Slow Cooker Vegetable Black Bean Soup

There are black bean soups and there are black bean soups.  This one is healthified with the superfood spinach, carrots, celery and onons that have been added to the black beans.  This is an easy hearty soup made flavorful with the various spices used that are all found in your spice rack.  A couple of cans of staples in your cupboard with nutritious vegetables and spices and you are good to go for a hearty, healthy, easy and comforting soup for this cold wintry weather.  You can easily double or triple the recipe to feed a family. This is a generous two nutritious, delicious serving recipe.

Slow Cooker Vegetable Black Bean Soup

• 1-15 oz can black beans, drained and rinsed
• 1-10 oz can diced tomatoes with green chilies
• 1 cup vegetable broth
• 1 small onion, chopped
• 1 cup frozen chopped spinach
• 1 cup celery, sliced
• 1 cup baby carrots
• 1/2 tsp garlic powder
• 3/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp black pepper

Place all the ingredients in the slow cooker.  Cook for 6 hours at low or 3 hours at high setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Serve over brown rice or with corn chips.

Halal Cart Flavored Cauliflower and Turmeric Brown Rice

I had Halal Cart Chicken twice when I was in New York City recently.  This is a vegan take on this my favorite New York cart food using cauliflower instead of chicken.  The Halal Cart chicken or cauliflower is not complete without the fragrant delicious Turmeric Rice.  I opted to use brown rice instead of the traditional basmati or extra long-grain rice to make this must-have accompaniment to the halal court inspired vegan version.  

When this is served in the styrofoam containers by the cart vendors, a side of lettuce with tomatoes, doused with white sauce or hot sauce, (which was over the chicken and rice also) goes with the order.  For the white sauce I used Ranch dressing which I have a vegan version of in this blog.  You can add sriracha to the dressing to make it a bit spicy but not quite as hot as the hot sauce they pour over the chicken.  

The list of ingredients for this vegan recipe which I obtained from the one for Halal Cart Chicken, copy cat version, featured in this site is short but still gives that bold spicy flavor.  The list of ingredients for the turmeric rice is also short but full of the characteristic flavor identified with this popular accompaniment to the Halal meats.   

Halal Cart Flavored Cauliflower

Adapted from this site

• 1 tbsp coconut oil
• 1 tsp oregano
• 1/2 tsp coriander powder
• 3 garlic cloves, roughly chopped
• 1 whole head of cauliflower, cut into chunks including stem and leaves
• 2 tbsp lemon juice
• 1/2 cup vegetable broth or water (optional)

Heat the oil at medium heat in a saute pan and then add the coriander powder and oregano.  Heat the spices till they shimmer.  Add the garlic and continue to heat till the garlic is cooked.  Add the cauliflower and lemon juice and continue to cook with stirring till the vegetable is cooked but still crispy.  Add vegetable broth or water if necessary.

Turmeric Brown Rice

• 2 tbsp coconut oil
• 1/2 tsp turmeric
• 1/4 tsp ground cumin
• 1 1/2 cup brown rice, uncooked
• 4 1/2 cup vegetable broth
• salt and pepper to taste

Heat the oil in a medium sauce pan and add the spices.  Heat the spices with stirring till they shimmer and give off their aroma.  Add the rice and stir until they are coated with the oil mixture.  Heat for about 4 to 5 minutes till the rice is toasted or lightly brown.  Add the broth and allow the mixture to boil and then cover the sauce pan and simmer for about 45 minutes till the brown rice is cooked.

Assembly

Place the rice on a plate and top it with the cauliflower.  Serve with a side of lettuce with tomatoes salad doused with Ranch dressing (vegan version recipe is here).  You may add sriracha if you want to the dressing. Top the cauliflower and rice with the dressing also.

Spicy Tofu

I just came back from a visit to the Big Apple staying close to Time Square. Despite being already there we just soaked in the excitement and chickened out of witnessing the ball drop at Time Square. We were kept busy figuring out subway routes and walking all over I do not think we would have had the stamina and controlled bladder to wait for that ball drop as a couple millions did.

