Friday, June 06, 2014

Glazed Sugar Snaps (from Vegan Finger Foods)

Appetizer 06/06

Glazed Sugar Snaps
(from Vegan Finger Foods)

We picked up a copy of Celine Steen & Tamasin Noyes excellent book "Vegan Finger Foods" and the first recipe that jumped out at us was these yummy glazed Sugar Snap Peas

Saturday, May 31, 2014

BBQ Tofu Tacos

Dinner 05/31

BBQ Tofu Tacos

The tofu was smoked for 30 minutes with Pecan wood, then tossed with tamari and pepper, dredged in a flour, salt, pepper & smoked paprika mixture, dipped in vegan buttermilk (soy milk & vinegar), and dredged again. Finally it was deep-fried at 375°F, removed, drained and tossed in a wok with a spicy, sweet & sour BBQ sauce.

The corn taco shells were grilled and stuffed with the tofu, shredded cabbage, sour cream, vegan cheese and more hot sauce.

Friday, May 23, 2014

Ravioli with Tomato Sauce and Roasted Broccoli

Dinner 05/23

Ravioli with Tomato Sauce

Roasted Broccoli

It's been a while since we made ravioli -- mainly because the last time we made some they lasted for more than a year.

This time we took the same basic dough recipe (below) and filled them with a combination of TVP (texturized vegetable protein), smoked tofu (crumbled, fried and splashed with tamari), sauteed onion & garlic, salt, pepper, nutmeg, oregano and thyme.

Ravioli Dough

2 cups Einkorn flour (or AP flour)
1 tsp. salt
1 tbs. olive oil
2 tbs. vegan cream cheese
1/4 cup water (add more if needed)

Mix the wet ingredients into the dry ingredients by hand in a large mixing bowl, until a dough starts to form. Remove from the bowl and on a clean surface that's been dusted with flour, knead on countertop for 5-10 minutes. Roll the dough into a ball, wrap it in plastic, and let rest at room temp for 15 minutes.

Here what we wrote the last time:
To assemble, we used a pasta roller attachment on our KitchenAid (as shown). You start on thickness number "1" and after each pass, change the setting until you eventually roll it to a "4" using the Einkorn flour -- if using AP flour you might get to a "5" -- although with a hand cranked roller we've gone as thin as a "6" or "7" (YMMV).

To finish, we topped it with a somewhat spicy tomato sauce and roasted broccoli on the side.

Monday, May 19, 2014

Papaya, Tofu and Rice Noodle Salad with Black Sesame Seeds

Lunch 05/19

Papaya, Tofu and Rice Noodle Salad with Black Sesame Seeds

A delightful lunch salad made from leftovers (cut tofu fried for a second time) and papaya cut into strips, tossed with a rice wine vinegar and sesame oil dressing and topped with black sesame seeds.

Saturday, May 10, 2014

Corn Dogs

Dinner 05/10

Corn Dogs

Corn Dogs, people... Corn Dogs!!!

(did I mention the Corn Dogs? because... Corn! Dogs!)

Gluten-Free dogs dipped in batter, deep-fried and consumed in a hurry.

The batter is adapted from here, using Einkorn flour, rice milk, half the sugar and deep-fried at 365°F

Saturday, April 26, 2014

Vanilla Cupcakes

Dessert 04/26

Vanilla Cupcakes

There was a long, long time after testing recipes for the Isa & Terry's "Vegan Cupcakes Take Over The World" cookbook that we didn't made cupcakes. Things are better now. ;)

Sunday, April 20, 2014

Hickory-Smoked Tofu with Collard Greens, Braised Carrots, Grilled Asparagus, Pea Soup with Croutons, Knotted Dinner Rolls

Dinner 04/20

Hickory-Smoked Tofu with Collard Greens

Braised Carrots

Grilled Asparagus

Pea Soup with Croutons

Knotted Dinner Rolls

Starting off with the pea soup we have made many times, this year the peas have a slightly better chances of staying afloat on the croutons. ;)

The main plate had braised carrots, grilled asparagus...

...and hickory-smoked tofu stuffed with collard greens and mushrooms, along with...

...the ever popular knotted dinner rolls.

