miss v's vegan cookbook

pulled pork sandwich

noreply@blogger.com (miss v) — Mon, 08 Mar 2010 11:36:00 +0000

i live in kansas city, and there is no shortage of good barbecue sauces here. and man, do i love a good bbq sauce - especially grilled up on some veggies. since it's winter and too cold to grill, lately i've been enjoying it on pulled pork sammies. there are a variety of ways to make vegan pulled pork - my personal favourite would have to be using young green jackfruit, as it has a nice shredded texture and absorbs the bbq flavour well. i get it at my local asian grocer. you can find a handful of pulled pork recipes using jackfruit online - it's not a new concept - but here is the recipe i've created and always use.

1 can young green jackfruit
2 cloves garlic, minced
1/4 tablespoon onion powder
1/2 teaspoon mustard powder
1 tablespoon bragg liquid aminos
1/4 teaspoon ground pepper
1/3 cup water
2/3 veggie broth
1/2 tablespoon liquid smoke
1/2 cup hickory bbq sauce
1½ tablespoon heinz 57 sauce
1/2 tablespoon apple cider vinegar

drain the quartered jackfruit from the brine or water it's in (be sure to use young or green jackfruit). rinse all the pieces thoroughly and squeeze each piece to remove as much water as possible. while draining and squeezing, shred each piece (it's very tender) before putting into a 2 quart saucepan. after all the jackfruit pieces are in the pan, add in the water, garlic, onion and mustard powder, bragg's and ground pepper. turn the heat on medium high and cook for approximately 12 minutes or until the water has completely evaporated. since the water content is so low, be sure and stir often - almost sautéeing. if it starts to stick to the bottom of the pan but hasn't started to darken up a bit, add in a couple tablespoons of water... but be sure to cook that off again.

after the water is gone, the jackfruit should be a little darker in colour, almost like a very light brown or dirty white. at this point, turn the heat to low and stir in the rest of the ingredients. cover and simmer on low heat for about an hour and a half, removing the lid half way through. the sauce should reduce an thicken up considerably. after it's done cooking, let it sit for about another hour to really allow the jackfruit to marinate. finally, toss it back on low heat for about another 15-20 minutes and then serve. with pickles.

four mushroom pizza

noreply@blogger.com (miss v) — Fri, 19 Feb 2010 23:36:00 +0000

i always see these delicious pizza ai funghi on the menus at italian restaurants i visit, which is really just a fancy way of saying mega-mushroom pizza. they always look so delicious, but i usually can't have them because their sauces are cream based, or i'm not sure about the crust ingredients, or something other vegan related. i finally decided to combat this unfortunate situation with my own italian culinary skills.

1 batch pizza crust
2 cups sliced mushrooms
1/3 cup walnuts
2 tablespoons nutritional yeast
2 tablespoons sunflower seeds
pinch of salt

for the sauce:

1/3 cup blanched almonds
1/4 cup nutri yeast
1½ tablespoons bragg's aminos
3 tablespoons olive oil
1/8 cup spelt flower
1/2 tablespoon minced garlic
1 tablespoon tahini
1 cup unsweetened soy milk
3/4 tablespoon light miso
pinch black pepper and salt

jessy and dan have a fabulous pizza crust recipe... so whenever i have time, it is definitely the recipe i use. after whatever crust you are using is ready, you will want to pre-bake it for about 5 minutes at 375°f. pull out and let cool for a few minutes. you can prep your sauce during this time - just put all the sauce ingredients in a food processor or magic bullet and blend until creamy. you can also prep the topping sprinkle - use the walnuts, nutritional yeast, sunflower seeds and dash of salt. you can hand chop, but i just throw everything in the bullet and give it a few pulses.

once your crust has cooled, layer on creamy sauce and then the mushrooms. in this recipe i used equal parts shiitake, black, straw and button because that's what i had. the shiitakes gave a bit of oriental flair, but use your favourite mushrooms. i'm thinking one with portabellos, button and creminis would be nice. before you put your sprinkle on top, you'll want to bake about 8-10 minutes on 375°f to make sure the mushrooms are cooked well. pull out and sprinkle on the topping, and bake for about 5-7 minutes more. pizza is one of those foods that tend to vary on cooking times (depending on the the amount of toppings and crust), so you'll just have to keep an eye on it and make sure the center is heated through.

aloo gobi

noreply@blogger.com (miss v) — Thu, 11 Feb 2010 11:07:00 +0000

this recipe post is a little overdue - i actually made this at the end of 2009 after having ordered it at a local restaurant. i thought my recreation was a pretty close replication, especially since it was my first real stab at indian cuisine. the cauliflower florets just burst in your mouth with flavour, while the peas and potatoes provide a tender and succulent base. i've always liked my indian food a little on the saucy side, so making it at home allowed me to make it perfectly to my tastes. if you prefer it drier, just modify the liquid amounts as needed.

