Archive for recipes – Page 3

Pasta Alla Norma


By Leslie · Comments (4) · June 2nd, 2013

Vegan Pasta Alla Norma Happy Sunday!  Sunday nights in my Italian family meant pasta for dinner.  I have always loved Pasta Alla Norma for 2 reasons… eggplant and ricotta cheese.  Well, gone are the days of making homemade ricotta… So what is that on top of the pasta you ask?  Well, that’s Nary Dairy’s cashew cheese.  I found Nary Dairy last week at the Studio City Farmers Market and fell in love with their “cheeses”! Remember when I Instagramed about them?  They are a local company here in Los Angeles and you can buy their cheese at the Studio City and Hollywood Farmers Markets and I highly suggest you do!  These cheeses have awesome texture and are packed (and I mean packed!) with flavor!  Ok, back to the pasta!  Pasta Alla Norma was such a perfect dish when invented in Sicily it was names Norma after the hugely successful Opera by Bellini.  And perfect it is, perfect for a Sunday supper!

(Oh and the crazy talented Laura Grier took that picture when I made this for her :) Major benefit of having professional photogs for friends! Check out her amazing new travel photography site, you’ll get lost on it for hours!)

Pasta Alla Norma

serves 4

1 lb. pasta (I prefer rigatoni or spaghetti, but use your favorite)

1 large eggplant, diced in 1/2 inch cubes

1 small onion, chopped

28. oz can of whole peeled tomatoes (San Marzano if you can get them)

4 cloves garlic, chopped

a pinch of salt

a pinch of sugar

1 3.5 oz. container of Nary Dairy Cheese (I used the Gilroy garlic flavor)

about 5 fresh large basil leaves, thinly sliced

In a large frying pan, on medium-high, heat up a few tablespoons of olive oil.  Working in batches, drop in the eggplant cubes to make one layer in the frying pan.  Toss until golden, about 10 minutes.  Strain on a paper towel lined plate.  Repeat with the rest of the eggplant.

In a sauce pot, on medium, saute the onions in a couple tablespoons of olive oil and sprinkle with a pinch of salt.  When the onions are soft, pull the tomatoes apart with your hands and add them and the juice to the pot.  Stir, cover, and reduce heat to medium low.  When the pasta is almost ready, add the pinch of sugar and chopped garlic.

In a large pot, cook your pasta according to the directions until al dente.

In the same frying pan you used for the eggplant, on medium low heat, place the cooked pasta, eggplant, and a few spoonfuls of sauce and toss until covered and warm.  Plate and add a dollop of “cheese” and a good sprinkle of basil.  Serve immediately.

I hope you enjoy as much as I do :)

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Comments (4)
Categories : Entrees, Ethnic: Mediterranean, featured, Pasta, recipes, Vegan

Vegan Ceviche


By Leslie · Comments (8) · May 31st, 2013

Vegan Cheviche Pretty picture huh?  Well… that’s cause one of my favorite people in the world took it!  If you haven’t seen her work, check out Laura Grier’s Website and see her amazing photography!  And yes, you might even find some pics of me on there if you are lucky ;)

Now, that is ceviche in that pic and yes, it’s vegan ceviche!  How you ask?  Well, obviously I took out the seafood aspect and I added mushrooms.  Just like my Aunt makes it.  It’s super duper yummy and I hope you enjoy as much as I do!

Vegan Ceviche

1/2 sweet onion, diced

6 oz. mushrooms, diced

the juice of 1 lime

5 large roma tomatoes, diced

1/2 jalapeño, finely diced (more if you like it spicy)

1/3 cup fresh cilantro, chopped

1 tbsp. ketchup (here’s my homemade recipe)

1/4-1/2 tsp. salt

Mix all the ingredients but the avocado in a bowl, cover and refrigerate a few hours or overnight.  Before you serve, stir in the avocado and enjoy with tortilla chips.

