Horiatiki Salata (Greek Salad) with Homemade Feta

Whew...it's a toasty one...reaching 98 degrees here today.  Whenever it gets this hot out it reminds me of when my husband and I were traveling in Crete and we were staying along the Libyan Sea.  It was like 100 degrees, combined with Southern California Santa Ana type winds (if you've ever experienced them before) and you get the idea of how hot and dry it was.  We lived off of Greek Salads and good Greek wine and beer...not a bad vacation!   I really love the hot weather though, especially if it's only for a few days.  There is nothing better than taking a walk at 9:00pm and having it be 80 degrees outside!

So tonight, the stove and the oven will remain off and a Greek Salad is the order of the day.  I've always been interested in making my own vegan cheese, but I just haven't had time.  My hubby bought me a vegan cheese making book for Xmas, but they didn't have a recipe for Feta.  So I decided to throw something simple together using Greek flavors such as oregano, basil and mint.  Since this Feta is made with tofu, it doesn't have a melting quality, but it is great for a salad and really resembles Feta.  Plus it gives the salad some protein!

Feta Ingredients:

1 10 oz block of organic Sprouted Wildwood Super Firm Tofu (or similar)

Juice of 1/2 lemon

1-2 tsp red wine vinegar

1 tsp kosher salt (or to taste)

1 tsp fresh minced oregano

1 tsp fresh minced basil

1 tsp fresh minced mint

1/2 tsp oregano flakes

Freshly ground black pepper

Method:  Remove tofu from package and pat dry.  Slice in half and using a fork crumble into 1" sized pieces.  Place in a bowl and add lemon juice, vinegar and salt, stir and set aside while mincing herbs.  Combine all ingredients together and let sit for about an hour in the fridge for flavors to combine.  Best used within 1-2 days.

In Greece they don't crumble the Feta (you get a 1" thick slice on top, drizzled with olive oil and oregano, nor do they use red wine vinegar.  They also don't use romaine lettuce, but since this is our dinner this evening I wanted a more substantial salad.

Other Ingredients:

Chopped romaine lettuce

Roma tomatoes, quartered

Cucumber, sliced

Green bell pepper, sliced

Red onion, sliced thinly

Kalamata olives, pitted

Oregano flakes

Kosher salt and fresh cracked black pepper

Red wine vinaigrette (I just whisked together a quick vinaigrette, but you could just drizzle your salad with good quality (preferably Greek) cold pressed olive oil!)

Enjoy (Opa!) 

 

 

 

 

 

Classic Cuban Sandwich with Citrus-Mojo Sauce

Miami and Tampa you've got nothing on this sandwich and I challenge anyone who loves Cuban sandwiches to tell me that this isn't the best sandwich they've ever eaten...even though it's 100% vegan!

It all starts with the bread and then goes from there.  Since I couldn't go to my local market and purchase traditional Cuban bread, I went to Le Boulangerie and purchased two freshly baked French rolls--super crispy crust with a soft interior.  Hoagie or sub rolls that you purchase in the grocery store will not hold up to the pressing or substantial ingredients so make sure you search around and find the best rolls.

For a traditional Cuban sandwich the pork is braised and so I wanted to create a mojo braising liquid for the three seitan deli cuts that I used:  Tofurky Smoked, Tofurky Peppered and Yves Ham.  I made the mojo sauce, poured it into a saute pan and then added four slices of each of the deli cuts to heat through and reduce the sauce.  That's 12 slices for one sandwich!

Citrus-Mojo Sauce

1 large Valencia Orange

1/2 lemon

1 1/2 limes

1 TBSP paprika

1 tsp ground cumin

2 tsp finely minced fresh garlic

1 TBSP extra virgin olive oil

Salt and pepper to taste

And now for the assembling...Cuban sandwiches use Swiss cheese, but I don't like the flavor of Daiya Swiss or Provolone and so I used my normal standby, which I love...Daiya Havarti Wedge, thinly sliced.  On one side of the bread I placed a generous slather of spicy brown mustard and the other side Vegenaise.  I then added cheese to both sides, dill pickle slices on one side and then layered on the deli cuts and topped with the reduced sauce and freshly black ground pepper and kosher salt.

 

This is a substantial sandwich folks...enough for two with a side salad or fries, but we each had our own and were stuffed!
 

 

A panini press with grill marks is not traditional and will not do, unless that's all you've got.  I used my trusty cast iron skillet, along with my cast iron Indian bread pan, which provided a perfect weight to press the bread without flattening to a pancake.  I added Earth Balance Butter to pan and cooked the sandwich on medium-low for three minutes, added more butter and flipped and cooked on the other side for three minutes.

  

Fantástico! and Delicioso!  Need I say more?

 

Cobb Salad with Creamy Dill Buttermilk Dressing

Is there such a thing as a healthy Cobb Salad?...you bet!  No saturated fat, cholesterol and tons of texture and flavor.  I could drink the Creamy Dill Buttermilk Dressing and be satisfied and my hubby could eat the entire bag of Phoney Baloney's Coconut Bacon...had to hide it from him...seriously! A perfect salad for a hot day...reaching 90+ here today!

