Archives for category: vegan

Fresh Watermelon-Jalapeño Margaritas…

August 16, 2012 //
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Mikey and I had the most amazing honeymoon ever on Isla Mujeres, Quintana Roo, Mexico. We stayed at the most precious 12 room hotel on the beach called Hotel Secreto. It was so quaint and cute and there were only 2 other couples there all week! It was so relaxing to do nothing. We slept everyday until 10, would have breakfast on the bed on our balcony overlooking the ocean each morning, go lay by the pool, go to the beach, and would just spend the evenings walking around and exploring the quaint little island. The entire island was so full of color and was very inspiring. Even the water was a perfect turquoise color. I really want to go back and do it all again!

One of our favorite things we discovered at an American owned restaurant on the island were pepper infused margaritas. We had watermelon- jalapeño as well as pineapple-chipotle. They were both delicious, but I knew I wanted to recreate the watermelon one the second I tasted it. It is so yummy and refreshing… sweet but with a surprise kick from the heat of the peppers. With it being so hot here the past couple of weeks, it was the perfect time to whip these puppies up. It is a two step prep process that is very worth it. You need to make a watermelon puree and a  jalapeño simple syrup. Mikey made the simple syrup with  jalapeños that we had growing so I can’t take all of the credit on this one. We are a good team… Maybe we should get married or something!?!♥

Fresh Watermelon- Jalapeño Margaritas…

  • 1 sweet ripe seedless watermelon
  • 4-6  jalapeños
  • 2 cups sugar
  • 2 cups water
  • triple sec
  • good tequila
  • ice
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • lime wedges for serving

Chop up the watermelon and remove the rind. Puree in a blender until it turns to a liquid. You will need to do this in batches as it won’t all fit in the blender at once. Once each batch is pureed, strain the mixture into a pitcher. Straining is not that necessary, but makes the watermelon juice much cleaner. Refrigerate until ready to use.

To make the simple syrup, mix equal parts sugar and water in a pan with the  jalapeños. Bring mixture to a boil until sugar is dissolved and the peppers begin to soften. Let cool and pour into a jar and refrigerate until ready to use. You can keep the leftovers of the syrup in the fridge for a while for future use.

To mix the margaritas, I of course eye-ball it. You can play with the proportions as you wish, as I like my drinks a bit stiff:) In a cocktail shaker, add ice, a few shots of tequila, splash of triple sec, large splash of the simple syrup, and top off with the watermelon puree. Shake until cocktail is well blended.

On a small plate, mix salt and chili powder. Wet the rims of your glasses with lime juice and dip in the salt mixture. Fill glasses with ice and serve up the margarita with fresh lime juice. Ahhhh…. summer, or in our case, Mexico in a glass!!!! And for those of you looking for a relaxing vacation, check out Hotel Secreto. It was a great place run by great people. We highly recommend it.

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Categories cocktail, food and recipes, lifestyle, vegan, vegetarian

Fresh Squeezed Margaritas…

February 3, 2012 //
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I know it has been a while since I have posted, but we moved!!! It has all been very exciting, but have not been cooking much due to the fact that we are just getting settled and we have been enjoying exploring all of the amazing food in our new neighborhood. We moved east from Silver Lake to Highland Park. Mike and I love having so much space and Luna is so much happier with her big yard. My new kitchen is huge and we have a great dining room for lots of dinner parties ahead. Although we have not been cooking much yet in our new home, there has def been no shortage of cocktails!!! Not only can moving drive you to drink, but the weather has been so amazing, that we have been blowing off steam outside whenever we can. On one of the many beautiful days we have had the last couple of weeks, we got together with our pal and made some homemade margaritas. They are so yummy that I don’t think I will ever go back to the bottled mix and will continue to explore with other flavors as well.  Hope you try them and can’t wait to get back in the saddle and break in my new kitchen!!!

Fresh Squeezed Margaritas:

  • 3/4 cup lemon juice, from 6 to 10 lemons
  • 3/4 cup lime juice, from 8 to 12 limes
  • 3 1/2 cups tequila
  • 2 cups Cointreau, Grand Marnier, or Triple Sec
  • 1/2 cup simple syrup (you could use agave syrup instead)
  • 2 quarts ice cubes

Juice lemons and limes by squeezing into a large measuring cup. Strain juice through a sieve into a pitcher to ensure no seeds are present. Make simple syrup by bringing equal parts sugar and water to a boil until sugar is dissolved and let cool.

If serving a large group, add all ingredients into a large pitcher and mix well. For individual cocktails, make the mix less the alcohol and shake cocktails individually adding alcohol as you wish (which is how I prefer it).

