WINE BRAISED KALE AND SWISS CHARD with RED LENTIL PASTA SAUCE FANTASTIC DISHES AND ALL VEGAN

 RAINBOW CHARD STEMS, ONIONS, GARLIC, CELERY BASE, SAUTE IN GRAPESEED OIL AND ADD SQUASH, NUTRITIONAL YEAST, HERBS OF CHOICE, DE GLAZE WITH WINE. ADD A GOOD MARINARA SAUCE AND COOK FOR 30 MINS LOW SIMMER...ADD THE COOKED AND DRAINED RED LENTILS, COOK FOR FURTHER 20 MINS..THE SAUCE WILL THICKEN LIKE A CREAM SAUCE, ADD THE CHOPPED GREEN TOPS AND SERVE WITH COOKED PASTA

SIMMERING WITH THE COOKED RED LENTILS ADDED

SAUTE ZUCCHINI. GARLIC AND ONION THEN DEGLAZE WITH WHITE WINE ADD THE WASHED AND DRAINED CHOPPED KALE , ADD ENOUGH VEGETABLE STOCK TO  2 INCHES DEPTH OF PAN,AND SIMMER WITH A TIGHT FITTING LID FOR 15-20 MINS. REMOVE LID CHECK SEASONING AND THEN REDUCE THE LIQUID BY HALF, SERVE WITH WHOLEWHEAT BREADS.

THE COMPLETED SAUCE READY TO SERVE WITH COOKED PASTA OF CHOICE..THIS IS A FANTASTIC TAKE ON A SICILIAN DISH THAT USES SKINNED  BEANS

Well the heatwaves of recent months have finally given way to some much nicer, cooler Spring weather here in Los Angeles. Right now we have cool ocean winds but are preparing for the desert Santa Anna winds to begin before the end of the weekend, so we will be back in to the raging 80f's.
Here are 2 tremendous dishes that I love as I DO love hearty and tender greens..for me I prefer these to a raw salad any day.
Enjoy your food more and do experiment..Vegan is not all raw foods and not always light fare...I prefer my Vegan, Hearty and substantial.

SPICY SATAY SAUCE & GARLIC & CHILI SAUCE ..GREAT SAUCES FOR ANY VEGETABLE DISHES DIPPING AND SLATHERING ..RECIPES

These are fantastic sauces...served as a dip or slathered on roasted vegetables.
Useful in any style of  cooking, but particularly in the fresh flavors of Vegan cuisine.

SPICY SATAY SAUCE
This recipe makes 3 cups

1 tsp neutral oil (sunflower, safflower)
1 cup minced onion 
1/2 cup minced scallions
3 cloves garlic smashed and minced
1/2 cup minced ripe red, yellow or orange bell pepper
2 tbsp tomato puree
1 cup peeled diced tomatoes
1 cup roasted peanuts ( if allergic then use any roasted nut or seed)..chopped
1 tbsp soy sauce
cracked black pepper to taste
a few drops hot pepper sauce to taste
sea salt or lemon juice to taste

Heat oil in heavy skillet and saute the onions, bell pepper and garlic for 2 mins.
Add the tomatoes, tomato puree and scallions.
Slowly bring to boil and turn down to low simmer, adding the chopped peanuts.
Simmer for about 8 mins.
Then add hot sauce, soy sauce a few shakes of black pepper and a pinch of sea salt/lemon juice...to taste.
Remove from heat and stir well.
Serve as is or process to a smooth paste.

Variations:
 Add 1/4 tsp red chili flakes in place of hot sauce..add these when sauteing the onions.
May also be finished with fresh mint or cilantro 

This is  fantastic for any season, and perks up any meal.

