urban vegan

popcorn tofu bites with sweet-n-spicy dipping sauce

noreply@blogger.com (urban vegan) — Sun, 19 May 2013 23:16:00 +0000

When I'm zapped after a long day, I tend to make my old standby tofu for dinner because it's easy. No doubt, you know the drill: press, marinade and then either bake or pan fry. But the addition of just two more easy steps – breading the flavor-infused tofu and making a no-brainer dipping sauce – results in a fun, seemingly fancy dinner – lots of crispy flavor for very little effort. These Popcorn Tofu Bites also make fun appetizers, served with toothpicks – perfect for warm weather outings.

The Sweet-n-Spicy Dipping Sauce is Asian-inspired [or more accurately, CSA-inspired since I still have a huge bunch of scallions from last week's haul sitting in a mason jar in my fridge]. It's a veritable United Nations-inspired melange of flavors that play nicely together, despite their differences – a little sweet, – gracias agave; a little salty – domo arigato, miso, and a little spicy – kob-kun, kah, Sriracha You will have leftover dipping sauce, but it has legs. Use it as a marinade for seitan or soy curls, or as a salad dressing. [I'm thinking baby arugula and spinach with chickpeas, sliced pears, candied pecans and a wee sprinkle of wasabi powder]

popcorn tofu bites with sweet-n-spicy dipping sauce

Makes 32-36 tofu bites

1 pound extra-firm tofu, pressed for about 2 hours, then cut into 32-36 1-inch cubes

marinade:

1 T olive oil
1 garlic clove, minced
1 T soy sauce
3 T vegetable broth [I use Better Than Bouillon No-Chicken Base]
1 tsp dried basil
1 whole clove

Mix everything in a shallow dish. Coat tofu cubes in marinade and let sit at least one hour [turning to coat all sides every once in awhile ] or overnight in refrigerator.

breading:

1/2 cup panko [Fear not, my gluten-free friends. Yes, Virginia, there is gluten-free panko]
2 T nutritional yeast
1 tsp smoked Spanish paprika [or substitute regular paprika, but the smokiness of the Spanish adds wonderful, almost grill-like complexity!]

Preheat oven to 400 degrees. Line a cookie sheet with parchment or foil and spray lightly with cooking spray. Mix breading ingredients in a shallow dish. Coat tofu cubes in breading, patting on extra on "bald" spots, and then place onto prepared cookie sheet.

Bake for 25 minutes, then gently flip and bake 25 more minutes. Serve with dipping sauce, below.

sweet-n-spicy dipping sauce:

1 inch piece of ginger, peeled and minced
2 large garlic cloves, minced
1 T vegetable broth [I use Better Than Bouillon No-Chicken Base]
1/2 tsp Sriracha [or to taste. Start with less!]
1/4 cup scallions, chopped
1/4 cup rice wine vinegar
3 T agave nectar
1 tsp miso
1 tsp sesame oil [Olive oil is a fine sub, but sesame is so much better]

Process everything in a mini food processor or Vitamix until smooth-ish. Dip tofu bites in sauce.

csa share time, recipe and contest winner

noreply@blogger.com (urban vegan) — Wed, 15 May 2013 23:43:00 +0000

Picking up my first CSA share of the season is like a little holiday for me. As a city girl with no plot of land, getting a cornucopia of fresh-picked organic produce makes me feel vicariously connected to the earth. I purchase my bi-weekly share from Wimer's Organics as I have for the past several years. This week, my treasure chest included sweet potatoes, 2 bunches of bok choy, a head of green leaf lettuce humongous enough to feed the Waltons, kale, spinach, radishes [my favorite!] and spring onions. Needless to say, I've enjoyed plenty of fresh salad this week. And I still have loads of dinner inspiration to tide me over until I pick up my next share.

I immediately cooked up the kale and radish tops with plenty of garlic and olive oil. I tossed them with some cannelini beans: voilà, Greens and Beans.

I used many of the other ingredients to create a versatile, pilaf-like salad with a sweet-hot dressing, courtesy of horseradish. Like many of my recipes, this salad is modular. So feel free to mix and match according to what you have on hand. For example, you could use any salad green or even finely chopped kale or chard instead of spinach. For the grain, I used bulgur [cracked wheat] because that's what I had on hand. But if you're gluten-free or would rather use a different grain, feel free to substitute quinoa, barley, kamut, spelt, wheatberries or farro. Just cook your grain of choice until tender. No mangos? No problem. Substitute dried or fresh apricots, apples or pears, Just add some lemon juice to prevent browning. You get the idea...

Before I give you the recipe, I'd like to announce the winner of the Morocco Method hair care product contest. The lucky person is......drumroll..... Audrey! Congratulations! Email me your address so we can send out your prize.

Modular CSA Share Salad with Sweet-ish Horseradish Dressing

Grain:

1 cup dry bulgur
2 cups vegetable broth

Dressing:

3 garlic cloves, minced
2 T extra-virgin olive oil
1 T red wine vinegar
2 tsp agave nectar
1 tsp miso
1 T horseradish [or less, to taste. Start with 1 tsp]
Salt and fresh-ground pepper, to taste

Salad:

1 bunch spinach, finely chopped [about 6 cups]
2 champagne mangoes, diced
1 cup red onion, thinly sliced
7 radishes, thinly sliced
1 can of your favorite beans, rinsed and drained [I used chickpeas]

Serves 4 as a meal or 6 as a side

Bring broth and bulgur to a boil in a large sauce pan over medium, Reduce heat and simmer for 15-20 minutes or until bulgur is tender. Drain.

Meanwhile, whisk together dressing ingredients in a medium bowl.

Toss cooked bulgur and salad greens with dressing. Adjust seasonings. Enjoy!

rhubarb-maca coffee cake

noreply@blogger.com (urban vegan) — Sun, 12 May 2013 14:16:00 +0000

Gorgeous magenta stalks of rhubarb sing to me from the grocery aisle like sirens. A little poetic for Whole Foods? Perhaps. But spying rhubarb in the Spring is like seeing a beautiful apparition since it makes only a fleeting appearance. I always buy more than I need because, with rhubarb, you snooze and you lose.

Rhubarb: She who hesitates is lost.

I wanted to try pairing rhubarb with my latest obsession, maca, which like rhubarb, has a slightly sweet and subte acidic flavor. So I threw together this easy coffee cake, which, truth be told, would pair better with a cup of Earl Grey tea. This also makes a relaxed dessert, topped with a scoop of strawberry or vanilla non-dairy ice cream. Enjoy! Happy Mother's Day!

Vegan Rhubarb-Maca Coffee Cake, fresh from the oven

rhubarb-maca coffee cake

fruit layer

4 stalks rhubarb, de-stringed and cut into 1/2-inch slices [About 3 1/2 cups]
1/3 cup sugar
1/3 cup water
1 T cornstarch

crumble topping

1/4 cup flour [whole grain is fine, too]
1/4 cup brown sugar
2 T Earth Balance or other vegan, non-hydrogenated margarine
1/4 tsp salt
1 T maca powder
1/2 tsp cinnamon
Pinch salt

cake

1 3/4 cup flour [I used part white and part whole wheat pastry flour]
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 cup Earth Balance or other vegan, non-hydrogenated margarine
1/4 tsp salt
1/2 tsp cinnamon
2 tsp Ener-G Egg Replacer [or replacer of your choice]
1/2 cup plus 3 T non-dairy, unsweetened yogurt or sour cream [You can also sub non-dairy milk]

Makes 9 large or 16 small slices

Grease an 8 x 8 x 2-inch baking pan. Preheat oven to 350 degrees.

Make fruit layer: In a heavy, medium sauce pan, bring rhubarb, sugar and salt to a boil. Reduce to a simmer and sprinkle with cornstarch. Stir well and cook until thickened, 5-7 minutes. Set aside.

Make crumble topping: Combine all ingredients in a medium bowl. Using your fingers, massage everything until crumbly.

Make cake: Mix dry ingredients in a large bowl. Using a mixer, blend in wet ingredients until just combined. Batter will be very thick. Spread in prepared pan and top with fruit layer. Sprinkle evenly with crumble topping and bake for about 40 minutes or until golden and a cake tester comes out clean. Cool for about 30 minutes before slicing.

morocco method hair care :: review and giveaway contest

noreply@blogger.com (urban vegan) — Thu, 09 May 2013 22:55:00 +0000

Morocco Method: Raw, Vegan, Gluten-Free hair products

When I was in 7th grade going through those awkward junior high years, I read a lot of Thoreau. Specifically, Walden, over and over – usually while I sat alone on a boulder, atop a mountain that overlooked my little coal mining town. I dreamt of running away, building a house in the woods like Thoreau, and being totally self-sufficient.