We went to innumerable shows and a couple of operas. We saw two ultra irreverent Broadway plays Rotten Something and the Book of Mormon and the sweet touching story of Carole King, The Beautiful. We saw two operas, Nabucco and Romeo and Juliet which were both wonderful according to my husband and which I missed despite being physically there. I was too tired I slept through both of them. 

We ate at several places, fancy or otherwise. No I never slept through them. I tried to eat plant based whenever I could and usually most restaurants would offer tofu to satisfy vegans. Some of the tofu dishes I ate were so so but one was haunting, namely the Spicy Tofu I ate it at the Pittsburgh International Airport.

I just had to have it when I came home. I luckily found a recipe for a marinade for spicy tofu in this site.  I used an adapted version for this dish I had developed a craving for. The site used the marinade to ultimately barbecue the tofu but I skipped the marination and grilling and used the marinade instead as the sauce for this stir fry version. Oh my. Irresistible.

Spicy Tofu

Adapted from this site

• 3 tbsp soy sauce. 
• 1 tablespoon rice vinegar. 
• 1 tbsp brown sugar
• 2 tablespoons mirin 
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger. 
• 1 teaspoon Asian chili paste or cayenne
• 1 tbsp sesame oil.
• 1/2 tbsp cornstarch
• 1 block (12 - 14 oz) firm tofu, cut into one inch cubed
• 2 cups frozen mixed vegetables, steamed in microwave

Mix all the ingredients except the tofu and vegetables in a saute pan. Allow the mixture to boil gently and then add the tofu.  Stir carefully at low heat till the tofu absorb marinade. Add the vegetables and stir carefully till the vegetables are heated through.

Serve over rice.

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.

Easy Caesar Salad Dressing

I brought Caesar Salad to a Mahjong party. I made homemade Caesar Salad dressing to go with it.  It did not have anchovies but you would not miss them. The garlic, lemon snd Worcestershire sauce combined magically make up for it and make this a to die for dressing.  So good. Garlicky with slight tang from lemon.

Easy Caesar Salad Dressing

• 4 garlic cloves
• 6 tbsp vegetable oil
• 6 tbsp light mayonnaise (I used Hellmanns)
• 2 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 3 tbsp grated Parmesan cheese (I used Kraft brand)
• salt and pepper to taste

Using a small blender, blend the ingredients till smooth.

Black Beans Butternut Squash Brown Rice Bowl

There is nothing more comforting than a bowl of beans and rice during the cold days we have had lately.  Just thinking of it makes make mouth water.  I added butternut squash and spinach to the beans to increase the nutritional value of the dish as well as its taste and texture.  I used black beans but any other type will do. The fresh garlic with the vegetable broth are all you need to make this wonderful one pot meal full of robust flavor as you eat it with rice or quinoa. The butternut squash adds some sweetness and pairs up well with the spinach and beans.  It is an easy quick meal to prepare.

Black Beans Butternut Squash Brown Rice Bowl

• 2 tsp coconut oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 butternut squash, peeled and cubed
• 1-15 oz can black beans, drained and rinsed
• 2 cups fresh spinach leaves
• salt and pepper to taste
• 2 cups cooked brown rice

Heat the coconut oil in a saute pan to medium heat.  Add the onion and garlic and cook till the onion is translucent and the garlic slightly brown but not burnt.  

Add the vegetable broth and butternut squash to the onion and garlic mixture and heat through till the butternut squash is soft but not mushy.  

Add the black beans and the spinach leaves and heat through till the spinach is cooked and the whole dish heated through.  Season with salt and pepper to taste.

Place the brown rice in a bowl and ladle the black bean butternut squash mixture on top.  Enjoy.

