Category Archives: vegan

Creamy Oven Roasted Tomato Sauce –No Cream Added

This Oven Roasted Creamy Tomato Sauce is just what you’ve been looking for . Perfect Summer Tomato Pasta Sauce made with delicious cherry tomatoes. It’s sweet and creamy without using a drop of cream!!! Love it!! Only delicious fresh ingredients and the only special equipment you’ll need is a food processor!

Should make app. 3 cups of sauce which you can use right away, or put in the fridge for a day or two, or even better freeze for a month and when you’re looking for something to make for dinner –there you have it!

Enjoy!

Ingredients:

4 cups of cherry tomatoes — stems off

1/4 tsp. onion powder

2 Tablespoons of good Olive Oil

1/3 cup fresh basil

1/2 teaspoon garlic powder

Salt and Pepper to taste

Directions:

Preheat oven to 425 degrees.

Spread Tomatoes single layer on a large sheet pan. Don’t crowd. Drizzle with Olive Oil. Sprinkle with onion powder

Bake for app. 40 minutes , you’ll want tomatoes good and wrinkly

Let cool for a bit then put your tomatoes into food processor

Add the fresh basil, garlic powder and salt and pepper to taste in food processor

Blend to smooth and creamy

Use it right away! or put in fridge for a few days or freeze for another time.

Enjoy and say thank you!!!!!!

 

Basic Corn Salad

This is the time of the year when corn is at its sweetest and readily available all over. There are times I buy fresh corn but don’t feel like serving it on the cob, even though it is perfectly delicious this way. This corn salad is a suggestion for you as a side dish with very little ingredients and pretty much all corn. I like to serve as a side dish in the summer because it can be made ahead and served at room temperature.

Enjoy the rest of the summer and keep on Cooking with Candi.

Ingredients:

5-6 ears of corn , schucked

1/2 cup small diced red onion

3 Tablespoons cider vinegar

3 Tablespoons good olive oil

1/4 Teaspoon Kosher Salt – you can always add more salt after you finish and taste for salt

1/4 Teaspoon Freshly Ground Black Pepper the same applies for the pepper as for the salt

app. 1/2 cup cut up fresh basil leaves–use as much or as little as you like –it adds wonderful flavor

Directions:

In a large pot of boiling water, cook the corn for app. 3 minutes (just to let go of the starchiness) Drain and immerse in ice water to stop the cooking and set the color. When the corn cools down , cut the kernels off the cob , cutting close to the cob to get the whole kernel. I use a bundt pan to catch all the kernels.

Toss the corn kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

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Farmers Market to Table Gazpacho

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Delicious fresh vegetables from the local farmers market went into this gazpacho. This time of year you must take advantage of the awesome selection of fruit and vegetables at your local farmers market. In Colorado there is so much local produce it would be a pity not to . I bought the tomatoes , cucumbers, peppers, garlic and red onion all from our local farmers market. Whole Foods also sells many local products which is so amazing. I don’t want to preach and there are so very many foods that I am particularly fond of that come from very foreign shores ( shrimp for one) . It’s just quite the thing to put food on your table from your own garden or at least from one within 100 miles of where you live. Farm to Table . Simply put it’s the best .

Ingredients:

1 cucumber or 2 – 3 Kirby size cukes, halved and seeded , but don’t peel . If not Kirby cukes you can use a hothouse cucumber. Go organic, because you are eating the peel.

2 yellow bell peppers, cored and seeded. Of course you can use red bell peppers, but not green.

4 tomatoes , use what you can find. I went to local farmers market for mine . If you use plum tomatoes use 4.

1 red onion

3 garlic cloves, minced or throw them into the food processor along with vegetables

3 cups Spicy V8 or use regular tomato juice

1/4 cup champagne vinegar or white wine vinegar

1/4 cup good olive oil

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

*1/2 to 1 whole jalapeno depending on how spicy you like it, remove seeds from jalapeno

* cilantro, chopped is a nice touch for garnish

*avocado cut up is also nice garnish

*shrimp is also a nice garnish

Directions:

I cut up cukes, tomatoes, bell peppers and red onions into app. 1 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until it is coarsely chopped. Do not make baby food, don’t over process.

