Category Archives: vegan

Parmesan Roasted Cauliflower

Posted on August 27, 2014 | 1 comment

This side dish is so very easy to prepare and so very tasty. I love cauliflower and it is readily available throughout the year and is a member of the high fiber food club. While cauliflower may not be very colorful it is one of the healthiest foods out there. This member of the cabbage group is vitamin-packed , high in anti-oxidants, contains anti-inflammatory benefits, increased blood flow and is low in carbs and fats. Granted I am adding some fat here with the parmesan cheese but the cheese packs a wallop of flavor to this dish.

Cauliflower is also good just roasted with olive oil, salt and pepper, and you can always add some other spices.

No special equipment required here and not a lot of ingredients. Just a nice sharp knife to cut the cauliflower into florets and a large rimmed baking sheet.

Ingredients:

Olive Oil –3 Tablespoons

4 peeled garlic cloves–I like to smash them but I didn’t chop them up

Kosher Salt-to taste

Freshly Ground Black Pepper-to taste

1/4 – 1/2 cup of Grated Parmesan Cheese–depending on the size of the head of cauliflower and how much cheese you like

*1/2 – 1 whole onion sliced depending on how much onion you like, you can totally omit as well

I used a sprinkle of dry thyme but a few sprigs of fresh thyme would also be nice

Directions:

Preheat oven to 425 degrees

Cut head up into florets , try to get them as uniform as possible. The very little ones will burn up.

Put cauliflower on a large rimmed baking sheet add sliced onion if you like, thyme , garlic and olive oil. Season with salt and pepper.

Roast cauliflower for about 30 minutes tossing occasionally, you just don’t want one side to get too burnt, so check in on it. Toss it around so it gets browned and softened.

After the first 1/2 hour if cauliflower is looking a bit browned and softened enough sprinkle with the grated parmesan. 1/2 cup should be fine for a large head of cauliflower. I used 1/2 cup. Toss to combine and cook for another 10 minutes or so.

A-mazing, I think I ate 3/4 of the head of cauliflower myself!

1 Comment

Posted in cauliflower, sides, vegan, vegetables, vegetarian

Tagged Cauliflower, high fiber cauliflower, parmesan roasted cauliflower, Roasted Cauliflower

Yellow Tomato Gazpacho

Posted on August 3, 2014 | 1 comment

I had purchased the most beautiful yellow tomatoes and figured I would make gazpacho. Gazpacho is by far one of my most favorite summer time soups. This one is fairly smooth. Before serving I added avocado and served with tortilla chips for a wonderful most satisfying meal. This is also super easy and you’ll look like a pro if you just follow these easy directions. You’ll need a decent blender and a few easy to obtain ingredients and you have a wonderful additional to any meal or a nice light lunch. This time I used beautiful yellow tomatoes, you can use any color you’d like and you can use any kind of tomato from the small grape or cherry tomatoes to the larger ones. The yellow tomatoes with the flecks of jalapeno made a strikingly beautiful soup. I have another recipe titled “Farm to Table Gazpacho” it’s more of a traditional gazpacho! I am going to re-post it as well.

Ingredients:

2 lbs. yellow tomatoes, I used regular sized tomatoes. You can use yellow or orange cherry tomatoes and get the same effect. I washed and dried tomatoes and cut into quarters or halves for easier blending. Heirlooms are amazingly delicious when in season which they are right now! My sister makes this recipe by parboiling the tomatoes, removing the skin and cutting core out of tomatoes. This is an other option. I opted for the easier method but both are delicious and work well.

1 garlic clove (average sized)–you can use 2 cloves if you like a bit more bite of garlic

1/4 cup extra-virgin olive oil

1 jalapeno, seeded and minced ( be careful handling jalapenos always, I use rubber gloves and be very careful not to get seeds on my hands) wash carefully after cutting up jalapenos, seriously. If you like more kick keep a few seeds from jalapenos. You can use Serrano Chiles also but I still think Jalapenos have the most bang for the buck.

app. 1 tsp. kosher salt and freshly ground black pepper to taste , you may need to add salt and pepper at the end

Diced avocado and tortilla chips for serving.

