Pumpkin Fest 2010

Not sure if two recipes qualify for a proper pumpkin fest, but here goes. I've spent a year perfecting this muffin recipe and, because it's the holiday season and I'm feeling extra magnanimous, I'm giving it to you! Don't blame me though if you get called a liar when you serve these little beauties to carnivores and tell them they're vegan.


Pumpkin-Apple Muffins with Streusel Topping
Makes about 18+ muffins

Ingredients
1 cup all-purpose flour
1-1/2 cups whole wheat pastry flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
egg replacer for two eggs (I use Ener-G)
1 cup canned, plain pumpkin
1/2 cup melted vegan margarine
1-1/2 cups of applesauce

TOPPING:
1/4 cup turbinado sugar (essential for the crunch factor!)
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoon vegan margarine

Directions

1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt and set aside.
2. Prepare the egg replacer in a separate, large bowl, following the package directions EXCEPT I HIGHLY recommend that you whip the egg replacer with an electric whisk or stand up mixer until really frothy. I have not had good success getting the frothy, eggy consistency when whipping by hand.
3. Add the pumpkin, applesauce, and melted margarine to the "egg" mixture and stir to combine; stir the wet ingredients into the dry ingredients just until moistened.
4. Fill greased or paper-lined muffin cups three-fourths full.
5. For topping, combine sugar, flour and cinnamon. Cut in margarine until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins are done. Cool in pan 10 minutes before removing to a wire rack.

This is one of the fastest soups I make and it is so delicious. I have veganized a version of this that I found in " The Food Processor Bible" cookbook. You might be thinking, "Pumpkin and dill? What the...", but trust me, it works.

Cream of Pumpkin Soup
Serves 2-4

1 medium onion, halved
2 tbs. vegan margarine
2-1/4 cups water
2 cups canned, plain pumpkin puree
2 tsp. "no chicken" bouillon granules
1/2 tsp. dried dill
1-1/4 cup non-dairy milk
salt & pepper to taste
vegan sour cream (optional)

1. Process onion in a food processor until chopped, then cook in margarine over medium heat for about 10 minutes until glossy and tender.
2. Add water, pumpkin, bouillon, and dill.
3. Cover partially and simmer for 15-20 minutes.
4. Put soup in food processor and process until pureed, then return to the pot.
5. Add the milk and salt and pepper to taste.
6. Optionally, add a plop of sour cream to the top and a little sprinkling of dill. Serve with artisan bread.

Alert, Cabbage Lovers: Cabbage & Beer Soup and Asian Slaw

What to do with a head of cabbage. After almost every cabbage recipe you've got half of the damn thing left over. How about this plan: cabbage soup and a cabbage salad? What if I told you the cabbage soup has beer in it and the cabbage salad has wasabi powder? Now you're pretty excited, right? I have to say that this is one of my favorite soups and one of my favorite salads. Together, they make a great meal and a quick one at that!

Cabbage & Beer Soup - serves 8

1 half of a large head of cabbage, cored and shredded or thinly sliced
2 large carrots, peeled and shredded
6 cups vegetable broth
1 can (12 ounces) pilsner beer (I use Miller Lite, because I know it's vegan)
1/2 tsp caraway seeds
2 cups french fried onions, divided
1 pkg vegan kielbasa (optional)
vegetable spray

1. Coat stock pot with nonstick cooking spray and saute the kielbasa (if using) over medium high for 5 minutes. Remove and set aside.

2. Spray the stock pot again and saute cabbage/carrot until translucent and tender about 10 minutes.

2. Add broth, beer, seeds, and one cup of fried onions. Bring to a boil then reduce to low and simmer uncovered for 20 minutes. Spoon soup into bowls, add vegan kielbasa, and top with remaining onions.



Asian Slaw
I took my grandma MeMe's cole slaw dressing recipe and put an Asian spin on it.

INGREDIENTS

Dressing
1 cup Vegenaise (or other vegan mayo substitute)
1/3 cup sugar
1/4 tsp salt
4 tbs rice whine vinegar (white vinegar is ok, too)
2 tbs soy sauce
1 tbs sesame oil
1-2 tbs wasabi paste or 1/2 -1 tsp. wasabi powder

Slaw
1 half of a large head of cabbage, cored and shredded or thinly sliced
1 cup shredded carrots

Topping
2 cups toasted slivered almonds, cashews or sesame seeds

DIRECTIONS

1. Mix the first 6 dressing ingredients together in a large bowl and blend well. Add 1 tbs. of wasabi paste or 1/2 tsp. wasabi powder and blend well. Add more wasabi to taste, depending upon how spicy you want it.

2. Once the dressing is done, add the carrots and the shredded cabbage to the dressing. Add some and then stir to make sure you don't add too much cabbage (salad will be dry then). Keep adding cabbage until you like the consistency (I found that 16 ounces of shredded cabbage was just right for me).

3. Top with either slivered almonds, chopped cashews, or toasted sesame seeds.

NOTES

You can add marinated (in soy) firm tofu to this to make it a complete meal.

Make sure to add the nuts as a topping and not mixed into the salad. If you have to refrigerate leftovers and leave the nuts in there, they'll become soggy.

Thanksgiving Feast...a Little Early!

November. In most Northern areas, it is the month of the final harvest and the month of saying goodbye to long hours of sunshine. It is also the month of saying hello to the plethora of fine fall produce, cocoa, soups and long nights of movie-watching and curling up (if lucky) around a fire with loved ones, human or otherwise. Seattle is the perfect backdrop to the starkness of seasons. In almost an instant, one goes from basking in the afternoon sun to shivering in the morning chill. Colorfully-dying deciduous leaves stand out boldly in an otherwise green and gray landscape. At once we find ourselves celebrating life and death in the natural world. It is the perfect time to find yourself still alive...and the perfect time to feast.

As a vegan, November is also the month that I begin bracing against the meat-fest that is to come. But, feasting for us in the modern world doesn't have to involve the suffering of other beings. Instead, it can be made up, solely, of the inanimate products that the earth naturally produces. Here is just one menu that satisfies the urge to feast, without causing undo harm or suffering to any animals.

