Corn Salad

"I Could Never Be Vegan… it’s too expensive!!!"

First off, if you haven’t seen my friend Sara’s video: “5 Things Vegetarians are Sick of Hearing” you need to! “I could never go vegan” is one of them. I’m not asking anyone to become a vegan… All I suggest is “Taste This!” For some reason, there is a stereotype about vegan food, and I’m out to change that mindset! Read How!

(You've been warned!)

 

Pineapple Salsa

Hi I'm Kaiti & I'm a Salsa-holic. Shout out to my best buddy ever @Wayeezy who knows just how much I'm addicted to salsa...

Grab some chips and get the scoop here!

OHMYGRACIOUS HOW GOOD DOES THAT LOOK?!

Bourbon Coleslaw

KY things I LOVE @WindyCornerMrkt @BuffaloTrace @MakersMark @KnobCreek @WoodfordReserve #bourbon

I've written many times before about my love for Kentucky, and somedays I crave the flavors of The Bluegrass. 

BBQ season with my friends has finally started and I wanted to impart a little Kentucky flavor into my contribution for the party. Here's what I did... Read More

Stuffed Mushrooms

The holidays are coming! The holidays are coming! Okay, obviously you know I'm kidding. I know, I know it's April and we are more than six months away from any kind of holiday season but it's never too soon to start planning.



On a  distantly related note, a popular appetizer/ hors d'oeuvres for many during the season holiday is the stuffed mushroom. I decided to combine the two... and this is what I came up with!

Chocolate Boxes

You asked for it and it is FINALLY here!!! I apologize for the delay, I made these once about a year and a half ago and really had to rack my brain about what all went into these and what I did to make them!

These little desserts are SUPER SWEET so they would be great to make for a dinner party or even a wedding/bridal/baby shower where there are a lot of people (one box per person will be enough).  It's a time consuming dish but they can definitely be made ahead of time and filled just before serving.

There are some shortcuts you can take with this to save time: using raspberry preserves (or another type of fruit preserve), and/or using store bought whipped cream.  But I can't make any comments about how any of that would effect the outcome of this... It would probably still be tasty... Just not as tasty as my recipe :-)

Alright here we go, hopefully I can remember everything!

Chocolate Boxes with Raspberry Coulis and Coconut Whipped "Cream"

1 Box of Chocolate Cake mix (Duncan Hines Devil's Food is yummy)
1 cup water
1/3 cup vegetable oil
Ener-G Egg replacer for 3 Eggs

Prep according to the box in a 13x9 baking pan. Remove from oven when a toothpick inserted in the center comes out clean.  Cool in pan on a wire rack for at least 15 minutes.

At this point you can leave it in the pan to cool completely or you can turn it out of the pan and let it cool completely.

When cooled completely, cut a half inch off of each side, creating a 12x8 rectangle of cake (makes for easier measuring when cutting slices into cubes for the boxes).

Cut cake into 2x2 in cubes.  Depending on how high you cake baked, you may want to cut it in half so it's 2-in wide x2-in long x 1-in high.

Coconut Whipped Cream:
1 can FULL FAT Coconut Milk (don't use lite coconut milk or this won't work)
1/4-1/2 tsp vanilla
2-3 TBS confectioner's sugar

Place the coconut milk in the fridge overnight.  Crucial!! This allows for the cream and liquid to separate and the cream to harden enough for this to work.  Put a bowl in the freezer 5 minutes before you're ready to whip so the cream stays cold!

Upon removing the can from the fridge, carefully turn the can over.  Open the can and pour out all the liquid. (either throw this away or use in another recipe) The cream at the bottom of the can is what you need to whip!

Spoon the cream into the cold bowl and whip with hand mixer until fluffy.  

Add confectioner's sugar and vanilla and whip again making sure it's evenly distributed.  

Cover and Chill until ready to use.

