Sprouted Mung Bean Sauté

Years ago an Indian co-worker brought into work a dish that she called a mung bean salad. It was young sprouted mung beans seasoned with garlic and spices. I absolutely loved it but either forgot to ask for the recipe or never received it and promptly forgot about it for a decade or so.  

I was recently browsing through Made in India by Meera Sodha and came across a picture and recipe of my co-worker’s bean salad. I, of course, made the recipe, loved it and added it to my collection. While the book isn’t exclusively vegan, there are a lot of great recipes that are worth a look and try. 

This recipe isn’t difficult but it does require some time and effort since you’ll be sprouting your own beans; the whole process from beginning to end will take a couple of days. Mung beans are fairly easy to come by in health food stores or grocery stores with a decent bulk section. They’re a small bean (maybe half the size of a pea) and olive green in color.

You’ll need some type of vessel for sprouting the beans. I bought a sprouting jar which is basically a mason jar with a perforated lid. Sprouting lids can be purchased from amazon.com and attached to a wide-mouth mason jar but putting together a homemade jar with a towel or cheese cloth shouldn’t be too difficult. 

This recipe calls for 1-¼ cups of dry mung beans. Place the beans in your sprouting jar and cover with 1-2 inches of water. Let them soak for 12 hours or overnight and the drain the water. Rinse and drain 1-2 times a day and allow to sprout in a dark place. I’ve read that allowing to sprout in the dark prevents them from tasting bitter. The beans will double in size as they sprout and will develop little tails in 2-3 days. I allowed mine to grow about an inch in length but they are ready for the recipe as soon as the tails appear.

The recipe comes together pretty quickly at this point. Heat oil in a pan. Add mustards seeds when oil is hot. Turn down when they begin to pop and stir in garlic and spices. Allow them to cook for a few minutes or until the garlic begins to brown. Stir in sprouted beans, tomatoes, salt and water. Bring to a boil and then turn down heat, cover, and cook for an additional 20 minutes. Season to taste and serve immediately. Eat it over rice or right out of the pan like I do!

Sprouted Mung Bean Sauté
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Ingredients
  1. 1-¼ cups whole mung beans
  2. 1 tbsp. olive oil
  3. 1-½ tsps. black mustard seeds
  4. 5 garlic cloves, chopped
  5. 1 tbsp. ginger, chopped
  6. ½ tsp. turmeric powder
  7. ¼ tsp. cayenne pepper
  8. 2 tomatoes, chopped
  9. ¼ cup water
  10. 2 tbsps. lemon juice
  11. 1-¼ tsps. salt
  12. black pepper, to taste
Instructions
  1. 1. Heat oil in a pan over medium-high heat. Add the mustard seeds once the oil is hot. Turn down the heat once the seeds begin to pop and add in garlic, ginger, turmeric and cayenne. Sauté until the garlic begins to brown.
  2. 2. Add the sprouted mung beans, tomatoes, salt and water to the pan. Stir ingredients together and bring to a boil before turning heat to low. Cover and allow beans to cook for 20 minutes.
  3. 3. Stir in lemon juice and season with more salt and pepper, if necessary. Eat alone or serve over rice.
Adapted from Food52
Adapted from Food52
Artisanal Vegan http://www.artisanalvegan.com/
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Vegan EVERYTHING Bagels

I absolutely love the smell of yeast rising and bread baking on a lazy weekend morning. It helps warm the house on these winter days and fills the air full of delicious smells. Bagels are one of my favorites things to make because they seem so complicated but are relatively simple – it just takes a little time and patience. Things can be simplified even further if you have a stand mixer. If you don’t have one – that’s OK – it’ll just take a little more elbow grease.

In a large bowl combine the warm water, yeast, and sugar. Give it a good stir and let sit for 5 minutes. It should start to bubble as the yeast activates. Combine the salt and flour in a separate bowl. Slowly add it to the water mixture. I used my KitchenAid mixer on its lowest setting with the dough hook and let it run for about 10 minutes until the dough formed a nice, smooth ball that didn’t stick to the bowl.

