.   Slice lengthwise again and chop into 1/8 inch slices.  Add to 1 quart mason jar.  Peel and finely slice red onion (1/4 of one small red onion is plently).  Add to jar.  Peel carrots and chop into bite size pieces.  Add to jar.  Finely chop cilantro and/or parsely and add that in, if desired.  Lastly add vinegar, sugar, salt and pepper.  Secured lid tighly on jar and give it a good shake.  Allow sealed jar to sit for 15-20 minutes and shake once more prior to serving.  Makes a great topping on lettuce of choice for a quick and flavorful salad or enjoy on it's own.  Bon Appetit!