GARLIC AND CHILI/CHIPOTLE SAUCE

makes 2 cups

2 tsp neutral oil
2 tbsp minced chili peppers (for added heat do not remove the seeds..chipotle peppers are wonderful in this adding a smokey dimention)
12 cloves garlic smashed and minced
2 cups peeled and chopped fresh tomatoes
2 tbsp tomato puree
1/4 tsp ground black pepper 
1/4 tsp sea salt
2tbsp fresh lemon juice
 1/2 cup minced parsley or cilantro (optional)
 
Heat the oil in  a heavy bottomed skillet adding the garlic and chili peppers, (be very careful as the fresh chili peppers will be intense, make sure the kitchen is well ventilated), and saute on medium heat for 2 mins.
Add the tomatoes and their juices, tomato puree and bring to a gently boil and simmer gently, tightly covered, for 10 mins.
Remove from heat and add seasonings, check the taste after adding the lemon juice. Cool the sauce down then add the cilantro or parsley and blend to a smooth sauce.
Serve at room temp.
 

Home grown

 

VEGAN STYLE, low fat & no added sugar, wholewheat 'STICKY" DATE/TOFFEE PUDDING/CAKE

HERE IS A VERY YUMMY PUDDING THAT ORIGINALLY DATED BACK TO THE VICTORIAN AGE OF BRITAIN..now very 21st Century and still all natural (nothing over processed and easily available) ingredients.

This makes 4-6 small molds ( ramekins)

1 1/2 cups pitted dates (chop with scissors)
1 cup apple juice
1 tsp ground cinnamon
1/2 tsp baking soda
1 tsp Vanilla extract (optional)
1 cup ground blanched almonds
1 cup whole wheat flour
1 tsp baking powder
 pinch sea salt 

Preheat oven 350F  Middle shelf

Grease the ramekins/small pots well with neutral oil ( safflower/sunflower etc.)
Place the chopped dates, spices, apple juice in small saucepan and bring to boil, and simmer for 5 mins, stirring well.
Remove from the heat and stir in  the baking soda and salt.
Allow the mixture to cool then add the ground almonds and whole wheat flour and baking powder, mix well and scrape down the bowl.
Divide equally in the molds, filling 3/4 full
Bake for 25 mins.

Remove from oven and cool slightly, un-mold with a knife onto warm plates and serve with a toffee sauce or Vegan Ice Cream.

Variations: add any fresh citrus zest or chopped nuts as you prefer.

This is wonderful, served with fresh banana and berries too.

 

 

ALL VEGAN PEANUT SOUP WITH WATERCRESS RECIPE...FOR FABULOUSNESS

 
 
This type of soup originated in Africa and is/was made with ground nuts aka known here as peanuts.
For anyone with  nut allergies you may use roasted almond butter or roasted sunflower seed butter.
In Africa it is a spicy soup, here it is mild, you may add chipotle pepper or hot sauce as desired.

Serves 4


2 tbsp safflower/neutral oil
1 cup rough  chopped onion
2 cloves garlic smashed and minced
 1 ripe bell pepper chopped (optional)
1/2 cup chopped celery
1 cup chopped yams or Russet (starchy) potatoes
1 pound carrots rough  chopped
3 cups water or vegetable stock
1 tbsp nutritional yeast flakes
1/2 cup nut butter plus 1/2 cup warm stock or water (whisk well this prevents the nut butter remaining in clumps and scorching..also any nut butter should be mixed with warm liquid and not added directly from the jar to any hot dish) 
sea salt and cracked black pepper to taste
1 tsp ground cardamon (or zest from 1/2 lemon or lime)
pinch of cayenne powder
Nut milk as needed
1 cup watercress leaves and tender stalks (may also substitute young spinach or chard)

1 1/2 cups cooked, warm brown rice/quinoa or millet

Method:

Heat the oil in a large pan and add the onion, carrots, and bell pepper and saute/sweat for 3 mins.
Add the garlic,stock, cardamon, chopped yams or potatoes, cayenne and yeast flakes, cover and simmer gently for 30 mins.
Add the peanut butter mix and simmer very slowly for 10 mins.
Blend until smooth, if it is a little thick, add some nut milk or more vegetable stock.
Check seasoning.
Add the watercress and serve in warm bowls with the cooked rice

variations:
you may add some dry white wine or apple juice after sweating off the vegetables.
Try adding minced cilantro with the watercress..this is great also served with lemon or lime wedges.

