Chili Cheese Dogs
Just getting ready for Opening Day tomorrow. The chili recipe is from Vegan Diner (go pick it up!) w/melted Daiya.
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Thursday, March 31, 2011
Chili Cheese Dogs
Lunch 3/31
Chili Cheese Dogs
Just getting ready for Opening Day tomorrow. The chili recipe is from Vegan Diner (go pick it up!) w/melted Daiya.
Chili Cheese Dogs
Just getting ready for Opening Day tomorrow. The chili recipe is from Vegan Diner (go pick it up!) w/melted Daiya.
Thursday, March 24, 2011
Hickory-Smoked Mushroom and Quinoa Burger
Dinner 3/24
Hickory-Smoked Mushroom and Quinoa Burger
Yes, it was as tasty as it looks.
Yes, I ate both of them.
Yes, there is a recipe -- but it'll have to wait until after April 17.
also... onions!
Hickory-Smoked Mushroom and Quinoa Burger
Yes, it was as tasty as it looks.
Yes, I ate both of them.
Yes, there is a recipe -- but it'll have to wait until after April 17.
also... onions!
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Tuesday, March 22, 2011
Root Vegetable and Seitan Stew in Crepes, Red Potatoes, Beer Gravy
Dinner 3/22
Root Vegetable and Seitan Stew in Crepes
Red Potatoes
Beer Gravy
Crepes always make us feel fancy ;)
The filling inside of the crepes (recipe from VwaV) was a simple stew that combines root veggies (turnip, parsnip, celeriac), along with carrot, onion, garlic & herbes de provence with pressure cooked French lentils and cubed seitan.
The dish also utilized the leftover Beer Gravy from St. Patrick's Day and red potatoes (quartered, boiled for 13-15 minutes).
Root Vegetable and Seitan Stew in Crepes
Red Potatoes
Beer Gravy
Crepes always make us feel fancy ;)
The filling inside of the crepes (recipe from VwaV) was a simple stew that combines root veggies (turnip, parsnip, celeriac), along with carrot, onion, garlic & herbes de provence with pressure cooked French lentils and cubed seitan.
The dish also utilized the leftover Beer Gravy from St. Patrick's Day and red potatoes (quartered, boiled for 13-15 minutes).
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Sunday, March 20, 2011
Oaxacan Black Mole with Polenta, Hickory-Smoked Grilled Tofu, Plantain Chips and Pumpkin Seeds in a Tortilla Cup
Dinner 3/20
Oaxacan Black Mole with Polenta, Hickory-Smoked Grilled Tofu, Plantain Chips and Pumpkin Seeds in a Tortilla Cup
It's Deja Vu all over again. Our friends Laura & John came over early in the afternoon for a strategy session for her upcoming cooking event in Cleveland. We experimented with different combos of flour vs. corn tortillas, mini-muffin size vs. regular muffin tins. (For the record -- flour & mini-muffin size won out).
We smoked the tofu with hickory this time around, and we also added pepitas as a garnish to give it a little crunch on top. The mini-version fall into the "1-and-a-half bites" category, but pack a punch with the mole.
After the testing was over, we made a large format version for dinner -- and everyone had seconds. ;)
The plantain chips worked out much better this time around. The plantain was much riper, and they flattened out well with the mallet. Also, increasing the baking temp to 450F cooked them just right.
Liz had saved some pizza dough from the other night, so while we were doing prep, and rolled them out thinly and shallow-fried them in a cast iron pan, then sprinkled them with powdered sugar, the end result being somewhere between a sopapilla and churro.
Oaxacan Black Mole with Polenta, Hickory-Smoked Grilled Tofu, Plantain Chips and Pumpkin Seeds in a Tortilla Cup
It's Deja Vu all over again. Our friends Laura & John came over early in the afternoon for a strategy session for her upcoming cooking event in Cleveland. We experimented with different combos of flour vs. corn tortillas, mini-muffin size vs. regular muffin tins. (For the record -- flour & mini-muffin size won out).
We smoked the tofu with hickory this time around, and we also added pepitas as a garnish to give it a little crunch on top. The mini-version fall into the "1-and-a-half bites" category, but pack a punch with the mole.
After the testing was over, we made a large format version for dinner -- and everyone had seconds. ;)
The plantain chips worked out much better this time around. The plantain was much riper, and they flattened out well with the mallet. Also, increasing the baking temp to 450F cooked them just right.
