Vegan beef stew 3

This frigid week somehow shook me out of my lazy-blogger mode! The cold, and my resulting cravings, led me to create this deeply flavorful stew, which will warm the cockles of even the biggest meat-heads.

Vegans may hate me for saying it, but this really is reminiscent of beef stew. I used the same basic method, coating the seitan in flour and browning it, which later thickens the stew. I just had to add a lot more ingredients to create an equivalent gravy. I threw in the kitchen sink here – red wine, tamari, orange zest, cloves, paprika, rosemary and thyme. It’s the perfect backdrop for the root vegetables, mushrooms and seitan. And of course you’ve gotta have peas in a stew like this.

This is some serious comfort food. I can’t think of any better dinner to eat on the couch while I settle in for another TV binge-watching marathon.

Seitan, Porcini and Root Vegetable Stew

4 tablespoons organic high-oleic safflower oil, divided
1 large onion, halved lengthwise then thinly sliced
8 oz. fresh porcini mushrooms, stemmed and sliced
2 8-oz. packages seitan, drained and cut into bite-size chunks
½ cup flour (I used white whole wheat flour)
1/4 teaspoon black pepper
3 large garlic cloves, minced
1 cup dry red wine, plus more if needed
2 tablespoons tomato paste
2 tablespoons low-sodium tamari (or half tamari, half Worcestershire if you aren’t vegan)
4 cups vegetable broth, plus more if needed
1½ pounds Yukon Gold potatoes (about 3 medium-large), cut into large-ish chunks
2 stalks celery, cut into 1-inch pieces
2 small turnips, peeled and cubed (or substitute parsnips)
3-4 large carrots, cut into 2-inch pieces (halve lengthwise if the carrots are very fat)
1 bay leaf
2 teaspoons chopped fresh thyme leaves
½ teaspoon chopped fresh rosemary
3 1-inch strips orange zest
1 teaspoon sweet paprika
1/8 teaspoon ground cloves
Freshly ground black pepper to taste
1 cup frozen peas
1 tablespoon apple cider vinegar

Heat 1 tablespoon of oil over medium high heat in a large dutch oven. Add the onions and cook for 5 minutes, stirring frequently. Raise the heat slightly, add the mushrooms and cook for another 5 minutes, until golden brown. Add the garlic and cook for one minute longer. Remove to a bowl.

Place the flour and pepper on a plate. Add seitan and mix to coat.

Heat the remaining oil over medium-high heat. Add the setian, discarding any excess flour. Cook for 5 minutes, until seitan is nicely browned all over, stirring occasionally with a metal spatula, scraping the bottom of the pan each time. Remove to a bowl.

Add the wine to the pan and simmer for 5 minutes or until it has reduced by about half. Add remaining ingredients except peas, vinegar and seitan. Bring to a boil, reduce heat and simmer for 20 minutes. Taste for salt and add as needed, and pour in more wine or broth if the potatoes aren’t covered enough by the liquid. Add the seitan and simmer another 20 minutes, or until potatoes and carrots are tender. If the stew gets too thick, add more liquid as necessary. Add peas and vinegar, cook for two minutes, then remove bay leaf and serve.

As you may have noticed, I’ve been a very bad blogger lately. Meaning, I haven’t been doing it at all. (Hopefully just a phase, friends.) But while I don’t have anything new to share today, I wanted to remind you about my five favorite heart-healthy holiday cookie recipes. All of these are equally as delicious as the usual buttery classics. In fact, I’m currently trying to organize an office cookie bake-off to prove this fact, but all of my co-workers are whining about being “bad bakers.” How you can have a problem baking something as simple as cookies, I’ll never understand. In any case, I might be competing against myself!

Linzer Macaroon Sandwich Cookies. These are my absolute favorite. Gluten-free, too.

Vegan Molasses Ginger Cookies.  My friend David is obsessed with these cookies. In fact, I don’t think he ever makes any other cookie recipe. I’m sure he’s making them right now.

Vegan Chocolate Mint Cookies. If you like Girl Scout thin mints but don’t care for the trans fats, these are for you. Warning, they are addictive.

Vegan Thumpbrint Cookies. These are rich with walnuts and almond butter. Definitely not a low-calorie treat, but worth the splurge.

Vegan Cranberry Walnut Cookies. The are straight from Eating Well magazine. They’re super sweet but the cranberries add a nice tang.

Happy Holidays, and happy cookie eating.

zucchini noodles

Oh, zucchini noodles, where have you been all my life? Yes, despite the fact that “zoodles” are all over the Internet, I have somehow missed out on them until now. I thought they were only a raw food trend and that didn’t interest me much – but turns out you can have your zucchini noodles cooked, too.