 

Salad Ingredients:

Organic Romaine Lettuce, chopped and rinsed
Seeded, Diced Roma Tomatoes
Shredded Daiya Cheddar Style Cheese
Phoney Baloney's Coconut Bacon
Organic, Sprouted Extra-Firm Tofu, crumbled and mixed with turmeric and black salt (can be purchased at an Indian or Asian market).
Diced Avocado
Creamy Dill Buttermilk Dressing (see recipe below)
Kosher Salt and Pepper to Taste

Creamy Dill Buttermilk Dressing 

1/2 cup Organic Vegenaise
1/4 cup cashew milk mixed with 1 tsp apple cider vinegar and let sit for 10 minutes
1/2-1 tsp finely minced shallot
1/2 tsp finely minced garlic
2 TBSP fresh dill, minced
1 tsp red wine vinegar
Kosher salt and fresh black pepper to taste

Note:  Whisk all ingredients together in a bowl and chill until ready to use.  For the cashew milk, I always keep some ready to go in my fridge.  It will keep chilled 5-7 days.  I soak 1/2 cup cashews over night, drain and then add them to my Vitamix with 1 cup of filtered water.  If you don't have a high-speed blender then you should strain the milk before using. 

Kelp Noodle Salad with Spicy Curry Dressing

I remember watching a cooking demonstration at a grocery store once and the demonstrator added fresh kelp noodles to a stir-fry and I almost screamed out...NOOOOO!  How can you take something so fresh, crunchy and full of interest and turn in into a flat, soggy mess?  Well they did...so I grabbed my bag of kelp noodles and went home to create this fresh, and vibrant dish with lots of flavor and texture.   

I used Sea Tangle Kelp Noodles brand and yes, even on the back of their package they recommend you can also use them for a stir-fry, in addition to salads.  Folks, I wouldn't recommend it.  I don't even dress this salad prior to serving and always serve the dressing on the side.  It makes a big difference.  Unlike other sea vegetables such as wakame, arame, dulse, nori, and kombu, kelp noodles have a very neutral flavor and do not taste like the ocean.  So you can pretty much pair them with any sauce.  The best part, all sea vegetables are full of trace minerals, especially iodine, which is an important mineral you should incorporate into your diet if you are vegan.

When you remove the kelp from the bag, give it a good rinse under cold water and drain well.  I then cut the noodles in half just because it's easier to toss with the veggies, but you can leave them long.  For the veggies I used:  thinly sliced carrots, red bell pepper, cucumber, cabbage, green onion and cilantro.  I also added diced baked tofu for protein and raw chopped almonds for crunch.  Bok choy would be a great addition to this salad, as well as diced mango.   

For the dressing, I really didn't measure the ingredients--just threw everything in the blender, except for the oil and then added the oil slowly until emulsified. 

Spicy Curry Dressing
1/2 tsp minced ginger
1-2 tsp Sambal Oelek (depending of how much heat you like)
1-2 tbsp curry powder
1 tbsp agave or maple syrup
2 tbsp almond butter  
1/4 cup low-sodium soy sauce (for a raw version use Nama Shoyu)
1/4 cup coconut milk
Juice of 1 small lime
2 tsp toasted sesame oil
1/4 cup safflower oil

 
 

Mexican Yuba Omelet

I love using yuba (tofu skins) because it is so versatile.  It's great for wrapping/stuffing, stir-fry's and soups.  You can purchase yuba at an Asian market, but I get mine freshly made at my local Sogo Tofu shop.  This yuba omelet tasted like the real deal because I also added shredded firm tofu, mixed with turmeric and black salt found at my local Indian market.  Black salt is an Indian spice that tastes like sulfur and imparts an "egg-like" flavor.  It is "rose" in color instead of black and a little goes a long way because it is very salty!   

For the enchilada sauce, you can purchase store bought or make your own using my recipe.  I cut the recipe in half for this dish, but if you want to make the full batch, you can store it in the fridge for a couple of weeks and use it for another meal.  For my avocado emulsion I used:  1/2 large avocado, 1 cup water, 2 tbsp vegan sour cream, a handful of cilantro leaves, the juice from a 1/2 lemon or lime, and salt and pepper to taste--then blended until creamy.

 

And now for the filling...the best part!  I used everything that I love in an omelet or burrito.  I pan roasted baby fingerling potatoes, and sauteed red bell pepper, onion and garlic.  I also sauteed one link of Artisan Tofurky Andouille Sausages (had this in my fridge and wanted to use it up), but sauteed cremini mushrooms would of been my first choice.  I then added fresh spinach, salt and pepper to the mix and cooked until just wilted.

