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OLIVES FOR DINNER
Easy Focaccia. This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like. RECIPES | OLIVES FOR DINNER A collection of all recipes from Olives for Dinner. Includes vegan seafood, veganized comfort food, Asian-inspired dishes and more. PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low. Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes. Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes. CAULIFLOWER AND MUSHROOM CURRY Add in the garam masala, curry powder, turmeric and salt. Stir to combine. Add in the roasted cauliflower and mushrooms and stir to combine. Add in the tomato paste and stir. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape. Cook for about 30 minutes,stirring
VEGAN SHRIMP
to prepare the vegan shrimp. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the SAVORY + SEARED WATERMELON Instructions. Preheat the oil in a large, cast iron pan over medium-high for 2-3 minutes, a little less if it starts to smoke. Place the slabs of the watermelon onto the skillet, taking care to watch for any sputtering of the water from the watermelon. Turn theheat down just a
VEGAN BACON-WRAPPED SCALLOPS WITH PAPRIKA CREAM SAUCE To make the sauce. Melt the vegan butter in a large saute pan over medium-low heat. Add in the garlic and allow to soften for about 30 seconds. Add in the coconut cream and saute for about a minute. Turn the heat up to medium and add in the broth. Allow to SEARED KING OYSTER MUSHROOMS WITH HOMEMADE TERIYAKI SAUCE Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over. Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down.LOTUS ROOT TEMPURA
I didn’t know much about the lotus root when I picked a couple of them up in Chinatown last week. As I was preparing this dish, I discovered that they are a: really pretty b: taste like a cross between a water chestnut and a potato and c: work wonderfully with tempura batter, because they are super-crunchy and don’t mush up or wilt when plunged into super-hot oil. DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE Set aside. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat. Combine the next 6 ingredients in another glass pyrex. Set aside. Next, make your gochujang glaze by warming the sesame oilOLIVES FOR DINNER
Easy Focaccia. This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like. RECIPES | OLIVES FOR DINNER A collection of all recipes from Olives for Dinner. Includes vegan seafood, veganized comfort food, Asian-inspired dishes and more. PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low. Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes. Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes. CAULIFLOWER AND MUSHROOM CURRY Add in the garam masala, curry powder, turmeric and salt. Stir to combine. Add in the roasted cauliflower and mushrooms and stir to combine. Add in the tomato paste and stir. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape. Cook for about 30 minutes,stirring
VEGAN SHRIMP
to prepare the vegan shrimp. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the SAVORY + SEARED WATERMELON Instructions. Preheat the oil in a large, cast iron pan over medium-high for 2-3 minutes, a little less if it starts to smoke. Place the slabs of the watermelon onto the skillet, taking care to watch for any sputtering of the water from the watermelon. Turn theheat down just a
VEGAN BACON-WRAPPED SCALLOPS WITH PAPRIKA CREAM SAUCE To make the sauce. Melt the vegan butter in a large saute pan over medium-low heat. Add in the garlic and allow to soften for about 30 seconds. Add in the coconut cream and saute for about a minute. Turn the heat up to medium and add in the broth. Allow to SEARED KING OYSTER MUSHROOMS WITH HOMEMADE TERIYAKI SAUCE Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over. Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down.LOTUS ROOT TEMPURA
I didn’t know much about the lotus root when I picked a couple of them up in Chinatown last week. As I was preparing this dish, I discovered that they are a: really pretty b: taste like a cross between a water chestnut and a potato and c: work wonderfully with tempura batter, because they are super-crunchy and don’t mush up or wilt when plunged into super-hot oil. DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE Set aside. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat. Combine the next 6 ingredients in another glass pyrex. Set aside. Next, make your gochujang glaze by warming the sesame oilEVERYTHING SAUCE
To thicken the sauce, dissolve 1 rounded teaspoon of cornstarch in 1 tablespoon of cold water. Place half of sauce into a small saucepan and bring to a very small simmer. Pour the cornstarch/water mixture into the sauce and stir with a rubber spatula or whisk until thick. Remove from the heat and pour over sauteed or grilled tofu.FARRO SAUSAGE
Instructions. Place the crushed farro and shiitake powder into a medium-sized saucepan, then whisk in the water. Boil for about 15 minutes, uncovered. Remove from the heat. Stir in the next 10 ingredients and allow to cool. Add in the vital wheat gluten and stir. MIXED BERRY COMPOTE + CREAMY CHIA PUDDING to make the compote. Place the berries into a medium-sized saucepan over medium heat. Stir until the berries break down a bit, then add in the fresh lime juice and agave. Mash with a fork or zap a few times with an immersion blender until semi-chunky. Remove from the heat and stir in the chia seeds. This will help thicken up the compote. OYSTER MUSHROOM TACOS WITH CHIPOTLE + LIME SAUCE In the first bowl, whisk together the VeganEgg + freezing cold water. In the second bowl, place the AP flour. In third bowl, the seasoned panko. Line a baking sheet with a wire cooling rack. Working in small batches, dip the shrooms into the VeganEgg, then the AP flour, back into the VeganEgg, then press into the panko mixture untilwell-coated.
