Pure Thyme

For a Balanced Life

Chickpea Waldorf Salad (Vegan + Gluten-Free)

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Chickpea Waldorf Salad (Vegan + Gluten-Free)

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I don’t normally find time to post two recipes in one week anymore, but you are all in luck! I have two great recipes to offer you this week. Yesterday, you had the pleasure of getting some awesome Eggplant Stacks which you can find HERE. Today you get one of my all time favorite recipes – without that nasty o’le chicken – but chickpeas instead. I absolutely adore chickpeas – hands-down my favorite bean. Chickpeas are so versatile and I use them in SO MANY recipes. It’s like the superhero of all beans isn’t it? What can I chickpea not do?  I know, I’m being seriously corny here, but I do love my chickpeas!

I served this recipe at my daughter’s Lily’s 6th Birthday Party and by the time I had a chance to grab a plate for myself it was all gone!! That’s when you know a recipe is that good. It’s a vegan dish that you can proudly serve at any party, potluck, get together, or just for you!

If you don’t like the idea of using store-bought vegan mayo, make a tofu mayo instead or a cashew mayo. There are a ton of recipes out there for these. You can also use half the amount of vegan mayo or leave it out all together and just use the tarragon vinegar for a dressing. I like it just the way it is for a party because a simple store-bought vegan mayo is easy to use if you are making tons of food for a party like I did.

I really want to get my daughter’s birthday cake recipe and tutorial up. I planned  an all-out Safari Themed Party and would love to share my ideas with you – it was definitely a success! Here’s a picture of the cake so you can check it out…

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I hope you enjoy my version of the traditional Waldorf Salad, it’s super easy to make and totally awesome.

Chickpea Waldorf Salad
 

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A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, tossed with mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.The addition of chickpeas, tart cranberries and a seasoned mayonnaise make it even more delectable.
Author:
Recipe type: Entree
Serves: 6-8

Ingredients
  • 2 cups Red Delicious apples, chopped
  • 2 cups Bartlett pear, chopped
  • 1 cup canned chickpeas, rinsed and drained
  • ½ cup celery, chopped
  • ½ cup chopped walnuts
  • ½ cup red grapes, halved
  • ⅓ cup unsweetened dried cranberries
  • ½ cup vegan mayonnaise (Earth Balance Mindful Mayo)
  • ¼ tsp dijon mustard
  • 1 tbsp dried tarragon leaves
  • 2 tbsp tarragon wine vinegar
  • Sea Salt (optional)
  • Freshly ground black pepper
  • ground nutmeg (optional)

Instructions
  1. Combine apples, pears, celery, walnuts, cranberries and grapes in a large serving bowl, set aside.
  2. Combine mayonnaise, tarragon wine vinegar, dijon mustard, and tarragon leaves in a medium bowl; mix well. Toss with apple mixture and season with sea salt(optional) and freshly ground black pepper to taste. Chill before serving. Sprinkle with ground nutmeg (optional) right before serving for a fall twist. Serve on top of fresh salad greens or on rolls.

Baked Eggplant Stacks and a Review

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Baked Eggplant Stacks (vegan, gluten-free)

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Before we get to the recipe, I want to tell you about this gourmet sauce that the good people over at Rose Romano’s Italian Gourmet Toppings shared with me. I can honestly say, this is one of the BEST jarred sauces on the market. It’s worth trying out if you are not into making your own sauces and want a truly gourmet sauce to liven up your dishes.

“My food is basic. Italians don’t smother their food in their sauce. They use sauces to complement and enhance their food, and not overpower it. And I wanted a Gourmet Topping that would be worthy of that tradition. And I’m proud to say that Rose Romano’s is.” – Rose Romano.

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This sauce was the perfect complement to my dish. It combines all the flavors I love in a good sauce. It was sweet, mild and low-sodium so you can really enjoy all the delicate flavors it has to offer. It tastes like you simmered your own sauce all day and no one would guess it came out of a jar. It is also all natural and does not contain any synthetic preservatives. Take a look at the ingredients…

Tomato Puree (Water, Tomato Paste), Fresh Red Bell Peppers, Fresh Onions, Brown Sugar, Extra Virgin Olive Oil, Fresh Basil, Fresh Garlic, Sea Salt, Fruit Juice for Color, Citric Acid, Spices.

Perfectly simple and perfectly delicious.

A big thank you to Rose Romano’s for sharing this wonderful sauce with me and my readers!

