Vegan Food; More Than Tofu and Sprouts!

Lentils and Rice = Mujadarrah = Cheap, Middle Eastern Comfort Food

2012-01-23T21:21:00.000-08:00

That's right. Tonight's supper has an exotic, foreign sounding name. And basically, it's just cheap, filling, nourishing-and-SOO-delicious lentils and rice.

Google "Mujadarrah" recipes and you'll find a million variations and almost as many spellings, make yours however you want. Tonight's version came about by accident and inspiration from friends. I had a pot of brown rice cooked up and waiting after work, thanks to my trusty rice maker, but was stumped for a topping. Keep in mind I had NOTHING in my fridge or freezer, after cleaning out the storm-damaged spoils yesterday. (Yes, once again, setting this months budget into a tailspin - sigh)

So I whined a bit about my dilemma and lack of ingredients and inspiration on FaceBook and immediately got some great feedback from far more creative friends and fellow cooks! Someone suggested lentils and (duh!) that was one ingredient I had and could cook quickly. So here's the basic recipe:

Mujadarrah:

Middle Eastern Lentils and Rice

~~ Brown rice - as much as you want, cooked however works for you.
~~ Brown or green lentils - as much as you want, cooked soft but still holding their shape. (Season with cumin, salt and pepper)
~~ Two yellow or white onions, sliced in thin rings and slow cooked/caramelized in olive oil or Earth Balance until brown and soft.

Top a scoop of cooked rice with a scoop of cooked lentils. Add several spoonfuls of browned onions. Enjoy.

Yep. That's my fantastic and frugal meal for tonight. (And since several of you have asked, here is a post from several years ago where I go into more detail about my menus, my typical budget and some meal plans.).

Have a great week!
.

Storm; And Simple, Sweet Cornbread

2012-01-22T18:13:00.000-08:00

Well, right after my resolution to blog in sickness and health, through good times and bad - we were hit with the storm ~~of the century~~... OK, of the year... Whatever.
We still lost power (and obviously Internet) for five days. I didn't like it.

Trees fell and blocked roads, ice made things impassible, not fun! Even cell towers were damaged, so my poor little cell phone was useless half the time! How inconvenient is THAT?

Amidst other, more important events, you may have heard about it on the national news; "Record Snowfall Followed By Ice Storm Disables Pacific Northwest - blah-blah-blah" - yes, that was our backyard.
And as one of the folk without gas or wood stoves, outdoor BBQ grills or generators, can I just whine a moment and say IT.WAS.MISERABLE! Keep in mind, I don't enjoy camping in the best of conditions.

I'm not complaining though, really. We were together, we were dry and safe, there WAS a Starbucks open (but nothing else, not even McDonalds had power) and we had plenty of sandwich fixin's. I am sure there were others far worse off than us, and I hope they all weathered the storm as well!
At any rate, power is restored, my house is warm, my Internets work. I can blog again. So here we go.

My penny-pinching recipe of the day is a fabulously moist and sweet cornbread - one of my children's FAVORITE.

None of them are fans of the (probably more typical) savory, slightly drier cornbread, (though I do have a recipe for Confetti Cornbread that I LOVE - if you want savory, check that one out).

This recipe is an "all recipes.com" re-make and probably isn't packed with super-healthful properties; chia, twigs and wheatgerm. Add those ingredients if you're lucky enough to have them, then enjoy with some soup, or topped with maple syrup for breakfast!

Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal (I like a fine ground cornmeal personally)
3/4 cup sugar, plus more for garnish
1 teaspoon salt
3 teaspoons baking powder
1/2 cup plain non-dairy yogurt or blended silken tofu
1 Tbsp flax-seed blended into 1 cup vanilla plant milk
1/4 cup coconut oil (or margarine) melted

Directions:
Preheat oven to 400 degrees F.
Liberally grease a 9 X 9 pan or 9-inch cast iron skillet.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Blend yogurt, plant milk/flax and margarine into dry ingredients until well combined.
Don’t over mix, the batter will be a little lumpy.
Pour batter into prepared pan.
Sprinkle top of cornbread with additional 1 Tbsp+ (more if you like that sugar-crunchy topping) of granulated sugar.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean.
Let cool 10 - 15 min before cutting.
Drizzle with maple syrup when serving, if desired.

Soup-er Cheap Split Pea Soup

2012-01-18T00:43:00.000-08:00

It's been a while since I've blogged and I don't have any fantastic excuses except, well, life.I've felt less than inspired lately, I'll admit, because my normally strained budget has taken a major hit since the holidays.

My second job has pretty much hibernated for the winter and my regular paycheck was cut in half this month due to my employers year-end correction to tax miscalculations. Of course I don't want to be in trouble with the IRS, but eating a decent meal would be nice too!

Obviously no one's starving to death, but we have had to cut back in ways most people wouldn't actually believe if I wrote them all out.

Enough of the "poor-me" story though, I'm still rich in countless ways! I still have family and friends and hands to type with; Sharing warm, cozy meals and recipe ideas with family and friends makes me feel even better.
Things will be looking up soon; bills will be caught up, paychecks will be back to normal and cupboards will be stocked by the end of the month.Until then, enjoy a few of my go-to 'empty-pantry' favorites that are super-inexpensive but still yummy, filling and nutritious.

We should all make no-frills, basic meals like this more often!

Basic Split Pea Soup

1 cup chopped onion
1 cup chopped carrot
2 stalks chopped celery
- - Use whatever vegetables you have in the 'fridge.
Turnips, sweet potatoes or parsnips work well, and they do NOT have to be in great condition, this is a great way to use up the older, dried out or tough, starting-to-wilt, ratty veggies; Obviously, as long as they aren't actually starting to spoil, mold or rot.
1 tablespoon vegetable oil
1 pound dried split peas
6 cups liquid - any combination broth and water that you prefer (I often just use water and season with random herbs)
salt and pepper to taste
Lemon (optional)

In a medium-large, heavy-bottomed pot, saute vegetables in oil until tender-crisp.
Add the split peas and broth/liquid to cover ingredients; season with salt and pepper. (Or put everything in a crock pot).
On the stove, cover, bring to a boil and then lower heat to a simmer and cook until there are no peas left, just a green liquid, 2 hours, stirring from time to time.
In a crock-pot, cook on high for 4 hours or until done as described above.
You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. (Optional) Stir in a squeeze of lemon juice and garnish with lemon zest.

Serve with toasted sourdough bread.

Vegan Pfeffernüsse; Merry Christmas!

2011-12-22T01:44:00.000-08:00

These are a Christmas tradition in our house, one I grew up with and anticipated every year (and even now) practically drooling over.

My Grandma would bake and store canisters full; My sisters and I thought we were being SO sneaky, heading casually off to the pantry when we thought she wasn't looking. I'm sure the powder-sugar trail gave us away every time. She just smiled and baked more...

I only "veganized" these a couple years ago and while I feel I got the recipe pretty spot-on, would love feedback if anyone makes them.

Pfeffernüsse (or "Pepper Nuts") are hard spicy German (or originally Dutch some food historians say?) cookies that were meant for dipping in coffee and wine (Not that my family drank coffee OR wine when I was growing up, we still found many opportunities to enjoy these cookies). The ones my Grandma made were soft and chewy as well, NOT the hard, crunchy little buttons you find in supermarkets now.

The anise mellows and the cookies soften and the flavors blend wonderfully if you keep these a good week or so before eating them.

Pfeffernüsse
4 c. flour
1/2 c. Earth Balance
1/2 tsp. instant coffee powder or crystals
1 c. molasses
1/2 c. brown sugar
3/4 tsp. anise extract (Get a good quality extract or 5 drops anise oil if you can find it - that's what my Grandma used)
1/4 tsp. finely ground black pepper
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1 tsp. baking soda
2 Tbsp. Ener-G egg replacer and 2 Tbsp ground flax, dissolved in 4 Tbsp. soy milk

powdered sugar

Preheat oven to 375 degrees F.

Mix shortening and flour together. Add remaining ingredients and mix well, the batter will be very thick.
Roll into small balls, about an inch in diameter. Put on a lightly greased tray; they don't expand much so you can fit a lot on there.
Let stand overnight without disturbing.
The next morning, bake for 10-12 minutes.
While still hot (as hot as you can handle), roll the pfeffernüsse in powdered sugar, then allow to cool. Once cooled, roll them again.

Pfeffernusse keep in an airtight container for a month, and are at their yummiest after about a week.

Kale, Apple and Tempeh Salad

2011-12-14T20:40:00.000-08:00

First of all, I don't exactly have a picture of this salad; every time I make it, we end up eating it all pretty fast! Just know that it's yummy and perfect for winter! It keeps really well (OK, IF you can resist gobbling it all up), kale is practically indestructible and everyone in the lunch room always comments on how "colorful and healthy" my lunch is. (Yes, I think those are compliments!)

Kale, Apple and Tempeh Salad

1 recipe Maple Glazed Tempeh, cooked and cooled (I used the one from Christy's beautiful book "Blissful Bites" but if you haven't gotten her book yet (why?), there's other sweet-savory glazed tempeh recipes that will work, just Google)
1/4 cup good quality olive oil
1/4 cup white wine vinegar
2 Tbsp capers
2 Tbsp brine, from jar of capers
3 Tbsp maple syrup
Freshly ground black pepper
2 Granny Smith apples, cut into matchsticks
1/2 med-small head purple cabbage, shredded
1 8 ounce bunch kale, stems discarded, leaves finely shredded
1 bunch green onions, sliced small

Preheat the oven to 350°. After making the tempeh however you prefer, crumble (or cube) onto a baking sheet and warm in oven 10 - 15 min.

In a bowl whisk olive oil, vinegar, capers. brine and maple syrup and season the dressing with salt and black pepper.
Add the apples, purple cabbage, kale, green onions and toss.

Mound the salad on plates, garnish with the tempeh and serve. SO yummy and pretty!

One-Potato, Two-Potato Latkes

2011-12-05T19:23:00.001-08:00

I'm not Jewish, but on this "getting-close-to-Hanukkah" night, I thought I'd post another easy, yummy recipe my kids LOVE (and a great way to add a few veggies to their diet) and one that is rather traditional in many households at this time of year. I originally got this idea from a sweet-potato latke recipe, (we usually call them "Sweet-Potato Pancakes" around here) but found I liked adding other potatoes as well, and the recipe morphed into this.

If you're going to enjoy these, you're also going to be subjected to my short history of Hannukah, (don't roll your eyes) I'm a geek that way.
At least this is the 'history' as I know it to be. Different families have slightly different version. Let your eyes glaze over and skip the next paragraphs if you're not into trivia, history and winning at arm-chair Jeopardy:

"Hanukkah is an 8-day holiday celebrated in December. The dates differ somewhat every year. This holiday commemorates the victory of the Maccabees, a Jewish rebel army, over the Syrians in 165 B.C.E., as well as the subsequent rededication of the holy Temple in Jerusalem. When Jews came to rededicate the Temple-which had been defiled by those nasty Syrians-they found only one small flask of oil with which to light their menorah. This flask contained only enough oil for one day, yet the lamp miraculously burned for eight days (by which time a fresh supply of oil was obtained). Present-day traditions include lighting the menorah, exchanging gifts and enjoying treats cooked in oil. Oil is a staple of the holiday, it is said, because it commemorates the miracle of the oil burning for eight days."

Hopefully no one actually BURNS any oil making these...

In this recipe, if you want to be all traditional-like, use all white potatoes, or mix is up a whole lot more (like I often do!) with colorful shredded winter squash, parsnips, carrots, even some beets! Yummy with applesauce or vegan sour cream or cashew cream.

Sweet-and-White Potato Latkes

3/4 lb. sweet potatoes and

3/4 lb. Russet potatoes (or any combination of 1 1/2 lbs. other hard root/winter veggies)

1 small yellow onion

1 tablespoon fresh parsley, minced (try and use fresh, it's so much better!)

1 Tbsp. vital wheat gluten flour (optional but helps them hold together nicely)

1/4 cup Matzoh meal (you can be all non-traditional and instead use 1 additional Tbsp. gluten flour, flax seed meal or some besan/garbanzo flour)

1/2 teaspoon baking powder

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Coconut oil, for frying (this works the best, but use another oil if you don't want the faint coconut flavor)

Peel and grate potatoes, then place in a colander and set over a large bowl. Rinse (but don't let shreds rinse out of the colander and down the drain, like I did once...)

Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl.

Grate the onion and add to the potatoes along with the parsley, Matzo meal, vital wheat gluten, baking powder, salt, and pepper, and mix well.

Preheat oven to 275 degrees.

Heat a thin layer of oil in a large skillet over medium heat. Take a heaping tablespoon of batter and gently place it in the hot oil, spreading and flattening as you go.

Make three or four more potato pancakes this way, and add to skillet (without crowding pan). Cover with a spatter-guard or a lid.

Fry until golden brown on both sides, turning once, about 8 minutes total.

Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

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CONTEST WINNER:
Last week's winner of the lovely Libre Tea glass, by random drawing, is "Della" of the "Kitchen Aided" blog. Congrats!

