Vegan A Go-Go
Summary: A simple vegan cooking show.
Click here to view the embedded video. Pistou Veggie Soup Serves: 4-6 Difficulty: Easy Prep Time: 10 minutes Cook time: 30-40 minutes A hearty soup that goes great with crusty garlic bread. Enjoy the aroma of the basil-tomato pesto while you make this excellent dish. 6 cups vegetable broth 1 cup water 1 cup fresh green beans 2 zucchini, diced 1 1/2 carrots, diced 2 potatoes, diced 1/2 bunch basil, leaves picked from stems 5 cloves garlic, minced 1 1/2 tomatoes, chopped 1/4 cup olive oil 1/2 teaspoon salt 1 (15 ounce) can kidney beans or white beans, drained and rinsed 1/2 (14.5 ounce) can diced tomatoes 1/2 cup uncooked pasta, smaller variety Bring the vegetable broth and water to a boil in a large pot. Stir in the carrots and potatoes. Return to a boil; reduce heat to medium-low, and simmer about 20 minutes. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside. Stir the green beans, zucchini, kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Notes You can substitute most any kind of vegetable in this soup. Carrots and potatoes usually need more cooking time than the green beans and zucchini, but if you want to add all the vegetables together at the beginning, that would work too.
Click here to view the embedded video. Mushroom Risotto Serves: ~6 Difficulty: Easy Prep Time: 10 minutes Cook time: 40-50 minutes 6 cups veggie broth 3 tablespoons olive oil 1/2 to 1 pound portobello mushrooms, thinly sliced 1/2 to 1 pound white mushrooms, thinly sliced 2 shallots or a small onion, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine (optional) sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 2-4 tablespoons vegan margarine (optional) Warm the broth over low heat. In a large saucepan over medium-high heat, sauté the mushrooms in 2 tbs of olive oil until they are soft. Remove from heat and set aside. Add one tbs olive oil to a large skillet (it can be the same as used for the mushrooms) and cook the shallots for 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the edges of the rice have become translucent, pour in the wine (optional), stirring until it is fully absorbed. Add the broth in 1/2 to 1 cup measurements and cook until the liquid is absorbed. Continue adding broth in this manner until the liquid is absorbed and the rice is cooked, about 30 minutes Remove from heat. Stir in the mushrooms, chives, salt, pepper, and vegan margarine. Notes Stir or shake the pan regularly in the beginning – every minute or so. Constant stirring is more important toward the end of the cook time. Use any kind of mushroom that you like, adjusting the amounts for your taste. Try this recipe with artichokes and spinach, asparagus and mushrooms, etc… but limit the added ingredients to two. This is pretty creamy even without the added margarine. If you feel that the rice is not yet done but you’ve run out of broth, use hot water to make up the difference.
Click here to view the embedded video. Epic Strawberries Serves: ~4 Difficulty: Easy Prep Time: 15 minutes This recipe brings out so much flavor from the berries. So good, you may not want to share! 1 pound fresh strawberries, halved, quartered or sliced 2 tbs brown sugar or other sweetener 1 tbs balsamic vinegar 1/4 freshly ground black pepper In a large bowl, toss the berries with the sugar and let sit for 10 minutes. In a small bowl, mix together the vinegar and pepper. Drizzle over the berries and toss to coat. Serve immediately.
Click here to view the embedded video. Stuffed Cherry Tomatoes with Minted Grain Salad Serves: 6-8 Difficulty: Easy Cook Time: 20 minutes Prep Time: 10 minutes A great way to serve a healthy salad. Mix this up with any kind of grain that you prefer. 2 cups cooked grain (quinoa, pearl barley, rice, etc…) 1/4 cup diced tomato 1/4 cup diced cucumber 1/3 cup chopped flat-leaf parsley 2 tablespoons chopped mint 1 tablespoon finely sliced scallions, white portion only 2 teaspoons olive oil 1 teaspoon lemon juice salt and pepper to taste 16 cherry tomatoes Combine the cooked grain, tomato, cucumber, parsley, mint and scallions in a bowl. Stir in the olive oil, lemon juice, salt and pepper. Cut the core from the cherry tomatoes and make two cuts into the tomato and open it up. Stuff the tomatoes with some of the salad. Notes Most any grain would do well in this recipe. I choose quinoa because it cooks fast, is healthy and I had it readily available. Add more or less of any ingredient to taste.