Tuesday, April 15, 2014

Baked Potato Bar

Dinner 04/15

Baked Potato Bar

We've been doing this for the last couple of months in the colder weather, bake eight potatoes, make a bunch of fillings (this time around: mushrooms, cauliflower, vegan sour cream & melted cheese -- also good, broccoli)...

...and load up the potatoes along with a cucumber salad. Quick and easy on a Tuesday night.

Monday, April 14, 2014

Grilled Portobello Mushroom with Roasted Red Bell Pepper and Grilled Asparagus

Dinner 04/13

Grilled Portobello Mushroom

Roasted Red Bell Pepper

Grilled Asparagus

It's a good thing we have a really strong stove hood, because it was getting all smoky up in here tonight -- marinated Portobello Mushrooms (olive oil, tamari, vegan Worcestershire, tomato paste, garlic, black pepper), Asparagus (olive oil, salt, pepper) cooked on the grill -- and roasted red bell pepper (blackened directly on the flame, steamed for 10 minutes, cleaned, seasoned w/ salt & pepper). The mushrooms were flipped and layered with the red bell pepper and a little Daiya to hold everything together.

Friday, April 04, 2014

Eggplant Sliders with Kimchi, Socca stuffed with Radish Greens

Dinner 04/04

Eggplant Sliders with Kimchi

Socca stuffed with Radish Greens

The eggplants were treated the same way as we make the Po' Boys -- the main difference being these were hickory-smoked Asian eggplants cut in small round slices -- breaded and deep-fried. The eggplant was then placed on a homemade bun layered with a mixture of Vegenaise and Sriracha on the bottom and topped with a little homemade kimchi. (Note: I may or may not have eaten six of these.)

For starters, we made socca again, using the radish greens in the mix...

Wednesday, April 02, 2014

Hickory-Smoked Mushroom and Quinoa Burgers,Sweet Potato Fries

Dinner 04/02

Hickory-Smoked Mushroom and Quinoa Burgers

Sweet Potato Fries

An old favorite, Hickory-Smoked Mushroom and Quinoa Burgers (recipe), with a side of Sweet Potatoes (cut into eighths, tossed with salt, pepper and olive oil, 25 minutes at 425°)

Friday, March 28, 2014

Yuba Skins on Skewers

Appetizer 03/28

Yuba Skins on Skewers

We use Yuba quite often -- mainly the fresh, frozen kind. Our usual method of cooking them is to marinate them with a mixture of water and tamari, which are rolled up, pan-fried and shredded as an accent on top of stir-fries.

Invariably, pieces around the edges will break off which don't end up getting used in the roll. This time I saved those left over bits and made a marinade of tamari, sesame oil, agave and sriracha and threaded the pieces on skewers (as shown above) which were then grilled until crispy. Delicious!

Saturday, March 15, 2014

Moo Shu Pancakes stuffed with Tea-Smoked Tofu, Napa Cabbage, Radish Greens, Yellow Bell Peppers and Shiitake Mushrooms, Fried Rice, Grilled Asparagus

Dinner 03/15

Moo Shu Pancakes stuffed with Tea-Smoked Tofu, Napa Cabbage, Radish Greens, Yellow Bell Peppers and Shiitake Mushrooms

Fried Rice

Grilled Asparagus

Liz made the pancakes -- as we wrote a while back
The moo-shu pancakes are basically a 2:1 ratio of flour to water, a pinch of salt, and 1 tsp sesame oil. The trick is rolling them out the right thickness -- not so thick that they're chewy -- and thin enough that they cook evenly and are flexible.

The filling of tea-smoked tofu, peppers, cabbage, radish greens and mushrooms was stir-fried and tossed with a little hoisin sauce from the Hot Knives guys, below...

Monday, February 17, 2014

Tacos with Mesquite-Smoked Tofu, Mushrooms and Tomatillo Salsa, Golden Rice

Dinner 02/17

Tacos with Mesquite-Smoked Tofu, Mushrooms and Tomatillo Salsa

Golden Rice

Another day, another taco...

