Pure Thyme

For a Balanced Life

Hearty Minestrone Soup

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Hearth Minestrone Soup (Vegan)

I’m finding it hard to believe that Thanksgiving has come and gone! We had a wonderful, mellow Thanksgiving at our house, but we sure did eat a lot of rich foods. So, in order to lighten it up a bit in between Thanksgiving and Christmas, I am sharing this bowl of healthy deliciousness with you.

This soup is exactly what my family needed this week since everyone has come down with some variation of the same cold. Isn’t it interesting how a cold can manifest itself differently for each person? Well, we are on the mend thanks to this hearty minestrone soup. I hope it’s just what you need too!

This soup is hearty, filling and pairs nicely with a big green salad – as all soups should. You can also serve this with some warm crusty bread.

Hearty Minestrone Soup (vegan, oil-free)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 1 large onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • ¾ cup celery, thinly sliced
  • 1 leek white and tender green parts only, thinly sliced
  • 2 cups Napa cabbage, chopped
  • ¼ cup dry sherry
  • 3 cups low sodium vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 3 tbsp tomato paste
  • 2 bay leaves
  • ¾ cup canned red kidney beans, drained and rinsed
  • ¾ cup canned white northern beans, drained and rinsed
  • 1 cup cooked elbow noodles
  • no-salt seasoning of choice or sea salt and freshly ground pepper to taste
  • ½ cup flat-leaf parsley leaves, chopped
Instructions
  1. Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water sauté the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic, celery, leeks, cabbage and cook for an additional 2 minutes. Raise heat to high and add dry sherry, vegetable stock and diced tomatoes. Whisk in tomato paste and add bay leaves. Bring to a Boil. Cover and simmer on low-heat for 15 minutes.
  2. Stir in the beans and cover. Simmer for an additional 10 minutes.
  3. Remove bay leaves and stir in pasta noodles. Season with no-salt seasoning or sea salt and freshly ground pepper, to taste.
  4. Remove from heat. Ladle soup into bowls and garnish with freshly chopped parsley.
Notes
I only used 3 cups vegetable stock in this soup because I wanted it to be hearty. If you want more broth add an additional 1 cup of vegetable broth. You will need to add another tablespoon of tomato paste and adjust the seasonings a bit.

I adore simple soups like this that are done in a flash, especially when I have sick babies to heal and comfort. Soups like this always have a way of making everyone feel better.

What’s your favorite comforting soup to feed your family when they are sick? Don’t be shy and leave a comment – your comments make my day!

Enjoy!

xoxo,

Jen

Vegan Chocolate Chip Pumpkin Muffins

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Courtesy of the lovely and amazing Julieanna Hever, also known as “The Plant-Based Dietitian” and host of “What Would Julieanna Do?,” airing on Veria Living (the TV network that showcases healthy lifestyle and wellness programming).

Julieanna is an advocate of the benefits of following a whole food, plant-based diet. She is the author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition and the nutrition columnist for VegNews Magazine.  Her new  TV series  is a great source for healthy and delicious recipes!

Julieanna was kind enough to share this amazing recipe for her Chocolate Chip Pumpkin Muffins with us. This is the perfect recipe for this time of year. These muffins are amazing, I made these for breakfast this morning and they are half gone already! =) The kids loved, loved, loved these!

Oh, and they are oil-free and refined sugar-free taboot! *love*

5.0 from 1 reviews
Chocolate Chip Pumpkin Muffins (vegan, oil-free, refined sugar-free)
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 medium banana, mashed
  • 1 (15-oz.) can sweet pumpkin puree
  • ¼ cup 100% pure maple syrup
  • 1 tsp. vanilla extract
  • 2 cups whole oat flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1 cup grain-sweetened dairy-free chocolate chips
Instructions
  1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
  2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
  3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.
Notes
I had to bake these for longer than the recipe states. Total time: 35 minutes

All ovens vary, so use your kitchen intuition!

