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

VEGETARIAN BROTH CUBES, POWDERS, ETC.:
Instant broth powders, pastes, and cubes seem to be very regional. Many of my subscribers and readers use brands that I have never heard of, or cannot get here in my area of Canada.

I have tried every vegetarian broth cube, powder and paste that I can find in my area-- without prejudice. By that I mean natural, not-so-natural, organic, not organic, etc...Broth powder has been problematic for me. The product you use should contribute full flavor, not just saltiness. Unfortunately, many vegetarian broth powders do not deliver in the flavor department! And, sadly, the major organic brands are inadequate--too salty and not enough real flavor.  I really like Seitenbacher vegetarian broth powder, a German Brand which is widely distributed in the USA. (See more info below.)



Brands of instant vegetarian broth, or bouillon, powders, pastes, and cubes seem to vary from region to region, even within North America. Many readers use brands that I have never heard of, or cannot get where I live in Western Canada. Fortunately, we can now order specific brands online if we can't convince our local grocer or health food store to carry the ones we like.

HERE ARE SOME THAT I LIKE:

#1 Seitenbacher Vegetarian Vegetable Broth and Seasoning Powder, a German brand which is widely distributed in the USA and in Europe. It is the #1 choice for the recipes in this book. Unfortunately, I haven't been able to find it in Canada, but Canadians can order it from veganessentials and the shipping to Canada is very reasonable. 

Seitenbacher is MSG-free and "All natural; Vegan; No Gelatine; No Dairy; No Meat; No Eggs; No Artificial Flavor Enhancer; Fat Free; Cholesterol Free; Gluten Free; No Oil". (Another good MSG-free broth powder is Massel-- see below.)

#2: One of my favorite broth products--but not a powder: "Better than Bouillon" "No Chicken Vegan Base" (a paste) is delicious (and it's what I used in the soup above).  Ask your health food store or grocery store to carry it. "Better than Bouillon" also has a "No Beef Vegan Base", which is good, and a "Vegetable Base", which also comes in an organic variety, but, while it's good, I wasn't super-impressed with the Vegetable Base. (Unfortunately, their "Mushroom Base" contains dairy products.)

#3: "Massel Vegetable Style Stock Powder", all vegan, MSG-free, palm oil-free and gluten-free, now available in the US and Canada from VeganEssentials.com, and also from amazon.com and many kosher outlets. There is Vegetable-Style, Chicken-Style and Beef-Style, all vegan.  Massel broth powder contains no trans-fats, and has good flavor, without too much salt.

TIP: Broth cubes almost always contain palm oil.

#4: An excellent homemade alternative is my own broth powder mix. It's easy and cheap to make and has excellent flavor--but you must use 2 teaspoons for each cup of water. SEE RECIPE BELOW.

For 1 cup of broth , use 1 cup water and add: 
* 1 teaspoon Seitenbacher or Massel vegetarian broth/stock powder
* OR 1 teaspoon Superior Touch "Better than Bouillon" Vegan No-Chicken Base
* OR 2 teaspoons Bryanna's Homemade Broth Powder (see recipe below ) 



Here's my homemade broth powder:

Never heard of a "Nanaimo Bar"? Well, you kind of have to be Canadian! Named after the city of Nanaimo in British Columbia, which is just one hour's drive south of us on Vancouver island, they are a wildly popular item in coffee bars and during the Christmas holidays. The first time this square was published under that name was in the early 1950's in the Vancouver Sun newspaper. I believe it was for a recipe contest.

I've always thought these were way too sweet, so I've been promising myself to make what I call a "grown-up" version-- vegan, of course, less sweet, with better ingredients, a little Kahlua, and a modern touch. Yesterday I worked on this as a Valentine's Day treat for my sweetie, and...success! The recipe will be in a new book coming out at the end of 2010.

Here are the Nutrition Facts: Nutrition (per bar): 142.0 calories; 56% calories from fat; 9.0g total fat; 0.0mg cholesterol; 100.3mg sodium; 45.9mg potassium; 13.7g carbohydrates; 1.1g fiber; 6.2g sugar; 12.6g net carbs; 2.0g protein; 3.4 points.

I compared it with an ordinary Nanaimo bar and these have less sugar, less fat, NO cholesterol, and twice as much fiber and protein!



On a more practical level, I've been pretty busy with some deadlines, and some family stuff, so dinners have tended to be fast and simple. This is one quick meal we had on the spur of the moment:


"Breast of Tofu" Soft Tacos: corn tortillas heated quickly in a dry cast iron skillet, and filled with sliced pan-fried "Breast of Tofu" (which is in almost all of my books), organic baby greens, guacamole, vegan cheeze shreds (Galaxy Foods soy mozza singles, in this case), and salsa.


A plate of stir-fried asparagus and mushrooms with garlic, roast potatoes, and a zucchini "meatloaf" that I devised for the Fieldroast book I'm working on-- very yummy, like a "turkey" meatloaf!


