Friday, December 28, 2012

Sweet and White Smashed Potatoes

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! : )

HAPPY 2013!

Wednesday, December 19, 2012

Brussel Sprout and Pecan Pot Pies -Vegan style

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!

Tuesday, December 11, 2012

Vegan Creamy Cannellini Sauce for Pasta

Never cared for Alfredo Sauce even as a child.
Mac n Cheese from the box my Mother would make was okay because
it had very little dairy. Mostly chemicals and dry powders

Cannellini Beans make a nice thick sauce for pasta so who needs dairy?

If using canned, drain, rinse,simmer for 15 minutes in water or broth
just an inch above the beans
Drain,place in processor with raw or roasted Garlic,salt and white pepper
Add 1/4 plain Vegan beverage,veg stock or desired consistency
Squeeze in some fresh Lemon Juice for the acid factor.
Blending to smooth while adding a little Olive Oil until shiny.
Pulse in some Italian Herbs

While I made the sauce a saute of Shallots, Garlic, Broccoli was going.
Tossed in some chopped Roasted Red Peppers
Added sauce to the saute, warmed to hot and bubbly
Added cooked Spelt Spaghetti, served with Moroccan Oil Cured Olives

Monday, December 10, 2012

Using blend of half One Degree Sprouted Spelt Flour
and half Unbleached White Flour these biscuits are
wonderfully moist,light and satisfying
No added oil or fat in this recipe
Best biscuits ever : ) V

Every Day Biscuits

Prepare a sheet pan
Preheat Oven to 360

In a Pyrex:

1/2 C Vegan Plain beverage-Rice,Soy,Almond
add to this 1 1/2 tsp Apple Cider Vinegar, set aside
I prefer Rice Original which is slightly sweet

In a bowl whisk these to blend

1 1/2 C One Degree Sprouted Spelt Flour
1 1/2 C Unbleached White Flour
1 heaping TBSP Brewers Yeast
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Salt
2 tsp Sugar
3 tsp Onion Powder

Stir into dry:
1/2 C Green Onions chopped

Add 1 C Cold Water to Pyrex-Vinegar-Rice Beverage mixture.

With a spatula stir in most of the liquid into dry ingredients
Batter should be sticky but not wet.
Depending on my White flour brand I may only use 1 1/3 C Liquid.

Bake until a finger press on top bounces back.

Enjoy with Vegan Gravy

Thursday, December 6, 2012

Barbacoa Squash Tacos

Makes an absolutely delicious, unique and filling taco.

This could be called Barbacoa 'lite' due to only having 1 single
Adobe pepper left + a little juice.

Besides the Barbacoa Squash I have a base layer of Cashew Ricotta
On top I sprinkled Pumpkin Seeds with Smoky Chipotle
Place Raw Pumpkin Seeds in a hot skillet, add a little Liquid Smoke
plus Seasoned (Sweet) Rice vinegar.
Toast until popping and browned
MARUKAN ORANGE LABEL is the only Rice Vinegar will use.

Okay let's hit it:
Prepared stovetop in Grandma Mimi's Cast Iron skillet

Australian Blue Squash used
Make it even easier and pick up a package of prepared already diced squash
so many grocery stores carry.Not frozen.

3 C Squash, diced
1 Medium Yellow Onion
4 Garlic cloves,peeled
1/2 C Water

In a lightly oiled skillet heat a small amount of oil.
Saute Onion a minute, drop in Garlic, stir.
Add 2 tsp Cumin, pinch of Cayenne, Salt sprinkle + a squeeze of Lime
Heat and stir
Add Squash and stir into Onions and Garlic well.
Heat for another full minute.
Add water, cover, turn down heat to low simmer.

In a blender

1/3 C Apple Cider Vinegar
2 TBSP Lime Juice
1 TBSP Ancho Chili juice from can I suggest using this plus 2 Peppers
1 TBSP Olive Oil
2 tsp Dry Oregano
1 1/2 tsp White Pepper
1 tsp Sugar or Maple Syrup
2 tsp Ancho Chili powder-(IF NOT USING Ancho Chile )
SALT to taste- I used 1 1/2 tsp

Taste sauce for acid and salt balance.

Pour over Squash in skillet, stir and simmer to hot with lid off.
Another choice is to finish off in a hot oven,uncovered, to piping hot.

When I serve this as a side dish I added 1 TBSP skillet toasted Coconut shreds
Use Orange Juice instead of water in squash saute
That takes it Caribbean!

Tortilla's were heated to warm in a skillet first for pliability
My most favorite tortilla from Sabina's down the street


Roasted Pablano Mashed Potatoes

This is a nice side in place of Rice.

3 Pablano Peppers were roasted on stove top directly on flame
Turning with tongs until all sides are blackened

Place in a bowl and cover with a dish to 'steam' loosen skin
Set aside

Prepare Potatoes
Yukons used here
Peel , dice medium.
Placed in a bowl of cold water to remove extra starch.
Drain, bring to boil in water just covering, + 1 tsp salt.
Once boiling bring to simmer until tender, fork slides through.

Mash with a little buttery spread or vegan beverage such as plain
Rice, Almond, Soy, etc.
Add pinches of Nutmeg and Cayenne
I often use my Cuisinart processor
Set aside and keep on low heat or covered in a warm oven

Prepare Peppers:
Remove skins and seeds along with top stem.
Place in food processor with a little salt, cumin + a tsp or 2 of Olive oil.
Blend until smooth
Whip into mashed potatoes.

Option: Blend Peppers with a little Cashew Ricotta in place of Oil.

Sunday, December 2, 2012

Vegan Rolls and Pie Crust with One Degree Sprouted Spelt Flour

A new and delicious Spelt Flour hit Whole Foods Chicago shelves:
Light, nutty and nutritious results abound.
I prefer Unbleached White Spelt for it's lightness and pale color.
Most often more oil is needed for Whole Grain flour recipes than non wg.
This is not the case with One Degree Flour.
I surmise this is do to expert milling similar to Bob's Red Mill Flours

2 examples here: Spelt Rolls
Yield-12 med rolls Baked at 370

Place 1 TBSP Active Dry Yeast in 1/2 C Warm Water + a sprinkle of sugar.
* Remember your sugar to activate the yeast. Many recipes omit this ingredient.
Set mixture aside until creamy.