I posted the picture of these Eggplant Stacks on Facebook and it created quite a buzz!! So, at 7:23 am in the morning, I am writing away to share this with you all before the day gets away from me. And caring for three small children, it will do just that. 😉

I guess everyone loves Eggplant as much as I do!

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Baked Eggplant Stacks
 

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A twist on a classic Italian meal with baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and a sweet red pepper sauce.
Author:
Recipe type: entrée
Cuisine: Italian
Serves: 6

Ingredients
  • 2 medium eggplants, sliced lengthwise into ½ inch slices (18 slices)
  • 1 (16 oz) Rose Romano’s Italian Peppers Marinara with Red Bell Pepper
  • 1 (9 oz) bag of baby spinach, rinsed
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil or vegetable stock
  • sea salt (optional) and freshly ground black peppers
  • dried parsley flakes
  • dried basil flakes
For Cashew Ricotta:
  • ¾ cup raw cashews, soaked in water 4 hours
  • ¼ cup pine nuts, soaked in water for 4 hours
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • ¼ cup fresh lemon juice
  • ½ tbsp mellow white miso
  • ½ tsp onion powder
  • non-dairy milk, for thinning
  • sea salt (optional) and freshly ground black pepper

Instructions
For the Eggplant:
  1. Preheat oven to 500 degrees F.
  2. Place eggplant slices on non-stick baking tray, baking mat or parchment lined tray. Lightly brush both sides of slices with olive oil. Alternately, you can brush each slice with vegetable stock. Sprinkle both sides of slices lightly with dried parsley, basil and salt (if using) and black pepper.
  3. Bake for 20-25 minutes, flipping once halfway through, until golden brown on both sides. Remove from oven and cool slightly. Decrease oven to 375 degrees F.
For the Cashew Ricotta:
  1. Drain soaked cashews and pine nuts. In a food processor or high-powered blender, add remaining ingredients and process until smooth and creamy. Use some non-dairy milk to thin it out if needed. You want a ricotta-like consistency. If it is too thick, when you bake the stacks the cashew ricotta will harden.
For Spinach Layer:
  1. Heat a medium non-stick skillet over medium-high heat. Add spinach and balsamic vinegar. Toss until wilted and most of the water has evaporated, 2-3 minutes. Season with sea salt (optional) and fresh black pepper. Set aside.
To make the Eggplant Stacks:
  1. Lightly spray a non-stick baking tray with cooking spray, or line a tray with a non-stick baking mat or parchment paper. Make your stacks. Begin with eggplant on bottom, ladle sauce on top, baby spinach and then cashew ricotta. Repeat to make two layers ending with an eggplant slice, tomato sauce and a dollop of cashew ricotta (makes 6 stacks).
  2. Bake in 375 Degree F preheated oven for 20-30 minutes or until heated through.

Notes
If you want higher stacks you will need one more eggplant and you will need to double batch the cashew ricotta and the spinach.

Now you have a light and healthy meal to enjoy tonight for dinner. These eggplant stacks are bursting with flavor and will rock your world! You are definitely going to enjoy this recipe and it will be in your rotation for sure!

Enjoy and have a great day! Please share your thoughts to liven up this place!

xoxo,

Jen =)

Vegan Spanakopita – Greek Spinach Pie

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Spanakopita is one of my all-time favorite things to eat. I wanted to try and create a healthy version of this traditional Greek dish with little to no-oil and make it vegan. Removing the feta and olive oil seems somewhat sacrilegious, it’s such a staple of the traditional recipe and Greek cooking! However, you are not even going to miss it with my version of this recipe. I have added much healthier ingredients and it is full of flavor. You will be singing me praise after you make this – trust me. You are going to love this Vegan Spanakopita!

It looks like a lot of ingredients, but it’s really easy to make. I actually took some step by step pictures for you!

Mash up your beans, it’s fun to do. =)

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Saute some yummy, super healthy ingredients.

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Layer your phyllo dough and brush with your flaxseed mixture.

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Layer your spinach mixture on top.

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Top with remaining phyllo dough and flaxseed mixture.

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Bake in preheated oven.

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And Voilà! There you have it – Delicious and Healthy Vegan Spanakopita! Enjoy!

