Sunday, July 31, 2011

Gremolata A Super Condiment


We have enjoyed this versatile and healthy condiment for years.
Recently I read that restaurants are beginning to offer Gremolata.

Italian in origin but change it up to for use with many cuisines.

Good healthy Garlic boost.
Vitamin K in the Parsley.
Lemon Juice is always a good thing.
My most frequent recipe
Place a heaping handful of stemmed Parsley on your board
Add 5-6 Garlic cloves , smashed
Chop all together until you have a fine mixture.

Add Lemon Zest,splash of Lemon Juice, little Sea Salt and a pinch of Cayenne

Sprinkle on Pasta, Pizza, Burgers, Grilled Vegan Cheese sammies-in with the Vegan Cheese.
Blend into a nice Dijon you may be using on a Jumbo Smart Dog.
Blend a little into Cashew Ricotta, page 162 or perhaps
on Queenly Quinoa Crackers, page 230
I especially love it on salads.

Mexican style-Use Cilantro and Lime juice in place of Parsley/Lemon
Try adding a little chopped Red Onion .

Middle Eastern: Oregano, Mint, Parsley, Lemon Juice, Garlic

Traditional- Rosemary, Thyme, Parsley
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Sunday, July 24, 2011

CAVI-ART Vegan Caviar

Click post title for U.S. Distributor.

We served this on a special sandwich for a Daily Special.
Delicious and nutrient rich.
Responsibly harvested and manufactured.

South o The Border Vegan Breakfast

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This breakfast features one of the most popular Veganopolis Saturday brunch items
Papas Azteca-Roasted Pablano Pepper-Quinoa-Papa saute

Pablano roasted to blackened over open stovetop flame.Turn frequently
To steam skin off place in a bowl and cover with a plate for 10+ min.
Cook Quinoa in stock then saute with Onions and VC secret spice blend
Add Roasted chopped Pablano once onions are clear and spices 'cooked'
Add tender fork boiled ( cubed) potatoes.
Heat and stir ,serve.

Spice blend: Chili Powder, Cumin, Ground Oregano, Smoked Paprika, Pepper, Salt.
Optional :Dash of Mesquite powder, Tomato Powder

Monday, July 18, 2011

PB Jelly Filled Vegan Cupcakes

Signature item from VC

Fun recipe which will be shared with all in the NEXT cookbook.
The trick is to achieve a peanut buttery flavor in the cake and
still keep it light and airy.

Thursday, July 14, 2011

Roasted Red Pepper Stuffed Fugazi Loaf

A perfect accompaniment to a fresh summer salad and a perfect picnic item.

Filling choices abound: Olives, Walnuts,Sauteed Spinach,
Leeks, Roasted Artichokes, Vegan Mozz,Roasted Garlic,
Sun Dried Tomatoes, Basil and on..

1 TBSP of Vital Wheat Gluten Flour was added to Flour mixture
for slightly firmer texture. This trick works with pizza crust too.


1 TBS Active Dry Yeast
1 TBS Raw Cane Sugar
3/4 cup tepid (100 degree F) water
1/4 cup Rice Beverage
1/8 cup Olive Oil

3 cups Unbleached Flour
1 TBS Vital Wheat Gluten
2 tsp. Salt
1/4 cup chopped Fresh Rosemary
6 cloves minced Garlic
1 TBS Garlic Powder

Combine Water, Sugar and Yeast in a glass measuring cup and whisk to
combine, breaking up any lumps of yeast. Wait ten to fifteen minutes
or until mixture becomes foamy. Add Olive oil and Rice Beverage and
whisk again.

Place dry ingredients in large mixing bowl and stir thoroughly to
combine. Make a well in the center and add the yeast mixture.

With a flat wooden spoon or spatula draw the flour mixture into the
yeast mixture a bit at a time. Once you have combined the liquid and
the dry ingredients to the extent you can with the spoon, switch to
your hands and begin kneading the dough at the bottom of the mixing
bowl, using the heel of your hand and lifting and inverting the dough
every so often. After about 100 repetitions you should achieve a
smooth, evenly textured ball of dough which is not sticky and which
springs back when pressed. You can add moisture or flour as you work
if the dough is too dry or too wet, but do this sparingly and work the
addition in well before deciding whether or not to add more.

Form the dough into a ball and place it in the bottom of the bowl and
let it rise for 45 minutes to one hour, or until about doubled in bulk.

Punch the dough down and then roll it out into a rectangle about 18 inches
by 12 inches.

Brush one half of the doughs surface with olive oil and place about one cup
of roasted red peppers, sliced into finger sized pieces, on one half of
the dough. Add a few tablespoons of fresh rosemary leaves on top of the
red peppers.

Next, cut five or six slashes through the plain upper half of the dough
rectangle and then, moistening the lower edge of the dough with plain water,
fold the slashed half of the dough over the roasted red pepper covered half
and press along the edges to seal it. Place the loaf on an ovenproof pan
covered with ovenproof parchment paper, or, if you have a pizza stone, place
it in the oven and place the loaf on a well floured peel to rise.

Preheat the oven to 400 degrees and place a small ovenproof pan on the bottom
shelf of the oven.

Let the finished formed Fugazi loaf rise for about 30 minutes and then place
it in the oven. Pour 1/4 cup of water into the ovenproof pan inside the oven
and quickly close the oven door. This will add a little steam to the first
few minutes of cooking and give your Fugazi loaf a nice finish.

Bake until golden brown on the top and bottom and then remove from the oven.
This should take anywhere from 20 to 30 minutes depending on your oven.

Remove the loaf and let it cool. Serve in slices.