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xo

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Comments (8)
Categories : Appetizers, Ethnic: Mexican, featured, recipes, Vegan

Caramelized Onion, Spinach, and Avocado Dip


By Leslie · Comments (3) · May 28th, 2013

Vegan Caramelized Onion Spinach Dip recipe

This is definitely going to be the Summer of dips!  I’ve been playing around with so many combos recently and this one stands out so I want to share :) I made it this weekend for a friends son’s birthday party and the bowl was licked clean (always a good sign!) And the best reason for making dips from scratch??  No crazy chemicals in those little packets or bottles!  Did you know that most of those packets have MSG (blah!) in them???  Well, here’s a super simple recipe that I hope will please your crowd.  And if you notice, yes, I serve this dip and most others with potatoes.  They are simply boiled potatoes, but they are one of my favorite dippers!  It’s like having deconstructed potato salad ;) Hope you enjoy!

Did you see my Vine of this recipe? I did it in less than 10 seconds.  If you missed here it is:

Caramelized Onion, Spinach, & Avocado Dip aka “Green Dip”

1 vidalia or sweet onion, diced

8 oz. spinach, chopped

juice of 1/2 lemon

2 avocados, smashed well or whipped in a food processor

1 tbsp.-3 tbsp. vegenaise (or mayo if you like), if you need to smooth it out more

1 tsp. paprika

salt & pepper to taste

Caramelize the onion. In a frying pan on medium high heat, add the onions and about a tbsp. of olive oil.  Saute until soft, then turn the temperature down to medium low and let Dr. Caramel do his thing ;)  Which means stir every minute or so for about 15 minutes or until the onions develop a caramel color.

While your onions are caramelizing, combine the spinach, lemon juice, and whipped avocados in a large bowl, add the onions when ready and stir.  Add vegenaise if it needs to be a little creamier.  Stir in the paprika, salt, and pepper.  Chill and enjoy!

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Comments (3)
Categories : Appetizers, Dips, featured, recipes, Vegan

Tomato Quinoa Cakes


By Leslie · Comments (3) · May 16th, 2013

Quinoa Cake

Take Two!  So if you liked the Tomato Quinoa Risotto I posted the other day, you’ll heart my Tomato Quinoa Cakes!  A perfect example of making something new out of leftovers, which I love doing!

Tomato Quinoa Cakes

makes 4 cakes

2 cups Tomato Quinoa Risotto

1-2 tbsp. bread crumbs

2 fresh basil leaves, chopped

Mix all the ingredients well and with your hands and form 4 equal size patties.  Make sure they are tight!

Lightly grease a frying pan and over medium high heat place the patties in the pan and let cook about 5 minutes on each side or until golden.  Careful not to flip too many times because they cakes will be fragile.  Serve warm as an appetizer or over a salad.

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Comments (3)
Categories : featured, recipes, Vegan

Tomato Quinoa Risotto


By Leslie · Comments (9) · May 13th, 2013

Tomato Quinoa Risotto I love quinoa, but better yet, I love that my carnivorous family likes it too!  For a big family dinner yesterday I played around with an idea I had kicking around in my head.  I wanted to make a Tomato Quinoa Risotto and that’s just what I did.  It was pretty tasty! I hope you can see it under all that fresh basil from the garden I chopped up on top ;)

Tomato Quinoa Risotto

Serves 6

1 cup quinoa

1 cup tomato sauce (great way to use leftover)

1 cup water or vegetable broth

1/2 medium onion, diced

5 cloves of garlic, chopped

1 1/2 cups diced Roma tomatoes

15 oz. of Cannelini beans (white kidney beans)

2 Tbsp. olive oil

salt and pepper to taste

fresh basil to garnish

In a medium pot, bring the tomato sauce and water to a boil and add the quinoa, reduce heat to medium low or to a simmer.  Add in the onion and garlic after about 5 minutes.  Continue to cook until all the liquid is absorbed.  Should take about 20 minutes total.