 

Thanks again for sharing your recipe with us Julieanna and good luck on your new TV series. We are all looking forward to watching!

xoxo,

Jen

 

 

Roasted Vegetables with Balsamic Reduction

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Savory and crispy vegetables are great anytime of year especially during the holidays. Terry and Tracy Paulding from PAULDING & CO – a full catering kitchen based in San Francisco – asked me if I would share this delicious recipe with you all.

This is a perfect recipe to share for the upcoming holiday season. It’s a basic recipe that shows how easy it is to roast vegetables. It’s also easily adapted based on what is in season and your personal preference. A balsamic reduction is a great compliment to a roasted vegetable dish, it gives a natural sweetness without adding any sugars or additional sweeteners.

I had to roast these about 10 minutes more than the recipe called for in my oven and at 400 degrees F instead of 375. Remember to use your kitchen intuition because all ovens vary! I also had a balsamic reduction from Trader Joe’s so I used that. =)

Roasted Vegetables with Balsamic Reduction (vegan, gluten-free)
 
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The vegetables can vary with the season, what you like, and what’s fresh in the market. The main thing to do is make sure that each is roasted to the perfect point of doneness—which will take a few separate pans.
Author:
Recipe type: Side
Serves: 6
Ingredients
  • ½ cup balsamic vinegar (not the super expensive kind, but make sure it’s from Modena)
  • 1 small, firm globe eggplant
  • Handful of small sweet red (or yellow or orange) peppers
  • 2 ripe tomatoes, if in season
  • 1 red onion or bunch of spring onions
  • 12 asparagus, if in season
  • 2 medium zucchinis and/or golden zucchinis
  • 1 yam
  • 1 Portobello mushroom (optional)
  • salt & freshly ground pepper
  • extra virgin olive oil as needed
  • 2 Tbs. chopped Italian flat-leaf parsley
Instructions
  1. One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it’s too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.
  2. Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil. Preheat oven to 375°F
  3. Wash all the vegetables. Split the peppers in half and seed them Top and tail the eggplant, and slice thickly. Thickly slice tomatoes, trim asparagus by snapping off the bottom fibrous stalks and then cutting them straight. Peel onion and cut into 6 even round slices, or wash spring onions. Wash, trim and slice zucchini lengthwise into ¼ inch thick slices; halve these if zucchinis are large. Without peeling, cut yam in thick rounds. Leave Portobello whole, but trim stem. Place tomatoes, onion and mushroom on one oiled sheet. Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus. Place zucchini and yam slices on another sheet. Brush or drizzle all the vegetables with oil. Lightly salt each pan of vegetables, and put in the oven to roast.
  4. Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.
  5. Arrange vegetables into a “tapestry” on a platter. Before serving, dress with the balsamic and garnish with parsley.
  6. Vegetables can also be grilled, but watch carefully so they don’t burn.

I hope you enjoy this recipe as much as we did, we just ate some for lunch!

Don’t forget to enter for your chance to win a copy of Zel Allen’s book, Vegan for the Holidays HERE.

Have a great day!

xoxo,

Jen

 

Vegan Cream of Mushroom Soup

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With the cool weather here and fall in full-bloom, my craving for warm and hearty soups is here. I made this soup and sat on my back deck basking in all the colors as the sun peaked through the leaves like fire. In Georgia you get the cool crisp falls with an extra added warmth from the sun which we didn’t get up north. I’m so glad I live in a world where there is fall and of course warm soups to enjoy. Just look at the beautiful colors that my hubby captured early one morning last week. 

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But, fall is over for a lot of you and it’s winding down here in Georgia. It’s snowing up North and a cold front is coming in here tonight! But I am holding on to the last hints of my favorite season with this post and this soup. This soup just looks like fall to me, but it  can also warm your stomach and your soul in the cold winter months to come. There are very few ingredients and it can whipped up in a short amount of time – who doesn’t love simplicity when it comes to cooking?