Enjoy!

Image from ratical.org

NOTE: I FINALLY ORGANIZED THE RECIPE PAGE LINKS INTO CATEGORIES!

KUNG HEY FAH CHOY!* (*means “I wish you a prosperous New Year”)

This is my year! yes, I have to confess that I am a Rat! But:

"Being born a Rat is nothing to be ashamed of. In China, the Rat is respected and considered a courageous, enterprising person. It is deemed an honor to be born in the Year of the Rat and it is considered a privilege to be associated with a Rat. Rats know exactly where to find solutions and can take care of themselves and others without problems. They use their instinctive sense of observation to help others in times of need and are among the most fit of all the Animal signs to survive most any situation."

More about Rat personality and The Year of the Rat:
http://www.usbridalguide.com/special/chinesehoroscopes/Rat.htm
http://www.squidoo.com/2008YearoftheRat

Anyway, it is a time to party BIG TIME!

(We usually call this holiday "Chinese New Year", but actually, it is probably more accurate to say “the Lunar New Year”, because many Asian communities besides the Chinese celebrate it—- the Vietnamese, Korean, Laotian, Cambodian, and Tibetan people, particularly. Read more about the Lunar calendar here.)

It is actually two big celebrations in one—- New Year’s Day and everyone’s birthday! According to Chinese tradition, everyone adds one year to their age on New Year’s Day. It is also an important family get-together event, because one must try to see every family member face-to-face! Since Chinese families used to be large, and perhaps spread far apart, the New Year’s festivities used to last for a month, in order to see everyone! Now they generally last for about a week.

On New Year’s Eve there is a huge family feast for as many members of the family as possible. The children get to stay awake all night, because the Chinese believe that the longer the children stay awake, the longer their parents will live! (Better not let that get around!) Red is a good luck color, so you will see red everywhere. The table for the feast is set with a red cloth and red candles. And, surprise! THE NEW YEAR'S EVE MEAL IS A VEGETARIAN FEAST! No meat is served because harm would have to be caused to obtain meat and this would be bad luck (too bad this doesn’t extend to the rest of the year!).



Some Chinese New Year food customs:

Oranges and apples are the usual fruit, since apples are symbols of good luck and apples and oranges are both round (another lucky symbol) and are red and orange— colors of joy! Kumquats are another round, orange fruit that symbolize “golden luck”.

Fresh bean curd or tofu is not included as it is white and unlucky for New Year as the color signifies death and misfortune. Candied lotus seeds symbolize more sons; watermelon seeds more children. These days, gold-wrapped chocolate coins symbolize wealth. Candied lotus root is for endless friendship, and coconut for good relations between fathers and sons. Sweet things are for the sweetness of life; dumplings represent wealth, and romaine lettuce is for prosperity.

In other Asian communities that celebrate at the same time, many customs, such as cleaning the house, visiting, exchanging gifts of food and red envelopes of money, games of chance, fireworks, new clothes, etc.. are the same. Tibetans eat a special nine dumpling soup with fortune-telling tokens in them.

In Vietnamese communities, there is a two-day holiday called Tet. Homes are decorated with peach blossoms, which represent peace and luck. During the two days of celebration no real cooking is done-- snack foods (such as steamed rice cakes) and sweets are eaten. But on the day after the official celebration there is usually a big family meal with traditional foods such as spring rolls.

If you have a party, to find a book or website on Chinese horoscopes so that your guests can find their signs and predict their luck in the year ahead!

Read more about this holiday here.




A YUMMY DISH FOR ANY TIME OF THE YEAR

Below is a recipe that is one of DH's favorites, and very easy to make. I give you several options for the protein part of the dish, but our favorite is textured soy protein chunks. Now if you are under the impression that textured soy protein is not good for you, read on:

Actually, textured soy protein is simply de-fatted soy flour cooked with water, then extruded through machinery to make granules, chunks, cutlets, etc., then dehydrated.

Organic and/or solvent-free textured soy protein (TVP®, BTW, is the same thing, but it is a registered brand name, and is also the same thing as "textured vegetable protein" or TSP), is available!

(Updated Feb. 2014)
   Bob’s Red Mill: Organic and/or solvent-free
   textured soy protein (they call it “TSP), the
   granulated version only:
http://www.bobs-redmill.com

   Frontier Co-op: has unflavored organic
   textured soy protein in 2 different sizes:
   1/4-inch pieces (similar to granules) and
   1/2-inch pieces (small chunk):
http://www.frontiercoop.com

   The Mail-Order Catalog: carries a granulated
   version (“small bits”) and a chunk version (“Medium bits”):
   http://www.healthy-eating.com/category/soyfoods_organic_soy

So-Soya Slices is another product I like. (Pictured in the dish below.) If you are Canadian, you may be able to buy them from a Bulk Barn. They are GMO-free and can be purchased online at http://www.sosoyafoods.com/shop/

I also like a product called Soy Curls®, which is like stir-fry strips. It is made from the WHOLE soybean (non-GMO). It is very tender and great for stir-fries, etc. Since it contains the natural oil, I keep this dried product in the freezer. Soy Curls® are solvent-free, and I use the crumbs on the bottom of the box sort of like TVP granules.

