Vegan BLT Lettuce Wraps with Macadamia Mayo

Hey Sweeties,

My apologies for the long hiatus I took in posting!   

I generally eat pretty darn healthy, but I am currently on a twelve week clean, clean, clean eating and fitness program to get my bod into prime bathing suit condition so for those of you in a similar boat, stay tuned for some clean, low-carb, high protein vegan eats!

This recipe caters to my lettuce wrap obsession and a serious craving for tempeh bacon.

BLT Lettuce Wraps with Macadamia Mayo
Ingredients: 
- 1 head of organic romaine lettuce, leaves seperated
- 3 or 4 ripe organic roma tomatoes, sliced
- 1 package of tempeh bacon, prepared according to package directions, cooled and crumbled
- 1 cup raw macadamia nuts
- 1 clove garlic
- 1 tbsp freshly squeezed lemon juice
- 1/2 cup filtered water
- S&P

To make the mayo, combine the macadamia nuts, garlic, lemon juice and water in a high speed blender (I use my VitaMix but the Magic Bullet works great too) and blend on high until the mixture is perfectly smooth and creamy.  If it is really thick, add a little more water.  It will thicken up a bit if you refrigerate it for an hour or so.  Season the mayo with salt.  You could add a little smoked paprika or other herbs right about now too, if your heart desires :)

To assemble, spread some mayo onto each romaine leaf, top with slices of tomato and sprinkle on some crumbled tempeh bacon.  A little diced avocado wouldn't hurt either!  Season the wraps with a grind of fresh pepper and NOSH!

XOXO

Vivacious Vegan

Thai Tofu Lettuce Wraps with Cucumber Carrot Slaw

Hello Lovelies,

Lately I have been giving cooking lessons to ATM's cousin Steffie who recently went vegetarian (woohoo!).  Yesterday, when she was deciding what she would like me to teach her to cook, she mentioned her disdain for tofu.  She is certainly not alone in the Tofu Haters Club, more often than not I meet people who shudder at the mere mention of the word.  I believe that almost everyone can like tofu because tofu can taste like anything: chicken-y nuggets, feta cheese, ricotta cheese, chocolate mousse, ranch dressing. . . the possibilities are endless!  Tofu on its own is pretty sad and boring, so preparation is key when winning people over to bean curd love.  Steffie and I made super simple, super delicious Thai tofu lettuce wraps and guess what?  She sure doesn't hate tofu anymore!

 

Thai Tofu Lettuce Wraps with Cucumber Carrot Slaw

Ingredients:

- 1 head of romaine lettuce, or iceberg lettuce, or collards, or savoy cabbage for wrapping

for the tofu:

- 1 package of extra firm tofu

- 1 small onion, roughly chopped

- 3 cloves garlic

- 3 tbsp Thai green curry paste

- 2 tbsp tamari soy sauce

- 1/4 cup chopped cilantro

- 1 tbsp coconut oil or veg oil 

for the sauce:

- Juice of one lime

- 1 tbsp agave syrup

- 1 tbsp tamari soy sauce

- Sriracha sauce, or Sambal Oelek, or other chili sauce

for the slaw:

- 1 large English cucumber

- 1 large carrot

- 1 minced shallot

- 1 tbsp lime juice

- 2 tsp agave syrup

- 1 tbsp tamari soy sauce

- 1 small minced Thai chili (or a sprinkle or dried chili flakes)

- 1/4 cup chopped cilantro

Let's start with the slaw.  Using a vegetable peeler, make the carrot and cucumber into ribbons by peeling and rotating the veggies until there is nothing left.  Toss the ribbons, with the shallot, lime juice, agave, tamari, chilies and cilantro and set in the fridge to get cold and crisp and well marinated.

For the sauce, simply whisk the lime juice, agave, tamari and chili sauce (to your discretion).

For the tofu, place all ingredients except for the coconut oil into a food processor and pulse until the mixture is well combined.  Heat a skillet over medium-high heat, add the coconut or vegetable oil and the tofu mixture.  Saute for a few minutes, or until slightly browned and heated through.    

Separate the lettuce, or leaves of choice, and arrange them on a platter.  To make a wrap, layer a few spoonfuls of the tofu on a leaf, drizzle with the sauce, and top with the cucumber carrot slaw.

XOXO

Vivacious Vegan                  

Raw Vegan "Scallops" with Orange Pepper Cream and Blood Orange Salsa

Hello there!