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You can get all fancy with this soup and use different mushrooms if you want. I will definitely be doing this! This soup is great on its own, or with a half sandwich or a salad. You can add more vegetables to this soup or add some beans. It’s also a great base for a hearty casserole. I will be using this to make a vegan version of a traditional Thanksgiving side that I love – which of course I will share shortly. =)

A vegan cream of mushroom soup has been on my mind for some time – so here it is. =)

Vegan Cream of Mushroom Soup
 
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Author:
Recipe type: Entree, Side
Serves: 4
Ingredients
  • 16 oz button mushrooms
  • 2 cloves garlic, minced
  • 1 cup sweet onion, diced
  • ½ cup raw cashews, soaked in water for 4 hours
  • 4 cups vegetable stock, plus 2 tablespoons
  • ½ cup unsweetened non-dairy milk of choice (I used almond milk)
  • ½ cup white wine
  • 1 tsp dried thyme
  • 4 tbsp no-salt seasoning (I used Benson's Table Tasty)
  • 1 tablespoon flour
  • freshly ground black pepper, to taste
  • chopped fresh parsley, for garnish
  • ground paprika, for garnish
Instructions
  1. Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water saute the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic and cook for an additional 2 minutes. Add sliced mushrooms and cook for 5 minutes, stirring often. Add a little veggie stock if need, but the mushroom will add enough liquid you will probably not need to do this. Raise heat to high and add white wine, cook for five minutes stirring often.
  2. Add 4 cups of vegetable stock, dried thyme and no-salt seasoning to pot and stir. Cover and simmer on low-heat for 15 minutes.
  3. In a food processor or high-powered blender, puree soaked cashews (drained of water) and ½ cup unsweetened non-dairy milk of choice (I used almond milk). Add 1 cup of soup and puree until smooth and creamy. Slowly whisk in soup and cashew puree to the pot and stir.
  4. In a small bowl, add one tablespoon of flour. Whisk in 1-2 tablespoons of vegetable stock until smooth. Slowly whisk into soup and simmer for an additional 5 minutes or until desired thickness.
  5. Remove from heat and season with freshly ground pepper, to taste. Ladle soup into bowls and garnish with ground paprika and fresh chopped parsley.
Notes
There are many brands of no-salt seasonings, so you might have to adjust the amounts you are using. For example, Mr's Dash has a lot of pepper, so I would not use 4 tablespoons in this soup. Use your intuition and season to taste.

 

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Thank you to Wendy over at Healthy Girl’s Kitchen for turning me on to Benson’s Table Tasty. It’s my new go-to and by far my favorite no-salt seasoning! Wendy has a great post on No-Salt Seasonings that I recommend checking out.

I added this note to the recipe, but I want to reiterate. There are many brands of no-salt seasonings, so you might have to adjust the amounts you are using for this soup. For example, Mr’s Dash has A LOT of pepper, so I would not use 4 tablespoons in this soup. Use your intuition peeps and season to taste. =)

Have you ever tried Benson’s Table Tasty? What do you think about it? If not, what’s your favorite no-salt seasoning?

Enjoy!

xoxo,

Jen

750 Best Appetizers Cookbook Giveaway

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Vegetarian Vietnamese Fresh Rolls

VegetarianVietnameseFreshRoll

Photo credit: Colin Erricson/www.robertrose.ca

I had the pleasure of receiving this amazing cookbook for review. I couldn’t resist getting my hands on a book with 750 Appetizers to chose from. Yeah, it’s not all vegan, but if your household is like mine – my husband still eats meat on occasion – there are multiple recipes to suit every dietary preference. This cookbook does include tons of vegetarian and vegan friendly recipes like those beautiful spring rolls above. How can you go wrong with all those fresh ingredients and aren’t they beautiful to look at? I made these rolls and they were gone in a matter of minutes they were so yummy. I can’t wait to serve this recipe up to guests.

