Shiitake and Leek Spaghetti

Shiitake and Leek Spaghetti | veganblondes.com
Shiitake and Leek Spaghetti | veganblondes.com

 

It’s back-to-school time after a fun Fall Break here in Arizona. It’s nice for kids to be off, but it’s also nice to send these adorable monsters back to school. Moms, am I right?

So you’ve got your routine face back on, you’re ready to take on the week… Wait. You need a recipe for tonight. Wait, what?

Well, here it is. With few ingredients and less than 30 minutes required, this recipe will fast become part of your weekly rotation.

Note: some ingredients are optional, but they add a very nice touch. If you don’t have them on hand, you can skip them, but I would suggest trying it with them next time.

  • 3 tablespoons coconut oil
  • 3 leeks, cleaned, sliced lengthwise, then sliced thin crosswise
  • 8 oz shiitake mushrooms, sliced 1/4″ thick (about 3 1/2 cups)
  • 3-4 sprigs fresh thyme (optional)
  • 6-7 whole dried allspice berries (optional)
  • 1 can coconut milk
  • 1/3 cup pumpkin seeds, toasted
  • 1 teaspoon white wine vinegar (optional)
  • Sea salt and pepper, to taste
  • Spaghetti, cooked according to package directions

Heat the coconut oil in a large skillet, over medium-high heat. Add the leeks, sea salt and pepper to taste, and cook, stirring often, until the leeks are soft but not browned, about 3-4 minutes. Add the mushroom, thyme, and allspice berries, and cook, stirring often, until the mushrooms are cooked and slightly browned, about 5 minutes. Add the coconut milk, 1/2 cup at a time, making sure it reduces and gets thicker before the next addition, until you use the whole can. Season with sea salt and pepper, to taste. Warm through. Add the pumpkin seeds and remove from the heat. Add the white wine vinegar, mix well, and serve over cooked spaghetti. Bon appétit!

Karine

Strawberry, Black Bean, and Millet Salad

Strawberry, Black Bean, and Millet Salad | veganblondes.com
Strawberry, Black Bean, and Millet Salad | veganblondes.com

I am holding on to the last, the very last strawberries! The season is soon over, but I wanted to share with you this strawberry salad recipe, because I’ve been making it a lot lately, and because the strawberries could be replaced by many other in-season fruits. This protein-rich salad can be eaten as a side dish, or as a nice lunch entrée. It is easy and quick to put together, and is chic enough for company. Let us know if you make it with any other fruit!

  • 2 cups strawberries, diced
  • 1/2 cup red onion, diced
  • 1 can black beans, drained and rinsed
  • 1 cup cooked millet
  • 1/3 cup pumpkin seeds, toasted
  • 4 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons maple syrup
  • 1 teaspoon sea salt
  • 4 tablespoons olive oil
  • 2 tablespoons cilantro leaves, minced

In a large salad bowl, mix together the strawberries, the red onion, the black beans, the millet, and the pumpkin seeds. Set aside.

In a small bowl, whisk together the lime juice, garlic, maple syrup, sea salt, olive oil and cilantro leaves. Add to the salad bowl, mix well, and serve. Bon appétit!

Karine

Alkaline Soup

Alkaline Soup | veganblondes.com
Alkaline Soup | veganblondes.com

Maintaining a balanced internal pH is important for the optimal functioning of the body, and what we put in our belly directly impacts this balance. On one side, you have foods that are alkaline in nature, fruits, vegetables, nuts, and seeds, which means that when processed by the body, they form alkaline substances. On the other side of the spectrum are foods like meat and dairy, for example, that metabolize into compounds that are conducive to acidity.

Each single ingredient in this soup is high on the list of alkaline-promoting foods. Also, instead of simmering the soup for a while until the vegetables are cooked, and therefore ripping them of their nutrients, we cut them finely and poach them. This allows to keep the majority of their nutrients and their alkaline-promoting qualities.

  • 8-10 cups vegetable broth (depending on your vegetable load)
  • 1/2 small green cabbage, sliced thin
  • 1 large leek, sliced thin
  • 2 carrots, grated
  • 3 celery branches, sliced thin
  • 1 bunch kale, in a chiffonade
  • 1/2 bunch mustard (or collard) greens, in a chiffonade
  • 2 teaspoons fresh turmeric root, grated or minced
  • 2 teaspoons fresh ginger root, grated or minced
  • 3 cloves garlic, minced
  • 4 tomatoes, chopped
  • 1/4 to 1/2 teaspoon chili flakes
  • Sea salt and pepper, to taste
  • Juice of 1 lime
  • 1 handful cilantro leaves

Bring the vegetable broth to a slow boil. Turn off the heat, add all the ingredients except the lime juice and cilantro leaves. Quickly put the cover back on and let poach until desired doneness. I like to keep for a good 20 minutes. Add the lime juice and cilantro leaves and serve.

Note: This is also a great base for a vegetable soup, to which you can add more spices, some beans, lentils, pasta, etc. The soup, as it is, is a very clean and nourishing soup, but may lack on your usual vegetable soup staples. Make it yours, own it! Bon appétit!

Karine

 

Vegan Dinner Demo | Saturday, October 7th

Vegan Dinner Demo October 7 | veganblondes.com

If you think vegan is all about rabbit food and tree hugging, think again, and come spend an intimate evening with us in Phoenix for our Vegan Dinner Demo. Learn a few tricks, savor some new recipes, and sip on our Signature Cocktail. It’ll be a fun night! By the way, we do hug trees!

$75/person (includes a 4-course vegan dinner plus wine and our Signature Cocktail.

