Cauliflower bake

Here is a quick and easy dish that makes a great side, or serve it next to your favorite soup for a complete meal. I made it with turkey bacon, but I believe you could have excellent results using veggie bacon, too. Creamy flavored and delicious, and, as always, dairy-free. Enjoy!

Cauliflower bake

1 large head of cauliflower, cut into big pieces

3 ounces soy cream cheese

1 tablespoon margarine

1/2 teaspoon salt

1/4 teaspoon pepper

4 slices turkey bacon, cooked and crumbled

4 ounces soy cheese (mozzarella, cheddar  – you choose)

Steam the cauliflower until tender. Transfer to a large bowl and mash. Add the cream cheese, margarine, salt, pepper, and bacon. Place mixture into a lightly greased casserole dish. Cover the top with the cheese, and bake at 375 degrees F for about 20 minutes.

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Eggplant no Parmiagianno

 

Here’s one of my favorite Italian dinners, dairy-free and made with my favorite gravy. Mangia!

Eggplant no Parmiagianno

1 large eggplant, skin peeled, ends removed, and cut into 1/2″ thick circles

2 eggs, beaten

1 cup Italian breadcrumbs

Olive oil for saute-ing

2 cups of your favorite Italian tomato sauce (preferably homemade)

2 cups shredded soy mozzarella cheese

1/2 cup grated soy Parmiagianno cheese

Dip eggplant rounds in egg, then coat on both sides with bread crumbs, then saute and brown on both sides in large pan (my pan fits about 6 rounds at a time). Set aside.

In a 2 1/2 quart casserole dish, spoon a layer of tomato sauce across the bottom. Apply a layer of eggplant rounds over the sauce, then sprinkle a third of your mozzarella on top of the eggplant. Then spoon tomato sauce on top of this. Repeat the process two more times, finishing with the sauce layer, and sprinkle the soy Parmiagianno on top of everything.

Place dish in a preheated 350 degree F oven for 30 minutes, covered. Then remove the cover and bake for another 15 minutes, so that the top gets a nice light crusting. Makes 6 hearty servings.

(Note: you can also make this dish in a 9 x 12″ baking dish with the same splendid results.)

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Chicken adobo

Some of my colleagues at work are Filipino, and they are always bringing in their ethnic cooking for me to taste-test. Lucky me – it is just delicious cuisine. This recipe is authentic and tastes just great. When done, the meat falls off the bone, and is succulent and aromatic. Quick and easy to put together. I made it with brown rice. Enjoy!

Chicken adobo

3 pounds chicken pieces (dark meat works best)

1/2 cup white vinegar

1/2 cup soy sauce

1 bay leaf 

3 cloves of minced garlic

1/4 teaspoon black peppercorns

1/2 cup water

Combine all the ingredients in a deep sauce pan. Bring to a boil and then reduce the heat to medium low.

Cover and simmer until the meat is quite tender, about an hour. Turn pieces frequently during cooking, so that each piece of chicken gets well-coated with sauce.

If you desire, you can saute each chicken piece in a little canola oil when it is finished, just to give it a nice browning.

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Potato salmon cakes with tartar mustard sauce

 

This is a yummy dish that is easy to make, and healthy too. I used Yukon gold potatoes, but red bliss would work really nicely. Serve with a green vegetable and some crusty whole grain bread, this recipe makes 4 cakes. Enjoy!

Salmon potato cakes

2 medium-sized Yukon potatoes

1 can pink salmon, drained

2 eggs, beaten

1 small onion chopped fine

1 tablespoon chopped parsley

3/4 teaspoon Caribbean jerk seasoning

1 tablespoon olive oil

Quarter the potatoes and place them in a saucepan with about 1/2 cup water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender. Remove potatoes from the saucepan, and mash them with a fork, but leave ’em chunky.

Combine in a large bowl the potatoes, salmon, eggs, onions, parsley and seasoning. Form into 4 patties.

Heat the oil in a large non-stick skillet. Over medium heat, place the patties in the skillet, flatten a little, and cook on each side until browned nicely. Serve with either tartar mustard sauce (see below) or a nice chili sauce.

1 tablespoon mayonnaise

1 tablespoon soy sour cream

2 teaspoons Dijon mustard

1 tablespoon chopped pickle

1 tablespoon chopped parsley

1 teaspoon lemon juice

Mix everything together vigorously until well blended. Serve over patties.

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Chocolate lava cake

 

Warning: for seriously addicted chocoholics only!  These little dishes of dark chocolate perfection reveal their deep, voluptuous secret when you insert your spoon – a velvet-y rich and molten chocolate experience that quite possibly makes this dessert Better. Than. Sex. You be the judge, and take yourself and your taste buds to the next level. Enjoy!