Rub rims of glasses with lime juice and dip into margarita salt. Serve margaritas over ice with a fresh lime slice. Last weekend we added pineapple juice into the mix and it was delish. Perfect for a warm day and even better after a stressful move!

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Categories beverages, cocktail, food and recipes, fruit, vegan, vegetarian

Sweet Potato and Pepper Hash…

December 13, 2011 //
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This weekend was so glutenous that I feel like we ate and drank enough in one weekend than most humans are supposed to in one week. Not only did I make a birthday cake, biscuits, and this recipe…I also made a homemade mac and cheese for a little din get together that I will write about later! I used an entire pound of butter in my recipes this weekend… That is nasty. Luckily I have lots of great pals to help me consume all of this stuff. From the day after Christmas on out, it is time for me to get into serious wedding mode… No more butter and no more gluttony!!!! I wish I could say that before the holidays were over, but who am I kidding? This is my first time not spending Christmas with my family back in the Midwest. It makes me so sad and what is Christmas without lots of delicious food and lots of family??? The exciting thing is that it will be our first Christmas ever with Luna. Isn’t the bubs getting so big???

This breakfast recipe was thrown together by things we had lying around. It is actually filled with super foods, but I ruined it with bacon. Go figure! This could be made vegan or vegetarian by just using a bit of olive oil instead of the bacon and its oh so delicious pork fat. In fact, I think it would have made it crispier. Some how it didn’t come out as crisp as I had hoped and think I should have crisped the bacon first, removed it from the pan, poured out some of the bacon grease, and then added the vegetables. It still tasted amazing… we had it for breakie and also a bit with a grilled pomegranate glazed pork chop dinner later that evening . Try it, you’ll like it, but ensure you let me know if you were able to make this crispy. If I could nail that, this would be an amazing go to fall dish!

Sweet Potato and Red Pepper Hash:

  • 3 strips of bacon, chopped
  • 1 sweet potato, peeled & cut into small cubes
  • 1/2 large onion, chopped
  • 1 red pepper, chopped
  • 2 jalapenos, chopped
  • pinch of red pepper flakes
  • tbsp. chili powder
  • tsp. cumin
  • salt and pepper to taste
  • 1 small apple, cored & cut into small cubes
  • 1 green onion, chopped

Using a large skillet, add bacon and cook until crispy. Next, add the ingredients that will take the longest to cook. (You can use any vegetable combo, really.) Start with the sweet potato first and fry in the bacon grease for 4-5 minutes. Add the onions, jalapenos, and red peppers, along with a pinch of red pepper flake, chili powder, cumin, salt, and pepper. Cook an additional 2-3 minutes.

This is the point the potato mixture should take on a light brown color. Finally, add the chopped apple and green onion. Season to taste. The apple, bacon, and sweet potato are such an amazing fall-flavor combo. Cook for another 2 minutes or until everything is fully cooked and crisped up. Serve along side a couple of eggs cooked to your liking topped with fresh chopped green onions and a bit of hot sauce. Promise you won’t be disappointed!

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Categories breakfast, food and recipes, fruit, pork, side dish, vegan, vegetarian

Yummy Cranberry Bellinis…

December 4, 2011 //
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During the holidays, it is nice to start the meal off with a good signature cocktail. I can’t drink much champagne, so having a bellini or a mimosa at the start of a meal is perfect for me. This recipe is totally easy and can also be used as a nice cocktail for a weekend brunch. I mean, who doesn’t love copping a lil buzz in the early afternoon on the weekends??? It is crisp, refreshing, the color of the puree is gorgeous, and cranberries are a perfect fruit to use during the holidays. I can’t wait to make these again. If you don’t like things super sweet, it is okay to cut down on the sugar amount, and I suppose you could also use agave or stevia in order to make it a little better for you. Cheers!

Yummy Cranberry Bellinis:

  • 2 cups fresh cranberries
  • 1/3 cup superfine sugar
  • zest of 1 orange or lemon
  • 2/3 cup fresh orange juice
  • 1 bottle chilled Champagne or Prosecco

Place the cranberries, sugar, zest, and juice in a small saucepan and bring to a boil. Cover and simmer over low heat for 5 minutes, or until soft. Let cool a bit and put mixture into a food processor and puree until smooth and silky. You should have about 3/4 to 1 cup of thin puree.

Put puree in a jar or covered bowl and chill. If you need to prepare it ahead, the puree can be stored in the refrigerator for around 2 or 3 days. When ready to use, give the puree and stir, then spoon a rounded tablespoon into each glass. Top with bubbly and enjoy!