Liz had saved some pizza dough from the other night, so while we were doing prep, and rolled them out thinly and shallow-fried them in a cast iron pan, then sprinkled them with powdered sugar, the end result being somewhere between a sopapilla and churro.
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Friday, March 18, 2011
Gumbo Z'Herbes with Hickory Smoked Grilled Tofu and Blackened Okra
Dinner 3/18
Gumbo Z'Herbes
Hickory-Smoked Grilled Tofu
Blackened Okra
The gumbo recipe used green cabbage & collard greens this time around.
The tofu was hickory-smoked for 25 minutes, then marinated: 2 tbs. olive oil, 2 tbs. tamari, 1 cloves of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste. While the tofu was grilling, it was basted with the remaining marinade. It was then sliced and added on top of the gumbo.
Sharing time on the grill was okra which had also been marinated: a 2:1 mixture of melted soy margarine & tamari, then basted occasionally on the grill with the leftover marinade. You want to make sure the okra is blackened in spots and is cooked through completely.
Gumbo Z'Herbes
Hickory-Smoked Grilled Tofu
Blackened Okra
The gumbo recipe used green cabbage & collard greens this time around.
The tofu was hickory-smoked for 25 minutes, then marinated: 2 tbs. olive oil, 2 tbs. tamari, 1 cloves of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste. While the tofu was grilling, it was basted with the remaining marinade. It was then sliced and added on top of the gumbo.
Sharing time on the grill was okra which had also been marinated: a 2:1 mixture of melted soy margarine & tamari, then basted occasionally on the grill with the leftover marinade. You want to make sure the okra is blackened in spots and is cooked through completely.
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Thursday, March 17, 2011
St. Patrick's Day 2011
St. Patrick's Day 2011 3/17
Cock of the North (Seitan Flambéed w/Irish Whiskey)
Colcannon
Beer Gravy
Soda Farls
Dessert
Double Stout Chocolate Brownies
Since the beginning of the blog (in 2002*), we have always made this recipe, a hearty and filling Seitan based stew that is combined with Colcannon (Mashed Potatoes & Cabbage) and Beer Gravy (this year we used Samuel Smith Oatmeal Stout).
Soda Farls are a new addition to the proceedings, a quick soda bread that is fried in the cast iron skillet.
The soda farls use 3 cups of flour, 1 tsp. of baking soda and 1 tsp. salt combined with 3/4 cup of plain soy yogurt & 3/4 cup of water, formed into a dough and rolled out into a round about 3/4" thick, and cut into quarters -- or farls. They were fried on medium high heat with 1 tbs. of earth balance for seven minutes on the first side. Reduce the heat to med-low, flip the bread and add another 1 tbs. of EB and fry for another 10 minutes the second side.
As you can see, they came out really light and fluffy -- perfect!
For dessert, the double chocolate stout brownies were topped with powdered sugar.
* Hey you kids, get off my lawn!
Cock of the North (Seitan Flambéed w/Irish Whiskey)
Colcannon
Beer Gravy
Soda Farls
Dessert
Double Stout Chocolate Brownies
Since the beginning of the blog (in 2002*), we have always made this recipe, a hearty and filling Seitan based stew that is combined with Colcannon (Mashed Potatoes & Cabbage) and Beer Gravy (this year we used Samuel Smith Oatmeal Stout).
Soda Farls are a new addition to the proceedings, a quick soda bread that is fried in the cast iron skillet.
The soda farls use 3 cups of flour, 1 tsp. of baking soda and 1 tsp. salt combined with 3/4 cup of plain soy yogurt & 3/4 cup of water, formed into a dough and rolled out into a round about 3/4" thick, and cut into quarters -- or farls. They were fried on medium high heat with 1 tbs. of earth balance for seven minutes on the first side. Reduce the heat to med-low, flip the bread and add another 1 tbs. of EB and fry for another 10 minutes the second side.
As you can see, they came out really light and fluffy -- perfect!
For dessert, the double chocolate stout brownies were topped with powdered sugar.
* Hey you kids, get off my lawn!
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Monday, March 14, 2011
Spaghetti and Vegan Meatballs, Chocolate and Coconut Milk Ganache Tart
Dinner 3/14
Spaghetti and Vegan Meatballs
Dessert
Chocolate and Coconut Milk Ganache Tart
Monday Night Comfort Food: We Haz It.
