Sesame Green Beans with Crispy Garlic

I’ve been craving veggies lately.  I even moved up my Sunday Roastday to Friday because I just couldn’t wait.  While these green beans are not roasted, it satisfied my need for some greens.  And throw in some delicious crispy garlic cloves…heaven.

This makes a great side dish for a barbecue or party, but lets be honest, we all know I can take down the entire thing on my own in one sitting.  However you choose to serve…I hope you enjoy!

Alt=”Sesame Green Beans with Crispy Garlic”

Ingredients:

  • 24 oz green beans, timmed and washed
  • 1 shallot, minced
  • 1 green onion, minced
  • 25 cloves garlic
  • 6 tablespoons sesame oil
  • ¼ cup soy sauce
  • cup rice vinegar
  • cup water
  • 1 ½ teaspoons brown sugar
  • 2 pinches salt
  • juice of 1/2 lemon
  • olive oil
  • sesame seeds

Directions:

1. Preheat oven to 400 degrees. In a small cupcake pan, place two cloves of garlic in each cup, reserving one for the marinade. Drizzle each cup holding the garlic cloves with olive oil. When the oven is heated, bake the garlic until they are golden brown and crispy, approximately 10 – 15 minutes. Set aside.

2. Steam the washed and trimmed green beans until tender.

3. To make the marinade, mince the shallot, green onion, and the reserved clove of garlic. In a medium mixing bowl, add the sesame oil, soy sauce, rice vinegar, water, shallot, green onion, garlic, brown sugar, salt, and lemon juice. Whisk until mixed thoroughly.

4. Add the green beans to the bowl and toss to coat.  It’s best to mix the green beans and marinade for a few hours before serving to soak in the flavor.  Add the crispy garlic and  garnish by sprinkling white and black sesame seeds on top. Enjoy!

Sesame Green Beans with Crispy Garlic Recipe Card

 

Alt=”Sesame Green Beans with Crispy Garlic”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Spinach Artichoke Dip

Inspiration strikes at the most random of times.  For me, it is usually in the produce section…go figure…it’s always about food.  I saw the most beautiful artichokes the other day and just had to have them, probably like how most women feel about a new pair of shoes.  So there I stood in the check out line, in a six year old pair of plastic white (now grey) flip flops that are being held together by a safety pin, clutching my beloved artichokes.  And I couldn’t have been happier.  Although, I’m pretty sure I do need to suck it up and buy some new shoes sometime soon.

Normally, I just boil my artichokes and eat them plain or with a bit of lemon butter, but I felt like getting a little fancy so I decided to make some spinach artichoke dip to have with it.  I am so happy with how it turned out, especially since it is made with actual real food ingredients, as opposed to using a vegan based cream cheese or other processed replacements.  The base of the dip is a combination of cauliflower, beans, cashews, and artichoke hearts and is flavored with nutritional yeast, salt, and sautéed onions, leeks, and garlic.  This recipe can easily be made oil-free by sautéing the onions, leeks, garlic, and spinach in water or broth.  Did I mentioned each serving has 6 grams of protein, 4 grams of fiber, and less than 1 gram of saturated fat?  Guilt-free comfort food.  Yes, please.

Alt=”Vegan Spinach Artichoke Dip”

Alt=”Vegan Spinach Artichoke Dip”

You can serve this dip pretty much however you want.  My favorite is either on a french baguette or inside the artichoke itself using the outer leaves to scoop.  The latter is fairly easy and makes for a beautiful presentation.  All you need to do is trim an artichoke, boil until soft (a butter knife can easily pass through the bottom stem), drain, then hollow out the center.  Click here to learn how to prepare an artichoke for boiling if you are new to working with them.

Ingredients:

  • 1 medium caulflower, chopped and boiled
  • 1 cup cannellini beans
  • 1 cup cashews, raw, soaked
  • 1 medium yellow onion, chopped
  • 1 medium leek, approximately 5 inches of white end, washed and chopped
  • 5 cloves garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • ¾ cup non dairy milk
  • 2 teaspoons salt
  • 2 cans artichoke hearts, quartered in brine, drained and chopped
  • 8 cups fresh spinach

Directions:

1. Place cashews in a bowl of water and allow to soak during your prep work. Trim, wash, and chop a medium cauliflower. Bring a pot of water to boil and boil cauliflower until soft.