Cover with a towel and set aside in a warm place to rise for 1 hour. My house is pretty cold so I turned my oven on just long enough to get it warmed up and slipped the covered bowl inside. The dough will have doubled in size. Punch it back down with a fist and remove from bowl on to a cutting board.

At this point preheat your oven to 400° and bring 3 quarts of water to boil in a large pot. Once the water is boiling, stir in 3 tablespoons of sugar. My understanding is that sugar or baking soda in the water help give the bagels more color or shine. Also combine your toppings together in a small bowl and line a baking sheet with parchment paper. I don’t like scrambling towards the end so having all these small details out of the way will help a lot.

Cut the dough in half then into fourths so that you end up with eight pieces. Roll them into tight balls and use a thumb to press a hole into the middle of each, stretch the dough until the hole is about 1 ½ inches in diameter.

Drop as many as will comfortably fit into the pot of boiling water. Allow to boil on each side for 30 seconds then remove from the water bath. This might need to be done in several batches. I brushed a little melted vegan butter onto the tops of each bagel before dipped each into the bowl of toppings.

I used a mixture of black and white sesame seeds, poppy seeds, dried minced onion, and caraway seeds. Make sure to give each a generous coating then place onto the parchment lined baking sheet and bake in oven for 20-25 minutes or until the tops are nicely browned. By this point the kitchen will smell amazing and you’ll be jonesing for a hot bagel fresh out of the oven. Top them with whatever you like – I prefer a little vegan cream cheese and alfalfa sprouts. Enjoy!

Everything Bagels
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Ingredients
  1. 2 teaspoons active dry yeast
  2. 1 ½ tablespoons sugar
  3. 1 ¼ cups luke warm water
  4. 3 ½ cups bread flour or all-purpose flour
  5. 3 tablespoons sugar
  6. 2 tablespoons vegan butter
  7. 1 ½ teaspoons salt
  8. 1 tablespoon each of sesame seeds, poppy seeds, dried minced onion, caraway seeds
  9. 1 teaspoon coarse salt
Instructions
  1. 1. Combine water, sugar, and yeast into bowl and let sit for 5 minutes until mixture begins to bubble.
  2. 2. Mix together salt and flour and add to water mixture. If using a stand mixer, use the dough hook on a low setting for about 10 minutes. The dough should be smooth and not sticking to the bowl.
  3. 3. Cover bowl with a towel and allow to sit in a warm place to rise for 1 hour.
  4. 4. Preheat oven to 400° and place 3 quarts of water on the stove to boil.Once the water comes to a boil, stir in 3 tablespoons sugar.
  5. 5. Punch down dough, remove from bowl, divide in half, then into fourths so that you end up with 8 pieces.
  6. 6. Roll each piece into a tight dough ball. With your finger, press a hole into the center of each ball. Use a little flour if necessary. Stretch and press until the whole is a bout 1 ½ inch in diameter.
  7. 7. Drop as many bagels as will fit in your pot into the boiling water and boil for 30 seconds on each side. Remove from boiling water with a slotted spoon and place on a parchment paper lined baking sheet. Continue this process until all bagels have been boiled.
  8. 8. Mix teaspoon of coarse salt and toppings into a small bowl. Brush each bagel with vegan butter then dip into bowl with toppings. Coat each bagel generously and then place back onto baking sheet.
  9. 9. Bake in the oven for 20-25 minutes or until the tops are nicely browned.
Notes
  1. *Store in a ziplock bag. Bagels should last about a week but can be frozen for long-term storage.
Artisanal Vegan http://www.artisanalvegan.com/

Eating Vegan {Seattle}: No Bones Beach Club

I’m so used to restaurant menus with limited vegan options that it’s a real treat when you look down and realize you can have anything off the menu – it’s almost overwhelming. Seattle is great for vegans and vegetarians as many restaurants have a decent selection of options or are willing to make modifications for you. It’s nice, though, to see more vegan restaurants opening up in the area.

