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Sunday, August 11, 2019

Stuffed Zucchini Boats


On one of my lists, some gave a recipe for stuffed Zucchini with cheese and some said it sounds good but she wanted it Pareve (I guess so she could eat it with meat meals).

So, being vegan, I decided to create my own version that is, well, vegan (which is automatically pareve).

It came out great -- I sauteed up two large shiitake mushrooms (diced into small pieces) and the part of the zucchini (I only used one) that I scooped out and olive oil and my spice mixture and a bit of salt. After this sauteed for about 5 minutes on simmer, I stirred it up and added 1 Tablespoon nutritional yeast. I sauteed some more (another 5 or so minutes) and then I stuffed it into the zucchini halves -- I then put it in the oven at 425 F for about 10 minutes. I ate it up so fast......

Monday, August 5, 2019

Riced Cauliflower "Pilaf"


I have been using a LOT of riced cauliflower (I get the frozen kind -- it stays well in the freezer) -- I can't eat rice (or any other grain). So the cauliflower, besides being very healthy, is great for sauces and soups, tastes great roasted, and just so happens to make a great substitute for rice (and other grain dishes). I fine that it's better sauteed in olive oil (or coconut oil or a combination of the two). I have to admit, I never tried it boiled or steamed.

So I start by taking my large ceramic lined frying pan -- I put in a layer of olive oil and a teaspoon of my spice mix (and a pinch of Himalayan pink salt) -- I put in about 1/3 - 1/2 bag frozen peas (or baby peas), and a couple of handfuls of shiitake mushrooms (I cut them into small pieces) into the pan. I also like to put in other veggies (zucchini, red cabbage, Brussels sprouts, broccoli, etc.) and then I put it all into the pan and sauteed it all for a while at the lowest flame. 

After the veggies cook for a while, I add a bag (or two?) of the riced cauliflower and saute through until the cauliflower tastes like farfel or pilaf. That's it -- it's just like having a rice dish.

Thursday, May 30, 2019

Mushroom Cauliflower Soup


I don't know why I haven't written about this really easy to make soup. It's delicious, and nutritious and hardy and I love it.

What makes it easy to make is that it is made with dehydrated mushrooms and frozen cauliflower. If you have anything of the "dark green leafy" family, you can add it.

I usually fill a medium sized pot with filtered water. I add a teaspoon of my spice mix (you might want to develop your own -- spices are very personal and even the smallest quantity of something you don't like can ruin a dish), 1/4 teaspoon pink Himalayan salt (or to taste) and up to three tea bags (pick whatever teas you like that would work with a savory soup -- something citrus or I have one that's ginger and turmeric and another that is shiitake mushroom and turmeric) to give the water some flavor. Then I add one bag of "Fungus Amongus" dehydrated shiitake mushrooms and 1/2 bag porcini. I let that boil up for a while, at least until the mushrooms are fully rehydrated.

While this is cooking, I take two bags of frozen cauliflower (If I have, I sometimes take a bag of Trader Joe's frozen organic multi-colored cauliflower -- it adds, if nothing else, anti-oxidants) and lay them on a cookie sheet, drizzle olive oil on the cauliflower, I also sprinkle more of my spice mix and then spray with a bit of organic olive oil spray to make sure there is oil over the entire surface (as much as is possible). I roast them at 400-425 degrees F (I think that's about 200-220 degrees C) for about 20 minutes (or until there are some black edges).

When the mushroom mixture is cooked well enough and the cauliflower is roasted through, I add the cauliflower to the pot and boil them all together. Now is the time to add any other veggies you might want to put in (spinach, kale, collards, red cabbage, etc.) and simmer until everything is cooked though.

Let it all cool for a bit and then puree it all using an immersion blender (if you use an upright blender, be very careful -- putting a hot liquid in a canister blender almost always makes a mess since the steam, particularly when it's agitating, will blow the cover off the container). I like it best when it's well pureed but still have some small pieces (very small pieces) of mushroom un-pureed.

This is the kind of soup you pull out when you want something relatively quick -- it tastes good cold too, though I prefer it hot. Keep it in the refrigerator -- it stays well.

Tuesday, April 2, 2019

4 Crucifers, a Gourd and a Fungus


I don't know if I've mentioned it before, (I venture to say so) but I love Cruciforous Veggies. I don't have a lot of trouble coming up with ways to use them, particularly with cauliflower. So, when I started getting a craving for mac and cheese, being a vegan, I thought of nutritional yeast.

