Rhymes With Vegan

creamy tofu and basil phyllo wraps w/ crushed garlic tomato sauce

2010-03-01T17:38:29-06:00

i'm back!

yes, i took a bit of a hiatus but i am back and ready to do some serious cooking...again! this past weekend was a perfect opportunity to throw some ideas together that had been rolling around in my head..so stay tuned.

this little number came to me, of all places, at the gym...i was thinking about silken tofu and how wonderfully creamy it is. I tossed around ideas of something interesting to do with it and this is what i came up with.

this would be a perfect appetizer for a nice dinner party OR perhaps for an Oscar party this weekend if you are attending one...be sure to serve right away while the flavors are melting together.

creamy tofu and basil phyllo wraps w/ crushed garlic and tomato sauce

1 package silken tofu

16 sheets phyllo

fresh basil leaves

1 ½ bulbs garlic

½ yellow onion - chopped

1 can crushed tomatoes

¼ cup red wine

1 tbsp sugar

¾ cup canola oil

olive oil

1 tbsp crushed red pepper flakes

salt and pepper

in a 400 degree cover 1 bulb of garlic with olive oil. and a dash of salt. roast until golden brown, approximately 20-25 minutes. remove from oven and let cool.

slice your tofu into ½ in thick slices. Lay a slice onto 2 phyllo sheets laying back to back. sprinkle with some red pepper flakes.

in a medium saucepan add your crushed tomatoes, 2 cloves of garlic, onion, red pepper flakes, red wine, sugar and salt and pepper. bring to boil then let simmer for 20 minutes stirring frequently.

once the garlic has cooled, push each bulb out and mix into a small bowl with a dash of salt and pepper. add a tsp of the roasted garlic on top of each tofu slice and then lay 2 leaves of fresh basil on top. drizzle with a bit of olive oil and wrap up, sides first then the long portion. it should be sealed on each end.

do the same for each tofu slice.

heat your canola oil in a small skillet. add your wraps one at a time until lightly browned on each side. remove and set onto a paper towel. ladle ¼ cup red sauce and a sprig of fresh basil right away.

serve with red wine.

enjoy!

cardamom cookies

2010-01-29T15:36:15-06:00

i was perusing facebook one evening and noticed that my sister-in-law, leslie (dancer extraordinaire) was baking vegan cookies. with no hesitation at all i threw a big yum onto her status, knowing that she would have to send some my way...and in true pisces fashion, she did.

it's a good thing i made a comment, because these cookies were delicious!

the flavor was so welcoming for this cold weather...it was like eating a warm indian sweet.

and with her permission i am putting her recipe up along with some quick photos.

(recipe per leslie...)

cardamom cookies

(these are the measurements i used to make a really small batch, since i didn't know how it would turn out. probably would want to double it, but i'm in no mood for math.)

pre-heat oven to 350 degrees

in one bowl:

1 cup whole wheat flour

1/4 cup tapioca flour

1 tbsp. ground cardamom

1 tsp. ground ginger

1 tsp. ground cinnamon

1 tsp. baking powder

pinch sea salt

in another bowl:

1/2 cup sugar (i used turbinado cane sugar)

1/4 cup maple syrup

1/4 cup canola oil

1/4 cup orange juice

zest of one orange

combine all ingredients. put a spoonful of the dough onto a greased cookie sheet and bake for 15 min. or so, depending upon your oven.

serve with a warm cup o' joe

enjoy!

layered puff pastry w/ caramel drizzle and toasted pecans

2010-01-15T11:34:21-06:00

i've recently started a new job, so it's been hard to find time to get stuff up on the blog. however, one of the perks to the new job is tele-working a few days a week. so i took advantage of my lunch hour yesterday and threw this together.

now, i rarely make sweets since i don't really eat them, however there were 4 lonely apples staring at me in the fridge and i just knew i had to do something about it.

here's what i did.

(i apologize if the recipe is a little sloppy...i threw this together very fast!)

layered puff pastry w/ caramel drizzle and toasted pecans

filling

3 large apples – peeled and sliced thin

1 tbsp cinnamon

¼ tsp nutmeg

½ cup brown sugar

2 tbsp earth balance

pinch of salt

topping

3 sheets puff pastry (you can find these at your grocery store)

5 tbsp earth balance (reserve 1 tbsp for brushing sheets)

1 cup brown sugar

¼ cup non dairy creamer

1 drop vanilla extract

½ cup chopped pecans – toasted

pre-heat the over to 400 degrees.

in a large pot heat 4 tbsp of earth balance, brown sugar, creamer and vanilla on medium heat. bring to boil, then simmer for 6-8 minutes constantly stirring. be sure the sugar is mixed in well so that it becomes smooth to the touch. set aside and let cool.

on a greased cookie sheet lay 3 sliced of the puff pastry down. brush with melted earth balance and put in the oven for 18 minutes, or until a light golden brown.

in the meantime, in another pot put your filling ingredients together and bring to a boil. reduce heat and let cook down until the apples are soft to the bite and the flavors have melded together.

once the pastry sheets are finished remove and let cool for 10-15 minutes. slice each sheet into 3 or 4 squares. layer the cinnamon apple mixture between 3 sheets pastry.

top with the caramel sauce and toasted pecans.

serve with coffee.

enjoy!

