Rosemary Roasted Potatoes with Smoked Salt

OK, this picture disappoints me because these just sorta look brown and dried out, but they weren't really.

They were little Yukon Gold potatoes, roasted 'till golden with olive oil and big sprigs of rosemary from my backyard. Crisp on the outside, soft on the inside - heavenly!

But the main reason these are special? They were the perfect place to try out the new Alder Smoked Sea Salt I got for Christmas. Oh my gosh, just a few flakes added an undertone of woody alder-smoke, almost as if I'd roasted these on the campfire!

Sorry, no precise recipe, I just wanted to share, since they were so insanely, addictively good!! If you ever get a chance to try Smoked Salt, ...WOW! It's good stuff!

And even if you don't have it, go make some roasted potatoes anyway. They're good on their own too!

So, any other ideas on how I could use the Smoked Salt? It's so freakin' good I just want to lick the bottle. Which wouldn't be a great idea, being that it's salt and all...

The recipe pamphlet included many nice recipes for fish, BBQ, eggs, hamburgers... Hmmm, I think I can get more creative than that!

Do Buffalo Tofoos have Wings?

Tofu Buffalo Hot "Wings".

Just in time for the SuperBowl!

OK, it may not be the hit of the "traditional" Superbowl crowd, but they don't know what they're missing.

These babies get INHALED at our house.
My kids used to LOVE those awful "real" Hot Wings. Blame their Dad. Probably one of the last non-veg items they gave up.

We tried a couple of the commercially prepared "Veggie-Chik Hot Wing" style thingies, but nothing was even close to that buttery, vinegar-y hot- sauce-coated dead bird that they loved.

So, enter Tofu Mom and yet another challenge...

Many failed experiments later... We now have something approximating those hot wings. I'm not saying these are exactly the same, we all know "exact" comparisons tend to be disappointing, but my family loves these (even the tofu-skeptic teens) so they must hit the spot somehow. I have a technical problem calling them "wings" because really, to my knowledge, tofu does not have wings, but call them whatever you like.

Now, a Mom-Note: Buffalo Tofu strips/wings/things tend to be messy eating. We've discovered though, that they make awesome "wrap" type sandwiches in flat-bread, pita or just plain tortillas. Your call.

Buffalo Tofu "Wings" or Strips or Wraps or Whatever

1 block extra firm tofu, pressed and drained (just to get some of the excess liquid out, doesn't have to be for too long) and frozen, then thawed.
This doesn't have to be made with frozen-thawed tofu, but the texture is better. We've done it both ways.

Cut tofu into strips or fingers.

Mix the following together:
1/4 cup cornstarch
1/4 tsp cayenne (or more to taste)
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp salt

Heat 2 Tbsp. oil (I much prefer coconut oil here) in a non-stick skillet, to medium high.

Roll tofu strips in the spice-breading mixture, carefully shake of excess.

Place strips carefully in the hot oil. They should start to brown and crisp in a minute or two. Carefully turn with tongs or turner. Brown on all sides.

Remove from hot pan directly into "hot wing" marinade:

Mix together the following to make
Marinade:

1/4 cup melted margarine (I use Nucoa. Earth Balance works well too)
2 tsp. your favorite hot sauce (We use Sriracha Thai Hot Sauce)
1/4 tsp white vinegar

Gently toss strips in marinade until coated.

Remove to serving plate (if hungry munchkins haven't started picking them out of the bowl already).

Serve with vegan ranch-style dip or make into a "wrap" or sandwich for less messy eating.

Olivia's Best Chocolate Chip Cookies Ever - again

I've posted this recipe before.

But it deserves repeating because it's SO GOOD!

OK, to be fair, I tried the chocolate chip cookies in two brand-new, well-known (and will remain unnamed) vegan cookbooks over the weekend. And honestly? They were OK.

I know all those authors are far, far more experienced cooks than I, their recipes have been tested by hundreds of people, they probably know FAR BETTER how to make the "perfect" cookie, but "perfect" is in the eye (and tastebuds) of each individual - this is still THE BEST Chocolate Chip Cookie Recipe that I've run across.

