what the hell _does_ a vegan eat anyway?

Tuesday, April 07, 2009

BBQ Tofu, Baked Potato, Collard Greens

Dinner 4/07

BBQ Tofu

Baked Potato

Collard Greens

The BBQ sauce is a test recipe for Isa Chandra's next cookbook, so we can't give out the recipe -- but it's a very good KC style bbq sauce. We smoked the tofu with mesquite wood and served it along with some slow cooked collard greens and a baked potato. Just about right for a Tuesday night...

Saturday, April 04, 2009

Tapas: Patatas Bravas "Abacus", White Asparagus with Pimenton Sauce, Braised Fennel and Soyrizo, Braised Chard and Mushrooms, Sopa de Ajo

Dinner 4/04

Patatas Bravas "Abacus"

White Asparagus with Pimenton Sauce

Braised Fennel and Soyrizo

Braised Chard and Mushrooms

Sopa de Ajo
Garlic Soup

Yep, I went off the deep end with the tapas tonight -- the "patatas bravas abacus" may go down as the nadir of combining sous-vide cooking with funny shapes. ;)

The potatoes were scooped out with a melon baller, put in the bag with 1 tbs. earth balance soy margarine, pinch of salt & pepper, pinch of smoked paprika and 1 tsp. sherry vinegar. The were cooked at 83C for 2 hours, chilled in an ice bath for 5 minutes

To achieve the "abacus" part of the title, we alternated the sous-vide potatoes (which were quickly rolled around in olive oil, with additional sherry vinegar and smoked paprika) with red bell pepper squares which were cooked with olive oil, garlic, salt, pepper and smoked paprika.

The sous-vide white asparagus was straight ahead -- peeled, added olive oil, garlic, salt, white pepper and a wee bit of sherry, cooked at 83C for 40 minutes, chilled in an ice bath for 5 minutes

They were then quickly heated in a pan with olive oil and served with a pimenton sauce (one red bell pepper roasted, 1 tbs. olive oil, 1 tsp. sherry vinegar, pinch of salt, pepper, 2 tsp. smoked paprika, and one small slice of toasted baguette, pureed together in the vita-mix)

The other two plated dishes consisted of a conventional braise of cabbage and soyrizo as well as chard and mustard greens with cremini mushrooms, but of course, I had to go and plate them with ring molds to keep up with the "funny shapes" theme ;)

The Sopa de Ajo is just a quick soup of sauteed garlic, a bit of smoked paprika, some toasted bread, salt, pepper, water and veg stock.

Friday, April 03, 2009

Roasted Tofu and Jerusalem Artichokes with Preserved Lemon, Couscous, Apple, Raisin and Grated Carrot Salad

Dinner 4/03

Roasted Tofu and Jerusalem Artichokes with Preserved Lemon

Couscous

Apple, Raisin and Grated Carrot Salad

While we've made this adaptation of a Martha Stewart dish many times in the past, we did a little Mediterranean twist with couscous as a base, combined with a bit of preserved lemons that we made late last year that are still hanging in there. Here's the side view...

... and coming out of the oven.

To complete the meal, we made a refreshing Apple, Raisin and Grated Carrot salad.

Sunday, March 29, 2009

Lion's Head Casserole (two ways)

Dinner 3/29

Lion's Head Casserole (two ways)

An old-school Chinese dish, re-imagined. Our meatballs were a mix of minced tofu, minced veggies, spices and wheat gluten to hold it all together, which were then deep fried. The broth is veg stock, sherry, tamari, szechwan pepper. The baby bok choy were slowly cooked in the wok. Next time we make it we should have a comprehensive recipe...

