Monthly Archives: February 2012

Collard Wraps with Raw Sunflower Pate

Hey there!  My next few posts are going to be from a night at a friend’s house!  A bunch of us got together and cooked some favorite Vegan recipes…SO good.  This one is from my good friend Shelley.  I have NEVER tasted anything less than fabulous come out of her kitchen.  She and her husband both do such amazing creations.  There is serious talent in this household.  Their custom kitchen (that they designed) is completely inviting to create in, right down to the built in taps on one side for the beer her husband brews himself.  Just about everything Shelley makes I manage to get some to take home, THANKS SHELLEY!

The combinations in this recipe with the pate, the avocado wrapped in the blanched collard green and then dipping it in the Thai chili sauce is awesome.  Enjoy!

The recipe is here:

Collard Wraps with Raw Sunflower Pate

Creamy Easy Vegan Artichoke Dip

Good and so easy I recommend surprising your family or friends with a treat!..And I recommend actually making a double batch 😉

A couple of tips, if you don’t like a pickled flavor be sure to buy jarred artichoke hearts that have not been pickled.  If you do like the pickled-ness, get cans or artichoke hearts that have been pickled.

Also, regarding the Tofutti cream cheese, my friend Sandy turned me on to the version that is partially hydrogenated oil FREE.  I actually returned the tofutti I had purchased for this recipe to get the one without partially hydrogenated oil.

Last note, if you have any nut allergies, (for you Jeannine!(my sister whose son is highly allergic)), Use all nutritional yeast rather than the nutritional yeast and almonds combo.  Same with the optional bread crumbs on top, go all bread crumbs and no almonds mixed in!

Mmmmm!! Enjoy!

Creamy Easy Vegan Artichoke Dip

Mmmmm Vegan Reuban!…with a little IPA..a little Avocado…vegan bacon..mmmm

I LOVE this sandwich,  Growing up in the northeast, reubans are pretty much a staple.  And in a cold climate, a nice warm toasted sandwich just hits the spot!  This version involves 1/2 a 12oz bottle of IPA,..(shucks.. you may have to drink the other 1/2 ;)..) with some smoky flavors from Worcestershire, liquid smoke and Dijon mustard…

Check it out here:

Vegan Reuban

“Biftek” Sauté Marchand de Vins..Fast & Wonderful…!

This is fast, elegant and SO good. Pan fried “steak” in shallot red wine sauce! MMM! I like it with the ‘over baguette’ version, and asparagus. Serve with a nice Red and you are ready to entertain, even with having to work all day!!

Here’s the recipe 🙂

“Tilapia” with Flaked Coconut Mint Chive and Jalapenos!

I loved this!  My son said he would like something heartier.  For me it was light with bountiful numbers of flavors!  Cilantro, lime, mint, flaked coconut jalapeno over basmati rice or a thin slice (lengthwise) of baked potato brushed with sesame oil, lime peel shavings and mustard seeds popped in peanut oil!  It was so neat!  I had it for lunch the next two days!

Enjoy, and post a comment if you make it and let me know what you thought!

Tilapia with Flaked Coconut Mint Chive and Jalapenos

Garbanzo Stew

Ok, when you need something fast, wonderful on the palette and soothing, this is easy to make, GREAT to have around for being on the run, taking to work,  where ever you might want it.  Make double or triple batches and freeze individual portions to grab and microwave at the office or freeze family meal sizes for those days you can’t scrape together 15 mins to cook.

This seemed too easy to be SO good!

Garbanzo Stew

Broiled “Tilapia” with Thai Coconut Curry Sauce

I’ve got a good one for you!!!  This is a recipe I used to make, pre-Vegan days….  My son asked for seconds!..and coming from someone who is not Vegan, not interested in being Vegan and referred to my becoming Vegan as ‘child abuse!’ when I first started, that says something!

This recipe comes together very quickly when you are making it, so have your ingredients out, already sliced up and ready to go.  Enjoy, this is a keeper 🙂

Broiled “Tilapia” with Thai Coconut Curry Sauce