As for commercial textured soy protein products, Nexsoy makes a commercial organic textured soy protein that manufacturers use for organic meat substitutes.

Here is what they say about their product:
"The unique Nexsoy® process is totally solvent-free, yielding a product line that is free of the "soy" taste that some consumers find unpalatable, leaving you free to work on developing your flavor, not masking agents. Traditionally, most soy ingredients are produced using a chemical solvent called hexane. This method is believed to be responsible for the "grassy" or "beany" flavor that has historically slowed the acceptance soyfoods. The Nexsoy® processing method is entirely mechanical and requires no chemicals such as hexane. This process is responsible for very neutral-tasting naturally-produced soy ingredients that can be used by food manufacturers without negatively impacting the flavor of their product."



Printable Recipe

BRYANNA'S CANTONESE-STYLE CRISPY "PORK" WITH SWEET AND SOUR SAUCE

This recipe, from my book "Authentic Chinese Cuisine for the Contemporary Kitchen", is more traditional than the usual pineapple version that North Americans are used to. It is one of the dishes I make once in a while with a fried ingredient because it is so good that way! I use a traditional wok for frying, because it is deep, but not wide, so you don't need to use cups and cups of oil. But there is another way as well!

NO-FRY OPTION: Dredge your chunks is the starch as usual.  Spread the chunks on a large cookie sheet sprayed with oil from an oil spray bottle/mister.  Spray the chunks with a little oil. Place about 6 inches under your oven's broiler.  Broil on high for several minutes (watching carefully so they don't scorch or burn) until they are crispy on top.  Turn them over and broil briefly until the 2nd side is crispy.  Remove from the broiler and proceed with the recipe.

2-3 cups reconstituted textured soy protein chunks (Cooking Tips below for how to reconstitute)
(See text above about organic textured soy protein chunks)
OR small chunks of seitan
OR reconstituted Soy Curls® (use 1 1/2 cups to 2 1/4 cups dry Soy Curls®, reconstituted for 5 minutes in an equal amount of boiling vegetarian broth; drain)

Cornstarch or water chestnut flour
oil
VEGETABLES:
1 Tbs oil
1 large onion, cut into 6ths, layers separated
1 large red bell pepper, seeded and cut into 1" squares
1/2 cup sliced water chestnuts (preferably fresh)
OR 1 large stalk celery, sliced 1/4" thick
1/4 cup frozen petit pois (baby peas) thawed in hot water and drained
1 tsp grated fresh ginger
1 clove garlic, chopped
COOKING SAUCE:
3 Tbs tomato sauce (or 1 and 1/2 Tbs EACH water and tomato paste)
2 Tbs rice vinegar, plain (or substitute cider vinegar or white wine vinegar)
2 Tbs light organic unbleached sugar
1 Tbs soy sauce
1 Tbs dry sherry or Chinese rice wine
3/4 cup water
THICKENER:
1 Tbs cornstarch dissolved in 2 Tbs cold water

Roll the reconstituted soy protein (or seitan) chunks or Soy Curls® in cornstarch or water chestnut flour, shaking off the excess starch. Heat about a cup of oil in a large skillet, wok to 375°F.

Fry the chunks in several batches in the hot oil until they are golden and crispy, then drain them on paper towels on a cookie sheet. Keep them warm in a 200°F oven.

Heat a large wok, stir-fry pan or heavy skillet over high heat. When it's very hot, add the oil. When the oil is hot, add the onion, pepper, garlic, and ginger. Stir-fry until the onion starts to turn translucent, adding a few drops of water, if necessary to keep from sticking. Add the water chestnuts or celery, and the peas, along with the Cooking Sauce. Bring this to a boil, then stir in the thickener. Stir until it thickens and quickly add the warm fried gluten or soy protein. Stir well to heat through and serve immediately with rice.

Servings: 4

Nutrition Facts
Nutrition (per serving): 352.4 calories; 41% calories from fat; 17.3g total fat; 0.0mg cholesterol; 172.7mg sodium; 857.5mg potassium; 39.7g carbohydrates; 2.5g fiber; 11.4g sugar; 37.1g net carbs; 15.9g protein; 8.0 points.

