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

My Lowfat Vegan Mayonnaise, utilizing peanuts, sunflower seeds and/or sesame seeds

Peanut and/or Sunflower Seed and Tofu Ricotta

Lasagne made with my Peanut and Tofu Ricotta

After almost 11 years of blogging, I must be getting lazy, because I found myself doing fewer and fewer blog posts every month, and then... nothing new, for about a month and a half. But, in the last little while my interest has been sparked again.  My current interest is in cutting way down on the amount of  oil and expensive (and potentially ethically and environmentally suspect) tree nuts that I use in creamy vegan mixtures, such as sauces, cheeses, mayo, ice creams, spreads, etc.. My reason is only peripherally due to the fact that we are trying to lose some weight. I know that nuts are good for us and I will certainly use walnuts, pecans, etc., in baking for special occasions or for our weekly treat, but it has bothered me for some time now that so many cashews and coconuts are used in vegan cooking these days.  (Oh, and don't forget about almonds!) It's not that I have anything against cashews per se, but, to quote from this article, "What are the most eco-friendly nuts?" (worth a read): "Cashews are a little trickier. They’re light on the land, providing wildlife habitat and preventing erosion, but the processing stage is much more intensive. Cashews grow primarily in Vietnam, India, and northern Africa, but most are shipped to India for processing; there, workers shell the nuts by hand, sometimes exposing their skin to burns from the caustic oils inside. (Check out this detailed look at the system.) And that’s nothing compared to the human rights abuses suffered by some cashew processors in Vietnam, according to Human Rights Watch. Fortunately, there are some Fair Trade cashews to be had, and I’d go for them whenever possible."  Here is an article about the treatment of cashew processors in India. Note from me: They, of course, are more expensive than non-Fair Trade. (And organic does not necessarily mean fair trade as well.) The other tropical nut that is over-used in vegan cooking lately (in my opinion) is the coconut.  I won't go into the nutrition debate here, but there is an animal cruelty issue with coconut products, as well as human and ecological issues. The following is from an article entitled "Are coconut products bad for the environment?": "...The use of coconut oil grew 780 percent between 2008 and 2012, and the demand for coconut water jumped 168 percent between 2010 and 2013. And if an informal survey of my local yoga-goers and farmers market-shoppers is any indication, the boom is still going strong. So what kind of impact are we having? The first consideration: Everyone’s favorite hairy-on-the-outside, succulent-on-the-inside fruit (sorry, kiwi) comes to us from the tropics — Indonesia, most often, plus the Philippines and India, and to a lesser extent, Brazil, Sri Lanka, and Thailand. So unless you’re currently lounging on an idyllic beach — you lucky so-and-so — that coconut product was shipped a considerable distance to reach you, with all the transportation-related carbon emissions that entails. Locavore eating it’s not. Then there’s the growing of the trees themselves. Fortunately, coconut farming isn’t linked to the kind of deforestation that makes palm oil so devastating to local ecosystems. But those lovely coconut trees can still be grown in a monoculture, which hurts tropical biodiversity and soil quality. And finally, there’s the human rights side of things. As with other cultivators of the tropics (those who produce chocolate, cashews, and coffee, to look just at the Cs), coconut farmers very often toil in terrible poverty — as high as 60 percent of them in the Philippines. Coconut water alone sells for a couple of bucks or more per bottle, but the farmers behind it make as little as 12 cents per coconut. Kind of a bitter system, huh?" See also http://www.onegreenplanet.org/environment/is-your-obsession-with-coconuts-harming-the-environment/ Apart from the above concerns, there is the animal cruelty issue I mentioned above. I urge you to read the following and be an informed consumer: See this article for a list of cruelty-free brands of coconut products and other products that contain coconut oil. See photographs at this article:  "Life in chains: Heartrending pictures of caged Indonesian monkeys being sold to coconut farmers" Published earlier this year, the most comprehensive article I read, Pay Coconuts, Get Monkeys, gives us an idea  of what life is like for these monkeys, how valuable they are economically, and how legal loopholes enable trainers and “zoos” to essentially get away with animal abuse and neglect. Early on in the piece a man called Noi Petchpradab, who has been training macaques to harvest coconuts for thirty years, was interviewed and discusses daily life for these working