Black Bean Tacos

Here is another recipe from our friend Diana at Fogwood & Fig. Delicious Black Bean Tacos that pair wonderfully with our hot sauce.

Note:

I always use fresh beans rather than canned they taste better. For convenience, I’ve included the canned measurement in the recipe below. Here is fresh measurement

2 cups fresh black beans + 1 cup of the liquid it was cooked in

 

 

Method for Beans

1 medium onion chopped

1 tbsp coconut oil – or olive oil

3 cloves garlic minced

1 chiptotle pepper in adobe sauce minced

1 tsp ground cumin

1 ½ tsp Spanish smoked paprika

¾ tsp smoked sea salt

2 cans organic black beans including the liquid

2 tsp apple cider vinegar

1 tsp pure maple syrup – option but nice

 

Organic non GMO corn tortillas

Avocado mashed

 

Method for Beans

Using a large wide pan, sauté the onion in coconut oil for 4 minutes, add the garlic, chipotle, paprika and cumin and sauté 1 minute, add the beans and liquid, smoked salt, vinegar and maple syrup, bring to a low boil then simmer uncovered stirring often for 8-10 minutes until it becomes thick and liquid has reduced. The result is creamy black beans. 

 

Smoky Red Cabbage Slaw

4 cups thin sliced red cabbage or napa, or combination then chopped

1 large carrot grated

Handful fresh chopped cilantro

Minced fresh mint – optional but nice

 

Optional 1 cup chopped mango or pineapple

 

Dressing for Slaw

2 tbsp fresh lime juice

1 tbsp + 2 tsp cold pressed extra virgin olive oil

2 tsp pure maple syrup + 1 more tsp if you like sweeter

¼ tsp Spanish smoked paprika

1/8 tsp cayenne powder – optional

Sea salt to taste

 

Method for Slaw

Add cabbage, carrot, cilantro, mint to a large bowl. combine dressing incredients in small jar, cover and shake. Pour dressing on slaw and taste for seasoning.

 

Srirachi Lime Aioli

½ cup Veganaise

1 tbspSrirachi sauce

1 tbsp fresh limejuice

 

 

Plating

Layer tortilla with beans, mashed avocado then top with slaw. Add your favorite hot sauce such as Rudy’s hot Smoked Red and finish with drizzle of aioli.

Spicy BBQ Walnut Mushroom Loaf with Dirty Mashed Potatoes and Smokey Collard Greens

I love BBQ. Always have, always will. I mixed a blend of savory staples and added my trashy BBQ sauce and voila. The best damn meatloaf ever without one drop of "meat" in it. My love of southern food made me add smokey collard greens and dirty mashed potatoes. Just the right mix of decadence but guess what? It's all vegan! So it is much healthier than it's non vegan predecessor. Enjoy!

ingredients (for 8 servings)

2 chopped onions

½pound(s) chopped mushrooms

1 chopped red pepper

½cup(s) chopped celery

1extra firm tofu

1cup(s) walnuts, finely ground in food processor

3 tablespoon(s) light miso

3 tablespoon(s) balsamic vinegar

1 teaspoon(s) dried ground rosemary

1 teaspoon(s) dried thyme

1 teaspoon(s) red pepper

2 tablespoon(s) worchestershire sauce

2 tablespoon(s) ketchup

2 cup(s) breadcrumbs

2 tablespoon(s) egg replacer mixed with water 

preparation

preheat oven to 375. saute all vegetables one by one in the order that they are listed. After each is sauteed add to a large mixing bowl. Crumble and saute the tofu and walnuts in the same pan then add miso and vinegar (mix together in a bowl first.) add the dry spices and mix thoroughly. add to the bowl and then add worchershire sauce, ketchup, bread crumbs and egg replacer and knead together in bowl until everything is thoroughly mixed. Oil a 9X12 pan and add meatloaf mixture pressing firmly into the pan. coat the top of the meatloaf with a homemade bbq sauce. I use equal parts ketchup, maple syrup or agave, hot sauce and oil. bake in oven for one hour checking that the top does not burn. let sit for at least a half hour. serve with sides of your choice.

 

Collard Greens

3 bunches collard greens

2 tbls of olive oil

1/4 cup white wine

2 tbls apple cider vinegar

4 cloves chopped garlic

smoked salt to taste

wash the collard greens and cut off the stems. Chop lightly. Heat 2 tbls of oil in a stock pot add greens and toss. Add the smoked salt and toss. As the greens start to wilt add the wine, apple cider vinegar and chopped garlic. Turn heat to low and cover. Let simmer until greens are tender. About 30 min.

