For the Love of Kale: Part I

The vegan overstatement of the decade: We Love Kale.

We love kale so much, t-shirts have been created to honor kale's superior live-saving superhero qualities! And everyone knows that if something's printed on a t-shirt, it is the truth.

Kale's easily my favorite leafy green vegetable and is chock full of some of the most beneficial vitamins and nutrients known to humanity: antioxidants, anti-inflammatory agents, beta carotene, vitamins C and K to name a few. Kale's bitter-sweet leaves fare well under an assortment of cooking techniques, making it the ideal addition to just about everything (except for cake, maybe); you can steam, saute, broil, braise, bake and blend it!



 Sweet Sesame-Miso Tofu with Sauteed Shiitakes and Kale

Kale doesn't have a regional preference, and works well in a wide range of foreign feasts. Why, just the other day I added Kale to my latest Asian-inspired meal! After sauteeing some juicy shiitake mushrooms, in went the kale with a couple of tablespoons of mushroom broth (or water) and on went the lid. In no time, the kale leaves were wilted without being mushy. They had absorbed a lot of the mushroom broth and juices, resulting in what can only be described as delicious.

Sweet Sesame-Miso Tofu with Sauteed Shiitakes and Kale
Serves 4

1 block extra firm tofu, pressed and sliced into large triangles
2 tablespoons soy sauce or tamari
2 tablespoon toasted sesame oil
2 teaspoons rice wine vinegar
2 teaspoons brown rice syrup
water for thinning, 1 teaspoon at a time
2 teaspoons toasted sesame oil
3 garlic cloves, minced
6 medium shiitake mushrooms, slices
1 medium bunch of kale (I used red Russian variety)
3 tablespoons mushroom broth, or water
cooked white or brown rice, enough for four (1/2 to 1 cup per person)

For the sauce:
1 cup water
3 tablespoons miso paste (I like red, but a mellower version would also work)
1 tablespoon soy sauce or gluten-free tamari
1 teaspoon cornstarch
1 teaspoon sriracha or other hot chili sauce
2 teaspoons brown rice syrup
1 clove garlic, minced
1 teaspoon grated ginger
2 teaspoons toasted sesame seeds

Mix the soy sauce, 2 tablespoons of sesame oil, rice wine vinegar, brown rice syrup and water (if necessary) in a shallow dish. Place tofu slices in marinade and let absorb for atleast half an hour, flipping half way through. Once tofu is marinated, heat a large skillet over medium heat and add tofu. Cook for 7 minutes or until brown and lightly crispy. Flip tofu and cook another five minutes, until brown and crispy. Set aside.

Heat toasted sesame oil in a large non-stick skillet. Remove kale leaves from stems and roughly chop into bit-sized pieces, set aside. Chop kale stems into 1/4 inch pieces and add to hot oil. Sautee for 3 minutes, then add the garlic. Sautee for another minute, careful not to burn the garlic. Add the shiitake mushrooms, stir and allow to cook for about 5 more minutes. Once mushrooms are tender, add the kale and mushroom broth. Cover skillet with fitted lid and allow kale to steam for about 5 minutes.

In the meantime, add all the sauce ingredients in a small sauce pan over medium-low heat. Whisk constantly until sauce has thickened.

To plate, scoop rice into a wide bowl and top with vegetables and tofu. Drizzle as much sauce as you like and sprinkle with toasted sesame seeds.

Cookbook Challenge II - Viva Vegan!

Viva Vegan!

Growing up in south Florida, I've always had a penchant for Latin American food. Whether it was a crispy pressed Cubano eaten in a friend's car on the way home from school, a warm pot of Arroz con Pollo or a steaming cup of café con leche to get my morning (or evening) started Latin American food permeated my childhood. When I went vegan (and left south Florida), I found it really difficult to find the same flavors, textures and tastes I had grown up loving, as Latin-American cuisine relies heavily on animal products, especially meat. Dinning out provided only slim pickings, as many obvious "vegetarian" dishes actually contained animal products - chicken stock in the rice, lard or pork in the beans, sour cream in the guacamole (now, that one is just an abomination!), etc. I sort of forgot about all the foods of my youth...that is, until Terry Hope Romero, co-author of Veganomicon & more, came out with Viva Vegan!



Curdito (Salvadorian Marinated Slaw), Yellow Rice with Garlic, Quick Red Posole with Beans


I'm a one-pot meal kind of gal, so the fact that I decided to make three separate dishes proves something about how exciting Viva Vegan! is. Earlier in the day I made Terry's Annatto-Infused Oil (aciete de achiote) which went into the Yellow Rice with Garlic. Like most cooking oils, the annatto oil will last forever, so don't worry about using it all right away. The Yellow Rice with Garlic brought back so many memories of the Vigo-brand bags of yellow rice my mom makes, and the oil lent such a bright and beautiful color! I topped the rice with a Quick Red Posole with Beans - which is actually a ritually significant and traditional stew in pre-Columbian Mexico. It mainly consists of stewed tomatoes, beans and hominy and was really comforting. I'm not crazy about tomato based things - soups, stews, sauces, etc. - but this was really nice over rice and with a few garnishments. To lighten things up, I made Curdito, a Salvadorian slaw. I loved this! It was super fresh, crisp and light. Dressed merely in vinegar (I used apple cider) and oregano, there is little to mask the sweetness of cabbage and carrots or heat from the jalapeno.

