Rhymes With Vegan

Happy Holidays!

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

tofu taco soup

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

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

tofu taco soup

serves 6

1 package extra firm tofu (drained and crumbled)

1 can black refried beans

1 can chili beans

1 can black beans

1 can kidney beans (optional)

2 cans diced tomatoes

2 large Anaheim peppers – chopped

1 jalapeno – chopped

1 medium yellow onion – chopped

2 cloves garlic – chopped

3 celery ribs - chopped

1 tbsp cumin

1 tbsp chili powder

1/2 tsp cayenne pepper

¼ tsp garlic powder

¼ tsp red pepper flakes

1 ½ tbsp olive oil

salt and pepper to taste

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

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

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

serve with a cold beer.

enjoy!

hearty morning muffins

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

full of grains and fiber to fill you up

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

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

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

hearty morning muffins

makes 12

 

1 large banana

1/3-cup soy flour

1/3-cup cornmeal

1/3-cup whole wheat

1/3 –cup earth balance

1/4- cup wheat germ

1/3-cup brown sugar

1 ¼ cup soy cream

squeeze of ½ lemon

1 tsp salt

1tsp baking soda

1 tsp baking powder

1 tsp vanilla

1 tbsp cinnamon

handful of craisins

canola oil spray

 

preheat your oven to 400 degrees.

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

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

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

stir together until mixed.

grease your muffin pan to avoid sticking.

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

 remove and let cool.

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

 

enjoy!

grilled szechuan tofu w/ broccoli slaw and toasted almonds

ugh.

that's how i feel.

too. much. of. a good. thing.

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

szechuan it is then.

spicy, spicy szechuan.

 

grilled szechuan tofu w/ broccoli slaw and toasted almonds

 

serves 4-6

 

½ cup szechuan sauce

1 large package of wildwood tofu (super firm)

3 tbsp toasted sesame oil

1 package broccoli slaw

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 clove garlic – chopped

¼ tsp fresh ginger

handful almonds

salt and pepper to taste

 

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

 

slice your tofu into 1 in thick cutlets.

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

 

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

 

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

 

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

 

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

 

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

enjoy!

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

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

naturally soup seemed like a good, quick option.

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

raosted kobacha squash soup w/ crispy fried leeks

 

serves 6-8

1 medium to large kabocha squash

2 cloves garlic – chopped

½ yellow onion – chopped

2 celery ribs – chopped

1 carrot – chopped

4 cups broth

½ cup dry sherry

1 cup cashew cream sauce

1 leek – sliced

seeds from the squash

1 tsp curry powder

1 tsp turmeric

olive oil

½ cup canola oil

salt and pepper

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

 

heat your oven to 400 degrees.

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

 

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

 

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

 

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

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

 

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

 

add salt and pepper to taste.

garnish with the leeks and seeds.

serve with a crisp white wine.

enjoy!

a vegan thanksgiving day 3 - "turkey" style roulade

no need to show up to thanksgiving without a center piece, right?

this "turkey" style roulade has a wonderful texture and taste.  served with some creamy smashed potatoes and stuffed with an herbed stuffing, this also makes for wonderful hot sandwiches the next day.

vegan “turkey” style roulade

 

serves 6-8

dry ingredients:
1 cup vital wheat gluten
1/4 cup unbleached flour
1/4 cup. nutritional yeast
1 tsp. onion salt
1 tsp. garlic powder
salt and pepper to taste

 

wet ingredients:
1 package firm tofu
¾ cup water
2 tbsp. soy sauce
½ tbsp olive oil

 

1 cup veggie broth

2 cups grandpa earls stuffing

 

heat your oven to 250 degrees.

 

in a blender, combine your wet ingredients.  in a separate bowl, combine your dry ingredients.

 

in a larger mixing bowl combine the wet with the dry. knead together a ball for approximately 10-12 minutes.  split the ball in ½ and make 2 rolls.  flatten each roll out as much as possible without tearing.  add to each flattened roll, 1 cup of stuffing.  roll up the flattened ball into a large log with the stuffing running throughout the middle (like a pinwheel).  seal the gluten and be sure there are no holes.

 

place the logs onto a greased baking sheet.  cover with a little broth, just enough so that they are both moist.  cover with foil and bake for 2 ½ hours.  turn over after 2 ½ hours and cook for another 30-40 minutes covering with broth again.

 

once they are cooked and slightly browned, remove and let sit 15-20 minutes before slicing.

 

serve with your favorite sides and a glass of red wine.

enjoy!

 

a vegan thanksgiving day 2

for my second thanksgiving idea, i present creamy smashed baby reds with a white wine, carrot and rosemary gravy.

can we say yum?

 

creamy smashed baby reds w/ white wine, carrot and rosemary gravy

 

for potatoes

8-10 medium sized baby reds – peeled and chopped

3 cloves garlic, chopped 

2 tbsp. vegan butter 

handful of fresh chives - chopped

½ cup soy creamer 

salt and pepper 

½ cup vegan sour cream 

1 tsp garlic powder

salt and pepper to taste

 

for gravy

½ yellow onion – chopped

1 clove garlic – chopped

1 tbsp olive oil

3 carrots – chopped into larger pieces

1 celery rib – chopped

3 1/2 cups broth – veggie or no-chicken (reserve ½ cup for thinning of gravy)

1 tbsp fresh rosemary – chopped

1/2 cup white wine

salt and pepper to taste

 

in a stockpot, heat your oil and add your onions and garlic.  cook until transparent.  add your carrots and celery and broth.  cook until the carrots are very tender, approximately 10-15 minutes on a low/medium heat. 

