Butternut Squash Bisque

Vegan-butternut-squash-bisque

Welcoming in the fall with this seasonal spectacular Butternut Squash Bisque easy vegan recipe.

When the days get shorter and the birds head south, staying fit mentally and physically can really be a challenge. This creamy, simple, satisfying butternut squash bisque will not only elevate your mood but also nourish you the right way so you can take back the day. This easy vegan recipe is perfect for a quick weeknight meal or as an elegant first course to dress up your holiday table.

Butternut Squash Bisque

Serves 4

Ingredients:

  • 4 tbsp olive oil
  • 1 organic butternut squash
  • ½ Vidalia onion
  • 2 carrots
  • 2 c vegetable stock
  • 1 c water
  • ¼ tsp ground nutmeg
  • 6 whole cloves of garlic
  • ½ c unsweetened almond milk

Directions:

Preheat oven to 400 degrees.

Use tip of a knife to poke small holes around outer edge of squash then microwave on high for 3 minutes (this will to soften exterior of squash.) Allow squash to cool then slice off top and bottom then cut in half and remove seeds. Using a peeler remove the outer skin. Cut squash into 1-inch cubes.

To a large mixing bowl add cubed squash, 6 cloves of garlic, 3 tbsp olive oil and salt and pepper to taste. Combine together then spread on a baking sheet covered with aluminum foil. Bake for 30 minutes then remove from oven and set aside.

Dice onion and carrots. Heat a few tbsp of olive oil in a large soup pot over medium heat. Add carrots, onion and nutmeg and mix well, stirring occasionally, cook for 8 -10 minutes. Add squash and cook for an additional 5 minutes (you can add a small amount of water if mixture gets too dry.) Then add vegetable stock and water and bring to a boil and then reduce to simmer 8-10 minutes.

Remove pot from heat. Use an immersion blender (regular blender or food processor will also work) to blend soup mixture until smooth texture. Thin with water if necessary. Stir in almond milk then salt and pepper to taste. Return to stove to heat soup (do not boil) then ready to serve… enjoy!

Tips:
Garnish with ground nutmeg or cinnamon. Can also top with chopped pecans or other nut.
Serve as a light dinner or an elegant first course at your next dinner party.
Check out www.callicoonkithen.com to watch Ron prepare the dish!

Shiitake and Tofu Breakfast Sandwich

shitake-tofu-vegan--sandwich

Shiitake and Tofu Breakfast Sandwich with Crispy Sweet Potatoes & Roasted Garlic Aioli

A delightful and satisfying addition to your gourmet vegan breakfast menu.

Ingredients:

  • Shiitake & Tofu Scramble
  • 1 block extra firm organic tofu, pressed & drained
  • 1 large handful of Shitake mushrooms, stems removed thin sliced
  • ½ red onion, thin sliced
  • 1 tsp cayenne pepper
  • 1 tbsp turmeric
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Ciabatta rolls, toasted
  • High quality maple syrup

Roasted Garlic Aioli:

  • 1 head of garlic peeled
  • Extra virgin olive oil
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup Vegan Mayo
  • Juice and Zest of 1 Lemon
  • 1 small handful chopped fresh parsley

Crispy Sweet Potatoes:

  • 1 organic sweet potato peeled, grated and drained
  • 4 tbsp vegan bread crumbs
  • 1 tbsp extra virgin olive oil
  • ½ red onion diced
  • Canola oil
  • Sea Salt and pepper

Directions:

Step One: Roasted Garlic Aioli

Preheat oven to 400 degrees. Peel entire head of garlic and toss with extra virgin olive oil to coat. Seal well in foil and cook for 35 minutes. Remove and let cool. Add garlic, salt, pepper, vegan mayo and the juice and zest of lemon in a food processor. Combine all in food processor then remove into bowl. Fold in parsley then refrigerate.

Step Two: Crispy Sweet Potatoes

Prep Crispy Sweet Potato ingredients as noted in ingredient list. Combine all in a large bowl. Mix thoroughly and form into 3-inch patties (½-inch thick.) Coat sauté pan with canola oil then heat on med/high heat. Cook patties on each side approx. 2-3 minutes until golden brown then set aside.

Step Three: Shiitake & Tofu Scramble

Clean Shiitake mushrooms with damp cloth, then remove stems. Then thinly slice mushrooms and red onion and set aside. Cube tofu into 1-inch cubes then place in large bowl. Using hands or potato masher break apart tofu into small pieces (leave some larger pieces for texture.)shiitake-and-tofu-sandwich-1

Coat a wok or large sauté pan with canola oil then heat on med/high heat. Add mushrooms and red onion and sauté 5 minutes, stirring occasionally. Then add to the wok tofu, cayenne and turmeric and continue to sauté for another 5-7 minutes. Remove from heat set aside

Step Four: Bring it all together

Slice ciabatta rolls in half and lightly toast. Then brush with garlic aioli on both sides. Spoon on a generous amount of Shiitake & tofu scramble. Then layer sweet potato patties. Drizzle maple syrup over the potatoes. Slice and serve with a steaming cup of coffee or your favorite breakfast beverage.

Enjoy!

Tip: You can prepare garlic aioli a day before and refrigerate in an air tight container.

Watch me prepare the dish at www.callicoonkitchen.com!

shiitake-and-tofu-sandwich-2

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Utilizing your local Farmers Markets is one if the best ways to taste the wofarmers-market-veggiesnders of the summer growing season as part of your vegan diet plan.

We picked up tender Red Russian and green kale, organic radishes, fresh blueberries and basil. Even garlic scapes made a rare appearance! We combined all these fresh ingredients and topped with sliced almonds and rosemary ciabatta croutons. The slightly sweet lemon poppy vinaigrette brings together this summer salad sensation.

