Rhymes With Vegan

tarragon cream mock steak w/ roasted yukon potatoes and zucchini ribbons

after a few weeks of serving up some healthy grub, i was desperate for something decadent...something gooey, creamy, rich and just plain satisfying.

into the kitchen i went, tarragon in one hand, bottle of wine in the other.

it turned out to be the perfect dinner for a cool summer evening surrounded by great friends.

so, here are the goods...and i do mean good.

mushroom/tarragon cream mock steak w/ roasted yukon potatoes and zucchini ribbons

1 large can of roasted mock duck (you can use seitan...or tofu, if you prefer)
3 large yukon gold potatoes
1/2 red onion sized red onion - sliced
3 large shallots - minced
2 cloves garlic - minced
1 package cremini mushrooms - chopped
1 1/2 cup creamed cashew sauce (use soy cream instead of water, this time)
1/4 cup white wine
2 tbsp fresh chopped tarragon
1/2 lemon
2 large zucchini - sliced thin
1 handful fresh chopped parsley
2 tbsp earth balance
olive oil
salt and pepper


(you can marinate your mock duck like i did, if you like.  i simply put the slices into a large bag and added 1/4 cup tamari, 1/2 cup red wine and 1/2 large red onion.  if you have the time, let it sit overnight, if not, no worries, the tarragon sauce is so delicious, you won't be missing any flavor).



slice your potatoes 1/2 in thick.  put them into a large baking pan.  cover with olive oil and your sliced red onion.  add salt and pepper; cover and put into a 400 degree grill for 20 minutes, or until they are golden brown.  you will want to check on them now and then and be sure to move the potatoes around so they don't burn.  put them into a warm oven to keep while you prepare the rest.

throw your mock duck onto the grill.  be sure to cover with oil, as it has a tendency to really want to stick. flip every so often until you get a really deep brown color.  remove from grill, but try to keep warm.

you can now cover your zucchini ribbons with olive oil, salt and pepper and throw them onto the grill.  be sure to watch these, as they will cook very fast.

in a medium skillet, add your earth balance and begin to brown it just a bit.  add your shallots and garlic.  cook until the shallots are a bit translucent.  you can now add your white wine.  cook for 1-2 minutes, until reduced.  add your mushrooms and cashew cream sauce. cook for 4-5 minutes.  add your tarragon, salt and pepper and the squeeze of 1/2 lemon.

let cook for approximately 5-7 minutes. the cream sauce should begin to embody the tarragon.  once the flavor has released, remove from the heat and toss with a small handful of parsley.

serve with a glass of merlot.

enjoy!

RWV...delivers vegan grub!

RWV had it's first two days of lunch delivery to a good friend (vegan style, of course), and it has gone amazingly well!

i'm not catering yet...just feeding a friend, but learning a lot along the way.  i will be taking a food cert class next week...then on to locating a commercial kitchen ;-)

so, watch out minneapolis, here we come! 

yesterday's menu was as follows:

grilled tofu and veggie kabobs with spicy chipotle bbq sauce
sour 'cream' and chives smashed potatoes
sesame oil infused edamame on the grill
organic peach
green tea packet
edible flowers from the garden

here's a little visual (the recipe is from "rhymes with vegan" episode 1, or click here for recipe card)

 

vegan power...in numbers

hello all-

i have a favor to ask...i would REALLY love to get rhymes with vegan listed as one of the top/best veg sites or blogs...can you help me do this?

just go to this site http://www.surveymonkey.com/s.aspx?sm=oes%2f0tloz0fA1jHSyPxMyw%3d%3d
and write in www.rhymeswithvegan.com for best vegan blog.

my dog, juno and i would GREATLY appreciate it!!

also, pass it on to everyone you know...you never know what can happen.

-meagan

p.s
feel free to post on facebook and twitter as well

p.p.s
oh, and new kick-butt vegan recipe coming up...soon.

blackened "steak" sandwich, lotus root and parsley salad w/ red onions, walnuts and raspberry vinaigrette

can you tell i couldn't think of a fancy name for this meal?
(phew)

anyways, this was one of those recipes that came about on a whim. a few of us couldn't figure out what we were hungry for, but i was dead set on using some roasted mock duck....so blackened mock duck sandwiches it is, my friends!

oh, and the lotus root? another great find at united noodle (an awesome, asian grocer in minneapolis).

(a good suggestion for this meal was to put this in a wrap instead of using a baguette...feel free to experiment!)

lotus root and parsley salad w/ red onion, walnuts and raspberry vinaigrette

2 cups lotus root (you can use cucumber if you cannot find this)
1 red onion - sliced thin
1 cup fresh chopped parsley
1 cup toasted walnuts - chopped
1 cup fresh raspberries
2 tbsp white wine vinegar
2 tbsp white wine
1/4 tsp salt
1 tsp raw sugar
1 tbsp olive oil

soak the lotus root in cold water for 30 minutes; drain.

in a small blender, combine the raspberries, vinegar, white wine, salt and sugar.  blend until smooth.  slowly add the olive oil; blend again.  in a medium bowl combine the lotus root, toasted walnuts, red onions and parsley.  toss together with your vinaigrette just before serving (the lotus root absorbs the dressing pretty quickly, so you might want to have some extra on hand).

