Showing posts with label Vegan MoFo. Show all posts
Showing posts with label Vegan MoFo. Show all posts
Thursday, October 8, 2009
2009 VEGAN MOFO SURVEY
HAPPY THANKSGIVING, MY CANADIAN FRIENDS! (PS: If you still have no idea what to make for a vegan Thanksgiving, there's still time to check out the links to holiday recipes.)
No, I'm afraid I'm not joining the Vegan MOFO this year! I wish I could (I did it last year), but, with several trips, company and a fund-raising show I'm organizing this month, it's just not possible! But, I thought I'd help publicize it by doing the 2009 Vegan MOFO Survey, which originated here. And, as one blogger said, it might tell you a little more about me, if you're interested.
1. Favorite non-dairy milk?
I like my own homemade soymilk (with a bit of oatmeal in it when I make it) the best—I put that on my cereal and in my tea, coffee, etc., make smoothies with it and cook with it. I like the taste of it better than Silk.
I like my own homemade soymilk (with a bit of oatmeal in it when I make it) the best—I put that on my cereal and in my tea, coffee, etc., make smoothies with it and cook with it. I like the taste of it better than Silk.
Of commercial soymilks, I like the taste of Soy Dream the best, and it’s very creamy. But I also like homemade hemp milk sometimes. Soy and hemp milk are also top of the list in terms of protein and other nutrients. I also like the taste of Almond Breeze (Update: and So Delicious Coconut Beverage) and I use them for some recipes, but they contain only 1 g of protein per cup, so I don't depend on them for nutrition.
2. What are the top 3 dishes/recipes you are planning to cook?
Skillet-seared edamame; Spaetzle with Butternut Squash and Mushroom Cream Sauce (veganized, of course! And made with my vegan whole grain spaetzle); Root Vegetable Stew with Herbed Dumplings ( veganized of course, again, and using Tofurkey Veggie Italian Sausages). (Update-- so far I have only tried the last one, and it was good!)
3. Topping of choice for popcorn?
Salt; sometimes engevita yeast or homemade vegan bacon salt.
4. Most disastrous recipe/meal failure?
I remember making a fancy meal (pre-vegetarian) for my father (a gourmet, but not a cook!) when I was about 18, in my tiny kitchen. I had recently purchased a blender (this was in the 60's) and decided to use it to make mashed potatoes-- some gourmet French variety with tons of cream, etc.--not knowing, as I do now, that beating potatoes too vigorously will turn them to glue!
(Here’s a quote about this very thing:
" Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. NEVER use a blender or food processor to make mashed potatoes. There are starch packets inside the potato cells and the blender blades rip right through them, releasing the starch and this makes the potatoes into library paste. The cells of the potato flesh contain a very fine starch. Mashing gently leaves most of the cells intact. Processing in a blender or a Food Processor acts like a cell homogenizer and releases all that starch into the liquid. Adding any liquid early just makes the process more efficient."
" Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. NEVER use a blender or food processor to make mashed potatoes. There are starch packets inside the potato cells and the blender blades rip right through them, releasing the starch and this makes the potatoes into library paste. The cells of the potato flesh contain a very fine starch. Mashing gently leaves most of the cells intact. Processing in a blender or a Food Processor acts like a cell homogenizer and releases all that starch into the liquid. Adding any liquid early just makes the process more efficient."
I have since learned how to make really fluffy, creamy mashed potatoes with NO fat!
Back to that horrible meal, in addition to the potatoes, I had not learned to time things properly, so NOTHING was ready at the same time. The whole meal was NOT a success (though my father didn't complain). I did learn many things from that meal, though-- #1, not to attempt a complicated menu without trying everything beforehand! Sometimes you have to learn the hard way.
5. Favorite pickled item?
Green beans or asparagus, I guess. I’m not a huge pickle fan.
6. How do you organize your recipes?
In several way. I do use my own cookbooks, so, of course, many old favorites are in my books. Old recipes not in my books that I wrote on cards in pre-computer days (some of you may not recall such a time!) are in card file boxes. Some of those have also made it into recipe files on my computer. I bookmark internet recipes, too. But, since my office is downstairs and I don’t want to have to run down to the computer whenever I’m looking for a particular recipe (although that IS good exercise!), I have printed out recipes that I use alot (from my blog, or from manuscripts—maybe recipes that didn’t make it into a particular book—or from other sources) and sorted them into binders under different categories. I keep these binders upstairs with my cookbooks.
