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Wednesday 4-13-11 April 14, 2011

Filed under: Uncategorized — chefveggi @ 1:32 pm

Today is a beautiful day outside sunny and light wind and warm.  The perfect spring weather just in time for Passover.

Passover is the Jewish holiday that celebrates the Jews’ Exodus from slavery and Egypt.  We eat special “Kosher for Passover” food.  We rid our houses of any trace of hametz.  We invite family and friends over for dinner   We use a Haggadah to tell the story of Passover .  My family and friends use the Haggadah  that I made using bits and pieces from my children’s nursery school days.  I decorate the table with plastic bugs and wind up toy frogs.  We use cotton balls for the hail and a bit of trickery to turn the water into wine.  I am giving you a few Passover recipes that also happen to be vegan for you to try at your own seder.

I wish you all a Happy and Healthy Passover.

Vegan “Chopped Liver”

1 pound mushrooms ( I use an assortment of white button, baby bellas, portabellas and shiitake ), cleaned and chopped coarsely

2 large onions, sliced thin

1 cup walnuts, lightly toasted ( Put walnuts on a parchment or foil lined cookie sheet and put into a preheated oven at 350F. for 10 minutes or until lightly brown and a nutty smell is coming from your oven.  Remove and let cool. )

1/2 cup raisins

1/4 cup sweet red wine

salt and pepper to taste

Soak the raisins in the wine and set aside. 

Heat a large 12″ saute’ pan on medium heat for 3 minutes.   Add  2 Tablespoons olive oil and heat for 1 minute.  Add the sliced onions and saute until very brown but not burnt.  Stirring frequently.  If the pan gets dry can add some water.  Do not cover the pan you do not want the onions to steam.  Could take up to 20 minutes to carmelize the onions. 

Remove onions when they are brown and carmelized.  Put in the bowl of a food processor.  Do not wash the pan.

Heat the pan for 2 minutes on medium and add 1 Tablespoon olive oil and let heat for 1 minute, pan should still be hot.  Add the sliced mushrooms and cook stirring frequently until brown about 10 minutes.

When mushrooms are brown and with just a little liquid left in the pan scrape into the onion mixture.

Add the raisins and the soaking liquid and puree all together.  Add salt and pepper to taste.

The taste should be sweet with a little salty bite.  Can add more wine to sweeten.

Serve on a bed of lettuce with matzo crackers.

This is a wonderful mock “chopped liver”  the raisins and the wine give it a wonderful texture and flavor.

Stay tuned for the next Passover recipe coming tomorrow.


Monday 3-14-11 Non Dairy Chocolate Mousse March 14, 2011

Filed under: Uncategorized — chefveggi @ 8:49 pm

Well last Friday I presented at the MI Home and Garden Show and I have to tell you it was a fun event.  It wasn’t very crowded so I was able to give my cooking demo and then  mosy around the show.  I talked to many people and all it seemed were very much interested in healthy cooking.  Woo hoo for me!  I did decide to chand the name of  my tofu chocolate mousse to non dairy chocolate mousse.  No one guessed that it had tofu as the main ingredient.  I usually do not like to mix tofu and sugar together but this mousse is oh so smooth and creamy that I am making an exception.  I am giving you the recipe and hope that your family likes it as much as mine does.  But remember shhhh do not let anyone know the secret ingredient.

Non Dairy Chocolate Mousse

Serves:  6

1-12 ounce container silken tofu ( I use the mori- nu brand.  It is usually found on the shelf by the Asian food products. )

8 ounces of your best quality non dairy chocolate chips, melted  ( Trader Joe’s are non dairy. )

4-6 Tablespoons chocolate soymilk ( If you like it creamy add the 6 Tablespoons. )

1 Tablespoon vanilla

Fresh fruit or non dairy whipped topping

In a food processor puree the tofu until smooth and creamy.  Add the melted chocolate chips, 4 Tablespoons soymilk and the vanilla.  Puree until smooth and creamy.  Taste , if want a sweeter mousse add another 2 Tablespoons soymilk and puree.  Scrape into a pretty white serving bowl and cover with plastic wrap.  Refrigerate until cold or eat immediately.  Serve with fresh fruit or non dairy whipped topping.