monkeys: "When they are not working, the animals are chained to tree stumps, which Mr. Noi said is due to their aggressiveness. They are given three daily meals, consisting of rice mixed with Lactasoy milk." The article also goes on to say: "Due to their ability to work for long hours, the macaques are capable of collecting 600-1,000 coconuts per day, compared to only 100-200 for humans. On a few occasions, he admitted, the monkeys are so tired they faint. VIDEO: https://youtu.be/8gWEsNL-RJc This practice will surely continue as long as there is both a market for coconut oil and consumers who are ignorant to the fact that this is even happening. Also, there will always be an economic incentive for people in these areas to use monkeys as performers as long as tourists are willing to spend money to visit them." So, what about the domestic favorite, almonds?? See this article: Here’s the Real Problem With Almonds  and this one: The Problem With Eating Almonds That No One Is Talking About "If you care about the drought in California, you might want to read this." **************** What to do?  Yes, we  could use macadamia nuts, Brazil nuts, hazelnuts, pistachios, pine nuts.  But these nuts can be beyond the average budget even if they are grown in North America (especially the last two).   I have not really researched macadamia nuts-- we think of Hawaii first, but they are native to and grown extensively in Australia. Organic macadamias sell for about $25 lb Cnd.  I have used Brazil nuts because, according to this article, "What are the most eco-friendly nuts?: "What about those exotic nuts you mentioned? Brazil nuts, grown in – wait for it – Brazil’s Amazon, actually support the rainforest because they don’t grow well without their natural, diverse ecosystem around them. Cultivating them, then, gives locals an economic incentive not to slash and burn. "Hazelnuts are a dream to grow: long-lasting, hardy, erosion-blocking, and requiring no pesticides. You can find US hazels, mostly from Oregon, and that’s a good bet because of child labor issues associated with Turkish hazelnuts."  But, again, not for everyone's budget in the long run. ****************** So, what's my solution, one that will allow me to make rich-tasting, creamy vegan dishes even on a tight budget and while trying my best to avoid humanitarian and ecological pitfalls? Peanuts and seeds!  They are inexpensive, easy to find, grown in North America, and chock full of nutrition and good fats. I have only just begun my kitchen explorations, but have produced a few delicious items so far, so read on, if you are interested. I'd love to hear what you think, and/or any recipes you've come up with. MY THREE STAPLES: (You can use them alone or in combination.) Raw Hulled White Sesame Seeds Raw Shelled Sunflower Seeds Unsalted Dry-Roasted Peanuts Other possibilities? North American-produced organic hulled hemp seeds and/or pumpkin seeds are other possible choices, but they are also fairly expensive when compared to the three choices above, and can lend a greenish hue to your finished product. Printable Copy BRYANNA'S TOFU & PEANUT OR SUNFLOWER SEED “RICOTTA” Makes 3 1/2 c. Adapted from my book “Nonna’s Italian Kitchen”. This mixture is very similar to the creamy full-fat ricotta used in Italy.  It's so creamy that you can use it as a spread on bread, or as a filling for crespelle (crepes), or in desserts.  NOTE:  Most vegan ricotta recipes that I have seen contain herbs.  This puzzles me because the ricotta that I grew up using in San Francisco was plain.  You could add herbs if you wanted, but it was used as-is in lasagne and in desserts, too. (No, that's not a typo: "In Italian, lasagna refers to one sheet of pasta and its plural form, lasagne, refers to the dish with several layers.") Ingredients: 2 (12.3 oz.) boxes extra-firm silken tofu, crumbled (OR 2 lb. medium firm tofu, pressed down to around 24.6 oz. and drained) 1/2 c. shelled chopped dry-roasted, unsalted peanuts, OR raw shelled sunflower seeds (OR 1/2 & 1/2) 2 T. + 1 tsp. fresh lemon juice 1/2 tsp. salt In a food processor, high-speed blender mix about 3 cups  of the crumbled tofu with the soaked,drained peanuts or sunflower seeds, the lemon juice and salt. Process until they are very smooth.  Then crumble in the remaining tofu and process again in bursts. The resulting mixture should be mostly smooth, but with a little graininess-- it doesn't have to be like cream cheese. Scoop the "Ricotta" into a plastic container and refrigerate.  It firms up when chilled. Nutrition facts Per Serving:        Calories   79.51, Calories From Fat 48.78, Total Fat 5.82g, Saturated Fat 0.73g, Cholesterol 0.00mg, Sodium 87.76mg, Potassium 105.07mg, Carbohydrates 2.42g,    Dietary Fiber 0.75g, Sugar 0.06g, Sugar Alcohols 0.00g, Net Carbohydrates 1.67g, Protein 6.07g   Another recipe using seeds instead of nuts: EASY, INEXPENSIVE, NO-COOK, OIL-FREE VEGAN CREAMER Enjoy!