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Serves 4

Ingredients:

For the salad:

  • 2 cups green kale, stems removed, chopped
  • 2 cups red Russian kale, stems removed, chopped
  • 1 cup organic blueberries
  • 1/3 cup sliced raw almonds
  • 1/2 cup radish, thin slice
  • 3 garlic scapes, fine chopped
  • Small handful fresh basil, rough chop
  • 2 cups ciabatta, 1-inch cubes
  • Few springs of rosemary, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Zest of ½ a lemon
  • 1 tsp agave nectar
  • ½ tsp poppy seeds
  • Pinch of salt
  • Pinch of black pepper

Directions:

Chop ciabatta into 1-inch cubes and chop rosemary. Heat sauté pan on med-high then coat with olive oil. Add ciabatta and rosemary, toss a few minutes until browned then set aside.

Add all ingredients for dressing in a mixing bowl and whisk together.

Prep kale, basil, radishes and garlic scapes as noted in salad ingredient list. Then combine all salad ingredients in a large mixing bowl along with croutons and toss well.

Gently coat salad with dressing and toss. Garnish with more croutons and serve immediately. Enjoy!

Tips:

Feel free to substitute with seasonal fruits. Use garlic scapes when they are available!

Watch Ron prepare the dish on his Ron Badach Callicoon Kitchen YouTube channel!

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

 

Black and White Sesame Crusted Tofu over Peach and Tomato Salad with Balsamic Vinegarette

Vegan Sesame Crusted Tofu - Peach & Tomato Salad

When fresh summer white peaches and ripe tomatoes join forces great things are about to happen to your vegan diet plan…

This incredible seasonal combo serves as the base under our slightly-spicy black and white sesame crusted tofu. An elegant vegan dish for your sophisticated guests that is both impressive and oh so simple!

Serves 4

Ingredients:
Sesame Crusted Tofu Ingredients
Peach & Tomato Salad
3 organic white peaches, thin sliced
3 organic red vine tomatoes, cut into bite size cubes
1 shallot, fine chop
1 jalapeño pepper, seeded and minced
½ orange bell pepper, cut bite size pieces
1 bunch cilantro, rough chop
1 lemon juice and zest
2 tbsp extra virgin olive oil
Pinch Kosher salt

Sesame Crusted Tofu
1 block organic extra firm tofu, drained
¼ cup Dijon mustard
3 tbsp gluten free panko bread crumbs
2 tbsp white sesame seeds
1 tbsp black sesame seeds
Pinch crushed red pepper flakes
Canola oil
1/2 tsp fresh black pepper

Balsamic Glaze
2 cups balsamic vinegar
1/2 cup brown sugar

Before you Begin
Press tofu for at least 30 minutes to allow water to drain out.

Step One:
Prep peaches, tomatoes, shallots, jalapeño pepper, bell peppers and cilantro as noted in ingredient list. Combine all in a large bowl. Then add the zest and juice of lemon and olive oil. Toss gently, salt to taste then set aside.

Step Two:
In a medium saucepan combine 2 cups balsamic vinegar and ½ cup of brown sugar. Bring to a boil, stirring constantly. Then lower heat and simmer about 20 minutes. Remove from heat and allow to cool to room temperature.

Step Three:
Slice tofu into half inch slices. Then on a large plate combine panko, black & white sesame seeds and crushed red pepper and mix well with a fork. Holding tofu gently, spread a light coating of Dijon mustard on one side and place face down in panko mixture. While tofu is in the panko, gently coat the other side and flip to coat. Repeat until all tofu slices are coated.

Step Four:
Coat sauté pan with canola oil then heat over a med/ high heat. Gently lay tofu in pan and cook 1 to 1 ½ minutes on each side until browned. Remove from pan and set aside.

Step Five:
Drizzle balsamic glaze over a white plate. In the center spoon a half cup of the peach & tomato salad. Diagonal slice the tofu (2 whole pieces) and gently top onto the peach & tomato salad. Finish with with a pinch of salt and garnish with chopped cilantro. Enjoy!!

Tips:
Watch me prepare the dish on Ron Badach Callicoon Kitchen!

 

Sesame Crusted Tofu - Peach & Tomato Salad

7-Ingredient Masterpiece No Bake Energy Bars

Vegan-Energy-Bars-Recipe

Ron Badach Callicoon Kitchen Presents 7-Ingredient Masterpiece No Bake Energy Bars

The ultimate healthy pick me up! This is my favorite no-bake energy bar recipe using just seven powerhouse ingredients: dates, figs, unsweetened cocoa, slivered almonds, chia seeds, walnuts and macadamia nuts. The perfect blend of taste, texture and punch these bars are a guaranteed winner.

Ingredients:

  • ½ c Medjool dates, pitted & chopped
  • ½ c fresh figs, chopped
  • 1 c raw slivered raw almonds
  • ½ c walnuts
  • 5 tbsp unsweetened cocoa powder
  • 2 tbsp chia seeds
  • Handful shaved Macadamia nuts.
  • ½ tsp Kosher salt
  • 2-3 tbsp cold water

Directions:

Pit and chop dates then chop figs.

Combine all ingredients in a food processor. Slowly drizzle in cold water until desired consistency (mixture holds its shape.)

Remove mixture and place on cutting board. Use cookie cutter and cut into 1 inch think individual bars (shape and size as you desire!)

Top with shaved Macadamia nuts. Refrigerate at least two hours or freeze in an air tight container.

Tip:

Watch me prepare this easy vegan recipe on Ron Badach Callicoon Kitchen!

Enjoy!