GREAT Gift Idea, Review and Give Away: Libre Tea Glass

2011-12-01T18:27:00.001-08:00

Well my dear fellow bloggers - November COMPLETELY got away from me.
No, I didn't blog even once.
That happens sometimes, but with the holidays comes lots of experimenting and fussing around in my kitchen, so stay tuned, I have plenty to say in the near future!!

Today, however, I wanted to post a review I've had brewing (pun intended) for several months now. Someone asked me, somewhere around my birthday (back in SEPTEMBER) what one of the best "foodie" gifts was that I'd ever received.

Me, with my amazing friend,
Sunny; I blame my
Tea Glass addiction
on her!

And while I'm grateful for, and thrilled with the many wonderful cookbooks, appliances, food items and aprons, I'd have to say unequivocally, my favorite, most practical, most used, most beautiful "food" related gift has been the Libre Tea Glass I received from my friend Sunny. Most everyone who knows me, knows I LOVE tea. And a pretty, and useful drinking/brewing container for my tea was the PERFECT, perfect thing!

Like I said, I'd been meaning to do a review for ages and somehow it just hasn't happened, but with tea-drinking, gift-giving season rolling around, I thought it was a perfect time.

WHAT exactly is this tea glass, you ask? Well, a Libre Tea Glass is a beautiful, functional, lidded clear-glass cup for your tea.
It's see-thru, glass-lined and BPA-free polycarbonate something-something on the outside, with a strainer/filter top. You can brew loose-leaf tea or those awesome tea "blossoms" that I find so fascinating.

Simple, pretty, functional.
I discovered I cannot get a decent picture that even
begins to do these glasses justice, so I've
borrowed this one from the Libre Tea website.

If you're looking for the perfect gift for a tea lover, this is it.
If you're looking for a gift for someone who "has everything", this is it! (I now have three and love ALL of them!)
If you're shopping for a earth-saving-super-recycling-eco-warrior (aren't we all one of these?), this is perfect.
If you're needing something innovative but simple - and pretty, this is a great option.
If you know someone who likes brewing tea, but NOT the mess, this is it!
Annnnnd, if you don't have a lot to spend? Again, this is a moderately priced, but amazingly practical, useful gift! (20% off thru December 4, too!)

Check out the instructional video on their website for better information, but what I love is that you can brew loose-leaf tea (which always used to be a messy struggle for me) right in the beautiful glass - no waiting, no straining or drippy tea balls. Then, a removable stainless-steel filter lets you drink your tea straight from the glass after brewing, keeping tea leaves in the glass and out of your mouth (it's removable for easy cleaning).

Also comes in a
"mug-with-handle"
model!

The polycarbonate insulates the glass so it's far less breakable AND you can hold your hot beverage easily. If you are the much more careful type (not me) there is also an exquisite all-glass model.
Oh, annnnd, there's a lid to keep it hot and contained, should you need to take your tea to yoga (not me, I don't do yoga) or in your bag to school (me).

Loose leaf tea tastes SO much better in my opinion, is infinitely cheaper and produces less waste than tea bags too, always a good thing!
So, if, after reading about my complete devotion to this product (absolutely true!), and poking around their website a bit, you are absolutely smitten, as I was, then by all means order one for yourself and for all those other people still on your Christmas list!

As an added bonus, the lovely people at Libre are going to let me give away one of their beautiful glasses:.
All you have to do is leave me a comment about your favorite tea.
As an additional entry you can either POST A LINK to this give-away on Facebook or Twitter, OR "Like" Libre Tea on Facebook OR follow on Twitter. (Post an additional comment if you do one of those.)
I'll pick an entry by random drawing on Sunday, Dec. 4th about 10 PM.

FINAL POST: A Month Of Vegan Gravy. A Rant. And a Review.

2011-10-31T10:00:00.000-07:00

I've been working on this final post for TWO years of gravy blogging. I've written and re-written and in the end..... I'm going to cop out. I can't do it.

My original plan was to review and rate the different places in Portland and Seattle that serve vegan gravy. A vegan gravy tour, if you will.
I've visited them all (or nearly all). And every place I go, I order something (tofu scramble, biscuits, potatoes, etc) with gravy AND an extra order of gravy on the side, so I can try the gravy plain and unadulterated. It's a miserable job, but someone has to be responsible for informing the masses, right? I LOVE going out. I don't do it often, but look forward to rare trips to places that serve all American vegan comfort food (including GRAVY!) like Paradox Cafe, Hungry Tiger Too, Juniors, Wayward, Caffe Dei, Quickies Too, Cafe Flora, Papa G's........ the list goes on and on and on...

I've definitely come up with a list of favorites and also have those places where I won't order their gravy again. There is good gravy, REALLY good gravy, bad gravy, salty gravy, lumpy gravy, starchy gravy, funny-tasting-instant-gravy and (a lot of) bland, tasteless gravy out there in vegan restaurant-land. And I wish they could all get it right, because gravy can make or break a meal.
But I love each of these many restaurants for different reasons, and gravy aside, I would recommend most any of them to someone looking for a vegan meal. They're places that serve VEGAN food and that's not always easy to find. (Except in Portland, pfffttt.)
And really, it's not fair, because I'm VERY picky about gravy - my personal opinion on a restaurant's gravy may not be ANYTHING close to the general population's consensus. I'm sure of this, in fact; because I can think, right off hand, of two specific places (one in Seattle and the other in Portland) where literally everyone (at least all the vegan people I know!) raves deliriously about the heavenly wonderousness that is their gravy - yet I find it pretty tasteless, bland, starchy, lumpy and awful.
I have to wonder, are other people eating the same gravy I am?
And several places that I personally thing make awesome gravy? I've had friends say it was salty or "weird"...
Even so, I would hate to have others judge someplace (especially a vegan place - I want to support those as much as possible!) based on a sentence or two that I wrote, and plastered all over the Internets, condemning their gravy.
Besides, just because their gravy is awful doesn't mean their other food... or Bloody Mary's... are not worth the trip. Every restaurant that serves vegan food is doing me and my fellow vegans a huge favor and I have a hard time ever publicly criticizing what they do. Most of them are small, locally owned establishments where the owners are putting their heart and soul into surviving. They live and die on word-of-mouth reviews. I admire the services they provide (even if I don't always like the gravy) and I want them to stick around and keep doing what they do!
So, there you have it. My cop-out, no recipe, no pictures, no opinion, NON review of Seattle and Portland's vegan gravy offerings. Google "Portland Vegan" or "Seattle Vegan" and try them all, they are ALL GOOD in their own way, for different reasons and different menu items!
And... if you want my opinions, go HERE to read my REVIEWS OF STORE-BOUGHT GRAVY MIXES. That was a WHOLE lot of fun and might be helpful for the Holidays!
Thank you, and good night!

Saucy Mac-n-Cheeze; A Recipe and a Product Review

2011-10-30T17:00:00.000-07:00

As you probably ALL know by now, I'm blogging a month of all things gravy, for VeganMoFo. And once again, I'm straying ever so slightly from the traditional "brown gravy on potatoes" idea. But keep in mind, one of the definitions of gravy is simply "a sauce".

And that's what I had planned to blog about today, my "cheesy" sauce that I use for vegan Macaroni and Cheeze. I've worked a long time at perfecting my vegan version of this classic comfort-food recipe, because it was one of the final dishes to make the vegan transition some years ago. My kids grew up on my signature homemade mac and (cow) cheese and they were pretty picky about giving it up.

However, the fine folk at Chicago Soy Dairy saw fit to throw my plans all out of order, by sending me a sample of their Teese vegan "Chedder-Cheeze Sauce" on Friday. AWESOME! I was excited but stuck it in the fridge, thinking I would blog about it another day. But, then my KIDS saw it and of course, being the cheese-curious not-*quite*-vegan munchkins that they are (they eat some dairy products when out with friends or with their Dad, they're 18 and 20 and perfectly able to decide what they want to eat) they asked me to try it in tonight's Macaroni and Cheeze. Who am I to deny my kids' wishes? (HA!)

Looks just like it's cow-cheese
namesake, but a WHOLE lot better!

I warned them this was an experiment but they were game. Not that I expected horrible things, I've had very good luck with Teese products! (And just so you know, my policy is not to post a review of something that was awful, I contact the manufacturer and let them know instead of blasting it all across the Internets, I only think that's fair).

Happily, I can report that the Macaroni and Cheeze made with Teese's Cheddar Cheeze Sauce was a yummy success an all accounts! It was easy to make, and actually VERY stretchy-creamy-gooey like mac-n-cheeze should be. I really liked both texture and taste, adding only a small shot of Tabasco for a bit more "kick". I didn't think it tasted "fake" or "chemically" like some vegan cheese sauces can be.
And hardest to impress? My teens. They completely approved and voted it a very acceptable option when Mom didn't want to make Mac-n-Cheeze completely from scratch. I admit it WAS super convenient. Just make the noodles, pour sauce over them, heat it to get all melty and serve. YUM! Since I can't actually BUY Teese anywhere near me (and my budget doesn't allow products like this very often anyway) this was a rare and enjoyable treat. If you like vegan "cheese" products and tasty, but quick, easy short cuts, this is a perfect option, check it out!!

If, on the other hand, you came here for a recipe, I'm including that as well. This makes completely awesome Mac-n-Cheeze, or use the sauce on rice, potatoes Au gratin, vegetables or your breakfast tofu.

Vegan 'Cheeze' Sauce

1/2 cup cashews, soaked in hot water
1 cup heated non-dairy milk (I prefer So Delicious UNSweetened coconut here)
3 Tbsp margarine
1/2 cup white beans of any type, cooked
1/2 cup cooked yellow winter squash - butternut, acorn, kuri, whatever
1/4 cup pimiento pieces, drained
6 tablespoons nutritional yeast flakes
3 tablespoons fresh lemon juice
1 tsp. mild miso paste IF you have it, if not, it's fine.
1/2 teaspoon onion granules/powder
1/2 teaspoon prepared yellow mustard (use the plain old American hot dog mustard)
1/2 teaspoon salt
1/2 tsp Tabasco or to taste

Instructions:

Place drained cashews, just enough non-dairy milk to cover them in blender or food processor. Blend until cashews are as smooth as possible. This may take a while. Add the rest of the milk and margarine and blend until margarine is incorporated.

Forgive the old, crappy
picture, it's all I had
on this computer!

Add the rest of the ingredients and process until completely smooth.
It should be fairly runny, you can add more nutritional yeast if you want, but it will thicken as it bakes. Taste and add more Tabasco or salt if needed.

For Mac-n-'Cheeze':
Simply mix desired amount of the above recipe with some cooked, hot pasta - any shape or variety. At this point I usually add a cup of Daiya shredded cheese for extra stretchy-melty-ness, but that is TOTALLY optional.
Place in a casserole dish, top with buttery breadcrumbs and bake until bubbly and crispy on the edges.
I use whole wheat pasta and add peas, spinach and/or broccoli, though the girls prefer "no veggies please" in their mac-n-cheeze.

Slow-Cooked Mushroom Gravy; A Gift From Friends

2011-10-29T11:20:00.000-07:00

The gravy recipe in today's post is special to me because it comes from my foodie friends, Danica and Heather (the incredibly talented duo behind the "Soundly Vegan" blog).
When we met for the first time, they actually brought me a take-out container of homemade vegan "comfort food": Their awesome homemade tofu, AND a pint of this fabulous gravy!
I was in awe.
I still am.
You have no idea what a treasure the gift of homemade food was to me at that moment when I was feeling like a worn-out meal-cooking-machine for an always-hungry family!
I've had the privileged of sharing their table several times since, and let me just say, their meals are even more amazing than their blog's award-winning photography conveys, if that's possible. Yes, that good.

The original recipe, along with instructions for their home-made tofu and Tofu-Chicken-Fried-Steak, are posted here at their blog. You need to go check it out. EVERY single thing Danica and Heather create is going to start you drooling like Pavlov's dogs, I promise.

And if you don't manage to make anything else on the blog (you ought to) at least make this gravy, it is one of the richest tasting, most decadent gravies I have run across. We lovingly call it "Mushroom-Crack-Gravy" because it's that addicting. If it seems like a lot of steps, or too much work, STOP THINKING THAT! This is TOTALLY worth it!

I didn't make a single change (which is unusual for me) except to provide you with a recipe for the mushroom broth that is a component of the recipe. The comments in [brackets] are theirs.

Slow-Cooked Mushroom Gravy
Posted with permission from the creative minds at Soundly Vegan

1 onion, diced
8 oz fresh mushrooms, diced [Use whichever mushroom blows your hair back.]
6 cloves garlic, minced
fresh thyme [I tied 6 sprigs together with kitchen twine to make a bundle.]
5 cups mushroom broth, divided {*see recipe below or use store bought, your choice}
sea salt
freshly-cracked black pepper
½ cup white wine [I used a sauvignon blanc that I had on hand.]
olive oil
¼ tsp freshly-grated nutmeg
all-purpose flour
¼ cup non-dairy creamer, optional [I used So Delicious original coconut creamer.]