We started with one 16oz. block of extra firm tofu chopped very fine and added 1 tsp. red pepper flake, 2 tbs. minced shallot, 1 tbs. garlic (we like garlic), 1 tbs. minced parsley and salt & pepper to taste. You can play around with the proportions depending on what you like.
How wet the mixture is will determine how much vital wheat gluten is needed to be mixed in to make them hold together, but start with a 1/4 cup and add more if the mixture seems loose. Knead for a few minutes to develop the gluten formation and then shape them into the size of a small golf ball. The balls were pan-fried in olive oil in a cast-iron pan, rotating often to keep them browned, not burned. Add to the sauce for few minutes, or just put them on top of the spaghetti.
Dessert was a last minute improv from Liz, working with some coconut milk that needed to be used up, mixed into melted chocolate to make a quick ganache which was added to a chocolate graham cracker and cacao nib crust then refrigerated for an hour or so. It was so quick, I didn't even see her make it -- so I was extremely surprised after dinner. ;)
The tart was topped with a pinch of smoked sea salt and some whipped Soyatoo with a little extra vanilla folded in. Fantastic!
Spaghetti and Vegan Meatballs
Dessert
Chocolate and Coconut Milk Ganache Tart
Monday Night Comfort Food: We Haz It.
We started with one 16oz. block of extra firm tofu chopped very fine and added 1 tsp. red pepper flake, 2 tbs. minced shallot, 1 tbs. garlic (we like garlic), 1 tbs. minced parsley and salt & pepper to taste. You can play around with the proportions depending on what you like.
How wet the mixture is will determine how much vital wheat gluten is needed to be mixed in to make them hold together, but start with a 1/4 cup and add more if the mixture seems loose. Knead for a few minutes to develop the gluten formation and then shape them into the size of a small golf ball. The balls were pan-fried in olive oil in a cast-iron pan, rotating often to keep them browned, not burned. Add to the sauce for few minutes, or just put them on top of the spaghetti.
Dessert was a last minute improv from Liz, working with some coconut milk that needed to be used up, mixed into melted chocolate to make a quick ganache which was added to a chocolate graham cracker and cacao nib crust then refrigerated for an hour or so. It was so quick, I didn't even see her make it -- so I was extremely surprised after dinner. ;)
The tart was topped with a pinch of smoked sea salt and some whipped Soyatoo with a little extra vanilla folded in. Fantastic!
Sunday, March 13, 2011
Smoked Polenta with Chickpea and Escarole Stew
Dinner 3/13
Smoked Polenta with Chickpea and Escarole Stew
A simple stew of chickpeas and chopped escarole with carrot, celery, onion, garlic, parsley & veg stock, set on a base of smoked polenta.
Also, we can cross polenta off the "I wonder what it would like be to smoke..." list. We used cherry wood chips & smoked it for 10 minutes. And yes, it was awesome!
Smoked Polenta with Chickpea and Escarole Stew
A simple stew of chickpeas and chopped escarole with carrot, celery, onion, garlic, parsley & veg stock, set on a base of smoked polenta.
Also, we can cross polenta off the "I wonder what it would like be to smoke..." list. We used cherry wood chips & smoked it for 10 minutes. And yes, it was awesome!
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Saturday, March 12, 2011
Pear, Red Onion, Arugula and Blue Sheese Focaccia
Dinner 3/12
Pear, Red Onion, Arugula and Blue Sheese Focaccia
Going into the oven... sliced pear, caramelized red onion, arugula and microplaned Blue Sheese.
The focaccia was baked 10 minutes @ 450F, rotated and cooked another 10 minutes @ 425F. It was gently removed from the sheetpan, then cooked on the pizza stone for five more minutes.
Pear, Red Onion, Arugula and Blue Sheese Focaccia
Going into the oven... sliced pear, caramelized red onion, arugula and microplaned Blue Sheese.
The focaccia was baked 10 minutes @ 450F, rotated and cooked another 10 minutes @ 425F. It was gently removed from the sheetpan, then cooked on the pizza stone for five more minutes.