Cooking Tips
HOW TO RECONSTITUTE TEXTURED SOY PROTEIN CHUNKS
Reconstitute the textured soy protein chunks by simmering 1 and 1/2 cups dry chunks in 3 cups water with 3 Tbs soy sauce, 3 Tbs ketchup or tomato paste, and 1 Tbs nutritional yeast flakes for 15-30 minutes, depending upon how tender you like them. Cool and store in the cooking broth. (I usually make 4 or more times this amount and freeze it in 2 cup portions.) Drain the chunks before using them, and pat them dry before coating with flour, frying, or marinating. This amount will yield about 2 cups reconstituted chunks.

Happy New Year!

I was contemplating a blog post on vegan Super Bowl food (no-- I'm not a football fan, but my husband is!), when I saw this article:

Manhattan vs. New England in Bloomberg Super Bowl chowder bet
Associated Press

NEW YORK -- A friendly Super Bowl wager between the mayors of New York and Boston is pitting Manhattan clam chowder against New England clam chowder.

Mayor Michael Bloomberg and Boston Mayor Thomas Menino are doing more than rooting for their hometown teams in the game between the New York Giants and the New England Patriots on Sunday.

In the bet placed Tuesday, the loser will donate local foods to charity in the other mayor's city.

If the Patriots win, that means Bloomberg will send a delivery to Boston that includes Manhattan clam chowder, pastrami sandwiches, New York pizzas, black and white cookies, New York steaks and a few gallons of lemon ice.

And if the Giants claim victory, Menino will send a package with New England clam chowder, Dunkin' Donuts coffee, Boston cream pies, chicken sausages and Brigham's ice cream.

Boston-born Bloomberg insists he is rooting for the Giants, and City Hall announced that the Empire State Building will glow blue this weekend to show solidarity for the team, which actually plays its games and practices in New Jersey.

Copyright 2008 by The Associated Press

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

Combined with the fact that Super Bowl food tends to be greasy, salty and high-calories, I thought I'd offer you a few lower-fat options. (I heard on the radio that 7-Eleven stores report a 20% increase in the sale of antacids after the Super Bowl!) Since new England is playing New York, below are the recipes (from my vegan cookbook "20 Minutes to Dinner") for the vegan versions of New England chowder and Manhattan chowder. People tend to have a strong preference for one or the other, but I like both!  But first....

MORE LOWER-FAT SUPER BOWL RECIPES FOR VEGANS (UPDATED 2012): Check out the following lower-fat (and sometimes a little outside the traditional box) recipes for your vegan Super-Bowl party....

APPETIZERS, CONDIMENTS, SANDWICHES, WRAPS
Smoked Almond-Mushroom Pâté

MAINS
Prize-Winning Vegan Chile
Easy Tortilla Pie
Cast-Iron Pizza


BREADS AND SIDES
Creamy Corn Muffins

BEVERAGES, DESSERTS
Iced Chocolate Chai!
Vegan Chai Brownies with Ginger Gelato Big Chewy Chocolate Chunk and Pecan Cookies (lower-fat and whole grain)
Almost No-Fat Brownies
Banana S'More Panini
Rustic Apple-Raisin Pie with Low-Fat Olive Oil Pastry



So, choose your team, or your chowder...

Printable copy for both chowder recipes

BRYANNA'S NEW ENGLAND-STYLE SEA VEGETABLE CHOWDER (CAN BE SOY-FREE)
Servings: 6 
Dulse is a sea vegetable which is gathered on the Northeastern coast of North America, so I thought it would be an appropriate substitute for the clam flavor. This soup rivals calorie-rich and fat-laden version for flavor and texture. However, if you want some fat in this soup, saute the onions in a couple of a little dark sesame oil, which lends a rich, smokey flavor.

1 large onion, chopped
4 medium (1 lb. total) waxy potatoes (such as red ones), peeled and diced
2 cups vegetarian broth
1-2 cups chopped oyster mushrooms or white mushrooms
OR 1/2 cup dry textured soy protein (TSP or TVP) granules OR Soy Curls crumbles) mixed with 1/2 cup boiling water
OR 1 cup seitan OR reconstituted Soy Curls (butlerfoods.com), in small dice
1 cup frozen corn kernels
1/2 cup crumbled dry dulse (or 1/4 cup dulse flakes)-- dulse is a sea vegetable
1/4 cup minced fresh parsley
1 bay leaf
1 Tbs vegan bacon chips
1/2 tsp dried thyme
1/4 tsp kelp powder
freshly-ground black pepper to taste
paprika or smoked paprika
Blended Mixture:
1cup + 2 Tbs crumbled, packed extra-firm SILKEN tofu
1 cup water
2 tsp salt
1 tsp sugar or alternate

In a medium-sized heavy pot, steam-fry the onions (See Cooking Tips below for how to steam-fry-- there is an option to steam-fry in a microwave, if you prefer)  for about 5 minutes, or until softened. Add all ingredients except pepper, paprika, and Blended Mixture. Simmer, covered, for about 10 minutes, or until the potatoes are soft.