Directions:
Sauté the onion in a drizzle of olive oil on medium heat for 20 minutes, stirring occasionally. Add garlic, mushrooms and thyme and sauté until the mushrooms have given off their liquid and are starting to dry. This should take 30 minutes or so.

Add the wine and turn up the heat to simmer off the alcohol.

Add 4 cups of mushroom stock and reduce heat back to low. Simmer at lowest temp possible, until reduced in volume by half. This takes about an hour.
Transfer half of the gravy to a blender and pulse until pureed. Return it to the pan. Add nutmeg and season with salt and pepper.

In a separate pan whisk together the flour and 2 T olive oil, cooking for a few minutes until the flour has a nutty scent. Add one cup warmed mushroom stock, whisking as it’s added. Add the roux to the gravy and bring to a low boil until thickened then reduce heat. You can add in the non-dairy creamer at this point if you wish a more creamy, Southern-style gravy.

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*Mushroom Broth

This broth recipe is not from the fine ladies above, so if it doesn't turn out, blame me, not them. (No worries, it's also a great recipe.)
You'll need part of this recipe for the gravy above, but the leftovers will come in handy!! Mushroom broth can be used in place of any broth, but it is especially good at replacing beef broth because many mushrooms have a beefy flavor. This isn't an overly strong broth, let it simmer to reduce longer if you want a more concentrated taste.

4 ounces of dried wild porcini, crimini, oyster or morel mushrooms (whatever combo you like, or can find.)
3 cups chopped, fresh mushrooms of your choice
2 Tb. olive oil
8 cups water
Sea salt
Black Pepper

Place dried mushrooms in a medium sized stock pot (or crock-pot if you have a smaller one) and add water. Add a pinch of sea salt and some freshly ground black pepper.
If cooking on the stove:
Bring to a boil and reduce heat to a low simmer.
While dried mushrooms are simmering, saute fresh mushrooms in oil in a medium skillet, keeping pan covered. When releasing their juices and cooked through, add to pot with dried mushrooms.
Continue to simmer on medium-low, covered, for 45 min. Check that water level doesn't get too low, it should cover mushrooms at all times. After 45 min, turn off heat and let set for another hour.
If using a crock pot: put dried mushrooms and water in crock-pot. Turn to high.
Saute fresh mushrooms in oil in a medium skillet, keeping pan covered. When releasing their juices and cooked through, add to crockpot with dried mushrooms. When liquid starts to bubble, (about 1/2 hour) turn crock-pot to low and cook three hours.

When mushrooms have cooked in broth, add two more cups of water, stir and allow to cool for an hour, then strain (I prefer to use a cheesecloth-lined strainer, to get all the bits) pressing the mushrooms to get all the liquid. (I actually squeeze them with my hands).

This broth keeps in the fridge for several weeks and also freezes well.

Enjoy!! And as the crazy-busy Holiday season rolls around, remember what a precious gift a home-cooked meal can be; Never hesitate to share from your kitchen and your heart, it can be a LIFE-SAVER, even for someone who (you assume) cooks all the time!!

Curried Tofu with Wilted Arugula - And A Cookbook Review - And Gravy

2011-10-28T10:15:00.000-07:00

On my wall-covering cookbook shelf, there are tons of vegan, vegetarian and other cookbooks. I sort of collect them. It's an obsession. There are many decent books, some duds and a few great ones which I return to over and over. Appetite for Reduction is one of the latter.

I admit that I'm a late-comer to the AFR fan club. I avoided it, unreasonably, for a long time. People have pushed "low fat" cookbooks and recipes and products on me since I was, oh, about twelve. (And maybe with good reason.)
However, the problem with most of these was that they didn't taste good, they weren't easy to make and/or they were filled with a ton of weird substitutions trying to guilt you into thinking a half-teaspoon serving of watercress was the perfect and responsible replacement for a vat of cream sauce. Those books did not reside long on my shelves.
Appetite for Reduction is none of the above. Written by vegan genius Isa Chandra Moskowitz, you KNOW the recipes are going to be tasty and creative and the writing hilarious. Also good, each serving is under 400 calories, and these "servings" are hearty, filling and satisfying. I don't even think of them as "reduced calorie" recipes, EVER! (Remember, I write a "comfort food" blog!!)
As a bonus, instructions are clear and recipes go together quickly, with no complicated substitutions or obscure ingredients. I mean seriously; Sweet Potato Biscuits? Onion Rings? Masala Tofu? Pad Thai? Butternut-Coconut Rice?
Is your mouth watering yet? I have so many dog-eared pages in this book, from recipes I love (or still want to try) that it looks like I've had the book much longer than six months.

Isa, Terry Hope Romero
and Gail Davis hamming it
up vegan style at the
VVC Galarama! YES!
I met CELEBRITIES!

While I'm not part of the whole Post Punk Kitchen club, I'm still a longtime fan of Isa's cooking.
In fact, I actually bumped into her this past summer at VidaVeganCon (yes, literally, in my star-strucked-ness, I tripped into her in the breakfast line and caused her to spill her coffee, yet she was gracious enough not to call me unpleasant names).
I also had the opportunity to attend a class she taught and enjoyed every moment. She's as hilarious in person (more so!) as in her books!
That said, I'd enjoy this book whether I was a bumbling fan or not.
Even if you don't need "reduced"-anything recipes, this is probably well-worth the purchase price for most any vegan or wanna-be.

So, the other morning I was thinking about all this as I threw together one of my go-to favorites; and I realized I'd never really "reviewed" this book on my blog and I wanted to share this recipe. (WITH permission, no worries) just to show how awesome, and easy-to-use this cookbook actually is.
Seriously, who doesn't love a delicious recipe with only NINE ingredients!

Of course, being the meddler that I am (apologies to Isa), I mixed some leftover rice with it.
And added peas.
And topped it with gravy. |
Yes, this recipe is good with GRAVY!
But do what you want, it's also exceptionally tasty as written...

“Curried Tofu with Wilted Arugula from Appetite for Reduction”

(used with permission from author Isa Chandra Moskowitz)

1 tsp. olive oil
1 medium red onion, diced finely
3 cloves garlic, minced
1 block extra-firm tofu
2 to 3 tsp. curry powder
1/2 tsp. ground cumin
1 Tbsp. freshly squeezed lemon juice
3/4 tsp. salt
a few pinches of freshly ground black pepper
2 cups baby arugula (or spinach works too, but I LOVE the flavor of the arugula)

Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion in oil for about 4 minutes, until translucent. Add the garlic saute for 30 seconds.
Crumble the tofu into bite-size pieces and add to the pan.
Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
Add the curry powder, cumin, salt, pepper, lemon juice and a few splashed of water if it’s too dry.
Mix in the arugula. (I added frozen baby peas here too).
Cover cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted. Taste for spices and add another teaspoon of curry powder if needed, it will depend on the strength of your curry powder.

(I added some cayenne and mixed in a cup of cooked brown rice because I had it leftover and can't leave well-enough alone)
Serve!

Peas, Potatoes and Cauliflower in Curry Gravy

2011-10-27T22:44:00.000-07:00

It's 10 PM but I am GOING to get a blog post done today! I'd planned to do this earlier, as it's so nice and basic, but just got distracted...

Today's post turns gravy international: a tasty Indian-inspired curry gravy (and curry sauces in India are called "curry gravy", I'm not making that up to fit with the theme here) loaded with three of my favorite veggies; Peas, potatoes and cauliflower. (Also known as Aloo Mutter Gobi)
Join me as I continue blogging onward - we're almost through "A Month Of Vegan Gravies".

An old picture,
but one of my favorites:
My 'Little Sprout' slurping up
a bowl of veggies and curry!

Cauliflower is abundant and cheap in the winter farmer's markets around here, so we loaded up on the weekend; In fact, one of the market sellers told me our valley here in the shadow of Mt. Rainier grows cauliflower commercially for most of the grocery stores in the US!
Wow. I knew there were a lot of vegetable farms in the area but still found that fact interesting...

Here's what lil' Sprout requested we do with the cauliflower tonight. She LOVES all things curried and spicy, VERY spicy.

Don't be put off by the long list of spices - they're not difficult to find (you might even have most of them) and NOT "hot", just very flavorful. They're well worth locating. This makes a full-flavored, delicious Indian curry. Enjoy.

Peas, Potatoes and Cauliflower in Curry Gravy
(Aloo Mutter Gobi)

1/2 medium-large head of cauliflower, broken into bite-size florets
1 medium white or sweet potato, cubed
1 small onion, sliced
1 cup water
2 tbsp oil
1 tsp cumin seeds
2 tsp. mustard seeds
1/2 tsp turmeric powder
1/4 tsp powdered fenugreek (if you have it - not absolutely necessary)
1/2 tsp red cayenne pepper (more or less depending on how spicy you like it)
1/2 tsp cumin powder
1 tsp. fresh pressed garlic
2 tsp. Madras curry powder
1 tsp salt (or to taste)
2 Tbsp minced or grated fresh ginger
1 cup frozen or fresh peas
Aprox. 1 cup finely chopped fresh, or 1 8 oz. can crushed tomatoes
1 cup coconut milk

Not a great photo, but it's DARK here at suppertime!

Heat oil in a pan on medium heat. (I use a large, rather deep cast iron skillet.) Add the seeds and stir until they sizzle and "pop". This releases the spices flavor and infuses the oil with it.

Add the onion and ginger, stir-fry for a few minutes until onion is starting to brown at the edges.

Lower the heat and add in the spices from garlic to curry powder. Stir only a few seconds to get the spices coated with oil and just starting to heat.
Add the potato and cauliflower and stir well to mix in the spices. Add the salt.
Add the water and let the vegetables cook until tender. I cover the pan and let the veggies cook in their own juices which are released with the salt.
Stir every 5 minutes to evenly cook the vegetables, you may want to remove the lid to let water evaporate once potatoes start to soften.

When water has evaporated or vegetables are cooked, add green peas, tomatoes and coconut milk. (I tend to really mash up the tomatoes - my kids *think* they don't like tomatoes in curry)
Simmer for another 10 min. Turn off heat and allow to sit for a few minutes. This really blends the flavors.
Serve with rice.
(OK, I served it with quinoa today because I discovered we were OUT of rice. No one complained!)

Fun Things To Do With Gravy; Pierogies

2011-10-26T07:48:00.001-07:00

During this "Month of Gravy" I'm posting a few favorite recipes that I like to put gravy on top of (it's still part of a theme, work with me here), and one of those favorites is PIEROGIES!

Earlier this week I posted the question "What family favorite would you like to see 'veganized'?" and about half of the responses were from those of you looking for the German-Ukrainian-Polish-Russian foods of their childhood.
I'm in the same club!

I'm on a quest to "veganize" a recipe from my childhood; specifically my Grandma's German-Russian Kase Kenpfla, also known fondly as "Cheese Buttons".
They're similar to the Ukrainian pierogy, but the Cheese Buttons of my childhood were much lighter, the dough more tender and they were filled with an altogether different, crumbly, onion-cheese mixture. I'm drooling at the memory right now.

My Grandma would labor long hours over these savory cheese pillows, proudly serving heaping platters at family dinners. My sisters and I would then proceed to gobble these precious little dumplings as fast as we could, sometimes having contests to see who could finish off the most.
While I learned the recipe at my Grandma's side, it was years after she was gone before I appreciated how labor-intensive these precious little tidbits are, and I'm just slightly appalled at the sheer number that my siblings and I consumed.

Nowadays when one of the Miller girls decides to reverently make a "batch" of Grandma's Cheese Buttons, we do so on a comparatively small scale (yet somehow, with three times the mess in our kitchens!), and we ration the finished results quite sternly to the younger generation. No "dumpling-eating-contests" allowed!

But I digress.
A vegan version of Grandma's "Cheese-free Cheese Buttons" I have not managed to perfect, yet, but a close cousin, the pierogy, is now a vegan-ized success in my kitchen!
And since few people, (other than me, my sisters, my family, my relatives and the residents of South Dakota), will stress over the difference, I'll share my vegan pierogy recipe with you (because it's VERY good!) and I'll continue to try and perfect a vegan version of Grandma's Kase Knepfla.

These take a while, (someone asked if there was a "quick and easy" recipe, but I seriously doubt one exists) but like any time-honored classic, they're so very worth it.
And like all things white and starchy, these are DELICIOUS with the addition of some basic Brown Gravy (though traditionally they're served with browned onions or sour cream).

Vegan Pierogies

Dough:

1 cup white flour
1 cup whole wheat pastry flour (or use all white flour for lighter dough)
6 oz silken soft tofu
2 tablespoon olive oil
1/2 teaspoon salt

Filling:

2 potatoes, cooked and mashed (3/4 cup instant or leftover mashed potatoes is fine too)
1 cup firm tofu, drained crumbled with fingers or fork until small like cottage cheese
1 onion, minced and sauteed in margarine until clear and starting to brown
2 Tb. vegan mayonnaise
1 Tablespoon melted margarine
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/2 tsp onion powder
pepper, to taste

Dough:
Mix all dough ingredients together to form a smooth, slightly moist dough. Add more flour if it is too wet, more tofu or some water if it is too dry. Set aside to rest.