1 cup potatoes, diced into cubes
1/2 cup peas, cooked
1 small head cauliflower
2 tablespoons curry powder
1 teaspoon garam masala
1 clove garlic, minced
1/2 teaspoon ginger, minced
2 tablespoons tomato paste
2/3 cup veggie broth

for the basmati rice:

1 cup dry basmati rice
1/2 cup peas, cooked
1 carrot, shredded
1 teaspoon turmeric
1/2 teaspoon crushed cardamom pods

start cooking your basmati rice according to package directions. in the meantime, start cooking the potatoes and peas, and chop the cauliflower. when the rice is done, add in the carrots, rice spices and half the peas. gently toss the rice mixture, cover, and let sit while finishing the aloo gobi.

in a large skillet, pour in 1/3 cup of the veggie broth. add the cauliflower, garlic, ginger, garam masala and curry powder. sauté on medium heat for 3-5 minutes, until liquid is almost evaporated. add in last 1/3 cup of veggie broth, remainder of cooked peas, the potatoes and tomato paste. continue sautéing for a minute or two more, stirring frequently. the florets should be tender, but not soggy.

spoon aloo gobi over rice mixture, and serve with a side of naan. makes enough for 3.

cupcake memories

noreply@blogger.com (miss v) — Sat, 06 Feb 2010 14:29:00 +0000

i've wanted to make these fauxstess cupcakes (from vwav) since the day i went vegan. for one, they look freakin' rockin! and second, i have the greatest memories of eating them when i was a little girl. my mom would always buy a package of these (they come two to a pack), and we'd split them. man, i remember them being soooo good. maybe it's because when you share something, it tastes twice as awesome.

nowadays, i don't really have a taste for the sweets, but i did want to make these as a special treat for my mom. the funny story is that i starting making them last year for mother's day... i bought all the special ingredients, set aside a chunk of time, and baked the cupcake. before i could ice them, they had to cool, so i set them on the counter and went for a run. that was the last i ever saw of them - one of my dogs decided i had made them for him and devoured every last one. (at first i was freaked, but he's 90 pounds and the little bit of cocoa powder didn't seem to bother him).

anyways, it took me quite a bit of time to recover from that trauma, and i made them again this week (watching the dogs at every step). yes, they take some time, but they were so worth my mom's excitement! happy birthday mom!

raw pasta aglio e olio

noreply@blogger.com (miss v) — Wed, 03 Feb 2010 12:04:00 +0000

raw zucchini pasta noodles rival any regular noodle i've ever head. i use this spiralizer, and it always makes the perfect noodles. this recipe is a slight twist on pasta aglio e olio, which is basically just pasta with olive oil and garlic. it's a lighter pasta dish (especially the raw version here), and in my opinion doesn't weigh you down like the traditional red or white sauces. this makes a great light lunch, and healthy!

1 medium zucchini, spiralized
1/8 cup extra virgin olive oil
1 tablespoon raw apple cider vinegar
2-3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/8 cup nutritional yeast
pinch of pepper and celtic sea salt

spiralize your zucchini and place in a bowl. except for the nutritional yeast, combine the rest of ingredients in a dressing shaker, or a jar with a lid will do. i save old olive or salsa jars for this. shake all the ingredients and pour over pasta noodles. finally sprinkle in the nutritional yeast and stir to coat all the noodles. easy peasy!

colourful crockpot chili

noreply@blogger.com (miss v) — Thu, 28 Jan 2010 01:29:00 +0000

ah, chili. i only make chili a few times a year, but whenever i do, i kick myself for not making it more often. i loved this combination of black and white beans, sprinkled with some yummy yellow corn. while it was stewing, i was in awe with how awesomely colourful all the ingredients looked together. it was a bright culinary uplift in the drab and dreary winter.

3 cups cooked black beans
2 cups whole corn
1 cup navy beans
3 cups diced tomatoes
3 cloves garlic, diced
1/2 small onion, diced
4 oz. can green chilies
2 1/2 tablespoons cumin
1 1/2 tablespoons black pepper
2 teaspoons sea salt

toss all ingredients into a crock pot and let stew for 4-6 hours on medium. stir occasionally. the heat level of this chili is a mild medium, so add jalapenos or crushed red pepper for more kick.

citrus breakfast smoothie

noreply@blogger.com (miss v) — Fri, 22 Jan 2010 13:36:00 +0000

i haven't grapefruit in such a long time, but they were on sale the other day so i picked a few up. this is super citrus, super healthy breakfast smoothie packed with lots of vitamins. you can add a little sweetener if you like, but i thought the orange and rhubarb mellowed out the grapefruit tartness enough. but i tend to like things less sweet, so adjust according to your taste.

1 red or pink grapefruit, peeled
1 navel orange, peeled
1 quarter cup rhubarb
1/3 cup ice
stevia/sweetener (optional)

i put everything in the blender and pulsed until the ice was significantly chopped. then i put it on the blend/puree mode and let it go to work. my grapefruit and orange were super juicy so i didn't need any water to aid the blending, but if you do, just add a tablespoon at a time to get it going. again, add a little sweetener of your choice if it's too tart.

injured girl food

noreply@blogger.com (miss v) — Mon, 18 Jan 2010 04:22:00 +0000

this isn't my typical recipe post, but it's kinda food related so i decided to post it anyways. the car accident left me unable to cook, and on temporary restrictive diet. both the previous two recipes were actually made back in december (it just took me a while to get them posted). my life started to get a little gloomy when i spent two weeks relegated to the couch sleeping upright, spent tons of money on hospital and mechanic bills, and watched more man v. food than i could possibly handle. that's when best friends show up and save the day! i've known kim for 15+ years, and that doll girl came over and surprised me with a care package to break up all the doom and gloom!

