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
          Topping
          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

  Ingredients:

  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
    diced
  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

  Technique:

  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:
http://www.barnivore.com/wine


ADIOS!


 
   

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.



  VEGAN  BLACK BEAN CUPCAKES
  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)
 PROCESS FOR 2 MINUTES 
 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