Friday, February 27, 2015

Vegan Valentine Recipe


I recently returned to the set of WWLP-TV's "Mass Appeal" program to demonstrate how to make a decadent gluten-free vegan dessert for Valentine's Day.  Everyone loves brownies!  This chocolatey treat is perfect any time, but it can be dressed up and made extra special for the holidays by adding raspberry coulis, maple bourbon cream and fresh berries. 



These brownies deliver that traditional ooey gooey moist texture and rich chocolate flavor that everyone expects from a decadent dessert... but without the refined flour, eggs and butter!  Dress them up with a garnish of fresh berries and raspberry coulis, layer them with fresh fruit for an elegant parfait, or top them with a big dollop of coconut milk ice cream and your guests will be impressed!

You can watch me demonstrate how to make and assemble these double chocolate brownies on the following link.  The recipe is below.


Gluten-free Chocolate Chip Brownies (makes 16)
(adapted from Robin Robertson’s Vegan Planet recipe)
1/4 cup coconut oil
1 cup semisweet vegan chocolate chips, divided
2 Tbl ground flax seed + 6 Tbl water (egg replacer)
3/4 cup vegan sugar
1 tsp vanilla extract
1 cup all-purpose gluten-free flour
1 tsp baking powder
1/4 tsp xanthan gum
2 Tbl cocoa powder
1/4 tsp sea salt
1/4 cup water (approx.)

Preheat oven to 350 degrees and lightly oil an 8”x8” pan. In a small sauce pot over medium heat, combine 1/4 cup oil plus 1/2 cup vegan chocolate chips, stirring until melted.  Remove from heat and set aside.  Place flaxseed mixture in a large bowl.  Add sugar and vanilla and blend well.  Str in melted chocolate mixture.  Stir in the flour, baking powder, xanthan gum, salt, and cocoa powder and enough water to form a smooth batter.  Fold in remaining chocolate chips, then pour into prepared pan.  Bake approximately 20-25 minutes, or until top is firm.  Let cool in the refrigerator before cutting into squares.  

Raspberry Coulis
1 10 oz. jar of raspberry preserves
1 Tbl maple syrup
1 Tbl water


Blend all of the above ingredients together in a high-speed blender until smooth and slightly foamy.  Pour into squeeze bottle and squeeze sauce onto dessert.

A Month of Menus

We're in the depths of winter here at Well on Wheels headquarters, but like the birdies, I'm thinking spring.  This month's menu features some warming comfort foods as well as light and refreshing green vegetables to ease into the seasonal transition.  An abundance of spices such as curry, cumin, cinnamon and ginger liven up many of these meals.

Coconut Curry Tofu and Veggies with Brown Rice  

Azuki Bean, Kambocha Squash and Kale Sautee with Brown Rice

Triple Green Tofu with Brown Rice

Tofu Scramble with Spicy Homefries and Salsa

Dijon Agave Glazed Tempeh with Quinoa and Strignbeans Amandine

Fire-roasted Tomato and Black Bean Chili, Cumin Spiced Zucchini and Brown Rice

Sesame Tofu with Cabbage and Carrot Ribbons and Brown Rice

Chickpea Tuno with Raw Cruciferous Vegetable Slaw

Red Lentil Millet Cakes with Carrots, Strignbeans and Green Curry

Tempeh Stroganoff with Mushroom and Broccoli on Rice Noodles

Baked Tofu with Eggplant Caponata and Sautéed Greens with Caramelized Onion

Lentils with Strignbeans and Brown Rice

Tofu Mock Salmon with Beets, Sautéed Kale, Quinoa and Cashew Tartar Sauce

Creamy Pumpkin Penne with Escarole and White Beans

Sesame Tempeh, Broccoli and Red Pepper Stir Fry with Brown Rice

Maple Glazed Tempeh with Forbidden Rice Pilaf and Brussels Sprouts

Sezuan Tofu with Eggplant and Red Pepper on Brown Rice

Escarole and White Beans with Asparagus and Leek Risotto

White Bean Fritters with Pumpkinseed Pesto and Zucchini Ribbons

Dijon Agave Glazed Tofu with Mashed Root Vegetables and Brussels Sprouts Amandine

Mexican Chili with Brown Rice

Pasta with Shiitake Mushroom, Snow Peas and Fresh Basil

Spring Vegetable Stew with Baked Polenta

Thai Yellow Curry with Tofu and Veggies on Brown Rice

Stuffed Portobello on a Bed of Asparagus Risotto with Chipotle Cashew Aioli


Eggplant Caponata with Creamy Butter Beans and Baked Polenta

Tofu Piccata with Mashed Root Veggies and Asparagus

Tempeh and Broccoli with Spicy Sesame Peanut Sauce on Rice Noodles

Barbecue Tofu with Dilled Red Bliss Potatoes and Brussels Sprouts

Sunday, January 18, 2015

Recipe: Tuscan White Bean and Garlic Greens Soup

I recently appeared on the cooking segment of WWLP-TV's "Mass Appeal" entertainment program and talked about making a Vegan Resolution for the New Year.  I also demonstrated how to make one of my favorite cold weather recipes, Tuscan White Bean and Garlic Greens Soup.  This is the perfect soup for a dreary winter day when you just want something that will warm you up quickly.  It has a light, yet savory broth made with fire-roasted tomatoes and seasoned with dried basil and oregano.  And it's satisfying, too, since it's loaded with fiber and protein from cannelini beans and red potatoes, plus calcium and iron from the huge bunch of kale.


