Green Beans and Potatoes Tossed with Pesto

Try this super-fresh side dish to highlight green beans and basil from the farmers' market.  If you don't have pine nuts, try pecans or walnuts in the pesto.

Ingredients:

• 2 cups loosely packed fresh basil
• 1/3 grated vegan cheese
• 1/4 cup vegan chicken broth (such as Imagine)
• 1 tablespoon pine nuts
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 minced garlic clove
• 12 ounces green beans
• 1 and 1/4 pounds red potatoes

1. Combine the basil, cheese, broth, pine nuts, olive oil, salt, black pepper, and garlic in a food processor and process until smooth.

Note: for cheese in pesto, I like to grate the vegan mozzarella block from Galaxy Foods.  Use any white vegan cheese you prefer, or nutritional yeast instead for cheesy flavor.

2. Bring a pot of water to a boil in a large saucepan.  Trim the green beans, and cut into 1 and 1/2-inch pieces; add to the boiling water and cook for 4 minutes.  Remove the green beans from the water with a slotted spoon and transfer to a large bowl.

3. Cut the potatoes into 6 wedges each and transfer to the boiling water.  Cook for 6 to 10 minutes, until tender; drain.  Add the potatoes and the pesto mixture to the green beans; toss to coat.

Nutrition Info:
6 servings (1 cup), Calories 148 

Tasting Notes:
A fantastic way to feature fresh summer green beans.  I would seek out delectable farmers' market potatoes next time - like the lovely blue or purple varieties - since the conventional red potatoes I used weren't of the same caliber as the green beans.  I'd use more basil in the pesto, but it is already wonderfully creamy and salty.  Add cubed baked tofu or tempeh and this could easily be your main course.

Rating:
4

Anzac Biscuits

I'm taking a little trip down under in my kitchen this afternoon.  The name of these cookies is actually an acronym for the Australian and New Zealand Army Corps (ANZAC), and these sweet little cookies were traditionally sent by wives to soldiers abroad, because the ingredients don't spoil easily.  Today, they're manufactured commercially for sale, but this home-made version is a snap to prepare.

Ingredients:

• 1 cup all-purpose flour
• 1 cup regular oats
• 1 cup firmly packed vegan brown sugar
• 1/2 cup shredded coconut
• 1/2 teaspoon baking soda
• 1/4 cup melted vegan butter
• 3 tablespoons water
• 2 tablespoons golden cane syrup*
• Cooking spray

1. Lightly spoon the flour into a dry measuring cup and level with a knife.  Combine the flour in a bowl with the oats, brown sugar, coconut, and baking soda.  Add the butter, water and cane syrup, and stir well - the dough wasn't as wet as, say, chocolate chip cookie dough, but it is sticky, which helps it adhere together.

2. Drop the dough by level tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray (12 cookies per sheet). You'll find that this is an extremely workable and forgiving cookie batter, and I found it easiest to form balls by hand instead of just dropping with a spoon.  The stickiness of the cane syrup means you can even pinch a little dough off of one cookie and add to another, if you find you've accidentally made some bigger than the others.

3. Bake at 325 degrees for 12 minutes - the cookies will be almost set.  Remove from the oven and let stand on the cookie sheets an additional 2 to 3 minutes.  Remove from the pans and cool completely on wire racks - the cookies will continue to set as they cool.

If you want to continue the Australian theme, try this fun vegan take on an Aussie burger for dinner before you have the cookies for dessert.  My husband laughed at me as I topped a Gardein beefless patty with Annie's Worcestershire sauce, vegan bacon strips, a pineapple ring (yes!), lettuce, tomato, and pickled beets.  The result is surprisingly delicious.

*Golden cane syrup should be sold near the molasses and other sweeteners in the grocery store, but if you can't find it, light corn syrup (such as Wholesome Sweeteners) will make a fine substitute. 

Nutrition Info:
24 servings (1 cookie), Calories 92 

Tasting Notes:
Absolutely awesome cookies - a burst of coconut, brown sugar, and butter, made healthier with a hint of the oats.  They remind me of the Girl Scout Samoa cookies I ate in my youth, without the drizzle of chocolate on top.  Chewy and perfect. 

Rating:
5

Meat Loaf Burgers with Caramelized Onions

Your choices abound these days for meatless crumbles to shape into homemade burgers.  My preference is Lightlife's ground beef, which is moist and shapes well into patties, but Yves Veggie, Tofurky, and other brands also make great versions.  No pink slime here, just the taste of homemade meat loaf transformed into burgers.  Using rye bread instead of a bun adds a homey touch.

