Saturday, September 13, 2014

Rum Maple Apple Waffles

Before you get excited, I did cheat here. To make things fast, I used frozen waffles that were both vegan and gluten free, but you can really put this mixture on any type of waffle, pancake or other breakfast item. 

Actually, the apples are even good on their own. 

I made enough for two-four waffles, but just increase the amount of apples and rum/maple syrup for a bigger batch. 

Adding a homemade element to somerthing that is premade, gives it an added homemade touch, while also saving time in the kitchen. For me the frozen gluten-free vegan waffles make things fast and easy for me to just pop them in the toaster and then add this healthy element on it. 

Feel free to add more maple syprup, too, Or drizzel the apple mixture with additional syrup if you like them sweeter. 

Remember, it is all about your personal taste!


Rum Maple Apple Waffles 
by Michelle Maskaly, The Adirondack Chick 

2 granny smith apples, peeled and sliced
2 tablespoons vegan butter (I use soy-free Earth Balance) 
2 tablespoons dark rum 
1 tablespoon ground cinnamon 
1/4 cup maple syrup

In a small saucepan melt the vegan butterr. Stir in the apples, and cook until they begin to soften. Mix in the rum and cinnamon. Cook, stiring occasionally, until the apples are soft. Add in the maple syrup and cookm until warrm. 

Serve over hot waffles, pancakes or other breakfast item. 






Friday, September 12, 2014

Vegan "Tuna" Salad Sub Sandwich

You guys!!

For years my Dad has always made this amazing looking tuna sub sandwich almost weekly. Seriously, it could be photographed for a magazine. It always looks do amazing, but I don't like tuna, even when I ate meat/fish, so I never tried it.

But, it always looks so good.

Well, last night I tried making my own, vegan, version of it and wow, it came out awesome. And, it was surprisingly super easy.

Open a can of garbanzo beans, drain and rinse under cold water. Then, pulsate them quickly through a food processor, just to get them broken up. Transfer to a bowl, add vegan mayo (I use Earth Balance MindfulMayo), a little bit of fresh lemon juice, sea salt and pepper to fit your taste. Stir really well.


It's that easy!

To make a sub like the one pictured here, put the mixture on a long roll, top with shredded lettuce thinly sliced tomato and thinly sliced onion. Sprinkle salt, pepper and oregano over the top. Then drizzle with olive oil and red wine vinegar. Top with the other half of the roll, cut in half and serve. 





Sunday, September 7, 2014

Lemon Sage Quinoa With Roasted Butternut Squash Bowl

This is the third or fourth year I am growing butternut squash, but it is the first year I am growing sage. 

Both are big favorites. Butternut squash was one of the first risottos that I made and sage I became a fan of a few years ago. I have used them together prreviously to make appetizers and once for a makeshift ravioli. 

I have used them both separetly in risottos, and think combining them would make a really tasty one, but as much as i like risotto, it has a high glycimic index and I am trying to limit my intake of those types of food. (That is not to say you might see a similar recipe around Thanksgiving, since it's a holiday and I will cheat...) So, I figured why not use quinoa? 

This is vegan and gluten free, and can be a main meal for a vegetarian or vegan, but also used as a side dish if your other guests are meat-eaters.  The recipe as is has a strong sage taste, but if you want a more milder flavor, only use one tablespoon. Also, play around with a little cinnamon and nutmeg before serving -- it gives it some nice fall flavor. 


Lemon Sage Quinoa With Roasted Butternut Squash Bowl

by Michelle Maskaly, The Adirondack Chick 



1 small butternut squash 

1 cup tricolor quinoa 

2 cups water (or vegetable broth) 

2 tablespoons chopped fresh sage leaves

2 small lemons 

olive oil 

kosher salt

sea salt 

fresh cracked pepper


Preheat the oven to 450 degrrees. 


Slice the butternut squash in half and scoop out the seeds. Place cut side up on a baking dish and liberally brush with olive oil. Sprinkle with kosher salt. 




Bake in the over for 20 minutes, check and then bake for about another 15, until the squash is tender, but not mushy.


In the meantime, bring the quinoa and water (or vegetable broth) to a boil in cover pot. Stir, cover and let simmer about 15 minutes or until the liquid is absorbed. 


Remove from heat and let cool about 5 minutes. 


In a large bowl, gently combine the quinoa and sage. 




Remove the butternut squash from the oven and let cool until it can be handled, about 5 to 10 minutes. Peel the squash and cut into chunks. 





Gently stir the butternut squash into the quinoa mixture. Add the juice of the two lemons, as well as the sea salt and fresh cracked pepper. 


Mix until the lemon juice is evenly distributed. Serve warm in individual bowls if having it as a main course. 



Sunday, August 3, 2014

Garden Vegetable Spaghetti Squash

I'm not sure anything makes me happier than making a meal that is mostly composed of items straight from my family's garden. 

This is why this vegan, gluten-free Garden Vegetable Spaghetti Squash dinner made me so excited when I made it. Well, plus the fact that my Dad ate it also as a meal and not as a side dish with some type of meat. Althought, this would make an awesome side dish, too. It is another one of those dishes that is so versatile. It can be a main dish for a vegan, but also a side dish for someone who eats meat. 

