2016-02-20

2016.02.18 Pie; Mushroom, Spinach, Treenut Cheese, Leek, Garlic

2016.02.18 Pie; Mushroom, Spinach, Treenut Cheese, Leek, Garlic






Shopping Cart (one stop shopping @ Central Market):

1 10 oz. package of Central Market organic mixed mushrooms
1 10 oz. package of Central Market organic cut spinach
1 9" vegan pie shell
1 6 oz. package of Treeline Treenut Cheese, Scallion Flavor
Parsley
Garlic
Leek
(plus anything missing from the staples list)

Pantry (add to Shopping Cart if not present):

Whole Foods 365 Sea Salt Fine Crystals
Whole Foods 365 Ground black Pepper
Truffle oil

Measurement/Preparation:

Preheat oven to 350 degrees.
2 garlic cloves, dice and place in prep bowl.
Quarter and slice the white stem of the leek, not the green stalks, and place in prep bowl.
Chop 1/4 cup parsley and place in prep bowl.

Cooking:

1. Brush inside of pie crust with truffle oil.
2. Put pie crust in oven for 15 minutes.
3. Saute the leek in skillet, cooking until soft.
4. Add garlic to skillet, cooking until aromatic
5. Add mushrooms, spinach, and parsley to skillet, and cook until all liquid is gone.
6. Add the package of treeline treenut cheese and mix all well.
7. Pour the mix into the pie pan, and cook in 350 degree oven for 20 minutes.

Plating:

Divide pie into desired serving sizes, and plate.
Add green salad if desired.

Wine:

Green Fin 2014 California Red Table Wine

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2016-02-16

2016.02.15 Pasta; Penne, Squash, Zucchini, Rainbow Chard, Sage, Garlic

2016.02.15 Pasta; Penne, Squash, Zucchini, Rainbow Chard, Sage, Garlic


This is a quick recipe that took about 40 minutes. While the vegetables are in the oven, prepare the pesto, then the pasta.

Shopping Cart (WholeFoods.com):

3 yellow squash
3 zucchini
1 bunch rainbow chard
1 package sage leaves
1 head garlic
1 7 oz jar Sister River Foods (EatParma.com) Chipotle Cayenne Parma! vegan parmesan
1 package unsalted pecans
1 12 oz (3 cups) package Whole Foods 365 Organic penne pasta
1 16.5 oz bottle Sky Valley (OrganicvilleFoods.com) Enchilada Sauce
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Olive oil
Black Pepper
Salt

Prep:

Quarter then slice to ½­ inch ­thick the squash and zucchini, then put in medium prep bowl.
Place 1/4 cup pecan, 1/4 vegan Parmesan, 3 peeled garlic cloves garlic into a prep bowl.
Trim chard from stems, loosely chop, then put in prep bowl.
Trim sage from stems and place in a prep bow.
Brush or spray a large oven baking sheet with thin layer of olive oil.
Preheat oven to 425°F.
Preheat stove medium pot of boiling & salted water.
⅛ tsp. each of black pepper and salt into a prep bowl.

Cooking (in order listed):

Oven -
Toss yellow squash and zucchini with oil, and spread on large baking sheet.
Roast in oven 20-25 minutes until browned, turning once or twice.
Stove-
In medium pot of boiling water and salt, blanch rainbow chard water 3 minutes.
Rinse under cold water, drain, pat dry, then add to sage prep bowl.
Food Processor -
Put pecans, vegan parmesan, and garlic in processor bowl and pulse until finely chopped.
Add add rainbow chard, sage leaves, and pulse until finely chopped.
With food processor on, add oil slowly until looks smooth.
Lastly, add pepper, salt and dash of enchilada sauce.
Stove -
Cook penne according to package directions.
Drain, and reserve 1/4 cup cooking fluid.
Toss penne with reserved pasta cooking water and prefered amount of pesto.
Note -
Left over pesto can be refrigerated or frozen for later.

Plating:

Divide pasta among bowls, and top with squash.

Wine:

Albero Spanish Red Wine 2014 Tempranillo (LatitudeWines.com, IranzoFields.com)

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2016-02-10

2016.02.08 Chili; Chicken, White Bean, Onion, Garlic, Salsa

2016.02.08 Chili; Chicken, White Bean, Onion, Garlic, Salsa


Shopping Cart (one stop shopping @ Whole Foods Market):

1 12 oz package Beyond Meat beyond chicken southwest style
1 package Edward & Sons not-chick'n bouillon cubes
1 16 oz jar Whole Foods 365 Salsa Roasted Verde
1 29 oz can Eden organic cannellini white kidney beans
1 tub Toffuti vegan sour cream
1 package Diaya vegan pepperjack style shreds
1 package Bearitos corn chips
1 head Garlic
2 yellow Onions
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Olive oil
Cumin, powder
Oregano, dried
Salt
Pepper, black ground
Cayenne pepper

Ingredients:

1 12 oz package Beyond Meat, chicken southwest style strips; cubed
1 cups Water
2 cubes Edward & Sons Not-Chicken Bouillon cubes
1/4 cup salsa verde
1 tablespoon Olive Oil
1/2 teaspoon Salt
2 cups Yellow onions; chopped
1/4 teaspon Ground black pepper
4 cloves Garlic; minced
1/4 teaspoon Cayenne pepper
2 teaspoons Cumin powder
1 29 oz can Eden organic cannellini white kidney beans; drained and rinsed
2 teaspoons dried oregano

Preparation:

Chop onions & place in prep bowl
Mince garlic & place in prep bowl
Add cumin, oregano to garlic prep bowl
Combine water, broth cubes salsa verde, salt, black pepper, cayenne pepper in pre bowl
Drain cannellini beans & place in prep bowl

Cooking:

1. In a large skillet heat the oil over medium heat, and sauté the onion until it begins to turn translucent (3-5 minutes).
2. Add the garlic, cumin, dried oregano, and sauté until fragrant. Stir constantly, so the garlic doesn't
burn (1 minute).
3. Add the water, broth mix, salsa verde, salt, black pepper, and cayenne pepper.
4. Bring the mixture to a boil then reduce to simmer.
4. Stir in the "chicken" and the beans, put a lid on the pot, and simmer over low heat, stirring
occasionally, until the mixture is heated through (12-15 minutes).

Plating:

Place a handful of corn chips in each bowl/plate.
Top the corn chips with a serving's worth of chili.
Top the chili with sour cream, cilantro, cheese.

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