Friday, October 29, 2010

Once again, long, long post! Hubby's back at work :-)

Green Bean Almondine, Au Gratin Potatoes and Coconut Tempeh Nuggets
The green beans turned out quite nicely. A lot of flavor and a nice twist on plain steamed beans. The potatoes were okay but not my fav the first time around. However, the next day, these potatoes were quite flavorful and yummy. The Crispy Coconut Tempeh Nuggets were a disappointment to me. I was so excited about them but the recipe just didn't work well. The batter for dipping the tempeh nuggets in was so thick it had to be caked on to each nugget, they were a pain to make and they were rather lacking in flavor. I was so excited about them too! I am going to give them another go sometime and see if I can adjust the recipe to work better.

Green Beans Almondine (adapted from 500 Vegan Recipes)
1 lb fresh green beans
2 T nondairy butter
1 cup diced onion
2 T minced garlic
1/2 cup chopped and toasted almonds
1/2 t sea salt

Melt butter in saucepan. Combine remaining ingredients except almonds in saucepan. Cook until veggies are tender. Sprinkle with almonds. Serve

Au Gratin Potatoes (adapted from 500 Vegan Recipes)
1 3/4 lbs potatoes, sliced
1 onion, sliced
12 oz extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
2 T sesame oil
1/2 cup soy creamer
2 T cornstarch
2 T white miso
1 T garlic powder
1 T onion powder
1 T paprika
1 t sea salt

Preheat oven to 400. In a food processor, add all ingredients except potatoes, onions and salt. Whirl until smooth and creamy. Layer potatoes and onions in 9x13 baking dish coated with cooking spray. Sprinkle with salt. Spread creamy mixture over top of potatoes. Bake 45 min or until potatoes are tender.

Crispy Coconut Tempeh Nuggets (adapted from 500 Vegan Recipes)
1 lb tempeh
1/2 cup coconut milk
1/2 cup coconut flour
1/2 cup coconut flakes
1/2 cup canola or coconut oil
Salt and pepper to taste

Cut tempeh into nuggets. In a shallow dish, combine coconut milk, flour, flakes. Stir to combine. Coat each nugget in the flour mixture. Heat cast iron skillet and add oil. Panfry nuggets in cast iron skillet until golden on all sides.
Who says you can't have a delicious, filling, and traditional queso dip when eating a vegan diet? This dip was fabulous and perfect for the crockpot! I modified it slightly but overall, the recipe is as written. I decided to crockpot it instead of cooking it on the stove. Worked perfectly and tasted great.

Warm Chili Con Queso Dip (adapted from 500 Vegan Recipes)
1 cup tomato sauce
1 1/2 cups cooked pinto beans drained and rinsed if using canned)
1 cup veg broth
2 T minced dried onions
1 T garlic powder
1 T onion powder
1 T chili powder
1 t cumin
1 cup soy creamer
1 cup nondairy sour cream
1/4 cup nutritional yeast
1 T white miso
1 1/2 cups ground meat alternative (I used BOCA crumbles)

Combine all ingredients except beans and crumbles. Stir until smooth. Add beans. Cook on low 5-6 hours or high 3-4 hours. Add crumbles during last hour of cook time or if you will not be available to add them at this time, just add them at the beginning.

My husband loves coconut and I quite like coconut combined with something a bit tart. When I saw this recipe, I knew it was a must try! These bars turned out quite delicious - the crust is incredible!

Coconut Lime Bars (Adapted from Urban Vegan)
1/2 cup plus 3 T flour
1 cup sugar, divided
1/4 cup canola oil
1/3 cup almonds
2 t lime zest
3 1/2 -4 T lime juice
1 T soy milk
1 t coconut extract
1 cup shredded coconut
Preheat oven to 350. Grease 8x8 pan. In a food processor, grind nuts to a flour. Add 1/2 cup flour, 1/3 cup sugar and a pinch of salt. Slowly add oil. Press dough into prepared pan. Bake 20 min or until golden. Let cool slightly. In a medium bowl, stir together 2/3 cup sugar, 3 T flour, lime zest and juice, milk, and extract until smooth. Mix in shredded coconut. Spread mixture over crust. Bake 20-27 min or until set and just starting to turn golden. Let cool for about an hour and cut into bars.