Stir in the beans, tomatoes, olive oil, salt and pepper and let sit about 2 minutes to soften the tomatoes.

Serve with fresh chopped basil on top.

Enjoy!

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Comments (9)
Categories : featured, Quinoa, recipes, Vegan

Portobello Asada Tacos


By Leslie · Comments (4) · May 5th, 2013

Vegan Portobello Asada Tacos Happy Cinco De Mayo!  This month my recipe for Portobello Asada Tacos was featured in my friend Fabio Viviani‘s magazine!  I hope you enjoy!

Where’s the beef?  Who cares! My vegan take on carne asada will have you questioning the need for carne at all.

Growing up in San Diego meant round-the-clock access to the most amazing Mexican food this side of the border.  Eating at taco shops at 2 am is just about a right of passage for any San Diegan.

I love the flavors and concepts of authentic Mexican cuisine, but I couldn’t find too many vegan options on the menus so I started creating my own at home.  From chile relleno and enchiladas to tortas and chimichangas, I’ve veganized them all!

Here’s one of Mexico’s most famous staples: carne asada.  My vegan version replaces traditional beef with portobello mushrooms, which I marinate in citrus and spices overnight.  The end result is Mexican food that packs a flavor punch without the late night 2am guilt.

Portobello Asada

Ingredients:

Serves 2

  • 4 portobello mushrooms, sliced into 1/2 inch pieces
  • 1 orange, juiced
  • 3 limes, juiced
  • 4 cloves of garlic, minced
  • 2 tbsp. soy sauce
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1/2 tsp. dried oregano
  • 1/4 tsp. black pepper
  • 1 tbsp. olive oil

Preparation:Whisk together all the ingredients except mushrooms in a large bowl.  Add the sliced mushrooms and toss to coat.  Pour the mushrooms and marinade into a airtight plastic bag and refrigerate for 4 hours (or overnight).

In a large frying pan, on medium heat, add the mushroom and marinade and saute until the mushrooms are tender, about 10 minutes.  Remove the mushrooms from the pan and cut into 1 inch pieces.

Onion Cilantro RelishIngredients:

  • 1/2 white onion, finely diced
  • 1 handful of fresh cilantro, chopped
  • 1/2 lime, juice

Preparation:Combine all the ingredients together in a bowl and refrigerate.Serve with warm tortillas, Onion Cilantro Relish, and Guacamole.

Comments (4)
Categories : Ethnic: Mexican, featured, recipes, Vegan

Eggplant Cutlets


By Leslie · Comments (4) · April 15th, 2013

Vegan Eggplant Cutlets My cousin was over the other night and we were reminiscing over our favorite family recipes.  She brought up my Grandma’s Eggplant Cutlets that I almost forgot about!  And what better timing since all of you have been asking for new eggplant recipes.  This super simple recipe is so freaking tasty!  They are so tender and the true flavor of the eggplant really comes out.  You can serve it alone as a side dish, on a salad, or with your favorite sauce.  If eggplants are new to you, check out this post: Eggplant 101 with lots of info ;)

Eggplant Cutlets

1 eggplant

1 cup of Vegenaise or your favorite vegan mayonnaise

2 cups of breadcrumbs (you can use italian, or plain and add in some fresh garlic and fresh parsley)

Slice the eggplant in 1/4 inch rounds, salt and place in strainer (see here for more detail).

Preheat the oven to 400 degrees.  Lightly oil a cookie sheet with cooking spray.

Pat the slices of eggplant dry and paint with the vegenaise and dredge in the breadcrumbs.  Arrange on the cookies sheet and repeat.

Bake for 15-20 minutes, flipping halfway through, until golden and tender.

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Comments (4)
Categories : featured, recipes, Vegan, Vegetables: Eggplant

Homemade Ketchup


By Leslie · Comments (10) · April 11th, 2013

Homemade Ketchup

 

Who needs 57 ingredients in their ketchup?  Making ketchup is way easier than you think!  And how cool will you look at your Summer BBQ’s by saying, “Try some of my homemade ketchup on your veggie burger”?  This ketchup is also the base of a lot of my sauces I’ll be talking about in the next few weeks so it’s great to have on hand.

