Spinach Lemon Pesto Spread

Are you looking for some alternative spread or dip that is healthier and more nutritious and also delicious? This is it.  With the spinach and garlic plus the nuts this is what health enthusiasts are longing for. With just one teaspoon coconut oil this beats any cheese laden dips anytime calorie wise.  The garlic gives it that irresistible flavor punch and the tanginess of the lemon juice and the saltiness of the Worcestershire sauce will excite and satisfy any palate. So delicious I eat this spread as is for my salty kick but this is excellent with plain crackers and your favorite veggies.

Spinach Lemon Pesto Spread

• 2 large garlic cloves
• 1 tsp coconut oil
• 2 tbsp onions, chopped
• 1/4 cup walnuts
• 1 cup loosely packed fresh spinach
• 1 tbsp fresh lemon juice
• 1/2 tsp Worcestershire sauce
• 1 tsp nutritional yeast
• salt and pepper to taste

Place all the ingredients in the blender and pulse till the ingredients are well mixed.  Serve over crackers or vegetables or chips.  

Onion Pepper Cranberry Relish

My daughter gave me a box of  Harry and David's variety of food goodies which included a bottle of onion pepper relish. I loved it and just decided I got to make something similar. I usually try to use what I have in my pantry full of canned foods from Aldis grocery store. For that piquant sweet taste I added to the list of ingredients written on the label of the bottle, whole berry cranberries from a can. I also felt the need to add orange marmalade.

I mixed all the ingredients and hoped to eat as is as most relishes and it was good but I decided to slow cook the ingredients to better come up with the consistency and taste of the bottle of onion and pepper relish from Harry and David's.  The slow cooking did mellow the onions and gave the thick consistency with the addition of cornstarch.

Relish without being slow cooked.

It has its own personality and not a twin of what I was copying but it is just as good. It has the characteristic spiciness complemented by some sweetness. Heaven on anything you put it in.

Onion Pepper Cranberry Relish

• 1-14 oz can whole berry cranberry
• 1 medium onion, chopped
• 1 red pepper, chopped
• 1 medium tomato, chopped
• 3 tbsp chopped jalapeno from a bottle
• 1 tbsp orange marmalade
• 1 tbsp cornstarch in 4 tbsp water

Add all the ingredients in the slow cooker. Cook for 6 hours at low or three hours at high setting.  I cooked mine for two hours in an Aroma brand rice cooker /slow cooker at slow cooker setting.

Serve as a dip for chips or vegetables or as a relish for your Christmas ham or New Year's Eve roast or even fish or seafood. I almost forgot also add as relish for your hot dogs and burgers.

Tofu Mushroom Pepper Stir Fry

This is a fast nutritious main or side dish to have for either lunch or dinner. It is delicious and satisfying over hot white or brown rice or even any noodles you may have. The brown sauce is pretty close to what you may have with your Chinese takeout orders. 

Tofu provides your protein and the peppers and mushrooms your source of antioxidants to fight the cold and flu spreading around during these cold days.  

Tofu Mushroom Pepper Stir Fry

• 1- 12 oz package firm tofu, cut into one inch cubes

Marinade

• 3 tbsp soy sauce
• 2 tsp cornstarch
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp sesame oil

Vegetables

• 2 tsp coconut oil
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1- 8 oz package whole mushrooms, sliced 
• 1/4 cup green onions, sliced

Combine the marinade ingredients in a shallow container with a lid.  Marinate the tofu in the marinade for at least 30 minutes.

Heat the coconut oil in a saute pan to medium heat.  Add the peppers and mushrooms and saute till the peppers are cooked yet still crispy.  Add the tofu and the marinade and heat through the mixture.  Add the green onions at the last minute of cooking.

Serve over rice or noodles.

Vegan Slow Cooker Candied Sweet Potatoes

This is an easy three ingredient crowd pleasing side dish for any occasion. The coconut oil and the coconut brown sugar if using give the dish that special flavor that would make your guests ask "what is that?".

Slow cooking is a convenient way to cook the dish but it could also be baked or cooked on the stove but why would you when you can just dump the ingredients in the slow cooker and forget it. Easy and delicious dish.

Vegan Slow Cooker Candied Sweet Potatoes

Adapted from this source

• 6 - 8 sweet potatoes, raw or previously microwaved, peeled and cut into two inch slices
• 1/2 cup coconut oil
• 1 cup coconut brown sugar or plain brown sugar
• 1/2 cup water
• 1 tsp salt

Place all the ingredients in the slow cooker and mix. Cook for 6 hours at low setting or 3 hours at high. I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting. This can be served warm or cold. Delicious.