Directions:

In a blender, puree the halved tomatoes and garlic with 1/4 cup of water. While the machine is on I gradually add the olive oil until fully incorporated. Transfer to a bowl then stir in the jalapeno and season with salt and pepper. Refrigerate until chilled, at least an hour or so, better overnight.

When you’re ready to serve ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips. If you leftover shrimp it is also delicious to add and makes it more of a meal!

1 Comment

Posted in Raw, vegan, vegetables, vegetarian

Tagged gazpacho, vegetarian gazpacho, yellow tomato gazpacho

Pasta with Avocado and Tomatoes–Fresh and Easy

Posted on July 2, 2014 | 3 comments

Thinking about what to make for dinner and I find myself with some tomatoes, some avocados and I always have pasta. Don’t want to go out, don’t want to really cook a lot and I had lemons and garlic. I love avocados, its possibly my most favorite fruit yes, it is technically considered to be a fruit. I sometimes have them for breakfast , lunch and dinner . I don’t care, I love them. So for all of you avocado people this one is for you for sure. I think this whole thing took me all of 20 minutes from start to finish. I used 1/2 a box of spaghetti so I would double for 1 lb. Hate to admit it but I ate almost the whole thing by myself. It was that good! The avocado made like a creamy sauce using a little pasta water which is key . Enjoy! this is my new summer staple.

*Remember this is for 8 oz. of pasta–double up for 1 lb.

Ingredients:

recipe based on 8 oz. of any kind of spaghetti , I think spaghetti is best because of the way it holds on to the avocado. Having said that use whatever pasta you like or have in the house.

1 large ripe avocado, scooped out

1/2 clove garlic, finely chopped or grated . I finely chopped mine.

1 teaspoon fresh lemon juice

Salt and Pepper to taste

I used a handful of little plum tomatoes but you can use as much or as little tomato as you like. If using a regular tomato use 1 large tomato and I would scoop out the seeds and discard them.

Directions:

Prepare pasta according to directions. Once pasta is cooked, reserve about 1/2 cup of pasta water which you’ll definitely need to thin out sauce.

Cut tomatoes in 1/2 or 1/4 if using the little ones. If larger tomato just chop into small pieces.

Scoop out the avocado flesh into a bowl and using a fork mash into a chunky paste. (think guacamole consistency)

Add the garlic, lemon juice, salt and pepper. Mix together and taste then adjust the salt and pepper as needed.

Add the drained cooked pasta to the bowl with about 1/4 of a cup of pasta water and the tomatoes. Using tongs or spoons toss the pasta. The avocado will thin out as it coats the pasta. Add more pasta water as necessary to thin out sauce to desired consistency.

This was amazing!

3 Comments

Posted in vegan, vegetables

Tagged Avocado, avocado and tomato pasta, pasta with avocado

White Beans and Spinach in a Pan

Posted on March 31, 2014 | Leave a comment

I made the Maple Dijon Salmon and I was in the mood for spinach so I made this as my side dish. It was so totally delicious with the salmon served on the side . I didn’t feel like making or eating another salad, so I used baby spinach and cannellini beans right from the can. Total cooking time was under 10 minutes. Of course I ate this alone because Joel would never touch spinach but that’s an old story by now one we are very used to hearing. His loss as I always say. If you like spinach and I very much do this is a delicious spin on just plain sautéed spinach. Beautiful brilliant ingredients go together to make a really delicious side dish to almost any meat or fish. Or serve with some quinoa or tofu as a vegetarian alternative. Enjoy!

Ingredients:

3 tablespoons of olive oil divided, 2 and then 1 when you add the beans

Kosher Salt and Freshly Ground Black Pepper to taste

15 ounce can of white beans, I used Cannelini Beans but you can use chick peas or any other white beans you would like, drained and rinsed.