I’ve been meaning to try the No Bones Beach Club for awhile now but don’t make it into that Seattle neighbor too frequently. Since I was running several errands one afternoon, it was the perfect opportunity to drop-in and give this restaurant a try. It’s a fairly small, dimly lit location with a bar and tables tightly packed into its limited space. There’s also outside seating for those warmer Seattle days which would be amazing with a cocktail in hand. The restaurant has a tiki bar theme with surf boards and other tropical island paraphernalia adorning the walls – the wall above the bar had a TV silently playing Elvis’ Blue Hawaii.

A friend and I ordered 2 items off the menu. I had the bahn -DOT-com sandwich and a cup of chowder.  The sandwich was comprised of seared tofu, carrots, daikon, cucumber, grilled jalapeño, cilantro, and creamy Sriracha aioli on a hoagie roll. The soup made of oyster mushrooms, Yukon potato, and nori had taste similar to a New England clam chowder. It didn’t come with the sandwich but was an add-on option on the menu. 

My friend ordered the beer battered avocado tacos. It included fried avocado, creamy cilantro slaw, tomato, scallions, creamy chipotle aioli, and fire roasted salsa. Visually they were stunning and I’d instantly wished I’d ordered that instead but he was nice enough to let me have a bite. I’ve since dined here a second time and ordered the tacos and can tell you that they’re very filling. They also had an ingredient that had a nice crunch and texture which I now realize was the fried avocado.

I of course couldn’t dine at a vegan tiki bar without getting some type of sweet and fruity drink. Their classic mai tai, a blend of light and dark rum, saliza amaretto, orange juice, pineapple, and lime, came served in a kitschy surfer themed mug with umbrella and fruit garnish. The only way the experience could have been better was if I was sitting on a beach and three sheets to the wind.

Overall, my experience was great at the No Bones Beach Club. I think it’s a must if you’re vegan or vegetarian if not for the sole purpose of  supporting meat-free restaurants. While it was busy both times I visited, the wait wasn’t too terrible and if anything it’s a sign that business is good. The staff were friendly and attentive as well. I really only have positive things to say about this restaurant. Has anyone else had a chance to go? I’d love to hear about your experience.

 

 

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Polenta with Oven Roasted Cherry Tomatoes & Mushrooms

 

I don’t remember ever eating polenta growing up. It’s a food that I’ve recently become acquainted with in my kitchen. I’ve been exploring different way of cooking it and this recipe has become one of my favorites.

Polenta is a porridge made of cornmeal and, depending on it’s coarseness, has a creamy consistency. It’s cooked up on the stove top similar to how you would oatmeal.  I prefer mine to have a super thick consistency and like it even better the next day when the flavors have mingled and it’s thick enough to cut with a knife.

It’s also relatively nutritious and inexpensive and has historically served as a staple food for the poor. My local grocery store had it in bulk as well as precooked in the refrigerated section but I ended up buying a small prepackaged bag of Golden Pheasant.

The basic ratio for polenta is 4 parts liquid to 1 part polenta. For this recipe I used 3 cups soy milk and 1 cup vegetable broth to 1 cup polenta. Add the liquids to a medium sized sauce pan and bring to a boil before adding polenta. Reduce heat to a simmer and allow to cook for about 25 minutes, stirring constantly, until desired thickness is reached. Stir in a tablespoon of vegan butter and season with salt and pepper before serving. Nutritional yeast is optional but highly recommended for additional cheesy flavor.

Preheat oven to 400° and cut tomatoes and mushrooms (shiitake and chanterelle both worked nicely)  while the polenta is cooking on the stove top. Toss into a bowl with olive oil and Italian seasoning. Spread onto a a cooking sheet lined with parchment paper or a nonstick silicone baking mat and bake in the oven for 20 minutes or until the tomatoes are tender.

