Thursday, January 12, 2012
Many people would like to try Portabella Mushroom caps at home but
have no clue as to the simple but important prep on these
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.
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Tuesday, January 10, 2012
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
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
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!
SIMPLE SEITAN :
Sunday, January 8, 2012
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.
What other recipes do we use V-8 in ?:
Crackers, Chili, Cooking Beans,Baguette,Cooking Grains, Salad Dressings, Sauces
Thursday, January 5, 2012
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.
Posted by Veganopolis Chefs at 9:28 AM