This is a recipe I developed more than 10 years ago, but it's still a great one for this time of the year, when fresh corn is available (though you can make it with frozen sweet corn kernels, of course).  It's an easy make-ahead main dish for a company dinner, colorful and delicious, but it makes an elegant brunch dish as well. The components of the dish, the "ricotta", vegan Bechamel, and crepes can be made well ahead of time, and the sauce (Coulis) can be made early in the day and reheated-- and the Coulis is the easiest sauce in the world to make. The crepes can be frozen well before you use them.

One crepe is filling, but hearty eaters can probably eat two. (These crepes are a little larger than the ones I usually make.)
































Printable Recipe

BRYANNA'S CORN CREPES WITH RICOTTA-"HAM" FILLING AND RED PEPPER COULIS
Serves 6-12

Crepes: (makes 12 large crepes)
2 1/4 cups nondairy milk
3/4 cup wholewheat pastry flour
3/4 cup unbleached white flour
6 oz (3/4 cup) extra-firm SILKEN tofu or medium-firm tofu
1/3 cup corn flour (finely-ground yellow cornmeal, NOT cornstarch)
1 1/2 Tbs sugar
1/2 tsp salt
3/4 tsp baking powder
Optional:
3 pinches ground nutmeg
1 pinch turmeric
Filling:
1 recipe Bryanna's Vegan Ricotta (see 2 recipes here) -- you might have a bit left over.
285 g or 10 oz. vegan "bacon" or 'ham" of your choice
2 cups frozen sweet corn kernels, thawed, OR fresh corn kernels, lightly cooked and drained well
3 green onions, chopped
Red Pepper Coulis:
4 large roasted red peppers, peel removed, rinsed (can be from a jar)
3/4 cup Bryanna's Vegan Béchamel Sauce or this bean-based version
2 Tbs dry to medium sherry (or a nonalcoholic white wine, if you prefer)

To Make the Crepes:
Process all ingredients in a food processor or blender until very smooth. No need to "rest" the batter first. Tofu crepes are made just like ordinary crepes. Heat a nonstick 10-12" skillet over medium-high heat and wipe it lightly with oil before making each crepe. Use about 1/4 cup of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom. Cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry. Fold into quarters or roll like a jelly roll and place on a plate (or leave them flat if you are going to stack them with filling). If you are going to use the crepes shortly, cover them with a clean tea towel.


If you are going to store the crepes for later use, let them cool and place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe) and refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling).

To Make the Filling: 
Mix together all of the ingredients in a bowl and set aside.

To Make the Sauce (Coulis): 
Mix together all the coulis ingredients in a blender or food processor and process until smooth. Heat gently in a microwave-proof bowl, or in a saucepan over low heat.

To bake and serve the crepes:
Divide the filling into 12 equal parts. Place each portion of filling down the center of one crepe and roll it up. If it seems like too much filling, cut it down to your liking, but I like these well-filled. Place the filled crepes in a large rectangular baking dish (in one layer-- use another baking dish, if necessary) lined with cooking parchment.

The crepes can be filled ahead of time and refrigerated for a few hours or overnight, well-covered. When you are ready to serve, heat the oven to 400°F. Cover the baking dish with foil and bake for about 20 minutes if the crepes have not been refrigerated, or 30 minutes if they have. Serve the crepes hot with the reheated Red Pepper Coulis.

Nutrition Facts
Nutrition (per 1 filled crepe with sauce): 251.2 calories; 23% calories from fat; 7.0g total fat; 0.0mg cholesterol; 449.3mg sodium; 513.5mg potassium; 30.9g carbohydrates; 3.7g fiber; 5.2g sugar; 18.3g protein.

Enjoy!

We have a bulk food store in our nearest town now, and they carry an interesting array of whole grains.  One that caught my eye was "Purple Prairie Barley", so I bought a small amount. But I never got around to using it until a few days ago. 



I knew already that barley is a grain very low on the glycemic index, providing slow-acting, longer-lasting energy, and that it's a good source of soluble (viscous) fiber, too.  Purple barley has an added bonus in that it is a variety sometimes called “naked barley,” or hull-less barley, which doesn't need pearling, so it still has the bran and germ intact. In addition, as we know, the colors in foods usually indicate the presence of antioxidants, and that's certainly true of purple barley!

