Serves: 10 as a condiment

Prep Time: 10 minutes

Keeps well in the fridge for 2 weeks.

 

 CLICK FOR FULL VIDEO

 

1 1/2 pound cherry tomatoes, or tomatoes cut into large chunks

5 cloves Garlic, minced into a paste

2 tsp Sugar

5-6 springs Fresh Thyme or 1-2 tsp dried

1/2 to 1 cup Olive oil

1 1/2 tsp. Maldon Salt or Kosher salt

2 tsp. Balsamic vinegar

 

Preheat oven to 260 degrees

Place tomatoes in a glass baking dish. If your using cherry tomatoes leave them whole, if not chop your tomatoes into large chunks, about the size of cherry tomatoes

Add garlic, fresh or dried thyme and sugar and pour olive oil over the tomatoes until they are almost half submerged. Toss to coat well.

Add Balsamic vinegar, black pepper and Maldon salt. Toss to coat

Place in the oven and slow bake for an hour to an hour and fifteen, until tomatoes are wrinkles and mostly split.

Smokey Goodness

Serves: 3

Prep Time: 30-45 minutes

 

CLICK HERE FOR THE FULL VIDEO 

 

1 large about 1 pound Sweet potato, peeled & cubed ( about 1" cubes)

1 large Chipotle chopped with the sauce-canned with Adobo sauce

1 Tbsp chopped Cilantro

1/4 cup onion, finely diced

 1 tsp. Apple cider vinegar

1 tsp. Sugar

1 clove garlic, minced into paste

1/4 cup Veganaise ( or mayo ) 

Salt & pepper to taste

 

Boil the cubed sweet potato in a pot of well salted water until just tender. Drain and cool to room temperature.

Once cool, add the onion, garlic, apple cider vinegar and sugar and mix well.

Season with salt and pepper to taste. 

Add the Veganaise and mix until well combined. 

Top with cilantro.

Taste again and adjust seasoning according to your preference.

 

Chocolate Heaven

 Double Chocolate Crinkle Cookies

Makes: 40-50 cookies

Prep Time: 30 minutes plus 1 hour of resting.

 CLICK HERE FOR THE FULL VIDEO

 

 8 oz Dark Chocolate Chips

1 1/4 cup AP flour

1/2 cup of Special Dark Cocoa-sifted

2 tsp. Baking powder-sifted

1/4 tsp. salt

1 Stick/8 Tbsp/4 oz Vegan sticks or Butter

1 1/3 cup Light brown sugar-packed

1/2 cup Unsweetened Applesauce - or 2 eggs

1 tsp Vanilla

1/3 cup Soy milk or milk

 

Powdered sugar & granulated sugar to roll the cookies in.

 

Melt the chocolate in a double boiler or microwave being careful to not overheat or scorch the chocolate. and let cool, while prepping other ingredients.

 

In a large bowl, whisk together the flour, sifted cocoa, baking powder and salt, until well combined. 

In a stand mixer or mixer of your choice, on med-high speed, beat the Vegan butter and brown sugar for about 5-6 minutes until light an fluffy.

Scrape the bowl at least once.

Add the applesauce or eggs and vanilla slowly and beatuntil well combined.

Mixture may look curdled but it is fine!

Add the melted chocolate and mix on med-speed until combined, scraping the bowl as necessary.

 Next add half of the flour mixture, on low speed and mix until combined. 

Stream in the " milk" and mix until combined 

Lastly add the remaining flour and mix again until flour is combined. 

Cover the bowl with plastic and set in the refrigerator until firm enough to handle-about 1 hour. 

Preheat oven to 350 degrees

 

Set up two bowls, one with granulated sugar and another with powdered sugar.

Using a Tablespoon size scooper, scoop out a ball of cookie dough. Roll it first in sugar, and the pressing into powdered sugar and placing them well spaced, on a parchment lined sheet pan or cookie sheet.

Bake for 10-12 minutes until edges of the cookies are firm. 

The rest of the cookie will harden as they cool.

Do not remove cookies until they are completely cooled. 

Remove with an offset spatula if necessary.