It has been mighty chilly here in Winnipeg (duh, it's January!) but I have had an excuse to stay inside for the past week - STREP THROAT!  It was a fun-filled, first time experience for me indeed (fun, like someone stabbing you in the throat with a fork)!  I was mostly on a liquid diet but some softer foods made it onto my sick bed menu too (Avocado Carpaccio, anyone?).  And in my antibiotic/Advil stupor, I managed to create an outstanding dish that I am so proud of and so excited to share with you!  King oyster mushrooms are not always easy to find, but I have had no problem finding them in my friendly neighborhood Asian grocery store.  Blood oranges are easily substituted with regular, seedless naval oranges or even grapefruit.  This recipe should serve eight as a starter or four as a main dish.  

Raw Vegan "Scallops" with Orange Pepper Cream and Blood Orange Salsa
Ingredients: 
for the mushroom 'scallops':
- one dozen king oyster mushrooms, bottoms and caps removed
- 2 tsp smoked paprika
- 2 tbsp apple cider vinegar
- 2 tbsp nama shoyu or tamari soy sauce
- 1 clove garlic, minced
- 1 tbsp agave syrup
- 1 tbsp olive oil
- S&P
for the bell pepper puree:
- 2 orange or yellow bell peppers
- 1/2 cup macadamia nuts
- 1/4 cup white wine
- 1 tbsp minced shallot
- 1/2 tsp sea salt
for the blood orange salsa:
- 2 blood oranges, rind and pith cut away with a sharp paring knife and diced (regular seedless naval oranges are fine if you can't find blood oranges)
- 1 minced shallot
- 1/4 cup cilantro, finely chopped (or parsley if you are a cilantro hater)
- 1 tbsp lemon juice
- 2 tsp macadamia nut oil, or pistachio oil or avocado oil or olive oil
- 1 chili pepper, seeded and finely diced (optional)
- S&P

Slice the king oyster mushroom stems into 1/2" thick "scallops".  Mix together all other ingredients and season with S&P.  Marinate "scallops" in the lovely marinade you just whipped up for 30 min - an hour, stirring occasionally.

Dehydrate the "scallops" at 104 degrees for two hours, basting occasionally with the marinade.  Alternatively, if you are not in possession of a dehydrator, but want to keep this dish raw, warm the medallions in an oven on it's lowest setting with the door cracked open.  If you are not in the least bit concerned about the rawness factor, sear the scallops in a pan with 1 tbsp olive oil over medium-high heat until tender.

For the puree, combine all ingredients in a high speed blender and blend until silky smooth.  

For the salsa, toss all ingredients together and season with sea salt and freshly ground pepper.

To serve, put a few tablespoons of the bell pepper puree in the middle of each plate and swirl to make a nice circle.  Arrange the scallops in the center of the plate and put a spoonful of the blood orange salsa on top.  Garnish with a cilantro sprig if you like.

Enjoy!

XOXO
V.V.

Vegan Phyllo Wrapped Asparagus with Lemon Aioli

Happy Spring!!!


V.V. has been slacking on posting lately but with good reason!  The memory card from my camera got lost (which was full of beautiful photo's of Vivacious Vegan FOOD PORN!), ATM and I moved out of our beautiful apartment (not by choice, the building is being turned into condos :( ) and are waiting to move into her house and begin renovating (new kitchen - yippee!!!), and I have two disposable cameras full of lovely pics to post with yummy vegan recipes. . . once I get them developed!   

In Winnipeg, the Spring has certainly come in like a lion (kind of like the MGM lion at the beginning of the Wizard of Oz - sort of shocking when you aren't expecting it). I love Spring! The longer daylight hours, the puddles, the warmer temperatures and also the change in my diet from the heavy, comforting, winter fare to a lighter more colourful palate of beautiful Spring veggies!


Asparagus season is at it's peak in Spring time, which means it's plentiful and inexpensive! I like fresh, in-season asparagus sauteed or grilled with a touch of good extra virgin olive oil, a squeeze of lemon and a touch of salt and pepper. So simple, so delicious :)  It's even wonderful sliced thinly and served raw with a light mustard vinaigrette, tossed with a little baby arugula and paper thin radish slices, maybe some minced chives while you're at it. . . I feel some inspiration for a new blog post coming on. . . !


Today's recipe is a classic appetizer application for asparagus spears, wrapped in phyllo dough and baked. It's an elegant dish perfect for s Spring time tea party. The lemon 'aioli' dip adds a bright, zingy, creaminess and an extra tough of elegance. Plus, the whole thing is SUPER simple and sure to impress!

