Savory Garlic Dill Saute

-
1/2 pint white mushrooms, sliced
1/3 lb baby carrots, julienned
1/4 small red onion, sliced into thin rings
1 medium poblano pepper, cut into thin, short strips
1 jalapeno, cut into thin strips
1 serrano, cut into thin strips
3 cloves garlic, sliced thinly
2 inches ginger, grated or minced
1 can garbanzo beans, plus half the can brine
1/2 cup white wine
1 tbl soy sauce
1 tsp sriracha
1 tbl olive oil
1 tbl prepared vegan roux

1 large handful fresh basil chiffonade
2 tsps salt and black pepper
1 tsp dill

In a large, high sides frying pan saute the carrots, mushrooms, poblano and onion in the oil and season with salt and pepper. Saute until tender. Add jalapeno, serrano, ginger, garlic. Saute 3 more minutes.

Add wine. Let it simmer to reduce for 5 minutes. Add soy sauce, sriracha, garbanzos and brine. Continue simmering 5 more minutes.

Add basil, dill and roux. Simmer and stir to melt the roux and until sauce is thickened slightly. It will thicken more after cooling a few minutes.

Serve with rice, toasted nuts and additional basil chiffonade.

Comments

Post a Comment

Popular posts from this blog

Vegan Spicy Curry Vinaigrette Recipe

-
Image
I was thinking about ways to make classic curry lighter and more summery. A flash idea that I had was curry vinaigrette. Eliminate the heavy coconut milk. Forego thick tomato based sauce. Replace the base with a vinegar based dressing.  What I came up with is this.  Curry Vinaigrette Ingredients 1/4 cup red wine vinegar 2 tbls olive oil 3 cloves garlic, minced 1 jalapeno, minced 1 habanero, minced 2 tsps curry powder 2 tsps salt Heat all ingredients in a small sauce pan until the liquid begins to boil. Reduce heat and simmer for 5 minutes.  Pour hot vinaigrette over prepared vegetable/bean mix that you've chosen to curry. Stir to combine and coat.  Allow to cool/absorb for at least 10 minutes.  It's kind of a hybrid quick pickle and vinaigrette dressing. Perfect for when you want something light, but flavorful. 
Read more

Hummus Mac and Cheese

-
As I was eating my salad with hummus dressing this afternoon I accidentally discovered yet another awesome way to use hummus. My hummus and salad and some macaroni got all mixed up together with some nutri yeast and vinegar. It was an amazing accident. Hummus is a culinary chameleon! It is a vegan dream. It does so much. Fills so many voids. Mayonnaise, butter, salad dressing, and now mac and cheese. I know it sounds crazy, but it works. I wasn't trying to make this happen. It was just serendipity. There are numerous ideas already out there about making 'vegan mac and cheese', many of which are quite good. But I've yet to find any that incorporate hummus into the mix. And let me tell you, it's the perfect addition. It adds that rich, creamy texture that is expected of the classic comfort food. I'd even venture to say, that while it wouldn't fool people into thinking it is actual mac and cheese, it would please anyone enough that they'd be quite conte...
Read more

Easy Vegan Garlic Sauce (No Tofu) Recipe

-
Image
I recently learned that many of the foods that I consume on the regular are iodine blocking. While these foods are generally considered beneficial and good for a person, they do have some properties that can have negative effects. Particularly when consumed often and for those who may have a genetic predisposition toward hypothyroidism.  My mother had an underactive thyroid.  I noticed some of the tell tale symptoms appearing for myself.  That is when I did a little research and discovered that cruciferous vegetables and soy can inhibit iodine absorption. And since an animal product free diet means iodine intake is somewhat limited, I figured that maybe I had to cut back a little on tofu. I was eating a lot of it thinking the extra protein would be helpful. Guess I was wrong about that.  So, I started coming up with new ideas for sauces and purees that didn't use tofu.  Don't get me wrong. I think tofu is great. But I suppose too much of anything is not good....
Read more