In several way. I do use my own cookbooks, so, of course, many old favorites are in my books. Old recipes not in my books that I wrote on cards in pre-computer days (some of you may not recall such a time!) are in card file boxes. Some of those have also made it into recipe files on my computer. I bookmark internet recipes, too. But, since my office is downstairs and I don’t want to have to run down to the computer whenever I’m looking for a particular recipe (although that IS good exercise!), I have printed out recipes that I use alot (from my blog, or from manuscripts—maybe recipes that didn’t make it into a particular book—or from other sources) and sorted them into binders under different categories. I keep these binders upstairs with my cookbooks.
But now I need to sort THOSE recipes into alphabetical order or something because they aren’t indexed. I also have binders with issues of my now defunct Vegan Feast newsletter, and I really need to index those someday.
7. Compost, trash, or garbage disposal?
Trash and compost (and recycling).
7. Compost, trash, or garbage disposal?
Trash and compost (and recycling).
8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?
Oh, what a challenge!! Pasta, tomatoes, beans, I guess. They always taste good together. Does salt count as a food? ‘Cause you’d need that, too! That's a hard one because anything would get boring after eating it all the time.
9. Fondest food memory from your childhood?
I have a lot of food memories—I remember many food details from a very young age. But, one fond memory-- my older brother Tim (almost 10 years older than I am) used to babysit for my sister Karin and me, and he’d make us homemade French fries, which my mother never made.
I also remember when we spent 3 months in Peru (I was 6 yrs-old) with my father’s family, everyone would have their siesta in the afternoon (really!). At 4 PM everything would get lively again and my father would take us to a café where he would have seviche, and we would have some sweet cake or pastry while he chatted with the other men. At home, my mother seldom made sweets, so this was a real treat. (My mother was a great cook, BTW-- she just didn't make many desserts, nor did she deep-fry.)
I also remember my first s’more in the backyard of my brother’s girlfriend Barbara’s house (I was not a Girl Scout). Her father made them for us and I still love that combination of crunchy, hot, chocolately, melty goodness.
This is a more sophisticated vegan version I made with organic digestive biscuits (a UK specialty), Denman Island organic chocolate and vegan "Ricemellow Creme" . (You can also sandwich a heated vegan marshmallow between two vegan dark chocolate-covered digestive biscuits, if you can find some (President's Choice used to have these, but not right now; I can't find the ingredients for McVities)-- very good!):
10. Favorite vegan ice cream?
We don’t have a lot of choice around here, as far as places that sell their own dairy-free frozen treats, or in the brands available to us. Hot Chocolates (a chocolate, pastry, and ice cream shop in
11. Most loved kitchen appliance?
I couldn’t live without my food processor!
12. Spice/herb you would die without?
Salt!
13. Cookbook you have owned for the longest time?
That’s a hard one because I have been cooking for over 45 years—well, over 50 years, really, because my mother said I started cooking at a very young age. (I got in trouble once when I was about 11 yrs.-old for cutting recipes out of my father’s Gourmet magazines!) I think the oldest cookbook that I bought for myself that I still own is the Sunset Cook Book of Breads, circa 1977, very tattered and worn. I must have had Joy of Cooking, but I don’t have the first copy I owned anymore.
14. Favorite flavor of jam/jelly?
President’s Choice “Twice the Fruit” Peach & Passion Fruit
15. Favorite vegan recipe to serve to an omni friend?
My Lasagne ala Bolognese, from my book Nonna’s Italian Kitchen.
16. Seitan, tofu, or tempeh?
Tofu and seitan I love equally (if the seitan is made properly). I like tempeh, but my husband hates it, so I don’t serve it very often, and I can live without it. The other two are more versatile.
My seitan “ham”
17. Favorite meal to cook (or time of day to cook)?
Dinner is my favorite meal to cook. Breakfast is my least favorite to cook, though I can do interesting, fancy breakfasts for company if necessary. (My husband often does breakfast when we have company.) On ordinary days DH and I make our own breakfasts. (People tend to be picky about how they like their oatmeal, etc., so it’s easier that way. Also, he gets up very early.) Lunch is usually leftovers or a pot of soup I’ve made for that purpose.
