Crunchy Rice Noodle Salad

Happy New Year! For my first official post of 2015, I decided to make something a little healthier than all those sugar cookies from last month. Of course I had to put something “fried” in it, but hey, it’s got some healthy veggies in there too. The puffed rice noodles give it a great crunch and make the whole dish look super fancy. This recipe comes with two options for dressings, because they were both so good that I couldn’t decide which one to use!

Salad Ingredients:

Rice stick noodles (I used Maifun brand)

Grape seed oil

1 package of your preferred lettuce mix

Shredded carrots

1 clementine or mandarin orange, peeled and separated

Slivered almonds

Sea salt

Directions:

Toss the lettuce, shredded carrots, orange slices, and slivered almonds in a large bowl.

Heat grapeseed or olive oil in a frying pan on the stove. Take one rice stick and place the end in the oil to test if it is hot enough. If it puffs up after a few seconds, the oil is ready.

Take a handful of rice sticks and place them in the oil. They should puff up and “grow” in a few seconds. Using tongs, flip them onto the other side so they can cook completely.

Take them out of the oil and place them on a plate lined with a paper towel to drain the oil. Season with a bit of sea salt to taste, and place on top of the salad.

Thai Peanut-Style Dressing:

1.5 tbsp almond or peanut butter

4 tsp lime juice

4 tsp gluten free tamari

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp dried cilantro

1/2 tsp sea salt

2 tsp honey

Whisk together all ingredients until smooth. If the dressing is too “peanutty”, try adding some more tamari or ginger.

Cashew Cilantro Dressing (soy free):

1/4 cup olive oil

1/4 cup cashews

2 tbsp lime juice

1 tsp balsamic vinegar

2 tbsp honey

1 tsp dried cilantro

1 clove garlic

1/4 tsp ground ginger

1/4 tsp sea salt

Blend all ingredients for 10 seconds in a blender, then pour into a bowl and serve.

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Butternut Squash Lasagna with Maple Cream Sauce

My favorite fall vegetable is butternut squash. I use it in soup, salads, mac and cheese (seriously–try this amazing recipe from Oh She Glows), and now lasagna! The inspiration for this came from a friend’s incredible butternut squash ravioli made with hand-rolled pasta and lots of goat cheese. I’m still working on a ravioli version of my recipe, but the lasagna is pretty awesome too. Whatever package your butternut squash puree comes in, this dish is some serious autumn comfort food.

It’s also a good option for a vegan Thanksgiving dinner, especially if you are attending a non-vegan dinner and want to bring something that you know you’ll be able to eat. It is really easy to pack up at home and reheat when you arrive, but make sure to put the sauce in a separate container. To reheat this dish, put it in the oven at 350F for ten minutes, or microwave on high for 90 seconds. Reheat the sauce in the microwave (covered) for 30 seconds on high, or in a saucepan on the stove.

Ingredients

For the lasagna:

20 oz cubed butternut squash, frozen or fresh

1/3 cup goveggie parm cheese OR 1/2 tbsp nutritional yeast (soy free option!)

1 tsp nutmeg

1/2 cup plain almond cheese (recipe here) –leave out parsley, chives, and garlic from the almond cheese

1 box of gluten-free lasagna noodles

For the cream sauce:*

4 tbsp coconut oil

1 tsp onion powder

1 cup almond milk

2 tbsp potato starch or cornstarch

2 tbsp maple syrup

1/2 tsp ground thyme

*If you don’t want a sweet sauce for your lasagna, you can replace the maple syrup and thyme with 2 tsp ground sage OR 2 tsp dried basil instead. Sage or basil cream sauces go well with this dish, and you can follow the same directions below to make them.

Directions:

First, soak your almonds for the almond cheese in water so they are ready to blend in an hour.

Preheat the oven to 425F. Next, take the cubed squash and place it on a tray lined with parchment paper. Brush the squash with olive oil and sprinkle with salt, pepper, and a pinch of cayenne pepper. Roast in the oven for 40 minutes.

Cook the lasagna noodles according to instructions on the package, then drain and set aside.

When the squash is done, take it out and let it cool. While the squash is cooling, make the almond cheese in a blender. Place almond cheese in a small bowl in the fridge for ten minutes.

Next, put the squash into a mixing bowl. Mash the squash with a fork until you reach the consistency of mashed potatoes. Mix in 1/2 cup of almond cheese, 1 tbsp nutritional yeast (or 1/3 cup soy parmesan cheese), and 1 tsp nutmeg. Stir until everything is combined.IMG_0309

Preheat the oven to 350F. Place one layer of lasagna noodles on the bottom of a baking dish. Spoon half the butternut squash mixture over the noodles, then cover with another layer of noodles. Spoon the rest of the mixture on top, and cover with one more layer of noodles. Bake this in the oven for 10 minutes.