After each vegetable is chopped up combine them in a large bowl and add the garlic ( if you haven’t already) , juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. It’s a good idea to chill for a while, the longer it sits the more the taste develops.

The second night I added shrimp and avocado.

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Broccoli Salad–no cooking involved here

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Brocccoli Slaw with same dressing

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Original Broccoli Recipe made with whole florets

My kitchen is under renovation so I am not cooking at this very moment but that doesn’t mean you all aren’t cooking. This is totally delicious and definitely easy and worth a try. And no cooking involved!!!

I had this broccoli salad at a friend’s house and completely fell in love with it. It was so delicious.  Mind you I don’t even love raw broccoli , I usually prefer it cooked. This was really good and I even broke my own rule and made a new recipe for company. It is so simple to make and ingredients are easily obtainable.   No fuss and no muss here.

I put it together in the morning but you can definitely put together the night before. I would suggest making it at least 8 hours ahead of time so broccoli softens and soaks up some of the delicious marinade. Mix bowl throughout the day .  I left it out for 2 hours before serving to bring it to room temperature. It’s a great summer salad that you can make ahead of time and doesn’t require any cooking!

I also made it with broccoli slaw ( you can shred yourself or buy bags already made) Pre-made broccoli slaw is available almost everywhere now. If using the slaw I would use 3- 12 oz. bags . Just keep mixing it and make ahead so it can absorb, it was equally as yummy. I put photos of both salads on here.

Great recipe for those of you who don’t want to turn on the oven!!!!

Ingredients:

1 Large Bunch of Broccoli, broken up into florets

1/2 cup Red Grapes, I sliced them in half

1 cup chopped celery

1 bunch of scallions greens and whites only , sliced thinly

1/2 cup pignolli nuts or sunflower seeds

Dressing:

1 cup mayonnaise ( you can use light but not fat-free please)

1/3 cup light brown sugar

1 Tablespoon of fresh lemon juice , I used the juice of one small lemon.

Directions:

In a large bowl mix all the ingredients for the salad.

In a small bowl whisk together the mayo, sugar and lemon juice.

When dressing comes together and has a nice consistency pour over the broccoli give it a good mix and refrigerate. Give it a few mixes during the day and that’s it!

 

Avocado Salad with Corn and Tomatoes –Fresh and Delicious

DSCN0190 DSCN0195 DSCN0194 DSCN0199Most perfect summer salad and it is a vegetarian delight . It is totally vegan. I am not a vegan but totally love this salad with all it’s fresh flavors . I had 2 beautiful ripe avocados on hand and all the ingredients for this yummy salad.  I had some fresh corn so I just brought the water to a boil threw it in and when it turned yellow took it out and threw it in a bowl of ice water to stop the cooking.   Of course I love  jalapenos , use your own discretion and this would be amazing without as well but it was kick ass with them.  You can make the salad ahead and let juices meld but don’t add the avocados till you’re ready to serve.  You can give them a little squeeze of fresh lime juice so they won’t turn brown so fast.  I like to serve salad at room temperature, you just don’t get the flavors when it’s too cold. It will keep in fridge for a few days, but you’ll have to take out the leftover avocado since it will turn brown. I cut this salad in 1/2 for the 2 of us. This easily will serve 6 as a side. By the way Joel took a bite but too much healthy stuff going on in here for his liking, although he’s gotten better he’s not quite up to this yet, it’s OK because there was more for me with leftovers.

I was inspired for this recipe from the Barefoot Contessa recipe for Guacamole Salad. The corn was my idea.

Ingredients:

2 cobs of fresh corn ( cook and then shuck corn off the cob) if no fresh corn available use frozen . I use frozen when I have to and 1 small bag is usually sufficient. The frozen corn will defrost very quickly so just take it out and when you mix in with other ingredients it will start to completely thaw by the time you’re ready to serve. You want to serve at room temperature anyway.

1 pint grape tomatoes , halved

1 yellow bell pepper, seeded and diced into small pieces ( app. 1/2 “)

1 15 oz. can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced fresh jalapeno peppers, seeded ( app. 2 small jalapenos) use at your own discretion . Remove Seeds

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice ( 2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced fresh garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled and cut into small cubes.