Vegan Creamy Butternut Squash Soup

I have been trying to come up with a good butternut squash soup that would make me happy and the recipe below is the one.  It is simple to prepare and with very few ingredients.  It is also vegan and healthy for you. I love not only its delicious rich taste but also its creamy texture.  The green chilies gives it a robust taste with hardly imparting heat. It adds that flavor that lifts the soup to another level together with the cumin powder and coconut milk.  The role of the cumin is to give the soup a smoky flavor without being spicy while the coconut milk gives it its creamy texture.  The lime squeezed over the soup before relishing it is a must.  It gives it a sparkling refreshing taste. Perfect for any gathering when you want a soup for the appetizer.  So good and easy to prepare.

Vegan Creamy Butternut Squash Soup

• 1/2 butternut squash, peeled and cubed
• salt and pepper
• 2 cups vegetable broth
• 1-4 oz can green chilies
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/2 cup full fat coconut milk from a can
• 1-2 limes cut into wedges

Preheat oven to 375 degrees Fahrenheit.

Spray a pan with cooking spray.  Place the butternut squash and add salt and black pepper. (Note 1). Spray with cooking spray if you wish. Bake for 20 minutes.

Add the vegetable broth in a Vitamix Blender or any blender and add to it the rest of the ingredients except the lime wedges.  Blend till smooth.  You can change the variable setting of the Vitamix blender to 10 and blend for 5 minutes till you see steam coming from the vent of the cover.  You can also transfer the blended mixture into a pot and heat on a stove.

Serve with slices of lime.   You can also use cilantro as an optional topping but the lime is a must.

Notes:

1.  You can also cut the whole unpeeled butternut squash lengthwise and put the cut side down in a pan and bake for 35 minutes or till skin is brown.  Cool and remove the seed and discard.  Scoop the flesh of one of the halves and use for the recipe.

Vegan Sweet Potato Spinach Omelet

Yes, one can have an omelet without the eggs.  I had posted an eggless version before but this present one has a better texture and taste due to the rice flour used. The old version used whole wheat flour which is healthier but it had a certain taste and did not have that moist crispy texture that rice flour gives.  One can use any vegetable combination and for this one I added the superfood sweet potatoes to the ones I used before, spinach and red pepper. I shallow fried this but one can bake it if you prefer. Delicious. Ditch those eggs. You will not miss them.

Vegan Sweet Potato Spinach Omelet

2 servings

• 2 tbsp rice flour (I used Mochiko brand sweet rice flour from the Asian store)
• 1 tbsp cornstarch
• 1/4 tsp baking powder
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/8 tsp salt 
• 1/8 tsp black pepper
• 6 tbsp non dairy milk 
• 2 tbsp green onions, chopped
• 4 tbsp sweet peppers, cubed
• 1/2 cup cooked sweet potatoes, sliced
• 1/2 cup spinach, chopped
• cooking spray or 2 tsp coconut oil

Combine the flour, cornstarch, baking powder, cumin, garlic powder, salt and black pepper in a small bowl and mix with a fork.  Make a well in the middle of this mixture and add the milk.  Blend the mixture thoroughly.  Add the vegetables.  

Add the coconut oil to the small saute pan or spray with cooking spray and heat at medium heat.  Place the vegetable/batter mixture in two batches for easy flipping.  Cook till the batter is crisp but not burnt and the vegetables and the batter are cooked through. 

Serve with sliced tomatoes and baguette slices.  You can also eat the omelet with catsup of your choice.

Vegan Mixed Vegetables with General Tso's Sauce

This is the vegan version of one of my favorite Chinese dishes, General Tso's Chicken.  I have posted before a similar dish, Cauliflower with General Tso;s Sauce, in my blog but using a different concoction of the sauce than the one I used for the recipe below.  When I prepared this Mixed Vegetable version I used instead a sauce very similar to the ones I have utilized for my Slow Cooker Healthier General Tso's Chicken and Slow Cooker Chicken Thighs with General Tso's Sauce (One Step).  The sauce has the magic ingredient, orange marmalade, that gives that sweet subtle citrusy taste that makes it extra delectable and more addictive.