Empanadas!!


Empanadas are so wonderful! Who wouldn't love a warm, flaky hand pie full of savory goodies? These were ridiculously easy to make, as the dough was brought together using a food processor. After letting the dough rest for several hours, I made Terry's Creamy Corn-Filled Empanadas which were (unsurprisingly) awesome. My filling did appear to sink, or my dough rose too much while baking, hence the large gap in the photo below. When I make these again, I'll be sure to poke a few holes in the dough to allow all that steam an escape route.

Empanadas Humitas (Creamy Corn-Filled Empanadas)

Yellow Rice with Garlic, Caraotas (Venezuelan-style Black Beans), Latin Shredded Seitan

I think I made yellow rice about three times this week. Above it's topped with Caraotas (Venezuelan-style black beans) and Latin Shredded Seitan. The beans were wonderful with the addition of brown sugar - something I've never tried before, but will definitely add on a regular occasion. The Latin Shredded Seitan was made using Terry's Steamed Red Seitan recipe, red bell peppers and spices and completed the meal perfectly. Some of my seitan was a little undercooked to start, but it crisped up nicely in this recipe.

more Caraotas!



More Caraotas! Matt and I ate the leftover beans with two, yes TWO, green vegetables.

Swiss Chard with Raisins and Capers

Upfront we've got some Swiss Chard with Raisins and Capers. I wasn't sure whether I was going to love this dish, or hate it. I love raisins, capers and swiss chard, but would they all get along for my sake? They sure did! Sweet, tangy and earthy are a winning combination in my book. This recipe was also some of the prettiest greens I've eaten. In the background is a scoop of Brazilian Braised Collards (subbed in for kale). I liked the bitterness of the collards mixed with onion, garlic and a few splashed of liquid smoke, but next time I'll try this with kale.

We're coming to the end of the cookbook challenge! This was actually the last week of meals, as all that's left is a dessert cookbook - Vegan Cookies Invade Your Cookie Jar! I'm  not sure if I'll  be thoroughly participating, but it's worth a shot!

Cookbook Challenge 2 - Vegan with a Vengeance

Cookbook Challenge II - Vegan with a Vengeance

This is the book that started it all! As the humorous and heartfelt introduction points out, Vegan with a Vengeance is Isa Chandra Moskowitz's first cookbook. The tangible product of her veganness and public access cooking show (The Post Punk Kitchen - some episodes are still available here), Vegan with a Vengeance is a compilation of recipes developed over a decade, and it is full of veganized classics - - and utterly unique creations. It's really fun to read (yes, I read cookbooks) and Isa's got a great attitude and perspective that reflects much of what I also value - compassionate cooking, feeding good food to your friends, loving all animals and loud punk music.

This week, like prior weeks, I sought to test out recipes I'd never made before. I've cooked my way through about half of this book, so the pickins were still plentiful.



Baking Powder Biscuits with White Bean Tempeh Sausage Gravy



Last Sunday's breakfast was unexpectedly easy to make, and was made up entirely of pantry staples (if tempeh isn't a "pantry staple" for you, I think you need to reevaluate your life). The White Bean and Tempeh Sausage Gravy combined crumbled tempeh with warming herbs - dried rubbed sage, crushed fennel seeds, a small sprig of thyme and a dash of oregano - and pureed white beans to create a thick and velveteen gravy akin to what any Southern grandma would serve with homemade biscuits. Oh wait, I did that, too! The Baking Powder Biscuits are the other half to this harmonious love story of a breakfast. They were flaky and buttery to the point of perfection, and not at all sticky! Biscuits in generally are so easy to make, but often leave you with clumps of dough stuck between your fingers - well, not these babies! They were some of the easiest I've made, ever. 



Banana-Pecan Pancakes

Contrary to those breezy biscuits, only once have I ever made a perfect vegan pancake (most of my love&devotion are reserved for waffles, anyway). It was so long ago that I hardly remember the recipe, or from where it originated. Most likely it was my own interpretation of one of the many pancake recipes recipes found of Vegweb.com. Why are pancakes so difficult, you wonder? I haven't the slightest clue! Mine have always burned to easily, been too runny, or tasted slightly chalky. Ignoring my inner thoughts and warnings, I decided to give the Banana-Pecan Pancakes a shot because I had all of the ingredients on hand, and I was intrigued by the thicker-than-you-average-pancake introduction. Oh, these were thick all right - almost like eating a cake. 



Banana-Pecan Pancakes

Thick, dense and moist, these pancakes weren't terrible. The flavors were perfect and the texture would have been wonderful...if I didn't have frantic and finicky stove top burners! Canola spray oil should not smoke on medium-low, right? Well my pan was smoking in a matter of minutes - so much that I had to change pans half way through because it was taking too long to cool down. The recipe suggests medium-high heat, but that was clearly not an option. As a result, my p-cakes were nearly burnt on the outside and wet on the inside, but my immaculate photography skills had you thinking otherwise...right? Overall, the recipe will receive a positive review, because I can't pass my poorly executed pancakes off as a recipe problem. Next time, I'll probably just make waffles.