she brought me green tea soy dream - a flavour i had never tried. and yum, i am so a fan! she also brought me two awesome bottles of bolthouse farms smoothies - again, a first for me. the vanilla chai is so awesome and sorta reminds me a little of silk nog. she left me an adorable card as well - who wouldn't be cheered up by that pup? also included were two fiction novels (she's trying to crack my staunch non-fiction stance), and some house dvds...
she's been great friend over the years. she taught me how to roll sushi the first time, and can do an awesome inside out roll. anyways, i just wanted to say thank you, kim! (we are the two with bright pink paper crowns on after a big sushi party).

ps - she often accompanies me on my restaurant review dinners, but i just realized there are no pics of her on there. but that will change. :)

italian pesto panini

noreply@blogger.com (miss v) — Thu, 14 Jan 2010 01:18:00 +0000

my brother, who i dubbed 'produce boy' after he brought me 28 pounds of asparagus last year, came through in a big way for xmas this year. he gifted me with one bushel of zucchini and one of yellow squash. what a foodie's delight! i've diced and frozen several pounds for future meals, and have been busy eating my weight in zucchini before it goes bad. it's a good thing it's one of my absolute favourite vegetables. this is one of my go-to panini recipes, with a yummy pesto made from garden fresh basil.

1/2 medium zucchini
1 red bell pepper, roasted
1 small jar marinated artichoke hearts
1/2 medium tomato, sliced
1 handful baby bella mushrooms
2 cloves garlic, roasted
1/8 cup balsamic vinegar
1/4 cup basil pesto
1 medium boule loaf
few tablespoons vegan butter
vegan mozzarella (optional)

the way i make this panini varies a little each time, and the basic recipe can easily be modified. a lot of the things can be store bought or made from scratch... that's up to you.

bread: if working from scratch, you'll need to make your boule loaf. i use the basic recipe from artisan bread in 5 minutes a day, with half whole wheat and half unbleached white flour. the recipe can be found here for those that don't have the book.

roasted red peppers: while the bread is cooling, slice the bell pepper into quarters and roast in the oven for 10-15 minutes. i usually throw a little olive oil on them, and place on a piece of foil at 400°f for 10 minutes, then turn the broiler on for 5 more minutes. they should be tender, but not completely black. again, you could also just buy a jar of these if pressed for time.

pesto: you might be able to find pre-made pesto, just be sure and check that it doesn't contain parmesean. to make 1/4 cup pesto, you'll need about 1 cup fresh basil leaves. in a food processor, add basil, 1 tablespoon olive oil, 1 tablespoon lemon juice and about 1/8 cup pine nuts. pulse until smooth and creamy, adding a splash more olive oil or lemon juice if needed.

ok, so now you are ready! use a mandolin or a steady hand to make several zucchini slices, approximately 1/8-1/4 inch thick. the slices should be fairly thin - bending if you hold them up by one end. place the slices on a plate with the balsamic vinegar and let marinate for 30+ minutes. when the zucchini are almost done marinating, slice the boule loaf horizantally into 4 thick slices. divide the rest of ingredients in half, and start building the sandwiches. spread the pesto on one slice of bread, and then layer the zucchini, red peppers, mushrooms, artichoke hearts and tomato. add the vegan mozzarella if desired. finally, on the other slice a bread, spread a garlic clove and press on top of your sandwich.

heat the panini maker, and spread a small amount of vegan butter on the outside of each bread slice. place the sandwiches in the press, and let them cook for approximately 10 minutes. over the course of the 10 minutes, press down on the sandwiches occasionally so they really smush together. like any good panini, they should come out crunchy brown on the outside with a warm gooey center, and should be pressed enough that they don't fall apart.

makes 2 large paninis.

southwestern stuffed red peppers

noreply@blogger.com (miss v) — Wed, 06 Jan 2010 22:49:00 +0000

my, my, it has been a long time! the holiday season is busy enough, but on top of that, 1. i was snowed in by the midwest blizzard, 2. i had my internet service go out two separate times for several days, 3. was in a car wreck that left me on the couch unable to bend or cook. my car was also totaled so i've spent the better part of a week looking for a replacement vehicle. but i'm alive... and cleaning the dust off my blog. here is a colourful recipe to put the spring back in my step!

3 medium red bell peppers
2 cups corn, cooked
2 cups black beans, cooked
1 2oz. can green chilies
1/2 cup salsa
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon onion powder
1 teaspoon cumin
1/2 package silken tofu (6 oz.)
1 teaspoon apple cider vinegar
2 teaspoons lemon juice
1 teaspoon water
salt to taste

slice the red peppers in half, so they form a bowl shape. boil the peppers in a large saucepan for approximately 5 minutes, drain and reserve the water. in an 9x11 casserole dish, pour in half a cup of the reserved water and lay in the red peppers with the open side up.

in a food processor or magic bullet, pulse the tofu, vinegar, lemon juice, water and a pinch of salt. when mixture is creamy, combine in a bowl with the rest of ingredients. scoop mexi-mixture into each red pepper bowl, filling to the top. cover the dish with foil, and bake in a pre-heated oven at 375°f. after 25 minutes, remove the foil and check that there is still a little bit of water left in the dish (add a few tablespoons if needed). return the dish to the oven and bake uncovered for another 15-20 minutes. i topped mine with guacamole and served with cornbread muffins.

sautéed mushroom soup

noreply@blogger.com (miss v) — Fri, 18 Dec 2009 19:46:00 +0000

oh my, how i love sautéed mushrooms. there is something divine in those tender little fungi all buttery and warm. when i was young, my family would always make them with steak and brown bread, and the mushrooms were my favourite part of the meal (although brown bread rocks pretty hard). i hadn't made them in years, but thanksgiving left me an abundance of mushrooms and i decided to incorporate that awesome flavour into a warm and filing soup.