Meanwhile, whip the Blended Mixture ingredients in a blender until VERY smooth. When the potatoes are soft, stir in the Blended Mixture, add pepper to taste, and heat gently. Add more broth if it's too thick. Sprinkle each serving with paprika. Serve with crackers.

TO MAKE SOY-FREE: In the Blended Mixture, omit tofu and use 1 cup cooked short grain rice and 1/4 cup raw cashews (this adds about 10 g fat to the entire recipe).

Nutrition Facts
Nutrition (per serving): 172.7 calories; 8% calories from fat; 1.7g total fat; 0.0mg cholesterol; 690.3mg sodium; 621.0mg potassium; 27.5g carbohydrates; 2.5g fiber; 3.0g sugar; 25.1g net carbs; 13.4g protein; 3.1 points.

Cooking Tips
****BRYANNA'S METHOD OF STEAM-FRYING*****
One term that you will often see in my recipes is "steam-fry". It simply means sautéing or stir-frying without fat. To do this, use a heavy skillet or stir-fry pan, lightly greased with about 1/2 tsp. of oil.

Heat the pan over high heat, add the chopped onions or other vegetables and one or two tablespoons of liquid (water, broth or wine), depending on the amount of vegetables. Cook over high heat until the liquid starts to evaporate, stirring with a spatula or wooden spoon. Keep doing this until the vegetables are done to your liking, add JUST ENOUGH liquid to keep the vegetables from sticking to the bottom of the pan-- you don't want to stew them!

You can brown onions perfectly by this method. As soon as the natural sugar in the onions starts to brown on the bottom and edges of the pan, add a little liquid and scrape the brown stuff, mixing it into the liquids and around into the cooking onions. Keep doing this until the onions are soft and brown, being careful not to scorch them.

TO "STEAM-FRY" IN A MICROWAVE OVEN, use a round microwave-proof, covered 10" casserole dish. Add your chopped onions, garlic, carrots, celery, etc.. Cover and microwave 5 minutes, or however long it takes to soften them. You can't actually brown onions, etc, this way, but you can thoroughly cook them through with this method and then finish browning them in a non-stick skillet.  It works wonderfully well  and you don't have to watch the veggies-- you can be preparing the rest of the recipe. Just add the softened veggies to the recipe.



BRYANNA'S MANHATTAN-STYLE SEA-VEGETABLE CHOWDER 
Servings: 6 
For devotees of the tomato-ey version, a spicy, vegetable-thick chowder. This soup is actually a derivation of an Italian soup. Some historians say that Manhattan clam chowder was originally called Coney Island Clam Chowder and/or Fulton Market Clam Chowder. Both of these names were used in the 1890s.

The cookbooks written by Alessandro Filippini and Charles Ranhofer, who both worked at the famous Delmonico's Restaurant in New York at different times, were considered as most important cook books in modern cooking. They both contained versions of a tomato-based clam chowder. Since nearly everything that Delmonico's Restaurant served was widely imitated, it is certain that several New York upscale restaurants probably sold a version of tomato-based clam chowder, today known as Manhattan Clam Chowder.

This soup is virtually fat-free. If you would like to add some fat to this soup, saute the vegetables in a couple of tablespoons of olive oil with a few drops of dark sesame oil.

1 large onion, peeled and chunked
1 large carrot, peeled and chunked
2 large cloves garlic, peeled
1/2 large green pepper, seed and diced
3 cup vegetarian broth
1/ 28 oz. can diced tomatoes, drained
2 medium waxy (red) potatoes, peeled and diced
1 cup sliced celery
1 cup chopped oyster mushrooms
OR 1/2 cup dry textured soy protein granules (TSP or TVP OR SoyCurls crumbles) mixed with 1/2 cup boiling water
OR 1 cup seitan OR reconstituted Soy Curls (butlerfoods.com), in small dice
1/2 cup dry crumbled dulse (or 1/4 cup dulse flakes)-- dulse is a sea vegetable
1/4 cup minced fresh parsley
1 tsp salt
1 bay leaf
1/2 tsp dried thyme
1/2 tsp kelp powder
pinch cayenne pepper and freshly-ground black pepper
OPTIONAL: 1 cup frozen corn kernels
1/2 cup dry white wine OR white vermouth
1 Tbs vegan bacon bits

Mince the onion, carrot and garlic in the food processor, or by hand. Steam-fry the minced vegetables for about 5 minutes  (See Cooking Tips above in New England Chowder recipe for how to steam-fry-- there is an option to steam-fry in a microwave, if you prefer) , or until softened. Add all the ingredients to a medium soup pot, bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Serve hot.

Nutrition Facts
Nutrition (per serving): 124.3 calories; 5% calories from fat; 0.8g total fat; 0.0mg cholesterol; 655.8mg sodium; 770.2mg potassium; 23.2g carbohydrates; 3.9g fiber; 7.1g sugar; 19.3g net carbs; 6.7g protein; 1.8 points.

Cheers!

