Back in the kitchen…

If you’re looking to enjoy more meat-free meals, but really, really love meat, you need to know about Soy Curls.  Butler’s Soy Curls are a dehydrated soy product that can mimic beef or chicken in your dishes.  This week I used them to make Mongolian “Beef” and it turned out amazing.  Because I’m doing both a gluten free and plant-based diet, I replaced the seitan from the original recipe with beef-seasoned soy curls.

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The recipe for Soy Steak Strips is from The Gentle Chef (applause!). Notes:  1) Gravy Master darkens the strips to make them look beef-ier, but I may leave it out next time. 2) I had no mushroom powder (who does?),  so I processed a few dried shitakes in the Vitamix.  3) I used the Air Fryer vs pan frying. 4) This recipe makes a lot. I used  half for for the Mongolian Beef and half for another meal.   Once you have your Soy Steak Strips, you can proceed to the next recipe.

ConnoisseuruVeg’s Vegan Mongolian Beef  tastes as delicious as the photos. The recipe comes together fast once your Soy Steak Strips are ready to go.  I substituted a pinch of crushed red pepper in place of the whole dried chilies. Throw it over noodles or rice.

 

 

 

Aquafaba Vegan Mayo Success

aquafaba-mayoThis recipe for homemade vegan mayo is the bomb. The taste and consistency are crazy-close to the real deal. I usually buy Veganaise or Just Mayo; both brands taste good, but aren’t cheap.

I wanted a recipe that included aquafaba (liquid from canned chickpeas). After some online research, I selected a recipe from a blog called Peanut Butter and Vegan  (linked here).  Visit their site- for this and other great-looking recipes!

This mayo turned out perfectly on the first try with a minor adjustment based on my pantry stock.  Here is how I adapted the recipe specifically to my on-hand ingredients:

  • 1 tbs cider vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 3 tbs aquafaba (liquid from can of chickpeas)
  • 3/4 c peanut oil

Combine the vinegar, Dijon, salt and aquafaba with a quick mix from the immersion blender. Slowly add the oil until your mixture had the consistency of mayo. It happens quick. That’s it!

Creamy Vegan Potato Mushroom Soup

After scoring a giant bag of white button mushrooms from the discount bin at the Co-0p, I found this amazing mushroom soup recipe online. The originating blog seems dormant since 2009, so I’m paraphrasing the recipe to preserve it.  This blog of mine Hey! Vegan! has been asleep since 2014…  so this is a good time to start sharing great found and original recipes again.  Happy New Year!

My photo below doesn’t do the soup’s deliciousness justice. FYI, I did not add the truffle oil, and used an on hand mix of yukon and purple potatoes.  And, as I explained to my brother, this version doesn’t serve up the same nostalgia as Campbell’s Cream of Mushroom, but I think you’ll agree that it’s a keeper.

Creamy Vegan Potato Mushroom Soup (from vegpantry.com)

Ingredients:

  • 1 tbs olive oil
  • 6-8 peeled potatoes (Yukon gold or similar) diced
  • 1 large carrot sliced
  • 2 yellow onions diced
  • 3-5 cloves garlic minced
  • ½ lb mushroom (button or wild mix)
  • 1/3 c tamari soy sauce
  • 1 ½ tsp dried dill (1 tbs fresh)
  • ¾ tsp dried rosemary (1 ½ tsp fresh)
  • 1 c water
  • 4 c veg broth
  • 2 c plain soy milk
  • tiny capful truffle oil (optional)
  • pepper to taste

Directions

  1. Saute onion in oil for ~5 min
  2. Add carrots and garlic and sauté another ~5 minutes.
  3. Add mushrooms, tamari, dill and rosemary, ~saute another ~5 adding water if vegetables start to stick.
  4. Add potatoes, broth and the water (if not already added.)
  5. Bring to a boil and then simmer ~20 minutes until potatoes are soft.
  6. Add soy milk and heat just enough to warm through.
  7. Add pepper and enjoy.

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‘Tis the season…

IMG_1140IMG_1141I bought morel mushrooms at the Dane County Farmers’ Market this weekend.  These  brainy-looking ‘shrooms are worth the expense, so if you don’t have a personal source, splurge– they’re worth it.  The season is ephemeral and nothing compares to the taste of fresh morels.

Sauté in olive oil with freshly sliced garlic until lightly browned.  Toss with pasta (I used capellini) or mound them over creamy, yellow polenta.   I ate quite a few straight from the pan.  For my taste, simplicity in preparation is the key.  There are oodles of recipes involving morels online if you are feeling fancy.

The photo on the bottom was the 2011 harvest from my yard in NY . Aren’t they lovely?  Life is short and needs to be enjoyed…  morels are on my list of necessary luxuries.

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Say Yes

Let 2012 to be a year of dietary adventure.  There is room for old favorites, but the plant world contains so many variations on the familiar, that merely including the vegetables you already love in new forms creates a fresh appreciation for the deliciousness of vegetarian dishes.  Color, texture, and flavor are so abundant that if you open yourself to the opportunities in a vegetarian diet, not only will your entire health profile improve, but you’ll send your taste buds reeling.

