Mostly Vegan

for Pure Food and Wine Amuse Bouche: Zucchini Manicotti with Sumac Cheese, Purple Spinach and English Pea Cream

for Pure Food and Wine

Amuse Bouche: Zucchini Manicotti with Sumac Cheese, Purple Spinach and English Pea Cream

Shiitake Bacon

Here is a very easy and indispensable recipe: Shiitake Bacon. It works for breakfast dishes and it’s great in salads. My favorite is marinated kale salad with topped with the “bacon.”

Shiitakes are high in iron, vitamin c and protien! Can’t say that about real bacon. 

Shiitake Bacon

  • 2 cups sliced shiitake mushrooms
  • 2-3 tablespoons of olive oil
  • sea salt and pepper

Toss shiitake mushrooms with olive oil, salt and pepper. Back at 425 degrees for 15-20 minutes until very crispy. 

Roasted Cauliflower Soup

  • 2 heads cauliflower
  • 2 shallots, sliced
  • 1 onion, sliced
  • 4 cloves garlic, smashed
  • 3 sage leaves (can substitute dried sage)
  • 3 tablespoons olive oil
  • 4 cups vegetable stock
  • 2 cups water
  • 1/2 cup of cream (soymilk, soy creamer, coconut milk)
  • salt and pepper to taste

Roast cauliflower at 425 degrees for 35-45 minutes, until golden brown. Saute onions, shallots, garlic and sage in olive oil until soft, about 8 minutes. Add roasted cauliflower and vegetable broth and simmer for 10-15 minutes. Turn off heat and let sit for 5 minutes. Puree soup with immersion blender. Add cream if using. Serve. 

for Pure Food and Wine Amuse Bouche: Red Pearl Onion, Crimini Mushroom and Kumquat Skewer with Barbecue Sauce and Horseradish Cream

for Pure Food and Wine

Amuse Bouche: Red Pearl Onion, Crimini Mushroom and Kumquat Skewer with Barbecue Sauce and Horseradish Cream

for Pure Food and Wine Portabella Mushroom, Wild Arugula, Shaved Red Onion, Aged Cashew Cheese and Tangerines tossed in a Pistachio Lemon Vinaigrette with Blood Orange Reduction

for Pure Food and Wine

Portabella Mushroom, Wild Arugula, Shaved Red Onion, Aged Cashew Cheese and Tangerines tossed in a Pistachio Lemon Vinaigrette with Blood Orange Reduction

Caesar Salad with Baked Tofu

So I decided that I wanted Caesar Salad for dinner. I wanted to add a little extra protein, so I searched for a Baked Tofu recipe. I really like this recipe from Deborah Wollheim. Paired with the Pure Food and Wine Caesar Dressing and Macadamia Parmesan, the end result was great!

Baked Tofu 

(recipe adapted from Deborah Wollheim)

  • 1/4 cup Fresh lemon juice
  • 2 Tablespoons sherry vinegar
  • 1 tablespoon shoyu
  • 1 tablespoon of horseradish mustard
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 3 Garlic cloves, minced
  • Salt and freshly ground black pepper
  • 1 Firm tofu; (1-pound blocks), Drained

To make the baked tofu: Whisk together the lemon juice, wine, soy sauce, mustard, basil, oregano, and garlic in a small bowl. Season with salt and pepper, and pour into a baking dish. Cut each cake of tofu lengthwise into 1/2-inch-thick slices. Arrange slices in the baking dish, making sure to coat each side with the marinade. Let rest for 30 minutes.

for Pure Food and Wine Tonight’s Amuse Bouche: marinated turnip wrapped in baby bok choy, horseradish cream, chives and lime caviar

for Pure Food and Wine

Tonight’s Amuse Bouche: marinated turnip wrapped in baby bok choy, horseradish cream, chives and lime caviar

Almonds

It’s National Almond day! 

Almonds are a rich source of vitamin E. They are also rich in monounsaturated fat, one of the two “good” fats responsible for lowering high cholesterol. Health benefits of almonds include improved complexion, improved movement of food through the colon and the prevention of cancer.

I eat a handful of almonds most every day, they curb my mid day hunger and give me a boost of energy to get through the day. I also use almond milk as a non dairy substitute for my breakfast cereal, oatmeal or smoothie! 

Maple Spiced Butternut Squash

  • 3-4 cups cubed butternut squash
  • 12 pearl onions, cut in half
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup (I used my favorite, Bourbon Maple)
  • 2 teaspoons dried sage
  • 2 teaspoons red chili flakes
  • 1/2 teaspoon granular garlic

Preheat oven to 425 degrees. Toss all ingredients and spread on a sheet tray. Once the mixture is in the oven, decrease temperature to 375 degrees and bake for about 45 minutes, stirring often. 

I served this over Bulgur Wheat and Chickpeas with my favorite arugula salad (just olive, himalayan salt and fresh lemon juice).