Wednesday, March 13, 2013
Make your own tasty Pakora and tweak the flavors.
Heat one inch of Oil in a saucepan or pot
Have long tongs ready to use.
Batter for a platter full of Pakora:
Prepare a bowl of large Broccoli and Cauliflower florets
Trim the tips off Green Beans , add to bowl
2 Cups Chickpea Flour (besan)
1/2 C chopped Cilantro leaves
2 tsp Onion Powder
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1 tsp Turmeric
1 tsp White Pepper
Optionals: Paprika and or Ginger Powder
Whisk the dry ingredients to blend
Slowly add 1 C water WITH 2 tsp of Tamarind paste blended in
Achieve a very thick batter that will stick to the vegetables and not run off
Brown a few pieces at a time on the hot oil. Set aside on paper to drain
TIP: Try this recipe replacing spices with a Cajun spice blend : 0
Posted by Veganopolis Chefs at 8:43 AM
Tuesday, February 26, 2013
Of all the ways to prepare Brussell Sprouts this is my favorite
Why boil away that nice flavor and firm texture?
Seared Brussels Sprout Vegan Style
2 Brussels Sprout
1 Shallot or 2 teaspoons, fine dice
2 teaspoons Vegan Margarine/Spread
1/4 C Veg Stock
Juice of 1/2 Lemon
Cracked Pepper and Salt to taste.
Place Brussels Sprout in a bowl and shake
several times to assist removing loose outer leaves.
Place a skillet on medium high flame.
With a small prep knife slice stem to flush with
body of sprout.
Half the Brussels Sprout
Place margarine in hot skillet
When that just begins bubbling add Shallot
Heat for 1-2 minutes or until clear
Turn flame to high, add Brussels Sprout
Add several grinds of Pepper + a sprinkle of Salt
Sear to dark in color stirring frequently
Cook until 'blackened'.
Once they are seared add Veg stock, cover
Simmer,covered, for about 2 minutes
Add Lemon juice, taste for Salt and Pepper
Toss in a handful of slivered Almonds after simmering and
stir until Almonds are slightly browned
Add a Sprinkle of ground Smoked Almonds
Same technique minus Lemon juice:
Saute with Roasted Sesame Oil sprinkle Black Sesame Seeds
Try using the very least amount of fat/oil or vegan spread in
sautes and substitute Veg Stock for needed moisture
This leaves vegetable flavors textures more intact
Keep a jar of prepared Veg Stock in the cooler, ready to use
Posted by Veganopolis Chefs at 10:31 AM
Monday, January 28, 2013
Sock Monkey and I decided to take a coffee break and enjoy these.
This appears lengthy to assemble but i actually easy and quick.
5-8 Min to assemble dough and set to rise.
12-15 to assemble filling and topping
Options: Change up the filling here and add Pecans, Coconut,
even diced Pineapple.
The topping and filling here is what I had on had to use up.
The richness and moisture with the added pumpkin is addictive.
Only 6 TBSP oil which isn't too bad for an item as such.
6 tablespoons Vegan Margarine or Spread, to be divided
1/2 C Plain Vegan Beverage, soy, almond, rice, etc.
+warmed to approx 116 degrees+
1 Level TBS active dry yeast
3 1/2 C all-purpose flour + a 1/2 C for rolling dough out
1/4 C (packed) light or dark brown sugar
1/3 C granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 tsp baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom (or allspice)
1 teaspoon ground ginger
2/3 C pumpkin puree, canned
1 TBS Flax Meal in 1/4 C warm water, set aside 5 min
Oil for coating dough rising bowl
2/3 C light or dark brown sugar
1/3 C granulated sugar
1/4 C maple syrup or raw agave
1/2 tsp salt
12 tsp ground cinnamon
Have ready on the side:
1 C Raisins
2 TBS vegan beverage
2 C powdered sugar, sifted
1-2 tsp vanilla powder or extract
( I often use 1 TBS Of Coconut Oil in the glaze)
Have your food processor ready with the dough blade
Melt the 6 TBS vegan margarine in a skillet
Set aside to cool to room temp!
In a 2 C Pyrex Cup or a small bowl:
Place yeast in warmed 1/2 C vegan plain beverage
+ sprinkle of sugar to activate yeast
*Warmed = 116 slightly warmer than your body temp
Put togther dough elements:
In a large bowl:
add flour, sugars, salt and spices
Blend with a whisk
In another bowl stir to blend or use a hand mixer:
the now creamy yeast/beverage
2/3 C canned pumpkin puree
sugars : (1/3 Granulated, 1/4 Packed brown),
HALF of the 6 TBS of melted vegan margarine
* You will use the other 3 later
Stir to blend or blend with a hand mixer on low setting
Add dry ingredients, stir/blend just to form a dough ball
PLACE IN FOOD PROCESSOR WITH DOUGH BLADE
Process for 3 min.