SPICY SHIITAKE MUSHROOM ROLL Once the rice is ready, place the rice vinegar, sugar and salt into a large glass bowl and place in the microwave for 10-15 seconds. Transfer the cooked rice to the glass bowl and stir well. Set aside. In a small saucepan, heat several inches of oil over medium-high heat. Drain and destem the mushrooms and slice into strips.ZA’ATAR TOFU
Mix the za’atar with the oil and rub it into the tofu. Place it into a glass pyrex dish and place into the refrigerator to marinate for at least two hours or overnight. Preheat your oven to 375. Slice off the top of a whole head of garlic and place into a small glass pyrex dish. Drizzle with the 2 tablespoons of olive oil, then cover the dishVEGAN TUNA SALAD
Transfer to a fresh bowl of water and allow to soak for at least 10 minutes. While your chopped hearts of palm are soaking, preheat your oven to 350. Line a baking sheet with a silpat. Once your oven is preheated, gently pour the hearts of palm back into the sieve and drain well. Press down a bit—enough to remove as much water as youcan, but
LEMONGRASS AND KAFFIR LIME TEA Combine all ingredients in a saucepan or coffee press. Add boiling water and let steep for at least 10 minutes before drinking. There’sno need to remove
BLACK LENTIL, PISTACHIO AND SHIITAKE MUSHROOM BURGER Once cooled, remove the shiitake from the lentils and dice them up, discarding the tough stems. Place the pistachios into a food processor and coarsely grind them. By this time, your shallots should be nicely caramelized. Add the shallots, lentils, diced shiitake caps, pistachios and parsley to a large bowl and mix until well combined. FRESH MINT AND FENNEL FROND TEA Fresh Mint and Fennel Frond Tea. There are several vegetable trimmings that just don’t belong in an all-purpose homemade stock: cilantro, lemongrass, ginger, mint and fennel, among other ingredients. Their flavor is either too strong or incompatible with the flavors of traditional root vegetable trimmings. Using these ingredients to makeOLIVES FOR DINNER
Easy Focaccia. This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like. RECIPES | OLIVES FOR DINNER A collection of all recipes from Olives for Dinner. Includes vegan seafood, veganized comfort food, Asian-inspired dishes and more. PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low. Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes. Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes. CAULIFLOWER AND MUSHROOM CURRY Add in the garam masala, curry powder, turmeric and salt. Stir to combine. Add in the roasted cauliflower and mushrooms and stir to combine. Add in the tomato paste and stir. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape. Cook for about 30 minutes,stirring
VEGAN SHRIMP
to prepare the vegan shrimp. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the CARROT LOX - OLIVES FOR DINNER But when I went vegan, that yum turned into an ew and I was content with simply slathering vegan cream cheese onto a bagel and topping with red onion and capers instead.Because how can something so specifically textured and flavored like salmon lox be made vegan? Enter carrots. Following the same slow, salt-roasting technique I recently did with golden beets, a vegan version of lox wasVEGAN TUNA SALAD
Transfer to a fresh bowl of water and allow to soak for at least 10 minutes. While your chopped hearts of palm are soaking, preheat your oven to 350. Line a baking sheet with a silpat. Once your oven is preheated, gently pour the hearts of palm back into the sieve and drain well. Press down a bit—enough to remove as much water as youcan, but
LOTUS ROOT TEMPURA
I didn’t know much about the lotus root when I picked a couple of them up in Chinatown last week. As I was preparing this dish, I discovered that they are a: really pretty b: taste like a cross between a water chestnut and a potato and c: work wonderfully with tempura batter, because they are super-crunchy and don’t mush up or wilt when plunged into super-hot oil. DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE Set aside. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat. Combine the next 6 ingredients in another glass pyrex. Set aside. Next, make your gochujang glaze by warming the sesame oil ROASTED BRUSSELS SPROUTS WITH SHIITAKE BACON Preheat your oven to 425. Add the Brussels sprouts, curved side down, into a cast iron pan or baking sheet and drizzle with the sesame or olive oil and salt. Roast for 10 minutes or until nicely caramelized on the bottom, flip, then sprinkle with the garlic, and roast for 5-7 minutes more, or until evenly roasted/caramelized on the other sideOLIVES FOR DINNER