Measure out 1/2 C Rice, Almond Soy or your favorite plain vegan beverage
set aside

In 1/4 C Warm Water:
add 1 TBSP Golden or Regular Flax Meal
*This replaces an egg binder. Psyllium Husk Powder works well also.

Dry Bowl 3 C Flour
1 1/2 tsp Salt
1 TBSP Onion Powder
Stir to blend
Once the Yeast mixture is creamy add :
1 TBSP Olive Oi1 +1 TBSP Vegan Buttery Spread+ the Flax mixture

Create a 'well' in the flour
Pour in the Yeast, Oil, Flax,Buttery Spread mixture
The dough should feel a little sticky
Add extra kneading flour sparingly
Knead on a floured or parchment covered surface for 5 min
Best to flatten, use palms and gently push away,fold in, repeat

Place dough in a large lightly oiled bowl and cover with a towel
Setin a warm spot for one hour or until it doubles
Prepare a baking sheet Kitchen shears used to cut dough to roll size
Form a ball and roll in between your palms or palm to table
Place on baking sheet and allow to rise another 30 min

Just before baking brush tops with a mixture of:
1/4 C Water + 2 tsps Flax Meal or Psyllium Husk
Optional:+ a tsp of with powdered Veg Bouillon

I used kitchen shears making small cuts on top
Or decorate tops with:
Fresh chopped herbs, Sesame Seeds

Cherry Pie Crust

2 Cups Spelt Flour
1 tsp Salt
1 tsp Sugar
In one Pyrex 2 C add 3/4 C Olive Oil + 1/4 COLD Water
Add to flour, form dough ball.

Extra Flour for rolling and adjusting
* Different brands and types of flour have varied moisture absorption
Refrigerate dough for 15 minutes prior to rolling

While crust is pre baking create your filling

Fill, top and bake pie at 350 until golden brown
Psyllium husk thickened the Cherries and syrup for this filling
Heated to hot in a saucepan,allow to cool, fill crust
Sprinkle top with a mixture of Sugar + Cinnamon

While Pie is baking make a wish at the Sock Monkey Wishing Shrine.

Thursday, October 25, 2012

Stuffed Baked Mini Pumpkin

                             This little pumpkin casts a spooky shadow.

                              These are not just for decoration.
                              When Veganopolis served diners these
                               they would comment:
                              "This is now my favorite squash of all!"
                               Mildly sweet with lots of flavor.

                              Firmly hold mini pumpkin sideways
                              Catch a groove with your knife and slice off top
                              Sits a tad lopsided? Level with a surface slice on bottom.
                              Clean out seed and strings
                              Brush a light coating of Olive Oil inside along with
                              Salt and Pepper.
                              If I were just adding a cube of Cashew or Almond Cheese
                              I would add  a Bay Leaf inside.

                              For this recipe I 1/4'd and sauteed  Brussell Sprouts
                              and diced Crimini Mushrooms with Shallot
                              and a splash of White Wine, Salt and pepper

                              At the end of the saute I tossed in a handful of Pumpkin
                              Seeds I had roasted with Smoky Chili Powder
                              + a little Sweet Rice Vinegar along with
                               2 Tbsp of Veganopolis Sour Cashew Cream
                              Fill Pumpkin to the brim, replace top
                               Bake 30 min at 350 .
                                I prefer the top a little more browned.

                              One of my favorite stuffings was  ground Seitan spiked
                              Holiday Dressing + Cranberries.

                              Grab a dozen at the market and store in a cool place.

                              Happy Halloween! Go Vegan!


Kale, Spinach and Anasazi Bean Pie Vegan Style

          Taking cooler inventory.
         Here is what needed to be moved to the range, prep and use.
          Leftover from a chili:
          1 C cooked Anasazi Beans
          Greens Bin:
          Half a bag of Baby Spinach
          Half a Bunch of Kale
          Shallots, Garlic Cloves

        I placed the Anasazi Beans sin a small sauce pan with diced Onion
        Cumin, Salt and Vegan stock, simmered to soft, mashable

        Preheat oven to 350
        Spelt Flour crust.In a 2 C Pyrex:
              Just shy of 2/3 C of Olive Oil
             + cold filtered water to make a cup
               place in freezer for chill for 5 min.

        In the meantime in a mixing bowl blend:
               2 C Spelt flour
               1 tsp Salt
               1 1/2 tsp Natural Sugar
               1 1/2 tsp Onion Powder
        Add chilled Olive Oil/Water to form a dough ball.
        roll out, form crust in pie tin,
        pierce crust on bottom a few x with fork tines.
        precook at 350 approx 25 min.
        cook until just a tad soft to the touch at the bottom.(20 min)

      Scissor Kale to small bits, rough chop spinach
      dice a large Shallot
      crush 2-3 cloves Garlic
      spice blend in a small bowl:
              1 heaping tsp Cumin,
              1 Smoked Paprika
              1/2 White Pepper
              1/4 tsp Ground Nutmeg
              Pinch Cayenne
             Optional: Smoky Chipotle-1+ 1/2 tsp.
              Have  1/4 C Vegan Stock with 1 tsp of Maple Syrup added handy

       Heat 2 tsp Oil to hot in saute pan
       drop in Shallot, stir one min, drop in Garlic + Spice Blend
       cook and stir on medium heat 2 minutes
       add Kale + 1/4 C stock, cover  and cook for 3-4 min.
       add Spinach, cook a minute.
       taste for salt and and pepper
       Optional Add a squeeze of Lemon Juice
          Layer Beans and Greens in precooked crust
          1/3 C Flour,1/2 C Corn Meal, 2 TBP Raw Pecan Pieces,
          1 TBSP Brown Sugar. 1 tsp Salt
          +With a fork cut in
           4 tsp Cold Vegan Spread or Margarine, fork into mixture until crumbly
           Add topping and bake for 25 min at 350.

          Dates are my favorite addition to a Kale saute. on
          Enjoyed a few on the side this time.