1 lb. fresh spinach , I used baby spinach because I really like it. Wash and dry the leaves.

Directions:

In a large nonstick skillet heat 2 tablespoons of olive oil on medium-high. Add spinach and toss gently. Once the spinach wilts. Lower the heat to a medium-low heat, then add the beans and another 1 tablespoon of olive oil. Season to taste with salt and pepper. Serve. If not serving immediately you’ll just heat it up right before serving. Yum.

Winter Veggie Soup with Barley and Turkey Sausage (optional)

Posted on January 10, 2014 | 1 comment

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.

1 Comment

Posted in soup, vegan, vegetables

Tagged barley and turkey sausage, Soup with veggies, Vegetable Soup, Winter Veggie Soup

Eggplant and Tomato with or without Pasta

Posted on January 8, 2014 | 2 comments

Another wonderful inspiration from Jessica Seinfeld’s new cookbook “The Can’t Cookbook”, even though I can cook there are so many great and easy recipes in this book. This was certainly one of them. I served over pasta (see photos) and it is so easy! Everyone gets nervous about cooking eggplant and I really am not sure why that is, well this will cure you of that fear if you have it. You can just make this as a side dish without the pasta but any reason to eat pasta in this house is a good one.

Eggplants should be smooth-skinned, evenly firm and without soft spots. I bought organic , when I’m eating the peel or the skin I try to buy organic, same goes for tomatoes.

Ingredients:

1 large eggplant or 2 small ones

4 cloves garlic

1 pint cherry or grape type tomatoes

6 sprigs fresh thyme

1/3 cup olive oil

3/4 teaspoon kosher salt

*1/4 teaspoon crushed red pepper ( optional )

1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Wash the eggplant and the tomatoes. Cut off and discard the stem. Cut the eggplant into 1 inch thick round pieces. Stack 2 rounds, then slice rounds 2 x and 2x across to make 1″ cubes. ( see photos). Smash the 4 garlic cloves with the back of large knife. Prepare baking dish by spraying lightly with Pam spray.

Place the eggplant , garlic, tomatoes, and thyme in baking dish. Sprinkle salt , pepper and crushed red pepper if you’re using it. With clean hands toss together until the eggplant is coated with olive oil and don’t worry if it’s over-crowded. It will break down and there will be plenty of room.

Roast until the eggplant is really soft and tender. I roasted for an hour and gave it a stir and was good to go.

I served over pasta but you certainly don’t have to have pasta, you can eat this just as is. If you’re serving over pasta you may want to drizzle a little more olive oil into the eggplant and tomato mixture–just for a little more saucier consistency.

Thanks again Jessica .

2 Comments

Posted in sides, vegan, vegetables, vegetarian

Tagged Eggplant, eggplant and pasta, Eggplant and Tomatoes, Roasted Eggplant and Tomatoes, Tomatoes, Tomatoes and Pasta

Chipotle Sweet Potato Soup–Spicy and Sweet (no dairy)

Posted on November 2, 2013 | 1 comment

Here it is November already! and we all know what is looming around the corner. I have begun to consider my Thanksgiving menu and hope to tweak it in another week or so. I am playing around with some new soup recipes and I found this one in Gwyneth Paltrow’s new cookbook “It’s All Good” . I followed most of the directions but did it my way. We also like it spicy, and the spice can be regulated to your particular taste . I also try to find vegetarian soups because our daughter Kerri is a vegetarian and I try as much as I can to find things that I know she can eat, since she won’t eat any of the meat on the table . So this is completely vegan. If you don’t like cilantro you can omit it. I love it but I know a lot of people have issues with it. This soup has no cream but comes out very creamy tasting and there is only 2 tbsp. of olive oil in here , super healthy food here. Very Southwestern flavor here with the smoky taste of chipotle.

This will serve 4 people as is , so adjust as you need to.