"A press release on 15 August, 2011 by Ohio State University announced that anthocyanins, chemicals that offer red, blue and purple color to foods, are capable of inhibiting the growth of cancer cells while keeping healthy cells intact... Lead author of the study, Dr. Monica Giusti, commented, “These foods contain many compounds, and we’re just starting to figure out what they are and which ones provide the best health benefits.” Giusti added, “All fruits and vegetables that are rich in anthocyanins have compounds that can slow down the growth of colon cancer cells, whether in experiments in laboratory dishes or inside the body.” ...The bran fraction of purple barley has a significantly higher antioxidant activity than its paler cousins, by as much as six times."
See source links at http://www.bodybio.com/content.aspx?page=Purple-Foods

So this is a really nutritious grain, besides being a lovely color! It also has a nice chewy texture-- it's not mushy or slimey.  I decided to make a hearty full-meal salad with my cup of Purple Prairie Barley, utilizing foods that I had in the refrigerator and pantry already. The result was delicious, nutritious and very colorful!



Printable Copy

BRYANNA'S PURPLE PRAIRIE BARLEY & CHICKPEA SALAD
Servings: 8

Cook the barley several hours ahead of making the salad:
1 cup Purple Prairie Barley
2 cups water
1/2 tsp salt
Other salad ingredients:
2 cups rinsed and drained cooked or canned chickpeas
2 large red peppers, seeded and cut into 1/2-inch cubes (more or less)
1 cup chopped celery (with leaves)
1/2 cup dried cranberries (or chopped dried apricots)
4 large  or 6 small green onions, chopped
1/2 cup slivered almonds, lightly toasted
Dressing:
1/2 cup aquafaba or Oil Substitute for Salad Dressings
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 Tbs agave nectar or maple syrup
1 Tbs dark sesame oil
1 tsp dried oregano (or 1 tablespoon fresh, chopped)
1 tsp salt
1 tsp paprika or smoked paprika
1/2 tsp freshly ground black pepper

1. To cook the barley, mix the barely, water and salt in a small saucepan and bring to a boil.  Turn down, cover and cook on Low for about 1 1/2 hours, or until the barley is tender, but a bit chewy, and all of the water has been absorbed. Cool at room temperature.

2. While the barley cools, prepare the other salad ingredients and make the Dressing by whisking or shaking all the ingredients together.

3. Combine the cooled barley, other salad ingredients and dressing and refrigerate.  The salad is best when served at room temperature.

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The same day that I made the salad, I needed to use up some of my homemade vegan "ricotta", and I also had some of my "Potted Tofu" in the fridge that was getting quite "ripe"!  (The links to the recipes are in the recipe below.)  I decided to make a spread-- spreads are always handy to have around to use on rye crisp, toast or vegetables for a quick snack.  It turned out very well!


Printable Copy


BRYANNA'S VEGAN "RICOTTA","FETA" & SUN-DRIED TOMATO SPREAD
Serves 12

6 ounces of any kind of vegan "Feta" (such as my "Potted Tofu" or Quick "Feta" Crumble)
2 7/8 cups (1 lb.) unseasoned vegan "Ricotta" (I used my Okara/Cashew Ricotta, but you could use my Tofu/Cashew Ricotta or Almond Ricotta)
2 cloves garlic, crushed
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
1/2 teaspoon salt
1/4 teaspoon red chile flakes
1/4 teaspoon onion granules
freshly-ground black pepper to taste
1/3 cup sliced sun-dried tomatoes in oil, rinsed under hot water and squeezed
Garnish:
extra-virgin olive oil, Kalamata olives, parsley 

Combine all of the ingredients EXCEPT the sundried tomatoes in a food processor or high-speed blender and process until smooth.  Add the tomatoes and process briefly-- you want it to have a little texture.  

Scoop the spread into an attractive bowl, smooth it out, drizzle with olive oil and garnish with the olives and parsley.

Serve with crackers (we like rye crisp), thin slices of crusty bread, or raw vegetables.


Enjoy!

HAPPY NEW YEAR, EVERYONE!


Yesterday, I checked the refrigerator for greens that needed using up.  We live on an island, so we only shop every 2 weeks.  I'm trying to avoid any food waste (watching this documentary has strengthened my resolve!), so I moved all the vegetables out of the refrigerator drawers (filled them with condiments) and I have my veggies right in the center of the fridge, with the ones that need to be used up first in the front, so that I don't forget about them.  Anyway, I had spinach and baby bok choy to use up, so I turned to two of my older recipes.  (BTW, if you can't watch that movie outside of Canada, check out this review and watch for screenings in your area-- it's worth watching!)

