The Raw Cooked Vegan

Thursday, August 25, 2011

Tempeh Picadillo

Picadillo is a traditional Latin American and Spanish dish usually made with meat, onions, tomatoes, raisins, olives and spices. Here, I used crumbled tempeh and a spice packet from Nueva Cocina. I usually don't buy spice packets because they're usually full of junk I've never heard of, but when I read the ingredients in Nueva Cocina, I was pleasantly surprised.

These are the ingredients in Nueva Cocina seasoning packet: dehydrated onion, freeze dried raisins, sugar, salt, dehydrated red bell pepper, dehydrated garlic, dehydrated green bell peppers, freeze dried sliced green olives, spices, garlic powder, and apple cider vinegar powder.

If you can't find Neuva Cocina, Trader Joe's makes a great taco seasoning mix that has all natural ingredients as well (that is, if you are lucky enough to live near a Trader Joe's). It doesn't have raisins or dried green olives, but you could just add those to the dish.

I would have loved to serve this on top of rice, but instead just scooped it onto warm pita wedges. It was so delicious...

Tempeh Picadillo
1 8oz package of flax tempeh, crumbled
1 onion chopped
3 or 4 mini bell peppers, chopped and seeded (or 1/2 bell pepper-any color)
2 TBS olive oil
2/3 cup boxed or canned diced tomatoes (or tomato sauce)
1 package Nueva Cocina Picadillo seasoning mix
2 fresh jalapeno peppers, seeds and veins removed, chopped
1/3 cup raw onion, chopped for garnish

In large skillet, heat olive oil over medium heat. Add the chopped onion and all of the bell pepper. Cook for 5 minutes. Add the crumbled tempeh and stir frequently, until onions are soft and tempeh is slightly browned. Stir in the seasoning packet. Add tomatoes and cook another five minutes. Reduce heat to med low and cover, simmer 10 to 15 minutes.

Serve on platter and top with raw chopped onion and jalapeno peppers.

Monday, August 22, 2011

Vegan Ratatouille

I based this recipe from one I saw in Whole Living Magazine (a great magazine, by the way). The recipe called for cheese, which I omitted, and I added zucchini and some smoked paprika. I used my newer, razor-sharp knife from Ikea to slice everything super-thin.

This is truly a gourmet-looking dish and it tastes delicious! The sauteed onions, which coat the bottom, penetrate the thinly sliced vegetables while baking.

Vegan Ratatouille
2 TBS olive oil, plus more for drizzling
1 medium onion, sliced thin
1 medium yellow squash, sliced thin
1 medium zucchini, peeled and sliced thin
2 medium heirloom tomatoes, sliced thin
1 medium russet potato, scrubbed, peeled and sliced thin
1 Fresh rosemary sprig
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp smoked paprika, plus more for sprinkling

In a large skillet, heat 2 TBS olive oil over medium heat until hot. Add sliced onions, season with salt, pepper and smoked paprika and cook until tender and lightly golden.

Preheat oven to 375 degrees Fahrenheit.

Arrange onions in the bottom of a glass or ceramic baking dish. Alternate potato, squash, tomato, and zucchini, in a circular pattern and double layer if necessary.

Drizzle with olive oil, salt and pepper and smoked paprika.

Cover with foil and bake 30 minutes.
Uncover and continue to bake another 30 minutes. Remove from oven and let cool for 20 minutes.

Serve over rice, cous cous, a baked potato or pasta. You can also top it with a tablespoon red sauce if desired.

Saturday, August 13, 2011

Flat Bread Pizza

This is a great-tasting pizza. Crispy flat bread crust, roasted onions, sweet peppers, broccoli and thinly sliced potato and zucchini seasoned with smoky pepper and garlic salt then topped with fresh tomato slices.

I buy 10 inch flat bread lavash at my local Nutrition Smart. You can find them at some Whole Foods stores as well. It's perfect to top with pizza ingredients and can be placed directly on your oven rack and baked crisp.

Flat Bread Pizza

1 flat bread lavash
1 cup frozen organic broccoli flowerets
1 medium onion, sliced thinly
1 medium potato, sliced thinly
4 to 5 mini sweet peppers (or 1 bell pepper, sliced thinly)
1/2 zucchini, sliced thinly
2 TBS olive oil, plus 1 tsp
Smoked pepper and garlic/sea salt

In large skillet, heat 1 TBS olive oil over medium heat and saute potato slices until softened. Add onions to potatoes and stir frequently to keep from sticking. Season well with garlic salt and pepper. Remove from pan.

In same skillet, add another 1 TBS olive oil. Saute pepper, broccoli and zucchini until slightly browned, stirring frequently.

Spread 1 tsp olive oil on lavash flat bread. Add toppings and bake in preheated 375 degree Fahrenheit oven. Remove carefully and slice on cutting board. Top with fresh sliced tomatoes.

Thursday, August 11, 2011

Ultimate Vegan Nachos II

I just couldn't help myself. I had a craving for nachos and whipped this together and had to take a picture since it looked so colorful! I've already posted Ultimate Vegan Nachos, but this is slightly different, so I decided to call it Ultimate Vegan Nachos II.

There's really no need to post a formal recipe, but a just a guideline on what what I put on it (whatever was in my fridge). You may have other items on hand (like fresh jalapenos), or fresh herbs, but here's what I did:

1. Had some Tostito's brand Organic Blue Corn chips, laid them out on a plate.
2. Took some Amy's refried beans (straight from the can) and mixed about a tsp of olive oil in them and a little salt and smoked pepper.
3. Heated beans in a small saucepan until just warm.
4. Dropped spoonfuls of beans over chips
5. Added chopped onions, chopped lettuce, chopped orange pepper and salsa.

It was Delicious! And yes, I ate the whole thing myself.

Well, it WAS my dinner...

Monday, August 8, 2011

Lemon Lentil Salad

Lentils are one of my favorite protein choices. Here, I used brown lentils because they keep their shape best. You can use other kinds of lentils as well. However, the pink lentils (salmon or orange colored and small) cook very quickly because they come split, but they're great for soups and creamy dishes. I used fresh English peas in this dish, but you can use thawed frozen peas as well.

Lemon Lentil Salad
1 cup brown lentils
2 and 1/4 cups of water
1 cup of fresh English Peas, shelled
1 yellow bell pepper, chopped
4 sundried tomatoes in oil, sliced
1 red bell pepper, roasted and chopped (or jarred roasted pepper)
1/3 cup sweet onion, chopped
1/2 cup fresh flat leaf parsley, chopped
4 TBS fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1 or 2 garlic cloves, minced
sea salt and pepper to taste

Rinse lentils and place in a medium sauce pan with 2 and 1/4 cups of water. Bring to a boil, then reduce heat to simmer. Cook 30 to 40 minutes. Remove from heat and set aside to cool. Drain any remaining water.

In a large bowl, combine peas, bell pepper, sundried tomatoes, onion, roasted pepper and parsley. Add cooled lentils.

In a lidded jar, combine lemon juice, olive oil, garlic and salt and pepper. Shake well and pour over lentil salad and toss. Refrigerate for at least an hour before serving.