Pasta with Pumpkin and Pistachios
We really enjoyed this colorful recipe. Pumpkin puree makes a really nice pasta sauce and the nuts added a nice crunch.
Serving Size: 2
Ingredients:
1/2 onion, chopped fine
1/2 red bell pepper, chopped fine
1 tablespoon oil
2 cloves garlic, minced
1 cup pumpkin puree
1 vegetable bouillon cube
1 teaspoon ground nutmeg
dash of red pepper flakes
1/2 cup water
3-5 fresh sage leaves (optional)
1/2 [...]
Brussels Sprouts with Pistachios
This is a very simple way to enjoy Brussels sprouts, yet one of our favorites as it is so easy.
Serving Size: 4
Ingredients:
1 lb. Brussels sprouts
2 tablespoons fine olive oil
1 tablespoon lemon juice
salt and pepper to taste
1/4 cup pistachio nuts
Directions:
Clean the Brussels sprouts and cut a small X on the bottom (stem side).
Place in a steamer [...]
Pasta-free Pumpkin Lasagna
We enjoyed this lighter version of lasagna which uses thin slices of pumpkin instead of pasta.
Ingredients:
1 small-med. pumpkin
1 & 1/2 cups soy yogurt
1/2 cup mixed nuts chopped
3 tablespoons nutritional yeast
1 teaspoon mustard powder
50 grams soy cheese grated
2 teaspoons vegetable bouillon powder
pinch onion powder
pinch garlic powder
pinch nutmeg
pinch sage
splash cayenne
Directions:
Cut the pumpkin, remove the seeds and if [...]
Review: Thai Black Rice Salad
This was a colorful and delicious salad, including the nutritious forbidden rice.
This salad from Closet Cooking was not only delicious, but very nutritious. It is easy to make and the instructions are simple to follow. The only thing different that I did was to make my own vegan “fish” sauce using 2 kinds of seaweed, [...]
Pumpkin and Chestnut Soup with Balsamic Sauteed Pears
What a wonderful blending of flavors this soup offers. Mildly spice and pleasantly sweet with a hint chestnuts.
Serving Size: 4
Ingredients:
1 leek (white and light green parts only (or 1 med. onion)
2 tablespoons oil
1 med. red kuri pumpkin or 2 butternut squash, de-seeded and cut into large chunks
1-2 cup chestnuts, roasted or boiled, peeled
water to just [...]
Hazelnut Lace Cookies
These lovely light cookies are very tasty and simple to make.
Yield: 3 doz.
Ingredients:
1/2 cup packed brown sugar
1/2 cup vegan margarine
1/3 cup light corn syrup or agave
1 cup ground hazelnuts
3/4 cup all-purpose flour
2 tablespoons hazelnut liqueur or brandy
Directions:
Preheat oven to 350 F / 177 C.
Line cookie sheets with greased foil, shiny side up.
In a small saucepan, [...]
Almond Marzipan Balls
These are our new favorite holiday cookie. They are delicious and easy to make.
Yield: 36- 40 balls
Ingredients:
1 cup ground almonds
1 cup powdered sugar
4 tablespoons ginger syrup
colored decorates
Directions:
Make sure you are using blanched almonds so that the ground almond ?meal? is white.
In a large bowl, mix the ground almonds and the powdered sugar.
Add 4 tablespoons of [...]
Sunchoke and Chestnut Soup
This elegant soup is very tasty and filling.
Serving Size: 4
Ingredients:
1 lb. of sunchokes (Jerusalem artichoke), well scrubbed and cut into slices
1/2 red bell pepper, deseeded and sauteed
2 tablespoons olive oil
1/2 leek, sliced
1 small onion, chopped
1 clove garlic minced
1/2 apple, peeled and sliced
4 ounces roasted chestnuts, peeled and sliced
2 cups vegetable bouillon
1/4 cup white wine
2 sprigs [...]
Nut Stuffed Zucchini Rounds
Stuffed zucchini has not been a favorite meal of ours, not until now. This recipe was very tasty and we look forward to having it again. Slicing the large zucchini into rounds is an attractive way to present the zucchini, and the balsamic vinegar added a lovely zing.
Serving Size: 4
Ingredients:
1 large zucchini (in England called [...]
Broccoli Cashew Soup
Thick and creamy with the light hint of nutmeg. This soup tasted delicious on a chilly rainy day like today.
Serving Size: 4
Ingredients:
2 tablespoons light vegetable oil
1 onion, chopped
1 broccoli, stem and florets, cut into pieces
1 clove garlic, minced
2 vegetable bouillon cubes
pinch nutmeg
2-3 cups water
1 cup raw cashews
salt and pepper to taste
dill (optional)
red bell pepper as [...]
Maple Almond Fig Galette with Vegan Maple Mascarpone
The flavors of fall. Maple syrups enhances the lovely tastes of figs and almonds with these simple galettes.
Serving Size: 2
Ingredients:
3 sheets ready made frozen vegan puff pastry, thawed
3 tablespoons maple syrup
4 tablespoons almond meal (ground almonds)
3-4 figs, sliced
1/4 cup soy yogurt
2 tablespoons cashew nut butter
2 teaspoons maple syrup
Directions:
Preheat the oven to 200 C / [...]
Spicy Broccoli-mango Salad
This is a very nice change to the traditional broccoli salad. The mango gives a very nice sweetness, and the spicy pecans add a bit of hot crunch.
