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Recipes shared in full or in part, at home or from friends. They are all vegetarian and if not vegan will strive to have vegan modifications suggested.

Vegan Chili Verde

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1 lb potatoes, cut into 1/2″ pieces
2 tbsp olive oil
2 tbps canola oil
1 large yellow onion, chopped small
thinly sliced peppers of choice, seeded and no membrane – I used one green ghost pepper (very spicy), you could use a green bell pepper (mild) or a couple of jalapenos (medium)
4 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried basil
1 tsp salt
1.5 lbs tomatillos, skin papers removed, washed, chopped into 3/4″ pieces
2 Granny Smith apples, cored and thinly sliced
2 cup vegetable broth (plus 1/3 cup for deglazing)
1 cup loosely packed fresh cilantro (reserve a bit for garnish)
1/4 cup chopped scallions (reserve a few for garnish)
2 (15-oz) cans of chick peas, drained and rinsed
Juice of 1 lime
Avocado slices for garnish

Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork NOT MUSHY. Drain and set aside.
Meanwhile, heat a large pot over medium-high heat. Saute the onion and peppers in oil for about 10 minutes, until everything is softened and the onions are slightly browned.
Add the garlic, cumin, basil, and salt. Saute for 1 more minute, until the garlic is fragrant. Add the 1/3 cup broth for deglazing and tomatillos, raise the heat a bit to let the liquid reduce and the tomatillos release their juices, about 5 minutes.IMG_0771
Add the apples, 2 cups vegetable broth, scallions, and 1/2 cup of the cilantro. Lower the heat to a simmer, cover, and cook for 20 minutes.
Use an immersion blender to partially puree everything, or transfer half the chili to a food processor and puree, then return to the pot.
Taste for tartness: if bitter, add a teaspoon or two of sugar to level things out. Add the cooked potatoes and the chick peas, simmer for a few more minutes, until everything is heated through.
Add the remaining cilantro (reserve a garnish) and the lime juice. Ladle into bowls, garnish with the avocado and a few chopped scallions and cilantro leaves, and serve.

6 – 8 Servings

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Vegan Manicotti Crespelle

Before baking with Miyoko's VeganMozz

Before baking with Miyoko’s VeganMozz

I wanted to try out a new vegan cheese, Miyoko’s Fresh VeganMozz style. I had been inspired to make a crepe style manicotti and used my Pennsyltucky Griddle Crêpe and Tofu Cashew Ricotta recipes.

When I opened the cold block of VeganMozz and nibbled a small piece I was very impressed. I cubed about half of the block and folded it into the Tofu Cashew Ricotta then built the manicottis as I had seen Lidia do on Lidia’s Italy.

Sadly, the new cheese didn’t impress me baked as much as it did cold. It didn’t brown and upon getting hot didn’t get stretchy at all. It just slightly melted and was about the consistency of the Tofu Cashew Ricotta.

Deep Dish Pi

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BrusselsI had only ever had Chicago-style deep dish pizza once and decided to make a vegan version for Pi Day. I used a layer of roasted Brussels Sprouts and pistachio nuts over a bottom later of Daiya and it turned out really well. I don’t consider it pizza but it was a very hearty Deep Dish Pi.

The crust is key, so I will detail that.

Ingredients:
Less that 1/2 C fine yellow corn meal
1 C (plus enough to round out the measurement of the cornmeal so a total1 1 1/2C) All Purpose Flour
1 Tablespoon Nutritional Yeast
1 1/4 teaspoon active yeast
1/2 teaspoon sugar
3/14 teaspoon salt
3 Tablespoons mix of olive oil and canola oil
1/2 warm water

Directions:
Combine dry ingredients. Mix in water and all but 1 teaspoon oil. Lightly knead to get the gluten working for a pizza dough consistency. This will be an oily dough but drizzle a glass bowl with the remaining oil. Place dough ball in bowl and turn it over once to coat before covering bowl and placing in a warm place to rise for 2 hours (punching down and kneading once an hour in.)