Fettuccine Alfreda

A recipe that has always called out to me is the Fettuccine Alfreda. I thought this was really tasty, albeit nothing to write home about. In the recipe introduction, Isa warns that this isn't exactly like the alfredo found in Italian restaurants & pizzerias, but more like a spur-of-the-moment creamy pasta dish resulting from the ingredients she possessed on hand - mainly nutritional yeast and pine nuts. There was too much nutritional yeast for my preferences and I couldn't get over the fact that it wasn't vegan fettuccine alfredo in the aforementioned restaurant style. It almost reminded me of macaroni and cheese cheese sauce (kind of American/cheddar-y), but much more mellow, which I did enjoy. It was really thick for me so I thinned it with pasta water. Also, pine nuts are waaaay to expensive to use on a sub par sauce (roughly $30/lb here!), so if I were to make this again, I will most certainly sub cashews for pine nuts, cut back on the nooch and add a little bit of unsweetened almond milk...and probably a dollop of earth balance for good measure.

White Bean and Roasted Garlic Soup

This was fantastic! The White Bean and Roasted Garlic Soup from Vegan with a Vengeance is criminal. The soup was alarmingly easy to make, but the final flavor profile blew me away. Two words: roasted garlic. Two whole bulbs cloaked in olive oil roasted for about 30 minutes at 350 degrees until they were a mellow paste encapsulated in their shell. Just thinking about them has my mouth watering! They were combined with creamy canellini beans (any white bean will do), sauteed onions, earthy spices - fennel, thyme, oregano - and pureed into a thick soup perfect for rain or snow or whenever! I left about one ladle's worth of soup whole, which for me was a good thing; a few chunky beans and garlic cloves here and there are definitely welcome. This was perfect for the recent dip in temperatures (Louisiana had freezing rain!). We dipped the leftover Baking Powder Biscuits in the soup and ate just about the entire pot - yes, there were only two of us...



Brooklyn Pad Thai

Never having had Pad Thai from Thailand, I'm ok with this version reining from New York. Brooklyn Pad Thai tasted almost like what I've eaten numerous times at Thai/Fusion restaurants, and Matt (a man obsessed with all things Pad Thai) gave it two thumbs up. Rice noodles are so easy to work with, and this recipe really comes together in a sinch. Just make sure to use a large sauteing vessel - preferably a wok with high sides. I didn't, so it was a bit of a mess for me. If you chop all your vegetables beforehand, the meal is ready in less than 20 minutes (10 of which are reserved for cooking the rice noodles!). The sauce was a little spicy for me, so I'll be sure to reduce the amount of chili sauce (I used Sriracha) next time. I also had to omit the bean sprouts because I forgot about them on my grocery run (lemongrass, too!). Considering my minor changes and omissions, this was really good. Full of flavor and easy enough to make on a weeknight, but only if Matt will agree to clean up afterwards!

Cookbook Challenge 2 - Urban Vegan

This week's challenge feature a cookbook with which I am unaccustomed. Oh, I've previously browsed Dynise Balcavage's blog, Urban Vegan, but I've never really followed one of her recipes before. I've only had this cookbook in my possession for about a month, and the spine is still stiff. That's not to say I'm uninterested in her recipes, it's quite the opposite actually. I'd dare to say I'm intimated by them! Her recipes are well-traveled and intelligent, mimicking the sophisticated versatility and variety of urban life. And I only ended up making one thing all week.

Due in equal parts to the mound of leftovers in the fridge, my failed attempt at grocery shopping and a general lack-o-time, I barely explored all of the potentially decadent recipes at my disposal. I did, however, LOVE the one meal I made in the middle of the week. 

Cashew Curry Casserole

Matt and I love all things curry, and we weren't feeling too experimental this week, so we went with something we knew we'd love. The Cashew Curry Casserole took 15 minutes to prep and 45 minutes to bake. That is my ideal weeknight meal scenario; it's just enough time to play with and feed the puppies, have a beer or two and decide what movie we're going to watch. By 7PM the timer was buzzing and  the scent warm aromatic curry filled the air. What could be more comfortable on a rainy weeknight than that?

This casserole consisted of chickpeas, broccoli, and tomatoes all tossed in a cashew butter & almond milk mixture. Red Thai curry paste was dissolved in the liquid, and I upped the spices to include crushed red pepper, cumin and oregano. A dollop of tomato paste was adjusted into the recipe, and I follow Dynise's suggestion to add sliced mushrooms and red bell pepper strips. This casserole was fantastically comforting and contained most of my favorite food items. We served it with some Thai jasmine rice and a sprinkle of cashew pieces. The leftovers tasted great the next day.

Cookbook Challenge 2 - Veganomicon: The Ultimate Vegan Cookbook

Cookbook Challenge II - VEGANOMICON!!!

For the second week of CCII, one of the most widely known and well revered vegan cookbooks made its way into my kitchen. Veganomicon: The Ultimate Vegan Cookbook is what I like to call the rebellious younger sister to Irma Rombauer's The Joy of Cooking. Moskowitz and Romero of The Post Punk Kitchen have at it in this all-encompassing, over-achieving bookshelf staple. With nearly 50 pages devoted to kitchen gadgets, stocking the vegan pantry and vegetable/grain/bean cooking how-to's, this truly is the ultimate vegan cookbook. Oh, the 250+ vegan recipes might also have something to do with it.