Yes, I am now the proud owner of a Cuisinart BRK-200 Brickoven. What, you might ask, do I need with another gadget on my (small) kitchen countertop? Well, it wasn't just a whim-- I actually had a good reason! It was either get this or buy a new stove. We bought our stove about 1 1/2 years ago and it's great-- I love it. Except for making pizza. Unfortunately, we did not realize when we bought it that the "covered element" is not on the bottom of the oven, but in the back wall! For this reason, pizza, even on a stone, never gets golden-brown and a bit crispy on the bottom. This has been a source of frustration for me.

When I read about this countertop oven with a brick lining that can handle a 12" pizza and lots more (and has convection), I decided to go for it. I made room on my counter by eliminating alot of junk and the small toaster oven. Our cupboards are at least 2 feet above the counter, so there was plenty of head-room.

My first experiment after setting up the oven was roasted asparagus, which I forgot to take a picture of. But, it was delicious! The oven heated up quickly and I'm sure it takes alot less energy to cook a pan of asparagus in this .9 cubic ft. space than in my 30" oven!

Next was pizza, of course:



As you can see, I baked it right on the stone. I preheated the oven to 500 degrees F for 30 minutes (it takes a while for the stone to absorb all the heat). I made three 12" pizzas out of my dough recipe. The first one was a little dry, I thought, so I turned it down to 450 degrees F and the next two were great! The pizza bakes in 7-8 minutes.

Other experiments:



I roasted fruit and vegetables for a new salsa recipe for the upcoming Vegan Feast newsletter.



I made vegan coconut macaroons for the upcoming Vegan Feast newsletter.



Oven-frying marinated tempeh slices in a crispy coating for the upcoming Vegan Feast newsletter.



Oven-frying tofu slices for Japanese Noodle Soup.

The oven (without the stone) will heat up to 350 in 4 minutes, and 450 in 6 minutes. I figure this will be a big savings in electricity when doing small batches of this and that. But you can fit a large pie pan in the oven and I'm sure I can do a casserole, a seitan roast, a pan of brownies, etc., in it.

For just the two of us, I think I'll be using it every day. For large family gatherings and dinner parties, I'm sure it will come in very handy as an extra oven!

For oven-frying food items and roasting vegetables to avoid using alot of oil it will be great-- no guilt about firing up the big oven!

So far, I'm loving it-- no regrets! It's easy to use and many of my pans and casserole dishes fit in it. Next on my list to try is a loaf of crusty bread, which I'm told it does really well right on the stone. (Another recipe here.) And I have a perfect-sized cast iron pot in which to try the crusty no-knead bread in my new oven, too!

Cheers!

                 Hunan spicy home-style bean curd (tofu)

Here's a spicy tofu dish that is simple and quick to make, and you can make it as spicy as you like-- this dish is from the Hunan province of China, where they like it hot!

Comments on Hunan cuisine from The China Daily:

"Hunan Cuisine Also known as Xiang Cai, Hunan cuisine has already developed into a famous culinary school in China. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Hunan's culinary specialties are akin to those of the chili-rich Sichuan dishes. It is also characterized by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. However, Chili, peppers, garlic (suan) and an unusual sauce, called "strange-flavor" sauce (guai wei jiang) on some menus, enliven many dishes, with a somewhat drier intensity than that of their Sichuan counterparts. Sweetness, too, is a Hunan culinary passion, and honey sauces are favored in desserts such as water chestnut or cassia flower cakes...

Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in the dishes. Hunan food is hot because the climate is very humid, which makes it difficult for human body to eliminate moisture. The local people eat hot peppers to help remove dampness and cold. The main cooking methods for Hunan dishes are braising, double-boiling, steaming and stewing... Rice is the staple in Hunan, but northern-style side dishes and fillers are also popular: bean curd "bread" rolls or dumplings and savory buns. They are further signs that Hunan is one of China's culinary heartland, incorporating many flavors and regional influences."  There is a longer piece here.

I adapted this dish to be vegan, and also pan-fried the tofu in a nonstick pan with just a little oil, instead of deep-frying it. I left out some of the extra oil at the end of the recipe, too, and used a little more soy sauce. We really enjoyed this!


Printable Recipe
 
BRYANNA'S VEGAN VERSION OF PENG'S HOMESTYLE BEAN CURD (TOFU)
Adapted from a recipe in the "Revolutionary Chinese Cookbook: Recipes from Hunan Province"  by Fuchsia Dunlop.
Serves 4  
(The original recipe said it served 2, but, even with our healthy appetites, it served 4 nicely with rice!)

