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Recipes by Cuisine Type

This is the first vegan brownie I’ve made that I feel can stand up to the original.  A crispy crust and fudgy middle, all achieved without any added fats!

The recipe can be found here.  My substitutions/selections/changes:

  • maple syrup (1 1/4 cup, but I bet you could use just 1 cup) instead of date syrup
  • whole wheat pastry flour instead of barley flour
  • omitted the chocolate chips
  • I also highly recommend pressing down on the cake after it cools to make it denser, as it does fluff up a bit when it’s cooked.
  • I also recommend serving this right away, because the crispy exterior gets soft after it’s stored… (this has always happened with oil-free baked goods I’ve made in the past).

Eating these kind of reminds me of what it used to be like eating ribs… messy but delicious.

This was a delicious, smoky, and spicy alternative to plain corn on the cob.  I think the only thing I will do differently next time is to grill the corn.  From tips online, I gathered that you should first soak the corn in their husks for 30 minutes to several hours.  Then you can grill the corn, still in the husks (and wrapped with foil if you are worried about burning them), for about 20 minutes on the grill and they’re done.

Since we didn’t have the time, we just boiled them.

Chipotle Lime Corn on the Cob

(inspired by this recipe)

Shuck the cobs of corn and place in boiling water.  When the water comes back to a boil, wait a few minutes until the cobs are cooked and remove from the water.  Should take about 10 minutes.

Combine all other ingredients in a small bowl, mixing well.  Add enough lime juice so that the mixture is the consistency of a rub (thicker than a marinade, but not as thick as a paste).  Spread on corn… a little goes a long way (in the picture above I actually ended up removing some of the rub because it doesn’t need much to taste delicious).

I would rate the spice level of the rub somewhere between mild-medium.  If you like a kick that doesn’t kick you over, you will like this.

When I saw these videos a few weeks ago, I decided I needed to make this entire meal sooner than later…

Here are my results, everything was delicious!  I’m showing you mostly pictures up-front because I hardly changed anything.  You can find the “Smoky Chipotle No-Queso” recipe here.  For the rest, you can check out my map of the “It’s Nacho Business” meal here.

We found a couple of these “love mushrooms”… unfortunately we had to separate them. :/

Enchilada filling: mushrooms, red pepper, onions, and cumin. Everything is better with cumin

Queso, before blending.

Queso complete!

my full plate.

This recipe made 20 enchiladas (two 13×9 pans)

Papaya Salad and Nacho fixings. The salad dressing is at the top of my favorite salad dressings ever.

So about the same time I discovered Miyoko Schinner and her vegan buffalo mozzarella recipeWhole Foods had a sale on heirloom tomatoes… and you just can’t ignore a coincidence like that.

This mozzarella was simpler to make than I expected, and very delicious.  For me, It turned out a little softer than the dairy version, but my testers and I didn’t really care because it made for a perfect caprese salad either way.

Oh and Miyoko is coming out with a book called Artisan Vegan Cheese available for pre-order on amazon today, and it will be released on August 8th!  The recipes are rumored to take cultured vegan cheeses to the next level, and according to her blog, a majority of the recipes are made without oil!

Vegan Caprese Salad

Tomatoes: Buy heirloom tomatoes if you can!  As you can see in the pictures, they have a lot more meat to them and don’t fall apart when you slice them.

Balsamic Reduction: Buy some cheap balsamic vinegar, and pour a third to half the bottle in a saucepan.  Bring to a boil over medium heat then simmer over medium-low heat till the vinegar is reduced by half and has a light syrupy consistency.  Let it sit in the fridge for 10-20 minutes and it will thicken up to a maple syrup consistency.

Basil: You can serve fresh basil leaves as shown above or do a chiffonade (click here for a step-by-step tutorial) and sprinkle on top.

Vegan Buffalo Mozzarella: Use this recipe from Miyoko Schinner.  You can also watch her demo it here.  Do not use the oil, and you might want to consider using some more agar flakes because my mozzarella could have been just a bit firmer.

I noticed that the closer you hold your ice cream scoop to the water, the more round the mozzarella balls turn out.

This was so yummy and hearty. It’s messy, so be prepared with a fork or serve open-faced!

Beer Bread

Beer Bread is so amazing!  It takes seriously 3 minutes to come together and 1 hour in the oven.  The inside is soft and the outside is crusty.  And you don’t have to like beer to like this bread… the beer flavor is there, but subtle.

Follow this Happy Herbivore recipe for 100% whole wheat beer bread.  Some tips:

  • Prep your dough after the oven is preheated!  The dough comes together so fast and you don’t want the leavening to weaken while it’s sitting on your counter waiting for the oven.
  • Consider doing half whole wheat pastry and half regular flour if you are using this for a sandwich as it can be a little dense as is.  Keep it all whole wheat if you are serving this with soup!

Caramelized Onions

  • 4 onions, sliced like this
  • 2-4 garlic cloves, minced
  • 2 bay leaves
  • 6 fresh thyme sprigs
  • black pepper
  • 1 tsp no-beef bouillon base
  • 1/4 cup red wine
  • 3/4 cup water

Heat a large pan over medium heat.  Add the onions, garlic, bay leaves, whole thyme sprigs, and pepper, and cook until the onions are caramelized.*  Dissolve no-beef bouillon in a small bowl with the wine and water.  Add the liquid to the pan, bring to a boil, and reduce heat to medium, simmering until the wine has evaporated and the onions are dry.  Discard the bay leaves and thyme sprigs.

*Quick way to caramelize onions (Seriously this takes half the time with the same result!):

Start with a dry non-stick pan at medium-high heat… do not add water or oil.  Add onions. Stir once every minute or two with a wooden spoon until the onions release some moisture and then that moisture cooks away.  