3 cups veggie broth
2 cups mushrooms

2 tablespoons vegan margarine
2 cloves garlic, minced
1½ teaspoons onion powder
1 teaspoon soy sauce
1/2 cup coconut milk
1/2 tablespoon of corn starch (optional)

in a food processor combine the veggie broth and 1½ cups of the mushrooms. process the mushrooms until they well blended are no large pieces are left behind. when i made my soup, the mushrooms were almost nonexistent after i was finished blending.

add the mushroom broth into a large sauce pan, and place on burner set to medium-high. when the broth starts to simmer, add in onion powder and soy sauce and reduce heat to medium. let simmer lightly, stirring occasionally.

meanwhile, in a small non-stick skillet, sauté 1/2 cup of the mushrooms with butter and garlic on medium-high heat. after approximately 4-5 minutes, or when the mushrooms are tender, remove from heat and add to the mushroom broth. continue simmering on medium for approximately 5-7 minutes. add the coconut milk, and allow soup to return to a simmer for 5 more minutes. at this point, you can add in the corn starch as a thickener if needed. if adding the corn starch, keep saucepan on burner for a few additional minutes. otherwise, remove from heat and let cool at least 3-5 minutes before serving.

serves 3-4.

vegan carne asada

noreply@blogger.com (miss v) — Tue, 08 Dec 2009 14:06:00 +0000

i finally found young jackfruit at my local asian market! i had been hunting it down for a while now, as i have seen many recipes that use it for pulled pork sandwiches. it has a nice shredded texture, which i thought would lend itself well to some cruelty-free carne asada. the result was pretty good - not spot on, but a nice substitute. be sure and get the young jackfruit in brine - the ripe kind will be sweet and not a good match for this recipe.

1 20 oz. can young jackfruit
2 cloves garlic, minced
2-3 tablespoons olive oil
1 teaspoon bragg's aminos
1 cup water

for the marinade:

2 tablespoons white vinegar
1/4 cup lime juice (1-2 limes)
1 clove garlic, minced
1/2 tablespoon onion powder
3/4 teaspoon cumin
2 tablespoon orange juice
1/4 teaspoon liquid smoke
small handful cilantro, shredded

mix the marinade ingredients together in shallow dish and set aside. in a non-stick skillet,
sauté the garlic in the olive oil on medium heat. when garlic starts to brown, add in the drained jackfruit and continue sautéing for another 2 minutes. add in the water and braggs, lower the heat, and let simmer for approximately 45 minutes (or until liquid has evaporated).

move the jackfruit to the marinade dish, and let sit for several hours. before serving, fire the skillet back up to high and sauté the jackfruit (no marinade). if it hasn't started to shred, use a fork to pull the jackfruit apart so it resembles carne asada. i added a pinch of turmeric and cumin at this point to give it a little color, but that's completely optional. continue cooking until the jackfruit starts to brown a little on the ends - the crunch is totally worth it.

i served over spanish rice with salsa, but next time i will try tacos!

lentil and tempeh stroganoff

noreply@blogger.com (miss v) — Thu, 03 Dec 2009 12:38:00 +0000

stroganoff is one of those dishes i never had growing up... so my recipe mimics what i *think* it should taste like. luckily, i had a another tester who agreed that it was pretty similar to the traditional one. i've been on a major tempeh kick lately. i don't purchase it that often since it can become a costly ingredient, but i recently made my own homemade batch and have been swooning over some new recipe ideas.

8 oz. tempeh
1¼ veggie broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1¼ tablespoon lemon juice, divided
1½ cups cooked green lentils
1/2 tablespoon apple cider vinegar
6 oz. silken tofu
2+ tablespoons reserved marinade

first break tempeh into smaller strips or cubes and steam for 12 minutes. mix vegetable broth, garlic and onion powders, paprika, black pepper and 3/4 tablespoons lemon juice in a flat bottom bowl or dish. marinate the steamed tempeh for several hours (at least 2).

after tempeh has marinated, drain and reserve liquid. in the magic bullet or food processor, combine tofu, apple cider vinegar, the rest of lemon juice and two tablespoons of reserved marinade. pulse until tofu mixture is thick and creamy... if needed, add a little more marinade by the teaspoon.

heat olive oil in skillet on medium and add cooked lentils. sauté until they start to brown and get a little crunchy, much like a lentil hash. after crunchy bits have formed, add in rest of the marinade broth (at least 1 cup) and simmer on low for 2-3 minutes. do not let all the liquid evaporate. finally, kick heat up just a notch and add in the creamy tofu mixture. cook for approximately 2-3 minutes, until it's a nice stroganoff consistency (like a thick gravy).

server over flat pasta noodles, or brown rice.

vegan thanksgiving

noreply@blogger.com (miss v) — Sat, 21 Nov 2009 13:07:00 +0000

adopt turkeys, don't eat them! i did just that from farm sanctuary this year. there are plenty of other ways to celebrate the holiday meat-free. here are a few recipe ideas.

entrées

holiday faust:
this is my go-to thanksgiving recipe. after a few adjustments, i would suggest that you definitely use low-sodium soy and cut it with a little water to reduce the saltiness (unless you are using a really weak broth).

