Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Welcome!

We hope you enjoy our vegetarian, vegan, and gluten-free recipes and that you find them as delicious as we do!
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Bon appetit!
James and Taylor

Latest Posts

Cupcakes and Cocktails 2013

Please join us this Friday evening for the Austin Food Blogger Alliance’s annual fundraising event, Cupcakes and Cocktails, benefiting the Arc of the Capital Area.  There will be drinks from local favorites such as Treaty Oak, T1 Tequila, and Hops & Grain, as well as desserts from a whole slew of great local pastry chefs and restaurants. More information on AFBA’s event page, or just cut to the chase and purchase tickets here (only $35!).


Activist Snacks

activists A lot of  people from Austin, Texas, and around the country have recently spent time at the Texas Capitol making their voices heard! All of that chanting, tweeting, and milling around can take a lot of energy, and while many Austin eateries have shown support, some activists with special dietary preferences may want to pack a lunch. So in between donated goodies from East Side Pies and Tiff’s Treats, activists with a kitchen at their disposal may want to try these quick, nourishing, and durable recipes.

  • Chickpea “Tuna” Salad – This is a versatile protein-packed vegan, gluten-free salad that packs well in a sandwich or with some crackers or carrot sticks.
  • May Lentil Loaf – This takes a little more time to make, but I imagine it as a modern day loaves and fishes– if you bring a lentil loaf to a march or committee hearing you can feed yourself and your new closest 40 friends a hearty, delicious, energy-packed meal.
  • Mujadara – More nutrient dense lentils! This middle eastern salad is good hot or cold and tastes great on its own, on salads, or in pita.
  • Blueberry Oat Protein Bars – This is a good one to have in your back pocket. Munch one before you link arms and you will be full and satisfied all the way to county lock up.
  • Sweet Potato and Broccoli Pasties – This dish was traditionally made by women first thing in the morning for the menfolk heading off to the factories and mines. Maybe sometime in the next 30 days some helpful allies can whip these up for women marching off in the bowels of the capitol extension.
  • Kabocha Squash and Quinoa Tamales with Aji – Tamales are great to-go foods and the squash (available now from Johnson’s Backyard Garden) helps keep the dough moist, adds a healthy veggie, and a delicious flavor.
  • Quinoa Tabouli Salad – Quinoa is a super food for the wonder women (and men) that need all the help they can get. This salad will hold up will for several hours in a backpack. Consider pairing with the Mujadara in a pita pocket with some hummus and you’ll have what it takes to shout for days.
  • Veggie Spring Rolls – Spring rolls are a great way to eat a lot of veggies. If you are packing them for lunch or a snack minimize the amount of liquid in the rolls. Don’t forget your protein-loaded peanut sauce.
  • Barton Creek Market Bars – It will be hard to keep going without something sweet. These bars satisfy the need for a nice treat while still giving you the energy and nutrition your body (and cause) needs.
  • Pistachio Biscotti – Biscotti are a great snack, pair well with your first (or fifth) coffee, and will last for days moving from the temperature differential of the South Lawn to the Senate Chamber.

 


Cantaloupe Aqua Fresca

This tasty and simple beverage is actually something I learned back in high school. My good friend Patrick often invited me to his large Filipino family’s parties. These parties were some of my first experiences with real, homemade international foods. This cantaloupe drink was a treat at almost every gathering I remember.

Cantaloupe Aqua Fresca

Cantaloupe Aqua Fresca

I never found out a special Tagalog name for this drink, so I’m calling it an aqua fresca for its similarity to the light Mexican beverages. Either way, this melon juice a delicious and refreshing treat on hot summer days!


Watermelon Cachaça Smash

Austin, I found the perfect way to use Johnson’s Backyard Garden‘s personal watermelons. You’re welcome.

Watermelon Cachaça Smash

Watermelon Cachaça Smash

Ingredients

  • 1 personal watermelon
  • 2 ounces cachaça
  • 1/2 ounce fresh lime juice
  • 1/2 ounce Grand Marnier
  • 1 ounce simple syrup
  • crushed ice
  • Angostura bitters
  • slices of orange and lime

Preparation

  1. Start by preparing your watermelon juice and serving vessel. Slice the top inch of the watermelon off to create the top of your glass. If necessary remove a small slice from the bottom to create a level surface, but be careful not to slice too deeply into the flesh. Now, carefully spoon out the watermelon pulp. Place the cup shell in the refrigerator to chill and juice the watermelon pulp with a juicer or by smashing and straining through a fine mesh sieve.
  2. Combine cachaça, lime juice, Grand Marnier, simple syrup, and four ounces of the melon juice in a shaker with ice. Shake to chill.
  3. Fill the melon glass with crushed ice and strain the cocktail into the melon. Add a dash of Angostura and garnish with orange and lime slices.

Zucchini Fritters with Poblano Sauce

V GF
Zucchini Fritters with Poblano Sauce

Zucchini Fritters with Poblano Sauce

Ingredients

  • 1 1/2 pounds zucchini, grated
  • 1 small white onion, minced
  • 1 clove garlic, minced
  • 1 tablespoon ground flax seed
  • 2 tablespoons water
  • 1/4 cup flour or gluten-free flour blend
  • Salt and pepper to taste
  • Vegetable oil cooking spray

Sauce

  • 1/4 cup vegan mayonnaise substitute
  • 1/2 lemon, juiced
  • 1 small poblano pepper, roasted, peeled, and minced
  • Salt to taste

Preparation

  1. Combine flax seed and water and set aside to soak.
  2. Combine zucchini and a pinch of salt in a large mesh strainer. Set aside and allow water to drain for about 5 minutes. Press slightly with a wooden spoon to release excess liquid.
  3. When zucchini has drained, combine in a large bowl with onions, garlic, and flax seed. Season with salt and pepper to taste.
  4. Heat a cast iron skillet iron skillet over high heat until hot, then reduce heat to medium-low. Spray pan with cooking spray.  Form palm-sized patties from zucchini mixture and carefully place in skillet. Cook until lightly browned, about 5 minutes, then flip and continue cooking until the other side is browned.
  5. Continue cooking fritters, re-greasing the skillet between each fritter, until all the zucchini mixture is used.
  6. While the fritters are cooking combine the sauce ingredients in a small dish.
  7. Serve fritters warm, drizzled with sauce.

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