vegan shakshuka

My mom used to make huevos rancheros just like this, but it wasn't until recently that I discovered the actual origin of this dish. Shakshuka is a Middle Eastern or North African dish made by poaching eggs in a spiced tomato sauce. It's traditionally eaten with crusty bread and can be enjoyed for any meal of the day. I grew up eating this dish with a Mexican spin, served with corn tortillas. And while I occasionally do eat eggs, I thought it would be fun to substitute a plant based protein source this time.

vegan shakshuka

• 1 Tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced or pressed
• 28 oz can fire roasted diced tomatoes
• 1 tsp paprika
• 1 tsp chili
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 7 oz (1/2 of a package) firm tofu
• parsley and nutritional yeast for garnish
• corn tortillas, greens, or crusty bread for serving

Prepare tofu by cutting into squares and drying on paper towels. Place another paper towel over the top to soak up more moisture while you prepare the sauce. Chop the onion and mince or press the garlic. Heat olive oil in a skillet and add onion and garlic, cook until just soft. 

Blend half of the can of tomatoes in a blender, add all tomatoes to the skillet along with the spices. Simmer sauce for 5 minutes. Arrange tofu squares throughout sauce and simmer on low for 10 minutes. Top with nutritional yeast and fresh parsley. Serve Mexican style with corn tortillas, or traditional with crusty bread to soak up the sauce. 

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vegan shakshuka

by almost vegan December-18-2017

A traditional Middle Eastern or North African dish of eggs poached in a spiced tomato sauce, with a vegan twist

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 onion
• 3 cloves garlic
• 28 oz can fire roasted diced tomatoes
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 7 oz firm tofu
• 2-3 Tbsp nutritional yeast
• 1 handful fresh parsley

Instructions

Prepare tofu by cutting into squares and drying on paper towels. Place another paper towel over the top to soak up more moisture while you prepare the sauce. Chop the onion and mince or press the garlic. Heat olive oil in a skillet and add onion and garlic, cook until just soft.Blend half of the can of tomatoes in a blender, add all tomatoes to the skillet along with the spices. Simmer sauce for 5 minutes.Arrange tofu squares throughout sauce and simmer on low for 10 minutes. Top with nutritional yeast and fresh parsley.

Details

Prep time: 10 mins Cook time: 17 mins Total time: 27 mins Yield: 4

pumpkin pie energy balls

 
Yep, it happens every year, pumpkin season. There are a few pumpkin recipes that I make every year, pumpkin cookies, and pumpkin pie energy balls. It's honestly not even the pumpkin that I love so much but all of those fabulous spices that accompany it in any fall dessert.

pumpkin pie energy balls

• 10 oz or 3 cups rolled oats
• 5 oz or 1 cup almonds
• 2 Tbsp flaxmeal
• 10 oz or 1 1/2 cup dates, pitted and soaked
• 1 cup pumpkin puree
• 1 Tbsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 tsp turmeric
•  1" piece fresh ginger or 1/2 tsp ground ginger
• 1/2 tsp vanilla
• desiccated coconut for rolling

The first thing I usually do when using dates is remove the pits and then soak them for a few minutes in hot water. Some dates are soft and gooey and don't require this step but if you have a variety that are drier, this helps tremendously to soften them up for processing.

While the dates are soaking add the oats, almonds, and flaxmeal to a food processor. Process into a course meal, chunks of almonds are always okay. Transfer this dry mixture into a large bowl. Drain the dates and add them to the food processor along with the pumpkin, spices, vanilla, and ginger. Process until smooth, scraping down the sides when necessary. Add this to the dry ingredients and combine with a rubber spatula or your hands.

Portion and roll into 1" balls. Roll through coconut flakes to coat. Store in the fridge and enjoy generously!

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pumpkin pie energy balls

by almost vegan December-1-2017

a taste of the season in a healthy snack!