[An aside: Can you believe my 7th-grade English teacher saw me toting the book and told me it was "too old" for me? Wow.]

Flash-forward about 35 years. These days, between blogging, Tweeting, Instagram-ing, Pinning, and downloading books to my Kindle faster than you can say "civil disobedience," I still daydream about living off the grid. I think America's new-found reliance on technology, love of instant gratification, and contracted attention spans, IMHO, have actually fueled the current popular craft, flea market and DIY sub-cultures. Even though these quiet past-times may seem nostalgic, I see them more as acts of rebellion...

Pablo loves Morocco Method. As you can see from the dollop of shampoo, the color is naturally caramel-like,

...Which brings me to Morocco Method hair products. These homespun shampoos, conditioners, colors and products are raw, vegan and gluten-free. They are made from ingredients you can pronounce and they smell like nature, and not like plastic. The nice folks at Morocco Method sent me their Heavenly Chi Shampoo and Diamond Crystal Mist Leave-In Conditioner to try. Here's the deal:

The good: Revolutionary hair care! All natural. Raw. Vegan. Gluten-Free. Cruelty-free. Environmentally friendly. Many of their products are gentle enough for kids and even pets. The products I tried smelled absolutely lickable and made my hair shiny and soft. Morocco Method donates a portion of their profits to worthy organizations like the Blind Cat Rescue and Sanctuary and Boys to Men California Coast Mentoring Project, to name just a few.

The not-so-good: If Morocco Method wants to be competitive in the busy natural hair care marketplace, they seriously need a good package designer. This stuff screams "Health Food Store." Which worked about 10 years ago but not any more.

I'm undecided on: The Lunar Hair Chart they list on their web site. Part of me thinks it's charming in a kooky sort of way, and part of me dislikes how it will fuel the stereotype of the crunched-out dreamer vegan.

Bottom line, if you are looking for a solid, natural hair care product, look no further. The nice folks at Morocco Method have made it easy. They've offered to send a free Heavenly Chi Shampoo and Diamond Crystal Mist Leave-In Conditioner to one lucky reader [US residents only, please]. All you have to do is leave a comment listing the ingredient in mainstream hair care products that most concerns you. And you get extra brownie points by doing any – and preferably all, of the following

Obviously, I need to be able to contact you in case you win [eg, blog, email, Twitter handle]. I'll announce the random winner sometime next week. Good luck!

DIY single-serving gourmet nut butters

noreply@blogger.com (urban vegan) — Sun, 05 May 2013 23:20:00 +0000

Single-serving nut butters in under 5 minutes

I am in love with gourmet nut butters; eaten hedonistically by the spoonful, they can make a bad day good. Slathered on whole grain bread, they transform lunch into a veritable party on your palate. Jem's Raw Nut Butters are a personal, special occassion favorite, but I also adore more mainstream brands like Peanut Butter and Company, especially Dark Chocolate Dreams. But let's face it: these treats are costly, and you'd have to be nuts to buy them every day.

Potential gourmet nut butter fodder: your inspiration may be different

Last night, I bought some almond butter and my current obsession Maca Powder [much cheaper on Amazon, BTW, than I paid at Whole Foods]. As they sat next to my ramekin collection, I thought about how easy and practical it would to whip up single-serving sizes of gourmet nut butters. Tonight, craving some recovery protein after today's Broad Street Run 10-Miler, I began experimenting. Here's what I came up with. [Photos below are before blending]

Date-Maca-Maple Almond Butter

Date-Maca-Maple Almond Butter
This was my favorite. The acidic-berry-sweetness of the maca is so unbelievably luscious mashed into the mellow, earthy almond butter.

2 T almond butter
1 tsp maca powder
1 date, finely chopped
1/4 tsp vanilla

Cinnamon-Raisin-Maple Peanut Butter

Cinnamon-Raisin Peanut Butter
Want your kids to idolize you? Use this and thinly sliced, ripe bananas in their lunch sandwich tomorrow, on whole-grain bread. A classic combo, divine on toast for breakfast.

2 T peanut butter
1 tsp raisins, finely chopped
1 tsp agave nectar
Dash of cinnamon, to taste

Fluffernutter Butter

Fluffer-Nutter Butter

Sure it's for kids, but I love it, too, especially as a dip for apple or pear slices. It works as a sandwich spread, too.

2 T peanut butter
1 tsp Ricemellow Creme or other vegan marshmallow
1/4 tsp vanilla

Chocolate Peanut Butter

Chocolate Peanut-Butter
Feel free to substitute hazelnut butter, but this is much more economical.

2 T peanut butter
1 tsp cocoa or raw, powdered cacao
1 tsp agave nectar

To make these, simple blend all ingredients well in a ramekin with a spoon. You can use any nut butter [eg, cashew, almond, peanut, soy] and you can basically add anything that is compatible. My simple advice is: taste! If you want to make larger batches, or if you are lucky enough to own a Vitamix like my F-stop, do check out my pal Julie Hasson's excellent primer here.

Nut Butter-Compatible Add-In Ideas

Chopped, dried banana, apricots, apples, raisins, dates, figs or cranberries
Cinnamon
Garam Masala or Cayenne [In tiny quantities]
Canned pumpkin [Yes, really! Try a spoonful with cinnamon and nutmeg as a carrot dip]
Maca Powder
Agave Nectar
Maple Syrup
Brown Rice Syrup
Cacao, Cacao Nibs or Cocoa Powder
Ricemellow Creme or Vegan Marshmallow
Vegan Mini-Marshmallows
Vegan Chocolate Chips
Vanilla or Chocolate Vegan Protein Powder
Crumbled Vegan Graham Crackers
Dried Coconut
Acai Powder
Vanilla, Coconut, Almond, Rum or Banana Extract

What combo will you try first?

the week in pictures

noreply@blogger.com (urban vegan) — Fri, 03 May 2013 01:06:00 +0000

What a busy, fun week – so much food, running, and good times with loved ones. I'll let the images do the talking.

Spring is here in all her glory. F-stop's cherry tree is a giant pink umbrella.

Tulips on my running path are in full bloom

Created a new recipe – Truffled Vegan Cheese Steak – for the Vegan Culinary Experience. Watch for it soon; free subscription!

Perfect grilling weather. F-stop cooked up a ton of asparagus to perfection.

Also enjoyed some fab meals out. Stacey and I shared carbilicious Dan-Dan Noodles at Han Dynasty before the Lila Downs concert. [Best concert I've seen in ages. What a talent!]

We also split some spicy, tasty tofu.

It's fun getting packages instead of junk mail. I ordered provisions from Vegan Essentials. The Caramel Nougat and Moo Bars [which Sue got me hooked on] are addictively yummy.

My order from 100% Pure also arrived. I love their cosmetics, most of which are vegan. [Now that I'm running about 45-50 miles per week, I go through shower gel like water, so I need the super size.]

Finally, after 20 years, I broke down and bought a new vacuum. As you can see, Pablo approves.

creamy apple-pesto vegan chicken salad [gluten-free]

noreply@blogger.com (urban vegan) — Sun, 28 Apr 2013 16:46:00 +0000

Soy curls swimming in a creamy-crunchy pesto dressing. Who needs chicken?

This was one of those "When life gives you lemons, make lemonade"-inspired recipes. In a moment of utter discombobulation, I bought a bag of organic apples at Trader Joe's thinking I was saving money. Sure, they were cheap. Downside was that they also tasted more like potatoes than Gala apples. I could have used them to make a cobbler or pie, but I wanted something savory and the crunch-tastic Waldorf Salad muses – Celery and Apple – were calling my name.

Enter the star of the show -- Plant-Powered Protein: Butler Soy Curls. I love soy curls and buy them by the case especially since I'm running a lot lately and as a result, need to consume more protein than the average bear. Soy Curls fit the bill: they are gluten-free, non-GMO, contain no trans-fats, and are easy and tasty to prepare – just soak in broth, drain and sauté. If you are newly vegan or vegetarian and are one of those people who miss the taste and texture of meat, then you should give these a go. When browned, they are eerily meaty.

My provisions arrived on Friday!