MI Home and Garden Show March 9, 2011

Filed under: Uncategorized — chefveggi @ 3:56 pm

On Friday March 11th I will be a guest presenter at the MI Home and Garden Show at the Pontiac Silverdome.  I will  be “cooking” not really since everything will be raw but I will be teaching  how to make a wonderful cherry tomato veggie soup, rolled collards stuffed with hummus, cukes and carrots and for the yummy dessert a rich and sinful tofu chocolate mousse.  If you have no plans for Friday stop  by and say hi I will be the girl in chef’s white with the mike on her head!  My show times will be 2:00, 4:00, 6:00 and 8:00 would love to see you.


thinking of spring vegetable soup March 7, 2011

Filed under: Uncategorized — chefveggi @ 6:18 pm

Today outside looks very sunny but cold so I thought a nice pot of steaming” thinking of spring veggie soup” was just what the good DR. ordered.

This is very easy to put together and you can use whatever veggies you have on hand.  Sub leeks for onions if you have an old leek laying around the fridge starting to turn.   If you have some fennel throw that in the pot.  Most vegetables will work.  Not so sure about beets though might turn the soup a reddish color but if you don’t mind then go ahead and add the beets!

2 Tablespoons evo ( extra virgin olive oil )

1 zuchinni, scrubbed, washed and diced medium

1 small onion, washed and diced small

2 small yukon gold potatoes, washed,  scrubbed, not peeled and diced medium

2-3 carrots, scrubbed, washed, not peeled,  sliced medium

2 stalks celery, washed and sliced medium

1 cup fresh green beans, washed, root end snapped off, pointy end left on and cut into 1/2 inch pieces

1/2 bulb fennel, washed, cut in half and thinly sliced

1 teaspoon salt, kosher salt or sea salt

1 cup chopped tomatoes, canned or fresh

1 16 ounce can cannellini beans, rinsed ( to remove the salt )

optional:  1/2 small head savoy cabbage, washed and thinly sliced

4-6 cups vegetable stock ( I like the organic pacific brand tastes wonderful. )

Salt and pepper to taste

In a large soup pot heat on medium for 1-2 minutes then add 2 Tablespoons extra virgin olive oil.  Add zuchinni,  onions, yukon gold potatoes, carrots, celery, green beans and fennel.  Sprinkle in 1 teaspoon kosher salt or sea salt.  Saute for 4-5 minutes.  Stirring occasionally ( you don’t want the vegetables to brown ).  Add the tomatoes, cannellini beans and cabbage if you are using.  Mix together.  Add the broth and bring to a boil.  Turn down to a slow simmer ( just a little bubble ) and cover.  Let everything cook for 45 minutes to 1 hour.  Taste and adjust with salt and pepper and cook 10 minutes longer.

I like to puree half and mix back together it gives the soup nice texture and adds a creaminess to it with no cream.

Can also be doubled.

This is my son Zach’s favorite soup he can eat almost the entire pot by himself!


Raw Cherry Tomato Soup February 24, 2011

Filed under: Uncategorized — chefveggi @ 10:33 pm

1 basket cherry tomatoes

1/2 english cucumber, peeled if not organic

1 stalk green onion

1 red pepper

1/2 zuchinni

1-1/2 inch piece fresh ginger, peeled

2 Tablespoons extra virgin olive oil ( evo )

1/2-1 teaspoon sea salt

1-2 Tablespoons red wine vinegar

fresh basil

Wash all vegetables and cut into large chunks.  Put in blender along with evo, sea salt, red wine   vinegar, ginger and blend on medium high until as smooth as you like.  ( I like mine smooth. )

Taste and add more sea salt and red wine vinegar if needed.


Can chill or serve immediately.  Garnish with fresh basil.

This is a wonderful flavorful salad in a bowl full of vibrant ingredients and healthy goodness.


Serves 4 generously.


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Filed under: Uncategorized — chefveggi @ 9:14 pm

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