The Raw Cooked Vegan

Monday, December 27, 2010

Ultimate Vegan Nachos



I took this picture in the evening, which explains the color tone (you picture-foodies know what I'm talking about).

These are my Ultimate Vegan Nachos, bursting with intense, fresh flavor. I used black beans flavored with just a bit of olive oil and small potent detail...smoked black pepper.

I found this wonderful store at Tampa's International Mall, called The Spice and Tea Exchange. I was mesmerized with all the hard-to-find spices! I bought green cardamom pods, whole nutmeg, smoked black pepper and ancho chili powder. (Probably the best four spices I've bought in a long time). The smoked black pepper is what I used in the black beans. It gave it a wonderful smoky flavor.

Ultimate Vegan Nachos

1/2 can Eden organic black beans
1/4 cup yellow onion, diced
1 cup romaine lettuce, chopped
1/2 pint organic grape tomatoes, chopped
2 jalapeno peppers, seeded and chopped
1 green onion (green part only) chopped fine
10 green or ripe olives, chopped
1 1/2 tsp olive oil
1/4 tsp smoked black pepper
1/4 tsp sea salt
Tostitos Organic Blue Corn Chips

Dice onion and place in small bowl. Add 1/2 tsp olive oil and salt and smoked pepper. Set aside.

Rinse black beans under cold water. Transfer to bowl. Mash slightly with a fork. Add 1 tsp olive oil and salt and smoked pepper. Set aside.

Arrange blue chips on plate. Add black beans first, chopped yellow onions, jalapenos, green onions, tomatoes, olives and lettuce.

You can serve with your favorite salsa, or just as is (which I found perfect).


Saturday, December 25, 2010

Broccoli Corn and Onion Galette

My Christmas Brunch Galette

This was one of the best galettes that I've made so far. The crust is incredibly easy, has no dairy, no rising, no big mess! Unbelievable right? It is truly the best crust recipe ever. Just add herbs in the dough to customize your savory dishes, or leave it plain for sweet recipes. Try it!

Start by making the galette crust recipe and refrigerate for 1 hour (can be made a few days in advance as well).

Broccoli Corn and Onion Galette

1 and 1/2 cups (organic) broccoli, sliced thin and chopped
1 and 1/2 cups frozen (organic) corn
1 onion, chopped
4 to 5 garlic cloves, sliced thin
2 TBS olive oil
Sea salt and pepper
1 and 1/2 TBS all purpose flour
2-3 TBS water

In large skillet, heat 1 TBS olive oil over medium heat. Add broccoli, corn and sliced garlic cloves. Season with salt and pepper and saute until nicely browned. Remove from pan and set aside. Add another TBS olive oil to skillet and add onion. Saute until browned. Sprinkle 1 TBS flour into onion, stir. Add water, then another TBS of flour. Stir broccoli and corn back into onion mixture. When heated through, remove from heat and set aside. Let cool.

Galette crust
1 and 1/4 cups unbleached flour
1/2 tsp Kosher salt
8 TBS Earth Balance buttery spread-chilled
4 to 5 TBS iced water
6 to 8 fresh basil leaves, chopped

In food processor, add flour, salt and Earth Balance. Gently stir/mash with a spoon in the processor bowl first, so flour won't blow out the sides. Attach the lid and pulse, adding one TBS of water and a time until you get a dough ball that sticks together nicely when pinched.

Remove dough and gently pat into a 5 inch disk. Wrap in plastic and refrigerate for at least 1 hour. 

When dough has chilled sufficiently, unwrap and place on floured surface. Roll gently with rolling pin to a 12 inch circle. Use a large, flat spatula to transfer rolled out dough to a parchment-lined cookie sheet. 

Preheat oven to 350 degrees Fahrenheit.



Add broccoli-corn mixture to center of rolled out dough. Leave about 2 to 3 inches clear around outside edges. Fold edges in toward center overlapping on top of filling.



Brush edges of dough with olive oil and bake 35 to 45 minutes, until crust is lightly browned. Remove from oven and transfer to cooling rack. Serve warm or room temperature.


MERRY CHRISTMAS EVERYONE. HOPE YOU HAVE A WONDERFUL HOLIDAY!





Sunday, December 19, 2010

Wild Rice with Artichoke Hearts, Corn, Edamame and Toasted Pine Nuts

This recipe is DELICIOUS!  I think this is rated up there with my Five Star dishes. 

Wild Rice with Artichoke Hearts, Corn, Edamame and Toasted Pine Nuts

1 Cup Cooked Wild Rice
4 to 5 Sundried Tomatoes in olive oil, chopped
1 Jalapeno Pepper (seeds and veins removed) chopped
3 to 4 Marinated Artichoke Hearts, chopped
3 TBS Pine Nuts, toasted
1/2 cup frozen corn
1/4 cup frozen Edamame beans
4 to 5 garlic cloves, sliced thin
4 tsp Olive oil
Sea Salt and Pepper

Cook wild rice according to directions and let cool. In a large bowl, combine rice, sundried tomatoes, jalapeno and artichoke hearts. Set aside.

