A Cowtown Vegan

Vegan Meatball Ramen with Greens

The star of this recipe is baby bok choy. Baby bok choy is a Chinese cabbage and full of nutritional value with vitamins C, A, K, and foliate. The green leafy vegetable resembles Romaine lettuce on top and large celery on the bottom. A single leaf is shaped like a soup spoon. The name “bok choy” originated from the Chinese word for “soup spoon” because of the shape of its leaves.

You can purchase ramen noodles, but making these noodles is fun and so easy to create. Homemade ramen noodles are worth the effort.

Make the ramen noodles the day before.
Make the white miso sauce with meatballs.
Cook ramen noodles and drain (It is essential to drain noodles thoroughly).
Add noodles to the miso sauce, and then add baby bok choy.

Homemade Ramen Noodles Recipe

Ingredients
2 cups of all-purpose flour
¼ teaspoon of kosher salt
1 teaspoon of baking soda
½ cup of water

Yields 8 to 10 portions

Add baking soda to water and stir until dissolved completely. Use a kitchen aid mixer. Place flour and salt in a bowl and while using a dough hook mix on low. Then add liquid slowly, and let blend. Increase speed to medium, and run for about 6 minutes until the dough has sand and pebbly appearance. Cover with plastic wrap and let sit for 30 minutes.

Switch to a pasta maker to flatten the dough. Press dough into four equal balls and flatten out to about ½ inch thickness. *Working with each dough, run through the number 1 pasta rollers several times. When it comes together, switch to 2 on the pasta rollers and run through, then 3, and next 4. Fold the dough and repeat. Then repeat starting with numbers 1 through 8. Wrap and set aside. Then repeat with the following three sections of dough doing the same starting with the asterisk. Let dough rest wrapped for thirty minutes.

Switch to spaghetti cutter, and run each sheet of dough through. Dust the noodles with plenty of flour or cornstarch to keep the noodles from sticking. Wrap each section of noodles with plastic and gently place it in a sealed bag. Let rest at least over-night in the refrigerator.

White Miso Sauce with Meatballs and Baby Bok Choy Recipe

Ingredients
1 package of meatless meatballs (Gardein or Whole Foods 365)
3/4 teaspoon of black pepper
4 green onions thinly sliced (divided, plus more for serving)

1 tablespoon of grated fresh ginger

6 baby bok choys (cut down the center from top to bottom and trim ends off)

1/4 cup of White Miso

3 tablespoons of soy sauce divided
3 tablespoons of sesame oil divided
2 tablespoons of canola oil
1 quart of vegetable broth and 4 cups of water
2 tablespoons of rice vinegar

Take ramen noodles out of the refrigerator, or instant ramen noodles (about 4) from the grocery.

Prepare Meatless Meatballs

Place the meatballs in a bowl with half of the green onions, pepper, and 1 1/2 tablespoons of sesame oil and 1 1/2 tablespoons of soy sauce. Mix well.

Add canola oil to a saucepan. Then place meatballs and extra ingredients in the pan and cook on medium, turning the meatballs frequently for eight to ten minutes. Set aside.

Miso Sauce

In a large pot on medium heat, place 1 1/2 tablespoons of sesame oil, and add the other half of the green onions and ginger. Saute for about a minute. Then add 32 ounces of vegetable broth and four cups of water and stir. After a minute, take out about a cup of the liquid and add to a bowl. Then add the miso and mix until miso dissolves (the liquid will have a creamy appearance). Place the miso fluid back into the pot and stir.

Then add the meatballs to the miso sauce pot. Place heat on low.

Next, cook the ramen noodles in four batches. Place ten cups of water in another pot. When the water reaches a rolling boil, add one batch of the noodles after shaking off extra flour. Cook for two minutes and then using tongs to grab noodles drain thoroughly in a colander. Then add the ramen noodles to the miso sauce. Repeat with the other three batches of ramen noodles.

Turn up the heat to medium in miso sauce and add baby bok choy. Cook for two minutes until bok choy has wilted.

Serve in a bowl and top with a few chopped green onions.