To make zucchini noodles, you really should buy a julienne peeler or vegetable spiralizer. With either one, you get perfect spaghetti-shaped zucchini in no time. Of course, zucchini noodles aren’t pasta – but the shape that does evoke the experience of eating a plate of spaghetti. Perfect if you’re gluten-free – reducing your carb intake, as I am right now.

I based this dish on an old favorite recipe from an old cookbook called The Vegan Gourmet. I think the original had pasta tossed with a sauté of thinly sliced zucchini, onions and roasted red peppers, with white wine and some toasted pine nuts, mint and lemon added at the end.

This time, of course, the zucchini itself stood in for the pasta. I went with almonds instead of pine nuts, cherry tomatoes instead of roasted red peppers, and basil instead of mint. And I used Meyer lemon for its subtle tang.

I’ve gotta say, my expectations weren’t sky-high for this dish, but it’s easily my favorite recipe of the year so far. There’s something about the crunch of the almonds with the sweetness of the tomatoes and the slightly sour lemon … it’s just fantastic.

If you want to cut down the carbohydrates further, use the roasted red peppers in place of the tomatoes. I’m sure it would be equally delicious that way – but sungold tomatoes are growing in my back yard, and I find them irresistible.

If you’re a calorie or carb counter, this dish has 255 calories and 27 grams of carbs per serving. I enjoyed every last bite without guilt, and I urge you to do the same. Happy end-of-summer!

Zucchini Noodles with Tomatoes, Almonds and Basil

4 teaspoons extra virgin olive oil, divided
1½ cups small cherry tomatoes (the fresher and sweeter the better)
2 medium zucchini, julienned (see note above)
1 medium yellow onion, halved lengthwise and thinly sliced
2 cloves garlic, minced
2 tablespoons basil chiffonade
2 tablespoons Meyer lemon juice
2 tablespoons slivered (not sliced) almonds, toasted
Salt and freshly ground black pepper to taste

Heat the oven to 400 degrees.

Toss the cherry tomatoes with 1 teaspoon olive oil and place on a rimmed baking sheet. Bake for 10 minutes, or until the tomatoes start to break down a little. Remove to a small bowl and set aside.

Cut the zucchini with a julienne peeler or a spiralizer.

Heat the remaining olive oil in a large skillet. Add the onion and sauté over low heat for 8 minutes, or until starting to brown. Add the garlic and cook a minute more. Raise the heat to medium, add the zucchini and cook for about 5 minutes, gently stirring, until just it’s just tender. Turn off the heat and stir in the lemon juice, basil and almonds. Season with salt and pepper to taste. Serve, topping with the roasted cherry tomatoes.

Serves 2

cauliflower soup

The Creamy Cauliflower Soup With Greens from Martha Stewart Living has turned out to be a recipe I go back and play with over and over. My last experiment with it was to add white beans, which makes it a heartier soup. This time I wanted to keep it light but add a little variety. So I added squash to the cauliflower and greens, and some Meyer lemon juice to brighten up the flavor at the end.

Besides being pure vegetable deliciousness in a bowl, this soup is a godsend for me right now, because I’m on a serious weight loss mission, and there are only about 60 calories in each cup. I find that it’s perfect for lunch at work, along with some kind of protein (I’m trying to eat lots of protein at every meal and in between!)

Note that I’ve made this with both kale and collard greens, and I’m now coming down on the side of collards. Especially when combined with the squash, they lend a nice sweetness to the soup.

The soup seemed to require a good amount of salt – add it gradually and see what you think. I would normally top this soup with homemade whole wheat croutons and a drizzle of olive oil. But right now, I’m just throwing on a few crunchy roasted chickpeas (for store-bought, I like the Pulse and Chic-a-Peas brands). They add fiber and protein – and of course, a few extra calories, but the crunchy goodness is worth it.

This recipe makes a very large batch of soup, because it’s something you’ll want to have around, or freeze. And you can have a ton of it, guilt-free. Yay.

Cauliflower, Squash and Collard Green Soup

1 tablespoon extra-virgin olive oil
6 cloves garlic, roughly chopped
2 leeks, white and light green parts cleaned and chopped
1 medium red onion, chopped
1 medium-large zucchini, roughly chopped
1 medium-large yellow squash, roughly chopped
Two medium heads cauliflower, cut into florets (8-10 cups)
2 bunches collard greens, stems removed, leaves chopped (about 10-12 cups)
1 teaspoon fresh thyme leaves
¼ cup chopped fresh dill
4 cups vegetable broth (I recommend Imagine’s No Chicken Broth)
5 cups water
1/2 to 1 teaspoon salt
Freshly ground black pepper
1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)

Heat the olive oil in a very large Dutch oven over medium heat. Add leeks, onions and garlic, and sauté for 5-7 minutes, until starting to get soft.

