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P1040680

Kimchi

On April 12, 2012, in dairy free, Food, Recipes, Uncategorized, vegan, by Mary
0

If you have ever tried Korean food, you have probably tried or at least heard of Kimchi. It is the pungent pickled vegetable dish that is often served with rice.  Studies have shown that aged Kimchi helps lower cholesterol, blood pressure and that is also has disease fighting antioxidants and well as digestion aiding probiotic bacteria. With so many beneficial properties it is no wonder that Kimchi has an age old reputation of boosting longevity!

Aside from all the health benefits, Kimchi just tastes good! A good Kimchi will be well balanced. Sweet, salty, sour and spicy. The longer the vegetables sit the more developed the flavor becomes. You can use a variety of vegetables, but Napa Cabbage tends to be most widely used and is usually the heart of the dish. Often times Kimchi is cured using fish sauce, but this vegan version taste just as delicious. You can use the following recipe as a jumping off point and adjust the spice level for your liking. Experiment with different veggies, like bok choy,cucumbers, radish and turnips until you find the perfect flavor combination that suits your liking.

Kimchi

enough to make one quart jar

  • 1/2 Cup Salt
  • 1 small head of Napa Cabbage, or half of a large one. Chopped into 2inch pieces
  • 8 chilies de arbol
  • 1 daikon radish, chopped into 1/2 inch pieces
  • 3 Carrots, peeled and diced
  • 6 green onions, cut into 1/2 inch length
  • 2 Tablespoons rice vinegar
  • 3 cloves of garlic, minced
  • 2-3 tsp grated fresh ginger
  • 1 tsp sugar

In a large glass bowl dissolve the salt in 3 cups of water. Place Napa Cabbage into the water and let soak overnight. Drain the water. Transfer the cabbage to a clean bowl. Grind the chilies using a spice or coffee grinder. Add the chilies and remaining ingredients to the bowl with the cabbage. Using rubber gloves, toss the cabbage and goodies until well coated. Transfer into a clean 1 quart canning jar. Pack it in tightly( it will all fit you just need to pack it down). Seal with lid and let sit at room temperature for 2-3 days. Turn the jar upside down a few times each day to make sure the pickling liquid is coating all the cabbage. After the 3rd day store in the refrigerator for up to 2 weeks.

 

Enjoy as is or add it to rice or quinoa. Use it to top veggies burgers, add it to stews. Really most anyway.

 
P1040518

Cashew Cheese Spread

On March 9, 2012, in dairy free, Food, Recipes, vegan, by Mary
0

Cashews are my new go to favorite in the pantry. They are super versatile and absolutely delicious!

Often times when I hear people talk about elimination diets they complain they can’t find a proper substitute, or something doesn’t taste the same as the original. Well, it won’t! As it shouldn’t. If you are going through an elimination diet, than the foods you use to eat are probably not that great for you, and chances are, the” mock” substitute won’t be either. Now don’t get me wrong, I certainly have those days that I would LOVE a cheesy pizza, gooey and warm, and would love a great healthy substitute, but usually the moment passes and I rememeber all the other great things that I have come to enjoy. I don’t want it to sound like I am against making new versions of your old favorites, please by all means do. I have.  I have also found that by branching out to new flavors I am introduced to new ways of cooking with simple foods. It has also allowed me to introduce my children to a variety of flavors and they have a better appreciation of food for it.

I use Cashews for everything from creamy dressings, gravies, fluffy topping, cakes and yummy deserts to cheese. Well, something that looks like cheese. Its more of a creamy spread, but it does wonders for crackers, pitas, bagels and veggies as a dip. The following recipe is more of a boursin style spread.  It helps if you have a high powered food processor or blender. A normal one will work as well, but it will take a little longer.

Cashew  ”Cheese”

  • 1 1/4 Cups Raw Cashews
  • Enough water to submerge the cashews
  • 1/4 C. water
  • Juice from 1/2  of a small lemon
  • 1 teaspoon Dried Dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon minced onion
  • 1/4 teaspoon garlic
  • black pepper to taste

 

Place the raw cashes in a bowl and cover completely with water. Cover and let soak for a least 6 hours or better overnight.

Drain the cashews and place into food processor. Add the lemon juice and begin to pulse. Slowly add in the water a little at a time while the food processor continues to run. The mixture should become smooth and creamy. This can take 15 minutes or more depending on the power of you food processor. Once creamy add in the remaining ingredients and mix until combined. Place the creamy mixture into an air tight container and let stand on the counter overnight. This allows the flavor to fully develop. (although I have been know to eat it right away!)

 

Spread on whatever your heart desires or eat it straight out of the container! Will keep in an air tight container for a week refrigerated.