For lunch, I made Baby Bok Choy and Tofu Soup from my book "Authentic Chinese Cuisine for the Contemporary Kitchen: All Vegan Recipes", and, for dinner (because I had some vegan crepes left over from Saturday breakfast, and some of DH's spaghetti sauce in the refrigerator), I made Italian Savory Crepes Stuffed with Vegan Ricotta & Spinach from my book "Nonna's Italian Kitchen: Delicious Home-Style Vegan Cuisine", both with a couple of little tweaks. It's been too long since I made these recipes-- so delicious and healthful!  So, I'd like to share the recipes with you. Enjoy!

Crepes have been made in Italy for centuries, with many different types of flours.  They are particularly popular in Tuscany. Filled crepes that are cut into short lengths and baked are called bocconcini, which means "little mouthfuls".  Crespelle "cakes", or timbali, are crepes stacked with filling in between and cut into wedges.

BRYANNA'S CRESPELLE RIPIENE (STUFFED CREPES) WITH VEGAN SPINACH/RICOTTA FILLING  
Serves 6 (Can be soy-free)

12 vegan crepes (see my recipe below-- can be made ahead and refrigerated or frozen--OR you can use my recipe for Fat-Free Whole Grain Crepes)
Spinach and "Cheese" Filling:
2 onions, minced
1 T. extra-virgin olive oil
2 lbs. fresh cleaned spinach, OR 2/ 10 oz. pckgs. chopped frozen spinach, thawed
1 1/2 cups Tofu or Almond Ricotta OR Okara/Cashew Ricotta
4 to 6 tablespoons vegan Parmesan substitute (we like GoVeggie! brand)
salt, freshly ground pepper to taste, and a pinch of nutmeg
Bake crespelle with a light tomato sauce or a medium Besciamella (Bechamel) sauce, ( or you can layer Besciamella over the tomato sauce, for a really special dish), along with a vegan Parmesan substitute or alternate. There is a recipe for my low-fat Creamy White-Bean-Flour Based Bechamel here, and my basic vegan Bechamel/White sauce recipe is here.

Sauté the onions in the olive oil in a non-stick or cast iron or hard-anodized skillet until they are soft and starting to brown (adding a tiny bit of water as needed, to keep from sticking).  

Meanwhile, place the fresh spinach in boiling water until it is completely wilted, then drain, squeeze dry, and chop it finely.  OR, if using frozen chopped spinach, thaw it thoroughly (you can quick-thaw it by placing the whole carton in the microwave for 5 minutes) and squeeze it as dry as possible.

Mix the spinach in a bowl with the cooked onions, ricotta, Parmesan sub , and salt, pepper and to taste, and a pinch of nutmeg.  




Preheat the oven to 425 degrees F.



Place a generous amount of filling down the center of each crepe and roll it up.   



Place the rolls in an oiled baking dish.  (You can prepare the crepes up to this point several hours ahead of time.)  



Pour a little of the sauce you are using over the crepes, sprinkle with Parmesan or alternative (and some shredded vegan mozza-type cheese, too, if you like) and bake for 20 minutes. 







Serve immediately!

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BRYANNA'S TOFU CREPES    
Makes 12-13 crepes
From my book "Soyfoods Cooking for a Positive Menopause".

These are really excellent--they have that flexible "eggy" texture of regular crepes.  You can freeze them, too.

1 1/2 cups non-dairy milk
1 cup unbleached white flour or whole wheat pastry flour
1/2 cup medium-firm tofu or silken tofu
1/4 cup soy or chickpea flour
OPTIONAL: 1 to 2 tablespoons  nutritional yeast flakes
1 tablespoon unbleached organic sugar
1/2 tsp. EACH salt and baking powder
a pinch of nutmeg

Process all ingredients in a food processor or blender until very smooth.  If the batter seems too thick (and it should be like thick cream), whisk in a bit more non-dairy milk or water until it is the right consistency.

No need to "rest" this batter first.  Tofu crepes are made just like ordinary crepes.

Heat a nonstick or cast-iron 8" skillet over medium-high heat and wipe it lightly with oil before making each crepe. Use 3-4 tablespoons of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom.  Cook for a few seconds, or until the top looks dry.


Carefully loosen the crepe with a spatula and flip it over.


Either fill the crepes and serve according to the specific recipe directions, or let them cool and place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe) and refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling).

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Printable Recipe