I come alive in Q4, especially October. I’ve celebrated Halloween all month by doing one spooky activity per day, and today I made creepy eyeball hors d’oeuvres. Halloween is on a Wednesday this year, which is a good opportunity to have some loved ones over for a spooky movie and an All Hallows’ Eve themed spread with these EYEBALLS.
16 oz button mushrooms*
1 block extra firm tofu, drained**
1 garlic clove, minced
1 t lemon juice
3/4 t sea salt
1/2 t Italian seasoning
1/2 t onion powder
1/2 t black pepper
2 T balsamic vinegar
2 T sun-dried tomatoes (from bag, not packed in oil), julienned
1 small can of sliced black olives
*This recipe yields a lot of tofu ricotta, so feel free to double your mushrooms for more eyeballs or keep the ricotta for another recipe.
**If you prefer to avoid tofu, this recipe would be great with a store-bought or homemade cashew cheese.
- Preheat the oven to 350ºF.
- Rinse mushrooms, pull out stems, and set aside on a baking sheet.
- Puree tofu, garlic, lemon juice, sea salt, Italian seasoning, onion powder and pepper together in a food processor until completely smooth. Set aside.
- Using a teaspoon, drip a few drops of balsamic vinegar into each mushroom cap.
- Make a piping bag by scooping tofu ricotta mixture into a Ziploc and trimming off a corner. Pipe mixture into each cap so that it creates a small mound.
- Place sun-dried tomato pieces on stuffed mushrooms, and top each one with one slice of olive. Press down gently.
- Bake the mushrooms for 15 minutes, until the caps begin to wrinkle slightly.
Serve warm or room temperature.
Rick Aldrich: Spooky Mushroom Eyeball Model and General Good Sport
Adapted from Stuffed Mushroom Eyeballs.
Subscribe at the bottom of the website to get my recipes emailed to you every Monday!
Nothin’ says fall like throwing some corn into a comforting dish.
bonus: eating leeks makes you look like you have your life together
2 T organic Earth Balance
1 leek, white and light green parts only, finely chopped
1 t sea salt
1/4 t black pepper
1 c arborio rice
1/4 c white wine vinegar
1/4 c water
6 c vegetable stock
2 corn ears, kernels cut off (about 1 1/2 c corn)
1 c freshly grated Parmesan cheese
1/4 c rice milk
If you’re gonna eat dairy, eat organic. This way you know the animals and food have been treated as ethically as possible.
- Melt Earth Balance in a high-sided sauté pan over medium-low. Add leek and cook, stirring occasionally, until softened but not browned, about six minutes. Season with sea salt and pepper.
- Add rice and cook, stirring, until grains look slightly translucent.
- Pour in vinegar and water and cook, stirring, until it has all been absorbed, about two minutes.
- Add a cup of stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding one cup of stock at a time when rice mixture looks dry. Stir continuously.
- When half the stock has been added, stir in corn.
- Continue cooking until all stock is mixed in, corn is tender, and rice is creamy, about 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of Earth Balance. Cover and let stand for five minutes.
- Uncover risotto, stir in milk, and season to taste with salt and pepper.
- Serve topped with shaved Parmesan, if desired.
Adapted from Corn Risotto.
Sweet potatoes are fabulous for you, and gnocchi is delicious and can easily be made vegan. If you’re intimidated by the idea of making your own gnocchi, well, so was I. Fear not! I was delighted by the ease of this recipe. Also, orange food makes for a good October dish. #spooky
2 medium sweet potatoes
1 T ground flax
3 T water
2 garlic cloves, minced
1/2 t sea salt plus a pinch
1/2 t nutmeg
2 c flour
- Preheat the oven to 350° F.
- Pierce each sweet potato several times with a fork and bake for 40 minutes. Remove from the oven and set aside to cool.
- Combine ground flax and water and allow a few minutes to congeal. Mix well and set aside.
- Once cool enough to work with, remove potato peels and mash potatoes in a large bowl.
