Spicy Roasted Asparagus

Definitely the best asparagus I've made to date. Ate the whole plate in under a minute!

Yield: 4 servings

1 bunch asparagus, trimmed
2 tablespoons olive oil
pinch salt
1 tablespoon chili powder

Preheat oven to 450 degrees F. Lay out asparagus in a single layer on a baking sheet. Drizzle olive oil over asparagus, lightly coating each stalk. Sprinkle salt, then liberally apply chili powder to the asparagus. Roast in the oven for about 10 minutes, or until the asparagus begins to brown.

From VegWeb

Cauliflower Poppers

 

Great, but I'll leave them in longer next time.

Yield: 4 servings

1 large head cauliflower, chopped to florets
juice of 1 lemon
3 cloves garlic, minced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried dill
fresh black pepper, to taste
2 tablespoons nutritional yeast

Preheat oven to 400 degrees F. Whisk together the remaining ingredients. Toss with the cauliflower. Bake for 40 minutes, stirring once about halfway through the cooking time. They're ready when they get nicely browned and they're tender but not mushy.

From  VegWeb 

Burnt Broccoli

Yield: 4 servings

1 head of broccoli
1-2 tablespoons olive oil
Garlic salt, to taste
1 teaspoon lemon juice

Preheat oven to 500 degrees. Wash broccoli, chop stems off and set into mixing bowl. Add in olive oil, garlic salt and lemon. Mix all together and then place seasoned broccoli on flat cookie sheet. Bake 8-10 mins. (The broccoli should be dark green with tinges of black.)

From VegWeb

Oven Roasted Brussels Sprouts

Just a basic, delicious way to make brussels sprouts.

Yield: 6 servings

1 lb frozen Brussels sprouts
1/4-1/2 cup olive oil
3 tablespoons kosher salt (or coarse sea salt)

Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well. Place sprouts, evenly spaced and not stacked, on a baking sheet and place in a 400 degree oven for 40-45 minutes. Pull them out before they turn black but you definitely want them to be brown and crispy on the edges.

From Food.com

Pan-Fried Asparagus with Onions

Yield: 4 servings

2 tbsp margarine, divided
1 lb. asparagus, trimmed
1/4 cup onion, sliced
Pinch of onion salt

Melt 1 tablespoon margarine in a large skillet over medium-high heat. Cook and stir asparagus in melted margarine until bright green, but still firm, 3 to 4 minutes. Stir 1 tablespoon margarine and onion into asparagus; sprinkle with onion salt. Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

Adapted from AllRecipes

Mouth-Watering Stuffed Mushrooms

I ate the entire plate within 10 minutes. They were that good! Used Tofutti's Better Than Cream Cheese.

Yield: 4 servings (or 1 serving in my case!)

12 whole fresh mushrooms 
1 tablespoon vegetable oil 
1 tablespoon minced garlic 
1 (8 ounce) package vegan cream cheese, softened 
1/4 cup nutritional yeast flakes 
1/4 teaspoon ground black pepper 
1/4 teaspoon onion powder 
1/4 teaspoon ground cayenne pepper

  
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. 

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Adapted from AllRecipes

Mashed Cauliflower

I used Daiya mozzarella cheese and topped with chives and parsley. Nothing beats mashed potatoes, but this comes close!

Yield: 2-4 servings

1 head cauliflower, chopped to florets
2 tablespoons margarine
Vegan cheese, to taste (optional)
Salt and pepper, to taste

 Immerse the chopped cauliflower into salted boiling water and cook until soft, up to 20 minutes. This time will vary depending on how small the pieces are, so check them every few minutes. Drain and transfer into bowl. Add margarine and soy cheese, if desired. Mash with fork until the florets are broken down and mashed. Add salt, pepper, and any additional spices you may wish.

From VegWeb

Sesame Asparagus Tofu

Yield: 4 servings

3 tablespoon soy sauce
1 1/2 teaspoon dijon mustard
1 teaspoon sesame oil
1 teaspoon white-wine vinegar
2 teaspoon minced chives
12 asparagus
4 teaspoon sesame seeds
8 oz extra firm tofu
Olive oil cooking spray

In a medium bowl, whisk 1 Tbsp soy sauce, mustard, sesame oil, vinegar and chives, set aside. Blanche asparagus 1-2 min, and rinse. Place remaining soy sauce and cut tofu in med bowl and turn tofu in soy sauce to coat. Pour sesame seeds on a small plate. Roll the tofu batons in sesame seeds, covering all sides. Heat large saute pan over medium to high heat and coat with cooking spray. Arrange tofu in the pan, and cook until golden brown on all sides, then remove to 4 individual plates. In a large bowl, toss asparagus in vinaigrette. Divide asparagus among the 4 plates and drizzle with the remaining vinaigrette.

From VegWeb

Vegan Stuffed Peppers

I used fresh green and banana peppers from my garden. Might not look the best, but tastes great!

Yield: 6 stuffed pepper halves

3 peppers, seeded and cut in half lengthwise
1/2 cup vegan breadcrumbs

Rice mixture:
1/2 cup rice (use 1 1/4 cup water to cook rice)
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1 handful Daiya Cheese (Cheddar or Pepper Jack)

Bean filling:
1 Medium onion
Olive oil
1 cup black beans
2 cloves garlic, crushed
1 chipotle pepper, diced
3 small sweet peppers, diced
1 tsp chili powder
1 tsp paprika
1/2 cup frozen corn
1/4 tsp salt

Cook rice and add remaining rice mixture ingredients to pot. Stir and set aside. Preheat oven to 350F. Saute onion with olive oil over medium heat. Add remaining filling ingredients and stir together. Stuff pepper halves with the rice, then the bean topping. Add bread crumbs along with pinch of salt and pepper and put in oven for 20-25 minutes.

From  Vegan Zombie

Sauteed Mushroom Surprise with Tofu

I froze the tofu and then thawed it to give nice, thick texture. Though I wasn't sure what butter buds were, so I substituted nutritional yeast flakes and a dash of olive oil.

Yield: 4 servings

1lb. Mushrooms
1lb. Firm Tofu (Cubed)
3 Tablespoons Soy Sauce
Dash of Pepper for taste
Soy version butter buds

Slice mushrooms and set in heated 9 1/2 inch skillet. Add lemon juice to prevent the mushrooms from sticking. Add the cubed tofu and toss it with the mushrooms. Add soy sauce to give the mushrooms and tofu some color while sprinkling a dash of pepper and butter buds for taste. Mix well and serve with steamed brown rice.

From VegWeb