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

This recipe came about in my kitchen two days ago when I was trying to think of something yummy to do with 2 cups of homemade vegan "sweet crema" that I had made for Thanksgiving dessert but never used, and some leftover vegan sour cream (both items made with silken tofu).  I thought about ice cream right away because both of these low-fat items are so nice, creamy and rich-tasting. But I wasn't sure if there was such a thing as Sour Cream Ice Cream.  However, it sounded possible, so I looked it up.  And, yes, there is such a thing as Sour Cream Ice Cream. The two recipes I found were egg-free, which is a good start for a vegan interpretation. One contained sour cream, whole milk yogurt and whole milk.  The other contained sourcream, 1/2 and 1/2, and heavy cream.

So, with some skepticism, I used my "sweet crema" (I'll post the recipe another time) and the leftover Tofu Sour Cream (recipe here) with some soymilk.  But it turned out to be absolutely delicious!  Topped with dribbles of the easy Brown Sugar Sauce (recipe below)...mmm, mmm!

NOTE: There's no need to make two additional recipes in order to make the ice cream recipe. To create a "from scratch" recipe (see below), I combined the ingredients for my "sweet crema" and 1/3 of my Tofu Sour Cream recipe, along with all of the additional ingredients.

Printable Recipe

BRYANNA'S VEGAN "SOUR CREAM" ICE CREAM
Servings: 8

16 oz extra-firm silken tofu (1+1/3 MoriNu 12 oz. shelf-stable cartons)
1 cup creamy original soymilk (I use Silk Organic Original), or other creamy non-dairy milk (NOT full-fat coconut milk)
(NOTE: If you prefer, you can use your favorite commercial vegan creamer, such as So Delicious Original Coconut Creamer)
3/4 cup light-colored unbleached organic granulated sugar
4 1/2 Tbsp lemon juice
2 tsp Instant Clear Jel or UltraGel (OR 1/2 tsp guar gum or xanthan gum)
(NOTE: the above ingredients help keep the ice cream from getting icy)
1 tsp lemon oil or 2 tsp. finely-grated lemon zest
1/2 tsp pure vanilla extract
3/8 tsp salt

Crumble the tofu into a blender and add all other ingredients.  Blend until VERY smooth.  Chill mixture until it is very cold.

Freeze according to the directions for your ice cream maker. I use a Cuisinart ICE-30BC 2-Quart Automatic Ice Cream Maker and this recipe took about 20 minutes freezing time.

Spread the mixture into a 2 quart rectangular glass or ceramic baking pan or a rectangular 2 qt. freezer container. Cover and freeze for several hours before serving-- preferably overnight.

Nutrition Facts
Nutrition (per serving): 119 calories, 11 calories from fat, 1.6g total fat, 0mg cholesterol, 136.5mg sodium, 140.8mg potassium, 21.7g carbohydrates, less than 1g fiber, 20.3g sugar, 5.1g protein, 3.3 points.


BRYANNA'S QUICK & EASY BROWN SUGAR "CARAMEL" SYRUP 
Yield: 1 1/2 cups
This isn't a real caramel sauce.  In that type of recipe, you must actually caramelize white sugar. But, believe me, this short-cut version is delish!

1 cup brown sugar (light brown or regular-- your pick)
1/4 cup vegan butter
1/2 cup creamy non-daiiry milk (I use Silk Organic Original) OR vegan creamer such as So Delicious Original Coconut Creamer
1 Tbsp pure vanilla extract

Whisk together all of the ingredients in a heavy medium saucepan over medium-low heat. Keep whisking gently for about 5 minutes, or until it thicken. Remove from heat. Serve warm or refrigerate. The warm sauce will harden a bit when dribbled over ice cream.

To reheat, microwave briefly at low power.

Nutrition (per 1 Tbsp serving): 55 calories, 17 calories from fat, 1.9g total fat, 0mg cholesterol, 25.7mg sodium, 39.4mg potassium, 9.2g carbohydrates, less than 1g fiber, 9g sugar, less than 1g protein, 1.6 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!

