CARMELIZED ONION BRUSCHETTA

(veganized)

Serves 15

Ingredients

1 tsp Earth Balance

1 tbsp olive oil
1/2 tsp salt
2 tsp brown sugar
2 onilns (medium, sliced thin)
1 garlic clove (minced)
1/2 cup vegetable broth
1 baguette
1 tbsp olive oil
2 roma tomatoes (diced)
fresh basil

1. Heat Earth Balance butter and oil in saucepan. Add onions and saute several minutes until onions begin to wilt.
2. Reduce heat to medium low, add salt, sugar, and garlic and sate for 30 minutes.
3. Increase heat to medium high and stir in broth. Saute until almost completely reduced.
4. Slice bread into 1/2" slices, brush with oil, and place on rack on broiler. Broil each side until golden.
5. Remove and top with onions, tomatoes, basil, and fresh pepper.

I got this recipe from my mother's drawer in her dining room. It must have been there for over ten years. It was mailed to her by the realtor that sold them their home over 15 years ago. It was perfect timing since my mind was trying to decide what to bring to trivia night. It was fantastic! Friends loved it.

To make it a lot easier and to my liking, I brought already broiled baguette pieces from the local grocery store. Also, I prefer my bruschetta cold. It was chilled in the refrigerator before taking it to trivia night. Another alteration is that I chopped the onions instead of cutting i with long strands. Not a fan of stringy slimy onions. It turned out great and has such a good flavor.

Vegan Arroz Caldo

Vegan Arroz Caldo
Original Recipe by Eleanor Arkhipova

Serves 8

Ingredients:

• Olive Oil
• 1 large bulb garlic chopped (or more)
• 1 tbsp grated ginger (or more)
• 1 Vegan Half Chicken chopped
• 2 cups water
• 2 cups vegetable stock
• 2 cups cooked white rice
• salt and pepper to taste
• spring onions chopped

Method:

1. Saute chopped garlic in olive oil until golden.
2. Add grated ginger and mix.
3. Add chopped Vegan Half Chicken. Saute until chicken is slightly golden.
4. Add the water and vegetable stock. Mix  and bring to a boil.
5. Add the cooked white rice, mix, and bring to a boil. Put on medium heat for 10 minutes. May need to add more water.
6. Add salt and pepper to taste.
7. Top with chopped spring onions.

Secret: The more garlic used, the stronger the flavor. Can also top it with more fried garlic, more veggie chicken, and or steamed broccoli.

This is Filipino dish that is usually cooked during the Christmas season. It is our version of the feel good chicken soup that warms the soul. My mother cooks this for my son whenever he is sick. When he was a picky 3 years old, he loved it. He called it, "Chicken Rice Soup."

You can use any veggie chicken available in the health food market, but I came across these VeriSoy Vegan Half Chicken at the local Oriental Store. Bought 8 pieces to stock up my freezer. Having been an omnivore in the past, this vegan chicken tastes the closest to chicken, if not, tastes better. I love that they shaped it as half the bird, only smaller. Hilarious! If I'm lazy, I slice it lengthwise and fry it just so. It's wonderful.

Stuffed Mushrooms With Sautéed Green Beans

Stuffed Mushrooms With Sautéed Green Beans

Original Recipe by Eleanor Arkhipova
(Serves 4)

Ingredients Stuffed Mushrooms

• 2 packages whole mushrooms
• 1 tsp olive oil
• 1 onion chopped
• 1 red pepper chopped
• 1 stalk celery chopped
• 3 slices of vegan whole wheat bread pulled apart
• 1 tbsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp unsweetened almond milk
• salt and pepper to taste

Ingredients Green Beans

• 2 12 oz packages of green beans
• 1 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp onion powder
• salt and pepper to taste

Method Stuffed Mushrooms

1. Preheat over 30 degrees Fahrenheit. 
2. Wash mushrooms and remove the stem from the caps. Set caps aside and chop the stems. Set aside.
3. In a medium sized pot or wok, saute the onions in medium heat until translucent. Add the red pepper and celery. Mix until cooked.
4. Add the pieces of whole wheat bread and mix well.
5. Add oregano, garlic powder, onion powder. Mix.
6. Add the unsweetened almond milk and mix. 
7. Salt and pepper to taste.
8. Grease a baking sheet with oil spray.
9. Place mushroom caps on the baking sheet to be filled.
10. Stuff the mushrooms with the bread stuffing.
11. Bake for 15-20 minutes until mushrooms are cooked and the stuffing looks crunchy.

Method Green Beans

1. Cut the ends of the green beans.
2. In a large pan, add olive oil and then saute the green beans in medium heat.
3. Add the garlic powder, onion powder, salt and pepper to taste. Mix.
4. Cook until desired crispiness.
5. Serve as a side dish with the stuffed mushrooms.
6. Enjoy!

Talk about the ultimate side dish dinner. The mushrooms went on sale at the local Aldi's so we took advantage. This went fast because it was so delicious and oh so simple. Once again, add more spices as needed.

