Monthly Archives: April 2015

VEGAN HOLLANDAISE SAUCE

Vegan Hollandaise Sauce

Since living in LA, the two most anticipated events that I look forward to on the weekends are:
1.) The less (but not so much better) horrendous traffic on the 405 and 101 freeway
2.) Brunch, Brunch and BRUNCH again!

When I think of “brunch” I immediately think of Eggs Benedict. The creamy eggy sauce is filled with unflattering saturated fat and other components you probably wouldn’t want to know. Since becoming vegan, I didn’t think twice about trying to mimic the raw and buttery sauce but here I am with the recipe so you can enjoy the same right at home without the guilt. Also another bonus, this vegan option is simple, quick and can be enjoyed as is and saved for later use on a piece of avocado toast (another basic brunch option:)

Vegan Hollandaise sauce

Vegan Hollandaise Sauce

Ingredients:
1/2 cup raw cashews, soaked overnight
1 tbsp nutritional yeast
1/2 tsp tumeric
4-5 tbsp almond or soy milk
1 tbsp apple cider vinegar
2 tbsp coconut oil, melted (optional)
half lemon, juiced
salt and pepper, to taste

Steps:
In a high-speed blender, blend ingredients together until creamy. Slowly add melted coconut oil and blend until well incorporated. This part can be omitted for a no-oil option but will give a loose and flavorful finish to the Hollandaise sauce.

Drizzle on top of your favorite Benedict recipe. Stay tuned for vegan Benedict options.

Enjoy!
xoxo Sarah

SHIRATAKI VEGAN PAD THAI

Shirataki Vegan Pad Thai

I love random trips to the Asian market, especially if I have no idea what I’m planning to make. Just strolling down each aisle and thinking of random recipes and grabbing random ingredients is my favorite thing to do. I was introduced to shirataki noodles by my sister when she was on a low-carb diet a few years ago. Shirataki noodles are made from Japaneses yams or sometimes tofu, which are translucent and a bit chewy.

Pad Thai came to mind as I already had bean sprouts, green onions, lime and peanut butter which are the main key ingredients in Pad Thai. This recipe will work best with the fettuccine wide shirataki noodles but I did not find them at my local market. Best part about cooking is learning to adapt from what you have in your kitchen pantry and getting creative. First steps of being your own chef!

Shirataki Vegan Pad Thai

Shirataki Vegan Pad Thai

Ingredients:
1 package shirataki noodles
half onion, sliced
1/2 cup broccoli and carrot slaw  mix (Trader Joe’s)
1/2 cup bean sprouts
1 green onion, sliced
1/2 cup firm tofu, drained and crumbled
1 clove garlic, minced

Pad Thai Sauce:
3 tbsp soy sauce (or liquid amino for gluten free)
2 tbsp peanut butter, unsalted
1 tbsp agave
1 lime, juiced
1 clove garlic, minced
1/2 tbsp sesame oil

Steps:
Drain noodles from package and rinse with cold water. Cut noodles with scissors to desired length. Set aside

In a small bowl, prepare Pad Thai sauce and whisk together until well combined. If mixture is too thick, add 1 tbsp water.

Meanwhile on medium-high heat, saute onions, broccoli-carrot mixture, green onions and bean sprouts with garlic for about 2-3 minutes. Add crumbled tofu and saute for another minute or two until tofu starts to brown. Add in noodles and sauce mixture until well combined. Simmer until mixture thickens for about 5-7 minutes.

Serve with a side fresh bean sprouts, lime wedges and our famous hot sauce Sriracha.

Enjoy!
xoxo Sarah

CAULIFLOWER CAKES WITH OLD BAY

Cauliflower Cakes

Here we go again, the most used and abused vegetable out there for vegans! Cauliflower is very versatile and to no surprise that I had to make little patty cakes out of them. This can easily transform into a crab-less patty by substituting cauliflower for artichoke hearts. (TBD for that recipe! ) Sprinkling a little of my hometown classic seasoning Old Bay inside the mix or on top at the very end not only gives this recipe more flavor but that “seafood” kick. If you’re feeling daring, squeeze these bad boys in between 2 hamburger buns, slather some vegan mayo, tomatoes, lettuce and you have an amazing cauliflower burger. YUM!

These baked, crispy, light, and delicious cakes are best served warm with a little lemon-garlic aioli recipe found here.

Cauliflower Cakes

Cauliflower Cakes

Ingredients:
2 ½- 3 cups cauliflower florets
½ cup Panko
1 flax egg (1 tbsp+3 tbsp water)
½ tsp garlic powder
¼ tsp paprika
salt and pepper, to taste
½ cup vegan mozzarella shreds
Old Bay seasoning, optional

Steps:
Preheat oven to 400 degrees.
Steam cauliflower for about 5 minutes until tender to mash. In a separate bowl, mash steamed cauliflower with a fork. Carefully squeeze cauliflower mash until most of the water is drained. Pat dry with a paper towel.

In a clean mixing bowl, combine panko crumbs, flax egg, paprika, garlic powder salt and pepper. Add in cauliflower mash and mix well. Add in mozzarella shreds and mix until well combined. Roll a few pieces into ball shapes and form into patties. If the mixture is too wet, add a little more Panko to each patty before baking.

Spray cooking oil onto baking sheet and bake patties for about 10 minutes per side or until crispy and browned.

Note: Sprinkle Old Bay seasoning on top and enjoy with lemon-garlic aioli recipe found here.

xoxo Sarah

 

OLD BAY CAULIFLOWER STEAK

It’s said that all Marylanders put Old Bay on pretty much anything and everything. Sprinkle a little on pasta, chips, soup, vegetables, and even beer to give a little “seafood” flavor. As a Maryland origin, I do crave crab and crab cakes here and there (yes I said it) but not for the crab flavor itself but for the seasoning it comes with so why not just sprinkle a little Old Bay on vegan dishes to give a little taste of home?

Old Bay seasoning is that is well known for being the most common seasoning for seafood. It contains 18 herbs and spices that will give any dish a little kick of zest and flavor. More information found here.

Cauliflower is a well known hearty vegetable to us vegans. I did a little different take on this veggie to use the wholeness to bring a more filling and fine dish for dinner. “Throw some Old Bay on it!”

Old Bay Cauliflower Steak

Old Bay Cauliflower Steak

Ingredients: 
(Makes about 3 Steaks)

1 head cauliflower
2 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Old Bay seasoning
half lemon, juiced
1 1/2 tbsp parsley flakes

Steps:
Preheat oven to 400 degrees.

Remove leaves of the cauliflower and cut the stem, making sure not to cut the core. Slice 3/4 inch thick slices. Save the remaining cauliflower florets for another dish like buffalo cauliflower bites or cauliflower rice.

In a separate bowl combine olive oil, Old Bay, lemon juice, and parsley flakes. Spoon over prepared steaks to coat on each side.

Bake for 10 minutes on each side or until tender and has browned edges.

Enjoy with prepared quinoa, corn, or as a sandwich!

xoxo Sarah