Filling:
While potatoes are warm, mash well and add remainder of filling ingredients. Mix well. It shouldn't be too "wet" but should hold together loosely.

Directions:
Put a large pot of water on to boil.

Cut dough into 24 equal size pieces and roll into balls. Roll each ball out with a rolling pin fairly thin into an oval shape. Place a rounded tablespoon of potato mixture on each piece of dough and pull one side of the dough to the other, forming a half moon with the potato mixture enclosed.

Brush edge with soymilk, press with fingers to seal.

Place several pierogi in boiling water at a time stirring gently. Wait until they float and cook about one minute more.

Remove with slotted spoon.

Toss with oil to prevent sticking, and set aside to use later.
Or transfer immediately to a lightly oiled non-stick skillet. Pan fry until starting to brown, turn and brown other side.

While pierogi are cooking, make Brown Gravy.
Or:
(more traditional) saute 1 sliced white onion with as much margarine as you're comfortable using until onions are buttery and browned (these are comfort food - no one claimed they were healthy).
Add buttery onions to fried perogies and serve.

Or:
Serve with sour cream (not my favorite but traditional for some, I guess).
If you like Sour Cream, toss hot perogies and some sauteed onions in several Tbsp of Tofutti's Sour Supreme, add onion powder to taste and serve.
Or:
Brown some fresh breadcrumbs in margarine and toss pierogies with breadcrumbs.

(Some people skip frying the pierogy and just toss with sauteed onions after boiling - this is good too, not as much flavor but more tender and probably slightly healthier)

However you choose to enjoy them, hopefully this will fill that "comfort food" niche in your recipe collection, especially for those of you who grew up enjoying these with family and at special celebrations and events.

Apple Bourbon Pecan Gravy (And Pecan Pie! Yay!)

2011-10-25T17:19:00.000-07:00

Welcome to Day 25 of the Vegan Month of Gravy, 2011.
Still going strong, plenty more recipes to share.

But let me digress for a moment. I find statistics fascinating. Resources like Google Analytecs, and Sitemeter end up being pretty absorbing reading for me, in a geeky, 'Numb3rs' sort-of way. I love studying the traffic on my blog; where people are from, what search or website referred them here (shoutout to the fabulous Bianca of Vegan Crunk, as my stats show that her website directs more people to my blog than any other site, except Google! Pretty cool, huh?).
Anyway, the magic of statistics also shows what recipes are most popular or most searched. My "Chick'n and Dumplings" had been the reigning recipe for quite a while, but in the last two weeks the most searched vegan recipe (no, not gravy - sigh) has been "Vegan Pecan Pie".
No surprise, being that Thanksgiving is less than a month away.

So for those of you still searching, this has nothing to do with gravy, but in a shameless self-promoting way, here's the link to my Vegan Pecan Pie recipe. And it's foolproof!! I've made this dozens of times since posting and it's always a HUGE HIT!!! Seriously? I'm not gaining anything by sharing the link, I just want everyone to have good pie for T-Day.

That said, let's get down to today's gravy!
This gravy recipe ALSO contains pecans, (which happen to be my favorite nut - aside from a few people I know). I may be a bit spoiled though, as I have a great (free!) source for these often expensive little gems - my friend Shaun (check out his great little newbie blog) lives in New Mexico, and he brings me big bags of them from his Granny's pecan trees. Pecan orchards in New Mexico. Who knew?

Anyway, this gravy is a bit different from the savory "meaty" gravies that I've been blogging. I personally think it's absolutely wonderful for a special Thanksgiving or other Holiday main dish though. Not to worry, the alcohol cooks out. I've used it with baked acorn squash; roasted root veggies; over wild rice pilaf; seitan "turkey", vegetable-nut 'loaf'; and, my absolute favorite - the super-amazing "Cranberry Hazelnut En Croute" that the fabulous people at Field Roast gave me last Thanksgiving. Try this when you're feeling all fancy (even though it's very simple)!

Apple-Pecan-Bourbon Gravy

* 1 cup coarsely chopped pecans
* 2 cups apple juice
* 3/4 cup bourbon (I like plain ol' Wild Turkey brand, in the gravy I mean, or, just use more apple juice)
* 1/4 cup plus 2 tablespoons firmly packed brown sugar
* 1 bay leaf
* 1 rosemary sprig
* 3 tablespoons margarine (The Earth Balance Coconut Spread works GREAT here!!)
* 1 apple, chopped, (no need to peel)
* 1/4 cup chopped onion
* 1/4 cup all-purpose flour
* 1 1/2 cups chicken-style broth
* 1/2 cup water
* 1/2 tsp. powdered/rubbed sage
* 1/4 tsp. powdered thyme
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

1. Toast pecans in a dry skillet until fragrant and starting to brown. Watch them carefully, once they start browning it happens FAST! Set aside.

2. Bring next 5 ingredients to a boil, stirring occasionally, until sugar dissolves. Lower heat and simmer on medium for 10 minutes until reduced a bit. Remove from heat. Discard bay leaf and rosemary.

3. Melt margarine in a large saucepan over medium heat. Stir in apple and onion; sauté 6 - 8 minutes or until onion is tender and apple begins to caramelize. Add pecans.

4. Remove from heat.
Whisk in flour, and put back on heat. Cook, whisking constantly, 1 to 2 minutes or until flour is smoothly distributed and mixed into juices and margarine.

5. Gradually stir broth into apple-pecan mixture. Then add water, herbs, seasonings and apple juice mixture to pan.

6. Bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Season with salt and pepper.

Serve over whatever yummy thing you want! Or plain out of the pan.

Fun Things to Do With Gravy: Lentil Tamales

2011-10-24T08:09:00.000-07:00

One of the foods we love most in the Tofu Mom household is TAMALES. I realize I've posted a dozen different recipes, but it's because we make them so often and are always finding new combinations we LOVE!

My kids will take them cold in their lunchbox or I serve them for dinner, usually with some sort of sauce (yes, sauces are like gravy) to top them.

Here's my latest and greatest tamale filling, made with the Green Lentils from the amazing Timeless Foods (Have you checked them out? Seriously so much better than your average bulk-bin variety lentils!) AND a recipe for the Cheezy Chipotle Sauce that we often top them with. A traditional sauce for tamales would be some New Mexico Green Chile Sauce or even the Mole from yesterday, but the smoky chipotle nicely compliments the earthy flavor of the lentils, and it's what my kids prefer. Enjoy.

Lentil Tamales

Filling:

1 cup cooked, Green Lentils (or any variety you prefer)

1/2 cup chopped green olives

1 clove minced or pressed garlic

1/2 tsp EACH: cumin, salt, oregano, onion powder

1/2 tsp or to taste hot sauce

1/2 cup vegan cheese OR mashed potato (to make tamale filling hold together and easier assembly)

--- Mix lentils with chopped olives, garlic, spices and vegan cheese or mashed potato while lentils are still hot. Mash up a bit to make filling stick together (but don't entirely mash lentils).

FOR TAMALE DOUGH AND FILLING INSTRUCTIONS, SEE MY TAMALE RECIPES HERE: AND/OR HERE: I won't overwhelm you with a giant page of tamale-assembling instructions today.

When tamales are done, unwrap and serve with sauce of your choice (or serve them wrapped, with sauce on the side).

---------------------------

Cheezy Chipotle Sauce

1/4 cup raw cashews, (soaked while assembling tamales if you think that far ahead, otherwise soak in very hot water for 5 min or so)
1 cup water
1/2 cup unsweetened plant milk
1 whole chipotle chile in adobo sauce, or to taste (the kind in a can, or 1/4 cup salsa if you prefer milder)
2 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
1/2-1 teaspoon salt

Michael Natkin's Mole Aproximado

2011-10-23T08:59:00.000-07:00

I realize Sunday is practically over, but it's been a crazy weekend, so this still counts! This is a SPECIAL-BY-REQUEST post especially for one of my favorite blogger-Twitter-VidaVeganCon people.
Here you go: Mexican (or more correctly "Oaxacan") Chocolate mole.
(I admit it's a re-post, but several people have since asked for the recipe, so... here it is again, well worth re-posting!!)
Now, many of the supposedly 'genuine' mole recipes out there take forever fussing with them, mixing, cooking, simmering to perfection - AND, most of them have a ton of ingredients that would take me several trips to various international markets just to locate. I don't have that kind of time (or patience! I really admire those cook-chef-foodie types who can babysit a simmering pot of whatever for hours on end...).
Anyway. Mole. The store-bought ones? Blargh! Quick-to-make, sure, but they taste awful!
This recipe is pretty much the perfect compromise, a delicious sauce with all the flavors you look for in a "mole" and best of all? Made in about an hour!! If you're a fan like I am, you'll LOVE this!! Absolutely the easiest and BEST (authentic) tasting mole sauce EVER. (And yes, mole is also referred to as "gravy" in some areas.)

I ran across this wonderful recipe quite by accident, while searching the internets for something completely unrelated (isn't that how it always happens?). It was posted on a foodie sort-of website that I've since come to refer to a lot, called "Serious Eats". (No, not a vegan website, but still, check it out!! It's a great place for ideas and inspiration). This recipe looked pretty easy, it was vegan, I had all the ingredients, and since I'd tried several previous mole recipes with little luck, I was hoping this would be a hit. And it was. Oh it was!!

What I didn't realize until after I'd made the recipe, was that it was created by fellow Seattle vegetarian-blogger-acquaintance (and GENIUS cook!!) Michael Natkin, who writes the completely awesome (and vegetarian) "Herbavoracious" blog, of which I'm a HUGE fan!! I should have known - it's such a great recipe.

If you've never tried any of Michael's recipes, definitely check it out - all the ones I've made are definitely keepers! While Michael isn't vegan, a large number of his recipes are, and many others are very easy to change up. He also notes which ones are gluten-free. He has such a great way of making things taste completely sensational and uses a wide variety of unique ingredients in ways I never would have thought of!

Here then, is his fabulous recipe - with just a FEW of my notes because you know I can't cook ANYTHING exactly as the recipe says to:

(This recipe posted with permission from Erin Zimmer of 'Serious Eats', and the recipe's creator, Michael Natkin. My sincere thanks to you both.)

Mole Aproximado

* 8 dried ancho chiles or a mixture of ancho and pasilla
* 4 cloves garlic
* 1 large tomato, cored and halved
* 2 slices bread, toasted and cubed
* 1 small onion, diced
* 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
* 1 pinch of cloves
* 1/4 teaspoon cinnamon
* 1/4 teaspoon black pepper
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 heaping tablespoon unsweetened cocoa powder

[I like to make this a bit more chocolate-y by using 4-5 ounces of unsweetened dark chocolate, melted. Don't shoot me Michael. ~MH]
* Salt
* 1/4 cup fresh squeezed orange juice (bitter orange if you happen to have it).
[I haven't tried this with bitter orange, I admit ~ MH]
* 2 tablespoons vegetable oil

Remove the stems, seeds and ribs from the chile peppers. You might want to wear rubber gloves for this. Cover them with boiling water and weight them so they stay underwater. Leave to soak for 30 minutes while you prepare everything else.

In a hot, dry skillet, cook the garlic cloves and tomato for about 5 minutes, turning a couple of times.

Drain the chiles, reserving the soaking water. In a blender, combine the chiles with the garlic, tomato, bread, onion, oregano, cloves, cinnamon, black pepper, sugar, salt and cocoa power (if using melted chocolate, add later on when everything is simmering in the pan), orange juice and 1/2 cup of the chile soaking water. Puree very thoroughly, adding more liquid as necessary until you have about 3 1/2 cups. Strain. [Sometimes I don't strain this, it's still good, just a few more seeds and not as smooth - straining just makes more dishes to get dirty!! ~MH]

Heat the vegetable oil in a saucepan over a medium flame. Pour in the mole, and simmer for about 30 minutes, lightly covered. The sauce should darken and become more concentrated.

Taste and adjust the seasonings. Can you taste the various herbs and spices? The chocolate? The chiles? Is there a bit of acid and enough salt? Aim for a balanced flavor, but one that you like. Also add a little more liquid or simmer a bit longer to get a pleasing saucy texture, like a thick tomato sauce.

I love this with tamales or even a simple bean burrito - and the leftovers (what?) even go great with chips or keep in the fridge nicely for over a week.

Cookbook Review; And A Give-Away; And Gravy.

2011-10-22T09:00:00.000-07:00

I wanted to take a quick break from recipes and gravy to post a review on a very special cookbook.
For my Birthday last month, I treated myself to a couple Amazon.com purchases. My favorite purchase, by far, was World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries by the lovely (and expert) vegan cook Bryanna Clark Grogan. Bryanna has written 8 (I think?) fabulous vegan cookbooks, (sadly I only own seven) each of which is packed with all sorts of wonderful foolproof recipes, details and cooking tips.

(I would rave like the crazed fan that I am, even if I hadn't just had the awesome opportunity to meet Bryanna in person and have lunch with her at VidaVeganCon. Squeeee!)