18. What is sitting on top of your refrigerator?
Some platters that won’t fit anywhere else; some rolls of duct tape, packing tape, etc.; the little receptacle from my husband’s manual coffee grinder—he grinds his coffee for the day into that and leaves it up there with a spoon in it.
19. Name 3 items in your freezer without looking.
1.) Soy Curls® (dry ones—I keep them in the freezer because I buy them in bulk and, since they are made from the whole soybean, they can go rancid if left out for longer than 6 months, I find); 2.) homemade bread; 3.) edamame.
17. Favorite meal to cook (or time of day to cook)?
Dinner is my favorite meal to cook. Breakfast is my least favorite to cook, though I can do interesting, fancy breakfasts for company if necessary. (My husband often does breakfast when we have company.) On ordinary days DH and I make our own breakfasts. (People tend to be picky about how they like their oatmeal, etc., so it’s easier that way. Also, he gets up very early.) Lunch is usually leftovers or a pot of soup I’ve made for that purpose.
18. What is sitting on top of your refrigerator?
Some platters that won’t fit anywhere else; some rolls of duct tape, packing tape, etc.; the little receptacle from my husband’s manual coffee grinder—he grinds his coffee for the day into that and leaves it up there with a spoon in it.
19. Name 3 items in your freezer without looking.
1.) Soy Curls® (dry ones—I keep them in the freezer because I buy them in bulk and, since they are made from the whole soybean, they can go rancid if left out for longer than 6 months, I find); 2.) homemade bread; 3.) edamame.
Bulk Soy Curls®-- I bag them in zipper-lock bags for freezing.
20. What's on your grocery list?
We went shopping yesterday. We bought (as near as I can remember):
Mushrooms
Sesame seeds (raw)
Silk soymilk (my husband’s favorite)
Shredded Wheat
Broccoli
Sweet potatoes
Earth Balance
Tofurkey Vegan Italian Sausages
Red Wine Vinegar
Soy sauce
Brussels sprouts
Winter squash (various kinds)
Tofu (medium firm and firm—I already had some extra-firm)
Dried oregano and savaory
TVP granules
Celery
A can of baked beans in tomato sauce (one of my husband’s favorites when he’s alone)
Onions
Marmite
Vegetarian bouillon cubes
Rolled oats
Popcorn
Jam
Frozen juice (for the kids at Thanksgiving—we don’t buy this very often)
Yves veggie “Ground Round”
Kalamata olives
Tomato paste
Linguine nests
Brown sugar
Organic bananas
21. Favorite grocery store?
My husband and I shop together. We live on an island so we only do a major shop every 2 weeks. We mostly shop in Courtenay, on
22. Name a recipe you'd love to veganize, but haven't yet.
I actually have a whole list of Peruvian recipes I want to veganize (my father was Peruvian). I have veganized about 30 Peruvian recipes so far.
My seitan “Anticuchos”, a Peruvian kebab (Update: recipe in my new book "World Vegan Feast".)
Here’s my list of Peruvian recipes I haven't veganized yet (it’s long and challenging—there may be a book in this!):
Entrada Arequepiña (yellow potatoes with a cheesey walnut-chili sauce on lettuce)
Ocopa de Camarones (Mayonniase of prawns—I need Chinese vegan mock “shrimp” for this, and the mayonnaisey sauce contains cheese, as well as Peruvian herb, huacatay, hot mirasol chilies, onion, garlic, walnuts, oil and milk)
Empanada de Picadillo (little meat pies)
Choclos con Huacatay (corn on the cob with cheese and huacatay)
Salsa de Ocopa Arequipeña (a cheesey sauce with walnuts)
Ayoli (Arequipa
Llantan (another Arequipa
Arroz con Chancho (rice with pork, chilies, garlic, and peas)
Escabeche de Frijol (Soused Kidney beans—a sort of pickled dish with chilies that contains bacon fat—that’s the veganizing part!)