I served this dish yesterday during a Plant Based Potluck gathering at McGinnis Specialty Store organized by Karen Novak and Sally Lipsky and everyone liked it.  The colorful vegetable dish glistened with the thick delicious sauce. You can use any combination of vegetables than the one I used or you can concentrate on one for example carrots and have a wonderful side dish next time you have a holiday party.  This recipe will surprise your guests that vegan dishes can go Chinese deliciously.

Vegan Mixed Vegetables with General Tso's Sauce

• 1/4 cup vegetable broth
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1-2 tbsp chili garlic sauce (start with 1 tbsp and increase later for more heat if you prefer)
• 2 tbsp water
• 2 tbsp orange juice
• 2 tbsp maple syrup
• 3 tbsp orange marmalade 
• 2 tbsp sugar (optional and amount depends on how sweet the orange marmalade)
• 1 tbsp sesame oil
• 1 tbsp cornstarch 
• 2 carrots, peeled, sliced and cooked in the microwave
• 1 cauliflower, cut into florets 
• 1 zucchini, sliced
• 1 cup fresh or frozen green beans, cooked in the microwave

Place the vegetable broth in a large saute pan and add the ginger and garlic. Allow the mixture to boil till the ginger and garlic are cooked.

Turn off the heat and add the ingredients except the vegetables and mix them with a whisk till they are blended. Allow the mixture to boil gently till the sauce thickens to the consistency you desire.

Then add the carrots, cauliflower florets, zucchini and green beans to the sauce in the saute pan.  Heat it through till the sauce coats the vegetables.  I prefer my cauliflower and zucchini still crisp. Garnish with green onions and serve over brown rice.

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 Lemon Coconut Truffles

I had a white chocolate lemon truffle this weekend during the Masterworks Concert held in Harrison City. They served desserts prepared by the wife and other relatives of Dennis, the president of the Board of Directors of this Choir. They were mouthwatering including the white chocolate lemon truffle I just mentioned.  Here are some pictures from the concert.

I did not have white chocolate but I had fresh lemon so I researched the web to see if there is an ingredient I can substitute for the white chocolate.  I thought of coconut butter which I have used previously in the past, here and here.  Lo and behold I found this website with a recipe for lemon coconut truffle.  It entailed both coconut oil and coconut butter.  The latter is expensive so I decided to use my favorite ingredient, sweet potatoes which I have used before in some dessert recipes, here and here. So instead of using a half cup of coconut butter, I only used 1 tablespoon and used half a cup mashed sweet potatoes to give the truffle body. I still used coconut oil and also used a lot more sweetened coconut flakes than the original recipe.

This truffle has a tart lemony taste that is pleasing and enticing.  The texture is soft but has body to it. It could be one of the desserts you can have these coming holidays.

Vegan Lemon Coconut Truffles

• 1 1/2 cup sweetened coconut flakes
• 1/2 cup cooked and mashed sweet potatoes
• 1/2 cup coconut oil
• 1 tbsp coconut butter, melted
• 3 tbsp maple syrup
• 1 tsp vanilla
• juice and zest of one lemon
• 1/4 cup chocolate chips or dried fruits like raisins or cranberries or nuts (optional)

Mix all the ingredients in a medium bowl.  Cool in the refrigerator.

Roll into balls.

Mixed Vegetable Fritters

I always wanted some kind of portable veggie bites to take with me when I have a back to back schedule in the morning and I need to eat lunch in between errands.  I found that need fulfilled by these delicious fritters, especially if they are baked since they are easier to handle and not that greasy.  The fried ones are of course more moist and has that added flavor from the coconut oil I used.

I obtained the recipe from the registration table during the International Women's Club meeting I attended this month.  The dish was called Mixed Vegetable Fritters and the author was Medhu Doshi.  Since I was late, the breakfast buffet table was almost empty and I am not sure if this dish was served that day.  I liked the list of ingredients featuring lots of vegetables and decided to try it.  I made modifications with the recipe based on what ingredients I had.  I also experimented with baking a batch of the fritters versus frying them.  I actually liked them prepared both ways. The fried ones were pillowy and moist but the baked ones, as expected was not oily and easier to handle when eaten by hand.

