Tag Archives: vegan

Red Cabbage and Apple Slaw with Pomegranate Vinaigrette

Low Calorie, Salads, Vegan, , , , , , , , , , , , , ,

I ordered a red cabbage from Amazon fresh and I received two.  That’s a lot of cabbage.  After unsuccessfully trying to give one away, I decided to try to come up with some salads to make use of my abundance of cabbage.  

Last weekend, because I was making falafel, I decided to check out a nearby mediterranean market, Goodies.  Though I had sent my husband there in the past to get bulgarian feta (which, after trying once I decided was the only feta that I would ever eat again) I had never been inside myself.  The market was great, with all kind of interesting ingredients that aren’t readily available at my usual grocery destinations.  I got some sumac, which I have used on hummus, as well as some pomegranate molasses.  The pomegranate molasses are basically a reduction of pomegranate juice, kind of like a balsamic reduction, but fruitier.

The molasses are key to this recipe, which is now going into my regular salad rotation. 

red cabbage salad

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Red Cabbage and Apple Slaw with Pomegranate Vinaigrette

A delicious and unusual winter salad.
Servings: 4

Ingredients

  • 2 TBSP pomegranate molasses
  • 2 TBSP lemon juice
  • 2 TBSP olive oil
  • 1 medium apple julianned*
  • 1/4 small red cabbage finely shredded
  • 1/2 cup of pecan pieces toasted
  • 1/2 cup pomegranate seeds optional
  • 6-8 mint leaves coarsely chopped
  • salt and pepper

Instructions

  • Combine first three ingredients in a small jar and shake to combine.
  • Toss dressing with remaining salad ingredients, season with salt and pepper and serve.

Notes

I use the julianne attachment on my mandoline to do this.

Chicago-Style Deep Dish Pizza

Main Courses, Vegan, , , , , ,

Is there anything more delicious and decadent than deep dish pizza?  This pizza is a bit of work, but definitely worth it.  This pizza is an adaptation of the America’s Test Kitchen recipe.  You make the dough, the sauce, and add plenty of delicious fresh veggies.  I sometimes also add veggie pepperoni slices.  It’s a great Saturday or Sunday night dinner and leftovers make a great Monday lunch.

 deep dish pizza

cut deep dish pizza

pizza in progress
 

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Vegetarian Deep Dish Pizza

The ultimate deep dish pizza: a buttery crust loaded with veggies and tomato sauce. This can be made vegan by omitting the cheese or substituting a vegan cheese.
Servings: 4

Ingredients

  • 1 1/2 cups flour
  • 1/4 cup fine cornmeal like masa harina
  • 1 tsp sugar
  • 1 tsp active dry yeast
  • 1/2 cup warm water
  • 1 TBSP melted margarine or butter
  • 2 TBSP softened margarine or butter
  • 2/3 cup shredded mozzarella cheese
  • 1 3/4 cups homemade tomato sauce or jarred pasta sauce.
  • 2 cups assorted vegetable toppings such as: thinly sliced zucchini thinly sliced red onion, thinly sliced bell pepper, fresh spinach, sauteed mushrooms, artichoke hearts, kalamata olives, roasted peppers, pickled hot peppers, fresh basil, etc.
  • salt and pepper

Instructions

  • Combine flour, cornmeal, yeast and sugar in the bowl of a stand mixer or food processor fitted with dough attachment. Pulse to combine ingredients.
  • Add water and melted margarine and process until a ball of dough is formed, scraping down the sides of the bowl when necessary.
  • Remove ball of dough from mixer or processor and knead for 1 minute by hand, then place dough in an oiled bowl, cover and set in a warm place to rise for 40 minutes to 1 hour.
  • If making your own tomato sauce, prepare that while the dough is rising.
  • For any raw vegetables that you are using in the pizza (for example, zucchinni, fresh tomato, onions), place them in a large strainer and sprinkle generously with with salt. Place the strainer over a bowl and set aside so that vegetables can release some of their liquid.*
  • When dough has risen, roll it out into a rectangle and spread with softened butter.
  • Fold rectangle of dough into thirds like a business letter, and fold in thirds again. Shape dough into a ball and return to oiled bowl to let rise again for 40 minutes to an hour.
  • While dough is rising for the second time, preheat oven to 425.
  • When dough has risen, roll out into circle large enough to line a cast iron skillet or 9 inch round cake pan.
  • Press dough into bottom of pan and up the sides of the pan to form a deep crust.
  • Sprinkle dough with shredded cheese (if using) and top with 3/4 cup of tomato sauce.
  • Arrange vegetables on top of sauce in layers, sprinkling with pepper and salt (omitting salt on the layers of raw vegetables that have already been salted).
  • Top pizza with remaining tomato sauce.
  • Place in oven and cook for 30 minutes until crust is firm and sauce is bubbling.
  • Let sit for 10-15 minutes before cutting and serving.

