Saturday, January 15, 2011

Curried Veggies and Onion Koftas...Fried Raviolis...Chocolate Coffeecake...Southwestern Bean Stacks...

Decided to try this recipe instead of the Curried Tofu and Veggies - looked yummier. It was! The Onion Koftas didn't cook as they were supposed to but were delish none-the-less! Next time I would simply sprinkle the onion koftas on top of the curry instead of serving them to the side. The flavors paired perfectly together!

Assorted Veggies in Cashew Gravy (adapted from the Asian Vegan Kitchen)
1/2 head of cauliflower, cut into florets
4 carrots peeled and sliced
3 potatoes peeled and diced
1 cup petite diced tomatoes
1 T oil
1 onion, chopped
1 t chopped ginger
2 cloves minced garlic
1 t minced ginger
½ t turmeric
1 cup water
1 t sugar
2 t lemon juice

Cashew Paste
3 T cashews
2 T coriander seeds
2 t cumin seeds
3 cloves
½ t black peppercorns

For paste, combine all ingredients in a food processor and process until paste forms. Add 3 T of water to the paste and pulse until combined. Set aside.

Heat large skillet with oil. Add onion, ginger, and garlic and cook 3 min. Add carrots and potatoes. Cook until veggies are crisp tender. Add cauliflower. Cook until all veggies are tender. Add tomatoes, turmeric, water, and cashew paste. Stir until bubbly and sauce is thickened. Add sugar and lemon juice. Stir. Serve over rice.
Onion Koftas (adapted from the Farmers Market Cookbook
1 1/2 lbs onions, sliced
1 t salt
1 t each coriander and cumin
1/2 t turmeric
3/4 cup chickpea flour
1/2 t baking powder
oil for frying
Place onions in a colander, add salt, toss, then lay on a plate lined with paper towels to drain. Let stand 20 min. Pat onions dry with more paper towels. Place onions in bowl and add remaining ingredients. Heat oil in skillet and place onion mixture across entire bottom of pan to form a sort of pancake. Fry 5-7 min until browned and then flip over and brown other side. Break off chunks of onions to serve atop curry.
The raviolis I made that didn't turn out so great (which my hubby actually really liked...:-))- needed to be redeemed so I breaded them, fried them and served them with chunky marinara. Okay, pretty fabulous! I am not posting the recipe for the Pumpkin Kale Raviolis as I still wasn't all that fond of the flavor combo. However, this method would work with any raviolis - it is not, however, very healthy seeing as how they are fried!!
Chocolate Almond Coffeecake - need I say more?! Found this recipe in an old magazine and it looked so good. Totally not vegan, so I redid the recipe. It turned out so yummy - this will be a make-again for special occasions! Next time I think I would perhaps leave out the extra butter, flour and sugar from the topping and simply sprinkle the top with nuts and chocolate chips - the cake is rich and sweet on its own and I think would do just fine without those additional calories and sugar.

Chocolate Chip Coffee Cake
1 3/4 cup flour
1 t baking powder
1 t baking soda
1/4 t salt
3/4 cup sugar
1/2 cup canola oil
1 t vanilla
6 T flax meal mixed with 9 T water
1 cup vegan sour cream

Combine dry ingredients. Combine wet ingredients. Add wet to dry and stir until combined. Spread in a 9x13 baking dish coated with cooking spray.

1/2 cup chopped almonds
1/3 cup brown sugar
1 T flour
2 T vegan butter
1 cup chopped semi-sweet chocolate
Combine all ingredients until crumb mixture forms. Sprinkle over cake.

Bake at 350 for 25-30 min.
Southwestern Bean Stacks - YUM!

Southwestern Bean Stacks

Bean Patties
2½ cups black beans
1 T cornmeal
1 T chili powder
1 T dried minced onions
2 t cumin
1 t garlic powder
1 t salt
1 T oil
1 T ketchup

Combine all ingredients in a food processor and blend until pureed and smooth. Form patties out of the mixture – depending on how big you make them, this will make 4-6 patties. Place on greased baking sheet. Bake at 400 for 15 min.

Chipotle Mayo
½ cup vegan mayo (I made my own – see recipe below)
1 chipotle chili in adobo sauce, minced

Combine mayo and chili until well incorporated. Set aside.

Jalepeno Ketchup
½ cup ketchup
2 T chopped jarred jalepenos

Combine ingredients. Set aside.

Crispy Onions
1 large onion, sliced
2 T cornmeal
3 T flour
Scant ¼ t baking powder
½ t salt
canola oil
Combine all ingredients except canola oil. Heat skillet over medium heat. Pour oil in pan to cover complete surface. Spread onion mixture over entire bottom of skillet to form an onion “pancake”. Cook 5-7 min or until browned on bottom. Flip “pancake” over and brown on other side, about 5-7 min. Remove from heat.

Take bean patty and spread chipotle mayo over surface. Top with a generous dollop of jalepeno ketchup. Cut about ¼ cup onions from onion “pancake” and pile on top. Serve.

1 comment:

  1. Is the second picture the ravioli? They look yummy :) And that coffee cake looks yummmmm! Your stuff is always so exotic. You're so cool Kylea!


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"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 and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

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

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

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.