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5.0 from 1 reviews

Vegan Spanakopita
 

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Total time

 

Author:
Recipe type: Appetizer, Entree
Cuisine: Greek

Ingredients
  • 12 sheets phyllo dough
  • 1 cup onion, diced
  • 1 cup green onions, chopped
  • 4 cloves garlic, minced
  • 1 (15) oz can no or low sodium garbanzo beans, drained and mashed
  • 2 (10) oz packages frozen cut spinach, thawed
  • 2 tbsp nutritional yeast
  • ⅓ cup kalamata olives, chopped
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 2 tbsp fresh oregano, minced
  • 2 tbsp fresh parsley, minced
  • Black pepper, to taste
  • Flaxseed Mixture:
  • 4 tbsp lemon juice
  • 2 tbsp pure maple syrup
  • 2 tbsp flax seed meal

Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9×9 inch square baking pan with cooking spray.
  2. Heat a non-stick skillet over medium heat. Add onion, green onion, garlic and two tablespoons water. Water sauté on medium-low for 5 minutes, adding a tablespoon of water when necessary to prevent sticking, until onions are translucent.
  3. Add the spinach and cook for 5 minutes, or until excess water has evaporated. While spinach is cooking, add remaining lemon juice, maple syrup and flaxseed meal to a small bowl. Stir to combine, set aside and allow to thicken. Add the remaining ingredients, except the phylllo dough, and cook an additional 5 minutes on medium to medium-low heat. Remove from heat and set aside. Allow to cool slightly.
  4. Place 1 sheet of phyllo dough on the bottom of the baking dish. Lightly brush sheet with the flaxseed mixture using a small pastry brush. Lay another sheet of phyllo dough on top, brush with flaxseed mixture, and repeat process with 4 more sheets of phyllo. Spread spinach mixture into pan, then layer remaining 6 sheets of phyllo dough, brushing each with flaxseed mixture.
  5. Bake in preheated oven for 30 to 40 minutes, or until golden brown. Cut into squares and serve while hot.

Notes
Reheat the spanakopita in a 350 degrees F (175 degrees C) oven for 10 minutes.

enjoy!!

Jennifer

Wild About Greens Giveaway

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125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves 

Nava Atlas serves up a comprehensive collection of scrumptious recipes, all featuring ultra-healthy, super-nutritious leafy greens.

Leafy greens are a breeze to grow and prepare, and these 125 dishes showcase the most commonly used varieties in an irresistible selection of soups, salads, stews, stir-fries, pastas, and more. Nava’s up-to-the-minute ideas range from using sturdy collard greens as wrappers for savory fillings to whirling tender arugula and watercress into incredible dips.

There’s even a section on beverages — green smoothies and juices have a growing legion of devotees.  Leafy greens, including kale, collards, spinach, arugula, mustard greens, Asian greens, and others are considered the most nutritious foods on the planet, and Wild About Greens makes it easy and delicious to incorporate them into daily fare. A detailed green-by-green introduction helps cooks find just what to make after bringing bunches of greens back to the kitchen from the market or garden.

Nava Atlas is the author and illustrator of many books on vegan and vegetarian cooking, most recently Wild About Greens and Vegan Holiday Kitchen. I had the pleasure of reviewing Vegan Holiday Kitchen here where I made the most amazing Vegan Matzo Ball Soup and instantly became a huge fan.

This soup is my go-to recipe every year for Passover – it really is that good.

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Her newest book Wild About Greens is amazing. I do a lot of my cooking/prep on Sundays so I don’t have to worry about eating healthy during the week. Having three kids is keeping me super busy nowadays and I need to make sure I have plenty of delicious sides on hand at all times. This way I can throw together quick, healthy lunches and dinners for my family.

This review is not complete without mentioning that the beautiful photographs in the book are by the lovely Susan Voisin from one of my favorite blogs Fat Free Vegan. Susan talks about the book and shares another recipe for Nava’s Three Potato Salad with Arugula. If you haven’t been to Susan blog – head on over there – it’s one of the best vegan blogs out there with tons and tons of delicious and creative recipes and information.

I have made several recipes from this book and haven’t been disappointed once. The White Bean & Greens Burgers are so hearty and tasty – great served with her Very Green Avocado-Tahini Dip and a big green salad. We really loved this recipe for Curried Sweet Potatoes with Chard & Chickpeas.

