Vegan Spinach & Artichoke Dip as seen on KMOV TV

This was shared this last week on Facebook and with the Memorial Day Weekend festivities coming up thought this would be a good recipe to share...  This segment and recipe is from Caryn Dugan of STLVEGGIRL, visit her blog for more great recipes.







 Here is her recipe as seen on her Blog! Please go visit her page and view more demonstration videos!


 


Spinach Artichoke Dip 

4 cloves of garlic, minced
1 14 oz can of artichoke hearts, chopped roughly
1 lb bag of frozen spinach
1 TBS vegan mayo
2TBS vegan cream cheese
¼ C unsweetened soy milk or other non-dairy milk
½ C , divided vegan cheese Olive oil
Pinch of salt

Preheat oven to 350° 
In a large skittle, lightly sauté the minced garlic in a couple of tsp of olive oil for a minute or two.
Drain the artichoke hearts, chop coarsely and add to garlic.
Cook for about 2 minutes and add entire bag of frozen spinach.
Once the water has cooked out (about 10 minutes), add the mixture to a food processor along with the rest of the ingredients and integrate well.
Transfer mixture to a baking dish, sprinkle ¼ C vegan cheese on top and bake for about 10-15 minutes, just until the cheese has begun to brown.

Serve with toasted baguette slices or veggies.

Reconstituting Dried Mushrooms

Sometimes a recipe calls for mushrooms and fresh are great but cannot always be obtained.  Next best thing when using exotic mushrooms or morels when they are not easily obtained or out of season is to buy dried mushrooms which are usually to be found in most produce departments in better grocery stores.

The problem is they need to be re-hydrated.

1. Do you soak them in room temp or luke warm water?
2. Boil or simmer them?

or 

     3.  Bring to a simmer, turn off heat, and let steep for approximately 20-30 minutes or more if needed.

I personally find that #3 is my method of choice and these are the steps I use.

First I open the package of dried mushrooms and remove in foreign objects which are obviously not mushrooms.

Secondly, I place them in a sauce pan and cover with Vegetable broth. 

Third, I bring them to a simmer and remove from heat.

Lastly, I then will strain them from the broth/liqueur and reserve such for use in the dish I am preparing.

At this point, I can cut up my reconstituted mushrooms if needed and/or add them to my dish.

Mushroom and Asparagus Pasta

MUSHROOM AND ASPARAGUS PASTA

By Skip Graden in Central Illinois Vegans and Vegetarians 

This is a replication of Healthy Choice: Portabella Marsala Pasta, if you would like to try this, I would appreciate anyone willing to be my test kitchen.  I just ask for your honest feed back and any suggestions you may have.  Also any pictures of the process from start to finish would be much appreciated.

Servings: 6

Categories: Vegan

Source: To Vegan or Not to Vegan

Copyright: Self

3 medium Shallots, minced or small dice

1 large Red Bell pepper, diced small

2 cloves Garlic, crushed and minced

2 tablespoons olive oil, more if needed

1/2 teaspoon Sea Salt, Season to taste

1/4 teaspoon fresh ground black pepper, Season to taste

1/8 teaspoon crushed red pepper flakes, Season to taste

8 ounces porcini mushroom, diced/reconstituted and rough chopped of using dried and reserve liquid

1/2 cup Marsala wine

1/2 cup vegetable stock, or use liquid reserved from dried mushrooms

1 pound Asparagus, blanched/shocked cut into 2" lengths

2 tablespoons parma Vegan Parmesan, reserve half

16 ounces whole wheat pasta, Penne or Wide Noodles

2 tablespoons fresh parsley, minced fine

1. Prepare pasta as directed on box and shock and hold

2. Prepare Shallots, red pepper, garlic, mushrooms, and asparagus.  Blanch and shock asparagus and hold.

3. Heat 2 tablespoons of oil in a large saute' pan and saute' shallot and red pepper 3-4 minutes until shallot is translucent.  Add garlic and saute' until fragrant.

4. Add mushrooms, saute 3-4 minutes until juice is released.

5. Add Marsala and either vegetable stock or mushroom liquid.  Cook until liquid is reduced by approximately half and add asparagus and toss in pasta and parmesan.Season to taste with Salt, pepper, pepper flakes and any other seasoning desired.

6. Garnish with additional parm and parsley.

Smokey Corn & Avocado Salsa

I made this twice in class this last semester and each time it was a big hit.  The second time we saved it for the second day and I added some grilled pineapple, the second day it allowed the flavors to fully develop and over 2/3's of the recipe remained and with in 1 hour it was totally consumed by 14 people.  We used the remaining 1/4 cup to make a vegan sushi roll with no fish!