Upon it's publication, I remember hanging out at the local bookstore while I waited for my then-boyfriend to get out of work. I'd pick up a copy of Veganomicon and read it, cover-to-cover, but never had enough money in my pocket to help me bring a copy home (bah, unemployment!). Eventually I saved up enough quarters and it was aaaallll mine. Since then, I've discovered some of my favorite meals and have made them repetitiously. Though to be honest, I've only made a handful of the recipes in this book because the first ones I tried were so amazing, and I never saw the need to try something new! Well, that changed this week. I selected three recipes I've never tried, but were well received within the vegan (and omnivorous) community!

Quinoa Salad with Black Beans and Mango Peaches

I'm a huge fan of grain & bean salads. They're more filling and add a lot of depth and flavor to the monotonous leafy green salad. When I saw the recipe for the Quinoa Salad with Black Beans and Mango, I was hooked. I ended up subbing the mango with defrosted peaches (from this past summer - so sweet and juicy!) and unfortunately had to omit the fresh cilantro as a result of absent-minded grocery shopping. The salad had every sort of sensation your mouth could fathom without being overwhelming. Sweet and savory are a wonderful pairing; here they are harmoniously tied with rice vinegar, grapeseed oil (I used olive) and salt for a hearty combination of soft, crunchy, sweet, and salty.

Corn and Edamame-Sesame Salad

In an effort to juxtapose my gluttonous eating of prior days, I opted for another wholesome salad. The Corn and Edamame-Sesame Salad was ridiculously easy to make and kept me full for hours. Edamame is loaded with protein and is ready to eat in under a minute - buy it shelled and frozen for those nights when you only have time to boil water! The dressing is a nutty and salty combination of sesame oil, rice vinegar and tamari (or soy sauce), all of which are relatively inexpensive (considering how little is used per serving in most recipes), especially at Asian markets. I added diced red onion and shared this with some new friends at a vegan potluck! It keeps well and is great served cold or at room temperature - perfect for traveling, picnics or workday lunches.

The final recipe that I selected is one of Veganomicon's most famous; Chickpea Cutlets have been popping up all over the vegan blogosphere since the book's release. I have no good excuse for not making them until now, so I won't even waste your time. They were as wonderful as I anticipated.

Chickpea Cutlets, mashed sweet potatoes, steamed green beans

Now that is my kind of meat-and-potatoes dinner. Not the traditional typical American meal, but so much more flavorful than any I've ever had. The chickpea cutlets were very "meaty" due to the vital wheat gluten - a natural protein found in wheat used to improve the texture and elasticity of bread, also the main ingredient in seitan - and packed with fiber AND flavor (who knew?!). I opted for the baked method instead of pan-frying to cut out some fat. These were wonderful and my only complaint is that I didn't triple the recipe. The firm yet moist cutlets were perfectly crispy and had a really robust flavor. They were mellow enough to be served in a myriad of ways - my next batch will be devoted to a vegan Po'boy and I'll season it appropriately (Matt said so). I served this batch with steamed green beans and Indian mashed sweet potatoes - made Indian by the leftover  dal saag (lentil/spinach dish) from a friend's birthday dinner.

Three more recipes down, and I've barely unearthed the magnificence that is the ultimate vegan cookbook - Veganomicon. Tune in next week for the third installment of CCII - The Urban Vegan: 250 Simple, Sumptuous Recipes, From Street Cart Favorites to Haute Cuisine.

Cookbook Challenge 2 - Appetite for Reduction

Lately I've been craving the lightly prepared stong aromatic dishes native to Thailand. For my birthday, Matt and I ate at Rama Restaurant, a whole-in-the-wall  serving up some of the finest Thai food (as far as I know) in Baton Rouge. The slow service was easily overshadowed by the fragrant and spicy meals we ordered. Fried veggies - eggplant, yams, green peppers, green beans, potatoes, onions - with sweet and sour sauce (not exactly authentic, I know) stimulated our tastebuds and appetites for two tasty, albeit oily, Thai entrees.

cellphone porn!
left to right: veggie pad thai, panang tofu, fried veggies

Matt ordered the Veggie Pad Thai sans egg as usual. This fish-free variation was so light and fresh, we damn near inhaled the entire plate (by the way, the portion-to-prices ratio at Rama is amazing; two people could easily share one plate..unless you're either one of us)! Any extra room in our mouths and bellies was quickly filled with my entree, Panang Tofu. Green beans and mushrooms were the main contenders in this warm and spicy coconut curry dish, along with copious amounts of fried tofu! So...Thai food...isn't it amazing? Yeah, I know; I know.



Cookbook Challenge II - Appetite for Reduction



My greatest qualm with dining out, especially at Asian/Indian establishments, is the amount of oil used by the restaurant chefs. I can't consciously dine out often for this reason alone. It's a bittersweet scenario, actually. The openhanded oil applications force me to make my own renditions of these aromatic appetizers, and while they may not be authentic, they are certainly satisfying.

This is where Appetite for Reduction is plugged in. As I flipped through the already slightly tarnished pages (I'm a bit of a messy cook...) I noted several Thai-inspired recipes that I would have to make. The first thing to catch my eye was the Pad Thai salad with Peanut-Lime Dragon Dressing. The dressing was a sweet, spicy and tangy combination of ground peanuts (for which I substituted crunchy peanut butter), sriracha, lime juice and a few other things I'll just call delicious. I added sauteed tempeh cooked with tamari (a great gluten-free alternative to soy sauce) and omitted the red onion because I didn't have one.