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Categories appetizer, beverages, cocktail, dessert, food and recipes, fruit, vegan, vegetarian

Warm Yo Bones Minestrone…

November 21, 2011 //
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The rain was pretty awesome this weekend as it caused us to pretty much have a PJ’s only couple of days. I honestly don’t think I got out of mine once and we even had people in an out all weekend! Sometimes you just need to do that and not feel guilty. I think I needed it really badly and in the end was so grateful for the crappy weather. Poor Luna seemed so depressed by it. It was so funny watching her attempt to go outside. I think she had only seen rain once before. Dogs are so weird. I sure love having her around.

Last night Mike’s old roomie came by, and I of course had to feed him! The gloomy weather called for a pot of hot soup so I sent Mike to the grocery store with this recipe from Food and Wine. The only thing I did differently from the original is that i used canned beans in lieu of soaking dried beans overnight. It turned out well… at least I hope both boys thought so as we sent Sammy home with a giant container of it! One thing to mention is that this can be made vegetarian or vegan by using vegetable stock and omitting the pancetta and the cheese. Mushrooms would be yummy to add in some flavor in place of meat.

Minestrone Soup:

  • 1 can white beans (preferably cannellini)
  • 1 can kidney beans
  • 2 cups pasta of your choice cooked almost through (we used mini shells)
  • 3 tablespoons extra-virgin olive oil
  • 2 ounces pancetta, finely diced
  • 2 medium shallots, minced
  • 2 large celery ribs, finely diced
  • 1 medium onion, finely diced
  • 1 large carrot, finely diced
  • 1/2 fennel bulb, cored and diced
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 2 bay leaves
  • handful chopped fresh basil
  • grip of chopped fresh oregano
  • 2 tablespoons tomato paste
  • One 14-ounce can plum tomatoes, chopped, juices reserved
  • 1 quart low-sodium chicken broth
  • Salt and freshly ground pepper
  • 1 cup baby arugula
  • 1/2 cup flat-leaf parsley leaves
  • 1 tablespoon fresh lemon juice

In a large pot, heat 2 tablespoons of the oil. Add the pancetta and cook over moderate heat until crisp, 4 minutes. Add the shallots, celery, onion, carrot and fennel, and cook until softened. Add the garlic, crushed pepper and bay leaves and cook, stirring, until fragrant. Add the tomato paste and cook, stirring, for 2 minutes.

Stir in the tomatoes , oregano, basil, and broth; bring to a boil. Simmer over low heat for 1 hour. Add the pasta, beans, and enough cooking liquid to thin out the soup. Discard the bay leaves; season with salt and pepper.

Just before serving, add in the arugula, parsley, and a squeeze of lemon. Serve soup in bowls topped with grated parmesan cheese and accompanied by some crusty bread. We made garlic bread from a nice loaf of ciabatta. I ended up doubling this recipe and am so glad I did!!! Over the next few weeks, whenever our bones need warming, we have some soup waiting for us in the freezer.

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Categories appetizer, food and recipes, lunch, pasta, side dish, soup, vegan, vegetarian

Roasted Broccoli with Garlic and Chili…

November 9, 2011 //
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Mike worked late last night, so I had a single girl dinner and a reservoir date with my  pup. I am on this crazy kick to eat healthier and shed some of the “Happy LBs.” I have gained since meeting my sig. o.  I had a minor freak out and realized that I have to be in a wedding dress in 9 months so this week I have switched from coffee to green tea, not drinking the vino every night (we will see how long that lasts during this stressful work season), running the res with Luna, and trying to add some extra veg and protein into my weekly diet. Its so hard to have a strict diet when traveling for work, so when I am home, I need to be more disciplined. Hopefully over the next few weeks I will be posting lighter and healthier recipes. Of course, I will splurge on the weekends:) When I looked in the fridge and noticed we only had a head of broccoli and some spinach, I had to get creative. I realize that this isn’t exactly a meal, but I sure enjoyed it for dinner! Its addicting. This dish must be a trend as I feel like roasted broccoli and cauliflower are on every restaurant menu as of late. Hey, I’m not mad at it. This would be a great side dish or yummy appetizer or first course when you are entertaining guests. I assure you they will be pleased and its totes cheap, easy, and sups flavorful!