Vegan Pantry Friendly Black Olive and Corn Stew

I really liked the dish I posted recently, Mediterranean Chickpea Ragu which I shared with a friend of mine and the rest I ate by myself for breakfast, lunch and dinner and in between meals too.  It was that good. My friend Kathy's husband Joe gave a glowing review in his thank you email. The combination of the different ingredients made it pretty haunting and made me craved it.  However I did not have time to chop fresh vegetables so I decided to use canned foods in my pantry for a variation of the recipe.  

Differences can be gleaned from the recipes of the two versions as well as similarities but this pantry friendly one is just as good. I added corn and substituted black olives for the green ones since I found the latter too salty for my taste.  

My picky taster, my husband Bob, gave this latest version two thumbs up. By the way he never got to eat the original version since I ate what was left at home. I did use fresh green pepper in this pantry friendly version, which you have to cut into cubes, but roasted red pepper from a bottle will work well too. Other than that you just need to open cans of food in your pantry and you are good to go.

Vegan Pantry Friendly Black Olive and Corn Stew

(inspired by this past post)

• 1-15 oz can chickpeas or any beans, drained and rinsed
• 1-15 oz can diced tomatoes, drained
• 1-15 oz can corn, drained
• 1- 6 oz can black olives, drained
• 1 green pepper, cubed or 2 pieces roasted pepper from a jar
• 1 tbsp tomato paste
• 1 tbsp dry onion flakes
• 1 tbsp dry garlic flakes
• 2 tbsp soy sauce 
• 1/8 tsp red pepper flakes
• 1 tbsp sugar
• 1 tsp cumin
• 1 tbsp balsamic vinegar
• salt and pepper to taste
• 1 tsp dry oregano (optional)

Combine all ingredients in the saute pan and cook till most of the liquid evaporates and the sauce thickens.  If you want it to have a thinner sauce just heat the mixture through till the flavors blend and skip evaporating the liquid off.  I like mine to have a thick consistency.  Serve over rice or quinoa or bread or tortilla.  Endless possibilities.

Watermelon Spinach Tofu Rice Bowl with Gochujang Dressing

What to do with your watermelon?  Try this watermelon spinach tofu rice bowl with a unique gochujang dressing.  A salad to spice up your summer picnics.

Watermelon Spinach Tofu Rice Bowl with Gochujang Dressing

Around 4 servings

Gochujang Dressing

• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tsp gochujang (available in any Asian store)
• 2 tsp sesame oil

Tofu and Salad

• 4 oz firm Tofu, cut into 4-1/3 inch rectangles
• 2 tbsp Soy sauce
• 1/2 tbsp Garlic Powder
• 2 cups Spinach Leaves
• 2 cups watermelon Pieces cut into cubes
• 2 cups Brown Rice
• Black Sesame Seeds (Optional)
• Gochujang (optional)

Gochujang Dressing

Mix all the ingredients in a bowl and thoroughly blend using a fork or use a blender.

Tofu and Salad

Spray a saute pan with cooking spray.  Heat to medium high heat and place the tofu slices, soy sauce and garlic powder and heat the tofu till browned but not burnt.  Flip and repeat with the other side.  

Distribute the brown rice, tofu, spinach leaves and watermelon pieces into 4 bowls.  Pour the Gochujang dressing over the rice salad bowl.  Sprinkle with black sesame seeds.   You can place a dot of Gochujang on top of the tofu slice if you like.

No Bean No Cheese Sweet Potato Burrito

You will like this.  Amazingly simple and yet addictively delicious.  The combination of spices blended with the sweet potatoes plus the crispiness of the burrito makes this highly satisfying like any cheese or bean burrito.  Believe me I can eat the whole recipe in one seating.  This is nutritious especially with the super food spinach added to the whole concoction with the other super food sweet potatoes. A winner!

No Bean No Cheese Sweet Potato Burrito

Makes around 6 small burritos

mashed

• 1 1/2 cup cooked sweet potatoes, 
• 1-2 tbsp chopped bottled jalapeno
• 1/2 tbsp dry onion flakes
• 1/2 tbsp dry garlic flakes
• 1/8 tsp coriander powder
• 1/4 tsp cumin powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• around 6-5 inch tortillas
• 4 oz spinach leaves (optional)

Mix all the ingredients except the tortillas and spinach leaves in a small bowl and mash together with a fork or you can use a blender.  

