Veganizing: Vegan Eggs Benedict...Sweet Potato and Black Bean Burritos

Sunday, March 20, 2011

Vegan Eggs Benedict...Sweet Potato and Black Bean Burritos

I must admit that one of the things I miss most about the vegan lifestyle is eggs for breakfast. One of my past favorites was eggs benedict. I decided to try a vegan version of it yesterday with the ingredients I had. Next time I would serve it on English muffins but I didn't have any. I also cooked the "bacon" too long so it was a bit too crispy (which we joked about throughout breakfast because it was almost too crunchy to chew!! LOL). I have been looking for black salt as well - an ingredient touted for it's flavor-enhancing properties and egg-like taste when used in recipes. I am still looking. This would have been a perfect recipe to try it in. Nevertheless, this breakfast was actually pretty yummy and reminiscent of eggs benedict. I didn't use a recipe so I will give a little run-down of what I did to give the general idea.

Vegan Eggs Benedict

*I first sliced several pieces of the Black Forest Bacon (see previous blog post) I made a couple weeks ago. I heated a couple teaspoons of oil in a skillet and cooked the bacon until crispy (note: be careful not to make it too crispy :-) ). Place on paper towels and set aside when done.
*Next I sliced a few pieces of drained and pressed extra firm tofu. Then I heated a couple teaspoons of oil in a skillet and pan-fried the tofu until golden on each side. I doused each slice with cracked pepper and some sea salt.
*I made a hollandaise sauce out of about 1/4 cup Veganaise, 2 t lemon juice, and 1 t mustard. I heated this and stirred to combine.
*I assembled the benedict by layering the tofu and bacon and topping with hollandaise and a sprinkle of paprika.

I have been meaning to try this recipe for a while - it was passed along to me by my mom who got it from my uncle! I modified it a bit and it was fabulous! My husband was a bit skeptical by the combintion of ingredients but thoroughly enjoyed it. This is a sure make-again recipe!!

Black Bean and Sweet Potato Burritos
2 sweet potatoes, diced and steamed until tender
3/4 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
1/4 black pepper
2 cups cooked black beans
1 tsp salt
1/2 cup corn
1/4 cup chopped cilantro
1 TB lime juice

Combine all ingredients except lime juice and cilantro in a saucepan and heat through. Add lime and cilantro and stir until combined.

For serving:
Heated tortillas
Guacamole

Place spoonful of burrito filling on warm tortilla and top with guacamole.

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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.