Chocolate Panels: 

2 bags of Ghirardelli Semi Sweet Chocolate Chips

Melt the chocolate chips (I suggest over a double-boiler.. it just melts more evenly).  Spread an even, approximately 1/8 in thick, layer on a piece of parchment paper

Allow to harden in a cool room.  When the chocolate is just set, cut the chocolate into 2-inch squares,(see where I'm going with this?) place in the refrigerator until ready to use

Raspberry Coulis:

1 1/2 pints of fresh raspberries (can use about a bag of frozen raspberries if fresh ones aren't available)
1/2 cup sugar
1/2 cup water
1 1/2 TBS lemon juice
1/2 tsp cornstarch + 2 tsp cold water


Put the raspberries, sugar, water, and lemon juice into a small-med saucepan over medium heat.  Bring to a boil, stirring occasionally.  Reduce to med low and cook until the sugar is dissolved and the berries are very soft (about 10 min).  

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use.

Now that you've made all the components, here's how to assemble the boxes!

With a pastry brush, brush raspberry coulis onto the 4 sides around the cake, leaving the top and bottom without. 

Press a chocolate panel onto each side that has been brushed with coulis, allowing the chocolate panels to be flush with the cake at the bottom of the box. The top of the box will have an inch of panel "overhang".  When all four panels are intact, pour a thin layer of coulis in the "well".  Chill for at least 20 mins (this is where you can stop if you are making these ahead of time)

Top with about a  whipped cream, a drizzle of raspberry coulis (if you have leftovers) and a raspberry if you want.

I'm thinking about making these again now that I've finally remembered all my ingredients and the process... Maybe I'll do it for Thanksgiving or Christmas.  The boxes are so cute and everyone gets their own, like a little present!

7 Layer Taco Dip

It's FOOTBALL SEASON!!!

You know what that means...  Tons of opportunities to make a dish to your tailgate or living room party, to share with everyone there.  Well lets get real for a sec... How many vegans eat something more than chips and salsa at a football game party?  Well when my college team kicked off this year, I was determined to bring a bunch of vegan friendly snacks so that I could be satisfied during a game for once... The trick was, making everything soo tasty that the omnivores wouldn't notice it was vegan.  Mission ACCOMPLISHED!  I made this VEGAN 7 layer "taco" dip and people loved it!  It's so easy to put together and the taco "meat" and my not so cheesey "Queso" made this dip an MVP!

1 can Amy's Vegetarian Refried Beans

1 pkg gardein meatless grounds

1 pkg your fav taco seasoning

1 pkg Daiya Cheddar style wedge

1 pkg Daiya Jalapeno Garlic Havarti style wedge

Guacamole (homemade or store bought)

Shredded lettuce

Chopped tomatoes

Sliced black olives

Prepare the meatless grounds with the taco seasoning as instructed.

Warm the refried beans through

In a double-boiler (or in the microwave at small time increments) melt together the 2 types of daiya wedges.  Keep warm until ready to use

In a glass baking dish first spread the refried beans, top with taco "meat" and queso.  Stop here if you're making this ahead of time.  Cover and refrigerate until ready to use.  (Just warm it up in a 350 degree oven when you're getting ready to serve.)

Top with guacamole, lettuce, tomatoes, and olives and serve with your favorite kind of tortilla chips!

 

Cat's outta the bag Matt... you and your guests had a vegan football party :-) 

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**

How yummy does that look? And that’s just the grilled veggies!!

Happy and Healthy (wow with a PD recipe?!) Eating!!

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!!!

Loaded "Rainbow" Chili--Vegan of course

With the terrible loss in the BCS National Championship game still fresh in my mind, I decided that dinner tonight needed to be something comforting, something synonymous with football and cold weather...  Well, this chili recipe is just what the proverbial doctor ordered to fix my wounded football heart.  

(To give you an idea of what football is to me, watch Remember the Titans... the little blonde girl whose daddy is the coach... yeah, that's me.  Blonde, coach's daughter who's not afraid to scream at refs, players, or the TV when they are being stupid.) 