Place dough in a large lightly oiled bowl covered with
plastic wrap ,set in a warm spot until double in size
About 1 hour or so
While all that is taking place:
Place elements of filling in a bowl :
sugars, spices, agave or maple syrup, set aside
Make your Glaze ahead of time and place
it in the frig to stay consistent and thick
In a bowl place 2 C sifted confectioners-powdered sugar
With a hand mixer blend in 2 TBSP Plain vegan beverage
plus the vanilla
Achieve a thick consistency
Adjust moisture if needed
Prepare 2 round 8 or 9 inch cake pans:
Lightly oil and lightly flour
OR use one -9 x 13 rectangle pan
You may also choose to use parchment paper but
very lightly oiled
Oil tends to cause burn before fully cooked
+ CHILL DOUGH 15 MIN IN REFRIGERATOR PRIOR TO ROLLING +
NEXT: Preheat oven to 350
On a floured surface roll the dough out to approx 16" x 11"
Achieve as close to 1/4 inch thickness as possible.
Remember the dough will rise and fatten.
Brush or spread remaining 3 TBS melted margarine
over the entire rolled surface
Spread the filling upon the dough evenly
Roll the rectangle of dough with filling
from the long 16" side , slowly and firmly
Some filling may slip out but that is expected.
Once firmly rolled slice 1/2 INCH slices of the roll
with a SERRATED knife
Just go ahead and gently saw through at 1/2 inch intervals
Place cut lengths close together in the prepared pans
Bake at 350 for approx 25 min
Use the old finger test and if the tops spring back
the delicious treats are finished baking
Allow to cool and go crazy with a glaze design
Sit back, make a wish and enjoy!
Posted by Veganopolis Chefs at 9:57 AM
Friday, December 28, 2012
Every year about holiday time I will hear at least 5 times
"I don't like Sweet Potatoes"
Perhaps ,like Broccoli, past preparations the person has
experienced are lame or plain kooky.
Never understood the Marshmallow-Sweet Potato thang.
This is no breakthrough but a reminder you can enjoy
Sweet Potatoes Smashed (mashed) with 1/2 White Potatoes.
Add a little White Pepper and a pinch or 2 of Nutmeg,
Salt to taste and enjoy this great combo.
Since white potatoes of all kinds cook a tad quicker I either
cook both together with the Sweet Potato dice smaller.
Other option is to boil in separate pots.
Peel, dice and place in a bowl of cold water.
I change water twice to remove excess starch.
Bring to boil in water just covering potatoes.
Once at boil bring down to simmer to better
control cooking process to just fork tender through.
If I am baking for a couple of hours I will pop a few Sweet Potatoes
plus a Russet in the oven, pierced several times, bake to soft
for smashing for dinner or the following day.
Save energy and double up!
Sweet Potatoes and Yams are 2 different plants.
Sweet Pototaoes, like s few other vegetables, produce nictotine.
Good for you! : )
Posted by Veganopolis Chefs at 10:01 AM
Wednesday, December 19, 2012
Comfort food deluxe!
A half stalk of Brussel Sprouts was sitting waiting so
I decided to whip up a few Brussel Sprout Pot Pies with
Raw Pecan pieces, Vegan Gravy + a wee bit o chopped Seitan.
The gravy began with a large fine diced shallot being
sauteed until lightly browned.
I use very little saute oil so a splash of Vegan Stock
was added to prevent sticking.
* Better than Bouillon brand
Whisked in 1/2 C Spelt Flour+ 1 tsp Garlic,
2 tsp Onion Powder + 1 tsp White Pepper.
Brown the flour then:
Whisk in 3+ Cups of Vegan Chkn Flavored Stock*
Bring to bubbly
Taste for seasoning-Salt
Watch your salt if your stock is already salty
Set on low flame and it will thicken, soa djust to your desired
viscosity with more stock or perhaps some vegan plain beverage.
I halved and seared the Brussel Sprouts with a little shallot and
Buttery Spread in a hot skillet.
Added 1/4 C stock, covered and cooked 3 minutes
Added 2 TBSP Raw Pecan Pieces and browned for a minute.
Added a splash of Lemon juice and Pepper
Optional: Added 1/4 C diced Seitan I had from another recipe
Crust-3 pies including tops
Preheat oven to 350
Place 3/4 C Oil in freezer for 15 min
Add 1/4 C cold water to the chiilled oil
Make a crater and blend into this
2 C Flour + 2 tsp Onion Powder, 1/12 tsp Sugar, 1 tsp Salt
Roll out to 1/4 inch thickness on parchment paper
Form crust into pie tins saving some for tops
Make a few fork punctures in bottoms
PRE BAKE bottoms for about 20 min or until firm
Fill, form and place tops, puncture tops, bake pies
Sit back and enjoy your work.
*Non Vegans will sometimes ask
"Why would a vegan want it Chicken flavored?"
The seasoning isn't the TASTE OF chickens flesh it is simply
a common seasoning blend that has been used in cooking chicken
flesh over the ages.
Same with Bacon flavoring: It is a combo of spices you remember.
A combination used over the years to make the flesh 'edible'.
Add Oil to a Vegan Chicken Soup and some people
will swear it is real animal.
No, it is the FAT that they remember.
Our Super Noodle Soup was like that and I once stood
and tried to convince a man it was absolutely 100% vegan.
He asked for 2 large containers to take home!
Posted by Veganopolis Chefs at 8:35 AM