Sunday, October 21, 2012

Vegan Spanish Style Stew

      We were lucky when our farmer friends Allen and  Paul loaded us
       us up with fresh picked Tomatoes, Peppers of 3 kinds and other delights
       to bring back to Chicago.
      The Antonson Farmland, of South Haven, MI. produces the lowest acid,
       mildy sweet tomatoes we have ever tasted.
       The Peppers have a 'bright' and dimensional flavor.
       Pickled then chopped for a sweet relish they are unforgettable.
       Those Tomatoes and Peppers and made this stew Exceptional.
       I love broth with Tomatoes but not the acid so I was on a cloud.
       Thanks to Allen, Dottie and Paul.
  Spanish Vegan Stew with Smoked Paprika


  1 pound Vegan Chicken Seitan cut in 1 1/2" cubes
  ( Raw or Roasted Almonds instead of Seitan works well)
  3/4 pounds small white potatoes, peeled and cut in quarters
  2 large or 4 small carrots, peeled and sliced
    diagonally into 1/4 inch thick slices
  1 Spanish onion, peeled and cut lengthwise into 8ths
  1 red pepper seeded and cut into strips
  2 fresno red peppers seeded and cut into strips
  2 serrano peppers, seeded and cut into strips
  4 ripe tomatoes, blanched, peeled, seeded, and
  2 branches fresh thyme
  1 bay leaf
  18 cloves of fresh garlic
  1/2 cup of extra virgin olive oil
  2 TBS. Spanish smoked Paprika
  4 TBS. Sherry Wine Vinegar
  3/4 cup Dry White Wine
  2 cups Vegetable Broth
  1 cup frozen Green Peas
  1/2 cup chopped fresh Parsley
  Salt to taste


  Preheat the oven to 350 degrees.

  First, place the garlic cloves in a heavy bottomed
  skillet with the olive oil. Place the skillet on low
  heat and let the garlic cook while you prepare the
  rest of the ingredients.  Have everything peeled and
  seeded and sliced before you begin. When the garlic
  is ready it will be cooked all the way through and
  golden in color.

  Next, pour off 1/4 cup of the olive oil from the
  skillet into an oven proof pot and place on medium
  heat.  Add the onions and peppers and saute until
  the onions are transparent.  Add the 2 Tablespoons
  smoked Spanish Paprika and stir to combine, cooking
  for 2 minutes.

  Deglaze the pot with the Sherry Wine Vinegar and
  cook until almost dry.  Add the White Wine and
  reduce again, by two thirds.

  Add the tomatoes and cooked garlic cloves to the pot
  and cook for three minutes, stirring well.

  Add the carrots, potatoes, seitan cubes, the
  2 branches of thyme and the bay leaf.  Stir to coat
  the vegetables and seitan with the cooking liquid and
  then cover the pan and reduce to a simmer. Cook
  for seven minutes.

  Add the vegetable broth and bring to a boil.

  Cover the pot and place into the preheated oven.

  Cook for 30 minutes, removing from the oven once
  to stir.  At the end of 30 minutes, remove the pot
  from the oven and add the peas.  Stir well.
Check stew for salt and add as necessary.
 If your  vegetable broth had a good amount of salt
  you may need none at all.

  Ladle the stew into bowls and top with a good amount
  of the chopped parsley.

  Serve with crusty bread and the rest of the wine.

  Makes enough for three or four people.

  A dry Spanish white, like an Albarino would be perfect.
 Note: Many wines include Non vegan ingredients.
  Egg, Fish Bladder traces, Gelatin.
 Many wineries do not even respond by email when asked.
 Believe it or not a wine may contain as much as 60 ingredients!
 It is the only 'food' in the U.S. that is not required to list ingredients.
 Here is a nifty list of vegan wines:



Oh that Versatile Seitan

Took this photo when I arrived back froma morning Feral Cat trap/neuter and
found David had made a Seitan BLT. Thanks , I needed that!

Seitan is so versatile,low fat and protein builder rich.
Once you get the asy Sinple Seitan try your hand at textures and flavors,
A batch or 2 along the way that isn't up to snuff is worth the experimenting.

I belive Seitan could alleviate many areas of the world suffering from hunger.
I also believe more children should learn how to make it and enjoy eating
it to reduce obesity.
A 'clean' , versatile, easy to create staple.
It is simply a solid food and not 'fake meat'.
The style represented here
Every 10 days I cook up a batch of Seitan Burgers or Fillets.
They differ from the stove top in that a tad less Vital Gluten is used,
more moisture  is added ( Tahini and Tomato Paste)
+1 1/2 TBSP Black Bean, Garbanzo, Lentil or other Bean flour.
1 1/2 C of Vegan Stock per 2 1/3 C Vital Gluten.
Try your hand at experimenting with amounts.
This style is less dense than Simple Seitan and therefore
 more easily absorbs marinades and other flavorings.
This  batch was created with what some chefs call:
                     'Steak Seasoning'.
 +Sea Salt, Dill Seed, Black pepper, Coriander, Garlic
   Powder, Onion Powder and Smoked Paprika.+
                added to the Vital Gluten
Shape, flatten, scissor edges to even.
Pan Brown on a hot skillet, bake for 1 Hour
in one layer set a large casserole dish, covered with V Broth
Cover with fitted top or tight foil.
 for 75 MIN @350

 Here David sliced a Fillet, marinated it in Liquid Smoke
 then  pan browned for a Vegan SLT, if you will.
 Add a little Seasoned Rice Vinegar to such a marinade as it assists in absorption.

 Sometimes people ask 'Well what do I do with it?"

 Just a few applications for this style Seitan:
 Pulsed to ground in processor + Fennel Seed for sausage
  In tacos, on pizza, for breakfast, Sloppy Josey, Bolognese,
  Stuffed Peppers, Eggplant, add some to Holiday stuffing.
                     or perhaps
 Sliced for Sandwiches on Crusty Bread with Vegan Dipping Sauce

Monday, October 1, 2012

Black Bean Vegan Cupcakes

 Simply replace the oil with more nutrition
 In this recipe 95% of oil is replaced by Black Beans.
 You would never know the difference with the rich texture and flavor.
 The beans carry and enhance the cocoa flavor more than oil.
 We used to use an entire pound of Tofu in a pan of Veganopolis Brownies so this is a lateral move.
 Had a TBSP of Chia Seeds nearby so I tossed them into the batter.