Seriously though, World Vegan Feast is (in my highly professional, totally unbiased Tofu-Mom opinion) Bryanna's best, and my favorite, so far! The book has over 200 really informative, well-written, unique and super-tasty recipes from around the world. As a history-geek-foodie sort myself, I especially love the extensive food science and history knowledge, and the obviously thorough research Bryanna has put in this book. So far, I've been blazing my way through this cookbook because SO MANY of the recipes sound so good! In fact, I've tried more recipes from this cookbook in the past month than I've made out of many cookbooks I've owned for years; Jamaican-style Pumpkin Rice, Smoky Baked Tofu, Pesto Hollandaise, Mashed Potatoes with Chard and Garlic, Guacamole, Italian Chocolate Hazelnut Spread, Späetzle and Polenta - and I think a couple more.

Just look at my completely delicious little squares of perfect, crunchy-creamy, golden polenta!! I had no idea it was so easy! Ignore the other weird-colored food, the flash makes the veggies look anemic. (And of COURSE, I had to top it with gravy.You knew I'd do that. So, that wasn't from the book, that was my idea.) Anyway, I thought about writing a mouth-watering review and description of each recipe I've made, but realized that would take up a lot of room and I might possibly run out of creative adjectives for delicious, fabulous and super-yummy!

Yes, each recipe was perfectly wonderful and the directions were very clear and helpful, making them virtually fool-proof.
And best of all? Well, the whole book is fun! Lots of unique and interesting recipes you may have never heard of or those you HAVE; vegan versions of your Grandma's old German (Creole/Spanish/French/Hungarian/Chinese/whatever) recipes and those foods you always wanted to try but they weren't vegan.

(Like the recipe I found that's JUST like I remember my Grandma's beautiful little späetzle drop dumplings. I put gravy on those too. Sorry, Bryanna, maybe this review should be called "How I changed every one of Bryanna's recipes by adding gravy to it".)
Anyway, while not all the recipes are super-basic-beginner-easy, the instructions and directions are!! They're thorough and carefully detailed so it's like Bryanna's hanging out in the kitchen with you and helping you, step by step. I think anyone of any cooking ability will feel confident tackling them.
DO NOT miss a chance to check out this cookbook. It's a great compliment to any collection of cookbooks, large or small, vegan or not. and I am positive you'll find a dozen recipes you MUST try immediately!

That said, I'm so infatuated with this cookbook, ~~I want one of my lucky readers to start cooking like a culinary world traveler too, so I'm GIVING AWAY A COPY OF WORLD VEGAN FEAST!~~

THE WINNER (after a random drawing) IS "LITTLE RED HEN" I'll contact you about shipping. CONGRATS!
Open to U.S. residents only, leave a comment here telling me what "world recipes" or "family favorites" you've always wanted to find vegan versions of. For an additional entry, follow me (Tofu_Mom) or Bryanna (VeganFeaster) on Twitter and Tweet about this giveaway, then post another reply here saying you did so. I'll pick a winner on Monday about 8PM.

Fun Things To Do With Gravy; Tofu Scramble and Gravyy

2011-10-21T06:00:00.000-07:00

Sunday breakfast.

Tofu Scramble drenched in creamy, southern-style Country Gravy over Biscuits.

Can you hear it calling you? I thought so.

Now, in the interest of time and blogspace, I'll assume you can make, beg, borrow, buy or steal reasonably good biscuits. Or toast. Or English muffins. Or whatever toasty-bready stuff suits you. If you want toasty-bready stuff. It's good with, or without.

But here's the rest of breakfast...

My Favorite Tofu Scramble

1 lb. block firm, water packed tofu, well drained
1/2 cup finely chopped mushrooms
1/2 yellow onion, diced fine
1/2 red bell pepper, diced fine
- insert any other vegetables you'd like here
2 tbsp oil or margarine
1 tsp garlic powder
2 tsp onion powder
1 Tbsp soy sauce
2 tsp chicken or vegetable bullion powder
1/4 tsp turmeric
1/2 tsp India black salt (optional but gives a very authentic "eggy" flavor)
hefty splash of hot sauce
squeeze of lemon juice
1/2 cup soymilk
1/4 cup nutritional yeast

Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.
Saute mushroom, onion and pepper in oil for 3-5 minutes, stirring often. Add tofu and sautee 5 or more min, until tofu dries out or firms up, and moisture evaporates.
Stir remaining ingredients except nutritional yeast into the soymilk.
Pour over the tofu, reduce heat to medium and allow to cook about 5 min. Stir in nutritional yeast. Cook for about 5 - 7 more minutes or until moisture is completely evaporated again and tofu is cooked to your liking, or it starts to brown on the bottom, stirring carefully but infrequently with spatula, scraping pan to get browned bits.

Creamy Country Style Gravy

1 recipe Country-Style Cream Gravy .

Make gravy as directed. (You can add crumbled "sausage" style bits if you want).
Put Scramble on toasted English muffins or warm biscuits.
Pour gravy over all of it.

Enjoy. And happy breakfast-ing!

Fun Things To Do With Gravy: Asparagus Goldenrod

2011-10-20T06:00:00.000-07:00

OK. We've been talking GRAVY-GRAVY-GRAVY for the last 19 days.
I thought I'd spend the rest of the month giving you a few ideas on how to USE these gravies and sauces. (and I have a few reviews too!)
Here's one of my favorite, and more unusual, ways to use Béchamel (remember, it's just "white sauce" nothing all that fancy).

Growing up in the '60's, (yes, I'm old, deal with it) one of my favorite vegetable dishes was when my Mom would make asparagus on toast with a white sauce and chopped bits of yellow boiled egg-yolk. (I know, sounds odd maybe? But I always thought it was so "fancy" and elegant). Plus, believe it or not, my Mom rarely ever made sauces or gravies, so I was particularly in love with this dish because it had the rare and much-beloved GRAVY (or white sauce).

I didn't realize it was actually a "real" recipe however; until I discovered years later (in a fancy restaurant, no less) that my childhood favorite was known by the prestigious name of "Asparagus Goldenrod" and it was STILL just as delicious as I remembered.

In attempting to re-create this comfort-food memory in my now-vegan kitchen, I realized it was simply a matter of a non-dairy white-sauce and possibly something instead of the chopped boiled egg-yolks. Easy - us vegan folk tend to use tofu for eggs whenever we get the chance. (OK, not necessarily!) But it works in this case, scrambling it with a bit of turmeric for that characteristic "golden" color. First time experimenting, I nailed the recipe right on!!
Next time you're looking for something just a little different, but quick and easy (perfect for brunch and sort-of retro) to do with asparagus, give this a try.

Asparagus Goldenrod

1/2 a brick firm, water-packed tofu
1/2 tsp turmeric
1 tsp. vegetarian "chicken"-flavor bullion powder
1/4 tsp. India Black Salt
1 pound fresh asparagus
1 recipe Vegan Béchamel Sauce
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed, optional, if you want.
4 to 6 slices toast, cut in half diagonally (these are called "toast points" which makes them sound all fancy)
1 tablespoon snipped, fresh chives

Make the "egg" part first; Mash tofu in a skillet with a small bit of oil. You want small pieces, I use a potato masher or a fork. Add spices and stir until well-incorporated, heat on medium-high and "scramble"-fry until dried out and crumbly. This takes 5 - 7 minutes. Mash a bit more to break up, and set aside.

Prepare asparagus; Break off woody bases where spears snap easily. If you like, slice the spears diagonally into 2- to 3-inch pieces. Place the pieces in a steamer basket over boiling water. Cover and reduce the heat. Steam for 5 to 8 minutes or until the asparagus is crisp-tender.

Meanwhile, prepare the Béchamel sauce as directed in recipe. Add tarragon if you like tarragon.
Arrange 2 toast slices on each plate. Top with the asparagus. Spoon on the sauce. Sprinkle some very finely crumbled tofu (I put mine through a sieve to make it look all "egg-yolk-fancy", yes, I'm down with re-creating this dish as exact as I can) on top of white sauce. Garnish with the chives to make it look even more fancy.
Serve to your 90-year-old-great-Aunt. She'll be impressed!!

Mushroom Stroganoff Gravy

2011-10-19T06:30:00.000-07:00

Mmmm... cleaning out the fridge today I found some beautiful little button mushrooms that had survived almost a week without shriveling into dehydrated bits. Amazing.

The kids wanted baked potatoes, and what better way to serve up MORE Vegan Gravy, right?

I decided to use up the mushrooms and make some stroganoff gravy to go with. Large slices of portabello mushroom work well here too. Use what you have.

Served it tonight with my own (slightly overcooked) custom "blend" of mixed veggies: edamame soy beans, baby carrots and few green beans left from last week's grocery trip (all rescued from the depths of the fridge).

Insanely quick, and easy, and quite yummy.

Stroganoff Gravy

2 - 3 cups mushrooms, sliced or cut into large chunks
(optional: 1 cup "beef-strip" type vegetarian product of your choice - not necessary though, as the mushrooms add plenty of "meaty-ness")
2 cloves garlic
1/2 small onion
pinch salt
pinch pepper
pinch of powdered sage
4 tablespoons margarine
2 cups water
1/2 cup white or red wine (or more water)
2 vegetarian "beef" bullion cubes
or: 1 Tbsp. vegetarian "beef"-style broth powder
1 Tb. cornstarch
1/4 cup water
1 cup vegan sour cream (I happen to really like "Wayfare Foods - We Can't Say It's Sour Cream", but use whatever)
or: use this recipe and make your own

Melt margarine in a large pot or trusty cast-iron skillet.
Add mushrooms, "beef"-style strips (if using), garlic, onion, salt, pepper and sage and saute until vegetables are soft.
You may need to cover it for a few moments if they're drying out.
Add 2 cups water, wine and bullion cubes to the mixture. Cook at a a low simmer, covered, for 10 minutes, making sure bullion is fully dissolved.
Mix water and cornstarch, add to mushroom and broth mixture. Bring to simmer or low boil and stir with whisk, until thick.

Just before serving, add vegan sour cream to the mixture, stir gently and heat through (do NOT boil) for about 5 more minutes on low heat.

Serve over noodles or rice (or a potato if you want!).

"Chipped Beef" or "Bacon" Gravy

2011-10-18T06:15:00.000-07:00

I have a VERY non-vegan friend who grew up on that 1950's, all-American breakfast staple, chipped beef gravy.
He's never going to be converted to veganism, but is open-minded enough to enjoy most of my cooking when he's at my house (fortunately for him, or he'd starve). He had asked numerous times if I could re-create the comfort food of his past, animal-free, for him. Since I've never had this odd dried beef/chipped beef product that he raves about, I had to wing it rather randomly.
But gravy is my signature "thing" so I had to at LEAST give it a try, right?

Since I know of no veggie replacement for chipped beef (nor do I care to put much effort into researching exact substitutes) I used a veggie "bacon" type product and it actually seemed to do the trick fairly well.

For purists, I guess it's more "smoky" and less salty than the original, but it was a hit with my friend - and whether it's "like the real thing" or not, (and I'm not fooling myself into thinking it's anything close) it's very tasty and I consider it the ultimate compliment that he enjoys it so much.

And it's simple, so I thought I'd share.

"Bacon" Gravy

1 recipe Creamy Country-Style Gravy
1/4 tsp liquid smoke or Bacon Salt (yes, they're vegan)
1 Tablespoon margarine (in addition to gravy recipe)
1/2 to a whole package fake "bacon" of your choice, depending on how much you want in the gravy; (or make your own "bacon"from tempeh, seitan or whatever). I use LightLife's Smart Bacon because it's what I have available and the texture works well. The Yves veggie bacon works really well too but I can't buy it locally.

Slice uncooked "bacon" crosswise into small strips or bits. Put into large cast iron skillet with 1 Tbsp. margarine, stir around to separate and fry until cooked but not crispy.
Add gravy ingredients as called for in recipe and cook as directed. Season with liquid smoke or Bacon Salt when gravy is cooked.

Pour over lightly buttered toast or English muffins. Yum.

Southern Tomato Gravy

2011-10-17T06:15:00.000-07:00

I'm dragging out my second World-War II inspired recipe. Basic, cheap, tasty food that many of our parents and grandparents ate (and survived on!). Tomato Gravy originated in the Southern United States and apparently was a favorite with Army cooks who often served it to troops when ingredients for "typical" gravy were scarce.

Tomato Gravy is milder and creamier than a garlic-y, herb-flavored Italian-type tomato sauce, but it's not exactly like brown gravy either. It's GOOD STUFF though, especially on breakfast-y stuff. Grits, scrambles, hashbrowns, biscuits.

If you've never had tomato gravy, it's just one more thing I highly recommend that you try.

I used to LOVE having this over at a friend's house, in high school. His Mom served it over toasty, buttered white bread (which I wasn't allowed at home - possibly why I loved this gravy so much!). She's the one who told me how her father had worked in an Army mess hall and fondly remembered this gravy being served on many occasions.
I didn't know people called it "Tomato Gravy" though, and spent years looking for a recipe for that "yummy tomato-sauce stuff". Thank goodness for the Internet, as I just re-discovered it a few years ago and have been inventing new uses (besides toasted Wonderbread) ever since!