This dough makes one 9″ deep dish pi. Remember to press up the sides of the well oiled pan, layer in cheese type products first and tomatoes last. Bake 45 minutes at 415°

This isn’t the kind of pie you fold over and eat with one hand and although you can easily pick it up and admire the golden bottom, you will want to enjoy the flaky crust and fillings with a fork.Pi

Vegan Deviled “Eggs”

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Oh yes, they are! DevVeg2

Some might ask, “Why veganize something as odd as a hard-cooked chicken hen’s egg that has been fancied up with spices?” In a word, nostalgia. Not many current day vegans were raised as vegan let alone vegetarian. That’s right, sentimental memories of meals spent with those we love on holidays. Remembering family picnics or the way my Dad slurped in a deviled eggs so fast it disappeared before our eyes in an instant is why I chose to try a vegan deviled egg recipe. I have to say I did very little to Maresa’s vegan deviled egg recipe from Lagusta’s Luscious! but am writing out my exact modifications below.

We tried 4 different modifications on the yolk mixture, some that compared the Just Mayo by Hampton Creek to Veganaise. We thought the Veganaise was a little less salty and decided on a tofu and chestnut mixture as opposed to Maresa’s just tofu version. We haven’t had eggs in years but these brought back clear memories and were a very pleasing appetizer.


Vegan Deviled Eggs

makes 24 traditional sized pieces

Ingredients
The Whites:
2 Cups unsweetened coconut milk
2 t agar powder
1/4 t Kala Namak (Indian black salt) – NO SUBSTITUTIONS

The Yellows:
12 oz. extra firm tofuDevVeg3
4 oz. cooked and peeled chestnuts (about 6)
4 T Vegenaise (Nayonaise is too sweet and Just Mayo was a little too salty)
1/4 C vegetable oil
2 t prepared yellow mustard
1 T prepared horseradish
1 t kosher salt
¾ t Kala Namak (Indian black salt) – NO SUBSTITUTIONS
1 t turmeric
black pepper to taste
paprika to top
parsley to garnish

Directions
The Whites:
DevVeg4Bring all ingredients to a boil, whisking all the time. Pour into egg shaped (or similar sized) molds and refrigerate until set up (~ 30 minutes). When the whites are set, use a melon-baller to scoop a bit out. This is where you will fill it with the yellows.

The Yellows:
Put all ingredients in food processor and blend until smooth. I suggest scraping down the sides and as much as you can around the bottom a couple of times and blending again since you want to get the chestnuts as fine as possible.

Finish the pieces off by either spooning or piping the yellows into the hollow of the whites and heaping it up a bit. Sprinkle on a little paprika and place some parsley around the pieces on a decorative plate. Any extra yellow can be served on the side with crudités.DevVeg1

Vegan Corned Beef and Cabbage

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I remember one year on St. Pats that it was so warm we cooked outside. This year we still have snow on the ground and I thought I would try a more traditionally flavored recipe of Corned Beef and Cabbage and using another new seitan product.
Vegan Corned Beef and Cabbage

IngredientsCBC_ingr
2 Tbsp. canola oil
1 large onion, cut into wedges
1/2 medium head of cabbage, sliced into 3/4″ strips
4 carrots cut into 2″ pieces, quartering the thickest ones
4 small potatoes cut into wedges
4 stalks of celery cut on an angle into pieces, mince any leaves
1 large apple cored and cut into pieces the same size as the potato wedges
3 cups vegetable broth
1 Tbsp. sharp hot mustard
1 tsp. mild horseradish
2 Tbsp. malt vinegar
Some pickling spices in a muslin sack (a couple whole cloves, some whole all spice and a couple bay leaves)
8 oz. prepared seitan, sliced (I used and like Sweet Earth)
2 1/2 Tbsp. flour
1/3 cup water
2 Tbs. dry red wine
2 Tbsp. fresh parsley, chopped

