Tag Archives: Sea salt

Vegan Pasta Sauce

Coat the bottom of a large and deep frying pan (that has a cover) with olive oil. Place the pan over medium-low heat on the stove. Once the olive oil is hot enough add these ingredients in the following order and saute them (stirring occasionally):

  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1 garlic clove, minced
  • 2 small eggplants, chopped (split vertically 4 times then chopped horizontally into small chunks)
  • 1/2 cup (100 ml) of diced green peppers
  • 1 cup (200 ml) of chopped mushrooms
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of vegan Worcestershire sauce
  • 1/2 teaspoon of sea salt

Saute these until eggplants are soft

Next, in a mixer or blender:

  • 1 Tablespoon of sugar
  • 3 juicy medium sized tomatoes
  • 1/2 Tablespoon of basil – dried
  • 1 Tablespoon of oregano – dried
  • 1/2 teaspoon of parsley – dried

Blend these ingredients until smooth, then pour the blended tomato mixture into the frying pan. Keep frying pan on medium-low heat and cover the pan (the tomato juice will begin to “jump” out of the pan once it heats up. Stir this occasionally for 15 to 20 minutes. That’s all there is to it! It’s delicious and worth the effort!

Advertisements

Sweet & Spicy Mashed Potatoes

These are not your usual mashed potatoes! They have a mild spice kick to them. Here’s how we made them:

Pre-heat the oven to 100° Celsius (212° F)

  • 5 medium sized organic potatoes, wash them. Then either place them directly on the oven rack or wrap them in aluminum foil.

Leave them in the oven for 1 hour at this temperature. Then turn the oven down to 50° Celsius (122° F) for another 30 minutes. The idea here is to make sure the potatoes are soft enough for a fork to mash them by hand as well as peel the skin off easily before mashing.

While the potatoes are cooking in the oven, mix the following in a large mixing bowl:

  • 1 garlic clove, minced
  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1/2 cup (100 ml) diced green peppers
  • 3 Tablespoons (45 ml) of vegan butter
  • 2 teaspoons (10 ml) of sea salt
  • 1/4 teaspoon (1.25 ml) of ground black pepper
  • 1 teaspoon (5 ml) of basil – dried
  • 1 Tablespoon (15 ml) of oregano – dried
  • 3 Tablespoons (45 ml) of olive oil
  • 1 Tablespoon of sugar
  • 3 teaspoons of mustard
  • dash of paprika powder
  • 3 Tablespoons (45 ml) of nutritional yeast

Set this mixture aside until potatoes are done.

Once the potatoes are done cooking (you can test this by finding the largest potato in the oven and see if a fork goes through the center of it without resistance), take them out of the oven. If you wrapped them in aluminum foil, now is the time to remove the aluminum foil. Let the potatoes cool for 10 to 20 minutes before handling them. You should find it easy to peel the skin off the potatoes, it usually slides off without very much effort at all at this point.

After peeling the skin off, put the potatoes in the bowl you set aside and begin mashing with a fork until all the potatoes have been mashed. Stir until ingredients have spread evenly and enjoy!

Rocket Salad with Vegan Parmesan Cheese

The plant’s name is Arugula or Salad Rocket! It has an intense flavor that is complimented perfectly by sun dried tomatoes and vegan Parmesan cheese!

Ingredients:

  • Lettuce
  • Arugula
  • 3 green onions
  • 3 tomatoes
  • sun dried tomatoes
  • olives
  • olive oil
  • balsamic vinegar ( if you are into it)
  • sea salt
  • vegan Parmesan cheese

Wash the vegetables and chop them in a large bowl, mix well together with your hands so that the ingredients get spread evenly.  If you like it, make a balsamic sauce with agave or maple syrup, and spray on top with a sprinkle of salt! Otherwise, some simple olive oil works just as well with a light sprinkle of salt. Last but not least sprinkle some vegan Parmesan cheese on top of the salad!

To learn how to make your own vegan Parmesan cheese click here!

Vegan Parmesan Cheese

In a food processor or blender (we used the Vitamix to really kick the speed on high) add:

  • 6 Tablespoons of nutritional yeast
  • 1 1/2 teaspoon of sea salt
  • 1/2 teaspoon of olive oil (used to bind the nutritional yeast and sea salt to the dry, raw almonds & cashews)
  • 3/4 cup raw cashews
  • 1/2 cup raw almonds

Process or blend into until there are no large pieces of the almonds or cashews left. That’s all there is to this one! Refrigerate in a sealed container.

Smooth French Onion Dip – Vegan

This is one of our favorite dips and it’s very simple to make. If you have a high powered blender (similar to the Vitamix we use) this recipe takes about 5 minutes to make. In the following order add these ingredients into the blender:

  • 1/2 cup (100 ml) of water
  • 1/2 cup (100 ml) of red onions (chopping them makes it easier to measure)
  • 3/4 teaspoon of sea salt

Blend these starting at a low speed and gradually increasing the speed until the mixture appears smooth. Then add:

  • 1 1/4 cup (178 grams) of raw almonds

Continue blending until smooth. It’s that simple!

Poker Night and the Vegetarian Snacks

Tonight we invited some friends over for some poker and snacks. Our guests were all meat eaters who consider us lame. So, you understand why I wanted to impress them with cool snacks that do not remind them of their Grandma. Everything we made was gone within the first hour!

Snacks that are gluten-free, vegan and cool? How is that possible?

Why not popcorn and rice cakes with a twist?

To make the popcorn, we buy organic popcorn kernels, put them in a huge pot on the stove over medium heat with olive oil (coat the bottom of the pot with the olive oil), fill the olive-oiled bottom with kernels (but do not put too many so that most of them can pop!) and close the lid. You wait patiently to hear that silent pop pop. When the popping becomes a bit more frequent and louder, take a towel, hold the handles and the lid to lift the pot a bit to give it a good stir (so that no kernel burns). Repeat frequently as long as you hear popping. When you stop hearing popping, remove from the stove; put them in a big bowl so you can either sprinkle sea salt on them (has to be thin or grinded salt) or use a grinder with paprika, basil, sea salt and garlic for magic!

Now for the rice cakes: half of them were with an olive paste spread, then, add a  little bit of  a caper, a little bit of sun dried tomatoes, a little bit of smoked salt with a sprinkle of fresh dried oregano; the other half of them had this amazing topping (of which the other half of this blog is quite proud of). An inspiration from a late night… he spread agave syrup on the top of them, then he covered them with roasted peanuts and sprinkled sea salt over it all. This is one of our favorite snacks of all time!