 

 

 
basic seitan

Homemade Seitan – Basic

On October 29, 2011, in Food, vegan, VeganMofo, by Mary
0

I call this my basic seitan recipe because I use this as the base for lots of other seitan dishes. Making the seitan this way, as opposed to baking or steaming it, makes it a little more versatile for future use. After making the basic cutlets you can slice it, fry it, shred it, chop, etc.. so many possibilities.

Homemade Seitan

  • 2 Cups vital wheat gluten
  • 1/2 tespoon sage
  • 1/2 teaspoon thyme
  • 1 1/2 teaspoon minced onion
  • 1 1/2 teaspoon garlic powder
  • 2 Cups water

Broth

  • 4 Cups Vegetable broth
  • 4 cups water
  • 2 tablespoons Black strap Molasses
  • 2 Tablespoons Tamari

In a heavy bottom stock pot combine all the ingredients for the broth and bring to a simmer

In a mixing bowl combine all the dry ingredients. Add the  Water into the dry ingredients and mix. Work the dough until the gluten develops, about 2 minutes. The dough should be sponge like, but not too wet. If needed, add a bit more vital wheat gluten. Form the dough into a thick log. Using a sharp knife slice off pieces, about 1/2- 1inch thick, depending on how large you want you final pieces to be. Place the slices in the simmering broth. Cover and simmer for about 1 1/2 hours, lowering the heat as needed. The pieces with puff up while cooking just poke them back down and stir them back into the broth.

When the setian is done you can use it right away, store it in an airtight container or freeze for later use. When storing, cover the seitan pieces with the broth you used for cooking. The broth has lots of flavor and can be used for later applications. I like to use these pieces as cutlets. Pan searing until they are crispy on the outside. I then use the broth as a base for mushroom gravy and smother the cutlets with this.

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P1030773

Apple Pie with Pecan Crumble

On October 25, 2011, in dairy free, Recipes, vegan, VeganMofo, by Mary
0

Today is my husbands birthday. As with every birthday, I let the birthday boy or girl pick what kind of “cake” they want. It doesn’t have to be cake by the way, just whatever yummy treat they want to celebrate their big day. My husband isn’t much of a traditional cake person. He prefers pies over cakes any day ( maybe I need a copy of Vegan Pie in the Sky) . Last year he chose a pumpkin pie, but this year he wanted a fruit pie. Since I have an abundance of tasty apples in the house. A sweet apple pie was made.

Apple pie is one of those traditional american deserts. It is usually a buttery crust, layers of apple and cinnamon and a touch of ice cream to finish it off. This is sort of like that, just kicked up a bit.

Apple Pie with Pecan Crumble

Apple Filling

  • 6 Nice sized apples of choice, peeled, cored and sliced very thin
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons corn starch or arrowroot powder
  • 1/2 cup cane sugar
  • 1 tablespoon earth balance

Crust

  • 2 Cups flour, I use 1 cup whole wheat pastry and 1 cup all purpose
  • 7 tablespoon earth balance buttery sticks
  • 6-8 Tablespoons ice cold water

Crumble

  • 1/2 Cup whole wheat pastry flour
  • 3/4 Cup Pecans, chopped
  • 3 tablespoons cane sugar, or brown sugar
  • 2 tablespoons canola oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

 

Begin by preparing the crust. Dice the cold earth balance spread. Using a fork, or pastry knife, fold into the flour until it resembles coarse corn meal. Slowly add the cold water a little at a time until a ball forms. Cover with plastic and set in the refrigerator for 30 minutes.

Pre heat oven to 350

Prepare you apples, peeling, coring and slicing very thin. In a large mixing bowl combine all the apple filling ingredients, coating all the apples.

In another mixing bowl combine all the ingredients for the crumble, making sure it is all well incorporated.

When the dough has chilled  roll out into a large round circle large enough to cover your pie pan. Press into the pie pan and leave a small crust around the rim.

Pour the apple filling in the prepared crust and top with the crumble.

 

 

 

 

 

 

 

Bake 350 for 1 hour and 15 minutes. Checking at the 1 hour mark to make sure the crust isn’t too brown. If it is getting too brown turn the heat down to 325 and bake the remaining 15 minutes. Let cool about 10-15 minutes before serving, or serve at room temp.

 

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P1030749

Curried Sesame Tofu and Eggplant

On October 24, 2011, in dairy free, Food, Recipes, vegan, VeganMofo, by Mary
0

Tonight was one of those nights that we needed something quick,  easy and filling for dinner. We have had house guests for the last few weeks and we just wanted something pretty chill with limited fuss. I also needed something that the kids would approve.

Tofu is always on the top of my quick and easy list.  As I was allowing my tofu to drain on the kitchen towel I was searching the fridge and pantry for something to go along with it. I had an eggplant that needed using and a pre-made red lentil soup. So I decided to do something with a little Indian flare and started throwing things in the pan. I must say it turned out pretty tasty and took just about 30 mins to prepare.