And I know I'm plenty biased since my daughter created this recipe JUST FOR ME from several non-vegan ones, figuring out and tweaking the vegan substitutions all on her own. But we all love this recipe. Everyone I know loves this recipe. Everyone. Even cookie-haters (yes, there ARE some out there).

I have no illusions that I will ever publish a cookbook. My recipes are not top secret. They are not filled with spelt, high in fiber or nutritious with whole grains. But they are vegan, and they are yummy. The "Toll-House" kind of cookies you grew up with. Here you go. Bake some, sit back and watch "American Idol". Enjoy.

Olivia's Amazing Vegan Chocolate Chip Cookies

2 1/4 cup all-purpose flour

1 tsp. baking soda

1 tsp. salt

1/3 cup coconut oil

1/4 cup Smart Balance Light (or regular Earth Balance will work fine too, though for some reason SB Light just works the best)

3/4 cup white sugar

3/4 cup packed brown sugar

1 heaping Tbsp. flax meal

1 heaping Tbsp. Ener-G egg replacer powder

1/4 cup soy, almond or hemp milk

1 tsp. vanilla (use real vanilla if you can)

2 cups vegan chocolate chips (Good quality vegan chocolate chips are absolutely essential here. Guittard Semi-Sweet is my favorite - available in regular grocery stores and VEGAN!)

1.) Preheat oven to 375 F.

2.) In a small bowl, mix soy milk VERY WELL (until creamy) with Ener-G egg replacer and flax meal using an electric mixer or hand (immersion) blender. Set aside.

3.) In another bowl, mix together flour, baking soda and salt. Set Aside.

4.) In a large bowl, cream together coconut oil, Smart Balance and sugars. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.

5.) Gradually add flour mixture to liquids. Stir in chocolate chips.

6.) Drop by small well rounded teaspoonfuls (actually less than a teaspoon, more like 3/4 tsp) onto ungreased cookie sheet. Bake for 8 - 10 min. until lightly golden. Watch the time, it depends on the pan.

7.) Let cool on the pan 5- 6 min., just until set enough to remove to wire rack.

You can add nuts, raisins, coconut, whatever... but we like them just as they are!

Yummy Vegan Salad Dressings

My sister and I were just discussing homemade salad dressings and I got to thinking "Hey - I have several really good vegan recipes that I've not posted!"

(Who thinks to post just SALAD DRESSINGS after all. )

Well, my sister isn't vegan but she's definitely a good vegetarian cook and (way-to-go) she's doing her darndest to impress her boyfriend with her culinary skills involving no animal products (He being a dyed-in-the-wool game hunter and all, pfffft).

AND! Little Sister's moved herself off to the omni-populated, wild woods of Alaska (of all places), but none the less, she's wowing the people in her workplace with a few vegan goodies. I'm so proud of her!

Anyway, the purpose of my rambling introduction? I love making my own dressings and have several that are favorites with family and friends - and SURPRISE! They're all vegan... so I was inspired by our conversation to post a few recipes for awesome VEGAN SALAD DRESSINGS.

Creamy Ranch

(can even be made "raw")

-- 1 1/4 cups raw cashews (soak them for an hour or so, then drain for a creamier dressing)

-- 3/4 cup soymilk OR water if you want a completely RAW dressing!!

-- 1/2 a lemon, juiced

-- 1/3 cup cider vinegar (I think that's raw, right?)

-- 1/3 cup extra virgin olive oil

-- 3 cloves garlic

-- 1 teaspoon garlic powder

-- 3 teaspoons onion powder

-- 1 teaspoon dill (or 2 tsp fresh - fresh is better!)

-- 1 tablespoon sea salt

-- 1/2 teaspoon basil (or 1 Tbsp. fresh, fresh is better)

And to add after it's done:1/4 cup finely minced parsley and 1/2 t more dill, minced.
Blend cashews and liquid until creamy and smooth - this takes a while. Then add everything except the last 2, then once blended, stir in the last 2 ingredients. This gets thicker in the fridge.

SO SO YUMMY and no one guesses it's vegan OR "raw".