Mrs. Friendly Potato Salad Vegan Style


With Oil Cured Moroccan Olives, Dill, Smoky Pecan Bits,Celery, Green Onion, Red Onion, Red Bell Pepper.
Dressing: In cuisinart blend 1/2 C Vegan Mayo,2 TBSP Seasoned(sweet) Rice Vinegar,
2 tsp Paprika, Dash of Dry Mustard, 1 tsp Dijon Mustard, Salt and Pepper to taste, pinch Cayenne

Cube 6 small Red potatoes.Place in a large bowl of cold water 5 minutes to reduce starch.
Rinse and cook until just fork tender.
The trick is cooking the potatoes to correct firmness.
Rinse in cold water blend and toss with the above indredients

Serve with a slice of Roasted Red Pepper Bread
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Wednesday, July 13, 2011

Tuesday, July 12, 2011

Live interview , PRN ,2pm Chicago time, Wednesday July 13. Call in!

Click on post title for link

3pm East Coast/2pm Chicago Wednesday July 13
We are looking forward to being interviewed by Caryn Hartglass on
'It's All about Food' on PRN
Here is a link to listen live or later to the podcast.
Programs are available to listen again and also on iTunes.

Her interview last week with life long vegan Ayindé Howell was lively and informative. He was co-owner of Hillside Quickies, Seattle.
A vegan restaurant in Seattle and of which Veganopolis Cafeteria shared many customers The Roots, Little Richard and many more.

Caryn Hartglass interview here.

Monday, July 11, 2011

Vegan Quesodilla

Warm summer evening snack of Vegan Quesodilla:
Chorizo Seitan, Vegan Melt shreds-Queso and Cheddar Style
Also inside Cumin Spiked Pico and Pepitas
Luckily we live in the Corn Tortilla hub of Chicago
These Corn Tortillas were had at Sabrina Tortillas,Pilsen
Pilsen has 3 major Chicago Tortilla manufacturers all with walk in, buy fresh

Side of sweet seedless Watermelon

No Seitan handy? use Tofu:
Drain Firm style tofu, crumble and gently stir in Cumin, Chili Powder, Ground Oregano,Paprika, Salt and a dash of Apple Cider Vinegar, oil
Spread evenly on a lightly oiled baking sheet and roast for about 15-20 min
turning once
+ a squeeze of Orange or Lime juice over roasted tofu prior to assembling.
Si, si!

Easy to create Seitan recipe here or in the Veganopolis Cookbook page 155

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Sunday, July 3, 2011

Vegan Chorizo

Whipped up a batch of Vegan Chorizo with a few Roadhouse Burgers I had
sitting the cooler. Roadhouse Burgers page 155

Mis En Place
Fennel Seed,Cumin,Ground Oregano,Chili Powder,Annatto, White Pepper,Salt
For Saute: Chopped Shallot, 2 Garlic cloves , crushed
Apple Cider Vinegar and a few pinches sugar

Using kitchen shears I cut the Roadhouse Burger patties into chunks then ground in a cuisinart with s blade

FENNEL SEED: breaks up in cuisinart so always add post blender
Fennel is added to most traditional sausages and adds a distinctive flavor

In a 100+ year old cast iron sweetheart:
Sauted chopped shallot and garlic for a minute, added dry spices to 'cook'
them for a few minutes
Add chopped seitan along with apple cider vinegar and a little water or stock
Simmer half covered about 5 minutes, serve
+ To this batch I added a heaping handful of Vegan Queso Melt Shreds.
Taco Time!

Experiment with your own style.

Devil Cupcakes and Granola Bars

How the hell these decadent and moist Devil Cupcakes came to be:
Vegan Marshmallow center

Yield 8
Preheat Oven to 350
Prepare a Muffin tin with 8 lightly oiled paper liners

In a blender:
1/2 C+ Vegan Plain Beverage such as Rice, Soy, etc.
Use Carob, Plain, Vanilla or Chocolate
1/4 C Water
3 TBSP Dark Cocoa Powder
1 TBSP Flax Meal
1/3 C Coconut Oil or your choice oil
2/3 C Sugar
A little Maple Syrup or Agave
Blend well

Add wet ingredients to dry ingredients in a bowl
2 C Flour
1+1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Salt

Stir to blend thoroughly
Add a little more water of needed for nearly pourable batter
+Depending or brand of the cocoa powder minor we have found
adjustment to moisture/water is sometimes needed
Add Vegan Chocolate Chips, stir through

Fill muffin cups 2/3 full with batter
+I added 3 mini Vegan Marshmallows to the batter halfway up then
topped to 2/3 for a marshmallow middle.
Decorate tops with more chips
Bake at 350 for approx 20 minutes or until the tops springs back at touch.

TIP: Slice cupake in quarters, top with your fav Vegan Frozen Dessert,
Vegan Chocolate Syrup and Walnuts. A Sock Monkey Wish come true!

VC Granola Bars:
In a bowl stir to blend well the following.
Spread flat to 1/2 inch thick in a baking pan
Bake at 350 for 25 minutes
Allow to cool prior to cutting into bars

2 C Quick Oats
1/2 C Slivered Almonds or Chopped Raw Cashews
1/4 C Flax Meal
1/4 C Sesame Seeds
1 C Dried Fruit
1/4 C Apple Cider Vinegar
2 TBSP Creamy Peanut Butter
1 TBSP Water,Juice or Green tea
1/2 C Maple Syrup
1/2 C Shredded unsweetened Coconut
1/4 C Sunflower Seeds

Once I took this recipe and created a savory bar
with Chopped Sun Dried Tomatoes, Chopped Oil Cured Olives,
Dried Oregano, Chopped Cashews, Olive Oil,Tahini,
Flax Meal,Salt, Water and Lemon Juice to blend
along with just a little maple syrup to stick.