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Curried Sweet Potatoes with Chard & Chickpeas
 

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A superb fusion of flavors permeates this nourishing harvest dish. Serve it like a stew in shallow bowls, accompanied by warm flatbreads.
Author:
Recipe type: Main/Side
Serves: 4 to 6

Ingredients
  • 1 tablespoon olive oil
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • 1 16- to 20-ounce can chickpeas, drained and rinsed
  • 1 16-ounce can diced tomatoes (such as fire roasted, a particularly flavorful variety)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin
  • 8 to 12 ounces chard, any variety, or a combination of chard and beet greens
  • ¼ cup chopped cilantro or parsley, or more or less, to taste
  • ¼ cup raisins, optional (but highly recommended)
  • Salt and freshly ground pepper to taste

Instructions
  1. Heat the oil in a large skillet or a stir-fry pan. Add the garlic and saute over low heat until golden.
  2. Add the sweet potato dice and about 1½ cups of water. Bring the mixture to a simmer and cook until the sweet potatoes are tender, adding just enough additional water, if needed, to keep the mixture moist as it cooks.
  3. Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the tomatoes have been reduced to a sauce and the flavors have mingled.
  4. Meanwhile, strip or cut the chard leaves (and beet greens, if you’re using them) away from the stems. Slice the stems thinly, and cut the leaves into strips.
  5. Add the chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, and stir into the mixture. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.

Notes
Variation Stemmed, coarsely chopped mustard greens or spinach or whole baby spinach leaves can be used in place of chard, using the same directions as for the chard. If you’d like to try kale or collard greens in this dish, I’d suggest steaming or stir-frying these greens before adding them to the dish in the last step. You can also vary the kind of beans in this recipe. Try black beans, red beans, or pinto beans.

 

This Giveaway is now CLOSED, thanks to all for entering!

Now for the Giveaway and good luck!

To enter the contest, leave a comment telling me what’s your favorite way to eat greens. 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.

  • Like Nava Atlas on Facebook and leave a comment on her wall.
  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama on Twitter
  • Follow Nava Atlas on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Wild About Greens Cookbook! @virtveganmama @navaatlas2″
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Tuesday, July 9th 2013,  at 11:59 p.m. EST.

Winner will be announced on Wednesday, July 10th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

 Jen

 

 

Let Them Eat Vegan! Review and Giveaway

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let-them-eat-vegan-coverDreena Burton is the author of four amazing vegan cookbooks and an at-home mom to three girls. Dreena has been creating vegan recipes for almost twenty years and has a tremendous selection of world-class vegan recipes. Let Them Eat Vegan! is her latest cookbook and sure to become a staple in every vegan kitchen – just like her earlier cookbooks.

Let Them Eat Vegan! is packed with 200 plant-powered recipes for the entire family. Dreena offers notes on how to modify her recipes for those with allergies or common substitution questions – which I find extremely helpful for when I am cooking for friends and family with dietary restrictions. I’m quickly discovering that Dreena really knows how to deliver wholesome, delicious and foolproof recipes. I haven’t tried a recipe in this cookbook that I wouldn’t make again. I could just throw in the towel with my recipe development and stock my pantry with Dreena’s cookbooks. I would never have to worry about serving up delicious vegan food again – her recipes are that outstanding! =)

The first recipe I tried was her – now famous – “No-fu Love Loaf”. This is hands-down the BEST vegan version of a “meat” loaf I have tried or attempted myself. Look no further than this recipe folks – this is “it”. My kids absolutely loved this and my husband couldn’t wait to make a No-fu Loaf Sandwich the next day – the perfect hearty meal for an “almost” vegan dad!

 

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No-Fu Love Loaf with Smashing Sweet Spuds, Rosemary Gravy, and Lemon Dijon Green Beans from Let The Eat Vegan!

(Photo Credit: Let Them Eat Vegan! Dreena Burton)

No-fu Love Loaf from Let Them Eat Vegan
 

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Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!
Author:

Ingredients
  • Ingredients
  • ½ cup brown (green) lentils
  • 1 cup vegetable stock
  • ⅓ cup water
  • 1 dried bay leaf
  • ¾ cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
  • 1 cup water, boiled
  • ¼ cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • ¼ teaspoon dried thyme
  • ¼ – ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ⅛ teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste
  • Topping:
  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)

Instructions
  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
  3. Combine the topping ingredients in a small bowl.
  4. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  5. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

Notes
Dreena’s Notes: Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar. Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Of course I also had to try one of her fabulous dessert recipes and I let the kids choose which one we should try. Berry Patch Brownies was the winner and it is the perfect, fudgy brownie treat that is bursting with flavor- delish!

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Chocolate and berries – can you go wrong with that flavor combo? I’m looking forward to serving these up warm with some vanilla ice cream later!

I’m cooking my way through LTEV this week and here is another fabulous recipe of hers for Double Chocolate Chippers. These cookies come out perfect and they are not overly sweet. I will definitely be making these again!