To serve, add a liberal scoop of polenta to each bowl and top with tomatoes, mushrooms, chopped basil, and red chili flakes for a little heat. Enjoy!

 

Polenta with Oven Roasted Cherry Tomatoes & Mushrooms
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Ingredients
  1. 1 cup cornmeal
  2. 1 cup vegetable broth
  3. 3 cups non-dairy milk
  4. 1 pint cherry tomatoes, halved
  5. 10 oz. mushrooms, thinly sliced
  6. 1 tsp. olive oil
  7. 1 tsp. Italian seasoning
  8. 1 tbsp. vegan butter
  9. 2 tbsp. nutritional yeast
  10. fresh basil, thinly sliced
  11. red chili flakes
Instructions
  1. 1. Preheat oven to 400°
  2. 2. Toss halved tomatoes and sliced mushrooms with olive oil and Italian seasoning in a large bowl.
  3. 3. Spread into a single layer on a lined baking sheet and bake for 20 minutes or until cherry tomatoes are tender.
  4. 4. Bring soy milk and veggie broth to a boil, stir in corn meal, and reduce heat to a simmer. Allow to cook for 25 minutes, stirring frequently until polenta thickens to a desired consistency.
  5. 5. Stir in vegan butter and nutritional yeast, season with salt and pepper.
  6. 6. Serve by scooping a liberal portion of polenta into each bowl. Top with tomatoes, mushrooms, basil, and red chili flakes.
Adapted from Delish Knowledge
Adapted from Delish Knowledge
Artisanal Vegan http://www.artisanalvegan.com/

Vegan Salted Peanut Butter Ice Cream

salted peanut butter ice cream

I have a weakness for kitchen appliances. My most recent purchase has been a  KitchenAid Stand Mixer with the ice cream attachment. The rationale was that because I do a fair amount of baking (breads, scones, muffins, etc.) having a stand mixer would make life so much easier. So far the only con is that the mixer and ice cream bowl take up a fair amount of counter top and freezer real estate.

KitchenAid Stand Mixer

With the weather being so hot last week, I’ve been trying out several coconut based ice cream recipes. This recipe calls for a can of coconut cream and a can of full-fat coconut milk. The cream is much thicker and richer than the milk. It’s what rises to the top when you open a can of coconut milk. Trader Joe’s is a good place to pick-up both if you can’t find it anywhere else locally.

Combine the coconut cream, milk, corn syrup and sugar in a sauce pan and cook over medium heat until mixture comes to a simmer, stirring frequently. Don’t let it boil. Transfer the mixture to a blender once the sugars have completely dissolved. Add in the peanut butter, vanilla extract and salt, cover and blend for 30 seconds or until mixture is smooth. Pour the ice cream batter into a container and place in the refrigerator for several hours or until completely chilled.

Now you’ll want to follow the instructions for your specific ice cream maker. My ice cream bowl lives permanently in the freezer so that it’s always ready to go when needed. It’s probably a good idea to have your machine running before pouring in the batter; otherwise, the frozen bowl could cause the batter to suddenly freeze making it difficult for the paddles to turn.

Let the ice cream maker run for 10-20 minutes. The mixture will increase in volume. I know mine is ready when the ice cream has thickened so much that the paddles struggle to turn. At this point the ice cream will be the consistency of soft serve. Transfer into another container and freeze for several hours to allow it to firm up.