Roasted Garlic and Chili Broccoli…

  • 1 large head of broccoli, cut into florets
  • 2 or so tablespoons olive oil
  • 2 large garlic cloves, minced
  • 1 teaspoon chili powder
  • Large pinch of dried crushed red pepper flakes
  • salt and pepper
  • wedge of lemon

Preheat oven to 450°F. Clean and prep broccoli.Toss broccoli with olive oil, minced garlic, chili powder, and red pepper flakes. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast around 20 minutes until broccoli is browned to your liking giving it a toss at the half way point. My garlic browned a bit too much, so may want to add the garlic mixed with a bit more olive oil to it once the broccoli has roasted half way through to prevent this.

Season to taste with salt, pepper, and a squeeze of lemon. Serve immediately. So yummy! A good single girl dinner, indeed.

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Categories appetizer, dinner, food and recipes, lunch, side dish, vegan, vegetarian

Moist Vegan Pumpkin Bread…

October 17, 2011 //
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Because I know you all love the word moist…

I went to TJs on my lunch break and everything featured was fall and pumpkin related (my favorite time of year). I originally went in for some vegetable stock and some cheese for a risotto I planned on making tonight, but was a sucka and walked out with a can of pumpkin. When I started gathering my ingredients this afternoon, I had originally intended to make a run of the mill pumpkin bread using my usual recipe for banana bread but substituting pumpkin for the banana. As I was putting the dry ingredients together, I changed my mind and decided to attempt a vegan version. I love vegan baked goods. They always taste a bit richer. This one has no eggs, no butter, no milk… it is all vegetarian, no dairy, and you definitely cannot tell the difference (ok, well maybe a little). Next time I will cut out some of the calories by cutting the oil amount in half and substituting in some applesauce. This turned out so yummy and made the house smell like a dream!

Vegan Pumpkin Bread…

  •  1 3/4 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/3 cup coconut milk
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup toasted walnuts, chopped

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one large loaf pan. Toast walnuts. In mixer combine sugars, oil, pumpkin, vanilla, and coconut milk.

In a large bowl sift together the flour, brown sugar, baking soda, salt, pumpkin pie spice, and ground cinnamon.

Mix dry ingredients into the wet ingredients until all of the flour mixture is gone. Fold in the nuts.

Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cover with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely. Slice, top with a bit of powdered sugar, and enjoy. This is gonna be so good for breakfast with coffee.

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Categories breakfast, dessert, food and recipes, vegan, vegetarian

Plum and Nectarine Sangria…

September 2, 2011 //
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Tonight is the kickoff to Mike’s long birthday weekend and it is Friday, which we generally try to consider an at home date night with the three of us (that includes Luna-bear). I am gonna put together a yummy summer meal which starts with a cool, crisp, white sangria. Plums and nectarines are so abundant and affordable in the markets right now that this was a no brainer. This recipe is a bit more alcoholic than others, so feel free to omit some of the alcohol. This would be just as good with just the wine, fruit, and fizz. I think Mike and I both need a good time tonight, so I am gonna go full blast with this one!!!

When shopping for the ingredients, it is important to look for plums and nectarines that are ripe but still firm to ensure that they do not become too soft when soaked in the wine. Rinse the fruits well to remove any surface chemicals before slicing them. Use a dry white Rioja or Sauvignon Blanc for the wine. Here is what else you need:

  • 1 cup peach nectar
  • 1 cup orange juice
  • 3 oz. peach or apricot brandy
  • 2 oz. orange liqueur
  • the juice of 1 lemon
  • 2 oz. simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan and cooled)
  • 1 bottle (750 ml) dry white wine
  • 1 bottle (24 fl. oz.) sparkling water, chilled
  • 2 plums, halved, pitted and cut into thin wedges
  • 2 nectarines, halved, pitted and cut into thin wedges
  • ice cubes as needed

Place all ingredients less the sparkling water in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice and top with sparkling water.  This is gonna pair wonderfully with the fish tacos and pineapple salsa I have planned for this evening. Hopefully Mike will be surprised! Wish my Dad was here for this one. He LOVES a good sangria!

 

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Categories beverages, food and recipes, fruit, vegan, vegetarian

Sunday Pickle Party…

August 15, 2011 //
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We went to the Hollywood farmers market on Sunday and got ourselves into quite a pickle when we realized how much veg we had bought. HaHa… No, but seriously, I have always wanted to learn how to do this and am thinking about making specialty pickles as wedding favors. My other husband, Mitch, has been pickling things lately, so he came over and we had a pickling party. I didn’t realize how easy and affordable it is! You can pretty much use any vegetable combo so long as you don’t mess with the liquid ratios. Also, don’t forget to sterilize the jars. In many recipes I found online, it doesn’t really mention that.

The first thing we pickled were green beans. I love these suckers. They are so good in bloody marys!!! We actually doubled this recipe as we found these really cool asian long beans at one of the stands. We thought they would be really cool left long in this large jar. They were just too long, so unfortunately we had to cut them in half, but they are still pretty.

