No Tuna No Mayo Tempeh Salad

I admit to having an occasional tuna salad sandwich when I was a pescetarian long, long ago. I don’t miss the tuna, but I like the idea of having a vegan version of it out there because it ROCKS. Yup, I said it. 

Don’t be alarmed by the lack of vegan mayo in this recipe. It will still taste good. I was never a big fan of mayo (vegan or otherwise), and I have never tasted Vegenaise. Don’t hate me.

Cheers!

No Tuna No Mayo Tempeh Salad

No Tuna No Mayo Tempeh Salad

Ingredients

10-ounce package Tempeh (check for gluten free label)

1 small onion, chopped

1 celery rib, finely chopped

½ red bell pepper, finely chopped

1 small Persian cucumber, finely chopped, no need to peel it (regular cucumber or dill pickle may be used instead)

1 tablespoon fresh dill, finely chopped (parsley may be used instead)

1 tablespoon fresh lemon juice

1 tablespoon smoked paprika (regular paprika may be used instead)

1 tablespoon organic Kelp granules or shredded nori (optional)

3-4 tablespoons Dijon mustard (vegan mayo may be used instead)

Salt and freshly ground pepper to taste

Directions

In a large bowl, crumble the tempeh with your hands and mash it with a fork to achieve a uniform consistency. Add all the ingredients except for the Dijon mustard and mix well. Coat with Dijon mustard, use less or more depending on the desired creaminess of the salad. Season with salt and pepper. Serve in a pita pocket or over your favorite greens.

*Note

A 15-ounce can of chickpeas may be substituted for tempeh in this recipe. Be sure to rinse, drain and mash the chickpeas with a fork prior to adding it to the salad.

If using vegan mayo instead of Dijon mustard as a dressing, be sure to add at least one teaspoon of Dijon in addition to the vegan mayo for a richer flavor.

Baked Cauliflower Cutlets with Mushroom Gravy

There are two types of foodies: cauliflower lovers and cauliflower haters - don’t be a hater. It is obvious I have very strong feelings of appreciation towards this cruciferous vegetable.

I grew up eating cauliflower, prepared boiled and slathered with butter and breadcrumb sauce or deep-fried. Now I eat it baked. What does that tell you? Don’t answer.

I might not be able to make a cauliflower lover out of you, but I am certainly going to try with the Cauliflower Cutlets and Mushroom Gravy recipe.

Cheers!

Baked Cauliflower Cutlets 

Baked Cauliflower Cutlets

Ingredients

1 medium sized cauliflower

1½ cup corn grits/polenta (more if necessary)

1 tablespoon olive oil (optional)

2 tablespoons tamari (soy sauce may be used, but it won’t be gluten free)

1 tablespoon poultry seasoning

1 teaspoon parsley flakes

1 teaspoon thyme

½ teaspoon rubbed sage

½ teaspoon garlic powder

1 teaspoon granulated onion

Salt and freshly ground black pepper to taste

Directions

Preheat oven to 375 F. Boil the cauliflower in salted water until fork tender and drain well. In a large bowl, mash the cooked cauliflower with a potato masher. Add the remaining ingredients except for the corn grits and taste for seasoning. Add more salt and pepper if necessary. Add 1½ cups of corn grits and mix well. If the mixture is too moist, add another ½ cup of corn grits gradually. You don’t want to add too much as it will make the cutlets dry.

Form 6 large cutlets while squeezing out the water out of each one as you shape them. Don’t omit this step, as the cutlets will fall apart.

Coat the baking dish with cooking spray and bake the cutlets in the oven for 20-30 minutes then bake them on the other side for another 15 minutes. Coat with cooking spray if necessary. Serve with mushroom gravy (recipe below).

*Note

In a hurry? Fry the cutlets for 5-6 minutes on each side instead of baking.

Mushroom Gravy

Ingredients

Baby Bella mushrooms (10 ounce package), chopped

1 tablespoon olive oil (optional)

½ small onion, chopped

2 garlic cloves, minced

1 cup strong vegetable broth

½ cup unflavored plant milk (I used almond)

1 teaspoon thyme

2 tablespoons tamari sauce (soy sauce may be used, but it won’t be gluten free)

1 tablespoon cornstarch

Salt and freshly ground black pepper to taste

Directions

In a medium sauce pan, sauté the onion and mushrooms in olive oil or water over a medium heat, for about 10 minutes. Add spices, including salt and pepper, and vegetable broth.  Bring it to boil. Once boiling, add almond milk. Lower the heat to low and add cornstarch. Stir the gravy continually with a whisk to prevent lumps until it thickens, for about 5-6 minutes. Serve over the cauliflower cutlets.

*Note

Start making the gravy while baking the cutlets. For smooth gravy, puree it in a blender once thickened, prior to serving.

Pepper for One (Baked Stuffed Bell Pepper)

Have you ever made something and ended up eating it all by yourself for the entire week? Even the most delicious food gets boring when eaten everyday. Besides, life is too short to eat leftovers, right? With that in mind, making a meal for one encourages you to quickly finish your food and go on to the next exciting recipe.  Try the Baked Stuffed Bell Pepper for One.