 

 

Steamed Dumplings

 Vegan Steamed "Pork" Boa Buns

Makes 30 buns- 3.5 hours including rise time.

CLICK HERE to see the video!

Bun/Boa Dough

4 cups AP flour

3 Tbsp Sugar

1 1/2 tsp Salt

1/3 cup melted Earth Balance

3 1/2 tsp Instant dry yeast

1 to 1 1/2 cup of water

 

Parchment paper-cut into 2-3" squares, make 30

 

Add all ingredients to a large bowl and mix together until a rough dough forms. 

Transfer the dough to the counter, using flour to dust when necessary.

Knead the dough for 10 minutes either by hand or mixer.

( If using a mixer be careful to not over knead, start with 5 minutes and increase time if necessary to attain desired consistency )

The dough should be smooth and elastic. 

Form the dough into a ball and place in an oiled bowl, moving the ball around to cover the dough with a little oil. Cover loosely with plastic and then a kitchen towel. 

Place in a warm spot in the kitchen and proof for one hour.

 Make the filling

 

Vegan "Pork" Filling

 

2 cups of Vegan pork crumbles ( I use Wegmans brand)

** Substitute ground pork, beef or minced shrimp for a non-vegan option**

1/2 small Onion minced fine

1" piece of fresh Ginger, minced almost to a paste

2 large Garlic cloves, minced very fine

1 red Thai chili pepper ( or more to taste)

2 tsp. Sweet soy

 ( or 2 tsp soy mixed with a 1/2 Tbsp or more sugar)

2 tsp. Sesame oil

1 Tbsp Chopped cilantro ( optional)

Approx 1-2 tsp of vegetable oil for binding-omit this when substituting meat or shrimp

 

Mix all of the ingredients together well into a large bowl and add just enough oil that, when using your hands, binds the ingredients together, set aside

After Dough has risen for one hour, punch down the dough and divide into 5 pieces, working with one at a time, while cover the remaining pieces with plastic wrap.

 

Roll each piece, working with one at a time, into a log approx 10" long. Cut each log into 6 pieces or if your using a scale, into 30 gram pieces. 

Roll each piece into a ball and place on a floured sheet pan and cover with plastic wrap. This prevents the dough from forming a crust and inhibiting the rise. Continue until all 30 pieces have been rolled.

Cover with plastic wrap and kitchen towel and set aside to rest and rise for 30-35 minutes. 

While these are rising cut out approx 3x3 inch pieces of parchment, one for each dumpling.

 

Roll each piece of dough out into approximately 3" round, rolling out 3-4, while leaving the remaining pieces covered. 

Using a little water on your finger tips, lightly moisten the edges of each pieces, placing a small amount of filling in the center ( do not overfill)

and shape into your desired shape ( see the videos for instruction if necessary)

Place each finish dumpling onto a parchment square, and place back unto the plastic wrap to cover. Fill all pieces and set aside to rise an additional 35-40 minutes. If you wish to freeze some of the them, then after filling, prior to the remaining 30 minute rise, freeze and when ready to use, defrost, bring to room temp and rise another 35 minutes or so prior to steaming.

Prepare your steamer according to the manufacture and steam for 10 minutes. Enjoy!

 

Dipping Sauce

1/2 tsp minced Ginger

2-3 Tbsp Sweet Soy or more to desired taste

1/3 cup of Soy sauce

1/2 tsp toasted Sesame oil

1 Thai chili pepper minced *optional- to taste

2 scallion, white & green parts, chopped

Combine all ingredients well, and adjust the taste according to your preference

DOUBLE CHOCOLATE CAKE

 Fudgy Vegan Chocolate Cake with Chocolate Crumble Topping

Click here to watch this recipe being made

 

Makes 3 10" snaking cakes

• 1 1/2 cups (360g) non dairy milk
  
• 1 tbsp apple cider vinegar
  
• 3 cups (400g) all purpose flour
• 1 cup (80g) unsweetened cocoa powder, sifted
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 2 1/4 cups (485g) granulated sugar
• 1 cup (255g) unsweetened apple sauce
• 1 cup (200g)vegetable oil
  
• 1 tbsp vanilla extract
• 1 cup hot water
• 1 1/2 tsp instant espresso powder      

CRUMBLE TOPPING

• 210 g flour
• 2 tsp. cornstarch
• 275g sugar
• 130 g dark cocoa powder--sifted
• 170 g Earth balance-melted
• 4g- 1 tsp kosher salt
  

Preheat the oven to 300 degrees and spray (3) 10″ cake pans with nonstick spray and line the bottom with parchment paper. 

