CELEBRATE LIKE A VEGAN

Last week was a very busy week setting up the workshop for a series of cooking videos that will be coming up in the next few months. It left the crew tired and very hungry at the end of the day so when someone suggested ordering a pizza, I knew it was time to spring into action. While everyone was arguing about the toppings and which restaurants had vegan options I went to the fridge and took out some of the dough I keep for just an occasion. The dough is very simple. If you are like me, you’ll keep some on hand in the fridge or in the freezer where it can last for months. In a few minutes the smell of fresh pizza permeated through the shop and everyone was munching on fresh pizza that satisfied everyone since they got to pick exactly the toppings they wanted. Ingredients: Quick Dough: 1 cup all-purpose flour 1/4 Tbs sea salt 1/2 cup filtered water 1 Tbs coconut milk (family’s secret ingredient) Pesto: 1 bunch of basil 3 garlic cloves 1/4 Tbs sa...

There is no doubt as to the popularity of tacos out there but this is one of the taco fillings we love around here in the workshop. This recipe is made with my easy to make Flour Tortillas. The mushroom and asparagus filling is bot sweet, spicy and full of umami flavor from the mushrooms. Preparation Time:  10 minutes Cooking Time:  10 minutes Ingredients:  2 cups Sliced Mushrooms (I prefer crimini for this recipe) 8 spears Asparagus 1 ea Small Onion 1/4 cup Chopped Fennel 1 ea Chopped Carrot 2 ea Chopped Garlic Cloves 1/2 Tbs Brown Sugar (optional) 1/4 Tbs Salt 1 Tbs Olive Oil 8 ea Flour Tortillas Preparation:  1. In a large skillet sauté the mushrooms and onions until the onions become translucent over medium heat. 2. Add the rest of the ingredients and sauté for 2 - 3 minutes until the asparagus become tender. Remove from heat. 3. In the oven warm up the tortillas while the filling has a little time to cool off. 4. Fill ...

Nothing feels quite as satisfying as a bowl of steamy baked beans. It is one of those dishes that we go back to again and again because it's always delicious and good for you. Here is one of my versions of this dish that I punched up with a little extra spice. #vegan #veganrecipe #bakedbeans #comfortfood #veganartie Prep Time: 10 minutes Cooking Time: 30 - 40 minutes Ingredients:  1 Tbs Olive Oil 1 cup Diced Onion 1 cup Beans (I like Kidney or Great Northern) 1/2 cup Crushed Vine Ripened Tomatoes 1 ea Jalapeno Pepper Diced 2 Tbs Molasses 1 Tbs Soy Sauce or Tamari 1 Tbs Mustard Powder Instructions:  1. Soak dried beans overnight or at least 8 hours in 6 cups of water. 2. In a large pot cook beans in 6 cups of fresh water until cooked and tender. 3. In a skillet sauté onion, garlic and jalapeno until soft and the onions become translucent. 4. In a Dutch Oven pour all ingredients and bake in a preheated oven for 30 minutes. 5. Serve warm.

This dish is one that can satisfy even the most finicky eaters. It is easy and quick to prepare so it makes a delicious weeknight meal. Every home cook loves a one pot meal.  If you try it, please let me know how you liked it. Prep Time: 5 minutes Cooking Time: 8 - 10 minutes Ingredients:  8 oz Artie's Chik'n Nuggets (recipe here) 6 ea Ears of Organic Fresh Corn 1 ea Onion diced 4 ea Scallions (sliced) 2 cloves of Garlic (minced) 1 Tbs Curry Powder 1/2 Tbs Turmeric 1/2 Tsp Cayenne Pepper 1/2 Tsp Salt 2 ea Limes 1/2 cup Vegetable Stock 1 Tbs Olive Oil Preparation: 1. Cut kernels off the cob and set aside. In a large pot heat up olive oil over medium heat. 2. Saute the white part of the scallions,  onion and garlic until onions become translucent. 3. Add the spices and saute for only a few seconds moving everything constantly to avoid burning the spices. 4. Once you can smell the spices blooming it is time to add the corn kernel...

I love making this recipe every time the need arises for a quick but satisfying meal. Most of the ingredients are pantry staples so it’s easy to put together.  This is a dish that can actually stand up to a very robust red wine. In this case I paired it with a Napa Valley Cabernet Souvignon.  Please note that because this is a pasta made from lentils I choose not to use any salt in the boiling water. The manufacturer displays salt on the package as optional. Since I don't like to salt my beans and other legumes because it can make them tough and increase dramatically the cooking time, I opt not to use it. The three times I have made it with this particular pasta it has always come out perfectly al dente.  Prep Time: 10 minutes Cooking Time: 12 minutes Ingredients: Pasta: 1 Package Modern Table Lentil Rotini Pasta (8 oz) Sauce: 8 Roma Tomatoes (diced) 1 Tbs Tomato Paste ½ White Onion (diced) 1 Tbs minced Garlic 2 Tbs Agave Syrup...