The Raw Cooked Vegan

Tuesday, June 4, 2013

Garlic Tempeh Reuben Stack






This was my first attempt at a vegan Reuben style dish. Although I'm a huge fan of grilled and pressed sandwiches with bread, I decided to make this a main dish without bread.

I made two version and the one I made with grilled zucchini was perfection!

GARLIC TEMPEH REUBEN STACK

Ingredients:

1 block tempeh, sliced in thin strips
1 medium organic zucchini, sliced thin
1/4 cup ev olive oil
1 TBS garlic powder
1/4 cup lemon juice
sea salt and pepper

1 bag Organic baby arugula
Olive oil and white balsamic
Prepared Organic Sauerkraut, lightly rinsed in strainer
Garlic Jalapeño Daiya

THOUSAND ISLAND DRESSING
4 TBS Vegenaise
1 TBS natural ketchup
1 tsp chopped dill pickle (optional)
Mix together well

PREPARATION:
Whisk together 1/4 cup olive oil, 1/4 cup lemon juice, garlic powder, salt and pepper. Pour over sliced tempeh and let set 5 to 10 minutes.

Heat skillet over medium to medium high heat. Place tempeh with some of the marinade into skillet and let cook until browned on both sides. Remove from skillet and set aside. Cook sliced zucchini strips in same skillet, using any remaining marinade. Cook until soft and browned. Salt and pepper.

Rinse and dry arugula if desired. Drizzle with olive oil and balsamic and massage until coated.

Place a bunch of arugula on an oven safe plate. Arrange a few pieces of sautéed zucchini and cooked tempeh strips on top of arugula. Top tempeh with a bit of sauerkraut and shave a chunk or two of the Daiya garlic jalapeno cheese on top. Stick under broiler or in toaster oven (if you have one) until cheese is melted. Carefully remove from oven and drizzle some Thousand Island dressing over and around plate if desired. Top or garnish with more arugula.

NOTE: You can make several at a time by using small ceramic, oven-safe small plates on a cookie sheet under broiler.




Thursday, April 4, 2013

Vegan Burger Topped with Mint Avocado Mash


This is the best veggie burger I have ever made! I am keeping this recipe forever.

It's based on the recipe from Vegetarian Times, though I ad-libbed and changed things as usual.

Vegan Veggie Burger

1 cup canned chickpeas, drained
1 cup canned red kidney beans, drained
2 large carrots, grated
2 TBS dried minced onion
1/2 cup dry rolled oats (not quick-cook)
5 to 8 mint leaves, chopped
1/2 tsp sea salt and Pepper
5 Greek peppers (pepperoncini), chopped
2 cloves garlic, minced
1 1/2  tsp Trader Joe's taco seasoning mix (or other brand)

In a food processor, pulse all ingredients until it looks crumbly and pinches together (do not puree).

Hand form into 4 large patties. Can refrigerate, covered, over night if preferred.

In large skillet, heat 2 TBS olive oil until hot. Cook veggie patties until browned and slightly crispy on the outside.

Mint Avocado Mash
2 ripe but firm avocados
1 TBS fresh lime juice
5 to 6 fresh mint leaves, chopped
Pinch of sea salt
1 clove garlic, minced (optional)

Do I need to explain? Oh, all right. Mash it all together.

ENJOY!

Sunday, March 3, 2013

Power-Full Juice



I have encountered so many people on Instagram who have inspired me even more so than I can imagine. This particular recipe comes from Chauds Juice Therapy (@chaudsjuicetherapy). Hundreds of juice recipes and information~

This particular juice is called Staywell 2.0. A good juice to drink in the cold months and around flu season.

You will need a juicer for this recipe
 
 
10 Carrots
2 peeled oranges
2 inches of peeled ginger
2 cloves of garlic
 
Tastes delicious!


Balsamic Spiced Tempeh Wrap

I have been a little (a lot) obsessed with Instagram, which leaves me lacking in the Blogger posts. If you're an Instagramer, you can find me @therawcookedvegan. I have most my Blogger pictures there with the link here for the recipes.

This wrap has a wonderful taste combo of pan grilled tempeh, sun dried tomatoes, Romaine lettuce, pepperoncini and Jalapeño-garlic Daiya vegan cheese all rolled up in a tomato garlic wrap.

BALSAMIC SPICED TEMPEH WRAP

1 block of tempeh, cut super thin
Hydrated sun dried tomatoes, chopped
Natural-cured pepperoncini, chopped
Romaine lettuce, chopped
Jalapeño-garlic wedge sliced into strips
Tomato garlic wrap or wrap of choice

MARINADE
Start by placing your sliced tempeh in a medium-sized shallow dish. In a small bowl, whisk together 4 TBS aged Balsamic vinegar, 1/2 tsp smoked paprika, 2 TBS olive oil, 1 TBS packed brown sugar or maple sugar, dash or two of cayenne pepper. Cover and marinate in refrigerator overnight or at least 6 hours.
Heat a skillet over medium heat and brown tempeh to your liking.

Load, tuck, wrap and roll!








Friday, February 15, 2013

Lemon Raspberry Tart



I totally ad-libbed on this recipe to make it vegan. I knew it would be dense and sweet, so I used my fresh lemons to compliment the sweetness. I had a lot of frozen raspberries to use up which made the combination delish.

I recommend a spring-form pan when making this. It works perfectly getting your tart out of the pan!

Lemon Raspberry Tart

1 and 1/4 Cup all purpose flour
1 tsp baking powder
1 tsp baking soda
3 TBS fresh squeezed lemon juice
2 tsp fresh grated lemon rind
2/3 cup natural granulated sugar
1/4 cup natural brown sugar
1/3 cup softened Earth Balance Spread
1/4 cup unsweet almond milk
1 tsp vanilla
1 and 1/2 cups frozen raspberries, rinsed under cold water

Vanilla Lemon Glaze:
1 cup of Powdered sugar
1 TBS Almond milk
1 tsp lemon juice
1 tsp vanilla bean extract

Preheat oven to 350 degrees. Coat a 8 or 9 inch spring-form pan with non-stick product of choice.

In a large mixing bowl, combine flour, baking powder, baking soda and sugars. In a separate bowl, hand mix the softened Earth Balance, lemon juice, vanilla and rind.  Combine the buttery mixture with the flour/sugar mixture until mixed well. Stir in the rinsed raspberries.

Scoop mixture into prepared pan. Bake 55 minutes to 1 hour. Remove and let cool.

Whisk together ingredients for glaze and drizzle on top.