 

Mix together the milk and vinegar and set aside to curdle (making a vegan buttermilk)

 

Make the crumble topping by mixing together all ingredients well, except for the butter. Once well mixed, pour in the melted butter and use your hands to mix, leaving marble sized crumbles. Bake at 300 degrees for 20 minutes and cool completely. 

 

Turn oven up to 350

 Make the cake:

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.

 

In a large bowl, either whisking by hand or with an electric mixer, combine the sugar, apple sauce, oil, and vanilla. 

 

In a separate bowl mix together the hot water and espresso powder, making a "coffee". Set aside.

 

To the sugar mixture, alternate adding the milk and dry ingredients, starting and ending with the dry ingredients. Stop and scrape down the bowl about halfway through.

 

Once that’s smooth, slowly mix in the hot espresso. Now the batter will be very thin.

Pour the batter into the cake pans and bake for 25 minutes-open the oven and carefully top the cake with chocolate crumbles and continue to bake another 15-20 minutes or until a toothpick in the center comes out clean. 

 

Allow the cakes to cool in the pans for 20 minutes, then remove from the pans. Let them completely cool at room temperature before wrapping. 

 

Makes three one-layer cakes.

Amazing Eggplant

 Pickled Eggplant

3 small-med sized Eggplant -sliced into strips

Kosher salt

1 Cup white Vinegar

2 1/4 cup Water

4 cloves Garlic, sliced into thin strips

2-4 dried hot Peppers, chopped

1 Tbsp Oregano-dried

1 Tbsp. Basil-dried

Extra virgin Olive oil

Sterilize a medium sized jar.  

Place eggplant in a colander with paper towels on the bottom.

Sprinkle a generous amount on the eggplant, tossing, salting it all well.

Place a plate ontop of it with some sort of weight to press it down.

Let is sit 30 minutes.

Place Vinegar and water in a medium sized pot and bring to a boil.

After 30 minutes, rinse the eggplant with water until twice to rinse off most of the salt. Squeeze dry with your hands and add it to the vinegar, Simmer the eggplant about 10 minutes in the vinegar/water until the strip are tender but not mushy..

Stain and squeeze dry. Toss the eggplant with the basil, oregano, and pepper flakes.

layer in a jar, adding olive oil as you go and top with a 1/4 to 1/2 inch of oil.

Seal and place in the fridge for 7 days to marinate. 

Eat within 2 weeks.

My favorite way to Enjoy this is on n a good cracker topped with vegan goat cheese

Pizza Time

 Neopolitan Style Pizza & Sauce Recipe

                                                    Makes: Two 10-12 Inch Pizzas or 9 mini Pizzas

Click Here to Watch this recipe being made!

 2 Cups Scooped + 1 Tbsp. AP Flour

1/8 tsp. Active dry yeast

2 tsp. Sugar

1 1/4 tsp Salt 

3/4 cup + 1 Tbsp Room temp. water

In a bowl mix dry ingredients together, add the water.

Mix until just combined, making a rough but cohesive dough

Cover the bowl and rise at room temp for 12 - 24 hours.

I won't double in size but will have risen and become puffy.'

 

If your making regular pizzas, divide the dough in half, working on one piece at a time, covering the remaining piece(s) with plastic wrap. If you are making mini pizzas, divide dough into 9 pieces, working with one at a time, and covering the remaining.

Hold each piece of dough on both ends, pull the dough, stretching it and then fold it back onto itself.

Repeat hold the opposite ends. Dough will be sticky, use well floured hands.

