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

A simple dinner we had in a rushed week-- black beans seasoned with cumin and sherry, ripe avocado with lemon juice, roasted pumpkin seeds, quinoa and bulgur wheat mixture, and roasted sweet potatoes. Yum!

This is going to be a bit of a rushed blog, as I have my brother and sister-in-law here visiting from California, and we are heading off my little island every day to visit my mother. In addition to that, my poor daughter-in-law was sent in a helicopter to a hospital in Vancouver because of an embolism in her leg. My son has things in hand, the kids are being very brave, and we've helped out however we can. My DIL has her dad and brother and my youngest daughter over there to look after her needs and she is on the mend, I'm glad to say!

The day before that happened, I was off to Victoria with my oldest daughter and her husband to attend the convocation ceremonies at University of Victoria, where my middle daughter graduated (with distinction!) and received her Bachelor of Social Work degree. She has 3 children and works full time running the AIDS Vancouver Island office in our area, so this is quite an accomplishment! We are all very proud of her!!


Sarah and her husband Ben


Sarah and her big sister Beth


Sarah and proud Mum!

I have been waiting for my extra-fine mesh bouillon strainer (or China cap, or Chinois) to make my life easier when straining soymilk! (See this blog post.) It was so much cheaper in the States, so, when I knew my brother was coming up, I ordered it from amazon.com and they packed it up here for me! (Quizzical looks from the people checking luggage!) It works--  and fast!  No mess, no fuss!  I LOVE it!  Thanks Pat Meadows for the idea and advice!






In the 3 photos above, the strainer is drying out in the sun after I blasted it with the hose full force, as I was advised to do! (UPDATE:  Now I also run it through the dishwasher each time.)





UPDATE A YEAR LATER: Some changes I've made-- I let the soymilk settle in the machine for about 10 minutes before I pour it into the strainer.  This way, the majority of the soymilk goes right through quickly and the pulp that's in the bottom of the container goes into the strainer last.  Then it's very quick to press on that pulp with a flat implement or a wooden pestle to squeeze out a little more.

Here's a photo of my new set-up-- the strainer sits firmly on top of a 12-quart stainless steel stock pot (mine's an All Clad, about 10 inches high and 10 inches wide [a gift from my sister and BIL], but you can get a cheaper version without the 3-ply base if you're only going to use it for this purpose.)


I also do a second straining after adding the sugar and salt-- just to get out the fine pulp still left.  I use an inexpensive gold coffee filter. It goes quickly and makes a nice, smooth soymilk.


Here's the gold filter (see photo of it below) inside the strainer, but, actually, I just hold it (by the rim, not the handle) with my left hand, and pour and press with my left hand and a flat implement such as a small silicone spatula.



FURTHER UPDATE:  My recipe makes a very rich soymilk, so I actually dilute it with a bit more (boiled) water before bottling it (to make 3 whole litres, the result of 2 batches).



HAPPY FATHERS' DAY ALL YOU WONDERFUL DADS OUT THERE!
You can use these sauces on veggie burgers, grilled portobello mushrooms, grilled tofu and tempeh, seitan kebabs or cutlets, firm grilled vegetables, etc..

Printable Recipes

BRYANNA’S QUICK SMOKY CHIPOTLE BARBECUE SAUCE
Makes about 6 cups

1/28 oz. can good quality Italian crushed tomatoes
3/4 c. water
1/2 c. organic ketchup
1/2 c. brown sugar
1/2 c. blackstrap molasses
1/2 c. red wine vinegar
1/4 c. vegetarian worcestershire sauce (see recipe below)
2 T. pureed chipotle chiles in adobado sauce
1 T. salt
1 T. onion powder or granules
2 tsp. garlic granules
2 tsp. dry mustard powder
2 tsp. liquid smoke

Combine the ingredients in a large heavy saucepan and simmer for about 15 minutes. If you aren't using it right away, the sauce will keep in jars in the refrigerator for many weeks.