Directions:

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt and pepper, garlic and cayenne pepper. Pour over the vegetables. Toss well. In the meanwhile cook the corn , bring water to a boil throw in for a few minutes to turn bright yellow, then I throw in a bowl of ice water for a few minutes to stop the cooking and lock in flavor and color. Then remove corn from cob. I let the salad sit for about an hour before adding avocados into the salad. Just fold avocados into the salad when you’re ready to serve. Check for seasoning and serve at room temperature.

Cinco de Mayo Salad and Green Goddess Dressing

photo (2)photo (5)photo (2) photo May is here and it brings warm weather and beautiful flowers and springtime has finally arrived here in New York.  This is a perfect way to bring a little Cinco de Mayo into your home in a pretty healthy way.

Any excuse to celebrate a holiday with a new recipe! Happy Cinco de Mayo everyone and here is a new salad and salad dressing to help celebrate with. While I am not a vegan and don’t always cook that way,  I tried this salad dressing which I found in Gwyneth Paltrow’s cookbook, “It’s All Good”, and I have to say it is all good! All good ingredients. I am not talking diet food–just good, healthy food, that when eaten in moderation, yields very good results. I used * Vegenaise in making this and highly recommend it in the place of mayonnaise. You can also use yogurt in its place. This is low salt and low sugar. Delicious, fresh ingredients. I made it with the delicious salad listed below. I love love cilantro, and I have to say that if you don’t love cilantro, this one’s not for you. I used half of a jalapeno and it was not hot at all, next time I will use a little more.  I scraped the seeds out. Be very careful handling jalapenos and their seeds–make sure to wash your hands well afterwards and maybe wear gloves to prevent any problems.

*This dressing will keep well in a jar for up to a week.

*a little story about Vegenaise, which is lighter than mayonnaise and contains no eggs, milk or animal products. No GMO’s (Genetically Modified Organisms). Mix it with Dijon for great flavor in the place of real mayo. Extra added bonus is a great jar to store future salad dressings in.

Ingredients:

*this will be vegan if you use Vegenaise

DRESSING INGREDIENTS:

2/3 cup of Vegenaise, yogurt, or mayonnaise

2 scallions, white and light green parts only, chopped

1/4 cup freshly squeezed lime juice (about 4 limes)

1/2 green jalapeno, roughly chopped (you can use more or less, whatever level of heat you like)

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

1 tablespoon honey

DRESSING DIRECTIONS:

Blend all ingredients in a blender except for olive oil (I open the top and pour oil in after all other ingredients are combined.) It is a beautiful light green color with specks of dark green. Joel was definitely suspicious of the color but he really loved it! Gave it a big thumbs up!

This should serve 4 nicely as a salad but adjust quantities based on how many people you are feeding.

SALAD INGREDIENTS:

About two hearts of romaine Lettuce, shredded

1/2 can of yellow corn (or 2 fresh ears of corn, shucked)

1/2 can black beans (I use organic canned beans and rinse and drain them)

4 scallions, white and light green parts only, thinly sliced

1 ripe avocado, cut into chunks

approx. 1/2 cup chopped tomatoes (I used delicious cherry tomatoes, halved)

1/4 cup roughly chopped cilantro

Green Goddess Dressing (see above)

If you’re using fresh corn, you’ll have to cook it first. I used the canned version this time. Place the lettuce in a large bowl and dress it with about 1/4 cup of the dressing, just so it’s nicely coated. I then added beans, tomatoes, scallions, avocado, cilantro and corn. Add a little more salad dressing, and serve immediately. Joel likes a lot more dressing on his salad so I served with dressing on the side. And no he didn’t eat all that stuff in the salad; he just ate lettuce and tomatoes…he really doesn’t know what he’s missing!

Roasted Cauliflower with Chickpeas – Vegan

DSCN0013DSCN0019 DSCN0024DSCN0025 I love cauliflower, Dijon mustard and chickpeas, so how bad can this possibly be?

So so good, that’s how good.

This is a perfect side dish and very healthy, to boot. Completely vegan, protein packed and very filling. I’m certain it would be delicious with broccoli as well. Give this a try!

Thanks again to Gwyneth Paltrow and her cookbook It’s All Good . It is all good!

Ingredients:

1 14 oz. can chickpeas, rinsed and drained and then dried in a kitchen towel.

