Tag Archives: Vegan

Pesto Zucchini Wrap

Posted by thehipvegetarian in Entrée, Gluten-Free, Vegan, Vegetarian and tagged with , , , , , , , ,

Pesto Zucchini Wrap

This summer I’ve been fixing lighter, yet great tasting meals…or at least I’m on the hunt for such things.  Here is the recipe for a Pesto Zucchini Wrap that is just absolutely declicious — it’s one of my favorite go-to recipes.  The great thing about this wrap recipe is that you can add or subtract what ever you like.

Your husband not of fan of olives? Presto! Don’t even add them to his wrap, but double them up on your’s. As simple as that.

This is also a great recipe for vegans, and you can also use gluten free wraps for those who are glucose intolerant.

Pesto Zucchini Wrap

Whole Grain Tortilla Wraps
Pesto
4 Zucchinis, grated
2 Sweet Onions, caramelized
16 oz package Mushrooms, sliced
20 Cherry Tomatoes, halved
1 cup Kalamata Olives, sliced
1/2 cup Pine Nuts
Olive Oil
Salt

Place onions in skillet with 2 tablespoons of sugar, 2 tbl spoons of butter and saute on low for about 1/2 hour or light brown.

Shred zucchini and place in a bowl and drizzle with salt and olive oil. Mix and let sit to marinate.

 

Once onions are caramelized, mix in mushrooms to saute. Cook long enough to cook of the moisture from the mushrooms.

 

With each individual wrap, spread about 2 tablespoons of pesto on the wrap. Then layer the rest of the wrap with onions, mushrooms, olives, tomatoes and pine nuts.

Fold wrap in half or roll, serve and savor the flavors.

Advertisement

Tropical Gazpacho

Posted by thehipvegetarian in Soup and tagged with , , , , , , ,

This slideshow requires JavaScript.

It’s still hot here in South Central Texas. And if you’re still sweating away the days while waiting for fall to arrive, try this nice cool Tropical Gazpacho recipe I found in the Whole Foods‘ app.  It’s best made ahead of time and chilled overnight, giving the mixture a good opportunity to let its flavors seep together.

And though the original recipe says this serves 6, I must admit it serves more around 10-12. I’m never able to use all the pineapple juice, so I’ve learned to buy the juice in the large 16 oz cans and then freeze the extra juice.  The cans are much less expensive than the jarred pineapple juice.  Same suggestion for the tomato juice too.

Ingredients

2 cups tomato juice
1 1/2 cups pineapple juice
1 mango, peeled and coarsely chopped
1 1/4 cups chopped pineapple
1 small cucumber, peeled, seeded and finely chopped
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped red onion
1/3 cup finely chopped cilantro
2 tablespoons lime juice
1/2 teaspoon lime zest
1/2 teaspoon salt
1 teaspoon hot sauce

Method

Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into bowls and serve.

Potato-licious Pea Curry

Posted by thehipvegetarian in Entrée, Vegan, Vegetarian and tagged with , , , , , ,

photo taken by thehipvegetarian

Here was my dilemma: curry or Pad Thai.  Well I had some potatoes in my arsenal begging to be used so the curry won the battle. However the overcast day may have tipped the scales because cloudy days make me crave carbs.  Therefore I ended up with the most wonderful curry.

I originally found this recipe on Food Network when I was searching for a vegan dish for some friends. Just use olive oil instead of better and voila! Vegan.

Some tips:

  1. Sauté the onions with the potatoes until they caramelize.
  2. If you don’t like salty foods, cut the salt to 1 teaspoon, and add as desired.
  3. My Indian friends suggest that instead of grinding the Coriander seeds, just drop them directly into the hot oil and let them pop open.  This did add a nice texture to the dish.
  4. For protein, add MorningStar Farms Meal Starters Chik’n Strips.

Potato Pea Curry

3 large baking potatoes, peeled
1/2 cup clarified butter (ghee)
2 large onions, diced
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon ground coriander
1/2 tablespoon crushed red pepper flakes
3 tomatoes, seeded and diced
3 cups chicken stock or water
1 tablespoon salt
2 cups fresh or frozen peas, thawed
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice
1 bunch cilantro, leaves roughly chopped

Directions Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.

Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sautéed onions.

Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.

Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

You’re Welcome, Mr. President

Posted by thehipvegetarian in Candy, Dessert, Vegan and tagged with , , , , ,

Apricot-Coconut Balls

One of my favorite candy recipes during the holidays is Apricot-Coconut Balls. I picked this up out of the 2004 Better Homes & Garden Christmas Cookies magazine.

The magazine notes that White House Chef John R. Hanny developed this no-bake cookie for President and Mrs. Nixon. This was one of their favorites.

I’ve made these delicious babies for the past six years, and they are a favorite amongst my friends. I’m told that they are reminescent of the days of old.

Enjoy.

Apricot-Coconut Balls

1 cup Dried Apricots
1 cup Flaked Coconut
3/4 cup Chopped Nuts
1/2 teaspoon finely shredded lemon peel
1 Tablespoon Lemon Juice
1 Tablespoon Orange Juice
2 1/3 cups sifted Powdered Sugar

1. Line a cookie sheet with waxed paper; set aside. Place apricots, coconut, and nuts in a food processor; cover and process until finely ground. Transfer ground mixture to a medium bowl. Add lemon peel and juices; stir until combined. Add 2 cups of the powdered sugar. Stir until firm.