Sauteed green and yellow zucchini

This is the time when zucchini shows up everywhere. I don't grow it because my neighbors and patrons at the library where I work give it to me! Personally, I like zucchini as a vegetable, so I don't generally use it in cakes, muffins, and the like. I'd like to share a couple of really delicious zucchini recipes with you (plus a cucumber recipe) that we've enjoyed lately.

Does zucchini have any real nutrients? They have a high water content (more than 95 percent), so zucchini are very low in calories. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked. Nutritionally, zucchini offers valuable antioxidants. They also provide some beta-carotene, trace quantities of the B vitamins, folic acid, small amounts of vitamin C and calcium, and a healthy content of potassium.



Printable Recipe

BRYANNA'S DELICIOUS ZUCCHINI BISQUE (can be soy-free)

From my book "The Fiber for Life Cookbook".
This is abslolutely delicious and it uses up lots of zucchini-- try it! PS: There's a new version I did with roasted zucchini at this link-- the flavor is a bit different!  Both are delish.

2 1/2 lbs zucchini (unpeeled), cubed (any size, but with tender skin, that you can scrape easily with your fingernail)
3 Tbs extra-virgin olive oil
4 cloves garlic, minced
2 3/4 cups vegetarian broth
3 Tbs nondairy milk blended with
3 Tbs silken tofu or raw cashews (soak cashews in hot water for 10 minutes)
salt and freshly-ground pepper to taste
vegan parmesan substitute (we like GoVeggie! vegan brand)

Heat the olive oil in a medium pot. Add the zucchini cubes and garlic and saute over medium heat for 10 minutes. Don't brown it.

Add the broth and simmer for 5-10 minutes. Puree 2/3 of the mixture in a blender (take the middle part of the lid off to allow hot steam to escape and cover it loosley with a folded tea towel) and then add back to the pot. OR you can puree it right in the pot with a hand immersion blender, leaving it slightly coarse.
Add the "cream" made from the blended milk and tofu or cashews, and taste for salt and pepper. Heat briefly. Serve with vegan parmesan sprinkled on each serving.

Servings: 6

Nutrition Facts
Nutrition (per serving): 121.9 calories; 52% calories from fat; 7.3g total fat; 0.0mg cholesterol; 50.6mg sodium; 523.6mg potassium; 12.9g carbohydrates; 3.1g fiber; 3.5g sugar; 9.8g net carbs; 3.6g protein; 2.4 points.
***************************************************************

Next come two recipes adapted from my latest cookbook purchase, "Arab Cooking on a Saskatchewan Homestead", by one of my favorite cookbook authors, Habeeb Salloum.



It's a fascinating book, a combination of Canadian history and Arab cooking! Mr. Salloum's parents emigrated to the Canadian Prairies from Syria in the 1920's, as did many thousands from that part of the world. We never hear anything of this, so it is a fascinating story! He relates how they grew chickpeas and lentils and fava beans, unknown to Canadians then, but now grown extensively in the Prairie Provinces, and made their own bulgur wheat. Most of the recipes are ones that his mother made, which sustained them well during the Great Depression. It's not a vegetarian cookbook, but the largest proportion of recipes is vegetarian.

BTW, I don't (obviously) just read vegetarian and vegan cookbooks! I think you miss out on alot when you confine yourself in that way, especially when it comes to ethnic cooking.


Warm Zucchini Salad and Vegan Garlic-Cucumber-"Yogurt" Salad


Printable Recipe

HABEEB SALLOUM'S WARM ZUCCHINI SALAD (WW CORE PLAN-COMPATIBLE)

From the book "Arab Cooking on a Saskatchewan Homestead" by Habeeb Salloum (see above). (I made only a few slight changes.) This is a fantastic way to enjoy fresh zucchini!