 

While the lasagna is baking, melt the coconut oil in a saucepan on medium heat on the stove and pour in the onion powder. In a separate bowl, whisk together the almond milk and potato starch until all of the starch is dissolved and there are no clumps, then pour this into the saucepan and whisk until everything is combined. Pour in the maple syrup and thyme powder and continue whisking the sauce until it starts to bubble and thicken. When it has reached the consistency of pudding, remove it from the heat.

Take the lasagna out of the oven and cut it into squares. Pour the sauce over each piece of lasagna and serve warm.

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Enchilada Madness Part 2: Enchiladas Suizas

If you couldn’t get enough of that Chocolate Mole, here’s another one to put on your favorites list: Enchiladas Suizas! My sister and I order this at every single Mexican restaurant we go to. It’s a sweet and tangy sauce made with tomatillos or salsa verde, which gives it a greenish color. It’s one of my super quick weeknight dinners because the sauce is so simple and goes great with some rice, beans, and frozen veggies. In restaurants it is often made with cream or milk which I replaced with almond milk, and it was still a big hit with my non-vegan taste testers!

Since I made this sauce for a dinner party, I wanted to serve an awesome dessert but didn’t have too much time to make one.  I ended up making a vegan chocolate fudge the night before with this insanely easy 10 minute recipe from Katy’s Kitchen and it was fantastic.

Ingredients:

For the sauce:

1 tbsp coconut oil

1 cup salsa verde (I like White Girl Salsa’s mild tomatillo)

1 cup unsweetened almond milk

2 tbsp potato starch or cornstarch

1/2 tsp cumin

pinch of black pepper

For the fillings:

1 can black beans or refried pinto beans

2 cups rice

4 cups vegetable stock

1 sweet potato, peeled and cubed

2 avocados, sliced

Directions:

Preheat oven to 425F. 

Cube the sweet potato and place on a baking tray. Drizzle with olive oil and season lightly with salt and pepper. Bake for 45 minutes at 425F.

In a pot, bring 4 cups of vegetable stock to a boil. Add 2 cups of rice, lower to medium heat, and let it cook for 20 minutes. 

Drain and rinse the beans in a strainer over the sink. Heat in a bowl in the microwave on high for 1-2 minutes. Keep covered with tinfoil to stay warm.

Melt coconut oil in a saucepan. In a measuring cup, whisk together potato starch and almond milk until fully dissolved. Pour the almond milk-starch mixture into the saucepan and whisk until fully combined. Pour in the salsa verde, pepper, and cumin. Stir for 5-10 minutes on medium heat until sauce bubbles and thickens, then remove from the heat.

To assemble the enchiladas, place rice, beans, sweet potatoes, and avocado slices in a tortilla and roll it up. Pour the sauce over the tortilla and you’re good to go!

Enchilada Madness Part 1: Chocolate Mole Sauce

It’s the middle of November. I should be posting about pumpkin bread and butternut squash. I promise, I’ll get to those soon. But right now, all I can think about is this Chocolate Mole Sauce. It is the perfect combination of spicy and sweet, dinner and dessert, Mexican food and chocolate. It is a chocoholic’s dream come true.

I would drink this sauce if I could, but it’s probably best to put it on some actual food. I used lightly seasoned sweet potatoes, black beans, and rice to complement the sauce without overpowering the rich chocolate flavor. Add some sliced avocado on top of this wonderful mole mess and you have basically achieved culinary perfection.

Now, as much as I like spicy food, I’m just not really equipped to handle it. Mole (Spanish for “sauce”) is made many different ways, often without chocolate, but it always has some combination of chili peppers. Depending on the type of mole, the flavors and level of heat of the peppers in the sauce can vary. I love the flavor of poblano and chipotle chilis, but I tried to keep my mole as mild as possible by only adding one of each. If you’re one of those people who carries around a pocket-sized Sriracha sauce and can handle the heat, by all means add more chilis! The secret to this sauce is to simmer it slowly on a low heat and keep adding things until it tastes right to you. If you’re not sure how spicy you want it, try it with only one or two chilis, and if it’s not spicy enough for you, add a few more. I can guarantee you’ll love this sauce even if it doesn’t burn your face off.

I made this sauce two ways. I used solid vegan chocolate, dried ancho (a.k.a. poblano) peppers, and canned chipotle chili peppers in one version, and tried another version with cacao powder, ancho powder, and chipotle powder. The “powdered” version ended up being way too spicy for me, but I will post both below since they both got a thumbs up from my very brave (and non-vegan!) taste testers.

Since it was an extremely chocolatey dinner, I decided to serve a lighter dessert: Key Lime Pie! I used my own Gluten Free Pie Crust with with this really simple cashew-based filling recipe, which also got the approval of my non-vegan dinner guests.

I now present what might possibly be my favorite dinner of all time, Gluten Free/Vegan Chocolate Mole Enchiladas!