*Although pressing tofu makes it a little easier to cook and allows it to absorb flavor, it’s not always necessary. In this dish I just do a simple press with a clean kitchen towel to drain off the excess water

Curried Sesame Tofu and Eggplant

  • 1 medium sized eggplant
  • 1 block firm tofu
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon tamari
  • 1 teaspoon curry powder
  • 1/2 – 1 teaspoon sesame seeds, add more or less based on your taste

Peel the eggplant and dice into bite sized pieces. Toss with the olive oil and slat. Heat a heavy bottom pan, I use cast iron, over medium heat. When hot, add the eggplant. Cover with lid and let cook 3-4 minutes checking to make sure it doesn’t burn and adjust temperature as needed. Move the eggplant to one side and add the tofu, tamari and curry powder. Cook over medium heat until the eggplant is soft and tender and the tofu is browned, turning as needed. When the tofu and eggplant is almost done toss in the sesame seeds and mix around until well distributed in the tofu. Cook an additional minute to allow the sesame seeds to toast.

 

 

 

 

 

 

I served mine with a pre made Red Lentil Curry soup and everyone ended up tossing the eggplant and curry inside to make it a one dish meal. Yum!

 

 

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quinoa

Simple Quinoa

On October 20, 2011, in Recipes, vegan, VeganMofo, by Mary
0

Quinoa is such a simple thing to make. In itself it is pretty flavorless, maybe a little nutty, but nothing real strong. The misconception with Quinoa is that it is a member of the grassy family, linked to wheat and other grains. In actuality it is closer related to Beets, Spinach and Tumbleweeds. Quinoa is another nutritional powerhouse. It contains essential amino acids and lysine. Its high in fiber and high in protein. It also has significant amounts of magnesium, phosphorus and calcium. Quinoa is considered gluten free and thus easier to digest.

I love quinoa for all of its nutritional goodness, but also for its versatility. I use it in salads, as binders for burgers, its great as a base for curries and Mexican food and can be served hot or cold.  Tonight I made it up as a simple salad and served it along two of my other favorites, roasted yams and steamed broccoli.

Simple Quinoa Salad 

  • 1 Cup Quinoa, cooked according to directions on packed and chilled
  • 2 Tablespoons minced cilantro
  • 2 stalks of green onion chopped
  • 2 medium tomatoes, diced
  • 1 can of black olives,  drained rinsed and sliced
  • juice of 1/2 a lemon
  • 1 teaspoon extra virgin olive oil
  • salt and pepper to taste

After the Quinoa has a chance to chill, combine all the ingredients in a medium mixing bowl and add salt and pepper to taste. Cover and place in the refrigerator for at least 1 hour.

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P1030700

Black eyed pea croquettes

On October 17, 2011, in dairy free, Recipes, vegan, by Mary
3

I have been reading a new cookbook over the last week, The Kind Diet, and have been trying some of the recipes out of her Vegan and Superhero sections. There are a lot of great recipes in there and some great tips for eating a variety of healthy foods. I really like her book because it doesn’t have a whole lot of meals that are centered around “meat” or cheese replacements. She focuses more on healthy, wholesome foods and new ways to use them.

I found the recipe for these croquettes in this book and was initially skeptic. I was unsure how they would taste, especially since you don’t precook the black eyed peas. I was also a little aprehensive of the frying. I am not someone who likes fried food and I am not very good at it either. However, I was pleasantly surprised. They are light and airy. The texture and taste are wonderful and the dipping sauce is delicious.  Plus, black eyed peas are a nutritional powerhouse. A 1 cup serving packs in almost 20 grams of protein and 9  grams of fiber!

The recipe is pretty much as it was from the book. I didn’t have Shoyu, so I subbed in my favorite Tamari.

Black Eyed Pea Croquettes

  • 2 cups dry black eyed peas, soaked 8-10 hours
  • 2 Tablespoons Cilantro, chopped
  • 2 Tablespoons Tamari
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • oil for frying

Dipping Sauce- whisk together 

  • 1/2 cup brown rice syrup
  • 1 1/2 Tablespoon Dijon mustard

Drain the soaked peas and place in the food processor. Add all the ingredients, except the oil of course. Blend until the peas are well chopped, but not a paste.

In a cast iron skillet, or heavy bottom pan, heat 1inch of oil until it is approximately 350.

Form the pea mixture into oblong shaped balls and fry 4 or 5 at a time until they are nice and golden brown.

Serve with the dipping sauce.

I served mine along side some asparagus and a cashew carrot ginger soup.