  Yield 6 Large + 16 mini
Preheat oven to 350. Have cupcake tin and liners ready.
  1. Place 1 TBSP Flax Meal in a 1/4 C warm water , set aside 

 Dry Bowl, stir well to blend +
 1 1/2 C Flour 
 1 + 1/4 C Unsweetened Baking Cocoa 
 1 1/2 tsp Baking Powder 
 1/2 tsp Baking Soda 
 1 1/2 tsp Salt 
Optional flavor enhancers: 2 tsp Cinnamon/1/2 tsp Cayenne 

Food Processor bowl: 3/4 C Water ( sub Coconut or other vegan Beverage) 
 1 TBSP Coconut Oil melted or your preference
 1-15 oz can of RINSED Black Beans 
 1 TBSP Vanilla ( sub Almond or use both) 
 2 C Sugar 2 TBSP Maple Syrup or Agave Flax-Water mixture
 2 tsp Apple Cider or White Vinegar-( refriedbeans or other I always add vinegar)
 Pour Wet into Dry bowl and blend well with a hand mixer. 
 Stir in nuts or chips at this time. 
 Pour into liners and bake :
 MINI around 12-14 Min Large about 20-25 min. 

  Pamela's Frosting Mix was used here because it is good, quick and easy.
 I can cover 2 batches with one bag of Pamela's Topped with toasted Coconut, Peanuts and some  chocolate frosting on hand .

 Cashew frosting: Soak a few TBSP of Raw Cashews or pieces, for 4 hours,blend up with Vanilla Extract,Vegan Confectioners Sugar, a little salt, 4 TBS shortening/oil, water until smooth and shiny. Add water to correct viscosity. NEXT: Vanilla Cake using Cannelini Beans

Tuesday, September 18, 2012

Vegan Prawns? 2 applications with Sophies Vegan Prawns -click 4 info

Spotted these products in the freezer section and decided to give 'em a whirL.

1.Vegan Prawn Ceviche
Non Vegan Guests at this dinner just couldn't get enough of this dish!
Not a product I usually purchase but I enjoyed creating thses dishes.
Veganopolis was regularly criticized for using mock meats but we gained
 a huge mainstream audience. For the animals is my motto.
Alongside Mexican Style Salad Platter with Mex Orange Creme.
Orange Creme: I used soaked slivered almonds as my base.(4 hours)
+ Seasoned Rice vinegar,a splash of Olive oil for smoothness, fresh O.J.,
fresh Lime Juice,zest, salt to taste. A refreshing salad dressing.
Sub Vegan Sour Cream,Vegan Mayo or Soft Tofu for your base.

2.Sophie's Kitchen Vegan Prawns Chinese Style for David and I
with Black Bean and Garlic Sauce, Shallot,Broccoli, Yellow Bell

Thursday, August 2, 2012

Seitan Taco and Elote tips

Fixed a quick and nifty solo vegan meal here.

ELOTE: Microwaved Corn in husk with silk for 2 minutes.
Pulled back husk and roasted on stove top open flame.
Canola Spread, Roasted Chipotle Seasoning + Lime Juice
for corn topping.

SEITAN: Rubbed prepared sliced Seitan filets with Taco Seasoning and a splash
of Seasoned Rice Vinegar. I find a little Vinegar or acid such as Lime
assist the seasoning penetration.
Sauteed to semi blackened in hot skillet with Orange Juice.
Topped the tossed together salad with Seitan and Avocado Cilantro dressing.

Wednesday, July 25, 2012

Vegan Fried Green Tomatoes-click here

Summer is here for fresh local Green Tomatoes.
This post is always so popular I am re-posting for all.
Try 1/2 PANKO in coating. DEEEELISH and pretty.

Tuesday, July 24, 2012

Vegan Green Caesar Dressing -Bean based

No need to use tofu or even soaked nuts to achieve a creamy dressing.
Canned Cannelini Beans, rinsed + simmered in a little water to soften.

Other ingredients on display here including a hefty tsp of Flax Meal.
Topped off with Fresh Ground Peppercorn Melange.

Instead of pouring in the Olive Oil (fat grams) until it becomes shiny and smooth
use water or even a light cooler chilled vegan stock.

The color is lovely on a variety of salads.
Green Bean,Potato Salad,Roasted Zucchini,Cold Pasta Salad. Go wild!

Uncooked Oat Bar

No need to heat up the kitchen on a hot day to make these satisfying treats.
These Oat Bars are quick to prepare with no added oil.
Sugars moderate at around 8 grams per 2" x 1/2" thick square.
Mix and match ingredients:
raisins,thinly sliced dates, dried cranberries,cherries, goji or blueberries,vegan chocolate chips, raw pecan, cashew pieces, walnut pieces, sunflower seeds ,
almond , peanut or cashew butter.You choose.
Sometimes I add a little: Spirulina, Powdered Vitamin C and /or Raw Cocoa.

Lets rock the bar measure by measure:

Bowl 1:
2 1/2 C Quick Oats, uncooked
1 C Pecan or other nut pieces
1 tsp Salt, yes a full tsp is how I like it
1 TBSP Flax Meal
2 Heaping TBSP Coconut, shredded,unsweetened
1 C Dates, thinly sliced (sub raisins or other dried fruit)
2/3 C Vegan Chocolate Chips
1/4 C Sesame seed, black or white
Bowl 2 Stir to blend
1/2 C Maple Syrup (For this bar I used 1/2 Barley Syrup)
2 tsp Vanilla or Real Almond Extract or both
2/3 C Peanut, Almond or Cashew Butter
Combine bowls mix with a flat spatula. If need be use hands.
If you used a fairly dry Almond Butter and it isn't gathering
add a little Tahini or a little more syrup.
Keep the sugar amount down a tad by using Tahini.

Press into a small parchment covered pan or cookie sheet to 1" thickness.
Press well into corners to form a neat square.
Pres even and flat on top with a griddle lift/spatula.

At this time if you choose decorate the top by pressing sesame seeds in.

Cover with plastic or parchment, place in freezer for an hour
or refrigerate for a few. Cut into squares , store in cooler.

I also made these today:
Another uncooked treat!

1 C Dates, pitted
1/3 C Cocoa Powder
1/3 C Coconut,shreds, unsweetened
1/3 C Pecan pieces
2 tsp Vanilla Extract
1 tsp Instant Coffee powder
Pinch of Cinnamon
Water by the TBSP to bind.

Process Dates first until they are well broken up, a chunky mass.
Goal: Blended w/o big chunks of Dates but a little texture.