Sending you love and light.

Let Food be Thy Medicine – Hippocrates

The period of putting bacon on top of your entree or eating giant portions is over. Health is on everyone’s mind, especially at this time of year after the holiday indulgence. All one needs to do is look at the rise of meat substitutes and the growth of vegan restaurants. Health is not the only reason to eat plant-based foods, but choosing a vegan lifestyle helps the environment, the climate, and for ethical purposes.

All protein originates from plants, and if one is worried about getting enough protein, re-think plants.

Check out this documentary:
The Game Changers (Documentary on Netflix)

Last year, I predicted that more people would go vegan, and after visiting California, I was correct. California has so many plant-based diners that my time would not allow me to sample them all. Plus, if the restaurant was not vegan, then most had plant-based options. Unfortunately, it is slow to move to Texas, but these California restaurants are a sign of our times. Food is a secret weapon for our bodies.

Santa Cookies (White Chocolate, Macadamia Nuts, and Cranberries)

These cookies are filled with all the tasty morsels that Santa loves. The Santa Cookies recipe makes at least a hundred cookies because you will want to share these delicious treats with friends, families, and elves. Happy Holidays!

Ingredients

1 package (8 ounces) of Miyoko’s vegan butter at room temperature
1 package (8 ounces) of Kite Hill or Toffuti vegan cream cheese at room temperature
3 cups of organic sugar
3 teaspoons of vanilla extract
2 tablespoons of Bob’s Red Mill Egg Replacer (plus 4 tablespoons of water)
5 1/2 cups of all-purpose flour
2 teaspoons of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 a pound of macadamia nuts (In a food processor, pulse to make about 2 cups of chopped pieces)
2 cups of King David vegan white chocolate chips

King David Vegan White Chocolate Chips
(Available from Amazon)

1 package of fresh cranberries (In a food processor, pulse all of the fresh cranberries)

Directions

Whisk together in a large bowl, flour, baking soda, baking powder, and salt.

Use Bob’s Red Mill Egg Replacer to create two egg replacements. Follow instructions on the package.

Use a dough paddle in a large mixing bowl, cream butter, and cream cheese, with sugar, vanilla extract, and egg replacement.

Switch to a dough hook, and slowly add in dry ingredients on low speed. Push the dough into the center as it climbs up the sides of the bowl until combined.

Next, add the macadamia nuts, white chocolate chips, and ONLY 1/2 of the cranberries. The other half of the cranberries used in decorating before baking.
When all dough is combined. Cover the bowl with cling wrap and refrigerate for an hour.

Preheat oven to 350 degrees

Place some parchment paper on a baking sheet.

Place dough on parchment paper in batches and roll out to a thickness of a quarter of an inch. Using a two-inch cookie cutter, cut dough and place cookies at least two inches apart. Decorate with a few extra cranberries before baking.

Bake cookies for ten to thirteen minutes. Then let cookies cool on the baking sheet for five minutes before moving them to a cooling rack.

Sending you love and light.

Corn and Potato Chowder

Corn chowder recipes began as early as 1884, but this vegan chowder adds some incredible vegetables. You will want to make this recipe for family and friends. So, place the logs on the fire, turn on some holiday music, and cozy up with a bowl of chowder.

Ingredients

1 tablespoon of extra virgin olive oil

1 cup of finely chopped onions

1 jalapeño pepper finely chopped

1 tablespoon of minced garlic

1 teaspoon of black pepper

3/4 teaspoon of salt

2 tablespoons of flour

5 cups of vegetable broth

24 oz. of golden potatoes peeled and chopped into quarters

1 1/2 cups of bicolor corn

1 cup of shredded carrots

1/2 teaspoon of dried thyme

1/4 teaspoon of cayenne pepper

1 cup of raw cashews

10 ounces of water

1 bunch of green onions chopped

2 tablespoons of fresh Italian parsley chopped

6 frozen mini ears of corn on cob

Directions

Place raw cashews and water into a bowl to soak and set aside for later.

In a large soup pot on medium heat, place olive oil, onions, jalapeño, and salt & pepper to cook for three minutes.