Pad Thai Salad and Crispy Tamari Tempeh with Peanut-Lime Dragon Dressing

 

Did I mention that AFR has an entire chapter devoted to bowls (and sandwiches, but they deserve their own thrown)?! Using the remaining Peanut-Lime Dragon dressing, I made the Peanut-Lime Tempeh Bowl, which consisted of fluffy quinoa, steamed broccoli, more tamari tempeh and the dressing. I jazzes it up with sauteed bean sprouts and alfafa sprouts for an amazingly filling and insanely delicious dinner.

Peanut-Lime Tempeh Bowl

This next Thai-inspired dish was featured in my post about tofu, but who's going to argue with me? I think it deserves another fifteen minutes of fame. Ladies and gentlemen, Red Thai Tofu...

Red Thai Tofu and Green Beans with (not) Thai Basil

No, I didn't use Thai basil, and I thought of adding fennel or dried mint to give it the cool depth I notice in Thai basil, but I didn't want to stray too far from the actual recipe. Crispy tofu, spicy red Thai curry, sriracha, ginger and garlic all go great together. Add some sauteed green beans dusted with red pepper flakes and a squirt of lime and you're in business. I have no negative critique other than I wish I had more, and right now please.

In fact, I think I need to go pick up some tofu and lock myself in the kitchen. Until next time...

appetite for tofu!

Red Thai Tofu and Green Beans with Thai Basil

One of the most repeated assumptions made of vegetarians and vegans today is that their diet consists primarily of a slimy and flavorless bean slab called tofu (aside from the occasional twig and clump of dirt!). I can't recall how many times my tofu intake has been questioned, usually accompanied by distorted faces and protesting grunts. For a long time, I sided with the average carnivore and detested the white beany block. I'd only ever tasted poorly (if at all) cooked tofu, and it certainly lived up to it's stereotype: mushy, bland and utterly unappetizing. I could never appreciate the praise and preference given to tofu by vegetarians. Well, that all changed shortly after I started reading vegan food blogs and trying some of the recipes calling for that soft wet slab. Through them and my own experience, I've learned many key steps and secrets to turning the initially unappetizing bean curd into a pleasantly palatable protein! Here are several things I've learned about tofu:

-Stick with firm or extra firm tofu packaged in water (usually found in the produce section of your grocery store) for "meatier" dishes. Silken tofu will not hold up to being fried, grilled or baked and the texture of aseptic-packed tofu (such as Mori-Nu brand) will never measure up to the aforementioned.

-Pressing tofu releases much of the absorbed water and helps it firm up. Wrap tofu in several layers of paper towels or tea towels and place between two plates. Top off your sculpture with something heavy, like canned beans or a couple of your thicker cookbooks. Wait at least 30 minutes and gasp in wonder how much water has been squeezed out.

-Tofu still too mushy for you? Freeze it! Remove the tofu from its packaging, cut into desired shape (rectangular slabs, triangles, cubed, etc.) and layer between paper towels on a shallow plate. Allow the tofu to fully freeze before handling it any further. When ready to use, let the tofu thaw completely and you'll be surprised how much of the water seeps out. This type of tofu works great in marinades and results in a firmer, chewier finale.

-Marinades are your friend! Let your tofu spend the night with some liquids and herbs and you'll be surprised how happy it is in the morning! Try olive oil, balsamic vinegar, minced garlic and fresh or dried basil  for Italian tofu. Crave Asian flavors? Combine peanut oil, soy sauce or tamari, agave nectar, fresh minced ginger and garlic together for a salty and sweet Teriyaki-style of tofu.

-I think tofu should be crispy, like most things I eat, but I can never deliberately deep fry things in my home. Pan frying works just as well as deep frying without any of the mess or post-consumption bloating. Take your biggest non-stick saute pan, spray with a little bit of cooking oil and get to work! Use tongs or a flat spatula for easy flipping, and to insure each side of the tofu gets crispy.

-Still can't get behind the meaty slabs? Scramble it! I consume most of my tofu in this fashion solely because it is so forgiving and works with whatever your have on hand. Modeled after scrambled eggs, tofu scramble is much more versatile, flavorful, and no animals are harmed by it's consumption! Try my recipe for Green and Gold Scramble, or check out Vegan Brunch for several pages of scramble variations.

I guarantee that following these steps will result in a flavorful vegetable-based protein. So banish your reservations and prove your presumptions wrong. Stop shoving your tofu to the wayside and make it the star of your next meal!

Vegan MoFo 2010: Day Eighteen

Well, it looks like I've finally broken my perfect posting record! I've been working 10-12 hours a day all week, and my evenings have been dark, cold and short.  We're implementing a new accounting system at my job, and the training has been tedious. I haven't cooked much in the way of MoFo-worthy fare, but I have managed not to starve myself. The other night I made tempeh marinated in teriyaki sauce (recipe here) with lo mein noodles and frozen broccoli-stirfry veggies. It was a really satisfying meal and didn't require anything other than what I had on hand. In an effort to strictly budget my spending for the next week, I have not allowed myself to venture to the grocery store for any reason. While I did falter and purchase a bottle of wine (Thursday was the 2010 release of Beaujolais Nouveau!!), I haven't bought anything else in a while - almost three weeks.