Here, I've paired sauteed soy curls with some leftover frozen pesto, courtesy of last summer's windowsill harvest, and a creamy soy-yogurt-Vegenaise base. If you want to up the hedonism quotient, use all Vegenaise. If you are watching your fat intake, use all yogurt – it's up to you. This salad gets fancy over a bed of baby greens or spinach. It also makes a humble-but-tasty sandwich filling; be sue to use toasted bread for mo'-better-crunchy.

This salad is perfect for sandwiches. Toasting the bread is a must.

creamy apple-pesto vegan chicken salad [gluten-free]

1 1/2 cups Butler Soy Curls
2 cups vegetable broth [I use Better Than Bouillon No Chicken Base]
1 tsp olive oil
6 T non-dairy, unsweetened yogurt
2 T Vegenaise or other vegan mayonnaise
2 T pesto [Store-bought or make your own]
2 garlic cloves, minced
1 small apple, cored and finely chopped [If organic, don't bother peeling]
1 celery rib, finely chopped
Salt and pepper, to taste

Serves 4

You'll need to chop your drained soy curls into bite-sized pieces.

Soak soy curls in broth for 15-30 minutes to rehydrate. Drain then chop into "salad size" pieces. Heat oil in a saucepan over medium and brown the soy curls under golden, stirring constantly, about 5-7 minutes. Set aside.

Mix remaining ingredients in a medium bowl. Stir in browned soy curls; make sure they are well coated.

gluten-free coconut lime bars

noreply@blogger.com (urban vegan) — Thu, 25 Apr 2013 23:56:00 +0000

Gluten-free tropical yumminess, perfect with tea

People get makeovers to keep up with the times. We update our clothes and makeup. We modernize our home decor. We keep up with new technology, like swapping land lines for cell phones. In this spirit of keeping current, I decided to modernize one of my favorite recipes from my first cookbook Lime-Coconut Bars. Same sweet-tart flavor basis. I simply ditched the wheat, just like I ditched the Farrah Fawcett "wings" hairstyle I wore in eight grade [Some changes are for the best]. Since this recipe includes a heavy emphasis on nuts, lime and coconut, even the "wheatiest" among you won't miss the gluten one iota.

Chewy-gooey-gluten-free. Betcha' can't eat just one [I couldn't!]

gluten-free coconut lime bars [vegan]

½ cup gluten-free all-purpose flour plus 3 T, plus 3 more T for topping [I used Bob's Red Mill ]
1/8 tsp xanthan gum
1 cup sugar, divided into 1/3 and 2/3 cup
1/4 tsp salt
¼ cup coconut oil
1/3 cup nuts, ground to a flour in food processor [I prefer pecans, macadamias or almonds]
2 tsp lime zest [From about 2 limes, preferably organic]
3½ to 4 T lime juice, from about 2 limes
1 T non-dairy milk
1 tsp coconut extract
1 cup shredded, unsweetened coconut

Makes 16 bars

Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9 pan.

In a medium bowl, cut together ½ + 3 T cup gluten-free flour, xanthan gum, 1/3 cup sugar, salt and coconut oil until crumbly. Stir in nuts, then press into prepared pan. Bake for about 20-25 minutes or until golden. Remove and let cool slightly.

In a medium bowl, using a fork, stir together 2/3 cup sugar. Lime zest and juice, milk, 3 T gluten-free flour, and extract until smooth. Mix in coconut with spoon.

Spread over baked crust and bake for 20-27 minutes or until set and just starting to turn golden. Let cool on a wire rack for one hour, then chill in refrigerator for 30 minutes before cutting into bars.

Variation: Use another citrus fruit (eg, lemon, oranges, blood oranges) instead of the lime zest and juice.

10 non-chiche vegan hummus ideas and contest winner

noreply@blogger.com (urban vegan) — Sat, 20 Apr 2013 17:56:00 +0000

I had Artichoke Spread Hummus for lunch with baby carrots, and slices of apples [yes, apples!] and Persian cucumbers

Hummus. It's a filling, nutritious and endlessly versatile chickpea dip that's been around for centuries; some even speculate it's an ancient food. Omnivores and herbivores alike adore its creamy texture. But it has become one of those – yawn! – tiresome cliche vegan foods. Do any of these scenarios sound familiar?

Pot luck invite: "Oh, you're vegan. Can you bring the hummus?"
Business lunch: "Don't worry! There are hummus sandwiches for you vegetarians."
Dinner at a meat-centric restaurant: "We offer a hummus and pita appetizer. [How progressive are we?!]

You eat with your eyes first. So treat yourself to a nicely presented meal.

We appreciate the effort, of course. But there's no reason for your hummus to be "ho-hummus." The flavor profile of this popular dip is receptive to many variations. My first cookbook contains a recipe for Smoked Paprika Hummus that remains one of my favorites. And I often call my pal Dreena Burton the "Queen of Hummus," because she has developed a litany of delectable, unconventional twists on this humble garbanzo paste. [Check out Dreena's books, which are chock full of "yummus" recipes.] And even omnivore cooking goddess Nigella Lawson recently made hummus using peanut butter instead of tahini. Last week, I ran across an Israeli blog devoted entirely to hummus. See all the possibilities?

Hummus is a whiz to make in a blender or food processor.

Since I've been busy lately working and running, training for some upcoming races, I've been relying on store-bought hummus. You know, the usual bland suspects: garlic, roasted red pepper. edamame, and maybe horseradish for a kick? Today, I decided to make a batch of my own hummus, partly because it is only about 1/3 the cost of store-bought, partly because it tastes better and mostly because I can pimp it to high heaven. I call this version Artichoke Dip Hummus, because it reminds me of the popular bread bowl dip. Below, you'll also find 10 more unconventional ideas for hummus, and the lucky winners of last week's Betty Goes Vegan giveaway.

ARTICHOKE DIP HUMMUS

1 can chickpeas, rinsed and drained
2 T olive oil
3 T tahini
3 T fresh squeezed lemon juice
1 tsp cumin
3 garlic cloves
1 cup canned, jarred or defrosted frozen artichoke hearts, drained
1/2 cup spinach or thawed, drained frozen spinach
Up to ¼ cup water
Salt and pepper, to taste

Makes a healthy 2 cups

Mix all ingredients, except water, in a food processor until they reaches a creamy, smooth consistency. Add water as needed, 1 T at a time, until you get the desired texture.

Serve with crudités, on crackers, as a sandwich spread, dip or my favorite way: as a protein-packed salad dressing.

Pimp your hummus.

10 NON-CLICHE HUMMUS IDEAS

Pimp your hummus! Replace the artichokes in my recipe with the following substitutions.

Red Beet: 1 cup cooked chopped red beets will give you a nice magenta hummus. Perfect for kids and/or Halloween.
Pesto: 1 cup packed basil and substitute almond butter for the tahini.
Masala: Skip the veggies. In addition to the cumin, add 1-2 tsp garam masala.
Ass Kickin' Hot: Add 1 chopped, seeded jalapeño pepper.
Guacamole: Skip the olive oil. Instead add the flesh of one medium avocado, 1/2 chopped onion and 1 finely chopped, seeded Roma tomato.
Roasted Veggie: A great way to use up 1 cup of leftover roasted vegetables like eggplant, peppers and cauliflower.
Hot Date: Add about 1/2 cup pre-soaked, pitted dates [skip cumin and add a pinch of cayenne, if it suits you]. This makes a more kid-friendly dip.
Fennel: Add 1 cup cooked fennel and maybe some organic lemon zest, too.
Crab[less] Cake Hummus: Skip the cumin and add up to 2 tsp Old Bay Seasoning
Island Hummus: Skip the cumin and add up to 2 tsp Caribbean-style curry powder. Serve with dried plantains

Betty Goes Vegan contest winners

Thanks to everyone for entering. Congratulations....[drumroll]....Lizzie Bordello and the Painted Moonkin. Email me your addresses and we'll send your copies pronto!

the shameless cute cats post

noreply@blogger.com (urban vegan) — Thu, 18 Apr 2013 23:57:00 +0000

I splurged and bought Bossa Nova and Pablo this aesthetically pleasing cat scratcher They love it, sleep on it and fight over it...

Since I've gone back to a "traditional" full-time job, it's been a bit of an adjustment in the kitchen. I've been eating far too many salads and leftovers for dinner. I'll work it out. But for now, since I don't have a recipe to share with you tonight, I do have some adorable "kitty" porn. I love coming home to Bossa Nova and Pablo; they are the best fur kids ever.

