Vegan Grated Parmesan “Cheese”

Lactose-intolerant but can’t live without cheese?  Vegan and need a cheese substitute?  Well, it’s your lucky day!  For just $19.99, you can make your own batch of  non-dairy, vegan grated parmesan “cheese.”  Wait, there’s more!  If you act now, you can make not just one batch, but plenty more, all for just $19.99!

Sprinkle this onto some popcorn.

You.
Won’t.
Regret.
It.

Vegan Grated Parmesan “Cheese”

1/2 cup nutritional yeast flakes
1/3 cup raw cashews
1 tablespoon salt

In a food processor, pulse the raw cashews to a fine powder. Add the nutritional yeast flakes and salt, and pulse a few more times. Store in an airtight container.

Makes approximately 3/4 cup.

Quinoa Tabbouleh Salad

Have you ever noticed how much your taste changes as you get older?  I used to loathe cilantro, parsley, and carrots when I was younger.  Loathe is a pretty strong, and that’s exactly how I felt about those *things*.  The taste of cilantro used to make me gag.  The thought of carrots would send me running into the other room.  My Mom used to relate to me by telling me stories of how much she hated cilantro, too, when she was younger.  But she’d follow the story with telling me how my taste would change as I matured, but I didn’t believe a word that came out of her mouth!

I ate my words.  My Mom was completely right… “Mothers know best,” right?  I love cilantro now.  My affinity for it changed when I had my first tasting of Tom Kha Gai at my first Thai dining experience.  It was love at first bite.  However, it hasn’t been that easy for acquiring the tastes of parsley or carrots.  I don’t recall when exactly I started to come around enjoying carrots, but it definitely has been in the recent years.  I hate raw carrots, but I don’t mind stewed or roasted carrots.

Enjoying flat-leaf parsley has been a tougher challenge for me.  Flat-leaf parsley has such an overwhelming flavor to begin with.  I initially needed other stronger flavors to mask the taste of parsley, like basil pesto.  This has since changed as we’ve been eating and cooking more  Mediterranean foods that call for flat-leaf parsley.  We recently dined at one of our favorite local Mediterranean restaurants and sampled their vegetarian Meze plate, which included tabbouleh.  OMG, how could I have been missing this all these years?!  I’ve become addicted.  So much so that I made a LARGE batch a few days ago.  We’ve had quinoa tabbouleh several days in a row for lunch AND dinner :)

Quinoa Tabouleh Salad

2 1/2 large bunches flat leaf parsley, stems removed, finely chopped
3 roma tomatoes, seeded, and cut into 1/4-inch dices
3″ inches small English cucumber, cut into 1/4-inch dices
1/2 small white onion, finely diced
1/4 cup quinoa, cooked
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
Salt, to taste

In a large bowl, combine everything except for the lemon juice, oil, and salt.

In a small bowl, whisk together the lemon juice and extra virgin olive oil. Season with salt, to taste.

Toss the salad with the lemon vinaigrette.

Serve with falafels, hummus, pocket bread, and anything else you’d like.

Makes 4 servings.

Fudgy Vegan Brownie for My Valentine and a Pre-Valentine’s Day Dinner Bust

Sigh.  Our pre-Valentine’s Day dinner was a complete bust this year.  We wanted to have an intimate VD dinner a little earlier because we had plans for a double dinner date on the actual day.  So we got all dressed up and headed to our favorite “special occasions” restaurant.

The food and service was exceptional as always.  However, after the 3rd course of our 5-course prix fixe menu, I started to get clammy, diaphoretic (sweating perfusely), tachycardic (heart racing), dizzy, lightheaded, vision/hearing was fading.  I started to get anxious because I didn’t want to make a scene in a busy, full house restaurant.  So I decided to excuse myself from the table to get some fresh air.  Well, the next thing I remember was waking up on the floor of the dining room asking everyone hovered over me , “what happened?” to which they replied with, “you passed out.”  So much for not making a scene in a busy restaurant, right?

I was brought to the ED [while protesting the whole way there when my partner drove me], and ended up being admitted into the hospital.  I spent my entire weekend holed up on a hospital bed watching a marathon rerun of Law and Order: SVU (which I love!), waiting for more exams and exam results.  I was finally discharged yesterday, and have this new found appreciation for my bed, couch, and being able to shower whenever I want.

My partner stayed with me the entire time I was in the ED.  Before all this happened, she was planning to paint at her artist studio, but those plans were foiled when I just had to pass out in the middle of a restaurant.  She was extremely patient when I was being difficult, brought me things from home to keep me occupied, clean clothes to change into, and food so that I wouldn’t have to eat the hospital food.  As a way to show her how much I appreciate her, I baked her a vegan brownie for Valentine’s Day.  This may not seem like such a huge gesture, but let me just preface this by saying that I am, by no means, a baker.