Add all other ingredients
Process in short pulses until blended.
Add water by the TBSP just intil the mixture binds. Usually 2 tbsp Cold or Room temp H2O
Form balls ,roll in Sesame Seeds, Coconut or perhaps ground Almonds

Once I smashed this mixture between 2 Vegan Graham Crackers and it was mighty! : 0

Thursday, July 19, 2012

Vegan Crab Cakes ( Seaside Patties)

Delicious, filling and perfect texture

Comprised of Small White Lentils(URAD DAL)-3/4 and 1/2 Cashews, soaked and ground with s blade in a food processor.
+ Celery,Green Onion, Pimento,Dill, Parsley, Dill,Dijon Mustard,
Lemon Juice, Old Bay Seasoning,

Formed into patties and breaded with PANKO.

TIPS :Rinse White Lentils several x's,
soak for 4+ hours/or overnight in frig
Refresh soaking water a few x's.
Rinse again several x, drain well

Process with s blade adding small amounts of stock just to achieve a thick paste.
Add soaked,processed Cashews (I used 2 TBSP to 1 1/2 C Lentils)
Place in a bowl add chopped vegetables and spices.
Form, bread, fry in hot oil or bake at 350 until browned.

Serve with a Vegan Parsley Horseradish Sauce, Green Vegan Caesar or
or perhaps Vegan Remoulade.

This also made fantastic Indian Style Appetizers
complete with Mustard Seeds, Cilantro, Indian Spices, diced Serrano Pepper

Sauces:As of late I create sauces using Beans and Almonds for a base.
My Green Vegan Caesar I use 2/3 soaked Slivered Almonds(2 hours)
+ 1/3 Vegan Cannelini Beans (canned+rinsed)
As not use load of oil to smooth I always have Vegan Stock
ready for such in a squeeze bottle in the cooler.

These store well for up to 3-4 days.

Great as Sandwich Pattie on a V-8 BUN
a sandwich we used to call 'OFF THE HOOK'.

Sunday, June 24, 2012

Raw Burrito Lunch

88 humid degrees calls for an all Raw lunch adventure.
This lunch is loaded with flavor, nutrition, enzymes and RAW POWER!

A previous post contained a recipe for Raw Tortilla used in application for
a starter platter/chip size.
This recipe is more substantial for full size and pliable wrapping tortillas.

You will need a dehydrator. I have yet to test oven drying with this recipe.
I have thought of drying them all day in the time.
In a food processor add in this order:
1 1/2 C Flax Meal
1 tbsp Arrowroot Powder (sub Psyllium Husk powder)
2/3 C Warm Water
Blend 30 seconds.
1 1/2 C Fresh or frozen Corn Kernels
Pulse 6-8 x's
Add the following, process well.

1/2 C Red, Yellow or Orange Pepper, seeded+diced
1/4 C Red Onion, rough chop
2 Garlic Cloves , smashed
1 1/2 tsp Chilli Powder
1 tsp Paprika
1 tsp Cumin
1 tsp Sea Salt
Pinch of Cayenne
1 1/2 TBSP Olive oil
1 TBSP Lime or Lemon Juice
Extra water by the TBSP to create a thick spreadable paste consistency.

Spread in 5-6' circles on parchment covered dehydrator shelves.
Ready in 3+ hours.Also fine to leave on overnight.

FILLING: What I had on hand today
I took a large mixing bowl and just filled it 2/3 with fresh ingredients.
2 C Baby Spinach
1/4 C Smoked Sun Dried Tomatoes, julliened
1 Papaya + half a Fuji Apple, diced
1/2 Large Yellow Bell Pepper,seeded + diced
1 Carrot, julienne
Few Broccoli florets, marinated with mushrooms.
2 Green Onions, sliced
10-12 Baby Bella Mushrooms,sliced thick and marinated for an hour in:
1/4 C Tamari (sub: quality aged Soy Sauce)
2 TBSP Olive Oil
2 TBSP Seasoned (sweet) Rice Vinegar
2 tsp Shallot, chopped (sub Red Onion)
Handful of Fresh Cilantro Leaves
Fresh Oregano, about 6-8 leaves
Dash of Chilli Powder
1/2 Jalepeno, seeded,diced
Lastly I added 1/3 C Pepitas but roasted them slightly in a hot cast iron first.

1/3 C Raw Cashews /pieces, soaked 3 hours.
Drain, place in processor and add
1 TBSP Olive Oil, cold pressed
1/4 C Nutritional Yeast
1/2 Chilli Powder,
1/2 Salt
1/2 Onion Powder
+ Lime Juice to desired consistency
Zing it up and add a fresh Basil leaf or 2.

Smoked Chipotle and Sun Dried Tomato
I did use Slivered Almonds, soaked 3 hours for my base.
+ Sun Dried Tomatoes, Smoked Chipotle Spice,Garlic,Shallot
Seasoned Rice Vinegar,Salt to taste, Onion Powder,Dash of Dry Mustard,
Lemon Juice and Olive Oil.
*Make extra to enjoy on sandwiches and vegan burgers.

Dill-Wasabi Sauce:
Saved from the previous post and applied to the side salad.

Prep Start to Plated: 45 min.
This entire process took just shy of 1 hour once the Cashews and
Almonds were soaked and the Tortillas were harvested from the dehydrator.

If you enjoy Mushrooms often I suggest you keep a jar of the above
marinade around to place them in after market shopping.Ready for any dish!

See. Totally flexible:

FYI CILANTRO is a potent anti bacterial.

Saturday, June 23, 2012

Marinated Baby Bella, Pea Pod, Seaweed Salad with Fried Lotus Root

Pea Pods,Marinated baby Bella Mushrooms,Seaweed, Sliced pickled Ginger, Green Onion
This list looks long but is actually quick prep.
Total time :20 min for 3 C Salad + Hour marinade-idle time

BABY BELLA Mushrooms ( sliced )were marinated for an hour in:
3 TBSP Tamari
3 TBSP Marukan Seasoned Rice Vinegar (orange label)
1 TBSP Grated Fresh Ginger
1 Clove Garlic, fine chop
1 tsp Serrano pepper, fine chop or 1 tsp Chilli Sauce
If you have it add a chopped green onion to the marinade

After one hour I removed the Baby Bellas and added the DRIED SEAWEED
to the marinade to soften-rehydrate.
Seaweed on hand was dried long strand
I halved the strands with a kitchen shears for appearance and balance

Remove seam by pulling on tip and pulling down spine.
Diagonal slice, 1"
Would have preferred them raw but they were not of the best quality.
I placed them in a covered bowl with a 1/4 cup of water and microwaved them
for 2 minutes.
Stove top blanching in salted boiling water is fine for about 1 min.
Drain and deliver straight to a bowl with iced water to retain crispness.