This is a fabulous soup and a perfect one for any season.

Vegan BUCKWHEAT & PEANUT CASSEROLE RECIPE..something wonderful for the New Year

Buckwheat is actually a dried berry not a grain as such, and it is packed with minerals, vitamins and amino acids, cook the hulled groats like rice, by sauteing in hot oil and then top with boiling water, and simmer until all water is absorbed...fluff with a fork when cooked.

This is a fabulous Casserole and perfect for cold wet winter months, we, in Los Angeles are having our first El Nino storm of the season.

This serves 4-6 and is easy to freeze

preheat oven 350f middle shelf

a well oiled oven proof 1  1/2 qt casserole dish

4 cups peeled and thinly sliced potatoes
1 cup cooked buckwheat
3 medium onions thinkly sliced
1 chopped red bell pepper
2 cups washed and chopped spinach
1tsp sea salt
 ground black pepper to taste
1 tsp dried herbs of choice ( thyme, rosemary, oregano, basil)
1 cup shelled peanuts
2 tbsp peanut butter
2 cups vegetable stock or water
Chili powder or hot sauce to taste (optional)

Layer half the potatoes over the base and sides of the casserole dish.
Top this with the cooked buckwheat, onions, spinach, pepper, herbs and season with salt and pepper.
Cover with the remaining sliced potatoes.
In a blender mix the peanuts, peanut butter and stock, until well blended.
Pour this over the casserole and cover tightly either with a lid or foil.
Place on a lined cookie sheet and bake 45 mins.
you may have to add more stock, depending on the vegetables.
Remove cover and cook a further 15 mins to brown the top.

Remove from oven and wait 15 mins before serving to allow the contents to settle.



 Variations: use any seasonal vegetables..and in place of peanuts use almonds and almond butter

VEGAN RUSTIC VEGETABLE TART, RECIPE AND IDEAS

I PERSONALLY LOVE THIS TART, AND IT'S  CREATION CAME ABOUT AS I CAN NO LONGER ENJOY PIZZA, AS I AM LACTOSE INTOLERANT AND I DON'T LIKE VEGAN CHEESES.
THIS IS A TART MADE WITH EITHER ROASTED OR SAUTEED VEGETABLES AND , WRAPPED IN  A WHOLE WHEAT YEAST PASTRY WITH A BASE OF EITHER BEAN OR SMOKED EGGPLANT HUMMUS.







THE CRUST..MAKES 1 LARGE 8 INCH TART:

1 tsp active dried yeast
pinch of sugar
1/4 cup warm water
Mix together and allow it to get frothy, set aside.


Meanwhile in a food processor:

1 cup wholewheat flour
1/2 tsp sea salt
2 tsp any dried herb of choice (if using fresh then use 3tsp)
3 tbsp vegetable shortening or olive oil

Extra flour for dusting and rolling

Pulse together lightly to 'breadcrumb" stage.
With processor working, slowly drizzle in the frothy yeast mix to form a light dough ( it may be sticky, that is fine).
Gently turn out of the processor bowl on to a lightly flour dusted board, and roll into a ball.
 
Dust lightly with flour, and place in a warm greased bowl, cover with plastic wrap or a clean cotton towel and allow to rise in a warm place until double in size ( approx 45 mins)


Knock back the dough , then roll out to a 10 inch wide circle.

Place on an ungreased 8 inch pie pan and allow the pastry to droop over the edge

You may use, hummus, baba ganoush (smoked eggplant spread/dip), tahini, peanut butter, any roasted nut butter, or vegan cheese. ( for great recipes for a great and easy hummus check out my ebook "RECIPES FOR SUCCESS on www.amazon/kindle.com)
Spread this in the middle of the circle, allow a 2 inch space around the edge.

Top this with any roasted vegetables or sauteed (make sure that the vegetables are drained or this will make the pie crust base soggy). Again mix plenty of fresh or dried herbs into the vegetable mix and this should compliment the herb in the pastry.