2/ 8"-long zucchini, diced 1/2"
2 Tbs olive oil (Mr. Salloum called for 4 Tbs.)
2 cloves garlic, crushed
1/2 tsp salt
1/2 tsp freshly-ground pepper
1/2 tsp ground fennel (grind seeds in a coffee/spice mill)
2 Tbs chopped cilantro (I used parsley and mint)
2 Tbs fresh lemon juice
1 medium ripe tomato, chopped

Mr. Salloum said to peel the zucchini, but I didn't. It is pretty with a combination of green and yellow zucchini.

Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini and stir-fry until they start to soften a bit (but don't let them cook through and don't brown them!).

Transfer to a bowl and add the remaining ingredients EXCEPT the tomato. Toss well.
Spread on a platter and sprinkle with the tomato. Serve at room temperature.

Servings: 4

Nutrition Facts
Nutrition (per serving): 87.1 calories; 71% calories from fat; 7.1g total fat; 0.0mg cholesterol; 248.5mg sodium; 365.0mg potassium; 6.0g carbohydrates; 1.7g fiber; 2.7g sugar; 4.3g net carbs; 1.7g protein; 2.0 points.


Printable Recipe (Includes recipe for Cashew Sour Creme or Yogurt)

VEGAN CUCUMBER-GARLIC-"YOGURT" SALAD (pictured above with the zucchini salad)

This is a veganized version of a delicious, creamy Middle Eastern salad. This is adapted from a dairy-based recipe in Habeeb Salloum's book, "Arab Cooking on a Saskatchewan Homestead".

2 cucumbers, about 8" long each (see NOTE below)
2 cloves garlic, crushed
2 Tbs fresh mint, chopped (or 2 tsp. dried)
2 Tbs olive oil
2 Tbs cider vinegar
1/2 tsp salt
freshly-ground black pepper to taste
1 cup Tofu Sour Creme (homemade or commercial)
(Cashew Sour Crème [recipe below] is also excellent in this recipe-- see below for Nutrition Facts using Cashew Sour Creme.)

(NOTE: Peel and seed the cucumbers only if necessary. I use English cucumber, or the type you don't have to peel and seed-they are sometimes called "seedless", though they do have tiny, edible, seeds, or "burpless", or "European"or "greenhouse", or "hothouse", or "gourmet" cucumbers,. You could also use "Armenian cucumbers", or"snake cucumbers".)

Slice the cucumber into thin rounds, then slice them in half (or you can dice them small, if you prefer). Combine the remaining incredients and then toss them with the cucumbers in a serving dish. Chill before serving.

Servings: 8

Nutrition Facts
Nutrition (per serving): 55.7 calories; 57% calories from fat; 3.7g total fat; 0.0mg cholesterol; 187.2mg sodium; 141.0mg potassium; 4.1g carbohydrates; 0.4g fiber; 1.7g sugar; 3.6g net carbs; 2.6g protein; 1.3 points.

NUTRITION FACTS USING CASHEW SOUR CREME:
76.7 calories; 69% calories from fat; 6.2g total fat; 0.0mg cholesterol; 162.6mg sodium; 163.4mg potassium; 5.2g carbohydrates; 0.6g fiber; 1.8g sugar; 4.5g net carbs; 1.6g protein; 1.9 points.

Printable Recipe (just the Cashew Sour Creme recipe)

BRYANNA'S CASHEW SOUR CRÈME (OR "YOGURT") (wheat-free and soy-free)

This is a delicious dairy AND soy-free vegan product.

1/2 cup raw cashew pieces
1 cup water
1/4 tsp salt
1/4 cup original nondairy milk
2-3 Tbs lemon juice

Blend the cashews, water and salt in a blender for several minutes, or until VERY smooth. Pour the mixture into a heavy medium saucepan and stir over medium-high heat until the mixture thickens considerably. DO NOT ALLOW TO BURN or the taste will be awful!