Field Roast, Kale & Garlic Mashed Potatoes, & Squash with Wild Rice Stuffing

Field Roast (the easy way)

Slice the Field Roast and saute it in the pan until browned and top with prepared packaged gravy (many gravy packets are vegan, just add water!).

Kale & Garlic Mashed Potatoes

1 bunch kale, stems removed & discarded (a.k.a. fed to the dog), leaves roughly chopped
3 to 5 lbs. of potatoes, peels discarded (to said dog), and quartered
4 cloves of garlic, minced
2 tbs. Earth Balance vegan margarine
1/2 + cups of non-dairy milk
Hickory Bacon Salt

1. Boil the potatoes for 20 minutes.
2. Add the kale to the potatoes and boil for 5 more minutes.
3. Saute the garlic in the margarine over medium-low heat until softened.
4. Drain the potato/kale mixture.
5a. If you're old school, mash with a potato masher and season with salt and pepper to taste.
5b. If you're like me, bust out the electric mixer and whip potato/kale mixture, adding non-dairy milk to reach desired consistency. Add as much Bacon Salt & pepper as needed to make it taste delicious.

Squash:

1 acorn squash, halved and seeded
2 tbs. vegan Earth Balance margarine
2 tsp. brown sugar

1. Preheat oven to 375 degrees.
2. Place squash halves, cut side up, in a casserole dish and plop 1 tbs. of margarine and 1 tsp. of sugar in each. Bake for 45-60 minute, until squash are completely tender.
3. Remove from oven and load with Wild Rice Stuffing

Wild Rice Stuffing:

1/2 cup wild rice
1/2 cup brown rice
4 cups vegetable broth
2 cups chopped mushrooms
1 rib diced celery
1/2 tsp. ground sage
salt & pepper to taste

1. Combine broth, rice, vegetables, and seasonings in rice cooker. Depending upon your rice cooker you may need a little more or less water. Cooking time is around 30-45 minutes.

Vegan Shrimp

So, about a month ago I stumbled across these little vegan shrimps at my local, non-profit, vegan grocery, Sidecar. They are one of MANY vegan meat-replacement products offered by a company called All Vegetarian, Inc.. I had fantasies of making up a batter and deep-frying them, but I guess I've been too unmotivated for that.

Instead, for a quick dinner the other night, I cooked up a box of Zatarain's Gumbo Mix and threw the shrimps in there. I have to say that I was FLOORED at the accuracy of the shrimp-like texture, although, I'm not sure much flavor was coming through. The gumbo turned out pretty good, for one of those out-of-a-box type meals. I served it with sauteed mushrooms and roasted cauliflower. Next time, I'll definitely batter and deep-fry those prawns and whip up homemade cocktail and tartar sauces. Yum!

Disneyland - Vegan Style!

One thing you should know about me: I love Disneyland almost as much as I love eating. Each time I go there, there is some new challenge: a new ride, holiday decorations, a new park. This time around would be my first time going as a vegan, so, naturally, the challenge would be how to eat vegan in Disneyland. I did extensive research; I went through blogs, I combed through all of the menus available online. The result was a three-page document telling me where I could get vegan food in every land of the park, in California Adventure, and Downtown Disney. I have to say, that I was extremely impressed with the level and amount of vegan food available there...if one knows where to look and has a plan.


Thursday - Dinner

On our first night there, we didn't get to the park until evening and we were all starving for dinner. We didn't make it past Main Street before everyone needed to eat. My choices were a *possibly* vegan soup and a *possibly* veganizeable veggie melt at the Carnation Cafe or a Penne Pasta w/ Marinara Sauce at the Plaza Inn. I picked the latter. The portion was so giant, that I shared it with my brother. It was not terribly nutritious, but the sauce was flavorful and the food was filling. Make sure to ask for it with no cheese and skip the cheese bread that comes with.

Friday - Lunch

I was a little worried when everyone got hungry the next day in Tomorrowland, because my options were pretty limited over there. I had the option of getting the same Penne With Marinare Sauce (the same stuff I'd had the night before) at Redd Rockett's Pizza Port or *possibly* veganizing the Roasted Portabello and Vegetable Sandwich at Tomorrowland Terrace. I opted for the latter. I asked to see the ingredients list, which only told me about what went into the roasting of the veggies (lemon, olive oil, salt, pepper, garlic) but nothing about the bread or the aioli. I asked to speak to the chef who told me that the bread was vegan, but the aioli was not. So, I got the sandwich and put a little bit of mustard on it. It was probably one of the most delicious things that I ate in the park. It comes loaded with mushrooms, zucchini, peppers, and onions and is served on the best whole wheat bread I've ever had. Make sure to order it without the cheese & aioli.

Friday - Dinner

Luckily, we were in New Orleans Square at dinnertime, which happens to be the most vegan-friendly land in Disneyland. I was DYING to try the Vegetable (vegan) Gumbo in a bread bowl (vegan) at the Royal Street Veranda. This dish was a tad on the salty side for me (which is pretty standard for DL food), but otherwise it was completely delicious and filling. I ate every last bite of this yummy thing.

Saturday - Lunch

My mom and I both were stoked to eat at Rancho del Zocalo, in Frontierland, for the lunch the next day and planned our day, accordingly. Why are ethnic restaurants so much more vegan-friendly than your standard American fare? There were a couple of things I could've eaten here (the veggie burrito comes to mind), but I opted for veganizing the Vegetable Tostada Salad. I called the chef out and she confirmed that the tortilla, beans, and vegetable preparation was vegan. I just had to eliminate the cheese, sour cream, and dressing business. Again, this was a fantastic AND nutritious meal for DL standards. I really loved this salad.

Saturday - Dinner

We finally made it over to California Adventure, which is even more vegan-friendly than DL. We hit the Wine Country Trattoria. My mom ordered the Quattro Pomodoro with vegan pasta (two of the offered options are vegan, including a gluten-free, rice pasta) and I ordered the Broccolini Aglio Olio with vegan pasta. I thought my mom's was plain and under-seasoned, but my dish was freaking fantastic. The servings here are very generous. Beware, though, that they have absolutely no vegan bread, which I found to be weird and dumb.

