Simple Olive Oil Bread

IMG_4205Bread baking can be an all day affair, but this recipe is quick and easy! In under two hours you can enjoy a fresh, artisan loaf.

IMG_4200A few basic ingredients mixed together.

IMG_4201The dough rises for about 45 minutes (until doubled)

IMG_4202The dough is shaped into a loaf and left to rise another 15-20 minutes.

IMG_4204The loaf bakes for 35-40 minutes until brown

Here’s the recipe:  Olive OIl Bread

 

Rosemary Roasted Sweet Potatoes

IMG_0848

Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.

Rosemary Roasted Sweet Potatoes

Recipe courtesy Chloe Coscarelli

(4 servings)

16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
Black pepper

1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.

IMG_0850

Pasta Fagioli

IMG_0804

Pasta fagioli is a classic Italian soup combining hearty white beans and pasta in a savory tomato broth with fresh thyme and a hint of garlic. It makes a perfectly filling dinner and reheats well for lunch the next day.

Pasta Fagioli

Adapted from a recipe by Chloe Coscarelli

Ingredients:

2 tbsp. olive oil
1 small onion, finely chopped
1 large carrot, peeled and finely chopped
2 cloves garlic, minced
3 cups vegetable broth
3/4 cup water
4 ounces tomato sauce
2 cups cooked cannellini beans
1 tbsp. fresh thyme, chopped
1 tsp. sea salt
1/2 cup pasta shells or other small dried pasta, cooked and cooled

Method:

Saute onion and carrot in olive oil over medium heat until soft, about 7 minutes. Add garlic and sauté another 30 seconds, until fragrant. Add broth, water, tomato sauce and thyme. Bring to boil and simmer, uncovered for 20 minutes. Add beans and pasta and simmer until heated through. Season to taste with salt and pepper.

White Truffle and Mushroom Pizza

IMG_0776

 

Not your average pizza–and not your average restaurant!

Christopher’s Kitchen is the only plant-based restaurant in northern Palm Beach County. And it’s the best! They have a large, creative menu with soups, salads, sandwiches, pizzas, sushi, Asian hot dishes, raw specialties and the most decadent desserts! Not to mention, they specialize in a staggering variety of freshly-pressed organic juice blends.

This pizza was decadent–topped with savory mushrooms, truffles and a macadamia-based spread atop handmade fresh crust, made with 100% organic flour and a traditional starter.

Despite the upscale decor, the vibe at Christopher’s Kitchen is surprisingly laid-back and low-key. It’s a great place to grab a bite anytime you’re in the PGA Boulevard/Military Trail neighborhood.

Christopher’s Kitchen

Vanilla Cake

IMG_4841

Here is a basic vanilla cake recipe that is as suitable for a dressed-down potluck as for a formal wedding.

Vanilla Cake

recipe courtesy Chloe Coscarelli

3 cups Flour
2 cups Sugar
2 tsp. Baking soda
1 tsp. Salt
1 ¾ cups Soy milk
1 cup Canola oil
¼ cup Apple cider vinegar
1 tbsp. Vanilla

Method:

1. Preheat oven to 350. Grease two 9-inch cake pans lightly and line bottoms with parchment.:

2. Whisk together dry ingredients in a large bowl and set aside.

3.  Whisk together wet ingredients and add to dry, mixing with a spoon just until well-blended.

Bake 20-25 minutes, until pick inserted in center comes out clean with just a few crumbs adhering. Invert and cool completely on wire rack.

Buttercream Frosting

Recipe courtesy Isa Chandra Moscowitz

½ cup Vegetable Shortening
½ cup Earth Balance Non-Dairy Margarine
3 ½ cups Confectioners Sugar
1 ½ tsp. Vanilla
¼ cup Soy milk

Method:

1. Beat fats together in stand mixer. Add sugar and beat 3 minutes.
2. Add soy milk and vanilla and beat 5-7 minutes until fluffy.

IMG_4844

 

Pink Gator Cafe, Sarasota

IMG_4284

The Pink Gator Cafe is located at the Outpost within Myakka State Park. There are only three  vegan items on the menu, but they are worth mentioning because often at such destinations there are no vegan choices at all, except maybe the french fries.

IMG_4268

I was pleasantly surprised with the quality of the food and the friendly and expedient service at the cafe. My garden veggie burger was served hot on a fresh bun with cool lettuce and tomato. The potato chips were very crisp and flavorful without a hint of greasiness. The edamame salad was an unexpected but pleasant inclusion on the otherwise standard American diet selection.

IMG_4271

Was it vegan Mecca? Not even close. But the meal hit the spot when I was hungry. And sometimes that’s all that matters.

IMG_4267

IMG_4224

IMG_4226

Vegan Chocolate Mug Cake

 

Here’s a demonstration video I filmed for a killer quick and easy chocolate cake! A text version of the recipe appears below.