Click here to view the embedded video. Spicy Sweet Potatoes Serves: 3-4 Difficulty: Easy Prep Time: 5-8 minutes Cook Time: ~15 minutes Cayenne pepper gives these fries a nice subtle heat! 2 tablespoons olive oil 2 tablespoons maple syrup 1/4 teaspoon cayenne pepper 3 large sweet potato, peeled and cut into 1/4-inch slices salt and pepper to taste Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil or parchment paper. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Coat the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste. Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.
Click here to view the embedded video. Pumpkin Empanadas Serves: 16 Difficulty: Easy Prep Time: 10 minutes Cook Time: 15-20 minutes Pumpkin Filling One 15 ounce can pumpkin 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon pumpkin pie spice Dough 1 cup water 1/4 cup sugar 1 teaspoon salt 2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons) 1/8 teaspoon baking powder 1/2 teaspoon cinnamon 3 cups flour, divided in half 3/4 cup vegetable shortening Mix the filling ingredients together and set aside. Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour. Divide dough into 4 equal parts, and then shape each of those parts into 4 dough balls. Work the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 to 1 1/2 tablespoons of pumpkin filling in the center of each circle. Moisten the edges; fold dough over and press edges together lightly with a fork. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes. Notes If you don’t have any pumpkin pie spice, trying combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves, or just use one teaspoon of cinnamon.
We are taking a little break but Season 3 will be coming out in late November. There will also be an HD version of the show. Check the website for new HD feeds.
Click here to view the embedded video. Eggplant Curry Serves: 4 Difficulty: Easy Prep Time: 5 minutes Cook Time: 45 minutes Eggplant never tasted better! Even non-eggplant lovers will eat this recipe! 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin seeds or ground cumin 1 medium onion, thinly sliced 3 cloves minced garlic 1 tablespoon grated fresh ginger 1 tablespoon curry powder 2 tomatoes, diced 1/2 cup coconut milk 1 fresh jalapeno chile pepper, finely chopped 1 teaspoon salt 1/4 bunch cilantro, finely chopped (optional) Preheat oven to 450 degrees F (230 degrees C). Cut the eggplant in half and place it cut side down on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin and onion. Cook and stir until onion is tender. Mix garlic, ginger, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in coconut milk. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over medium-high heat, stirring occasionally to avoid burning. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. Notes Try some carrots, green beans, zucchini or other veggies to add color and texture to this yummy curry! Omit the coconut milk if you don’t have any on hand. Parsley instead of cilantro might be a nice change.
Click here to view the embedded video. Green Beans Serves: 8 Difficulty: Easy Prep Time: 2 minutes Cook Time: 45 minutes This recipe cooks itself! It’s a great side dish and is superb for entertaining and potlucks. 2 pounds fresh or frozen green beans, trimmed 6 tablespoons lemon juice 1 medium onion, chopped 1/4 cup olive oil 1 (16 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 2 tablespoons dried parsley 1 cup water salt and pepper to taste 1 bay leaf Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving. Notes If you like garlic, add a few cloves. You can try adding another spice that you like (I added some dried dill). Adjust the amount of olive oil to your tastes. More or less works for this recipe. Substitute two fresh tomatoes for the canned if you have them on hand. Reduce the cook time if you like crunchier veggies.
Click here to view the embedded video. Corn Muffins Serves: ~12 Difficulty: Easy Prep Time: 10 minutes Cook Time: 25-30 minutes These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good! 1 1/2 cups all-purpose flour 1 cup sugar 3/4 cup cornmeal 1 tbs baking powder 1/2 tsp salt the equivalent of 2 eggs 1/2 cup canola oil or melted vegan margarine 1 cup non-dairy milk 1/4 to 1/2 cup dried, fresh or frozen blueberries Combine the first five ingredients in a mixing bowl. Add the next three ingredients and mix until just combined. Fold in blueberries. Fill muffin tin (greased or with paper cups) 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean. Notes I’ve been using a lot of dried blueberries in my baked goods. They’re super sweet and won’t turn the batter purple. Use another type of berry as a substitute. Egg substitutions (per egg): Commercial Egg Replacer (see package for measurements) 1 tbs Flaxseed and 3 tbs water blended for one minute 1/4 cup whipped silken tofu Add some whole corn kernels for texture. Make this spicy by replacing the blueberries with diced fresh jalapeño pepper.