Spicy Pickled Green Beans:

  • 2 lbs green beans washed and trimmed (we used blue lake and some white and purple beans we found at the farmers market to make them pretty)
  • 1 tsp cayenne pepper
  • 4 garlic cloves (or add however much you like)
  • 8 thinly sliced red and orange hot peppers (you can use whatever you have)
  • 4 heads fresh dill (approx. 4 heads per tied bundle)
  • 1/4 c. salt
  • 2-1/2 c. white vinegar
  • 2-1/2 c. water

In each pint jar, put in the following:

  • garlic cloves
  • sliced hot peppers
  • 1 head fresh dill
  • 1/4 tsp cayenne pepper

Vertically pack each pint jar with green beans until fairly packed (1/2 inch from the top).In a pot bring to a boil the brine (salt, white vinegar, and water). Pour over the beans (1/4 inch from the top). Seal jars with lids and rings.Place jars in a boiling bath of hot water for at least 10 minutes. Carefully remove jars and let sit until cool.Store 45 days before eating.

These zucchini pickles are the bomb. They are sweet and spicy. We used a combo of baby zucchini and baby yellow squash for color. I am very happy that Mitchell introduced us to these bad boys. They are so good on samiches.

Zucchini Pickles:

  • 1 pound zucchini, washed, trimmed, and sliced thinly on a mandolin
  • 1 medium yellow onion, very thinly sliced
  • 6-7 hot garden peppers very thinly sliced (whatever you have on hand, we used red and orange for color)
  • 2 tbsp. fine sea salt
  • 2 cups apple-cider vinegar
  • 1 cup sugar
  • 1 1/2 tsp. dry mustard
  • 1 1/2 tsp. slightly crushed yellow mustard seeds
  •  1 teaspoon ground turmeric

Combine zucchini, onions, and peppers in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.

Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch. Pour the cooled brine over the zucchini-pepper-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

The last batch we made was a bit simpler… good old-fashioned dill pickles. We used pickling cucumbers which I thought could have also been awesome sliced long ways into spears, but we decided to make them into crinkle chips using the mandolin so we can put them on burgers. I also like things really spicy, so adding some hot peppers to this would also be equally delish. This recipe is actually adopted from a Bobby Flay recipe… laugh if you will, but I think that man is such a fox. 

Spicy Dill Pickles:

  • 4 cups rice wine or apple cider vinegar
  • 2 tablespoons honey
  • 1/2 tsp. red pepper flakes
  • 1 tsp. whole white peppercorns
  • 1 tsp. coriander seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. toasted cumin seeds
  • 1 tbsp. kosher salt
  • 2 tbsp. coarsely chopped fresh dill
  • 2 tbsp. coarsely chopped cilantro leaves
  • 1 small yellow onion sliced
  • 4-6 pickling cucumbers sliced on mandolin (we used the wavy attachment to make these cuter)

Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber and onion in sterilized jars and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.Pickling all of this stuff was so much fun and inspired us to be able to be more creative with the ingredients and combos next time. We made an entire day out of it and in the end not only do we have pickles to enjoy eating, we have many beautiful host/hostess gifts to give at the next dinner party we go to. Just remember, the fun part of doing this with a group of friends is actually getting pickled yourself:) We are talking about having a “jam session” next weekend… so stay tuned!

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Categories appetizer, food and recipes, lunch, side dish, vegan, vegetarian

Citrus Marinated Olives…

August 13, 2011 //
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I love having easy dips and snacks in the fridge ready for when friends stop over for a glass of wine or a cocktail. It is so easy to throw together a pretty platter of snacks if you are prepared. Here we had some good bread, soft cheese, leftover chimichurri, homemade pickles my friend Mitch made, and some marinated olives that are so easy to prepare and store. Occasionally we just put a platter like this together for dinner when we don’t feel like cooking. Here is what you need:

Citrus Marinated Olives:

  • 1 1/2 cups Kalamata olives or other brine-cured black olives
  • 1 1/2 cups cracked brine-cured green olives
  • 1 cup olive oil
  • 1/4 cup chopped fresh cilantro (I often use thyme instead as I know not everyone loves cilantro)
  • 1/4 cup fresh lemon juice
  • 1/4 cup orange juice
  • 6 large garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1/2 teaspoon dried crushed red pepper

Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to a rustic looking bowl. Let stand 1 hour at room temperature before serving.

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Categories appetizer, dinner, food and recipes, fruit, lunch, side dish, vegan, vegetarian
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