Directions
• Preheat the oven to 200°F.
• Heat the oil in a large pot over medium heat. Sauté the onions until just starting to brown, then add the rest of the vegetables, 1 cup of the vegetable broth, mustard, horseradish, pickling spices in tied sack and vinegar then simmer, covered, for 10 minutes.
• Add the seitan, then simmer, covered, until the vegetables are tender, about 15 more minutes. Remove the vegetables and seitan to a serving dish with a slotted spoon and keep them warm in the oven.
•Mix the flour with the water and wine, add to the pot with 2 cups of the broth (keep spice sack in at this point), and simmer for 5 minutes, stirring occasionally. Remove spice sack and pour the gravy over the cabbage mixture in the serving dish. Garnish with the parsley and serve.CBC

Veganizing The Moosewood Cookbook – Hungarian Mushroom Soup

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This has been a family favorite even before Jim an I were married. My friend Missy and I excitedly shared this recipe with her mom’s friend Caroline. Everyone who we knew that liked mushrooms loved this soup.

For the past 3 decades, this has been the meal Jim has requested for his birthday. Thanks goodness it veganized without a hitch. I still stand by what I originally scrawled across the top of my recipe page – DOUBLE the recipe because everyone will wanted seconds. Below is the (not doubled) veganized recipe. It is great served with a batch of Jimmy B’s Vegan Biscuits.

Oh, and by the way, HAPPY BIRTHDAY JIM!

Hungarian Mushroom Soup

Ingredients:
16 oz fresh mushrooms, sliced
2 C chopped onion
4 Tbsp Earth Balance buttery sticks
3 Tbsp flour
1 C unsweetened coconut milk
1-2 tsp dill
1 Tbsp Hungarian paprika
1 Tbsp tamari
1 tsp salt
2 C stock or water
2 tsp fresh lemon juice
1/4 C freshly chopped parsley
Freshly ground black pepper, to taste
1/2 C soy sour cream (we like Sour Supreme by Tofutti)

Directions:Hungarian-Mushroom-Soup

Saute the onions in 2 T Earth Balance. Salt the onions lightly. A few minutes later, add the mushrooms, 1 tsp. dill, 1/2 C stock or water, tamari and paprika. Cover and simmer for 15 minutes.

Meanwhile, melt the remaining Earth Balance in a large saucepan. Whisk in flour, and cook whilst whisking for a few minutes. Then add the unsweetened coconut milk. Continue to cook the mixture, stirring frequently, over low heat for about 10 minutes, or until thick. Stir the mushroom mixture and remaining stock into the coconut milk mixture. Cover and simmer for 10-15 minutes. Just before serving add the salt, pepper, lemon juice, Sour Supreme and, if desired, extra dill.

Beer Battered Tempeh Sticks

It was a weekend I was focused on building back our probiotic gut flora after one of us was on an antibiotic because of a cracked tooth. Not the most pleasant of weeks, one of us needing to have a tooth pulled but we had a lot of great food to look forward to. I had grand plans of making a great beer battered tempeh sandwich with vegan tartar sauce. I found a great recipe and was excited to buy some kimchi as a side dish.

It was just before this I ran into a bunch of vegans we used to hang with and was pretty much snubbed like we had turned into owners of a puppy-mill. Hey, we are still vegan, we just don’t have 24/7 to sit around and talk or blog about it. We have paying jobs, a family, are avid runners, artists, like to hike, have other hobbies and really, really love to eat our vegan food. We tend to dig in before writing down the recipes we created or taking photos. So, here is a photo and the recipe I tweaked that was really awesome.BeerBatteredTempehStx

So thanks to Vital Vegan for their Beer Battered Tempeh “Fish” Sandwiches with Vegan Tartar Sauce!! Make it, tweak it if you want – it is forgiving (I used capers instead of all olives and some coconut milk yogurt instead of veganaise for more probiotics).

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