4.8 from 4 reviews
Vegetarian Vietnamese Fresh Rolls
 
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This is almost a two‑for-one recipe —the fresh rolls are wonderful all on their own but the leftover marinade creates the perfect dipping sauce.
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • Dressing
  • 2 tbsp soy sauce 30 mL
  • 2 tbsp sweet Asian chili sauce 30 mL
  • 1⁄2 tsp toasted sesame oil 2 mL
  • 1⁄2 tsp rice vinegar (see Tips) 2 mL
  • 1⁄2 tsp minced garlic 2 mL
  • 1⁄2 tsp finely chopped pickled ginger 2 mL
  • 1⁄4 tsp minced gingerroot 1 mL
  • 2 cups shredded baby bok choy 500 mL
  • 3⁄4 cup julienned blanched asparagus 175 mL
  • (see Tips, left)
  • 3⁄4 cup julienned peeled carrots 175 mL
  • 1⁄2 cup julienned English cucumber 125 mL
  • 1⁄4 cup julienned mango 60 mL
  • 1⁄4 cup finely chopped toasted peanuts 60 mL
  • 8 10-inch (25 cm) rice paper wrappers 8
  • 3 cups hot water 750 mL
  • Dipping sauce, optional (see Tips)
Instructions
  1. Dressing: In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.
  2. In another bowl, combine bok choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tbsp (30 mL) dressing and toss well. Divide into 8 equal portions.
  3. Working with one rice paper at a time, submerse in hot water until pliable, about 30 seconds. Place on a work surface. Spread one-portion of the vegetable mixture in a strip across the lettuce leaf about one-third away from the edge closest to you, leaving about 1 inch (2.5 cm) on either side. Fold the edge closest to you over the filling and pull gently toward you to encase the filling. Fold the sides toward the middle, then continue to roll up tightly. Place rolls under a damp cloth to stay moist because the wrappers tend to dry out quickly. Serve rolls immediately with dipping sauce, if using, or refrigerate for up to 1 hour. Serve whole or for a small hors d’oeuvre, cut in half on the diagonal and place on a serving platter.
Notes
Tips To julienne asparagus, cut into thin slices lengthwise and slice those slices into thin strips. For a wonderful dipping sauce, in a small ramekin, combine the remaining dressing with 1⁄4 cup (60 mL) soy sauce and 1 tbsp (15 mL) coarsely chopped Agave and Ginger-Scented Peanuts (page 455).

There are 24 full page colored photos in the center of the book.  With 576 pages, it has every appetizer that you can imagine.  If you’re into entertaining, this is definitely a cookbook for you!

appetizers_coverThis Giveaway is now Closed, thanks to all who participated!

And now for the GIVEAWAY!!

One lucky reader will win 750 Best Appetizers Cookbook.

To enter the contest, leave a comment telling me what your favorite appetizer is. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama (@virtveganmama) on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win 750 Best Appetizers Cookbook from @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Stumble this giveaway
  • Pin it

All entries must be completed no later than Tuesday, April 3, 2012,  at 11:59 p.m. EST.

Winner will be announced on Tuesday, April 3, 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Good Luck!!!

xoxo,

Jen

The Winner of Chef AJ’s Unprocessed Cookbook Giveaway and Smoky Roasted Red Pepper Hummus

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DSC_0002-001Before I announce the winner of Chef AJ’s Unprocessed Cookbook, let me tempt you with my new favorite hummus recipe using my new addiction – smoked paprika. Paprika is not only a colorful garnish, it’s loaded with vitamin C and has anti-inflammatory properties. I’m always adding paprika to my recipes to add color, depth and flavor. Now that I’ve delved into the wonderful world of smoked paprika, I am constantly thinking of new ways I am going to use it. I gave it a shot in one of my basic hummus recipes and was not disappointed with the results. This hummus has a wonderful combination of flavors that you can enjoy with cut-up veggies, spread on pita, toast or with some yummy falafel.

And we all know how important beans are to vegan and vegetarian diets and hummus is my favorite way to get in my daily allowance. Packed with iron, vitamin C, protein and dietary fiber and I seriously never get bored eating it. You can get creative and come up with different versions of it, just like this one.