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Check out Dreena’s newest e-book, Plant-Powered 15 on her website. I am so excited to check this out because all the recipes are whole foods, vegan and oil-free!

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Recipes include: “Mac-nificent”, “Sticky Almond Blondies”, “Umami Sun-dried Tomato and Almond Burgers”, “Creamy House Dressing”, “Wonder Spread”, “Black Bean Soup with Sweet Potatoes”, “Almond Zen Granola”… and more! YUM!

If you are new to vegan cooking and are looking for your first cookbook to try, Dreena Burton’s cookbooks are a great place to start. Even long-time vegans will benefit from adding her cookbooks to their repertoire.

This giveaway is now closed…thanks to all who participated!

Now for the Giveaway…

To enter the contest, leave a comment telling me what’s your favorite vegan dessert recipe. 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.

  • Like Dreena Burton Facebook and leave a comment on her wall.
  • 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 Let The Eat Vegan! @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Friday, April 12th 2013,  at 11:59 p.m. EST.

Winner will be announced on Saturday, April 13th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopress.com

Baked Eggplant with Fresh Basil and Tomato Sauce

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What do you do when you get some beautiful eggplant from your first CSA pickup at your local organic farm? You do what I did – I made my favorite baked eggplant no-parm recipe! Did you know that eggplant parmesan has been my favorite food to eat pretty much my whole entire life? During each of my two pregnancies, it was my ultimate craving. I would dream about it at night and want it constantly! It’s still one of my favorite foods to eat and here is a healthier version I’ve created for you. It’s baked, not fried and I didn’t even add vegan cheese to it.  I would have made a home-made cashew cheese for this, but I was out of cashews, so I just left it out. Guess what? The no-cheese factor was not even missed. I just baked the eggplant with store-bought low-sodium organic tomato sauce because I was out of home-made and didn’t have time to make any. Hey, and that makes it a lot easier for you too because we are all pressed for time in the kitchen with our busy lifestyles! For the kids and the hubby, I served it with some quinoa pasta and a side salad. I enjoyed mine over a bed of spring mix with fresh basil and a drizzle of balsamic vinegar. Okay and I had a bite of the pasta, couldn’t resist. 😉 This recipe is fantastic either way folks! I hope you enjoy this recipe, we do.

Here’s a peek at all the wonderful produce, herbs and flowers we got from our CSA pickup last week.

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My son can pretty much devour all that edamame himself, he loves it so much. I’m still trying to figure out what do with the okra, got any suggestions? I would love to pickle it, but I’ve never pickled anything before! Our next pickup is tomorrow and I can’t wait to see what we get and obviously my next blog post will be based around this. You can’t beat fresh, local and organic – I’m in heaven!

5.0 from 1 reviews

Baked Eggplant No-Parm
 

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Author:
Recipe type: Entree
Serves: 6

Ingredients
  • 2 medium eggplants, sliced into ½-inch rounds
  • 4 flax eggs
  • 1 cup whole-wheat italian style breadcrumbs (I use the whole foods brand)
  • 4 cups low-sodium store-bought tomato sauce
  • Freshly ground black pepper.
  • Fresh basil

Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or non-stick baking mat. In a bowl combine 4 tbsp flax seed meal with 12 tbsp warm water and stir. Set aside to thicken.
  2. Fill a large sauté pan halfway with water and bring to a boil. Add eggplant slices and blanch for 4 minutes, turning once. Drain on a paper towel and allow to cool slightly.
  3. Dip eggplant slices in flax egg mixture, then dredge in breadcrumbs, season with some fresh black pepper. Place eggplant on baking sheets and bake until golden brown on bottom, 20-25 minutes. Turn slices and continue to bake for an additional 20-25 minutes.
  4. Remove eggplant from oven. Raise oven heat to 400 degrees F. Spread some sauce to cover the bottom of a 9×13 inch baking dish. Place a layer of eggplant slices in the sauce. Spread some sauce on the eggplant slices and repeat with remaining ingredients.
  5. Bake in oven for 15-20 minutes. Serve with fresh basil on top.

Notes
Serving Suggestions: Serve with some quinoa pasta and a side salad. For a lighter meal, serve over some mixed baby green with some balsamic vinegar as a dressing.

What’s your favorite way to cook eggplant?

Have a fabulous day all!

xoxo,

Jen =)

Quinoa Cuisine Cookbook Giveaway and Lentil-Quinoa Cheeseburgers!

