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

One-pot Cheesy Farfalle (Bowtie Pasta) with Asparagus, Zucchini & Soy Curls, recipe below

I must apologize for not posting much lately.  I seem to be suffering from bouts of IFS.  I was just thinking of it as "Internet fatigue", but, apparently, it has a name already-- Information Fatigue Syndrome.  So, I've been curtailing some of my Internet activities and reading actual books.

But I have not been totally inactive.  Actually, my husband and I have been (and still are) on a mission-- to use less energy in our home.  And, in two weeks, we have lowered our energy consumption by 40%!  (This is according to our BC Hydro website, our provincial electrical company, where we can see our monthly, weekly and daily electrical consumption.)


I've also been experimenting with some different cooking methods, especially to avoid boiling pots of water.  For instance, when we felt like having mashed carrots and potatoes (a favorite of DH) I cut the potatoes in chunks and the carrots in smaller pieces and pressure-cooked them together, using only 1/2 cup water, in 8 minutes.  Perfect!

These days, our preferred method of cooking pasta is this:  Bring a pot of water to a boil-- but not as much water as you might be used to. I use about 2 qts. for up to a pound of pasta, and I bring the water to a boil in an electric kettle, then pour it into the pot before turning on the heat. When it comes back to a boil, add your pasta, bring back to a boil, stirring a bit, turn the heat off, cover and let stand for 8-10 minutes or so. (Spaghettini will take 8 minutes, other pasta, such as rotini or other shapes will take 10.) Drain and serve as usual.  Trust me-- this works beautifully!  The pasta is tender but al dente and there is no stickiness.

Gemelli pasta cooked by the no-boil method in the paragraph above.

This method can be used for cooking other foods and it is also known as "passive boiling".  It is mentioned in two books that I recommend (actually the ONLY books on reducing energy-use in the kitchen that I could find): "Cooking Green: Reducing Your Carbon Footprint in the Kitchen" by Kate Heyhoe (she calls it "reducing your cookprint"-- clever), and "The Green Kitchen" by Richard Ehrlich, a British journalist. See if your library has them, if you prefer not to buy them-- they are full of good ideas.

I meant for this blog to be the one I promised about the flatbread dough I've been playing with, but, alas, I am not quite ready to put that up yet-- still working on some variations and photos.  It should be ready in a few days.  In the meantime, I'm offering up this flavorful, crunchy stir-fry that we had for dinner tonight.  Quick and easy and a just a little different-- not really Chinese, except in spirit!  We had just done our shopping yesterday and I had fresh asparagus and snap peas, oranges, mangoes, and also fresh mint in pots on the deck, so this is what I put together to serve with some brown basmati rice that I had cooked last night.

 I hope you'll try it and enjoy it!




Printable Recipe
BRYANNA'S SPRING STIR-FRY WITH ASPARAGUS, SNAP PEAS, MANGO AND MINT
NOTE: I used Soy Curls for the protein, but you can use any kind of vegan "chicken strip", reconstituted textured soy protein slices or chunks, or strips of seitan, marinated tempeh or tofu-- your choice!

1 tablespoon dark sesame oil
2 cups (400 g) reconstituted Soy Curls (read about them here) OR any of the alternatives noted above
8 oz. asparagus spears, tough ends snapped off, cut into about 3-inch lengths
8 oz. sugar snap peas
4 cloves garlic, chopped
zest of 1 large organic orange
1-inch knob of ginger, peeled and slivered
1/2 teaspoon chile flakes
1 large ripe mango, pitted, peeled and sliced
Cooking Sauce: (Mix together in a cup)
1/4 cup vegan broth
2 tablespoons low-sodium soy sauce
2 tablespoons medium dry sherry or rice wine
1 tablespoon agave nectar
Additional:
a handful of fresh mint leaves, chopped

Heat the sesame oil in a large, well-seasoned stir-fry pan (flat-bottomed wok) or skillet (cast iron, carbon steel, or stainless steel) over medium heat. When the oil is heated, add the Soy Curls (or alternate) and saute, scraping the bottom of the pan frequently with a spatula and keeping the Soy Curls moving.  When they are browned a bit, scrape them out of the pan into a bowl and return the pan to the heat.

