Saturday, May 16, 2015

Sauteed Zucchini and Yellow Squash with Mint

3 T. olive oil
2 garlic cloves, minced
1 onion, small, thinly sliced
2 zucchini (about 1 lb.), cut into 1/2-inch slices
1/8 t. red pepper, crushed
Coarse salt and freshly ground pepper (optional)
1/4 cup fresh mint leaves, cut into thin ribbons

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring until translucent but not yet softened, about 2 minutes.

Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper (optional).

Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

Grilled Summer Squash with Feta and Basil

2 zucchini, ends trimmed
2 yellow squash, ends trimmed
1 1/2 T. lemon juice, fresh
2 T. extra virgin olive oil
Salt and pepper, optional
1/2 cup feta cheese, crumbled OR extra-firm tofu, crumbled
1 T. basil, fresh, coarsely chopped

Preheat grill to high (about 450 degrees). Place squash on cutting board and make a diagonal cut about 1 1/2 inches from one end. Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash. Repeat with the rolling and cutting until you reach the end of the squash. Continue with rest of squash. Place all in a medium bowl.

In a small bowl, mix together lemon juice and olive oil until combined. Season with salt and pepper (optional). Add half of the dressing to the bowl of squash, toss to combine, and set aside.

When the grill is ready, us a slotted spoon to place the squash on the grill. Cook the squash uncovered, turning occasionally, until charred in spots and crisp tender, about 7 - 8 minutes total.

Return the grilled squash to the medium bowl, add the remaining half of the dressing and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta (or crumbled tofu) and basil and stir to combine. Taste and season with more salt and pepper (optional) as needed.

Thursday, May 14, 2015

Coconut Lentil Soup

1 tbsp vegetable oil
I medium onion, chopped
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper, optional
2 tbsp ginger, minced
1 1/2 cups lentils, rinsed
4 cups vegetable broth or water
14 oz can of coconut milk
Juice of half a lemon

Delicious served with rice. Garnish with a cilantro or mint sprig.

To make, saute' onion and garlic until tender. Stir in cumin, coriander, cayenne, salt, ginger, and optional pepper. Cook for one minute more. Add the lentils, vegetable broth, and coconut milk. Bring to a boil. Reduce heat and simmer until lentils are soft (about 20 minutes). Remove from heat. Stir in lemon juice. Serve with rice and cilantro or mint.

Serves: 5

Wednesday, May 13, 2015

Tea Smoked Mushrooms

Tea Smoked Mushrooms
Serves 4

1/2 pound assorted mushrooms, washed and dried (include shiitake, chanterelle,
portobello, brown cremini, or garden variety white)
4 large cloves garlic, minced
Olive oil to coat the mushrooms
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper
3 to 5 chives or scallions greens, chopped
Whole wheat pasta or ramen noodles [or crostini, for serving]

Tea-smoking mixture:
1/2 cup dry rice
1/2 cup brown sugar
1/2 cup black tea leaves of your choice, such as Yunnan, Assam, Kenyan or
2 tablespoons whole black peppercorns, cracked
1 teaspoon whole coriander seeds
4 slices (about 1 ounce) fresh ginger root
4 cinnamon sticks
1 bay leaf
1 teaspoon whole cloves

1. Quarter or halve the mushrooms, depending on their size, into bite-sized
pieces and place in a bowl.  Toss lightly to coat with garlic, olive oil and
soy sauce.  Grind black pepper over them and mix lightly to distribute the pepper evenly.

2. Mix together all of the smoking mixture ingredients.  Line a wok with foil
and place the smoking mixture in a mound in the center of the foil.

3. Set a wire rack in the wok and place a tight-fitting lid on top of the wok.
Heat the wok until wisps of smoke appear when you briefly lift the lid.

4. Reduce the heat under the wok and quickly place the mushrooms on the rack in
the wok.  Replace cover.  Smoke for about 5 minutes.  Remove the mushrooms and
place in a bowl to let stand at room temperature.  Adjust seasoning as needed
with salt and pepper to taste.

5. Top cooked whole wheat pasta or ramen noodles [or toast rounds/crostini]
with the mushrooms and sprinkle the dish with chives or scallion greens. Serve immediately.

Tuesday, May 12, 2015

Shamrock Salad

In Ireland, a 'shamrock' salad is made with a mixture of fresh greens, such
as dulse, watercress, sorrel, burnet, or whatever grows in the garden. This
salad is flavored with garlic, another favorite Irish food that has been
known and eaten in Ireland since ancient times.

1 garlic clove, peeled and minced or crushed
1 to 2 tablespoons wine vinegar
1/2 teaspoon dry mustard
5 to 6 tablespoons olive oil
Freshly ground pepper
2 quarts mixed salad greens, washed, dried, torn into bite-size pieces, and chilled

In a salad bowl, combine the garlic, salt to taste, vinegar, and mustard.
Crush with a pestle or back of a spoon. Gradually add oil; season with
pepper. Blend with a whisk or fork. Add greens; toss to combine well. Serve
at once.