Pho real??

2010-01-08T08:57:43-06:00

yes, pho real...and mighty damn good too.

my partner and i have been eating this every night for the past week and just don't seem to get sick of it! it's perfect for a cold winter night alongside a big glass of wine.

we used zucchini noodles (so good!) rather than rice noodles, but feel free to experiment however you choose.

vegan pho

the broth

6 cups veg broth

¼ tsp freshly grated ginger

2 cloves garlic – minced

2 medium shallots – minced

¼ cup braggs

¼ cup thai basil leaves

½ tbsp lemongrass

¼ tsp cracked black pepper

1 small jalapeno – chopped

1 bay leaf

1 cinnamon stick

squeeze of ½ lime

the filling

1 large zucchini – julienned

3 cups bean sprouts

3 cups roasted mock duck – chopped

2 large carrots – shredded

the garnishes

cilantro leaves

sriracha sauce

lime

in a large pot bring your broth and all of the ingredients to a boil for 2-3 minutes. reduce to a simmer for 20-25 minutes.

once simmered, remove with a mesh strainer, the basil leaves, cinnamon stick and bay leaf.

in a bowl put some zuch noodles topped with mock duck, bean sprouts and then shredded carrots. ladle the hot broth over the top until about ¾ full.

top with your various garnishes, especially the sriracha sauce (remember that it is very spicy, so if you prefer no heat leave it out)

serve with chopsticks, a large spoon and a glad of red wine.

enjoy!

spicy mock duck lettuce wraps

2010-01-04T13:49:15-06:00

after a very long, fun filled holiday season, it's nice to come back, unwind, think of the past year and get ready for what's to come.

these finger foods are a great way to start out the new year right! they can be served as an appetizer, or as your main course.

for those of you on the 21 day vegan challenge, i highly recommend these easy to make, but flavorful wraps.

spicy mock duck lettuce wraps

serves 12

1 medium onion – chopped

2 cloves garlic – minced

¼ cup braggs

½ cup hoisin sauce

4 tbsp sriracha sauce (reserve 1 tbsp for extra garnish)

1 small piece of fresh ginger – minced

1 large can of mock duck – chopped into bite size pieces

1 can water chestnuts – chopped

1 carrot – shredded

2 scallions – chopped

¼ cup cilantro – chopped

12 lettuce leaves – romaine or iceberg

½ cup toasted peanuts – chopped

canola oil

cracked pepper

in a wok or large pan heat your oil to medium and add your onion, garlic and ginger. cook until the onion begins to sweat. you can now add your water chestnuts. cook another 5-7 minutes. add your mock duck, braggs, hoisin and sriracha sauce.

cook for 10-12 minutes, or until all of the flavors have combined. add a bit of cracked pepper.

in a small skillet heat your peanuts with no oil until they become very fragrant. remove from heat immediately so they do not burn.

place a little of the filling into each lettuce leaf and garnish with toppings.

serve with a glass of pinot grigio.

enjoy!

Happy Holidays!

2009-12-24T16:24:49-06:00

a very happy and compassionate holiday to everyone from my dog and me...see you in 2010!!

tofu taco soup

2009-12-15T12:44:40-06:00

when the days are as cold as they are here, nothing beats a soup that kicks it up a notch on the heat level. enter taco soup. what's so great about this soup is you can really make it as spicy or mild as you prefer.

AND, it's so easy to make, with it's warm, spicy, flavorful and "stick to your bones" texture, you'll be making this a staple on your winter menu.

tofu taco soup

serves 6

1 package extra firm tofu (drained and crumbled)

1 can black refried beans

1 can chili beans

1 can black beans

1 can kidney beans (optional)

2 cans diced tomatoes

2 large Anaheim peppers – chopped

1 jalapeno – chopped

1 medium yellow onion – chopped

2 cloves garlic – chopped

3 celery ribs - chopped

1 tbsp cumin

1 tbsp chili powder

1/2 tsp cayenne pepper

¼ tsp garlic powder

¼ tsp red pepper flakes

1 ½ tbsp olive oil

salt and pepper to taste

in a large stockpot add your oil and brown your tofu. add your onions, garlic, chopped peppers and celery and cook for 10-12 minutes. add 4 cups of water and bring to a boil.

add the can of refried beans and mix in well. add remaining ingredients and simmer for 30-40 minutes.

garnish with non-dairy sour cream, cilantro and corn chips.

serve with a cold beer.

enjoy!

hearty morning muffins

2009-12-07T11:44:46-06:00

as the weather gets colder it's a lot harder to wake up to a cold bowl of cereal, or a typical slice of toast. i think these muffins are the perfect solution.

full of grains and fiber to fill you up

packed with flavors of cinnamon, banana and vanilla to kick the tastebuds into gear

oh, and did i mention that they're good for you?