Don't forget to enter to win a free copy of Betty Goes Vegan. Announcing the winner this weekend!

...It did leave some hard feelings when Bossa Nova banished Pablo to the packing box.

Pablo remains a huge Project Runway fan. Sometimes, he disagrees with Timm Gunn.

We still miss our little Zelda girl, but we know she's in a better place. We still feel her love, and she feels ours.

Food post next time, I promise. But can you ever have enough cute cats posts?

review and cookbook giveaway :: betty goes vegan

noreply@blogger.com (urban vegan) — Sun, 14 Apr 2013 23:47:00 +0000

Betty Goes Vegan – with a tomato as big as a bean bag.

I grew up in a Polish home. When we wanted kitchen wisdom, we were more likely to turn to Betty Krakow for her babushka chic and babka recipes than to WASP-y Betty Crocker. Excuse my frankness, but even as a kid, I thought Betty looked like a tad uptight – definitely not someone I considered a role model or cared to emulate. [It was her hair and conformism. Oh, that, and the fact that she wasn't even REAL.]

A lot has happened since growing up in the 70s. If you haven't heard the news, Betty has gone vegan, thanks to first-time authors, husband-and-wife team, Annie and Dan Shannon of Meet The Shannons. They veganized most of Betty Crocker's classic recipes in their freshman cookbook, Betty Goes Vegan: 500 Classic Recipes for the Modern Family

Banana, Peanut Butter and Chocolate Chip Cookies: Delicious., subtle banana and PB essences

There's a lot to love about this book. First, there's the comic relief. Yes, technically it's a cookbook– pretty heavy concept – veganizing the un-veganizable. The satire is hysterically welcoming, from the demonic looking, slightly blurry cover with its frighteningly XXL tomato [GMO, no doubt] to its LOL-inducing headnotes. The Shannons describe the Maple-Crusted Vegan Chicken as sweet and nutty, "like wrapping your dinner in a romantic comedy." And for the Marie Antoinette doughnuts: "Marie Antoinette was known for her blond hair and powdered wig. These yellow cake doughnuts made with powdered sugar are so delicious that they'll be doomed to meet a similarly early demise." The fact that Betty was a product of the General Mills conglomerate only makes the sarcasm factor even sweeter.

Betty Goes Vegan is also amazing in its ambition. Do you miss Ceviche? Veganized! Miss Shrimp Scampi? Plant-a-licious. How about New England Clam Chowder? Bingo. You got it – animal-free. No more 'scuses.

I'm taking these to work tomorrow lest I should eat them all solo.

Finally, there's the motivation of utter sincerity. Ann and Dan are devoted animal lovers and advocates. The simple book dedication – "For the Lobsters" – brought a little tear to my eye. This dynamic duo is super involved in the animal welfare community and clearly, their impetus for writing the book is to help animals. I love how unpreachy they are, too. In the acknowledgements, they thank anyone who "has ever decided going vegan – even for one day a week – is a good idea." Holy moly. Thank you, sane vegan represent!

An all-American plate starring the Shannon's easy, tasty Maple-Pecan Crusted Vegan Chicken.

The only thing I didn't like about this book – and I'm sorry for saying it, guys! – is the structure of most of the recipes. They lean super hard on store-bought mock meats, vegan cheeses, and other processed foods. Yes, the recipes are plant-based. And yes, for a new or busy vegan, they are a good solution. But if we are going to take the emancipation of Betty Crocker to its ultimate pinnacle, doing it with mainly whole foods would have been an awesome coup. Eating processed foods, even vegan ones, is not something I think we should glorify.

Greek Lemon Soup: Made it because I had all the ingredients. Easy chick-peasy.

I also found a few of the recipe constructions and the common ingredients a bit odd. They called for Pink Himalayan Sea Salt in every other recipe, for example. I wish the Shannons had explained in the Pantry Notes what made it so special and why they specified it in all the recipes. I didn't have any on hand so I just used kosher, culinary Philistine that I am. Tony Chachere's Creole Seasoning also played prominently in many recipes. I never heard of it, didn't feel compelled to buy it, and just skipped over any recipe requiring this ingredient. And I'm not a trained chef but calling for 1/4 tsp brown sugar in the Maple Pecan-Crusted Vegan Chicken seemed so timid I thought it was a typo. Sweeten in pre-diabetes Paula-Deen style or don't bother. Many recipes call for 1/4 tsp of olive oil, sugar, etc which IMHO is really too little to really influence the flavor.

Minor complaints, I know. Bottom line is, this book is perfect for new, busy, and/or lazy vegans.

The nice folks at Grand Central Publishing have offered to give away two, count 'em! – two copies of Betty Goes Vegan to two lucky readers. Just leave a comment with the classic American recipe you'd like to see veganized. Brownie points for liking any [or all!] of us on Facebook or following us on Twitter. I'll announce winners soon. Please make sure there's a way I can contact you [eg, blog, email]. Us residents only, please. Good luck. And good job, Shannons!

my favorite recipe creation of the year :: pan-seared shaved brussels sprouts with creamy dijon-curry sauce

noreply@blogger.com (urban vegan) — Thu, 11 Apr 2013 23:08:00 +0000

Or more familiarly, Pan-Seared BS with Creamy-Dijon Sauce. The recipe name was starting to sound so pretentious that I needed to insert a bit of levity. This recipe is hands-down my favorite concoction of 2013, so far. Case in point: it's designed to feed four as a side, but I scarfed down the entire batch for dinner last night solo.

When you cook shaved Brussels sprouts, they develop a caramel-licous sweetness – very un-BS-like. I'm sure that, if blind-folded, non-foodie taste testers trying shaved BS [!] might not even suspect which vegetable they were consuming. I dressed the sweet seared shavings in a creamy fusion Curry-Dijon Sauce: it may sound like an unlikely combo but the smooth, deep flavors of Caribbean curry powder complement the kick of Dijon mustard, especially when tempered in a silken tofu base. Topping it with a layer of toasted pecans adds yet another element of earthy complexity. Plus, the crunch is nice.

One thing that's nice about this recipe is that you can make just the seared BS [I know, I know] as written. Adding the sauce makes it fancier and tastier. If you're in the mood for a showstopper, add the toasted pecans. A small extra step that your tummy will thank you for profusely.

PAN-SEARED BRUSSELS SPROUTS WITH CREAMY DIJON-CURRY SAUCE Serves 1 to 4

Pan-Seared Brussels Sprouts

5 cloves garlic
1 1/2 inch piece of ginger, peeled and finely chopped
1 small onion, quartered
7 cups shaved Brussels sprouts [Thinly slice them yourself with a mandoline or if you're lazy like me, Trader Joe's sells them already shaved]
1 T olive oil

Creamy Dijon-Curry Sauce Makes a healthy cup. Use the rest as a veggie or Buddha bowl topper.

12.3 oz container of silken firm tofu [aseptic container, not refrigerated tofu. That is too grainy for this recipe]
1 T Veganaise or other vegan mayo
1 tsp Caribbean curry powder [not Indian]
1 T Dijon mustard
2 tsp brown mustard seeds
Salt and pepper, to taste

Plus 1/4 cup crushed, toasted pecans, for topping

In a food processor, whiz together the garlic ginger and onion until couscous size or slightly larger. [Do not clean the processor yet.] Heat oil in a large saute pan over medium. Add the onion mixture, and cook for about 1 minute, then add the BS shavings [!]. Cook, stirring often, until caramelized and vibrant, 5 minutes or less. Set aside.

Mix all sauce ingredients in the food processor until creamy. [Okay, now you can clean it.]

Toss BS [!] with about 1/4 cup of the sauce. Sprinkle with toasted pecans and enjoy.

mexican-cornbread casserole

noreply@blogger.com (urban vegan) — Sun, 07 Apr 2013 22:38:00 +0000

Mexican-Cornbread Casserole. Muy easy. Muy vegan. Muy bueno.

The other night, I opened my pantry in search of supper inspiration. A sexy little can of La Morena Chipotle Peppers in Adobe Sauce winked at me, and I was overcome with an intense and unstoppable hankering for Mexican food. Luckily for me, I also happened to have a can of refried beans on hand. But alas, no tortillas were to be found and I was too tired to run out to the store.

My inspiration for this recipe. Notice "chipotle" is misspelled on the label, as my editor friend Zhanna pointed out.