Easy Focaccia. This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like. RECIPES | OLIVES FOR DINNER A collection of all recipes from Olives for Dinner. Includes vegan seafood, veganized comfort food, Asian-inspired dishes and more. PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low. Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes. Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes. CAULIFLOWER AND MUSHROOM CURRY Add in the garam masala, curry powder, turmeric and salt. Stir to combine. Add in the roasted cauliflower and mushrooms and stir to combine. Add in the tomato paste and stir. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape. Cook for about 30 minutes,stirring
VEGAN SHRIMP
to prepare the vegan shrimp. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the CARROT LOX - OLIVES FOR DINNER But when I went vegan, that yum turned into an ew and I was content with simply slathering vegan cream cheese onto a bagel and topping with red onion and capers instead.Because how can something so specifically textured and flavored like salmon lox be made vegan? Enter carrots. Following the same slow, salt-roasting technique I recently did with golden beets, a vegan version of lox wasVEGAN TUNA SALAD
Transfer to a fresh bowl of water and allow to soak for at least 10 minutes. While your chopped hearts of palm are soaking, preheat your oven to 350. Line a baking sheet with a silpat. Once your oven is preheated, gently pour the hearts of palm back into the sieve and drain well. Press down a bit—enough to remove as much water as youcan, but
LOTUS ROOT TEMPURA
I didn’t know much about the lotus root when I picked a couple of them up in Chinatown last week. As I was preparing this dish, I discovered that they are a: really pretty b: taste like a cross between a water chestnut and a potato and c: work wonderfully with tempura batter, because they are super-crunchy and don’t mush up or wilt when plunged into super-hot oil. DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE Set aside. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat. Combine the next 6 ingredients in another glass pyrex. Set aside. Next, make your gochujang glaze by warming the sesame oil ROASTED BRUSSELS SPROUTS WITH SHIITAKE BACON Preheat your oven to 425. Add the Brussels sprouts, curved side down, into a cast iron pan or baking sheet and drizzle with the sesame or olive oil and salt. Roast for 10 minutes or until nicely caramelized on the bottom, flip, then sprinkle with the garlic, and roast for 5-7 minutes more, or until evenly roasted/caramelized on the other side CARROT LOX - OLIVES FOR DINNER But when I went vegan, that yum turned into an ew and I was content with simply slathering vegan cream cheese onto a bagel and topping with red onion and capers instead.Because how can something so specifically textured and flavored like salmon lox be made vegan? Enter carrots. Following the same slow, salt-roasting technique I recently did with golden beets, a vegan version of lox was HOMEMADE BASIL AND GARLIC OIL To make a basil oil that not only tastes good, but also retains its vibrant green hue requires repeated steps of blanching and shocking to prevent a noticeable breakdown of the chlorophyll in the basil. Blanching initially intensifies the green color, and shocking halts oxidation from occurring—which would transform the vibrant green color into a dull green or yellowish hue. SPICY SHIITAKE MUSHROOM ROLL Once the rice is ready, place the rice vinegar, sugar and salt into a large glass bowl and place in the microwave for 10-15 seconds. Transfer the cooked rice to the glass bowl and stir well. Set aside. In a small saucepan, heat several inches of oil over medium-high heat. Drain and destem the mushrooms and slice into strips. GRILLED BOK CHOY WITH SALTY + SPICY OYSTER MUSHROOMS to make the mushroom topping. Warm the sesame oil in a medium-sized saucepan over medium heat. Add in the mushrooms, stir to coat, then allow to slightly brown for a few minutes. Don’t stir during this time. After a few minutes, give it a stir and allow to develop a slightly golden color throughout. Add in the garlic, adding in a fewsplashes
VEGAN BACON-WRAPPED SCALLOPS WITH PAPRIKA CREAM SAUCE To make the sauce. Melt the vegan butter in a large saute pan over medium-low heat. Add in the garlic and allow to soften for about 30 seconds. Add in the coconut cream and saute for about a minute. Turn the heat up to medium and add in the broth. Allow to OYSTER MUSHROOM TACOS WITH CHIPOTLE + LIME SAUCE In the first bowl, whisk together the VeganEgg + freezing cold water. In the second bowl, place the AP flour. In third bowl, the seasoned panko. Line a baking sheet with a wire cooling rack. Working in small batches, dip the shrooms into the VeganEgg, then the AP flour, back into the VeganEgg, then press into the panko mixture untilwell-coated.
