Christina DiLorenzo, Author at Blooming Vegan

Steamed Garlic Artichoke

By Christina DiLorenzo | On February 05,12

I love artichokes. I usually have them stuffed, and though delicious, they can be a bit too filling. I wanted to make them lighter and simpler. I also melted some Earth Balance on the side to dip the tip of each leaf into. Once I was done with the leaves I was left with the heart; I removed all the fuzzy “choke” with a spoon and then ate the soft heart – so delicious!

Ingredients

3 artichokes

3 cloves minced garlic

1 tablespoon Earth Balance

Directions

1. Fill a large pot about 2 inches deep with water and bring to a boil.

2. Prepare the artichokes, cutting off the stems and the pointy tips of each leaf. When done with each one, press it face down on the counter to loosen and spread the leaves a bit.

3. Spread Earth Balance and garlic on each inner leaf.

4. Place a steamer in the pot and place the artichokes on top. Cover with lid and steam for about 25 minutes or until leaves pull off easily.

Mains, Recipes

Curried Chickpeas and Rice

By Christina DiLorenzo | On January 29,12

Another very nice recipe adapted from The Vegan Stoner. This turned out to be excellent, and the leftovers keep and reheat very well. I highly recommend using a good quality curry powder for this recipe to come out the best it can; some good brands are Indi Special Madras Curry powder and Grace Jamaican Curry powder.

Ingredients

1 (15 ounce) can of chick peas, drained

1 cup of frozen mixed veggies (I used corn, carrots and green beans)

1 cup of plain coconut yogurt

1 tablespoon curry power

1 teaspoon garlic powder

1 cup of instant brown rice

Sea salt and pepper to taste

Directions

1. Heat frozen veggies in microwave (be careful not to overheat) or on stove top.

2. Boil instant rice according to package instructions.

2. While rice is cooking, combine coconut yogurt, veggies, chickpeas and seasonings in a pan. Cook over medium heat until curry powder is absorbed, chickpeas are softened and the mixture is heated through; serve over rice.

Recipes, Salads

TVP Salad

By Christina DiLorenzo | On January 28,12

I adapted this recipe from the The Vegan Stoner, one of my favorite cooking blogs. Like all the recipes listed there, it lends itself to great creativity, as you can put whatever you want in your salad. I mixed my TVP with Vegenaise, chopped cucumbers, onions, Dijon mustard, garlic powder, sea salt and pepper. Next time I may put capers in it and chopped celery as well. This is excellent on its own, in a sandwich or on whole wheat crackers.

Ingredients

1 cup of TVP

1/3 cup chopped cucumbers

2-3 tablespoons chopped red onions

3-4 tablespoons Vegenaise

1 teaspoon Dijon mustard

Dash of garlic powder

Sea salt and pepper to taste

Directions

1. Rehydrate TVP by adding one cup of boiling water; stir and let sit for about 10 minutes.

2. Once TVP has fully rehydrated and cooled, add other ingredients and mix thoroughly.

Mains, Recipes

Tofu and Spinach Stuffed Shells

By Christina DiLorenzo | On January 18,12

Who knew that tofu would be a suitable ricotta replacement? I love pasta and definitely consider it one of my favorite comfort foods. I used jarred tomato sauce for this recipe, but of course it would be that much better with homemade. Even friends and family who are devoted cheese fans really enjoyed this and thought it tasted like “the real thing.”

Ingredients

1 package whole wheat shells

1 container of extra firm tofu

2 cups of frozen spinach

1 tablespoon extra virgin olive oil

4 cloves of garlic, chopped

4-5 tablespoons nutritional yeast

1 teaspoon basil

1 teaspoon oregano

1 package of Daiya mozzarella

1 jar of organic tomato sauce

Sea salt and pepper

Directions

1. Boil shells according to package instructions; drain and cool.

2. Defrost frozen spinach in microwave (be careful not to overheat). Remove excess liquid.

3. In a mixing bowl, mash the tofu and combine the spinach, nutritional yeast, basil, oregano, and pinch of sea salt and pepper. Set aside.

4. Over low heat, sauté the garlic and olive oil for several minutes, then combine with the tofu.

5. Spread a thin layer of tomato sauce over the bottom of a baking pan. Stuff the shells with the tofu mixture and line up in the pan side by side.

6. Spread tomato sauce liberally over the shells, and sprinkle some Daiya on top. Cover with any remaining sauce.

7. Cover pan with aluminum foil and bake for 30 minutes at 350 degrees.

Mains, Recipes

Quinoa with Kale and Kidney Beans

By Christina DiLorenzo | On January 17,12

This dish has two things I never would have eaten as an omnivore: kale and quinoa. Quinoa is a complete protein, meaning it has a sufficient amount of nine of the essential amino acids required for human dietary needs. I love its light fluffy texture, versatility, and even its appearance. Kale (which is now officially one of my favorite veggies) contains vitamins K and C, and is also rich in calcium and beta carotene. Here I mixed both with garlic that had been sautéed in olive oil, chopped water chestnuts and kidney beans. You can add additional spices to taste, as well as ingredients (I think this would also be delicious with ground cumin and chopped red onion). Very simple and easy. Makes about two servings.

Ingredients

1 1/2 cup of kale, chopped

1 clove of garlic, minced (more if you like garlic)

2 or 3 tablespoons extra virgin olive oil

1 (15 ounce) can kidney beans, rinsed

1 (8 ounce) can water chestnuts, chopped

Sea salt and pepper to taste

Directions

1. Add 1 cup quinoa to 1 1/4 cup boiling water; cover, lower heat and simmer for 12 minutes. Remove from heat and let stand for several minutes.

2. Boil the kale for about 2-3 minutes; drain, removing excess water. (Note: it can also be steamed.)

3. In a pot, sauté the garlic and olive oil over low heat for several minutes. Mix in the beans, kale and water chestnuts and continue heating, stirring occasionally.

4. Add the quinoa, mixing thoroughly, and serve.