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When I got asked to review a copy of Quinoa Cuisine: 150 Creative Recipes for Super-Nutritious, Amazingly Delicious Dishes by Jessica Harlan & Kelly Sparwasser, I couldn’t resist! I am crazy about this superfood. Quinoa is a complete protein that provides all nine essential amino acids, it contains calcium, iron, fiber, potassium, B vitamines, and vitamin E. It has lysine, which is essential in helping the body grow and repair tissues. It’s been shown to help ease migraine headaches, prevents clogging of the arteries and is low in saturated fat and cholesterol. Quinoa has a wonderful nutty flavor and you can easily replace more common grains with it to add substance and health benefits without sacrificing taste. From breakfast to desert and all the potlucks and picnics in between, the 150 recipes in Quinoa Cuisine includes:

  • Quinoa Biscuits and Gravy
  • Black Bean, Corn, and Quinoa Salad with Lime Dressing
  • Two-Bean Quinoa Chili
  • Balsamic Baked Tofu with Asparagus-Caper Quinoa
  • Poached Pears with Spice Quinoa

 

This cookbook is not vegan, but it does offer a handful of vegan-friendly recipes and has a vegetarian section. However, if you are good at veganizing recipes, almost every recipe can be simply modified. To give you an example of this, I took these fabulous Lentil-Quinoa Cheeseburgers, which are perfect to make for your Fourth of July Celebrations. I posted the original recipe with my notes on how to modify the recipe. This book has so many mouth-watering recipes, I can’t wait to veganize the rest!

 

quinoaquisinebook

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Lentil-Quinoa Cheeseburgers (Jessica Harlan & Kelly Sparwasser)

These “burgers” have a tender interior but a nice crust on the outside. They’re a great veggie option when you’re sick of store-bought frozen meatless patties. The smoked paprika adds a nice flavor, so it’s worth seeking out at a supermarket or specialty food store that has a well-stocked spice aisle. Extra cooked burgers without cheese freeze well. You can reheat them in the oven or microwave, on the grill, or on the stovetop, just as you’d prepare commercial frozen burgers.

Makes 8 Burgers

1 cup white quinoa, rinsed

5 cups water, divided

2 teaspoons extra-virgin olive oil

½ small yellow onion, minced

1 medium carrot, diced

1 rib celery, diced

1 cup brown lentils

1 medium red bell pepper, diced

1 tablespoon soy sauce

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon kosher salt

black pepper

1 large egg, lightly beaten

½ cup quinoa flakes

canola oil, as needed

6 slices American or cheddar cheese

6 hamburger buns

lettuce leaves, sliced tomatoes,

ketchup, mustard, or other condiments

1. In a medium saucepan over high heat, bring the quinoa and 2 cups of the water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork and allow to cool.

2. In a large saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté until tender, about 5 minutes. Add the lentils and the remaining 3 cups water, and simmer until the lentils are tender, about 20 minutes. Strain.

3. In a blender, purée the lentil mixture with the bell pepper until they form a slightly chunky paste. Add the soy sauce, paprika, garlic powder, a generous pinch of salt, and a pinch of black pepper; pulse to combine. Transfer the purée to a bowl and stir in the egg, then stir in the cooked quinoa and quinoa flakes. The mixture should be about as thick as mashed potatoes and able to

loosely hold its shape.

4. Using about ½ cup of the mixture for each burger, form into patties. Place on a plate or baking sheet and refrigerate for at least 30 minutes, or as long as several hours, to allow the burgers to firm up.

5. Heat about 2 tablespoons of canola oil in a large nonstick skillet, griddle, or grill pan over medium-high heat. When the oil is hot, place the burgers in the pan, working in batches if necessary to avoid overcrowding. Cook until the underside is browned and crisp, about 8 minutes, then flip and cook until the second side is browned and crisp, 6 to 8 minutes longer. Top with cheese and either cover the pan or put the burgers under a broiler for 1 minute to melt the cheese. Serve on buns with your choice of condiments.

How to Veganize this recipe:

1) Replace the egg with 1 tbsp flax meal or chia seed mixed with 3 tbsp warm water. Allow to sit for several minutes until the mixture firms up like an egg.

2) Replace cheese with Vegan Cheese of choice. or eliminate this step altogether.

3) If you want to eliminate the oil, use vegetable stock or water and sauté the vegetables with that. Add veggies to heated saucepan with 1-2 tbsp of veggie stock or water and sauté, adding more veggie stock or water ass needed to prevent burning. This works just as well as using oil and will save you all that extra fat!