vegan pot pie:
i made this for easter last year, but it would be equally yummy as a t-day meal. like any good pot pie, the best part is cracking the shell.

mock meatloaf:
maybe it doesn't scream 'thanksgiving meal', but it's still hearty enough to stand up to a turkey platter. plus you get awesome meatloaf sandwiches the next day.

side dishes

roasted garlic mashed potatoes:
isn't t-day all about the sides? and what feast would be complete without potatoes of some sort? here is a little garlic twist on an old favourite.

creamy kamut salad:
if you haven't tried kamut, it's a nice little grain similar to orzo or buckwheat. this is a slightly more modern dish, loaded with tons of fresh asparagus.

poor girl's green bean casserole:
i made this during one of my pantry clean-out modes. saltines and canned green beans - super cheap and pretty delish.

dessert

blog mom's zucchini custard pie:
my 'blog mom' sent me this recipe last year. i made it for thanksgiving last year and it was a hit. definitely don't let the 'zucchini' part scare you off of this recipe.

simply cinnamon apples:
very easy and healthy - a perfect ending to heavy day of eating. be sure to use organic apples though... apples can carry some of the highest pesticide counts.

chocolate almond biscotti:
there is nothing like an italian cookie dipped in a warm cup of coffee. comforting, and not too filling... a perfect way to end a long day with those you love.

happy thanksgiving!

raw matchstick salad

noreply@blogger.com (miss v) — Mon, 16 Nov 2009 10:39:00 +0000

after the last couple of 'heavier' recipes, i decided to lighten up a little bit with a raw dish. one of my favourite offbeat flavor combinations is sauerkraut and avocados. i know it sounds a little questionable, but it's actually a party in your mouth. it must be something about the zing of kraut melded with the creaminess of avocado. i call this a matchstick salad because i julienned most of the veggies into small matchstick slivers. the recipe below yields one really filling salad.

3/4 cup raw sauerkraut, drained
1 carrot
1/3 red bell pepper
1/3 medium zucchini
2-3 medium button mushrooms
handful of mung bean sprouts
1/3 avocado

julienne all your veggies (except kraut, sprouts and avocado) into small matchstick size pieces. cube your avocado. layer the drained sauerkraut first, then add each vegetable in subsequent layers. or, the wiser person would just dump everything in a bowl. as you can see, this was my realization after i took the first picture and tried to eat it.

i didn't use any dressing on this because the avocado and kraut were moist enough. however, feel free to use your favourite dressing - i bet one with ginger would pair especially well.

frito pie

noreply@blogger.com (miss v) — Tue, 10 Nov 2009 14:27:00 +0000

so it's not the healthiest dish in the book, but when i made soyrizo breakfast burritos i was reminded of this childhood dish. frito pie: a simple culinary concept the likes of which make every child to college student coo with delight. is it just me, or does it seem like after our early twenties this dish disappears from our conscious? maybe because it's full of processed foods, but i say that even the healthiest of adults has to indulge their inner child every once in a while. go buy a back of fritos, and you too could be enjoying the satisfying crunch of corn chips, loaded with nice warm chili beans, and topped with cool vegan sour cream.

1 bag original fritos
1 can chili beans
1 soyrizo link
1 can (15 oz.) fire roasted tomatoes
1 can (11 oz.) southwest style corn
2 cloves garlic, minced
3/4 tablespoon onion powder
1/2 tablespoon cumin powder
vegan sour cream

to make your soyrizo chili, crumble your soyrizo and place a large nonstick skilled on medium heat. drain the chili beans and add to the skillet along with the garlic, cumin, and onion powder. use a spatula to sauté for approximately 2-3 minutes. drain corn completely and slightly drain fire roasted tomatoes and pour both into skillet. (to slightly drain the tomatoes, open the can but keep the lid on. turn over in the sink one time, but don't compress the lid to force liquid out.) continue simmering chili mixture for approximately for about 5 minutes, or until liquid from the tomatoes has evaporated.

sometimes i buy tofutti vegan sour cream, but i found this recipe for tofu sour cream on vegweb.com. with a couple extra dashes of lemon juice, it really makes a nice cheap substitute for mexican dishes.

even though my pictures shows a plate, take my word for it - use a bowl. place a nice thick layer of fritos (original and bbq are vegan) on the bottom and spoon several scoops of the chili mixture on top. top with a few dollops of sour cream and chow down on some yummy nostalgia.

warm sesame cabbage slaw

noreply@blogger.com (miss v) — Fri, 06 Nov 2009 13:19:00 +0000

i love the bagged dole/generic slaw mixes you can buy at the grocery store - usually for 99 cents! i usually keep at least one or two in my fridge at all times for quick lunches or dinner additions. if you check my tags for cabbage, you'll see quite a few recipes because it can be used in so many genres of food. this recipe is just a nice warm sesame slaw that i make for small lunches or dinner sides.