So what's a girl with a craving to do? Make a casserole, with a simple, savory cornbread topping. I adore Mexican cuisine as much as the next amiga, but I tend to lean too heavily on the monotonous burrito-taco-enchilada trifecta. This casserole offers a fun, easy reprieve; the cornbread tempers the peppers' sassiness with a soothing hit of sweetness. I'm pleased with the results and will add this recipe will be on my "easy dinner" short list. Despite the cornbread, it only takes about 30 minutes of hands-on time to throw together.

Before I give you the recipe, I'd like to announce the new winner of Veganissimo, since the original winner never responded and did not include a way for me to contact her: Congrats, Kelly G! Email me your address and we'll get your prize out.

Is it a placemat? Or a wee yoga mat for kitties? Bossa Nova thinks the latter.

Incidentally, as I set out to photograph this casserole, I fished out a few place mats from my collection to try. And of course, Bossa Nova settled herself on the one I was going to use, so I ended up going with my second choice. She looked to cute to move.

Vegan Mexican-Cornbread Casserole

Filling:

Cooking spray
1 T olive oil
2 garlic cloves, minced
2 cups of your favorite vegetables, chopped if not already tiny [eg, celery, peppers, carrots, onion, corn, edamame, broccoli, spinach. I used Trader Joe's Healthy 8 – already chopped!]
1 15-oz. can refried beans [lard-free, obv]
1/4 cup La Morena Chipotle Peppers in Adobo Sauce [You can substitute any kind of canned hot pepper, but depending on the heat, you may need to reduce the quantity]
Salt and pepper, to taste

Cornbread topping:

1 1/3 cup non-dairy milk [I used unsweetened flax milk]
1 tsp white vinegar
3 T canola or coconut oil
1 1/4 cup cornmeal
3/4 cup flour
1 T baking powder
1/4 tsp baking soda

Serves 6

Spray a medium casserole with cooking spray. Preheat oven to 425 degrees. Pour the vinegar into the non-dairy milk and stir to make "soured" milk. Set aside.

In a large skillet, heat the oil over medium and saute your veggies until tender, about 10 minutes. Set aside.

Mix it all up.

In a medium bowl, combine, refried beans, chipotle peppers and cooked veggies. Stir well then spread/pour into your casserole.

In a large bowl, mix all cornbread ingredients until just combined: do not over mix. Spread across the top of the bean mixture, and bake for 25-35 minutes, or until cornbread is golden brown on top. You may have to sneak a taste from the center before committing to removing the casserole from the oven, just to make sure the cornbread is cooked through.

Serve as is, or topped with avocado slices.

easy black bean burgers

noreply@blogger.com (urban vegan) — Mon, 01 Apr 2013 23:21:00 +0000

Classic Black Bean Burger, topped with smoky tahini dressing and an avocado

It may be a vegetarian cliche, but an artfully crafted veggie burger is one of my go-to favorite noshes, either on a bun with all the fixin's, plain topped with a tasty sauce or alternatively, wrapped in lettuce or kale in lieu of the more traditional roll. While I was walking home from work tonight, a vision of a salty-sweet black bean burger popped into my head, topped with a smoky tahini dressing.

I indulged my culinary vision and craving, and there's something to be said about going with your gut: this little burger hit the spot. And the entire recipe took less than 30 minutes from conception to plating [and blogging]. I ate my Black Bean Burger wrapped in green leaf lettuce. [Even though I love carbs as much as the next person, I find that as I get older, I just crave them less.] My only complaint was that my Trader Joe's Black Beans were not black beans, despite the label. I felt like an April Fool's joke had been played on me when I opened the can and saw chocolate brown beans instead of the little black ones I am accustomed to using. No biggie, though: they still tasted fab drizzled with my improvised Tahini Sauce.

Patties, formed and ready for cooking

I won't bother giving you the sauce "recipe:" it's simply 1 part tahini, 4 parts water and a dash of smoked Spanish paprika. But if you're really tired, you can just douse these burgers in ketchup or Vegenaise.

Easy Black Bean Burgers

1 15-ounce can black beans, rinsed and drained
3 garlic cloves, lightly chopped
1 small onion, lightly chopped
2 T pimento-stuffed green olives, lightly chopped [and depitted, obviously]
1 tsp cumin
1/2 tsp ground coriander
Up to 1/2 tsp red pepper flakes
1/4 cup bread crumbs [I used panko]
1 T olive oil plus extra [About 1-2 T] for frying

Makes 4 burgers

Mix everything in the food processor until the mixture sticks together when pinched.

Form into 4 patties.

Heat about 1 olive oil in a skillet over medium. Fry patties about 5-7 minutes, pressing down the top with a spatula to flatten. Flip then fry on the other side about 5 more minutes. Add more oil if needed.

Fry baby, fry!

easy roasted portobello caps and veganissimo winner

noreply@blogger.com (urban vegan) — Thu, 28 Mar 2013 23:55:00 +0000

Obviously, I love to cook and eat. But like everyone else in the world, I work long hours at a "day job" and am consistently overextended. Preparing dinner after a particularly long or busy day can sometimes feel more like a chore than a joy, even to the most die-hard gourmands.

On nights like this, I often rely on my no-brainer roasted portobello recipe. Besides being easy, the flavor can be customized depending on the herbs you have on hand, and you can eat the mushrooms as is, as a burger, or sliced, atop a salad. Win-win-win, right?

Before I give you the embarrassingly simply recipe, I'd like to announce the winner of the free copy of Veganissimo. Congratulations.....drumroll....
~~ALEXIS SCHRANTZ!~~ Kelly G! Congratulations, girl. Email me your address and we'll get your prize shipped pronto. [You will love it.] ~~You need to email me before April 3 or the prize goes to someone else.~~

Pathetically Easy Roasted Portobello Caps

1/2 tsp extra virgin olive oil per mushroom plus extra for drizzling on pan
1 portobello mushroom cap, degilled and destemmed [You will use gills and stems as part of the filling]
1-2 minced garlic cloves
1 tsp of your favorite dried herbs [eg, Herbes de Provençe, fennel seeds, oregano, parsley, basil, rosemary or a combo]
1 tsp soy sauce
1 tsp best-quality balsamic vinegar [Substitute dry white wine or broth]
Salt and pepper, to taste

Makes 1. Recipe easily double, tripled quadrupled, etc...

Drizzle the bottom of a roasting pan with olive oil...

Use a spoon to gently remove mushroom gills.

Degill and destem your 'shrooms. Use a spoon and be gentle. Mushrooms can be fragile.

Chop gills, stems and garlic. Toss in a small bowl along with remaining ingredients. Place in mushroom cap "bowl."

Place mushroom(s) in prepared pan. Let marinate for at least 30 minutes or as long as overnight [Hint: Start these before you leave for work in the morning.]

Preheat oven to 400 degrees. Drizzle mushrooms with a bit of extra-virgin olive oil and then cover pan with foil. Bake for 20-30 minutes or until cooked through. Let cool for 10 minutes before eating as is, as a burger or sliced and served atop a salad.

caesar salad dressing over pan-fried soy curls

noreply@blogger.com (urban vegan) — Tue, 26 Mar 2013 23:29:00 +0000

Some of you have been asking about my Caesar Dressing recipe using The Vegg. I'm almost embarrassed to call it a recipe, since it's so pathetically easy to put together. But it's one of those gems that delivers maximum flavor for minimum effort – perfect for lazy, tired cooks like me. Anchovy lovers will appreciate the sea saltiness that my requisite hit of miso delivers. I think the Caesar Dressing tastes particularly delicious drizzled liberally over pan-fried Soy Curls [directions follow], on top of a bed of greens. But if you are of the more traditional ilk, serve it over romaine lettuce with plenty of crispy croutons.

Before I give you the recipes, don't forget to enter to win a free copy of Soy Curls. I'm announcing the winner very soon.

Caesar Dressing

2 cloves garlic, minced
1/4 cup nutritional yeast
1/2 tsp mustard
6 T extra-virgin olive oil
2 T lemon juice
1/2 tsp miso
2 tsp The Vegg - Vegan Egg Yolk plus 1/2 cup water
Salt and lots of fresh ground black pepper

Makes 1/2 cup

Whiz everything together in a mini food processor until creamy. Doesn't get much easier.

Pan-Fried Soy Curls

2 cups vegetable broth [I recommend Better Than Bouillon, No Chicken Base]
1 cup Soy Curls
About 1 T of your favorite dried herbs [eg, Herbes de Provençe]
Olive oil for sauteeing

Serves 2

Soak soy curls in broth for about 1/2 hour. Drain and squeeze out excess broth. [Save broth for other uses.]