Diagonal slice, 1/2".

For color variation and snap:
From jar slice in strips with kitchen shears.

I tasted the Marinade and adjusted to my palate, preference.
Added a little more Ginger and Sesame Oil and used the marinade
to toss salad elements in.

Variation: is adding 2 TBSP fresh squeezed Orange juice to replace 1 TBSP Vinegar.

Fry in a blend of 2/3 Sesame Oil to 1/3 your favorite frying oil + 1 TBSP Tamari
I access sliced Lotus Root at my nearby Chinese market.
Look for it:Parboiled, packed in water.
Also tasty straight out of the package, rinsed, halved on a salad
as well as an unusual element on an Asian styled sandwich.

Oil must be heated to HOT.
Pat dry Lotus Root and add to hot oil carefully.
Cook until lightly browned.

Preheat oven to 400.
Toss Lotus Root in a smidgen of Roasted Sesame Oil + a splash of Aged Soy Sauce.
Roast until lightly browned on a non stick sheet.

Once fried or roasted sprinkle with a mixture of Sesame Seed,Sea Salt, Nori.
(or Kelp Powder as I used here)

This makes a satisfying and fun app for any party.
Make it ahead of time then 'recrisp' in a hot oven prior to service.

This was an almond based sauce but you could use Vegan Mayo or Tofu.
1/4 C Slivered Almonds-soaked 2 hours (sub Raw Cashews)
Place in a power blender , add Cilantro, Wasabi paste,a splash of
Seasoned Rice Vinegar, 1/2 Green Onion, Salt, Lemon juice to taste
If not shiny and smooth add a little oil while blending-Coconut or Canola.
+ water to desired consistency.

We have enjoyed: Add Julienne Kohlrabi,,Julienne Carrot, Radish, Daikon.

TIP:Use extra Cilantro Wasabi sauce for a delish Asian style sandwich spread.

Have fun!

Wednesday, June 20, 2012

Chinese Barbecue Seitan Tips

Cut 2 lbs Simple Seitan into 2" cubes, approx 12

Place the following ingredients in a bowl, stir to blend.

4 garlic cloves, minced
3 TBSP Tamari or Aged Soy Sauce
3 TBSP Ketchup
3 TBSP Hoisin sauce
3 TBSP Chinese cooking wine or Apple Cider Vinegar
2 TBSP Chilli sauce (I prefer Chinese Chilli Sauce in the jar)
2 TBSP Ginger, chopped fine or grated
1 TBSP Brown Sugar or Agave
Optional: hefty splash Liquid smoke

Taste for Salt and Sweet balance

Variation: Replace Sherry with Orange Juice
For something completely different add 2 tsp Chinese 5 Spice


Brush and coat the cubes saving 1/4 for basting.
Allow to marinate for an hour in cooler.
Place on parchment paper or non stick baking sheet
Bake for 25 min brushing extra sauce on the last 10 minutes of baking.

This makes an exceptional Chinese Sloppy Seitan Sandwich with Asian Slaw
on the sandwich as the crunchy veg element. Slice Seitan instead of cubes.

For super large batches (4 or 5 x) I have warmed the sauce in a micro
then stirred in 2 tsp of Arrowroot to thicken slightly if the item
will be holding for an hour or more.


Thursday, April 19, 2012

Vegan Sausage and Pepperoni

Vegan Loaf x 2
This is one of th easiest Seitan items to make so grab your ingredients.
Pepperoni Style
Sage-Rosemary-Thyme -Fennel Style

This style recipe has been an like open source recipe on the web for awhile.

In making Seitan items the more Vital Gluten and less other ingredients
the chewier, more dense it will be.
Density/texture is also added by kneading.
Less Vital Gluten you use per other ingredients, such as Tomato paste,
Tahini,Beans and such the less dense and flexible for forming.
Less dense Seitan is able to absorb more spices and flavorings.
Dense Seitan needs marinating + lots of dry spices in the recipe
Experiment and don't expect every single batch to be perfect.
That why I purchase Vital Gluten by the 25lb Bag at Whole Foods.

Prepare a 12' length of foil , lightly sprayed, set aside.

Seitan Pepi-Roni

In a bowl blend dry ingredients:
1 1/4 Vital Gluten
2 Heaping TBSP Nutritional Yeast
2 tsp Mustard Seed
2 tsp Toasted Whole Fennel Seed
(toast in a dry hot skillet until lightly browned)
2 tsp Paprika
2 Tsp Onion Powder
1 tsp Garlic Powder + 1 crushed Clove
1 tsp Red Pepper Flakes
1 tsp Salt
1/4 tsp Cardamom

WET: in a Food processor bowl-S Blade
2/3 C Water,room temp
2 TBSP Cashew Butter or Tahini
3 TBSP Tomato Paste or Ketchup
+I replaced this with Smoked Tomatoes just plucked form the smoker.
1 tsp Liquid Smoke or Dark Aged Soy Sauce
Hefty Splash of Red Wine Vinegar or Balsamic
1/2 tsp Maple Syrup or Raw Agave

PROCESS Wet ingredients to blend .
Add entire bowl of dry ingredients, process just to blend 5-6 twirls.

Remove from blender bowl and form a 2 inch thick length, around 8"in length.
Roll foil around but not squeezing.
Twist ends firmly closed.
Bake at 300, turning twice for
Remove from foil pronto.
Allow to cool prior to slicing.

Optional: Brush log with mixture of Balsamic Vinegar + a little Agave.
Brush entire log, pat on a layer of cracked pepper or some sort of 'steak' rub.
Place in foil and bake.

The Seitan pepperoni style made for a great pizza topping
besides snacking with Dijon on Crostini or a sandwich on good rye.

Added to regular pizza dough flour:
Whole Fennel Seed, Onion Powder and a dash of Cayenne
Other times I have added a TBSP of Nutritional Yeast and even
Mexican Style Pizza I add fine diced Jalepeno Peppers to Pizza Dough.