So yesterday I went looking in my cabinet for Miracle Noodles Ziti "flavor" and couldn't find any, I made two bags of frozen cauliflower (that is, spiced and drizzled with olive oil and roasted in the over at 425F -- about 225C -- for 25-30 minutes) -- I took half the cauliflower, but it in my bullet type blender with unsweetened plain coconut milk (not the kind in cans, the kind in containers) -- to this I added 1/4 cup of nutritional yeast, whirred it all up and put it on the rest of the cauliflower (and what was left of my Shabbat lunch, which was layers of nuts, cauliflower, zucchini and mushrooms). It wasn't bad, but I decided to get out and go to Shop-Rite to see if I could get some more of the "ziti" (their natural food aisles are the only place I can find the "ziti") but they only had 4 packages.

While I was roaming around Shop-Rite, I discovered some frozen zucchini "noodles", so I bought 4 packages (unlike the "Miracle Noodles", I only need one package of the zucchini "noodle" whereas I need two packages of the "ziti") and they didn't have whole organic frozen cauliflower, but they did have a riced version, so I picked up a package of that and I also got some broccoli florets. (I also got a container of baby kale).

When I got home, I opened a bag broccoli and zucchini and the riced cauliflower. I put them all on a tray and into the oven as described above for 15 minutes (at which time I took the riced cauliflower, put it into my above-mentioned blender with as much coconut milk as I could fit and 1/4 cup of nutritional yeast. When it was all blended, I put it in a bowl and added some "green stuff" -- green stuff recipe: I took all the baby kale, put it in the food processor until all was processed into tiny pieces of kale, then I added some red cabbage -- I cut off a small piece from the cabbage and chopped that into smaller pieces -- and processed until the cabbage too was in tiny pieces. I took my small frying pan and added some olive oil (to keep it moist) and spices (and a pinch of pink Himalayan salt), cut up some shiitake mushrooms (about 6 but you can use however many you'd like) into chunks. I put the mushrooms into the frying pan and added the kale and cabbage and sauteed it on a low flame for about 20-30 minutes. It comes out the consistency of pesto (I've also done it with mixed greens -- some packaged that way, some that I took a bit of this and a bit of that). I then put the zucchini "noodles" and the broccoli back in the oven for another 10 minutes.

So, to put it all together -- 1/2 the zucchini "noodles" and half the broccoli per serving and then put the cauliflower "cheesy" sauce on top (I like a lot, but I know some people don't like so much sauce). Healthy and delicious.....

Saturday, December 15, 2018



On one of my lists we were talking about food -- and the subject of kugel came up and I decided to try one. Keeping with the same rules (ketogenic vegan) I came up with a pretty good tasting kugel.

I took three packages of "Miracle Noodles" Ziti flavor, put them in a strainer and rinsed with filtered water. In a bowl, I blended together 1/4 cup of unsweetened non-dairy yogurt and one container of non-dairy cream cheese (I use Kite Hill for both), 1 teaspoon ginger, 2 teaspoons cinnamon, 1/2 teaspoon pumpkin pie spice and 1/4 to 3/8 teaspoon stevia. Once these things were blended together, I added 2 Tablespoons of ground chia and blended that and added the strained ziti. Then I added 1/2 cup of walnuts (I didn't chop them) and 1/2 bag frozen organic blueberries.

I put it into two loaf pans (one I totally finished tonight) and I baked it at 350 degrees for about 1/2 hour (but I suggest you check it after 20 minutes). I put the other loaf pan in the refrigerator for Shabbat (which is tomorrow night). It was delicious (to me :-) )

Update Friday: I also decided to make a cauliflower kugel (instead of a potato kugel). I took two bags of organic pre-washed pre-cut organic Whole Foods (365) cauliflower and drizzled liquid coconut oil (high in medium chain triglycerides) and sprayed a bit of olive oil (organic on both) on the cauliflower (while it's sitting on a parchment lined cookie sheet) and sprinkle it with my spice mix (use one you like) and a bit of pink salt and roasted at 425 degrees about 25 minutes (longer than usual because I wanted the roasted taste to be strong). In the meantime, I rehydrated a bag of dehydrated shiitake mushrooms (I broke them into smaller pieces before I added the boiling water) then I sauteed (with coconut and olive oil) a small piece of bok choy, diced; 1/2 a bag of organic Brussels sprouts (cut in half, then in half again, and sliced); a zucchini cut into pieces; and the mushrooms. When the cauliflower was roasted and cooled a bit, I ran it through the food processor -- it's amazing how little it looked in the mixing bowl. I did the same with the veggies once they were cooked through and soft, mixed the results with the cauliflower and added 2 Tablespoons ground chia seeds. I took the mixture and put  it into a couple of loaf pans and baked at 350 degrees for about 20 minutes. I didn't bake it totally since I would need to warm it up for Shabbat.