1 head of cauliflower, outer leaves removed and discarded, cut into bite size florets.

3 tablespoons of extra virgin olive oil, plus 1/4 cup of olive oil

Kosher salt

1 tablespoon Dijon mustard–I love Maille brand Dijon Mustard for just the right bite, but any Dijon mustard will do.

1 tablespoon whole grain mustard ( if you don’t have whole grain , just use all Dijon) it just adds a nice texture and looks good.

1 tablespoon white wine vinegar

freshly ground black pepper

*sprinkling of about 1/4 cup of chopped Italian parsley

DIRECTIONS:

Preheat the oven to 400 degrees and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with the 3 tablespoons of olive oil and a big pinch of kosher salt. Roast, stirring now and then, until everything starts to brown up nicely, and the cauliflower is quite soft (about 45 minutes.)

Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil, and a few healthy grinds of black pepper. I didn’t think it needed more salt, the mustard was salty enough as was the cauliflower.  While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and if you like, add a little sprinkling of parsley.

Serve warm or at room temperature.

Green Pea Soup from Bergdorf Goodman – Happy St. Patricks Day

IMG_7457IMG_7459IMG_7455 IMG_7466 IMG_7469Let’s celebrate St. Patricks Day with this delicious green soup! The first time I had this soup was downstairs in BG and I thought to myself I must re-create this delicious light soup. Low and behold along came *The Bergdorf Goodman Cookbook which included this delicious recipe.   My two favorite items to order on the BG menu are the Gotham Salad and  the Green Pea Soup and they are both right there in this wonderful little cookbook. There are many other delightful recipes in the book as well which make it a worthwhile purchase. The shocking part of this delicious soup was the addition of a sweet potato and soy sauce. I didn’t see that coming, I would have made it without either of those two items. The soy sauce adds an intense layer of flavor and the potato gives it some real texture. Blend well. I used my high-speed blender for this .

*The Bergdorf Goodman Cookbook by Laura Silverman–available through Amazon or Bergdorf Goodman

Ingredients:

2 Tablespoons Olive Oil

1 1/2 cups yellow onion, chopped

1 cup chopped celery

1 cup chopped carrots

1 whole sweet potato, peeled and chopped

1 Tablespoon chopped garlic

1 teaspoon kosher salt

1/2 teaspoon ground black pepper, if you have white pepper use it but I didn’t so I used black

3 3/4 cups chicken stock

2 Tablespoons soy sauce

1 lb. fresh or frozen , thawed green peas. I used one whole bag of frozen green peas.

1/2 cup chopped fresh flat parsley

Directions:

Heat the olive oil in a large stockpot over medium-low heat and sauté the onion, celery, carrots, sweet potato, garlic, salt and pepper until the vegetables are tender but not brown. I let it cook down for about 1/2 hour.

Add the stock and soy sauce and bring to a boil. Stir in the peas and just blanch them for a minute.

Turn off the heat. Cool slightly, then add the parsley ( don’t omit the fresh parsley, please) Taste for Salt but I found it was just right with the 1 teaspoon.

In a blender or food processor, do it in batches ( I did it in 3) , puree all the ingredients until smooth. Serve warm!

Love the taste and enjoy all the healthy benefits!!!

*can be made vegan with vegetable stock

Winter Cabbage Soup with Veggies

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Skiing on Aspen Mountain

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Simmering Soup

Because this has a lot of cabbage I am calling it Cabbage Soup but it’s really a tomato based Vegetable Soup with a lot of cabbage — 1/2 head of cabbage. I love it and it’s very tasty and delicious. Heart warming on these cold winter nights. A perfect lunch meal or dinner alongside a salad with some toasty crunchy bread for dipping. This is what I did.

P.S. Vegan and Gluten Free for those who care

Ingredients:

1 large yellow onion , chopped

3 Tablespoons extra virgin olive oil

1 1/2 Tsp. Kosher Salt– you may want to add more it’s up to your taste– I added more

4 medium carrots, cut into small pieces

4 ribs of celery, cut into small pieces

5 cups of Vegetable Stock and if you don’t care about the Vegan thing add Chicken Broth –you can also just use plain old fashioned Water if you don’t have Broth in the house . The broth adds a little more flavor for sure.