Butifarra (a special Peruvian sandwich—usually made with ham, it’s made on crusty rolls with vinegared shredded onions, chilies, radishes and lettuce)
Sancochado (a soup that’s almost like a stew, with lots of different vegetables, poptatoes, chickpeas, chunks of corn on the cob, that is traditionally cooked in a meat broth with the meat and served with a sliced onion and chili sauce)
Chicharrones con Camotes (crispy pork ribs with baked sweet potatoes in an onion/chli sauce)
Locro (a Peruvian squash, corn and green pea dish—I have veganized a very simplke version, but I want to veganize the more elaborate cheesey version)
Frijoles Negros en Salsa de Nueces (Black beans in walnut sauce—anoher bean dish made with bacon fat, and also milk and hard-boiled eggs)
Rocotos Rellenos (Stuffed hot red peppers with a ground pork filling with peanuts, green peas, onions, garlic and eggs)
Papas Rellenas (stuffed potatoes, actually more like a stuffed potato dumpling—they are boiled and mashed and then you roll the mashed potatoes around a sort of picadillo filling [ground meat with lives, raisins, onion, garlic, etc.], roll them in flour and fry them.
Pastel de Quinoa (Quinoa Pie—another dish I need Chinese mock shrimp for. It also contains egg and cheese, peanuts, onions, tomato, garlic, lots of chilies.)
Pastel de Choclo (Corn Pie—this contains grated corn on the cob, chopped meat, raisins, olives, onions [the picadillo thing again—very South American], and eggs.
Pastel de Papa (Potato Pie—very full of dairy products!)
Ají de Calabaza (Squash and fava bean stew with yellow chilies, corn, potato, milk, huacatay, and fresh cheese)
Kapche de Hongos (Wild Mushroom Stew with potatoes and cheese and milk, flavored with huacatay)
Tarta de Nueces (Special Walnut Cake—a ground walnut torte with “manjarblanco” (that’s what the peruvians call “Dulce de leche”) filling
Pio Nono (Manjarblanco [Dulce de leche] cake roll)
Cocada (a coconut pudding with wine and cinnamon)
Tamal Verde (small Peruvian tamales made with a chickpea paste and chicken, steamed in corn husks and served with a chili sauce)
Peruvian Humitas (tamales made with a fresh corn mixture rather than with masa, with a chili, cream cheese filling)
Tamal Criollo (large tamales made with a dried corn, chili, garlic and cumin paste, with a pork filling with peanuts and egg, steamed in banana leaf)
Ravioli de Cabrito (Italian-influenced Peruvian dish [there are lots of italians in Peru
Solterito Arequipeño (bean salad, with fresh white cheese cubes, with fava beans, corn, chilies, red onions, black olives)
Arroz Chaufa de Pescado (a Chinese-influenced Peruvian dish [Chinese immigrants came to Peru
Carapulca (one of Peru’s most ancient dishes—a casserole stew with dried potatoes and dried meat [charqui], pork onions, garlic, chilies, cilantro and peanuts. The Spanish influences are the crushed cookies, cloves, port wine, and chocolate.)
Turrón de Chocolate (Peruvians love their sweets! This is kind a cross between a cake and a candy [like the Italian Panforte] )
23. Food blog you read the most. Or maybe the top 3?
My friend, Julie Hasson’s blog.
24. Favorite vegan candy/chocolate?
Denman Island Chocolate—hazelnut or espresso are my favorite varieties, but they have orange, mint, and raspberry which are yummy, too. This is a local product, but sold all over
25. Most extravagant food item purchased lately?
Fairtrade extra-virgin olive oil at $20 for 500 mL.
26. Ingredients you are scared to work with?
#1) Natto, the slimy, sticky, stinky fermented soybeans in Japanese cuisine. My friend Matsuki was eating it with rice one day and, honestly, I couldn’t even watch him put it in his mouth!
#2) Kombucha— same reaction of utter revulsion.
Natto:
Cheers!
Thursday, October 30, 2008
VEGAN MOFO: ENERGY BALLS AND VEGAN DEMO FOR TEENS AT LOCAL HIGH SCHOOL
What is Vegan MoFo? Click here to find out!
I missed the last 2 days! Sorry about that-- I almost fulfilled the challenge! Just didn't have time!
Ms. Hill and two students help me make vegan Energy Balls at a school demo yesterday
My oldest granddaughter, S., who is 16, is the only vegetarian in my family besides me, my husband, and my sister. She decided on this at age 14, and she has stayed the course. (Update Oct. 2014-- Granddaughter S is now a vegan.) Her mom often makes things that they can all eat and then adds meat to the dish after removing S.'s portion. She also buys S. vegetarian products. S. is a busy straight-A student who is also active in drama (particularly improv), but she has also learned to cook veg for herself (she spent some time with me learning a few tricks.) She is not a vegan, but she is very careful not to use gelatin capsules in medicines and nutritional supplements; she seeks out vegetarian-friendly cosmetics, and does not eat anything with cochineal in it-- pretty well-informed!