Sunday - Lunch

One of my most anticipated, yet disappointing meals, was the Vegetable Po' Boy at the River Belle Terrace. This was supposed to be a yummy, vegan, BBQ sandwich. It was vegan and BBQ, but not yummy in any way. The bun was this crappy, stale, white thing and the veggies weren't properly cooked and were under-seasoned. The sandwich comes with the yummiest vegan baked beans, a pickle, and a choice of sides: coleslaw (not vegan), fruit cups (vegan), and a delicious-looking lentil salad that should be, but is, unfortunately, not vegan. If you wind up at this joint, my advice is to skip the sandwich and see if they'll let you order a giant bowl of the beans, as they were the true highlight here.

Sunday - Dinner

Since Sunday was mom's 60th birthday, I made reservations at the swankiest restaurant that DL has to offer: the Blue Bayou along the "banks" of Pirates of the Carribean. I ordered the Portabello Mushrooms and Couscous Maque Choux and (aside from being slightly over-salted), it was delightful. It was a great end to a my vegan tour of DL.

In addition to these (mostly) great meals, there was much snacking to be done. The popcorn at the DL parks and the soft pretzels, as well as some of the candy and cookies inside the stores are also vegan. If you are going to Disneyland, there is literally a plethora of great vegan options, just do your research and BYO breakfast foods. If you'd like a list, please place your email in the comments below and I'll happily send it to you!

Unfortunately, there were many items that I didn't even get to try: veggie burgers, ratatouille, pomme frites, & vegetable skewers. And that doesn't include the unexplored items of DCA and Downtown Disney. Here's looking forward to next time!

Pasta, White Bean, and Cabbage Salad With Caraway Dressing

Before you start filling out paperwork to have me committed, please just hear me out. I know that most sane people would take one look at "Pasta, White Bean, and Red Cabbage Salad With Caraway Dressing" and run screaming from the room. I mean, seriously, how many random ingredients can you put into one salad? But some night in the future when you serendipitously have leftover pasta AND leftover white beans in the fridge, you will think back to the crazy lady with that resourceful little recipe. This recipe is not for the faint of heart, it has quite a bite to it and I'm not sure if that comes from the raw garlic or crushed caraway or the raw onions or all of the above. Speaking of crushing caraway -- good luck with that. Seriously, I had my husband go at it for ten minutes with a mortar and pestle before I learned (just now) that you don't have to pulverize the seeds; you just want to crush 'em up a bit to get the flavor to come out. NOW you tell me! If you think you have the moxie to deal with this dish, it might become one of your favorite (weird) salads of all time.

Pasta, White Bean, and Cabbage Salad With Caraway Dressing - Serves 6+ (Modified from "1,001 Low-Fat Vegetarian Recipes")

Salad:
4 c. cooked & cooled pasta (I vote for penne, because it has a nice chew to it)
2 c. coarsely chopped cabbage
2 c. cooked, drained, and rinsed white beans (you can use canned if you must)
1/4 c. minced onion
1 small red bell pepper, diced

Dressing:
1/2 c. vegan mayonnaise
1/2 c. vegan sour cream
2 tsp. lemon juice
1-2 cloves garlic, minced
1 tsp. crushed caraway seeds
1/4 tsp. salt
pepper to taste

Combine all of the salad ingredients, add dressing, chill & eat!

Did Someone Ask For More Soup?

I will TRY not to cook soup every night...I will TRY not to cook soup every night. Oh, hi, you're here. I should probably confess to you now that I love soup. I could exist on it almost exclusively. There are so MANY of them and they are so versatile. They help you use up the 27 pieces of aging produce and/or containers of leftover legumes and grains that you have idling in the fridge. The long, rainy Fall/Winter season in Seattle is the time of year when I want to hibernate inside every day with my cats, my man, my TV shows, my books, and my soups. One of the many wonderful things about soup is that can be comforting and hearty on a cool Fall day or light and refreshing on a hot summer night. Soup is all things to all people... except to my husband. He doesn't really think of soup as a real food (!!!), but more like a snack (!!!). So, despite all of my instincts to the contrary, I will TRY not to cook soup every night. Having said that, I did cook up a DELICIOUS soup last night and the night before (see previous post). Will I cook soup again tonight? Or will my love for my husband trump my selfish soup needs? Stay tuned for the next episode of "As The Owen Household Turns". Here is my recipe for last night's gem:

Cream of Parsnip & Leek Soup (Makes 4-6 servings)

2 tbs. olive oil
2 large parsnips, peeled & diced
1 large leek, sliced and washed
4 cups of vegetable stock
salt & pepper to taste
1/2 cup non-dairy milk (or cashew cream if you're feeling fancy - see previous post for recipe)

Cook parsnips and leeks in oil in a covered stockpot over medium heat until soft. Add stock and cook for 20 minutes. Place soup into a blender and puree. Return to the pot and stir in the milk and season to taste. Serve piping hot.

The First in a Long Line of Winter Soups

In my ongoing efforts to make room in my fridge for my new produce, tonight it came down to what to do with the mushrooms and the bizarre-looking celery root, which I've been eyeballing for a week perhaps awaiting a sign from the universe regarding what the heck to do with it. Thanks to the wonderful powers of Google, I quickly found a soup that would use up these ingredients. This turned out to be a very flavorful and hearty soup and it was pretty fast to prepare. I had to modify it quite a bit, but here goes my version:

Celery Root & Mushroom Soup

SOUP
2 teaspoons olive oil
1 medium onion, diced
1 celery root (celeriac), peeled and diced
1 1/2 teaspoon dried thyme
1 teaspoon dried chervil or parsley (used 1 tbs. celery leaves, chopped)
1/4 teaspoon black or white pepper
4-5 cups of sliced mushrooms
4 cups vegetable stock
1/2 cup nut cream (see recipe below)
1 tsp. lemon juice
1/2 – 1 teaspoon salt (check sodium content of stock!)
Parsley leaves (for garnish)

CASHEW CREAM (OPTIONAL)
Blend in a blender until smooth:
1/2 cup cashews, soaked in water to cover for 30 minutes to soften, water discarded
1/2 cup stock

1. Heat the oil in a large soup pot over medium heat. Add the onions, celery root, thyme, chervil and pepper. Saute for 6+ minutes, until the vegetables are tender.
2. Add the mushrooms and saute until soft, about 6 more minutes.
3. Add 4 cups of stock. Simmer, uncovered, for 20 minutes.
4. Transfer the soup to a blender or food processor and puree until smooth (you may have to work in batches). If the soup is on the thick side, add additional stock until it reaches your desired consistency.
5. Stir in the cream, lemon juice and salt to and heat through.