Phyllo Wrapped Asparagus with Lemon Aioli
Ingredients:
for the asparagus:
- 24 asparagus spears, all about the same thickness
- 12 sheets phyllo dough, thawed, cut in half lengthwise and covered with a damp tea towel
- 1/2 cup melted coconut oil, or Earth Balance, or veg oil
- 1 cup fine bread crumbs
for the aioli:
- 1 cup vegan mayo (I vote Vegenaise - SERIOUSLY good)
- zest and juice of one lemon (zest before juicing using a fine grater and make sure you wash the lemon really well first!)
- 1 minced garlic clove


Start by making the aioli so the flavours have a chance to become BFF's.  Simply mix together the vegan mayo, lemon zest and juice and minced garlic.  Et voila!  You can add in some minced fresh herbs like parsley or basil for a fresh, pretty touch.

To prep the asparagus spears, ensure they are washed thoroughly.  The ends of asparagus tend to be too woody and fibrous to eat so to take the end off at just the right spot, simply hold the middle of the stalk between your thumb and index finger in one hand and the end of the stalk in the aforementioned fingers of your opposite and hand bend the spear until it snaps.  It will have broken at the perfect spot :) 

Blanch the asparagus spears in boiling water for 1 - 2 minutes and then plunge them into an ice bath to stop the cooking process.  Pat the stalks dry with a clean tea towel.

Pre-heat your oven to 400 degrees and oil a baking sheet with your choice of grease. 

To assemble, brush a half sheet of phyllo with a pastry brush dipped in melted coconut oil, or Earth Balance or whatever you choose, sprinkle with a light coating of breadcrumbs.  Place an asparagus stem at one end of the phyllo, with the pretty tip hanging over the edge, roll up tightly, brush the outside with a little extra oil and place on the prepared baking sheet. 

Repeat with all the asparagus spears.

Bake the asparagus for about 15 min, or until the phyllo pastry is golden brown.

Serve the phyllo wrapped asparagus on a platter with the lemon aioli <3

XOXO,

Vivacious Vegan  

Veggie Wonton Dumplings

Guten morgen mein schatz,

As you may already be aware, I have a dumpling obsession.  I rambled on about it for a while in my gnocchi post so i'll spare you this time (besides, who doesn't like dumplings?) and just cut to the chase.  If you have never worked with wonton wrappers before, do not be intimidated.  Dumpling makery can be a very zen experience as it is assembly that takes most of the work.  It's important not to overfill your dumplings otherwise they will be a pain in the butt to seal and may explode during cooking.  I used an assortment of veggies that I just happened to have but I really encourage you to use whatever veggies you like!  Onions, carrots, cabbage of all kinds, mushrooms, spinach, scallions, broccoli, leeks, water chestnuts, celery, daikon, cauliflower. . . go nuts!  It's a great recipe for using up veggies that are looking a little haggard...
Oooooh another thing: I fried these but they would be AWESOME steamed (and nicer to your inner thighs)!



 Veggie Wonton Dumplings

Ingredients:

1 package wonton wrappers (check the ingredients, lots contain eggs)

1 carrot, finely diced

1 large onion, diced

1 cup chopped cabbage

1 cup broccoli, chopped into very small florets

3 cloves garlic, chopped

1/4 cup sesame seeds, toasted

1/4 cup cilantro, chopped

1/4 cup shoyu mixed with 2 tbsp water

1 tsp fresh grated ginger

sunflower oil for frying

In a large saucepan, heat a tsp of oil over medium heat.  Saute the onion, carrot, cabbage, broccoli and garlic until quite tender.  Remove from the heat.  Add the sesame seeds, cilantro, ginger and shoyu-water mix.  Using a food processor or immersion blender (hand blender), blend the veggie mix until it is well combined but a few little veggie chunks remain.  Season with S&P.

Time to fill some wonton wrappers:  Have a little bowl of water standing by and a cookie sheet dusted lightly with flour.  Hold the wonton wrapper in the palm of your hand.  Place 1 - 2 tsp of filling in the centre of the wrapper.  Using your finger, moisten all around the edges of the wrapper with the water you have standing by.  Now you can either fold the wonton over into a triangle shape, pinching the ends well or pressing them with a fork to seal OR you can bring all the sides together into a little pouch shape (like I have done in the picture) and pinch WELL to seal.  Continue this process until you have used up all your filling. 

You can freeze your wontons on the floured cookie sheet and steam them right from frozen!

Otherwise, steam these babies right away (they make greeeat party food for veg heads and omnivores alike) or you can pan fry them in sunflower oil on medium heat until golden brown.  Serve these puppies with your fave dipping sauce (sweet&sour?  plum?  soy sauce?  hoisin?  ketchup?)