MICROWAVE OPTION:
Pour the mixture into a microwave-safe bowl and cook on HIGH for 2 minutes, or until quite thick.

With a wire whisk, whisk in the lemon juice (to taste) and the milk until smooth. Place in a covered container and chill. If it's too thick after chilling, add a little water or more non-dairy milk.

For the "yogurt"variation, use just a pinch of salt and use water to thin the mixture to the consistency you want. Add a little more lemon juice if you want more "tang". If you like, you can add some dairy-free acidopholis powder.

Servings: 6
Yield: 1 1/2 cups

Nutrition Facts
Nutrition (per 1/4 cup): 67.3 calories; 67% calories from fat; 5.4g total fat; 0.0mg cholesterol; 86.3mg sodium; 87.5mg potassium; 3.8g carbohydrates; 0.4g fiber; 1.1g sugar; 3.4g net carbs; 2.1g protein; 1.7 points.

Enjoy!

Brian standing in front of an old blossoming tree at Filongley Park, which used to be a homestead, on Denman

VANCOUVER ISLANDERS: I will be appearing, along with more great vegan chefs at the Vancouver Island Vegetarian Association's (VIVA) Earth Day event this Saturday, April 21st, in Victoria, BC. I will be doing breakfast foods! More info here.

PORTLAND VEGFEST: I will be doing a demo at the Portland VegFest with my friend and fellow chef/teacher/author, Julie Hasson, on May 12th. Lots of great speakers, including, T. Colin Campbell and John Robbins! Get the details here.

Daffodils and blossoms have been out for a few weeks here now and, even though the temperature is a bit lower than normal, the sun is gaining strength. We've been hearing frogs for ages now, and dandelions are showing up, people are planting peas, there are worms all over the road in the mornings, among other signs of spring.

I'm sorry I haven't blogged much lately-- I have another workshop coming up, I'm late finishing the newsletter (sorry, guys!), and it's getting hard to keep up with emails and questions. The house is a mess and I've neglected my dancing and exercise. And I don't even have the excuse of being a gardener, or having little kids at home! Sheesh-- I'm slipping!

Oh, well...I thought you might enjoy this favorite quick spring meal of ours. I have versions in several of my books-- this is the one I use most now. It's kind of a compilation. I really like using the roasted vegetables in it. They taste great and they cook quickly without you having to watch them the whole time.


The pasta in this photo is fettucine-- But use wholewheat pasta for WW Core plan.

Printable Recipe
BRYANNA’S LOW-FAT VEGAN PASTA ALA PRIMAVERA (WW CORE PLAN COMPATIBLE)
Serves 6

This version is gorgeously creamy, but almost fat-free. You can substitute any other vegetables that seem appropriate, or that proliferate in your garden or produce store. This is good enough for company!

TO MAKE SOY-FREE, substitute 2 c. of the Quick Creamy Sauce (Soy-Free Version) for the blended tofu mixture AND the broth. (see Recipe below) Use Parma for the topping.

1 lb. dry egg-free fettucine "nests", or linguine, spaghetti or other favorite pasta, wholewheat
1 medium onion, sliced
2 large cloves of garlic, chopped
1 lb. thin asparagus, trimmed and cut diagonally into slices
1/2 lb. button or crimini mushrooms, sliced
2 small zucchini or other summer squash, cut into 1/4" rounds
1 small carrot, peeled, halved lengthwise and sliced diagonally 1/8th" thick (or use about 4 sliced baby carrots)
OR 1 red, orange or yellow bell pepper, seeded and sliced
6 oz cauliflower, cut into small slices
1 c. baby peas OR 2 c. edible-pod snap peas, sliced 1" wide
1 T. extra-virgin olive oil
5 green onions, chopped
2 T. fresh basil
1 recipe Tofu Sour Creme (see recipe below)
1/2 c. "chicken-style" vegetarian broth
salt and pepper to taste
soy or nut “parmesan” to pass at the table (Galaxy Foods Vegan Soy Parmesan , or Parma!, [made from walnuts]

Make the Tofu Sour Creme.

