My blogger friend and artist, Wendie, asked me to consider creating some vegan dishes for my blog. I told her I would consider it, if I could come up with ideas that did not use processed vegan foods. To me a true vegan dish should be made from plants without the addition of meat substitutes or processed dairy substitutes and dressings.
Note: If you are making a vegan dessert then the sugar you use must not have been processed with animal products, as most regular sugar products are. Did you know that? Here is some information on how sugar is processed. Look for brands that say organic, fair trade or vegan on the label.
Of course, the recipes in my menu must be Italian and I did include some olive oil. I consider olive oil to be a healthy oil and part of the vegan diet, since it is a plant-based food.
If there are health issues, then leave it out and use vegetable broth for sautéing, but for most of us olive oil is needed to create a flavorful dish.
Here is my take on a great tasting vegan dinner using all natural, easy to find ingredients. Try it for your next Meatless Monday dinner.
Pureed Celery Soup
- 2 tablespoons olive oil
- 2 leeks, light green and white sections, diced
- 2 garlic cloves, minced
- 1 1/2 pounds celery (stalks & leaves), diced
- 2 medium baking potatoes, peeled & diced
- 8 cups vegetable broth (for homemade vegetable stock see my recipe here)
- Salt & pepper to taste
- 1/2 cup fresh parsley leaves
- 1 tablespoon fresh lemon juice
In a heavy saucepan, heat the oil and cook the onion and celery until soft, about 10 minutes.
Add the garlic and cook for another minute or two.
Add the broth and potato and season with salt and pepper.
Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes.
Add the parsley leaves and cook another 4 to 5 minutes.
Use a regular blender to puree the soup until smooth (a hand immersion blender or a food processor does not get the soup really smooth).
Stir in the lemon juice and taste to adjust the seasoning, if needed.
Crusty Italian Bread
- 3 cups unbleached bread flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups water
In a large mixing bowl, whisk together the flour, salt and yeast. Add water and mix until a shaggy mixture forms.
Cover the bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great.
Cut a piece of parchment paper the size of the bottom of a round cloche baker or dutch oven with a lid and sprinkle with flour. Set aside.
Heat the oven to 450 degrees F. When the oven has reached 450 degrees F, place the baker pan in the oven and heat for 30 minutes.
Turn the dough out onto a heavily floured work surface and shape into a ball. Place the dough on the prepared parchment and cover with plastic wrap. Let the dough rise while the baker is heating.
Remove the hot baker from the oven and transfer the dough with the parchment to the baker. With a sharp knife, make a few slashes in the top of the dough. Cover and return to the oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes.
Remove the bread from the oven and place on a rack to cool. Slice and serve with olive oil for dipping.
Eggplant Olive Pasta
Serve a mixed green salad with the pasta.
- 2 tablespoons extra-virgin olive oil
- 1 medium eggplant, (about 1 pound), peeled and cut into 1/2-inch cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 4 plum tomatoes, seeded and diced
- 1/2 cup chopped pitted kalamata olives
- 2 tablespoons red-wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 – 1/2 teaspoon crushed red pepper
- 8 ounces dried rigatoni pasta (Check the ingredient list to be sure the pasta is vegan. Good Italian dried pasta should never contain eggs.)
- 1/4 cup chopped fresh basil
Heat the oil in a large nonstick skillet over medium heat. Add the eggplant and the onion. Cook, stirring occasionally, until just softened, about 5 minutes.
Add garlic and cook, stirring, 30 seconds to 1 minute.
Add tomatoes, olives, vinegar, salt, pepper and crushed red pepper and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Turn the heat down and simmer the sauce, while the pasta cooks.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 5 minutes. Drain and reserve 1/2 cup of the pasta cooking water.
Place the cooked pasta and pasta cooking water in the skillet with the eggplant sauce and heat for about 2 minutes.
Pour into a pasta serving bowl and garnish with basil.
Vanilla Almond Biscotti
After experimenting with different ingredients to create a vegan biscotti, I decided this recipe had the right combination to form an authentic tasting biscotti.
They are more fragile than traditional biscotti, so handle gently. And, believe me when I say, this is a great tasting biscotti.
Makes about 15 biscotti
- 1 cup white whole wheat flour
- 1 cup cake flour
- 1 cup organic sugar
- 3/4 cup slivered almonds
- 3/4 cup almond flour/meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened almond milk
- 1 cup sliced almonds
Preheat the oven to 350 degrees F.
In a large bowl, combine all the ingredients except for the almond milk and sliced almonds. Once mixed, slowly add the milk and mix until thoroughly combined. Fold in the 1 cup sliced almonds.
Cover a rimmed baking sheet with parchment paper and place the dough in the center. Form the dough into a log with wet hands, about 10 x 4 inches.
Reduce the oven temperature to 300 degrees F.
Using a sharp knife, slice the log on the diagonal into 1-inch thick cookies and place them back on the baking sheet.
Bake for 15 minutes. Turn the biscotti over and bake for 15 minutes more. Move to a wire rack to cool completely. These go very well with coffee for dessert.
Note: If you would like to decorate the biscotti with a drizzle of frosting for a better presentation, then mix together 1 cup of organic powdered sugar with 2-3 teaspoons of almond milk.