most simple lemon vinaigrette
Recently, I bought my first bottle of really nice olive oil. Not the kind that you splash in a hot pan to make sauce or sauté something. Rather, the kind that you gently drizzle over salads or vegetables, seasoned with little or nothing else, so that the complexity of the olive oil can shine through. I have been enjoying it mostly on salads in the form of a very simple vinaigrette made with Meyer lemons from my neighbor’s tree. With something as interesting as this olive oil, I don’t have to doctor it much to make a really delicious dish!
Most Simple Lemon Vinaigrette
Ingredients:
- 1 tablespoon extra virgin olive oil
- Juice from 1 Meyer lemon
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
Instructions:
- Mix together ingredients.
- Drizzle over a simple salad of lettuce and tomatoes.
- Parmesan cheese optional.
- Enjoy!
Filed under: Salads, Vegan, Vegan Optional, Vegetarian | Leave a Comment
Tags: extra virgin olive oil, lemon, salad, vinaigrette
lentil soup
It’s Sunday afternoon and there’s a pot of simmering lentil soup on the stove. It’s been a rainy weekend in San Francisco, and a dinner of healthy, hearty lentil soup to usher in a new week sounds just fine. This soup is of the “chop, chunk, toss, stir and simmer” variety; in other words: pretty simple and very satisfying.
Lentil Soup
Ingredients:
- 1 medium yellow onion, chopped
- 1 tablespoon olive oil
- 2 carrots, chopped
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon salt
- 1 tablespoon fresh black pepper
- 1 tablespoon dried parsley
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 28 oz. can diced tomatoes
- 6 cups veggie broth (I use Better Than Bouillon concentrate)
- 2 cups water
- 1 cup red wine
- 1 bunch kale, chopped
- 4 medium-sized red potatoes, diced
- 4 cups brown lentils
- Juice from 1 lemon
Instructions:
- Chop onions.
- Heat olive oil in a large soup pot (with a tight-fitting lid) on medium-high.
- Sauté onions until translucent, about 5 minutes.
- Chop carrots and celery (1 inch pieces) and garlic. Add to onions and sauté for 5 minutes.
- Add salt & pepper and dried herbs (parsley, thyme, and bay leaves). Stir.
- Add entire contents of canned tomatoes. Stir.
- Add all other liquid and bring to simmer.
- Chop kale. Add to pot and stir.
- Dice potatoes. Add to pot and stir.
- Add lentils. Stir and return to simmer.
- Simmer for about 2 hours, or until lentils are soft.
- Finish with lemon juice and more salt and pepper to taste.
- Enjoy!
Filed under: Mains, Soups, Vegan | 2 Comments
Tags: carrots, hearty, kale, lentils, red wine, soup
roots & dumplings
Though I always hit that point in the winter where I lament the lack of a ripe tomato and dream of summer squash and cantaloupe, I always have to remind myself that winter vegetables have their own promise. This dish features winter vegetables in a rich stew topped with hearty dumplings.
My grandmother grew up on a Nebraska farm, and though she raised her family in Seattle, she brought with her a preference for drinking coffee at all meals and recipes from her farm up-bringing. Chicken and Dumplings was one of those recipes. Here I use faux chicken broth and root vegetables to build this vegan version.
Roots and Dumplings
Ingredients:
Roots
- 1 medium yellow onion, chopped
- 1 tablespoon veggie oil
- 3 carrots, chopped
- 5 stalks celery, chopped
- 2 teaspoons fresh black pepper
- 1 tablespoon dried parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 tablespoon paprika
- 1 large rutabaga, chopped
- 2 turnips, chopped
- 1 large parsnip, chopped
- 2 cups faux chicken broth (I use Better Than Bouillon, No Chicken Concentrate)
- 2 tablespoons cornstarch
- 1 cup almond milk
Instructions:
- Chop onions.
- Heat veggie oil in a large sauté pan (with a tight-fitting lid) on medium-high.