CHICKPEA FRIES WITH YOGURT-TAHINI SAUCE to make the chickpea batter. Whisk the chickpea flour, water, 2 TB of the oil and salt and pepper in a bowl until smooth. Warm the remaining 2 TB oil in a medium-sized heavy pot over medium-high heat. Add in the batter, wait until it starts to bubble, then whisk for 3-4 minutes, until the batter slightly thickens, turning the heat down as SEARED KING OYSTER MUSHROOMS WITH HOMEMADE TERIYAKI SAUCE Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over. Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down. MIXED BERRY COMPOTE + CREAMY CHIA PUDDING to make the compote. Place the berries into a medium-sized saucepan over medium heat. Stir until the berries break down a bit, then add in the fresh lime juice and agave. Mash with a fork or zap a few times with an immersion blender until semi-chunky. Remove from the heat and stir in the chia seeds. This will help thicken up the compote. A REVIEW OF THE THE FORKS OVER KNIVES PLAN My favorite quick vegan meal is probably 3 bean chili. I chop an onion, a bunch of carrots and a bunch of mild peppers in the food processor and toss it all into a hot pan with a drizzle of olive oil, saute until starting to brown and then add a couple of cans of beans in chili sauce and a couple of cans of other types of beans that are rinsed (black, pinto, kidney), 2 cups of frozen cornOLIVES FOR DINNER
Easy Focaccia. This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like. RECIPES | OLIVES FOR DINNERVEGAN RECIPES FOR DINNERRECIPES WITH OLIVES IN THEMRECIPES WITH BLACK OLIVES A collection of all recipes from Olives for Dinner. Includes vegan seafood, veganized comfort food, Asian-inspired dishes and more. PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low. Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes. Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes. CAULIFLOWER AND MUSHROOM CURRY Add in the garam masala, curry powder, turmeric and salt. Stir to combine. Add in the roasted cauliflower and mushrooms and stir to combine. Add in the tomato paste and stir. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape. Cook for about 30 minutes,stirring
ZA’ATAR TOFU
Mix the za’atar with the oil and rub it into the tofu. Place it into a glass pyrex dish and place into the refrigerator to marinate for at least two hours or overnight. Preheat your oven to 375. Slice off the top of a whole head of garlic and place into a small glass pyrex dish. Drizzle with the 2 tablespoons of olive oil, then cover the dishVEGAN SHRIMP
to prepare the vegan shrimp. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the SAVORY + SEARED WATERMELON Instructions. Preheat the oil in a large, cast iron pan over medium-high for 2-3 minutes, a little less if it starts to smoke. Place the slabs of the watermelon onto the skillet, taking care to watch for any sputtering of the water from the watermelon. Turn theheat down just a
FRESH MINT AND FENNEL FROND TEA Fresh Mint and Fennel Frond Tea. There are several vegetable trimmings that just don’t belong in an all-purpose homemade stock: cilantro, lemongrass, ginger, mint and fennel, among other ingredients. Their flavor is either too strong or incompatible with the flavors of traditional root vegetable trimmings. Using these ingredients to make SEARED KING OYSTER MUSHROOMS WITH HOMEMADE TERIYAKI SAUCE Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over. Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down. DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE Set aside. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat. Combine the next 6 ingredients in another glass pyrex. Set aside. Next, make your gochujang glaze by warming the sesame oilOLIVES FOR DINNER