 

blackened "steak" sandwich

1 tbsp smoked paprika
1 tbsp cracked black pepper
1 tsp garlic salt
1 tbsp onion powder
1 tsp dried parsley
2 cups roasted mock duck (or 4 fillets)
2 tbsp olive oil
1 green pepper - sliced
1 vidalia onion - sliced
4 large romaine lettuce leafs
creamy cashew sauce (see recipe here...minus the basil, of course)

heat a skillet to 350 degrees; add your olive oil

in a small mixing bowl, combine the paprika, pepper, garlic salt, onion powder and dried parsley.

in your skillet, fry up your peppers and onions until al dente.  remove and set aside.

coat each mock duck fillet with the dried mix and sear in the heated olive oil.  cook until each fillet is blackened and crispy to the touch.

in a heated oven or grill, take a large baguette, slice into 4 large sandwich loaves.  drizzle a bit of olive oil on each.  heat in the oven/grill until slightly toasted.

build your sandwich as follows:
romaine
creamy cashew sauce
blackened mock duck
peppers
onions
more creamy cashew sauce

finish each one off with a slight drizzle of olive oil.

serve with a good pinot noir.
enjoy!

Minneapolis GLBT Pride Parade 2009

The past week has been crazy with last minute preparations for the Minneapolis Gay Pride parade. My partner and I organized the float on behalf of the Animal Rights Coalition. The float was a HUGE success and a ton of fun. Our theme was "Go Faux," and our accompanying stickers, "I fake it!" went like vegan hotcakes. I'm posting a few pics for your enjoyment. See you all soon!

 

asparagus stuffed manicotti w/ creamy cashew basil sauce

one of my best friends, erin, challenged me.
i won.

results can be seen below.

asparagus stuffed manicotti w/ creamy cashew basil sauce

8 manicotti
2 cup raw cashews
3-4 cloves fresh garlic - minced
1/4 cup white wine
1/2 tsp nutmeg
1 cup fresh basil - chopped
2 large shallots - minced
olive oil
1 medium sized bunch asparagus - cut into 2 in. pieces
1 cup shredded tofu
1 tsp oregano
1 tbsp old bay seasoning
1/2 cup chopped raw walnuts
1 package cremini mushrooms
1 small yellow and red tomato - chopped
salt and pepper

heat oven to 375.

(if you have the time, let the cashews soak in hot water overnight.  if not, try to let them soak for at least an hour before use, to get them softened up).

cook the manicotti noodles per the package directions.  set aside until ready to stuff.

in a small saucepan, steam your asparagus until soft to the bite.  approximately 4-6 minutes.  remove from heat and immerse in cold water to stop the cooking. 

shred your tofu and add it along with 2 tbsp minced garlic and 1 tbsp olive oil to a large skillet.  add 2 tbsp old bay seasoning, 1 tsp oregano, salt and pepper.  continue to cook until the tofu is a caramel color.  add 1 cup chopped cremini mushrooms.  cook for another 3-4 minutes.  remove from heat.  you can now add your asparagus and walnuts.  mix together well.

in a medium skillet heat 1 tbsp olive oil.  add the rest of your garlic and your shallots.  heat for 3-5 minutes to bring flavors forward and soften the shallots.

in the meantime, use an immersion blender or food processor to cream your cashews.  to do this, you will want to dump out the water the cashews have been sitting in and refill.  use enough water to immerse the cashews, with a 1/2 in above.  add this to the food processor or use the immersion blender and blend until milky and smooth.  if it is too thick, add some more water.  you want it to be a little milky because the cashew cream will thicken greatly upon adding heat.

you can now add your cashew milk to the skillet with the garlic and shallots.  combine at a low to medium heat. as it thickens you can now add your white wine, nutmeg and basil.  let cook until the flavors have melded together, approximately 6-8 minutes.

be sure to leave a little asparagus, mushrooms and basil for garnish.

it's time to stuff your manicotti.

stuff each one with the tofu/asparagus mixture.  add a little of your cream sauce to the bottom of your casserole dish, so they won't stick.  lay each one down. pour the cream sauce over the top.  sprinkle a little more nutmeg, if you desire.  reserve a little of the cream sauce to use once plated.

cover with foil and cook for 25-30 minutes.

garnish with the asparagus, mushrooms, basil and tomatoes.

serve with a pinot.

enjoy!

asian inspired

i was inspired to whip up some chinese food the other day ever since i discovered this incredible asian supermarket in my neighborhood, united noodle.  i was like a kid in a candy store; touching everything in front of me and racking my brain of all the things i could create.  and as you all know, the options for a vegan are pretty endless...not to mention, who can turn away 99 cent tofu??

