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

                                    

 

 

Carmelized Pickled Onions

INGREDIENTS

1 Tbsp. olive oil

1 Large red onion, sliced thin

1/4 tsp salt, or more to taste

2 Tbsp.sugar

3 Tbsp. Apple cider vinegar, or regular vinegar

1 Tbsp water

In a small saute pan over low heat, combine the olive oil, onion, and1/4 tsp of salt and saute, stirring often until caramelized about 10-12 minutes

Stir in the sugar, vinegar and water. Raise the heat to high and bring to a boil, then lower the heat to low and simmer until the liquid thickens and onions, about 15 minutes. 

Adjust the salt to taste. Store in the refrigerator.

Recipe adapted from The Inspired Vegan

Curried Noodles with Green Peas topped with Roasted Butternut Squash

INGREDIENTS

6 oz Pasta ( serves 3) cooked al dente and set aside.

1/2 small onion, very fine dice

2 tsp. olive oil

2 cloves garlic, minced to a paste
1 1/2  tsp curry powder

1/2 tsp. garam masala

1 to 2 tsp. sugar or more to taste

1/2 small Thai chili pepper

1/2 tsp. garlic powder

1/2 cup cashew cream ( recipe below)

1/4 cup of water  or more to reach the desired consistency

2 Tbsp. soy sauce

salt and pepper to taste

1/2 cup frozen peas

4-5 broccoli florets 

3-4 leaves Thai basil, chopped

For the Squash

2 cups Butternut squash, cut into small dice

1/4 onion, small dice

1-2 cloves garlic fine dice

1-2 tsp sugar

2 tsp. olive oil

salt and pepper to taste

Place squash, onion and garlic onto a sheet pan and add the olive oil, sugar, salt and pepper to taste. mix well and bake at 425 degrees for 30 minutes until the edges are brown and crispy and squash is cooked thru. Set aside

Heat olive oil in a skillet and add onions and cook for several minutes until translucent, add the broccoli cook for a couple minutes, stirring to not letting onion get too brown.

Add the garlic and Thai pepper and cook for another minutes or so, don't let it brown.

Add the 1/2 cup of cashew cream and cook for another minute or so, 

 ( it will get very thick). Add water

to dilute and make a creamy consistency. Add sugar, soy sauce, garlic powder, curry powder, salt and pepper to taste and sugar if your using. 

( Adjust the salt, pepper, and sweet to taste to your liking )

Continue to cook until thick and bubbly, adding water as it gets too thick to make a nice saucy consistency, to your taste. Add frozen peas and cook until heated through.  To serve, place warm pasta in bowls topped with creamy curry sauce, mix well, top with butternut squash and Thai basil.

Vegan "Beef" & Chickpea Taco Filling

INGREDIENTS

2 tsp. olive oil

1/2 cup Vegan ground beef crumbles

1 cup of cooked chickpeas ( from canned or homemade)

1/4 onion, diced smalled

1 Large clove garlic, minced into a paste

1/2 small Thai pepper or pepper of choice

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 tsp Sugar ( or to taste)

1 Tbsp or more to taste Taco seasoning ( Homemade recipe below)

1 Tbsp chopped cilantro

1/4 cup water or more to make the sauce

1/2 tsp cornstarch mixed with water to thicken 

( you may not need to use it all)

salt and pepper to taste

Heat oil in a skillet, when hot, add the onion hot pepper and cook on low to medium heat for about 3 minutes, or until translucent, add garlic and cook for a minute. Add "beef" and chickpeas  Add your Taco seasoning, onion, sugar and garlic powders. Cook for 3  minutes or so. Add the water, and continue to cook until it thickens down, then add more water to make a sauce. Season with salt and pepper to taste, To thicken the sauce add a little cornstarch and water slurry.  Adjust with water to your desired thickness, and cook for a full minute. Add cilantro.

Vegan Parmesan

Ingredients

• ½ cup raw cashews
• 2 tbsp nutritional yeast
• ¼ tsp garlic powder
• 1/8 tsp onion powder
• ¼ tsp salt

Instructions

1. 1. Combine all ingredients in a food processor or blender and pulse 3 to 4 times. Check the texture, if everything is chopped then do not pulse anymore.

   *Do not over-blend because that will cause the cashews to release oils and it will start turning into a nut butter.

Butternut Squash Filling

butternut SQUASH FILLING

• 2 cups
   butternut squash, peeled and cut into small dice
• ½ onion, chopped
• 3 cloves garlic, peeled
• 1 tablespoon
   olive oil
• salt, to taste
• pepper, to taste
• 1 tablespoon
   brown sugar
• 2 oz vegan 
  parmesan cheese 

1. 
   
2. Place the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
3. Bake until the squash is golden brown and tender, about 30 minutes..
4. When the squash is finished cooking, add it to the food processor along with the brown sugar and Vegan Parmesan cheese. Pulse until it becomes smooth.  It is not ready to use as filling for Ravioli or to top Linguine with Cream sauce. 

Ravioli in Creamy Alfredo Sauce

Serves 3

Ingredients

24 homemade or store-bought butternut squash ravioli ( homemade recipe coming soon)

 1/2 small onion, very fine dice

2 tsp. olive oil

2 cloves garlic, minced to a paste
1 tsp dried thyme

1 tsp. sugar or more to taste

1/4 tsp. hot chili powder ( optional)

1/2 tsp. garlic powder

1/2 cup cashew cream ( recipe below)

1/4 cup of water  or more to reach the desired consistency

1/4 cup or more to taste Nutritional yeast

salt and pepper to taste

1/2 cup frozen peas

2 handfuls of fresh spinach

Heat olive oil in a skillet and add onions and cook for several minutes until translucent.

Add the garlic and thyme and cook for another minutes or so, don't let it brown.

Add the 1/2 cup of cashew cream and cook for another minute or so, then add nutritional yeast

 ( will get very thick). Add water

to dilute and make a creamy consistency. Add sugar, chilli powder, garlic powder, salt and pepper to taste and sugar if your using. ( Adjust this seasoning taste to your liking)

Continue to cook until thick and bubbly, adding water as it gets too thick, to make a nice saucy consistency, to your taste. Add frozen peas and spinach until cooked through. and serve over ravioli.

CASHEW CREAM

1 cup raw cashews, soaked in water for 8 hours or overnight

1/4 to 1/2 cup of reserved soaking water

salt to taste.

Please the cashew and 1/4 cup of soaking liquid, and 1/8 tsp.salt in a high powered blender and blend, adding more water and continue to blend for about 5 minutes,  as needed to create a thick, and smooth cream. Adjust salt to taste