Dirty Mashed Potatoes

10 large Red Potatoes

Chili Powder

Cracked Pepper

1/4  Cup chopped scallions

1/4 Cup Wild Wood Soy Creamer

1/4 Cup Vegan Margarine

Salt

Wash and chop the potatoes.  Leave skin on the potatoes.  Add to a pot of salted water making sure the water covers all of the potatoes.  Bring to a boil and then lower the heat and let simmer until potatoes are soft.  Drain water and add cream and butter and scallions.  Mash until smooth.  Add spices to taste.

 

 


 

 

Vegan Matzoh Ball Soup

This is a recipe I veganized a few years ago when we made a Vegan Passover Dinner.  I have been meaning to post it ever since.  The matzoh balls were so light and fluffy and just bursting with flavor from the sauteed scallions and garlic.  Each ball floating in a lovely broth of root veggies, herbs and onions.  Mmmmmm I think I need to make more while the Matzoh Meal is still on the shelves!

Vegan Matzoh Balls

Vegan Matzo Ball Soup

2 tbls Earth Balance Margarine

2 cloves of garlic chopped fine

1 bunch of scallions

6 eggs made with Egg Replacer

1/3 cup solid vegetable shortening, melted

1 2/3 cup matzo meal

2 tsp salt

ground black pepper

2 tbls chopped parsley

¾ cup seltzer water

 

Melt margarine in a small skillet over medium heat.  Add chopped scallions and garlic.  Lower heat and cook till soft and fragrant.  Set aside to cool.  Make egg replacer eggs and beat with a whisk in a large bowl.  Add all of the remaining ingredients and combine mixture gently but thoroughly. Don't over-work the ingredients when assembling the batter.  Cover and refrigerate for at least 4 hours.  You can keep the batter in the fridge up to two days

 

Bring an 8-quart pot of water to boil.  Add salt to the water.  Line a cookie sheet with parchment paper.  Using a medium sized ice cream scoop, scoop out the chilled matzo batter and release a ball into your hand.  Gently round out the shape making sure you do not handle the balls too much.  They don’t have to be perfectly shaped.  Place each ball onto the parchment paper until you have used up all of the batter.

 

Carefully drop the matzo balls into the pot of boiling water and immediately cover with a tight lid. Reduce the heat to simmer and let cook for twenty minutes.  Do not open the lid while the balls are cooking.  Use a slotted spoon to gently take the balls out of the pot. Put them back on the lined baking tray and let them cool.  The balls will firm up as they cool. 

 

To make Matzo Ball Soup please see the following stock recipe.     Heat up the broth in an 8-quart stockpot to a gentle boil.  Turn the burner down to simmer and   gently ease the matzo balls into the liquid.  Cook until balls are heated through.  Place a ladle of broth into a soup bowl followed by one matzo ball.  Garnish soup with chopped dill, scallions or parsley.  Or all three.  Enjoy

Soup Stock Recipe

Two tbls of olive oil

4 large onions

6 clove garlic

2 cups mushrooms

6 carrots

1 bunch celery

stems of a bunch of parsley

few sprigs of fresh thyme

salt

peppercorns

 

In a large stockpot heat up the olive oil.  Chop all of the vegetables and sauté in the olive oil.  Salt the vegetables turn down the heat and let them sweat in the pot for 10 – 15 minutes occasionally stirring.  Once the onions are translucent pour 10 cups of water in the pot and bring to a boil.  Add peppercorns, thyme and parsley.   Add enough salt to season the stock.   Turn down and simmer until all of the flavors incorporate.  At least 40 min.  Season to taste.  When stock is finished strain all of the vegetables out and keep the broth.


Peanut Butter Chocolate Chip Cookies

Here's something naughty to do on a snowy day.  Make a batch of cookies!  Warm some milk (non dairy of course), curl up in a chair and watch the snowflakes fall while visions of chocolate and peanut butter dance in your head (the mouth part of your head to be exact.)   This recipe was inspired by Chef Chloe (Chloe Coscarelli). Her cookbook Chloe's Kitchen is a staple in my library.

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Peanut Butter Chocolate Chip Cookies

 

 2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 tablespoon Ener-G egg replacer

¾ teaspoon salt

½ cup vegan margarine

½ cup peanut butter

¾ cup sugar

¾ cup brown sugar

¼ cup water

1 tablespoon pure vanilla extract

1 cup semisweet chocolate chips (dairy-free)

¾ cup crushed peanuts

Preheat oven to 325 degrees and line a large baking sheet with parchment paper.In medium bowl, whisk together flour, baking soda, egg replacer and salt. Using an electric mixer or a fork beat the margarine, peanut butter, sugar, brown sugar, water, and vanilla until fluffy. Stir in the flour mixture ½ cup at a time, and then add 1 cup chocolate chips and ¾ crushed peanuts. Scoop about 2 tablespoons of dough at a time onto the prepared baking sheet and flatten it with the palm of your hand. Repeat with remaining dough, leaving about 2 inches between each cookie. Bake for approximately 12 to 18 minutes, until the edges begin to brown and the center of the cookie is a nice golden color. Remove from oven and let cool completely.