2 cloves garlic, finely chopped

28 ounce can whole peeled tomatoes

1/2 of a smallish head of cabbage– if it’s a large head use a little less

2 Tsp. of chopped fresh Rosemary

2 15 oz. cans of kidney beans, drained and rinsed

1/4 tsp. crushed red pepper flakes

1/4 tsp. freshly ground black pepper

Grated Parmesan for Serving

Directions:

Chop the onion. In a very large pot, ( think Le Creuset large Dutch Oven) heat the olive oil over medium-high heat. Add the onion and 1/2 tsp. of the salt and cook the onions down till they’re translucent ( lower heat if necessary because we don’t want any burning here) Cook until soft and translucent about 5 minutes.

While the onion is cooking down, cut the carrots and celery into small pieces. Add to the pot and cook along with onions till softened about 6- 10 minutes on a low flame.

Add the finely chopped garlic to the pot and cook for a minute or so

Add the tomatoes and 5 cups of broth ( you’ll probably have to add more broth or water as the soup cooks ) Break the tomatoes up with your wooden spoon and let this come to a low boil.

Shred the cabbage and chop the rosemary. Add the cabbage and rosemary, drained beans, red pepper flakes, black pepper, and the remaining 1 tsp. of kosher salt to the pot. Partially cover with a lid allowing some steam to escape, reduce the heat to a simmer until the vegetables are tender. I definitely cooked for an hour or so, I like to cook my soups for a long while. You’ll have to check on it for more salt and more liquid.  I definitely added more salt and more broth as I went along.

Serve topped with grated Parmesan Cheese if you’d like .

Enjoy!

 

 

Winter Veggie Soup with Barley and Turkey Sausage (optional)

photo 1 (29)photo 3 (17)photo 5 (14)It’s beginning to feel a lot like winter here in the Northeast. What better way to warm up then with a bowl of soup? Helps warm the body and soul. I  went totally crazy with the vegetables and I cut up everything that was in my fridge and what I bought in the supermarket. I realize that this is a lot of vegetables and a lot of cleaning and chopping but so worthwhile. I added spicy turkey sausage but if you would like you can keep this totally vegetarian, and vegan if you leave out the cheese rinds. The magic ingredient in this soup is the “cheese rind” it adds another dimension to this soup for sure. I just cut off the end (rind) of the parmesan cheese hunk of cheese! Amazing flavor!!!!

I used vegetable broth because I had it, you can use chicken broth as well.

This is what I did.

Don’t be put off by the shopping list and the chopping. You, your family and friends will be forever grateful.

Ingredients:

2 Tablespoons extra virgin olive oil

2 sweet or spicy turkey sausages ( large ones)

1 cup pearled barley

8 cups vegetable or chicken broth

2 medium carrots, peeled and sliced into app. 1/2″ thick rounds, cut however you like, I just like to taste a piece of carrot in my soup

2 medium parsnips, peeled and sliced into 1/2″ thick rounds as well

2 medium zucchini, halved lengthwise and cut into 1/2 inch slices , leave the skin on

1 fennel bulb, thinly sliced ( don’t omit this , it adds amazing flavor)

1 medium leek, thinly sliced and washed well

One bunch of Swiss Chard, remove the center stem and chop leaves

1 Parmesan Cheese rind, optional

1 dried bay leaf

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/4 cup chopped chives , I didn’t have fresh which I recommend but I used dried, it’s really OK if you omit , just adds one more layer of flavor to the soup.

Directions:

In a large stockpot ( Le Creuset), heat the olive oil over medium-high heat. Add the sausage and cook breaking up the meat with a wooden spoon into small pieces, I like to brown the sausage, about 5 minutes. Remove the sausage with a slotted spoon and set aside.

Add the barley and stir constantly until it is lightly browned, app. 3 – 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard , bay leaf and cheese rind. About 1 teaspoon kosher salt and about 1/2 teaspoon freshly ground black pepper. You will taste for salt and pepper again at the end. Bring the whole thing to a boil, reduce the heat to a simmer and cook, uncovered until the barley is tender . I cooked for about an hour.

Remove the rind and bay leaf and discard after the first hour. Season the soup with remaining S & P if desired. You may also want to add a little liquid if it’s too thick, you can add more broth or just some water will work as well.

Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.