Ingredients:
For the onions:

• 1 teaspoon olive oil
• 4 and 1/2 cups vertically sliced red onion
• 1/4 teaspoon salt
• 1 tablespoon vegan sugar
• 2 tablespoons balsamic vinegar

For the burgers:

• Cooking spray
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped celery
• 1 cup crushed whole wheat crackers*
• 1/3 cup ketchup, divided
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 14 ounces meatless crumbles
• 1 Ener-G egg
• 12 (1.25-ounce) slices rye bread

1. To prepare the onions, heat the olive oil in a large skillet over medium-high heat.  Add the red onion and 1/4 teaspoon salt; saute for 12 minutes.  Stir in the sugar and balsamic vinegar; cook for 30 seconds.  Remove the onion mixture from the pan.

2. Coat the pan with cooking spray, and add the bell pepper and celery; saute for 3 minutes.

3. Combine the bell pepper and celery in a bowl with the crushed crackers, 1/4 cup ketchup, thyme, 1/4 teaspoon salt, meatless crumbles, and Ener-G egg.  Mix with your hands and divide into 6 portions, shaping each into a 1/2-inch thick patty.

4. Cook on a grill rack or indoor grill pan coated with cooking spray for 5 minutes.  Turn the patties over and brush with the remaining ketchup.  Cook for a final 5 minutes.

Note: you can also broil the burgers for the same amount of time.  Either way, take care when flipping them over, as the addition of all those veggies makes the patties delicate.

5. Toast the bread slices - I recommend toasting in the oven, otherwise you'll be swapping batch after batch from a countertop toaster for a while.  Try toasting under the broiler for about 1 to 2 minutes on each side.

6. Place 1 patty on each of 6 toast slices.  Top each patty with 1/4 cup onion mixture, and an additional bread slice.

Round out your burger menu with corn on the cob. 

If you want the easiest dessert ever, try this quick peach crisp: drain 2 (14.5-ounce) cans Whole Foods 365 sliced peaches, and arrange the peaches in an 8-inch square baking dish.  In a bowl, combine 3/4 cup crushed gingersnap cookies (such as Mi-del) and 2 tablespoons vegan brown sugar; sprinkle over the peaches.  Bake at 400 degrees for 15 minutes. 

*For the crackers, try Whole Foods' wheat square crackers, or any other organic cracker similar to wheat thins.  The easiest way to crush them is to place in a large zip-top plastic bag and seal; pound with a meat mallet into crumbles.  You can use the same method for the gingersnaps in the peach crisp. 

Nutrition Info:
6 servings (1 burger), Calories 419 

Tasting Notes:
Awesomely awesome.  The meat loaf has all the homey flavors you no doubt  remember from childhood, except fresher and lighter from the addition of celery and bell pepper. In combination with the rye bread and the just-sweet-enough caramelized onions, you'll get a perfect bite every time.  Every diner in town should start serving this burger.

Rating:
5

Tequila Shrimp

Summer is the perfect time for sipping ice cold margaritas - and you'll need summery food to go along with them.  Put leftover tequila to use by adding a splash to this vegan shrimp dish.  Check Barnivore for the latest updates on tequila brands that are vegan-friendly.

Ingredients:

• 1 (3.5-ounce) bag boil-in-bag long-grain brown rice
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 18 ounces Sophie's Kitchen shrimp, thawed
• 2 tablespoons canola oil, divided
• 2 teaspoons bottled minced garlic
• 1/4 cup tequila
• 2 tablespoons minced fresh cilantro, divided
• 1 tablespoon fresh-squeezed lime juice
• Lime wedges (optional for garnish)

1. Cook the rice according to package directions; drain and set aside.

2. Meanwhile, combine 1/4 teaspoon salt in a large zip-top plastic bag with the red pepper, chili powder, cumin, and black pepper.  Add the shrimp; seal and shake to coat with the spices.

3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.  Add the shrimp and cook for 3 minutes, turning over halfway through.  Add the garlic; saute for 1 minute.  Add the tequila and 1 tablespoon cilantro; cook for a final minute.

4. In a small bowl, combine the remaining 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and the lime juice.  Pour over the cooked rice and toss to coat.

Serve 1/2 cup rice on each of 4 plates, topped with about 4 ounces shrimp mixture.  Add lime wedges on the side for a garnish and a quick spritz before serving, if desired.