Emergency Cooking

Lately, I've been finding myself so devoid of time and/or energy that I rarely cook (see my last post regarding the extent of my husband's cooking abilities and what I've been subsisting on). Seriously, my poor husband has been trying to carry the full cooking and cleaning burden for a while now and I probably would've croaked by now without his "hunting" and gathering efforts. One night last week he brought home Amy's Pizzas and another night he waited in an agonizing line at the PCC deli only to return home with easily three of the worst vegan dishes either of us have ever had the misfortune of tasting. Now, I find myself in emergency cooking mode; firstly, because I can’t take another husband-supplied meal, but, more importantly, tomorrow is produce-delivery day and I’ve still got a fridge full of produce!


Immediately, I ransacked my refrigerator finding a whole lot of crap, but little of anything that would go together. I settled on a bok choy that looked like it was in the direst need of getting cooked up; now, what to do with him? Luckily, I found a mercifully simple recipe in my cooking bible, “1,000 Vegan Recipes” (Robin Robertson). Thank you “Bok Choy & Ginger Udon Noodles”!! I don’t think it’s very fair that the shallots got left out of the title, so I’m renaming it “Bok Choy & Ginger Udon Noodles STARRING...Shallots!!!!”. The shallots paid me to say that.

Now if I had been just a little smarter I would’ve added some mushrooms to this dish, but I can’t really be relied on for my brain-power these days. So, please enjoy this hearty, healthy, EASY dish. Just don’t ask me to cook it for you, ‘cause I’m all out of steam. It’s nothing fancy, but perfect for those nights when you’re feeling lazy and/or exhausted and happen to have a neglected bok choy's fate in your hands.

Bok Choy & Ginger Udon Noodles with Shallots (modified)

1 large bok choy, cut into ¼” slices
4 ounces of udon noodles
1 tbs. sesame oil
2 tbs. tahini
3 tbs. soy sauce
1 tbs. mirin
2 tbs. canola oil
½ c. thinly sliced shallots
1 tbs. grated fresh ginger
¼ tsp. crushed red pepper
1 tbs. toasted sesame seeds

1. Lightly steam the bok choy until just tender, about 3 minutes. Set aside.
2. Cook the udon in boiling water until tender about 7+ minutes. Drain, rinse under cool water, and place in a bowl. Toss with sesame oil.
3. In a small bowl, combine the tahini, soy sauce, mirin, water and stir to blend.
4. Heat canola oil over medium-high in wok or large skillet. Add shallots, ginger, and crushed red pepper. Saute for a few minutes. Add the bok choy, noodles, and sauce. Cook until hot, about 5+ minutes. Top with sesame seeds.

Quick & Easy

School has been a little intense, lately, as I wrap up Fall Term 1. Hence, the shortage of posts. For the most part, our meals this week have consisted of whatever my husband can cook. His repertoire consists of veggie burgers, salad, and potatoes, baked or fried. I topped the baked one featured here with steamed broccoli and Leahey's "Cheese" Sauce, it was fast and faux-nutritious.

Tonight, I was able to whip up a quick salad between term papers. This is one of my all-time faves. I severely bastardized the original bacon-laden recipe from Allrecipes.com. My secret ingredient here is the liquid smoke which provides the smokiness that bacon would, minus the death and cruelty. This really is the Mercedes of salads and it's not nearly as involved to make as it looks. I thank the fall produce fairies for including Asian pears in our bin this week. You should probably make this salad tomorrow night because I don't think should have to live another day without it!



a.k.a. Winter Salad with Candied, Curried Cashews

3/4 cup cashew halves
1 tablespoon melted vegan margarine (Earth Balance)
1 teaspoon chopped (preferably fresh) rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper (depending upon your tolerance for HEAT)

Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons agave nectar
1 tsp liquid smoke
1/4 cup olive oil
1/4 cup water
salt and black pepper to taste

Salad:
1 or 2 (10 ounce) packages mixed salad greens
1 medium asian pear, thinly sliced (you can use a crispy pear or maybe an apple in place of the asian pear if you must)
1 cup halved, seedless red grapes

Directions

In a small bowl, combine rosemary, curry powder, brown sugar, salt, cayenne pepper. In another small bowl, toss the cashews with the melted butter. Add the herb mixture to the cashews and toss to coat.

In another small bowl, stir together white wine vinegar, mustard, agave nectar, liquid smoke. Slowly whisk in olive oil and water. Add salt and pepper to taste.

In a large salad bowl, toss the pear slices, lettuce, and grapes. Go ahead and toss the lettuce with the dressing if you're going to consume the salad all in one sitting, if not, serve the lettuce in bowls and top with dressing, then sprinkle with nut mixture.

Leek Week - Part Two

So, I'm a little late in posting about last week's food, but here goes! If you recall, we had left off with an overabundance of leeks. I had used up a couple of them in the Leek and Bean Cassoulet with Biscuits, previously, but what to do with the balance? I finally decided on this little number: Coriander, Barley, Leek Soup. I topped the soup with some leeks fried in olive oil (MAJOR yum!).