=========================

Tahini Viniagrette

1/4 cup extra virgin olive oil

3 cloves garlic

1/2 cup sesame tahini, stirred very well

2 teaspoons cider vinegar

1/2 tsp salt

2 "grinds" fresh black pepper

3 Tbsp. fresh squeezed lemon juice

1/2 tsp finely grated lemon zest

1/2 teaspoon paprika

1/4 cup lightly packed fresh parsley

1/2 cup cold water

Heat garlic in 2 tablespoons of the olive oil in a pan over low heat for 2 minutes, just until it's starting to soften but is NOT cooked or brown.

Add garlic and all ingredients (including the rest of the oil) except parsley to the food processor and blend until smooth.

Add the parsley and blend until parsley is very finely chopped but not solid green and it's all blended in. Refrigerate before serving.

This is so good on baby spring greens. Yum.

=======================

Mango Mint Dressing

1 mango, peeled, pitted, chopped and pureed

2 sliced green onions

1 tsp. sugar

1/4 cup rice vinegar

2 tablespoons vegetable oil

2 teaspoons sesame oil

1/2 teaspoon salt

1 tablespoon fresh mint leaves

1 tablespoon fresh cilantro leaves

Puree all ingredients except fresh herbs in a blender or food processor until smooth. Add fresh mint leaves and cilantro and pulse until herbs are chopped.

Delicious on rice noodles or a Thai type salad.

Happy New Years!

I'm doing things in typical backwards order and posting New Years first, then I'll wander back here some time (in February most likely, ha!) and add the pictures and recipes from Christmas.

So, New Years. In this house it means black-eyed peas. (No, not the band.)


And I know, I know, you're thinking "Why THOSE things?" Well, seriously, if you think you don't like them, or haven't tried them in a while, this is a good excuse. They may surprise you! We're having them this afternoon because I like them. And, my kids actually like them...

And they're traditional, especially in the South, as a New Years Day dish. Here's a little blurb from our local paper:

Blackeyed peas have long been a tradition for the New Year’s table. They supposedly bring good luck for the coming year, and eating them shows “humility”. Some Southerners have been rumored to eat one pea for each day of the year to insure good fortune! They are a humble food, therefore, eating them
represents humility.

Besides the tradition part, black eyed peas have a lot of other things going for them. If you like them, don't limit yourself to once a year! They are wonderfully smoky, "earthy" and sooo delicious (as well as being an excellent source of fiber, calcium and IRON, ladies).

Here's the recipe I usually use, called "Hoppin' John". It's a great pot of stewed black-eyed peas and veggies. Yum. I freely admit I stole the basic idea from Emeril and the fine folks at Food Network. (Hey, you'd be surprised how much fun it is to mentally "vegan-ize" everything he cooks! )Traditionally (since we're being traditional and all!) it has a big ol' HAM BONE sitting in the pot, but being that I'd rather not have animal bones staring at me while I eat and the pig would rather keep his bones INSIDE his fat self... well, I substitute that flavor with some "Liquid Smoke" which is basically an all-vegan smoke concentrate flavoring. If you need the meaty bits, add seitan or whatever suits your fancy.

Do plan ahead though. Black-eyed peas from a can are not nearly as good as those you soak and cook yourself.

New Year's Hoppin' John

1 tablespoon olive oil
1 cup onion chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped small
1/2 cup red pepper, chopped
4-5 cloves garlic, pressed or chopped garlic
1 pound dry black-eyed peas, soaked overnight and rinsed
1 quart vegetable stock
1 Bay leaf
1 teaspoon dry thyme leaves
1/4 tsp. liquid smoke
Salt, black pepper, and cayenne
3 tablespoons each: finely chopped green onion and chopped fresh parsley
3 cups steamed white rice

Heat oil in a large soup pot. Add the onion, celery, carrot, red pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, liquid smoke and seasonings.
Bring to a boil, reduce the heat and simmer for 40 - 60 minutes, or until the peas are creamy and tender, stir occasionally.
If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions and chopped fresh parsley. Serve over rice.

Happy Ham-Free New Years everyone!