- Saute onions until brown, about 5 minutes.
- Chop carrots and celery (1 inch pieces). Add to onions and sauté for 5 minutes.
- Add spices (black pepper, parsley, thyme, sage and paprika). Stir.
- Chop rutabaga, turnip and parsnip. Add to pan and stir.
- Add broth, cover with lid and simmer for 10 minutes, or until vegetables are tender (but not soft).
- Mix cornstarch and almond milk. Pour into skillet and stir.
- Taste and then adjust seasonings.
- Continue to simmer on low.
Dumplings
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons fresh black pepper
- 3 tablespoons vegetable shortening
- 3/4 cup almond milk
Instructions:
- Add flour, baking powder, salt and pepper in a medium-sized bowl. Mix.
- Cut in shortening, until small pebbles have formed.
- Stir in milk. Mix until dough has gathered and all dry ingredients have been incorporated.
- Drop 1/4 cup balls of dough on top of the simmering stew.
- Cover and cook 15 minutes, or until the dumplings are fluffy.
- Enjoy!
Filed under: Mains, Vegan | Leave a Comment
Tags: almond milk, carrots, dumplings, gravy, parsnips, roots, rutabagas, turnips, vegan, winter vegetables
artichoke dip
‘Tis the season for appetizers! Here’s my attempt to develop another healthy and delicious appetizer. My mom’s family always has Artichoke Dip (you know the one: creamy, rich and awesome!) at their family gatherings. Don’t get me wrong — I love that stuff. But, I fear that more than a few of my extra pounds came directly from that steaming casserole dish.
I created this dish with the classic recipe in mind. I blended marinated and canned artichoke hearts with seasonings to get a creamy, savory dip to spread on crackers, bread or veggies.
Artichoke Dip
Ingredients:
- 1 jar of marinated artichoke hearts
- 2 cans of artichoke hearts, packed in water
- 1 clove garlic
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper
- juice of 1/2 lemon
Instructions:
- Drain artichoke hearts, leaving half the jar of marinated artichoke liquid.
- Peel and roughly chop the clove of garlic.
- Put all ingredients into a blender.
- Blend until smooth.
- Taste and then adjust seasonings.
- Enjoy!
Filed under: Holidays, Starters, Vegan | 2 Comments
Tags: artichoke hearts, dip, garlic, lemon
I created this appetizer as a light, fresh, and savory start to Thanksgiving. The lemon and basil really make the rich beans pop, and the sweetness of the endive brings all the flavors together.
Endive with Lemony Basil Cannellini Beans
Ingredients:
- large endive leaves, separated, cleaned and dried
- 1 can of cannellini beans, drained
- 1 teapoon salt
- 1/2 teaspoon fresh black pepper
- 1 tablespoon extra virgin olive oil
- juice of 1/2 lemon
- 1/4 cup chopped fresh basil leaves
Instructions:
- Cut bottoms off of the endive. Pull apart the leaves. Wash and pat dry. Reserve large leaves for recipe — eat the rest on the spot!
- In a bowl, mix all other ingredients. Taste.
- Adjust seasonings, as needed.
- Spoon 1 tablespoon of bean mixture onto each endive cup.
- Enjoy!
Filed under: Starters, Vegan | Leave a Comment
Tags: basil, cannellini beans, endive, lemon
Thanksgiving is a great holiday for folks who love to cook. Given that a meal is central to the holiday, Thanksgiving offers an excellent opportunity to experiment, cook old favorites, and share your craft with those you love. Though it may seem to present a lot of complications for those of us who choose to abstain from the turkey, butter and cream, I have actually found Thanksgiving to be an excellent excuse to eat a wealth of fruits and veggies. Thanksgiving is, after all, a festival that celebrates the end of harvest, and the other – oft-neglected – symbol of the holiday is a bountiful cornucopia brimming with produce. Though it may be hard if you are not the one in charge of wielding the knife, there are so many options for delicious dishes that Thanksgiving is the perfect opportunity to share hearty, savory vegan fare with those you love.
