Monday, April 25, 2011

Kelp Noodles Thai Peanut style



Nutrition rich Kelp Noodles with a quick and easy Thai Peanut Sauce

Create this dish:
Quick rinse of Kelp noodles out of the package.
Place in a bowl with water covering the noodles + a 1 tsp salt.
Cut through noodles a few times with a kitchen shears to shorten noodle length.


Set aside

Peanut Sauce Yields approx 1 1/3 C

In Vitamix Blender ( If using a food processor use 2/3 Peanut Butter)
1 C Roasted unsalted Peanuts
1/3+ C Seasoned ( sweet( Rice Vinegar-Marukan orange Label is best
1 TBSP Coconut Oil or Safflower
1 TBSP Lime Juice
1/4 C Aged Soy Sauce or Tamari
2 tsp Raw Sugar or Raw Agave
3 small Hot Peppers ,seeded ( or 1/4 tsp Cayenne)
2 Garlic Gloves, smashed
2-3 Scallions ,chopped
Blend, taste for Salt and heat. Blend adding water until smooth and shiny.
B2 TBSP shredded unsweetened Coconut moves it south in cuisine style.

Drain soaking Kelp Noodles and place in a dry bowl.
At this time add other ingredients/vegetables to Kelp Noodles
Reserve a small amount of my julienned, slices or chopped vegetables for garnish.
Now stir in the Peanut Sauce to coat nicely.
Today I added Organic Carrots, Scallions, Cabbage, Limes, Red Bell Pepper,
Cilantro,Black Sesame Seeds
I added a Cilantro Gremolata to finish:
Fine chopped,Cilantro, Garlic, Ginger and a little lime juice and salt.

ABOUT KELP NOODLES: A 12 ounce bag of Kelp Noodles is only 18 calories.
Kelp Noodles are versatile and delicious. Loaded with trace minerals and powerful antioxidants. Gluten and rice free, raw or cooked they are a nice replacement for Spelt, Rice or Durum wheat noodles in application for any cuisine.
They are absent of sea odor and as blank a canvas as any plain noodle.

Texture: Very similar to spaghetti noodles with a micro crunch at bite.
Straight out of the package they possess the same flexibility as cooked noodles.
Just a rinse in in water and they are ready to use.
Boil them if you like for serving hot.Even 10 min. boil won't alter texture.

Kelp Noodles work well for warm weather outings with a vegan sauce of any kind because they are safe at room temperature for hours.
A lovely Italian style and Raw sauce can be made by processing
4 Medium seeded,fresh tomatoes, 1/2 large Red Bell Pepper,sliced, 1/2 a sweet
Onion, 4 Garlic Cloves,1 TBSP or less Olive Oil, stir in Dry Italian Seasonings,
1 TBSP Lemon Juice and Salt and Pepper to taste before serving.


Rarely available in even the high end grocery chains I order Kelp Noodles by the case of 12-12 oz packages from Sea Tangle Noodles at www.kelpnoodles.com

You may enjoy the Thai Peanut dish cold or place it in a microwave and heat to hot.
If making pasta with Kelp Noodles simply use as you always do.
Add them to your pasta sauce when it is at final simmer in the skillet.
I have seen recipes for Kelp Noodles with Guacamole Sauce.
Any combination of Steamed Vegetables and Kelp Noodles or
Try a stir fry with Kelp Noodles
Also a great addition to soups.
You get the idea. Enjoy!

No carbs,very few calories, high in trace minerals and anti-oxidents,
Tasty, filling,versatile and a great Liver and metabolism tonic.

Saturday, April 23, 2011

Gomiti Pasta x 2












Gomiti = 'bent tube' pasta.
Pasta pictured here is the Montebello Artisan Pasta
Cooking your pasta 'Al Dente' lowers the glycemic index just like boiled potatoes compared to baked (high GI).
A 'carb bomb' feeling after eating pasta is usually due to the pasta being cooked too long and not 'Al Dente'.

Gomiti & Cheese ( Vegan Mac n Cheez)
A quick whip up using Cashew Sour Cream.
There was also 3 1/2 Cups of cooked Gomiti pasta from dinner.
Winged it on sauce ingredient amounts and it was perfect to lavishly cover
3 1/2 Cups of leftover cooked Gomita tubes.

In a small bowl blend: 3 tsp Onion Powder
2 tsp Smoked Paprika
1 1/2 Garlic Powder
1/2-1 tsp Salt
Pinch of Cayenne
Tiny pinch of Dry Mustard
Optional: 2 tsp Nutritional Yeast
Have prepared 1/3 C Vegetable stock or bouillon + a little vegan rice or soy beverage for desired viscosity at finish.
You may use your favorite oil in this recipe instead of Margarine.
The more oil you add the shinier the sauce but I stuck with a lower fat amount.