Homemade Ketchup

makes 3 cups

12 oz. tomato paste*

1/2 cup agave nectar (or honey)

1/2 cup white vinegar

1/2 cup water

1 tsp. salt

1/2 tsp. onion powder

1/4 tsp. garlic powder

Whisk all the ingredients together in a pot and heat on medium until it bubbles, reduce heat to low and let simmer for 15-20 minutes stirring regularly.  Refrigerate and serve chilled.

*Make sure you buy a tomato paste where the only ingredient is “tomatoes”. You don’t want all that other chemical stuff!

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Comments (10)
Categories : featured, recipes, Vegan

Springtime Asparagus Tart


By Leslie · Comments (3) · March 27th, 2013

Springtime Asparagus Tart

 

This week I was challenged by my friend to “veganize” Martha Stewart’s Asparagus Tart.  It was so beautiful I couldn’t wait!  Martha uses gruyere cheese in hers, but I decided to make a vegan bechamel sauce for mine.  It created a nice creamy flavor without all the dairy.  And you might be thinking to yourself, puff pastry is vegan??  Well, yes, you can make your own puff pastry from scratch using Earth Balance butter as a replacer OR Pepperidge Farm frozen puff pastry is actually vegan(!)  So give this recipe a try, it would be a perfect for Easter or a fabulous Sunday brunch :) Enjoy!

Springtime Asparagus Tart

Serves 8

1 sheet of frozen puff pastry (or homemade)

1 1/2 cups vegan bechamel sauce

20-22 asparagus spears

salt and pepper to taste

vegan bechamel sauce:

3 tbsp. Earth Balance butter

2 tbsp. flour

2 cups plain almond milk

a pinch of salt

a dash of nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted.  Add the flour and stir until smooth.  Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the almond milk in a separate pan until just about to boil.  Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.  Bring to a boil.  Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

For the Tart:

Preheat your oven to 400 degrees.

On a floured surface, lay out the puff pastry and roll to rectangle shape approximately 16 X 10.  Place the pastry on a parchment paper lined cookie sheet.  Lightly score the dough 1 inch from the edges to create a frame.  Using a fork, pierce the dough in the center of the frame to prevent bubbles.  Bake for 7 minutes.

Remove from the oven and spread bechamel sauce in the center frame.  Lay the asparagus (trimmed to fit) on top and sprinkle with a pinch of salt and pepper.  Bake for 15 minutes or until asparagus is tender.  Serve warm or at room temperature.

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Comments (3)
Categories : Breakfast, featured, recipes, Vegan

Spicy Pickled Jalapenos & Carrots


By Leslie · Comments (4) · March 22nd, 2013

Spicy Pickled Jalapeno and Carrots

So I pulled all the carrots out of my garden yesterday and I thought… hmmm… what can I make that can showcase the fabulous sweetness of homegrown carrots… I grew up in San Diego and these pickled carrots were in every single taco shop in the city!  They are spicy (but not too spicy) and sweet (but not too sweet).  They make a fabulous low-cal snack or picnic item!

Spicy Pickled Jalapeno & Carrots

3 cups distilled white vinegar

1/3 cup sugar

20 jalapenos, thinly sliced

4 cups sliced carrots

1 yellow onion, halved and sliced

6 cloves of garlic, sliced

2 tsp. dried oregano

1 tbsp. whole peppercorns

2 tsp. salt

In a large pot on high heat, bring the vinegar and sugar to a boil.  When sugar has dissolved, add in all the ingredients, stir, and remove from the heat.  Let stand 1 hour.  Serve at room temp.  Or for even more flavor, let sit in your refrigerator overnight.

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Comments (4)
Categories : featured, recipes, Vegan
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