OPTIONAL: a handful of thinly sliced seitan or any meat sub
1 tsp dry sherry (this is instead of Chinese rice wine)
1 1/4 lbs. firm regular tofu, drained
2 Tbs oil
2 fresh red chili peppers, cored and seeded and cut in thin diagonal slices
       OR 1-2 Tbs. Chinese chili sauce/paste plus 1 small red bell pepper, julienned
1 Tbs finely chopped garlic
3 Tbs Chinese fermented black beans, rinsed (or Chinese black bean sauce)
1 cup chicken-style vegetarian broth
1 tsp dark soy sauce, or to taste
3/4 tsp cornstarch mixed with 1 Tbs cold water
1/2 tsp dark sesame oil 
3 green onions, sliced thinly on the diagonal

In a bowl, combine the seitan and wine. Mix well and set aside. If you aren't using the seitan, add the wine to the stir-fry later, along with the soy sauce.

Cut the tofu into oblong slices, about 1/2-inch thick. Pat dry. In a large nonstick skillet or stirfry pan, heat the oil over high heat. Add the tofu and fry until the slices are just tinged with gold on both sides. Drain on paper towel and set aside.

Add the garlic and chilies to the hot pan and let them sizzle for a few seconds until fragrant. Add the seitan, if using and stir-fry it briefly. Add the black beans, still stirring constantly. Pour in the broth and soy sauce. Add the fried tofu and bring to a boil. Lower the heat and simmer for 3 minutes.

Stir in the cornstarch mixture and sesame oil and toss with the ingredients briefly, just until the sauce thickens. Taste for seasoning and add more soy sauce, if you like. Sprinkle with the green onions and serve with rice.

Nutrition (per serving): 202.3 calories; 59% calories from fat; 14.0g total fat; 0.0mg cholesterol; 630.0mg sodium; 421.7mg potassium; 9.3g carbohydrates; 2.3g fiber; 2.5g sugar; 6.9g net carbs; 12.9g protein.

Enjoy!

Fresh Pineapple-Noodle Stir-Fry from my book World Vegan Feast

Last night I felt like having a light, Asian-style noodle dish, and I had a few ingredients that needed using-up-- namely, some sliced chard, what was left of a fresh pineapple, and two portobello mushrooms that wouldn't last too much longer. I also wanted something high in fiber and low in fat.  Fresh Pineapple-Noodle Stir-Fry  is what I came up with and it was delicious! UPDATE: The recipe is in my book World Vegan Feast.

To tell you the truth, I haven't used fresh pineapple that often before, but now we can get fresh organic pineapples for a decent price, so I've been buying one now and then. I'm experimenting with some fresh pineapple recipes for my (update: now defunct) quarterly newsletter, the Vegan Feast, which is why I had some left over. Even though fresh pineapple can be very sweet, it also has a tartness that canned unsweetened pineapple doesn't have, making it a great addition to a savory dish such as the one below.

For the protein component in this dish, I used Soy Curls™, which I reconstitute in hot chicken-style veggie broth (I use equal measures dry Soy Curls™ and broth). However, in this dish you could use strips of any chicken-style vegan meat analog, including seitan; or Yves, MorningstarFarms, LightLife, or President's Choice stir-fry style "chicken" strips; or grilled or fried tempeh strips; or strips of baked seasoned tofu.

What are these Soy Curls™ I keep mentioning and why do I like them so much? (PS: I do not get a commission for this endorsement, nor do I sell them!)



They are somewhat like dried textured soy protein, but superior in texture and also less processed. They are made only from WHOLE (non-GMO) soybeans, so they contain all the fiber and natural oil, and have no additives or preservatives. (For this reason, I freeze them, even though they are a dried product, to prevent rancidity.)

Organic Kingdom, an online food store from Burlington, VT, describes them like this:

"Soy Curls are a delicious natural, delicately textured product made from 100% whole soybeans. The exquisite flavor results from a special process of lightly cooking, and texturing. Soy Curls contain the natural goodness of the soybean including all essential amino acids. Soy Curls are high in fiber, easy to prepare, no cholesterol and contain the whole bean. Non GMO, grown without chemical pesticides."

When reconstituted in hot broth (which takes only 5 minutes or so), the strips are like tender chicken (though you could flavor them differently). (I usually reconstituted more than I am using at that particular time and freeze the remaining for really quick meals.) They are very versatile and wonderful for stir-fries, casseroles, etc.. You will see a number of recipes I have developed for them on this blog (Update: and in my book, World Vegan Feast).

Because I have to order them by mail, I buy them in bulk, in a 12 lb. box, which I usually split with a friend.

I only have to order them 2 or 3 times a year. You can find out where to buy them online and in Canada,the USA, the Caribbean, and in Europe on this page. amazon.com carries them in a variety of sizes and bags, and even the "crumbs, which can be used like TVP granules (here's a recipe using them), or you can order them right from Butler Foods. Most Seventh Day Adventist stores sell them in bulk.