Toast pine nuts in small skillet over medium heat. Watch constantly so they do not burn. Remove from heat once they are toasted. Add to rice.

In medium skillet, heat 2 tsp of olive oil and add corn, garlic and edamame. Salt and pepper generously. Cook until garlic is roasted and fragrant. Remove from heat and add to rice mixture. Add the rest of olive oil over top and season with more salt and pepper to taste.

This would also make a terrific stuffing for acorn squash or even dolmades!

Tuesday, December 14, 2010

Pan-Roasted Veggies with Farfalle Pasta

This is a popular dish at my house. I was reminded of that fact when one of my daughters said "It seems like we've had this dish a million times over."

Maybe I roast vegetables way too often for their liking, but I think roasting veggies brings out a really nice flavor. A little olive oil and salt and pepper is all you need. You can pan-roast them in a cast iron skillet or oven roast at 400 degrees Fahrenheit.

So much can be done with roasted veggies; panini's, in salads, pasta, rice, on flatbreads/pizza, or just as a side. I've made them all! I guess that's why my family thinks they've had this "a million times".

Pan-Roasted Veggies with Farfalle Pasta

12 oz Farfalle pasta
1 medium zucchini, sliced
1 medium onion, sliced
8 to 10 mini red/yellow/orange sweet peppers, left whole
Olive oil for pan roasting (approx 3 to 4 TBS)
Dash of red balsamic vinegar
sea salt and pepper

Boil pasta according to directions. Drain and transfer to a large serving bowl.

Heat about 1 TBS olive oil in cast iron skillet over medium to medium high heat. Add mini peppers and let roast until they start to develop a few black spots. Sprinkle with salt and pepper. Remove from heat and let cool slightly then cut into pieces, discarding stems. Add to pasta.

Add another TBS of olive oil to pan and add sliced onion. Sprinkle a little more salt and pepper. Cook onion until done to your liking. Add to pasta.

Add a little more olive oil to pan and add sliced zucchini in single layer. Let cook until browned on both sides. Remove from pan and add to pasta.

Gently toss vegetables and pasta and add olive oil and dash of balsamic vinegar to your taste.


NOTE: As an afterthought, whole garlic cloves and fresh basil would have been really good in this.


Sunday, December 12, 2010

Apple Cranberry Galette



This is a super-easy galette! The crust is so good, you will want to make this a keeper JUST for the crust. I based the crust recipe on the Garlic Basil Tart Dough, but left out the garlic and basil. A food processor will make this a snap.

I prepared the dough recipe first and while it was chilling in the refrigerator, I started the apple-cranberry mixture.

Apple Cranberry Galette

2 and 1/4 cups diced apple
1 cup fresh cranberries
2 TBS dried cherries
2 TBS dried cranberries
1/4 cup walnuts, chopped
1 cup brown sugar
1 TBS fresh lemon juice
Dash of cinnamon
Turbinado or large granulated sugar for sprinkling

In a medium sauce pan, combine apples, fresh cranberries, dried cranberries and cherries, sugar and cinnamon over medium heat. Cook until cranberries pop, stirring frequently (about 10 to 12 minutes). Stir in walnuts and lemon juice. Remove from heat and let cool completely.

Galette Dough
1 and 1/4 cups unbleached all-purpose flour
1/2 tsp Kosher salt
8 TBS Earth Balance buttery spread-chilled
4 to 5 TBS iced water
(Parchment paper to line pan)

In food processor, add flour, salt and Earth balance. Gently stir mixture with a spoon in the processor bowl first, so flour won't blow out the sides when you start it. Attach the lid and pulse, adding one TBS of iced water at a time until you get a dough ball. Remove dough and gently pat into a 5 inch disk. Wrap in plastic and refrigerate 1 hour (or overnight if desired).

When dough has chilled sufficiently, unwrap and place on floured surface. Roll gently with a rolling pin to a 12 inch circle. Don't worry if the dough splits a little along the edges. Just pat back together as best you can. Use a large flat spatula to slide under the dough and transfer to a cookie sheet lined with parchment paper. Preheat oven to 350 degrees Fahrenheit.


Spread apple-cranberry mixture into center, leaving 2-3 inches clear all around.


Fold edges inward, layering as necessary. Sprinkle with Turbinado sugar (I totally forgot this step). Bake at 350 degrees for 45 minutes. Brush crust with oil half-way through. Crust should be slightly browned. 

Remove from oven and carefully transfer to rack until completely cool. This slices very nicely and holds together well. I served it with a scoop of Purely Decadent Coconut-Milk ice cream. Delicious!