S. invited me to come and give a short demo during lunchtime for her high school's "Books with Bite" day, and the foods teacher kindly volunteered her classroom for it, AND assisted me! It's always great to have an opportunity to talk to interested teens about vegetarian and vegan lifestyles, especially if they can taste some of the food!
We didn't have alot of time, so I only demonstrated one recipe, but I brought two quick and easy bean dishes that we thought the kids might like-- my 30-Minute Vegan Chile, made with pinto beans, and my Mexican-Influenced Bean Dip (or Refried Bean Stand-in), made with black beans. (Both of these recipes are in my book The Fiber for Life Cookbook. I used Yves Veggie "Ground Round" in the chile, and I added 1 tablespoon roasted sesame oil and some smoked hot paprika to the dip this time.)
The students enjoying the chile and bean dip with blue corn chips
The students asked some questions about when and why I became a vegan, and about some of the products I brought to show. Ms. Hill also had some pertinent questions to ask, and so did my granddaughter when there was a lull in the questioning (smart girl!). They perused my books and took extra recipe handouts for friends. They ate up most of the food and took some extra for friends and staff!
Although I had less than an hour, I think it was a great success. Ms. Hill said she wanted to invite me back for the vegetarian portion of her Foods class!
Here is my recipe for Energy Balls:
Printable Recipe
BRYANNA'S "ENERGY BALLS"
Servings: 4
Yield: 4 large or 8 smaller balls.
These are yummy and so easy to make! You can multiply the recipe as needed.
1/2 cup oatmeal (or other cereal flakes for cooked cereal)
1/4 cup moist brown sugar
1/4 cup peanut butter or other nut butter (I used almond butter in the school demo)
4 tsp fine unsweetened grated coconut (or ground nuts or sunflower seeds)
4 tsp chopped dates or raisins, or other dried fruit of choice
4 tsp non-dairy milk
1 tablespoon dark unsweetened cocoa powder
1 tablespoon maple syrup
more coconut to roll the balls in
Grind the oatmeal in a food processor until chopped well. Add remaining ingredients and blend until a ball forms. Roll into 4 large or 8 smaller balls. Roll the balls in fine unsweetened coconut.
Nutrition Facts
Nutrition (per serving): 254.5 calories; 43% calories from fat; 13.2g total fat; 0.0mg cholesterol; 14.4mg sodium; 282.1mg potassium; 31.5g carbohydrates; 3.6g fiber; 20.2g sugar; 27.9g net carbs; 6.6g protein; 5.5 points.
Enjoy!
Monday, October 27, 2008
VEGAN MOFO: DOWN THE HOME STRETCH-- SOME PHOTOS AND A NEW SALAD DRESSING
Romaine lettuce and chard salad with homemade garlic croutons, and marinated artichoke hearts and sundried tomatoes, with the new dressing below.
What is Vegan MoFo? Click here to find out!
This is a quickie blog post! Last night I made a variation on my vinaigrette dressing using smokey toasted sesame oil and fig balsamic vinegar, a new find! It is delish! It would be great on a spinach salad, BTW! Delicious fig balsamic vinegar is made by a number of companies (including President's Choice in Canada). If you "Google" it, you'll come up with a number of online sources.
Here's the recipe:
Printable Recipe
BRYANNA'S FIGGY- BALSAMIC-SESAME VINAIGRETTE (Low-Fat and WW Core Plan Compatible) (with Raspberry Balsamic Vinaigrette variation)
Yield: 1 and 1/2 cups
The sesame oil lends a smokiness that blends well with the fruity vinegar.
1 cup aquafaba or Fat-Free Oil Substitute for Salad Dressings
1/4 cup dark sesame oil (OR use 1/2 sesame oil and 1/2 olive oil)
1/4 cup fig balsamic vinegar (see text above)
1-2 tablespoons brown sugar
1 tablespoon rice or cider vinegar
1 tablespoon smooth Dijon mustard
1 clove garlic, crushed
1 teaspoon salt
Whisk, shake, or blend the ingredients together well, bottle and store in the refrigerator.
Nutrition Facts
Nutrition (per 2 tablespoons): 54.8 calories; 70% calories from fat; 4.6g total fat; 0.0mg cholesterol; 176.0mg sodium; 25.0mg potassium; 4.2g carbohydrates; 0.1g fiber; 2.2g sugar; 4.0g net carbs; 0.1g protein; 1.5 points.
