Romesco Sauce, White Beans, Roasted Veggies for the Virtual Vegan Potluck!

vvpLOGO

Hooray for another Virtual Vegan Potluck! It was such a blast participating in potluck last spring that I couldn’t pass up a chance to do it all again. So many incredible vegan recipes out there brought to you by some equally awesome bloggers and I’m proud to be a part of it!IMG_9171

For my entry, I present to you delicious, spicy Romesco sauce. It’s good with roasted veg, pasta, rice, crepes, pretty much most things. It’s also relatively easy to whip up is great at a party, not only for its mad skillz as a dip, but it’s a pretty great dancer too.

IMG_9191What you need for Romesco:

2 slices of gluten-free bread, pan-toasted in a little olive oil

2 large slicing tomatoes, cut in half and roasted

2 red bell peppers, cut in half and roasted

5-6 cloves of garlic, cut in half and roasted

1/4 cup olive oil

1/2 cup pecans

1 handful italian parsely, chopped

3 Tbsp sherry vinegar

1 tbsp smoked paprika

1/2 tsp (or more, in my case more like 1 full tsp) red pepper flakes

Pinch of chili pepper

salt and pepper to tasteIMG_9154IMG_9158Preheat the oven to 400 degrees. While heating, slice your tomatoes, peppers, and peel garlic cloves. Lay all on large baking sheet and roast for about 25 minutes, until soft, but not mushy.IMG_9156While roasting, toast thy bread to a lovely golden brown! Just make sure it’s in a non-stick skillet and with about 2 Tbsp olive oil. I used Essential Baking whole seed bread, but any non-glutinous (and non-sweet) bread will work. Focaccia would be primo!IMG_9157Gather the rest of your beautiful ingredients, such as lovely pecans. You could also use almonds or cashews here, but there’s something about the earthiness of pecans that I think really works.IMG_9168Put everything in a high speed blender or food processor, and blend until smooth. If you need more moisture, add 1 tbsp of water as needed, but it should be good, thick sauce. It’ll keep about a week in the fridge if you decide to make it beforehand.

Now, for the veg part! I apologize, because these photos were taken at night, which is always kind of a shame. What can you do? Seasons will be seasons after all.IMG_9152IMG_9160What you need:

1-2 shallots

1 bunch kale, chopped

1 handful white mushrooms, sliced

1 zucchini, sliced

1/2 cauliflower head, chopped

1-2 potatoes, chopped

2 beets, chopped

1 head romanesco broccoli

2-3 tsp olive oil

3 cups cooked white beans (I used some baby lima lovelies) or 2 cans, drained and rinsed

Screen Shot 2013-11-15 at 10.32.08 PMWhat to do:

First, soak your beans for at least 6 hours, then cook until tender. The water in the pot with the beans should be about 3 inches above the beans, and cooking will take about 45 minutes. If using cans, just drain and rinse.

While the oven is still nice and hot, toss your chopped potato, cauli, beets, and romanesco with olive oil, salt, and pepper and spread evenly on a large cookie sheet.

Place the shallots, zucchini, and mushrooms in a non-stick skillet with 2 tbsp olive oil. Saute until brown and tender, then add kale with a handful of water. Cover and cook for 1-2 minutes, then remove lid of skillet and cook to desired level of tenderness.IMG_9196Once roasted veggies are done, toss with sauteed goodies then pour on your lovely romesco sauce. If you made it ahead of time just be sure to reheat it before putting it all together.IMG_9185 IMG_9172

Enjoy the rest of the potluck and happy cooking!!!!!

go_bck            go_forward

Summer Rolls! Fresh, tasty, fast, easy, and cheap! YES!

IMG_9085Summer in the PNW is the best. Days are long, luscious fruits and veggies are plentiful, and this has been a particularly sunny one so far. Warm days mean light fresh meals and one of our favorite summer dinners ins also one of the cheapest, easiest, and fastest things we make around here. Even better, it’s full of veggie goodness and can be based around whatever you have on hand for the most part.

IMG_9075Even just looking at the stuff that goes into it is nice!IMG_9081What you need:

Buckwheat noodles (if you’re doing this gluten-free)

Rice paper wrappers, about 3-4 per person

1 red bell peppers, sliced

1 carrot, sliced

1/2 cucumber, sliced

1 avocado, sliced

1 small head of green leave or romaine lettuce

1 package extra-firm tofu (I got mine at Trader Joe’s – the organic sprouted kind is so good!)

Handful of fresh cilantro

Handful of fresh basil

Hot (HOT!) water to soak the rice papers in

Peanut sauce!!!! – San J gluten-free peanut sauce is AMAZING!!!!!!IMG_9077Slice all them veggies just like you see here in this picture. Prepare your noodles per package instructions, normally about 8 minutes in boiling water will get them set.IMG_9083Soak a rice paper in HOT water. Add veggies, noodles, and tofu to taste, wrap it up and dip it in some peanut-y goodness. IMG_9087This one looks a little sad because by the time I remembered to take a picture, I was in a state of blissful unawareness of how badly my roll-making skillz had gotten. They’re just that tasty.

Back in Action With Spicy Slaw and Baked Plantain Chips. Woot! (Gf and Vegan)

IMG_8997Well, my friends, it’s been awhile since I’ve posted, and I apologize. I’ve been thinking about recipes, but the last couple of weeks have been, um, let’s say dynamic and challenging. That sounds diplomatic, right? Job changes (my new gig starts tomorrow!), forced entry into the constant pain-in-the-ass realm of real estate, and midterms. Whew. So, I won’t lie, I’ve been putting my energy into other things. 

The bug to cook and post came back today though. Hooray! So, I present you with this little dish. It’s light and spicy, but hearty enough to be lunch. It’s also fantastic on tacos and aside from a lot of chopping, it doesn’t take much. IMG_8994What you need:

For the plantains:

well, you need plantains. 🙂 2 medium very, very ripe (and pretty much black)

1 Tbsp melted coconut oil

For the slaw:

1/2 head of cabbage, chopped roughly

1 red bell pepper, diced

1/2 zucchini, diced

1/2 cucumber, diced

1 tomato, diced

1 avocado, chopped

1 handful fresh cilantro, chopped

1 mango, chopped

1.5 cups cooked pinto beans (or 1 can)

1/2 cup salsa verde, as spicy as you like

2 Tbsp white whine vinegar

1 Tbsp grapeseed oil

salt and pepper to tasteP1030173_2First, preheat the oven to 400 degrees. Slice the plantains…remember, the thinner you slice them, the crispier they’ll be. I like mine slightly chewy, so they weren’t super thinly sliced. Pour melted coconut oil over slices and spread onto large baking sheet. Bake for about 25-30 min, flip plantains, and bake another 10 minutes. They should be golden brown or slightly darker. Soooooo delicious. IMG_8993P1030169To make the slaw, chop the veggies! I’ve started growing cilantro in my apartment, and it’s been so nice just  to walk over and grab what I need. Who knew indoor spices could grow so well? IMG_8996Once all the slaw fixings are chopped, add beans, salsa, oil, vinegar, and salt and pepper and toss. Serve with plantains and enjoy! 🙂IMG_8997