Spread the sweet potato mixture over the six tortillas.  Add spinach leaves if you like on each tortilla and just fold over one end of the tortilla towards the middle then the other end.  

Spray a saute pan with cooking spray and heat at medium heat.  Place the burritos seam down and flip over when this side down has turned crispy.  Do the same with the other side.

Strawberry Jalapeno Chia Jam

Easy jam to make. No pectin used. No boiling needed. Just mix the ingredients.  Adding the chia seeds is the secret in making this strawberry jam spreadable without using pectin.  I love some heat and sourness which I achieved by adding jalapeno and balsamic vinegar to the strawberries. Most recipes in the web that I referred to just stuck to the strawberry, chia and sugar combination like this wonderfully and beautifully written how to from Oh My Veggies.  

This version has a lot of spunk in it.  Do make a lot more than the recipe since it is extremely addictive you will be eating it straight like a dessert just like the Strawberries with Balsamic Vinegar  I posted in a post blog except this is the more spirited sibling.  

Strawberry Jalapeno Chia Jam

• 1 cup strawberries, chopped coarsely
• 6-8 pieces jalapeno from a bottle
• 1/4 cup maple syrup
• 1 tsp balsamic vinegar
• 1 tbsp chia seeds
• salt to taste (optional)

Place all the ingredients in a bowl and mash with a fork or you can place them in a blender pulsing till mixed. Either way you want the consistency of the strawberries to be coarse and pieces visible.  

Serve over toast or crackers for breakfast or snack.  It can also be served as a dessert as is or as a topping over ice cream.  

Vita Mix Chia Cheese Pimiento Spread

The chia seeds do make wonders in making this spread attain a creamy texture despite the absence of cream, butter or real cheese. I have eaten this over toast and as my filling for a sandwich.  (Have lettuce as a barrier between bread and this concoction or spread a bit of Earth Balance on the bread when using for a sandwich).

I have developed a craving for this spread both for its taste and texture.  It is also motivating that it has the superfood chia seeds performing a great role in making the texture appealing aside from increasing its nutritional value. .

I did use my Vita Mix Blender for this spread.  I placed the vegetable ingredients one at a time and in the sequence given and it worked.

I had this for my lunch as a sandwich and as my breakfast over bread that I toasted together with some spinach on top in my toaster oven.  Very satisfying.

Vita Mix Chia Cheese Pimiento Spread

• 1 onion, quartered
• 1 small cucumber, peeled and seeds removed, cut into 4 pieces 
• 1 large whole roasted red pepper bottled in water, drained well of any liquid
• 20 olives with pimento centers
• 6 oz Daiya cheddar cheese
• 2 tbsp chia seeds
• 2 tbsp dry garlic flakes or 4 fresh garlic cloves
• 1 tbsp Splenda or sugar (optional)

Place the ingredients into your Vita Mix blender according to the sequence given.  Drain off any liquid.  Let it rest in the fridge for 4 hours or overnight.  Serve over toasts or filling for a sandwich or as a vegetable dip.  

Plant Based Beans and Greens

One of my favorite Italian side dishes is Beans and Greens. I did not want to use any oil in my plant based version and I instead braised the ingredients in vegetable broth.  The braising method is a good alternative approach to sauteing the onions. The resulting end product was close to the Beans and Greens prepared using olive oil that are served in most Italian restaurants in Pittsburgh.

I used spinach for the greens though kale and escarole are good options also. For the beans I used pinto beans though canneleni beans are more traditional. I also used seasoned salt to give added flavor in one shake so to speak.  My McCormick seasoned salt has no MSG. My favorite dry garlic flakes is better than fresh when braising so I find and less work.

This is a perfect side dish during barbecues and Sunday family dinners or even a main fare with crusty bread for lunch. I love eating this with rice in my case. Very satisfying and comforting.

Plant Based Beans  and Greens

• 3/4 cup vegetable broth
• 1 large onion, sliced
• 1-8 oz bag spinach
• 1-15 oz can pinto beans, drained
• 1 tbsp dry garlic flakes
• 1/2 tsp seasoned salt or to taste

Place the broth and onions in a saute pan and allow the liquid to boil and cook the onions till half done. Add the rest of the ingredients and continue to boil gently till the spinach is wilted.