Nutrition Info:
4 servings (about 4 ounces shrimp mixture, 1/2 cup rice mixture), Calories 419 

Tasting Notes:
I was worried the tequila might be too strong - I'm a tequila lightweight! - but in combination with the light spice on the shrimp and the tartness of the lime juice, the dish had great balance.  A wonderful summer meal, but it needed some sort of vegetable element to freshen it up - fresh corn or tomatoes perhaps.  Or in keeping with the tropical theme, maybe cubed mango.

Rating:
3

Indian Chicken Curry

This curry dish isn't quick, but it packs big flavor, and feeds a crowd, so is well worth adding to your repertoire.

Ingredients:

• 2 teaspoons ground red pepper
• 2 teaspoons curry powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 3 tablespoons vegan butter
• 1 cup chopped onion
• 2 minced garlic cloves
• 4 Gardein Tuscan chicken breasts (without sauce)
• 1 cup plain non-dairy yogurt
• 1 (6-ounce) can tomato paste
• 5 cups peeled and cubed baking potato
• 4 cups water
• 4 and 1/2 cups hot cooked basmati rice
• 2/3 cup chopped tomato

1. To start, combine the ground red pepper, curry powder, chili powder, salt, coriander, ginger, cumin, and cinnamon in a small bowl; set aside.

2. Melt the butter in a Dutch oven over medium heat.  Add the onion and garlic; cook for 5 minutes, stirring frequently.  Add the spice mixture; cook for 5 minutes, still stirring frequently.  Cut the chicken into 1-inch cubes and add to the pan; cook for 10 minutes, stirring frequently.

3. In a bowl, whisk together the yogurt and tomato paste.  Add to the pan, along with the potato and water.  Bring to a boil, then cover, reduce heat, and simmer for 1 hour, stirring occasionally.

Note: I just loved the salmon-pink hue of the yogurt and tomato paste. That said, I sincerely hope it's the only thing this salmon-colored ever in my vegan kitchen.

4. Meanwhile, prepare 4 and 1/2 cups cooked basmati rice.  Place 1/2 cup rice on each of 9 plates.  Top each serving with 1 cup curry mixture and about 1 tablespoon tomato. I also liked adding fresh cilantro sprigs for garnish and contrasting color.

Add one side dish to round out the meal.  Here's one that will also feed a crowd: saute 4 sliced garlic cloves in a large saucepan over medium-high heat for 2 minutes. Add 6 cups vegan chicken broth (such as Imagine) and 2 pounds fresh green beans.  Simmer for 20 minutes.

Nutrition Info:
9 servings (1 cup curry mixture, 1/2 cup rice, 1 tablespoon tomato), Calories 315 

Tasting Notes:
Super spicy in the way that my husband loves - that is, not spicy on the tongue, but spicy in the back of your throat, in a way that warms you up from the inside-out.  It's an effect that's growing on me too, so I really enjoyed this.  I do recommend decreasing the spices if you're not used to the heat.  The long stint simmering made the potato wonderfully tender, and I loved the creaminess of the yogurt-and-tomato mixture.  The curry was a touch too watery though (even over rice), so I recommend adding less than 4 cups water. 

Rating:
4

Strawberry Shortcake

If you want the perfect dessert to round out your 4th of July menu, look no further than this recipe.  Strawberry shortcake is an iconic American dish, dating back to the Colonial era.  Colonists recreated a Native American dessert of wild strawberries pounded into corn bread, but they added biscuit dough instead, and copious amounts of whipped cream.  If you'd rather have a blue and white dessert than red and white, check out my Blueberry Cobbler from last year.

Ingredients:
For the strawberries:

• 4 cups sliced strawberries
• 1/4 cup vegan sugar

For the shortcake:

• 2 cups all-purpose flour
• 1/4 cup vegan sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons vegan butter
• 2/3 cup vegan buttermilk*
• 1/2 teaspoon vanilla extract
• Cooking spray
• 1 Ener-G egg
• 1 and 1/2 teaspoons turbinado sugar

For the remaining ingredients:

• 2 cups whipped Soyatoo whippable topping**
• Additional whipped topping (optional for garnish)
• Whole strawberries (optional for garnish)

1. First, combine the strawberries and 1/4 cup sugar in a bowl.  Cover and chill for 1 hour.

2. Meanwhile, prepare the shortcake: lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour in a bowl with 1/4 cup sugar, the baking powder, lemon rind, salt, and baking soda.  Cut the butter into small pieces, and cut into the flour mixture with a pastry blender, until the mixture looks like coarse meal.