Add the zucchini and yellow squash, and sauté for 5 minutes longer. Add the cauliflower, greens, herbs, vegetable broth, water, ½ teaspoon salt and a generous amount of pepper.

Bring to a boil, then reduce heat and simmer, partially covered, for 25 minutes or until the vegetables are quite soft. Season to taste with additional salt, then stir in lemon juice.

Puree with an immersion blender (or a food processor). Reheat as necessary and serve.

Serves 8 (with 2-cup servings)

vegetarian chili

Pardon me, I just can’t stop! I already have so many good vegetarian chili recipes (like this one and this one) but really, can there ever be too many? Today I wanted to make a chili that balanced fast and delicious, so I used fire-roasted tomatoes for smokiness, vegetarian chipotle sausages for texture, canned beans for convenience, and cilantro for extra flavor. And I’ve gotta say, this is a great addition to my chili collection.

It might seem odd to include molasses in chili. But the fire-roasted tomatoes can be quite tart and acidic, so it really helps balance things out.

To ensure that your chili is as healthful as possible, be sure to use organic bell peppers and celery (known to be some of the vegetables highest in pesticide residues) and BPA-free canned beans.

That’s it. Over & out, short & sweet!

Another Vegetarian Chili

4 cloves garlic
1 large handful cilantro (leaves and stems ok)
1 cup beer, any kind
2 teaspoons dried Mexican oregano
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 yellow bell pepper, diced
1 stalk celery, diced
3 fresh jalapeño peppers, minced
3 Field Roast chipotle sausages, crumbled
3 tablespoons ancho chili powder
2 tablespoons ground cumin
1/2 teaspoon cayenne pepper (omit if you want a milder chili)
2 28-ounce cans fire-roasted crushed tomatoes
2 teaspoons molasses
2 cans pinto beans, drained
1/2 teaspoon salt, or more to taste
1⁄2 teaspoon freshly ground black pepper

Toppings (optional): shredded cheese, avocado, nonfat or soy yogurt, chopped onions

Place the garlic, cilantro, beer and oregano in a food processor and process until smooth.

Heat the olive oil over medium heat in a heavy pot or Dutch oven. Raise the heat to medium-high and add the onions, bell pepper, jalapeños and sausages. Sauté for 8-10 minutes, stirring frequently, until vegetables are soft and starting to brown.

Reduce the heat and add the chili powder, cumin and cayenne, cooking for 2 minutes longer, stirring constantly.

Add the tomatoes, molasses, beans, salt, pepper and pureed mixture. Bring to a boil, then lower the heat and simmer for 30 minutes. Adjust seasoning to taste and serve with your toppings of choice.

vegan strawberry rhubarb crisp

In an attempt to eat less sugar, I recently swore off baking. See how well that worked? But it’s strawberry rhubarb season, people! I did use coconut sugar, which is supposedly lower on the glycemic index…so slightly less bad than regular sugar. And I used olive oil rather than butter or “vegan butter” (which I really try to avoid, because of the palm oil and other questionable ingredients.)

But let’s get real – this crisp is a treat, not a health food. And what a treat it is. The fruit is just bursting with flavor, especially if you use super fresh strawberries and rhubarb. I got mine from a new farm-to-front door delivery service called Good Eggs. Pricey, but awesome produce and a major convenience.

The crisp topping is nice and nutty. I left it on the less-sweet side since the tart rhubarb requires quite a bit of sugar in the filling. I’m sure you could make the topping gluten-free by using more almond flour in place of the whole wheat flour.

Go ahead and make this indulgent dessert while the fruit’s in season. I hereby absolve you of any guilt you might feel!

Vegan Strawberry Rhubarb Crisp

1 pound rhubarb, sliced (3-4 cups)
2 pints strawberries, hulled and quartered
¾ cup coconut sugar, divided
1 cup oats
½ cup almond meal
½ cup white whole wheat flour or whole wheat pastry flour
½ cup chopped pecans
½ teaspoon cinnamon
Good pinch of salt
1/3 cup extra virgin olive oil
1 tablespoon cold water

Heat the oven to 375 degrees.

Place the fruit in a large bowl. Add ½ cup coconut sugar and let sit for 20 minutes.

In another bowl, combine the oats, almond meal, flour, remaining 1/4 cup sugar, pecans, cinnamon and salt. Drizzle on the olive oil and mix with your hands. Add the water and pinch the mixture until crumbly.

Place the fruit in an 8-inch square baking dish. Cover with the topping.

Bake for 40-45 minutes, until bubbling and lightly browned. Cool to room temperature and serve.