Scrambled Tofu

Srambled Tofu

Original Recipe by Eleanor Arkhipova

(serves 4)

Ingredients:

• 1 tsp olive oil
• 1/2 medium onions chopped
• 12 oz firm tofu
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp vegan chicken bouillon
• salt and pepper to taste
• chives or parsley to garnish

Method:

1. Sautee onions in olive oil in medium heat until translucent.
2. Drain the tofu and squeeze out as much water from the block as much as possible. In a separate bowl, crumble the tofu with a fork then add to the pan. Mix.
3. Add all the spices and mix thoroughly.
4. Add salt and pepper to taste.
5. Let cook for five minutes adding more spice as necessary.
6. Top with chives or parsley.
7. Serve with vegan hot-dogs and avocado.
8. Enjoy!

I like this version of the scrambled tofu. It packs so much flavor - then again, I LOVE spices and am not afraid to use it. Thus being said, the spices I used in the picture were double the amount indicated in the initial recipe above. It was delicious. My father-in-law actually thought it was scrambled eggs at first sight. I thoroughly enjoyed this breakfast. YUM!

Creamy Radiatore Topped with Kalamata Olives

Creamy Radiatore Topped with Kalamata Olives
Original Recipe by Eleanor Arkhipova
(serves 6)

Ingredients:

• 1 tbs olive oil
• 1 large onion chopped
• 1/2 cup sliced mushrooms
• 1 tbsp ground thyme (or whole thyme)
• 1 14oz can of coconut milk
• 1 15oz can black beans
• 1/2 cup pitted and chopped kalamata olives
• 1/2 box radiatore cooked as directed
• Parsley as garnish
• Salt and pepper to taste

Method:

1. Cook half a box of radiatore as directed. Set aside.
2. In a large pot, place olive oil and then saute the chopped onions in medium heat until translucent.
3. Add the mushrooms and thyme stirring occasionally for 4 minutes.
4. Add the coconut milk and stir for 3 minutes.
5. Place everything in the pot in a blender. Blend until smooth.
6. After blending, place back in the pot in medium heat and add the black beans. Bring to a boil then simmer.
7. Drain the pasta then mix it in with the sauce. Add salt and pepper to taste.
8. Top with kalamata olives and parsley.
9. Enjoy!

This recipe came to me one day when I didn't feel like going to the grocery store. Basically the ingredients presented themselves in my refrigerator and pantry manifesting this great idea. I LOVE radiatore because of its crevices that trap the flavor. I always have it in my pantry in case of the last minute cooking inspiration. My husband and his father loved this dish. It was so creamy and fantastic. Adding black beans is a nice protein bonus that worked well for this recipe. And I just love kalamata olives, so win!

Simple Plov

There are days I crave Russian food, like today. Specifically, Plov, a rice dish usually eaten with a meat entree. For the sake of cravings, it was all I desired today. My father-in-law usually cooks this delicious rice dish, but he was at work so I tried my hand at it. It tastes fairly close, yet still, his is better.

Simple Plov
(serves 6)

Ingredients:

• 3 large carrots diced
• 1 large onion diced
• 6 cups cooked white rice
• olive oil
• salt to taste

Method:

1. Cook rice in rice cooker.
2. Saute diced onion in olive oil on medium heat until translucent.
3. In a separate pan, saute diced carrots in olive oil on medium heat until soft.
4. Set onion and carrots aside.
5. In a separate large pot or a large bowl, place white rice then top with the cooked onions and carrots. Mix evenly.
6. Add salt to taste.
7. Serve with sliced cucumbers, sliced tomatoes, and a veggie meat.
8. Enjoy!

Saute diced onion in olive oil on medium heat until translucent.

In a separate pan, saute diced carrots in olive oil on medium heat until soft.

Set onion and carrots aside.

In a separate large pot or a large bowl, place white rice
then top with the cooked onions and carrots. 

Mix evenly then add salt to taste.

Serve with sliced cucumbers, sliced tomatoes, and a veggie meat.
Enjoy!

Maksim, our little Russian boy loves Plov!
The Asian boy in him also loves rice, so this was perfect for him.
He stuffed his face with Plov.

20-Minute One Pot Vegan Sausage Pasta

It's nice to be cooking again. What's wonderful about veganism is that you can turn any recipe into vegan with just the right ingredients. A few days ago, I stumbled upon a recipe in Pinterest, 20-Minute One Pot Sausage Pasta. Having had all the ingredients in my pantry and refrigerator, I decided to go for it substituting the sausage with Tofurkey's Original Sausage.

It was fun to make and I was intrigued with the one pot pasta dish. As much as I love pasta recipes, this didn't exactly hit my taste buds right. I still maintain my original spaghetti recipe the best (which will be posted in the future). Still can appreciate this one though. My father-in-law liked it. But I suppose that this would taste best with real meat. Had I also had vegan cheese, it probably would have tasted better topped with it.

Click here for the recipe

Sausage Substitute : Tofurkey's Original Sausage