The tacos were filled with rajas (slow cooked pepper strips, onions, salt, smoked paprika and Mexican oregano) mesquite-smoked tofu (cut into four cutlets, smoked, fried, and cut into wide strips, seasoned wit a splash of tamari at the end of cooking), lettuce, mushrooms and tomatillo salsa. The corn tortilla was briefly grilled, stuffed and rolled.

The rice was done as a pilaf with the addition of corn, Mexican Oregano, onion, garlic, salt, pepper and homemade veg stock

Friday, February 07, 2014

Lettuce Wrapped Tacos stuffed with Tea-Smoked Tofu, Jasmine Rice and Kimchi, Grilled Asparagus

Dinner 02/07

Lettuce Wrapped Tacos stuffed with Tea-Smoked Tofu Rice and Kimchi

Grilled Asparagus

Not quite Korean Tacos, but somewhere in the general vicinity. ;)

Lettuce wraps stuffed with Jasmine Rice...

....Kimchi, Cilantro, Cucumbers, Scallions, Radishes...

...and Tea-Smoked Tofu, with a side of Grilled Asparagus

Monday, February 03, 2014

Tofu and Mushroom Banh Mi

Dinner 02/03

Tofu and Mushroom Banh Mi

We like Banh Mi, what can I tell you? ;)

Arugula, Onion, Vegenaise, Sriracha, Mushrooms and Tofu all on an Einkorn roll.

Thursday, January 23, 2014

Mini-Peppers stuffed with Cashew Cheese

Appetizer 01/23

Mini-Peppers stuffed with Cashew Cheese

We fired up the dehydrator tonight to bring back an old-school raw-ish recipe as an appetizer -- soaked cashews, miso, nooch, salt and pepper stuffed inside a mini-pepper and dehydrated for 6 hours. Good, good, good...

Saturday, January 18, 2014

Paella with Braised Fennel, Hickory-Smoked Tofu and Green Beans

Dinner 01/18

Paella with Braised Fennel, Hickory-Smoked Tofu and Green Beans

This has sort of become our go-to combo of ingredients for the Paella recipe -- fennel, smoked tofu, mushrooms glazed with sherry, red bell peppers and green beans. We added some dried apricots to shake things up a bit.

The fennel was braised -- cut into 8 wedges, placed in a single layer in a small pan with enough water to come half way up the sides of the fennel with 1 tbs. of earth balance, then brought to a boil with the lid partially covering the pan until the water evaporates, about 15-20 minutes. Add salt and pepper to taste, then set aside until added to the paella.

Here's a shot of the prep in progress -- those are dried apricots on the back left -- also known as any excuse to show the stove after it's been cleaned. ;)

Pomegranate Cake

Dessert 01/18

Pomegranate Cake

We made this cake back in '11 -- based on Lucy Baker's recipe from "Boozy Baker" -- but the original link to the recipe seems to have disappeared and it's not showing up on Google Books. A quick search shows some versions found on other blogs. I'll try to update it if the recipe pops up again. As I recall, it was the usual vegan subs, plus flax seed eggs...

It's a pumpkin filling and. as you may remember, we've had many volunteers in the garden over the last couple of years, and this year was no exception -- we vacuum-sealed them all and the freezer is still full. ;)

Saturday, January 11, 2014

Dumpling Soup with Roasted Cauliflower and Fennel Broth

Dinner 01/11

Dumpling Soup with Roasted Cauliflower and Fennel Broth

yep, that's a dumpling soup alright...

Wednesday, January 01, 2014

Sushi with Deep-Fried Tempeh topped with Homemade Vegan Caviar and Kimchi

Dinner 01/01

Sushi with Deep-Fried Tempeh topped with Homemade Vegan Caviar and Kimchi

A traditional New Year's spread of sushi filled with deep-fried tempeh and topped with homemade vegan caviar and kimchi.

Tuesday, December 24, 2013

Cabbage and Onion Pierogies, Potato and Smoked Mushroom Pierogies, Roasted Pear and Brussels Sprouts Salad, Flaky Dinner Biscuits, Baklava

Dinner 12/24

Cabbage and Onion Pierogies

Potato and Smoked Mushroom Pierogies

Roasted Pear and Brussels Sprouts Salad

Flaky Dinner Biscuits



It's time for our annual family holiday dinner, and as always we made two kinds of pierogies -- cabbage/onion and potato/smoked mushroom served along side a Roasted Pear and Brussels Sprouts salad...