Heat about 1 T oil in a saucepan [cast iron works great here] over medium. Add soy curls and sear until browned about 5 minutes. Repeat until all sides are browned, adding more oil if needed.

Place on top of a bed of your favorite greens, then toss with Caesar Dressing.

veganissimo: review and giveway contest

noreply@blogger.com (urban vegan) — Thu, 21 Mar 2013 00:45:00 +0000

I often think of going vegan as unpeeling layers of an [organic, non-GMO] onion, First, you decide to pimp your vegetarianism by eschewing eggs and dairy. Then you realize – ugh! – that most sugar is clarified using animal bone char, so you cut that from your diet. Then, holy moly – one day, someone tells you about carmine, the red dye made from crushed red bugs [I'm pretty sure even omnivores might easily give up that one]. And then you realize the collagen in your shampoo might have come from poor Bessie [RIP], so you find a kind and gentler alternative. Et cetera, et cetera.

"Veganissimo." It's a fun, new Italian-esque word that means someone who is as "vegan as possible," and the book of the same name can help you get there. Veganissimo A to Z: A Comprehensive Guide to Identifying and Avoiding Ingredients of Animal Origin in Everyday Products details every possible and impossible animal product. Written by Reuben Proctor and Lars Thomsen, it was originally researched and written for German-speaking countries. But now English speakers [and animals they care about] can reap the bennies.

Veganissimo is an important, incredibly well researched resource. Clean layout. Easy to read - using my readers [I guess their target audience is not middle-aged women]. Helpful icons allow you to quickly scan and access the info you need. Plus, the size is small enough to tuck in your backpack to bring along on shopping excursions.

What struck me as I scanned through this book is how impossible it is to be a pure vegan right now, unless you can somehow exist totally off the grid [Hopefully one day in the this will not be the case]. Sadly, they really do use everything but the "moo." At best, this book will raise awareness and help us on our journeys to Veganissimo-hood. And as an added extra bonus, if the vegan police come knocking on your door and criticize you for [insert ridiculous "offense" here], I'm sure you can scan their food/outfits/apartment and find the some snappy comeback referencing this handy little number.

I personally have no interest in debating veganism. I think that any step you make toward a more vegan lifestyle is a good one, and this book will definitely help you take it. Whether you are a 20-year vegan veteran, learning to keep your eyes peeled for animal sources of potassium tallowate in your make up, or you are a newbie herbivore who is just only learning the hows and whys of casein and whey, this book is an indispensable resource.

Contest!

The nice folks at The Experiment, publishers of Veganissimo, have offered to give away a copy to one lucky reader. Just leave a comment mentioning the most annoying hidden animal product [Personally, I have an issue with Trideth-3 Carboxamide MEA.....kidding. For me, it's honey.].

Earn brownie points by liking any or all of the following pages:

Facebook: https://www.facebook.com/Veganissimo.A.to.Z
Twitter: @experimentbooks
Facebook: https://twitter.com/theurbanvegan
Twitter: @theurbanvegan

I'll choose a winner midweek next week. Good luck. And read those labels.

a week of vegan lunches

noreply@blogger.com (urban vegan) — Sat, 16 Mar 2013 18:48:00 +0000

I've been doing work full-time in-house at a local ad agency, and this means packing lunches. People still [yes, still!] ask me what I eat. So partly to answer their question, I thought it would be fun to document a week's worth of lunches for you. This may be more food than you think a woman my size would consume, but that particular week, I also ran 40 miles; all that exercise makes a girl extra-hungry. Obviously, packing your own lunch saves you loads of money and gives you more control over what you are putting into your body.

Monday [pictured above and below]: Vanilla soy yogurt, a Key Lime Lärabar, improvised quinoa-kale pilaf, organic apple and tangerine. I know that Lärabars are not exactly frugal, but around 2pm each day, I found myself heading for pretzels or animal crackers at the vending machine – not healthy! Lärabars and other similar fun-but-healthy snacks cost roughly the same, but they fill me up and are more nutrient-dense and natural. I watch for sales; Target usually has good deals on Lärabars and Luna Bars.

Close up of my improvised quinoa-kale pilaf. The pink hue comes from dried cranberries.

Tuesday [below]: Sandwich made with my Smoky Mushroom-Artichoke Spread and spinach on gluten-free bread, 2 clementines, organic apple. radishes and hummus, and a Texas BBQ Primal Strips

Wednesday [below]: More leftover pilaf, baby carrots/radishes and hummus, a Chocolate-Dipped Coconut Luna Bar, an apple and a tangerine.

Thursday [below]: Pretty spartan today: I was in a rush to get out the door and this was the best I could do. Tossed salad, Peanut-Butter Chocolate Lärabar, banana and two clementines.

Friday [below]: You have to treat yourself once in awhile. My friend Deb and I noshed at Su Xing House. They offer a tremendous lunch special: soup. a side and an entree for about $7, plus plenty of jasmine tea to wash it down. They also serve brown rice, which we both prefer.

I got the Kung Pao Tofu –– a little sweet, a little spicy, with some mushrooms on the side ....

Deb chose the delectable Spicy Eggplant and Tofu with Garlic Sauce and a Spring Roll.

These are just snapshots from one particular week. My lunches also typically contain leftovers from the previous night's dinner, soups, nut butter and jelly sandwiches, gargantuan salads with chickpeas, artichoke hearts and peppers, etc.

What's in your typical lunch bag?

liquid assets

noreply@blogger.com (urban vegan) — Thu, 14 Mar 2013 01:49:00 +0000

Forgive the St. Patrick's Day pun; it's been a busy week. I've been surviving on leftovers and quickie pasta dishes. But no matter how crazy my schedule is, I always try to punctuate my meals – healthy and otherwise – with a variety of nutrient-dense juices and smoothies. This is my vibrant, go-to emerald juice: organic apple, organic lemon, ginger, cucumber, a dash of cinnamon, and a green du jour. I tend to make it the same way all the time, and it always tastes refreshing to me – the apple, lemon, ginger and cinnamon gleefully eradicate any possible chlorophyll aftertaste. I vary the greens depending on what I have on hand: I may use kale, chard, spinach and/or broccoli. Nutrition-wise, it's best to use fresh greens. But hey, juicing is costly, so wallet-wise, using [up] slightly wilted greens is perfectly acceptable.

This is one of my current favorites: pear, a wee beet, cucumber, spinach, organic lemon, baby carrots and ginger. Sometimes, I throw in about 1/2 cup of fresh pineapple. The beets, pear and carrots make it nice and sweet, and the beet also thickens it.

Hot herbal teas make a nice evening wind-down. I got hooked on Palais des Thés rooibos varieties when I did my cooking demo at Paris Vegan Day. My absolute favorite is Thé du Hammam, not pictured.

I never tire of hot tea made from fresh mint [nana] – very popular in the Middle East and North Africa. The trick is to use way more mint than you think you'll need – pack it in!– and let it steep for way longer than you think it should. Good nana tea, like love, takes time to develop. [No, I did not plan for my nail polish to match my tea pot.]

I'm still running up a storm, training for some spring races. Green protein smoothies help me recover faster, especially after a run of 12 miles or more. I usually make mine with flax milk, a frozen banana, ground flax seed, soy or hemp protein powder, a handful of baby spinach, stevia and perhaps some blueberries or raspberries.

Erin, go raw!

pan de mallorca recipe and the vegg contest winner

noreply@blogger.com (urban vegan) — Sun, 10 Mar 2013 22:56:00 +0000

Pan de Mallorca – vegan, at last!

UPDATE:
3/15/13: ~~Elizabeth: If I don't hear from you by Sunday, we will be choosing another winner for the free packet of The Vegg. Email me pronto, girl!~~ [Done deal, 3.17.13. Congrats, Nomstoppable.com]

As I mentioned a few days ago in my review of The Vegg, I wanted to veganize Pan de Mallorca forever. This light, eggy Puerto Rican roll is eaten for breakfast or is used to make sandwiches. Since egg yolks are such an important component, I was only able to successfully create a plant-based version after The Vegg – the new vegan egg yolk substitute and wonderfood – came out.

Okay, before the healthy food police start hating on me [wink-wink], I admit my guilt. Yes, my Pan de Mallorca is made with white flour, and it's not exactly health food. All I can do is calmly recite my mantra: "Everything in moderation, including moderation."My everyday diet is exceptionally healthy – and I hope yours is, too. But I'm human and like/need to sin every once in awhile. It keeps life fun and balanced.