Easy Focaccia. This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like. RECIPES | OLIVES FOR DINNERVEGAN RECIPES FOR DINNERRECIPES WITH OLIVES IN THEMRECIPES WITH BLACK OLIVES A collection of all recipes from Olives for Dinner. Includes vegan seafood, veganized comfort food, Asian-inspired dishes and more. PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low. Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes. Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes. CAULIFLOWER AND MUSHROOM CURRY Add in the garam masala, curry powder, turmeric and salt. Stir to combine. Add in the roasted cauliflower and mushrooms and stir to combine. Add in the tomato paste and stir. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape. Cook for about 30 minutes,stirring
ZA’ATAR TOFU
Mix the za’atar with the oil and rub it into the tofu. Place it into a glass pyrex dish and place into the refrigerator to marinate for at least two hours or overnight. Preheat your oven to 375. Slice off the top of a whole head of garlic and place into a small glass pyrex dish. Drizzle with the 2 tablespoons of olive oil, then cover the dishVEGAN SHRIMP
to prepare the vegan shrimp. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the SAVORY + SEARED WATERMELON Instructions. Preheat the oil in a large, cast iron pan over medium-high for 2-3 minutes, a little less if it starts to smoke. Place the slabs of the watermelon onto the skillet, taking care to watch for any sputtering of the water from the watermelon. Turn theheat down just a
FRESH MINT AND FENNEL FROND TEA Fresh Mint and Fennel Frond Tea. There are several vegetable trimmings that just don’t belong in an all-purpose homemade stock: cilantro, lemongrass, ginger, mint and fennel, among other ingredients. Their flavor is either too strong or incompatible with the flavors of traditional root vegetable trimmings. Using these ingredients to make SEARED KING OYSTER MUSHROOMS WITH HOMEMADE TERIYAKI SAUCE Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over. Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down. DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE Set aside. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat. Combine the next 6 ingredients in another glass pyrex. Set aside. Next, make your gochujang glaze by warming the sesame oilEVERYTHING SAUCE
To thicken the sauce, dissolve 1 rounded teaspoon of cornstarch in 1 tablespoon of cold water. Place half of sauce into a small saucepan and bring to a very small simmer. Pour the cornstarch/water mixture into the sauce and stir with a rubber spatula or whisk until thick. Remove from the heat and pour over sauteed or grilled tofu.ZA’ATAR TOFU
Mix the za’atar with the oil and rub it into the tofu. Place it into a glass pyrex dish and place into the refrigerator to marinate for at least two hours or overnight. Preheat your oven to 375. Slice off the top of a whole head of garlic and place into a small glass pyrex dish. Drizzle with the 2 tablespoons of olive oil, then cover the dish HOMEMADE BASIL AND GARLIC OIL To make a basil oil that not only tastes good, but also retains its vibrant green hue requires repeated steps of blanching and shocking to prevent a noticeable breakdown of the chlorophyll in the basil. Blanching initially intensifies the green color, and shocking halts oxidation from occurring—which would transform the vibrant green color into a dull green or yellowish hue. OYSTER MUSHROOM TACOS WITH CHIPOTLE + LIME SAUCE In the first bowl, whisk together the VeganEgg + freezing cold water. In the second bowl, place the AP flour. In third bowl, the seasoned panko. Line a baking sheet with a wire cooling rack. Working in small batches, dip the shrooms into the VeganEgg, then the AP flour, back into the VeganEgg, then press into the panko mixture untilwell-coated.
