Wednesday, June 29, 2011

Crunch Summer Potato Salad

Refreshing Summer Potato Salad enjoyed after a lakefront bike ride
Potato Salad with a healthy crunch along with dimensional flavor
This version topped with Slivered Almonds and Raisins
+Avocado would have been a nice addition
Consists of Diced:
Kohlrabi, Red Bell Pepper, Celery,Green Onion,Parsley,Dill,1 Garlic Clove,
Red Potatoes cooked until just fork tender,drained, rinsed in cold water

Dressing: Rice Vinegar, Grapeseed Oil, Apple Cider Vinegar, Lemon Juice,
Celery Seed, Shallot, Maple Syrup, Dash of Dry Mustard, Sea Salt, Cayenne

I made a Tahini-Sesame- Orange Dressing but I decided I wanted this
colorful combination to shine through with a clear dressing.

Next day enjoyed with Smoky Pecan Bits as a topping
Marinate Raw Pecans in Liquid Smoke for an hour then roast at 400 degrees
turning twice in the span of about 10 minutes
I have also stove top roasted Pecans instead of using the oven.
NO liquid Smoke? Awwww..
A good Tamari or Aged Soy Sauce will do.

Monday, June 27, 2011

Mediterranean Bread Pudding

Elegant dish to serve warm or at picnic temp

Created on the fly from items available in the pantry today:
Raw Cashews,1/2 Jar Marinara, Oil Cured Moroccan Olives, Simple Seitan,
Fresh Basil, Fresh Parsley,Peeled Garlic Cloves, Lemons,
Mozzarella Style Vegan Shreds,Fennel Seed, Dry Oregano,
Balsamic Vinegar, Seasoned Rice Vinegar, Can of Artichoke Hearts
Spices,Vegan Stock

+Gimmee Lean Vegan Sausage may replace the Seitan in this dish but
Saute the GL first.Saute Onion or Shallot, add Dried Oregano,
Cumin, Salt, Pepper then stir in Fennel Seed.

Use store bought baguette, rustic style bread or make your own:

5 Minute bread dough:
2 tsp Active Yeast in 1 C Warm water plus a pinch of sugar for yeast to dine on.
Set aside until creamy. Then add 2 tsp Olive Oil
3 C Flour (1/2 Spelt Flour)
1 C Water, room temp (or vegan stock)
1 TBSP Nutritional Yeast
1 1/2 tsp Salt
2 tsp Sugar (optional)
2 tsp Onion Powder (optional)
I am using this baguette in a casserole style dish so I feel free to
flavor it in a more unique manner than if using it as a a traditional baguette.

Pour 1 C Water into yeast/oil mixture.
Pour wet ingredients into blended dry ingredients, stir until dough forms.
On a floured surface Knead,flatten, fold, turn, flatten fold, turn.Several times
Dough should be flexible but not sticky. Add extra flour while kneading.

Place in a lightly oiled bowl with room for dough to double in size
Cover with plastic wrap and set in a warm place to rise. 2 Hours+
Once doubled:
Punch down,stretch, flatten, fold, turn ,stretch, flatten ,fold
I allow it to rise a second time for approx/one hour.
Form bake in a lightly oiled and floured loaf pan at 350 until browned
TIP: Place an oven proof vessel with water in oven when baking bread
Allow to cool before cutting into 2 inch size pieces
Cutting into bread before it cools can degrade it's perfection

++take a long bike ride all the while plotting ingredients for the dish++

In blender: Raw Cashews,handful of Fresh Basil, 4 Garlic Cloves,10 Parsley Leaves,Olive Oil,Seasoned Rice Vinegar,Lemon Juice, Sea Salt,Pepper, dash of Cayenne which enhances flavor w/o heat if you use a pinch. Blended on high
Add a little water or Lemon Juice if need be achieve desired consistency

The plot thickens:
FOUND: 1/2 jar Marinara so decide to make it a pesto- marinara sauce

Lovely Color and texture. A sauce with many uses.
+also makes a delicious sandwich spread. VeganBall Sub Sauce!
Take some leftover Simple Seitan Filets,cut into large chunks with scissors
and chop in processor with 2 Garlic Cloves,Salt and Dried Italian herbs

At the very end add 3 tsp Whole Fennel Seed and just pulse a few times
or stir the Fennel Seeds in post processor.
You do not want to BREAK the Fennel Seeds.
Fennel Seed is that unique flavor in most sausages

Try this:
Add Fennel seed and Sage to store bought Gimmee Lean Vegan Sausage. Delicious!

Knead bread after 2nd rise. Place in Loaf Pan, bake about 25 min

FOUND! Can of Artichoke Hearts
Drain, toss in bowl with Balsamic Vinegar, Dry Oregano, Salt, Pepper
Roast on a baking sheet at 400 until lightly browned. Set aside

Bread has cooled:
Chunk into 2 inch cubes. Toast cubes on a baking sheet until light brown-toasted.