HERE ARE THE SOY CURL RECIPES ON THIS BLOG (PARTIALLY UPDATED JAN. 6, 2018-- STILL SOME LINKS TO ADD):


http://veganfeastkitchen.blogspot.ca/2015/11/vegan-one-pot-pasta-with-broccoli-spicy.html

http://veganfeastkitchen.blogspot.ca/2014/04/our-energy-saving-experiences-one-pot.html

http://veganfeastkitchen.blogspot.ca/2012/06/spur-of-moment-pastaveggie-dish-comes.html

Fresh Pineapple-Noodle Stir-Fry from my book World Vegan Feast

Vegan Thai-Style "Chicken" Barley Risotto, ready to serve

Happy New Year, everyone! I'm hoping for a year of peacemaking and global justice-- not to much to ask, I don't think! Anyway, I hope you had a lovely holiday. Ours was noisy and fun-- all my kids and their families, my mother, my sister and family were here, though I didn't have to do all the work!

I want to give you my version of a recipe from Cooking Light magazine that I veganized last night. It's perfect after the excess holiday food-- spicy and interesting, but wholegrain and full of vegetables. (PS: I'm happy to report that I did not gain weight over the holidays-- not sure how I pulled that off!) I also added my microwave instructions, so that you don't have to stir so much! We really enjoyed this dish.

Before serving

Printable Recipe

BRYANNA'S VEGAN VERSION OF THAI "CHICKEN" BARLEY RISOTTO 
Servings: 4 

1 Tbs dark sesame oil, divided
1 1/2 cups chopped green onions, divided
2 Tbs minced garlic, divided
1/2 cup uncooked pearl barley
1/2 cup chopped fresh cilantro or basil, divided
1/8 tsp black pepper
2 cups veggie chicken broth
(For the Microwave Version below, use 3 cups broth)
1/4 cup dry sherry
2 jalapeño peppers, seeded and minced
1/4 cup fresh lime juice or bottled organic lime juice
1 Tbs brown sugar
1 Tbs water
1 1/2 tsp rice or cider vinegar
1 tsp low-sodium soy sauce 
1/2 tsp fish-free red curry paste 
1 Tbs chopped peeled fresh lemongrass or lemon zest
1 tsp grated peeled fresh ginger
3 cups thin strips of commercial vegan "chicken strips" or reconstituted Soy Curls (you could probably use a commercial baked or marinated tofu, too-- one with neutral or Asian flavoring)
1 1/4 cups red bell pepper strips
1 cup sugar snap peas, trimmed
1 cup lite coconut milk OR Bryanna's Mock Coconut Milk
4 tsp chopped peanuts

 Heat 1 1/2 teaspoons of the sesame oil in a medium saucepan over medium-high heat. Add 1/2 cup of the green onions and 1 tablespoon garlic; sauté 1 minute. Stir in the barley, 1/4 cup cilantro or basil, black pepper, 1/2 cup broth, the sherry, and jalapeños; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).

Combine juice and next 5 ingredients (juice through curry paste); set aside.

Heat remaining 1 1/2 teaspoons of sesame oil in a large nonstick skillet over medium-high heat. Add remaining 1 cup green onions, 1 tablespoon garlic, lemongrass or zest, and ginger; sauté 1 minute. Add "chicken", bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and coconut milk; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro or basil. Sprinkle each serving with 1 teaspoon peanuts.

MY MICROWAVE VERSION: I used a 2 qt. Pyrex round casserole dish. I "sweated" the 1/2 cup green onions and 1 Tbs garlic in the oil for a couple of minutes (covered) in the microwave. Then I added the barley, basil (or cilantro), 3 cups broth (yes, all at once!), sherry, and jalapeños. I microwaved this on high, UN-covered, for 7 minutes. I stirred it and microwaved it for 7 more minutes.

I sauteed the remaining green onion, garlic, lemongrass (or zest, as in my case), and ginger for a few minutes in a nonstick skillet. I added the red pepper, "chicken" sub, and peas and sauteed briefly. Then I added it to the casserole after the last 7 minutes of microwaving, along with the lime juice mixture and the coconut milk. I microwaved it for about 5 minutes more-- it depends on how "soupy" or "dry" you like your risotto.

Nutrition Facts using Lite Coconut Milk
Nutrition (per serving): 352.1 calories; 32% calories from fat; 13.0g total fat; 0.0mg cholesterol; 295.6mg sodium; 501.3mg potassium; 43.2g carbohydrates; 10.0g fiber; 10.4g sugar; 33.2g net carbs; 15.4g protein; 7.3 points.
Nutrition facts if you use Bryanna's Mock Coconut Milk instead of lite coconut milk: Nutrition (per serving): 340.4 calories; 28% calories from fat; 10.8g total fat; 0.0mg cholesterol; 346.8mg sodium; 572.1mg potassium; 44.1g carbohydrates; 10.3g fiber; 11.9g sugar; 33.8g net carbs; 15.7g protein; 6.9 points.

Original Recipe Source: Cooking Light, March 2003

Have a Happy, Healthy and Peaceful 2008!