I love lasagna! Making a vegan version that is delightfully cheesy and wonderful as a traditional lasagna is perhaps one of the big vegan challenges in my kitchen! The truth is, I love cheese so cooking without it (though usually it's not really something I think about or crave) is sometimes hard in dishes that are traditionally dairy-heavy. I was very impressed with this rather made-up version. I used my homemade tofu feta in it which was a tasty addition. I cheated and used bottled spaghetti sauce. I use very little prepared food but on occasion, it's nice to open a jar of sauce rather than simmering a pot of homemade. Convenience every once in a while is worth it! I made spaghetti earlier in the week and used the rest of the sauce from that (which was another cheater version - I sauteed BOCA crumbles and onions and added bottled sauce!) as well as some additional bottled sauce for additional sauciness! The result was really delicious. The capers added a wonderful briny bite. I have written the recipe as if no leftovers were used and you were starting from square one. Yum!

Red Lasagna With Meat Sauce and Tofu Feta
12 cooked lasagna noodles
1 1/2 cups BOCA crumbles
1 diced onion
1 t minced garlic
1 T olive oil
2 jars prepared spaghetti sauce
1 recipe Tofu Feta (see below)
3 T capers

Tofu Feta (Source: 500 Vegan Recipes)
14 oz extra firm tofu, drained and pressed
3 T olive oil
2 T lemon juice
1 T dried basil
Salt and pepper to taste
Crumble tofu into a bowl until it resembles feta. Add remianing ingredients and mix together with your hands.
In a large saucepan, heat oil. Add onion and garlic. Saute 2 min, Add BOCA crumbles. Cook until browned. Add sauce. Simmer on low for 10-15 min to allow flavors to meld. Mix feta with capers. In 9x13 baking dish coated with cooking spray, layer noodles, feta and sauce until ingredients are gone. End with sauce. Bake 20 min or until bubbly and heated through.

These potatoes were absolutely fabulous! Full of flavor, so easy and just incredibly yummy!

Ginger Curry Potatoes (adapted from 500 Vegan Recipes)
2 T peanut oil
1 lb potatoes, peeled and diced
1 T green curry paste
1/2 t ground ginger
1 clove minced garlic
2 T water
In a large frying pan, heat oil. Add potatoes and cook until golden brown - about 10 min. In a small bowl, whisk together curry paste, garlic, ginger and water. Pour over potatoes and stir to coat. Cook until potatoes are fork-tender.
A perfect fall treat!

Pumpkin Cupcakes (adapted from 500 Vegan Recipes)
1 t apple cider vinegar
1/4 cup soymilk
1/2 cup plus 2 T flour
1/2 cup whole wheat pastry flour
1 t baking powder
1/2 t baking soda
1/3 cup sugar
1/3 cup brown sugar
1 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t fine sea salt
1/2 cup pumpkin puree
1/4 cup unsweetened applesauce
3 T canola oil
2 t vanilla extract

Combine vinegar and soymilk and allow to curdle a few min. Add pumpkin, applesauce, oil and vanilla to milk. In a separate bowl, combine remaining ingredients. Add wet ingredients to dry and stir until smooth. Divide evenly among 12 muffin cups. Bake 15-18 min or until toothpick inserted comes out clean.

These rolls were much denser than I expected but were still quite yummy and a good addition to a warm casserole or hearty soup.

Blooming Onion Rolls (adapted from 500 Vegan Recipes)
2 T nondairy butter
1 T Italian seasoning
3 T minced dried onions
3/4 cup warm water
1/2 t fine sea salt
1 t sugar
2 1/3 cups whole wheat pastry flour
1 1/2 t bread machine yeast
canola oil to coat bowl
1/4 cup warm water for brushing roll tops
Coarse sea salt for sprinkling

IN a saucepan, melt butter and add onions and Italian seasoning. Combine with warm water in large bowl. In separate bowl, combine salt, sugar, 2 cups flour, and yeast. Stir wet ingredients into dry. Add remaining 1/3 cup flour as needed to prevent dough that is too wet. Knead with dough attachment or by hand until dough is smooth and pliable. Coat with canola oil. Let rise 90 min or until doubled in size. Roll out on cutting board or counter into rectangular shape about 14x12 in. Cut lengthwise into 6 strips. Roll each strip into pinwheel. Place on baking sheet coated with cooking spray. Brush each roll with warm water and sprinkle with coarse salt. Let rise 40 min. Bake at 375 for 14-16 min or until browned.

1 comment:

  1. Yum, yum, yum! I am so going to make the treats you brought to life group :) Thanks for putting them up here :)


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.