Believe it or not I STILL had more leeks to use up, so I sauteed what was left (about 2 cups) in vegan margarine and made up some mashed potatoes using non-dairy milk, of course. The leeks were stirred into the mashed potatoes, and the mixture was formed into patties. Then, I coated them with breadcrumbs and fried them up in vegan margarine and served with a little Bacon Salt (vegan) Sour Cream concoction that I invented.

Another little (non-leek related) gem from last week was the White Bean and Artichoke Salad, which I modified heavily. First, I omitted the mint and olives because YUCK! I omitted the green pepper because I didn't think I had any (surprise, guess what I found in my fridge today?) and halved the red onion requirement. And, finally, I added halved cherry tomatoes and topped the whole thing with Eden Organic Spicy Pumpkin Seeds. It's safe to say that you'll come real close to getting your RDA of protein and fiber in this one side dish.

Welcome to Leek Week!

It's sort of like shark week, except there's no risk to life or limb. That is, unless you're in the kitchen with me. Utensils drop, curse words fly, and smoke alarms occasionally go off, but I think the passion and fury is part of what makes the food taste so yummy. Where were we? Right, Leek Week! This week I received not one, not two, not THREE, BUT FOUR GIANT LEEKS in my produce bin, so it's all leeks, all the time right now.

I started tonight with one of my most favorite recipes of all: Leek & Bean Cassoulet. If you are in my immediate family circle and/or live within a 20 mile radius from my pad, you have probably had this dish. It has now replaced my famed Green Bean Casserole (which has never been properly veganized since nothing quite mimics the gelatinous consistency of Campbell's Cream of Mushroom soup) at family holiday meals. There are so many things to love about this recipes, starting with the biscuits. I don't have the energy to whip up drop biscuits any ol' day of the week, so when I make them I fully enjoy. Additionally, I love casseroles. I was raised on one-pot wonders, from Hamburger Helper to Shepard's Pie and there's something about a casserole that makes me feel all carefree and comforted. And furthermore, it is freakin' chilly in Seattle and nothing warms the tummy, heart, and spirit like a dish full of hearty food. So, enough with my ramblings, let's get to that lovely recipe. I'm just warning you, this recipe makes a LOT of food. I'm talking 8+ servings. If you don't plan on feeding a Pee Wee football team the night you make it, I'm guessing you can portion it up and freeze it pretty nicely.

Leek & Bean Cassoulet with Biscuits
Veganomicon, p. 172-173

Stew:
2 yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tablespoons cornstarch
2 tablespoons olive oil
2 leeks, washed well and sliced thinly
1 small onion, cut into medium size dice
1 1/2 cup carrots, peeled and cut into 1/2 inch dice
2 cloves garlic, minced
1 heaping tablespoon chopped fresh thyme or 2 teaspoons of dried
Several pinches of freshly ground black pepper
1/2 teaspoon salt (more or less depending on how salty your broth is)
3/4 cup frozen peas
1 (15 oz) can navy beans, drained and rinsed (optional)
2 cutlets of seitan, cubed (optional)

Biscuits:
3/4 cup plain soy milk
1 teaspoon apple cider vinegar
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup nonhydrogenated vegan shortening

PREHEAT THE oven to 425 degrees F.
Place the potatoes in a small pot and cover with water. Cover and bring to boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they DO NOT OVERCOOK. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits -- the potatoes should definitely be done by the time you are.

Now prepare everything for the biscuits. You are not going to make them yet, but it's good to have everything ready when it comes time to top the stew. ADD THE VINEGAR TO THE SOY MILK in a measuring cup and set aside to curdle. Mix the flour, baking powder, and salt in a medium size mixing bowl.

Now leave that alone and start the stew:

Mix the cornstarch into the vegetable stock until dissolved.
Preheat an oven-safe skillet (if you don't have that, just transfer contents to casserole dish later on) over medium heat. Saute in oil the leeks, onions, and carrots until very soft and just beginning to brown, about 10 minutes (you may need to put a lid on to make sure the carrots get good and cooked). Keep the heat moderate so they won't burn.

Add the garlic, thyme, freshly ground black pepper and salt, and cook for 1 more minute. Add the cooked potatoes and frozen peas, then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.

Back to the biscuits:
Add the shortening to the flour in small slivers and work it into the dough with a fork or with your fingers until large crumbs form. You don't want to cream it in; there should be clumps. Drizzle in the soy milk/vinegar and mix with a fork until everything is moistened (some dry parts are okay).
Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and NOT STICKY. If it seems sticky, as in sticking to your fingers, then gently work in a little more flour. Set that aside and check on your stew.
The stew should be simmering and slightly thickened. Mix in the beans and/or seitan. Now, let's add the biscuits. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.
Transfer the whole thing to the preheated oven. If you are worried about spillover, place on a rimmed baking sheet, but we've never had that problem. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
Remove from the oven and use a large serving spoon to place some of the stew and a biscuit or two in each shallow, individual bowl. Sprinkle with a little chopped, fresh thyme if you feel motivated. Serve at last! Especially yummy when you break up your biscuit and mix it in a bit with your stew.

Post-hiatus

I knew that I would have less time to blog once school started, but I didn't expect to be away for this long. I've really had so very little time for my favorite pasttime -- COOKING!!! I plan to be spending a lot of time in the kitchen this weekend and will be posting the results.

Today, I harvested some broccoli rabe, which is about the only thing that my garden managed to put forth this year. I found a recipe online that inspired this dish that I like to call Tuscan Bean and Broccoli Rabe. Additionaly, I lucked out when fingerling potatoes popped up in my weekly produce delivery, because I've been wanting to make Tal Ronnen's appetizer, Twice-baked Fingerling Potatoes with Crisped Dulse, for a long time. Wow, were they ever worth the wait!

