Wednesday, July 3, 2013

Paula Deen Goes Vegan!? (okay not really but this is adapted from her recipe)

Hi, I’m Kaiti, and I’m a Food Network JUNKIE… haha no but seriously, I kinda am.  Food Network is pretty much always on my TV, even at one of my jobs (I babysit a lot of babies… #winning)
So the other day I was watching the woman (who despite the recent controversy) I would love to be related to but bless her heart, woman uses so much butter, cream and bacon… I couldn’t share a kitchen with her.  I’m talking of course about Paula Deen!  

Well she made an amazing looking Panzanella (bread salad) that was completely vegetarian… which makes my job of vegan-izing SOOOOOO Much easier!!!  Well, I made it tonight… And GOLLY GOSH GEE WHIZ WOW IT’S SOOOO YUMMY!!!!!  I L-O-V-E grilled veggies so this was definitely huge hit! Not to mention... it's summer and tomorrow's the Fourth of July... HELLO GRILLING IS A MUST RIGHT NOW!

I could care less if you try my other recipes but you HAVE GOT TO TRY THIS ONE!
**quick side note: Be careful choosing you cornbread mix as some have buttermilk or lard in them! Use a larger pan (13x9) when baking the cornbread so that your chunks aren't too huge or they will soak up all the dressing and will be hard to eat!  I'm also including a link to a cornbread recipe if you feel like making it from scratch! Mmkay GET COOKING!**

    2 (6-ounce) packages cornbread mix (or try this recipe!)
    4 tablespoons vegan butter, melted
    1 large sweet onion, cut into 1/2-inch-thick rings
    1 red bell pepper, cut into wedges, seeds and membranes removed
    1 green bell pepper, cut into wedges, seeds and membranes removed
    1 yellow bell pepper, cut into wedges, seeds and membranes removed
    2 yellow squash, cut into 1-inch-thick slices
    1 zucchini, cut into 1-inch-thick slices
    2 tablespoons olive oil
    Salt and freshly cracked black pepper
    3 large tomatoes, seeded and diced
    Lemon Vinaigrette, recipe follows
    Chopped fresh parsley leaves, for garnish (you don't have to use this... I hate parsley...)
 
Prepare the cornbread mix according to package directions/recipe. Bake according to the directions on the box or until a wooden pick inserted in center comes out clean. Cool completely. Invert the cornbread onto a cutting board. Cut the cornbread into 1/2-inch cubes and arrange them in a single layer on a rimmed baking sheet. Drizzle with melted butter, tossing gently to coat. Bake, stirring every 10 minutes, until the cornbread is toasted, about 20 to 25 minutes. Set aside to cool. *Side note number 2: you could also drizzle with butter/oil and grill the cornbread... or in true Paula Deen style, you could fry them up in a pan with some oil....

Preheat the grill to medium-high heat.
Combine the onion, peppers, squash, and zucchini in a large bowl. Add the olive oil and toss gently to coat. Season with salt and pepper, to taste. Arrange the onion slices on the preheated grill, cover with the grill lid, and cook for 3 minutes per side. Remove the onions from the grill, chop and set aside. 
Arrange the pepper wedges on the grill, cover with the grill lid, and cook for 8 minutes per side. Chop the peppers, and set aside. Arrange the squash and zucchini on the grill, cover with the grill lid, and cook for 2 minutes per side. Chop the squash, and set aside.
In a large bowl, combine all the chopped vegetables, tomatoes, and cornbread squares, Add the Lemon Vinaigrette and toss gently to coat. Garnish with chopped fresh parsley leaves, if using, and serve immediately.
Lemon Vinaigrette:
    3 tablespoons fresh lemon juice
    2 tablespoons chopped fresh parsley leaves
    1 tablespoon Dijon mustard
    2 tablespoons vegannaise
    1 teaspoon ground black pepper
    1/2 teaspoon salt
    3 tablespoons extra-virgin olive oil
In a small bowl, whisk together lemon juice, parsley, mustard, mayonnaise, pepper, and salt. Gradually whisk in the oil until combined. Cover and chill until ready to use.
***Side Note Number 3 (and last one I promise!): I also diced some avocado to put on top, it was really yummy**
image
How yummy does that look? And that’s just the grilled veggies!!
image
Happy and Healthy (wow with a PD recipe?!) Eating!!