...along with these Einkorn flour flaky biscuits. I didn't want to put them on the plate with Pierogi shot, so you can see the mushroom design on the dinner plate.

For dessert, Liz made her family recipe for Baklava.

That'll do it for 2013, see you next year!

Sunday, December 22, 2013

Chanterelle Mushroom Banh Mi

Dinner 12/22

Chanterelle Mushroom Banh Mi

Post-Holiday Party meals are always simple, but these Banh Mi were awesome -- sauteed chanterelles with crisp red onion, cucumber, radishes and cilantro with Vegenaise and Sriracha on a bun that Liz made earlier in the week for just this occasion -- always thinking ahead! ;)

Saturday, December 21, 2013

Holiday Party XVII

Holiday Party XVII 12/21

They Came, They Saw, They Ate.

The 17th annual Holiday Party was another fun blowout, with 50 or so friends stopping by for tasty vegan food. Both kids had a large contingent of friends this year, which added to the amount of food prepared for our (secret) vegan outreach project ;)

Here's some of the dishes we served...

Stuffed Mushrooms

Olive & Sun-Dried Tomato Palmiers

Paella with Green Beans and Pecan-Smoked Tofu

Pasta Salad with Broccoli

Of course, the Triple Tofu Salad Sandwich Tower has to be included.

6:30pm: The calm before the storm at the Table...

...and in the kitchen.

also made, but not shown, BBQ Lollipops, Bourguignon, Cassoulet, Tapenade, Hummus (as required by law at any gathering of vegans) and Artichoke Dip

Saturday, November 30, 2013

Pressed Rice Cakes filled with Chile-Eggplant Sofrito

Dinner 11/30

Pressed Rice Cakes filled with Eggplant Sofrito

One part Martin Yan, one part Ivan Orkin equals delicious.

The base uses glutenous rice (2 cups glutenous rice, 3 cups of water, 1 tsp. salt, bring to a boil, cover, reduce to low, cook 40 minutes).

While that's cooking, make a garlic oil (cook 2 tsp. minced garlic in 1 tbs. of Canola oil, until golden, let cool).

We love chile-eggplant sofrito from Ivan Orkin's book "Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint" and have used it for other dishes, but here it really shines.

1 cup canola oil
1 large onion, minced (2 cups)
1/2 small eggplant, minced (1 1/2 cups)
2 medium tomatoes, minced (1 1/4 cups)
2 1/2 teaspoons chipotle chile powder
Kosher salt

In a large saucepan, heat the oil. Add the onion and eggplant and cook over low heat, stirring occasionally, until the vegetables are very soft, about 1 hour. Add the tomatoes and cook, stirring occasionally, until the tomatoes have almost melted, about 1 hour. Stir in the chipotle powder and cook for 15 minutes longer; season with salt. Transfer the sofrito to a bowl and let cool to room temperature. Drain the sofrito in a sieve; discard the oil or reserve it for another use.

To assemble, use a loaf pan, put a layer of plastic wrap down, brush with the garlic oil, sprinkle about 2 Tbs. of sesame seeds and press half of the rice mixture in and flatten, add the center layer of the sofrito and top with the rest of the rice, brush the top with garlic oil and sprinkle another 2 Tbs. of sesame seeds. Finally, put a second pan or more plastic wrap on top and weigh it down with a couple of heavy cans for 20 minutes. At that point, cut them into triangles and eat it all in one bite at room temp or pan fry them for a few second to reheat and toast the sesame seeds.

Thursday, November 28, 2013

What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2013 Edition

Thanksgiving 2013

Hickory-Smoked Tofu stuffed with Collard Greens and Mushrooms

Braised Carrots

Braised Brussels Sprouts


Butternut Squash Puree

Knotted Dinner Rolls

Whoopie Pies

And now... here's a whole lot of photos...

The table...

a pre-dinner snack of Radish Toasts

The knotted rolls proofing...

...and fresh out of the oven

Braised Carrots

Bread Stuffing

Of course, the non-traditional dessert of Whoopie Pies...

...and finally, Mr. Crow is looking for crumbs.