Then add garlic and cook for another minute while stirring. Sprinkle on the flour and mix into the veggies for about another minute. Add the broth about a cup at a time while whisking. Then add the potatoes, carrots, and ONLY one cup of the corn to the pot. The rest of the corn is for later. Turn up the heat. When the potatoes begin to boil, cover, and turn down the heat to a simmer. Let potatoes cook for fifteen minutes or until they are tender. Stir occasionally.

Turn off the heat and let the soup cool. When safe to handle, add the pot of veggies to a food processor. Pulse until a smooth/chunky consistency. Then place all the ingredients back into the soup pot. Turn stove back on medium heat and add 1/2 cup of corn, and half of the green onions, thyme, and cayenne. Let cook for another five minutes. Then turn the heat to low.

While the soup is cooking, place cashew and water into a blender. Mix the two until you have cashew cream. Add the cashew cream to the soup and stir until it is combined.

Follow the directions on the package to cook the mini corn on the cobs.

Place chowder in each serving bowl and sprinkle with green onions and Italian parsley. Dunk one corn on the cob into soup, and add a skewer. This soup is hearty and delicious.

Sending you love and light

Sopa de frijol negro (Black Bean Soup)

Brrr, it is cold outside, and nothing is better to warm those chilly days than soup. Black bean soup hits the spot.

Ingredients
1 tablespoon of extra virgin olive oil
2 cans of organic black beans. (drained one at a time)
4 cups of vegetable broth
1 can of diced tomatoes (14.5 ounces)
1 onion
1 red jalapeño (I grow jalapeños plants indoors)
2 cloves of garlic (peeled)
1 teaspoon of cumin
1 teaspoon of smoked paprika
3/4 cup of Tofutti (dairy-free) sour cream

Toppings
1 roma tomato chopped
1 avocado diced
1 bunch of green onion chopped
1 bunch of cilantro chopped
A handful of tortilla chips

Directions
In a food processor, place peeled onion, red jalapeño, and garlic cloves. Finely chop vegetables in the food processor.

Then use a large pot and place on medium heat on the stove. Add the extra virgin olive oil, onions, jalapeño, garlic, cumin, and smoked paprika. Stir all ingredients and cook for three minutes.

Add ONE can of drained black beans (not both). Next, add can of diced tomatoes, and vegetable broth. Cook on low for fifteen minutes.

Turn the heat off the stove. Use a large bowl and mixer (I used a nutribullet) to work in batches. I placed some of the soup in the nutribullet and mixed it until the soup was smooth. Then put the soup in the bowl. When all the soup is smooth, place back into the pot and turn the heat on low.

Add the second can of black beans to the soup and cook for ten minutes. Then add 3/4 cup of vegan sour cream, stir it in until it is all incorporated and silky.

Place soup in a serving bowl and garnish with a few of the green onions, cilantro, tomatoes, and avocado.

Grab a few tortilla chips and enjoy.

Sending you love and light.

Better Than Cinnamon Rolls

These rolls are delicious and great for brunch or as a baked treat.
The cinnamon roll originated from Sweden, but I remember my mother placing cinnamon sugar on toast.

Ingredients
1 3/4 Cup of Bread Flour
1 Teaspoon of Salt
1 Package of Instant Yeast

1/2 Cup of Unsweetened Almond Milk
1/4 Cup of Water
1/8 Cup of Maple Syrup

4 Ounces of Miyoko’s Vegan Butter
2 Tablespoons of Cinnamon
1/2 cup of Sugar

Icing Ingredients
3/4 Cup of Powdered Sugar
1/4 Teaspoon of Vanilla Extract
2.5 Tablespoons of Almond Milk

Place the first three ingredients in a mixing bowl with a dough hook. And mix on the lowest speed for about 30 seconds. Then add almond milk, water, and syrup, and continue to mix on low for a minute. Then increase the speed of your mixer to medium for two more minutes. (See Photo below.) Cover the dough with cling wrap and place in a draft-free place in your kitchen. I use my microwave for proofing. Proof the dough for two to three hours.