Add the asparagus and snow peas to the pan and keep them moving (over medium-high heat in a cast iron pan; otherwise, over high heat), adding a splash of water when necessary to keep the vegetables from sticking.  When the asparagus is getting tender, but still has a bit of a bite to it, add the garlic, orange zest, ginger and chile flakes.  Stir-fry for another minute. Add the mango slices and the cooking sauce and bring to a boil.  Add the mint and toss the mixture for a few seconds, then serve immediately with rice.

Enjoy!

Hasselback Potatoes and  Vegan Coulibiac  I'd like to share a festive vegan Easter dinner from my book "World Vegan Feast" that is elegant, delicious and just a little bit different.   Here's the main course: Vegan Coulibiac or Kulebiaka (Pastry-Wrapped Russian Loaf of Rice, Mushrooms, Dill & Vegan"Salmon")

This is my vegan (and lower-fat) version of an elegant dish that dates back to Tzarist Russia, but it was also popular in France and in elegant restaurants in North America at the turn of the 20th century. Coulibiac is spectacular and delicious, but easy to make. It makes a wonderful centerpiece for a vegan Easter dinner. The "salmon" is made at least one day ahead of time and then, providing you cook the rice early in the day, it goes together quite quickly. (You can actually make the entire filling the day before, if you wish.) I use phyllo dough instead of puff pastry (to avoid all the hydrogenated fat) and  brown basmati rice for extra fiber and nutrition. I broke with tradition a little by serving it with a light vegan cream sauce laced with spring onions instead of the traditional herbed butter sauce.

To accompany the main course: Vegan Hasselback Potatoes

This recipe is adapted from one served at Stockholm's popular old Restaurant Hasselbacken. It's so easy to make and, at the same time, a good way to "fancy" up ordinary potatoes-- crispy and "buttery".

For the vegetables, keep it simple but luxurious:  Roasted or Steamed Asparagus with Hot and Creamy Orange Vinaigrette

 

The recipe for the vinaigrette is just below (it's not in "World Vegan Feast"), and you can use it on either roasted or steamed asparagus. It can be made several days ahead.

BRYANNA'S CREAMY ORANGE VINAIGRETTE
Makes about 7/8 cup

1/2 cup fresh orange juice (juice of 1 large orange)
Last, but never least, is a spectacular dessert: Vegan Lemon/Strawberry Tiramísu

Lunch on the deck yesterday
Nothing spectacular this week (we're trying to get our garden in and do some hardcore cleaning and organizing in the house!).  I'm working on some interesting stuff for future blogs, though! It was a beautiful day yesterday (unlike today!), so we ate out on the back deck, shaded by our wild plum tree. The menu was simple-- a salad and  Ryvita crackers with Tofu Eggless Salad.



For some reason I was craving "Egg" Salad-- not always my favorite food as an omni.  I have a recipe from one of my first books, but I improved on it a few years ago, and I had a further idea to improve it yesterday.  Below is the result, and I was quite happy with it.  We had it on rye crackers, but it's delicious in raw bell pepper "cups", on celery sticks or cucumber rounds, on firm, dark pumpernickel bread squares (see my homemade dark Dutch pumpernickel recipe), or in sandwiches (firm white bread with the crusts cut off?).



Our salad was a version of one I found on the internet, using up some veggies that needed using-- asparagus, broccoli, and radishes.  It's supposed to serve 3 people, but the 2 of us ate the whole thing!

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I decided to use extra-firm silken tofu instead of medium-firm regular tofu, but instead of mashing all of the tofu, kept back 3/4 cup (1/2 a box) of it and cut it into tiny cubes to give the texture of hard-cooked egg whites.


Printable Recipe


Servings: 12
Yield: 3 cups
This is delicious not only on sandwiches, but on crackers and celery sticks. It is also good in stuffed small tomatoes or wide strips of raw bell pepper.

18.45 oz. (1 1/2 boxes)    extra-firm silken tofu  
2/3 cup vegan mayonnaise (I use my Low-fat Eggless Mayonnaise, but you can use Reduced-Fat Veganaise or Spectrum Naturals Eggless, Vegan Light Canola Mayonnaise instead)  
1 green onion, finely-minced  
1 stalk celery, finely-minced  
1 1/2 tablespoons    nutritional yeast flakes  
1/2 tablespoon    cider vinegar  
1/2 tablespoon    turmeric  
3/4 teaspoon    salt  (or Indian "black salt" for a more "egg-y" flavor)
1 teaspoon    sugar  
1/2 teaspoon lemon juice  
1/4 teaspoon garlic granules  
1/4 teaspoon onion powder  
1/4 teaspoon    paprika  
OPTIONAL:  
1/4 cup    hand-chopped red bell pepper  
1/2 teaspoon dried dillweed OR 1/2 tablespoon chopped fresh dillweed  
  OR whatever herbs and seasonings take your fancy!  
 