Smoky Roasted Red Pepper Hummus
 
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Author:
Recipe type: Appetizer, Side
Serves: 1½ cups
Ingredients
  • 1 (15) oz. can no-salt added or low-sodium garbanzo beans (chickpeas), drained
  • ½ cup roasted red peppers, chopped
  • 5 kalamata olives, pitted
  • 1-2 tbsp sesame tahini
  • ¼ tsp smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 4 tbsp fresh lemon juice
  • 2 tbsp raw apple cider vinegar
  • Handful of fresh parsley
Instructions
  1. Combine all ingredients in a blender or food processor. Process until smooth and creamy, adding some vegetable stock if too thick and you reach your desired consistency.

What’s your favorite way to enjoy hummus?

And now…the winner of the Chef AJ Cookbook Giveaway is…

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Congratulations to Laura White for winning this fabulous cookbook! I have emailed you to confirm.

I had so much fun doing this and have two more giveaways coming up, so stayed tuned and thanks to everyone for participating! =)

xoxo,

Jen

 

 

Giveaway! Chef AJ’s Unprocessed Cookbook

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Chef AJ’s Sweet Potato Nachos

 

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I recently had the pleasure of receiving three cookbooks to host my first giveaways, which is something I’ve never done here before. Life has been hectic and these giveaways have been on the back burner. But, finally after much delay, I’m starting with Chef AJ’s cookbook Unprocessed, and what a great place to begin.

The cookbook not only has pages of amazing recipes, but it also details her personal story and how diet and nutrition can reverse and cure disease. It’s all about obtaining your ideal weight while creating easy, healthy and delicious recipes. This has been my main goal since I started this blog and I know it’s the goal of many. We want to eat healthy, but we also want recipes that won’t make us feel we are missing out on anything, me included. Well, that’s what you get with this cookbook. Chef AJ knows how to make incredibly tasty food and still make it healthy. Here’s a peek at some of the recipes you will find. How does Banana-Strawberry Chocolate Mousse Torte sound or Perfect Pesto Stuffed Mushrooms – oil-free and amazing. I have tried several of her recipes and have yet not been disappointed. Chef AJ’s Unprocessed is a great addition to any bookshelf.

Out of all the irresistible recipes I could have chosen to share for this giveaway, I decided to share Chef AJ’s Sweet Potato Nacho recipe. A very simple recipe to make, but my family loves nachos and the thought of sweet and spicy – a combination I can’t resist – was extremely appealing to me and I just had to try it. This recipe was easy to make and had all the flavors I love. My family pretty much licked the plate clean and I won’t hold it against you if you do the same – go for it. =)

Only recommendation that I have is to keep a close eye on the sweet potatoes so they don’t burn. Oven temperature and times vary as we all know so take that into consideration. These baked amazingly well on my non-stick baking mat and is a great investment if you don’t already have one. I highly recommend purchasing, it will save your trays and you money in the long run. =)

Printable Version

Chef AJ’s Sweet Potato Nachos

Ingredients:

Sweet potatoes (one per person)

Method:

Preheat oven to 450 degrees F. Cut sweet potato in uniform slices, approximately 1/4″. Place on Silpat or non-stick baking sheet and sprinkle with smoked paprika. Bake for 20 minutes, flip over and bake for another 10-15 minutes until done. These are “the chip” part of your nachos.

Assembly:

Place several sweet potato “chips” on a plate and fully load them with oil-free refried beans, chopped tomato, corn, cilantro, onion, olives, jalapeño peppers or anything you would normally enjoy on your nachos.

Chef’s Note: I like to create a “nacho bar” and let guests build their own nachos. If you use organic sweet potatoes there is no need to peel. Lots of fiber and nutrients in the skin.

