16 Bean, Leek, and Kielbasa Soup

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16 Bean, Leek, and Kielbasa Soup ~ From Vegetate, Vegan Cooking and Food Blog

“I used to help my granddaddy make sausage. He would mix it up in a cleaned-out washtub with his hands, no gloves. Man, if we did anything like that today, they would jack the jail up and throw us under it.”Jimmy Dean

Don’t worry, we would never use Jimmy Dean sausages. We made this soup with yummy vegan Kielbasa, of course!

This hearty and satisfying stew was made from 16 types of dried beans (available at grocery stores as “16 Bean Soup Mix”), carrots, celery, onions, red wine, thyme, celery seed, Creole seasoning, garlic, leeks, green beans, beer, store-bought vegan kielbasa, and more! The recipe includes instructions for how to make this on the stove or in a slow cooker. We used our slow cooker and this turned out wonderfully. This is a great lunch recipe that goes really well with a vegan grilled cheese sandwich! The recipe is from Betty Goes Vegan by Annie & Dan Shannon, page 70.

Kielbasa Facts: Kielbasa is a type of Polish sausage that is also known as kołbasa, klobasa, kobasa, kolbasi, kovbasa, kobasi, and kubasa.

California Benedict with Sriracha-Chive Hollandaise

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California Benedict with Sriracha-Chive Hollandaise ~ From Vegetate, Vegan Cooking and Food Blog

“Hot sauce must be hot. If you don’t like it hot, use less.”David Tran, creator of Sriracha Hot Sauce.

This hot-hot-hot version of a vegan eggs benny was to die for! It was made with a spicy, gingery, super-rich sriracha cream sauce over marinated grilled tofu, served atop sliced yellow heirloom tomatoes and toasted English muffins with a side of roasted purple Peruvian potatoes with a lime and garlic aioli. This recipe was surprisingly simple to prepare, and because it was so good and since I loooooooove sriracha sauce, this is going to be my go-to tofu benedict recipe from now on.

The recipe is from the fantastic The Veggie-Lover’s Sriracha Cookbook by Randy Clemens, page 69.

Sriracha Facts: Sriracha, the Thai hot sauce pronounced sir-rotch-ah and also known as “rooster sauce”, was created by 66-year-old David Tran. Thank you, Mr. Tran!

A Slow-Cooked Tandoori Feast

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Tandoori Feast ~ From Vegetate, Vegan Cooking & Food Blog

“There is more to life than increasing its speed.”Mahatma Gandhi

For this sumptuous feast we slow-cooked Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach from Carla Kelly’s book Quick and Easy Vegan Slow Cooking, pages 118 and 112 respectively, and served them alongside Coconut Rice (page 216) and some warm Spelt Chapatis from Laura Matthias’ ExtraVeganZa, page 137.

I am crazy about the rich, spicy flavors of these Indian dishes. Slow cooking is a nice, low-maintenance way to cook because once your ingredients are heating up in the cooker you can literally walk away for 6-8 hours until your food is ready to eat! No fuss, no muss, no burnt food. We enjoy slow-cooking food so much at our house that we have two slow-cookers, which we used to make both of these Tandoori dishes. Next time we’ll have to make some yummy mango chutney, too!

Both the Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach are grain-free.

Tandoori Fact: Tandoori cooking is named after a tandoor, which is a high-temperature cylindrical clay oven in which foods are cooked. Our slow cooker has a red clay pot (pictured above), which really enhances the richness of the flavors.

Mini Focaccia with Tapenade

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Mini Focaccia with Tapenade ~ From Vegetate, Vegan Cooking & Food Blog

“Appetizers are the little things you keep eating until you lose your appetite.” — Joe Moore

Feast your eyes on these cute little round focaccia breads with a caper and kalamata olive spread, topped with chopped heirloom tomatoes and fresh rosemary. These are fun to make and a great appetizer option for when you’re having company over. Delicious warm or at room temperature.

The recipe is from Party Vegan, by Robin Robertson, page 62.

Focaccia Fact: Focaccia is a popular flat oven-baked Italian bread that is traditionally topped with olive oil and herbs and other ingredients.

Artichoke Ricotta Tortellini with Saffron Cream Sauce and Roasted Potatoes with Asparagus

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Artichoke Ricotta Tortellini with Saffron Cream Sauce ~ From Vegetate, Vegan Cooking $ Food Blog
“If your mother cooks Italian food, why should you go to a restaurant?”
Martin Scorsese

I have wanted to make this recipe for ages, but I held off because I am always a bit intimidated by the idea of making fresh pasta. It is easy to make the dough, but it can be time-consuming to make individual, filled pastas like ravioli and tortellini. Fresh tortellini has always been my favorite type of pasta though, so I finally relented. The cream sauce for this recipe also contains saffron, one of my favorite flavors!

Making these tortellini actually wasn’t difficult at all. It was kind of fun. We doubled the recipe and ended up making 200 tortellini, so we were able to freeze some to enjoy later.

The filling mainly consisted of artickoke hearts, garlic, white wine, and cashew cream. The sauce was a rich combination of shallots, white wine, cashew cream, saffron, and Earth Balance dairy-free butter.

Served tossed with fresh arugula and tomatoes, with a side of roasted potatoes and asparagus with smoked salt and pepper. From Tal Ronnen’s The Conscious Cook, page 164.

Tortellini Fact: Because of it’s shape, tortellini is also called “belly button” pasta.