4) Bake the burgers instead of frying them. Preheat oven to 375 degrees F. Place burgers on non-stick baking mat or parchment-lined baking tray. Use a little cooking spray on the mat or parchment to prevent sticking. Bake burgers for 20-30 minutes, turning once halfway through baking.

Now for the Giveaway…

*This Giveaway is now closed. Thanks to everyone who participated. =)

To enter the contest, leave a comment telling me what’s your favorite quinoa recipe. 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.

  • Like Quinoa Cuisine on Facebook and leave a comment on their wall.
  • 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 Quinoa Cuisine @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, July 10th 2012,  at 11:59 p.m. EST.

Winner will be announced on Wednesday, July 11th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good luck and Happy Fourth of July!

xoxo,

Jen

The Sexy Vegan Cookbook Giveaway!

By

and Brian’s recipe for Beany Tahini Burgers with Dreamy Tahini Dressing.

beanytahini

In The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude  (New World Library, March 15, 2012), “regular dude” and YouTube cooking sensation Brian Patton shares 100 vegan recipes that are failure-proof, fun, and flavor-filled.

The Sexy Vegan Cookbook covers the basics of cooking, from slicing vegetables to finding the right type of tofu to recreating favorites without meat or dairy. With more than 100 recipes, Brian covers everything from cocktails (according to the Sexy Vegan, the most important meal of the day) to amazing breakfast sandwiches to desserts such as Sailor Peanut Rum Ice Cream. There are appetizers and nachos, pizza and tuna-like sandwiches as well as plenty of salads, pasta, and main dish choices.

sexyvegancookbook

 

Watch the trailer, it gave me quite a laugh. I’m definitely loving Brian’s attitude and sense of humor…something we all need a little more of. =)

You can visit Brian online and watch his fun cooking videos  here: http://www.thesexyvegan.com.

Since it’s Memorial Day Weekend and we all know that includes burgers, burgers and more burgers. What better way to celebrate the holiday and Brian’s awesome cookbook than by making one of his fabulous burger recipes.

5.0 from 2 reviews

The Beany Tahini Burger and Dreamy Tahini Dressing
 

Print

Author:

Ingredients
  • Makes 4 burgers
  • Ingredients:
  • One 15-ounce can chickpeas, drained and rinsed
  • ½ cup cooked couscous
  • 1 tablespoon tahini
  • 1 clove garlic, grated
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped kalamata olives
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • ½ roasted red bell pepper, diced
  • 2 tablespoons extra-virgin olive oil
  • 4 buns of your choosing, halved
  • 2 tablespoons Dreamy Tahini Dressing
  • ½ medium cucumber, thinly sliced
  • 2 cups shredded romaine lettuce
  • 1 beefsteak tomato, thinly sliced
  • ½ red onion, thinly sliced
  • For Dreamy Tahini Dressing:
  • Makes 1½ cups
  • Ingredients:
  • ½ cup tahini
  • 2 tablespoons fresh lemon juice
  • ½ cup water
  • ½ clove garlic
  • 2 teaspoons chopped fresh italian parsley
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon extra-virgin olive oil
  • Pinch of smoked paprika
  • Salt and pepper

Instructions
  1. For the burgers:
  2. To make burger patty, in a large bowl, combine chickpeas, couscous, tahini, garlic, orgeano, olives, salt, and pepper. With a fork, potato masher, or your very clean hands, mash all of it together until 90 percent of the chickpeas are mashed. Now that you have this mass, gently fold in the roasted pepper as it would have been destroyed during the initial mixing). Divide the chickpea mixture into four portions and form into ¼-inch-thick patties.
  3. In a large skillet, heat the oil over medium-high heat. Add your burger patties to the pan, and cook them for 3 to 4 minutes per side, or until golden brown. Slather each bun half with dreamy tahini dressing, and assemble the burgers from the bottom up in the following order: 1 bun half, cucumber, chickpea patty, lettuce, tomato, onion, and the other bun half.
  4. For the Dreamy Tahini Dressing:
  5. In a food processor or blender, combine the tahini, lemon juice, water, garlic, parsley, mint, oil, and paprika, and puree until smooth. Season to taste with salt and pepper.

I made these into 8 sliders instead of 4 burgers. Alternately, you can bake these at 400 degrees F for 12 minutes, flipping halfway through cooking. I omitted the oil in the Dreamy Tahini Dressing and did not add any salt to either recipe. I also ate mine without the bun and a big green salad. This recipe is fantastic and foolproof. It’s easy, delicious and nutrient-rich. Please go check out Brian’s website http://www.thesexyvegan.com. He definitely has a lot to offer the plant-based world with his creativity and humor, thanks Brian for sharing your cookbook with me. =)

beany2

This giveaway is now closed =)

And now for the giveaway!