Further down the rabbit hole -- a condensed version with the baby bok choy wrapped around the meatball, with broth in the spoon. I sense a future appearance at a catering gig ;)

Saturday, March 28, 2009

Lentil, Mustard Greens and Seitan Stew, Polenta and Basil Mayo, Grilled Romaine Salad with Roasted Beets

Dinner 3/28

Lentil, Mustard Greens and Seitan Stew

Polenta with Tomatoes and Basil Mayo

Grilled Romaine Salad with Roasted Beets

We've been picking up the outstanding mustard greens almost daily from Bill in Rootstown via Kent Natural Foods in Kent -- it's tough to pick a favorite between his mustard greens and chard, but we'll happily use both as long as they're in season ;)

The grilled romaine salad has become as ubiquitous as the lentil stew for quick weeknight or weekend meal. 15 minutes in the pressure cooker are all the lentils need which is plenty of time to grill the romaine, make the dressing and fry the seitan, onions and garlic. The beets were roasted in advance, so they only needed to be sliced and placed on top.

The polenta starts with 1 cup of fine cornmeal whisked into 3 cups of boiling water seasoned with 1 tbs. of salt. From there we turn down the heat to low and make it like risotto, adding an additional 3 cups of water, 1/2 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally we add 1 tbs. of soy margarine, 1 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 5 minutes, and check for seasoning.

Add the sliced and salted tomatoes, mix basil/vegenaise in any proportion you'd like and you're good to go...

Wednesday, March 25, 2009

Raw Food Wednesday: Chiles Rellenos with Mole Sauce, Enchiladas with Queso Fundido, Avocado Salad

Raw Food Wednesday 3/25

Chiles Rellenos
(recipe below)

Mole Sauce
(recipe below)

Enchiladas with Queso Fundido
(recipe below)

Avocado Salad

We got a good deal on some organic red bell peppers, so this seemed like the best way to utilize them for Raw Food Wednesday...

Chiles Rellenos (makes 6 pieces)

2 red bell peppers

1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 carrot, small dice
1/2 jalapeno, minced
1 tsp. Mexican oregano
1/2 tsp. black pepper
1 tbs. nama shoyu
1 tsp. cumin seed
1/4 tsp. cayenne
1 tbs olive oil

1/4 cup water

Cut each pepper into three or four sections, depending on the pepper. Try to keep the stem on if possible, but clean out all of the seeds and trim any extra white sections inside. Save any leftover pieces of pepper for the mole, below.

Soak the pumpkin and sunflower seeds for 30 minutes, drain and add the rest of the ingredients in the vita-mix and process until well blended. You made need a little extra water, but the consistency should be fairly spreadable. Check for seasoning.

Spoon in the pumpkin seed mixture. Smooth the tops with a rubber spatula or the back of the spoon.

Dehydrate for 8 hours at 105F. Serve topped with Mole Sauce (below).

Mole Sauce

1 tbs. raw cacao nibs
1 tbs. pumpkin seeds
1 tbs. flax seeds
1 tsp. Mexican oregano
1 tsp. cumin seeds
1 tsp. coriander

1 red bell pepper
1 tsp. jalapeno (or more if you like the heat)
1 tsp. agave
1 tbs. nama shoyu

Grind the dry ingredients, add to the peppers, agave and nama shoyu and puree in a vita-mix. Check for seasoning. Pour over the rellenos and serve.

Queso Fundido

This is sort of a play on the classic Mexican cheese dish using the three different nuts.

1 cup of macadamia nuts
1/2 cup of cashews
1/2 cup of pine nuts
1 tbs. olive oil
1 tbs. white miso
1 tbs. nama shoyu
1 tsp. fresh ground cumin seed
1 tsp. mexican oregano
black pepper to taste

1 cup of water

1 Anaheim Chile, minced
1 small shallot, minced
1 small tomato, seeded and diced

Throw everything (except the chiles, shallot and tomato) in the Vita-Mix and gradually add the water (you might not need it all). Fold in the chiles, shallot and tomato. Check for seasoning.

Place a strip of queso inside a piece of lettuce and roll tightly.

We also had a avocado that was perfectly ripe, so we tossed a quick mixed greens salad with a tomato.

Monday, March 23, 2009

Oatloaf, Roasted Cauliflower, Braised Carrots

Dinner 3/23

Oatloaf

Roasted Cauliflower

Braised Carrots

The loaf ingredients were oatmeal, mashed tofu, wheat gluten, shredded carrots, tamari, caramelized onions, garlic and pepper. The gravy was a roux (flour/earth balance), shallots, garlic, veg stock, salt and pepper.

