Veganizing: Creamy Sweet Potato Kale Bake

Friday, September 17, 2010

Creamy Sweet Potato Kale Bake

I have been wanting to try this dish for a while and finally got around to it...unfortunately, we were quite disappointed. For some reason it was very bland and the sauce was almost a bit bitter. Very odd indeed. I think sometimes the tahini imparts a slightly bitter taste. Anyway, I wouldn't make it again, sadly enough. It was "ok" if you added a bunch of salt to it but certainly not the taste delight I was looking forward to. Vegan Yum Yum has a couple alfredo-like sauces that are really good but this was not one of them! Bummer on this meal...
Posting the recipe anyway in case you want to try it with added salt and some other more flavorful components??? I am holding off on making the Creamy Broccoli Mushroom Bake because the sauce ingredients are largely the same and I don't want a repeat casserole just with different veggies! I will have to come up with some sauce adjustments for that one...but for now, I think I will replace that item on my menu and go for something I know will be good. Something like...hmmmm...veggie-ful egg rolls maybe :-)

Creamy Sweet Potato Bake (Source: Vegan Yum Yum)

3 cups small pasta shapes
1 head kale, deveined and chopped
1 ½ lbs sweet potatoes

Alfredo Sauce:
1 ¼ cups soy milk
1/3 cup raw, unsalted cashews
1/3 cup nutritional yeast
3 T soy sauce
2 T Earth Balance
1 T tahini
1 T lemon juice
½ t dijon mustard
¼ t powdered ginger
1 pinch nutmeg
¾ t dried thyme
½ t paprika
black pepper to taste
bread crumbs for topping

Bring a large pot of salted water to a boil, then add the pasta.
Two or three minutes before pasta is completely cooked, add the chopped kale to the boiling water. When pasta is cooked and the kale is bright and green but tender, drain and set aside.
Chop the sweet potatoes into bite-size pieces. Boil in salted water until tender but not falling apart. Drain.
Preheat oven to 400.
To make alfredo sauce, blend soy milk, cashews, nutritional yeast, soy sauce, butter, tahini, lemon juice, mustard, ginger, nutmeg, thyme, paprika, pepper in a blender. Blend well for several minutes until the sauce is smooth and creamy. Combine pasta, kale, and sweet potatoes with sauce and stir well. Place in a casserole dish and top with bread crumbs. Bake for 20 min or until hot and bubbly.

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"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.

Pumpkin Bread

The vegan version!

1 1/2 cups flour
1 1/4 t baking soda
1 t salt
1 t cinnamon
1/2 t ground nutmeg
1 cup solid pack pumpkin puree
1 cup brown sugar
1/2 cup soured soymilk (add 1 T vinegar to your half cup measure and fill the rest with soymilk
egg replacement for 1 egg
2 T vegan margarine

Preheat oven to 350. Mix dry ingredients together and set aside. Mix wet ingredients and stir into dry until incorporated. Pour into greased loaf pan and bake 45-1 hr or until toothpick inserted comes out clean.

Whole Wheat Batter Bread

2 1/2 cups warm water
2 packages active dry yeast
1/4 cup honey (or agave)
6 cups whole wheat pastry flour
4 t salt
4 T non-hydrogenated vegetable shortening

Dissolve yeast in water. Add honey, half of flour, salt and shortening. Beat 2 min o med speed of mixer, scraping sides of bowl frequently. Blend in remaining flour until smooth. Scrape sides of bowl. Cover with damp cloth and let rise in warm place until doubled in size - about 30 min. Stir down by beting 25 strokes. Shape nad place in 2 greased 9in loaf pans. Smooth tops with floured hand. Let rise again for about 40 min. Bake in 350 degree oven for 40-45 min or until browned and cooked through.