Shopping List:

fresh cilantro, chipotle in adobo ( sold in a can most everywhere), Sweet Potatoes

Pantry Items:

Vegetable Stock, Cumin, Kosher Salt or Sea Salt, Extra Virgin Olive Oil, Red Onion and Fresh Garlic Cloves.

Ingredients:

2 Tablespoons Extra Virgin Olive Oil

1 large red onion, finely diced ( app. 1 1/2 cups)

2 garlic cloves, minced

5 sprigs of fresh cilantro, ( unless you hate it), you’ll need a piece of kitchen string to tie together.

3/4 tsp. cumin

Kosher Salt or Sea Salt

1 1/2 tsp. chipotle in adobo ( adjust for your own taste) go gently with this stuff, it’s pretty potent.

4 – 6 sweet potatoes, peeled and diced ( app. 6 cups) depending on the size of sweet potatoes you may need 4 or 6, I used 4 fairly large, I could have used more. You want at least 6 cups of diced sweet potatoes.

6 cups Vegetable Stock

Directions:

Heat the olive oil in a large heavy pot ( think Le Creuset) over medium-high heat.

Add the onion, garlic , cilantro sprigs, cumin and a generous pinch of salt and cook. Stir it around until softened not browned, app. 10 minutes.

Add the chipotle and the sweet potatoes and stir to combine. If you are not a big fan of spicy you should go lightly with the chipotle. Taste soup after flavors start to break down and before you put in the blender and you can add a bit more.

Add the vegetable stock to the pot and turn up the heat. Bring soup to a boil, lower the heat and simmer until the sweet potatoes are very soft., app. 1/2 hour. Taste for salt, I added at least another teaspoon of sea salt.

Remove and discard the cilantro sprigs.

I allow soup to cool down, and I pureed it in my blender. I did it in 3 batches and you’ll need a fairly powerful blender, or use the food processor. If soup is too thick add a little vegetable stock to thin it out as you blend. I had 2 boxes to start so 2 cups were left in the second box which I will use when I re-heat the soup the next day.

Garnish each bowl with a few cilantro leaves, if you like cilantro.

If you have any extra sweet potatoes you can pan-fry a few pieces in a bit of olive oil sprinkled with cumin or coriander and slide them into the finished soup.

Enjoy!

1 Comment

Posted in soup, vegan, vegetables, vegetarian

Tagged Chipotle, Chipotle Sweet Potato Soup, Sweet Potato Soup

Sweet Like Honey Cake for the Jewish New Year

Posted on August 31, 2013 | Leave a comment

I really can’t believe that it’s just going to be Labor Day and we have to say good-bye to summer and hello to Rosh Hashana! Super early this year. I am adding a few additions to my usual menu and I will list my usual recipes so that if you’d like you can look them up on my site. Here is one of the new recipes for a sweet Honey Cake containing no honey! This cake can be made ahead of time and frozen. This recipe is for 2 loaves, so if you only want to make 1 just divide in half. I figure I’m making it , why not make 2 and have the second one on hand. This is also a vegan cake. Honey Cake is a traditional cake served on the Jewish New Year.

I just finished baking this sweet like honey cake and I got one regular sized loaf and 1 mini loaf so I don’t think this will yield 2 full size loaves unless you only fill loaf pan 1/2 way.

*original recipe from Epicurious

Ingredients: 2 loaves

2 1/2 cups whole wheat pastry or spelt flour

1 tablespoon baking powder

2 teaspoons baking soda

1 tablespoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves or allspice

1 cup pure maple syrup or dark agave nectar, or 1/2 maple and 1/2 dark agave

1 cup applesauce

1/2 cup safflower oil

2 teaspoons vanilla extract

1/2 cup dark or golden raisins

1/4 cup sliced almonds

Directions:

preheat the oven to 325 degrees. Prep 2 loaf pans by greasing or spraying the pans, if you’d like you can line the bottoms with parchment paper. I find spraying the pans is sufficient. You can also lightly oil the sides of pans if not using spray.

Combine the first 6 dry ingredients in a mixing bowl, flour, baking powder, baking soda, cinnamon, ginger and cloves or allspice.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then add in the raisins.