Serving Size: 4
Ingredients:
for the salad:
1 med. broccoli, cut into florets, steamed al dente
1 mango, peeled and de-seeded, cut into bite sized pieces
1 red onion, minced
for the sweet-hot pecans
4 [...]
Apricot Almond Galette
Apricot season has just begun, so we joyfully celebrated it with this tasty apricot galette. It’s surprisingly easy to make, and if you patiently take time to arrange your apricot slices nicely, it turns out quite pretty.
Yield: one 8″ galette
Ingredients:
4 sheets vegan puff pastry, thawed
6-7 fresh apricots, pitted and sliced
2 tablespoons apricot jam
1/4 cup almond [...]
Pockets Full of Nuts
These are so light and tasty, and easy to make. We do hope you give them a try.
Serving Size: 4
Ingredients:
4 sheets of puff pastry, thawed
2 tablespoons almonds, chopped ad ground
2 tablespoons pecans, chopped and ground
2 tablespoons walnuts, chopped and ground
2 tablespoons vegan margarine, melted
2 tablespoons powdered sugar
pinch sugar
Directions:
Thaw the puff pastry.
Preheat the oven [...]
Asparagus Almondine
This is really an elegant tasting recipe. White asparagus has such a delicate flavor that you wouldn’t want to over-power. The toasted almonds were a delicious condiment that we look forward to enjoying again.
Serving Size: 4
Ingredients:
2 lb. fresh white asparagus.
pinch salt
pinch sugar
1/4 cup of slivered almonds
1/4 cup of fine olive oil
splash lemon juice
1 teaspoon almond [...]
Fruity Couscous Salad
This colorful salad taste good hot or cold and even better on the second day. We enjoyed it as a winter salad, but we are also looking forward to having it again as spring approaches.
Serving Size: 4
Ingredients:
1 cup couscous
2 cups boiling water
1 can mandarin oranges
2 tsp. cinnamon
6-7 fresh apricots, cut in segments
100 grams almond slices
3 [...]
Raw Cherry Tart
This is delicious. The tartness of the deep rich cherries contrasts the sweetness of the crust and the cashew nut cream.
Serving Size: 6
Ingredients:
for the pie shell:
150 grams hazelnuts
50 grams coconut (not sweetened)
150 grams fried cherries or dried mixed berries
150 grams dates, pitted
1-2 Tbs. cold water or apple juice
for the filling:
150 grams raw cashew nuts, soaked [...]
Pumpkin Tagliatelle with Beet Alfredo Sauce
Wow, this was delicious. I was especially pleased with the sauce, which really tastes great.
I can’t wait until we get a spiralo and can have “proper” shaped vegetable pasta. But, in the meantime, we were very happy with the tagliatelle made by the vegetable peeler.
Serving Size: 4
Ingredients:
1 med. butternut squash or Uchi Kuri pumpkin, peeled
for [...]
Review: Crouching Garlic, Hidden Peanut
Today we wanted to join in the celebration of the Chinese New Year. We loved the name of the recipe and it uses many of our favorite ingredients.
We enjoyed the meal and found it very easy to make. I only did one thing differently, that was to steam the broccoli. We found this recipe at [...]
Chestnut and Mushroom Pockets
These elegant pastries are so simple to make, and yet they taste delicious. The filling can be made ahead of time, and then assembled and baked shortly before serving.
Serving Size: 4
Ingredients:
9 sheets (squares) ready made frozen puff pastry, thawed
2 tablespoons olive oil
1 large red onion, chopped
5-8 ounces mixed wild mushrooms, chopped
8 ounces prepared chestnuts, cut [...]
Thai style tofu and snow peas on rice vermicelli with lime peanut sauce
This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter.
Serving Size: 4
Ingredients:
1 cup snow peas, coarsely chopped
1-2 tbs. fresh ginger, minced
1 chili pepper, crushed
1 onion, chopped
1/2 lb tofu, cubed
1/2 cup peanut butter
1/2 cup coconut milk
1/4 cup soy [...]
Apple chestnut muffins
These muffins were lovely and light. The apple is a nice compliment to the sweetness of the chestnuts and does not overpower the subtle flavor.
Yield: 10
Ingredients:
1 & 1/2 egg replacement
3/4 cup milk
1/4 cup salad oil
1 capful vanilla extract
1 cup chestnuts (peeled and chopped fine)
1 med. apple, peeled and chopped [...]
Salad of pumpkin and chestnuts with soy cheese
This colorful salad is a nice light compliment to any vegan dinner.
Serving Size: 8
Ingredients:
1 pomegranate
300 grams pumpkin, sliced thinly and steamed
175 grams mixed salad greens
200 grams soy cheese, cut in small squares
200 grams chestnuts, ready to eat, from vacuum pack or canned, cut in halves and quarters
1 spring [...]
Red cabbage with apples and chestnuts
The sweet nutty chestnuts add a great flavor to our traditional sweet sour red cabbage recipe. Red cabbage has such a great flavor.
Serving Size: 4
Ingredients:
1 lb. chestnuts
2 tablespoons vegetable oil
2 red onions, thinly sliced
1 head red cabbage,very thinly sliced
1/2 cup red wine vinegar (or apple cider vinegar)
6 tablespoons [...]