Once bread cubes are toasted:
Pour approx 1 1/2 cups of room temp Vegan Stock over toasted bread cubes.
Toss to moisten all. ,not soggy.
Toasting keeps the breads integrity while baking. No mushy bread allowed.

FOUND! Queso Blanco style Vegan Melt Shreds
Oil cured Moroccan Olives, pitted, diced


Once you have finished layering 2 FULL LAYERS AS SUCH:
Top with nicely arranged Roasted Artichokes, Chopped Oil Cured Olives,
A few more shreds for decoration and finally sprinkle with a mixture of
bread crumbs and Dried Oregano
.....Sun Dried Tomatoes would be a nice addition.

This will protect the top from sticking and becoming disassembled.

Bake in a preheated 350 Oven 30 minutes.
Remove lid and parchment and cook until bubbling and browned.

Delicious warm or at room temp and therefore a great Brunch or Picnic dish.

Roasting Japanese Eggplant

Remove ends, prepare in chunks, cover with a Aged Soy Sauce or Tamari and a splash
of Seasoned Rice Vinegar and a pinch of Cayenne and Salt.
Rub in lightly, roast at 400 until lightly browned.

Wednesday, June 22, 2011

Spelt Pasta with Basil Cashew Cream and Lemon Seitan

Spelt Pasta with Basil Cashew Cream and Pan browned Lemon Seitan
Side : A simple Spinach sauteed with Sliced Garlic and Shallot

Raw Cashews need not be pre-soaked if using a Vitamix.
If using a food processor, S Blade, soak for 4 hours prior, blend all ingredients.

Vitamix Technique
Grind 1 C Raw Cashews first then add a a few Garlic Cloves,Fresh Basil
Lemon Juice, splash of Seasoned Rice Vinegar, Salt,Pepper and Olive Oil.
If you have some fresh Parsley add a little at the end or use as garni.
I had a bottle of vegan stock in the cooler so I used that to achieve the
desired consistency therefore cutting down on the amount of Olive Oil needed.
Cooked Pasta, drained, returned to pot, stirred in Basil Cashew Cream, served.
+This simple sauce is also great on Cold Pasta to take on a picnic or such.
No worries about spoiling as there is no dairy. Holds well.
Try on KELP Noodles for a tasty Raw Dish. (RAW:Omit Stock, use water.)

Topped with Simple Seitan
Sliced rubbed with Lemon Juice and browned quickly in a skillet.
Once plated I squeezed Fresh Lemon Juice on the Seitan to create
a nice contrast with the Basil Cashew Cream.

Side: Spinach, Sliced Garlic, Shallot Lemon sauteed with Safflower Oil,stock.
Add a little ground Nutmeg to Spinach when cooking ,removes chalkiness.
Topped with Bread crumbs mixed with little Nutritional yeast for cheesy touch

Tuesday, June 14, 2011

Ancient Vegetarian Cookbooks -READ ONLINE

Vegetarian Cookbooks from as far back as 1691.
Read recipes and convert to Vegan and give the recipes a whirl.
I have done so and some were very good indeed.
Read them online here complete with ads in them for Natural food shops.

Even one by a MR.George Black!

Thursday, June 9, 2011

Seitan Gyros in Pita

Seitan Gyros Marinade
2 Lbs Sliced Seitan
3 Garlic cloves, sliced
1 Shallot , diced ( sub 2 TBSP Onion, chopped
1/4 C Oilve Oil
1/2 C Lemon Juice
1 TBSP Dry Thyme
1 TBSP Dry Oregano
1 tsp Paprika
1/2 tsp Salt
Marinate several hours turning container or bag over a few times

Sauce with Vegan Mayo as a base
1 C Vegan Mayo
1 TBSP Fresh Dill and or Parsley ,chopped
2 tsp Paprika
1 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Salt
Milled Pepper or Lemon Pepper to taste
1 tsp Maple Syrup or a pinch of Sugar
Optional : pinch of Liquid Smoke

Using Tahini as base for sauce:
1/2 C Tahini, ground sesame paste
1 TBSP Lemon Juice
add water and whisk to desired sauce consistency
Tahini will thicken at first when water is added then thin with whisking
Add same spices as Vegan Mayo based sauce, adjust to achieve your personal balance

The Seitan used for this recipe is more porous than the usual dense Seitan. When cooking Seitan burger patties I leave 2 in the oven a little longer and allow the stock to dissipate completely.
Result: The Seitan forms small holes of air making it great for marinating.
Good for cooking on a grill or warmed with marinade in a skillet stovetop.

Sunday, June 5, 2011

Thanks to all who attended our Printers Row Lit Fest event

For the gentleman who asked about carbohydrate content of Seitan
Per 4 oz
10 grams of Carbohydrates and therefore low in fiber content
26 grams Protein
150 Calories
3.5 mg Iron ( 20% of rec daily)
2 Grams fat

Fat depends on how much Oil is added to Seitan recipe.
There is one specialty recipe of Seitan where we add
1 TBSP of Oil per 5 pound batch. That comes to about 5.7 grams fat

1-2 tsp Oil is sufficient in my opinion.