Click here to view the embedded video. Cole Slaw Serves: ~14 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 15 Minutes This is a great recipe that can be served warm or cold! 1 medium head cabbage, finely shredded 3 green onions, sliced 3/4 cup sugar 3/4 cup vinegar 1 1/2 teaspoons celery seed 1 1/2 teaspoons salt 3/4 cup vegetable oil (or less, to taste) In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill. Notes Buy your cabbage pre-shredded to save time! Substitute the celery seed and salt for celery salt or omit the celery seed if you don’t have any on hand. You can reduce the oil down to 1-2 tablespoons if you want less fat. Try different types of vinegar for a subtle change.
Click here to view the embedded video. Asian-inspired Zucchini and Onions Serves: 3-4 Difficulty: Easy Prep Time: ~5 minutes Cook Time: ~10 minutes Extremely quick and full of flavor, this never makes it to “leftovers!” 1-2 tbs vegetable oil 1 medium onion, thinly sliced 2 medium zucchini, thinly sliced 2 tbs teriyaki sauce 1 tbs soy sauce 1 tbs sesame seeds (optional) OR 1-2 tsp sesame oil black pepper to taste Heat the oil in a saucepan over medium-high heat. Add onions and cook 5 minutes. Add zucchini, cook for about one minute. Stir in teriyaki and say sauces, and sesame seeds/oil. Cook until the zucchini is tender, about 5 minutes. Add black pepper and serve! Notes Great with rice of any kind! Substitute low sodium teriyaki and soy sauces if necessary.
Click here to view the embedded video. Carrot Cake Serves: 8-10 Difficulty: Easy Prep Time: ~10 minutes Cook Time: ~1 hour Yummy carrot cake is only an hour away! 3 teaspoons lemon juice 1 1/4 cups milk alternative 2/3 cup vegetable oil 2 teaspoons orange zest 3/4 cup packed brown sugar 3 teaspoons vanilla extract 1 1/2 cups whole wheat flour 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 1/2 cups grated carrots 1/2 cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan or other deep pan. In a small bowl, add lemon juice to non-dairy milk. Stir together and let stand for a few minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside. In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool. Notes Icing Recipe – Buttercream Frosting: 1/2 cup vegan margarine, room temp 2 cups confectioners’ sugar 1 1/2 tsp vanilla extract 2 tbs non-dairy milk (plus more if needed) Using an electric mixer, cream the margarine until smooth. On low speed, add the remaining ingredients. Once combined, mix on high speed until light and fluffy (3-4 minutes). If the icing is too dry, add a few more tablespoons of non-dairy milk. Store in a tightly lidded container. Keeps in the refrigerator for up to 2 weeks.
Click here to view the embedded video. Radishes with Herbed Butter Serves: 6-8 Difficulty: Easy Prep Time: 15 Minutes A cool yet elegant snack that will impress your friends. It’s easier than you might think! 2 bunches radishes with the tops intact 1 French baguette, sliced diagonally and lightly toasted sea salt to taste herbed butter: 1/4 pound vegan margarine, room temperature 1 1/2 tsp minced scallions 1 1/2 tsp minced fresh dill 1 1/2 tsp minced fresh parsley 1/2 tsp lemon juice 1/2 tsp salt pinch of freshly ground pepper Combine all the herbed butter ingredients in a bowl. Mix well with a rubber spatula. Alternatively, you can use an electric mixer fitted with the paddle attachment. Do not whip. Slice the radishes thinly. Spread the butter on the slices of toasted bread and place a single layer of sliced radishes on each buttered piece of bread. Sprinkle with salt if desired. Serve at room temp. Notes Cucumbers might be a nice change in this recipe. The butter had a multitude of uses. Keeps well in the refrigerator.
Click here to view the embedded video. Herbed Fruit Salad Serves: 10 Difficulty: Easy Prep Time: 15 Minutes Cook Time: 2 hours A great way to give fruit salad that extra oomph! Add different types of fruit to make it even better. 4 cups 1-inch chunks honeydew 1 tablespoon fresh lime juice 3 tablespoons chopped cilantro leaves and stems 1/3 cup chopped fresh mint leaves sweetener to taste Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving. Notes For even more flavor, add strawberries, blueberries, pineapple, etc…