so, to keep it simple i whipped up some mock duck fried rice and some high-heat green beans (as i like to call them...for 2 reasons)

mock duck fried rice w/ 'high heat' green beans

1 cup long grain rice - cooked per the directions
2 carrots - diced
1 cup peas
2 scallions - chopped
1 cup mock duck - chopped into bite size pieces
1/4 cup braggs (or tamari)
2 tbsp olive or canola oil
2 tsp toasted sesame oil
2 handfuls of fresh green beans
1 red pepper
6 red pearl onions
2 cloves garlic - minced
1/2 cup water chestnuts
1 tsp chili garlic sauce (this is optional, because it really cranks up the heat!)
1 tbsp toasted sesame seeds (optional)
salt and pepper

if it is possible, make the rice the night before.  fried rice is best with day old rice.  if not, put your cooked rice into the fridge for an hour or so to get very chilled and hard.

in a medium skillet or wok, heat 1 tbsp olive oil and 1 tsp sesame oil.  bring to a high, smoking heat and then add your carrots, 1 scallion and 2 tbsp of your braggs.  cook until the carrots have a good bite to them.  you can now add your rice, mock duck and peas.  cook for approximately 10 minutes. add a bit more raw scallion on top for garnish.

in the same skillet or wok, add the rest of your olive and sesame oil.  heat until smoking, then add your garlic and green beans.  let sizzle for approximately 3-4 minutes, or until they begin to brown a bit.  add your red pepper, water chestnuts, pearl red onions, chili garlic sauce and the rest of the braggs.  toss around one another for approximately 3-5 minutes, add your sesame seeds (optional).  serve immediately.

serve with a delicious sake.

enjoy!

 

gardeners delight with RWV ranch

so, i'm heading up north again, this time to my family cabin for some more relaxation (i know what you're thinking, "God is she lazy") but before i do so, i wanted to give you a quick idea of something to throw together when those unexpected guests arrive OR when you just don't feel like grabbing some overpriced unhealthy snack from the store. 

it's like a garden on your plate, minus the dirt, of course.

serve this with a sesame mushroom vinaigrette, or with RWV ranch dressing...yummy.

 






gardeners delight

1 package of super firm tofu - grilled with olive oil
1 red onion - sliced
1 package of snow peas
1 package of cherry tomatoes
1 cucumber - sliced
6 radishes – sliced
1/2 bunch of fresh spinach
1 medium baguette - chopped into bite size pieces
olive oil
salt and pepper
sesame vinaigrette (of your choice) OR

                          

      RWV ranch

 1 1/2 cup dairy free mayo
 1 tbsp onion powder
 1 tsp garlic salt
 1 tbsp dill (optional)
 2 tbsp fresh chopped chives
 2 tbsp red wine vinegar (add more if you like a tangy taste)
 1 tsp celery salt
 1 tsp celery seed
  salt and pepper

                               

slice up your veggies and set to the side.  keep your tomatoes whole.  wash your spinach well, and wrap in a towel to remove excess moisture.

slice up your baguette into bite size pieces, toss with a little bit of olive oil, just to coat.  sprinkle with salt and pepper and throw into 375 degree oven until toasted.

slice your tofu into cutlets, coat with oil, a little salt and pepper and throw onto a 450 degree grill until browned on each side.  remove; once cooled slice into long strips (good for dipping).



for the ranch, combine all of your ingredients, in no particular order and mix very well. 
toss into the fridge to cool and thicken.

serve with a glass of pinot grigio.

enjoy!

one helluva pasta salad

and so simple to make.

i made this for my friends cabin week, and it was by far the big hit.  i don't think my friend elissa took her damn fork out of the bowl once!

how best to describe this scrumptious dish?

the creamy dressing on top of the clingy noodles (but clingy in a good way)
the bite of the red onion next to the sweet creaminess of the peas...oh my.
the earthiness of the spinach and walnuts with the tang of vinegar.

your mouth will thank you, trust me.

(oh, and bring this to a family get together....your aunt bert/bezzie/beatrice will never know what hit her).

one helluva pasta salad

1 package rotini noodles
1/2 red onion - chopped
1 package of fresh spinach - chopped
1 bag of frozen peas
1 cup toasted walnuts - chopped
1 1/2 cups dairy-free mayo
2 tbsp red wine vinegar
2 tbsp fresh chopped dill
2 tbsp fresh chopped chives
1 tbsp olive oil
salt and pepper to taste

prepare your dressing first, as the longer it marinates, the better it will taste.

in a small bowl combine your non-dairy mayo, vinegar, chives, dill and a little salt and pepper.  whip together and put into the fridge to chill.

prepare your noodles as directed on the packaging.
drain and set aside.

the first thing to add to the noodles is your chopped spinach, the warm noodles will wilt it a bit to a desired bite.

then add your peas and onions.

pour your chilled dressing on top, add the walnuts, a bit more salt and pepper and mix together well.
set in the fridge to chill for at least an hour.

serve with a hunk of baguette and a glass of white wine.

enjoy!

out of pocket

i'm heading to a cabin with my good friends for the next 5 days so i'll be unable to do any posts (we will be completely isolated...no cell phones, no nothing).  so, until we meet again (on monday) here's a little peek into what we'll be eating while we're relaxing with a nice cold one.

have a great week!