It's also good on greens, pasta, gnocchi, "meat"loaf or (like any gravy) pretty much anything.

Southern Tomato Gravy

2 tablespoons margarine
2 tablespoons flour
1/2 cup soy milk or soy creamer (I prefer the creamer)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne
15-ounce can chopped or sliced, stewed tomatoes

Get out your cast iron skillet again. Heat the margarine or oil over medium heat. Stir in the flour with a whisk until it is lump free. Let simmer for a moment or two, to toast the flour just a little bit, and then remove from heat, and stir in the half cup milk, a little at a time.

Put back on the burner, stir and bring to a boil, it will thicken considerably, and very fast. You’ll be left with a very thick mixture. Remove from heat, add the sugar and seasonings, whisking continuously, then slowly add the juice from the tomatoes. Put back on heat and simmer (very gentle boil).

In a shallow bowl, smash the tomatoes with your fork or a potato masher to make them sort of choppy or shredded. This gravy is not smooth, so you don't have to work real hard at smashing them. The lumpy tomatoes are actually what give it the characteristic texture.

Once gravy has come to a good simmer, add the tomatoes.

Bring back to a medium simmer (but don't let it boil hard) and stir with whisk for 3 to 5 minutes until gravy thickens.

*(optional: several tablespoons of nutritional yeast, whisked in at the end, are particularly delicious if you like that sort of thing.)

**(optional: A couple shakes "Bacon Salt" or a drop or two of liquid smoke are really good here too, depending on if you want the "smoky" flavor; Southern Tomato Gravy is often, but not always, made with bacon drippings - blergh).

Serve over toast, biscuits, whatever.

Authentic New Mexico Green Chile Gravy

2011-10-16T06:15:00.000-07:00

Forgive the long, wordy post (I've posted the recipe before, but I can't help myself).

Today's post for Vegan Month of Gravy travels to one of my VERY favorite parts of the country, the sunny, dusty Southwest, to bring you one of New Mexico's signature dishes, Green Chile Sauce; more fondly called Green Chile Gravy, especially by the state's "old-time" residents. And it is essentially a "gravy" with green chiles added.

If you've been fortunate enough to visit, or live, anywhere near the spectacular "Land of Enchantment", you'll have discovered that this delicious gravy-sauce and it's counterpart, Red Chile Sauce, are EVERYWHERE, even McDonald's sells green chile burgers!

This is not some Tex-Mex vinigar-y, tomatillo-jalapeno-cilantro "green" spicy sauce, but a totally different creation alltogether. New Mexico green chile gravy contains none of the above ingredients but is instead simple, earthy and made up primarily of smoky, roasted peppers.

To make it right, you'll need real, genuine New Mexico green chiles. If you can't locate them locally (and few of us can) New Mexico's famous chiles are available shipped fresh, for a price, or better yet, go visit during chile harvest. Totally worth the trip.

The fat, green chiles (sometimes called "Hatch chiles" after the town where large numbers are grown) have a distinct, fruity, rich flavor, with a mellow but building heat. Sometimes they're hotter than others. They've been compared to Anaheim chiles, but seriously - there's no comparison.

During chile season, the peppers are roasted outdoors over fire in these big, rotating, round wire drums. You can smell chile smoke as they char, and hear the seeds and skins popping and crackling from blocks away. Totally an experience!! When it's time to use them, the skins are peeled off and the soft chiles are chopped and cooked in whatever recipe.
The red chile is actually the same pepper, but picked later in the season so it is red (ripe), it's not roasted, but dried, ground into powder and blended with liquid to make the thick, dark, spicy, red chile sauce.

For you trivia nerds (OK, maybe that's just me) chile peppers are New Mexico's largest agricultural crop; used at practically every meal, celebrated in songs and at festivals, and the subject of the Official New Mexico State Question, "Red or green?"

The question refers to the color of chile you want on your food and you'll get asked at every Mexican (or New Mexican, sorry!!) restaurant. (And the correct answer? "Christmas". Meaning you'll have both red AND green.)

I think the reason many of us know very little about New Mexico's green chiles is because they don't transport so well. They're a fragile seasonal vegetable, (well, yes, technically a fruit) and the only way to really appreciate them is freshly fire-roasted, though the fire-roasted, frozen variety are actually surprisingly good that's your second choice. Tasteless, acidic, canned, slimy green chiles are absolutely not an option here. Stop reading now if you think you're going to try this recipe with canned green slug peppers.

Most larger grocery stores stock the frozen tubs of "Bueno Foods" brand frozen roasted chiles though, and they will work nicely for this sauce (they're also less labor intensive, as they've been chopped and peeled for you); but for me, there's just something magical about buying a package of smoky, still-warm, freshly-roasted chiles early in the morning at the Farmer's Market in Santa Fe...

Anyway - exciting news, (for me anyway), two years ago, our "local" (Seattle) Whole Foods brought in some Hatch chiles and an authentic roaster for the fall, and I was able to get fresh-roasted green chiles without traveling half-way across the country to get my "fix".

I tend to LOVE anything New Mexico, can you tell? This gravy-sauce (which isn't a bright cilantro green, but more tannish-roasty-green color) is absolutely heavenly, and perfect over enchiladas, tamales, chile rellanos, burritos, potatoes or grits especially.

New Mexico's Famous Green Chile Gravy

3 tablespoons oil or margarine
2 tablespoons all-purpose flour
1 cup onion , chopped
2 teaspoons minced garlic
1/2 cup chopped fresh tomatoes
2 cups roasted, peeled/seeded/chopped New Mexican green chile peppers
3 cups vegetarian chicken-flavor broth
1 teaspoon salt
(optional: a pinch of oregano and/or a pinch of cumin can be added if you prefer a bit more spice, personally I like mine plain.)

In heavy-bottomed sauce pan, saute onions in oil, stirring every now and then, over medium heat, until they begin to brown. Add garlic and tomatoes and cook another 2 minutes but do NOT let garlic brown.
Stir flour in with onion mixture. Stir a bit and let flour "cook" for a few minutes. Remove from heat and slowly whisk in broth.
Add green chilies, salt (if needed) and oregano and cumin (if using) and mix well.
Bring to a boil, lower heat but keep at a simmer, stirring with wire whisk frequently, 20 to 30 minutes, to allow mixture to reduce.
The sauce should be like a medium-to-thin gravy and bind chilies and onions together.
Store in refrigerator up to a week if you can resist drinking it straight from the pan.

Mushroom and Miso Gravy

2011-10-15T06:15:00.000-07:00

Wow. VEGAN MONTH OF GRAVY BLOGGING, day 15, half over already! So much to share, so little time!

Today's recipe, Mushroom-and-Miso gravy, happens to be one of my favorite gravies to go over brown rice. (ALL gravy is my favorite for

something, in case you haven't figured that out by now...)
Not sure when I decided that this particular gravy and rice combo was the way it "should" be, but I've made it as a fast, easy supper for years (with the help of a rice-cooker); simple, warm, filling comfort food with a slightly "Asian" twist. Sometimes I get all crazy and add tofu cubes, stir-fried veggies and turn it into an Asian-stir-fry-gravy mess. That's good too!!

They say that boiling miso destroys the beneficial properties, so I always add it at the end. It's good stuff, give it a try!!

Mushroom and Miso Gravy

1 cup vegetable broth, (I actually use a "beef" style vegan broth here, I like the stronger taste and rich brown color in this gravy, you can use 1 cup water if you prefer it milder and less salty)
2 cups thinly sliced mushrooms (I like shiitake or morels here if I can get them, but regular button mushrooms work well too)
1 -2 teaspoon fresh ginger, finely grated
1 teaspoon dark sesame oil
1 1/2 Tablespoons cornstarch
2 Tablespoons white miso (or any variety)
fresh ground pepper

Combine broth, mushrooms, ginger and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan, bring to a boil, and cook just until the gravy thickens.
Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste.

Lentil Gravy

2011-10-14T07:15:00.000-07:00

I'm fascinated by vintage WWII cookbooks and recipes. First, because the recipes are usually quite cheap to make; and second, many of them are by default, vegan, or "almost" vegan.

The product of desperate and creative housewives who needed to feed their families affordable and filling meals, despite the fact that milk, butter and meat were very limited, and "rationed" during war time; I think a lot can be learned from their ingenuity and frugal tricks.

This recipe is most likely from that era; one I found on a yellowed card in my Grandmother's handwriting in my Mom's recipe box. I asked my Mom about it, and she said "I think I remember Mother making it when we were kids, she couldn't always get certain ingredients".

Of course it intrigued me and I decided to try it for myself. The (vegan-ized) results were quite tasty and have become a popular part of our gravy collection.

As a side note, I've discovered I really like this recipe made with the Green Lentils from Timeless Foods. I received a combo package from them some time back and am ABSOLUTELY in love with their products. If you ever want to try amazingly tasty (and organic) "gourmet" lentils and grains, I can't recommend them enough, seriously better than any other lentils I've tried (and I grew up on the stuff!). Even the green lentils cook up pretty brown, you won't have green gravy, don't worry.

This recipe is a great way to use up leftovers too, if you have any.

That said, let's start with my Grandmother's original recipe:

Lentill Gravy

Heat one cup of water (or for special meals, use milk or cream if affordable). Add a cupful of cooked, seasoned, soft lentills which have been rubbed through a sieve to remove skins.
Add pinch of salt and pepper.
Stir while heating.
Once mixture is boiling, thicken with a teaspoonful of flour rubbed smooth in a little cold milk.
Serve hot on nicely boiled potatoes, rice, or well cooked macaroni.

Basic, cheap and nutritious food, right?
Well, here's my veganized version, based on the above. I used So Delicious Unsweetened Coconut Milk as it works well in ALL my gravy recipes, and the mild coconut flavor especially compliments the lentils here. Obviously, this recipe will work just fine with any lentils and plant milk you might have on hand:

Lentil Gravy

2 cups So Delicious Coconut Milk (Unsweetened!) or any plant milk, divided
1 cup soft cooked Green or regular brown lentils, seasoned or plain (I usually cook onion and herbs with my lentils.)
2 Tablespoon flour + 3 Tablespoons cold water
pinch salt, pepper and sage

Blend lentils with 1 cup milk in the blender or food processor until very smooth. (Or if you want, you can try "rubbing them through a sieve" like my Grandmother suggests.

Yes. I tried it. It takes FOREVER and makes a big mess, but the end result is, indeed, a VERY smooth puree. Do what you want.)

Heat remaining 1 cup milk in your trusty cast iron (or any large) skillet.

Add lentil puree.

Heat over medium, stirring frequently to make sure the mixture doesn't scorch.

Raise heat just enough to bring mixture to boil.

Stir in the flour-water mixture and boil until mixture thickens, whisking constantly.

Remove from heat.
Taste and add salt, pepper and sage as needed (depending on how much seasoning the lentils had to begin with).

Serve.

We LOVE this gravy over rice or a hearty, homemade wheat toast.

Fat Free Brown Mushroom Gravy

2011-10-13T07:15:00.000-07:00

This is a nice option for those who don't want to use ANY fat in their gravy-making. It's very "herb-y" and flavorful, great over potatoes, rice, lentil loaves, seitan stuffs, tofu scramble... you know... pretty much anything...

Fat Free Brown Mushroom Gravy

3 1/2 cups vegetarian broth; "beef", "chicken" or "vegetable" flavor
1 cup chopped sweet onion
2 - 4 cloves garlic, pressed
1 cup finely chopped mushrooms - regular supermarket mushrooms or wild mushrooms if you happen to have them
1 Tablespoon minced fresh thyme (or 1/4 tsp dry)
1 Tablespoon minced fresh rosemary leaves (or 1/4 tsp dry)
1 Tablespoon minced fresh sage (or 1/4 tsp dry)
1/4 cup Merlot, or other not-sweet red wine
1 Tablespoon Marmite, tamari or soy sauce
3 Tablespoons water
3 tablespoons nutritional yeast
2 tablespoons flour
1/4 teaspoon ground black pepper

heat your trusty cast-iron skillet to medium-high heat.
Bring 1/2 cup of the broth to a simmer.
Add onion and garlic and cook for about 4 minutes or until onion is translucent.
Stir in mushrooms and herbs and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender.
Add wine and cook 1 minute, stirring constantly.
Stir in remaining 3 cups broth and Marmite and bring to a simmer.

Meanwhile, in a small bowl, whisk together water, yeast and flour to form a thick paste. Add mixture to skillet about 2 teaspoons at a time, whisking constantly to make sure it fully dissolves. Add all of flour mixture and then bring to a boil and boil 1 minute, stirring constantly until mixture thickens and floury color starts to fade/cook out.

Add pepper to taste. Serve.

Vegan Béchamel Sauce

2011-10-12T07:15:00.000-07:00

Béchamel sauce sounds like something all fancy-schmancy that you might never have reason to use, but really it's just the French word for "white sauce" - and an important ingredient in many French recipes.

And you just MIGHT have reason to use it, even if you don't do any "French" type cooking. In scalloped potatoes, or white lasagna, or creamed peas and new potatoes, or Moussaka, or creamed spinach. You'd be surprised.