* I topped our nachos with pan-toasted black beans, fresh salsa, jalapeño pepper slices (only for the adults), green olives, cilantro, some Daiya, drizzled with some fresh lime juice. The results were fantastic. =)

And now for the GIVEAWAY!!

One lucky reader will win Chef AJ’s cookbook Unprocessed.

To enter the contest, leave a comment telling me what recipes or something new you would like to see on Virtually Vegan Mama. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama (@virtveganmama) on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Chef AJ’s cookbook from @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Stumble this giveaway
  • Pin it

****This Giveaway is now closed****

All entries must be completed no later than Monday, February 27th 2012,  at 11:59 p.m. EST.

Winner will be announced on Tuesday, February 28th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Good Luck!!!

xoxo,

Jen

Vegan Spinach Dip

By

ogpspinachdip

Who doesn’t love spinach dip? It’s the perfect appetizer for any occasion, any time of year. Served with crudités of choice it’s abundant in antioxidants and sure to please any palate.

Vegan Spinach Dip
 
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Author:
Recipe type: Appetizer
Ingredients
  • 1 (16 oz) package frozen chopped spinach, thawed and squeezed dried
  • ½ cup shredded carrots
  • 1 (12 oz) container Tofutti Sour Supreme Non-Hydrogenated
  • 1 cup Earth Balance Mindful Mayo
  • 1 (8 oz) can water chestnuts, drained and chopped
  • 1 tbsp dried minced onion
  • 1 tbsp Mrs. Dash Salt-free Lemon Pepper Seasoning
  • ½ tsp garlic granules
  • ½ tsp celery seed
  • 3 green onions, chopped
  • Crudités (vegetables of choice)
Instructions
  1. Combine all ingredients and chill in refrigerator for two hours. Serve with crudités.

Is this the shortest blog post ever? Why, yes it is! This dip just rocks, what more can I say about it? 😉

This recipe was originally featured over at One Green Planet and is on Earth Balances Top Vegan Recipes List of 2013.

xoxo,

Jen

Vegan Broccoli Salad

By

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Summer Fest is officially over and what a great way to end it with broccoli. The health benefits of broccoli are never-ending. Broccoli contains high amounts of vitamin C, vitamin A, folic acid, fiber and potassium. Broccoli aids in detoxification, has anti-inflammatory benefits and has anti-cancer nutrients. Broccoli is also easy to find and extremely versatile – I use it almost daily at my house.

Broccoli might be a dreaded addition to your meals at home, but is loved at mine. I have served it to my children since they could eat it and they love it. If your kids don’t like it I suggest continuing to put it on their plate and experiment with different recipes – I bet your children will love it eventually too. My daughter wouldn’t eat salad and I kept putting it on her plate and trying different dressings – she loves a homemade raspberry dressing I make. It took some time, but now she loves salad and asks for it daily. My 18 month old is starting to love salad too! Keep trying and don’t give up! =)

My mother-in-law serves a similar broccoli salad for guests and is one of my favorite things she makes. I decided to recreate a vegan version and cut down on the amount of mayo by blending an avocado to make the dressing. The avocado adds some good fats and so many nutritional benefits that mayo cannot offer – it was a good choice for this recipe. The recipe does contain a small amount of soy-free vegan mayo for the traditional flavor of the broccoli salad I love.

Next time, I would add fresh cut-up grapes instead of raisins and some cut-up apple to this salad. You an also substitute the sunflower seeds with your nut of choice – walnuts would be great – or leave the nuts out all together to decrease the fat or if you have an allergy. Also, I used Dr. F’s vinegar, but you can use all apple cider or if you think something else would work try that.