Fold over the pie edges to meet in the middle..it will leave a gap.
Top this gap with any cracked or pitted olives, washed and drained capers.
Then drizzle with a little extra virgin olive oil.
Brush the pastry on the outside with a little nut milk and sprinkle with coarse sea salt or sesame/poppy seeds.

Bake in a preheated oven on a lined cookie sheet middle of oven 375F for 35-45 minutes, until the top is golden brown.

Remove from oven and cool in pan, drizzle again with olive oil or wine/lemon juice and decorate with fresh herbs.
Slide the tart onto a warm serving plate preferably with a small edge, to hold the tart juices but not inhibit the knife cutting.
Serve warm or room temperature and cut into slices at the table..This is spectacular any season.


Variations: add any raw or roasted no salt nut, for a crustier base sprinkle the base with coarse cornmeal/polenta before covering with pastry.

CRANBERRY-WALNUT-CINNAMON-APPLE....... BOLTON CAKES..fantastic "cakes" for tea time or lunch boxes RECIPE, TIPS & PHOTOS

These are wonderful caramely-appley-spiced  cakes and began life in the North West Of England.
They are a cross between a Chorley cake (the place of my birth), which are just plain short crust pastry filled with currants and rolled out very thing and baked, then served slathered with butter or margarine  and Eccles cakes, which are usually made with "rough puff "or puff pastry and filled with sugar, dried fruit, butter or margarine and sugar.
I have taken artistic licence and named these after my maternal side of the family, The Boltons, as when Mum baked she always gave me leftovers to make pies, and they ended up something similar using jam.

There is no real recipe  but here is a shortcrust/flakey pie crust recipe for going on with..adapt it to any way that you feel comfortable with, this makes 2-3 Bolton Cakes depending on size.

1 cup all purpose flour
1 cup whole wheat flour
2tsp sea salt
2/3 cup vegan shortening  ( DO NOT USE VEGAN MARGARINE IT HAS TOO MUCH WATER)

6-10 tbsp cold water (depends on dryness of the flour) 

Pulse the salt and flours together in a food processor.
Then add the fat and pulse to form fine "breadcrumbs" ( do not over run the machine as this will create heat that will break down the fat).
Gradually add cold water until a loose dough is produced, (continue to pulse as you add the water).
Form into a ball and set aside wrapped in wax paper for 30 mins minimum.




The filling:

3 large apples grated ( 2 cups)
1/2 cup broken walnuts
1 cup dried cranberries
2 tsp ground cinnamon
1tsp ground cloves

Make this 30 mins ahead of baking so the juice from the apples is soaked up by the dried cranberries.



Vegan margarine for spreading

Sugar for topping 

Nut milk for brushing


Method:


Cut the dough into 3 pieces.
Then roll out 1 piece on a floured board, IN TO A "FREE FORM" CIRCLE ( It is not an absolute necessity to be a perfect circle) to just less than 1/4 inch thickness.
Spread liberally with Vegan margarine, leaving a gap of 2 inches round the edges

Top this with 1/3 of the apple mix, then fold the sides into the middle to seal.

Turn this over and then pat down, and form into a circle with your hands, do not be tempted to roll out as this is very juicy.
Place seam side down an greased cookie sheet, then continue to make the rest.
Brush with nut milk and sprinkle with sugar

Bake in a preheated 375F oven for 30-45 mins (I used another cookie  tray on lower level to protect the base of pastries from burning, and the sugar and juice WILL spill from the pastries and this forms a good caramel.)

When golden brown remove from oven and allow to cool on cookie sheet.

When cool enough to handle, using a spatula remove from tray and cool on plates.

Serve at room temp.

These can be sliced in half or serve whole...do not ask for taste testers there is not enough.

Variations: use Any dried fruit, larger types cut into small pieces with kitchen scissors; Use any nut of choice.
You may add some sugar to the filling, but be careful when baking as this extra sugar makes the juice very sweet and this will burn as it is released.

Enjoy GOOD Vegan EATING.