Wednesday, March 28, 2012

Vegan BLTA...Corn Fritters...Hot Rice with Cold Lemon and Tomatoes...

I ate a bunch of leftovers today, including Hot Rice with Cold Lemon and Tomatoes and Corn Fritters. Both of these dishes were tasty, although I would probably tweak both recipes next time. My usual corn fritter recipe has a bit more flavor and it moister. I did enjoy the fun flavor that the Old Bay Seasoning added to the fritters (this recipe can be found in Vegan Yum Yum). The Hot Rice was super creamy but the blend of flavors was just a bit different. I love the creaminess of the Arborio rice and this recipe is not a risotto requiring time consuming stirring and adding of liquids.

Hot Rice with Cold Lemon, Tomato, and Basil (I didn't use basil because I didn't have any fresh)

From "The Kind Life" by Alicia Silverstone
Number of Servings: 2


*1 cup Arborio rice
*2 tablespoons extra-virgin olive oil
*3 tablespoons fresh lemon juice
*3 pinches of fine sea salt
*2 pinches of freshly ground black pepper
*1/2 cup (or as much as you want) fresh tomato, large dice
*2 tablespoons chopped fresh basil

Serves 2

Place the unrinsed rice in a saucepan with 3 cups water and bring to a boil. Reduce the heat, cover, and let simmer for 10-15 minutes (until mostly tender but still a little firm in center of the grain). Drain any of the water that wasn't absorbed and transfer rice to a mixing bowl.
Add the olive oil, lemon juice, and and salt and pepper to taste (add a little bit at first and then add more if you need it). Mix well, add tomatoes, sprinkle with basil, toss to combine, and serve.

I made Urban Vegan's Spaghetti Carbonara a couple nights ago and the recipe calls for vegan bacon. The last time I made it, I used the pricey Fakin Bakin made by Lightlife. Though the Fakin Bakin has a strangely delicious flavor, it is pricey and I have always wanted to try making my own. I decided to courageously attempt my own homemade tempeh bacon, using a Vegetarian Times recipe (recipe can be found here I am happy to announce that the result was delicious and my boys kept coming into the kitchen asking for more "bacon" while I was cooking dinner. I was so thrilled at their enthusiasm and enjoyment of it. I will never buy store-bought Fakin Bakin again because mine turned out just as yummy as store-bought for a fraction of the cost. All of that to say, I made myself a Bakin, Lettuce, Tomato, and Avocado Sandwich tonight using some of this bakin. It turned out very yummy!!

Tuesday, March 27, 2012

My baby is 3!

My youngest turned 3 last week - so hard to believe! Braedon loves tractors so I made a cake with such decor...used the following recipe. Yum!

Chocolate Cake (Source: Vegan Cupcakes Take Over the World)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into 8x11 baking dish coated with cooking spray. Bake 15 to 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Chocolate Frosting (adapted version of Hershey's Cocoa Chocolate Frosting Recipe)
1/2 cup vegan margarine
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/8-1/4 cup almond milk (add gradually until desired consistency reached)
1 t vanilla

Combine all ingredients in mixer and cream until smooth.

Thursday, March 22, 2012

Biscuit Topped Beefless Pot Pie

It has been dreary and rainy in Kansas City for the past 3 days and last night I wanted to make some warming comfort food. This Beefless Pot Pie fit the bill . You can use any veggies you like...mushrooms would have been a great addition but I didn't have any. You can also top this with pie crust instead of biscuits.

Biscuit Topped Beefless Pot Pie
2 T canola oil
3/4 cup cleaned leeks, chopped
5 carrots, peeled and diced
4 medium sized potatoes, peeled and diced
1 1/2 cups washed, chopped green beans
1/2 cup canned or frozen corn
2 cups mushroom broth (or veg broth)
1/4 cup unsweetened soy milk
1/2 cup flour
3 t faux beef boullion
2 t dried thyme
1 t cracked black pepper

Heat oil in large saucepan. Add leeks, potatoes, and carrots. Cook until beginning to brown. Add green beans and cook until veggies are tender. Add 1 cup broth and stir to continue cooking. Slowly add remaining cup of broth to flour in a small bowl to create a slurry, stirring constantly to avoid lumps. Add milk and boullion to flour mixture. Slowly pour flour mixture into veggies. Stir until thick sauce forms. Add more broth if needed to thin sauce if too thick. If sauce is too thin, combine small amount of flour and more broth to create more slurry. I didn't measure so might need to be adjusted a bit. Pour mixture into a large pie plate or casserole dish. Set aside while biscuit dough is made.