Isalted peanut butter ice cream

salted peanut butter ice cream

Vegan Salted Peanut Butter Ice Cream
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Ingredients
  1. 1 14-ounce can of coconut cream
  2. 1 13.5-ounce can of full fat coconut milk
  3. 1/4 cup light corn syrup
  4. 3/4 cup sugar
  5. 1 cup no-stir peanut butter
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon sea salt
Instructions
  1. 1. Place your freezer bowl in the freezer ahead of time according to the manufacturers directions.
  2. 2. Combine coconut cream, coconut milk, corny syrup and sugar in sauce pan and cook at a medium temperature. Allow mixture to come to a simmer, stirring frequently until sugars have dissolved. Pour mixture into a blender; add peanut butter, salt, vanilla and blend until smooth.
  3. 3. Pour mixture into a covered container and allow to cool completely for several hours then churn in ice cream maker according to your devices instructions. This can take anywhere from 10-20 minutes. The ice cream will have the consistency of soft serve. Transfer ice cream into a container and allow to freeze for several hours. It will firm up and become scoopable.
Adapted from Serious Eats
Adapted from Serious Eats
Artisanal Vegan http://www.artisanalvegan.com/
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Eating Vegan {Seattle}: Ba Bar

There are a handful of restaurants in Seattle that I keep in my dining rotation. Ba Bar, located in Seattle’s First Hill neighborhood, is one of them. It’s not solely vegan nor is it very vegan friendly. There are a several vegetarian options notated on the menu and one of them happens to also be vegan – I know because I asked the staff.

Ba Bar

Ba Bar menu

Have you ever had a Vietnamese vermicelli bowl or bun cha? Pho seems to be the most popular Vietnamese dish but I think bun is where it’s at. I believe bun is traditionally served with pork and herbs over noodles and a side of broth or dipping sauce. 

Ba Bar has a vegan version on their menu that I highly recommend. It’s topped with tofu, spinach tofu wraps, shiitake mushrooms, and greens. I like to pour my sauce onto the bun and mix everything together. They also have a stellar happy hour menu; this dish goes down nicely with a Moscow mule that comes served in a copper mug.

vegan vermicelli bun

If you give this restaurant a shot or know of any amazing vegan options in the Seattle area that I should try, let me know by leaving a comment.

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Vegan Mongolian Beef with Broccoli

If you’re looking for recipes that have non-meat proteins that are comparable in texture and consistency to actual meats, seitan, in my opinion, is the go-to alternative. I’ve tried various ways of cooking seitan from baking to boiling and have found that steaming gives me the best results.

I’m reusing a recipe that I posted awhile back for steamed chicky seitan with some slight modifications. It comes from Isa Does It by Isa Moskowitz which is probably one of my favorite cookbooks. You can find a link to the book above – I highly recommend giving it a look.

Follow the steps in the seitan recipe above. Instead of patties, form the seitan into 2 loaves. Wrap them in foil and steam according to the instructions. I also reduced the amount of sodium in the recipe and didn’t notice a difference in the taste. Let the loaves cool slightly once they’ve finished steaming. They will firm up as they cool and be easier to cut into rounds or strips or whatever shape you desire.

seitan loaf

Pour oil into pan and bring to medium heat. While the pan is heating up, place the cut seitan in a bowl or container and generously coat with cornstarch on all sides. When the pan is ready, move seitan to it and allow slices to cook on each side for 4-5 minutes or until golden brown. Move to a plate lined with paper towels and set aside.

Prepare the sauce while the seitan is cooking by mixing together the liquid aminos, sugar and water. Combine the 2 tablespoons of cold water and cornstarch separately. When the cornstarch is completely incorporated into the water and no lumps remain, add it to the sauce mixture. This will help thicken the sauce at the end.

seitan in cornstarch

pan-fried seitan

Cut a head of broccoli into bite-sized pieces. The amount is entirely up to you. Add broccoli, garlic and ginger to the pan with more oil if necessary and cook for about 5 minutes or until a desired consistency is reached. I like my broccoli crunchy and a little crispy so I keep the heat at medium-high for no more than a few minutes.

vegan Mongolian beef with broccoli

Combine seitan with broccoli, pour in the sauce and stir to incorporate all the components. Remove pan from heat if sauce thickens too fast. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.