Ingredients

• 10 oz or 3 cups rolled oats
• 5 oz or 1 cup almonds
• 2 Tbsp flaxmeal
• 10 oz or 1 1/2 cups dates
• 1 cup pumpkin puree
• 1 Tbsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 tsp turmeric
• 1 inch piece fresh ginger
• 1/2 tsp vanilla extract
• about 1 cup desiccated coconut

Instructions

Remove the pits from the dates and soak them in hot water for about 10 minutes to soften. Add the oats, almonds, and flaxmeal to a food processor and process into a fine meal, chunks of almonds are always okay. Transfer this dry mixture into a large bowl. Drain the dates and add them to the food processor along with the pumpkin, spices, vanilla, and ginger. Process until smooth, scraping down the sides when necessary. Add this to the dry ingredients and combine with a rubber spatula or your hands.Portion and roll into 1" balls. Roll through coconut flakes to coat. Store in the fridge and enjoy generously!

Details

Prep time: 40 mins Cook time: Total time: 40 mins Yield: 25

green minestrone soup

It's a time of transition, from warm to cool and green to golden, fall colors and temperatures are in their prime. Honolulu is still hot and humid as usual but I can imagine what the season change is bringing to everyone on the mainland. My mom keeps sending me pictures of the gorgeous colors in North Idaho...

So nostalgic, but forever grateful that I live in Hawaii! I may have to force soup season but I can surf in a bikini year round, so no complaining here! 

This green minestrone soup is hearty and filling, perfect for a chilly night with the fireplace lit and glass of red wine in hand...

There I go again! I do have a glass of red wine in hand but I am sweating and have the fan blasting, and it's 8pm. That's not complaining, is it? 

green minestrone soup

• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 3 stalks celery with greens, diced
• 1 green bell pepper, chopped
• 2 small zucchinis or 1 large, chopped
• 2 cups vegetable broth
• salt and pepper to taste
• 1/2 tsp dried oregano
• 4 oz uncooked pasta
• 2 cups pasta water
• 1 can great northern beans, drained and rinsed
• 2 cups chopped green curly or dino kale
• fresh basil to garnish, cut into a chiffonade 

Prepare all veggies. Heat the olive oil in a large soup pot. In a smaller pot boil water for pasta. Add veggies to oil and cook for about ten minutes. Be careful not to overcook, you don't want the zuccini to be falling apart by the time you serve the soup.

Add the vegetable broth, salt and pepper, and oregano. By this time your pasta water should be boiling and pasta cooking. When the pasta is al dente scoop out 2 cups of the pasta water and add it to the soup. Drain the pasta and add it to the soup along with the great northern beans. Bring the soup back up to a boil. Stir in the chopped kale and cover to cook for a few minutes.

Serve with a fresh basil chiffonade. To do this, take a few basil leave and roll them longways, slice very thinly so they end up like skinny ribbons.

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green minestrone soup

by almost vegan November-4-2017

This chunky soup is sure to fill you up!

Ingredients

• 1 Tbsp extra virgin olive oil
• 3 cloves garlic
• 1 onion
• 3 stalks celery, with greens
• 1 green bell pepper
• 2 small or 1 large zucchini
• 2 cups vegetable broth
• to taste salt and pepper
• 1/2 tsp dried oregano
• 4 oz dried pasta
• 1 can great northern beans
• 2 cups pasta water
• 2 cups chopped green curly or dino kale
• fresh basil

Instructions

Prepare all veggies.Heat the olive oil in a large soup pot.In a smaller pot boil water for pasta.Add veggies to oil and cook for about ten minutes. Be careful not to overcook.Add the vegetable broth, salt and pepper, and oregano.By this time your pasta water should be boiling and pasta cooking. When the pasta is al dente scoop out 2 cups of the pasta water and add it to the soup.Drain the pasta and add it to the soup along with the great northern beans. Bring the soup back up to a boil.Stir in the chopped kale and cover to cook for a few minutes. Serve with a fresh basil chiffonade.

Details

Prep time: 25 mins Cook time: 35 mins Total time: 1 hour Yield: plenty