1/2 tablespoon sesame oil
1/2 pkg. dole slaw mix (about 2 1/2 cups)
2 tablespoons rice vinegar
1½ tablespoons bragg liquid aminos
1 tablespoon vegan butter (earth balance)
1 tablespoon ginger, minced
1 tablespoon black sesame seeds

heat sesame oil on medium-high heat in a large non-stick skillet. add in the cabbage and sauté for 1-2 minutes on medium-high heat. mix in the rest of ingredients except sesame seeds (the margarine is optional, but gives it more savory flavor). continue sautéing for about 5 minutes, until the cabbage is tender. add in the sesame seeds and give it a couple more tosses before removing from heat.

serve warm. i really like to give it a light coat of the ginger-miso dressing from matthew kenney's everyday raw. the book is awesome, so you should definitely pick up a copy. in the meantime, you can find the dressing recipe here.

german chocolate sandwich cookies

noreply@blogger.com (miss v) — Sat, 31 Oct 2009 22:30:00 +0000

i don't make a ton of sweet treats, but it's halloween and about time i posted one! this recipe was inspired by two of my long-time blogger friends: megan at megan's munchies gave me the idea for the german chocolate chip cookies, and mandy at eat repeat has recently been making sandwich cookies for her guilty vegan cookie business. the two came together for me, and voilà - a german chocolate chip sandwich cookie was born. it may not be a halloween spooktacular recipe, but it sure tastes good!

for the cookies*:

1 box vegan german chocolate cake mix
1/3 cup vegan chocolate chips
1/2 cup rolled oats
1/3 cup coconut shreds
1/3 cup canola oil
1¼ teaspoon baking powder
1½ teaspoon non-hydrogenated coconut oil
1/2 cup applesauce
2 tablespoons coconut shreds (for topping)

*note: i made a few changes to megan's cookie recipe -

see the original here.

for the icing:

1/2 cup soymilk
1/3 cup organic vegan sugar
2 teaspoon vegan margarine
1 teaspoon vanilla extract
3 teaspoons ener-g egg replacer
3 tablespoons warm water
1/2 cup coconut shreds
1/2 cup chopped walnuts

in a large mixing bowl, combine all the cookie ingredients and mix by hand. the dough will seem a little dry at first, but after mixing for at least 30 seconds, the dough should start to have a uniform moisture. if it's still too dry, add another tablespoon or two of applesauce, but note that the dough should remain fairly stiff. drop tablespoon-sized balls and on greased cookie sheet and press press a pinch of coconut in the top of each ball. bake at 360°f for 11 minutes. the cookies will be a little puffy when they come out, but will flatten out nicely. let the cookies cool on the baking sheet for a couple minutes before placing on wax paper or cookie rack to cool completely. even after they have cooled, the cookies will remain soft and flexible. match up two cookies of approximately the same size.

the german chocolate icing is pretty standard. i used walnuts because that is what i had, but pecans work as well. heat all ingredients but the coconut and nuts in a small saucepan, stirring constantly. once it starts to bubble and thicken, remove from heat, and stir in the the walnuts and coconut shreds. let the icing cool considerably - i put it in the freezer for 10-12 minutes.

spoon 1-2 teaspoons of icing on top of one cookie, and gently press a second cookie on top. repeat for all cookies, keeping the icing fairly thin in between each one. put the cookies to chill for at least an hour before serving - they are much better when served slightly chilled. optionally, you can freeze them, thawing 1 hour before serving.

makes approximately 30 cookies, or 15 sandwich cookies.

smoked chicken & spicy red pepper pasta

noreply@blogger.com (miss v) — Sat, 24 Oct 2009 12:24:00 +0000

i wish i could give my mom an award for being such a great vegan supporter, and i know a lot of my fellow bloggers feel the same about their moms. she brought me hot mustard from ireland, buys vegan mozzarella when we make our xmas lasagna every year, and also bought me pappardelle's mild spice red pepper pasta for my birthday this year. pappardelle's is all natural, small-batch pasta and it makes me one happy vegan italian!

1/2 pound pappardelle's mild spice red pepper pasta
1 cup roasted red peppers
4 slices of jalapenos
1 clove of garlic
1 cup of veggie broth
3/4 cup unsweetened soy milk
2 tablespoons corn starch
1 tablespoon hickory smoke
2 tablespoons low sodium soy
1 batch seitan cutlets from vcon

after prepping your seitan cutlets, place them on a pre-heated cast iron grill pan. baste one side with 1 tablespoon liquid smoke mixed with 2 tablespoons low sodium soy sauce. grill on low or bake at 375 for 5 minutes on each side. when flipping, baste other side with smoky mixture.

while cutlets are cooking, combine red peppers, jalapenos, garlic and veggie broth in a food processor. if using jarred roasted red peppers, be sure and drain oil/water before adding. once everything is well blended, transfer to a large deep skillet (or a sauce pan will work in a pinch). cut up the cooked cutlets into strips and place in the skillet as well. simmer the cutlets on low to medium for approximately 15 , stirring often- turn heat down if the mixture starts to boil.

after sauce is thoroughly heated, add soymilk and cornstarch to thicken. continue heating for another minute or so, then remove from heat and allow to sit for 5 minutes. serve cutlets and sauce over pasta. i know the picture isn't all that glamorous, but trust me, this is one tasty dish.

roasted garlic mashed potatoes

noreply@blogger.com (miss v) — Thu, 15 Oct 2009 05:39:00 +0000

recently i was making the delicious chickpea cutlets from veganomicon for a little down home dinner. i was trying to come up with good comfy side, and i thought mashed potatoes sounded super comforting. to make them a little more sexy, i decided to add in some roasted garlic. if you have never had the pleasure of roasting your own garlic (and then eating it), you are missing out on something dreamy.