Smokey Corn & Avocado Salsa

Servings: 24
Yield: 3 cups

Categories: Vegan

3 whole Corn, sweet, Grilled
1 cup Black Beans (drained and rinsed of using canned)
1/4 cup Vegetable oil, or Olive Oil
1/4 cup Red wine, prefer Red Zinfandel
1 teaspoon Sea Salt, coarsely ground
1/2 teaspoon peppercorns, freshly ground
1/8 teaspoon paprika, smoked
1 clove garlic, minced fine
1 tablespoon green onion, finely chopped
2 medium jalapeno chile peppers, grilled, seeded, and minced
1 medium red onion, grilled, diced small
1 whole avocado, diced small
2 whole tomato, diced small with seeds removed
1/4 teaspoon sea salt, coarsely ground and/or to taste
1/8 teaspoon black pepper, coarsely ground and/or to taste
1/4 cup cilantro, stems removed and chopped fine
1 whole lime, zested and juiced

Directions:

1. Mix Oil, Wine, Salt, pepper, paprika, garlic, and green onion as a marinade for the corn, jalapeno, and red onion. Let marinade for at least 30 minutes.  You can reserve onion until just before cooking.

2. Grill vegetables just until grill marked.  Do not over cook.

3. Dice onion, mince jalapeno and slice off corn kernels.  Place in a stainless steel bowl.

4. Add Diced Avocado and Tomato. Lime Zest and Juice with Cilantro.  Mix gently.

5. Season to taste with Salt & Pepper to taste.

6. Serve chilled with Tortilla Chips or as a condiment with Breakfast Buritos or Tacos.

Notes: 1/4 cup Green Onion may be used in place of the Red Onion, May use hot sauce when adjusting seasonings.
If you do not have a grill or wish to mess with one, you can oven roast your veggies or add some liquid smoke for the smokey taste. 

Serving Ideas: May be served chilled with Chips or as a condiment with Tacos, Burritos or Sandwiches

Source: www.skipsrecipebox.blogspot.com

Copyright: Self


Per Serving (excluding unknown items): 52 Calories; 4g Fat (61.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Nutrition Warnings:

    Corn, sweet:  MasterCook assumes an average 'whole' size of this ingredient. 
    jalapeno chile peppers:  MasterCook assumes an average 'whole' size of this ingredient. 
    red onion:  MasterCook assumes an average 'whole' size of this ingredient. 
    avocado:  MasterCook assumes an average 'whole' size of this ingredient. 
    tomato:  MasterCook assumes an average 'whole' size of this ingredient. 
    lime:  MasterCook assumes an average 'whole' size of this ingredient. 

Global Cuisine: SABZI MOLEE Mixed Vegetable Curry (India)

I am nearing my last couple of semesters in Culinary School at St Louis Community College - Forest Park campus and have been in some good classes with great instructors.  A couple of weeks ago in Global Cuisine, we had some Blog worthy recipes that I felt needed shared.

(I did not cook this dish but thought it good enough to share on here and to bring home 3# of it.)

 ·         SABZI MOLEE Mixed Vegetable Curry (India)

SABZI MOLEE (India)

Mixed Vegetable Curry

Yield: 8 portions

INGREDIENTS:

2 tbsp. vegetable oil
2 tbsp. butter (change this to Earth Balance Buttery Spread and it is Vegan)
1/2 tsp. black mustard seeds (optional)
3 garlic cloves, minced or pressed
1 tsp. cinnamon
1/2 tsp. ground cardamom
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander seeds
1 1/2 tsp. ground fennel seeds
1 tsp. turmeric
2 tsp. fresh ginger root, grated
1/2 tsp. cayenne
1 tsp. salt
2 c. chopped onions
3 med. carrots
3 c. cubed potatoes (white, sweet or redskin)
1 med. head cauliflower, cut into florets
3/4 c. water
2 med. tomatoes, diced
2 c. green beans or peas


METHOD:

1. Melt butter and oil in skillet or wok. Add mustard seeds and heat until they begin to pop. Add
remaining spices and cook on low heat for a few minutes to enhance the flavors. Be careful
not to burn them. Add chopped onions and sauté until translucent.

2. Add carrots and cook several minutes. Add potatoes and cook a few minutes more. Add
cauliflower and stir well to coat all vegetables. Add the water, cover the pan, and simmer 20
minutes, stirring occasionally. When potatoes are tender, add the tomatoes and peas or green
beans.

Simmer, covered 10 more minutes.

Serve on long grain brown or white rice.

Garnish with yogurt, cashew halves or raisins. Enjoy!

Sabzi Molee (India)

Mixed Vegetable Curry

·         SABZI MOLEE Mixed Vegetable Curry (India)