To assemble, I unwrapped the tofu skin.  Depending on the size you may need to cut the tofu skin, but since they are rather thin I like to leave them big so that when I stuff, roll and wrap, I get double the coverage.  I placed a layer of shredded Daiya Havarti Style Wedge on the bottom, followed by shredded tofu mixed with turmeric and black salt, followed by the potato/veggie mixture, topped with more cheese and wrapped it up like a burrito.  I then added a little olive oil to a saute pan and browned on both sides before placing in a 350 degree oven for about 5 minutes just to make sure that it heated all the way through and golden brown.

Remove from the oven and top with enchilada sauce, avocado emulsion, cilantro and finely sliced green onion.  Perfect for breakfast, lunch or dinner...I could eat these every day stuffed with a different combination of ingredients and sauces!  For my next one I'm going to stuff with a stir-fry mixture of fresh veggies, grilled teriyaki tofu and serve with Asian dipping sauces!  YUM!      

Roasted Wild Mushroom Pizza Blanco

I never got my oven fixed last week but when I turned it on the other night it worked perfectly.  I'm sure eventually I'll need to call in the repair guy, or get a new one, but until then it's nice not having to spend the $100 plus!  I'd rather spend the money on quality ingredients to make delicious food!

For this pizza I used a gluten free cornmeal crust.  I really didn't like the crust that much...it was chewy and didn't brown properly and I much prefer an extra-thin crispy crust for my pizza.  I do like using gluten free pizza crusts, but this was not one of them.  However, the toppings were amazing! Here's what I did:

  
I pan roasted both cremini and oyster mushrooms in olive oil, fresh thyme and salt and pepper until lightly golden brown.  While the mushrooms were roasting, I caramelized sliced red onions in olive oil and set aside.  I then sliced baby creamer potatoes about 1/8" thick and sauteed them in olive oil until golden brown.  

To assemble the pizza, I brushed the dough with extra virgin olive oil and then spooned about 1/3 cup of my homemade creamy pasta alfredo sauce on the bottom.  I topped the sauce with one cup of shredded Daiya Harvarti Style Cheese Wedge, followed by the roasted mushrooms and then the onions.  After baking the pizza I topped it with fresh arugula tossed in a little evoo, s&p, and finished with a sprinkle of crushed red pepper flakes.

If you make the alfredo sauce the day before and purchase a pre-made pizza crust, then this is an easy Friday night dinner after a long week at work!  And it was delicious!  Now I've got to figure out what I'm making for tonight...stay tuned...will post this weekend! 

Happy Friday! 

Beet Sliders with Dill Aioli and Crispy Onion Strings

I have made vegan burgers with just about every ingredient combination you can imagine (beans, mushrooms, rice, lentils, tempeh, TSP, nuts/seeds, gluten, etc.) and the texture is always off.  They are very flavorful but they tend to be either mushy, gummy, crumbly, or dry and so when I saw these Beet Sliders featured on Diner's, Drive-In's and Dives the other day, I knew that I had to make them for the 49ers vs. Seahawks game yesterday.  (Just a side note--bummed that the 9ers lost...:-(, but go Denver--I like Payton Manning--he's a classy guy!)  Did you happen to notice that my sliders are the same colors as the 49ers uniforms...:-)!

Anyway, back to the sliders.  I served these with two sauces:  a Dill-Green Goddess Aioli and a Tarragon-Spicy Mustard Aioli.  The dill aioli was the favorite, but the tarragon-mustard was a close second--such a classic combination.  To make the aioli dressings I used 1/2 cup Vegenaise and a 1/4 cup sour cream in each bowl.  I then added finely minced dill, green onion and parsley to one bowl, and finely minced tarragon and spicy brown mustard to the other bowl.  I added fresh lemon juice, salt and pepper to each and whisked until smooth.

For the sliders, I purchased beets that were about 3" in diameter, all about the same size and I poached them in a liquid made up of:  water, diced onion, carrots, celery, garlic cloves, fresh dill, fresh thyme, bay leaf, coriander seed, caraway seed, black peppercorns, and salt.  I simmered them for about 1-1/2 hours until tender, let them cool, peeled them and with a 2-1/2" cookie cutter cut them the same size 1/4" thick.  Before serving, I seared them in olive oil, salt and pepper, which gave them a great texture.

The most difficult part about these sliders was locating the perfect size and textured bun.  I went to Whole Foods, Trader Joes, Safeway and Lucky's and I purchased three different bags of buns, which are now taking up my freezer.  I wanted them the exact size of my beets, but I didn't want the bread to be too dense.  It all worked out and the beet to bun ratio was perfect! 

Finally, I shaved red onion very thin on a mandolin and topped each slider with onion, arugula and aioli of choice.  I was thinking about serving them with fries but went with the crispy onion stings.  I used one large sweet Maui onion (serves 2-3 people), shaved thinly on a mandolin and set up a dredging station (wet:  2 cups almond milk with 1/4 cup hot sauce, dry:  2 cups flour, 1/4 cup cornstarch, salt and pepper).  Using a candy thermometer, I heated 1 qt canola oil to 380 degrees and deep fried the onion strings until golden brown, drained on paper towels and sprinkled with sea salt!

These were so yummy and so easy to make that I will probably never go back to making burgers the other way!    