The cauliflower was tossed with olive oil, salt and pepper and roasted for 15 minutes at 450F.

The carrots were braised -- peeled, placed in a sauce pan, filled with water halfway up the side of the carrots, with 1 tbs. of Earth Balance. The water was brought to a boil, with the lid placed slightly loose until the water has almost completely evaporated. Then the carrots are seasoned and placed in a gratin dish which goes into a 350F oven for 15-20 minutes.

Sunday, March 22, 2009

Fettuccine and Mushrooms with Mustard Greens and Chard, Savory Cheesecake Souffle over Arugula

Dinner 3/22

Fettuccine and Mushrooms with Mustard Greens and Chard

Mini Savory Cheesecakes over Arugula

The pasta was made with the leftover dough from the ravioli, run through the fettuccine attachment on the Kitchen-Aid mixer.

I can always tell when spring has truly arrived when we start getting produce from Bill Pennell at Rootstown Organic Farm -- the mustard greens and chard were outstanding. I cut them in a chiffonade to mimic the fettuccine.

Liz also made the Mini Savory Cheesecakes -- a riff on a Jacques Pepin recipe from the "More Fast Food My Way" show, subbing soft tofu for the eggs, and using soy sour cream, Earth Balance and Sheese Blue Cheese. Here's a close-up in the ramekin...

...and served over arugula in the salad.

Saturday, March 21, 2009

Shish Kabob, Strawberry and Raspberry Pie

Dinner 3/21

Shish Kabob

Strawberry and Raspberry Pie

We picked up some lovely kumquats at Kent Natural Foods earlier in the week and decided to smoke them (in addition to tofu) for the shish kabob. They were both smoked for 20 minutes in cherry wood.

A close-up of the kumquats

After grilling they were almost candied, really accentuating the sweetness

Abacus or Shish Kabob? ;)

For dessert Liz knocked out this gorgeous strawberry and raspberry pie (short crust with cream cheese/sugar base). Busby Berkeley would have been proud.

A close-up shot of the raspberries.

Friday, March 20, 2009

Mushroom Ravioli, Grilled Asparagus, Celeriac Salad

Dinner 3/20

Mushroom Ravioli

Grilled Asparagus

Celeriac Salad

Liz made the dough (sorry, no recipe) and we cranked out some free-form ravioli stuffed with mushrooms and topped with a white sauce of shallot, garlic, almond cream, cognac and tarragon.

The asparagus were blanched and tossed with olive oil, tamari and pepper, then grilled.

The celeriac salad is a riff on a Jamie Oliver recipe, tossed with vegenaise, parsley, mustard, sherry vinegar and capers.

Wednesday, March 18, 2009

Seitan Korma, Channa Masala, Mushroom Aloo Bhaji Pea and Cashew Biryani, Palak Paneer, Rice Pudding

Dinner 3/18

Seitan Korma, Channa Masala, Mushroom Aloo Bhaji, Pea and Cashew Biryani

Palak Paneer (spinach and tofu paneer)

Channa Masala (spicy chickpeas)

Mushroom Aloo Bhaji (mushroom, potato and onion)

Rice Pudding

Sunday, March 15, 2009

St. Patrick's Day (Early): Colcannon, Beer Gravy, Cock of the North

Dinner 3/15

Colcannon

Beer Gravy

Cock Of The North

In what has become our traditional St. Patrick's dinner, the colcannon (mashed potatoes & cabbage) is paired with the lovely beer gravy. The main course is the always exciting Cock of the North, in which the whiskey is set alight over the seitan stew, to the great delight of onlookers.

Saturday, March 14, 2009

Deep Dish Pizza, A Photo Essay

Dinner 3/14

Deep Dish Pizza

par-baked for 7 minutes, then brushed with olive oil

the filling is added, smoked tofu, cremini mushrooms, onions, tomato sauce, nutritional yeast

the Mozzarella Teese is added to cover

baked for 25 minutes at 450F, removed from the pan, baked directly on the pizza stone for 10 minutes

Wednesday, March 11, 2009

Raw Food Wednesday: Pad Thai

Raw Food Wednesday 3/11

Pad Thai

You know it, you love it, you want to marry it...