I like to serve the soup garnished with a drizzle of parsley oil, my "go to" flavor enhancer.  Just drizzle a little bit on top for an extra kick of fresh garlic and parsley that will get the taste buds going.  You can also top the soup with a sprinkling of toasted pine nuts for a little bit of crunch.

This recipe and others like it can be found in my new cookbook, Easy Peasy Vegan Eats.

Tuscan White Bean and Garlic Greens Soup (serves 4-6)
1 Tbl olive oil 
1 medium onion, diced
2-3 cloves garlic, minced 
6 cups water 
2 carrots, peeled and cut into half moons 
2 medium red potatoes, cut into 1/2 in. cubes 
15 oz. can fire-roasted crushed tomatoes
1 tsp dried basil 
1 Tbl dried oregano 
1 tsp sea salt 
15 oz. can of cannellini beans, drained and rinsed

2 Tbl toasted pine nuts
1-2 Tbl olive oil
1-2 cloves garlic, minced
large bunch shredded kale, collard, Swiss chard or spinach 
sea salt, fresh crushed black pepper to taste

In a large soup pot, sauté onion and garlic in olive oil until translucent.  Add water, carrots and potatoes and bring to a boil.  Lower heat and simmer covered for 15-20 minutes, or until potatoes are soft.  Add beans, tomatoes, herbs and salt.  In a separate pan, heat pine nuts until fragrant and lightly browned, then set aside.  Heat olive oil in pan, and cook garlic until fragrant.  Stir in greens, sprinkle with salt, and cook several minutes or until wilted.  Ladle soup into bowls and top with sauteed greens and toasted pine nuts.  


Thursday, January 15, 2015

Going Vegan on WWLP-TV's "Mass Live"

I was really excited to be invited to appear on the cooking segment for WWLP-TV's entertainment program, "Mass Appeal." This was my first appearance, but host Seth Stutman made me feel right at home.  We had a fun time chatting about vegan cooking and I provided some "easy peasy" tips for achieving a Vegan Resolution in 2015.


One of my favorite "go to" recipes this time of year is Tuscan White Bean and Garlic Greens Soup.  It's easy to make, plus it's packed with protein, calcium and iron as well as lots of fiber so it will keep you feeling warm and satisfied on these cold winter days.


If you missed the show live, you can catch the segment right here. Soup's on!

Sunday, November 16, 2014

A Month of Menus

As we wind down the year, we wind up the action at Well on Wheels headquarters. Life has been busy with planning events, cooking demonstrations, holiday dinners, and... buying a house (details to follow)!  Amidst all of the flurry of activities, I've also been cooking weekly meals for my lovely and loyal clients.  Here's a peek at the past month of menus.

 Week One

 Black Bean with Fire-roasted Tomatoes in Adobo, Chili Spiced Zucchini, and Brown Rice

Soy Sesame Baked Tofu with Cabbage and Carrot Sautee on Brown Rice


 Chickpea "Tuno" and Cruciferous Vegetable Slaw

 Week Two

 Tofu with Peanut Sesame Cabbage on Brown Rice

Summer Vegetable and Cannelini Bean Sautee with Dijon Cream Sauce on Baked Polenta

Temeph and Kale Sautee with Curried Butternut Squash Risotto

Week Three

Buffalo Tofu and Cauliflower with Mashed Potatoes and Green Beans

Tofu, Broccoli and Carrot Stirfry with Brown Rice

Pan-fried Tempeh with Wild Rice Pilaf and Roasted Balsamic Brussels Sprouts

Week Four

Baked Tofu with Cranberry Compote, Cider Mashed Sweet Potatoes and Sesame Green Beans

Penne with Pumpkin Cream Sauce, Snow Peas, Shiitake and Toasted Pistachios

Cajun Tempeh and Collards on Brown Rice

Week Five

Malaysian Coconut Tofu Curry with Brown Rice 

Pan-fried Tempeh with Porcini Mushroom Gravy, Mashed Potatoes and Green Beans

Kale, Kabocha Squash and Aduki Bean Sautee with Brown Rice

Week Six

Triple Green Tofu Stir-fry with Brown Rice

Tofu and Summer Squash Scramble with Home Fries 

Tempeh with Dijon Agave Glaze, Quinoa and Green Beans Amandine