Day 54!

Hello everyone!

Today I am going to show you the recipes for a Sweet Potato with Roasted Cauliflower and Red Pepper Bisque, Brazilian Stroganoff and a Vegan Veggie Burger.  I am also going to do a product review inside one of the recipes.  I also wanted to say that I do a lot of Brazilian style cooking, my husband is Brazilian and I have adapted to normally cooking this style of food, and I do really enjoy it.  I also have been to Brazil and have experienced this cuisine first hand, its a mixture of all different cultures, it is quite spectacular.

So here it goes

Sweet Potato with Roasted Cauliflower and Red Pepper:
3 Red Peppers
6 Sweet Potatoes, Peeled and Diced
2 Idaho Potatoes, Peeled and Diced
1 Carrot, Peeled and Diced
1 Head Cauliflower
1 Onion, Thin Sliced
2 Fresh Minced Garlic
6 Cups of Water or Veg. Stock (I used water, but veg. stock is good too!)
1 Teaspoon Coriander
Vegetable Oil for roasting
1 Tablespoon Tandoori Masala (This will turn the cauliflower a pinkish color, which I like.)
1 Tablespoon Nutritional Yeast (First time working with it for me!)
Salt and Pepper to Taste

Put a pot on the stove and add the sweet potato, Idaho potato, carrot, onion, garlic, coriander to the pot and cook until tender about 30 minutes.

Do these at the same time:
While that is cooking take the head of cauliflower apart and roast it off for about 10 minutes at 350.  Before it goes in the oven sprinkle with oil, tandoori masala and nutritional yeast.  Make sure cuts of the cauliflower are the same size for cooking purposes.

Slice the Red Pepper, you are going to want the cuts to look similar for presentation wise.  Coat with oil, salt and pepper and roast for 10-15 minutes at 350.

Once the pot on the stove is cooked and your cauliflower and red pepper is roasted, take half of the cauliflower and half of the red pepper and add it to the pot.  Take your immersion blender and blend up, now if you don't have an immersion blender, add in increments to a food processor.  Add Salt and Pepper  Once it is blended together, add the rest of the cauliflower and roasted red pepper, leaving it in chunks.  Check for seasoning, making sure everything takes great!

Voila! Quick, easy, and delicious!  Enjoy!

Brazilian Stroganoff:

1 Box of Gardein Chick N Strips (Vegan version of chicken, tastes just like it)  Cut up into bit size pieces.

 

I absolutely love this, you would have no idea this is actually meatless, I believe it has quinoa and things like this inside of it.  Meatless!

3 Tablespoons Earth Balance Butter

1 Can of Heart of Palm

1 Ear of Fresh Corn, with the Corn removed from the cob

7 Marinated Mushrooms, Quartered

5 Fresh Minced Garlic (3 for the stroganoff, 2 for the rice)

1/2 Onion Small Diced

1/2 Red Pepper, Small Diced

Spoon Full of Mustard

Spoon Full of Ketchup

Spoon Full of Soy Sauce

1 1/3 Cup Of Coconut Milk

2 Tablespoon Corn Starch in 1/2 Cup Water

Salt and Pepper to Taste

Oil to coat pan

1 Cup of white rice

2 Cups of Water

Get the rice working first.  Get a pot on the stove coat bottom of pan with oil and add garlic, cook until tender add the rice and coat in the oil and cook for about 1 minute like that.  Add 2 Cups of waters bringing to a boil, adding salt for flavor and cook down until you can see the rice, place the lid on and turn heat down to low and cook until al dente.

Get a pot on the stove, put heat to medium.  Add the butter, heart of palm, corn, mushrooms, 3 garlic, onion, red pepper, cook until 3/4 way done.  Add the vegan chicken to it and cook for 3 minutes.  Get a wooden spoon and fill with ketchup and then mustard and then soy sauce, stirring into the mix.

In a sauce pot add the coconut milk and bring up to heat,  get the corn starch and water ready (In culinary world this is called a slurry and used virtually every day to thicken sauces and soups, nice trick to have when a sauce is to loose or watery, the sauce or mixture has to be hot though for it to work.)

Whisk the slurry into the coconut milk, thickening up.  Add it to the pot of stroganoff.  Stirring in, add salt and pepper to taste.  Serve hot over the rice.

This is a very filling dish, perfect for a cold night and it's so hearty!  Enjoy!

Vegan Veggie Burger:

1/3 Cup Finely Chopped Carrot

1/3 Cup Finely Chopped Celery

1/3 Cup Finely Chopped Red Pepper

1/3 Cup Finely Chopped Onion

1/3 Cup Finely Chopped Parsley

1/2 Teaspoon Coriander

1/2 Teaspoon Fennel Seeds

1/2 Teaspoon Celery Seeds

1/8 Teaspoon Smoked Paprika

1/8 Teaspoon Red Pepper Flakes

1 Tablespoon Soy Sauce

1 Tablespoon Balsamic Vinegar

1 Cup Cooked Quinoa

1 Cup Cooked Chickpeas

3 Tablespoon Flour

1/2 Teaspoon Garlic Powder

Oil to coat pan

Salt and Pepper to taste

Heat a pan adding the carrot, celery, red pepper and onion and cook for 5 minutes, until tender.  Add parsley, coriander, fennel seeds, celery seeds, smoked paprika, garlic powder and red pepper flakes cook for 1 more minute.  Put aside 1/2 cup of the quinoa and 1/2 cup of the chickpeas

Put the veggies, rest of the chickpeas and quinoa into the food processor, adding the flour to it and pulse until  it all comes together. Add soy sauce, balsamic vinegar, and salt and pepper.  Just do one more pulse.

Remove from food processor and then add the 1/2 cup chickpea and quinoa and pulse until chopped small.

Mix all together in a mixing bowl, form patties and sear in a pan and adding to a oven at 450 for 5 minutes, making sure searing hot.

You can use whatever you like for a bun and same thing for toppings.  I like to put a tomato chutney on top!  That recipe is for another time though!  

Enjoy!

So that is all for today,  for next time I have a recipe for vegan pot pie!

I would also love to hear feedback from anyone, so let me know how you like it!

Namaste,

V