    

Tuscan White Bean Quesadilla with Balsamic Glaze

On Friday I'm always looking for a quick and easy dinner and this couldn't be simpler.  You can make the white bean spread from scratch or doctor up your favorite white bean hummus.  The key to this quesadilla is to make sure that the bean mixture is firm so that it is easy to cut.  

 

Top with a marinated salad of cherry tomatoes, arugula, capers and kalamata olives or eggplant capanata and drizzle with balsamic glaze. 

Ingredients:

1 can cannellini beans, rinsed, drained and dried really well with a towel
1 tbsp extra virgin olive oil
1 large onion, diced small
3 cloves garlic, minced
1 tsp dried Italian seasoning, or 2 tsp fresh herbs (rosemary, thyme, oregano, fennel), minced
Pinch crushed red pepper flakes
1/2-1 tsp grated lemon zest
Kosher salt and pepper to taste
Whole wheat tortillas
1 package Daiya Havarti Wedge Cheese, shredded
Balsamic Glaze
Tomato-Caper-Olive Arugula Salad

Method:

• Saute onion, garlic and Italian seasoning and red pepper flakes until soft.
• In a food processor, process beans until mostly smooth, adding 1 tbsp of bean fluid or water.
• Remove bean mixture place in a bowl and stir in onion mixture and season with salt and pepper to taste.
• Add shredded cheese, bean mixture to tortilla and saute until golden brown. 

• Cut into wedges and garnish with balsamic glaze and salad.

Happy Friday!  


    

Lentil Shepherd's Pie for Two

On Sunday afternoons my husband and I used to head over to our local British Pub to watch the game, drink a couple of Harps and indulge in pub fare.  He always ordered bangers and mash, or fish and chips and my favorite was shepherds pie!  I cringe now thinking about how unhealthy we were eating. So now we still enjoy going to the pub, but we come home and I make our own favorites. 

You can make shepherds pie with tempeh, seitan, TVP or just veggies, but I like using lentils.  Lentils are full of fiber, iron and protein and are good for the heart!  My favorite lentils to purchase are black beluga or French green lentils because they hold their shape during cooking.  But my local market didn't have any and so I purchased the brown lentils instead.  When cooking brown lentils don't follow the directions on the package and cook for 25-30 minutes because you will end up with mush.  I bring four cups of water to a boil, stir in 1/2 cup lentils, bring to boil again, remove from heat, cover and let sit for 20 minutes--they are perfect every time!

Look past my dirty oven (it gets used quite a bit) and see the ramekins bubbling in the oven, almost ready to come out.  I add peas to the mixture, but I also like adding more when I pull them out of the oven for color and freshness.  For the mashed potatoes, you want them to be stiff especially if you are going to pipe them into a design.  If they are too loose they will spread out and deflate while baking.  I used 3 medium sized organic russet potatoes, mashed with Earth Balance butter and cashew cream (see below) and nutritional yeast for a cheesy flavor.  Finally, garnish with fresh parsley or chopped chives.

Brown Stock/Sauce:

4 oz cremini mushrooms, sliced

1 small onion, sliced

3 cloves garlic, smashed

1/2 cup red wine

1 tbsp tomato paste

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

4 whole peppercorns

4 cups vegetable stock

Salt and pepper to taste

Method:

• Brown mushrooms and onions in a sauce pan with 2 tbsp olive oil, add garlic and red wine and reduce until wine is almost gone
• Stir in tomato paste and all all other ingredients and cook on medium for about 30 minutes until reduced by half and dark brown and rich in flavor
• While sauce is cooking start lentils (see above), drain and set aside

Ingredients:

4 oz cremini mushrooms, sliced
1/3 cup of small diced carrots
1/3 cup of small diced celery
1/2 cup of small diced onion
4 cloves of garlic minced
1 tbsp fresh thyme minced
2-3 tbsp vegan Worcestershire sauce
1 tbsp Earth Balance Butter melted with 1 tbsp flour to create thickening paste
2 tbsp cashew cream (1/2 cup soaked cashews, drained with 1 cup water, blended in a high speed blender until smooth)
1 cup cooked lentils (see above)
1/2 cup frozen peas (plus more for garnish)
Kosher salt and black pepper to taste
Chopped fresh parsley or fresh chives for garnish

Method:

• Preheat oven to 350 degrees
• Add olive oil and mushrooms to a medium sized sauce pan and cook until brown
• Add carrots, celery, onion and garlic and cook until soft
• Strain brown stock/sauce into pan pressing on solids to release all the juice and add cooked lentils and stir to combine
• Depending on how thick the sauce is you may need to add the beurre manie (butter and flour mixture to thicken--I whisked in about 1 tbsp)
• Add cashew cream and salt and pepper to taste
• Just before filling ramekins stir peas into mixture
• Make mashed potatoes (see above) and pipe on top of mixture
• Bake until bubbling about 20-25 minutes
• Garnish with peas and chopped herbs and enjoy along with a cold Harp beer or a glass of red wine!  And don't forget to turn on the game! 