vegan Mongolian beef with broccoli

Vegan Mongolian Beef with Broccoli
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Ingredients
  1. Sauce
  2. 2 teaspoons liquid aminos
  3. 2 teaspoons granulated sugar
  4. ¼ cup water
  5. 2 tablespoons cold water
  6. 1 teaspoon cornstarch
  7. Vegan Mongolian Beef and Broccoli
  8. 1 batch of steamed seitan
  9. 2 tablespoons cornstarch
  10. 2 tablespoons vegetable oil
  11. 2 garlic cloves, minced
  12. 1 teaspoon freshly grated ginger
  13. 1 teaspoon red chili flakes
  14. 2 scallions, cut into 1 inch pieces
  15. Sesame seeds
Instructions
  1. 1. Make sauce by mixing together liquid aminos, sugar and water. Combine the cold water and cornstarch separately to prevent clumping then combine both.
  2. 2. Prepare a batch of steamed seitan but rather than forming the dough into 4 parties, make 2 loaves and steam according to instructions.
  3. 3. Allows the loaves to cool slightly. They will firm up and be easier to cut. Cut into rounds, strips or whatever shape you desire.
  4. 4. Place seitan in a bowl and coat on all sides with the cornstarch.
  5. 5. Bring oil to medium heat in a pan. Add seitan and cook 5 minutes on each side or until golden brown. Move to a paper towel lined plate and set aside.
  6. 6. Pour additional oil to the pan if necessary. Add broccoli, garlic and ginger. Cook for 5 minutes or until broccoli reaches desired consistency.
  7. 7. Add the seitan back into the ban with broccoli. Pour in sauce and stir to incorporate everything together. Allow the sauce to cook down and remove from heat when it reaches the desired thickness.
  8. 8. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.
Adapted from Connoisseursus Veg
Artisanal Vegan http://www.artisanalvegan.com/

Caramelized Onion & Kalamata Olive Focaccia

bread

I recently decided that I was going to limit my bread consumption. At least on a trial basis. For health reasons. Right.  So what did I immediately do? I pulled out the bread machine and cranked out several loaves. Telling myself I can’t have something to eat is always a guaranteed fail because I will inevitably immediately want whatever that is.

Last week I was looking through bread recipes and for some reason recalled this small bakery that operated out of an old movie theater that I would patronize during college. I would stop by in the mornings on my way to class and buy day old scones and bread. I remember they had amazing foccacia bread. I would take it home and devour it in a single sitting, savoring every bit.

This recipe reminds me of that bread. Instead of topping the bread with olives, I’ve incorporated them into the dough. They add a nice salty bite that goes well with the sweetness of the caramelized onions on top. This bread is great on it’s own but pairs nicely with soups and stews – I ate mine with a creamy tomato soup.

onions

Peel and halve your onion. Slice into thin strips. I used a mandoline on its thickest setting to get a nice even slice. In a frying pan, bring vegan butter and olive oil to a medium heat. Add onions, salt and stir to combine. You can also add a pinch of sugar to assist with the caramelization. Stir the onions occasionally. Leave them alone long enough to brown but not so long that they burn. This took me upwards of 15-20 minutes. Remove from pan and set aside once they’ve got a nice brown on them.

Mix together the warm water, active dry yeast and agave while onions are cooking. Set aside for 10 minutes.

Combine the flour, salt, Italian seasoning, garlic powder and pepper in a large bowl. Pour in the yeast mixture and stir until a dough ball forms. I used a 5 quart KitchenAid stand mixer with the dough hook attachment. The dough formed a nice ball after a few minutes on the lowest setting.