I was raised on Notre Dame football.  Literally was born the same year they last won the National Championship game, watched Rudy every Friday night growing up... Even my puppy's name is Rudy and has Notre Dame colored blankets and will soon have a ND Fleece Pullover.  (Obsessed is putting it VERY lightly...)  Anyway with our disappointing loss to Alabama last night, I needed this chili.  It filled, warmed, and (attempted to) cheer me up, so I know it will for you too!

 Rudy smiling for the camera :-)

1/2 medium red onion, chopped
1/2 medium white onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 poblano pepper, diced
2 medium sweet potato, peeled and cut into 1⁄2-inch pieces
4 garlic cloves, chopped
1 1/2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
ground sea salt and black pepper
1 28-ounce can diced tomatoes, including the liquid
1 can black beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
2- 2 1/2 cups veggie broth
1 1/2 cup frozen corn
diced avocado (for garnish/topping)

In a 4 to 6 quart Dutch oven or stockpot, saute the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.

Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.  Towards the end of the cooking time, add in the frozen corn and stir to combine.  Continue to heat until the corn is warmed through.

While it cooks for 2 hours the sweet potatoes will soften and the chili will thicken.

 

On the stove (pre-corn) LOOK AT ALL THOSE VEGGIES!

 

Dinner is served! (Diced avocado on top and 

cornbread muffins on the side. YUMM YUMM!)

Taco Bites

I love tacos.  I love parties.  I love tacos at parties.  But, lets be real, they can be messy and can make even a super hot person, not so attractive while being eaten! Well this recipe is perfect party food!!  It shrinks the tacos down into bite sized pieces that really are the perfect party food!  There are two ways to make them, either by using pre-baked (frozen and thawed) mini phyllo cups or Tostito's scoops (it's definitely the cheaper way to go)!

8 oz tempeh, I boil mine for 30 min in my vegan beef broth for extra flavor, then minced
1 pkg Simply Organic Spicy Taco Seasoning
approximately 9 grape tomatoes, quartered
guacamole, store bought or homemade
1/3 Daiya Cheddar Wedge
1/3 Daiya Jalapeno Garlic Havarti Wedge
36 phyllo pastry cups, thawed (or sub in Tostito's scoops if you want to make lots of bites)
Finely shredded lettuce, minced onion, finely chopped olives (optional)

After boiling and mincing the tempeh, put it back into the pan and add the taco seasoning and water.  Cook as directed.

Over a double boiler combine the 2 Daiya Cheese and melt until it's smooth like queso.

To assemble, place a small amount of "queso" into the bottom of the cup/scoop, top with tempeh taco filling, lettuce, onion, olives, (if using), a dollop of guacamole, and a piece of tomato.

Put on a plate and watch them disappear!

Dijon-dressed Asparagus

I had a few requests for this recipe following the picture posted on my last entry "Grown-Up Mac N Cheese".

This is a simple side dish that can be whipped up in less than 10 minutes. Asparagus is a great spring veggie, and it is seen a lot at Easter time (or at least in my family it is).  My dad makes the best asparagus EVER!  I was brought up on his asparagus and only wanted my asparagus done like daddy made.  I (nor my family) will eever forget this story, so I feel compelled to share it with all of you before I give you a new asparagus recipe.

One night my family went out to dinner at a pretty fancy restaurant.  Already a major foodie, I ordered for myself, a steak with mashed potatoes and asparagus (thinking it would be like daddy's).  Well out comes my order and I noticed the asparagus didn't look anything like daddy's!  They didn't cut it, and well, it didn't taste like daddy's white wine, with butter and caper dressed asparagus.  It was just plain old steamed asparagus.  BLECH!  When our waiter came to ask us how we were enjoying our meal, I was not afraid to speak up... "I don't like the asparagus... It's lonely!"  (Gosh I was so friggin cute!) My parents chuckled and explained that it just wasn't what I was used to...

Well now, I like asparagus... just plain old steamed asparagus, but this recipe is not that, though it does start off with you steaming your asparagus!