Spicy Noodle...The Sogo Tofu Way

There is a vegan tofu restaurant, well it's not really a restaurant but more of a carry out place near my house.  They make all of their tofu handmade from scratch and they have everything from fresh tofu, to fried bean curd, to tofu skins, to textured protein, you name it--probably 50 different varieties of tofu and dishes which you can choose from.  And it's all organic!  No one speaks any English but you walk in and point to all the dishes you want and they wrap them up to go--in huge portions!  I usually stop in there once a week when I don't feel like cooking and one of my husband's favorite dishes is the "Spicy Noodle".  It is made with four ingredients:  noodles, housemade textured soy protein, edamame and spicy chili oil.

There is no way that I can walk into a restaurant and try a dish without coming home and making it and putting my own spin on it.  I got this trait from my mom.  Whenever we would go out to eat, or over to someone's house she would come home and make the dish and it was better than the one we tried.  And I have to say Sogo Tofu that my dish is more flavorful, but what you do with tofu at your shop is amazing and I'm so glad that you're in my neighborhood!

Ingredients:

1 lb whole wheat spaghetti pasta, cooked and drained
1 cup Bob's Red Mill Textured Vegetable Protein, re-hydrated and drained really well pressing on the solids through a fine mesh strainer
1 to 1-1/2 cups Islands Teriyaki Sauce (I like this teriyaki sauce the best)
1 cup frozen, organic edamame beans, thawed
Spicy chili oil to taste--a little goes a long way--but I like it spicy  (I purchase mine from Sogo Tofu, but you can easily find a jar of Spicy Chili Oil at an Asian market or regular supermarket)
1/2 cup green onions sliced on a bias

Note:  You may want to add more or less teriyaki sauce and edamame once you toss the pasta all together--especially if you let the pasta sit for awhile because it will absorb the sauce.  This dish can be served hot, room temperature or cold.

Method:

• Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain, rinse and drain again, and place in a large bowl
• Re-hydrate textured vegetable protein and drain really well and put in pasta bowl
• Stir in teriyaki sauce, thawed edamame and chili oil to taste
• Plate and garnish with green onions and serve with extra sauce if needed

I served my Spicy Noodle with a side salad of pickled watermelon radish, bokchoy, green onion and cilantro!    

Not Your Mom's TuNO Casserole!

Actually, my mom's tuna casserole was amazing!  She never used canned cream of mushroom or cream of celery soup.  All of the ingredients were fresh (except for the canned tuna) and she made a creamy bechamel sauce all from scratch.  It was definitely a favorite in our house as I'm sure it was for a lot of kids from my generation.   

I use a lot of ingredients in my vegan version.  I like to build on flavor but I've listed (optional) next to an ingredient that you can choose to omit or substitute with another ingredient.  This recipe is not as quick as opening a can of soup and boiling pasta, but it's amazing just like my mom's and definitely takes me back to my childhood!

Ingredients:

2 tbsp olive oil
6 oz cremini mushrooms, chopped
1 small onion, diced small
1 stalk celery, diced small
2 cloves garlic, minced
2 tsp fresh thyme leaves, minced
1-2 tbsp dried nori or dulse flakes (optional)
1 cup pale dry sherry, or white wine (optional-I used sherry--goes great with mushrooms)
1 tbsp unbleached flour
1 to 1-1/2 cups vegetable broth
2 to 2-1/2 cups cashew cream (1 cup soaked cashews with 2 cups water, blended in a VitaMix or high speed blender)
1 cup organic shredded baked savory tofu.  I like Wildwood or Trader Joes
1 cup frozen organic peas
1 package Daiya Cheddar Style Wedge, shredded
3/4 lb pasta shape of choice--I used fusilli
1-1/2 cups panko bread crumbs
2 tbsp Earth Balance Buttery Sticks
2 tbsp minced fresh parsley
Kosher salt and freshly ground pepper to taste

I think that's everything but I might of left something out...:-)

Method:

• Preheat oven to 350 
• Bring water to boil, add salt to taste and add pasta.  Cook until al dente, drain, rinse and set aside
• Lightly butter a 9x9 casserole dish and set aside
• In a large saute pan add olive oil and cook chopped mushrooms until brown
• Add onion, celery, garlic and thyme and cook until veggies are soft
• Deglaze with dry sherry and cook until evaporated
• Add 1 tbsp flour and stir to combine
• Add 1 to 1-1/2 cup veggie stock and reduce by half
• Whisk in 2 cups cashew cream, and nori flakes, and simmer a couple of minutes until thick and creamy.
• Remove from heat and stir in shredded tofu, frozen peas, fusilli pasta and 1 cup shredded cheese  
• If mixture is too thick add a little more cashew cream
• Season with salt and pepper to taste
• Spoon mixture into casserole dish and top with extra cheese
• Bake 20-30 minutes until bubbly and cheese is melted
• Remove from oven and top with panko mixture 

Note:  To make panko mixture, melt 2 tbsp butter in a small saute pan.  Add panko crumbs, chopped parsley and salt and pepper.  Toast until lightly brown and spoon onto top of baked casserole.  You probably wonder why I don't bake the panko with the casserole.  I like the panko to stay crispy and I also want to make sure that it doesn't get to brown which could happen in the oven.