Here is an easy recipe that includes the delicata variety of winter squash.  The skin on the delicata is edible, so no need for peeling.  Leaving the skin on creates a prettier dish and boosts the dietary fibre.  Buy organic, so there is no chance of ingesting nasty pesticides.  A special thank you for the mushrooms to my friend Vickey, who so generously shares her CSA stash each week (you’ll be seeing some amazing watermelon radishes from her in my next blog update!)

Roasted Delicata Squash with Sherried Mushrooms

  • 2 delicata squash
  • 2 tbs olive oil
  • salt
  • pepper
  • 2 cups of chopped mushrooms (baby bellas are nice!)
  • 1/2 c chopped white onion
  • 2 cloves chopped garlic
  • 1/3 c dry sherry
  • 1/4 c fresh chopped parsley (or 1 tbs dried)

Pre-heat the oven to 450 degrees

Slice the delicata squash lengthwise, scoop out the seeds and trim the ends.  Cut the halves into 1/2 inch slices widthwise.  Toss them in 1 tbs olive oil, lightly salt and pepper to taste.  Bake in the oven for about 20-30 minutes, turning the slices over once half way through.  Cooking time may vary based on the size of the squash so check them after about 10 minutes.

The point at which you turn the squash is a good time to start the mushrooms.  Put 1 tbs olive oil in a skillet on medium heat.  Saute the onion and garlic until soft but not browned, about 3-5 minutes.  Add the mushrooms with a grind of salt and pepper to taste; cook until they are soft, about another 5 minute.  Add the sherry to the pan, the alcohol will evaporate and the mushrooms will take up the flavor.  Cook for another 5 minutes.  At the end of cooking, add the parsley and mix in.

Arrange the cooked squash atop a generous ladle of mushrooms.  This makes a nice main dish to be served with a green salad (serves 2), or could be a side dish (serves 4) if you like.  The earthy flavor of the mushrooms with the sweetness of the squash is a beautiful combination.  Délicieux!

By the way, this dish pairs nicely with the Wente Morning Fog Chardonnay…  I’m particularly fond of Wente Vineyards in Livermore, California.  If you find yourself in the San Francisco region, it is a great place to visit.   Shout out to my friends in the East Bay… it is this time of year, I especially miss my California days! Here’s a shot of my sister & I from a drive down the Pacific Coast Highway, circa 2002.

In 2012, Vegetables Reign Supreme

Hey, hey!

For the past 6 months I’ve been more of a flexitarian than a vegan.  Honestly, although I’ve enjoyed every succulent chicken wing and cheesy morsel, I just don’t feel as well physically, or psychologically.  So vegan Rosie is back, and reenergized.  I want to share delicious recipes that will tempt even the most carnivorous.   Here’s hoping more meatless meals find a place on your table or TV tray in the coming year.

The first recipe of the new year is Asian Cole Slaw from Jannequin Bennet’s Very Vegetarian cookbook.

  • 3 tbs lime juice
  • 2 tbs rice wine vinegar (or cider vinegar)
  • 1 tbs sugar
  • 1/2 tsp salt
  • 2 dried chilies, crumbled (I used a generous sprinkle of dried red pepper flakes)
  • 4 cups thinly sliced green cabbage
  • 1 carrot grated
  • 2 thinly sliced shallots
  • 1 tbs minced fresh ginger
  • 1 tbs chopped fresh cilantro
  • 1/4 cup chopped unsalted roasted peanuts (optional)

Mix the cabbage, carrot, shallot, and cilantro together in a large bowl.  Whisk together the lime juice, viengar, sugar, salt, ginger, and chili pepper.  Pour the dressing over the vegetables and toss thoroughly.  Allow the mixture to stand for at least 15 minutes.  Topping with chopped peanuts just prior to serving is optional; I prefer the flavors of the salad without.

Madison, Wisconsin is ripe with used bookstores.  I found this out-of-print treasure in Half Price Books last week.  The Orrechiette with Butternut Squash & Thyme, Sweet Potato Falafel, and the Vegetable Soup with Lemon & Dill are all on my to do list.  Look for a copy in your local used bookstore, or find it as a bargain online via a reputable bookseller.

Happy, healthy new year to us all!

Beet Burgers…

I’ve been craving bbq fare.  It’s grilling season , and the aroma of steaks wafting over the fence is almost more than I can bear.  My grilled portobellos have been amazing, but I need variety.  This evening I tried a veggie burger made from beets (click on link to open recipe).  Essentially, it is a combination of grated beets, brown rice, carmelized onions, nuts and seasonings.  With the food processor they are a snap to assemble, shape easily into patties and fried up in about 12 minutes.  They’re insanely good. Put them on a toasted ciabatta roll with your favorite fixings, and you’ll choose beet over beef next time.    As condiments, I spread some Vegeniase, dijon mustard, and horseradish, but dress it any way you like!  PS, there are tons of delicious-looking recipes on the same blog titled Veggies on the Counter