When the moisture cooks away, the onions will start to brown and you will see a sticky brown substance start building up on the bottom of the pan.  This is when you want to start stirring the pan more frequently, every 15-30 seconds.  Allow the onions to stick to the pan a little and brown, but do not let them or the sugars on the pan burn.  Now every couple minutes or so, start adding two tablespoons of water to deglaze the pan.  Only deglaze the pan when you fear the sugars on the pan might burn or you will slow down the caramelization process.  When your onions look like this, you are done!

Creamy White Cheese Sauce

Chop the following veggies and steam in a steamer basket in a pot or saucepan:

  • 1 cup yukon potatoes (if using russet, you will need to peel)
  • 1/3 cup red onion
  • 2 Tbsp shallots or more onion

While the veggies are steaming, blend in your blender:

  • 1/4 cup raw cashews
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/8 tsp or a few drops of yellow mustard
  • a few cloves of garlic (amt. depends on personal preference)
  • 1 Tbsp lemon juice

When steamed veggies are soft, add to blender and process till smooth.

Sweet Potato Gnocchi with Sage Cashew Cream and Sauteed Mushrooms, Vegan Sausage, and Greens.

Okay.  I’m just going to say it.  This is the best thing I’ve ever made!  This is omnivore approved and my mom puts it up there with my adapted version of the Vegan With a Vengeance Mushroom and Sun-Dried Tomato Risotto.  Yes it’s that good.  A little involved, but so worth it.

I originally planned to make both orange and purple gnocchi (from purple potatoes)… but the purple just turned to mush when I cooked it.  I was just happy that ANY of this worked given that this was my first attempt at gnocchi. It takes time, but it’s really not rocket science.

Sweet Potato Gnocchi

Method based on this recipe.

  • 1 lb. garnet yams (about 2 potatoes)
  • whole wheat pastry flour (2-4 cups)

Peel and cut sweet potatoes into bite size chunks.  Steam in a steamer basket in a pot or medium-large saucepan until soft (approx. 20 minutes).

Mash with a potato ricer (the easy way) or a fork (the longer way) until completely lump-free.  Then spread the potatoes across your work surface/cutting board until cool enough to work with.

Pull the potatoes into a soft mound and sprinkle with 1/2 cup flour across the top.  To incorporate, use a metal spatula or a pastry scraper.  If the dough is easily sticking to the spatula or your hands, add another 1/2 cup flour and incorporate.  Then, continue adding 2-3 Tbsp flour at a time just until the point when the dough still feels slightly wet, but is not sticking to your spatula/hands (moist but not sticky).

Gently knead dough a few times to form into a ball.  Cut it into four pieces.  Now gently roll each fourth of the dough into a snake-shaped log, roughly the thickness of your thumb.  Use a knife to cut pieces every 3/4-inch.  Dust lightly with a bit more flour.

To shape the gnocchi, hold a fork in one hand so that the tines are curled toward you.  Using your thumb on your other hand roll each gnocchi pillow from the base of the tines to the tips.  What you’re aiming for is a slight “c” shape, where the back has small ridges to catch the sauce.  Set each gnocchi aside until ready to boil.

This is usually the point when I make my sauce and cook the veggies that will go with the gnocchi.  I thought they benefited from a few minutes of rest.  

When you are ready to cook the gnocchi, bring a pot of water to boil.  Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time.  When they pop back up to the water’s surface, give them 10 seconds or so and remove them with a slotted spoon.  Have a large platter ready with a generous swirl of sauce.  Between each gnocchi batch, add a layer of your sauce and other ingredients, like cooked veggies and greens.

Sage Cashew Cream

  • 1 generous cup raw cashews (soaked for 30-60 minutes in very hot water and drained)
  • 4 garlic cloves
  • 15 fresh sage leaves
  • 1/4 tsp sea salt
  • 1 cup water + more if needed

Blend all ingredients in a blender till smooth.  Add water until the sauce reaches the consistency of heavy cream.  It should make about 2 cups (add more cashews if sauce gets too thin, more water if too thick).

Sautéed Mushrooms, Vegan Sausage, and Greens

  • 12 oz. baby bella mushrooms, sliced thin
  • 2 links vegan Italian sausage, crumbled or diced small (I used Field Roast brand, but you could make your own)
  • 2 cups fresh dark leafy greens, however much you like (I used dandelion greens and spinach)

Heat mushrooms and 1/4 cup water on a pan over med-high heat until mushrooms are cooked down a little, about 3-5 minutes.  Add greens, and heat until wilted.  Drain any excess liquid, then add crumbled sausage, and heat until warm.

Serve with a few fresh sage leaves.

Left: cashew cream, field roast italian sausage, basil; Right: alfredo sauce, mushrooms, onions, sun-dried tomatoes, tofurky pepperoni

We experimented tonight with a few new pizza options with varying success:

Cashew cream (from “He speaks in the silence” website here): This was wonderful, it was lighter in texture than the vegan alfredo sauce I’ve been using, it’s mild in flavor, so it really let the veggie toppings shine.

Field Roast Italian Sausage:  so delicious and flavorful, but it’s a little higher in fat and made from gluten, so it’s not for everyday or for everybody, but it’s a great treat!

Tofurky Pepperoni: I was iffy about trying this one, and for me and my fellow pizza testers, it just wasn’t great.  There are just too many good veggies in the world… this just isn’t necessary to make it better.

“Flatout” Flatbread (from Costco): pros: 100% whole wheat, makes a crispy thin crust, works great for these pizzas. cons: the ingredient list is a little long.

this was a winner. last year we used field roast apple sage sausages in our thanksgiving stuffing, so we had high expectations… and we loved this!

Just didn’t have a lot of flavor, not terrible, but not great.

a great, quick option for weeknight pizza night.