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

A couple of years ago I had three articles on vegan protein alternatives featured in Alive Magazine.  I just realized that I never mentioned them on this blog!  I was looking up a recipe from one of the articles to make again, and thought some of you might welcome some new recipes for tofu, tempeh and basic seitan. So, I'm posting the links to the articles and recipes with the photos below.  I hope you'll find something new and intriguing in this collection.

The photos are all by Scott Yavis.

***The first article was "Versatile Tofu: The Kitchen Chameleon", from the June 2012 issue, which featured 5 recipes:

From top to bottom: Smoked Tofu Cheese Spread with Smoked Almonds Tofu Tikki Masala Smoked Tofu and Fruit Wraps with Chipotle Cream

Top: Jamaican Ginger Beer Sherbet; Bottom: Korean BBQ Tofu and Vegetable Kebabs

*****************************************************************

Vegan "Finnan Haddie"

This is one of my favorite dishes from my new book, World Vegan Feast. It's called Finnan Haddie and, odd as it may seem, the fishy version of this, made with smoked haddock, was a winter favorite of mine when I was a kid.  I have many, many food memories (interesting food was important to me at an early age), and one memory in particular is of being served this stew on a chilly winter night at the home of our friend Rosie, who lived on a beautiful, funky homestead near Felton, CA (close to Santa Cruz).  I still go back to Rosie's house in my mind when I eat this stew.  

I have to digress here:
Rosie was born in 1910 and was the daughter of refugees from the Armenian genocide. She was one of the most free-thinking and fascinating people I've ever known.  She was a little older than my mom, but they stayed friends all of their lives.  They met through my mom's sister, Jonnie.  Jonnie and Rosie worked in the San Francisco shipyards during WWII. (I don't know whether or not Rosie was a riveter, but my Aunt Jonnie was a rivet-catcher.) 


 My mom, Eve Tonge Urbina, on the L, Rosie in the middle, and my Aunt Jonnie (Jeanette) Tonge Rankin (Summer 1943, San Francisco)

Rosie built her house pretty much by herself, sometimes with the help of my young uncle Kenny and his friend Dalny.  Dalny was the son of another old family friend, Gene Travaglio, an Italian anarchist printer whose wife Esther was another close friend of my mother's (obviously, I have some interesting family memories, too!)-- you can read a little about Esther and Gene here.  I remember them as very kind older people.

Anyway, back to the stew! My mother made it according to her Grandmother Marie Colwell's recipe-- the Colwells were of Scottish ancestry.  Finnan Haddie is actually the term for a form of smoked haddock, named for the Aberdeen fishing village of Findon, Scotland (near Aberdeen)-- locally pronounced "Finnan". The haddock was cold-smoked over peat and was evidently more tender than the usual stiff, hard smoke-dried fish. Finnan Haddie was often served poached in milk for breakfast, which I assume was the origin of this type of recipe. 



As a young girl, I found this stew tremendously comforting on a winter night and I was quite thrilled when I was able to devise a vegan version that I found just as satisfying.

Soya Nova Smoked Tofu

NOTE: Be sure to use a brand of smoked tofu with plenty of smoked flavor.  There are some out there that are pretty tasteless, so do some taste tests!  I use this Canadian product: http://www.soyanova.com/

Printable Copy

BRYANNA’S VEGAN CREAMED "FINNAN HADDIE" (Milky Smoked Tofu Stew with Potatoes and Onions) 
Serves 6

4 cups creamy non-dairy milk (I use Silk Original soy milk)
2 Tbs chicken-style veggie broth powder or paste (Better than Bouillon No-Chicken vegan broth paste is delicious!)
1 tsp salt 
1 tsp liquid smoke  (see this post for info about this ingredient)
1 long piece konbu seaweed 
2 bay leaves 
2 medium onions, thinly sliced 
8 medium thin-skinned potatoes, peeled if you wish, and quartered 
450 g (about 1 lb.) smoked tofu, thinly sliced (Use a smoked tofu that has a really smoky flavor-- see NOTE above)
freshly-ground black pepper to taste 
chopped fresh parsley for garnish 

Combine the first 4 ingredients in a large shallow pot. Add the konbu, bay leaf, onion, potato and tofu. 

Bring to a boil, then turn down and simmer, covered until the potato is tender. (The milk will have thickened into a sauce.) 

Remove from heat, taste for salt and add plenty of pepper. Remove the konbu and sprinkle with chopped parsley. The stew is further enriched by adding a pat of vegan butter to each serving, but I leave this to your discretion. Serve in bowls. 

Nutrition Facts 
Nutrition (per serving): 291.4 calories; 19% calories from fat; 6.2g total fat; 0.0mg cholesterol; 951.4mg sodium; 1246.9mg potassium; 43.1g carbohydrates; 5.1g fiber; 6.3g sugar; 37.9g net carbs; 18.3g protein; 5.5 points. 

Enjoy! 

                           
(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:

This handy-dandy Cameron stovetop smoker, which comes in two sizes, is so easy to use! It comes with little wood chips of a few varieties. You sprinkle about 1 1/2 tablespoons in the bottom of the smoker, cover that with the tray, and then add the food rack. You place the food on the rack, slide the cover in place and put it on your stove burner over medium heat. Foods take from 10 to 30 minutes to smoke, depending on how cooked and how smokey you want it. You can smoke eggplant, peppers, potatoes, mushrooms, tomatoes, and many other vegetables as well as tofu.


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!

This is home-smoked tofu, but I often use Soya Nova Organic Smoked Tofu from Saltspring Island here in BC; or Pete's Soyganic Organic Smoked Tofu (from Vancouver).

UPDATE (October 24, 2008): I posted on how to make your own smoked tofu here!

Sorry I haven't blogged for so long! There was a combination of out-of-town company (here for my mother's 90th birthday), two close relatives having to go into hospital for emergencies (everyone will be fine, thank goodness), and, sigh....storm season is here again. We had a wind storm Saturday night. It didn't cause the same damage as last year's big wind storm, but we had no power from Sunday morning until Wednesday night.

This time the thunder was positively biblical and the rain came down in buckets! (At least we could collect lots of water to last us until the power went on again-- we have a pump.)

This kind of weather brings out the cravings for comfort food-- and one-pot comfort food at that, as we had to cook on a one-burner butane stove. The recipe below was one that I developed for an early issue of my vegan Feast Newsletter, when I had a craving for a childhood favorite.

If you haven't tried smoked tofu, you should! It is very firm, smooth and tasty. You can eat it plain, or on crackers, or in a sandwich (especially good with vegan mayo and plum chutney!). It adds a smokey flavor that you would get from bacon, ham, or smoked fish or cheese, so use accordingly. There are a few brands available (this info was updated Oct 1, 2011):

Soya Nova Tofu Shop
1200 Beddis Rd., Ganges, Salt Spring Island, BC, V8K 2C8
(250) 537-9651 soyanova@shaw.ca

Wildwood Foods makes three kinds of smoked tofu.

Tofu Shop in California makes smoked tofu. Store locator.

Soyboy is from NY and is evidently sold US nationwide-- "Our products are available at natural or health food stores, co-ops, or the natural food section of supermarkets."

In Toronto, check out http://www.yingyingsoyfood.ca/products.html#ts

Taifun Organic Smoked Tofu is available online in the UK.

Blue Lotus Smoked Tofu is available in Australia


Vegan "Finnan Haddie" made with smoked tofu instead of smoked haddock! (It's a milky, potato-ey Scottish stew, and the recipe will be in a new book coming out at the end of 2010. UPDATE: Recipe here!)


Enjoy, and stay warm and dry!