The chili peppers, spaghetti squash and tomatoes were all straight from the garden. When you make this adjust the oil and seasonings to your liking. For example, my Dad likes it more garlicy, so when I make it for him, I use about 8 cloves of garlic. I prefer it spicy, so I usually add more crushed red pepper. 

Serve with sea salt, cracked red pepper and nutritional yeast. Or, if they are not vegan, some grated parmesan cheese is also a great topping.  





Garden Vegetable Spaghetti Squash 
By Michelle Maskaly, The Adirondack Chick 

1 spaghetti squash 
25 cherry tomatoes (about a pint) 
4 cloves garlic 
2 medium chili peppers
3 tablespoons olive oil 
crushed red pepper 
sea salt

Preheat oven to 375 degrees. 

Cut the squash in half length-wise, and place it cut-side down in a baking dish. Fill the baking dish with about 2 inches of water. Cover with aluminum foil and bake for 45 minutes. Remove from oven, flip over and bake another 25-30 minutes or until the squash can be easily pierced with a knife. 


Meanwhile, chop the garlic and peppers, removing the seeds. Slice the cherry tomatoes in half, and set aside.


 
Once the squash is done, let cool enough to touch it and remove the seeds. Using a fork, scrap the flesh to make it like spaghetti. 



In a pan heat the oil and garlic over medium heat. Add in the crushed red pepper and salt (to your taste). Then, add in the tomatoes and peppers. Once the tomatoes start to get soft, lower heat and mix in the spaghetti squash. Cook until warm. 



Be careful not to burn the squash, but make sure it is well well mixed. 

Enjoy! 







Thursday, July 17, 2014

Millennium Restaurant in San Francisco

Where do I even begin? 

There are tons of words I could use to describe this vegan, west-coast restaurant, but I will try to boil it down to one -- amazing. From the customer service to the scrumptious desserts, they quickly won me over. 

Friends told me I absolutely had to go there during my first trip to San Francisco in July, because it is "the best vegan restaurant in the country." While, I beleived them, I was a little skeptical about what all the fuss was over.  

Then, I had the first bite of my Braza De Reina Tamale, and I got it. I totally got it. 




Here is the description from the menu: chard & corn masa, toasted pumpkin seed, chile poblano & Christmas lima bean filling, sweet corn, roasted pepper & cherry tomato stew, lambsquarter greens, tomato-habanero sauce, avocado, radish & jicama salad, cumin toasted pumpkin seeds.

There were so many flavors, but none of them competed. They all meshed perfectly, and created the perfect balance. 

My friend who I was traveling with and is not vegan or vegetarrian, but was open to trying Millennium during our vacation ordered the Wellington, and said that was fab, too. 



If you're astonished that all of this delicious, tasy and well-platted food was all vegan, dessert will totally blow your mind. I certainly blew mine! 





Vegan. Yes, vegan. And, absolutely amazing! 

Oh, and of course what meal wouldn't be complete without a decaf cappuccino! 

  
Millennium is easily in my top 5 list of restaurants to eat at. My only complaint? It's so far away! 


Thursday, July 3, 2014

Vegan Green Beans Almondine

I love steamed green beans. I have fond memories of sitting at my great-grandmother's house in Lake George snapping off the ends of fresh ones. Even everytime I am preparing them now, I think of her. 

So, when I saw a batch of these fresh green beans at the Old Town Alexandria Farmers Marrket while in Virginia last weekend, I just knew I had to make something with them. 

The other other thing I remember as a kid is always ordering string beans almondine when I went out to a rrestaurant my family frequented. 

What better way to combine both memories than this vegan green beans almondine. This version has a bit of lemon in it, but if you don'lt like lemon, just leave it out. Serve as a side dish or alone. Either way, it is sure to please. 



Vegan String Beans Almondine
By Michelle Maskaly, The Adirondack Chick 

fresh green beans, with the ends snapped off
1 lemon
1 to 2 tablespoons vegan butter (I use soy-free Earth Balance) 
3/4 cup vegetable broth
sliced, raw almonds

Steam the green beans until tender. 

In the meantime, in a pan, heat melt the butter. Add in the vegetable broth and juice of the lemon, and bring to a boil. Let boil for about 3-4 minutes. 

Once the beans are cooked, place them in a serving dish, pour the lemon butter brotherr over them and sprinkle with raw sliced almonds. 

(After serving I season mine with a little fresh ground pepper and sea salt.) 

Enjoy! 


Tuesday, July 1, 2014

Golden Beets with Dinosaur Kale Over Pasta

I'm not sure about you, but I love finding inspiration everywhere.This Golden Beets with Dinosaur Kale Over Pasta was inspired by a visit to the Old Town Farmers Market in Alexandria, Va. during a weekend roadtrip with my best friend.

The veggies at the market were just beautiful. Tables and tables full of fresh produce with a large water fountain in the background made the perfect setting. 

It has a light lemon, wine sauce that fits perfectly with the slight sweetness of the beets. red onion a d garlic adds an extra depth. I served this over gluten-free ziti pasta, but feel free to pick your own. Finishe it with sea slat and freshly ground pepper. If you're not worried about it bring vegan, sprink some freshly shaven parmesan over it. 



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