 

Healthy Fast Food

Every once in awhile I get a craving for fast food.  We live near a Veggie Grill and we'll stop in several times a year, but it is nice to make it at home knowing that it's really not that bad for you.  We don't eat this type of food every month but as the year-end draws near, I feel that I have to get in my fix for all that is bad and start the new year fresh and healthy.  Seriously though--there's not a lot to give up January 1.  Sure maybe I indulge in sweets sometimes, or don't exercise enough, but in terms of our diet we eat a really healthy and balanced diet. 

I made peppered seitan from scratch the other night and it is perfect shaved and served with BBQ sauce on a sandwich.  Really tender and full of protein.  Most people think that seitan is just like eating bread (full of carbs) because it is made with gluten, but all the starch has been removed during the rinsing and kneading process and you are left with pure protein. 

For the BBQ sauce, I whipped up a quick batch using six ingredients.  BBQ sauce is a condiment that you never should buy.  If you have organic ketchup, mustard, apple cider vinegar, molasses and brown sugar in your pantry then you can make BBQ sauce from scratch.  I added a little soy sauce and sriracha for heat.  And what is a BBQ sandwich without coleslaw.  I made mine with shaved green cabbage, shaved Brussels sprouts, green onion, apple cider vinegar, and a little Earth Balance Organic Mindful Mayo.  Super healthy and adds a nice crunch!

Finally, for the fries I love Cascadian Farms Shoe String French Fries made with organic potatoes, canola oil, apple juice concentrate and citric acid.  No artificial flavors or partially-hydrogenated oils.  Just pop them in the oven for 15 minutes and sprinkle with a little sea salt.  

Tonight's dinner was quick, delicious and healthy in terms of fast food and perfect for a once in awhile treat!

Simple...Elegant Christmas Dinner

I have never made homemade seitan before--well not the kneading, resting, rinsing, kneading, rinsing...rinsing, rinsing, etc., type of seitan.  It is very laborious and I'm not certain if it is worth it or not.  The seitan was very flavorful and would be great sliced for sandwiches or served with a fruit and cheese platter, but sliced into medallions the texture was somewhat chewy.  So the "Simple" in my title references all of the other components of the dish, but not the seitan.  It took about 3.5 hours to make the seitan from start to finish!

 
Demi Glace:  Is a classic French brown sauce--one of the mother sauces that I learned to make in Culinary School years ago.  Obviously the French make the sauce with meat bones, but my recipe uses only homemade vegetable stock and it is rich, glossy and delicious.  To make the sauce I added a couple tbsp of olive oil to a sauce pan, along with one cup sliced white button mushrooms and one cup sliced onion.  I cooked these until brown and caramelized and then added several cloves of crushed whole garlic.  I deglazed the pan with about a cup of red wine and added one tbsp tomato paste.  I reduced this down until almost all the wine was evaporated and then added four cups of homemade vegetable stock, along with a sprig of fresh time, a tsp of fresh rosemary leaves, one bay leaf, and a 1/4 tsp of black peppercorns.  I brought the sauce to a boil and reduced the heat to low and simmered until reduced by half.  I then strained the sauce through a fine strainer, pressing on the solids, returned the sauce to a smaller pan and then whisked in a beurre manie (equal parts butter and flour) to thicken the sauce.  Finally, I seasoned with sea salt and freshly ground pepper.   

Sherry Glazed Button Mushrooms:  I used one pound of white button mushrooms, cleaned them with a damp cloth and trimmed the stems. I heated a cast iron skillet and added a couple tbsp of olive oil and sauteed with the tops face down without stirring until golden brown.  I then turned them over and browned the other side.  Once brown I added chopped fresh thyme, rosemary and minced garlic, along with salt and pepper.  I then deglazed the pan with one cup of pale dry sherry and reduced until the mushrooms were coated and all the liquid was evaporated.  If you don't have sherry, any fortified wine will taste great:  Madeira, Marsala or Ruby Port.  

Roasted Garlic Mashed Potatoes:  I used Yukon Gold potatoes, peeled and cut into two inch chunks.  I made a cashew cream with one cup raw cashews and two cups of water blended in a VitaMix until smooth and creamy.  I roasted two whole garlic heads in the oven for about an hour until soft and caramelized.  I squeezed out the flesh of the garlic and added it to the cashew cream and blended again.  I drained the potatoes, mashed, added earth balance butter and added enough garlic cashew cream to create a smooth consistency, along with sea salt and freshly ground black pepper.

Homemade Peppered Seitan:  Back to the kitchen to tweak this recipe further.  Again, sliced thinly and tossed with a BBQ sauce and piled high on a sandwich would be great, but still needs some refinement.