Biscuits (adapted from Kind Diet recipe)
1 1/2 cups flour
1/2 cup bran
1/2 t salt
1 T baking powder
1/2 cup canola oil
1/2 cup soy milk

Combine all dry ingredients. Combine milk and oil in separate bowl. Slowly add wet ingredients to dry until dough forms. Pat dough out on a cutting board to about 1/2 in thickness. Use biscuit cutter to cut about 7-8 biscuits. Top pot pie with biscuits.

Bake at 425 until pie is hot and bubbly and biscuits are browned lightly.

Monday, March 12, 2012

Birthday boy...Chick-un Salad

I officially have a 6 year old! I had to include this adorable picture...even though the carrot cake I made him this year was only mediocre. It was too dry in my opinion. Keith asks for a carrot cake every year and this year I tried a new recipe - won't make this one again! It was ok, just not great.

I tried the chicken-style seitan recipe from Vegan Yum Yum recently and was quite impressed. Great blend of flavors. I used it to make a chick-un salad which turned out yummy. I made a new dressing recipe too but wasn't fond of it so won't include!! I made Country-Fried Seitan for the salad, also from Vegan Yum Yum. Both recipes adapted a bit.

Chicken-Style Seitan

1 1/2 cups gluten
2 T nutritional yeast
1 t Old Bay seasoning
3/4 cup cold water
1 T soy sauce
3 T soy milk
1 T oil

Combine dry ingredients. Mix well. Combine wet ingredients and slowly add to dry. Stir. Knead several times until elastic. Add more liquid if needed to form smooth, elastic dough. Divide into cutlets.

Braising Broth:
2 cups water
1 veg bouillon cube

Heat broth to boiling and drop cutlets in broth. Simmer for 20-30 min, flipping halfway through. Store in broth in refrigerator.

Country-Fried Seitan
Dry mix:
1 1/2 cups flour
1/4 cup nutritional yeast
3 t Old Bay seasoning
4 t baking powder

Wet Mix:
1/3 cup dry mix
1/4 cup water
1/4 cup soy milk
3 T mustard

Combine flour, yeast, Old Bay; stir. In separate bowl, mix 1/3 cup dry mix, water, soy milk, and mustard; stir. Add baking powder to remaining dry mix. Dip Seitan cutlets in wet mix and then dry mix. Heat oil in skillet to just cover bottom of pan. Cook on both sides until golden brown. Slice and serve on salad (or any other way you want!)

Sauteed Brussels Sprouts With Gremolata...Tempura Zucchini With Sriracha Aioli

It is so sad how infrequently I am able to post anymore! My sweet hubby sent me off on a date by myself today and told me to relax and have fun with my blog - so nice! I have tried several really yummy recipes lately...

I have been doing a lot of experimenting with Brussels Sprouts recently - I kinda got tire of my usual recipe. I made a new recipe last night and it was fabulous! So fresh and delicious. I actually just made a totally veggie dinner - White and Sweet Potato Fries, Roasted Asparagus With Walnut Oil and Walnuts...Brussels Sprouts and Zucchini. Yum! It was the perfect dinner.

Sauteed Brussels Sprouts With Gremolata (Vegetarian Times Nov. 2011)- find recipe here:

The recipe for the zucchini was actually intended for use with green beans but I used zucchini and it was delicious! I left out the egg yolk of course and I used all purpose flour for all of the flour as that's all I had. I didn't use mushroom powder. I also didn't have ponzu sauce so I just used vegan mayo and sriracha for the sauce. So yummy - my hubby said it was the best zucchini he had ever had. I also just pan fried it in some oil instead of deep fat frying it. I would imagine this recipe would be fabulous with any vegetable. My 2 yr old couldn't get enough of it! Find the recipe here:

My asparagus recipe is super easy and delish! Can hardly be called a recipe!!

Place washed, trimmed asparagus in a glass baking dish that has been sprayed with cooking spray. Drizzle with walnut oil, sprinkle with sea salt and top with chopped walnuts. Bake for about 10 minutes in a 425 degree oven.

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.