2. While the cauliflower is boiling, chop the onion, wash and chop the leek, and mince the garlic. Heat a large frying pan over medium high heat. Add 2 tablespoons of olive oil, the onion, leeks, and garlic and sauté until soft, approximately 5 minutes. Set aside.

3. When the cauliflower is soft, drain and place in a high powered blender or food processor. Add the sautéed onions, leeks, and garlic along with the beans, drained cashews, nutritional yeast, 1 can of the artichoke hearts (drained), non dairy milk, and salt. Blend on high until the mixture is smooth. Pour into a large mixing bowl and set aside.

4. Reheat the frying pan over medium high heat. Add the remaining 2 tablespoons of olive oil, spinach and two pinches of salt. Sauté the spinach until wilted, approximately 5 minutes. Place the spinach on a cutting board and chop well. Add the spinach to the mixing bowl.

5. Open and drain the remaining can of artichoke hearts. Place on the cutting board and roughly chop. Add the chopped artichoke hearts to the mixing bowl.

6. Stir all ingredients until well mixed. Serve warm. Great with veggies, chips, bread, or artichoke leaves.

(Party size recipe – Serves 20 – approximately 6-8 cups)

Vegan Spinach Artichoke Dip Recipe Card

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Alt=”Vegan Spinach Artichoke Dip”

Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”

Ingredients:

  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Oil Free Asparagus Soup

Lately I have become a bit lazy with my eating habits.  I was on work travel, then came home with a killer ear infection, which led to a loss of hearing, ringing, and some pain.  Then hubby was gone on work travel for a week.  Between juggling two kids and doctors appointments to try to figure out this whole ear thing, and working full time, I turned to frozen Amy’s meals, processed snack foods, and pretty much all the vegan junk food that was easy and fast.  Not really the best idea when you are trying to heal your body.

I had an ENT appointment that eased some of the ear trouble and decided I really needed to get back on track.  My body was craving fruits and vegetables.  I could almost hear it screaming, “What the heck are you doing to me,” every time I popped something in the microwave.  In the grand scheme of things, my life is not that hard…my problems miniscule in comparison with what others deal with, but I did know I needed to get back on track.

I wanted something clean and pure, so when I passed a display of perfect asparagus at the market, it clicked.  If you follow my Facebook, you may remember I made this once and forgot to clean the asparagus first and ended up with dirt soup.  Don’t make that mistake.  Clean your veggies!  Hauled back to the store to get another bunch and started over.  I didn’t want to add any more than I had to to this soup so I opted for an oil-free recipe.  The onions and garlic are sautéed in water.  I also used an oil-free vegetable broth.  If you can’t find one, no worries, just use your favorite brand.  After just one bowl, my body felt energized and happy.  It is so easy to make, it may just be a staple in my fridge.  I haven’t experimented with freezing and re-thawing yet, but I’ll update if I do.

Alt=”Asparagus Soup”

Ingredients:

  • 1 yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3-4 tablespoons water
  • 1 bunch asparagus, washed, trimmed, and cut into 2 inch pieces, yields approximately 4 cups
  • 2 cups oil free vegetable broth
  • salt, to taste

Directions:

1. In a medium non-stick pan, add 3-4 tablespoons of water and the chopped onion.  When the onion begins to soften, add the garlic.  Continue to sauté until fragrant and soft. Add another tablespoon of water if the pan becomes dry.  Do not let onions brown.

2. Add the asparagus and broth to the pan, stir and cover for approximately 5-10 minutes, until asparagus are cooked through.  Stir occasionally.

3. Remove pan from heat and place contents into a high powered blender or Vitamix, reserving one or two pieces of asparagus for garnish if desired.  Blend on high until soup is smooth and creamy.  Salt to taste.

(Yields approximately four cups.  Two large servings, or four small servings)

Asparagus Soup Recipe Card

Alt=”Asparagus Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Herbed Pasta Florentine

My husband and I have been traveling so much for work lately that our fridge has been fairly bare.  I didn’t want to order out and I sure as heck wasn’t going to venture to the grocery store in rush hour with kids in tow to try to put together a family dinner.  The alternative?  I took a quick look at the few things we had in our fridge and pantry, then threw together a meal on the fly.  Sometimes the unplanned really surprises you!  It has carbs, is creamy and garlicky, has the brightness of fresh herbs, and the smokiness of roasted tomatoes…so pretty much the best of all worlds.  Add some vegan bacon and you’ve got a pasta carbonara!  Pair with some garlic bread and you’re in garlic-carb heaven!

