All posts filed under: Vegan

Tomato Confit Pasta

Published by Joanne

I love making this recipe because I usually have some tomato confit stored in the fridge. It’s easy to make, it only takes some time and when you have enough in the fridge it can literally go over anything! Pasta, toast, or rice. What is confit anyway? According to Wikipedia, confit is a cooking term that describes when food is cooked in fat (oil) or sugar water (syrup), at a lower temperature, as opposed to deep-frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F). The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. Tomato Confit Pasta recipe Ingredients 2 cups of olive oil 1 head of garlic, cut in half 1lb cherry tomatoes 1 tsp pinch of salt 1 tsp pinch of fresh cracked pepper An …

Roasted Tomatillo Salsa

Published by Joanne

Roasted tomatillo salsa is one of my favorite add ons for tacos or chips. It’s quite straight forward to make. I made this video on Instagram where you can quickly see the method and what you need. Living in Houston I’ve learned about what to me are new ingredients that are local and have been used in cuisines like Mexican for centuries. I.e tomatillo and poblano peppers. It’s so exciting for me because I get to learn about more cuisines and the heritage of a culture, And I get to pay homage to it as well.

Sweet Potato & Leek Soup

Published by Joanne

This sweet potato & leek soup is hearty and delicious. With the new year, many are embarking on veganuary. Vegan January. So I decided to share this recipe I developed. It’s like a spiced vichyssoise, but dairy-free and vegan. Sweet Potato & Leek Soup Recipe Ingredients 2 cups of chopped sweet potatoes 1 1/2 cup chopped leeks 3 cloves of garlic 1 tablespoon of harissa paste 1 tablespoon tomato paste 2 tablespoons of olive oil plus 2 tablespoons more for roasting 1 tsp fenugreek 1 tsp cumin 2 tsp kosher salt 1 tsp black pepper 4 cups of vegetable stock For garnish: Mint Lemon Chopped pistachios Olive oil Method Preheat your oven at 350F/176C. Wash and peel the sweet potatoes and cut them into small chunks. Season with olive oil, salt, fenugreek, and cumin and roast for 30 minutes. Wash the leeks thoroughly and chop them. Sweat them out in olive oil on medium heat. Add the 3 cloves of garlic, followed by the harissa and tomato paste. Season with salt and pepper. Deglaze with …

Butternut Squash, Leek, & Pear Soup

Published by Joanne

Soup season is among us, I don’t make the rules so here’s a butternut squash soup recipe. 3 cups of butternut squash 1 cup of chopped leeks 1 small head of garlic 1-inch ginger 1 tsp fenugreek 1 tsp salt 1 tsp black pepper 2 pears (about 1 1/2 cups) 1 tbsp tahini paste 4 cups of vegetable stock method on a sheet tray with parchment paper, add the squash, leeks, garlic, and ginger. season with the fenugreek, salt and pepper, and olive oil. Roast at 390F/198C for 20 minutes. Remove the leeks and continue to roast the garlic for 15 more minutes. chop your pears into cubes. remove everything from the sheet tray and add to a blender along with the tahini paste and vegetable stock. blend until smooth. transfer into a bowl and top with pistachios (or whatever nuts or seeds you have) and chili flakes. enjoy!

Roasted Tomato and Carrot Soup

Published by Joanne

Earlier today I saw a tweet that said: “soups months is coming” and I couldn’t agree more. It’s finally cold in Houston, 54F/12C and sunny. So I decided to make a vegan roasted tomato and carrot soup that would mirror the sun. With grilled cheese of course. Ingredients 2 cups cherry tomatoes 1 cup of carrots 5 cloves of garlic 1 inch of fresh ginger 2 tsp of salt 1 tsp pepper 1 tsp dried oregano 3 tablespoons of olive oil 1 1/2 cups of coconut milk 1 cup of vegetable broth pepitas to garnish (optional) Method Preheat your oven at 400F/204C. In a sheet pan lined with parchment paper, place the tomatoes, carrots, garlic, and ginger with enough space between each individual vegetable. Add the oil, salt, pepper and oregano. Give it a little shake and coat evenly. Roast in the oven for 30-40 minutes until light brown. When the tomatoes and carrots are nice and roasted, cool for 10 minutes. Then add to the blender together with the coconut milk and vegetable broth. …

Roasted Eggplant w/ Tahini Sauce and Feta

Published by Joanne

Roasted eggplant with green tahini sauce is very similar to the marinated eggplant recipe. However this one has feta! Ingredients:Chinese eggplantolive oilsalt and pepperfeta cheese (for topping)parsley (for topping) for the sauce:1 cup parsley1 cup green onion1 heaping tablespoon of tahini paste1/4 cup roasted red peppers1 garlic clove, crushed2 tablespoons of lime1 teaspoon sea sal1 teaspoon chili peppers Pop all of your sauce ingredients in a food processor until you get a chunky sauce. Place aside. MethodPreheat your oven at 425F/220C. Cut your eggplant in half widthwise into wedges. Brush your eggplant with olive oil and salt and pepper. Place the eggplants in a sheet pan lined with parchment paper and roast them until golden brown for 18 to 20 minutes. when eggplants are done, spoon the sauce over your eggplants until they are slightly cool and top with crumbly feta cheese and parsley. Enjoy!