You might also be surprised how easy it is...

Vegan Béchamel

2 Tbs. vegan margarine (I prefer Earth Balance)
2 Tbs. white flour
1 1/4 Cups UNSWEETENED plant milk of your choice

1 pinch nutmeg
1 pinch salt

In your trusty cast-iron pan, melt the margarine on medium heat.

Add the flour and whisk to form a "roux". (What is a "roux"? It's a paste of flour and fat that you can cook a little or a lot, depending on the color you want your finished sauce.)

Whisk over medium until the roux darkens to just BARELY golden-tan, or just a few minutes.
Add the milk slowly, whisking as you go, making sure there are no lumps.

Whisk until all the milk is incorporated, then add the nutmeg and salt to taste. You just need the tiniest bit of nutmeg.
Remove from heat after the sauce has simmered and thickened into a smooth gravy-like sauce.

Cashew Gravy

2011-10-11T07:15:00.000-07:00

We've done bean gravy, hummus gravy, brown gravy, white gravy: every vegan NEEDS a good Cashew Gravy recipe in their collection too, right? I use this one a LOT because it's quick, doesn't require much thought or effort, and I always have the ingredients on hand. It's super easy (OK, I say that all the time, but this one really IS super easy, and seriously, I DO NOT cook stuff that's difficult very often.)

My Mom first pointed me to this recipe years ago, it's originally from "Fast Cooking in a Slow Cooker" with a few (well, actually quite a few) of my own modifications. (Also posted last year during MoFo by fellow blogger Megan (of the FABULOUS "Megatarian" blog)

Interestingly, one of my modifications is the same as Megan's; you do NOT need to do this in a slow-cooker.
I used to make it that way, but when my original slow-cooker broke, I tried it on the stove and discovered it's JUST as good and a lot faster! (It even works in the microwave, but I haven't done that in ages, so can't remember exactly how!!)
Enjoy any way you would cream gravy OR brown gravy. It's YUMMY stuff!!

Creamy Cashew Gravy
2 1/2 cups very hot water
(or sometimes I use part water, part plant milk, just depends on how decadent I want to be, the water needs to be as hot as your tap water gets, but not boiling, it helps the cashews blend smoother)
1/3 cup raw cashews
(It's ideal if you soak these for an hour or overnight and then drain; but I often forget, or don't plan ahead, and it still turns out fine)
1/4 cup rolled oats
(quick or slow cooking but NOT the "steel-cut" ones)
3 Tbsp tamari or soy sauce or 1 Tbsp. Marmite
1 Tbsp nutritional yeast
(This is NOT the same as bread-making yeast or brewer's yeast. Find it at your health-food store, bulk aisle or online. Look it up and read about it if you're not familiar with it, I don't want to take the time and space here to do a whole tutorial on "nooch" - as many of us fondly call it.)
1 1/2 tsp. onion powder

1/2 tsp. garlic powder
1 pinch powdered sage

1/8 tsp. salt

1. Put all the ingredients in the blender or food processor, EXCEPT just add 1 1/4 cups of the water. Blend until smooth - this could take several minutes. The longer you blend, the smoother the gravy. Blend, blend, blend.
Pour into a pan or medium cast-iron skillet.

2. Put the rest of the water in the blender. Blend again to make sure you got all the cashew mixture. Add this to the pan.

3. Turn on heat to medium, bring to a gentle simmer, whisking often (but not constantly as you need to with other gravies). Cook for about 5 - 7 minutes until thickened. If it gets too thick, add a little water or plant milk. (I usually season with a little salt and a lot of pepper, but that's just me).

That's it!! SOOO easy!!!

Hummus-Tomato Vegetable Sauce

2011-10-10T07:15:00.000-07:00

This is sorta like "gravy" and I'd thought about it when I saw the MoFo "Iron Chef" contest with the secret ingredient..... CHICKPEAS! But I didn't see the contest until too late to post enter. Watch for next week's though, I'll be ready!

Anyway, I'm still posting, because this is a fave sauce/gravy type recipe and one that's a little unique too! This is how I use up that last bit of hummus when I have "extra" (haha). Doesn't happen often, as hummus goes faster than ice-cream in this house.

This sauce is mostly vegetables, held together with a bit of really tasty sauce, but it goes great over rice, orzo pasta or polenta.

(A note on hummus, if you've never made your own, PLEASE DO!!! Here's my hummus recipe. It is only 999 BILLION times better than store bought. And super easy. And cheap. Especially if you cook your own garbanzos. Which makes it sound difficult, and it's really not. I digress.)

Easy Vegetable-Tomato-Hummus Sauce

olive oil
1 eggplant (about 12 ounces), cut into 1/2-inch cubes
1 onion, thinly sliced
10 med mushrooms, sliced
1 smallish zucchini, sliced
1/2 bunch broccoli rabe—stems cut into small pieces, leaves coarsely chopped
Salt
3/4 cup vegetarian "beef" flavored broth
2 tablespoons tomato paste
1/2 -3/4 cup hummus (use store bought if you must, or make your own and save the rest for snacking and such!)
In a large (I use cast iron) skillet, heat a little olive oil over high heat. Add the eggplant and cook for 1 minute.

It'll absorb all the oil, so add a little more (sorry!) and add the mushrooms, onion, zucchini and broccoli rabe stems and cook for about 5 - 7 minutes or until vegetables are getting soft.

Stir in the broccoli rabe leaves, cover and cook until wilted, about 4 minutes. Put the veggies in a bowl, sprinkle with a little salt and set aside.

In the same pan, turn heat to med-high and whisk together the vegetable "beef"-flavored broth and tomato paste and cook until the liquid is reduced about in half, about 2 minutes.

Remove from the heat and quickly whisk in the hummus. It will thicken a bit and form a sauce.

Stir in the reserved vegetables, season with salt and pepper if you think it needs it (sometimes I add other herbs, but it's fine as is) and serve over rice or orzo pasta or a tofu scramble.

SO YUM!!

Porcini Gravy; A Post In Which I Go All Typo-Nazi

2011-10-09T06:15:00.000-07:00

My blog post today is a mini-rant, and not entirely off topic, but one I need to get off my chest.

I'm an English geek.

True story. (Which you will, most likely, NOT believe after reading a few of my punctuation and grammar-abusing blog posts).

I actually proofread term papers for a long list of college students to supplement my almost non-existent income. (It's much harder to proofread your own stuff, and besides, no-one's paying me to do it.)

Anyway.
My rant is this:
One of my favorite (and shall remain unnamed) vegetarian restaurants advertises their weekend special, EVERY WEEKEND as "Biscuits and Porcine Gravy".

You see the problem here, right?

The definition of "Porcine" is "related to, containing, or having to do with pigs or swine".

That would make it "PIG GRAVY" which, I know for a fact, they do not serve at this lovely little cafe.

Yes, you're all jumping to their defense and saying "Calm down! It was just a typo. They meant 'Porcini'. It's mushroom gravy. Porcini mushroom gravy."

And I'm sure you're right.

My problem lies in the message.
They advertise their special on Twitter, often on Facebook, have an A-frame signboard in front of the Cafe, and a card posted at the counter with weekend specials.
All advertising "Porcine Gravy" .

Hopefully the rest of the world also realizes it's a typo (or wretched iPhone autocorrect) and knows they're selling mushroom gravy.
But maybe not?
I worry. My inner spelling geek won't let it rest.

So, I pointed it out to them, kindly, trying to be funny.
NOT trying to make a big deal.

"I think it's "porcinI" gravy, not "porcinE"..".

To no avail.

Several times:

"Haha, love the play on words, funny joke, but guys - you're not selling PIG gravy..."

No one got it.
The blunt approach:

"Is this a typo? Is it supposed to say PORCINE?"

Perplexed look.

But today, finally, I went back to my fave little cafe, with my friend and fellow blogger Bethany (Of the "Spotted Devil Cat" blog).

I had complained to her previously about my obsession with this particular typo. We went to the counter to place our order and Bethany simply looks at the ad and says "I think you want that to say PORCINI, not PORCINE."

The lovely little counter-girl looks at the sign and says "Oh my gosh, you're right! It should be spelled P-O-R-C-H-I-N-E, right?"

"No" Bethany persists. "It's P-O-R-C-I-N-I. Like the mushroom. Not P-O-R-C-I-N-E, because, you know, that means pig!"
Bethany is so GOOD at this. I am impressed.

We took our coffees and sat down.
Five minutes later, I look up, and wonder of wonders, the sign at the counter has been changed. Their weekend special is now "Biscuits and Porcini Gravy".
"I knew it bugged you," Bethany said. Hahaha, oh how right she was.

(And can I just add, I have had their Porcini Gravy, and it is quite good. No pigs involved.)

The sign has been changed, The typo corrected. Disaster averted. I can go to bed happy tonight.
But to all restaurants out there: Please double-check your ads, menu and signs for typos. Unless you WANT to serve "Pig Gravy" and some people do.

Tomorrow maybe I'll figure out how to make my OWN PORCINI GRAVY!

White Bean Gravy

2011-10-08T07:15:00.000-07:00

And another morning dawns in my "Blogging A Month of Vegan Gravy" experiment. Am I tired of the stuff yet? Not a chance! My kids? No, they're thinking they've hit the jackpot and thrilled with non-stop gravy!

So, "Bean Gravy".... sounds dreadfully, stereotypically vegan, doesn't it? Actually this stuff is from an old World War II cookbook back when no one could afford butter and milk and meat and the things I like to leave out of gravy anyway. (I only changed the vegetable broth) and it's now one of my fall-backs. A "nothing-in-the-cupboard" staple that has filled hungry tummies many times.
It's also nice to share with people who think they can't find all those "weird vegan ingredients" but want a recipe anyway.
Especially good over whole-wheat toast on a cold winter morning. (Which sounds pretty typical-vegan too, doesn't it?) Actually, my kids like it over chunks of sourdough bread, no whole wheat, no toast, just gravy and bread. Either way, enjoy!

White (or Navy) Bean Gravy

1 Tablespoon olive oil or melted margarine
1 onion, chopped
3 garlic cloves, pressed
3 Tablespoons (I prefer fresh) thyme and/or sage, chopped fine
Several dashes (or a lot more) fresh black pepper
1 1/2 cups vegetable broth
1/3 cup flour
1 fifteen-ounce can white beans, drained and rinsed (or the equivalent, cooked from scratch)
1/4 to 1/2 cup water
Salt, to taste (if needed)

Preheat a saucepan over medium-high heat. Sauté the onion in the oil for about 5 minutes or until it starts to get tender - add garlic and saute another minute or two. Add garlic and herbs and black pepper and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved. Add the onion-herb mixture to the broth and whiz in blender, food processor or with an immersion blender.

Mash the beans coarsely with part of the broth mixture, they can be as smooth or as chunky as you like, I prefer some of the beans be almost whole but to have a creamy base to them.
Then add mashed beans (with remaining broth) to the saucepan. Whisk immediately and lower the heat to medium. Simmer (you should see small bubbles) and stir the gravy often for about 10 minutes while it thickens.

Once the gravy thickens, reduce the heat to low. Add water a tablespoon at a time, to make gravy the thickness you prefer.
Cook for about 5 - 10 more minutes, or more, to let the flavors deepen, stirring occasionally. Add more water as necessary and taste for salt. Keep gravy covered and warm until ready to serve.

Bourbon 'Cream' Sauce

2011-10-07T07:15:00.000-07:00

Since yesterday was a fairly boring post, I thought I'd liven things up with a little bourbon.
Specifically my recipe for silky, smooth "Bourbon Cream Sauce".

Mmmmmm. I could drink this!
(No worries, the alcohol cooks out).

I "invented" this recipe after tasting a friend's very NOT vegan version at a restaurant.

It was delicious but, like most recipes, I figured it could be much more delicious AND animal free.

Sub a little cashew cream, experiment a couple ten times and there you go! This stuff is SO good.

I especially love this sauce on roasted new potatoes, sweet potato gnocchi, baked winter squash, butternut ravioli, even brown rice!! OK. I confess, like most all the other gravy and sauce recipes, it's good on pretty much ANYTHING!

And no, I have no idea what you would substitute for the bourbon.

Perhaps another recipe altogether...

Bourbon Cream Sauce

3 Tb. margarine (This recipe is the perfect vehicle for the new Earth Balance Coconut Spread; the mild coconut flavor is a great compliment!!)
2 Tb. flour
2 shallots or mild, white onions, finely diced
4 cloves garlic, minced
2 cups vegan "chicken"-style, or vegetable stock
2 Tbsp. maple syrup
1 cup bourbon
1/2 cup raw cashews
1 cup very hot water
Salt and pepper

First, make the "cashew cream" by blending cashews and hot water on very high until as silken and smooth as your processor or blender will make them. This may take a few minutes.
If you know your blender is wimpy, soak the cashews for a couple hours first.
Set cashew cream aside.

Heat a large skillet over medium heat.

Add the margarine and flour, whisk until smooth and just starting to turn golden.
Add the shallots or onion and garlic.