Tuscan Bean & Broccoli Rabe - Serves 4

1 medium bunch of broccoli rabe (a.k.a. rapini), cut into 3" pieces, tough stems discarded
3 cloves garlic
2 tbs. olive oil
3 cups cooked white beans
1 tsp. fresh rosemare, minced
1/8 cup sun-dried tomatoes, diced
1/4 tsp. salt
1/8 tsp. fresh ground pepper

1. In a medium saucepan, bring salted water to a boil. Add the broccoli rabe and cook until tender, about 5 minutes. Drain.
2. In a large skillet, over medium-low heat, saute garlic in olive oil for about a minute. Add beans, rosemary and broccoli rabe. Add tomatoes, salt, and pepper.
3. Cook for about 10 minutes until mixture is hot. Serve immediately.

Twice-baked Fingerling Potatoes with Crisped Dulse
from The Conscious Cook by Tal Ronnen

12 fingerling potatoes, cleaned and dried
2 teaspoons prepared horseradish
1 tablespoon vegan mayonnaise
2 tablespoons regular Cashew Cream (recipe below)

Sea salt and freshly ground black pepper
1 tablespoon Earth Balance
Paprika
2 tablespoons minced fresh chives Crisped Dulse (recipe follows)


Cashew Cream -- Note: Make this part ahead!

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

1.Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

2.Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

3.To make thick cashew cream, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.


Crisped Dulse -- Note: Dulse is a mild, smoky, salty sea vegetable that can be found at PCC or in Asian markets. Even if you're afraid, don't skip this step. It really gives the potatoes a crispy, smoky edge.

1 teaspoon canola oil
1 or 2 small pieces dulse

Heat the oil in a small nonstick pan over medium heat. Add the dulse and cook, turning once or twice, until crisp, 1 to 2 minutes. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool, then break into small pieces.

Preheat the oven to 350°F. Place the potatoes on a baking sheet coated with spray oil and bake for 20 minutes, or until tender. Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, Cashew Cream, and salt and pepper to taste.

Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place the potato pulp in the bowl with the horseradish mixture and the Earth Balance. Mash together, then fill each potato half with the mixture, mounding slightly. Put the potato halves filling side up on the baking sheet.

Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with the chives and Crisped Dulse.

Makes 24 pieces; 12 servings
Prep time: 45 minutes

Sweet Things

Vegan Myth #4: A vegan diet is one of deprivation.

Really? Let me introduce you to my little friends: Strawberry Shortcake, Fruit Parfait, and Roasted Cherry "Chicken".

I am swimming in summer fruit over here at Casa Owen and if there's one thing I get sick of, it's plain ol' fruit -- I know, I know, but I'm a vegetable girl all the way. My first project was to tackle a giant flat of strawberries that seemed like a good idea when I was shopping on an empty stomach at the grocery store. My morning yogurt and granola parfaits could only use up so many, so, I decided that it was time to tackle vegan Strawberry Shortcake. I simply veganized the recipe in my BH&G cookbook and it turned out as yummy as anything I remember having when I was growing up.

Of course, veganizing fruit parfaits is easy with Soy Whip. You can find it in the spray can or in the carton (the latter is preferable, but you have to whip it yourself) and I am told that a rice version now exists and Sidecar carries all three.


Next, I was trying to figure out what to do with the remains of a huge container of cherries that were gifted to us from Jeff's orchard-owning customer. I wasn't a big black cherry fan before, but now I'm a convert! I added about a tablespoon each of balsamic vinegar, sugar, red wine, olive oil, and rosemary and let them marinate and get juicy for a couple of hours. Then I roasted them in a 350 degree oven for about 30 minutes and topped pan-fried Gardein "chicken" fillets with the results. I'm ODing on fruit now while I still can, 'cause summer will be gone before you can say September!

Vegany Vegan Dish

This is one of those dishes that carnists make fun of vegans for eating, a.k.a. the kind of dish my husband hates. I loved it though. Apparently, tempeh isn't for everyone (!!!), but I love it. This here beauty is the result of the "Hot Sauce-glazed Tempeh" recipe from Veganomicon (p. 129) atop a heaping pile of Ginger Kale (modified from "From Asparagus to Zucchini", p. 91). I have to say that these two dishes are MFEO and are not nearly as good individually.

Ginger Kale
1 large bunch of kale, stems removed, leaves cut into strips
2 tbs. olive oil
1 tbs. vegan margarine
2 cloves garlic, minced
1 medium red onion, chopped
1 tbs. minced fresh gingerroot
juice of fresh lime, to taste
fresh ground pepper.

1. Steam kale until slightly wilted. In a large wok, heat oil and butter over medium heat and add onion. Coook for 5-10 minutes until onion is glossy, then add ginger and garlic and cook for 1-2 minutes more.
2. Toss in the kale. Cover and cook on low heat until kale is tender. Add lime juice and pepper to taste. Makes 2-4 servings.

Hot Sauce-glazed Tempeh

1/2 cup vegan wine (whatever kind you've got on hand, just nothing sweet)
1/4 cup of your favorite hot sauce (I like Tiger Sauce)
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice (juice from 1 lemon)
2 cloves garlic, crushed
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper


1. Bring a pot of water to boil.

2. Wkisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.

Cut the tempeh in half widthwise then cut each of those squares diagonally to form 4 3. large triangles. When the water is boiling, add the tempeh, lower the heat and steam for 10 minutes.

4. Use tongs to remove the tempeh and then immediately place them in the marinade bowl for 1 hour, flipping them every now again to cover with the marinade.

5. Preheat skillet over medium heat. Add a tbs. of oil to the pan. Cook the tempeh for 10 minutes, turning often and spooning on more marinade as you turn.

6. Serve over greens above!

Vegan Fish n' Chips...OMG!! Vegan Fish n' Chips!!

There are times when life LITERALLY gives you lemons and you have to make lemonade. This is not one those times. This IS, however, one of those times when Seattle gives you a 60-degree, rain-filled day in the middle of AUGUST!??!! Oh, you can whine, complain, and pout about it OR you can be thankful for the excuse that a lousy-weather
day gives you to indulge in a little vegan comfort food.

Now, a hot cup of Joe and a couple of vegan donuts from Mighty-O was a pretty good place to start. But, I took comfort food to the next level at lunchtime with a grilled cheese sandwich, thanks to the people who bring you the Cuisinart sandwich press (so, I guess Cuisinart, then?) and the miracle workers over at Daiya. For dinner, it was going to take something pretty spectacular, ballsy even, to seal today as the official Summer Comfort Food Day of 2010.