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Thai Butternut Squash Soup

Only the middle of January and it has come to this...We are at the end of our butternut squash.  Next year with the expanded garden we will definitely plant more, more varieties and more Butternut.  But for this winter season what could be a better send off than a showy soup that makes use of this beautiful gourd inside and out.

Thai Butternut Squash Soup

1 tbls olive oil

1 cup onions

1 cup celery

4 large cloves of garlic

2 cups squash

1 tsp chopped fresh ginger

salt to taste

½ chopped chipotle pepper

1 tsp coriander

1 cup water

1 can light coconut milk

hot sauce to taste

squeeze of lime

2 tbls chopped cilantro

 

Heat the olive oil in a medium saucepan.  Add onions, celery and garlic and sauté.  Sprinkle salt over vegetables and let sweat.  Add squash, ginger, chipotle, and coriander and continue to sauté until the squash starts to sweat.  Add water and bring to a simmer.  Let simmer until the squash starts to soften.  Add coconut milk, hot sauce, lime and cilantro and let simmer an additional 10 minutes.  Add salt to taste.  When all the vegetables are soft and all of the flavors have incorporated, use an emulsifying blender to puree the soup right in the pot.  Let sit.  Serve warm.  Not scalding hot.  You can garnish with any or all of these, pumpkin seeds, cilantro, olive oil, hot sauce or just serve plain. 

Also fun to make is the pumpkin bowl pictured.  Cut off the bottom part of the squash and scrape seeds and guts out with a spoon.  Rub olive oil over entire bowl inside and out and cook at 400 degrees for ½ hour.  The smaller squash works better for this and will give you more serving bowls.

Spicy Banana Rum Walnut Bread

The age old story...I had a bunch of ripe bananas and was looking for something to do with them.  Meanwhile, also in my possession was a houseful of guests that needed breakfast.  Well I couldn't have asked for a better situation in which to learn a great new recipe for Banana Bread.  Best thing about this recipe is it calls for some booze.  Ahhh what better brunch item than a boozy bread.  Now don't get me wrong the bread does not taste like alcohol at all but it is rather enhanced by the addition of spicy rum in the form of "The Kraken" (my favorite spiced rum.)  This recipe was adapted and made vegan from the Smitten Kitchen.

Ingredients:

3-4 super ripe bananas

1/3 cup walnut oil

3/4 cup brown sugar

1 powdered egg replacer egg mixed with water and beaten (recipe on box)

1 tsp vanilla

1 tbsp spiced rum (I use The Kraken)

1 tsp baking soda

pinch of salt

1 tsp cinnamon

1/2 tsp nutmeg

pinch of ground cloves

1 1/2 cups whole wheat pastry flour

1 cup chopped walnuts

Preheat the oven to 350F.  Place bananas into a large bowl and use  a potato masher to mash oil into the bananas.  With a spatula mix in sugar, egg, vanilla and rum.  Then add the spices and stir.  Sprinkle the baking soda and salt over mixture and fold in.  Add the flour and walnuts last and gently fold into the batter.  Pour into a greased (with margarine) loaf pan.  Bake on bottom rack for 40 min and transfer to top rack bake an additional 20 min and test with toothpick until it comes out clean.  Let cool on rack.  Transfer out of pan and slice when ready to serve.

 

Rudy's Hot Smoked Red Bloody Mary


We were looking for a cocktail to go with our Spicy Taco Bar Brunch.  Delicious vegan tacos topped with Turtle Beans from the garden this summer.  We decided on a Bloody Marymade with our Rudy's Hot Smoked Red hot sauce.


32 oz tomato juice
1/3 cup horseradish
3 tbls Rudy's Hot Smoked Red hot sauce
Juice of 2 lemons
3 tbls Worcestershire
1 tsp smoked salt
1 tsp celery seeds
2 cups Prairie Organic Handcrafted Vodka

Mix all the ingredients together in a pitcher and serve over ice.  We used pickled shallots and cucumbers with splices of red pepper on a skewer for garnish along with the traditional celery stalk.

Vegan Eggplant and Spinach Lasagna

Here is a recipe that you can use the Southwestern Tomato Sauce with.  It is so decadent you will forget how good it is for you!