Alt=”Herbed Pasta Florentine”

Ingredients:

  • 12 ounces penne, uncooked
  • 6 cups water
  • 4 cubes Edward and Sons Not-Chicken Bouillon, (or your favorite bouillon cubes)
  • 20 grape tomatoes, halved
  • 2 tablespoons olive oil
  • 4-6 drops liquid smoke
  • 1 pinch salt
  • 1 tablespoon earth balance
  • 8 cloves garlic, minced (approximately 1 tablespoon chopped)
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 6 cups baby spinach
  • 3 tablespoons nutritional yeast

Directions:

1. Preheat oven to 400 degrees.

2. Add 6 cups of water and 4 bouillon cubes to a medium pot and bring to a boil. When boiling vigorously, add the pasta and reduce heat to medium low, stirring occasionally.

3. In a medium bowl, toss halved tomatoes in 1 tablespoon of the olive oil, liquid smoke, and salt. Once the oven is preheated, place the tomatoes in one layer on a baking sheet and bake for approximately 10 minutes until they begin to break down, flipping halfway through. Turn the oven to a high broil and brown for 2-4 minutes until a small char is achieved.

4. In a large frying pan, add 1 tablespoon of olive oil and 1 tablespoon of Earth Balance and increase heat to medium high. Add minced garlic and sauté for 3-4 minutes. Add chopped sage, rosemary, and thyme and sauté for another 2 minutes.

5. Monitor pasta to see when the desired texture is achieved then remove from heat. Do not drain. Add 1.5 cups of the boiling broth to the frying pan along with the spinach and nutritional yeast. Sauté until spinach is wilted and the sauce becomes creamy. Remove from heat.

6. Drain the remaining pasta. Add the pasta and roasted tomatoes to the frying pan and toss to coat. Serve.

Alt=”Herbed Pasta Florentine”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Bacon

There are lots of different vegan bacon recipes circulating around, but I wanted to share my version.  Mostly, the differences are in the marinade.  I never found one that I really loved, so I just kept experimenting.  I opt to bake mine for a healthier version, however you can certainly fry them in a pan to get that extra crispiness, although you can certainly achieve a crispy piece of bacon from baking.

Eat it plain.  Make a BLT.  Crumble it to get bacon bits as a salad topper.  This stuff is versatile.  I am working on a pasta dish now that can easily be translated into a ‘carbonara’ by adding bacon (recipe forthcoming).  There are some vegan bacon bits you can buy at the store, however a few are made from coconut…and taste like coconut…not the desired taste for bacon, or they are made from a long list of chemicals I can’t pronounce.  I just prefer to make my own.

Alt=”Vegan Bacon”

Alt=”Vegan Bacon”

Ingredients:

  • 1 large Eggplant, peeled and quartered longways

Marinade

  • 6 tablespoons soy sauce
  • 1 tablespoon olive oil
  • ½ tablespoon sesame oil
  • cup brown sugar
  • cup maple syrup
  • 1 teaspoon paprika
  • 6 drops liquid smoke

Directions:

1. Trim the top and bottom of the eggplant and peel it. Divide the eggplant into four quarters cutting longways. With a mandolin slicer, carefully slice a quarter of the eggplant into thin strips. Set aside onto a papertowl and pat dry. Repeat for the remaining three quarters.

2. While the eggplant is setting, prepare the marinade. Combine all ingredients in a medium bowl and whisk well until the sugar has been fully dissolved.

3. Dip each slice of eggplant into the marinade and lie flat in a 9 x 13 pyrex dish. Repeat for all slices, layering on top of each other. Pour the remaining marinade over the top, close the lid and refrigerate for a few hours or overnight, occasionally shaking the container to mix up the settled marinade.

4. When you are ready to prepare, preheat the over to 400 degrees. Spray a baking sheet with nonstick spray or olive oil and lay each slice flat. Do not overlap slices. This may take 2 to 3 separate batches. Bake until slices are crisp, flipping occasionally. Baking times differ with the thickness of the slices and individual ovens. Some take 10 minutes, others 20. Watch carefully to remove at the correct time.  Alternative cooking option:  fry in a frying pan over medium high heat in oil to desired crispness.