For this recipe, you'll need:

1-lb asparagus, tough ends trimmed
1 TBS Dijon mustard
1 TBS minced shallots
1 TBS white vinegar
1 TBS liquid aminos (or soy sauce)
3 TBS olive oil

In a bowl combine the mustard, shallots, vinegar, and liquid aminos(or soy sauce).  Whisk in the oil, until fully emulsified, and set aside. 

Steam the asparagus until tender, about 5 min.  If serving hot, transfer to a serving platter, drizzle with the vinaigrette, and serve at once.

If serving chilled, run the asparagus under cold water to stop the cooking process. Drain on paper towels then cover and refrigerate until chilled.  Again, transfer to a serving platter and drizzle with the vinaigrette.

I enjoyed mine served hot but it would be great cold at a buffet lunch or brunch!  Also, the vinaigrette also makes for a great salad dressing!

Vegan "Grown Up Mac N Cheese"

First off let me say that this recipe is a hit for vegans and carnivores alike! It makes a 13x9 pan of Mac N Cheese, and when I made it the other night for my mom, dad, and myself... welllll lets just say that there was only like 1/6 of the pan leftover!!!  You will want to go back for seconds and thirds and you will be completely stuffed!

I call this one grown up mac n cheese because I think of it this way...  Growing up as kids we would eat the incredibly processed, blue box mac n cheese. Where the cheese color was reminiscent of the school buses most kids (not including myself) had to ride to school.  Sometimes, when there was company you may have been treated to a more "grown up version" that was made with real cheese and baked in the oven, topped with bread crumbs.  As we got older we were introduced to fancy kinds of mac n cheese that were white in color and came along with fancy names, "Fettuccine Alfredo" and "Pasta alla Carbonara".  Both are authentic Italian dishes with the main focus being pasta and some kind of cheese. 

This recipe is adapted from a cookbook my grandmother got me for my birthday.

1 TBS olive oil
4 med shallots, minced
12 oz white mushrooms, lightly rinsed, patted dry, and cut into 1/4-inch slices
1/4 cup dry sherry
1 cup frozen baby peas, thawed
salt and freshly ground black pepper
1-lb pasta (I like to use rotini)
3 cups creamy cashew sauce, recipe follows
Optional: 1/2 finely chopped roasted unsalted cashews, 1/4 cup dry unseasoned bread crumbs

In a large skillet, heat the oil over medium.  Add in the shallots and cook until soft.  Next add the mushrooms and cook until softened.  Add the sherry and peas cook, stirring, for 1-2 minutes.  Remove from heat and season with salt and pepper and set aside.  Preheat oven to 375 F.  Lightly oil a 9x13 baking dish and set aside.

In a large pot of boiling salted water, cook the pasta according to package instructions.  Drain well, return to the pot, and in the mushroom and pea mixture along with the cashew sauce (recipe follows). Mix gently to combine then transfer to the baking dish.  If using, sprinkle the top with bread crumbs and cashews.

Cover with foil and bake for 30 minutes.  (if using the bread crumbs/cashews, uncover after 30 min and bake about 10 min more or until lightly browned on top.)  Serve and Enjoy!

Creamy Cashew Sauce
1 cup unsalted raw cashews
2 TBS nutritional yeast
2 cups unsweetened non-dairy milk (soy is used in the recipe book but I love the taste of almond milk in this one)
salt
a few shakes of garlic powder

In a blender, process the cashews to a fine powder.  Add the nutritional yeast and 1 1/2 cups of non dairy milk and blend until smooth. Season with salt and garlic powder.

Transfer the sauce to a medium sauce pan and heat over medium heat.  Stir until the sauce is hot.  Add more of the non dairy milk to thin the sauce out (it will thicken more in the oven). 

*If not using right away, cool the sauce to room temperature, transfer to an air tight container, and refrigerate until needed.  This sauce will keep for 2-3 days.  Just reheat in a sauce pan over low heat until hot.

