Soup and Sandwiches: Take one!

There is a certain vegan bakery in town that makes a really amazing un-tuna salad sandwich with chickpeas. Inspired by their version I set out to invent my own. Not only is it equally delicious, but its healthy and its also really cheap and simple to make. Spread on toasty rye bread alongside a cup of hearty broccoli and potato chowder it makes a perfect lunch or light dinner.

Killer TuNo Sandwiches

You will need:

1 can chickpeas, rinsed and drained
1/4 small white onion, finely minced
1/2 stalk of celery, finely chopped
1/3 cup roughly chopped pickles
2 tsp. mustard (I used yellow, but stone ground is excellent as well)
2 Tbs. Veganaise
1/8tsp garlic powder
1/8tsp. onion powder
Salt and pepper to taste
*If you can find it I love to use smoked sea salt with this recipe. You can also add a little chili powder if you like it spicy!

1) Roughly mash the chickpeas with a potato masher until no whole chickpeas remain.
2) Add the rest of the ingredients and thoroughly mix to combine.

To assemble:
Toast sliced rye bread and spread with mashed avocado. Layer lettuce leaves and sliced tomato, then spread Tuno filling and enjoy!!

Creamy Broccoli and Potato Chowder

You will need:

1Tbs. olive oil
1/2 small white onion, chopped
1 large yukon potato (approx 2 cups), scrubbed and roughly chopped
1 carrot, rinsed, scrubbed and roughly chopped
2 1/2 cups broccoli stems included, chopped
1 Tbs. all purpose flour
1/4 cup unsweetened soy milk creamer
4 cups veggie broth (I like to use chicken flavored vegan broth for this recipe)
1/2tsp. garlic powder
1/2tsp. onion powder
1/4tsp. sage
1tsp. dried dill *if you have fresh dill use 2 Tbs.
2 cloves garlic

Directions:

1) Heat a medium sized pot over medium heat then add olive oil.
2) When hot add chopped onion and saute 4 minutes being careful not to brown.
3) Add potatos and carrots to pot. Saute 3-4 minutes.
4) Add spices then add veggie broth and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook 12 minutes.
5) Add broccoli to pot. Simmer an additional 8 minutes, then using a garlic press, add garlic. If you don't have a press just finely mince garlic.
6) Using a blender, remove about 1/3 of soup from pot and blend until smooth. Add flour and soy milk creamer to blender and blend to combine. Return to pot and whisk to combine. Add salt and pepper to taste and garnish with fresh dill or chives.

Stuffed delicata squash!

I love squash. Summer squash, winter squash, it doesn't matter... I love all of them! But delicata squash is special. It is the creamiest most delicious variety of squash there is. If I married a squash, this would be the one.
While there are many delicious ways to prepare delicata, for those of us that like to keep things spicy, this has to be the one of the tastiest. The sweet nuttiness of the squash pairs perfectly with spicy soyrizo. This is a perfect weeknight meal that comes together pretty quickly without too much stove time.
This dish is pretty filling by itself but if you want a little more, a green salad or a grain on the side is perfect.
One large delicata squash is enough for two people, but just adjust the amount of filling according to how many folks you are serving. If you are soy intolerant, you can simply omit the soyrizo.

Stuffed delicata with soyrizo, black beans, and spinach

You will need:

1 large delicata squash

1/2 Tbs coconut oil

1/2 white onion, finely chopped

1/2 cup or 1/2 a package vegan soyrizo (not all soyrizo is made equal, so make sure you check the list of ingredients)

2 cloves garlic, minced 

1 can black beans, rinsed

1 t. cumin

2 cups chopped mushrooms

2 packed cups spinach, washed and drained
1/4 cup chopped canned tomatoes
2 Tbs chopped cilantro

Salsa 

Preheat oven to 375F.

Prepare delicata:

 Cut delicata in half lengthwise and scoop out seeds. Place in a 3qt baking dish with about a 1/2 of water and cover with foil. When oven is ready, bake in center of oven for 35-45 minutes until flesh is soft.

While squash is baking prepare filling:

Heat a nonstick skillet over medium heat

1) Add coconut oil to pan, when hot--add onion and saute until translucent, or about 5 minutes

2) Add mushrooms and lightly saute for about 3 minutes.

3) Stir in black beans and cumin, cook 2 minutes

4) Add soyrizo and garlic to pan. Cook about two minutes.

5) Add tomatoes and spinach. Cook until spinach is wilted, about 3 minutes.

Stuff squash with filling and drizzle your favorite spicy salsa over the top. I like to use a smokey red salsa for this recipe. Herdez makes a great 5 chili salsa that is wonderful if you can find it.

Put back in oven for 8-10 minutes until bubbly and hot. Sprinkle with cilantro and enjoy!

 

B&G Baby!

Drum roll please! Today marks the first post of the rest of the posts of this blog!
It has been a project that I have long been daydreaming about. Let me apologize in advance for the amateur photographs you will be subjected to for quite some time as I am learning as I go. I assure you they will improve!

Today is also the first day of a much needed (and sure to be luxurious) four day weekend that I plan to spend lazing about with my fiance, adventuring with our dogs, eating yummy food, drinking too much Stumptown french press, watching movies, reading my new Ursula Le Guin book, and also entertaining friends! So it seemed only fitting to bring in the long weekend with a bang. And by 'bang' I mean good old fashioned biscuits and gravy! While it may not be the 'healthiest' breakfast it was nonetheless delicious and by far the best B&G that I have ever had.

Vegan Spelt buttermilk Biscuits:

1) Preheat oven to 425F.
2) Whisk together 3 1/2 C spelt flour, 2TBS baking powder, 1tsp baking soda, and 2tsp kosher salt.
3) Use a pastry cutter to cut in 1/2C cold cubed organic coconut oil until  pieces of oil are pea sized. (Or if you prefer you can pulse in a large food processor).
4) In another small bowl mix together 1 1/2C unsweetened organic soy milk (Or your preferred non-dairy milk) and 1TBS unfiltered raw apple cider vinegar. Allow to sit and sour for a few minutes, then add 1TBS agave nectar.

5) Using a wooden spoon slowly stir milk mixture into flour mixture. Mix and lightly knead until dough forms being careful not to over-mix.

6) Lightly roll dough out onto flour surface and cut into desired shapes. (I ended up with 15 heart shaped biscuits).  

7) Brush tops with unsweetened nondairy milk and bake for 12 minutes until lightly browned.

Vegan Sausage Gravy!     

1) In a medium skillet over medium low heat sweat 1/2 of a finely chopped white onion being careful not to brown. then set aside.
2) In a medium pot melt 1/4 cup earth balance vegan butter over medium heat. When butter is melted whisk in 1/4 cup all purpose unbleached flour to form a roux.

3) Add the onion, 3 cloves finely chopped garlic,and about 1C chopped or crumbled vegan breakfast sausage to the roux. Cook about 5 minutes or until lightly browned.
4) Mix together 1 1/2C unsweetened organic soy milk and 1/2C unsweetened organic soy milk creamer (I prefer Wildwood if you can find it).
5) Stir soy milk mixture into pot.
6) Add about 1/2tsp kosher salt and 1/2tsp freshly ground pepper. Cook 6-7 minutes until gravy thickens being careful to stir occasionally.
You can also add a pinch of smoked paprika or chili powder if you'd like a little more spice.

Oh yeah! I had a few potato fingerlings so I also cooked up some potato hash! Here is a picture of these beautiful purple babies: