Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

 Urad dal  Brown Basmati Rice and Urad Dal Adai (Indian crepes) with Masala Potato filling and Lime Tofu Yogurt

 Rather fuzzy pic (sorry!) of white bean and oat waffles I developed for my book "The Fiber for Life Cookbook"-- recipe here. (There's also a fancier version of this recipe at this blog post.)

For some reason, I've always been fascinated with recipes using plain beans and whole grains that are soaked and ground and used to make delicious, simple and healthful breakfast treats, breads and snacks. We need more recipes like this under our belts, so to speak, to get through hard financial times in good health and spirits.  These two recipes come from very different cooking traditions (one ancient and the other more recent) that have used soaked beans and grains to advantage over the years-- Indian cuisine and Seventh Day Adventist cooking. This last weekend I had occasion to serve a recipe from each tradition.

My stepson and his girlfriend were visiting and Laurie mentioned that a buddy of his (in Vancouver) wanted him to try a dosa restaurant.  Dosai are Indian crepes made from soaked grain (usually semolina or rice) and dried legumes. Sometime these crepes have different names, such as adai. He had never tasted them, so (being a fan of dosas) I thought I'd make some while they were here.  And, as it happened, I already had some white beans soaking for waffles, so we had those for breakfast the following day, and the adai/dosai for brunch the next day.
I used to make this type of dosa years ago for my children for breakfast.  They loved it and I still do!

 Finished adai

Printable Recipe
1 cup dal (I used urad dal, but you can use a mixture of dals, or split moong dal , or even split yellow peas)
(Note: Urad dal is split, skinned Indian black lentils)   

Spice Island Vegan told me about tasting the Gardein "Chick'n Breast" in a vegan restaurant in southern California and thought they were very good, so I couldn't resist when I saw them in my local health food store. I also bought the "Veggie Chick'n Strips". They aren't cheap, but not unduly expensive for two good servings (up to 4-5 servings for the strips if you mix them with other foods). UPDATE April 2017-- Gardein has been bought out my an American company and now we in Canada can only buy a very few of their products.

The "breasts" come already in a light sauce-- I got the Dijon mustard one. I saved it for a night when I was exhausted from working on the newsletter (I have had the computer week from hell!!-- corrupted files, disappearing uploads, internet service down....). I Just heated them in the microwave while I made a salad and cooked some orzo in veggie broth with mushrooms, green onions and choppped peppers (I cook it like rice, 1 part orzo to 2 parts broth for 15 minutes.)

The texture is pretty amazing! (Aside from the usual wheat gluten and soy protein, it contains pea protein, and carrot and beet fiber.) The sauce was very light, nothing exciting. If I buy this again, which I may or may not, I will rinse off the sauce and make my own. But we enjoyed it with the orzo.

Last night I used the strips (see alternatives in the recipe list) to try an interesting-sounding Palestinian recipe called "Chicken Fatteh" (I'm in a Middle Eastern cooking mode just now). "Fatteh" means that the recipe has fried bits of pita bread in it-- it can be a meat or a bean or a vegetable topping. I had some rather old pita in the freezer and thought I'd use some of it up in this and toast the reast for hummus dunkers.

So, here's the recipe:


Printable Recipe


BRYANNA'S VEGAN "CHICK'N STRIPS" FATTEH
Servings: 5

I used white basmati rice because I was in a hurry-- cooked 15 minutes in 1 1/2 cups water with a little salt. You could use brown basmati if you have more time (45 minutes). This sounds odd, but it was nice and garlicky, but comforting at the same time. I might add more herbs next time. My husband loved it! The crunchy pita was good.

1 large wholewheat pita bread, cut in little squares
1/2 Tbs olive oil
1 cup (dry) basmati rice, cooked (see recipe text above)
1 cup vegetarian "chicken-style" broth
1 clove garlic, crushed
1/2 Tbs olive oil
200 g vegan "chicken" strips OR use about 2 cups reconstituted Soy Curls (2 oz. dry) (NOTE: read more about Butler Foods Soy Curls™  here.)
1 pinch nutmeg
freshly-ground black pepper to taste
1 1/2 cups tofu sour creme (can be commercial or homemade)
2 large cloves garlic, crushed
Garnish:
1/2 cup toasted pine nuts or chopped cashews
fresh parsley or mint, or dried mint

Heat oven to 400°F.

Heat the first 1/2 Tbs of oil in a nonstick skillet and fry the pieces of pita until golden.



Place in a 10" round casserole. Pour 1/2 the broth over the bread, and add 1/4 of the cooked rice and the one clove of garlic. Mix well.



Heat the second Tbs of oil in the skillet and brown the strips in it, adding some broth to keep from sticking. Add the nutmeg and pepper to taste. Set aside.
Spread the rest of the rice over the pita mixture and drizzle the remaing broth over it. Mix the 2 cloves crushed garlic with the Tofu Sour Creme and spread that over the rice.

Top with the Chick'n Strips.

Cover and place in the oven for 15-20 minutes, just to heat. Garnish.