 Chocolate Mug Cake

Adapted from The Happy Herbivore Cookbook by Lindsay Nixon

4 tbsp all purpose flour

2 tbsp brown sugar

2 tbsp unsweetened cocoa

1⁄4 tsp baking powder

1⁄4 c canola or olive oil

3 tbsp nondairy milk

1 to 2 drops vanilla extract

2 to 3 tbsp vegan chocolate chips

pinch salt

Mix all ingredients just until blended. Smooth into lightly greased microwave-safe mug.

Microwave at 80% power for 2-3 minutes, until almost fully baked (should be slightly soft in center). Serve warm with non-dairy ice cream or as is.

Note: Microwave cooking time based on 1,000 watt microwave.

Vegan Holiday Roast

Just in time! If you’re looking for a meatless alternative this year, look no further. This tasty roast is moist and delicious, with savory herb stuffing baked right in. Serve it with your favorite sides and lots of vegan gravy.

Recipe courtesy Robin Asbell, “Big Vegan”

Chocolate Bourbon Pie

IMG_0250Here’s a delicious, EASY vegan chocolate pie demonstration video I filmed this week. The recipe comes from Chloe Coscarelli’s “Chloe’s Vegan Desserts”. The text version of the recipe follows.

Chocolate Bourbon Pie

Source: Chloe Coscarelli
(Servings: 8)

¾ cup Flour
¾ cup Sugar
1 tsp. Baking powder
½ cup dairy-free margarine, melted
¼ cup Bourbon
1 tsp. Vanilla
1 cup Walnuts, chopped
1 ¼ cups dairy-free chocolate chips
1 Pie crust, 9 inch

1. Preheat oven to 350. In a large bowl, whisk together flour, sugar and baking powder. In a separate bowl, whisk together melted margarine, bourbon and vanilla.:
2. Pour wet into dry and whisk until just combined. Fold in walnuts and chocolate chips. Spread into pie crust and bake for about 55 minutes. Let cool slightly before serving.:

Homestyle Veggie Loaf with Tomato Glaze

Here is my latest cooking demonstration video for my favorite veggie loaf! A link to the original text version of the recipe follows.

 

Vegan Lentil Walnut Loaf (original full text version) from eatliverun.com

New! November Menu

melanieheadshot

I am pleased to share my new November menu!

 GF= gluten free  SF= soy free

___Raw Vegetable Stir Fry with Shoyu Ginger Sauce GF

___Raw Spaghetti Bolognese (zucchini, fresh and sun-dried tomatoes, walnuts) GF

___Raw Veggie Burgers (hemp, sunflower, flax, veggies) GF, SF

___Raw Lasagna Rolls (zucchini, cashew cheeze, fresh and sun-dried tomatoes, basil)  GF, SF

___Raw Tuna Salad (sunflower, dulse) GF, SF

___Tofu or Chickpea Vindaloo GF, SF option

___White Bean Puttanesca on a Bed of Massaged Kale and Chard GF, SF

___Southwest Chimichurri Enchiladas with Red Beans and Mixed Peppers SF

___Savory Baked Tofu with Creamy Tarragon Mustard Sauce GF

___Home Style Veggie Loaf with Tomato Glaze SF

___Sausage and Peppers with Marinara SF

___Soba Noodle Bowl with Roasted Cauliflower, Lentils and Miso-Tahini Dressing

___Chickpea “Tuna” Salad SF, GF

___Sesame Grilled Tofu Planks with Peanut Dragon Sauce GF

___Yakisoba with Edamame and Buckwheat Noodles

___Coconut Chana Saag with Chickpeas and Lacinto Kale (Indian) SF, GF

___Red Sweet Potato Curry with Cauliflower and Adzuki Beans (Thai) SF, GF

___Black Bean Burgers with Cilantro-Lime Sauce SF

___Marinated Tofu with Peanuts and Charred Bean Sprouts GF

___Grilled Portobello Mushrooms with Sundried Tomato Pesto SF, GF

___African Sweet Potato-Lentil Stew SF, GF

Sides

___Raw Curried Cauliflower Soup SF, GF

___Raw Cream of Zucchini Soup SF, GF

___Raw Coconut Carrot Soup SF, GF

___Raw Creamy Spinach Soup SF, GF

___Raw Zucchini Hummus SF, GF

___Raw Golden Flax Crackers GF

___Lentil Hummus with Crudité SF, GF

___Massaged Kale Salad SF, GF

___Spicy Black Bean and Sweet Potato Soup SF, GF

___Kale and Cauliflower Soup SF, GF

___Creamy Tomato Soup SF, GF

___Tom Yum Soup GF

___Thai Ginger Soup GF

___Sesame Noodles with Chilies and Green Onions

___Lemon-Scented Carrots with Capers and Coriander SF, GF

___Garlicky Seared Spinach SF, GF

___Sauteed Collards with Caramelized Miso Butter GF