- Mix garlic, sea salt, nutmeg, and flax egg into the potatoes. Finally, mix in the flour a little at a time until you have soft dough. I recommend the dough blade in a food processor for this part.
- Bring a large pot of water and pinch of sea salt to boil.
- Roll dough out on a floured surface and cut into pieces, roughly 1″ (see photos).
- Drop pieces into boiling water, allowing them to cook until they float to the surface. Remove floating pieces with a slotted spoon.
- Serve with organic Earth Balance or a vegan cream sauce.
Adapted from Sweet Potato Gnocchi.
Malai kofta is my all time favorite Indian dish. I knew it was vegetarian, but didn’t know much else, ingredient-wise. I learned that it usually has heavy cream, so here’s a vegan version to make at home.
Part One: Kofta
3-4 russet potatoes*
14 oz extra firm tofu
1/2 c arrowroot**
2 T cilantro leaves and stems, minced, more leaves for garnish
1 T lemon juice
2 t garam masala
1 3/4 t sea salt
1 c frozen green peas
coconut oil for baking
Part Two: Sauce
1 yellow onion, chopped
1 32 oz can diced tomatoes
1/4 c cashews
4 cloves garlic, minced
1″ piece fresh ginger, peeled and chopped
1 1/2 t garam masala
1 t ground turmeric
1/2 t cayenne pepper
1 t sea salt
1 t fenugreek
1 15 oz can coconut milk
*Or 4-6 yukon gold potatoes
- Cover potatoes with water in a pot, then cover with lid. Bring water to boil over high heat, then turn heat down to medium for 10-15 minutes until potatoes are fully cooked and easily pierced with a fork. Drain water from the potatoes, mash them smooth, and set aside.
- In another large pot add onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, sea salt, and fenugreek. Cover and bring to a simmer over medium heat for 15 minutes, stirring occasionally.
- Transfer onion / tomato mixture to a food processor or blender and blend until smooth. Make sure to vent so hot air doesn’t build up in the food processor or blender. Pour mixture back into pot and add coconut milk. Mix together, cover, and set aside until kofta are ready.
- In a large mixing bowl, mash the tofu by squeezing it in your hands until it’s creamy or blend it in a food processor until smooth.
- Preheat the oven to 425 ºF.
- Mix potatoes, arrowroot, cilantro, lemon juice, garam masala, and sea salt into mashed tofu. Test consistency by forming a ball. It should hold together and might stick to your hands a little, but if it is very sticky and falling apart add a bit more arrowroot.
- Mix in frozen peas.
- Line a baking tray with parchment and spray or brush with oil.
- Shape kofta mixture into balls, about one tablespoon each. Arrange kofta so there is about an inch between each, then spray or brush the tops with oil. Bake for 40 minutes and flip halfway through, until both sides are golden and the edges of the kofta are crispy and chewy.
- To serve, pour sauce over kofta and garnish with cilantro, if desired. Enjoy with naan or brown basmati rice.
tofu post-food processor
Adapted from VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE.
If stanning for my own cooking is wrong, then I don’t wanna be right. Addictive, easy Greek quinoa salad, right this waaay!
3 1/2 c vegetable broth
2 c quinoa
1 c grape tomatoes, halved
3/4 c fresh parsley, chopped
1/2 c Kalamata olives, pitted and halved
1/2 c red onion, diced
4 oz feta cheese, chopped
3 T olive oil
3 T apple cider vinegar
3 garlic cloves, minced
1 lemon, juiced
sea salt and black pepper to taste
- Combine broth and quinoa in a medium saucepan and bring to a boil. Cover and lower to simmer about 15 minutes, until broth is absorbed and quinoa is fluffy. Transfer to large serving dish.
- Stir all other ingredients into quinoa, tossing until evenly coated.
- Eat warm or pop into fridge for an hour to let flavors meld. It’s good both ways… I’ve done the legwork.
“Every salad you make, every thing you bake. Every drink you shake every breath you take I’ll be watching you.” – Apollo Aldrich
Adapted from Best Greek Quinoa Salad.