Dusted with powdered sugar, these are delicious with tea, slightly warmed

This recipe is not difficult but you do have to be at home to supervise the three dough rises. That saidm, this is a perfect rainy or snowy day project.

Before I give you the recipe, I'd like to announce the 2 lucky winners of a packet of The Vegg. Drumroll.....Congratulations Elizabeth [who wants to make her grandmother's rice omelet] and Cadry's Kitchen [who wants to make "egg" noodles]. Email me, ladies, and we'll send out your prizes.

3.17: Congratulations, Nomstoppable.com! [Sorry, Elizabeth. Never heard from you.]

Pan de Mallorca

1/2 cup non-dairy milk
1/2 cup water
1 1/2 tsp yeast
3 cups white flour, divided [give or take]
2/3 cup sugar
1 tsp The Vegg plus 1/4 cup water [Whiz in blender, per package directions]
1 tsp vanilla
Pinch salt
1 stick Earth Balance, melted, divided in half [Plus even more if you are a hedonist]
About 1/4 cup powdered sugar, for dusting

Makes 6 rolls

Warm milk and water in microwave or saucepan until it reaches wrist temperature – not too hot, not too cold. Using a mixer, with whisk blade, add yeast, 1 cup flour, and sugar. Cover and let rise for an hour in a draft-free place [I used my proofing function; hooray for new ovens!]. The mixture will be foamy and smell slightly yeasty.

Add the rest of the flour, plus The Vegg, vanilla, salt and half the melted Earth Balance. Once again, cover and let rise until doubled, about 45 mins to 1 hour.

On a floured surface, roll or press dough out into a rectangle then roll rectangle toward you into a log, similar to how you form cinnamon rolls. Cut log into 6 pieces. Place them on oiled cookie sheet, then gently brush with the remaining Earth Balance.

Preheat the oven to 375 degrees. Let the rolls rise for about 30 minutes. If you are a true hedonist, then you can brush once more with melted Earth Balance after this rise. then bake for 15-20 minutes or until golden.

Dust generously with powdered sugar just before serving.

review and giveaway :: the vegg

noreply@blogger.com (urban vegan) — Fri, 08 Mar 2013 01:23:00 +0000

The Vegg: Looks like egg yolk. Boy does it smell and taste like egg yolk. But it's vegan!

I've been wanting to veganize Pan de Mallorca forever. This fluffy blond sweet roll hails from Spain and is popular in Puerto Rico. But egg yolks are a centerpiece ingredient. Let's face it: while a pinch of turmeric is a spectacular tool for infusing vegan foods with a non-toxic blast of yellow color, it does nothing for the flavor. If I wanted authentic Pan de Mallorca, it was time for me to call in the big guns. Enter The Vegg.

The Vegg, vegan egg yolk substitute

The Vegg is the world's first vegan egg yolk. It has been sweeping plant-based circles by storm and no wonder. It's opening up a whole new world of culinary possibilities to herbivores. Even though I read the rave reviews, I must admit after scanning the ingredient list – mostly nutritional yeast– I was skeptical.

My powdered sugar-dusted Pan de Mallorca owes its yellow color and fluffiness to The Vegg

My skepticism disappeared when I cut open the package, whizzed it up in the mini-food processor as per the directions: 1 tsp = 1/4 cup water. The intensely sulfuric odor of eggs [It comes from the black salt.] almost knocked me over, and the almost phosphorescent yellow glow was sunglass worthy. The aroma alone told me it would work. And work it did: my beloved Pan de Mallorca is officially sunny yellow and vegan-friendly.

Vegan Caesar Salad Dressing

I also remember years ago my friend Kim making Caesar Salad Dressing many years ago with an egg yolk. The recipe stuck in my head all this time, so I made my own version with The Vegg and it is, without a doubt, the creamiest, eggiest dressing I have ever had. Yes, it's even eggier than dressing with egg. And no nasty salmonella!

Massaged Kale Salad with Vegan Caesar Dressing and Pan-Seared Soy Curls

Tonight, I used the Vegan Caesar Salad Dressing to dress a massaged kale salad topped with Pan-Seared soy curls. I don't mean to be a tease: I'll post all these recipes for you soon; they are definitely keepers. But for now, let's cut right to the chase: The Vegg is a winner, and I have already cleared out a permanent corner in my pantry for it. The fact that 10% [quite a large sum!] of net proceeds are donated to Compassion Over Killing only makes me love it more.

What would I change? I wish it came in a bag with a ziplock.

Giveaway Contest: Win a Free Packet of The Vegg

Speaking of winners, the nice folks at The Vegg are giving away a package of The Vegg to two, count 'em, two lucky Urban Vegan readers. All you have to do is leave a comment and tell me what you will make first using the Vegg. I'll announce the winners this weekend.

So be a good Vegg, and leave a comment.

how to dry-fry tofu :: tutorial

noreply@blogger.com (urban vegan) — Mon, 04 Mar 2013 00:54:00 +0000

Dry-fried tofu: crispy and marinade friendly, yet free of added fat.

As promised, today I'm going to show you how to dry-fry tofu. I use this easy technique often to quickly give pressed tofu a wonderfully chewy texture. When you dry-fry tofu, it actually tastes like you deep fried it – but it's oil- and added-fat-free [Take that, Paula Deen!]. This method makes tofu more receptive to soaking up sauces and marinades; in my opinion, it's the best way to introduce this versatile plant protein to professed tofu haters.

You can use dry-fried tofu any way you would use seitan, tempeh or....meat [This should help newbie vegetarians who miss the texture of meat]. Cover it with your favorite sauce and bake it. Add it to stews, soups and curries. Or cut it into thin slices before dry-frying, marinate it, and use it to fill sandwiches and spring/summer rolls. I love it as a sub for paneer [Indian cheese] in Saag Paneer.

First you need to press your tofu. Place it on a plate and swaddle it in a layer or two of paper towels, below and above the tofu.

Place another plate atop the tofu, then place 2 or 3 of your heaviest tomes on top. Let sit for 30 minutes. Replace paper towels with fresh ones, flip and repeat. Now most of the water will be gone.

Cut pressed tofu into desired shapes.

Heat a non-stick [this is important] skillet over medium. Do not add oil. Just heat, then add tofu. Don't crowd the pan. Cook until the tofu is browned, then...

...Flip and cook until the other side is golden. When it's done, add to your favorite recipe. Now wasn't that easy?

Try these other great vegan recipes using your batch of Dry-Fried Tofu:

Brocolli-Slaw Stir-Fry with Tofu from Fat-Free Vegan
Pan-Fried Pesto Tofu Sandwich from Accio Vegans
Raw Kale with Tofu Croutons from Olives for Dinner

flavor foundations :: smoky mushroom-artichoke spread

noreply@blogger.com (urban vegan) — Thu, 28 Feb 2013 01:27:00 +0000

This Smoky Mushroom-Artichoke Spread is uber-versatile. You can use it as a base for many different dishes.

You already know I like recipes that are modular. But I also prefer savory recipes that have legs and can be used as the flavor foundation for several meals. Who wants to eat the same meal every night?

A few months back, I started experimenting with a combination that I adore: mushrooms, artichoke hearts and smoked Spanish paprika. After much trial – and very little error since the flavors are good friends – I came up with this saucy foundation spread. It's a little tart, a little woody and just smoky enough to make your palate twinkle. Like a song you can't get out of your head, I've made this recipe several times over the past few weeks because it's easy to throw together and requires no fancy ingredients. Besides the taste, I also love the fact that you can enjoy it a number of ways. I've eaten this foundation spread:

1. Straight out of the bowl
2. Spread on crackers
3. As a sandwich filling
4. Over pasta
5. In a Buddha Bowl, as shown above, with greens, beans, and millet
6. Atop a salad

I'd imagine it would also be an interesting addition to a soup or stew, too. How will you use it?

Smoky-Mushroom Artichoke Spread

1 T extra-virgin olive oil
8 garlic cloves, sliced
1/2 pound cremini, shiitake and/or oyster mushrooms, very finely chopped
1/4 tsp salt [smoked sea salt, if you have it]
1/3 cup oil-packed artichoke hearts, drained and very finely chopped
1 T Vegenaise or egg-free mayo
2 tsp smoked Spanish paprika

Makes about 1 cup, recipe easily doubled

Heat oil in a large skillet over medium. Add garlic and saute until soft, about 5 minutes. Do not burn.