I'd had my eye on a little battered "fish" recipe over at the
Vegan Betty Crocker Project
blog since Friday and I just couldn't get it out of my head. So I set out to conquer it. This "fish" was so damn delicious that my omnivorous husband couldn't even believe it was tofu. I will warn you, though, that in the process I have used nearly every dish and appliance in my kitchen. It looks like a flour explosion went off in there, but it was worth it (especially, since my husband does all the post-dinner kitchen cleanups). If you are a vegan and are craving some of the old classics this will not disappoint.

Now, I realize that it is still summer, and that we can't subsist on fried foods alone, so I skipped making "chips" and opted for a caprese salad with a balsamic reduction instead. I veganized
this recipe by using Vegan Gourmet's Mozzarella. It comes in brick form and I used a small glass to cut out the middle section. I then turned that section on its side and cut 4 uniform (roughly 1/4" thick) rounds out of it. Optionally, you could just cut it all into a dice and serve it with halved cherry tomatoes, but I was trying to go all fancy for some reason. I highly recommend trying these recipes, stat! Oh, and I won't tell anyone if you make a batch of the "fish" just for yourself and eat it all in one sitting. I won't even judge.

Hello, Intervention? Yes, I seem to be addicted to vegan pizza.

I've been a vegan now for two years, almost to the day. It is always a wonder to me that I am still discovering new vegan foods. Recently, a friend of mine hipped me to the vegan, pre-made pizza dough that Trader Joe's sells. Even BEFORE I was a vegan, I had never made pizza. Oh, I had slapped a little pizzaesque something together once or twice using a tortilla, but never a proper pizza using proper dough. And now I'm obsessed. It all began the other night with a white pizza from the April 2010 issue of Vegetarian times. I veganized it by subbing soy milk, Vegan (parmesan) Topping (by Galaxy Foods) and Daiya mozzarella instead of the dairy versions. I added zucchini, too, as I was pretty low on broccoli.

My pizza turned out so great that I went on an accidental pizza binge that continued with me buying a Tofurkey pizza for lunch the next day (and eating it all in one sitting -- I'm not proud) and culminated in another pizza creation tonight. This time it was BBQ "Chicken" Pizza . I started with a basic (carnivorous) recipe from Allrecipes.com, but spruced it up with with carmelized onions and roasted red pepper. I dialed down the animal cruelty factor by using plant-based mozzarella and "chicken" . This pizza was equally as amazing as my first attempt and now I find myself daydreaming about my next pizza adventure. Will it be something Hawaiian -- maybe fried, vegan Canadian "bacon" and pineapple with a spicy soy glaze? Or perhaps tempeh sausage and sun-dried tomatoes with faux feta? Or something crazy like roasted garlic and fried hotdogs? The possibilities are quite endless. I am just grateful to have discovered the TJ's dough and look forward to a long love affair with homemade pizzas.

White Pizza with Broccoli and Mushrooms and Zucchini - modified from Vegetarian Times

2 Tbs. vegan margarine (Earth Balance), divided
6 oz. mushrooms, thinly sliced
2 cups small broccoli florets
1 cup zucchini, sliced thinly in half rounds
1 Tbs. flour
2 cloves garlic, minced
1 c. plain soy milk
1/4 tsp. salt
1 c. shredded vegan mozzarella (Daiya), divided
1/8 c. Vegan (parmesan) Topping (Galaxy Foods)
1 16-oz. bag of vegan Trader Joe's refrigerated pizza dough

1. Preheat over to 425.
2. Melt 1 tbs of margarine in skillet over medium-high heat. Saute mushrooms for about 5 minutes. Add broccoli and zucchini and saute for a couple of minutes. Add 1/3 cup water, cover tightly, and simmer for 3-5 minutes until veggies are tender.
3. Melt remaining margarine in a medium saucepan over medium-high heat. Add flour and cook 2 minutes. Whisk in milk, garlic, and salt. Cook for 3-7 minutes until mixture starts to boil and thicken. Add 1/2 the vegan mozzarella and the parmesan. Stir until cheese melts and the mixture thickens to a sauce-like consistency.
4. Prepare the pizza a dough according to package directions and place on a greased cookie sheet, pizza pan, or pizza stone.
5. Spread the white sauce over the dough to within a half inch of the edge. Top with the veggie mixture. Sprinkle remaining cheese on top. Bake for 18-20 minutes.
6. Cool slightly before serving.
7. Devour.

BBQ Chicken Pizza

1 16-oz. bag of vegan Trader Joe's refrigerated pizza dough
3/4 cup spicy barbeque sauce (I recommend Stubb's Spicy)
2 Gardein fillets, pan-fried and cut into cubes or strips
1/2 cup sliced peperoncini peppers
1 thinly sliced red onion
1 Tbs. olive oil
1 Tbs. vegan margarine
1 tsp. brown sugar
1 Tbs. balsamic vinegar
1/2 roasted red pepper, skinned and diced
1 c. shredded vegan mozzarella (Daiya), divided
1/8 c. Vegan (parmesan) Topping (Galaxy Foods)


1. Preheat over to 425.
2. Melt margarine and olive oil in skillet over medium-high heat. Saute onions for about 5 minutes until translucent. Lower heat, add sugar and vinegar, and continue stirring onions about 20-30 minutes until soft and carmelized.
3. Prepare the pizza a dough according to package directions and place on a greased cookie sheet, pizza pan, or pizza stone.
4. Spread the BBQ sauce over the dough to within a half inch of the edge. Top with the "chicken", then peppers, then red pepper, then onions. Top with the mozzarella cheese. Bake for 18-20 minutes.
5. Cool slightly before serving. Sprinkle with faux parmesan.
6. Devour.