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Rainbow Beet Salad with Sesame Dressing

First of all, when your ingredients look like this, you know you’re onto something amazing…

Alt=”Rainbow Beet Salad with Sesame Dressing”

This salad is so beautiful.  The fresh beet flavor really shines and is enhanced with the light sesame dressing.  A truly divine plant-based dish!

The prep work is hard and can get messy…those red beets can make your kitchen (and your hands) look like a murder scene!  I am prepared now, though, and line my workstation with paper towels and use gloves while grating.  Your hard work will pay off, though, when you finally get to sit down and enjoy a yummy bowl of goodness

Ingredients:

Salad

  • 3 medium red beets, washed, trimmed, peeled, and shredded (yields approximately 2 cups)
  • 3 medium golden beets, washed, trimmed, peeled, and shredded (yields approximately 2 cups)
  • 4 medium carrots, washed, trimmed, peeled, and shredded (yields approximately 1 cup)
  • 2 cups kale, washed and chopped
  • 4 green onions, sliced
  • 2 tablespoons sesame seeds, roasted, white and/or black

Dressing

  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup water
  • 1 tablespoon sesame oil
  • 1 teaspoon maple syrup
  • 3 cloves garlic, grated or finely minced
  • 1 small shallot, grated or finely minced

Directions:

1. Make the sauce first to allow time for the flavors to meld. Grate the garlic and shallot over a small bowl.  I prefer to grate, which allows them to dissolve into the sauce, but it you don’t have a grater or microplane, a fine mince will do.  Add the soy sauce, rice vinegar, water, sesame oil, and maple syrup. Stir well.

2. Wash all veggies to remove any dirt. Trim, peel, and shred the beets and carrots. Place the shredded veggies in a cheesecloth or paper towel and squeeze to drain excess moisture. Trim and chop the kale. Slice the green onions. Place all veggies into a large bowl and toss to mix well.

3. Pour the sauce over the salad and toss to coat the veggies. Garnish with sesame seeds.

Alt=”Rainbow Beet Salad with Sesame Dressing”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Pastitsio

Pastitsio is a Greek baked casserole with layers of pasta, meat sauce, and béchamel that is savory with a hint of sweetness.   It is one of my all-time childhood favorites and brings back memories of going into Detroit’s Greektown for a big family dinner when our Greek relatives came into town.

Creating a vegan version of this recipe as a bit harder than you’d think.  Sure you can replace the meat for vegan meat, but creating that distinct pastitsio flavor is tricky.  And how to find a way to replicate that creamy melt-in-your-mouth béchamel is even more challenging.  Usually, I don’t have an issue swapping out ingredients for others, for instance, using rice milk instead of almond, but for the success of this recipe it is imperative that you use the ingredients listed.  Not just any old egg replacer will work here, you need to have the Follow Your Heart VeganEgg.  You also need a beef flavored bouillon, rather than a veggie flavored.  I recommend the Edward and Sons, since that is always my go-to.

Pastitsio truly is a labor of love.  If you have the time, you need to try this vegan version of a Greek traditional classic.  I hope you enjoy.

Alt=”Vegan Pastitsio”

Ingredients:

Pasta

  • 2 cups elbow macaroni, dried
  • 1 egg Follow Your Heart VeganEgg, prepared

Meat Sauce

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 bunch parsley, rinsed and chopped
  • 6 cups vegan beef crumbles
  • 2 fresh tomatoes, diced
  • 1 cup diced tomato, canned
  • 2 ½ cups crushed tomato, canned
  • 2 teaspoons tomato paste
  • 3 cubes not-beef bouillon, Edward and Sons
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ground clove
  • ½ teaspoon salt

Bechamel Sauce

  • 1 cup Earth Balance
  • 1 ¾ cups flour
  • 3 ½ cups non dairy milk
  • 2 teaspoons nutritional yeast
  • 1 teaspoon nutmeg
  • ¼ teaspoon clove
  • 2 pinch salt
  • 4 eggs Follow Your Heart VeganEgg, prepared

 

Directions:

1. Bring a large pot of water to a boil. Add the pasta and reduce heat to medium low. Remove from water when the pasta is al dente, as it will cook longer in the oven.