Sunday, March 08, 2009

Roasted Cauliflower and Spaghetti

Dinner 3/08

Roasted Cauliflower and Spaghetti

The cauliflower was tossed with olive oil, salt and pepper, then roasted at 450F for 15 minutes. It was added to the spaghetti along with some garlic, nutritional yeast and olive oil. Garnished with parsley.

Saturday, March 07, 2009

Cabbage and Shiitake Mushroom Dumplings, Tofu Triangles, Stir-Fry w/ Broccoli, Jasmine Rice

Dinner 3/07

Cabbage and Shiitake Mushroom Dumplings

Tofu Triangles

Stir-Fry w/ Broccoli

Jasmine Rice

A stir-fry managed to sneak in on the blog, only because the dumplings and tofu triangles were so good ;)

The tofu triangles were coated with 1 tbs. gin, 1 tbs. tamari, black pepper for 30 minutes or so to marinate. Then add 2 tbs. cornstarch and toss to coat well. Deep-fry in 385F peanut oil for 3-4 minutes. They'll puff up quite a bit in the oil, but will shrink noticeably after. The dipping sauce was tamari, agave, sriracha and lime juice.

Here's Liz rolling out the dumplings with her mini-rolling pin (which is the perfect size for these). The filling was stir-fried with a touch of sesame oil and finished with a little tamari and fresh ground szechuan pepper.

Here's a closer view of the dumplings -- boiled tonight, rather than steamed or fried.

Friday, March 06, 2009

Tapas: Sous-Vide Fennel, Patatas Bravas, Braised Cabbage and Soyrizo, Seitan, Kale and Cannellini Bean Stew, Smoked Tamari Almonds

Tapas 3/06

Sous-Vide Fennel

Patatas Bravas

Braised Cabbage and Soyrizo

Seitan, Kale and Cannellini Bean Stew

Smoked Tamari Almonds

We've been playing around with the sous-vide technique lately, and here's a recap...

First we start with the smoker box. Here's a close-up, with alder wood chips hiding underneath -- Tamari Almonds, Seitan, Yukon Potatoes

The smoker box again, while in the background, the canning pot comes to temp. For the sous-vide setup we were able to use off-the-shelf equipment -- canning pot, thermometer, FoodSaver -- instead of an immersion circulator and industrial vacuum-sealer. The temp stayed rock solid over the entire cooking time...

After the smoker has gone for 25 minutes, the Yukon Potatoes (plus earth balance, olive oil, salt, pepper) go into the FoodSaver. The fennel (along with a little olive oil, salt, pepper and fino sherry) was cut into 12 wedges and vacuum-sealed.

Sous-Vide Fennel: After being cooked at 83C for 45 minutes, the fennel is dropped into an ice bath for five minutes. Then the bag was opened, and quickly seared in olive oil and seasoned. The result is melt-in-your-mouth tenderness, a great taste, all the while retaining structure.

Sous-Vide Patatas Bravas: The potatoes were also cooked at 83C, but for 2 hours. At the end of cooking the bag was dropped into an ice bath for 5 minutes, then opened, and the potatoes were quickly seared in a pan with the addition of red bell pepper, smoked paprika, red wine vinegar, salt & pepper. The potatoes retain that earthiness (and the smoke flavor) that would have been diluted had they been cooked in water.

The rest of meal...

Braised Cabbage & Soyrizo. no sous-vide on this one, slow braised on the stove top. Hiding in the background is the tamari almonds -- marinated in tamari for an hour, then smoked. It's surprising there were enough left by dinner time to take a picture. ;)

Seitan, Dinosaur Kale & Cannellini Bean Stew -- onion, garlic, seitan, wilted kale, cannellini beans, tamari, smoked paprika, fino sherry, veg stock. stayed together nicely in the ring mold.

The sous-vide aspect of the food was definitely an upgrade in flavor, texture and control. Once the bags went in the water, I didn't have to think about them until it was five minutes before it was time to eat.