Liver Detox Diet - Day Three

Everything started out fine this morning; some leftover quiche (see previous post) and grapes. But I was so busy at work that I only got to drink one glass of water. Lunch consisted of using up a Yubit coupon at a local vegan sandwich shop on a ridiculously good tofu sammie, which I'm certain violated at least two of the detox no-no's: salt and sugar. So, I came home from two trips to two different parks on an 85-degree day and was in the process of talking myself into the last Miller Lite in our fridge (y'know, since I'd already cheated today), but I held strong. For dinner I got back on track with black beans and rice, flavored with chili powder, cumin, and, of course, Bragg's. It actually turned out quite tasty but would've been better in a burrito (sigh) topped with Sour Supreme (whimper). I washed it down with a glass of decaf iced tea, because I can no longer stand the taste of water.

Today's observations:
1) TMI happening in 3...2...1...I am not bloated or gassy AT ALL on this diet.
2) Seriously, can we talk about how much less time I spend in the kitchen?
3) Also, can we talk about how much less $$ I'm spending on groceries?
4) Furthermore, can we talk about how much less packaging I'm disposing of?
5) I'm still having mood swings and FREAKISHLY vivid dreams...hoping that passes on day 4 along with the cravings for Miller Lite??

Liver Detox Diet - Day Two

Ok. So going two days without booze is a lot easier than I'd thought it would be. Given that it's 80 degrees out, I'm still craving a cold glass of white wine, but I'm resisting easily. Crackers, on the other hand, are my current weakness. I see the Wheat Thins in the pantry and think, "Maybe I could just eat one. I mean how much salt is in ONE little cracker anyway?" I am proud to say that, so far, I have resisted the urge to eat, lick, or even cradle and coo at any crackers. Today's food flavorings: basil, rosemary, turmeric, pepper, Bragg's Liquid Aminos, nutritional yeast, vinegar and extra virgin, organic olive oil. No vegan margarine (sniff), sour cream (sigh), or broth (because everything I have has salt in it).

Today's food:

Breakfast:
Organic tofu, broccoli, chard, and mushroom crust-less quiche. I used a recipe as a guide. This didn't turn out half bad and got even better when I ate it with a side of brown rice. It was primarily flavored with Bragg's, turmeric, basil, pepper, nutritional yeast, and lots of onion and garlic.







...and a FANTASTIC peach, apricot, pluot, orange, carrot smoothie (see pic above)!




Lunch:
Roasted potatoes with Bragg's, fresh rosemary, topped with shallots caramelized in olive oil. SUPER delicious!!



Dinner:
A large green salad (again) which I won't bore you with a photo of. Today I cheated a little bit and added some leftover, cooked (gluten-free) Gardein "chicken" to my salad because I didn't use it up before I started the detox and HATE wasting food!

Today's observations:
1) I am very crabby, irritable, and whiny.
2) I'm more fatigued than I remember being normally.
3) I'm restless.

I'll write more tomorrow, but there will probably be less pics as I have lots and LOTS of leftover food.

Liver Detox Diet - Day One

I don't know WHAT it is with vegans but we're always pushing the food envelope. Some of us are seeing how long we can live on a diet of only processed foods (Leahey's Mac & Cheese, Yves Veggie dogs and buns, Newman-O's, and peanut butter sandwiches come to mind). Others of us are seeing how long we can live without such things.

Livers are funny organs. They put up with all of your toxic junk, clean up after you, and love you in spite of it all. Sometimes, though, livers can get to feeling overtaxed and under-appreciated and then they start to get really cranky. Under all of this stress your liver starts to lash out at you, making you gain weight, develop skin problems, causing all types of pooping problems, cravings, mood disorders, insomnia, fatigue and the list goes on and on. You'd think a heartfelt Hallmark card would do the trick, but what they TRULY want is a little attention and a vacation away from it all.

According to those in the know, livers seem to like:

Fresh, organic fruits and vegetables (especially the leafy, green variety),
Steamed brown rice,
Lentils,
Seeds, seeds, and more seeds (sunflower, flax, sesame),
8 glasses of water per day (so if you hear sloshing when I walk, you'll know why)
...and for you to lay off the sauce every now and then!

Here's what they don't like:

Environmental toxins (commonly found in non-organic produce),
Booze,
Sugar,
Caffeine
Processed foods.

If you are a vegan and eat fairly well, you're already doing a lot of great things for your liver. You are probably taking in more raw fruits and veggies than the average carnist, but you may be just as likely to indulge in a (vegan) Miller Lite or OD on salt. At any rate, if you are experiencing any of the nasty little liver tantrums mentioned above, it might be time to give your liver a break. I decided to do it and now you're going to have to read about my week of hell, also known as my liver's week of vacation!

I made a big rice cooker full of rice and two pots of beans (one black and one garbanzo). You'll notice that there isn't a whole lot of raw food going on here because I like cooked food thanks to years of being offered, "There is salad! Oh, and a veggie tray!" at carnists' functions. I have also given up salt and am, instead, using Bragg's Liquid Aminos and pure spices to season my food.

On day one (yesterday), this was the food intake:

Breakfast:
Red grapes
"Master Cleanse Lemonade" (fresh lemon juice, water, cayenne)

Lunch:
I'm a recipe girl, but somehow I threw this together and it turned out YUMMY:
sauteed baby bok choy, sauteed 1/2 purple onion, 2 slices of tofu (cubed), sesame seeds, 1/2 raw tomato, 1 cup brown rice, curry powder and red pepper flakes.

Dinner:
Black bean, sweet potato, corn, and onion mash over rice and a large green salad with raw veggies and oil & vinegar dressing.

Bedtime Snack:
More grapes!

My initial observations:
1) I wasn't very hungry throughout the course of the day but kept feeling driven to eat. This may have been because my cravings (sugar, beer) weren't in line with what I was eating so my brain may have been trying to get me to fill the void.
2) My meals were WAY faster to prep and I was surprised at how good they were.
3) I had the most WHACKED OUT dreams last night. Really weird stuff, but slept better than I normally do.
4) Even though I ate like a horse and consumed over 1500 calories of food (I normally take in around 1000-1200), I was down a pound this morning. Hmph?!