This one is definitely a crowd please! Take it for potlucks, family dinners, etc!  And don't be ashamed when you want to lick the pan clean!

Avocado Corn Gazpacho

Well, I just returned from a much needed vacation.  Unfortunately, the first two days at the beach provided more rain and clouds than sun and sand.  Although some good things came out of those two days of rain.  I was watching Diners, Drive-Ins and Dives and was completely inspired by a gazpacho I saw.  I went to Food Network's website to see if I could find the recipe, but, the recipe provided had a lot of ingredients missing.  Luckily I took notes while I was watching the show and tried to duplicate what I saw.  The result, probably one of the most unique gazpachos I've ever had.  I'm used to the tomato based gazpachos, which I love because some of them taste like salsa, and salsa is one of my favorite foods ever, but this gazpacho gave me something new and now I can't get enough!

This would be a fun food for a party because you can put it in shot glasses, or bring it on ice to a BBQ or summer party.  Plus it's a great summer soup because there's no heat being used to make it! (Perfect for Florida summers!) This recipe probably makes about 8-10 servings.

1 zucchini, coarsely chopped

1 yellow squash, coarsely chopped

1 small red bell pepper, coarsely chopped

1 small onion, diced

4-5 Roma tomatoes, diced

1 serrano pepper, minced

2 ears of corn, blanched and kernels cut off the cob

4 ripe avocados

4 cups ice water, divided

1/3 cup cilantro, chopped

1/2 cup lime juice

salt and pepper

Put the zucchini, yellow squash, and bell pepper in bowl of food processor and pulse briefly. The pieces should be small so that there is some texture and chew to the soup. Transfer the vegetable mixture to a large bowl.

Also to the bowl, add diced onion, tomatoes, serrano pepper, corn, and cilantro.  Halve, pit and dice 1 1/2 of the avocado.  Add to the bowl. 

In a high speed blender, add remaining avocado and 2 cups of ice water.  Blend on high until thick and creamy puree.  Add the puree and lime juice to the bowl, stirring to combine.  Add remaining 2 cups of water to create a better consistency.  Add salt and pepper to taste.  

Serve immediately or chill in the fridge for a few hours.  Garnish with a few cilantro leaves on top and some tortilla chips!

Vegan Macaroni Salad

Shout outs to some of my favorite products: @tofuttibrand and @earth_balance !!

What's better than cold elbow macaroni drenched in a sweet, tangy, mayonnaise dressing...?!  EASY, A vegan version!

1 lb dry elbow macaroni, cooked, rinsed and drained

1/2 cup celery, diced

1/2 cup red onion, minced (Soak in cool water for 5 minutes and drain for a less harsh onion taste)

1 1/4 cup Earth Balance vegan mayo, I like the olive oil one

1 TBSP yellow mustard, add more to taste

1 TBSP vegan sugar

3 TBSP cider vinegar

5 TBSP Tofutti vegan sour cream

Salt and pepper, to taste

In a large bowl combine the macaroni, celery, and onion.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and sour cream. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days. 

Could it be any easier!?  Serve it up with you favorite @gardein BBQ/grillin picks, vegan summer has never tasted so good!

No Crab Rangoon

I had never had crab Rangoon until I moved to Kentucky for college.  It was a staple at every Chinese restaurant in our small college town.  Upon trying it, it became a staple on my plate!  Something about a fried wonton filled with cream cheese, green onion and crab meat was just the ultimate palate pleaser!

Now what's a vegan girl to do when she wants to have Chinese food?  None of the local Chinese take out places (P.F. Chang's not included) do not offer vegan options... let alone a vegan crab rangoon.... so off I went to find a way to make it myself.  I've seen some vegan restaurants that use carrots in place of crab and I've seen oyster mushrooms in place of many kinds of seafood.  I decided carrots wouldn't be as substantial as the mushrooms.  As for the wonton wrappers... MOST Asian wonton wrappers contain egg.  Check that labels!  Some "Gyoza" wrappers don't contain egg, you can use those if you want to save some effort.  If not, I've included a wonton wrapper recipe below.  Enjoy!