Heat one TBSP of Vegan Margarine in a medium hot skillet
Add spices blend and stir to heat for about a minute
Whisk in 1/3 Cup of Cashew Sour Cream (recipe 2 posts back)
Whisk well incorporating spices while adding stock slowly
Heat to simmer then add the vegan beverage to desired viscosity
Bring to simmer, pour over pasta, blend well and enjoy

Nice additions: Peas, Edamame,Fly Fakon chopped (page 118), Sun Dried Tomatoes

Gomiti Pasta with Seitan, Sun Dried Tomatoes, Moroccan Kalamata Olives, Basil,Olive Oil, chopped Garlic, finish with Lemon and Parsley


Thursday, April 21, 2011

VC style French Toast

In buffet application at Veganopolis Cafeteria we produced a thick batter with
Tofu,Spelt Flour,Vegan Beverage,Banana, melted Margarine and spices including
a small amount of Turmeric for color.
Tasty, held up well and was sturdy to produce in volume amounts.


The recipe in the cookbook is far lighter version than the thick French Toast we served up at the restaurant.
The cookbook recipe is also very simple and made without flour in the batter.

Enough for 4 or 5 Slices
In a Pyrex 2 Cup blend the following, heat to warm in microwave or stove top:
1 C Vegan Beverages such as Rice, Almond, Soy (Vanilla flavor is a good option)
1 tsp Margarine
1 tsp Vanilla Extract
1 1/2 tsp Sugar
1/2 tsp Cinnamon
Pinch or 2 of Allspice
1/2 tsp salt
Optional ( 1/2 tsp Turmeric for golden color

When heated stir in 1 Level TBSP Flax Meal. Set aside to thicken 5 minutes.
Pour into a square container about a bread slice size for dredging.
Warm Margarine in skillet
Dredge,brown, flip, brown, remove enjoy!

Shake powdered sugar through a fine mesh strainer on finished slices.

Tip:
Double the recipe and keep in a jar in the cooler ready to go.
Warm prior to use.
The slices are so moist they stay well in a sealed container for a few days.
Place parchment in between the slices. Reheat in a toaster.
Cooking for several guests?
Keep cooked slices on a sheet pan in a warm oven.
Place a layer of parchment paper on top to prevent drying.

Sunday, April 17, 2011

Cashew Sour Cream




Baked Potato topped with Cashew Cream
If you like dairy sour cream there is no need to buy it anymore. Customers asked for this recipe often and months later told me they never buy dairy sour cream because they so prefer the rich taste and consistency of Cashew Sour Cream.
Easy and quick to create.
Make a double of this recipe and freeze a container for later use.

Yields a little over a 8 ounces:

Soak 1 Cup RAW Cashews in 1 +1/2 C Water for 4+ hours. Or overnight refrigerated.
Drain ,rinse and place in food processor with S blade or Vitamix Blender.
Add 2 tsp Apple Cider Vinegar, 1 1/2 tsp salt, 1 tbsp Lemon Juice
While blending add a tbsp of Safflower or your fav oil slowly.
Stop, test spoon taste for desired flavor/salt.
Viscosity: should stick to the spoon and not run from it.
Blend to smooth adding a little water by tsp just until it begins to shine.
Use at once or allow to sit in a sealed container refrigerated overnight.
Allowing it to sit a day intensifies the sourness/ thickness.
Add a little more oil or water if needed as time goes by.
Safely served for up to 7-10 days kept refrigerated.


TIPS: Add fresh herbs,Paprika, Tomato Powder or Red Pepper powder to achieve
a specialty Cashew Sour Cream.
Similar to our Cashew Ricotta recipe: Replace the Apple Cider Vinegar
with 1 TBSP Lemon Juice. Process less for Cashew Ricotta, less liquid.
Add Italian Herbs or Oregano to your Cashew Ricotta for Lasagna/ Moussaka.
Be creative with your flavoring and herb combinations.