8 baby red potatoes
1 bulb roasted garlic (see below)
1 tablespoon olive oil (for garlic roasting)
1/3 cup unsweetened soymilk
3 tablespoons vegan margarine
1 teaspoon black pepper
3/4 teaspoon sea salt
gravy (optional)

first you will need to roast the garlic. peel off the outer layer of papery skin and then cut approximately 1/4 inch off the top. you should be able to see the exposed cloves all packed neatly in the bulb. place on a 6'x6' piece of foil, and pour 1 tablespoon of olive oil into the exposed cloves. using your fingers, massage the oil into the crevices and on the outside. wrap the foil up around the garlic into a closed pouch and put on a baking sheet. bake at 400°f for approximately 35 minutes. once cooked, the individual cloves will slide out of the remaining skin. wait for it to cool a bit before you remove the cloves. :)

while the garlic is baking, chop and boil the potatoes for 20 minutes. drain, and combine all ingredients including the garlic cloves (skins removed). using a potato masher, mash them until they are chunky and no whole cloves of garlic remain. if you don't like your mashed pots chunky, you could add in a little more soy milk and margarine and whip them until they are creamy.

if you want to top with gravy, try jessy and dan's white bean gravy. i kid you not, this is my go-to gravy going forward. it is so tasty and has a nice little bite from the miso. the only thing i did different was to mash the white beans up a little before adding them. this would also rock with some vegan mock meatloaf.

chipotle tabasco thick burgers

noreply@blogger.com (miss v) — Wed, 07 Oct 2009 22:36:00 +0000

as i have blogged about before, i am a huge heat-freak. i love spicy food and usually have at least three or four different kinds of hot sauces around. recently, tabasco has come out with a couple new sauces, and i'm totally addicted to the chipotle one. it's not as spicy as the original, but it lends fantastic flavour to these veggie burgers. also, be sure and use short grain brown rice, as it is much stickier - i'm not sure how well these would hold up with the regular long-grain.

1 can black beans (15oz)
2 tablespoons hickory bbq sauce
3 tablespoons chipotle tabasco sauce
3/4 tablespoon vegan hoisin sauce
2 tablespoons beets, minced
2 teaspoons beet juice
1 tablespoon jalapenos, minced
1/3 cup oat bran or ground flax
1/3 cup panko bread crumbs
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked short grain brown rice
1/4 cup vital wheat gluten

in a small saucepan, bring 3/4 cups uncooked brown rice and 1¾ cups water to a boil. stir once, cover, and turn the heat to low. simmer for approximately 35-40 minuets, keeping an eye on the water level. when finished, pull the rice off the stove and uncover. *note: this will make just a little over 2 cups. i actually measure out 2 cups for the recipe, but you could add it all in, with maybe a dash more liquid.

while rice is cooling, drain black beans and put in a large mixing bowl. mash the beans with a fork or potato masher - they should be mashed well enough to stick together. add rest of ingredients except the rice and wheat gluten. mix thoroughly, and then add the rice and wheat gluten. mix once or twice more, just enough so it's incorporated.

spray a 8x11 casserole dish with non-stick spay. using the mixture, form individual patties and place in dish. the mixture will be wet and may seem like it won't stick together well. if you can't get patties formed, you may need to add some more bread crumbs. try to keep the mixture fairly moist for cooking though.

preferably, place the patties in the refrigerator to set up. you can baste them with bbq sauce or more tabasco if you'd like. it's best to let them chill for at least a half an hour before you bake or grill these.

to grill: if patties are chilled (preferable), first bake patties in casserole dish at 350°f for 10 minutes. then grill on top rack of grill for 15 minutes on medium grill heat. if patties are at room temperature, you can move straight to grilling.

to bake: place casserole dish in the oven and bake at 400°f for 35 minutes, flipping once.

spicy ambercup squash soup

noreply@blogger.com (miss v) — Fri, 02 Oct 2009 03:24:00 +0000

a friend at work gave me a ginormous ambercup squash. the first half was devoured in a mash, but for the second half, i decided to challenge myself to make a savory dish yet still let the natural sweetness shine through. the result is a creamy spicy soup with surprise bites of chili beans. a great fall recipe.

1/2 large ambercup squash (~4 cups)
2 tablespoons olive oil
1¾ cups veggie broth
1/2 tablespoon onion powder
1 tablespoon bragg's aminos
1/4 tablespoon smoked paprika
1/4 tablespoon chili powder
1/8 tablespoon cayenne pepper
3/4 cup unsweetened soy milk
1 can chili beans in sauce

preheat oven to 400°f. scoop out the seeds and peel the skin. the skin is edible, but i don't prefer it in this recipe. dice squash up into large cubes and place on a foil-lined cookie sheet. drizzle olive oil on top and use a basting brush or clean hands to coat each piece evenly. bake for 45 minutes, flipping once halfway.

after squash has cooled considerably, chop into several smaller pieces and put in a food processor with the vegetable broth. pulse until the squash becomes thick and creamy, much like the consistency of mashed potatoes. be sure there aren't any large pieces remaining. use a spatula and pour mixture in to a 3-quart sauce pan. add in all the spices, aminos and soymilk, and turn heat to medium temperature. stir often. drain your chili beans, reserving the liquid. after 2-3 minutes, add in 1½ cups of chili beans and 3/4 cup of the reserved chili sauce. continue stirring until small bubbles begin to appear on the surface. serve warm. for presentation, drizzle a little of remaining chili sauce on the surface.

makes 3-4 hearty bowls.

creamy dill pasta salad

noreply@blogger.com (miss v) — Fri, 25 Sep 2009 13:58:00 +0000

i have never found a store-bought vegan ranch that i like, so i have taken to the habit of making my own. there are plenty of recipes you can google - i just use a pretty typical combo of mayonnaise, red wine vinegar and spices. one day i was mixing up a batch and was feeling a little dilly, and it put me in mind of a creamy dill pasta dish. this is super easy to make, and perfect for potlucks and parties. and because it's so creamy, it doesn't make a big production of being vegan.