VEGAN WONTON WRAPPERS

(makes about 18-20 wrappers)

1 cup AP flour

1/2 tsp salt

1/2 cup hot water

In a food processor, combine flour, salt, and hot water.  Process into a smooth dough.  When a dough ball has formed, dust it with flour and cover with plastic wrap.  Set aside for at least an hour.

Place the dough on a lightly floured board and knead for about 2 minutes.  Roll into a log, about 1-inch in diameter.  Cut the log crosswise into 1-inch pieces.  Flatten the pieces of dough on a lightly floured work surface.  Using a rolling pin to roll each piece into a very thin, round wrapper, about 3 1/2 inches in diameter.  Repeat with remaining dough.  If not using right away, stack each wrapper between pieces of plastic wrap, then wrap them together.  Properly stored the wrappers will keep in the fridge for about a week or in the freezer for about 3 months.

NO CRAB RANGOON

1 TBSP canola oil, plus more for frying

1 garlic clove, minced

1/4 cup minced green onions, divided

8 oz oyster mushrooms, trimmed and chopped

1 tsp soy sauce

Splash of Tabasco sauce

4 oz vegan cream cheese

16-20 vegan wonton wrappers (homemade, see above, or store bought)

2 nori sheets, cut into 1-2 inch squares

In a small skillet, heat 1 TBSP of oil over medium heat.  Add the garlic and half of the green onions and cook until softened, about 45 seconds.  Add the mushrooms and cook, stirring occasionally, until tender.  Add the soy sauce and Tabasco, and remove from heat and transfer into a medium bowl.  Stir in cream cheese and remaining green onions until well blended.  Set aside to cool.

Arrange the wonton wrappers on your work surface.  Place a piece of the nori on top of each wonton wrapper and top with a small teaspoonful of the filling mixture.  Fold the wontons over to make a semicircle and seal the edges with a bit of water.  Repeat until all of the filling mixture is used up.

In a large skillet, heat a thin layer of oil over medium-high heat.  Add the wontons in batches and cook turning gently until crisp and golden brown.  Keep the cooked wontons warm while you fry the rest.  Serve warm. (with sweet and sour sauce or duck sauce like the Asian restaurants do!)

Tapenade

Tapenade is one of the easiest things to make.  All you really need is olives and capers.  Serve it with pita chips, crackers, or spread it on crusty bread slices or bread rounds for a vegan muffaletta! For people who eat dairy, top this with some feta cheese (or a vegan version)  It's something that will keep for quite a while in the fridge as it's "packed" in olive oil.  

I've got a few versions of this, all of which are yummy it just depends on your taste and what you have on hand!  The first version is one from a cookbook I got from my grandmommy for my birthday.  

1/4 cup capers

1 cup pitted black olives

1/2 cup pitted green olives

1 tsp fresh lemon juice

Pinch dried thyme

Freshly ground black pepper

1/4 olive oil

Combine everything but the olive oil in a food processor.  When the olives are finely chopped, add the olive oil with the machine running and blend into a smooth paste.  Cover and refrigerate until needed.

My version is slightly different and I think... A lot more olive-y/salty :-)  I use the olive bar at Whole Foods for this recipe.  Although technically it's not tapenade as it does not have capers in it (caper is tapeno in Provençal) but you can add capers I just didn't have any on hand.

1-lb PITTED Greek Olive mix

2 cloves garlic

1/4 cup olive oil

Freshly ground black pepper

pinch dried thyme

2 TBSP lemon juice

Combine EVERYTHING in the food processor and pulse until finely chopped.  Cover and refrigerate until needed.  NOM NOM!

I like eating tapenade on baked potatoes with vegan sour cream, chopped cucumbers, and some chopped tomatoes.  Or just scooping with pita chips.