So in the spirit of saving dough (and staying classy!) I made a white bean picatta! I've had picatta once in my life, and only after going vegan. Sublime Restaurant in Fort Lauderdale makes a seitan picatta served over mashed potaotes (I think) and it was delicious. I whipped up a quick lemony sauce, tossed in some frozen peas and beans I cooked earlier in the week alongside whole wheat penne for a very satisfying dinner.

Vegan MoFo 2010: Day Seventeen

Day Seventeen: The Frugal Vegan

Last night's snack left me craving something warm and filling. In a successful attempt to use only foods from my current pantry stock, Matt and I created just that. Half a block's worth of tempeh triangles were marinated in a sweet and salty teryaki sauce, adding dimension to a simple vegetable lo mein. A frozen bag of stir fry vegetables (broccoli, red peppers, mushrooms and carrots) was cooked alongside flat pasta to create this tasty dinner. I'll definitely post the recipe tomorrow! Happy MoFo!

Vegan MoFo 2010: Day Fifteen

Day Fifteen: I'm broke

It's week three here in Vegan MoFo land, and I've decided to temporarily abandon my weekly theme: The Five Course Vegan. Before the riot ensues, let me explain myself. With the approaching holidays, traveling expenses are eating up my funds. I'll be flying to south Florida for a good friend's wedding in the middle of Decemeber, and Matt and I have decided to take a road trip to Tallahassee, FL at the end of next week. We'll need to rent a car, pay for gas and food while we're away. In an attempt to save as much money as I can, I'll be featuring some of my favorite recipes that rely strictly on pantry staples. It's been over a week since my list visit to the grocery store and produce market, but I'm determined to make this work. I do plan on going to the produce market for a few vegetables (all I have is a head of garlic, 2 small sweet potatos, and 1 carrot), but I'm not carrying more tha $5 in my wallet. Food and gas are easily my two greatest expenses, and in an effort to reduce my consumption of the latter, I'll be biking to anywhere that isn't work. I drive about 60 miles roundtrip for work, and anything I can do to reduce my car's mileage and my exhaust output is worth my while. 

Last night I conducted a kitchen inventory, excluding items like flours, spices, condiments, etc. because they aren't common purchases and don't play a heavy role in my budgeting. I'll use these items to make meals for two (Matt and I) and try my hardest not to purchase anything from the grocery store. Here is a list of items from which I'll need to make lunch and dinner (for two) for the next week or more:

sweet potatoes (2)

carrot (1)
garlic (1 bulb)
lemon (1 - large)
pasta (3 boxes - opened; farfalle, medium shells and spaghetti)

chickpeas (1 can)

canned tomatoes (1 28 oz. can)

dried navy beans (1 medium bag)
coconut milk (1 can)
lentils (1 cup)
quinoa (1 cup)
frozen corn (2 cups)
frozen peas (1 cup)
frozen stirfry vegetables (1 bag)

frozen bananas (2)
frozen pie crust (1)
cashews
pepitos
Earth Balance
tomato paste
miso
tempeh (1 block)
ackee (2 cans from grammy!)
calalloo (also from grams)

With a little planning and creativity, I don't think this will be too difficult. To kick off my budgeted week, I made an ackee and calalloo quiche. For those of you unfamiliar with ackee, it's the national fruit of Jamaica and one of my favorite foods. The consistency is similar to crumbled tofu or scrambled eggs, making it the perfect stand-in for tofu in a breakfast scramble and it has a tangy flavor. You can't find it fresh in the US (it's illegal to grow or ship fresh ackee) because the seeds are seriously poisonous, but canned varieties are available. Just check out your local caribbean market or a well-stocked grocery store.


Ackee and Calallo Quiche with Peas

If you do happen to find a can or two of ackee, why not try this quiche!? It sets nicely and have a really smooth, velvty texture. I seasoned mine with jerk spice (allspice, cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper) and baked it in a premade pie crust that has been sitting in my pantry since my last quiche.

Ackee and Calallo Quiche with Peas
makes 1 quiche

1-28 oz. can of ackee
1-28 oz. can of calalloo
2 tablespoons jerk seasoning
1/2 frozen peas
1 ready-made pie crust, or your favorite vegan recipe
tomato slices

Preheat over to 375 degrees Farenheit. Mash ackee in a large bowl until smooth and uniform. Add calalloo and spices, stiring to combine. Add frozen peas, stirring again. Pour filling into pie crust and smooth out with the back of a spoon. Garnish with tomato slices and black pepper. Place pie in oven for 40 minutes, or until filling has firmed up. Remove quiche from oven and allow to cool for atleast 10 minutes. Enjoy!

Vegan MoFo 2010: Day Fourteen

Day Fourteen: Brewing Brown Ale

Matt and I finally comitted to brewing beer this weekend! We've talked about it for ages, and everything came together yesterday afternoon. We went to the brew store as planned and purchased most of what we would need to complete the process. For this batch we'll be brewing a brown ale, similar in style to the Newcastle Brown Ale (which is NOT a vegan beer by the way; ours is!). After sanitizing every inch of our kitchen, the equipment and ourselves, we were ready to begin the process.

We started with our a bag of barley purchased from the brew store and set it to simmer in a large pot. After all the malty goodness was extracted we removed the barley husks, and munched on a few handfuls. The grains' sugars had been released and it tasted delicious! All that was removed will be composted, while the remaining liquid (wort) was set to a boil.