Vegetarian Chicken Salad with Green Fruit

Chicken Salad with Green Fruit

3 small cans of Soy Chick (to equal 3 lbs. of boneless, skinless chicken breasts)
1 cup heavy cream
2 cups honeydew melon balls (or chunks if you dare)
2 cups cucumber balls (leave green skin on)
2 cups green grapes-split
1 cup blanched sliced almonds
1 1/2 teaspoons black pepper, optional
1 teaspoon salt
Grated zest of 1 lemon
1/2 cup chopped fresh dill
1 cup mayonnaise
1 tablespoon lemon juice (blend with mayonnaise)

Preheat oven to 350 degrees F.

Arrange soy chicken in a single layer in a large baking pan. Spread evenly with the cream and bake until done to your taste, about 25 minutes.

Cool completely in the cream then remove the soy chicken and shred it into bite-size pieces. Combine with the rest of ingredients and toss to mix. Serve chilled.

Veggie Grilled Chicken Cobb Salad

Chicken or Soy Chick Version

Replace 1 1/4 boneless skinless chicken breast halves with equal amounts of Soy Chick or Soy Curls
3 tablespoons purchased balsamic vinaigrette or use recipe below


2 eggs
6 cups torn romaine lettuce
1 tomato, halved, sliced thin
1 avocado, pitted, peeled, and thinly sliced
1/2 cup of baby corn (about 8 from a 14 oz can, rinsed
1/4 cup baco bits
2 green onions, diagonally thinly sliced (about 1/4 cup)
1 1/3 oz (1/3 cup) crumbled blue cheese or feta cheese or crumbled extra-firm tofu
2/3 cup balsamic vinaigrette

1. Heat grill. Grill Soy Chicken or Soy Curls on grill. If using chicken, place chicken over med. heat.
Cook 15 to 20 min. or until chicken is no longer pink in center, turning and brushing with the 3 tablespoons of dressing. Remove chicken from grill, place on plate. Cover, cool at least 30 min.

2. Meanwhile, place eggs in small saucepan. Add enough water to
cover by 1 inch. Bring to a boil. Immediately remove from heat,
cover and let stand 15 min. Drain; rinse with cold water. Place eggs
in bowl of cool water and let stand 10 min.

3. To serve, cut chicken or chicken substitutes crosswise into 1/4 inch thick slices. Peel
eggs; cut into slices. Arrange lettuce on large serving platter or
individual plates or bowls. Arrange chicken, eggs, tomato, avocado,
corn, and bacon over greens. Sprinkle with onions and cheese. Serve
with 2/3 cup of dressing.

4 large servings

Balsamic Vinigrette

4 tablespoons balsamic vinegar
2 teaspoons of dijon mustard
1 to 2 teaspoons of honey or 1 packet stevia powder
1 teaspoon garlic, minced
4 tablespoons of olive oil
4 tablespoons of water
salt and pepper to taste

1. in blender, mix vinegar, mustard, honey, and garlic
2. drizzle in oil, while mixing
3. add water one tablespoon at a time, while mixing
4. add salt and pepper to your taste

Mango Strawberry Salad

2 cups strawberries
2 cups mango
1/4 cup walnuts, chopped
1/4 cup pinenuts
1 T. orange juice
1 T. lemon juice
1 package stevia

Toss all ingredients together in a medium-sized bowl.

Serves: 8.

Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers
is as close to sublime as food gets!

12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbls walnut or olive oil
2 Tbls raspberry vinegar
1 Tbls balsamic vinegar
1 Tbls honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbls finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and

Cool Cucumber Veggie Chicken Salad

1 cup dried Soy Curls, rehydrated in 2 cups water and 2 T. Bill's Best Chicknish' to replace 2 - 10 ounce cans chicken chunks, drained
1/2 to 1 cup chopped pecans, toasted
1/2 cup chopped celery
1 11 ounce can mandarin oranges, drained
3/4 cup creamy cucumber dressing, drained

Rehydrate the Soy Curls and allow to sit in liquid for about 30 minutes. Pour off excess liquid. Saute in skillet with extra-virgin olive oil. Cool and then mix all ingredients together. Allow to chill in fridge. Garnish with fresh cucumber slices. Serve.

Apple Lettuce Salad

Apple Lettuce Salad

1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons vegetable or extra-virgin olive oil
4 1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
Dash of salt, pepper, cinnamon, and nutmeg
1 medium red apple
1 medium green apple
6 cups torn green leaf lettuce
6 cups torn red lettuce

In a large bowl, whisk first ten ingredients until blended.
Add apples, toss. Place lettuce over apples mixture (do not toss).
Refrigerate. Toss right before serving.

Yield 12 servings

Beautiful Fruit Cup

3 oranges
2 unpeeled tart red apples, cored and diced
2 firm-ripe bananas, sliced about 1/2 inch thick
1 cup halved seedless or seeded red grapes
2 Bartlett pears, peeled, cored and diced
1/4 cup pomegranate seeds
1 tablespoon lemon juice

Working over a large bowl to catch any juices, peel and segment the
oranges; place in the bowl. Add apples, bananas, grapes, pears,
pomegranate seeds and lemon juice; mix lightly. Serve at once or
cover and refrigerate for up to 3 hours.

