French Onion Soup

A Passion For Food…A Passion For Flavor! – Melanie DaPonte

Melanie daPonte, Vegan Personal Chef

Macro

They said it couldn’t be done…but here it is, a veganized version of the classic French onion soup!

This recipe comes from Allison Rivers Samson, owner and operator of Allison’s Gourmet Online Vegan Bakery and Confectionary. She is famous for her ultra-decadent gourmet vegan chocolates and other sweets, but it doesn’t end there.

Allison is also the author of the “Veganize It” column for VegNews magazine.  Her recipes feature veganized versions of many comfort food favorites, like macaroni and cheese, lasagna, burgers–even Caesar salad! These recipes and so much more can be found here on her blog. I am a big fan of Allison’s work, both sweet and savory!

 Here’s a basic rundown of this deceptively simple, yet impressively elegant recipe:

Slice

Slice onions very thinly and sweat them in a large stock pot with a bit of salt.

Prep

The most critical step in this recipe is the caramelization of…

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Super Simple Parmesan Fish

What’s For Dinner Moms?

What's for Dinner Moms?

We finally arrived home yesterday. It certainly has been a crazy month! First our trip to Walt Disney World then home for four days and then to visit my parents in North Carolina. We arrived home for about 20 minutes and then I had to drop her off at work. I needed to get a seam ripper so we headed to JoAnn’s. When we were done we happened to drive by the carpet store that I have wanted to go to for the last six months. Of course I had to stop. I hadn’t even gotten the car unpacked and we bought a 12 x 12 rug to go in our living room and a 7’6″ rug for my daughter’s room. Of course they don’t fit in the minivan so we move all the suitcases to the center of the car and drove with the trunk open for the four…

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Tofu Pad Thai

A Passion for Food… A Passion for Flavour – Melanie daPonte

Melanie daPonte, Vegan Personal Chef

Image courtesy of Steve daPonte Image courtesy Steve daPonte

This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.

I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.

prep

Tofu Pad Thai

from “Big Vegan” by Robin Asnell

  • ¼ cup Vegetable broth
  • 2 tbsp. Lime Juice (or more, to taste)
  • ¼ cup Tamari
  • 2 tbsp. Sugar
  • 2 tsp. Cornstarch
  • 2 tbsp. Canola oil
  • 12 ounces Firm tofu, drained and pressed
  • 1 tsp. Red pepper flakes
  • 1 tbsp. Ginger, fresh, minced, peeled
  • 2 cloves Minced garlic
  • 8 ounces Rice noodles, banh pho
  • 4 Scallions, Cut in 1 inch…

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Chocolate Muffins with Pear / Chocolademuffins met Peer

When you love chocolate and pears, why not combine the two?

Vegetable delight, fruitful joy

These sweet chocolate muffins contain pieces of pure chocolate, pear and pecans.

Type: sweet

Season: summer, autumn, winter, spring

Ingredients for 6 muffins

  • 180gr spelt flour
  • 2 teaspoons of baking powder
  • 1 egg
  • 150gr yogurt
  • 5 tablespoons of olive oil
  • 1 tablespoon of honey
  • 20gr cacao powder
  • 30gr pure chocolate
  • 2 small pears
  • handful of pecans
  • bit of salt

Ingrediënten voor 6 muffins (Dutch)

  • 180gr speltbloem
  • 2 theelepels bakpoeder
  • 1 ei
  • 150gr yoghurt
  • 5 eetlepels olijfolie
  • 1 eetlepel honing
  • 20gr cacaopoeder
  • 30gr pure chocolade
  • 2 kleine peren
  • handvol pecannoten
  • beetje zout

Recipe

  1. Chop the pear, chocolate and pecans in small pieces.
  2. Mix the eggs.
  3. Add the spelt flour, baking powder, a bit of salt. Add the pieces of pear, chocolate and pecans.
  4. Add the yogurt, olive oil and honey and mix.
  5. Bake for 30 minutes in an oven on 200 degrees (a pricker should come out dry out of the…

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Broccoli, Courgette and Wasabi Soup

The Circus Gardner’s Kitchen!

The Circus Gardener's Kitchen

broccoli, courgette and wasabi soup

Over the centuries aggressive nations have used their military might to subdue, colonise and plunder other nations for prized resources.

At one time such plunder would have consisted of “precious” minerals like gold, silver, copper and diamonds. Subsequently, with the advent of industrialisation, the exploiting nations turned their attention to the plundering of fossil fuels like coal, oil and gas.

Now, rather than precious metals and fossil fuels, it is arable land and access to water that is most prized by neo-colonialists. Our own populations continue to expand exponentially whilst simultaneously our arable farmland is disappearing, thanks to disastrous modern agricultural processes. Water is becoming increasingly precious because it is a finite resource with more and more of us demanding access to it.

The principal neo-colonialist nations of the 21st century are China, India, the United Arab Emirates, Saudi Arabia, the USA and western European nations, in particular the UK…

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Sesame Noodles with Ginger-Soy Braised Tofu and Steamed Broccoli

A Passion For Food…A Passion For Flavor! – Melanie daPonte

Melanie daPonte, Vegan Personal Chef

IMG_3741

Ever Since I found out my beloved Ma Po Tofu at PF Changs contains more than a full day’s worth of  sodium (3450 mg) I’ve been getting creative coming up with quick Asian lunch ideas.

I cook an extra serving or two of spaghetti at dinner time and store it in the fridge for later. That’s the first timesaver. With a few spare minutes in the kitchen I whip up an easy sesame sauce that is delicious over noodles, or just for dipping steamed broccoli. In about 2 micro- minutes I braise up some tofu to add some protein to my lunch. Toss in some steamed veggies and I’ve got a delicious, nutritious meal for lunch or dinner.

Quick Asian Noodle Sauce

Recipe courtesy Jenna Webber (www.eatliverun.com)

     ½ cup Tahini

       ¼ cup Canola oil

       ½ cup Hot water, as needed

       ¼ cup Sugar

       ¼

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Spicy Peanut Noodles

Spicy Peanut Noodles by The Soup Diva!

The Soup Diva

  • 2 cups cooked protein (chicken, shrimp, or tofu suggested)
  • 8 oz medium rice noodles
  • 1 tbsp sesame oil (or other oil of your choice)
  • 1 tsp minced garlic
  • 1 tsp crushed ginger
  • 2 cups vegetables in bite-size pieces (shown here: broccoli and carrots)
  • 1/4 cup peanut butter (smooth or crunchy)
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp fish sauce
  • 2-3 tsp chili garlic paste
  • 1 14 oz can coconut milk
  • Salt and black pepper to taste
  • Scallions, cilantro, lime wedges, and/or chopped peanuts for garnish

Boil noodles until al dente and drain most of water. During this time, heat oil in skillet on medium heat; add garlic and ginger, stir and then add vegetables and cook until starting to soften. Stir in peanut butter, soy sauce, honey, fish sauce, chili paste, and salt and pepper. Reduce heat when smooth and stir in coconut milk. Add additional seasoning as…

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