I would like to point out that the rice flour was an excellent binder.  It made the fritters moist and flavorful. You do not need eggs.  I highly recommend its use. The recipe also called for chickpea flour which I did not have and used instead all purpose flour. Instead of coriander in the original recipe, I used green onions.

I love these fritters and will be my go to food on the run.  It is delicious and healthy too! They could be one of your holiday appetizers.

Mixed Vegetable Fritters

• 1 onion, quartered
• 1/4 head of cabbage
• 1 cup baby carrots
• 2 inch daikon radish, peeled (you can substitute plain radish)
• 1 cup spinach, chopped
• 1/2 cup green onions, chopped
• 1 1/2 cup rice flour (I used Mochiko brand sweet rice flour)
• 1/2 cup all purpose flour
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 tsp salt or to taste
• 1/2 tsp black pepper
• 1/2 cup water or more

If baking:  Preheat oven to 400 degrees Fahrenheit.  Spray a 13 x 9 cookie pan with cooking spray and set aside.

Place the 4 first ingredients in the Vita Mix blender or high power blender or food processor in the sequence given or you can chop them by hand.  

Transfer the chopped vegetables into a medium bowl and add the spinach, green onions, rice flour, all purpose flour, turmeric, chili powder, salt and pepper.  Mix well. Add the water slowly to the mixture till it has the consistency of mashed potatoes.  You might need to add more water.

Take two tablespoon of the mixture and form into patties.  

If baking:

Place the patties in the sprayed pan and spray  the patties with cooking spray and bake for 30-35 minutes till brown. Flip halfway during the baking process.

If frying:

Heat 4 tablespoon coconut oil or other oil in a saute pan and shallow fry the patties till the fritters are slightly brown. Flip when one side is browned.
You can also deep fry in a 350 degree fryer.

Eat with catsup with or without Sriracha.

Easy Braised Green Beans

Thanksgiving is just a few days away.  The Green Bean Casserole is one of the favorite dishes and meets the so called vegetable requirement for thanksgiving day for some. This easy one pot dish is a healthy and convenient alternative.  You can use fresh or frozen whole green beans.  The other ingredients are from your cupboard.  One thing more, you are using the braising method thus no oil is used which means you will have more room for that favorite pie of yours (just kidding).

Try this refreshing change from gooey green bean casserole.  It is delicious and easy to make.

Easy Braised Green Beans

• 1 lb fresh or frozen whole green beans
• 1/2 cup vegetable broth
• 1 tbsp dry onion flakes
• 1 tbsp dry garlic flakes
• salt and pepper to taste

Place all the ingredients in a saute pan and allow the liquid to boil till the green beans are cooked but still crispy.  Stir when all the liquid is nearly gone.  Season with salt and pepper to taste. 

Vegan Cranberry Orange Scones

I had a similar cream scone when we had our monthly Book Club Meeting at McGinnis Specialty Store in Monroeville PA.  I was pleasantly surprised when Karen Novak, the event organizer and baker of this delicious dessert, said she did not use any butter or eggs.  She just used cream. (See some photos of the book club meeting at the bottom of the blog post).

I looked for a source in the web and found this recipe using full fat coconut milk from a can. I decided to try the recipe and used dried cranberries as add ins and added orange marmalde to intensify the taste of orange in the scones.

The scone as promised by the author of the recipe was light and airy. It is so easy to prepare since you do not need to worry about butter to soften or eggs to add, not to mention mixing them into the batter. The scones got two thumbs up from my picky taster, my husband.

Vegan Cranberry Orange Scones

(Adapted from this recipe)

Scones

• 2 cups all purpose flour 
• 1 tbsp baking powder 
• 1/2 tsp salt
• 2 tbsp sugar. 
• 1 cup dried cranberries
• 1 1/2 cups full fat coconut milk from a can, stirred
• 1 tbsp orange marmalade (optional)

Preheat oven to 425 degrees Fahrenheit

Combine the all purpose flour, baking powder, salt, sugar and dried cranberries in a medium bowl till the ingredients are well blended.

