Monthly Archives: September 2013

Savory Spinach on Rye

This recipe is quick and so delicious despite the few ingredients that this sandwich consists of:

heat grapeseed oil (or whatever oil you would like to use)/sliced garlic and onion/saute till transluscent/add spinach to mix/drizzle fresh lemon and scoop out some pulp to cook/garlic powder and pepper/ – use jewish seeded rye – toast and spread some vegenaise on/add spinach mix and gobble it up. – add avocado for some pep!

add some tomato or red/green pepper – the cravings will continue……

Takes about 10-15 minutes tops….. well worth those minutes too

homemade breadcrumbs – Fried/Baked Eggplant – homemade chunky tomato sauce

First thing first…

Homemade bread crumbs

The essentials….

italian or french bread (loaf) (I used organic wheat for this batch)/olive oil/garlic powder/oregano/italian seasoning/basil leaf/black pepper/sage/cookie sheet


preheat oven to 350/break up and shred bread nice and small till crumbly onto cookie sheet

add seasonings/drizzle some olive oil (about a tsp) /combine everything (the breadcrumbs are pretty time consuming – took me about 15-20 minutes to pull loaf apart into the size I needed it)

Throw into oven, but check frequently till bread gets nice and crispy (during the crisping process, occasionally break up the bigger pieces of bread till breadcrumby size) take out & cool – get those fingers working through the bread crumbs and crush till bread crumbs are well, bread crumbs 🙂


okay – keep that oven preheated to 350 – we are on to the good stuff now


here we have all the ingredients for the fried/baked eggplant and the tomato sauce

first we will deal with the fried/baked eggplant

your homemade breadcrumbs/ italian dressing/eggplant

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cut eggplant about 1/2 inch thick/dip into italian dressing/then breadcrumbs & then fry with olive oil/make sure you are turning eggplant every once and awhile till both sides are fried up and then ready to add to the cookie sheet to bake for about 20-30 minutes (side note: eggplant breaks easily so be careful- you’ll see)




Top is pan fried/bottom is the end result after baking/so yummy!


Now onto the Homemade Tomato Sauce

you’ll need: garlic cloves/onion/red & green pepper/any variety of tomato will do just fine (I am making a big batch so I am using greenhouse grown tomatoes) for a smaller batch use plum – spices you will need on hand are: basil,oregano, italian seasoning blend, pepper, garlic powder!

Add olive oil to pan

chop up garlic so its nice and chunky – same goes with the onion and pepper

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add garlic and onion to pan and start sauteing


season as you wish while garlic/onion combo start to turn a bit brown


now it’s time to add the pepper – stir/season some more if you’d like (I do!)

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okay make sure you keep stirring – we want to brown the veggies a bit not burn them

get those tomatoes ready to be cut thick and chunky  and after that is all squared away add to the already started veggie mix in pan – re-season and stir

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the juices from the tomatoes are going to start pouring out so you might want to start mashing away at the tomatoes (or not – it’s really up to you) season it up!


The consistency of this sauce is up to you (if the sauce becomes too thin – add a little (about a tbsp) whole grain flour to a tiny bowl and add water till it becomes soupy/slowly add to sauce while stirring and it will thicken right up


This sauce is unbelievable and when you add it to the eggplant – Wowzers!

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So this is the finishing touch! For me and my husband, I added a little something to make the taste explode more

slice up some vegan cheddar and sandwich it between two pieces of the eggplant and bake till cheddar becomes soft

Use your best judgement – plate it – top it with sauce and you are good to go…..

This recipe is very time consuming – but the fun thing is you don’t have to make everything together/ use the sauce recipe … the breadcrumb recipe and even the eggplant recipe for other dishes – either way it’s all so savory……

Vegan Pasta/Potato Salad Dressing

1/2 cup Nayonaise/Vegenaise/Earth Balance vegan mayo

(any of these will do just fine)

1/2 cup olive oil

1/4 cup red wine vinegar or rice vinegar

1 1/2 tbsp. dijon mustard

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. oregano

1/4 tsp. thyme

1/4 tsp. basil

1 clove garlic minced or chopped fine


mix everything together – chill

Add with favorite pasta or potato salad!


This is such a great zesty dressing and you can add whatever seasonings you think might add a bit more zing!!!!!

Lemony Garlic Tofu

The LGT Essentials

What you will need:

8 fresh lemons/1 block of xtra firm tofu/small handful of garlic/2 small onions/1 red pepper/2 tomatoes/ a handful of fresh basil (also ground pepper & garlic powder)

This is such a great recipe and super tasty! Takes about an hour in all with prep and cook time…..

