Recipes

Scrambled Cauliflower Rancheros Style

May 3, 2023

Scrambled Cauliflower Rancheros Style

I make this scramble with tofu, cauliflower or jackfruit depending on my mood or what is on hand. They all work well in this dish. The cauliflower and the tofu have more of an eggy texture that some people like. I like them all.
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Course Breakfast
Cuisine Southwestern
Servings 4 Servings

Ingredients
  

  • 1 medium red onion chopped
  • 8 ounces sliced mushrooms
  • 1 poblano pepper
  • 3 cloves minced garlic
  • 2 tablespoons nutritional yeast
  • ½ teaspoons black pepper
  • ½ teaspoon turmeric
  • 1 tsp chipotle chili powder
  • 1 pound frozen cauliflower florets thawed
  • ¼ cup water
  • 1 recipe Refried Beans heated
  • 8 corn tortillas toasted
  • 1 recipe Ranchero Sauce heated
  • ½ bunch cilantro chopped
  • 3 scallions thinly sliced

Instructions
 

  • Heat a large skillet over high heat. Add the onion, mushrooms, and poblano pepper. Saute for 7-8 minutes, stirring frequently, until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time , as needed, to keep the vegetables from sticking to the pan.
  • Add the garlic and cook for another minute.
  • Add the nutritional yeast, black pepper, turmeric, chili powder and cauliflower, and cook for 1 minute.
  • Add the water to the pan, cover and cook for 3-4 minutes until the cauliflower is heated through.
  • Season with salt and cook for another minute.
  • To Serve, place two corn tortillas on a plate. Top with some of the scramble, and a spoonful of Ranchero Sauce over the top.
  • Serve with a spoonful of refried beans and garnish with cilantro and scallions
Keyword chef del, Plant based, vegan
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Recipes

Ranchero Sauce

Ranchero Sauce

There are many versions of this sauce, some more time consuming than others. I prefer simpler recipes that come together easily without sacrificing flavor. This is one of those recipes. It has a long list of ingredients but doesn't take all day to cook.
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Course Breakfast
Cuisine Southwestern
Servings 4 servings

Ingredients
  

  • 1 medium white or yellow onion diced
  • 3 garlic cloves minced
  • 1 pound plum tomatoes chopped
  • 1 jalapeno seeded and diced
  • 1 tbsp ancho chile powder
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • ½ tsp dried Mexican oregano
  • ½ cup low sodium vegetable broth or water
  • ½ bunch chopped cilantro
  • Juice of 1 lime

Instructions
 

  • Heat a medium skillet over medium-high heat. Add the onions and cook until lightly browned, about 7 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic,  jalapeno pepper, Ancho chile powder, chipotle chile powder, cumin, and oregano. Cook for 2 minutes to toast the spices.
  • Add the tomatoes and vegetable broth, and cook for 15 minutes.
  • Remove from heat and stir in cilantro and lime juice.
  • Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses for a slightly chunky sauce, or you can puree it until it’s completely smooth.
Keyword breakfast, brunch, chef del, Plant based, southwestern, vegan
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Recipes Uncategorized

Let’s Make Latkes

April 1, 2023

I love anything potatoes. I admit that mashed potatoes are not my favorite thing, except that they are good at holding gravy. My Mom used to make potato cakes with leftover mashed potatoes, and they were always a hit, but When I had Latkes for the first time made with grated fresh potatoes, I became a fan. Enjoy!

Latkes

Cauliflower Sour Cream

“Fried” Apples

Recipes

Cauliflower Sour “Cream”

 

Cauliflower Sour “Cream”

From an upcoming cookbook by Del Sroufe I usually make sour  “cream” with silken tofu. It is quick, easy and delicious. I have a few friends who can not eat tofu, and when they come over for dinner I make this recipe instead of the one made with tofu. It is equally delicious and almost as easy.
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Course Sauce
Servings 2 cups

Ingredients
  

  • 3 cups cauliflower florets steamed for 8- 10 minutes until tender
  • 2 tsp lemon juice
  • 2 tsp white wine vinegar

Instructions
 

  • Combine all ingredients in a blender and process until smooth and creamy. Add water, 1 to 2 tablespoons at a time, if needed to make a creamy sauce.
  • Store refrigerated for up to 5 days.
Keyword cauliflower, Plant based, sour cream, vegan
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Recipes

“Fried” Apples

"Fried" Apples

From an upcoming cookbook by Del Sroufe Mom often made fried apples when we were kids, and we loved them. Her version was cooked with brown sugar, butter, and cinnamon. My healthier version uses date paste as the sweetener and skips the butter without skipping the flavor.
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Ingredients
  

  • 1 cup chopped pitted dates
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • Pinch sea salt
  • 6 granny Smith apples halved seeded and sliced

Instructions
 

  • Add the dates and water to a blender and puree until smooth and creamy.
  • Pour the mixture into a large skillet and cook over medium heat for 5 minutes, until the mixture starts to thicken.
  • Add the lemon juice, cinnamon, and sea salt. Mix well
  • Add the apples and cook for 10 minutes, until the apples are tender.
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Recipes Uncategorized

Latkes

Latkes

From an upcoming cookbook by Del Sroufe I usually make sour “cream” with silken tofu. It is quick, easy and delicious. I have a few friends who can not eat tofu, and when they come over for dinner I make this recipe instead of the one made with tofu. It is equally delicious and almost as easy.
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Course Main Course
Servings 4 servings

Ingredients
  

  • 1½ lbs russet potatoes
  • 1 cup minced onion
  • ⅓ cup whole wheat pastry flour
  • 3 Tbsp almond flour
  • ½ tsp baking powder
  • 1½ tsp sea salt
  • Freshly ground black pepper