Transfer dough to a lightly greased bowl, giving it a few turns to coat it with olive oil. Cover with a towel and allow to rise in a warm area for 30-45 minutes. The dough should easily double in size during this time.

dough

Preheat oven to 450° and lightly grease a baking or cookie sheet. Punch the dough back down and move to a lightly floured surface. knead olives into dough until they’re evenly distributed. I had to add a little flour to compensate for the liquid from the olives.

dough

Roll the dough out on the baking sheet using a rolling pin or your fingers. Roughly form it into a 1/2 inch thick rectangle. Use knuckles or fingers to create depressions 1 inch apart across the top of the dough then top with caramelized onions.

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Reduce oven temperature to 375° before placing dough into the oven. Bake for 17-20 minutes until focaccia bread is golden brown. Remove and let cool slightly before serving. Enjoy.

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Caramelized Onion & Kalamata Olive Foccacia
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Ingredients
  1. 1 large onion
  2. 2 tablespoons vegan butter plus 1 tablespoon olive oil
  3. pinch of salt
  4. since of sugar (optional)
  5. 1 cup warm water
  6. 1 teaspoon agave
  7. 1 packet of active dry yeast (2-1/4 teaspoons)
  8. 2-3/4 cups all-purpose flour
  9. 1 teaspoon salt
  10. 2-1/2 teaspoons Italian seasoning
  11. 1 teaspoon garlic powder
  12. 1/4 teaspoon pepper
  13. 1 tablespoon olive oil
  14. 1/4 cup kalamata olives, roughly chopped
Instructions
  1. Peel and half onion. Slice into thin strips. I used a mandoline on its thickest setting to get an even cut.
  2. Over medium heat, add the vegan butter and olive oil. Add sliced onions and sprinkle with a pinch of salt. You optionally add a pinch a sugar to assist with the caramelizing. Stir occasionally but allow onions to sit long enough to brown. Remove from pan and set aside.
  3. While the onions are caramelizing, mix together the warm water, yeast and agave. Allow to sit for 10 minutes.
  4. In a large bowl, mix together the dry dough ingredients. Add in the yeast mixture and combine until the dough forms a ball.
  5. Lightly grease a bowl with olive oil. Transfer dough ball to bowl and roll to coat with oil. Cover and let rise for 30-45 minutes in a warm spot. Dough should easily double in size.
  6. Preheat oven to 450° and lightly grease a baking or cookie sheet.
  7. Punch dough back down and move to a lightly floured surface. Add olives and knead until evenly distributed.
  8. Use a rolling pin or fingers to spread dough out into a rectangular shape on the baking sheet.
  9. Use knuckles or fingers to make indentations roughly 1 inch apart across the top of the dough and top with caramelized onions.
  10. Reduce oven temperature to 375° and bake for 17-20 minutes until focaccia bread is golden brown.
  11. Let cool slightly before serving.
Adapted from Simply Scratch
Adapted from Simply Scratch
Artisanal Vegan http://www.artisanalvegan.com/

 

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Simple Tomato and Avocado Salad

image

I’m feeling pretty good today. I woke up early and did an hour in the pool and a 5 mile run. I didn’t want to spend too much time in the kitchen since the weather is so nice today. I also was feeling light and trim after exercising and wanted to maintain that feeling by not eating anything too heavy.

This tomato and avocado salad was thrown together from leftovers in the refrigerator. I cut up half an avocado, some lingering chunks of red onion, and a tomato then mixed everything together with olive oil, balsamic vinegar, lemon juice, salt, and pepper. It’s so simple and I didn’t plan on sharing but sometimes the easiest recipes end up being the best tasting. Try it out and tell me what you think!

Tomato and Avocado Salad
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Ingredients
  1. 1/2 avocado, cubed
  2. 1-2 tomatoes, diced
  3. 1/4 cup red onion, diced
  4. 1 tbsp. olive oil
  5. 1/2 - 1 tbsp. balsamic vinegar
  6. 1 tsp. lemon juice
  7. salt and pepper
  8. cilantro (optional)
Instructions
  1. Combine all ingredients in a large bowl and serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

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