Sunday, April 1, 2012

Vegan Muffins masquerade as Cupcakes

Banana-Coconut with Vanilla Frosting

Preheat oven to 350
Prepare Muffin pan for 10
Mini 20+

Toast a cup of grated coconut in a dry hot skillet on low-set aside
Place 1 TBSP FLAX meal in 1/4 C warm water set aside
Add these ingredients to a VitaMix, beverage blender or food processor:

1/3 C softened Vegan Buttery Spread, Coconut Spread or Shortening
1 TBSP Vanilla Extract
1/2 ripe Banana
1/2 C Plain or Vanilla Vegan beverage (Rice, Almond, Soy, Hemp, etc.)
1 TBSP Flax Meal in 1/4 C warm water.(this is far better than using EGG)
1/2 Cup Sugar
1 TBSP Raw Agave or Maple Syrup
2 tsp Water

Whisk the following in a bowl to blend well
1 1/2 C Unbleached White Spelt Flour or Plain unbleached flour.
1 1/2 tsp Baking POWDER
1 1/2 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Allspice

Add blender ingredients to dry ingredients with a hand mixer just until blended.
Fill muffin cups to 3/4 fill

Large 20-25 min
Mini-12+ min
Test press: if it springs back they are done.
Remove from muffin pan promptly and allow to cool

Frost then dip/swirl the muffin top in a bowl of toasted coconut

For these I used the always great PAMELA'S FROSTING
Just to display a store bought icing to use for convenience.
Basically if you read the ingredients that is a frosting recipe in itself.

SPELT flour- Once you start using Spelt flour you won't want to use any other. The same goes for Spelt Pasta.
It is nearly double the price of wheat flour.
When I am getting low I will blend Spelt 50-50 with my unbleached Wheat flour.
I prefer the lighter Unbleached-White Vita Spelt.
When I share my baked good with people they always comment on the great flavor.
Half the credit to the Spelt flour in the simple recipe. It feels energizing.
BENEFITS: higher in protein,flavor and is easier to digest.
As a chef/baker I have been using Spelt flour for 15 years.
Read all about Spelt here:

Saturday, March 17, 2012

Vegan Reuben Bread Pudding

Vegan Reuben Bread Pudding
Elements: Corned Seitan, Vegan Sourdough and Dark Rye,
Daiya Cheese,Sauerkraut
Sauce: Cashews,Red Wine Vinegar Vegan Stock,Vegan Worcestershire,
Dijon,Cracked Pepper, Caraway Seeds and spices.
Corning: For 2lbs Seitan.
2 C Red Wine Vinegar , bring to boil and then simmer to reduce by half.
Add 1 C Vegan Stock; simmer to reduce by approx 1/3.
While those elements are reducing place sliced Simple Seitan in a
braising pan along with 1 medium Carrot, one inch pieces, one Shallot or 2, peeled and halved, 3 Garlic Cloves and a Bay Leaf or 2, Salt, Cracked Pepper.
If you desire a reddish color add a few slices of Beet here or to the reduction.
Pour reduced mix over Seitan, and braise for 30 min in a 300 preheated oven.

A 10 minute bike ride away we are fortunate to have a bakery that makes
the greatest old world rye and black breads. All natural ingredients

Just for fun here is a photo of my Grandma O'Connor holding my Father in
Killarney, Ireland from way back in the day.

Monday, March 5, 2012

Saffron Flageolet Bean w/Spinach, Basil Chickpea Frittata and more

French Flageolet Beans with Baby Spinach
Chickpea-Basil Frittata
Herb Roasted-Balsamic Tomatoes
Black-Eyed Pea -Beet Patty w/ Parsley-Cashew Sauce

Large on protein and needed after a rigorous workout.

How it went down:

Flageolet-Spinach Saute
Soak 1 C Flageolet Beans overnight and rinse vigorously.
Simmer in a white wine-Saffron stock to boil for 5 minutes.
Lower heat and simmer at medium adding vegan stock as hour+
(TIP: Once cooked to semi soft the beans can be stored and used later)
Add 1 TBSP Apple Cider Vinegar at an hour simmer
to encourage good digestion/breakdown.
Reduce to about 1 C stock in simmer.

In second saute pan heat a splash of Olive Oil:
add 2 Shallots, fine chop + 1 Garlic clove, sliced
Cook for 2 minutes on low flame.

Stir 2+C Baby Spinach +
+ White Pepper, Salt + few grates of nutmeg to cure Spinach 'chalkiness'
Stir one minute and add 1/3 C Vegan Stock
+ Splash of Lemon juice-optional

Heat and stir a few minutes to soften Spinach.
Taste for Salt-Pepper balance.
Add Saffron Flageolet Beans and stir to blend.


Preheat oven to 400.
Core and quarter 4-5 Tomatoes
Place on a parchment covered and lightly sprayed baking sheet.
Drizzle a little good Balsamic, Olive Oil, Salt, Pepper,
+ Dry Herbs of your choice: Italian Blend, Oregano, etc.
Roast until blackened as pictured.


For this particular Vegan Frittata I used a store bought mix that does
not involve creating your own blend and has good directions.
I often begin explaining recipes from my perspective as as a career chef
and see eyes glaze over.

Understood if you have never worked in the environment or are a novice.

Whole Foods was offering a special on this 'new' product:
LUCINI Tuscan Chickpea Frittata Mix
This is a good mix with a guaranteed successful result.
I like that they instruct to 'HEAT THE PAN' in the oven for
several minutes first. Gourmet instruct.
I cut back a little on the called for 3TBSP Olive Oil.
I used Vegan Bouillon instead of water.
I added chopped fresh Basil and crushed Garlic as well.

Or trys these variations:

A few TBSP of Pesto, Italian Dry HerbBlend, Vegan Cheese,Sun Dried Tom Pesto, Olives, Jalepeno, Chipotle Spices, Chopped Olices, Spinach, Asparagus.

Chickpea Frittata is a hearty and versatile entree so feel free to dollop a bit sauce atop and serve as a full breakfast, lunch or dinner entree.