Location will be emailed on October 6th, 2017.

Limited spots available.

Please click HERE to purchase TICKETS.

Whole Roasted Cauliflower Adobo

Whole Roasted Cauliflower Adobo | veganblondes.com
Whole Roasted Cauliflower Adobo | veganblondes.com

Whole roasted cauliflowers are on everybody’s lips… and table! I came up with this recipe because I had some leftover peppers in Adobo sauce from a can. I also had a nice big head of cauliflower wanting some attention. In order to get the cauliflower to cook throughout, you need to use a Dutch oven with a heavy and tight lid. The steam created inside will cook the vegetable nicely. You can get the crispy texture by removing the lid during the last few minutes of cooking. Time to get this baby started!

  • 1 large head cauliflower
  • 1/2 cup olive oil, plus more for drizzling
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Juice from 1 lime
  • Fresh cilantro, as a garnish

Preheat your oven to 400°.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Drizzle the perimeter of the cauliflower with a little bit of olive oil to prevent sticking. Place the lid, pop in the oven for 40-45 minutes, until cooked but still with a bite, making sure to remove the lid for the last 5 minutes of cooking. Remove from the oven, pour the lime juice over the cauliflower and garnish with fresh cilantro, and you’re set! Bon appétit!

Karine

 

Cashew Quinoa Crunch

Cashew Quinoa Crunch | veganblondes.com
Cashew Quinoa Crunch | veganblondes.com

This is a seriously simple quinoa recipe that is not only plant-based, but also gluten free. I whipped this up one morning for my daughter’s school lunch. I didn’t have much time, but I had leftover quinoa from the day before. I added aromatics and sautéed some veggies that I had, and done! The great thing here is that you can play with the dish. You can use whatever color quinoa you want, if you don’t have red onion, yellow is just fine. If you don’t have spinach, but your fridge is overloaded with kale, let yourself go! I tested the dish again and made the recipe amount to four large servings, or six side dish servings. Enjoy the simplicity!

  • 1 cup quinoa (whichever color is fine)
  • 1 3/4 cup water
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil (olive oil works too), plus more for drizzle
  • 1/2 cup raw cashews
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup red onion, diced
  • 1 cup crimini mushrooms, quartered
  • 1 large branch of celery, sliced 1/2″ thick
  • 3 tablespoons tamari (or soy sauce)
  • 2 large handful of spinach
  • 1/4 fresh cilantro, minced
  • Sea salt and pepper, to taste

Rinse the quinoa under cold running water, rubbing it with your hands, for a good minute. Drain. Drizzle a small amount of coconut oil in the bottom of a medium saucepan and heat over medium-high heat. Add the quinoa and toss until the water is absorbed and the quinoa starts to toast, about 1 minute. Add the water and the salt, and bring to a boil. Lower the heat, cover, and let cook over very low heat until all the water is absorbed, about 15 minutes. Take off the heat and keep covered for another 10 minutes.

While the quinoa rests, heat 3 tablespoons of coconut oil in a large skillet over medium-high heat. Add the cashews and sauté until golden 2-3 minutes. Add the garlic, ginger, red onion, mushrooms, and celery, and sauté until the onion is translucent and the mushrooms are cooked, about 5 minutes. Reduce the heat to low and add one tablespoon of the tamari. Mix well. Add the spinach and the cooked quinoa. Mix and cook slowly until the spinach starts to wilt, about 2 minutes. Add the last two tablespoons of tamari and the cilantro. Mix well. Serve garnished with more cilantro. Additional garnishes could be scallions, fresh lime, and coconut cream. Bon appétit!

Karine

Escovitch Spicy Caramelized Potatoes

Escovitch Spicy Caramelized Potatoes | veganblondes.com

In Jamaica, escovitch fish is a fish that is fried, then doused liberally with a pickling sauce made from vinegar, pimento, onions, pepper, (and sometimes carrots). It was really one of my favorite things to eat. As I was looking to recreate this at home, without the fish, I was thinking of food that would have a crunch and that could take the vinegar nicely. Potatoes were the winner. In this recipe, I mixed sweet and yellow potatoes, but feel free to use any root vegetable you like!

Marinade

  • 3 tablespoons grapeseed oil
  • 1 cup white vinegar
  • 8-10 allspice pods
  • 2 teaspoon sea salt
  • 1/2 green bell pepper, cut in juliennes
  • 1/2 red bell pepper, cut in juliennes
  • 1 carrot, cut in matchsticks
  • 1/2 large onion, sliced thin
  • 1 cup green cabbage, grated or sliced paper thin
  • 1 Scotch bonnet pepper, seeded, minced

Pour oil, vinegar, allspice, and salt in a small pot and bring to a boil. Add the carrots, let them cook for a minute. Add the green peppers, cook for a minute. Add the red peppers, cook for another minute. Add the onion, cabbage, and Scotch bonnet. Cook until the onions are soft, about 2-3 minutes. Remove from the heat, let cool a little, transfer to a bowl, and place in the fridge.

Potatoes

  • 2 1/2 lbs potatoes, scrubbed and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon lime juice
  • 5 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg

Preheat the oven to 425°. Place a piece of parchment on a large, rimmed baking sheet.

In a large bowl, mix together the oil, maple syrup, lime juice, garlic, ginger, and spices. Add the potatoes and toss to coat completely.

Place the potatoes on the baking sheet into a single layer. Place in the oven and roast for 40-45 minutes, until the potatoes are tender and caramelized, stirring occasionally.

 

When the potatoes are ready, place on a serving platter and pour the cold marinade on top.

Bon appétit!

Karine