Chocolate lava cake

2 large eggs and 1 large egg yolk

5 tablespoons margarine

3 tablespoons sugar

3.5 ounces of dark, good quality chocolate, preferably bittersweet

3 tablespoons flour

2 teaspoons powdered cocoa

pinch of salt

Break the chocolate into pieces, and place into a microwave safe bowl with the margarine. Microwave for 1 minute, remove from oven and stir melted ingredients together until thoroughly blended.

With a wire whisk, beat together the eggs and sugar for about 3 minutes until light and fluffy. Add the chocolate/margarine mixture, and mix well.

Sift the dry ingredients into the wet mixture, and fold in until uniformly blended.

Divide the batter evenly into 4 well-greased ramekins (they will be about 1/2 – 3/4 full), and place in the refrigerator for about an hour.

Preheat oven to 425 degrees F. Place the 4 ramekins into a baking dish that is about 1″ full with a hot water bath. Place in the oven and bake for 15 minutes. Cool for 15 minutes.

Can be either eaten from the ramekin or inverted onto a plate. Dust with a little powdered sugar before serving.

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Irish Seitan Beef Stew Soup

 

adapted from Horizons the Cookbook

This luscious recipe can be served as either a soup (a meal unto itself) or a stew. It is warm and hearty, a complete dish. You will never miss the beef – seitan provides the protein, texture, and the meat-like flavors that it cooks in. Enjoy!

Irish Seitan Beef Stew

2 quarts vegetable stock

2 potatoes, chopped

3 carrots, chopped

1 onion, chopped

3 garlic cloves, crushed

2 celery stalks, chopped

20-24 ounces seitan, rinsed and chopped

2 tablespoons brown sugar

12 ounces dark beer

1 tablespoon dried sage

1 tablespoon dried thyme

1 sprig rosemary

1 tablespoon canola or olive oil

In a saute pan or wok over high heat, brown the carrots, onions/garlic, potatoes, and seitan in separate batches with 2 teaspoons of olive or canola oil each. The browning should take about 3 minutes for each batch, and will help to impart a smoky flavor to the vegetables.

When completed, put all the ingredients in a stockpot, bring to a boil, and then simmer for 15 minutes.

Makes 10 – 12 servings.

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Menu for Hope raffle extended

The Menu for Hope raffle has been extended through the weekend. Over $82,000 has been raised so far, and it is still not too late to donate. Please don’t hesitate to help this most worthy cause, and maybe you will be the recipient of some really really great prizes.

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White chili

 

This is one of my favorite chilis. It is so easy to make, tastes delicious, and also has a lovely presentation. You can adjust the spice according to your desires, and is one of those dishes that works great for a weeknight dinner or company; and for any season of the year. Makes 8 generous portions. Enjoy!

White Chili

 2 tablespoons olive oil

1 – 2 pounds of ground chicken

2 medium onions, chopped

2 green peppers chopped

2 cans chicken broth

1 cup of bottled green salsa or salsa verde

2 halapeno peppers chopped fine

4 teaspoons minced garlic

2 cans of navy beans

1 can of chick peas (garbanzos)

2 teaspoons cumin

1 teaspoon oregano

salt and pepper to taste

Saute the peppers and onions in 2 tablespoons olive oil til softened, then add the chicken and cook until the meat is no longer red.

Add the chicken broth, salsa, halapeno, garlic, and seasonings. Bring to a boil and cook for 5 minutes. Rinse and drain the beans, then add to the chili. Heat until the beans are warm.

 Serve with your favorite chili garnishes (soy cheese, parsley, a dollop of soy sour cream)                                                                            

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4th Annual Menu for Hope

It’s not too late to donate only $10 (or more) to this most worthy endeavor. Check it out at chez pim.

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Italian chock full of veggies tomato sauce

 

I am not a vegetarian, but I love eating vegetarian meals. That was exactly what we were all in the mood for tonight. I started with my favorite tomato sauce, and then started adding, and adding, and clearing out my fridge. You could call it a concoction, but we all called it delicious. (Let me add that the vegetables that I selected were the ones that were handy in my home. You could substitute any or all with whatever veggies you desire, with excellent results.) Mangia!

Veggie tomato sauce

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

2 stalks celery, chopped

2 carrots, chopped

10 ounces sliced mushrooms

2 zucchinis, chopped

3 – 4 cups of  My Favorite Tomato Sauce

a dozen kalamata olives, slivered

1/4 cup slivered sun-dried tomatoes

1/4 cup soy parmesan cheese

In a large pot, saute the onion, garlic, and celery in the heated olive oil until softened. Add the carrots and continue saute-ing for another 5 minutes. Add the zucchini and the mushrooms, stir everything, and continue to cook over medium heat.

Add your favorite tomato sauce, about 3 – 4 cups worth (depending upon how thick with vegetables you desire your sauce to be). Stir everything together so that the flavors start to mingle, and cook over medium-low heat for about 10 minutes.

Add the olives, sun-dried tomatoes, and soy cheese. Stir to combine and cook for another 5 – 10 minutes.

Serve hot over your favorite pasta (I used fettuccine here).

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