SUPER-VERSATILE CRISPY TOFU CUTLETS For a meatier cutlet: Prepare the tofu (super-firm is best) in advance by cutting it into 4 slabs and place into the freezer and allow to freeze completely.Thaw it. Once the tofu is thawed, press all of the moisture out of it.Then set up a glass pyrex with enough vegetable broth to cover the slabs. Refrigerate until ready to use.VEGAN TUNA SALAD
Transfer to a fresh bowl of water and allow to soak for at least 10 minutes. While your chopped hearts of palm are soaking, preheat your oven to 350. Line a baking sheet with a silpat. Once your oven is preheated, gently pour the hearts of palm back into the sieve and drain well. Press down a bit—enough to remove as much water as youcan, but
CHICKPEA FRIES WITH YOGURT-TAHINI SAUCE to make the chickpea batter. Whisk the chickpea flour, water, 2 TB of the oil and salt and pepper in a bowl until smooth. Warm the remaining 2 TB oil in a medium-sized heavy pot over medium-high heat. Add in the batter, wait until it starts to bubble, then whisk for 3-4 minutes, until the batter slightly thickens, turning the heat down as HOMEMADE THAI SWEET CHILI SAUCE WITH FRIED TOFU Remove from the heat and set aside. Cut the tofu block in half and then those halves into halves. Then cut the pieces into right-angle triangles. Set aside. In a medium-sized pot, heat the oil (enough to submerge the triangles in) over medium-high heat. After about 7 minutes, test the oil’s readiness by inserting a wooden spoon intothe pot
A REVIEW OF THE THE FORKS OVER KNIVES PLAN My favorite quick vegan meal is probably 3 bean chili. I chop an onion, a bunch of carrots and a bunch of mild peppers in the food processor and toss it all into a hot pan with a drizzle of olive oil, saute until starting to brown and then add a couple of cans of beans in chili sauce and a couple of cans of other types of beans that are rinsed (black, pinto, kidney), 2 cups of frozen cornLOTUS ROOT TEMPURA
I didn’t know much about the lotus root when I picked a couple of them up in Chinatown last week. As I was preparing this dish, I discovered that they are a: really pretty b: taste like a cross between a water chestnut and a potato and c: work wonderfully with tempura batter, because they are super-crunchy and don’t mush up or wilt when plunged into super-hot oil.OLIVES FOR DINNER
Easy Focaccia. This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like. RECIPES | OLIVES FOR DINNERVEGAN RECIPES FOR DINNERRECIPES WITH OLIVES IN THEMRECIPES WITH BLACK OLIVES A collection of all recipes from Olives for Dinner. Includes vegan seafood, veganized comfort food, Asian-inspired dishes and more. PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low. Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes. Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes. CAULIFLOWER AND MUSHROOM CURRY Add in the garam masala, curry powder, turmeric and salt. Stir to combine. Add in the roasted cauliflower and mushrooms and stir to combine. Add in the tomato paste and stir. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape. Cook for about 30 minutes,stirring
ZA’ATAR TOFU
Mix the za’atar with the oil and rub it into the tofu. Place it into a glass pyrex dish and place into the refrigerator to marinate for at least two hours or overnight. Preheat your oven to 375. Slice off the top of a whole head of garlic and place into a small glass pyrex dish. Drizzle with the 2 tablespoons of olive oil, then cover the dishVEGAN SHRIMP
to prepare the vegan shrimp. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the SAVORY + SEARED WATERMELON Instructions. Preheat the oil in a large, cast iron pan over medium-high for 2-3 minutes, a little less if it starts to smoke. Place the slabs of the watermelon onto the skillet, taking care to watch for any sputtering of the water from the watermelon. Turn theheat down just a
FRESH MINT AND FENNEL FROND TEA Fresh Mint and Fennel Frond Tea. There are several vegetable trimmings that just don’t belong in an all-purpose homemade stock: cilantro, lemongrass, ginger, mint and fennel, among other ingredients. Their flavor is either too strong or incompatible with the flavors of traditional root vegetable trimmings. Using these ingredients to make SEARED KING OYSTER MUSHROOMS WITH HOMEMADE TERIYAKI SAUCE Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over. Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down. DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE Set aside. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat. Combine the next 6 ingredients in another glass pyrex. Set aside. Next, make your gochujang glaze by warming the sesame oilOLIVES FOR DINNER