BRYANNA’S BOURBON BARBECUE SAUCE Makes about 3 cups
Mix together in a pot and simmer for 15 minutes:

2 c. organic ketchup
1/2 c. molasses (your favorite variety)
1/3 c. bourbon whiskey
1/4 c. Dijon mustard
2 T. vegetarian Worcestershire sauce (see recipe below)
1 T. Indonesian or Chinese or Thai chile sauce
2 T. cider vinegar
2 tsp. paprika
1 tsp. garlic granules
1 tsp. onion powder
1 tsp. liquid smoke
Place in a covered jar and refrigerate.



BRYANNA’S ISLAND BARBECUE SAUCE Makes about 1 quart.

1 and 3/4 c. organic ketchup
19 oz. can of unsweetened crushed pineapple and juice
1/2 c. dry red wine
1/3 c. water
1/4 c. fancy molasses (light molasses)
1/4 c. lime juice
2 T. soy sauce
2 T. vegetarian “oyster sauce” (also called “vegetarian stir-fry sauce”, made by Lee Kum Kee)
1 T. dry mustard
1 T. pureed canned chile chipotle in adobado sauce
2 tsp. onion powder
2 bay leaves
1 and 1/2 tsp. powdered ginger
1 tsp. curry powder
1/2 tsp. garlic granules

Mix all of the ingredients in a heavy-bottomed medium pot, bring to a boil, then simmer on low, uncovered, for 1 hour.

BRYANNA’S VIETNAMESE-STYLE BARBECUE SAUCE
Just mix and use!

1/2 c. soy sauce
8 cloves garlic, crushed
1/4 c. dry or medium sherry
1/4 c. brown sugar
4 slices ginger, smashed
2 green onions, chopped fine
1-2 tsp. Vietnamese or Thai hot sauce
1 tsp. 5-spice powder




Cheers!

Saniya (or Sania) is a a type of casserole of spiced ground meat, in this case covered with a tahini-based sauce. The meat part was not hard to “veganize”-- there are many delicious vegan ground meat substitutes around. I had Field Roast Classic Meatloaf in the freezer and used that, but you can use your favorite burger sub. According to Sufian Mustafa, chef and researcher, tahini and yogurt are both used to make "white sauces" in Levantine cooking, so I mixed the two (using silken tofu and lemon juice instead of yogurt) to make a creamy, rich-tasting lower-fat version of this sauce.

The results were delicious and I suspect that I will make this often. I had some whole wheat pita bread and some cooked chickpeas in the freezer, so I made my New, Improved No-Oil Hummous and we had a feast!


BRYANNA'S VEGAN SANIYA-- A DELICIOUS LEVANTINE DISH
Servings: 6
Serve with hummous and pita bread, and a salad (such as Tabouleh, pictured below) or cooked greens.









2 cups Bryanna's Lower-Fat Version of Levantine Taheena Sauce (Recipe below)
(Make the Taheena Sauce before you start the rest of the dish.)

2 tablespoons olive oil
2 large onion, chopped
1 lb. Field Roast Classic Meatloaf, round roughly in a food processor (or substitute 4 cups of your favorite vegan hamburger alternative, such as 2 packages of Yves Veggie ground Round)
salt to taste (I used about 2 pinches with the Field Roast product-- you may need more with other products.) Or a little soy sauce
2 teaspoons Special Spice Mixture (see below), or more to taste
1 cup chopped Italian parsley
8 medium tomatoes, cut into cubes, OR the equivalent in good-quality Italian canned whole tomatoes, well drained and cubed

Special Spice Mixture: (Store leftover spice mix in a jar for next time!)
1 Tbs each of:
tumeric
black pepper
ground cumin
ground coriander or ginger
ground allspice or ginger

NOTE: I made this dish, and calculated the Nutrition Facts, using Field Roast Classic Meatloaf. If you use a different meat sub, the Nutrition Facts may be different. Also, the Field Roast Meatloaf is very well-seasoned, and another hamburger sub may not be so tasty, so you may have to add a little more seasoning. A little Marmite dissolved in hot water adds flavor, for instance. Taste as you go!

Preheat the oven to 350 degrees F.