BRYANNA'S RASPBERRY BALSAMIC VINAIGRETTE VARIATION:
The recipe is the same except for the following changes:
1.) For the oil, use 3 tablespoons olive oil plus 1 tablespoon dark sesame oil;
2.) Use only 1 tablespoon of brown sugar;
3.) Use Raspberry Balsamic Vinegar instead of the Fig variety;
4.) Use 1 tablespoon red wine vinegar instead of the rice or cider vinegar.
PHOTO TEASERS OF THINGS I MADE THIS WEEKEND:
Italian Seitan Pot Roast (can be made in the oven or in a slow-cooker):
Spiedini Sandwiches made with Field Roast Grain Meatballs (from the ongoing Field Roast cookbook I'm working on):
Spiedini are skewered, browned Italian "meatballs"
For sandwiches, they are browned and served on crusty rolls (I only had baguettes cut in 8" lengths) and topped with a tasty tomato sauce. They were pretty filling-- we ate them open-face.
Enjoy!
Thursday, October 23, 2008
DELICIOUS PASTA WITH SMOKED TOFU, CHARD AND WINTER SQUASH
I'm really liking the combination of chard and winter squash right now. They really complement each other, in both color and flavor, and they happen to be plentiful, locally, right now. I made the following recipe for lunch yesterday-- so easy to make and it's a whole meal in itself! It also gave me a chance to use some of my homemade smoked tofu. (But you can use any good commercial brand, if that's not possible.)
Printable Recipe
PASTA WITH SMOKED TOFU, CHARD AND WINTER SQUASH
Servings: 4
For the winter squash, you can use any "meaty" orange-fleshed winter squash, such as butternut, Hubbard or kabocha.
2 teaspoons extra-virgin olive oil
4 oz smoked tofu, in small cubes
1 medium onion, chopped
3 cloves garlic, minced
1 pinch crushed red pepper flakes
1 1/2 cups vegan chicken-y broth (such as better Than Bouillon Vegan No-Chicken broth paste)
1 lb orange winter squash, peeled and cut into 3/4-inch cubes ( about 3 cups)
1 small bunch Swiss chard, stems removed, thinly sliced (4-5 cups sliced)
8 oz whole wheat penne, rigatoni or fusilli
3/4 cup Bryanna's Vegan Bechamel Sauce (you can make it without the fat if you want)
1/2 cup vegan parmesan (our favorite is G0 Vegan! or this yummy homemade version)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Put a large pot of water on to boil for cooking pasta.
Heat the oil in a large nonstick skillet over medium heat. Add the onion to the pan and cook, stirring often, until softened and golden. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the smoked tofu to the pan, along with the broth and squash, and bring it to a simmer. Cover and cook for 10 minutes. Add the chard and stir to mix in thoroughly. Cover and cook until the squash and chard are tender, about 5 minutes.
Meanwhile, cook thepasta until just tender, about 10 minutes or according to package directions. Drain it and add the squash mixture in the skillet, along with the Parmesan sub, and salt and pepper to taste. Toss gently to mix.
Serve hot with more Parmesan sub on the side.
Nutrition Facts
Nutrition (per serving): 558.2 calories; 8% calories from fat; 5.2g total fat; 0.0mg cholesterol; 546.3mg sodium; 740.8mg potassium; 104.4g carbohydrates; 9.8g fiber; 4.1g sugar; 94.6g net carbs; 23.0g protein; 10.8 points.
Enjoy!
Printable Recipe
PASTA WITH SMOKED TOFU, CHARD AND WINTER SQUASH
Servings: 4
For the winter squash, you can use any "meaty" orange-fleshed winter squash, such as butternut, Hubbard or kabocha.
2 teaspoons extra-virgin olive oil
4 oz smoked tofu, in small cubes
1 medium onion, chopped
3 cloves garlic, minced
1 pinch crushed red pepper flakes
1 1/2 cups vegan chicken-y broth (such as better Than Bouillon Vegan No-Chicken broth paste)
1 lb orange winter squash, peeled and cut into 3/4-inch cubes ( about 3 cups)
1 small bunch Swiss chard, stems removed, thinly sliced (4-5 cups sliced)
8 oz whole wheat penne, rigatoni or fusilli
3/4 cup Bryanna's Vegan Bechamel Sauce (you can make it without the fat if you want)
1/2 cup vegan parmesan (our favorite is G0 Vegan! or this yummy homemade version)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Put a large pot of water on to boil for cooking pasta.
