Almost Vegan Reube

This is my first time cooking with tempeh – and it came out great. I’m trying some new things, trust me and try some new things too! The dressing is great for salads too!!

Vegan Thousand Island

  • 1/2 c vegan mayo
  • 4 tbsp ketchup
  • 1/4 c white wine vinegar
  • 1/4 c orange juice
  • 1/2 c white onion
  • 1/4 c dill
  • Salt and pepper
  • Dash of hot sauce
  • 1/3 c olive oil
  • 4 tbsp bread and butter pickles

Toss all ingredients in a blender and purée till smooth. Chill for at least 30 min.

Reuben

  • 8 oz tempeh
  • 1 tbsp olive oil
  • 1/2 c orange juice
  • Dash allspice
  • 1/4 tsp mustard seeds
  • 1/4 tsp ground ginger
  • 1 clove garlic, minced
  • Salt and pepper

Combine all ingredients except tempeh in a shallow pan. Slice tempeh in half and then down the middle of each half to form 4 thin slices. Marinade for 30 minutes and flip a couple times.

Toppings:

  • 4 slices vegan or Swiss cheese
  • 1 c fresh sauerkraut
  • 4 slices rye bread (toasted)

Heat a large skillet over medium heat. Cook 5 minutes per side them scoop 1/4 c kraut on each slice and top with cheese. Place a lid over the pan until cheese is melted.

Spread dressing on the rye toasts and top with tempeh, kraut and cheese.

Serves 4.

Spicy Chickpeas with Runny Eggs and Proscuitto

This is a great weeknight meal – it comes together quickly and tastes wonderful.

  • 2 Tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 sprig rosemary (optional)
  • 1 15-oz. can chickpeas, rinsed
  • 1 15 oz can diced tomatoes
  • 1 Tbsp. tomato paste
  • 1 Tbsp sweet smoked paprika
  • 1 c heavy cream or almond cream
  • Salt
  • Pepper
  • 2 large eggs
  • 4 thin slices of prosciutto

Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.

Serves 2.

Fish Tacos with Cabbage Slaw

Lettuce leaves make for an amazing “taco” shell! These are quick and easy, perfect for a weeknight taco party.

  • 1 1/2 lb halibut
  • 8 – 10 tomatillos, quartered
  • Olive oil
  • Garlic clove, minced
  • Zest of one orange
  • Zest of one lime
  • Salt
  • Pepper
  • Butter lettuce

Cabbage slaw

  • 10 oz shredded cabbage
  • 2 shredded carrots
  • 1 jalapeño, minced
  • 1/2 red onion, thinly sliced
  • 1/4 c cilantro
  • 3 tbsp olive oil
  • 3 tbsp lime juice
  • 3 tbsp orange juice
  • Salt and pepper

Combine slaw ingredients in a bowl and toss to coat. Set aside.

Heat oven to 425.In a medium bowl combine tomatillos, zest, garlic with 2 tsp olive oil. Roast for 25 – 30 minutes until soft and browned.

Heat grill over medium high heat. Season fish with salt and pepper, spray with some olive oil. Cook 3 -5 min on each side till cooked through. Break up fish into bit size pieces.

To serve- divide fish among lettuce leaves, divide tomatillos among lettuce and top with slaw.

Serves 4.

Curried Lentil, Tomato and Coconut Soup

This soup is made from pantry staples, so it is perfect for one of those night when you don’t want to cook, it is so good and so easy you’ll want put it in regular rotation. It’s vegan too!!

  • 2 tbsp coconut oil or olive oil
  • 1 medium onion, sliced thin
  • 2 garlic cloves, finely chopped
  • 1 2½-inch piece ginger, peeled, finely grated
  • 2 tbsp curry powder
  • ¼ tsp crushed red pepper flakes
  • 1 c red lentils
  • 2 a 14.5-ounce can crushed tomatoes
  • Salt, freshly ground pepper
  • 1 13.5-ounce can unsweetened coconut milk, shaken well
  • Lime wedges (for serving)
  • ½ c finely chopped cilantro
  • 1/2 c basil, chopped
  • 1/4 c roasted peanuts, chopped

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, coconut milk , a generous pinch of salt, and 2½ cups water; season with pepper. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Top with basil, peanuts and cilantro. Serve with lime wedges.

Serves 4.

Creamy Cauliflower

I made a vegan version of this delicious cauliflower dish and added a drizzle of truffle oil.

  • 1 head of cauliflower, cut into florets
  • 1 c almond or regular milk
  • 1 tsp salt
  • 1 tsp nutmeg
  • Truffle oil

In a medium saucepan poor milk over the cauliflower and steam on low for 15 minutes until tender.

Pour into a blender and purée till smooth. Pour back into a pan, stir in nutmeg and salt and keep warm. Serve with a drizzle of truffle oil.

Serves 4.

Classic Skillet Cornbread

This is from Bon Appetite – it goes great with beef chili.

  • 2 1/2 c course ground cornmeal
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 egg, lightly beaten
  • 1 2/3 c buttermilk
  • 2 tbsp butter

Preheat oven to 375.

Place a 10 inch cast iron skillet in the oven with the butter and melt.

Whisk together dry ingredients. Whisk together wet ingredients. Combine wet and dry and whisk into skillet.

Bake until golden 25 – 30 minutes. Let cook 5 minutes before cutting.

Serve with honey and butter.

Serves 6 – 8.

Beef Chili

I toasted my chilies before soaking – smokey and oh so good.

  • 6 ancho chilies
  • 2 guajillo chilies
  • 2 Pasilla chilies
  • 2 tbsp olive oil
  • 2 lb beef chuck, cut knot bite size pieces
  • Salt and pepper
  • 2 onions, sliced thin
  • 6 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 2 14 oz cans fire roasted tomatoes
  • 2 tsp Apple cider vinegar

Heat a large pot over medium heat, toast peppers and then place in a bowl and cover with 3 c boiling water. Set aside for 30 minutes. Remove stems and place in a blender and purée.

Heat oil in pot, add onions and cook till soft, stir in beef and garlic cook until meat is browned add remaining ingredients and chili purée, stir. Cook for 2 hours over low, add more water 1/2 c at a time if needed.

Top with grated cheese, sliced jalapeños, sliced red onions, sour cream, diced avocado or what ever else you like on your chili.

Serves 6.