Heat the olive oil in a large nonstick skillet. Add the chopped onion and saute over medium high heat until it starts to soften. Add the ground Field Roast Meatloaf, or other hamburger substitute of your choice, and 2 teaspoons of the Special Spice Mixture. Stir-fry over high heat for a few minutes.

Add the parsley and salt to taste. Mix well and spread the mixture evenly into a 9x13" baking pan which has been oiled with olive oil.



Distribute the tomato cubes evenly over the top.



Spread the Taheena Sauce evenly over the top.

Bake for about 20-30 minutes. Serve hot with (whole wheat) pita bread, and hummous. A salad or some sauteed greens goes well with this meal.

Nutrition Facts
Nutrition (per serving): 340.8 calories; 54% calories from fat; 21.3g total fat; 0.0mg cholesterol; 572.0mg sodium; 690.4mg potassium; 23.3g carbohydrates; 6.5g fiber; 7.7g sugar; 16.8g net carbs; 18.6g protein; 7.8 points.

BRYANNA'S LOWER-FAT VERSION OF LEVANTINE TAHEENA SAUCE
Servings: 22
Yield: 2 3/4 cups
(There will be 3/4 cup or so left over-- it's delicious on many things, so it won't go to waste!)

This delicious and ubiquitous sauce, used in Lebanon, Syria, Jordan, Israel, and Palestine, is delicious on vegan "meats", grilled or fried eggplant and zucchini, falafel and whatever else sounds good!

1 box (12.3 oz.) extra-firm SILKEN tofu
10 Tbs tahini
10 Tbs fresh lemon juice
2 tablespoons water
6 cloves garlic, peeled
2 Tbs chopped fresh mint
1 1/4 tsp salt
1/2 tsp sugar

Mix all of the ingredients in a food processor or blender until very smooth. Cover and refrigerate until use, then bring to room temperature. If it seems too thick, add a little more water.

Nutrition Facts (for sauce only)
Nutrition (per 2 tablespoon serving): 51.0 calories; 59% calories from fat; 3.6g total fat; 0.0mg cholesterol; 122.1mg sodium; 65.3mg potassium; 3.1g carbohydrates; 0.7g fiber; 0.4g sugar; 2.4g net carbs; 2.5g protein; 1.2 points. 

I like Cooks' Illustrated magazine. I know that it's not even vegetarian, and can be quite meat-centered, but they have good reporting on the food science of their recipes. In their latest issue, they had a recipe and article about waffles. Their challenge was to make buttermilk waffles that come out light and fluffy on the inside, and crisp on the outside every time, with no beating of egg whites.

Now, I love my bean waffles-- they are crispy every time and nutritious as well! But I like to try different recipes for common foods, and this one sounded easy and intriguing. Of course, I wasn't going to use eggs or buttermilk in my version, but the use of seltzer water (club soda) for lightness, as in some tempura batters, made sense. They also found out the following: "After some experimentation, we found that waffles made with oil stayed significantly crispier than those made with melted butter, which is partly water." Good for vegans to know!

Long story short, I made a vegan version of their recipe, with half unbleached and half whole wheat flour instead of all white. It turned out very well! My husband and granddaughter loved them! I'm not giving up my bean waffles, but these are great for a spur-of-the-moment meal!

***Update November 10, 2011: I have updated this recipe to use more accessible ingredients, less oil, and all whole grain flour, OR a gluten-free flour mix.  Here is the new recipe and, below that is my original one.



BRYANNA'S UPDATED VEGAN SELTZER WAFFLES
Servings: 4   (can be GF and/or SF)
Yield: eight 7-inch round waffles
See Notes in the original recipe below for info about waffle irons.