Turn the dough over and pull the dough under itself to form a smooth ball with seams tucked under. Repeat with pieces. Place each ball, seam side down in a flour bowl and cover and allow to rise for 45 minutes.

 Place a pizza stone in the center of your oven and preheat to 550 degrees. Allow it to continue to heat for 30 minutes or so making sure the stone has come to the proper temperature.

Place a piece of parchment paper onto an upside down sheet pan.

Scoop the risen dough onto a well flour surface, seam side down, if the dough feels wet dust it with flour. Using your fingertips depress the dough in the center only careful not to press the outer edges of dough., using your knuckles underneath the dough, gently stretch out the dough to roughly 10 or 12 inces, use two hands to move the dough in a circle allowing gravity to stretch the dough. Be careful not to stretch the outer edges of crust so that you will end up with a bubble outer crust. Move the dough to the parchment on the upside down sheet tray and trim any exposed parchment off, for this will burn in the high temperature.

Top with Sauce, and toppings of your choice, I used thinly sliced onions and mushrooms.

Top with Daiya if using and slide the pizza onto the pizza stone.

 Bake approx 7-9 minutes. top with fresh basil

Pizza Sauce 

6 oz. Tomato paste

1 cup of Water

1/3 cup of Olive oil

3 Garlic cloves, minced 

2 tsp. Oregano 

2 tsp. Basil

1 tsp. Sugar

1/4 tsp Red pepper flakes, more or less to taste

Kosher salt to taste

Combine all ingredients in a saucepan and cook until simmer and cool to room temp before using.

Makes enough for about 5 or 6 10" pizzas.  Refrigerate or freeze

 

__________________________________

 

Dough recipe adapted from recipe by: King Arthur Flour

Incredibly Delicious

 Fava Beans in Tomato Oil Pasta

Makes: 1 Large or 2 small servings

1 can Fava bean or Butter beans-drained & rinsed

1/2 cup Spicy tomato oil ( Previous recipe)

4-5 Baby bells mushrooms sliced

1 Tbsp. olive oil

1/4 onion, diced

1/4 green pepper, diced

1 handful of fresh spinach

5 oz Penne pasta, cooked in salted water and drained

Salt & Pepper to taste

 

 Saute onion & green pepper in the olive oil for about 3-4 minutes, add the mushrooms and cook for another 3-4 minutes, sprinkle with salt and cook another minute or so

Add fava beans and tomato oil to the vegetable and cook for 4-5 minutes, till well heated through. Add spinach with the lid on until spinach is wilted and stir well.

Adjust the salt to taste

Toss with the cooked pasta and sprinkle with pepper & Enjoy! 

 

 

Quick & Easy

Kimchi Fried Rice

Use whatever vegetable that you have in your fridge. I used carrots, onion, green peppers, red chili peppers, and baby bok choy, but you could use just about anything, broccoli, cauliflower, cabbage etc. 

You can add more or less vegetables, rice, kimchi, & hot peppers, however you like it.

1 cup white rice, boiled and cooled.

1/2- 3/4 cup homemade or store bought Kimchi chopped into bite size pieces, including juices

1/4 onion, sliced thin

1/4 green pepper, chopped fine

1 small carrot, sliced thin

1 small or more red chili pepper, according to taste

6 baby bok choy, sliced in half, washed & dried, sprinkled with olive oil & seasoned with kosher salt, garlic powdered & black pepper.

2 Tbsp Mirin

1-2 Tbsp sesame oil, to taste

1  tsp. black soy

3 tsp Olive oil 

Black salt for topping** Optional

In a large pan, heat 1 tsp or so olive oil on med heat, add the baby bok choy, cook until edges are brown on both sides and they have softened. Remove from pan- Don't wash

Put 1  tsp or so of olive oil and fry the onions, peppers, carrots, and hot pepper in the same pan until just starting to caramelize and cooked through

Add mirin, black soy, sesame oil and kimchi to the pan, and cook for about 5-6 minutes until juice has almost evaporated. 

Remove from pan. Add last tsp of olive oil, get nice and hot, and add cold rice and stir fry, scraping the bits and pieces from the bottom of the pan!