you've just found a new way to start your day.

hearty morning muffins

makes 12

1 large banana

1/3-cup soy flour

1/3-cup cornmeal

1/3-cup whole wheat

1/3 –cup earth balance

1/4- cup wheat germ

1/3-cup brown sugar

1 ¼ cup soy cream

squeeze of ½ lemon

1 tsp salt

1tsp baking soda

1 tsp baking powder

1 tsp vanilla

1 tbsp cinnamon

handful of craisins

canola oil spray

preheat your oven to 400 degrees.

mix the cornmeal, whole wheat and wheat germ with the soy cream and squeeze of lemon (this will make for a sort of buttermilk). let sit for 10-15 minutes, or until the grains have softened.

in another bowl, cream together your vanilla, sugar, butter and banana. be sure to get it as soft as possible, with few lumps.

add the other dry ingredients and milk mixture to the creamed ingredients.

stir together until mixed.

grease your muffin pan to avoid sticking.

spoon into pan and bake for 12 minutes, remove and add the craisins on top. put back into the oven for 3-5 minutes, or until golden brown. be sure to use a toothpick to see if your muffins have been cooked thoroughly.

remove and let cool.

serve with a warm cup of josephine and a little bit of earth balance.

enjoy!

grilled szechuan tofu w/ broccoli slaw and toasted almonds

2009-11-30T09:07:08-06:00

ugh.

that's how i feel.

too. much. of. a good. thing.

so, let's have something a little lighter...a little less filling. something that rejects thanksgiving and all of it's wonderful splendors.

szechuan it is then.

spicy, spicy szechuan.

grilled szechuan tofu w/ broccoli slaw and toasted almonds

serves 4-6

½ cup szechuan sauce

1 large package of wildwood tofu (super firm)

3 tbsp toasted sesame oil

1 package broccoli slaw

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 clove garlic – chopped

¼ tsp fresh ginger

handful almonds

salt and pepper to taste

in a small bowl combine 2 tbsp sesame oil, soy sauce, rice wine vinegar, garlic and ginger. Whisk together very well. set in fridge to chill for 20 minutes.

slice your tofu into 1 in thick cutlets.

combine the cutlets in a large bag with the szechuan sauce and 1 tbsp sesame oil. let marinate for 30 minutes tossing the cutlets around every 10 minutes or so.

in a large bowl combine your broccoli slaw with the chilled oil/vinegar mixture. add salt and pepper to taste. put back into fridge to keep cool.

heat your grill (or grill pan) to medium/high. toss your tofu cutlets on and grill each side for 5-8 minutes or until a mice marking has developed and then flip and continue to grill for another 5-8 minutes.

remove from heat and toss back into the marinade bag. let sit and cool for 15 minutes so that the marinade will cling to the cutlets.

chop up your almonds into tiny pieces; in a small skillet heat your chopped almonds on medium until the aroma fills the room. remove and toss with the tofu cutlets.

pile a cutlet or two onto some slaw, drizzle with a little more szechuan sauce and serve with a glass of chilled white wine.

enjoy!

a vegan thanksgiving day 4 - roasted kabocha squash soup w/ crispy fried leeks

2009-11-24T08:26:58-06:00

a friend of mine had been reading alicia silverstone's new book and told me that her favorite squash was the kabocha. she was curious what it tasted like and suggested i make something with it.

naturally soup seemed like a good, quick option.

this version is so rich and creamy, and topped with crispy fried leeks and the toasted seeds makes for a wonderful starter or side for the holidays.

raosted kobacha squash soup w/ crispy fried leeks

serves 6-8

1 medium to large kabocha squash

2 cloves garlic – chopped

½ yellow onion – chopped

2 celery ribs – chopped

1 carrot – chopped

4 cups broth

½ cup dry sherry

1 cup cashew cream sauce

1 leek – sliced

seeds from the squash

1 tsp curry powder

1 tsp turmeric

olive oil

½ cup canola oil

salt and pepper

hot water (in case you need to thin out your soup a bit)

heat your oven to 400 degrees.

peel your squash and seed and cut into 1-inch pieces. toss with olive oil, salt and pepper and the garlic, and roast for 40-50 minutes, or until soft.

in the meantime, in a medium pot, add 1 tbsp olive oil and your onions. cook until transparent. add your dry sherry and reduce for 5 minutes. You can now add you carrot and celery. cook until slightly al dente. add the broth and continue to cook on medium to low.

in a small saucepan, bring the canola oil to a higher heat and add your leeks. Let them fry, stirring constantly until they brown just slightly. remove and drain.

once the squash is finished, add it to your broth. add your curry and turmeric.

toss your seeds in a little olive oil and throw them into the oven for 20 minutes, or until browned.

remove the soup from heat and with an immersion blender, blend until silky smooth. put back onto a low heat and add your cashew cream sauce. if you should need to, add hot water or broth to thin the soup should it be too thick.

add salt and pepper to taste.

garnish with the leeks and seeds.

serve with a crisp white wine.

enjoy!