What's Coming... GRADUATION PARTIES

Graduations are happening all over the country right now, which means it's time for graduation parties. And for me, graduation parties mean lots of snackable foods, a variety of ages, and a variety of dietary needs.  

The BF's sister graduated yesterday so her graduation party is upon us... Luckily not until late June, but I volunteered to help make some yummies for the party.  Naturally, everything I make will be vegan (so I know I have something to eat at the party!) but on top of that there's family coming that are gluten-free, (pre-, I think) diabetic, dairy-free and nut-free.  So, first it's always good to label what everything is with a little placard to denote any allergens that are in the food!  Also, try out the recipes before the big day so you know how long it takes to prepare them and so you can taste test them first to make any changes and so you're putting out quality food!  I'm going to try to create a few things that will work for anyone, including the carnivores! I'm really excited!!

Here's a few things that I'm looking forward to trying!

• Tapenade- a salty, dip/spread made from olives and capers (GF)
• Mango-Avocado Spring Rolls- fresh, perfect for summer NOT FRIED! (GF)
• Vegetable Sushi Rolls- during the summer these keep better than the fishy kind! (GF)
• Taco Bites- not only are these a super cute idea, one batch makes 3 dozen pieces
• Steamed Vegetable Dumplings- these can be served warm or for a party keep 'em cool
• Not-Crab Rangoon- So yummy! You won't believe there is no crab!

Hope some of these appeal to you too!  Recipes are coming :-)

Vegan (AND RAW) Citrus-y Salad

Where I live we have this great Natural Foods Grocery Store that has a little hot bar, deli, and prepared salads area.  Well, let me tell you, if I could afford it, I would eat there EVERYDAY!!!  They have this "salad" that they call "Citrus Greens"  It's kale, some chunks of citrus, a great, light dressing.  The best part is, the health factor!

Kale, is one of the healthiest vegetables as it has so many nutrients that help to lower cholesterol, cancer risk, plus it's chock full of antioxidants and helps aid the body in natural detoxification.  Not to mention the 3 kinds of citrus fruit in this salad.  Can you say Vitamin C?! Lypocene also comes in this salad, which helps the body fight off free radicals that can cause cancer. So, make this salad and eat it a lot I promise you won't feel guilty eating it!  I'm going to try and get some nutrition facts on this salad too so you can see just how healthy it is.  I changed the recipe a little (from their website) to work with what I had in my kitchen, still came out great.  I will post my substitutions in parentheses, in case you don't have some of the ingredients on hand.

1 Red Bell Pepper, Julienned 1/8" (I used a yellow one)

5 Bunches of Kale, Cleaned & Trimmed with Ribs Removed (2lb bag of chopped kale)

1/2 lb Grapefruit, Peeled & Seeded Cut into 1/2" Pieces (1 large grapefruit)

1/2 lb Oranges, Peeled & Seeded Cut into 1/2" Pieces (4 oranges)

2 TBS White Wine Vinegar (2.5 TBS Apple Cider Vinegar)

1/4 c Lemon Juice

1/4 c Extra Virgin Olive Oil

1/2 tsp Salt

1/4 tsp White Pepper

2 TBS Agave Nectar

In a large (very large) bowl combine bell pepper, kale, grapefruit, and oranges.

In a food processor combine the vinegar, lemon juice, olive oil, salt, pepper, and agave nectar.  Blend

until completely emulsified.  Pour the dressing over the salad and toss to dress.  Allow it to sit for at

least an hour before serving, doing so allows the dressing to "break down" the kale which removes

the overly bitter taste raw kale has.

Side Note:  I plugged this recipe in to a calorie counter online.  If you were to eat this as a side, (so that this makes enough for 10 servings) 113 calories per serving, 6 grams of fat, 2 grams protein, 15 grams carbohydrate. 149% Vitamin A, 176% Vitamin C, 11% Calcium, and 6% Iron.  So yeah, I'd say eat up because this is super healthy.  Not like when you go to a salad bar and douse it in super fatty salad dressing!