Tuesday, December 22, 2009

Easy Gourmet Vegan Tostadas, Part I

 Pictured is a daiya cheese, pine nut, taco sauce and kale tostada.

I love fixing these quick and easy lunches for myself. I make one or two depending on how hungry I am. Make a bunch and cut in quarters for an easy appetizer. 

Pining for Pesto Tostada
(Makes one whole tostada or 4 quarters)

One corn tortilla
(I use Food for Life sprouted corn tortilla.)

1-2 TBS vegan pesto sauce
1-2 TBS shredded vegan cheese
1 TBS pine nuts

Spread pesto on tortilla. Sprinkle on pine nuts, then sprinkle cheese on top.

Toast in a toaster oven for about 5 minutes until cheese has melted. Cut into quarters to consume!

Truth be told, I don't measure the ingredients, I just put on what I think looks good.

Disclosure: I receive no compensation from the companies mentioned. I just happen to buy these things and like them.

Update: I also like Daiya Cheeses and they melt very nicely.

Thursday, July 16, 2009

See updated Blueberry Smoothie

Chef AJ sent me her original recipe of her smoothie. Be sure it see it in the update on that post. (Just previous to this post.)

Tuesday, July 14, 2009

Chef A.J.'s Rockin' Smoothie

My daughter actually likes it! AND she knows it has spinach in it!

Vegan Chef Abbie Jaye presented this at the McDougall Vegan Celebrity Chef Weekend in Santa Rosa in June. These are not her exact measurements, but how I tend to throw it all in the blender. Blend well after each addition. This tends to make enough for two--or one very large one.

Chef AJ's Rockin'
Blueberry Smoothie

8 oz non-dairy milk
5-6 dates
1-2 cups fresh spinach
1/2 banana
1 cup frozen blueberries
4-6 oz pomegranate juice
1 tbs cocoa powder
1-2 tbs ground flax seed
(my addition)

Blend like crazy...
I tell you no lies...
This smoothie will make you happy, healthy and wise!

AJ sent me her original recipe for this Smoothie...

Nutrient Rich Chocolate Smoothie


6 ounces of unsweetened Almond Milk
4 ounces of Pomegranate Juice
6 ounces organic baby spinach
1 banana, frozen
Dates (or date paste) to taste
3 Tablespoons Raw Cacao Powder
2 cups frozen blueberries


Place all ingredients in a high power blender and process until smooth.

Chefs Notes: When available, AJ likes to use 1 cup of blueberries and one cup of cherries

Tuesday, May 12, 2009

Vegan Omelette

The term Vegan Omelette sounds like an oxymoron, but you really can make one, and they are quite tasty--as tasty as you'd like them to be!

My mom and I have decided that our new Mother's Day tradition is a champagne brunch of vegan omelettes and onion rings from the local drive-in!

We started by having the house to ourselves. We packed up the DH and the DD to go see the other grandma for Mother's Day. That left us to our own devices!

Here' a recipe I used, gleaned from the "Fatfree Vegan Kitchen" blog. I added some fat! And I made this as a recipe for two instead of one, so I have doubled all the ingredients. I think that's more efficient anyway since you can use a whole box of silken tofu and not waste it--just make two omelettes or scramble the rest and make breakfast burritos the next day if there's only one of you!

1 package silken tofu
2 TBS soymilk
2 TBS nutritional yeast
2TBS potato starch or cornstarch
2 tsp tahini (I was out of tahini--would have been good)
1/4 tsp onion powder
1/4 tsp turmeric
salt to taste
2 pinches of chipolte pepper or smoked paprika (optional--I used the paprika)

Also needed: Omelette filling of choice (have warm or at room temp)
vegan bacon bits
vegan cheese
sour cream
spring onions, chopped
pesto sauce

Blend all ingredients until smooth. ( I used my food processor.)

Spray a large non-stick skillet with olive oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular patter about 6-8 inches across and use a spoon or spatula to smooth over the top. Place filling ingredients over the batter, and reduce heat to low.

Cover and cook about 2-4 minutes, checking often to see if it's done. When the edges have dried out, lift a small section with a spatula and check to see the the omelette is set. It will be golden in color but not browned. When it's ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.

Cook about one minute more. Carefully lift or slide it onto a plate and serve hot.

Margaret's experience: I used sauteed mushrooms and onions with a couple slices of vegan cheese in the middle, and some chopped chives. Topped with vegan sour cream and a couple lavender sprigs for that "Mother's Day" touch. Since lavender is edible, my mom and I tried it--a little strong, but interesting addition to the whole flavor.

I used vegan margarine to cook the omelette and had added a little oil to the batter.

I found it hard to get the whole omelette to cook through--ours were a little "wet" still, inside. I made one the next day with leftover batter and made it more like a pancake and flipped it (not easy) to get it to brown on both sides.

Next time I think I will put more in the batter--like maybe some dry vegan "chicken" broth, and a little more soy milk--the batter seemed a little thick. Maybe put the chives in the batter, too.

You can see how you could make any kind of omelette here, just like in a restaurant--spicy mexican, cheesy greek, vegan sausage, etc.