Open and drain the tofu. Crumble 1 box of tofu (12.3 ounces) into a bowl and mash coarsely with a fork. Cut the remaining tofu into 1/4" cubes and set aside.

Add the remaining ingredients (EXCEPT for the tofu cubes) to the mashed tofu and fold until well-combined. Fold in the tofu cubes and mix gently. Cover and refrigerate. The mixture firms up when chilled.

        Nutrition Facts (using my homemade Low-fat Eggless Mayonnaise):
Nutrition (per 1/4 cup): 52.5 calories; 43% calories from fat; 2.6g total fat; 0.0mg cholesterol; 233.9mg sodium; 128.8mg potassium; 3.5g carbohydrates; 0.6g fiber; 1.1g sugar; 2.8g net carbs; 4.2g protein; 1.1 points.
        Nutrition Facts Using Reduced-Fat Vegenaise:
Nutrition (per 1/4 cup): 73.0 calories; 63% calories from fat; 5.5g total fat; 0.0mg cholesterol; 231.3mg sodium; 118.4mg potassium; 3.2g carbohydrates; 0.5g fiber; 1.1g sugar; 2.7g net carbs; 3.9g protein; 1.8 points.
        Nutrition Facts using Spectrum Naturals Eggless, Vegan Light Canola Mayo:
Nutrition (per 1/4 cup): 63.8 calories; 57% calories from fat; 4.1g total fat; 0.0mg cholesterol; 203.8mg sodium; 118.4mg potassium; 3.2g carbohydrates; 0.5g fiber; 1.1g sugar; 2.7g net carbs; 3.9g protein; 1.5 points.

 
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I veganized this recipe and cut the oil down from 3 tablespoons to 1 tablespoon. I had no shallots, so I used green onions and garlic instead, and no pine nuts, so I used toasted hazelnuts (and I used 1/2 cup instead of 1/4 cup). Very tasty!

Printable Recipe

ASPARAGUS, BROCCOLI AND RADISH SALAD WITH HAZELNUTS
 Servings: 3
 Adapted from a recipe from http://www.101cookbooks.com/

12 spears thick asparagus, sliced diagonally about 3/8" thick  
5-6 broccoli florets, trimmed and cut into bite-sized pieces  
1 Tbs olive oil  
1 1/2 Tbs fresh lemon juice  
1/4 tsp salt  
1 clove garlic, crushed  
2 green onions, chopped  
3 Tbs aquafaba or oil substitute for salad dressing  
1/2 cup hazelnuts, toasted, and coarsely chopped  
5-6 medium    radishes, washed trimmed and very thinly sliced  
  zest of one lemon  
OPTIONAL: Parmesan sub  (Go Veggie!Vegan or Parma! or Parma Zaan Sprinkles or my homemade okara/nut/miso version)

Wash the asparagus and broccoli well and set aside. Make the dressing by whisking together the lemon juice, salt, garlic and oil sub. Set aside.

To cook the asparagus, place the olive oil in a large skillet or wok over high heat. When the pan is hot add the asparagus and broccolini. Toss well , adding a sprinkle of salt. Stir-cook add a squirt of water now and then to keep from drying out (I use a squirt-type water bottle for this). You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. 

When the vegetables are cooked, remove them from the heat and stir in the hazelnuts, green onions, radishes and lemon zest. Taste; add a bit of salt if needed. Toss with the dressing.

Turn everything out onto a platter and finish with some Parmesan sub (see suggestions in ingredient list).

Nutrition Facts
Nutrition (per serving): 191.9 calories; 72% calories from fat; 16.3g total fat; 0.0mg cholesterol; 170.0mg sodium; 410.1mg potassium; 9.9g carbohydrates; 4.0g fiber; 2.9g sugar; 5.9g net carbs; 5.5g protein; 4.4 points.

Enjoy!

A hurried shot of dinner last night-- tortillas get cold fast!