A powdered malt extract was added, creating more sugary food for the yeast to munch on. After some more boiling we tossed in the first set of hops, known as bittering hops. This was done to provide the basic "bitter" flavor component. After about twenty-five minutes we added another dose of hops in two parts. In order to bring a delightful herbaceous aroma back to the wort, we added a second, sweeter batch of hops during the last 7 minutes. This way they aren't in the boil long enough to have their aroma boiled away.

     

We then added the wort to our sanitized carboy along with three and a half gallons of distilled water. Before pitching the yeast, ice was added to the sink around the carboy to help the cool the wort. After about thirty minutes, the yeast was added, and the lid and airlock were in place. The carboy full of soon-to-be beer was set to rest in our back room; it'll be atleast a week before we can bottle. By tomorrow or Tuesday, the yeast should be having a frenzy, which I hear is really cool to watch. I'll try and snag a picture tomorrow.

And just so this post isn't completely devoid of food, we made baked polenta fries and festival. Festival is a slightly sweet fried bread popular in Jamaica and can be eaten with savory meals or as dessert. Why are they called "festival," you ask? Because eating one is like having a festival in your mouth. They are very similar to hushpuppies, but I don't think they contain as much cornmeal. Though traditionally oblong-shaped and sort of flat; mine were much too round and puffed up quite a big! But oooh were they tasty.

Jamaican Festival: because eating them is like a having a festival in your mouth!

 

Baked Polenta Fries

Vegan MoFo 2010: Day Twelve

Day Twelve: Free Rein Friday

Following last week's precedent, I'm breaking this week's theme to celebrate the end of the work week. It's Friday!!! Those of you with nine-to-five weekday jobs understand my glee. While I may be spending nearly all of Friday's sunshine in a poorly lit office and infront of a blinding computer screen, my mind and actions revolve around what is to be. Once the computer is put to sleep, the weekend cometh.

What better way is there to kick start the weekend than with a good ol' sammy?! Easily my favorite type of food, sandwiches are a definite staple in my diet. From the moment I discovered my very first Sticky-Crunch as a kid, (toasted bread, peanut butter and potato chips smashed together by pounding fists - handmade panini!?), I knew I'd be a sarnie-lover for life. What I admire about the sandwich is it's inherent freedom, spontaneity and portability. There are virtually no restrictions when construction a one. All you really need is an exterior that will hold it's shape throughout consumption and an interior of harmonious flavor! I'm so overwhelmed by the thought of sandwiches right now. Ah!



Jamaican Jerk TLT(S)



Last night I had the aforementioned craving. I needed to eat a sandwich. My cupboard was bare, but I had just enough to satiate my appetite. Half a block of tempeh, baby romaine, tomato, sprouts and two slices of gluten-free bread was all I would need, and all I thought I had. Lo and behold, a jar of Jamaican jerk marinade mailed from my grandmother in south Florida! The tempeh was put to the marinade, and I whipped up a spicy stone-ground mustard and vegenaise spread, seasoned with some jamaican curry powder (also sent by grandma). What resulted was a sweet and spicy sammy known, from this moment on, as the Jamaican Jerk TLT (plus sprouts!). Inspired by the classic BLT, this sandwich awakens the palate with a sweet heat from the pimento (allspice) and scotch bonnet peppers in the marinade. It's crunchy and moist all at once! I'll post a complete recipe over the weekend.

Happy Friday!

Vegan MoFo 2010: Day Ten

Day Ten: Spaghetti Dinner

On top of spaghheeettiii, all covered with noooooch...

There is something uniquely youthful about spaghetti dinners! It's an inexpensive, fast and versatile meal solution that few people actually dislike. Even the pickiest children will enjoy pasta, as long as the noodle shape is enticing and the sauce is just right. The possibilities are only limited by your imagination, or kitchen pantry. As a kid I would load up my portion of pasta, usually short and fat rigatoni noodles, with butter and Parmesan cheese, while my sister preferred marinara (or ketchup!). At grandma's house, my siblings and I always ate spaghetti (cut up by grams) in meat sauce mixed with corn kernels! What was your preferred pasta preparation as a kid?

While there may be exponential amounts of pasta and sauce combinations, nothing compares to good ol' spaghetti and (not)meatballs. Normally I would prefer to devour more interesting varieties of pasta, but who has ever heard of Cavatappi or Conchiglie and (not)meatballs?! I may be keeping the noodle, but one "tradition" I'm not sticking to is the meat in meatballs. Beanballs are my topping of choice! Packed with all the protein, taste and texture and none of the blood, cholesterol or cruelty.

Spaghetti and Beanballs from Veganomicon

From the infamous Veganomicon, a cookbook every vegan should own, this recipe couldn't have been easier! Would you believe me if I said that boiling the pasta water was the most time consuming step? The beanballs are comprised of pantry staples, and allow generous room for modification. They were moist with a crunchy exterior, perfectly remniscent of my childhood spaghetti dinners.