Add mushrooms and cook for about 15 minutes, or until soft, stirring occasionally. Transfer to a bowl and stir in remaining ingredients.

silky eggplant satay curry

noreply@blogger.com (urban vegan) — Sat, 23 Feb 2013 16:12:00 +0000

What inspires your cooking? Do you enjoy paging through cookbooks and magazines, then shopping for the ingredients? Do you taste a fabulous dish at a restaurant and try to replicate it in your own kitchen? Or do you go "shopping" in your pantry and try to arrange what-have-you into a magically delicious concoction?

Since cooking is an obsession for me, it doesn't take much to inspire me: I am guilty of all of the above and then some. But more often then not, my culinary muses are the gorgeous bits of produce that call to me from farmers' markets and the vegetable stalls at Philadelphia's Reading Terminal Market. The colors, smells and textures accost my senses, and I experience a cook's version of Stendhal syndrome. My mind immediately starts "sketching" recipes.

Protein-powerhouse: chickpeas, peanut butter and tofu in a creamy curry, over brown rice

Last week, I scored a gorgeous bag of slim Asian eggplants for only $1 [Muses don't have to be costly]. I hadn't had a good, creamy curry in a very long time, so I decided to make one, inspired by two of my favorite Thai flavors – creamy red curry paste and satay sauce. I was pleased with the result – a slightly sweet, smoky-spicy stew. I blissfully noshed on it for lunch several days during the week over jasmine brown rice. You can use any curry paste you like and can even play around with different nut butters.

Dry-frying tofu in a non-stick pan

Silky Eggplant Satay Curry

4 small eggplants, cut in 1-inch cubes or if eggplants are small enough half moons
1 13-14-ounce can full-fat coconut milk, divided
4 garlic cloves, minced
2 medium onions chopped
4 Kaffir lime leaves , torn
1-inch piece of ginger, peeled and minced
2-3 T red curry paste or to taste
2 carrots, thinly sliced
3 T creamy peanut butter
1 potato, cubed
1/2 cup vegetable broth
2 T agave nectar
1 pound tofu, pressed, cut into triangles and dry-fried [You can skip the dry frying if you're pressed for time, but the texture makes a huge difference]
1 can chickpeas, drained [Optional]
Salt, to taste, plus extra for the eggplant

Serves 6 hungry people

Dry fry your tofu [Tutorial coming soon, I promise!].

Place eggplant pieces in a colander and sprinkle with salt. Let sit for at least an hour to draw out the bitterness. Rinse well and set aside.

Heat 3 T of the coconut milk over medium in a large pot. You will use this as you would use oil. Toss in the onion, garlic ginger and kaffir lime leaves and saute until onion is translucent, about 5 minutes.

Add curry paste – start with 1 T and gradually add more, to taste and cook another 5 minutes. Add peanut butter, stirring well to melt, then whisk in the rest of the coconut milk.

Add everything but the tofu and chickpeas, if using, and bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes to an hour, stirring every once in a while. The curry is done when the eggplant is soft and the stew is silky smooth. Adjust seasonings. Serve over brown basmati or jasmine rice.

artisan vegan cheese :: review

noreply@blogger.com (urban vegan) — Tue, 19 Feb 2013 00:46:00 +0000

Hard Guyère from Miyoko Shinner's Artisan Vegan Cheese.

I'm a little late to the party, but I finally treated myself to Artisan Vegan Cheese by Miyoko Schimmer, the book that has taken the plant-based world by storm. I own Miyoko's other two other vegan cookbooks and over the years, I've been impressed by her Japanese and contemporary recipes. She is known as a perfectionist who tweaks her dishes --often over the course of years! – until she is 100% satisfied. Since I adore Miyoko's style and love trying new culinary techniques, I couldn't wait to dive right in.

In paging through the book, I could see the influence of Jo Stepaniak's pivotal Ultimate Uncheese Cookbook, one of the first vegan cookbooks I bought and fell in love with, "back in the day." It used to be that there was only one vegan cookbook covering every category [eg, cheese, desserts, various ethnic cuisines]. But herbivorous vegan chefs continue to inspire each other and propel this cooking style forward. Watching plant-based food evolve over the years from crunchy fringe faction into bona-fide cuisine is satisfying, to say the least.

To start, I decided to try making the following cheeses:

Goat Cheese
Hard Gruyère
Buffalo Mozzarella
Air-Dried Cheddar

[Warning: This post is a photo bomb; it's picture heavy!]

Rejuvelac, fermenting on my counter.

Many of the cheeses require homemade rejevelac for fermentation. Rejuvelac is basically a probiotic culturing agent made from grains. Aging your own rejuvelac is a little like having a pet because you have to water and nurture it.

Cashew Goat Cheese, in the foreground rolled in Herbes de Provençe

Goat Cheese
Miyoko's book is worth it for this cheese alone. The Goat Cheese was my favorite recipe of the bunch, and I will definitely be making this over [and over and over!]. First, it truly tastes like dairy goat cheese--to a "fool an omnivore" degree. The texture. The sharpness. The aroma. Second, it's easy to throw together. I would recommend making this recipe first because it yields an almost instant cheesy gratification. I wound up eating most of the batch on crackers but I did use it to make a few sandwiches. Next time, I'm planning to use in on salads and as a crostini topper. Would also be great in a vegan omelette or quiche.

Hard Gruyère with a slice missing, Looks like a large Pac-man, no?

Hard Gruyère
This cheese was also magnificent and another omnivore fooler. Very rich and creamy, thanks to the addition of coconut oil. It was also quite simple to make and it did taste remarkably like dairy Gruyère.

Again, I ate this mostly on crackers – divine! – and it is also delicious as a sandwich spread. [I don't know about you, but I can only eat so much hummus per week!] In fact....

...I even had some for dinner last night with some red wine. I know it looks Spartan for a cookbook author's dinner, but I only had Udi's Gluten Free Whole Grain Bread in the 'fridge [my favorite gluten-free load]. Although my sandwich was delish, this would have been more luxurious on a crusty baguette, with a few apple slices.

Air-dried Cheddar

Air-dried Cheddar. Not pretty. Not cheddar-like. But delicious.

Here's where I ran into problems, but I take the blame because I am not the world's most obedient cookbook reader. I did not want to use nor did I have carageenan [seaweed used for thickening] and I was out of agar powder so I substituted agar flakes [Ratio is 2 parts flake = 1 part powder]. I am sure this was part of the problem concerning the texture. Plus Miyoko said to use the blender, but I used the food processor instead of the blender [The blender does a much better job].

Directions said after cooking to form in molds and air dry on a rack. My mixture was so moist that I had no choice but to dry my 2 resulting cheeses on plates for the first 24 hours, Afterward, they were hard enough to transfer to racks, but they weren't "model" cheeses, as you can see. I chose to air-dry them for 5 days. The result tasted eerily dairy-cheese-like – but not at all Cheddar-like. The cheese tasted more like a stinky French cheese – stinky in a good way. If the recipe name had been "AIr-Dried Stinky French Cheese," my expectations would have been better managed.

Boconcini, sitting in salted brine.

Buffalo Mozzarella
Humbled by the Lumpy Cheddar fiasco, I vowed to follow the mozzarella recipe to the letter and was excited to see the "boconcini" coagulate as I dropped them into the brine. This cheese looks like mozzarella. It smells like mozzarella. But unfortunately it does not taste like mozzarella or anything I care to eat. The results were simply inedible; I sucked it up and threw the entire batch out – especially painful since raw cashews are not cheap. My cheese was very grainy, but my biggest beef was the flavor – pasty, not salty enough and just oddly bland. Unfortunately, I found Miyoko's revamped version of the recipe a bit too late.

My assessment
This book is a lot of fun, I'm glad I own it, and I intend to try to make many more cheeses. Yes, the recipes can be fussy. But in reality, making cheese is fussy – it's a multi-step process that can often take up to a week. I am a beginning vegan cheese maker and just wanted to document my adventures honestly here. Plus, as I said, I am not the most obedient cookbook reader. I am convinced that the texture of the Buffalo Mozzarella and Air-Dried Cheddar would have been better if I had a Vitamix. So maybe it's time for me to get one?

Miyoko also includes recipes for yogurts, sour creams, cream cheese, ricottas, parmesan and nut milk, so I have only scratched the surface. I think she did a fabulous job and has opened the door for the birth of even more inventive vegan recipes. If you are a vegan who misses cheese and are process-oriented, you need this book.