DRY MIX:
2 cups whole wheat pastry flour (OR use your favorite gluten-free flour mix, along with 1 tsp. xanthan gum and 1/4 tsp. more salt)
1/4 cup chickpea flour or soy flour
1 tablespoon organic granulated sugar, or other sweetener of choice
3/4 teaspoon salt
1/2 teaspoon baking soda
WET MIX:
Flax Seed "Glop":
1/2 cup nondairy milk (So Delicious® Coconut Milk Beverage, Original is excellent in this recipe)
2 tablespoons golden flax seeds (if using ground flax, use 1/4 cup)Additional Wet Ingredients:
7/8 cup nondairy milk (So Delicious® Coconut Milk Beverage, Original is excellent in this recipe)
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
SELTZER WATER:
1 1/4 cups (10 oz.) club soda (unflavored seltzer water)
OPTIONAL:
1/2 teaspoon pure vanilla extract

If you are going to eat the waffles immediately after cooking, adjust your oven rack to the middle position and heat the oven to 250º F. Set a wire rack in rimmed baking sheet and place the baking sheet in oven.  If they are to be eaten later, simply have some cake racks ready on your counter..

Whisk the Dry Mix ingredients together in large bowl to combine.

In a blender, whiz together the 1/2 cup nondairy milk and flax seeds until the mixture is fluffy, white and "gloppy" like lightly beaten egg whites. Add the Additional Wet Ingredients and blend briefly to mix well. Turn the blender OFF, remove the container from the machine and, with a slim spatula, gently stir in the club soda (or alternate).

Immediately make a well in center of Dry Mix ingredients and pour in the combined Wet Mix and club soda. Using a rubber, gently stir until just combined. The batter should remain slightly lumpy with streaks of flour.

Heat your waffle iron, spray with oil from a pump sprayer (or rub with a little non-hydrogenated shortening), and bake each waffle according to manufacturer’s instructions (for a 7-inch round waffle I used 1/2 cup batter and cooked). In my Cuisinart Traditional waffle iron, I cooked them on the #4 setting until the steam stopped pouring from the iron, which took about 4 minutes.

Transfer waffles to to rack in warm oven and hold for up to 10 minutes before serving. Or, if they are to be reheated later in the day, place them on cake racks on the counter to cool. To reheat the waffles, place them on racks on top of baking sheets in a 350ºF oven for a few minutes, until hot and crisp. Any leftover waffles can be frozen in zipper-lock bags to use as toaster waffles.

Nutrition Facts
Nutrition (per 2 waffles): 358.9 calories; 30% calories from fat; 12.3g total fat; 0.0mg cholesterol; 539.3mg sodium; 369.8mg potassium; 54.8g carbohydrates; 9.6g fiber; 6.2g sugar; 45.2g net carbs; 11.0g protein; 7.4 points.

THE ORIGINAL RECIPE:

BRYANNA'S (ORIGINAL) VEGAN VERSION OF SELTZER WAFFLES
Makes about eight 7-inch round waffles.

I used a regular waffle irons, not the Belgian type that makes thicker waffles. I cooked them until the steam stopped pouring from the iron. They recommend a nonstick iron. A good one is the round Cuisinart Traditional.  Other waffles irons recommended by Cooks Illustrated are:  Chef’s Choice WafflePro Express; Cloer Double Waffle Maker; Cuisinart 6-Slice Traditional Waffle Iron.

1 cup (5 ounces) unbleached all-purpose flour
1 cup (5 ounces) wholewheat flour (regular, not pastry)
1 tablespoon organic granulated sugar
3/4 teaspoon table salt (sea salt)
1/4 cup Better than Milk beverage mix powder or soymilk powder
1/2 teaspoon baking soda
1/2 cup water
2 tablespoons golden flaxseed
1 tablespoon Ener-G Egg Replacer Powder (or Orgran brand)
1/2 cup unflavored soy yogurt
1 tablespoon apple cider vinegar
1/4 teaspoon vanilla extract (omit for savory waffle toppings)
1/4 cup vegetable oil
1 1/4 cups unflavored seltzer water (also known as club soda)

Adjust oven rack to middle position and heat oven to 250 degrees F. Set a wire rack in rimmed baking sheet and place baking sheet in oven.

Whisk the flours, sugar, salt, Better than Milk powder, and baking soda in large bowl to combine.

In a blender, whiz together the water and flaxseeds until the mixture is fluffy and white. Add the egg replacer powder and whiz again until thick.