 
I hope that you and yours had a wonderful Holiday!  Until my next post...enjoy!
 

 

Spicy Korean Kimchi & Tofu Noodle Soup

I can't believe that I haven't posted to my blog for almost an entire year!  Where has the time gone?  Where have I been, what have I done for the past 347 days!  I don't know, but I have so many delicious vegan recipes that I want to share with you so hopefully this will be one of many more to come in 2014!

Also, it is cold in the Bay Area!  What is up with the weather?  It was 75 degrees the day after Thanksgiving and now it's hovering around 45 during the day and below freezing at night.  I know that it's winter and all but there is a reason why we live here...mild temps!  To keep warm this past week we've been eating a lot of comfort foods and nothing hits the spot more than a big bowl of Spicy Korean Noodle Soup!

When I make soup I really don't measure--I just throw a bunch of ingredients in the pot, season and simmer.  So my measurements are not exact but the soup will still be delicious.  And if you don't have all the ingredients, no worries--we have ways to improvise!  One of my favorite foods to eat right now--actually, I'm addicted to it--is raw, vegan Kimchi.  There are several brands you can find in the specialty market, but my favorite is Wildbrine.  It has a beautiful red color from the Korean red pepper paste (Gochujang), subtle heat and a refreshing tang from the fermentation.  If you can't find Kimchi and don't have time to make your own (which I plan to start doing), then just add shredded Napa cabbage to the soup along with a tablespoon of Bragg's Organic Raw Apple Cider Vinegar.

The hardest ingredient to locate if you don't have a Korean/Asian market close by is the Gochujang to make your paste.  Be wary of purchasing already made red pepper paste and check the ingredients closely because most contain fish or shrimp sauce.  But if you find the powder then it's easy to make your own paste for the soup base--you just add a little oil to the powder, mix and you're all set.  Unfortunately, you cannot substitute cayenne or crushed red pepper in place of the Gochujang.  They have a totally different type of heat.  The Gochujang has an earthy heat that you can build on, where as cayenne would be too hot.   

This recipe serves two to four depending on your serving size and it can be served with wheat noodles, rice noodles or brown or white rice.  I used Korean hand cut fresh noodles purchased at the Korean market.  One plus about living in the Bay Area is that within 3 miles of my house I have just about every type of ethnic market you could ever ask for!  Makes cooking and trying new recipes very easy!

Soup Base:

8 Cups filtered water
1 three inch piece of Kombu
1 Tbsp minced garlic
1 Tbsp minced ginger 
1-2 Tbsp white or yellow Miso paste (optional)
1/4 cup Bragg's Liquid Aminos, Soy Sauce or Tamari
2 cups sliced mushrooms (I used baby portobellos)

Method:

• Add all ingredients to a five quart pot, bring to a boil and simmer for about 20 minutes.  Before adding the other ingredients, remove Kombu.

Ingredients:

1-2 Tbsp Korean red pepper powder (add more or less depending on heat)
1 Tbsp mild flavored oil (I used grapeseed oil)
1 small yellow onion sliced, about 1 cup
1-1/2 cups extra firm organic tofu, diced small
2 cups raw, fermented vegan Kimchi (Wildbrine, or Sinto are good)
1 cup thinly sliced radishes, or white turnips
2 green onions sliced on a bias for garnish
Kosher or sea salt to taste
Wheat Udon or rice noodles, cooked, rinsed and drained

Method:

• Add red pepper powder, along with oil to a small bowl and stir to combine.  If you don't like heat, start out with 1 Tbsp.  You can always add more to the soup while it is simmering.
• Cook noodles according to package directions, rinse under warm water and drain.
• Remove Kombu and add sliced onion, tofu, red pepper paste and kimchi.
• Bring to a boil, reduce to a simmer and cook for 15-20 minutes for flavors to combine.
• Five minutes before serving, add radishes or turnips and season with salt to taste.
• Place noodles in a bowl and ladle piping hot soup over noodles and garnish with green onions.
• YUM...Enjoy!   

 

 


 

Thai Braised Tofu with Spicy Peanut Sauce

Thai food is one of my favorite cuisines.  I just love combining the flavors of spicy, sweet, sour and salty together to create a dish.  This dish is simple to prepare and light to enough to eat on a warm summer's evening.

For the tofu I marinated it with lemongrass, ginger, garlic, tamari, lime juice, and sriracha and braised it for a short period of time.  For the rice, I steamed brown basmati and tossed it with cilantro, toasted sesame seeds and lime juice.  To finish the dish, I topped it with a salad of shaved carrots, red bell pepper, green cabbage, green onions and tossed it with a spicy peanut-tamarind dressing.  Finally, I garnished the dish with toasted peanuts, and Thai basil.  

So beautiful and so delicious! 

Thai Soba Noodle Salad with Teriyaki-Sesame Tofu

I've never been a big fan of plain tofu it has a very synthetic flavor to me.  I can't quite describe it actually, but it almost has a "plastic-like" flavor...not that I've eaten any plastic in my life--at least I hope not...:-)  So I'm always looking at ways to change the flavor, as well as the texture of tofu and I definitely nailed it with this preparation.  Some people love the flavor of tofu and soy milk...me not so much, but I could eat this anytime!

