Saturday, March 5, 2011

Rhubarb Muffins...Veganized Tomatillo "Chicken"...Vegan Black Forest Bacon...Linguini with Spinach, Artichoke and Red Lentil Sauce

Recipes to come I promise!
My mom gave me some rhubarb a while back and I used some in a recipe but had a little extra to freeze. I finally found a recipe that didn't call for much (as I only had a tad left)- these muffins were moist and yummy.

Rhubarb Muffins (adapted from Cooking for 2)
1/4 cup vegan butter
3/4 cup packed brown sugar
replacement for 1 egg (I used 2 T flax meal with 3 T water)
1/2 cup all purpose flour
1/4 cup wheat bran
1/4 cup oat flour
1/2 t each baking powder, baking soda
1/4 t salt
1/2 cup vegan sour cream
3/4 cup chopped rhubarb

Cream together butter and sugar. Add egg replacement. Combine flour, baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with sour cream. Fold in rhubarb. Divide batter among 12 muffin cups. Bake at 375 for 15-20 min.
Tomatillo Chicken has been a favorite crockpot meal in our family for several years. It was one of those recipes I knew I would miss as we veganized our lifestyle. I decided it was high time to veganize this delicious recipe so tried it out this week. It was quite yummy but next time I think I would add a little chicken broth as the original recipe depends on the chicken to produce some extra broth for the sauce. Turned out pretty close to the original. I used Gardein nuggets in place of the chicken and just cut them up and topped the rice and sauce with them so they didn't get soggy.

Veganized Tomatillo Chicken
1 large onion, chopped
1 cup salsa verde
2 cloves minced garlic
1 t cumin
1 t oregano
1 t salt
1 t pepper
1 T lemon juice
1/2 cup vegan sour cream
Hot cooked rice
1 package Gardein Crispy Tenders, baked and chopped
Combine all above ingredients except sour cream, rice and Gardein in crockpot and cook on low 4-6 hrs. Stir in the sour cream and heat through additional 5-10 min. Ladle sauce over rice and top with Gardein pieces.
I checked out the new cookbook by Celine Steen and Joni Newman "Vegan Substitutions" (or something like theat!) and love it. I had to try this Black Forest Bacon - it smelled delicious while it baked and it tasted very yummy! It is more reminiscent of honey baked ham in my opinion but it was very tasty. I made "bacon" sandwiches this morning. I baked and sliced some ciabatta, dabbed a bit of butter on the slices and topped the bread with a couple slices of the bacon. Very yummy indeed!

Black Forest Bacon (adapted from Complete Guide to Vegan Substitutions)
2 cups gluten
1/2 cup whole wheat pastry flour
1 T garlic powder
1 T paprika
1 t ground pepper
1/4 cup canola oil
1/4 cup maple syrup
1 cup veg broth
2 T liquid smoke

Combine wet ingredients. Combine dry ingredients. Mix wet with dry until dough forms. Form into a log. Spray large piece of foil with cooking spray. Place log on foil.

1/4 cup maple syrup
14 cup brown sugar
3 T cracked black pepper
2 T liquid smoke
2 t sea salt
Mix all ingredients. Pour 1/2 mixture over log. Tightly seal foil package. Bake at 350 for45 min. Remove from oven. Open packet and pour remaining sauce over log. Re-seal. Bake additional 10 min. Slice and heat or pan-fry in a bit of oil to make it crispy.


I found this recipe in a Whole Foods ad - it was kinda different but good. Probably wouldn't make it again but it was a nice change of pace. Very lemony.

Linguini with Spinach, Artichokes and Red Lentil Sauce (adapted from Whole Foods)
2 t mustard seeds
1 cup veg broth
1 cup chopped onion
3/4 cup dried red lentils
3 cloves minced garlic
6 T lemon juice
1/2 lb linguini, cooked according to package instructions
2 cups frozen spinach, thawed
1 14 oz can artichoke hearts

Heat mustard seeds in pot until they begin to pop - 2-3 min. Add broth, 1 cup water, onion, lentils and garlic. Bring to a boil, reduce heat and simmer until lentils are tender and falling apart, about 20 min. Remove from heat, add lemon juice and stir until lentils are falling part to make a sauce. Add spinach and artichokes to sauce and stir to heat. Ladle sauce over hot pasta and serve.

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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.