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Blueberry Streusel Muffins
Breakfast 3/12
Blueberry Streusel Muffins
Yep, they were delicious. From "100 Best Vegan Baking Recipes" by Kris Holechek
Blueberry Streusel Muffins
Yep, they were delicious. From "100 Best Vegan Baking Recipes" by Kris Holechek
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Sunday, March 06, 2011
Seitan with Black Vinegar Sauce
Dinner 3/06
Seitan with Black Vinegar Sauce
Another tasty trip in the wayback machine. Here's what I wrote two years ago...
The key to the dish is the Chinese Black Vinegar, which lends the exact right note of acidity and spice to the braised seitan.
Seitan with Black Vinegar Sauce
Another tasty trip in the wayback machine. Here's what I wrote two years ago...
The basic concept is to take your own home made seitan (but not pounding it out as thin), and cut it into roughly 3/4" wide x 1/2" thick x 4" long strips, coat with cornstarch and deep-fry for 4-5 minutes. Then slowly braise the seitan in a mixture of shallot, garlic, ginger, brown sugar, sherry, veg stock, black vinegar and tamari. The end result was a fantastic explosion of flavor and texture that was as close to take-out food as we have ever made at home.
The key to the dish is the Chinese Black Vinegar, which lends the exact right note of acidity and spice to the braised seitan.
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Saturday, March 05, 2011
Seitan Roulade, Roasted Broccoli, Red Potatoes
Dinner 3/05
Seitan Roulade
Roasted Broccoli
Red Potatoes
We haven't made a roulade in quite a while -- but it was worth the wait!
When making the seitan cutlets the other day, we saved a center section specifically for the roulade. It was smoked for 20 minutes in apple wood, then given a quick brush of tamari.
We seared the seitan on both sides in the wok (about 2-3 minutes per side), which was the only pan big enough to handle the size. Wilted collard greens with sun-dried tomatoes (olive oil, garlic, pepper, tamari) and button mushrooms (olive oil, pepper, tamari, deglazed with sherry) were added on top of the seitan and rolled.
The seitan was trussed with twine and put in a 350F over for 20 minutes. For plating, the twine was cut off and the roulade was cut in half and plated on a base of a quick gravy: minced shallots & garlic, a roux (made from earth balance/flour), veg stock, tamari, pepper and a pinch of nutritional yeast.
Served with roasted broccoli (olive oil, salt, pepper, 450F 15 minutes) and red potatoes (quartered, boiled 12 minutes, drained, tossed with earth balance, salt, pepper & parsley).
Seitan Roulade
Roasted Broccoli
Red Potatoes
We haven't made a roulade in quite a while -- but it was worth the wait!
When making the seitan cutlets the other day, we saved a center section specifically for the roulade. It was smoked for 20 minutes in apple wood, then given a quick brush of tamari.
We seared the seitan on both sides in the wok (about 2-3 minutes per side), which was the only pan big enough to handle the size. Wilted collard greens with sun-dried tomatoes (olive oil, garlic, pepper, tamari) and button mushrooms (olive oil, pepper, tamari, deglazed with sherry) were added on top of the seitan and rolled.
The seitan was trussed with twine and put in a 350F over for 20 minutes. For plating, the twine was cut off and the roulade was cut in half and plated on a base of a quick gravy: minced shallots & garlic, a roux (made from earth balance/flour), veg stock, tamari, pepper and a pinch of nutritional yeast.
Served with roasted broccoli (olive oil, salt, pepper, 450F 15 minutes) and red potatoes (quartered, boiled 12 minutes, drained, tossed with earth balance, salt, pepper & parsley).
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Wednesday, March 02, 2011
Daiya Tuille
Vegan Test Kitchen 3/02
Daiya Tuille
Well, it started out as a tuille, then when I couldn't find the cornet form to make a cone, it turned into a canolli shape.
(Later it was stuffed with smoked tofu coated with a spicy tomato sauce that went into our enchiladas for dinner -- which sort of makes it an inside out enchilada.)
Did I mention Vegan Iron Chef III is coming up on April 17, 2011 at Kent State? ;)
Daiya Tuille
Well, it started out as a tuille, then when I couldn't find the cornet form to make a cone, it turned into a canolli shape.
(Later it was stuffed with smoked tofu coated with a spicy tomato sauce that went into our enchiladas for dinner -- which sort of makes it an inside out enchilada.)
Did I mention Vegan Iron Chef III is coming up on April 17, 2011 at Kent State? ;)
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