Vegan Coleslaw

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Roasted Basil Cherry Tomatoes

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English Cucumber Salad

Hot weather leaves me wanting cool things. I'm not alone in this. Here is a cool salad that will leave you feeling fresh and satisfied.

1 c arborio rice, cooked to package directions
3 scallions, thinly sliced
2.25 oz can of sliced black olives
1/2 English cucmber, chopped
1/4 c finely chopped mint
1/4 tsp salt and pepper (each
2 T olive oil
1 T orange juice

1. Cook the rice.
2. While the rice is cooking combine everything else into a large bowl. Refridgerate until the rice is done.
3. Drain the rice and rinse under cool water, until cool.
4. Combine. Serve cold!

Enjoy!
~Maria Rose

Delectable Vegan Baked Beans

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Vegan Asian Noodle Salad

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Best Ever Baked Fries

I love potatoes. I am so glad they are vegan. What would this world be without fries? I love experimenting with baking my own fries. Here is one of my absolute favorite methods. They are great with these sloppy lentils.

1.5 lbs baby yellow dutch potatoes, quartered
2 T olive oil
1 tsp sea salt, fine grind
1/2 tsp garlic
1/2 tsp sugar
1 tsp ground cumin
1/4 tsp turmeric

1. Preheat your oven to 425 F.
2. Mix all of the dry spices together in a small bowl. In a larger bowl mix the potaotes and oil, toss to coat.
3. Pour the spice mixture over the oil coated potatoes and toss to coat.
4. Spread out on a cookie sheet and bake for 30-35 minutes. Open oven once to flip the potatoes.

Enjoy!

Roasted Asparagus Spring Salad

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Easy Homemade Focaccia

Foccacia is an oven baked Italian flat bread that has a bajillion different incarnations. This bread can be savory or sweet. You can dip it in oil as a nice appetizer or slice it in half for a sandwich. You are really only limited by your imagination. This is just a little intro into this amazing and versatile flat bread.

2 1/4 tsp active dry yeast
1 1/4 c warm water
2 T vegan sugar
1 1/4 tsp. salt
2 T olive plus more for brushing
1/4 tsp garlic powder
3 c flour

1. In a large mixing bowl combine your yeast, sugar and water. Let proof for about 10 minutes (this is just between us, I never wait that long).
2. Add the salt, olive oil, garlic powder and then add the flour one cup at a time, mixing with your hands (don't forget to take your rings off).
3. Once you have a nice elastic-y dough ball, put it in your bowl and drizzle with a little olive oil. Cover with a clean towel and set in a nice warm spot to rise for about 40 minutes. Punch it down....is it just me or doesn't this just seem rude? All of that progress followed by a beat down. C'est la vie. Anyway, reform your ball and let it rise for another half an hour or so.

Now, your dough is ready! You have so many options. Today I am showing you how to make foccacia, but this dough works great for pizza and stromboli and about a zillion other things so just keep it in mind.

4. I like to divide my dough into halves so I can make a couple of smaller rounds of foccacia. So, it is really up to you--- halves or keep it simple with one big piece. Shape it into a rounds that are about 1 1/2 inches-2 inches thick.
5. Use your fingers to dimple the surface.
6. Lay onto a lightly oiled baking sheet and brush with a bit more oil.
7. Add some toppings. I used kalamata olives and rosemary on one and sun dried tomatoes (oil packed and drained) with a bit of sea salt on the other. Here are a few ideas:

• sea salt, small seeds (sesame, poppy, sunflower, etc.)
• Daiya shredded cheese, sun dried tomatoes
• fresh tomatoes, basil
• rosemary 
• mixed fresh herbs
• olives
• marinated and drained artichoke hearts
• sun dried tomatoes 

8. Bake for about 20 minutes, or until golden, at 375 F.

Now if you want to have your mind blown with the versatility of this dough try making it sweet. JUST BE SURE TO OMIT THE GARLIC POWDER. Top the dough with a drizzle of agave or a sprinkle of vegan sugar then you can add some sweet toppings like: raisins, figs, grapes, etc.

~Maria Rose

Herbed Baby Potatoes

 

1 1/2- 2 lbs baby potatoes, halved
1/4 c chopped parsley
1/4 c chopped basil
2 scallions, thinly sliced
1-2 T olive oil
1 T red wine vinegar
1 T Dijon mustard
Salt and pepper to taste

1) In a large pot boil enough water to cover the potatoes. Toss the potatoes in the pot once the water is boiling
2) While the potatoes are cooking---in a large bowl combine the herbs, scallions, olive oil, mustard, red wine vinegar, salt and pepper. Whisk together.
3) Once the potatoes have softened up (about 10 minutes), check to ensure that they can easily be pierced with a fork, drain.
4) Add the drained potatoes to the herb mixture and toss to combine. Serve warm or cold.

Serves 4-6

~Maria Rose

Lemon Asparagus

 

Here is my recipe for Lemon Asparagus! My husband loves asparagus and I like it just fine. So I do make it with some regularity. My usual M.O. is to grill it and add olive oil, lemon juice and salt. I thought I would up the ante just a bit by sautéing and adding some pine nuts, watch out!

2 bunches of asparagus, trimmed and then cut into bite sized pieces
1 T olive oil
1/4 c toasted pine nuts (put on baking sheet at 325 F for about 5 minutes).
1/2 lemon (use the other half for drinks), juice only
salt and pepper to taste

1) Heat oil in a large skillet. Add the asparagus and cook until tender---stirring occasionally. Less than 10 minutes.
2) Add the pine nuts and the lemon juice. Salt and pepper to taste. Toss and serve.

Serves 4-6

~Maria Rose