Make a well in the middle and add the coconut milk and orange marmalade in this well and mix the coconut milk and marmalade with a fork.  Then mix the two with the dry ingredients with a fork till just mix.  Do not over mix.

Transfer the dough into a floured surface and turn over about 4 to 5 times until it is uniform in texture.  Do not over mix.

Make an 8-inch square and cut this into eight triangles. with a sharp knife or pizza cutter. (To make 8 triangles, make two lines then two diagonals on the square)  Make sure each is about 1 inch thick.

Separate the eight wedges and transfer into a parchment (or wax paper) lined pan.  Have an inch or two space in between the wedges.

You can sprinkle some sugar on top of each wedge if you like.

Bake for 17 minutes.  Cool for 2 to 3 minutes and brush with the orange glace, recipe below.

Orange Glace

• 1/4 cup powdered sugar
• 2 tsp orange juice

Mix the two in a small bowl with a fork.

PS.

Here are some photos from the Book Club Meeting below.  We had author and illustrator, Melissa Haas, as our guest speaker.  She has written children's books featuring her cat Catula.

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Vegan One Pot Zucchini Pepper Stew

This is an easy, simple and delicious one pot stew I just have to share with you. I almost ate the whole thing in one day. It can be served over rice or as a filling for a sandwich or a turnover.

For flavor I relied on the chilies in the can of diced tomatoes and green chilies and the Turkish spice rub (recipe). Of course the taste imparted by the combination of the vegetables used also contributed to the addictive deliciousness of the stew. Do try this recipe. You will love it.

Vegan One Pot Zucchini Pepper Stew

• 2 tbsp coconut oil or water
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 -10 oz can diced tomatoes with green chilies
• 1 -15 oz can chickpeas, drained and rinsed
• 1/4 cup vegetable broth
• 1 cup baby carrots
• 1 stalk celery, sliced
• 1 red pepper, sliced
• 1/2 cup raisins (optional)
• 1/2 tsp salt or to taste
• 1/2 tsp Turkish spice rub (recipe)
• 2 zucchinis, sliced into 1/2 inch cubes

Heat the oil or water in a saute pan at medium heat.  Add the onion and garlic and saute till the onion is transparent. Add the tomato paste and heat through.

Add the rest of the ingredients except the zucchini and heat through till the vegetables are cooked but still crispy.

Add the zucchini at the last 5 minutes of cooking and heat through.

Serve over rice or as a filling for a sandwich.

Vegan Eggplant Sweet Potato Kefta Balls

I love eating at Aladdin Eatery. I relish their Turkish dishes especially the Kefta which is served as Kebabs. This vegan version of this particular dish in this blog post has the flavor of the spices of Kefta and uses eggplant and sweet potatoes in place of the traditional lamb or beef used in this Turkish dish. I also prepared it into balls instead of the more familiar cylindrical shape.

I based this recipe from the one in the blog Skinny Taste with a lot of modifications. Instead of beans to hold the eggplant mixture together I used sweet potatoes. You can retain the use of beans for more protein if you like. I also substituted  celery for the parsley since I did not have this herb. I also increased the flavor of the original recipe by adding homemade Turkish spice rub which I have published previously in this blog. This transformed the original recipe to the glorious Kefta.

I baked the balls which browned well with a sort of mushy center. One could also pan fry it which I might try next time I prepare this.  I might also add more Panko crumbs and blend it less vigorously in the food processor to add firmness to the prepared Kefta balls. The other thing I might do so I can control the consistency of the eggplant is to microwave it rather than saute it.  I have done this previously with a lot of success in this blog.

I decided to serve the balls in the form of a wrap using Ranch dressing (vegan recipe here) as the sauce and with lettuce and tomatoes. So refreshingly delicious. You can also serve this with marinara sauce over pasta or on a bun.