I worked for several years with a fellow teacher and dear friend, Dan. Dan really inspired me to take Thanksgiving to a new level. Every year, right after Halloween, Dan would bring out his cook books, magazines and recipe cards, and begin to plan his elaborate, gourmet Thanksgiving menu. His final step in planning was usually to procure some locally made microbrew that paired with his menu perfectly. Dan took such delight in planning his meal that he inspired me to make my own Thanksgiving traditions.
So, every Thanksgiving season, after the family meals have been eaten, we gather together with some of our closest friends to share in our own Thanksgiving meal. This menu is always vegetarian, and many items we make are vegan. Over the years, I have developed my favorite dishes, and I wanted to share this menu with those of you responsible for feeding your communities – vegan, vegetarian and carnivorous. While this menu might never replace turkey for those who are attached to the tradition, it will leave everyone at the table satisfied.
You may notice that several of these dishes come from Sunset Magazine. A few years back, they published a Thanksgiving issue with several amazing recipes. Kudos to the recipe developer working that year, as these recipes have become staples for our meal.
Menu:
- Endive with cannellini beans with lemon and basil
- Spinach salad with persimmons and hazelnuts and ginger vinaigrette
- Quorn Roast
- Blue cheese, leek and mushroom cornbread stuffing
- Mashed Yukon Gold potatoes
- Mushroom gravy — see previous post – replace soy milk with broth for dinner-style gravy
- Earl Grey Cranberry Sauce
- Sweet potatoes, candied with pineapple and a pecan crumble
- Braised brussel sprouts with apple cider and caraway seeds
- Creamed onions
- Cauliflower and broccoli with cheese sauce
- Sautéed green beans
- Mascarpone Pumpkin Pie with Bourbon Whipped Cream
Filed under: Dessert, Holidays, Mains, Salads, Starters, Vegan, Vegan Optional, Vegetarian | 3 Comments
Tags: Thanksgiving, veggies
mushroom gravy
In preparation for Thanksgiving, I thought I would share my mushroom gravy recipe. This goes great on all the starchy Thanksgiving dishes, but is vegetarian. It provides just the boost in flavor that a lonely stack of mashed potatoes is lacking in a carnivorous Thanksgiving feast. Cook yourself a batch, bring it in a container, and no one will be the wiser!
Mushroom Gravy
Ingredients:
- 2 tablespoon olive oil
- 3 cups cremini mushrooms sliced
- 3 cloves garlic, minced
- 1 tablespoon sage
- 1/2 teapoon salt
- 1/4 teaspoon fresh black pepper
- 1/2 cup cream sherry
- 2 cups veg broth (Better Than Bouillon)
- 1 tablespoons cornstarch dissolved in 1/4 cup cold water
- 1/4 cup soy milk (regular flavor)
Instructions:
- Wash and slice mushrooms. Cook in microwave for 4-5 minutes, or until they have released their moisture. Drain.
- Heat olive oil on medium-high in a large frying pan.
- Add sliced mushrooms. Saute for 10 minutes, or until the mushrooms have started to brown.
- Add garlic and stir to prevent from burning. Cook until fragrant.
- Season with salt, pepper and sage.
- Deglaze pan with sherry.
- Add vegetable broth and cornstarch slurry. Bring to a simmer.
- Cook until thickened, about 5 minutes.
- Thin with soy milk.
- Enjoy!
Filed under: Mains, Vegan | 2 Comments
Tags: gravy, mushrooms, sage, sherry, Thanksgiving
My grandmother taught me how to can way before it was hip. She did it because she preferred the way home-canned apricots and peaches, relish and jam, and pickles tasted. It was hard, hot work, but it was always worth it. I lived for eight years in Walla Walla, an agricultural community in southeastern Washington. Because of the abundance of produce and the lifestyle I was enjoying, I canned. I canned a lot. Most of my college friends and neighbors found it pretty weird. But, I loved it.
