Fennel is Fantastic!



Fennel is refreshing, especially during the warm
days and nights in my neck of the woods!

Fresh fennel is a tad sweet, quite hearty and, oddly enough, very filling for a vegetable.  And what I enjoy most about fennel is that there is no need to over season with this veggie, because of its own aromatic flavor.

Tools
knife
cutting board
tin foil 
grill (optional)

Ingredients
1 fresh fennel bulb
2 sm zucchini squash
1 tsp basil
1 1/2 tsp canola oil

First, peel back the thicker fennel leaves and discard them.  Next, chop the green ends off of the bulb and cut out the hard center.  I cubbed the fennel into bite sized pieces.  Also, I sliced the squash, but since the squash cooks a bit faster than the fennel, I made sure that my squash chunks were a bit thicker-I didn't want the squash to overcook. 

This recipe can be created by using a grill, which is what I did, or by baking in the oven.  Place the veggies in the tin foil, add the oil, and basil.  Once it is mixed together, seal the foil and place over the grill.

The cooking time on the grill was about 8-10 minutes.  I had it over very hot coals.  My advice, if your grill is running hot, is to set the veggies to the side and allow them the time to steam without buring. 

Oh My! Mac N' Cheese

Since it's getting close to the beginning of a new school year, for some folks, I thought it would be nice to visit the traditional recipe of mac and cheese and mix it up a bit by adding in a roasted green chili pepper.

Tools
cutting board
knife
2 quart sauce pan
plastic spoon

Oh My! Mac N' Cheese Ingredients
2 slices vegan cheese
1 tbsp margarine
1 tbsp flour
2 tbsp soy milk
dash of salt
pepper to taste
1/2 green chili pepper
1/3 bag Trader Joe's fusilli rice pasta

The first order of business is to roast the green chili pepper, which can be accomplished in a couple different ways-oven roasting or throwing the pepper on the grill.   I had the chili's left over from grilling out the other day, so all I had to do was eliminate the stem and gut the seeds from the pepper. 

Next, I boiled the pasta and once the noodles were cooked, I set it to the side and used the same sauce pan to prep the cheese sauce.  Also, if you want the sauce to a bit more cheesy, add a third slice, but I like my mac and cheese a bit on the lighter side, so I only used two slices.  I began melting the cheese over a low heat with the margaine and milk (you don't have to use soy milk-any unsweetened milk alternative will do), gradually, adding in the flour as I continued to stir to avoid clumps.  Once the sauce was complete, I added in the pasta and mixed it until the noodles were covered completely.  Finally, I added the chopped chili pepper and salt and pepper.  If you're really feeling like having some fun, I suggest adding in some fresh cilantro, too!

This should serve about 2 people and takes just under a half hour to prepare.

A Summer Salsa That Sizzles

Heirloom tomatoes are my favorite-sweet, earthy, and bursting with flavor!

When it's just too hot to cook and you crave a cool boost, this summer salsa is great for outdoor cookouts and indoor lazy days. 
In Culver City today, the heat is climbing the charts, so I opted for a simple recipe and one that did not require turning on the oven nor stove.

Tools
cutting board
knife
gloves
garlic press

Salsa Ingredients
3 garlic cloves
1 3/4 limes
salt
black pepper
1 jalapeno
1 container of heirloom tomatoes
1 Roma tomato
1 sm red onion
1 large handful of fresh cilantro

I like to chop my tomatoes and onion first and then dice the jalapeno into bite sized pieces and mince the cilantro.  Don't forget to snap on a pair of gloves prior to liberating the seeds from the jalapeno.  The bunch that I picked up from Trader Joe's were quite strong this week (thankfully), so I didn't have to add more than one, but if you enjoy an extra spicy salsa, add a second jalapeno.  Finally, I add in the garlic, salt, pepper, and lime. 

This recipe takes about 10-15 minutes and serves about 4-6.  I suggest a nice summer brew to compliment the salsa...perhaps a blond or amber that's light and crisp.  (As a side note, I had a Sam Adams Octoberfest with the salsa-highly recommended.)

Blackened BBQ Tempe With Shallots & Garlic

After my brief hiatus to the Bay Area, The Hungry Vegan Bear is back and cookin'!  And this week my featured item is Blackened BBQ Tempe, which I quickly found out is one of my favorite recipes.  The great thing about tempe is that a block of tempe goes a long way.

Tools
grill
knife

Blackened BBQ Tempe Ingredients
1 block of tempe
5 shallots
4 cloves of garlic
1 tsp margarine
corn tortilla's

I brushed the sauce on one side of the tempe and then placed it on the grill.  Next, after that began grilling a bit, I added sauce to the opposite side.  Don't forget to flip the tempe to ensure that both sides of the block are equally blackened.  Tempe doesn't take a long time to grill-be sure to keep an eye on it as you're cooking, because you don't want the tempe to dry out.

While the tempe grills, take the shallots, garlic, and margarine combination and wrap it in foil and then place it on the grill.  Next, grab a couple corn tortilla's and place them on the grill to heat while your tempe cooks.

The block serves about two, but if you have a salad or other items on the grill this could serve three.  The approximate cooking and prep time took about 20 minutes. 

The Hungry Vegan Bear's Badass BBQ Sauce Ingredients

.

5/8 tsp black pepper medley

1/8 tsp Cayenne pepper

3/4 tsp liquid smoke

1/2 tsp chili powder
3oz tomato paste

1 Tbsp Jack Daniels

1 Tbsp brown sugar

1 tsp canola oil

1 1/2 tsp vinegar

1 tsp molasses

2 dashes hot sauce
1 tsp mustard

2 dashes salt

1 clove garlic

1/4 water

1/2 tsp pepper flakes

1/3 crushed sweet onion