Mix cinnamon with the sugar and set aside for later. Melt the butter also set aside.

Place parchment paper in 8″ x 8″ pan. I set a couple of cans in the pan to help the parchment paper hold its shape in the pan.

After the dough has proofed. Place on a floured surface. Flour the top of the dough lightly. Working as little as possible with the dough, cut into nine to eleven pieces.

Gently roll dough, then dip into the room temperature butter and next into the cinnamon-sugar mixture. Place dough into the pan. I drizzled a little leftover butter on top. Cover and proof for another thirty minutes.

While the dough is proofing, place a container filled half-way with water into the oven. The water allows the oven to steam when cooking the bread. Then, preheat oven to 350 degrees.

Next, mix powdered sugar, vanilla extract, and almond milk in a small bowl to make the icing.

After the second proof, cook bread for thirty minutes. Carefully grab the ends of the parchment and place rolls onto a cooling rack.

Let cool for ten minutes, and then drizzle with the icing.

Next, watch your family magically make these rolls disappear.

Sending you love and light.

Not Your Mother’s Nachos

Nachos are typically made with corn tortillas, cheese, and jalapeños. Some nachos are elevated with other tasty accompaniments. Nevertheless, these nachos are VERY different and will be your new favorite nachos.

Ingredients
1 1/2 cups of raw cashews (place in a bowl)
Water (enough to slightly cover cashews)
2 tablespoons of corn starch
2 tablespoon of vegetable broth
1/2 package of Field Roast Vegan Italian Sausage
5 to 6 chopped banana peppers
1 organic Roma tomato chopped (1/2 cup)
1/4 cup chopped green onion
1/4 cup of sliced pitted kalamata olives
1/3 cup Daiya Mozzarella cheese
1 package of Daiya Provolone slices (Slice into tiny slices, to resemble shredded cheese. About 1 1/2 cups)
1 frozen package of potsticker wrappers (thawed)
Canola oil for frying

Directions:

Place almonds in a bowl with water to soak. Then chop Kalamata olives, tomato, green onions, banana peppers. Set the vegetables on a paper towel to soak up any liquids.

Then slice the Daiya provolone cheese to resemble shredded cheese. You need about one and a half cups. Set the cheese aside.

Take the casing off of two of Field Roast Italian sausages and place in a food processor. Pulse until sausage is ground.

Mix corn starch with vegetable broth in a small bowl and set aside.

Take a small saucepan and fill halfway with canola oil. Then place the pan on the stove and turn the heat to medium. Open the package of potstickers and cut them into fourths. They will look like mini tortilla chips. Working quickly with tongs, fry each potsticker. Be careful, because they tend to brown, you want them crispy, not brown. See the photo below. I went ahead and fried the whole package. They make tasty snacks.

The Cheese Sauce:
Next, place cashews and the water into a blender and grind cashew into a cream. I used a Nutribullet to make the cashew cream.

Place in a pan on med-low heat to warm. Add the cornstarch/broth mixture and stir until combined. Then add the Daiya provolone cheese and stir until melted. Next, add the Italian sausage crumbles.

Place chips on a platter, and add the Daiya Mozzarella shreds, then add about a cup of the sauce. Top with olives, tomatoes, green onions, and banana peppers. Serve warm.

Putting Not Your Mother’s Nachos Together

Sending you love and light!

Vegan Charcuterie Plate

Charcuterie (pronounced shahr-ku-tuh-ree) is the art of assembling an assortment of fruits, nuts, cheese, and vegan deli meats. You can create any charcuterie plate with your personal preferences. Here is my example, but enjoy creating a charcuterie board that appeals to you. Charcuteries are perfect for serving with cocktails, or for snacking while watching your favorite game.

To make the nut trail mix:

Set oven to broil. Place one pound of mixed raw nuts on a roasting tray. It should only take two to three minutes but watch the nuts so they don’t burn. Let the nuts cool completely. Then add a half a cup of chopped dried apricots and a half a cup of Enjoy Life mini chocolate chips.