BTW, this came out delicious too.

Thursday, August 30, 2018

Sweet and Sour Sauce


I've been trying to come up with sauces to add some flavor to my vegetables. I often get ideas by seeing something on TV -- a commercial or Dr. Oz or the like.

So I decided to try to create a sweet and sour sauce so I'd feel like I was eating Chinese take-out food. I don't eat rice, so instead of rice I sauteed riced cauliflower in a bit of olive oil with a bit of my spice mix (which pretty much includes all the spices I like like turmeric, coriander, chili powder, cinnamon, ginger, chipotile pepper... so many more) and just sauteed it on a low flame.

Today's veggies (which aren't the same every day, though there are a few "stars" like cauliflower, Brussels sprouts, and mushrooms) were re-hydrated dehydrated mushrooms, a bit of roasted shallot and scallion (two shallots and one cut up scallion) roasted about 10-15 minutes in a 415 degree oven. (I sprayed a bit of olive oil on them), 1 1/2 10 ounce bags of fresh organic cauliflower (easier than working on the cauliflower head myself), some chopped red cabbage, a couple of handfuls of Brussels sprouts (cut in half lengthwise). What can I say? I like cruciferous vegetables.

In any case, you can use whatever vegetables you like. The important part is the sauce.

In order to make this sauce, I need to tell you what I drink. I don't like water, at least in large quantities, so I make herbal tea -- I use Celestial Seasonings in several flavors. The tea I make that I use for the Sweet and Sour Sauce is a combination of "Sangria Zinger" and "Watermelon Lime" -- I use two bags of each in a container that holds about a gallon of water and I add filtered water and 1/2 teaspoon of powdered stevia. (I drink this anyway, so I don't make it especially for the sauce).

Anyway, I take about 1 1/2 cups of this (once it's steeped long enough -- I use cold filtered water) and put it in my blender, add 2 tablespoons of apple cider vinegar another 1/4 teaspoon stevia, 1/4 teaspoon of my spice mix (you can use whatever spices you want) and 1 teaspoon of konjac (or a starch of your choosing, like potato starch or corn starch). I whir it around in my blender and then add it to the mostly sauteed through vegetables (I saute them in olive oil with my spice mixture and a pinch of "pink" salt) and heat until the sauce begins to thicken. Let cool a bit and serve (on top of riced cauliflower) and eat.

Sunday, June 24, 2018

Cauliflower "Tots"


I was roaming around the internet the other day (as I often do) and I came across a recipe for Broccoli Tater Tots. Unfortunately, after printing it off, I lost the link and can't find it right now, so I can't link over to the original.

The recipe called for 4 cups of broccoli florets but it's so hard to get broccoli cooked just right. So I decided to try this with Trader Joe's  Organic Rainbow Cauliflower (Frozen). I took one package of the cauliflower (I let it sit for a while to soften up) and processed it through my food processor (it took two "rounds" -- it ended up the consistency of cauliflower-rice) and put it in a bowl. I added a teaspoon of my spice mix (you can add your own spices) and 1/8 of a teaspoon pink salt (the recipe called for 1/2 teaspoon each of garlic powder and onion powder and 1 teaspoon salt and 1 teaspoon black pepper) then I added 1/4 cup of ground chia and added a cup of filtered water -- this, of course, if my egg replacement (the recipe calls for 2 large eggs lightly beaten). I added 2/3 cup of nutritional yeast (instead of the 2/3 cup of shredded cheddar cheese called for in the recipe) and 1/4 cup of food processor chopped walnuts to replace the 1/2 cup panko breadcrumbs and I mixed everything together well. I pre-heated the oven to 400 degrees and let the mixture sit in the fridge for about 15 minutes. Then I shaped 32 little "tot" sized "yummies" and placed them onto a parchment paper lined cookie sheet. I sprayed them all with a propellant free organic olive oil spray and popped them into the over for 15 minutes -- I then flipped them all (they were a bit brown on the bottom), resprayed them and baked them for 10 minutes longer.

They came out delicious. These would actually be good for people who want to get a lot of veggies in their diet, who are eating low fat (most of the fat is in the 1/4 cup of walnuts) and for people on a ketogenic diet. And, of course, for us die-hard vegans 😃