Cream Cheese Dressing
Yield: About 1 1/2 cups.

1 (3-ounce) package cream cheese (or Tofutti vegan cream cheese)
1 tablespoon lemon juice
2 tablespoons strawberry or plum jam
3/4 cup heavy cream (may substitute soymilk)
Lettuce leaves, for serving
Fruit, for serving

Soften cream cheese; beat until creamy. Gradually add lemon juice,
jam and cream, beating until thick. Refrigerate about 1 hour to blend

Strawberries and Spinach Salad

2 bags precut spinach
4 cups strawberries, cut into pieces

1/4 cup sugar or two packages stevia
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
1 tsp sesame seeds
1 1/2 tsp poppy seeds
3 tsp chopped onion
1/8 tsp Worchestershire sauce
1/8 tsp paprika

Place spinach and strawberries in a large bowl. In a smaller container, mix together dressing ingredients. Pour over spinach and strawberry mixture and serve.

Watermelon and Mint Salad

1 (5-pound) watermelon
1 Walla Walla Sweet onion
1/4 cup red wine vinegar (or lemon juice)
Salt and pepper, optional
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled (or tofu alternative)
6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing
and discarding the seeds, and set aside. Peel and slice the onion
into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until
salt is dissolved. Slowly whisk in the olive oil, a few drops at a
time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the ingredients together.
To serve, divide salad among individual plates and garnish with mint

Melon Salad with Tofu

1 package extra firm tofu
6 tablespoons extra-virgin olive oil
2 teaspoons finely grated peeled ginger
2 teaspoons finely chopped lemongrass
1 lime, zest finely grated plus 2 limes, juiced
1/8 teaspoon hot sauce (recommended: Tabasco)
Salt and freshly ground white pepper, optional
1 ripe honeydew melon
1 ripe, small round red watermelon
1 tablespoon finely chopped purple-basil leaves, plus additional
small leaves
1 tablespoon finely chopped cilantro leaves, plus additional small

Fry thin slices of extra firm tofu in olive oil until crispy.

In a small bowl, whisk together the olive oil, ginger, lemongrass,
lime zest and juice, and hot sauce. Season with salt
and pepper. Set aside.

Halve the honeydew and watermelon, cut away from rind, and remove
the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the
watermelon seeds (it's okay if the slices don't stay intact). Using
a cake ring or a glass whose mouth is slightly smaller that that of
a 14- to 16-ounce martini glass or champagne coupe, cut out 16
slices from the watermelon, and 16 slices from the honeydew. Save
the best-looking 4 watermelon slices.

Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.

Layer 2 slices of watermelon and honeydew in each glass, lightly
sprinkling each melon layer with the lemongrass dressing, chopped
basil, chopped cilantro, salt, and pepper. (You may need to trim
the melon slices so they fit neatly into the glasses, which should
be half-full at this point.) Divide the tofu slices among the glasses,
arranging them in concentric circles. Season the tofu with the
dressing, basil, cilantro, salt, and pepper. Add another layer of
melon in the reverse order: honeydew, then watermelon, seasoning
as before. Top each salad with a reserved watermelon slice, and
sprinkle lightly with the dressing, basil, cilantro, salt, and
pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for
at least 1 hour before serving (the melon and tofu taste best
when well chilled).

Curly Endive Salad with Cranberry-Baco Vinaigrette and Pastries

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten (glaze)
1/3 cup baco bits (vegan)
1/3 cup minced shallots
1 cup red wine vinegar (or lemon juice)
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
6 heaping tablespoons crumbled blue cheese (or crumbled extra-firm tofu)
9 cups bite-size curly endive

Preheat oven to 400∞F. Unfold pastry onto work service. Using 2-inch-
diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-
diameter cookie cutter, cut out centers of 6 pastry rounds. Discard
centers. Pierce 2-inch rounds all over with fork. Brush edges with
egg glaze. Top with pastry rings, pressing gently. Transfer to large
baking sheet. Bake until puffed and golden, about 10 minutes.
Transfer to rack; cool. Pull out uncooked portion from centers of
pastries and discard. (Can be made 8 hours ahead. Store airtight at
room temperature.)

Preheat oven to 325∞F. Place 1 T. olive oil in a skillet and saute shallots.
Add red wine vinegar and cranberries and bring to boil,
scraping any browned bits. Boil until cranberries are soft and
liquid is reduced by half, about 10 minutes. Add 3 tablespoons extra
virgin olive oil and stir just until warm. Pour vinegar
into small bowl. Gradually whisk in red wine vinegar mixture.

Meanwhile, place pastries on baking sheet. Spoon 1 heaping
tablespoon cheese (or tofu) into center of each. Bake until cheese is soft,
about 6 minutes.

Place endive in large bowl. Pour warm dressing over and toss. Divide
greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry
and serve.

Serves 6.

Sharing My Favorite Recipes with You!

Health-Supportive Cooking

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

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*Recipes and photos copyright@LaTeaDah 2005 - 2012