Spinach "Cheesy" Tostada

I have this for breakfast.  This is my answer to McDonald's breakfast burrito which I was addicted to prior to my plant based days.This is my healthier meatless version.  I used Daiya brand non dairy cheese to make it dairy free but you can use regular cheese if you are not plant based.  I decided to use spinach instead of lettuce as the green component of the tostada. Of course jalapenos graced the tostada and I used bottled sliced ones for convenience.  Remember it is still early in the day.

Since it is open faced I called it tostada. The tortilla has not been fried as customarily done if using soft tortillas. It gets crispy from being baked with the rest of the ingredients. I have used both flour and white corn tortillas.

This has the creaminess from the melted cheese complemented by the spinach and spiciness of the jalapeno not to mention the crunchiness from the baked tortilla.  You can serve with cubed watermelon and lime juice on the side.

This is simple no fuss five ingredient breakfast, lunch or dinner fare.  Let us include snacks and appetizers in its repertoire.

Spinach "Cheesy" Tostada

Serves one

• 2- 5 inch small corn or flour soft tortillas
• 1/2 cup spinach leaves, loosely packed
• 1/4 cup Daiya brand non dairy cheddar cheese or regular ones
• 2 - 4 bottled jalapeno slices or according to preference
• 1 tbsp sliced green onions

Preheat toaster oven at 350 degrees Fahrenheit using bake setting.

Line a pan with aluminum foil or parchment paper.  Place two tortillas on the pan and distribute the spinach leaves, cheese and green onions between the two tortillas.  Place a slice or two of jalapeno slices on top.  

Bake at preheated oven for 8 to 10 minutes till cheese melts and the tortillas turn crispy but not burnt.

Serve with a side of chopped watermelon squeezed with lime.  

Oil Free Roasted Cauliflower with Sweet Spicy Gochujang Sauce

I roasted the cauliflower using the oil-free method given by the wonderful and highly informative website Vegan Coach.  Tossing the cauliflower in vegetable broth twice, once before and another time during the 30 minutes of roasting at 450 degree Fahrenheit oven kept the cauliflower moist despite the high temperature.  Roasting does give the cauliflower a better flavor than just basting it in the broth in a saute pan.  Who could resist some burnt taste.  Right?

One can eat the roasted cauliflower as is seasoned with salt and pepper at the end but I opted to take it one more notch.  I drizzled it with Spicy Gochujang Sauce.  I based the recipe of this sauce from this other delightful website, Cheryl's Food. I have some kind of love fest going on with the gochujang sauce I recently bought from the Asian Store.  I have been using it in salads, chicken and tofu etc etc. I prefer it mixed with other ingredients instead of straight up like some Koreans do with their native dishes. You can too but I prefer to add something sweet and sour to offset the spiciness of the red pepper that was the main ingredient in the the store bought gochujang sauce.

I love this dish and all others that I have concocted using gochujang sauce my new food obssession. You will see more in coming blogs.

Oil Free Roasted Cauliflower with Sweet Spicy Gochujang Sauce

Oil Free Roasted Cauliflower

• 1 head cauliflower, cut into 2-inch florets
• 1/4 cup vegetable broth or more as needed

Sweet Spicy Gochuchang Sauce

• 1/2 tbsp soy sauce (Note 1)
• 1 tbsp gochujang sauce
• 1 tbsp rice vinegar
• 1/3 tsp sesame oil
• 1/2 tbsp maple syrup (Note 1)
• 1/2 tbsp dry garlic flakes (Note 2)
• 1/2 tsp ginger powder (Note 2)

Oil Free Roasted Cauliflower

Preheat the oven to 450 degrees Fahrenheit.  Line a pan with aluminum foil not parchment paper.  I did not spray it all.  

Toss the cauliflower florets in the vegetable broth in a bowl.  Allow to drip in the bowl before you place the cauliflower florets in the pan with as much breathing space in between to properly roast.  Place in the preheated oven for 10 minutes.

Take out of the oven and turn over the pieces and bake again for another 10 minutes.

After the second 10 minutes of roasting, remove from the oven and wet the cauliflower with the remainder of the vegetable broth and return to the oven to roast for another 10 minutes.

Sweet Spicy Gochujang Sauce

Mix all the ingredients (Note 1) in a small bottle with a lid and thoroughly shake it with lid on till totally blended.  Use as is over the cauliflower.  Save the leftover for other uses which I will show you in future blogs.

Enjoy!

Notes

1.  You can adjust the amounts soy sauce and maple syrup and other ingredients for that matter according to your taste.

2.  You can use 1/2 tbsp fresh minced garlic and 1/2 tbsp fresh minced ginger.  I am pretty lazy and opted for the dry ones.