Instructions
 

  • reheat the oven to 375 degrees.
  • Line a baking sheet with silpat or parchment paper.
  • Grate the potatoes and place them in a colander with the minced onion. Let them drain for 10 minutes.
  • Press the mixture to remove any excess liquid.
  • Place the potato onion mixture in a large bowl with the remaining ingredients and mix well.
  • Using an ice cream scoop or a ¼ cup measure, shape the latkes and place them on the prepared baking sheet.
  • Bake for 15 minutes, turn them over and bake for another 15 minutes.
  • Serve with Cauliflower Sour “Cream” and “Fried” Apples.
Keyword chef del, Plant based, vegan, vegan, cabbage rolls, WFPB, Plant-based
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Recipes

Colcannon

March 2, 2023

Colcannon

From an upcoming cookbook by Chef Del Sroufe Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat. 
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Ingredients
  

  • 3 russet potatoes about 1½ pounds, peeled and cut into large chunks
  • ½ small head cauliflower cut into florets about 2 cups florets
  • 3 lightly packed cups chopped green cabbage
  • 3 green onions minced (about 1/2 cup)
  • Sea salt and black pepper to taste

Instructions
 

  • Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch.
  • Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
  • While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
  • Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan.
  • Mash the potato cauliflower mixture to the consistency you prefer.
  • Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
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From an upcoming cookbook by Chef Del Sroufe

Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat. 

Yield: 4 servings

Ingredients

3 russet potatoes, about 1½  pounds, peeled and cut into large chunks

½ small head cauliflower cut into florets, about 2 cups florets

3 lightly packed cups chopped green cabbage

3 green onions, minced (about 1/2 cup)

Sea salt and black pepper to taste

Directions

  1. Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch. 
  2. Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
  3. While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
  4. Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  5. Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan. 
  6. Mash the potato cauliflower mixture to the consistency you prefer.
  7. Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
Recipes

Stove Top Pot Roast

Stove Top Pot Roast

From an upcoming cookbook by Chef Del Sroufe My dad and I learned to cook together after he and my mom got divorced. He was happy to let me into the kitchen and eventually I was making staples like pancakes (which I learned from the back of a Bisquick box). We both progressed from those meals which started out in boxes, to made-from-scratch dinners like this pot roast. My dad’s version had a good amount of red wine in it and was served over mashed potatoes. I often make this dish as a casserole topped and baked with mashed root vegetables.
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Course Main Course
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 1 large onion cut in 1/2" slices
  • 1 pound portobello mushrooms cut into 1-inch pieces
  • 4 cloves garlic minced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 bay leaf
  • 1 cup dry red wine  optional
  • 2 medium turnips peeled and cut in chunks
  • 3 medium red skin potatoes cut in to chunks
  • 2 parsnips cut into ½ inch slices
  • 2 medium carrots cut into ½ inch slices
  • 3 cups low sodium vegetable broth
  • 4 tbsp low sodium tamari
  • 2 teaspoons porcini mushroom powdered in a spice grinder
  • 3 Tbsp arrowroot powder
  • ¼ cup water
  • Sea salt and black pepper to taste

Instructions
 

  • Heat a large pot over medium heat and add the onion and mushroom to the pan. Sauté for 7-8 minutes until the onions turn translucent and starts to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
  • Add the garlic, thyme, rosemary, and  bay leaf, and cook for another minute.
  • Add the red wine and cook until the wine is reduced by half, about 7-8 minutes.
  • Add the turnips, potatoes, parsnips, carrots, vegetable broth, tamari, and porcini mushrooms. Bring to a boil. Reduce heat to medium, cover and cook until the vegetables are tender, about 25  minutes. Add water if the stew becomes too thick.
  • Combine  the arrowroot mixture in a small bowl and add it to the stew. Cook until thickened, about 2 minutes.
  • Season with salt and pepper, and cook for another 5 minutes.
Keyword chef del, potroast, vegan, wfpb
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Recipes

Sweet Potato Hummus and Avocado Toast

February 4, 2023

Sweet Potato Hummus and Avocado Toast 

This colorful appetizer is full of flavor and comes together quickly. 
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Course Appetizer
Servings 6

Ingredients
  

  • 6 slices toasted whole grain bread
  • 1 recipe Spicy Sweet Potato Hummus (see recipe)
  • 2 ripe avocados sliced
  • 1 recipe Pickled Red Onion
  • ¼ cup everything bagel seasoning

Instructions
 

  • Place the toasted bread on a work surface.
  • Spread the hummus over each piece and place avocado slices on top of the hummus. Spoon some of the Pickled Red Onion over the avocado slices and serve garnished with everything bagel seasoning.
Keyword avocado toast, Pizza, pesto, vegan, vegan quesadillas, vegan, wfpb, whole food, plant based, chef del, whole food
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Recipes

Sweet Potato Hummus

Sweet Potato Hummus

Adapted from The China Study Family Cookbook By Del Sroufe I love the sweetness of this hummus. It’s a nice alternative to traditional hummus, and it always grabs attention when I bring it to a potluck. 
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Course Appetizer
Servings 6

Ingredients
  

  • 4 cups sweet potato puree 2 large sweet potatoes, peeled cubed and steamed for 8 minutes, then pureed
  • 3 Tbsp tahini optional
  • 4 cloves garlic minced
  • 1 Tbsp lemon juice
  • 1 tsp cumin powder
  • 1½ tsp salt
  • ¼ tsp cayenne pepper optional

Instructions
 

  • Combine all ingredients in the bowl of a food processor. Puree until smooth and creamy.
  • Store refrigerated in an airtight container for up to 7 days
Keyword hummus, oil free, Pizza, pesto, vegan, sweet potato, vegan quesadillas, vegan, wfpb, whole food, plant based, chef del
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