2. Preheat oven to 350 degrees.

3. While the pasta is boiling, prepare the meat sauce. Heat a large pot over medium high heat. Add the olive oil and onion and sauté for 3 – 4 minutes until soft and translucent. Add the garlic and sauté for another 2 minutes. Add the parsley, beef, fresh tomatoes, diced tomatoes, crushed tomatoes, tomato paste, bouillon, cinnamon, clove, and salt. Bring to a boil, stirring well. Once boiling, reduce heat to medium low, cover and stir occasionally for 20 minutes. Remove from heat.

4. To begin the Béchamel, bring a medium sauce pan to a medium heat and add the Earth Balance. Once fully melted, remove from the heat and whisk in a tablespoon of flour at a time. You should end up with a small tacky ball of dough once all the flour is added. Place the pan back on the stove at medium low. Slowly whisk in the milk a half cup at a time. Add the nutritional yeast, nutmeg, clove, and salt and stir well. Remove from heat and place in the refridgerator.

5. Prepare 5 Follow Your Heart VeganEggs, setting one aside.

6. When the Béchamel has cooled down, slowly whisk in 4 Follow Your Heart VeganEggs. Be careful not to add the eggs to the mixture if it is still hot. Although they are not ‘real’ eggs, they will still curdle at high heat.

7. Add the one VeganEgg that was set aside to the cooked pasta and stir well. Place the pasta in a 9 x 13 casserole dish.

8. Pour the meat sauce over the pasta creating an even layer that covers the pasta.

9. Pour the béchamel over the meat sauce creating an even layer that covers the meat sauce. Sprinkle a pinch of nutmeg and clove on top.

 

10. Carefully place the uncovered casserole onto the middle rack of the preheated oven and bake for 45 – 60 minutes, or until the sides are bubbling and the top begins to brown. Place a baking sheet on the bottom rack to catch any drips.

11. When the pastitsio is finished baking, cover and refrigerate. Once cold, cut into squares and reheat to serve. Pastitsio is traditionally chilled before cut into squares to maintain the structure.

(Serves 12)

Vegan Pastitsio Recipe Card

Alt=”Vegan Pastitsio”

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Cabbage Soup

I love this time of year. Families are bundling up and heading to the pumpkin patch, jumping in piles of fallen leaves, taking wagon rides in adorable costumes…it’s fall!  I don’t know about where you are, but here it seems that our hot and humid weather has turned cold and wet overnight.  Don’t get me wrong, I love the changing seasons and all that comes with it, but it sure is nice to get home, change into pajamas, and warm up.  Some prefer a fire, or a blanket, or a cup of hot chocolate, but since all I do is think about food, I prefer a nice hot bowl of soup.

Cabbage rolls are the epitome of comfort food, but sometimes I am just too darn lazy to do all that work.  Enter cabbage soup.  Same great flavors, simply deconstructed and much easier.  Pretty much you just throw everything into the pot till it’s done.

You can enjoy the soup in its pure veggie form or add the optional sausage for a more traditional cabbage roll flavor.  For me, it depends on my mood.  I used the Lightlife Veggie Sausage which comes in a 14 ounce tube.  When browning, you need to break it up into small pieces with your spatula which does require a bit of work, but worth it in my opinion.  I have tried many vegan sausages, but I really like this one a lot.  First, the flavor is very good.  It also browns well and has a good texture.  Most importantly, it maintains moisture when it cooks, unlike many other brands that can become dry and harden.  You can certainly substitute your favorite brand, some already come in crumbles to save you some work.

Alt=”Cabbage Soup”Alt=”Cabbage Soup”

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 head green cabbage, chopped into 1 – 2 inch cubes
  • 2 cups tomato sauce, canned
  • 2 cups crushed tomato, canned
  • 1 tablespoon tomato paste
  • 3 cups water
  • 3 cubes not-beef bouillon (I use Edward & Sons brand)
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon brown sugar
  • 3 bay leaves
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup brown rice, dry

Optional

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 14 ounces vegan sausage, approximately 2 cups crumbled

 

Directions:

1. In a large pot, heat olive oil to medium high and add the onion. Sauté until soft. Add the garlic and sauté for a few more minutes. To the pot, add the cabbage, tomato sauce, crushed tomato, tomato paste, water, bullion cubes, apple cider vinegar, brown sugar, bay leaves, oregano, thyme, sage, rosemary, cinnamon, and salt. Bring to a boil, stirring well. Reduce heat to medium low, cover, and allow to simmer for 10 minutes, stirring occasionally. Add rice, stir, and re-cover allowing the soup to simmer for another 30-40 minutes or until the rice is cooked and cabbage is soft.