To make the cheese ball:

In a food processor, add one 8-ounce tub of vegan cream cheese. Then roughly chop one bunch of green onions and add. Next, add one cup of Daiya mozzarella shreds, and about a half a cup of Daiya provolone cheese. Chop roughly one jalapeño and pulse until all ingredients are incorporated. Place cheese mixture on cling wrap and form into a ball. Place the cheese ball in the refrigerator for an hour and then roll the cheese in your favorite chopped nuts. I used chopped walnuts.

The plate has pitted Kalamata olives, pitted organic red grapes, and Late July Classic Crackers.

Put your feet up, and enjoy.

Sending you love and light.

Vegan Gluten-Free Sugar Cookies

Warning: These cookies seem to disappear quickly. Here is a flavorful cookie recipe that is perfect for my gluten-free friends. The best part, no rolling or cutting out of dough, but you do need to chill the dough before baking, These cookies are super-duper tasty and very easy to make.

Ingredients

2 ¾ cups of Almond Flour
½ teaspoon of Almond Extract
1 ½ teaspoons of Vanilla Extract
1 package (8-ounces) of Miyoko’s vegan butter at room temperature
1 tablespoon of Bob’s Red Mill Egg Replacer mixed with two tablespoons of water (follow directions on the package for one egg replacement)
1 ½ cups of sugar

Directions

Using a blender with the dough paddle. Mix sugar and butter, and both extracts thoroughly. Then add the egg replacer. Last, add the almond flour and mix for a couple of minutes.

Place the dough in a freezer bag and let sit in the refrigerator for an hour.

Preheat oven to 350 degrees.

Scoop cookie dough by one rounded tablespoon onto a parchment-lined pan. I use a tablespoon scooper that is similar to an ice cream scooper.

Allow dough to sit at least one to two inches apart on pan. They will need room to spread. — Bake for 14 to 18 minutes, or until the cookies have a little color on the bottom.

Let the cookies cool on the tray for a minute, and then gently move to a cooling rack.

Makes 44 cookies

Compassion Always! Sending you love and light.

Vegans Fall for Root Vegetables

Fall is heating up with lovely root vegetables. Two root vegetables that star include carrots and turnips. Carrots are exceptionally nutritious and have many health benefits. Most importantly, carrots are delicious and naturally sweet. Turnips are low in calorie density and loaded with vitamins. Below are a roasted carrot and turnip side dish, or follow the second recipe and make a carrot and turnip soup.

Roasted Carrots and Turnips Recipe

Preheat Oven to 350 degrees.

Ingredients

16 ounces of turnips peeled and diced (2 – 3 large turnips peeled and diced)

16 ounces of carrots peeled and diced

4 tablespoons of pure maple syrup

2 tablespoons of grainy mustard

1 tablespoon of fresh rosemary leaves chopped finely

1 tablespoon of fresh thyme (the leaves only)

1 tablespoon of olive oil

Directions

In a bowl, combine maple syrup, grainy mustard with rosemary, thyme, and olive oil.

Add carrots and turnips to the bowl and thoroughly combine.

Place root mixture in a pan and cook for an hour. A tasty side dish.

Would you rather have a Soup?

Carrot and Turnip Soup Recipe

¼ cup of flour

¼ cup of Miyoko’s vegan butter

32 ounces of vegetable broth

Roasted Carrot and Turnip Recipe Above

½ teaspoon of salt

½ teaspoon of pepper

1 teaspoon of red pepper flakes (add less or more for your taste)

Directions

In a pot over medium heat, add the vegan butter and when it has melted, add the flour. Stir and cook the flour for two minutes. Then add about a cup of the vegetable broth. Sprinkle with salt and pepper and red pepper flakes. Stir in another cup of broth and the roasted carrots and turnips. Then add the rest of the broth. Let cook for another five minutes.

Next, use a hand-held immersion blender to smooth out the carrots and turnips, or transfer soup to a heat-safe blender. Blend the soup until it has a creamy appearance. Taste to see if you need more red pepper flakes.

I’m rooting for you to have a fun-filled fall. Compassion always.

Sending you love and light!