08 Apr 2016
Guest Blog Posts, Vegan Recipes
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Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon

Asparagus-with-Citrus-Asian-Vinegrette-

Spring is in the air and nothing signifies the arrival of the season more than tender, sweet asparagus!

This “Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon” gourmet vegan recipe is finished with black and white sesame seeds is a great way to welcome in this gorgeous season. As fancy as it looks and tastes, this dish is actually easy to make.

Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon

Ingredients
1 head tender green asparagus
1 Tbsp each white and black sesame seeds
1 large handful of chopped walnuts
1 lemon, grilled

Dressing
1 lime, juice and zest
3/8 cup fresh squeezed orange juice
2 1/2 tbsp Agave Nectar
2 tbsp low sodium soy sauce
2 tsp minced garlic
2 tsp minced ginger
3/8 tsp Sriracha
3/8 cup toasted sesame oil

Directions

Discard bottom third of asparagus then gentle steam for 5-7 minutes..do not overcook! Remove from heat and refrigerate at least 2 hours in an airtight container.

In a blender or small food processor combine all dressing ingredients and pulse until well blended. Refrigerate at least 2 hours.

When ready to serve lightly toss asparagus with dressing to coat. Squeeze grilled lemon over top. Top with chopped walnuts and finish with both black and white sesame seeds. Serve Chilled.

Enjoy!

– Ron 

09 Feb 2016
Guest Blog Posts, Vegan Recipes
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This vegan lasagna is so delicious you won’t miss the cheese at all!

There are so many really great vegan lasagnas out there, but sometimes its nice to give the body a break from cheese substitutes and tofu! This lasagna is full of whole foods, is packed with nutrients, and is easy to assemble. Using raw veggies further adds to the simplicity of this dish. This is the perfect Sunday dinner because it is so comforting, but also gives the body what it needs to start the week off right!  Also, lasagna left overs make the perfect lunch, especially this one!

Too Good for Cheese Lasagna

Pesto:

  • 1 cup parsley leaves
  • 1 cup basil leaves
  • 1 smashed garlic clove
  • 1/2 cup dry roasted papitas
  • juice from half a lemon
  • Salt and pepper to taste
  • 1/4 cup olive oil

Marinara:

  • 2 24 oz jars strained tomatoes (I did have some marinara left over after the lasagna was complete)
  • 1 diced yellow inion
  • 4 cloves minced garlic
  • salt and pepper to taste
  • olive oil to cover bottom of pan

The rest:

  • 12oz package of whole wheat or whole grain lasagna noodles of choice
  • 5-10 oz pre washed baby kale, spinach or power greens
  • 1 8oz package of baby portobellos
  • 2 cups diced bell peppers

Start by bringing water to a boil and cook your pasta by following the instructions on the box.

Coat the bottom of your pan with olive oil and over medium low heat, saute the onion. Once the onion softens, after about 7 minutes, add the garlic. After two minutes add the two jars of strained tomatoes. Bring to a simmer and turn the heat to low and let simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste.

To prepare the pesto simply add all of the ingredients, except the olive oil, to your food processor or vitamin. Add the olive oil while processing. Process until you reach your desired consistency.

For the fun part! to assemble your lasagna, first coat the inside of your pan with olive oil or vegan butter, and some sauce. Lay down a layer of cooked noodles (I used 5 noodles per layer) followed by sauce and sliced portobellos and bell peppers. You can eyeball the amounts here, using an even amount for each layer. Add some dollops of the pesto on top of and in between the veggies. Then add the raw greens (don’t be too shy here because they will cook down) followed by another layer of noodles. Carry on until you reach the top layer. Add a generous amount of sauce to the top layer of noodles (so they don’t dry out) and any mushrooms, peppers and pesto you have left over. I did not have much left over and I arranged them all in the middle of the top layer, rather than spreading them evenly around. Finally, generously drizzle olive oil over the top layer of your lasagna. Bake at 415 for 30 minutes. Let sit 10 minutes before slicing and serving.

Enjoy!

Danielle

Too good for cheese lasagna

28 Dec 2015
Guest Blog Posts, Vegan Recipes
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Classic White Bean and Escarole Soup

White-Bean-and-Escarole-Soup

Simplicity never tasted so good. This Callicoon Kitchen recipe blends tender, velvety escarole with hearty white beans and adds a dash of heat to perfectly balance this White Bean and Escarole Soup … an old time classic that never goes out of style.

Classic White Bean and Escarole Soup

Ingredients

  • 1 head fresh escarole
  • 3 organic Roma tomatoes
  • ½ minced Serrano pepper
  • 4 cloves garlic
  • 3 organic carrots
  • 32 ounce vegetable stock
  • 1½ tbsp fresh thyme (leave a few sprigs to garnish)
  • 1½ c Great Northern Beans or Cannellini (If dried beans soak overnight and cook al dente . Substituting high quality canned is OK)
  • 1 tsp tomato paste
  • ¼ tsp crushed red pepper flakes
  • Salt & pepper to taste

Directionswhite bean and escarole soup

Rough chop fresh escarole then soak in a cold water bath and drain a few times until water is clear then set aside.

Dice garlic, carrots and tomatoes then seed and fine chop Serrano pepper. Take ½ c of beans and mash with back of a fork … remaining beans can be left whole.

Heat 2 tbsp of olive oil in a pot over a medium heat. Add garlic and sauté 2 minutes. Then add carrots, serrano pepper and ½ c vegetable stock and cook for 5 minutes. Then add escarole and cook down, turning occasionally, about 5 minutes. Finally add tomatoes, thyme, tomato paste, chili flakes, whole and mashed beans and remaining stock and allow to simmer 15 minutes. Check for seasoning then salt and pepper to taste.

Serve up immediately with grilled sourdough or ciabatta and garnish with a few sprigs of fresh thyme and drizzle with high quality olive oil, Enjoy!

Tips
Keep the soup at a simmer (do not boil!)
For a milder soup omit Serrano pepper.

Make this delicious, easy vegan recipe with me as I demo the process HERE! Enjoy!

-Ron Badach

16 Sep 2015
Guest Blog Posts, Vegan Recipes
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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

05 Aug 2015
Guest Blog Posts, Vegan Recipes
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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

 

06 Jul 2015
Guest Blog Posts, Vegan Recipes
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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