a/k/a the plantbasedactress
Luscious Vegan Slaw
6 cups white cabbage sliced very thin
3 cups red cabbage, thinly sliced
2 cups carrots shredded
½ cup finely diced red onion
1-2 cups silken (soft) tofu
2 Tbsp maple syrup (or raw honey)
½ cup apple cider vinegar
¼ cup tahini
2 Tbsp tamari
¼ cup grape seed oil
1 tsp garlic powder
A few pinches of cayenne
Salt and pepper to taste
To Make: Add all ingredients to the vegetables and stir until combined. Add more silken tofu if the mixture seems dry. Taste and adjust seasonings. Add more salt if it needs pop, and more maple syrup if it needs to be a little sweeter. Let sit for at least 15 minutes before serving so the flavors meld and the cabbage softens. It makes a LOT of slaw, which will last covered in the fridge for up to 4 days. Enjoy!
Oven Baked Potato Chips
2 or 3 large russet potatoes, washed
Grape seed (or some kind of high-heat, neutral-flavored) oil
To Make: Pre-heat oven to 400. Slice potatoes into approximately 1/8th inch thick. A mandolin makes this a snap. Watch your fingers! Put potato slices into a large mixing bowl. Add 1 Tbsp oil (less if using fewer potatoes) and a large pinch of salt, and toss until evenly coated. Spread out onto two baking sheets lined with parchment. If you want all your chips to be uniformly crispy, do not overlap. If you don’t mind some soft and some crispy chips, feel free to let them overlap. Put in oven and set timer for 15 minutes. After 15 minutes check to see if potatoes are getting browned and need to be flipped. If they still look soft, set timer for another 5-7 minutes. If not, flip, and switch top and bottom racks. Set timer for another 10-20 minutes depending on how quickly the potatoes are cooking. If they are going slow, turn oven up to 450, but keep an eye on them. When some (or all) of your chips are curled and crispy, they are done! Serve with an extra sprinkle of salt if needed. Enjoy!
Decadent Vegan Tempeh Ruebens
Ingredients for the Tempeh:
1 package (8 ounces) tempeh
½ cup vegetable broth
1 Tbsp balsamic vinegar
1 Tbsp vegan worcestershire
1 tsp onion powder
1 tsp smoked paprika ½ tsp garlic powder
1 drop of liquid smoke
For the Fixings:
4 slices rye bread
Vegan butter for spreading on bread
1 Tbsp olive oil
½ cup sauerkraut
½ cup vegan mayo
2 Tbsp ketchup
2 Tbsp relish
To Make: Combine all wet ingredients for the tempeh in a shallow bowl or dish. Cut tempeh in ½ lengthwise and then cut each slice into 4 thin slices and add to marinade. Let sit for 30 minutes. Heat 1 or 2 (depending on size) large skillets over medium heat, and add the oil. Add the tempeh and cook about 5 minutes on each side, or until browned on both sides. Add the marinade to the skillet(s) and let it reduce. This will take anywhere from 5-10 minutes. Turn up heat if it’s going very slowly, and keep an eye out that it doesn’t burn.
Meanwhile, combine mayo, ketchup and relish in a small bowl to make the russian dressing.
Butter the four slices of bread generously.
When marinade is done cooking off the tempeh, assemble sandwiches. Place two slices of bread butter side down in a skillet on low/medium heat. Smother bread generously with russian dressing, then pile on all of the sauerkraut, then add tempeh, top tempeh with a tab more dressing, and top with the other slice of bread. Cook each side for about 4-6 minutes, until each side is golden brown and slightly crispy on the outside. Transfer to a cutting board, cut in ½ and eat immediately. Enjoy!
Warm Bread Salad with Tomatoes
adapted from I Heart NY by Daniel Humm & Will Guidara
1/4 c. olive oil
6 cloves of garlic crushed but left whole
5 c. torn baguette or other yummy bread
1 c. sliced (1/4 inch) red onion
5 c. of roughly chopped heirloom tomatoes
3 tbsp. red wine vinegar
1 bunch of fresh basil torn
1/4 c. capers
1/2 c. oil cured black olives
Salt & ground black pepper
Small basil leaves for garnish
In a large saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the torn bread to the pan and saute until golden brown, 4-5 minutes. Lower the heat to medium-low, add the red onion and saute for 1 minute, and then add 1/2 the tomatoes. Add the vinegar and remove from the heat. Add the basil, capers, olives and remaining tomatoes and toss to combine. Season with salt and pepper to taste and garnish with basil leaves.
Grilled Summer Veggies (squash and eggplant)
Slice (1/2 inch thick - this is prettier) or cube the veggies (1 inch). Coat a grill pan (or the veggies) with a small amount of oil and put the grill pan over a flame on medium-high heat. Watch them pretty closely. When you peek underneath and see the black char lines at the shade you like, flip the veggies and watch them until they look done - peeking as needed. For the oven roasted veggies - coat the pan with a pretty light layer of oil. Lay the vegetables on the sheet - don't overlap. Brush other side with a light coating of oil- they don't have to be completely coated. Roast at 400 degrees. Check them after 12-15 minutes and flip them when they are starting to brown on the bottom. Check them in 8-10 minutes after the first turn. You can flip them more than once if you want them more brown.