Thursday, May 2, 2019

Recipe of the Week: Shaved Salad, Creamy New England Chowder & Tofu ‘Shrimp’ Scampi

Hippie Goddess Salad Dressing and Shaved Spring Salad [Vegan, Gluten-Free]
How to Make Vegan Versions of Your Favorite Brand Name Foods

Ingredients


Hippie Goddess Dressing:
  • ½ cup fresh packed basil leaves
  • ¼ cup hulled hemp hearts
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon fine grain sea salt
  • 5-6 tablespoons water
Vegetables to Shave:
  • Asparagus, ends trimmed and tips reserved
  • Carrots, trimmed and peeled
  • Radishes, washed well and trimmed
  • Cucumbers, washed and trimmed
  • Extra basil, chiffonade
  • Hemp hearts to sprinkle on top

Preparation

Dressing:
  1. Put all the ingredients into a high power blender and process until completely smooth. Pour over the salad.
Salad:
  1. Cut all veggies with a v slicer, mandolin or vegetable peeler. Sprinkle top with the basil chiffonade and hemp hearts (if using).

Notes

This recipe is not a make ahead dressing. The basil will turn from a beautiful fresh colour to an unpleasant green. Dressing Adapted from Oh She Glows: Ultra Creamy Hemp Salad Dressing

About The Author


Jessica DeMarra

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Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website . Before going vegan, she was a hardcore carnivore and held the second place standing for a chicken wing eating contest. Recognizing the need for a change, she now makes taking care of herself and the planet a priority. Jessica’s curvaceous cat Barb is her constant companion in her place of peace: her kitchen.

Calories

338

Serves

4

Cooking Time

25

Ingredients

For the Chowder:

  • 1 large leek
  • 1 tablespoons plus 1 teaspoon olive oil, divided
  • 3 cloves garlic
  • 1 1/2 teaspoons kelp powder, divided
  • 8 ounces fingerling or other tiny potatoes
  • 3 tablespoons all-purpose or brown rice flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon white pepper
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 3/4 cup white wine
  • 4 cups vegetable broth
  • 8 ounces oyster mushrooms (roughly 3 large clusters)
  • 1 teaspoon tamari or reduced- sodium soy sauce

For the Cashew Cream:

  • 2/3 cup pre-soaked cashews
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • Water to blend (about 1/3 cup)
  • 1 cup frozen corn, fire roasted preferred
  • Small handful fresh parsley
  • 1/2 teaspoon sea salt, or to taste squeeze of lemon juice (optional)

For Serving:

  • Oyster crackers, vegan biscuits or sourdough rolls

Preparation

  1. Rinse the leek well and trim off the bottom. Put 1 tablespoon of oil in a large pan over medium heat.
  2. Use a food processor fitted with a slicer attachment to thinly slice the leek, then put the leeks in the pan. Mince the garlic, then add the garlic and 1 teaspoon kelp powder to the leeks and mix well.
  3. Slice the potatoes in half lengthwise and then cut them smaller using the food processor. Add the potatoes to the pan, then the flour, nutritional yeast, paprika, pepper, bay leaf, dried thyme and wine. Stir after each addition. Cook for 1 minute and then add the broth. Reduce the heat to medium.
  4. Simmer until the potatoes soften, about 10 minutes. If it’s reducing too quickly, reduce the heat to medium-low or add more broth as needed. Rinse and chop the mushrooms while the potatoes cook.
  5. Put 1 teaspoon of olive oil in a second pan over medium heat for 1 minute. Change the attachment on your food processor to the S-blade.
  6. Add the mushrooms to the pan. Drizzle the tamari and 1/2 teaspoon of kelp powder on the mushrooms. Cook until the liquid boils off, about 5 minutes, stirring occasionally.
  7. Make the cashew cream. Add the cashews, lemon juice, salt and water to the food processor. Process until smooth and creamy, about 2 minutes. Stop to scrape down the sides if needed. Stir the cream into the chowder, and then add the corn and cooked mushrooms. Mince the parsley.
  8. Taste, adjust the seasonings and add salt if desired. Add a squeeze of lemon juice to brighten the flavor profile if needed. Garnish with fresh parsley and serve with oyster crackers, vegan biscuits or sourdough rolls.

Notes

Swap king oyster, trumpet, lion’s mane or any other very tender mushroom you can find for the oyster mushrooms. If you are cutting the potatoes by hand, slice them in half lengthwise, then into 1/4-inch slices. This will increase the prep time.

Nutritional Information

Per Serving: Calories: 338 | Carbs: 36 g | Fat: 16 g | Protein: 11 g | Sodium: 1155 mg | Sugar: 6 g

About The Author


30-Minute Vegan Dinners, Megan Sadd

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This brilliant cookbook reveals the secrets to cooking dinners that you crave― the kind that comfort, nourish and inspire you, without a ton of work. With every recipe clocking in under 30 minutes (prep included!), anyone can enjoy incredible plant-based meals every night of the week. Megan Sadd has your back with smart tips for cooking efficiently, and a recipe for every mood you may find yourself in. Many of these amazing meals are gluten-free to boot, helping you maximize healthy eating in as little time as possible. Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.
How to Make Vegan Versions of Your Favorite Brand Name Foods

Ingredients


For the Marinade:

  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, minced
  • Zest and juice of one lemon
  • A pinch of red pepper flakes
  • Salt and pepper, to taste

For the Scampi:

  • 1 box vegan shrimp or prawns, defrosted or 1 14-ounce block extra-firm tofu, pressed, drained and cut into cubes
  • 1 pound gluten-free pasta
  • Kosher salt
  • 1/2 cup white wine
  • 1/2 cup reserved pasta water
  • 1 cup low-sodium vegetable broth
  • Zest and juice of one lemon
  • 2 tablespoons vegan butter (optional)
  • 1/2 cup fresh parsley, chopped
  • Salt and pepper, to taste

For the Garnish:

  • Vegan grated Parmesan, if desired
  • Lemon wedges for garnish, if desired.

Preparation

  1. In a bowl, combine the ingredients for the marinade. Let the “shrimp” or tofu sit in the marinade for at least 30 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions. Reserve about 1/2 cup of pasta water. Drain and set aside.
  3. Heat a large skillet over medium-high heat. Remove the “shrimp” or tofu from the marinade, shake off any excess and place them in the skillet. Cook for about 4-6 minutes or until they have browned a bit on all sides, according to your taste. Remove the “shrimp” or tofu from the skillet and set aside.
  4. Add ½ cup white wine to the skillet and let cook until most of it evaporates. Add the remaining marinade to the skillet. Let it cook for 2 minutes. Add the reserved pasta water and the broth to the skillet. Lower the heat to medium-low. Add the zest and juice of the second lemon to the sauce. Melt in the butter, if using, and add the parsley. Add salt and pepper to taste.
  5. Add the pasta to the sauce and toss to coat. Add the “shrimp” or tofu back to the skillet to heat through. Top with vegan grated Parmesan. Serve with extra lemon wedges, if desired.

Nutritional Information

Total Calories: 3473 | Total Carbs: 436 g | Total Fat: 178 g | Total Protein: 31 g | Total Sodium: 1526 g | Total Sugar: 9 g

bout The Author


Rhea Parsons

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When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.
Don Lichterman
Sunset Corporation of America (SCA)
Sustainable Action Network (SAN)