Stay warrrrrm,

XOXO,

V.V.

Vegan Tapas Party!!!

Hello Lovelies,

I made a Spanish themed dinner for a special friend this weekend.  For the main course I made a paella recipe that I found online by vegan chef Tal Ronnen.  It turned out alright, although I would reduce the amount of water/stock added from four cups to three, otherwise it will be less like paella and more like risotto.  The toppings were really yummy: seitan 'chorizo' (homemade!), wine braised artichoke hearts and nori-dusted oyster mushrooms that taste a lot like seafood!  Here's the paella recipe if ya wanna give it a try!

Before I served the paella I made a few Spanish tapas:  Garlic-Stuffed Olives with Lemon and Basil, Spanish Spiced Almonds and Pan con Tomate. 

Garlic-Stuffed Olives Marinated in Lemon and Basil
Head to the bulk olives at your friendly neighborhood grocery store and get a bunch of jumbo green olives stuffed with garlic cloves.  Take them home and marinate them for at least an hour in the juice and zest of one lemon, 1 tbsp chopped fresh basil and 1 tbsp olive oil.

Spanish Spiced Almonds
Toast one cup of almonds in a pan (carefully!).  Once toasted sprinkle them with 1 tsp smoked paprika, lots of fresh ground pepper and a sprinkle of salt.  Turn off the element and add 1 tbsp of sugar stirring the almonds quickly to coat them in the sugar and spices.  The sugar should melt into a candy-like coating.  Let the almonds cool on a greased plate of cookie sheet before serving.

Pan con Tomate
This is just a fancy way of saying Tomato Toast, people.  Toast some rustic bread slices under the broiler then rub each slice with a garlic clove that has been cut in half.  Smush a ripe tomato chunk on each slice.  Drizzle with good olive oil and sprinkle with S&P.  Best when you use TOP NOTCH tomatoes!

Other ideas for vegan tapas:
Banderillas: pickled veg tidbits on skewers
Vegan 'chorizo' and apples braised in wine
Patatas Bravas: fried potato chunks with 'bravas sauce' (a spicy tomato sauce) or vegan aioli
Empinadas: little turnovers filled with spicy vegan 'beef' or veg
Bean Croquettes with Romesco Sauce
Mushrooms sauteed with sherry
LOTS of Spanish vino :)

Tapas make for a really easy cocktail party since most of the dishes require assembly rather than a lot of cooking.  They would definitely add sassy Spanish flare to any holiday party you might be throwing in the next month ;)

XOXO
V.V.

French Lentil Pate

Hello, Dollies. 

It's so nice to have you back where you belong. 

Last night I made a big pot of Cauliflower Bisque with Buttered Bread Crumbs from Alicia Silverstone's (yes, as in 'Cher' from Clueless) blog The Kind Life.  It was mighty delish and her blog is definitely worth a visit.  If you dig her blog, pick up a copy of her book The Kind Diet.  Great for non-vegan's who are curious about goin' veggie, vegan's and also crazy health nuts (reffered to in the book as Superhero's).  

As part of my continued effort to consume more protein, I made a very chic French Lentil Pate.  What`s with all the legumes?  Why don't I just eat more tofu as it's low in fat and sky high in protein?  I have a soy intolerance, folks.  Tofu gives me a mighty tummy ache.  Although sometimes, in the name of vegan cheesecake, I'll grin and bear it.  So the occasional soy based recipe may pop up on here.  

ANYWAYS, back to the pate.  SO easy to make, whip it up the next time you have people over for some vino and you are sure to impress :)

 French Lentil Pate
Ingredients:
1 cup french lentils (green lentils)
1 bay leaf
2 cups water or veggie stock
1 onion, diced
3 cloves garlic, chopped
1 tsp thyme (or whatever savory herbs you like!)
2 tsp smoked paprika
1 tbsp djon mustard
1 glass red wine
2 tbsp shoyu
S&P
olive oil

Bring the lentils and bay leaf to a boil in the water or stock.  Reduce to a simmer and cook the lentils with a lid on the pot until all the liquid is absorbed. 

Meanwhile, saute the onions and garlic until soft in a bit of safflower oil.  Add the thyme, paprika, wine, mustard and shoyu and stir until most of the liquid is absorbed.  Add the onion mixture to the cooked lentils and puree with an immersion blender or food processor until very smooth.  Season with S&P!

Serve the pate in a ramekin with a thin layer of olive oil drizzled over the top and lots of fancy crackers or crostini.

Ooh lala!

Kisses, V.V.