My Podcast

Gardein Hot & Spicy Chinese Beef & Vegetable Stir Fry

Sun, 11 Dec 2011 10:04:42 -0500

This is a perfect hearty dish to satisfy your meat cravings so you can stick to your Vegan Vow. It’s quick and easy to make, satisfying and very tasty. If you don’t like spicy foods, you can decrease the amount of chili oil and crushed red pepper and cut back a bit on the sugar.
Ingredients
1 Package of Gardein Homestyle Beefless Tips (Vegan) 1 Package of Baby Zucchini (or 1 Large Zucchini) 2 Cups of Broccoli 1 Red Bell Pepper 2-3 Cloves of Garlic 1 Package of Soft Organic Tofu 1/2 Cup Tamari Sauce (or Soy Sauce) 1/2 to 3/4 Tablespoon Crushed Red Pepper Flakes 1/2 Teaspoon Chili Oil 1 1/2 Teaspoon Rice Vinegar 2 Tablespoons Pure Cane Sugar 1 Teaspoon Brown Sugar Vegan Cooking Spray Olive Oil
Hot & Spicy Stir Fry Marinade Sauce
In a mixing bowl, combine 1/2 cup of Tamari sauce, 2 tablespoons of pure cane sugar, 1 teaspoon of brown sugar, 1 1/2 teaspoons rice vinegar, 1/2 teaspoon of chili oil and 1/2 to 3/4 tablespoons of crushed red pepper. Stir well and set aside.
Stir Fry  Boil water and place the broccoli and zucchini in it until it is soft. Then drain and cut into 1 inch pieces.
Cut the tofu and red pepper into 1 inch pieces.
Marinate the mealtess meat for 3 to 5 minutes in the hot and spicy stir fry marinade sauce.
Dice the garlic and place in a pan on medium heat using vegan cooking spray or olive oil for a few minutes (avoid overcooking).
Add the tofu, meatless meat and vegetables into the pan and drizzle with 1 teaspoon of olive olive. Start to add a little of the remaining marinade sauce in very slowly - only enough to cover the vegetables (do not use all the marinade sauce or the dish will be too soggy). Stir on medium heat for 5 minutes and serve.
Serving Suggestion
Serve with white rice and chop sticks for fun.
Recipe by Beth Rosen

Meatless Beef, Sundried Tomato & Basil Stir Fry

Wed, 26 Jan 2011 09:41:47 -0500

This recipe is quick and easy to make. The preparation is minimal and it can really satisfy your meat craving. It serves 2 to 4 depending on how voracious your appetite is.

Ingredients

1 package Gardein Homestyle Beefless Tips
1/2 cup Sundried Tomatoes sliced and quartered
3/4 cup chopped fresh basil
2 pinches of Italian Seasoning
1 pinch of pepper to taste
2 to 3 tablesspoons of Olive Oil

Drizzle olive oil in the pan. Add the Gardein beef, sundried tomatoes, 1/2 cup of fresh basil and sprinkle in the Italian Seasoning and pepper to taste. Stir fry on medium heat for 7 minutes. Add the remaining fresh basil and stir for 3 more minutes.

Serving Suggestions

Serve on a bed of rice (with chopsticks for fun). Add crushed red pepper for additional spice.

Recipe by Beth Rosen

Banana Bread With Crumb Topping

Mon, 17 Jan 2011 09:28:13 -0500

If you love banana bread, you will love this vegan version. You can make it with or without the crumb topping, depending on your sweet tooth. I personally love the crumb topping. It gives it a real homestyle feel and it’s absolutely delicious.

Banana Bread
1 3/4 Cups of All Purpose Flower
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Cup of Light Brown Sugar
3 to 3 1/2 Very Ripe Bananas
2 Teaspoons of Vanilla Extract
1/2 Cup Vegetable Oil

Crumb Topping
1/2 Cup Light Brown Sugar
1 Tablespoon Pure Cane Sugar
1/4 Teaspoon Nutmeg
1 1/2 Tablespoons Earth Balance Natural Buttery Spread

Banana Bread Preheat Oven to 350 degrees. Mix dry ingredients in a bowl and then add the bananas, vanilla and vegetable oil. Mix until creamy smooth. Grease a loaf baking pan and add the mixture to it. Set aside.

Crumb Topping
Combine the dry ingredients in a mixing bowl and then cut up the buttery spread into small chunks and add them in. Carefully and slowly mix until crumbly. Do not over mix. You do not want it to be smooth. Take the crumb topping and sprinkle it over the loaf pan with the banana bread.

Place in oven for 50 minutes. Test to see if it is ready by sticking a toothpick in the center and each side. Let cool for 10 minutes. Then turn loaf pan upside down on a plate and gently remove the banana bread. Place right side up on a plate, slice and serve.

Recipe by Beth Rosen

Cucumber Cream Cheese Rolls

Tue, 17 Aug 2010 03:56:45 -0400

This gourmet appetizer will really impress your company and is perfect for a hot summer cocktail party. You can double the recipe as needed.

1 English Cucumber
3 Tablespoons of Dill
1 Clove of Garlic
1 Tablespoon of Lemon Juice
4 ounces of Vegan Tofutti Cream Cheese
Roasted Red Peppers (can use from a jar)
Salt and Ground Black Pepper to Taste

Thinly slice the cucumber (for best results use a mandolin or similar food slicer). Finely chop up the garlic and dill and add it to the cream cheese along with the lemon juice and half a pinch of salt and pepper to taste. Mix well.

Cut up the roasted red peppers into thin 1 inch slices. Place 3/4 to 1 teaspoon of the cream cheese mix on the edge of the cucumber and lay a slice of the red pepper on top. Gently roll the cucumber up and add a little bit of the cream cheese mix on the end to securely fasten the cucumber roll.

Serving Suggestions

Serve cucumber rolls on a small platter standing up. Garnish the plate with some sprigs of dill for a professional look.

Recipe by Beth Rosen

Eggplant Onion Appetizer

Tue, 17 Aug 2010 02:47:41 -0400

This is a great appetizer to wow your company and it’s easy and fast to prepare. You can double the recipe as needed.

1 Small Eggplant or 1/2 a Large Eggplant
1 Onion
2 to 3 Cloves of Garlic
2 Pinches of Ground Pepper
1 Tablespoon of Olive Oil
3 Tablespoons of Vegan Sour Cream
1 Tablespoon of Fresh Dill
1 Tablespoon of Fresh Cilantro
16 Vegan Puff Pastry Shells

Eggplant Stir Fry

Preheat oven to 375 degrees. Chop up the eggplant into small 1/8” cubes. Dice the onion and then chop up the garlic. Drizzle a frying pan with the olive oil and turn up to medium heat. Add the eggplant, garlic and onion and stir fry until the eggplant is soft. Add the ground black pepper for taste as you stir fry. If you need to add olive oil, do so a drop at a time so the eggplant does not become too soggy. Be careful not to overcook because you will be placing it in the oven.

Place the puff pastries on a cookie sheet with wax paper. Fill each pastry shell with the eggplant to the top.

Place in the oven for 10 minutes. If you think you might have overcooked the eggplant, reduce the heat to 350 degrees. Remove from oven and cool for 5 to 10 minutes. Place on a nice serving tray.

Sour Cream Dill Topping

Place the vegan sour cream in a small bowl. Finely chop up the dill and the cilantro and then mix it into the sour cream. With a small teaspoon, top off the eggplant puff pastries with a dab of the dill sour cream to give it a professional touch and mouthwatering taste.

Recipe by Beth Rosen