2. Form into 1-inch balls; roll in remaining powdered sugar. Place balls on prepared cookie sheet. Allow to dry at room temperature for at least 4 hours. If desired, sprinkle balls with additional sifted powdered sugar before serving. Makes about 30.

TO STORE: Layer between waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

** I add extra lemon juice to make the full mixture moist enough to form into balls **

The End of Fall

Posted by thehipvegetarian in Ideas, Soup, Tips, Vegan, Vegetables, Vegetarian and tagged with , , , , , , ,

Photo taken by thehipvegetarian

Pumpkins during the Fall season are simply beautiful.

However before they lose their luster, I always bake them to freeze so I can make soups throughout the rest of the year.  Take them to the slaughter-house, I say!

If you haven’t done so already, now is the time to start the process before they start to mold from the inside out.

This year I gutted my Blue Hubbard pumpkin and filled it with about a quarter-cup of water, baked it at 350 degrees until the skin was tender enough to be pierced by a fork.  I found this to be much easier than cutting the pumpkin into sections before baking or peeling  it raw.

This slideshow requires JavaScript.

It’s the Simple Things

Posted by thehipvegetarian in Salad, Vegan, Vegetables, Vegetarian and tagged with , , , , , ,

Photo taken by thehipvegetarian

My posts are few and far between for two reasons: I’m still visiting my parents and I haven’t been cooking much — sustaining myself with Thanksgiving leftovers.

For many who are burned out with cooking, or just need an idea for tonight’s dinner, I shall remind you of the simple salad.  One that can be dressed with your favorite fresh fruit, dried fruit, nuts, cheese, etc.

My favorite salad is one made of Spinach with Fresh Pears, Dried Cranberries, Gorgonzola Cheese and Toasted Brown Sugar Pumpkin Seeds, topped off with Balsamic Vinaigrette Dressing.

Photo taken by thehipvegetarian

For a vegan version, simply leave out the cheese and add any additional fruit that you enjoy.

Easy, simple and delicious as a side dish or a main dish for any evening.

The Best Brussels Sprouts

Posted by thehipvegetarian in Vegan, Vegetables, Vegetarian and tagged with , , , ,

Photo taken by thehipvegetarian

My husband and I are odd, we like Brussels Sprouts. Either you love them or you hate them. For those who are on the fence, try this Best Brussels Sprout recipe that we found on the web about two years ago from Shmooedfood.

Best Brussels Sprouts

The name says it all! These sweet-and-sour sprouts are wonderful hot or at room temperature. 

serves 4

1 lb. fresh Brussels sprouts, cleaned, trimmed, and cut in half
2 TB olive oil (or 1 TB olive oil and 1 TB margarine)
salt to taste
¾ cup vegetable stock or water
2 TB sugar
2 TB apple cider vinegar
freshly ground black pepper, to taste

photo taken by thehipvegetarian

Heat the oil or oil and margarine in a sauté pan or well-seasoned cast iron skillet over medium-high heat. When hot, add the Brussels sprouts and sprinkle with salt. Sauté, stirring occasionally, until the sprouts are turning golden, about 5 to 10 minutes.

Add ½ cup of the stock or water and bring to a boil. Lower the heat and simmer, covered with a lid left slightly ajar, until the Brussels sprouts are almost completely tender and the stock or water has been cooked away, about 10 minutes.

Remove the lid and add the last ¼ cup of stock or water, the sugar, and the apple cider vinegar. Cook at a lively simmer, stirring occasionally, until the liquid is reduced to a syrup, about 5 minutes. Taste for salt and season with pepper. Serve hot or at room temperature.

My Sunday Confession

Posted by thehipvegetarian in Cake, MySundayConfession, Salsa, Stew and tagged with , , , , , , ,

Sometimes my experience in the kitchen is a disaster.  Friday almost ended up as one of those days.

I had invited friends over for dinner.  They were to arrive at 6:30 p.m. My menu was Spicy Fall Pumpkin Stew, Pobalano-Cucumber Salsa, Vegan Coconut Cake.  Here’s how my afternoon turned out:

2:00 Grocery shopping (forgot Peanut Butter, a staple for 2 year olds)
3:00 Start prepping Vegan Coconut Cake
3:10 Searching for Baking Powder (Where is it?)
3:15 2yo grabs coconut milk and spills it all over him and the floor
3:20 2yo demands needing the stool to help me (not helpful)
3:20 Found the Baking Powder!
3:25 Discover the gas for the oven is turned off
3:30 Call husband for directions on turning on the oven
3:31 2yo has melt down
4:00 Place cake batter in cake pans
4:05 Glance across the kitchen and realized the baking powder was CORN STARCH!
4:06 Dump cake batter bake in bowl and mix in baking powder
4:15 Cut new parchment paper for cake pans
4:30 Place batter back in cake pans
4:30 Cake goes into oven
4:40 Baby needs fed
5:00 Cut and prep pumpkin
5:15 Realize I’m out of Cheddar Cheese for pumpkin!
5:29 Cake is finished baking
5:30 Start prepping ingredients for Pumpkin Stew
5:31 Husband arrives home but needs to send out work emails
5:32 Kids are fussy and screaming
6:00 Poblano peppers makes it into the oven for broil
6:01 Text friends to ask if they could arrive at 7:00 p.m.
6:05 Husband leaves to buy Cheddar Cheese
6:30 Stop to soothe fussy baby
6:45 Husband returns with Cheese
6:50 Pumpkin Stew assembled and placed in oven.
6:55 Guests arrive.