Easy Focaccia. This focaccia is so easy and simple. Crispy on the outside, soft and pillowy inside, and perfect for soaking up vegan butter or garlic butter. Flaky sea salt hides in the little nooks and crannies, creating the perfect bite. It can also be an amazing pizza crust, to top with whatever you’d like. RECIPES | OLIVES FOR DINNERVEGAN RECIPES FOR DINNERRECIPES WITH OLIVES IN THEMRECIPES WITH BLACK OLIVES A collection of all recipes from Olives for Dinner. Includes vegan seafood, veganized comfort food, Asian-inspired dishes and more. PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE In a wide and shallow dutch oven or skillet, melt the vegan butter over medium heat. Once it starts to bubble, reduce the heat the medium low. Add the shallots and stir to combine with the vegan butter. Allow to soften until translucent, about 5 minutes. Add the garlic and olive oil, stir to combine, and allow to soften for about 5 minutes. CAULIFLOWER AND MUSHROOM CURRY Add in the garam masala, curry powder, turmeric and salt. Stir to combine. Add in the roasted cauliflower and mushrooms and stir to combine. Add in the tomato paste and stir. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape. Cook for about 30 minutes,stirring
ZA’ATAR TOFU
Mix the za’atar with the oil and rub it into the tofu. Place it into a glass pyrex dish and place into the refrigerator to marinate for at least two hours or overnight. Preheat your oven to 375. Slice off the top of a whole head of garlic and place into a small glass pyrex dish. Drizzle with the 2 tablespoons of olive oil, then cover the dishVEGAN SHRIMP
to prepare the vegan shrimp. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the SAVORY + SEARED WATERMELON Instructions. Preheat the oil in a large, cast iron pan over medium-high for 2-3 minutes, a little less if it starts to smoke. Place the slabs of the watermelon onto the skillet, taking care to watch for any sputtering of the water from the watermelon. Turn theheat down just a
FRESH MINT AND FENNEL FROND TEA Fresh Mint and Fennel Frond Tea. There are several vegetable trimmings that just don’t belong in an all-purpose homemade stock: cilantro, lemongrass, ginger, mint and fennel, among other ingredients. Their flavor is either too strong or incompatible with the flavors of traditional root vegetable trimmings. Using these ingredients to make SEARED KING OYSTER MUSHROOMS WITH HOMEMADE TERIYAKI SAUCE Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over. Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down. DOUBLE-DREDGED TOFU WITH GOCHUJANG GLAZE Set aside. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat. Combine the next 6 ingredients in another glass pyrex. Set aside. Next, make your gochujang glaze by warming the sesame oilEVERYTHING SAUCE
To thicken the sauce, dissolve 1 rounded teaspoon of cornstarch in 1 tablespoon of cold water. Place half of sauce into a small saucepan and bring to a very small simmer. Pour the cornstarch/water mixture into the sauce and stir with a rubber spatula or whisk until thick. Remove from the heat and pour over sauteed or grilled tofu.ZA’ATAR TOFU
Mix the za’atar with the oil and rub it into the tofu. Place it into a glass pyrex dish and place into the refrigerator to marinate for at least two hours or overnight. Preheat your oven to 375. Slice off the top of a whole head of garlic and place into a small glass pyrex dish. Drizzle with the 2 tablespoons of olive oil, then cover the dish HOMEMADE BASIL AND GARLIC OIL To make a basil oil that not only tastes good, but also retains its vibrant green hue requires repeated steps of blanching and shocking to prevent a noticeable breakdown of the chlorophyll in the basil. Blanching initially intensifies the green color, and shocking halts oxidation from occurring—which would transform the vibrant green color into a dull green or yellowish hue. OYSTER MUSHROOM TACOS WITH CHIPOTLE + LIME SAUCE In the first bowl, whisk together the VeganEgg + freezing cold water. In the second bowl, place the AP flour. In third bowl, the seasoned panko. Line a baking sheet with a wire cooling rack. Working in small batches, dip the shrooms into the VeganEgg, then the AP flour, back into the VeganEgg, then press into the panko mixture untilwell-coated.