Get your tofu out of package – drain and wrap in a towel to absorb excess water and set aside


chop garlic into thick chunks and set in a bowl


cut 3 lemons in half and squeeze juice out along with some of the pulp into the bowl with the chunks of garlic (you might have to use a knife to scrape some pulp out) set bowl aside


Heat pan up w/ 2 tbsps of oil

chop onions, pepper and tomato into large chunks – set tomato to the side


add the onion and red pepper to pan – pull fresh basil off of stems and rip apart the leaves manically – add to the onion/pepper in pan – stir occasionally – while veggies are sauteing…..


cut tofu into large chunks – put into a separate bowl – add some pepper and garlic powder and mix


add the lemon garlic marinade to tofu chunks and mix together (add some more lemon juice and pulp) – let sit for about 5-10 minutes (gotta get those juices relaxed with the tofu)


after veggies have browned a bit then add the tofu blend and some more lemon juice and pulp (sprinkle some pepper and garlic powder) stir occasionally

Preheat oven to 450


after tofu and veggies are a little brown add the tomato, more lemon juice and pulp (season again if need be – skip the pepper though and just add the garlic powder – use actual garlic powder, not the granulated garlic powder)

*the acidity from the tomato combined w/ the lemon kicks the flavor up a notch*

Keep on browning in pan – we aren’t through yet!


Okay, so after the whole browning of the veggies and tofu is complete – transfer mixture to a nice glass pan

take the remainder of the lemon – squeeze out those juices and put into pan facing down (the juices bake out of the rind) and also sprinkle more of that awesome garlic powder on top and throw into the top rack of the oven

Bake for 20 minutes!


And wah-la!

This is really delicious and zesty – I know we use a lot of lemon, but between the stove top and baking in the oven – the juice really melds it’s way into the tofu and veggies and there is that awesome garlic taste that cascades through this concoction! It is savory and so delightful!

What I like also about this mix and blend of flavor is that you can use it in a wrap – with rice – with pasta – ANYTHING! Just by itself is awesome!

– The Savory Chef

Katieri Schwartz!!!!!!!

The Bruschetta Massacre

Bruschetta essentials

Bruschetta essentials

Bruschetta is definitely one of the fun things I like to whip together and it’s so simple:

The Massacre Ingredients:

Fresh Basil\loads of garlic/red pepper/onion/about 6 plum tomatoes (or whatever tomato you prefer to use)/oregano, parsley and basic flakes/ground pepper/earth balance soy butter (vegan)/GO Veggie! Parmesan Style Grated Cheese (vegan)/olive oil or whatever oil you prefer *flavored oils are amazing with this recipe* and Italian Loaf

Dice up all veggies (you can dice them thick or tiny – thick is better) Finely chop up the Fresh Basil and throw everything into a nice sized bowl – stir everything together and then completely coat mix with oil – stir and let sit out for about 15-20 minutes to all flavors blend and the aroma swirls through your kitchen – set aside. *whoops – don’t forget to add the parsley,basil and oregano flakes along with a little pepper*

Heat oven to 350

While the time is dwindling – cut the Italian bread thick (about 1 inch to 1 1/2 inch thick) heat up your pan with your earth balance soy butter and let melt till it’s soupy – add the bread immediately and coat both sides till they are saturated with the butter. Let toast in pan turning constantly till both sides are a little brown *add some basil, oregano and parsley flakes to your butter before you add the bread in – makes for a nice blast of flavor*

get that cookie sheet ready with some aluminum foil – add the bread slices and then a nice spoonful of the Bruschetta mix and then sprinkle a ton of the Vegan Parmesan Cheese over every piece!

Throw in the oven and allow to bake for 10 minutes (no more than that!)


Get a nice glass of wine or beer and dig in! It’s really hard to eat just one!



Hello Veg Heads…..

And here we are…..

Welcome to the beginning of vegan madness!

I have always had this urge to play with food, create fun and savory dishes that everyone can enjoy. Not just for us Vegans!

There are going to be simple appetizer recipes, Entree’s, sauces, dips and dressings, salads and whatever else this brain wishes to explore. Look for those photos – everything from the prep, to preparation, to the finished touch!

Let me remind you again – this is 100% Vegan – if you so choose to modify and take on a recipe yourself, please do so, but remember – IT WAS MINE FIRST! (kidding!) I am happy to share, that’s why this is a blog. Yep!

So, this is my first post into the world of blogging and tonight I am going to start the first of my many recipes to share with this world!

Time to get those veggies washed, the cutting board amped and my fingers are ready to create!