The low down on Cashew Nutrition here:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=98

Thursday, April 14, 2011

Thai Eggplant stuffed with Quinoa



Thai dinner: The only missing photo is of a platter of Green Curry Seitan that was thoroughly enjoyed by carnivores that evening.
The Peanut Sauce and Green Curry were made quickly and easily in a Vitamix blender.
Quinoa cooked quickly in stock then added to a saute of diced shallot, red bell pepper,a dash of curry and a little fresh basil, 2 minced fresh hot peppers,minced Garlic, salt. Set aside
Halve a few Asian Egglants lengthwise.
Brush insides with a a mixture of aged Soy sauce or Tamari/ Sesame oil.
Bake until browned at 375.
Quinoa mixture:
Add one heaping tablespoon of vegan Yogurt or homemade Cashew Cream to the mixture and heap atop browned eggplant halves. The yogurt added to keep the Quinoa mixture from drying out while finishing in the oven. Sprinkle ground Cashews atop, return to oven, heat to hot. A few minutes under the broiler will suffice.

Also pictured: Rice Stick Noodles with Peanut Sauce and Tofu,Cucumber, Cilantro, Red Onion Salad in Seasoned Rice Vinegar. Fried Tofu app.

Friday, April 8, 2011

Smoky Vegan Pecan Gravy

Rub 1 C Raw Pecans with Liquid Smoke and salt.
Set aside for 30 minutes to absorb smoke.
Roast in a preheated 375 oven 8-10 minutes. Let cool, grind fine.
Gravy ingredients: 1/4 C Shallots ,chopped, 1/3 Unbleached Flour,1/2 C Smoked,
1/2 C Roasted ground Pecans, 2 C Vegan Stock.
Also needed: 1 TBSP Safflower Oil and 1/2 C Plain Vegan Rice, Soy,
Hemp or Almond Beverage (pref unsweetened)


Start Gravy: Heat Oil in saucepan, add chopped shallots. Cook shallots stirring 1 minute. Slowly add the 1/3 C Flour to the Shallots whisking all the way.
Cook flour Shallot mixture on medium heat for a minute while whisking.
You are 'cooking' the flour to slightly brown. Next add the ground roasted Pecans , whisking in quickly along with a dash of White Pepper or Grinder Pepper + 1 tsp Salt.



Next: Slowly add stock whisking to smooth, add more , whisk,
until all stock is incorporated.

FINISH: Whisk in 1/3 C of vegan beverage.
Heat another 2 minutes whisking frequently.
Gravy will thicken as it heat to bubbling finish.
For your desired thickness add more Vegan Beverage at this time.
Taste for Salt, Pepper and if desired add a little more Liquid Smoke.
(A PINCH of ground Cayenne adds a nicely enhanced kick)

GLUTEN/FLOUR FREE Version: Grind nuts in blender to fine with spices,Liquid Smoke.
Saute a few Shallots to soft, add blender mix,heat and stir a minute.
Slowly whisk vegan stock and a little Rice/Soy/almond beverage to desired viscosity
If you have VITAMIX allow gravy to cool to room temp
Taste for Salt before serving.


Tip: Leftover smoked ground Pecans?
They make a great topping for salads,Tofu Scramble, Pasta
and even on a sandwich.
This is a good gravy to make in spare time to portion into plastic snack pack bags for the freezer.
Label, date and thaw when desired in a bowl of hot water.
Serve over Biscuits, Seitan, Mashed Potatoes and more.

Try Southern style Veganopolis Roadhouse Burger with Smoky Pecan Gravy
and grilled Onions.

Orange Tahini Dressing or Dip

There is always a fresh container of this dressing in the cooler.
Tahini is high in Calcium and a substantial protein.
I keep a tub of Tahini blended with a little Maple Syrup
to enjoy on toast as a quick morning meal.

No oil is needed for this recipe.

Orange Tahini Dressing
Yields approx 12 oz depending on the viscosity you prefer.

Place the following ingredients in a food processor blend until smooth and
to your desired thickness. Tahini dressing thicken slightly when stored.
Add a little water and shake it container to thin.

1/2 C Tahini
1/3 C Seasoned Rice Vinegar ( seasoned is the sweet one)
2 TBSP Orange Juice
1/3 C Parsley Leaves
2 TBSP Green parts of Green Onion, chopped
2 TBSP Shallot, chopped
2 TBSP Maple Syrup (or to taste)
1 1/2 tsp Salt
1 1/2 tsp Paprika
1 1/2 tsp Cumin , ground and roasted quickly in a small hot skillet
A dash of Cayenne and Pepper
2/3 to 1 C Water or room temp Vegan Stock

Blend until smooth. Add more water or Orange Juice to reach desired viscosity.

TIP: Roasting Cumin: Heat pan, add Cumin, stir frequently for a minute or two until it darkened slightly. If burned it will turn bitter.
Add a dash of Turmeric to color the dressing a golden yellow.