Nutrition Facts
Nutrition (per serving): 320.9 calories; 25% calories from fat; 9.7g total fat; 0.0mg cholesterol; 483.3mg sodium; 440.4mg potassium; 38.7g carbohydrates; 1.3g fiber; 2.4g sugar; 37.4g net carbs; 21.4g protein; 7.0 points.

Enjoy!

Me (in my new chef coat from crookedbrook.com) and Cathi DiCocco from Cafe DiCocoa in Bethel, Maine (Chef Eric Tucker of Millennium restaurant in San Francisco, in the background)

I'm back from the Vegetarian Awakening vegan chef's conference in Grand Rapids, MI, but with a bad cold, which is why I'm slow getting this posted! I will tell all in future blogs, with more pics from other participants. Suffice it to say, for now, that it was fabulous experience! Here are a few more pics:


Chef Kevin Dunn, the conference organizer, executing a tempeh recipe from Chef Ken Bergeron, who could not attend.

Chef Dunn making his own scrumptious Crème Brulée


Chef Tucker making his fabulous mushroom pâté


Raw Chef Chad Sarno showing off his three "fettucine" recipes and macadamia "cheese".


Cathi DiCocco and Chef Fran Costigan watching a demo


Four tired chefs at the airport ready to return home: Eric Tucker, me, Fran Costigan of New York, and Sualua Tupolo of the Atlantic Union College vegetarian culinary program.

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We just had our family Easter dinner yesterday. It was potluck, with three of my kids and their families, my mother, and my sister and niece from Vancouver. It was pretty low-key, due to me being sick and just getting back, but we had a nice time. I made my seitan "ham" with "ham gravy", green salad, my orange and rosemary white beans, and the Italian rice salad (see recipe below), plus my vegan Key Lime Bars (have to see my subscription newsletter for all but the rice recipe, I'm afraid). One daughter brought a potato casserole, and another our traditional Italian Easter bread (you can see a picture here).

my seitan "ham"

Orange and Rosemary White Beans

My vegan Key Lime Bars UPDATE: The recipe is now on the blog here.

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For a little treat I made these beautiful Rosewater-Pistachio Cupcakes from Isa Chandra Moskowitz's book "Vegan Cupcakes Take Over the World" (I made the glaze really pink):

I made them in my rose cupcake pans:


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Printable Copy

BRYANNA’S INSALATA DI RISO (PIEDMONTESE RICE SALAD) (CAN BE A WW CORE PLAN COMPATIBLE RECIPE IF YOU USE BROWN BASMATI RICE!)
Serves 8-12
From my book “Nonna’s Italian Kitchen”.

There are many, many versions of this delicious salad, some with a mayonnaise-type of dressing, some with a vinaigrette. I have combined vegetarian broth and roasted garlic with a small amount of olive oil in the salad dressing, to produce a creamy product with a fraction of the oil and all of the flavor.

This salad makes a wonderful late spring or summer luncheon dish, or can be the star attraction at a buffet or potluck.

Rice:
2 1/2 c. light vegetarian broth (or use 2 1/2 c. water with broth cube or cubes meant for 2 c. liquid)
1 1/2 c. brown or white basmati or other long-grain rice (I used brown basmati)
NOTE IF YOU USE A RICE COOKER: If you use an electric rice cooker and choose the brown basmati, use 3 cups liquid.

Roasted Garlic Dressing:
1 head roasted garlic, squeezed out of peels
1/2 c. chickpea broth (aquafaba) or other vegetarian broth
1/4 c. extra-virgin olive oil
1/4 c. cider vinegar or white wine vinegar (or white balsamic vinegar)
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly-ground pepper

Vegetables and Herbs:
1/2 lb. fresh asparagus, cut into 1" pieces OR 1 c. shelled fresh or thawed frozen petit pois (baby peas)
4 green onions, chopped
1 small jar marinated artichoke hearts, rinsed and sliced (or use half a 14 oz. can)
2 roasted red peppers , chopped, or equivilant from a jar of roasted peppers, rinsed (NOTE: if you have no red peppers, use a chopped green pepper and about 6 sundried tomatoes in oil, sliced)
2 stalks celery OR fennel, chopped
1/2 c. sliced pitted green Italian olives or pimiento-stuffed green olives
OPTIONAL: 2 T. capers
2 T. chopped Italian parsley or regular parsley
2 T. chopped fresh basil OR 2 tsp. dried

Optional Topping:
1/4 c. toasted pine nuts or slivered almonds

To cook the rice, bring the broth or water and broth cubes to a boil in a medium saucepan with a tight lid. Slowly add the rice in a stream, bring back to a boil, cover and lower the heat to almost the lowest heat. Cook 15 minutes for white rice, 30-45 minutes for brown rice. Fluff with a fork and let sit a few more minutes before scraping into a large salad bowl.

Meanwhile, steam the asparagus until crisp-tender, and rinse under cold running water to stop cooking. Drain very well. Prepare the other vegetables and herbs.

Blend the dressing ingredients together in a blender or mini-chopper until smooth. Toss with the warm rice and add the asparagus and remaining vegetables and herbs. Cover and refrigerate. Serve at room temperature, if possible, with the nuts sprinkled on top.

Happy Easter!