When we packed up and moved from Walla Walla to San Francisco I sold my canning supplies. I was sad at the time, but I also didn’t really see how I might keep that practice alive in a tiny apartment in a big city. Finally, I have found the answer: refrigerator pickles!
Refrigerator pickles allow you to make small batches that do not need to be processed in a water bath. I experimented this weekend with my first batches. This recipe has you boil the beets first and then marinate them in the brine to add flavor.
Pickled Beets with Rosemary and Meyer Lemon
Ingredients:
- 6 cups beets, boiled until soft, then peeled
- 6 cups cider vinegar
- 3 cups water
- 1/4 cup salt
- 1 1/2 cups sugar
- Sprigs of rosemary
- Meyer lemon, sliced 1/4 inch thick
- Red onion, sliced 1/4 inch thick
- 4 Wide-mouthed pint jars
Instructions:
- Prepare beets.
- Heat vinegar, water, salt and sugar in saucepan until boiling.
- Wash jars and lids and sterilize with boiling water.
- Fill jars with one sprig of rosemary, two slices of lemon and one slice of onion.
- Slice beets 1/2 inch thick. Fill jars with beets.
- Fill jars with brine and seal with lids.
- Keep in the refrigerator for up to two weeks.
Filed under: Vegan | Leave a Comment
Tags: beets, meyer lemon, pickles, rosemary
Pickled Green Onions with Tarragon and Peppercorns
Ingredients:
- 20 green onions, washed and trimmed at the root and top, so that the onion is only 3-4 inches long
- 6 cups cider vinegar
- 3 cups water
- 1/4 cup salt
- 1/4 cup sugar
- 6 sprigs of tarragon
- 1/4 cup black peppercorns
- 2 Wide-mouthed pint jars
Instructions:
- Prepare green onions.
- Heat vinegar, water, salt and sugar in saucepan until boiling.
- Wash jars and lids and sterilize with boiling water.
- Fill jars with three sprigs of tarragon and 1/8 cup peppercorns.
- Fill jars with green onions.
- Fill jars with brine and seal with lids.
- Keep in the refrigerator up to two weeks.
Filed under: Vegan | Leave a Comment
Tags: green onions, peppercorns, pickles, tarragon
chipotle butternut squash soup
From summer to fall — quickly! The seasonal tide has turned in San Francisco, and there is nothing I like more than a pot of soup on a rainy Sunday evening in autumn. When I develop recipes, I tend to look for base flavors that can accomodate experimentation. For soups, butternut squash is the perfect blank canvas to absorb a variety of different flavors. For this soup in particular, I combine the sweet/savory of the squash with the spice of the chipotle and richness of the adobo sauce. A bowl of this soup is at once sweet, hearty, savory and spicy.
Chipotle Butternut Squash Soup
Ingredients:
- 1/4 cup olive oil
- 8 cups butternut squash, peeled and chopped
- 6 cups veggie broth
- 2 teaspoons salt
- 1 chipotle pepper (canned in adobo sauce), seeds removed
- 2 tablespoons adobo sauce
- 1/4 cup brown sugar
- Crema or crème fraiche, optional garnish
Instructions:
- Heat oven to 400 degrees.
- Prepare squash, toss with olive oil and bake until soft, about 30 minutes.
- Transfer squash to a sauce pan and add broth, salt, chipotle pepper, adobo sauce and brown sugar.
- Purée soup until smooth.
- Simmer over medium-high heat until the soup has reduced by a quarter.
- Garnish with a dollop of crema or crème fraiche.
- Enjoy!
Filed under: Soups, Uncategorized, Vegan Optional | 2 Comments
Tags: autumn, butternut squash, chipotle, creme fraiche, soup
veg here 