To enter the contest, leave a comment telling me what’s your favorite burger recipe. 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.

  • Follow Brian @TheSexyVegan on Twitter
  • Like The Sexy Vegan on Facebook
  • 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 The Sexy Vegan Cookbook by Brian L. Patton @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 Monday, June 4th 2012,  at 11:59 p.m. EST.

Winner will be announced on Tuesday, June 5th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Good Luck and I know you will enjoy this recipe and Brian’s cookbook!!!

Happy Memorial Day!

xoxo,

Jen

 

750 Best Appetizers Cookbook Giveaway

By

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
 

Print

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

My Vegan Thanksgiving Menu and Recipe Round-Up

By

This is what’s on the menu for Thanksgiving at my house and I am proud to announce it will be my first Vegan Thanksgiving. I am really excited about this and can’t wait to see what my family thinks. This is a pretty traditional Thanksgiving sans Turkey, butter, oil and low-sodium of course. There are some major carbs here, but I have requests to deal with and I’m thankful enough I get to make it vegan!! lol =)

Here’s my Vegan Thanksgiving Menu:

Vegetable Wellington with Mushroom Gravy

Baby Spinach Salad with Shaved Apples and Cranberries – Apple Cider Dressing

Sourdough Bread Stuffing with Smoke Apple Sage Sausage and Almonds – still vegan!

Roasted Brussel Sprouts with Caramelized Shallots

Mashed Potatoes with Fresh Chives

Cranberry Orange Date Sauce

Pecan Pie

If I could make this twice and post it for you today I would, but that’s impossible isn’t it? Unless I was Wonder Woman, but alas I’m not =).

What I can do for you, is give you some AMAZING recipes from some fantastic blogger friends from around the web.

The Ultimate Thanksgiving recipe inspiration is just one more sentence away.

I hope you enjoy, I know I am salivating just looking at these photos!

Quinoa with Roasted Grapes and Brussel Sprouts

brusselsprouts
Photo and Recipe courtesy of the beautiful Junia over at Mis Pesamientos and you can find this wonderful recipe, along with many others HERE

Dried Fruit and Toasted Nut Stuffing and Easy Sweet Potato Puree with Maple Syrup

IMG_1508

Who can have Thanksgiving without stuffing and sweet potatoes are always a welcome staple. Photo and Recipe courtesy of Jesse over at The Happy Go Lucky Vegan and you can find all her fabulous recipes HERE.

Healthier Sweet Potato and Apple Mash

sweet-pot-casserole-9

This healthy and amazing Photo and Recipe courtesy of Badger Girl Learns to Cook. For the recipe and more cooking inspiration click HERE.

Roasted Parsnips with Cranberries and Orange

parsnip-2

Thanks to Jessica over at Oh Cake for sharing this colorful photo and recipe for you to enjoy. You can find this and many more recipes HERE.

Michael’s Maple Cranberry Sauce with Toasted Walnuts

maple-walnut-cranberry-sauce

Is this absolutely gorgeous or what? I am definitely craving cranberry sauce right now. Thanks to Ann from Sumptious Spoonfuls for sharing this photo and recipe. Check out this recipe and more HERE.

Pumpkin Hummus

pumhummus

What are great idea for a fall-inspired appetizer. This is one I am definitely going to have to try. Thanks Jackie from Vegan Yack Attack for sharing your photo and recipe with us. You can find this amazing recipe and many more HERE.

Fluffy White Dinner Rolls

dinnerrolls

All I can say is *YUM* for this awesome vegan dinner roll recipe from Richa at Hobby and More. Check out this and other fabulous recipes HERE.

POM Perfect Thanksgiving Appetizer: Muhummara

 

Muhummara

This looks so fresh, delicious and absolutely wonderful. Thank you Kathy from The Colors of Indian Cooking for letting me share your photo and recipe. Get the recipe HERE.

Cranberry Salsa

cranberry-salsa

Never would have thought to make a Cranberry Salsa. What an inventive recipe from Linda at Savoring Every Bite. Thanks for sharing this beautiful photo and recipe. Get the recipe HERE.

Thanks to everyone for sharing these wonderful recipes. I might have to change my menu and make some of these instead.

Happy Thanksgiving to all!

xoxo,

Jen