For the tofu preparation, I pressed the tofu to remove any excess moisture, sliced it thinly and marinaded it in a homemade teriyaki sauce made with tamari, mirin, orange juice, agave, and sesame oil.  I then coated the tofu with flour and toasted sesame seeds and pan-seared in a little olive oil until crispy.  I reduced the marinade to a thick glaze and brushed the tofu just before serving.

For the soba noodles, I tossed them lightly in teriyaki sauce and then topped the noodles with a salad of shaved cabbage and carrots.  I finished off the dish with a spicy curry-lime vinaigrette.  Beautiful and delicious!

Portobello Stroganoff with Fried Capers & Dill

Sometimes all I want on a chilly evening is a big bowl of comfort food and a creamy pasta dish always hits the spot--especially my Portobello Stroganoff.  It's creamy, earthy, tangy, hardy, and really delicious.

When I was a kid my mom used to make stroganoff with cream of mushroom soup, but mine is made with a Madeira cashew cream, portobello mushrooms, leeks, capers, vegan Worcestershire sauce, fresh dill, parsley, lemon, and whole wheat linguine, and it is to die for...seriously!  This dish does not skimp on calories and so I don't make a habit of eating it very often, but it's perfect if you want some serious comfort food! 

Pickled Beet Salad with Fennel-Orange Vinaigrette

Growing up my mom always had pickled beets in the back of the refrigerator.  Unfortunately she combined them with eggs in a large jar, but I avoided the eggs and went for the beets.  I always felt that it was a strange combination (pickled beets and eggs), but I guess it was her German upbringing. 

Lately, I can't get enough of beets.  I just love their earthly flavor and vibrant color and they go really well with fennel and orange.  Also, when you pickle them it gives them a nice tang, which compliments their earthiness and brings out their natural sweetness.  This salad is beautiful and can be served any time but is a really nice first course to serve to impress your dinner guests.  Normally, I would make this with both red and golden beets and alternate the beets on the plate, but the market only had red at the time.  Whatever color beets you use, it's still a beautiful salad and absolutely delicious!





     

Green Lentil Curry with Cilantro-Lime Basmiti Rice

For my New Year's resolution I gave up eating anything out of a can to avoid BPA residue in my food and in my body.  So I decided to give making coconut milk a try and I've got to tell you, I don't think that it's worth the effort.  I purchased a regular coconut (perhaps I should of purchased a young Thai coconut instead) because it was really difficult to open and to remove the flesh.  I really liked the coconut water and used it my smoothies, but the milk made from the flesh, not so much.  However, I do believe that it is 100% healthier for you if you make it from scratch, and so I decided to give it another go, but this time I purchased unsweetened, naturally dried organic coconut flakes and soaked, blended and strained the milk.  It was simple and it had the consistency of lite coconut milk you purchase in a can, but tasted so much better!

Ingredients:

1 cup brown basmati rice, rinsed
1 cup French green lentils, rinsed
3-4 organic Roma tomatoes, blanched, skins removed, grated
1 cup low-sodium vegetable stock
1 1/2 cups lite coconut milk (see recipe below)
1 tsp grated fresh ginger
1 clove minced garlic
1-2 tbsp Madras curry powder (depending on taste)
1-2 tbsp agave syrup
2-3 tbsp lite tamari sauce or Bragg Liquid Aminos
2-3 cups organic baby spinach
Juice of 1 lime, divided
2 tbsp minced cilantro
1 tbsp coconut flakes

Method:

• Cook rice according to package directions.  Remove from heat and let sit 10 minutes.  Add the juice of 1/2 lime and 1 tbsp minced cilantro.  Fluff with a fork, keep warm and set aside.
• Cook lentils in plenty of water for 15 minutes until tender.  Drain and set aside.
• In a large sauce pan, add tomato puree, garlic and ginger and cook for a couple of minutes.  
• Stir in curry powder, tamari, agave and vegetable stock.  Bring to a boil, reduce to a simmer and cook for 15 minutes for flavors to combine.
• Add coconut milk, lentils and spinach and heat through until spinach is wilted.  Season with salt and pepper if necessary and add the remaining lime juice.
• Spoon lentil curry mixture over rice and garnish with minced cilantro and dried coconut flakes.

Coconut Milk

1 cup organic naturally dried unsweetened coconut flakes
2 cups hot filtered water

Method:

• Place coconut flakes in a bowl and cover with hot water.  Let sit for 30 minutes for coconut to soften.
• Add coconut mixture to a blender and blend on high until creamy.
• Strain milk through a fine mesh strainer to remove solids.
• Makes 1 1/2 cups lite coconut milk.

If you don't want to use dried coconut then you can make it the hard way using a whole coconut.  It's the same process of soaking the flesh of the coconut, but you have to grind it in a food processor first, then soak and strain it.