Notes

*This step will go a long way toward keeping your pizza from being too watery.
Adapted from America's Test Kitchen

Sweet Potatoes and Black Beans Two Ways

Low Calorie, Main Courses, Vegan, , , , , , , , , , , , , ,

I use the words “sweet potato” and “yam” interchangeably.  I prefer yams though.  Garnet yams to be precise.  I love the combination of slightly sweet garnet yams and earthy black beans.  Here are two ways that I like to serve this vitamin-rich combination.  

I like to make these dishes at the same time, have the tacos for a Saturday night dinner or Sunday lunch and refrigerate or freeze the enchiladas for an easy weeknight meal in the future.  I make the cilantro pesto in my mini food processor, transfer it to containers, then use the unwashed processor bowl to make the black bean dip.  The black bean dip benefits from the bit of pesto remaining in the bowl.  

I went a little crazy with the pickled onions in the picture, but I do love them.  

sweet potato tacos

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Sweet Potato and Black Bean Tacos with Cilantro Pesto

These tacos are vegan, but adored by meat-eaters as well.

Ingredients

  • 1/4 red onion thinly sliced
  • 3 TBSP rice vinegar I use seasoned vinegar, but unseasoned will work fine too.
  • 1 medium or large yam or sweet potato l like garnet yams, cut into 1-2 inch pieces
  • 1 TBSP canola or olive oil
  • 1 1/2 tsp cumin
  • 1 1/2 tsp ancho chile or chipotle
  • salt and pepper
  • 1 recipe Black Bean Dip
  • 1 recipe Cilantro Pesto
  • 6 corn tortillas

Instructions

  • Preheat oven to 400 degrees.
  • Combine sliced red onion and rice vinegar in small bowl and allow onions to marinate and pickle while you cook the potatoes.
  • Toss potato pieces with oil, spices, and salt and pepper.
  • Arrange potato pieces on a silpat or parchment-lined baking sheet. Make sure that potatoes are spaced and not touching each other so that they will roast and brown instead of steaming.
  • Roast potatoes for 15-20 minutes until softened and browned.
  • When potatoes are done, lightly grill tortillas on a cast iron grill pan until softened. (If you don't have a grill pan, you can put them in a skillet on medium heat until softened.)
  • Top tortillas with bean dip, potatoes, cilantro pesto and pickled red onions.
  • Serve immediately.

Notes

All of the components of these tacos are great as leftovers, so you can keep the leftover components in the fridge and make the tacos for lunches and snacks until you have used up the leftovers.
Avocado slices are great on these tacos as well.

balck bean enchiladas

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Sweet Potato and Black Bean Enchiladas with Mole

If you're feeling motivated and want to make your own mole, I recommend an ancho and pepita or sesame based mole. However, Rick Bayless has a prepared mole that works great in this dish.

Ingredients

  • 1 cup mole sauce
  • 1 batch Black Bean Dip
  • 1 large sweet potato cut into 1-2 inch pieces
  • 1 1/2 tsp cumin
  • 1 1/2 tsp ancho
  • 1 pinch chipotle
  • salt and pepper to taste
  • 8 corn tortillas

Optional Ingredients

  • 1 small bunch kale or chard tough stems removed, chopped and sauteed in olive oil with garlic
  • 1/2 to 1 cup shredded pepper jack cheese
  • Cilantro Pesto
  • Cliantro Lime Crema
  • sliced avacado
  • chopped cilantro or scallions

Instructions

  • Preheat oven to 400 degrees.
  • Toss potato pieces with oil, spices, and salt and pepper.
  • Arrange potato pieces on a silpat or parchment-lined baking sheet. Make sure that potatoes are spaced and not touching each other so that they will roast and brown instead of steaming.
  • Roast potato for 15-20 minutes until softened and browned.
  • When potatoes are done, assemble enchiladas by pouring a thin layer of mole into the bottom of a 9x12 baking dish.
  • Spread a few tablespoons of bean dip in the center of the tortilla and top with ~6 potato pieces. (If using kale or chard, add a few tablespoons of the greens to the tortilla as well.)
  • Roll tortilla into a tube shape and place it seam side down in baking dish.
  • Continue rolling process until pan is full.
  • Cover enchiladas with remaining mole.
  • If using cheese, sprinkle on top of the dish.

To Bake

  • Preheat oven to 350 and bake covered with lid or foil for 15 minutes.
  • Remove foil and bake for 10 more minutes.
  • Serve garnished with cilantro pesto or crema, avacado, and chopped fresh cilantro or scallions.

Notes

Prepared enchiladas can be covered with plastic wrap for foil and refrigerated or frozen for future use. Defrost on the counter before baking.