 

1 box dried lasagna noodles cooked in a large pot of water aldente.  (Do not overcook the noodles they should be slightly hard.  This will make them easier to work with.)

Red Sauce (see recipe)

Ricotta Cheese (see recipe)

4 cups Baby Spinach

Oven Roasted or Grilled Eggplant (see recipe)

Use a 9x12 pan.  Cover the bottom of the pan with tomato sauce and arrange first layer of noodles on top of the sauce.  Spread a thin layer of ricotta cheese on top of the noodles.  Sprinkle a layer of spinach over the ricotta cheese and arrange a single layer of eggplant on top of the spinach.  Add sauce and then another layer of noodles on top of the eggplant.  Repeat twice making sure the top layer is the noodle layer.  Spread a generous amount of sauce on top so that the noodles will not dry out.  Bake at 350 for an hour checking to make sure the top is not drying out.  Add more sauce if necessary and olive oil.   Let the lasagna sit for at least 15 min before serving.

Tofu ricotta

I super firm block tofu

Handful basil - 1 cup

Tsp thyme

Tsp oregano

Zest of 1 lemon

Juice of half lemon

Olive oil ( enough to hold it together as its blending)

White balsamic 2 tablespoons or more to taste

2 Cloves garlic

Salt

Pepper and or red pepper flakes

Put everything in Food processor blend till just smooth don't blend too much chill for an hour.

Red Sauce

3 tbls olive oil

2 med onions

6 cloves of garlic

1 cup cubed carrots

1 cup cubed celery

1 cup red wine or ¼ cup of balsamic vinegar

red pepper flakes to taste

salt and pepper to taste

54 ozs Pureed Tomatoes

Saute onions, garlic, carrots, celery and mushrooms until onions are translucent.  Sprinkle salt and red pepper flakes on vegetables and sauté till slightly brown.  Pour wine in to deglaze the pan.  Simmer for a few minutes till ½ of the wine is absorbed.  Pour in pureed tomatoes and let cook till all flavors incorporate and sauce is reduced by 1/3.  Flavor with salt and pepper.

Eggplant

4 Eggplants

¼ cup olive oil

Salt

Slice eggplant into ¼ inch slices.  Brush with olive oil and sprinkle with salt.  Lay out on sheet pans covered with parchment and cook at 400 degrees until golden.  Or grill over medium heat.

 

Southwestern Tomato Sauce

We grew so many tomatoes!  I guess we were a little over zealous this first year and wanted to make sure we had enough varieties.  Well we had plenty of plum tomatoes and it was all I could do to keep up.  I was making sauce every weekend. 

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 I came up with this spicy version of tomato sauce because I love anything smoked.

SOUTHWESTERN TOMATO SAUCE

20 ripe tomatoes

10 jalapeño peppers

1 head of garlic

Fresh thyme and basil

Aged balsamic

Olive oil

Smoked salt

Sugar

2 tbls smoked paprika

1 tbls crushed red pepper

½ tsp ground cloves

Fire roast the tomatoes and peppers on the burners of your stove just enough to char the skins.

Let cool and take the cores out of the tomatoes and stems off of the peppers. 

Arrange in two roasting pans tops of tomatoes facing up.  Divide the head of garlic between the two pans.  Add a handful of fresh basil and thyme to each pan. Sprinkle with sugar and smoked salt. Drizzle olive oil and balsamic over the tomatoes.  Bake at 350 for 2/12 hours till the tomatoes are melted.

Let cool and add both roasting pans to one saucepan.  Add smoked paprika, red pepper, cloves and more smoked salt to taste.  Simmer until all tomatoes and peppers have broken down.

Tip.  Take any twigs left over from the thyme out before putting in saucepan. 

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Time to make the pickles

Well our first cucumber crop has come in and we are spending the day inside making beautiful pickles!  It's a good thing since it's about 100 degrees outside.  Today we are making sweet pickles, dill pickles, spicey pickles and garlic pickles all made with fresh ingredients from our organic gardens.

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My favorite sweet pickle recipe.

Nellie’s Sweets

12-14 cups sliced cucumbers unpeeled

3 large onions

½ cup of salt

3 cups white vinegar

3 cups of sugar

½ tsp cayenne pepper

1 tsp celery seeds

3 tbsp mustard seeds

In a large non-metallic bowl mix cucumbers, onion and salt.  Let stand at room temp for 3 hours.  Drain and rinse lightly.  In a large saucepan, combine remaining ingredients. Bring to boil and lower heat. Let simmer for 5 minutes.   Add cucumber and onion mixture and heat again just until it starts to boil.  Remove from stove and put into hot sterilized jars.  Lid and let cool.  Store in the refrigerator for up to a month.

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