2. Optional: Heat one tablespoon of olive oil over medium high heat in a medium frying pan. Add garlic and sauté until soft. Add vegan sausage and sauté until golden brown. Set aside.

3. When the rice is cooked and cabbage is done, remove from heat and remove the bay leaves. If you prepared the sausage, add to the soup and gently stir. Serve hot.

Cabbage Soup Recipe Card

Alt=”Cabbage Soup”

 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Grilled Eggplant Sliders with Garlic Horseradish Aioli

As promised, more tailgate food.  Although, I suppose these sliders are not just for tailgates, as they would be just as good at a backyard barbecue…or anytime you have access to a grill really.  Easy to mass produce and quick to make, these are perfect to serve when expecting a crowd…and they disappear quickly.

My family was checking out a new ‘country store’ that opened down the street a few weeks ago.  It has a large aisle full of spices, in which, of course, I spent way too much time.  I saw the powdered horseradish and knew immediately what I wanted to do with it.  I love how the aioli came out, creamy and garlicy with a bit of a horsey kick (I know, I’m lame, but still laughing at my dumb joke anyway).  It pairs very well with the eggplant.  The slider itself is very plain…bread, arugula, eggplant, aioli.  It’s not topped with a whole lot of stuff, simply because it doesn’t need it.

I recommend grilling only one side of each piece of bread.  I love a toasted sandwich, but hate when it is overdone, which is easy to do when toasting both sides of a thinly sliced french bread.  It can feel like eating a sandwich between to crostinis, not what I’m going for here.  By toasting one side, you get the crispness on one side, but the other stays nice and soft and warm.

Mayo or Miracle Whip?  Everyone has their own opinion.  Vegan mayo is no different.  Different brands can taste completely different, in fact for years I thought I didn’t like vegan mayo.  Every one I tried I didn’t care for.  Until I found ‘the one’.  I love Earth Balance Olive Oil Mayo and almost never use anything different.  The kind of mayo you choose really really makes a difference.  Choose wisely.

I included my own basting sauce recipe, but you can probably use a variety of different sauces depending on what you prefer.  I’ve used bottled barbecue sauce in a pinch.  Just as long as it pairs with the aioli, you’re good.  Happy grilling!

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Ingredients:

  • 1 french baguette
  • 1 cup arugala
  • 2 baby eggplants

Eggplant Basting Sauce

  • ¼ cup ketchup
  • cup soy sauce
  • cup water
  • ½ tablespoon roasted sesame oil
  • ½ teaspoon agave nectar
  • ¼ teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • pinch salt

Garlic Horseradish Aioli

  • ¾ cup vegan mayo (I use Earth Balance Olive Oil Mayo)
  • cup non dairy milk
  • 1 ½ teaspoons horseradish powder
  • 1 teaspoon garlic powder
  • teaspoon onion powder
  • teaspoon tumeric
  • pinch salt

Directions:

1. Combine all ingredients for the eggplant basting sauce in a bowl and mix well. Set aside.

2. Combine all the ingredients for the aioli in a bowl and mix well. Set aside.

3. Wash the baby eggplant and trim off the tops and bottoms. Cut 1/2 inch steaks. Repeat for the second eggplant. Each eggplant should yield approximately five 1/2 inch steaks.

4. Slice the baguette into twenty 1/2 inch thick slices.

5. Lubricate the grill with sesame oil and heat to medium high. Place the eggplant steaks on the grill and generously brush with the basting sauce. Flip the steaks and generously baste the other side. Flip and baste every few minutes until the steak is done. It will be softened, but not mushy, and have crisp dark grill marks. Meanwhile, lightly toast one side of the bread on the grill.

6. Place a dollop of aioli on each of the non-toasted sides of two slices of bread. To assemble the slider, place one slice of bread toasted side down, top with the arugula, eggplant, and the other slice of bread. Repeat for the remaining nine sliders. Skewer the sliders with a fun or decorative toothpick. Serve on a platter with the remaining aioli for dipping.

(Makes 10 sliders)

Grilled Eggplant Sliders with Garlic Horseradish Aioli Recipe Card

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Did you make this recipe?
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