And no spaghetti dinner is complete without..."SPAGHETTI TIME"



Vegan MoFo 2010: Day Three

Day Three: Fine Dining - Entree

From my own experiences in "high class" dining facilities, I've safely assumed that most mainstream chefs have little to no imagination when it comes to vegan entrees. Too frequently I have been presented with a plate of overcooked penne and out-of-the-jar marinara sauce or an under-seasoned slab of tofu accompanied by rice pilaf (which is really just white rice and a couple of peas). The worst meal I've received from a restaurant (with a fixed menu) was stuffed zucchini...stuffed with itself. The insides were scraped out, shredded and stuffed back into the zucchini for a 20 minute bake. I couldn't find a single teaspoon of seasoning, let alone a grain of salt or pepper. Such a dish has scared my interpretation of "stuffed" vegetables. Out of my frustrations came an unrelenting persistence. I would reclaim and recreate the forlorn stuffed vegetables of mainstream commercial kitchens! No longer will the zucchinis and eggplants and portobellos be forced onto a plate, embarrassed by their near nakedness! I'd stuff a mushroom, and I'd stuff it good.



Stuffed Portobellos with Sun dried Tomatoes and Basil
Plated on Homemade Tomato Sauce with Toasted Walnuts

The recipe I used can be found in Donne Klein's The Mediterranean Vegan Kitchen.* The filling was simple, fresh, uncomplicated and absolutely delicious. Sun dried tomatoes lend a sweet and tangy essence to the earthy basil and parsley. Homemade vegetable broth prevents the filling from drying out, and the portobellos absorb any access liquid. My addition of homemade marinara and toasted walnuts finalize this satiating meal.

*Amazingly and unlike most cookbooks geared towards veg*nism, Klein completely disregards to use of soy products and meat/dairy/etc. analogues! This a great book for someone without access to well stocked grocers or health food stores. More to come on her cookbook - a Cookbook Challenge is on the agenda!

Vegan MoFo: Day One

Day One: A Fine Dining Appetizer

 

Welcome to the Vegan Month of Food and welcome to the Five-Course Vegan! Over the next four weeks, I will be your host, server and chef for what I wish to be a memorable dining experience. At the beginning of each week, a meticulously planned menu will be organized and presented for your viewing (and salivating) pleasure. The aforementioned menus will, of course, contain an assemblage of harmonious courses particular to an announced theme. While differing slightly from the standard sequence of most Western-world multi course meals,  I will serve an appetizer, soup and/or salad, a main course, dessert and cocktails of the alcoholic and nonalcoholic variety. Below you will find this week's menu, an ode to Fine Dining.

The Five-Course Vegan: Fine Dining Menu

Classic Bruschetta with Roma Tomatoes and Shallots

Tomato-Fennel Soup with Gremolata and Cashew Cream Drizzle

Portobello Caps Stuffed with Sun-dried Tomatoes

Cinnamon Infused Apples Poached in White Wine

The Vegan Glass of Wine: A Minor Treatise

For your first course, may I present a Classic Bruschetta with Roma Tomatoes and Shallots. It has been prepared with the finest and ripest tomatoes available. Paired with mildly sweet shallots, this classic Italian appetizer has been bathed in extra virgin olive oil and balsamic vinegar, and seasoned with the last of my garden's Genovese basil. It is a hearty appetizer reining from central Italy, served with home-baked artisanal baguette slices.

Classic Bruschetta with Roma Tomatoes and Shallots
Homebaked Artisanal Baguette Wedges

If you would care to return tomorrow, you are in for a treat. I'll be serving Tomato and Fennel Soup with Gremolata and a Cashew Cream Drizzle. It'll be the perfect accompaniment to more home-baked baguette slices, as well as the cooler weather many of have been experiencing. Happy MoFoing :)

Moroccan-Spiced Eggplant and Kale

Matt and I love Mediterranean Food. This dish was inspired by the Vegetarian Moussaka at Cafe Mediterranean in Baton Rouge, LA. They serve an array of delights from crispy falafel and tangy tabbouleh to meatless moussaka and garlicky baba ganoush (VERY garlicky, actually...but that's how I prefer, well, everything!). While Cafe Med's owners originally hail from China, they certainly don't fail in capturing the flavorful essence I've come to love of Greek and Lebanese food. While some of the dishes I've come to love contain a particularly heavy amount of oil, owner Diane Zhang is actually a nutritionist boasting meals that are low in cholesterol but "still preserve flavor and taste."

There vegetarian moussaka is probably one of Matt's favorite meals and in an attempt to bring that dish I home, I created this:

Moroccan-Spiced Eggplant and Kale

1 medium onion, thickly sliced
1 green bell pepper, sliced3 cloves garlic, minced
1 medium eggplant, chopped
2 tablespoons Moroccan Spice Rub
1 can roasted & diced tomatoes (feel free to use any kind of canned tomatoes or tomato sauce)
2 cups kale, washed and roughly chopped
1/4 cup olive oil, divided

Heat a large, heavy-bottomed pan on medium to medium -low and heat 2 tablespoons of the oil. Toss in onions and peppers and saute until onions are translucent and everything is very soft, about 10 minutes. Add the garlic and saute another 2 minutes.

Add the eggplant and another tablespoon or two of olive oil. The eggplant will soak up a lot of oil, so try to resist the temptation to add more. Cook until eggplant has browned up a little. Add the spice rub, stir to coat. Add the tomatoes and their juices and bring to a simmer. Add the remaining oil (optional) and cook for 7-10 minutes. Add kale and simmer until wilted.

Serve this on top of couscous, inside pita or as it is.

YUM!!