Chipotle Vegan Mayo
2 servings
This is a great spread for sandwiches and with the measurements below make it as you go, so that it doesn't go bad. This makes a great addition to "Mock" Chicken salad-for an added kick add more adobo sauce.
2-3 Tablespoons Vegan Mayo
1/2 teaspoon garlic powder
2 teaspoons adobo sauce
1 chipotle pepper, diced
Mix ingredients together and spread on sandwich of your choice.
Wednesday, July 25, 2012
Meatless Monday Recipe-Not Your Mothers Potato Salad
Not Your Mothers Potato Salad
Vegan; Serves 4
Using the Chipotle Mayo (recipe in the blog) as the perfect pairing to this recipe.... Depending on if your taking this to a picnic or a potluck, adjust the measurements accordingly.
1/2 a pound of blue potatoes, scrubbed, peeled and chopped
2 Tablespoons of olive oil
zest and juice of 1/2 a lime
2 Tablespoons of chopped fresh cilantro
3 Tablespoons of chipotle mayo
2 Tablespoons of WayFare Pig Out-Whole Grain Bacony Bits (I picked up from Nooch in Denver, CO)
1.Preheat oven to 375 degrees.
2. Place blue potatoes in a small to medium casserole dish. Drizzle with oil. Bake for 50 minutes or until tender. Transfer to a bowl, and prep the rest of the ingredients.
3. Make the chipotle mayo and mix in with the potatoes, until well coated. Add the lime zest, lime juice and the cilantro, mixing again. Toss bacony bits and serve warm or room tempature.
Vegan; Serves 4
Using the Chipotle Mayo (recipe in the blog) as the perfect pairing to this recipe.... Depending on if your taking this to a picnic or a potluck, adjust the measurements accordingly.
1/2 a pound of blue potatoes, scrubbed, peeled and chopped
2 Tablespoons of olive oil
zest and juice of 1/2 a lime
2 Tablespoons of chopped fresh cilantro
3 Tablespoons of chipotle mayo
2 Tablespoons of WayFare Pig Out-Whole Grain Bacony Bits (I picked up from Nooch in Denver, CO)
1.Preheat oven to 375 degrees.
2. Place blue potatoes in a small to medium casserole dish. Drizzle with oil. Bake for 50 minutes or until tender. Transfer to a bowl, and prep the rest of the ingredients.
3. Make the chipotle mayo and mix in with the potatoes, until well coated. Add the lime zest, lime juice and the cilantro, mixing again. Toss bacony bits and serve warm or room tempature.
Friday, July 20, 2012
Meatless Monday Recipe-Italian Stuffed Mushrooms
Italian Stuffed Mushrooms
Vegan; Serves 2; 45 minutes
So, I made these 2 nights ago, and they came out fabulous. However, the one complaint from Bruce is "You don't make enough food!" I only had 8 mushrooms, so a girl works with what shes got.... To turn this into a main dish, use more little mushrooms or the large portabella mushroom caps. Sorry about missing last week, I was busy protesting the rodeo.... Happy Eating!
8 open-cap mushrooms (I used button)
4 Tablespoons olive oil, divided
1/3 cup dry white wine, divided
1/3 cup onion, diced
1 large clove of garlic, minced-divided (or 2 small cloves)
1 zucchini, chopped (I used 1/2 a yellow and 1/2 a green)
1/2 cup Italian bread crumbs
1 Tablespoon tomato paste
2 Tablespoons chopped fresh basil
2 Tablespoons pine nuts
1/4 cup Daiya Mozzarella cheese
parsley and crushed red pepper to taste
black pepper to taste
1. Preheat oven to 425 degrees. Remove the stalks from the mushrooms and chop finely. Reserve the caps.
2. Heat 1 Tablespoon oil and 1/2 white wine in a cast iron skillet. Add the onion and half the garlic and onion, sauté till the onion becomes translucent (about 2-3 minutes). Add mushroom stalks and zucchini, cook for about 3-4 minutes stirring occasionally.
3. Stir in bread crumbs, basil, tomato paste, and pine nuts. Spoon mixture into mushroom caps. Sprinkle parsley, crushed red pepper, black pepper and cheese.
4. Place mushrooms in oven-proof dish and pour the rest of the oil and wine around them. Bake for about 20 minutes, or until stuffing is cooked trough and cheese is melted (if you have extra stuffing, sprinkle around the mushrooms in the baking dish). **NOTE: IF the mushrooms are drying out drizzle some olive oil half way through the baking time.**
Monday, July 2, 2012
Meatless Monday Recipe-Peach Blackberry Crumble
Peach Blackberry Basil Crumble
Vegan
While shopping at farmers markets, when I lived in SA-I picked up the blueberry infused balsamic vinegar. Shopping last week at the local farmers markets in COS, I picked up peaches, blackberries and basil. At that moment, I was inspired for what I was making for my potluck. This is the perfect dish that screams summer and will be the talk of anywhere you take this.... Never a bite left to take home ~_^
4 peaches, peeled and chopped
4 cups blackberries (2 pints)
2 tbsp blueberry infused balsamic vinegar
1 large handful of basil leaves, chopped
1⁄4 cup agave nectar or maple syrup – or more, depending on tartness of your berries
1. Preheat oven to 400. Combine the above in an oven-proof casserole dish, mix
and set aside.
5-6 tbsp flour
3 heaping tbsp brown sugar
1 stick cold earth balance
Cut butter into flour and sugar, then rub with your fingers to make a chunky,
crumbly mixture (not uniform). Sprinkle it over the top of the fruit, bake 30
minutes until golden and bubbly.
Adapted from Animal Vegetable Miracle by Barbara Kingsolver
Vegan
While shopping at farmers markets, when I lived in SA-I picked up the blueberry infused balsamic vinegar. Shopping last week at the local farmers markets in COS, I picked up peaches, blackberries and basil. At that moment, I was inspired for what I was making for my potluck. This is the perfect dish that screams summer and will be the talk of anywhere you take this.... Never a bite left to take home ~_^
4 peaches, peeled and chopped
4 cups blackberries (2 pints)
2 tbsp blueberry infused balsamic vinegar
1 large handful of basil leaves, chopped
1⁄4 cup agave nectar or maple syrup – or more, depending on tartness of your berries
1. Preheat oven to 400. Combine the above in an oven-proof casserole dish, mix
and set aside.
5-6 tbsp flour
3 heaping tbsp brown sugar
1 stick cold earth balance
Cut butter into flour and sugar, then rub with your fingers to make a chunky,
crumbly mixture (not uniform). Sprinkle it over the top of the fruit, bake 30
minutes until golden and bubbly.
Adapted from Animal Vegetable Miracle by Barbara Kingsolver
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