Fudgy Vegan Brownie for My Valentine

1 1/3 cup plus 1 tablespoon unsweetened applesauce
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 tablespoon ground flaxseed
1/2 cup hot water
1 1/4 cups all purpose flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon chipotle powder
1/4 teaspoon ground cinnamon powder
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Grease an 8-inch round pan with vegan butter or canola oil spray.

In a large mixing bowl, whisk together the applesauce, sugar, vanilla extract, and 1/4 cup of the hot water.

In a separate mixing bowl, whisk together the ground flaxseed with the remaining 1/4 cup of hot water. Add the flax egg to the large mixing bowl, and combine until well incorporated. Add the remaining ingredients, and stir to combine.

Pour the batter into the greased pan and bake for about 30-35 minutes, or until an inserted toothpick comes out clean (for the most part, since this is supposed to be fudgy). Remove from oven and cool slightly before serving.

Makes 8 servings.

Roasted Sweet Potato and Beets Salad with a Lemon-Truffle Vinaigrette

We had a small tasting of a similar dish at a backyard wedding we recently attended.  The original was made with red and yellow beets, and butternut squash with a lemony vinaigrette with a hint of truffle oil.  The salad was very tasty, but a little mushy from the butternut squash.   So while I was consuming my large plate of food [It was, in fact, a very large plate of food... my eyes were bigger than my stomach.  But what's new?], a light bulb came on… roasted sweet potatoes.  It would be the perfect substitution flavor- and texture-wise.  And so what did I do two days after the wedding?  Well, I recreated this dish, of course, and it was perfect.

Inspiration.  It such a lovely thing.

What inspires you in the kitchen?

Roasted Sweet Potato and Beets Salad with a Lemon-Truffle Vinaigrette

4 large beets
3 large sweet potatoes, skinned and diced into 1 inch cubes
1 small shallot, finely diced
Juice of 1 lemon
4 tablespoon extra virgin olive oil
2 tablespoon truffle oil, plus extra for drizzling
Salt and fresh ground black pepper
3 tablespoons chives, chopped

Preheat oven to 400 degrees F.

Wrap each beet tightly in foil. [I usually like to double wrap mine in foil.] Drizzle the sweet potatoes with olive oil, and season with salt and pepper. Arrange the sweet potatoes in a singe layer on the baking sheet. Place the foil-wrapped beets on the same baking sheet. Roast for about 30 minutes, or until tender, but slightly crispy in the outside. Stir the sweet potatoes once or twice during roasting. [Watch the sweet potatoes closely, because they can go from perfectly roasted to imperfectly burnt.] Roast the beets for about an hour (or once you can poke a knife all the way through).

In a small mixing bowl, whisk together the shallots, lemon, olive oil, and truffle oil. Season with salt and pepper, to taste. Set aside.

Remove the sweet potatoes firstly from oven, followed by the beets when they have cooked through, and allow to cool just enough to be easily handled. Once cooled, peel “skin” off the beets. [They'll come off easily with just your hands... no need for a paring knife.] Slice beets into 1 inch cubes.

In a large mixing bowl, combine the beets, sweet potatoes, and vinaigrette. Gently toss to combine all the ingredients. Divide onto small plates, sprinkle with chives, and drizzle with a little truffle oil, and enjoy!

Makes 4 to 6 small salad servings.

Are you sitting down for this??… Grilled barbecue potato “chips” with creamy chive dip!

Remember when I said my new favorite guilty pleasure was the grilled salt and vinegar potato chips?  Well, those were so last week.  Outta style, outta mind.  My newest favorite guilty pleasure is the grilled barbecue potato “chips” that I made tonight.  After we consumed a large bowl of the grilled salt and vinegar potato “chips” last week, my partner suggested doing a barbecue-flavored one.  It was a brilliant idea.  So here is my latest and greatest creation…

Warning: these are highly addictive!

Grilled barbecue potato “chips” with creamy chive dip

1 pound yukon gold potatoes, cut into 1/4-inch thick slices
2 cups water
1 teaspoon smoked paprika
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon bacon salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon cayenne powder
1/8 teaspoon ground mustard
2 1/2 cups water
1/4 cup plain, non-fat Greek yogurt
4 tablespoons fresh chives, chopped
1 teaspoon lemon juice
1/4 teaspoon salt

Bring potatoes to a boil in a medium saucepan (water should cover potatoes; add more water if necessary). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Drain well, and gently toss with oil.

Combine the greek yogurt, chives, lemon juice, and salt in a small bowl. Set aside.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Dust with barbecue-flavored seasoning before serving, and toss to coat.

Serve grilled barbecue potato “chips” with the prepared creamy chive dip, or on its own.

Makes 4 servings.

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