Put the pasta on to boil in a large pot of boiling salted water.

Place all of the vegetables except the peas and green onions, in a large, shallow roasting pan and toss with the olive oil. Place the pan 3 or 4" under the broiler of your oven and roast the vegetables until they are slightly charred. Turn them over with a spatula, add the peas and green onions and broil them until they are crisp-tender and have some slightly charred edges. This whole operation should take only about 10 minutes.

Add the basil, Tofu Sour Creme and broth to the vegetables and stir gently. Taste for salt and pepper. When the pasta is al dente, drain it and add it to the sauce. Toss well and serve hot.

Nutrition Facts
Nutrition (per serving, not counting "parmesan"): 354.8 calories; 9% calories from fat; 3.8g total fat; 0.0mg cholesterol; 85.7mg sodium; 818.2mg potassium; 70.9g carbohydrates; 5.3g fiber; 6.6g sugar; 65.6g net carbs; 16.9g protein; 6.6 points.


BRYANNA’S TOFU SOUR CREME (WW CORE PLAN COMPATIBLE)
Makes 1 1/2 cups

Silken tofu makes a smooth, rich-tasting mixture which can be used anywhere you would normally use sour cream, including cooking.

1 (12.3 oz.) boxes extra-firm SILKEN tofu
3 T. lemon juice
1/2 tsp. sugar
1/4 tsp. salt
OPTIONAL: for a richer mixture, add 1-2 T. olive oil

Process in a food processor or blender until VERY smooth. Keep in a covered container in the refrigerator for up to a week.

Nutrition Facts
Nutrition (per 1/4 cup, without oil): 34.4 calories; 28% calories from fat; 1.1g total fat; 0.0mg cholesterol; 114.1mg sodium; 96.8mg potassium; 2.1g carbohydrates; 0.1g fiber; 1.1g sugar; 2.1g net carbs; 4.2g protein; 0.8 points.


BRYANNA’S QUICK CREAMY SAUCE (FOR PASTA AND OTHER USES)(WW CORE PLAN COMPATIBLE)
Makes about 2 and 1/4 c.

This is one of the most versatile and effortless sauces around, so don't be afraid to make this large amount. It can be used in a number of pasta dishes, and leftovers can be used in creamy soups and casseroles, to moisten stuffed baked potatoes or mashed potatoes, on vegetables..etc..

Combine in a blender:

3/4 c. cold water
6 oz. (1/2 a box) of extra-firm SILKEN tofu
2 T. dry white wine OR 1 1/2 T. water plus 1/2 T. balsamic vinegar or lemon juice
2 3/4 T. nutritional yeast flakes
1 T. cornstarch
3/4 T. "chicken-style" veggie broth powder
1 tsp. salt OR 2 T. light miso plus 1/2 tsp. salt
1 tsp. garlic granules
OPTIONAL: 1 T. tahini

When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in:

3/4 c. hot water

Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.

MICROWAVE OPTION: Pour the blended mixture into a large microwave-safe bowl. Cook, covered, on HI for 2 minutes. Whisk well and cook, covered, on HI for 2 more minutes, or until thickened. Whisk well.

TO MAKE SOY-FREE: Omit water (all 1 1/2 c. in total) and tofu. Instead, use 2 c. almond milk (the commercial type, such as Almond Breeze, is low in fat). Use 1 3/4 T. cornstarch instead of 1 T.. Use the salt, or use chickpea miso.

Nutrition Facts
Nutrition (per 1/4 cup serving, without tahini; basic version): 23.9 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 253.4mg sodium; 87.5mg potassium; 2.3g carbohydrates; 0.7g fiber; 0.3g sugar; 1.5g net carbs; 2.7g protein; 0.4 points.

Enjoy!