Recipes

Ranchero Sauce

May 3, 2023

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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Pan Roasted Corn and Peppers

By Chef Del Sroufe

I make this dish in the winter when I want that grilled flavor but am unwilling to brave the cold to light the grill. Getting the pan good and hot and thawing the corn to room temperature is the key to this dish.

Serves 4

Ingredients

  • 1 medium red onion, diced small
  • 1 medium red bell pepper, diced small
  • 1 poblano pepper, diced small
  • 1 pound frozen corn, thawed
  • Sea salt and black pepper to taste

Directions

  1. Heat a large skillet over high heat. Add the onion, red bell pepper, poblano pepper, and corn  to the pan and cook, stirring frequently until everything is browned, about 10 minutes. Add water as infrequently as possible so that the vegetables brown well.
  2. Season with salt and pepper. Serve immediately.
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Easy Refried Beans

Easy Refried Beans

I admit there are days when I use refried beans from a can. They are easy enough to make by hand, and with a little help, are a lot more flavorful. I like my refried beans more saucy than some, so I add a little vegetable broth to them in a blender and puree them, rather than mash them by hand.
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Course Breakfast, Side Dish
Cuisine Southwestern
Servings 6 Servings

Ingredients
  

  • 1 small onion diced small
  • 2 garlic cloves peeled
  • 1 teaspoon cumin
  • 1 teaspoon chili powder mild or spicy
  • 2 15 ounce cans pinto beans, or two cans fat free refried beans
  • Vegetable Broth as needed
  • salt to taste
  • ½ lime juiced

Instructions
 

  • Heat a large skillet over medium heat. Add the onion and cook for 5 minutes, until they start to turn translucent. Add water, 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic, cumin, and chili powder; cook for another minute to toast the spices.
  • Add the beans and cook until heated through, then add them to a blender. Puree, adding enough vegetable broth to make a creamy sauce.
  • Add the lime juice, and season with salt, if using. Mix well.
Keyword chef del, Plant based, southwestern, vegan, vegan quesadillas, vegan, wfpb, whole food, plant based, chef del
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Mexican Chocolate Pudding with Fresh Berries

Mexican Chocolate Pudding with Fresh Berries

This recipe is chocolate pudding with a tiny little kick. The Chipotle pepper and cayenne pepper really brings the chocolate flavor to life. 
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Ingredients
  

  • 1 12- ounce package extra firm silken tofu
  • ½ cup date puree or maple syrup
  • ⅓ cup unsweetened cocoa
  • 1 tsp vanilla extract
  • ½ tsp chipotle pepper powder
  • ⅛ tsp cayenne pepper
  • 2 cup fresh berries

Instructions
 

  • Combine all ingredients in the bowl of a food processor and puree until smooth and creamy.
  • Chill for up to 1 hour or overnight before serving.
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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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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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Blog

Chef Del’s St. Patrick’s Day Celebration

March 2, 2023

I love any holiday that gives me an excuse to eat good food. St. Patrick’s Day is no exception. My dad used to make a version of the Stove Top Pot Roast below, though his was heavy on the beef. My version is made with hearty portabella mushrooms, and is jsut as tasty as dad’s.

For more great recipes, check out my support group at cnskitchen.nutritionstudies.org. We have a really good group of people who welcome new members no matter where they are on their health journey.

Stove Top Pot Roast

Colcannon

Irish Soda Bread

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Irish Soda Bread

Irish Soda Bread

I’ve been making this bread since I first started working at a vegetarian restaurant in 1989. It is a hearty bread and filling. Most importantly, it comes together quickly.
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Ingredients
  

  • 1 cup unsweetened plant milk
  • 1 Tbsp apple cider vinegar
  • 2 cups whole wheat flour or white whole wheat flour
  • 1 cup raisins optional
  • 1 tsp. baking soda
  • ½ tsp. salt

Instructions
 

  • Preheat your oven to 425˚F and line a baking sheet with parchment paper.
  • Combine the plant milk and vinegar. Mix well and set aside for 5 minutes.
  • Add the flour, raisins, baking, soda, and salt to a mixing bowl and whisk together.
  • Create a well in the center and pour in the milk mixture.
  • Mix the dough using a wooden spoon or spatula.
  • When the dough becomes too dense for a spoon, knead it by hand until you can form a ball.
  • If the dough is wet and sticky add more flour, a tablespoon at a time until the dough is manageable. It should be a little sticky.
  • Shape the dough into a loaf and place it on the baking sheet.
  • Cut an x in the top of the dough using a sharp knife.
  • Place in the oven on the center rack and bake for 25-30 minutes until it’s golden, crusty, and cooked all the way through.
  • Remove the Irish Soda Bread from the oven, transfer to a cooling rack, and let the bread cool for at least 1 hour before slicing.
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