Whisk together the blender mixture, soy yogurt, vinegar, vanilla, and oil in medium bowl to combine. Gently stir the seltzer water into the wet ingredients. Make a well in center of dry ingredients and pour in wet ingredients. Using a silcone spatula, gently stir until just combined. The batter should remain slightly lumpy with streaks of flour.

Heat your waffle irons, spray with oil from a pump sprayer, and bake waffles according to manufacturer’s instructions (use about 1/2 cup batter for 7-inch round iron). Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with warm maple syrup.

Nutrition Facts
Nutrition (per serving): 440.9 calories; 34% calories from fat; 17.2g total fat; 0.0mg cholesterol; 579.8mg sodium; 326.9mg potassium; 61.3g carbohydrates; 6.3g fiber; 8.5g sugar; 55.0g net carbs; 12.3g protein; 9.4 points.


Enjoy!

A very hot mango chutney in the foreground; 2 raitas behind that

On Saturday we celebrated another birthday-- for my friend H., hosted by some mutual friends D. and J. The birthday girl's  favorite cuisine is Indian, and she is a vegan (also wheat-free), so her friends, even the omni ones, arranged this festive meal. There were 9 of us at the table and it was a fun and delicious meal-- and pretty fiery, at times (H.'s mango chutney really cleared our sinuses!).


The Birthday Girl!

Here are some views of the food and the fun before we plunged in:


J.'s delicious curried squash soup in the foreground.


Our hosts, on the right, with a friend.


A view of the whole feast-- that's my dish of Blackeyed Peas and Corn with Dill behind the bowls. This is an easy and delicious recipe from Madhur Jaffrey's wonderful book, World Vegetarian.

Another shot of the Madhur Jaffrey dish:


'
"Just goofin' around!"


B.'s fusion curried chickpea and veggie tortilla roll-ups in the foreground; J.'s curried rice dish behind that, with my dish of Eggplant Pomegranate relish (recipe below) to the left and, Masala Chickpeas behind that.





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I happened on a recipe in an old issue of Saveur magazine (my daughter gave me several years' worth of back issues recently) for an Eggplant Pomegranate Relish.  The recipe is probably more Mediterranean than Indian, but it had some heat and I thought it would make a nice accompaniment to Indian dishes, even if it wasn't authentic.  I also happened to have an eggplant that needed using and I love pomegranate molasses!  I played with the recipe a bit and I'll post my version of the recipe below.  It's very easy to make and quite delicious!  I added some brown sugar to my version as it seemed to need a counterpoint to the tartness, but do what you will!

ABOUT POMEGRANATE MOLASSES (known as nasrahab in Georgian and dibs rumman in Arabic) It is an essential Middle Eastern ingredient. It has a wonderful flavor and heady aroma, and keeps in the refrigerator after opening almost indefinitely. The Iranian kind tends to be sweeter and thinner than the Lebanese brands.


The uses for this thick, tangy, piquant syrup are many. It blends well with walnuts, adds a tart and pungent flavor to beans and other savory dishes, and gives an astringent edge to salads and vegetables. It is delicious in glazes and marinades and it can even be diluted and used for sharp drinks and tart sorbets.


This should not be confused with grenadine syrup, which is made from the same base but has sugar and other other flavorings added.


Pomegranate molasses is available from Middle Eastern, Greek and Persian grocery stores, and gourmet food stores.






Printable Recipe


I had maybe five minutes to figure something out. I had made a double batch of my Almond Creme Topping (would have used Soyatoo Topping Creme if I'd had some around), with a little cardamom in it for an Indian touch. My DH was quite impressed that I didn't get in a tizzy this time, but calmly scooped some of the Almond Creme into a glass serving bowl, added some crumbled cake (I could not use alot of the center part, which was too gooey), some low-sugar apricot jam, and did about 3 layers that way. I topped it with toasted almond slivers (toasted in the microwave in a hurry) and organic candied ginger, chopped in the food processor.

Off we went, hoping for the best. Unfortunately, I forgot to take pictures of it before we ate it, but it was a hit!  Whew!   DH and I ate the inside part a couple of days later, which was like a rich chocolate pudding!

Cheers!