Chef Lee demonstrates a very easy to make chilled yellow squash soup. He lightly sautes onions and chopped pieces of squash, then adds vegetable stock, simmers the mixture, adds sour cream and purees the soup with an immersion blender. Simple and easy. He also tops his soup with cured strawberries. He cures the strawberries in a mixture of salt and sugar, which pulls the water out of them and intensifies their flavor. This is an elegant, delicious, and healthy chilled soup, which will please you, your family, and your guests. Enjoy. Continue reading
Monthly Archives: October 2014
Pan-seared Tempeh in Lemon Caper Sauce, Garlic Mashed Potato and Roasted Vegetables by Chloe Coscarelli
Chef Chloe demonstrates an easy to prepare and delicious meal. Throughout the video, Chloe presents techniques for cooking the components of this meal. From my point of view, the only thing missing from this video is Chloe preparing it together with some friends, all drinking glasses of wine. Try making this meal yourself. You’ll like it. Continue reading
Vegan Fish and Chips by Candice Hutchings
Candice uses eggplant as an alternative for fish in this recipe. She uses a marinade of kelp granules, garlic powder, and lemon juice to make the eggplant taste more like fish rather than simply battered eggplant. After the eggplant is marinated and coated with a similarly seasoned beer batter, Candice fries it. She serves it with french fried potatoes and a vegan tarter sauce. If you wish to reduce calories and the oil from frying, you could bake the fish and potatoes instead of frying them. I’ll bet Candice’s technique for making eggplant taste like fish could be used to replace fish in other recipes. This looks good. Continue reading
New England Glam Chowder by Isa Chandra Moskowitz
Isa prepares a vegan version of the popular New England Clam Chowder using a mix of button and shitachi mushrooms as substitutes for the clams, and cashew cream for the dairy cream. Add some other healthy ingredients, simmer the combination for a short while, and you have a delicious and inventive vegan soup. This recipe looks luscious and hearty. Try it. It might become one of your favorites. Continue reading
Vegan Fried Chicken by Roberto Martin
Roberto shows how to use store bought vegan chicken substitutes to create a delicious meal with the texture and taste of real fried chicken. An interesting step in this recipe is when Roberto wraps the seitan and soy based chicken substitute with rice paper to simulate chicken skin. Those, who wish to avoid the excess calories and fat from the frying process, could bake their chicken substitutes with a technique shown here and here. As side dishes, he uses coleslaw and collard greens with tempeh bacon. This is a flavorful dish that will certainly satisfy meat lovers. Continue reading
Lighter Eggplant Parmesan by Sarah Carey
Sarah bakes her eggplant instead of frying it. She uses a flour, milk, and tomato sauce mixture as a creamy filling replacing the ricotta cheese typically used in other recipes. After she layers her pre-baked eggplant, she tops it with mozzarella and parmesan cheese. This is an easy recipe for a healthier makeover by replacing the milk, mozzarella and parmesan cheese with vegan alternatives. This is another easy to make and healthy recipe that can be made ahead for use later in the week. Continue reading
Baked Eggplant Parmesan by Dani Spies
In this video recipe, Dani bakes her eggplant instead of frying it, which eliminates a lot of calories from frying. She uses 3 dairy cheeses, a ricota mixture with an egg, parmesan, and mozzarella. All three of those dairy cheeses and egg binder can be replaced with non dairy alternatives and an egg substitution. This is a great basic candidate for an easy recipe makeover, replacing all the animal products with vegan alternatives. This is an easy and delicious recipe to make, and it can be made ahead for use later in the week. With the vegan substitutions, it is also a low fat and healthy recipe. Continue reading
Mushroom, Leek and Tarragon Pasta by Gordon Ramsay
In addition to showing the ingredients in this video recipe, Gordon demonstrates techniques for chopping mushrooms, washing and chopping leaks, and how to keep pasta from sticking to the bottom of the pot of boiling water. Vegetable stock and non-dairy cream can be used to replace the chicken stock and dairy cream he uses. This is a great tasting, quick and easy recipe to make. You may want to add as one of your favorite recipes. Continue reading
Smoked Paprika “Cheese” by Anja
Many non dairy cheese substitutes are made with nuts or soy products. In this video recipe, Anja demonstrates how to make a non-dairy cheese substitute with oats, sweet potatoes, red bell peppers, nutritional yeast, smoked paprika and other spices, and lemon juice. She blends the mixture. She then makes an agar agar and water mixture, which she adds to and blends with the previous blended mixture. She places this combination into molds, which she places in the refrigerator After this “cheese” mixture has set up, she then enjoys her non-dairy “cheese”. You can tell Anja enjoys creating and preparing vegan recipes. You should try this too. You can experiment with adding different herbs and spices. I’ll bet you will be pleased with it. Continue reading
Lasagna with Tofu Spinach Ricotta and Cheese Sauce by Margaret Meyer
Margaret doesn’t have a recipe for this lasagna. She “just makes it.” Watch the video, and you can follow along, and “just make it” too. Although, she uses her own canned pasta sauce, you can substitute store bought pasta sauce, or fresh or canned tomatoes. In this video, Margaret also shows how to make a vegan “cheese” sauce and a substitute for ricotta cheese using tofu. Margaret says this is a family favorite and usually a “no fail” recipe. It’s easy to make. It can be made ahead for use later in the week. Try it. You’ll like it too. Continue reading