Heat the oil in a large nonstick skillet over medium heat. Add the onion to the pan and cook, stirring often, until softened and golden. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the smoked tofu to the pan, along with the broth and squash, and bring it to a simmer. Cover and cook for 10 minutes. Add the chard and stir to mix in thoroughly. Cover and cook until the squash and chard are tender, about 5 minutes.
Meanwhile, cook thepasta until just tender, about 10 minutes or according to package directions. Drain it and add the squash mixture in the skillet, along with the Parmesan sub, and salt and pepper to taste. Toss gently to mix.
Serve hot with more Parmesan sub on the side.
Nutrition Facts
Nutrition (per serving): 558.2 calories; 8% calories from fat; 5.2g total fat; 0.0mg cholesterol; 546.3mg sodium; 740.8mg potassium; 104.4g carbohydrates; 9.8g fiber; 4.1g sugar; 94.6g net carbs; 23.0g protein; 10.8 points.
Enjoy!
Wednesday, October 22, 2008
VEGAN MOFO: HOMEMADE SMOKED TOFU IN A STOVETOP SMOKER!
(Not familiar with smoked tofu? Check out this post. It includes updated info on available commercial brands.)
Last year, one of my readers very kindly gifted me with a Cameron stovetop smoker:
You can download the Cameron smoker instruction manual here. There are no instructions for smoking plant-based foods, but amazon has the book "Smokin' ", which was written for using the Cameron Stovetop Smoker. Despite the emphasis on meats, there are veggie recipes in it. Amazon has many other books on smoking, too. There are some smoked veggie instructions here.)
The Cameron stovetop smoker is available many places online-- just "google" it! (If you are a really serious smoker, Cameron makes a larger electrically-heated "Smoke'n'Fold" portable smoker. It's still pretty inexpensive and has 4 racks, but is only 27.5" high, 16" wide and 12.5" deep, all stainless steel. Hmmmm....)
This smoker has been a great boon to me because I LOVE smoked tofu! Soya Nova Tofu has been making great smoked tofu on Salt Spring Island, near us, for years, and it is fabulous, but a little pricey, so I looked into making my own.
I had devised a recipe for tea-smoked tofu, a Chinese invention, for one of my newsletters, and it was tasty, but I've been working on a way to make my homemade smoked tofu taste more like the Soya Nova brand.
This time, I purchased super-firm tofu. I got Sunrise Soyganic Organic Super-Firm Tofu, but a number of brands carry that variety-- Wildwood, Nasoya, Nature's Soy, Pete's Tofu...
I marinated it overnight in a mixture of 2 parts soy sauce (use Kikkoman Lite, which is low-sodium, if you wish), 2 parts dark sesame oil, and 1/2 to 1 part maple syrup (you could use brown sugar mixed with water instead). You have to cover the tofu (I cut the cubes in half) with the marinade, but you can refrigerate leftover marinade in a covered jar and re-use it. It will keep for several weeks.
Then I smoked it with hickory wood chips for about 30 minutes, turning them over half-way through. It is really good! I just eat it plain, or in a sandwich , or on a cracker (chutney's good with it!). Mmm-mmm-mm!
Enjoy!
Tuesday, October 21, 2008
VEGAN MOFO: SOURDOUGH NO-KNEAD BREAD EXPERIMENT
What is Vegan MoFo? Click here to find out!
Some of you may be familiar with the no-knead bread revolution, and my own small experiments. I've been wanting to try making it with only sourdough starter-- no yeast-- but haven't had time lately. However, a few days ago, I planned ahead and gave it a shot. The results were not bad, but it still needs work.
Why sourdough? Well, I've known for a long time that sourdough breads have a better glycemic index rating than yeasted breads-- good news for diabetics and people who need to lose weight. Recently there was a small study that showed positive blood sugar responses to sourdough bread-- even white bread! And, these responses stayed with the body for quite some time.
Even though it's nice to know that a white sourdough bread can be a good thing, I still like the idea of adding some wholewheat flour for fiber and other nutrients.