Vegan Eggplant Sweet Potato Kefta Balls

(Adapted from Skinny Taste)

• 1 tbsp coconut oil
• 1/4 cup water
• 1 lb eggplant, unpeeled and cut into 1 inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 2 tsp Turkish spice rub (recipe here)
• 2 medium sweet potatoes, cooked, peeled and cubed
• 1 tsp oregano
• 1 cup Panko crumb or more
• 1/8 tsp red chili peppers (optional)
• more salt to taste

Preheat oven to 375 degrees. Spray a pan with cooking spray and set aside.

Heat 1/2 tbsp oil in a large saute pan.  Add the eggplant pieces and 1/4 cup water till the eggplant is soft. Season with salt and pepper.  About 10 -15 minutes.  Place the eggplant in the food processor bowl and pulse gently.

Add the other 1/2 tbsp oil in the saute pan and add the onion, garlic, celery and turkish spice mix and cook till the onion is translucent and the celery softened.  Add the mixture and the sweet potatoes in the food processor bowl and pulse gently till mix. 

Transfer the mixture to a bowl and add the oregano, red chili peppers if using and Panko crumbs  Adjust the salt.

Shape into balls or patties. (About 15 2-inch balls or patties).  Place in the pan.  Bake for 30 minutes then flip and bake for 10 minutes more.

Kale and Butternut Squash in Coconut Milk

We have a dish in the Philippines called Ginataang Kalabasa or Squash in Coconut Milk. One can add other vegetables like green beans to the squash and any kind of meat or seafood, the most common one being shrimp.

This recipe is an adaptation of this dish. I used butternut squash in combination with sweet kale.  I also used grape tomatoes and to boost the protein, I added canned northern beans.  Since I want this to be vegan, I did not use fish sauce the traditional seasoning and instead utilize the flavor of soy sauce or tamari. Non vegans can use the fish sauce which gives the dish that distinct flavor familiar to most Filipinos.

I have read a recent explanation why coconut oil and coconut in general have been touted to be healthy although it had been known otherwise due to it being a saturated fatty acid.  Not all saturated fatty acids are created equal.  In this publication written by Dr. Rhonda Patrick, PhD (please see the research papers cited therein), she explained that middle chain fatty acids which coconut oil mostly is composed of, metabolize through a different pathway that results in their being directly transported to the mitchondria (in the liver), the energy machine of our body.  As a result they are utilized for energy faster by the body than the long chain saturated and unsaturated ones like olive oil. These long chain ones go through a different pathway and they can end up as stored fat. Since coconut oil is metabolized faster it also helps the faster metabolism of its longer chain counterparts.

With this in mind, I used the coconut oil and coconut milk from the can in this dish with less trepidation than previously.  I highly recommend reading the source I obtained these pieces of information and the scientific research papers backing it up. Note to get the benefits of the coconut oil it must be raw or organic cold pressed and has not gone hydrogenation.

This dish is very delicious and filling served over the rice of your choice.  The flavor of the kale is enhanced by both the pairing with the squash and the thick coconut milk based sauce.

Kale and Butternut Squash in Coconut Milk

• 2 tbsp organic cold pressed coconut oil
• 1 onion, sliced
• 1 inch ginger, peeled and minced
• 3 cloves garlic, minced
• 1/2 cup grape tomatoes, (optional)
• 1 tbsp tomato paste
• 1 cup of vegetable broth
• 1-15 oz can northern beans, rinsed and drained
• 2 tbsp of tamari
• 2 dry red chili peppers
• 1 can full fat coconut milk
• 1 whole butternut squash, peeled and cubed
• 1 head sweet kale, leaves chopped
• salt and black pepper to taste
• curry powder or juice of lemon (optional and suggested for added flavor)

In a large saute pan with a cover or a Dutch oven, heat the coconut oil at medium heat and saute the onion, ginger, garlic, grape tomatoes if using and tomato paste till cooked.  Then add the broth, beans, tamari, red chili peppers and coconut milk. Heat the mixture through then add the squash and kale and boil gently till the squash and kale are cooked.  You want the squash not to be mushy.  

You can serve this as a main dish over rice of your choice or over Naan bread or as a delicious side dish.