Homemade Cornbread

These days people go for whatever is easiest... which is fine (I do it sometimes too...) BUT this recipe is for delicious, sweet, moist, cornbread which is something that is hard to buy in a box... especially if you're vegan.  These days most boxed cornbreads contain LARD or BUTTERMILK... This vegan friendly recipe will be a hit with anyone and is great with Chili, as a side to any summer BBQ dish, or in my rendition of Paula Deen's Grilled Veggie Panzenella!


1 cup cornmeal 1 cup all purpose flour 2/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup vanilla nondairy milk (I used soy) 1/2 cup water - See more at: http://vegweb.com/recipes/sweet-cornbread#sthash.z6OWFzOg.dp
1 cup cornmeal
1 cup all purpose flour
2/3 cup sugar
1 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 cup vanilla coconut milk 
1/2 cup water

Preheat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8" glass dish, but this works as muffins too and if you need thinner cornbread use a larger baking dish and reduce cooking time, just keep checking it!
Mix dry ingredients in a bowl with a fork or a whisk. Stir in wet ingredients but don't mix too much.
Pour into baking dish and bake for about 30 minutes, or until the edges are a little brown and tests done with a toothpick.
Take out and let cool for 15 minutes before cutting and serving.

Boom! Easy peasy lemon squeeze-y! 




**UPDATE**  I made this cornbread for 3 omnivores and myself to accompany the loaded veggie chili that can be accessed via the above link... THEY LOVED THIS CORNBREAD!!! (Like to the extent that we were just eating it straight from the pan!)  I promised a shout-out to the two boys so: "Hi Matt and Will!!!" I'll be making another pan (maybe 2 or maybe a bunch of mini muffins) of this cornbread for Notre Dame's kickoff game in 16 days!
1. Preheat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8" glass dish, but I'm sure this would work as muffins just as well. 2. Mix dry ingredients in a bowl with a fork or a whisk. Stir in wet ingredients but don't mix too much. 3. Pour into baking dish and bake for about 30 minutes, or until the edges are a little brown and tests done with a toothpick. 4. Take our and let cool for 15 minutes or so. This is excellent with some margarine when it's fresh. I like to eat the leftovers for breakfast with maple syrup. Source of recipe - See more at: http://vegweb.com/recipes/sweet-cornbread#sthash.z6OWFzOg.dpuf
1 cup cornmeal 1 cup all purpose flour 2/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup vanilla nondairy milk (I used soy) 1/2 cup wate - See more at: http://vegweb.com/recipes/sweet-cornbread#sthash.z6OWFzOg.dpuf
1 cup cornmeal 1 cup all purpose flour 2/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup vanilla nondairy milk (I used soy) 1/2 cup wate - See more at: http://vegweb.com/recipes/sweet-cornbread#sthash.z6OWFzOg.dpuf

4th of July Potato Salad

Okay, so I know I haven't posted in a while but things here are still pretty crazy... I'm lucky if I have time to heat up bowl of leftover mac-no-cheese!  But that's about to change because I am off for the next couple weeks and plan on spending a LOT of time in the kitchen.  Plus, tomorrow is a holiday and a very food centered one at that... So how about some recipes for your 4th of July cookout?!
This week is pretty decked out in Red, White and Blue... soooo how about we translate that into the perfect potato salad for tomorrow?  Using red, white, and blue potatoes, this potato salad is sure to be a hit! Plus there's no mayo (or vegan mayo for that matter) so it's not going to go bad in the sun!
2lbs Potatoes, cubed (Use 1/3 Red potatoes, 1/3 white potatoes, & 1/3 BLUE potatoes)
2 TBS cider vinegar
1/2 cup diced celery
1/4 cup scallions
Dressing:
1/4 cup olive oil
2 TBS cider vinegar (no this isn’t a typo)
2 TBS whole grain mustard
Salt and Pepper

Boil potatoes with 2 TBS of cider vinegar until tender.  Drain and toss with the celery and scallions.  Mix olive oil, remaining cider vinegar, and mustard well until completely emulsified. Toss with the potatoes and season with salt and pepper. Refrigerate or not and serve :-)

Happy 4th of July!!!
There was an error in this gadget

Number of Views