Ingredients:

For the sauce:

2 tbsp Nutiva vegan shortening or coconut oil

3 garlic cloves, minced

1/2 white onion, diced

1 tomato, diced

1/2 banana

1 dried ancho chili (also called poblano), stemmed and seeded

1 chipotle chili from a can, stemmed and seeded*

1 tsp black pepper

2 tsp salt

2 tsp cinnamon

4.5 oz vegan dark chocolate (I used one and a half bars of Taza 80% dark chocolate) 

1.5 cups water

2 tbsp almond butter

For the fillings:

1 can black beans

1 sweet potato, peeled and cubed

2 cups of rice

4 cups of vegetable stock

2 avocados, sliced

Brown rice or corn tortillas

For the alternative “powdered” version of the sauce (note, this will be spicier than the version shown above), keep all ingredients previously listed except:

Replace dried ancho chile with 1 tsp ancho chili powder

Replace canned chipotle chile with 1 tsp chipotle chili powder

Replace vegan dark chocolate with 3-4 tbsp cacao powder

Add 1 tsp white or brown sugar 

Add 1 tbsp full fat canned coconut milk 

*Tip: take your leftover chipotle chilis out of the can and store them in a plastic or glass container in the fridge for a few weeks to use them in other recipes!

Directions:
  1. Preheat the oven to 425F
  2. Dice the onions, garlic, tomato, and sweet potato. 
  3. Place the sweet potato on a tray and drizzle with olive oil. Season lightly with salt and pepper. Bake at 425F in the oven for 45 minutes.
  4. WEARING GLOVES, seed and stem the chilis. The oils from the chilis can burn the skin on your hands and if you touch your eyes, it will not be pleasant. The chili seeds can pack some serious heat, so if you don’t want your sauce to be too spicy, you should remove the seeds from the inside. Cut off the stem of the chili with a sharp knife, and then slice lengthwise along the chili to open it. Remove the seeds with a knife or by running under water.
  5. In a small frying pan, toast the chilis (dry, no cooking oil) for 3-5 minutes on medium heat. Once they are done, set aside.
  6. Melt the shortening in a saucepan. Add the diced onion and garlic, and let it cook for 5 minutes on medium heat. Lower the heat a little bit and add the tomato and banana, cooking another 5 minutes.
  7. Add the cinnamon, pepper, and salt into the saucepan and mix to combine.
  8. Add the chocolate (or cacao powder), water, and almond butter to the saucepan, and stir this until the chocolate is melted and everything is combined. 
  9. Add the chilis to the saucepan mixture and simmer everything, covered, for 20 minutes on low heat.
  10. While the mole is simmering, bring 4 cups of vegetable bouillon to a boil on high heat in a separate pot. Then add the 2 cups of rice, lower to medium heat, and let it cook for 20 minutes.
  11. After the mole has simmered for 20 minutes, it’s time to blend it (I recommend doing half the sauce at a time to avoid it boiling over in the blender and burning your hand). Process the sauce in the blender until smooth.
  12. Pour it back into the saucepan and continue simmering for another 10 minutes. If you have used the chili powder instead of the dried chilis and want to cut the spice a little bit, add 1 tsp sugar and 1 tbsp coconut milk at this point. If you have used solid dark chocolate, you can also add the sugar if the sauce is not sweet enough for you.
  13. Drain and rinse the can of black beans in a strainer over the sink. Heat in a bowl in the microwave for 1-2 minutes.
  14. Slice the avocado and set aside.
  15. Once the sauce has simmered for ten minutes after blending, assemble the enchiladas. Place rice, beans, sweet potatoes, and avocado slices in a tortilla and roll it up. Pour the sauce over the tortilla and you’re ready to eat!

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Vegan Cheeze Sauce (2 Ways)

The most versatile vegan cheeze sauce, without all the stomach aches. Use it for baked potatoes, mac and cheeze, queso, nachos, empanadas…

Option 1: Cashew-based

Ingredients:

1 cup cashews, soaked in water for at least 1 hour, then drained and rinsed.

3/4 cup water

1 tsp lemon juice

2 tsp garlic powder

1/4 tsp each of mustard powder, garlic powder, onion powder, salt, pepper, and paprika

6 tbsp nutritional yeast

Directions:

Throw all ingredients into a blender and blend for 30 seconds or until fully combined and creamy. To heat, place in a saucepan on the stove on medium heat and stir for a few minutes. You can also microwave it, but don’t microwave for longer than 60-90 seconds or it will solidify and burn.

Vegan Mac and Cheese

Option 2: Almond or Soymilk Based

You can use your preferred non-dairy beverage for this sauce.

Ingredients:

2 cups almond milk

4-6 tbsp nutritional yeast

1 tbsp coconut oil or vegan butter

1/4 tsp each of mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric

pinch of cayenne

3 tbsp potato or cornstarch 

Directions:

Put the coconut oil in a pot on low-medium heat and let it melt. Pour the 2 cups of almond milk + potato starch into a measuring cup and whisk until fully dissolved. Pour it into the pot with the melted coconut oil and then pour in the nutritional yeast, mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric, and cayenne pepper. Stir using a whisk for a few minutes on medium heat until it simmers and thickens, then take off the heat and continue stirring for a minute or two. Use as desired (see my choice in the picture below!).

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Option 2 was adapted from Oh She Glows