Yesterday we had to go to town on various bits of business, and we decided to have lunch at a little cafe, the Roadrunner Cafe, that's been in Courtenay for years, attached to a motel, but never really attracted our attention.  But I've been intrigued by their new sign "Tortilla Factory" for some time, so we thought we'd go check it out for lunch.  It's under new management, a couple and their daughter, it looked like, and the female half of the couple, and the cook, is from Mexico.  It's very diner-like inside, with colorful, but kitchy, Mexican décor.  The menu is small (they serve breakfast and lunch and close at 2 PM) and not terribly vegan-friendly, but, as they advertise, they have a few vegetarian entries and lots of gluten-free choices.  One, the Veggi-Lover's Quesadilla, can be made vegan, though, by asking for no cheese and more veggies in the filling.  It comes with mildly spicy pureed beans and fresh salsa.  (BTW, the tortillas are served soft, not fried, so nothing is greasy!) There is also a cheese quesadilla with a bean sauce.  Hmmm, I wonder if they would do the veggie quesadilla with the bean sauce??  One can only ask!  Anyway, the service was friendly, the tea was nice and strong and came in a Brown Betty teapot, and the price was right!  Of course, I had to take home some fresh tortillas!  (Those of you south of the border or who live in Vancouver, may not realize how hard it is to purchase fresh tortillas in small BC communities!)



On the way home, I asked DH for some dinner ideas, and he suggested crepes with asparagus (we had some asparagus in the fridge).  But I was still over-the-moon about the fresh tortillas, and wanted to eat them immediately, so I asked, why not asparagus in tortillas instead of crepes?  He was all for it, so this is what I came up with in a very short amount of time (making it up as I went).  It was very fast and easy and very tasty!


You could use more filling, if you like, and eat it with a knife and fork!

Printable Recipe


BRYANNA'S ASPARAGUS AND MUSHROOM SOFT TACOS WITH LIME AND CHILE CREMA
Serves 3

12 small fresh corn tortillas
Crema:
Filling:
4 tsp. olive oil
8 medium white mushrooms, thinly sliced
1 small onion, thinly-sliced
1 lb. asparagus, cleaned, trimmed and cut into 1" lengths
salt to taste
1/2 tsp. ground cumin
1/2 tsp. hot smoked paprika (pimenton) (you could use chipotle powder for more heat)
OPTIONAL:  about 1/2 cup grated vegan cheese (I used white Daiya)
Garnishes (optional):
chopped fresh cilantro or Italian parsley
hot tomato salsa
sliced avocado tossed in lime juice
hot sauce

Make the Crema before you start anything else.  (I had to make the Tofu Sour Creme, as well, but that only takes a few minutes and the rest will keep in the fridge for another meal.)  Whisk everything together.  If you have a small squeeze bottle, scoop the Crema into that.

Heat the tortillas in a tortilla warmer, or warm them in a covered casserole in the oven, OR in the microwave for a minute or two (if you use the microwave, heat them AFTER the Filling is done). Here's advice on using a terra cotta tortilla warmer in your stove's oven, and here is advice for using it in a microwave.  You can use other types of covered casseroles or tortilla warmers.  You can also wrap them in foil and use the oven.  You could wrap them in cloth and use a bamboo or other steamer.  Here is a page with examples of the many ways to heat soft tortillas: http://ask.metafilter.com/16385/Warming-Tortillas.

To make the Filling, heat the oil in a large wok, stir-fry pan or skillet (preferably well-seasoned wok or cast iron skillet, or nonstick pan).  When it's hot, add the onion and mushrooms, sprinkle with salt (to help release the juices) and stir-fry like crazy!  Add a small splash of hot water if it's sticking.  When the onion wilts, add the garlic and stir-fry a bit more.  Add the asparagus pieces and stir-fry, keeping the asparagus moving.  It's okay of it chars a bit.  Sprinkle with a little more salt and the cumin and paprika.  Add about 1/4 cup of veggie broth, white wine, or water.  Cover and cook over high heat just until the liquid is gone and the asparagus is crisp-tender.

If you use the vegan cheese, you can add it before serving or sprinkle it on top of each serving.  My Daiya cheese was frozen, so I crumbled it on top of the vegetables and put the lid over it for a minute to melt it.

Quickly microwave the tortillas if you haven't got them warming already (see above).

For each serving, place 2 hot, soft tortillas on a warmed dinner plate and top each with another tortilla (so you have 2 stacks of 2 tortillas each).  Scoop 1/6th of the filling down the middle  of each torilla stack. Drizzle of squirt some of the Crema over each mound of filling.  Serve immediately and let the diners add their own garnishes before folding the tacos and eating (leaning over the plate) with lots of napkins!  Very satisfying!


Enjoy!