I got out my two sourdough starters-- my San-Francisco-style soy yogurt starter and my Carl Griffith's Oregon Trail starter-- and refreshed them, and then made two batters with them.
Bubbly sourdough batter
I didn't figure the percentage of water to flour-- I just adapted my no-knead recipe according to my experience. But, next time I'll be more scientific. My starters were less liquidy than I thought they were, so I had to do some fast-footwork, and, in the end, I wound up with doughs that were a bit too stiff.
With Carl's starter, I used a large amount of white starter and added wholewheat flour. But it ended up being mostly white. With the San Francisco starter, I added more wholewheat.
I mixed the doughs and shaped the loaves and set them to rise as in this recipe, swathed in clean large white plastic bags.
I made 2 loaves out of the more wholegrain dough, and one larger one for the mostly white one.
I rose them at room temperature for 5 hours, and then refrigerated them for 12 hours-- timing them so that they would bake first thing the next morning. I really don't think that sourdough will react well to many days in the refrigerator, as the yeast dough does. Correct me if I'm wrong! That's why I only refrigerated the loaves for 12 hours and why I formed them before the refrigerator rise.
I took the risen loaves out of the refrigerator and let them sit at room temperature while I heated the covered, heavy pans I was using in the oven at 457 degrees F for 30 minutes. I used two different sizes of enamelled cast iron pots, and one large clay baker-- the clay baker soaked in hot water for 15 minutes before placing in a cold oven. Then I baked them as per my yeast recipe, but they didn't need the extra 15 minutes with the lids off.
They came out nice and crusty, and very tasty, but didn't have big holes in the crumb. I think that's because the dough was not wet enough.
One of the more whole grain loaves
The whiter loaf
Enjoy!
Monday, October 20, 2008
VEGAN MOFO: VEGAN MERINGUES!
What is Vegan MoFo? Click here to find out!
Vegan Cocoa-Pecan Meringue Cookies!
Another great product from Alice at Angel Food, Ltd. in New Zealand! I wrote about Alice's vegan marshmallow kit in a previous post. I'm not a great marshmallow fan, but they were easy to make, came out just great, and made tons!
Alice's new kit is for making crispy meringue cookies, something I can appreciate much more than marshmallows! I've had the kit for some time and just yesterday got around to trying them. I just made a small batch-- about 1/4 of the box-- and I felt like a little chocolate and nuts, so I added some of both to the mix (Alice said that was okay!).
It's easy-- the directions are right on the package for making 24 cookies. To that recipe I added:
1/8 tsp. salt (added to sugar mixture)
3 tablespoons unsweetened cocoa (added at end of mixing)
2/3 cup finely-minced toasted pecans (added at end of mixing0
1 teaspoon vanilla (added to the water)
The recipe calls for caster sugar, or super-fine sugar (not powdered). I didn't have any, so I ground light organic granulated sugar in a spice/coffee mill:
I measured the sugar AFTER grinding it. This worked very well.
First you beat water with a 2 tablespoons from sachet A:
It whips up to soft peaks.
Then you add a dry mixture of the sugar (3/4 cup) and 2 1/2 teaspoons from sachet B (and I added the salt). Wow! It sure looks like meringue!
If you are making plain meringues, you bake them at this point. But I added my cocoa and nuts first and just beat to mix them well:
Gooey, thick meringue mixture (the cocoa shows up more when the meringues are baked, BTW):
Then you spoon or pipe (I spooned) the gooey mixture onto a baking-parchment-lined baking sheet and bake at 212 degrees F (100 degrees C) for about 30 minutes, or until crispy.
I made 16 larger cookies, and I had to bake them for 50 minutes, and then let them dry out in the oven (turned off) for about 10 more minutes before removing them to a rack to cool. They turned out really well and would go well with vegan ice cream or fruit.
Alice gives you some suggestions for variations, and you can find more by looking up meringue cookies on the Internet. I found an interesting version made with pecans (as above, but no cocoa), the cookies made rather flat, and then sandwiched with strawberry sauce and whipped cream (vegans can use Soyatoo)-- sounds like a winner to me!
The box makes about 100 small vegan meringues, so, for under $7 US, that's not bad! The mix is available in the US (online) at Food Fight! in Portland, OR; veganessentials.com (they ship internationally); and from Cosmo's Vegan Shoppe from Atlanta, GA. vivagranola.com in Canada (Quebec) now carries it, too.
Enjoy!
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