Divide the batter between the two prepared loaf pans. Sprinkle the almonds over the tops of the loaves.

Bake for 40-50 minutes, or until a knife or cake tester inserted into the center of a loaf comes out clean. Don’t over bake. I baked for about 42 minutes, it was finished at that point. So be sure to check on it after 40 minutes.

Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if necessary and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter.

Cut into slices and serve.

Happy New Year!

Corn and Tomato Soup – no cream

Posted on August 15, 2013 | 4 comments

The corn is so delicious right now that I had to make this soup. I was going to save this recipe for the Fall but I used the fresh Olathe corn at the market now and couldn’t wait to share. When the corn is not as fresh and sweet you can definitely use frozen . I used fresh tomatoes from the farmers market and fresh Olathe corn ( local in Colorado) but I happen to know Long Island has particularly good sweet local corn. So while the getting is good and you can get fresh vegetables please do so. Farm to Table here we go again.

I made this soup for dinner as an appetizer. I think it would be good cold but I prefer it warm.

Ingredients:

2 tablespoons extra-virgin olive oil

2 shallots , coarsely chopped or 1 large one

1 teaspoon kosher salt ( more to taste)

1/2 teaspoon freshly ground black pepper ( more to taste)

3 1/4 cups corn, or 1 lb. bag of frozen corn thawed it’s approximately 5 – 6 ears of fresh corn

3 cups low-sodium chicken broth or vegetable broth to keep it vegetarian

2 beautiful medium size tomatoes, seeded and chopped into 1/2 inch pieces*

1/4 cup fresh basil leaves, chopped or torn

Directions:

In a large dutch oven ( Le Creuset) type of pot, heat the olive oil over medium-high heat. Add the shallots, salt and pepper, cook stirring occasionally until shallots are soft, app. 5 minutes. While this is going on cook up the corn as follows.

Bring a pot of salted water to a boil and just cook corn till it turns yellow for 1-2 minutes, then I throw into an ice bath to stop the cooking. When corn is cooled down cut kernels off cobs.

Place the cooked shallots, corn and chicken stock into the blender.

Pour the corn mixture back into the pot. Bring the mixture to a low simmer , cook for about 15 minutes, stirring occasionally, just to heat through. Remove the pan from the heat and stir in the tomatoes and basil, let it cook for another 10 minutes or so. Taste for Salt and Pepper.

Ladle into soup bowls and serve!

*to seed the tomatoes, cut them in 1/2 horizontally and using a small dessert spoon, scoop out the seed and discard. The seeds make the soup too watery.

4 Comments

Posted in Healthy Cooking with Candi, Uncategorized, vegan, vegetables, vegetarian

Tagged Corn Soup with Tomatoes no cream, Creamless Corn Soup with Tomatoes

Farmers Market to Table Gazpacho

Posted on August 11, 2013 | 1 comment

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.

1 Comment

Posted in Raw, vegan, vegetables, vegetarian

Tagged farm to table gazpacho, farmers market gazpacho, gazpacho

Category Archives: vegan

Parmesan Roasted Cauliflower

Ingredients:

Directions:

Yellow Tomato Gazpacho

Ingredients:

Directions:

Pasta with Avocado and Tomatoes–Fresh and Easy

Ingredients:

Directions:

White Beans and Spinach in a Pan

Ingredients:

Directions:

Winter Veggie Soup with Barley and Turkey Sausage (optional)

Ingredients:

Directions:

Eggplant and Tomato with or without Pasta

Ingredients:

Directions:

Chipotle Sweet Potato Soup–Spicy and Sweet (no dairy)

Shopping List:

Pantry Items:

Ingredients:

Directions:

Sweet Like Honey Cake for the Jewish New Year

Ingredients: 2 loaves

Directions:

Corn and Tomato Soup – no cream

Ingredients:

Directions:

Farmers Market to Table Gazpacho

Ingredients:

Directions:

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