3. Combine the buttermilk and vanilla extract, and add to the flour mixture, stirring just until moist (the dough will be sticky).

4. Turn the dough out onto a lightly floured surface.  Use floured hands to knead lightly about 4 times, then pat into an 8-inch circle on a baking sheet coated with cooking spray.  Brush with the Ener-G egg, and sprinkle with the turbinado sugar.

Note: you can use regular vegan sugar on top as well, but the coarse grains of turbinado add a much better crunch.

5. Bake at 400 degrees for 15 minutes - a wooden pick inserted in the center should come out clean.  Cool for 10 minutes on a wire rack, then use a serrated knife to cut the shortcake in half horizontally.  Be careful, as this is a delicate operation, but I actually was surprised at how easily the halves came apart if you cut in a circular motion around the biscuit  Cool the layers completely on a wire rack.

6. Place the bottom half of the shortcake, cut side up, on a serving plate.  Drain the strawberries, but reserve the juice.  Drizzle the juice over the bottom half of the shortcake.

7. Spread 2 cups whipped topping over the strawberry juice, and arrange the strawberries over the whipped topping.  

8. Cover with the remaining shortcake layer, cut side down.  Don't forget extra whipped topping and whole strawberries for a pretty garnish. 

*To prepare the buttermilk, place 2 teaspoons lemon juice in a liquid measuring cup.  Fill with plain non-dairy milk to equal 2/3 cup; let stand for 5 minutes to clabber (sour).

**Soyatoo's whippable topping is sold in a box, in liquid form.  Pour into a bowl and beat with a hand mixer for 3 to 4 minutes, until thick.  I don't recommend substituting their spray whipped cream from a can for this recipe.  For more fun with Soyatoo, see my posts for Buttered Rum-Raisin Cream Pie or Frozen White Chocolate and Hazelnut Mousse.

Nutrition Info:
10 servings (1 wedge), Calories 246 

Tasting Notes:
This dessert is amazing.  The best shortcake biscuit I've ever baked - light and fluffy, but with a beautiful crunch from the turbinado on top, and bright lemon flavor from the rind.  The filling was just a heaping pile of goodness - fluffy whipped cream and fresh strawberries.  I wouldn't change a thing.  

Rating:
5

Vanilla-Roasted Strawberries

June strawberries are a like a little gift from Mother Nature, and this recipe is one way to let them steal the spotlight. If you have perfect summer strawberries and high quality balsamic vinegar, then skip the recipe and just drizzle a few drops of the balsamic over the berries, for an even simpler dessert.

Ingredients:

• 3 tablespoons vegan butter, divided
• 1 vanilla bean
• 24 strawberries
• 2 tablespoons vegan brown sugar
• 3 tablespoons vegan dry red wine
• 1 and 1/2 tablespoons balsamic vinegar

1. Place 2 tablespoons butter in a 9-inch baking dish, and place in the oven at 400 degrees just until melted.  (Note: it will only take a couple of minutes.  Turn on the oven light so you can peak through the door and see when the butter melts).

2. Remove from the oven.  Split the vanilla bean in half lengthwise, and scrape the seeds into the melted butter. 

3. Cut the tops from the strawberries and place, cut sides down, in the pan.  Sprinkle with the brown sugar.  Tuck the vanilla bean halves among the berries.

4. Return to the oven and bake at 400 degrees for 10 minutes.  Let cool for 20 minutes.

5. Remove the berries from the pan and transfer to a platter.  Transfer the remaining pan juices to a small skillet, and add the red wine and balsamic vinegar.  Bring to a simmer over medium heat.

6. Remove from heat. Cut the final tablespoon butter into small pieces, and whisk into the wine mixture.  Drizzle the sauce over the berries, at which point this decadent little concoction is best served immediately.

Nutrition Info:
4 servings (6 strawberries, 2 tablespoons sauce), Calories 135

Tasting Notes:
I had no idea strawberries could be this tender, and yet still retain their shape - they are almost melt-in-your mouth.  The sauce was decadent - buttery and silky, with hints of vanilla.  Think of the way warm strawberry jam and melted butter taste over toast - but don't bother with the toast! - and you'll have a rough approximation of this dessert.  I would use a touch more brown sugar or a touch less balsamic (either way) to make the dessert a little sweeter, but other than that, fantastic.  You might consider a splash of vanilla extract to increase the vanilla flavor.  I confess to scraping up the last bits of sauce with a finger.

Rating:
4