12 oz. uncooked macaroni noodles
10-12 cherry tomatoes, halved
1/2 medium cucumber, diced
1/2 tablespoon olive oil
6 oz. of vegan mayonnaise
1 ¼ tablespoons red wine vinegar
1/2 teaspoon lemon juice
1 teaspoon soy milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon parsley
1/4 teaspoon dried dill
1 ¼ tablespoons pickle juice

boil the macaroni noodles according to package directions. while noodles are cooking, halve your cherry tomatoes and dice your cucumber. once the noodles are done cooking, drain and rinse with cold water. pour into a large bowl, and add the olive oil. this will help keep the noodles from sticking together and prevent them from sucking up all the dressing. toss in the tomatoes and cucumber with the noodles.

to mix the dressing, you can use a magic bullet or blender, or you can whisk by hand in a jar. combine the dressing ingredients (mayonnaise through pickle juice) and blend/whisk together. i prefer to use nasoysa nayonaise, but feel free to substitute you favourite vegan mayo. after it's mixed, test the dill flavour. sometimes i add more pickle juice - remember that the flavour will mellow a bit once combined with the noodles. if the dressing is too thick, add a little more soymilk or lemon juice, but be sure and rest test for the dill quality.

add half of the dressing with the noodles, cover and refrigerate for at least an hour. also chill the remaining dressing. during this time, the noodles will suck up a lot of the dressing so only adding half the dressing at first will yield a creamier result. before serving, add in the rest of the dressing and toss.

double decker B-L-FGT

noreply@blogger.com (miss v) — Fri, 18 Sep 2009 00:12:00 +0000

i've always loved the BLT, but with the cooler weather all summer, my garden tomatoes didn't ripen like i'd hoped. when life gives you lemons, make lemon drop martinis! i used the fried green tomato recipe from vegan yum yum, the shiitake bacon that bianca blogged about, and made a big fat double-decker bacon, lettuce, and fried green tomato (B-L-FGT) masterpiece.

1 medium green tomato
6-8 shiitake bacon strips
3 large leaves of lettuce
coarse ground mustard
nasoya mayonaise
3 slices whole wheat bread

first make your shiitake bacon. in addition to this great recipe, i like to grind up vegan bacon bits into a fine powder with a mortar and pestle. i add about a teaspoon of that to the wet soaking mixture for the mushrooms, it lends just a smidgen more of a bacon flavor.

while the mushrooms are cooling, go ahead and start making your fried green tomatoes. you'll want four tomato slices, which is about one green tomato. once they are fried and draining, pop your whole wheat bread in the toaster. for a double decker, a thick multi-grain is necessary to handle the size of this sandwich. on two of the toast pieces, coat one side with nasoya nayonaise and coarse ground brown mustard.

next, assemble your sandwich: lay one toast slice with mayo/mustard up, half the bacon, two fried green tomatoes, and half the lettuce. place a second slice of toast with mayo/mustard up, remaining bacon slices, two fried green tomatoes and remaining lettuce. top with your final slice of toast.

word.

curry in a hurry

noreply@blogger.com (miss v) — Mon, 14 Sep 2009 09:29:00 +0000

work has been crazy for me lately, and i've honestly not felt like cooking complicated meals when i get home. i've been eating a lot of easy meals, and i thought this one was one of the more blog worthy. the only catch is that for an quick and easy meal, you'll want to have your curry powder made ahead of time, or buy some. i made my several months ago and keep it in a spice jar.

1 green pepper, chopped
3 cups sliced cabbage
1 carrots, julienned
1 clove garlic, minced
1 teaspoon onion powder
2 tomatoes
2 tablespoons curry powder
1 cup cooked brown rice

for the curry powder:

2 tablespoons cumin seed
2 tablespoons coriander seeds
1 tablespoon cardamom seeds
1 tablespoon mustard seeds
3/4 tablespoon cloves
3/4 tablespoon black peppercorns
1/2 teaspoon fenugreek seeds
3/4 tablespoon garlic powder
1/2 tablespoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne

to make the curry powder, put all seeds (everything through the fenugreek) on a cookie sheet and place in the oven on 300 for about 15-20 minutes. alternately, you can put it in a cast iron skillet and heat on a medium stove top. once seeds begin to pop, wait about another 20 seconds before you remove them. put the toasted seeds along with the rest of the powdered ingredients into a magic bullet or the old fashioned mortar and pestle. grind into a curry powder.

cook brown rice according to directions. meanwhile, slice all the veggies up and place in a non-stick skillet. heat on medium high for one or two minutes, until the garlic starts to brown a little. add in the curry powder and onion/onion powder. the juices from the tomatoes and veggies should provide enough liquid to make a thick sauce. if not, add in 1/4 cup of water or coconut milk. when the green peppers are tender and cabbage is translucent, remove from heat. serve over brown rice.

make 2 dinner servings.