15oz can Black Eyed Peas-rinsed, simmered 15 min in 2 cups water,rinsed, cooled
1/2 C Beet,shredded
1/4 C Raw Walnuts, chopped
1 1/2 TBSP Flax Meal
2 TBSP Lentil Flour ( Red Lentils ground in a Vitamix)
-sub other bean flour Garbanzo Flour
1 Heaping TBSP Quick Oats-crushed by hand
1 1/2 TBSP Good Balsamic or Vegan Worcestershire Sauce
1/4 C Onion, fine dice
2 tsp Dijon Mustard
2 pinches Cayenne
1 TBSP Whole Fennel Seed
3 TBSP-Herbs-Parsley, Dill or a combination-If dried add 1 TBSP ea.
+Onion Powder, Garlic Powder, White Pepper,Salt to taste
2 TBSP of hot water or vegan stock to mix and activate Flax binder ability

Technique; Add Black-Eyed Peas,Beet,Oatmeal,Lentil Flour,Flax,Spices,Dijon Garlic, Balsamic and hot water/stock to blender.

Remove mixture to a bowl and stir in:
Fennel Seed, Walnuts, Parsley and chopped Onion.
Taste for Salt and Pepper
Add hot sauce at this time if you so desire.

Form patties.

If using subs-Test a patty in a 365 preheated oven for sticking variability.

If needed add a little more Lentil Flour or Oatmeal and work in with hands.

Bake @365/20-30 min on a light-oiled parchment/ covered sheet pan.
Turn once throughout.
Before serving sear the patty on a hot skillet to slightly blacken.

Place 1/4 C Raw Cashews in a blender and blend for 1 minute
Add and blend to smooth the following
1 C Fresh Flat Leaf Parsley Leaves
2 tsp Lemon Juice
2 tsp Seasoned Rice Vinegar (seasoned=sweetened)
Splash of Olive Oil + water added by tsp to desired viscosity/save calories/fat
+Salt,White Pepper and a dash of Ground Cayenne.


Monday, February 13, 2012

Vegan Puff Pastry


Chef D is a graduate of The Ritz-Escoffier Culinary Program in Paris.
He attended the program back in 1992.
David was vegetarian and an experienced chef at the time.
This is where he learned to make puff pastry but with butter.
He attended the animal ingredient intensive program to further grasp
classic French technique to apply in Vegan cooking.

Pictured is his Vegan Puff Pastry dough from scratch.
Flour, water, Vegan shortening, Salt and a little Vanilla for fun.

It is a process pressing and folding the shortening in to create layers.

A perfect flaky and delectable pastry dough for:
Vegan Pan au Chocolat
Vegan Ham n Cheese Croissant
Skillet Baked Pear Tarte Tatin.

Sweets in time for Valentines Day.

Questions? Email at the sidebar.

Thanks for stopping by!
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Thursday, January 12, 2012

Prepping Portabella Mushroom Caps

Many people would like to try Portabella Mushroom caps at home but
have no clue as to the simple but important prep on these
Mighty Mushrooms.

First off unpack gently so as not to split.
Take a knife and remove the stem flat to the cap.
I prefer a non sharp/spreader to remove the 'gills'.
Scrape them off and discard.
Score the top of the Portabella with an X just slightly, 1/8" deep.

Create a simple Marinade:

1/2 C Good Balsamic Vinegar
2 TBSP of Seasoned (sweetened) Rice Vinegar,
2 tsp Dijon Mustard
2 TBSP chopped Shallot
a few Grinds of Pepper.
Toss gently to cover and allow to sit for an hour.

For the sandwich the caps were roasted in a
395 degree preheated oven for 20 minutes.

Other uses: Cut into strips and use in a hot or cold pasta dish.
Chop, combine with Green Onions and Herbs and pile atop
crostini for an appetizer platter.
Vegan Sushi or simply atop a bowl of steamed Rice:
Marinade: Aged Soy Sauce, Seasoned Rice Vinegar, Ginger, Garlic
Too many uses to mention here.
Have fun and experiment.

Tuesday, January 10, 2012

Vegan Dinner Comfort Style

This was a team effort for dinner last night.

Breaded Fried Simple Seitan:

Cajun Spices , Flour and a little Cornmeal.
Arrowroot powder and warm stock to dredge for sticking.
Kale and Date Saute
Potatoes Anna
Cashew Gravy in a blender with Mushrooms

We love the combination of Kale and Dates.
Dried Dates sliced in circles with a scissors.
Curly Kale scissored into 2" pieces
Saute with fine chop Shallot and Slices Garlic

Potatoes Anna
4 Medium White Potatoes
Potatoes were sliced 1/4" thin and soaked in a bowl of cold water
for 15 minutes to remove extra starch then patted dry.
Saute in Olive Oil for approx 5 min on medium flame.
Arranged in a lightly oiled mini cast iron skillet.
Baked until golden and crispy in a preheated 365 oven.
Flip, tap bottom of skillet to loosen and serve.

Easy Blender Cashew Gravy (GF, Soy Free)
Made just shy of a quart
Ground 2/3 C RAW Cashews until powdery.
Added Onion Powder, Garlic Powder, White Pepper, Pinch of Cayenne, Salt
While Vitamix was running added 1 1/2 C Warm Vegan Stock + 2 tsp Safflower Oil
Last: added 2 tsp of Arrowroot Powder and blend for one minute.( sub Flax Meal)
Saute Mushrooms and Shallot with a splash of white wine, set aside.
Pour Cashew liquid into a sauce pan and warm to bubbly. Add Mushrooms.
The Arrowroot will thicken the Cashew Gravy as it heats so have some
extra stock on hand to add to desired viscosity.
We often finish with a little Plain Rice or other vegan milk/beverage.

I have used Cashew Butter from a jar but did not achieve as smooth a gravy.
This way I can control the amount of Oil in the Gravy.
Make some biscuits to have the next morning with extra gravy.

Most of all experiment and have fun!


Sunday, January 8, 2012

Vegan Nut Burgers

Fun to serve at a party.
Mini Zippy Nut Burgers, page 160.
Used both Flax Meal along with a little
Arrowroot blended in warm Vegan stock
to stick these tasty burgers.
Oven browned in 350 oven.
Turn at 15 minutes.

The vegan buns are fueled with V-8 Juice using it
for half the liquid in the recipe.
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V-8 Buns:

What other recipes do we use V-8 in ?:
Crackers, Chili, Cooking Beans,Baguette,Cooking Grains, Salad Dressings, Sauces

Thursday, January 5, 2012

Vegan 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
Optionasl: 1/2 tsp Turmeric for golden color
2 TBSP Mashed Banana

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!

Someone moving Vegan for 2012 asked about Vegan French Toast.
Here is a post from April 2011.
Happy 2012! Go Vegan, It's a win. win, win!

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

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.