Cook for about 3 minutes of so, add the veggies and bok choy to the rice, stirring well to coat, and cook for a couple more minutes. Adjust seasoning and spice level to taste and Enjoy!

** I like to sprinkle a little Indian black salt, which tastes like egg on top for an authentic taste

 

 

Dipping Oil/ Pasta Sauce

Spicy Tomat! o Oil Tapenade

 

Click this Link to Watch on YouTube and Cook Along

 

1 cup Olive Oil

4 cloves Garlic, minced

1 1/2 Tbsp Hot red pepper flakes

1/2 cup chopped Onion

2 cans Crushed Tomatoes

2 Tbsp Dried Oregano

1 Tbsp dried Basil 

1 Tbsp Cumin

1/2 to 1 tsp. kosher Salt

2 Tbsp Sugar

1 -2 Tbsp Sriracha-optional

1 Tbsp Italian Bread crumbs-optional
 

 

Place olive oil, garlic and red pepper flakes in large pan, turn heat to medium and cook, stirring for a minute or two, until just before garlic browns.

Add the onion and cook on med-low for 5-6 minutes.

 

Add the tomatoes, oregano, basil, salt & cumin, stir and cook, stirring occasional for 15-20 minutes. 

 

Add sugar and Sriracha, adjusting for taste. Add breadcrumbs if using.

 

 ** Great for dipping a good crusty bread into, or as an amazing topping for pasta!**

Delicious & Easy Vegan Spice Cake

Vegan Spice Cake

 

One- 10 " x 3" tall pan-Bake time approx. 60 minutes

Two-8" x 3" cake pans- Bake time approx 45 minutes

One Bundt pan- Bake time approx 60 minutes.

                                                                           

   CLICK THIS LINK TO WATCH IT ON YOUTUBE

 

 Optional: CRUMBLE TOPPING

 1 cup Brown sugar

2/3 cup Flour

2 tsp Cinnamon 

1/4 cup melted Earth Balance sticks

 

Combine the first three ingredients, add the melted "butter". Using your hands distribute the "butter" and created crumbles the size of peas. Set aside

* This can be frozen

Dry:

2 1/2 cup Flour

1 1/4 cup Brown sugar-hard packed

1 Tbsp Cinnamon

1 1/2 tsp Ground ginger

1/2 tsp Nutmeg

1/2 tsp Cloves

1/4 tsp Allspice

2 tsp. Baking powder

 1 tsp.Baking soda

1/2 tsp Salt

 

Wet:

1 cup Unsweetened Apple sauce

2/3 cup Oil

1/2 cup Unsweetened Almond Milk

2 Tbsp Molasses

2 tsp Vanilla

Powered sugar to dust the top, or top with crumble topping.

Preheat oven: 350 degrees

Prepare your cake pan(s) spraying each with nonstick olive oil & placing a parchment bottom in the pan(s)

Whisk together all dry ingredients

Whisk together all wet ingredients

Make a well with the flour mixture, add the wet ingredients and stir together until just combined.

 

 Scoop the batter into pan, and smooth out the top, or top with crumb topping** you can omit the crumb topping and just dust with powered sugar after cakes have baked and cooled.

 

 Bake for 40-60 minutes depending on the size of pan, until toothpick inserted in the center comes out clean.

Let cool for 15 minutes then remove from pan.

Top with powdered sugar after completely cooled

 

Tomato Vinegrette

Best Ever Tomato Vinegrette

2 Tbsp minced onion

2 Tbsp red wine vinegar

1 Tbsp balsamic vinegar

1 large tomato, finely diced

4-5 fresh basil leaves

1 clove garlic, minced into a paste

1/4 cup extra virgin olive oil

Kosher salt & pepper to taste

Place onion in a bowl with both vinegars and let it macerate for 15 minutes

After 15 minutes, add the tomato, basil, garlice, olive oil and a generous pinch of salt. Add basil torn into pieces,

Wisk to combine. Let sit for at least 10 minutes before serving

Recipe; adapted from Salt, Fat, Acid & Heat