SUPER-VERSATILE CRISPY TOFU CUTLETS For a meatier cutlet: Prepare the tofu (super-firm is best) in advance by cutting it into 4 slabs and place into the freezer and allow to freeze completely.Thaw it. Once the tofu is thawed, press all of the moisture out of it.Then set up a glass pyrex with enough vegetable broth to cover the slabs. Refrigerate until ready to use.VEGAN TUNA SALAD
Transfer to a fresh bowl of water and allow to soak for at least 10 minutes. While your chopped hearts of palm are soaking, preheat your oven to 350. Line a baking sheet with a silpat. Once your oven is preheated, gently pour the hearts of palm back into the sieve and drain well. Press down a bit—enough to remove as much water as youcan, but
CHICKPEA FRIES WITH YOGURT-TAHINI SAUCE to make the chickpea batter. Whisk the chickpea flour, water, 2 TB of the oil and salt and pepper in a bowl until smooth. Warm the remaining 2 TB oil in a medium-sized heavy pot over medium-high heat. Add in the batter, wait until it starts to bubble, then whisk for 3-4 minutes, until the batter slightly thickens, turning the heat down as HOMEMADE THAI SWEET CHILI SAUCE WITH FRIED TOFU Remove from the heat and set aside. Cut the tofu block in half and then those halves into halves. Then cut the pieces into right-angle triangles. Set aside. In a medium-sized pot, heat the oil (enough to submerge the triangles in) over medium-high heat. After about 7 minutes, test the oil’s readiness by inserting a wooden spoon intothe pot
A REVIEW OF THE THE FORKS OVER KNIVES PLAN My favorite quick vegan meal is probably 3 bean chili. I chop an onion, a bunch of carrots and a bunch of mild peppers in the food processor and toss it all into a hot pan with a drizzle of olive oil, saute until starting to brown and then add a couple of cans of beans in chili sauce and a couple of cans of other types of beans that are rinsed (black, pinto, kidney), 2 cups of frozen cornLOTUS ROOT TEMPURA
I didn’t know much about the lotus root when I picked a couple of them up in Chinatown last week. As I was preparing this dish, I discovered that they are a: really pretty b: taste like a cross between a water chestnut and a potato and c: work wonderfully with tempura batter, because they are super-crunchy and don’t mush up or wilt when plunged into super-hot oil. * Skip to main content * Skip to primary sidebar* Skip to footer
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October 4, 2019 2 Comments SMASHED + LOADED TINY BAKED POTATOES It’s getting chilly here in New England. Bring on all the fat and carbs. These tiny potatoes are mighty in flavor and so easy to make!…
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August 27, 2019 5 Comments OYSTER MUSHROOM TACOS WITH CHIPOTLE + LIME SAUCE Breaded + deep-fried oyster mushrooms, mandolined cabbage, cilantro, and a squeeze of chipotle + lime sauce … let’s taco about it!Read More
August 20, 2019 14 CommentsVEGAN LOX
Carrot lox … it makes a great breakfast, brunch or a late-nightbite!
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July 16, 2019 15 Comments RED LENTIL FRITTERS WITH MINT-GARLIC YOGURT SAUCE If you want to make falafel from scratch, soak raw chickpeas (or fava beans) overnight, then grind until fine. Same thing here with lentils: soak, grind, mix with spices and onion, deep fry and BOOM you’ll have something magical. Even if it’s a million degrees where you live like it is here in Boston right…Read More
July 9, 2019 4 Comments TOFU SATAY WITH SPICY PEANUT SAUCE We recently got a new grill, and I’ve been trying to come up with new ideas for things to throw on it. For the 4th, we made this grilled tofu with peanut sauce. It’s easy, non-fussy and delicious! The peanut sauce can be made in advance, and leftovers reheat very well inan air fryer.
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May 21, 2019 8 Comments SRIRACHA PEA CRUSTED MUSHROOMS WITH CELERY-GARLIC MAYO About a month ago, I quit social media. Instagram – logged out. Facebook – deactivated. Deleted both apps from my phone. I thought it would be an adjustment or I’d miss it, but it felt like instant freedom. The urge to constantly grab my phone and scrollscrollscroll is gone, and feels so great. If you…Read More
April 21, 2019 18 Comments VEGAN REUBEN WITH MANDOLINED PORTOBELLO If you’ve ever wilted spinach, you know that the amount you begin with is waaaaay more than the amount you end up with. This is kind of like that, but with mushrooms. What’s lost in volume is gained in texture: these shriven petals are perfect for packing into a reuben with sauerkraut and dousing with…Read More
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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…Search this website
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