in the meantime, peel and chop potatoes into small cubes. place into boiling salted water and cook until easily pierced  with a fork. drain. 

add vegan butter and soy creamer, and mash until smooth. add garlic powder, salt, and 

pepper to taste. add sour cream until desired texture is achieved. fold in chopped chives. 

now, with an immersion blender, blend the contents of your carrot/celery mixture together very well; until pureed.  add the white wine and rosemary and cook for another 10-12 minutes, or until all of the favors have blended together. Add salt and pepper to taste to your liking.  use the ½ cup of hot broth reserved to thin the gravy should it be too thick.

garnish with fresh chives.

enjoy!

a vegan thanksgiving day 1

the holiday's can be a stressful time for everyone, especially when others are concerned about "what to make". so, for the next week i plan on posting simple recipe ideas for you to use or share with family and friends. 

i hope each of these recipes will make things a little less stressful for you and yours.

my first recipe i would like to share is from my late grandfather. 

we call it grandpa Earl's stuffing. 

it is so rich and flavorful that your family will want the recipe to have as their own.

 

grandpa earl’s stuffing

 

2 tbsp olive oil

½ yellow onion – chopped

½ tube gimme lean – sausage style (or you can use mushrooms)

2 celery ribs - chopped

1 tsp rosemary

1 tsp thyme

1 tbsp poultry seasoning

½ bag herb seasoned croutons

2-3 cups no-chicken broth (or you can use veggie or just water)

3 tbsp earth balance

salt and pepper to taste

 

heat your oven to 375 degrees.

in a medium pot, heat your broth or water with the celery until the celery is soft.

set aside.

add your olive oil and onions to a medium skillet.  once the onions are transparent, add your gimme lean sausage, small pieces at a time, the rosemary and the thyme.  cook until slightly browned.

remove from heat and set aside.

in a large mixing bowl add your croutons and poultry seasoning.  slowly add your broth/water and mix until the croutons have softened quite a bit.  (you may not need to use all of your broth/water)you can now add your sausage and onions and fold together well.

pour into a casserole dish, top with the earth balance 1 tbsp at a time. 

pop into the oven for 15-20 minutes or until the top is a crispy brown.

 

serve with a delicious homemade gravy.

rosemary and white bean soup w/ cauliflower cream

this VERY simple and delicious soup is a staple item in my house.  instead of using dairy free cream and the like, i decided to steam and blend fresh cauliflower to add a subtle, sweet earthiness to this soup since the rosemary and olive oil add such a nice flavor punch.

(don't let the simplicity of the soup fool you...its clean, earthy warmth will keep you coming back for more)

this definitely works well on a cool, crisp fall night.

  rosemary and white bean soup w/ cauliflower cream

1 head cauliflower – steamed and blended

3 cups navy beans

3 celery ribs – chopped

1 large scallion – minced

2 coves garlic - minced

5 cups water

½ cup white wine

1 tbsp fresh rosemary

1 bay leaf

2 tbsp fresh chives – chopped

olive oil

salt and pepper to taste

 in a large pot, add 2 cups water, cauliflower, 1 tsp olive oil, 1 tbsp chives and a little salt and pepper.  steam your cauliflower until easy to pierce with a fork.  using an immersion blender, blend all of the cauliflower with the water and herbs until thick and creamy.

set aside.

in a medium stockpot heat 1 tbsp olive oil.  add your scallions and garlic and cook for 4-5 minutes, or until transparent.   add your water, beans, celery, bay leaf and a little salt and pepper.  cook until the celery is soft. add your white wine and cook for another 6-8 minutes to reduce. you can now add your cauliflower cream and fresh chives and rosemary and let cook together for 10-15 minutes. 

remove the bay leaf. to serve, top each bowl with a chive garnish, white pepper and a drizzle of olive oil. serve with your favorite crusty bread and a glass of riesling.

enjoy!

vegan caesar salad w/ toasted baguette croutons

if there was a salad dressing out there i didn't think i'd be having again, it was a caesar dressing. 

no offense to the many that exist right now, but i am very, very picky as to what my dressing tastes like. so, much to my surprise, i really think i hit upon something here. 

its peppery, rich, creamy texture with a subtle taste of the sea makes for the perfect vegan caesar dressing.

vegan caesar salad

 

serves 4-6

for dressing

1 avocado

1 cup vegan sour cream

½ cup vegan mayo

2 tsp nori

1 tbsp minced red onion

3 cloves smashed garlic (using a garlic press)

2 tbsp vegan worcestershire

1 tbsp red wine vinegar

2 tsp onion salt

1 tbsp cracked black pepper

¼ cup vegan cream

2 tbsp olive oil

salt and pepper to taste

squeeze of 1 lemon

 for croutons               

1 medium baguette

2 tbsp olive oil

1 clove garlic – minced

salt and pepper to taste

 for topping

3 cashews – shaved

heat your oven to 400 degrees.  slice your baguette into small, bite sized croutons.  toss with the olive oil, garlic and salt and pepper.  lay the pieces onto a cookie sheet and bake for 10-15 minutes, or until golden brown.

remove and set aside.

put your nori into a small bowl with 1 tbsp of warm water…let moisten.  remove and chop into fine pieces.

in a medium mixing bowl combine all of your dressing ingredients, including the nori.  whisk together very well and put into fridge to let cool. 

feel free to adjust the taste to your liking.

on a large serving platter, lay your fresh romaine hearts, dress with the caesar and toss with the croutons, cashew shavings. lemon juice and a dash of salt and pepper to taste.

this makes a great starter or side dish to your favorite pasta.

add grilled tofu for a little “chicken” style caesar!

serve with a glass of cabernet.

enjoy!