Cheers!

Baked Stuffed Bell Pepper (Makes 1 serving)

Ingredients

1 large red bell pepper

1 teaspoon olive oil (optional)

½ small onion, chopped

1 garlic clove, minced

½ cup vegetables of choice, chopped (I used mushrooms)

1/3 cup of vegan meatless grounds

1 teaspoon chili powder

1 teaspoon liquid smoke

½ teaspoon granulated onion

1 tablespoon tomato paste

Salt and pepper to taste

Directions

Preheat oven to 350 F.  In a medium skillet over medium heat, sauté onion and vegetables in olive oil or water. Add garlic, vegan meatless grounds, spices and tomato paste. Cook for 5 more minutes. Season with salt and pepper.

Now prepare your pepper. Cut the top off and hollow out the center. Add the filling, put the top back on and bake for 35 to 45 minutes.

*Note

Make it soy-free/gluten-free by substituting the vegan meatless grounds for your favorite grain or legume. Be sure to cook it prior to adding it to your filling mixture.

Breakfast For Dinner (Italian Eggless Omelet)

I don't usually eat breakfast except on the weekends where breakfast time is lunchtime. This arrangement has worked fine for me until today. 

Today I broke the breakfast rule. I must be feeling nostalgic (I ate pancakes for dinner...I think) or something. Conversely, I wonder if I ran out of ingredients and did not want to go grocery shopping. Yes, that's it. 

In my pantry I had chickpea flour and sun-dried tomatoes. Also, my refrigerator was kind enough to hold on to some vegetables for me from last week. So, what did I make you ask? I think you already know the answer. 

Cheers!

Find out here why I don't eat eggs. 

Italian Eggless Omelet (Makes 1 large Omelet)

Ingredients

1 teaspoon of olive oil

½ cup chickpea flour (Besan)

¾ cup of water

Pinch of baking powder (optional)

½ teaspoon of turmeric (adds nice color)

½ teaspoon of sea salt 

Freshly ground black pepper to taste

1 teaspoon of Italian Seasoning 

1 tablespoon of sun-dried tomatoes (skip if you don't like the chewy texture)

About 8 mushrooms, chopped 

2 green onions, thinly sliced

Directions

In a medium pan, sauté mushrooms and green onions in oil. Alternately, omit the oil and use 1 tablespoon of water instead. Season the vegetables with salt and pepper. Set the vegetables aside and prepare the eggless omelet batter. 

In a bowl, combine chickpea flour, water and spices. Whisk together until there are few or no lumps remaining. You don't have to be perfect about this. Now, add your vegetables including the sun-dried tomatoes. Mix well. Now, cook your omelet. 

Heat the same pan you used to make vegetables (non-stick works best) on a medium heat. Coat it with cooking spray or olive oil. Add the eggless omelet batter and let it cook for about 6 minutes on each side. You will know when it is done. While the omelet is cooking, move the pan around once in a while, so the batter spreads evenly throughout the pan.

*Note

Make this recipe your own by using vegetables and spices of choice.

When flipping the omelet over, slide it on a flat plate first. Then return it to the pan raw side down and continue cooking. Ignore if you have a talent for flipping things (I do not. Wait...I can flip one thing really well).

Yellow Mellow Monday (Yellow Mellow Summer Squash Soup)

I don’t know how you feel about eating soup every week, but I like it. No, I love it! That song just popped into my head. How does it go? “I don’t care! I love it!”

I can eat soup for breakfast, lunch and dinner and throughout the entire year, including summer.

There is something comforting about having a bowl of soup. For me, eating soup is like getting a hug from my mom or my brother. They live in a land, far, far away, also known as Poland.

If you are having a rough day, and need a hug, try making Yellow Mellow Summer Squash Soup.  

Cheers!

Yellow Mellow Summer Squash Soup

Yellow Mellow Summer Squash Soup

Ingredients

2 medium yellow squashes, shredded (green squash works too)

2 carrots, peeled and chopped

1 onion, chopped

6 garlic cloves, minced (I like garlic! Use less if you don’t)

½ cup red lentils

½ cup brown rice (use whatever grain you have on hand or skip it all together)

2 tablespoons of fresh squeezed lemon juice

6 cups vegetable broth/water

1 tablespoon of olive oil (optional)

1 teaspoon cumin

1 teaspoon smoked paprika (Use regular paprika if you can’t find smoked paprika)

1 teaspoon sea salt/regular salt or to taste

1 teaspoon dried thyme

½ teaspoon turmeric for color/health benefits (optional)

Freshly ground black pepper to taste

Directions

Preheat a 4-quart pot over medium heat. Sauté onion in the oil for 5 to 7 minutes. (You can use ¼ cup of water instead of oil to sauté the veggies).

Add garlic, carrots, squash and all the spices and sauté for 5 more minutes (Add a tablespoon of water if the veggies stick to the pot). Add rice, red lentils and veggie broth (or water) and bring to a boil.

Once boiling, lower the heat to simmer and cook for about 45 minutes depending on the rice/grain you are using. Stir occasionally to prevent from burning. Turn off the heat, and add lemon juice. Serve with your favorite bread and garnish with parsley.