At this point I still need to assemble the cake and Poblano-Cucumber Salsa. Luckily it was our good friends Mike and Edlyn who were joining us for dinner, and since Mike is a professional chef he helped me whip everything into shape.

But this is where my confession is given — I planned to blog about the Vegan Coconut Cake, however with my afternoon, something just wasn’t clicking. I forgot that I had changed the icing when I made it before — instead of doing a butter cream, I had done a coconut milk glaze.  Midway through mixing the icing I remembered what I did and tried a compromise — a course correction, I call it.

Not all yummy cakes turn out looking like a beauty.

It didn’t work.

Instead I ended up with a slick icing that didn’t stick to well to the cake. On top of my distractions I had placed the cake on top of the stove, which was warm, and my icing melted.

The result was a cross between a flop and ugly — fuggly.

However this fuggly cake still tasted good, even with corn starch.

I’m in Love with an Aussie (Veggie Pie, that is!)

Posted by thehipvegetarian in Entrée, Vegan, Vegetarian and tagged with , , , , , , , , , ,

Photo taken by thehipvegetarian

Today I ran into Whole Foods Market and as I was headed to the checkout counter I was drawn to the deli area.  There next to a heated display swarmed shoppers like bugs drawn to light.  And there I discovered the Aussie awesomeness of Boomerang’s Gourmet Veggie & Meat Pies.  What a thrill to discover meat pies reminiscent of my visit to New Zealand.

For those who aren’t familiar with this Australian favorite; meat pies are flakey, handheld and considered the “national dish” of New Zealand and Australia.  For Texans it’s like an empanada collided with a pot pie.

Based out of Austin, Texas Boomerang’s nailed it with their vegetarian version of their Spicy Mexican Veggie (diced poblano peppers and jalapenos, vegetarian sausage, red beans, cheddar cheese, red pepper flakes, diced jicama and cucumber mixed in Boomerang’s Colorado sauce) and a vegan Thai Veggie (baby corn, carrots, water chestnuts, basil and cilantro all combined in Boomerang’s gourmet Thai peanut sauce).  Looks like they also sell Curry Veggie, Southwest Veggie and Spinich & Mushroom.

Photo taken by thehipvegetarian

These vegetarian delectables are a meal unto themselves.  Whole Foods was introducing them for $3.99 today and will sell them for $4.99.  This might seem steep, but these pies are thick and stuffed full with vegetables. I felt like it was a fair price, especially since I can’t eat lunch for less than $8 these days. I didn’t walk away hungry.

Checking out their website I discovered these savory pies are sold in Whole Foods throughout Texas, Louisiana, Arkansas and Oklahoma.  Don’t live near one of these awesome states or have a Whole Foods near you?  No problem mate, they also ship.

The New Meatloaf

Posted by thehipvegetarian in Entrée, Vegetarian and tagged with , , , , , , , , ,

This slideshow requires JavaScript.

This savory veggie-meatloaf dish is a family favorite; a recipe that Mom gave me which she received from a friend of a friend.  You know how that goes.

A couple of things to note. I use the Griller Crumbles by MorningStar Farms, however I personally prefer the Worthington Vegetarian Burger, if I have it on hand.  Though it’s not as readily accessible to acquire.  The MorningStar Farms products can be found in your local grocer’s freezer aisle.

Secondly, I like to give my bread cubes what’s called the “Roberts’ Tan.” Meaning, I like to brown the bread really well while sauteing. Also during the saute process I cover the skillet so the moisture is trapped, softening the bread.

I gave this recipe to my friend Mike when he opened up his vegetarian restaurant Green Vegetarian Cuisine, and he was able to create a vegan version by substituting butter for margarine and replacing the cheese with a vegan variety.  He reports that he receives rave reviews from vegetarians and meat consumers alike.

Neatloaf

Neatloaf

Saute:
1 chopped Onion
1 stick of Butter
6 slices Whole Wheat Bread, cube 1 inch squares

Add to:
1 bag of MorningStar Meal Starters Griller Recipe Crumbles
2 cups Cheddar Cheese, grated
4 Eggs
1 tea. Garlic Powder
1 tea. Sage

Heat oven to 350F
Place in greased 9x9x2 pan.

Place on top of Neatloaf the following Sweet & Sour Glaze before Cooking.

Sweet & Sour Glaze
1 cup Ketchup
1/2 cup Brown Sugar
1 tea. Garlic Powder
1 tea. Lemon Juice

Cook for 35-40 minutes.