 

 

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P1030676

Vegan English Breakfast

On October 16, 2011, in dairy free, Recipes, vegan, by Mary
2

Okay, so here we are, another Sunday and that means a delicious breakfast with all the fixings. My Husband has been asking for an English Breakfast all week, so this morning I decided I would do one with my vegan twist. Vegan baked beans, rainbow chard with Ume plum vinegar, roasted fingerling potatoes, roasted tomatoes, vegan tempeh “bacon”, garlicy mushrooms, and toasted bread with some vegan cream cheese. Oh boy, it was delicious. A nice hardy meal to start the day. Really you could serve this any time of the day, and if you don’t have hungry toddlers hanging around, its perfect for brunch.

Vegan English Breakfast

  • 1 baguette or other crusty bread
  • 1.5 lbs fingerling potatoes
  • 1 tablespoon olive oil
  • 1 head rainbow chard
  • 2 teaspoons ume plum vinegar
  • 80z button mushrooms
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • vegan cream cheese, I used the Tofutti brand
  • 1 can vegan baked beans
  • 1 package tempeh bacon

Preheat the oven to 375

In a roasting pan combine potatoes and olive oil. Add salt and pepper to taste. You could also add rosemary or thyme. Place in oven and roast about 20-30 minutes or until the potatoes become tender.

About 10 minutes before the potatoes are done begin the following.

Heat the baked beans and “bacon” according to directions.

Clean and chop the chard in bite size pieces. Place in a steaming basket and steam for about 5 minutes or until the chard begins to wilt. When  done dash with vinegar and toss.

Increase the heat of the oven to broil.

Slice the baguette and tomatoes. Place them on a baking sheet (they can share if yours is large enough). Salt and pepper the tomatoes.  Place on top rack in oven and broil until the bread is toasted and the tomatoes are soft and tender. Your bread may be ready before the tomatoes so keep an eye on it so it doesn’t burn.

Serve everything nice and warm. Enjoy!

 

 

 

 

Tasty looking treats

On October 14, 2011, in Uncategorized, by Mary
0

I’m sitting here on a Friday night thinking about what to blog about and I’m lost. It has been a BUSY week with company in town and quite honesty I haven’t had much time to cook anything new and interesting. But, I have had some time to read a few blogs and tidbits around the internet and I have found two tasty treats I want to try over the weekend. Both look delicious, straightforward and most importantly CHOCOLATE!

How smart is this recipe. A single serving brownie. I love chocolate, but my husband isn’t a huge fan. This is great. You can make one simple serving and you don’t have to worry about leftovers or overeating!

I also love this. It looks so creamy and delicious. Like an old fashion cream pie, without the guilt.  I am also really interested in the vegan whipped topping. Looks light and fluffy. I’ll have to try this one out before the holidays.

So, while I personally don’t have anything new to share. It’s always fun to share some of the great things other talented bloggers are doing out there.

 

 
P1030662

Tofu Scramble and Smokey Maple “Sausage”

On October 11, 2011, in Food, vegan, VeganMofo, by Mary
0

One of the first things I loved eating when I became a Vegetarian were Tofu Scrambles. I really like how easy and versatile they can be. Whatever veggies I have in the fridge I can throw them in my cast iron skillet, add in some firm tofu, some spices and like magic I have a hearty wholesome meal. I enjoy adding a little hot sauce, and rolling the filling into a warm tortilla for a nice burrito, or scooping it up on some warm bread. Of course straight out of the pan works too!

I decided to try a new “sausage” recipe. I have been meaning to try the one from the PPK, but never had the time. While the little ones were napping this afternoon, and the laundry was going, I decided I would tackle the sausages. Of course once I started, and was already committed, I realized I was short a few ingredients, but I forged ahead and only subbed (or left out) a few ingredients.

Let me tell you, these are delicious! Perfectly moist with a hint of sweetness. They would work beautifully alongside any breakfast/brunch meal. It bet you could even add them to some nice baked beans or along side some BBQ. Truthfully they are not hard to make, inexpensive and certainly more wholesome than the leading store bought veggie sausages.

 

 

 

 

 

 

 

Maple Sausage ( slightly changed from the PPK)

  • 1/2 cup cooked pinto beans
  • 1/2 cup vegetable broth
  • 1/4 cup maple syrup
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoon liquid smoke
  • 3 gloves of garlic, finely minced
  • 2 Tablespoons Nutritional Yeast
  • 2 Tablespoon Grabanzo bean flour
  • 1 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1/ 1/4 cup vital whet gluten

Start a pot of water boiling with a steaming basket and lid.

In a miing bowl mash up the pinto beans until they resemble refried beans. Add remaining ingredients and mix well. Divide the dough into 4-6 equal portions., and roll into logs. Wrap each log in aluminum foil and twist the ends like a tootsie roll. Place in steaming basket and steam for 40 minutes. The logs will expand against the foil and become firm. Remove and enjoy.

 

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