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Summer Fest: Vegan Broccoli Salad
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Ingredients
  • 1 avocado
  • 1 tbsp vegan mayonnaise
  • 1 tbsp date syrup or pure maple syrup
  • 2 tbsp fresh lemon juice
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp Dr. Fuhrman's Riesling Raisin Vinegar or other sweet vinegar
  • ½ tsp minced garlic
  • ½ cup unsweetened non dairy milk of choice
  • 1 head broccoli, cut into bit-sized pieces
  • ½ cup shredded carrot
  • ½ cup red onion, finely chopped
  • ¼ cup raisins
  • ¼ cup raw sunflower seeds
  • Freshly ground black pepper, to taste
Instructions
  1. In a blender or food processor, add avocado, mayonnaise, date or maple syrup, lemon juice, vinegars, garlic, and non-dairy milk and blend until smooth.
  2. In a large mixing bowl, combine broccoli, carrots, red onion, raisins, and sunflower seeds. Add dressing to bowl and toss until well coated. Season with freshly ground black pepper and chill in the refrigerator for a couple hours.

 

My leftovers kept nicely in the fridge for two days so far, still munching on this delish dish! (after that you’re probably pushing it because of the avocado)

Enjoy!

 

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Check out these other great recipes for Summer Fest featuring broccoli:

 

*I received a free coupon from Earth Balance to try out their new Mindful Mayo in some of my recipes. =)

Portobello Wellington

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Portobello Wellington
with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
It was finally time to plan out a Vegan Dinner Menu to show all you doubters out there – you know who you are – that gourmet vegan is not only possible , but can stand up to its non-vegan counterparts. This recipe is only the beginning – I have so many recipes swimming through my head.  I even got someone who would never eat a mushroom to devour this – literally lick their plate clean – you know you have done it when that happens. This meal could not have come out any better and was well worth the planning and preparation. My old friend Beef Wellington can take a back seat to my new vegan version. Say hello to Portobello Wellington!
This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.
Thank you to Tyler Florence’s Ultimate Beef Wellington recipe for baking times and duxelle inspiration.
This recipe is pretty easy to make as you can see.
Blend up your ingredients for the duxelles…
duxelle

Add the mixture to a large sauté pan with a small amount of butter and veggie stock and cook for 10 minutes…

duxellepan

Slice your pastry into four equal parts…
pastry

Using a spoon, cover each mushroom with a layer of the duxelles…

stuffinf

Place a mushroom in center of each pastry sheet, cavity side up…

stuffing2

Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed tight.

wrapped

Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat…

 glazed

Bake mushrooms in oven until pastry is golden brown for 20-25 minutes…

 baked

Serve with roasted red potatoes, glazed baby carrots and drizzle with red wine reduction…

5.0 from 2 reviews
Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
 
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This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 Portobello mushrooms
  • 1 sheet vegan puff pastry (Aussie Bakery All Natural Puff Pastry Sheets)
  • 3½ ounce(s) of shiitake mushrooms
  • 1 cup(s) of white button mushrooms
  • 2 cup(s) of baby spinach
  • 3 small shallots, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh tarragon, stemmed
  • 6 red potatoes, cut into ½ inch pieces
  • 1 tbsp. of minced fresh parsley
  • 8 ounce(s) of baby carrots
  • ½ cup(s) of red wine
  • 1¾ cup(s) of no salt added vegetable stock
  • 3 tsp. of vegan butter
  • 2 tbsp. of date syrup
  • ¼ tsp. of pure vanilla extract
  • 2 pinch of freshly ground black pepper
  • 1 tsp. of olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. For the Red Wine Sauce: Combine ½ cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over Wellington's.
  3. For the Roasted Red Potatoes: Combine potatoes, olive oil, ¼ cup vegetable stock, fresh parsley and black pepper in a small Pyrex or roasting pan and toss to coat potatoes. Roast 40 minutes or until tender and golden brown. Add extra vegetable stock if needed and stir occasionally to prevent sticking/burning.
  4. For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp. Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.
  5. For the Glazed Baby Carrots: Combine 1 tbsp date syrup, vanilla and ⅓ cup vegetable stock in small bowl, stir to combine. Melt 1 tsp. Earth Balance butter to a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.
  6. For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).
  7. Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely.Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.

You can serve this with any sides of  your choosing. Any way you choose this recipe will be a hit for sure!

xoxo,

Jennifer