Wednesday, December 9, 2015

Potato, Broccoli, and Peanut Casserole

Potato, Broccoli, and Peanut Casserole
If you can imagine the classic coconut peanut sauce (which you have  probably poured over noodles) then you can imagine this casserole. You can see from the photo that it makes a great presentation. Underneath that layer of potatoes is a whole bunch of broccoli, which make this a double whammy in the veg department.

This recipe comes from the tiny book "Vegan...Made Simple" published by Love Food. I have mentioned it here on my blog more than a few times because every single thing I've made from it has been great. The book was a gift from my mom (thanks Mom!) and at first glance it appears to be the type of book from the 'dollar' shelf at the back of the book store. But seriously, the pages are FULL of treasures. I love this book! 

Here's what you need: 
1 pound new potatoes, sliced
1 T olive oil
1/2 small onion, diced
1 3/4 C coconut milk
1/2 C chunky peanut butter
1 T soy sauce
2 t sugar
1/2 t crushed red pepper
3 C broccoli florets
1/2 C unsalted peanuts
2 t non-dairy butter, melted
salt and pepper

Here's what you do:
Drop the potato slices in boiling water and cook for about 5 minutes. Drain and set aside. Saute the onions in a bit of oil until they are soft, stir in the milk, peanut butter, soy sauce, sugar and red pepper flakes. Simmer for about 5 minutes. Steam the broccoli until tender (don't over cook it) 
Stir the broccoli and peanuts into the sauce. Season with salt and pepper. Pour into a greased baking dish. Arrange the potatoes over the sauce and drizzle with melted butter. Bake 20 minutes or so in 375 oven. 

Friday, December 4, 2015

Party Rye

Here's another totally retro recipe I served as a lunch time snack on Thanksgiving. I remember eating these toasty little guys as a young girl when my mom would make them for cocktail parties. Now that I think of it, that probably annoyed her - us kids sneaking around in the kitchen, snatching her carefully prepared party food while she was trying to pull off a party. Sorry Mom! These were worth it!

I veganized the recipe and they turned out exactly how I remember them. What gives this simple recipe its unique taste is the rye bread - do not swap out the rye bread. Search high and low for Rubschlager Brand Cocktail Rye bread .....or take the time to cut tiny squares from another type of rye bread.

Here's what you need:
Cocktail size rye bread (30 slices for a full recipe)
1 small red onion, minced
1 C parmesan cheese (see note)
1/2 C mayo

Here's what you do:
Mash the onion, cheese and mayo together with a fork. Spread over the bread. Broil until brown and toasty - watch carefully!

Note: My vegan parm: 1 C raw cashews, 1/4 C nutritional yeast, 1 t salt. High speed blender. Totally addicting!

Wednesday, December 2, 2015

Retro Pineapple Cheeseball

I call this Retro Cheeseball because it totally reminds me of the 1970s. In fact, anything with pineapple and green pepper reminds me of the 70s. Lawry's Season Salt, too. I don't know why. Now that I think about it, a cheeseball reminds me of the 70s. Cocktail parties, church potlucks, open houses. Well, it's time to being back the cheeseball - this one is super.

As I was struggling with this mound of cheese, trying to roll it in the walnuts, I realized that this might be the very first cheeseball I have ever made. I served it at lunch on Thanksgiving Day and we polished it up the next day for leftovers.

Here's what you need:
8 oz cream cheese (I used Tofutti brand vegan cheese - it's excellent!)
1/3 C crushed pineapple (drained well)
2-3 T minced green pepper
1-2 T minced green onion
1-2 t Lawry's season salt
1 C chopped walnuts

Here's what you do:
Bring the cheese to room temperature. Using a fork, mash in the pineapple, green pepper, green onion, Lawry's, and 1/2 C of the walnuts. Place cheese mixture in fridge to completely chill.

Spread the remaining walnuts on wax paper and plop the completely chilled cheese on the nuts. Carefully, press the mass into a ball and place on a serving plate.