Laura Theodore's Vegan-Ease

 
 

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Farm Fresh Recipes on Jazzy Vegetarian Radio

 

 

 

Summer is almost here, and Farmers’ Markets are now a popular destination for foodies, chefs, and home cooks alike! So, I am super excited to share these tasty recipes by myself, Jay Astafa, and Lani Muelrath, that feature farm-fresh ingredients! These recipes, (all talked about on Jazzy Vegetarian Radio this week) show how diversified, delicious and down-right fabulous, plant-based cooking can be!

 

 

 

First up, I am sharing a fan favorite Jazzy Vegetarian recipe! My raw Zucchini Fettuccine with Fresh Tomato Salsa, is a refreshing and fun summer salad that stands in beautifully for real pasta. Then, from Lani Muelrath, tasty Portobello Pot Roast, perfect for a family meal. Chef Jay Astafa shows us how to feed a big crowd, when you are having a party this summer, with his Buttermilk Fried Cauliflower! YUM.

 

 

ZUCCHINI FETTUCINE with FRESH TOMATO SALSA

By Laura Theodore

 MAKES 4 SERVINGS

 

This raw side dish is low in calories, a breeze to prepare, and fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like fresh pasta.

 

2 medium to large zucchini

2 ripe tomatoes, chopped 

10 to 14 leaves fresh basil, minced

1 tablespoon extra-virgin olive oil (optional, see note)

2 cloves garlic, minced

1⁄8 to 1⁄4 teaspoon sea salt

Freshly ground pepper

Shave the zucchini lengthwise with a vegetable peeler to make the “noodles.” Put the zucchini in a large bowl. Add the tomatoes, basil, oil, and garlic and toss gently until thoroughly combined. Season with salt and pepper to taste. Serve immediately.

 

Photo by Warren Jefferson. Recipe from Jazzy Vegetarian © Laura Theodore 2011, Book Pub Co. Reprinted by permission. More information at www.jazzyvegetarian.com

 


Image by Melanie McDonald at www.avirtualvegan.com 

PORTOBELLO POT ROAST

By Lani Muelrath

 

Makes 4 servings

 

1/2 cup white wine (you can also try red), divided

4 large portobello mushrooms, sliced into 3/4-inch pieces

1 large onion, sliced

2 cloves garlic, pressed

3 tablespoons flour

1 teaspoon rubbed sage

1 teaspoon dried basil

2–3 cups vegetable broth, divided

4 potatoes, quartered

4 carrots, cut into 3-inch pieces

Salt and freshly ground black pepper or lemon pepper, to taste

2 teaspoons vegetarian Worcestershire sauce

3–4 sprigs fresh thyme

1 sprig fresh rosemary

 

1. Preheat the oven to 350 degrees.

 

2. In a large saucepan, heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.

 

3. Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.

 

4. Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.

 

5. When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer. (Kathy suggests parsley and pepper.)

 

6. Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.

 

7. Add the mushrooms and onions to the mixture and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme. Place the lid on and put into the oven and bake for 1 hour. Remove from the oven and serve hot.

 

 

Image by Melanie McDonald at www.avirtualvegan.com 

Alternate Cooking Options:

• If you have a large, heavy pot such as a Dutch oven that can go from cooktop to oven, you can prepare the entire dish in that fashion, as Kathy does.

 

• Assemble everything in a big pot on the stove or pressure cooker and cook until the vegetables are done. The flavor pizzazz provided by searing the mushrooms, onions, garlic, and gravy is compromised somewhat. Yet if you’re pressed for time, each variation is delicious.

 

From The Plant-Based Journey: A Step-by-Step Guide to Transition to a Healthy Lilfestyle and Achieving Your Ideal Weight © Lani Muelrath, BenBella Books. Recipe used by permission. Read more about Lani, below in this post. Connect with Lani at: LaniMuelrath.com

 


 

 

 

 

BUTTERMILK FRIED CAULIFLOWER

with

PURPLE POTATO SALAD and TARRAGON RANCH

By Jay Astafa

 

Makes 25 servings

 

BUTTERMILK FRIED CAULIFLOWER

1 head cauliflower cut into small bite size florets

canola oil for frying

For the Buttermilk Mixture

2 cups unsweetened soy milk

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon garlic powder, paprika, salt, and pepper

2 tablespoons fresh thyme

For the Flour Mixture

2 cups All purpose flour 

2 T garlic, onion powder, paprika, salt and pepper, oregano  

1/4 cup nutritional yeast

2 tablespoons fresh thyme

1 tablespoons fresh parsley 

 

Cut the cauliflower into florets. Mix the ingredients for the buttermilk mixture. Add the cauliflower. Let marinate for at least an hour. Heat oil to 375 degrees in either a mini fryer or pot. Mix the ingredients for the flour mixture in a medium bowl. Add the cauliflower to the flour. After you have breaded the cauliflower, it’s time to fry them. Fry the cauliflower until golden and crispy.

 

TARRAGON RANCH

Makes 1 quart

 

1 package silken tofu

3 cups vegan mayo

1 cup soy milk

1/4 c lemon juice 

2 T fresh tarragon

1 t garlic powder

1 t onion powder

1 t nutritional yeast

 

In a blender, add the silken tofu, vegan mayo, soy milk, lemon juice, garlic powder, onion powder and nutritional yeast. Blend until smooth. Then add the tarragon and blend for a few seconds. 

 

 

 

PURPLE POTATO SALAD

 By Jay Astafa

 

1 pound peeled purple potatoes, diced medium

1 celery, diced small

2 tablespoons vegan mayo

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 tablespoon tarragon

salt to taste

 

Heat a medium pot of boiling water. Add the diced potatoes. Boil for about 10 minutes until tender. When the potatoes are done, transfer them to a bowl to cool. Once the potatoes are cool, add the remaining ingredients.  

 

NOTE: Jay recommends serving these on tasting spoons.  Spoon about a tablespoon of the potato salad onto the tasting spoons. Next, plate the cauliflower on top of the potato salad. Drizzle with the tarragon ranch. Garnish with micro greens. 

 

 

Recipes ©Jay Astafa, Used by permission, Connect with Jay at: jayastafa.com

 

 


 

Lani Muelrath has also just signed for her third book and would love to have your input as she dives into the project. She'd like to find out more about your successes and challenges with implementing veg eating and living. What has been exciting, rewarding, and easy?  What, if any, ongoing challenges are you experiencing? 

 

The focus of Lani's new book is how to implement mindfulness for increasing joy, ease, and well-being with this way of eating, along with ease of weight management, if weight is a concern. How might growing mindfulness positively impact our lives, in the eating dimension and beyond?  Lani thanks you in advance for taking a few minutes to respond to the survey, HERE.

 

Plus, Lani wanted to share the 5 minute video of a CBS TV segment she did on Fast Ways to Plantify Your Plate. Thank you for sharing Lani!