Saute for 3 minutes, stirring constantly so as not to over brown.
Then add the bourbon, maple syrup and vegetarian stock.
Keep whisking it, and raise the heat and bring the sauce to a boil. Once it's boiled, lower heat enough to keep simmering but not scorching.
Let simmer until sauce thickens somewhat.
When sauce has reduced and thickened a little, add the cashew cream. Whisk and let heat all the way through.

Sauce may thicken a bit more at this point.*
Add salt and pepper to taste—usually several good pinches of salt.

Serve over whatever.

*If the cream sauce thickens too much, add a little water to thin it out!

Vegetable Stock. The most boring post ever,

2011-10-06T07:15:00.000-07:00

While we're on the subject of gravies (in case you missed it, this is my personal attempt to blog A MONTH OF VEGAN GRAVIES for the "Vegan Month of Food" project) I'll share my favorite vegetable stock recipe. Plain, basic, boring vegetable stock. I'm running for "Most Boring Vegan Mofo Post Ever". But basics are good. We all need a few basic recipes in our repertoire.

I've already admitted to you that I use premade, packaged or boxed broth at times for convenience, (*gasp*) but when I have homemade stock in the freezer, it's definitely my preference; The flavor is SO much better.
There are only a billion or so "vegetable broth" recipes out there on the Internets, and if you have one you like, by all means use it!

This is mine, however, and if you haven't yet tried making broth, it's a fun little adventure.
The vegetables vary according to whatever produce I might have around, but this is the basic outline I work from.

Use whatever you have, but try and have some onions, mushrooms and root veggies, don't worry if it's not quite 2 cups of this or 1 cup of that.

Contrary to what you may have read though, peelings and scraps aren't the best thing to use for broth. As with everything else you make, use the best tasting ingredients you can get ahold of; it will make the final product so much better.
This may look like a long, involved recipe with lots of ingredients, but it's all pretty basic, and goes together very easily. Just cook a bunch of vegetables and herbs in a big pot.
Once cooked and cooled, this freezes nicely. 2-cup containers make it convenient for gravy-making.

BASIC VEGETABLE STOCK

3 onions, sliced
3 Tablespoons olive oil
2 teaspoons chopped fresh or 1 tsp dried parsley
2 teaspoons chopped fresh or 1 tsp. dried thyme
1 ½ teaspoons dried oregano
1 Tablespoon black peppercorns
2 bay leaves
1/2 teaspoon allspice berries, dried juniper berries OR pickling spices
2 Tablespoons oil
2 celery ribs, chopped (no leaves)
1 medium leek, chopped
10 medium mushrooms, quartered OR 1 cup dry shiitake mushrooms, reconstituted (the dry ones actually give more flavor)
1 cup sliced carrots
4 garlic cloves, halved and smashed
1 cup chopped turnips, parsnips or rutabaga, optional
1 small fennel bulb, chopped, optional
2 Tablespoons tomato paste
1 Tablespoon Marmite or other concentrated vegetable broth base
2 cups red wine
5 quarts water

Saute sliced onions in olive oil over medium heat until browned. this will take a while, but is the basis of a great-tasting broth.

While onions are cooking, place the herbs and peppercorns in a tea-ball, or a piece of cheesecloth and tie with twine to make a sachet; this makes removing them much easier.

Heat a large stockpot over medium heat and add the rest of the vegetables and 2 Tbsp. oil. Cover and "sweat" the vegetables until soft: (cook over medium-low, stirring occasionally to prevent scorching, until the vegetables are softened, 5 - 10 minutes) - a little browning is OK though, too.
Add the browned onions, the herb sachet, tomato paste, Marmite, water and wine - should be enough to cover the vegetables by several inches, at least. Bring to a boil, reduce heat to very low simmer and heat uncovered for 2 hours, skimming off the foamy stuff on top, if needed.

Strain the stock through a colander lined with cheesecloth or a fine mesh strainer. The cheesecloth makes for a clearer broth.

Use the stock immediately or cool in 'fridge. The stock will keep for up to 1 week in an airtight container in the refrigerator or up to 6 months in the freezer.

I like this for soup base and for gravy, adjust the seasonings to your taste (I always say that, but MY tastes are not the same as yours; You may have to play with it a bit, or a lot! But that's the fun of cooking!)

To make gravy with this stock, just use it wherever your favorite recipe asks for "broth or stock".

Mushroom Red Wine Sauce

2011-10-05T07:15:00.000-07:00

OK. If you haven't been following along, October is "Vegan Mofo" and I'm blogging about gravy all month. Blah-blah-bah. I'm not going to introduce this every time now.

You all get the idea, and if you want something besides gravy you'll have to peruse the other completely FABULOUS blogs.

Anyway. Gravy. Day 5.

Now it's time to get down to some of my favorite gravy-recipe variations.

Wait.

I take that back.

Anything (vegan) with the word "gravy" is my favorite.

No, seriously, this really is one of my favorites, and it's perfect when you want to be all fancy and grown-up and serve something "special" for dinner.

Mushrooms and red wine, made into a gravy-sauce thing.

Best recipe ever.

Or at least as good as the other 50 or so gravy recipes I have.

This is delicious over roasted veggies, potatoes, lentil loaf, chick-pea cutlets or any "beefy" flavored seitan-gluten type thing.

Or, not that I would know, but it might even be edible eaten plain, standing in front of the 'fridge at midnight when you're craving something mushroomy and salty and good.

Anyway. I digress.

This recipe is fairly easy, but you do have to simmer (or "reduce") until the liquids evaporate several times, so it takes a few minutes.

Mushroom Red Wine Sauce

1 pound of fresh mushrooms, sliced (anything works, but a mix of oyster, cremini, shiitake, etc. will give a richer flavor)
3 garlic cloves, pressed
2 tablespoons margarine
1/2 a medium onion, chopped fine
1 Tablespoon soy sauce, or 1 tsp. Marmite stirred into 1 Tbsp. hot water
1/2 cup dry red wine
1 Tablespoon balsamic vinegar
1 Tablespoon cornstarch dissolved in 1 1/2 cups cold water
1/2 teaspoon sugar
OPTIONAL: 1 teaspoon finely chopped fresh rosemary
OPTIONAL: 2 Tablespoons fine chopped fresh parsley

Melt margarine in cast iron skillet.

Cook the garlic in margarine over moderately low heat, stirring, until barely translucent/starting to cook.

Add onion and cook, stirring, until softened.

Add mushrooms and soy sauce and turn up the heat and sauté everything over medium, stirring, until mushrooms give off liquid and it evaporates.

This will take a few minutes, so don't get bored and run off to watch Glee, watch your pan closely.

Once the mushrooms are starting to brown, add wine and vinegar and boil down until liquid is thick and syrupy.

Stir cornstarch/water mixture and sugar (and rosemary, if using) into mixture in skillet and, once again, you guessed it, bring mixture to a boil, stirring, and simmer 2 (or so) minutes until it thickens.

Remove from heat.

Stir in parsley, and season with salt and pepper if you think it needs it.

Basic Brown Gravy

2011-10-04T07:02:00.000-07:00

To my way of thinking, there are two "basic" gravies; White (or country) Gravy and Brown Gravy. Then there are forty-eleven-billion variations on a theme.
Learn to do these two first though, and do them well; Then you can change an ingredient here or there and make just about ANYTHING!!

A Brown gravy that has that rich, homemade, "simmered-for-hours" flavor takes a little practice, paying attention to details and being sure you're using the best tasting ingredients for the recipe - but it's NOT DIFFICULT, I promise.

I am leaving a lot of that "taste" factor up to you, because you know what works for your kitchen, ingredients you have available, your taste preferences, your kids taste and texture preferences, and your life!!

So we've tackled the basic White Gravy.
Read on, for my take on Brown Gravy.

One of the secrets to good brown vegan gravy is finding a stock or bullion that's not overly salty, and has a flavor you really like. Because that's what your gravy is going to taste like.

Sometimes I make my own broth, and that's definitely good! But I'm perfectly willing to admit that I "cheat" and use the packaged stuff for convenience and consistency too.
So. Make your own (I'll be posting recipes for that later) or check out your regular grocery store, health-food store, online, whatever is available to you; Read labels, buy stuff, try it, taste it, cook with it, until you find the vegetable-based broth or bullion or stock base that gives the best flavor in your gravy.

You may have to experiment a little at first, or actually combine several to get exactly what you're looking for - but that's OK, do what YOU like!

I don't like to suggest too many brand-names, because each person's tastes are different, but I know 4764784848 of you are going to ask anyway, and that's OK :), I'll mention some that I like, and are available around here, so they're what I use, if I don't make my own (more on that later): Bill's Best"Beaf", Better Than Bullion "No Beef" Base, and Imagine Foods "Beef-Style" Vegetarian Broth. If these are too salty, feel free to water them down. If they're too bland, jazz them up with red wine, garlic, herbs, a teaspoon of tomato paste, onion, mushrooms, whatever...

Brown gravy seems to be better interpreted in the vegan restaurants I've visited, though it still ends up a bit on the bland side at times; maybe most people like it that way, who knows.

PLEASE, don't be afraid to add herbs, seasonings, whatever YOU like!! (A tip: If you find something you like but still feel it isn't "rich" enough, try adding a little concentrated yeast extract like Marmite or Vegemite or even soy sauce as a last resort.)

The following recipe is a slightly tweaked version of one I've posted before; another one of those "basics" I use often.

It IS a little more involved, time-wise, than the White Gravy, but still simple enough.
And the results are well worth it. This is a very flavorful "Brown Gravy", the comfort-food stuff my family likes best on mashed potatoes or with meatballs, a lentil loaf, nut burgers or seitan/gluten.

Rich, Brown Gravy

28 oz. Vegetarian "beef" or vegetable broth (I usually use "Imagine Foods" in the aseptic box, but you can make your own from scratch, from bullion and water, or do whatever you want to get the flavor you want, just have 28 oz. of brown, flavored, brothy-type liquid to start out with.)
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped fresh mushrooms
1/4 cup coarsely chopped celery
2 Tbs. red wine (the alcohol cooks off, or just use apple cider or more broth)
1/4 teaspoon thyme
1/2 tsp. sage (1 Tbsp. chopped fresh is awesome here if you have it)
1/8 to 1/4 teaspoon black pepper
2 Tbsp. Earth Balance or other margarine
2 T. all-purpose flour

STEP 1. Combine first 8* ingredients in a medium saucepan.
*NOTE: For even richer flavor, brown the mushrooms and onions in a pan with a little oil first, THEN add to saucepan and continue. The browning step is not necessary but definitely amps up the flavor!!

Bring to a boil; cook at a low-to-medium boil for about 15 minutes or until liquid is reduced to about 2 cups (I just eyeball it, it needs to reduce somewhat, but isn't a huge deal if it's a little more or less)

STEP 2. Strain broth mixture through a sieve into a bowl; press vegetables to get all the juice out and then discard solids. (I know, I know!! This step sounds sounds wasteful, but it results in a nice silky-smooth gravy - if you want chunky vegetable gravy just skip the 'straining' step and chop the vegetables finer, or puree - Alternately, you can save the cooked veggies and add them to a loaf or patties).

STEP 3. While broth cools a bit, melt margarine in large cast iron skillet; place over medium-high heat until hot. Add flour, and mix to make a paste
Cook 2 minutes or until a bit browned or tannish, stirring constantly (This is your thickener or "roux"). Don't let it get any browner!
Take off heat and allow to cool a bit.

STEP 4. While off the heat, SLOWLY add 1/4 cup broth mixture to roux, little by little; stirring well with a whisk. Slowly add in remaining broth mixture, still stirring well with a whisk.

STEP 5. Turn heat back on to medium-high.
Bring mixture to a boil; reduce heat, and simmer (just barely bubbling) for 3 + minutes, or until thick, stirring (with a whisk) constantly. I can't emphasize the stirring part enough. Gravy takes attention, so don't try it the first few times when you have toddlers, kittens and gerbils running amuk in your kitchen. Not that I would know, just sayin'....

Adjust seasonings to taste (more salt or pepper maybe, sage, Marmite, onion powder, a drop of lemon juice - a bit of any of these will definitely brighten the flavor.)

Serve with potatoes, noodles, dumplings, meatballs, over toast, straight from the pot with a spoon, whatever... YUM.

What brand of packaged, vegetarian broth/stock/bullion do YOU use?

Gluten-free White/Country Gravy

2011-10-03T07:15:00.000-07:00

So you've all mastered basic white, or 'country-style' gravy now, right? That's awesome!

But, I can hear some of you saying "Well, this is all great, but MY Grandma-Aunt-Mom-Uncle Phil used to thicken her (or his) gravy with cornstarch, and said that was the ONLY way to make gravy."

OR "That gravy looks great, but I'm gluten-free. Can you make it without flour?"

Indeed there is more than one (or two or three) "authentic, real, American, genuine, Grandma-approved" ways to make gravy.
It's about personal preference. I prefer gravies thickened with flour, but I'll often use cornstarch (or arrowroot, potato starch or tapioca flour), depending on whom I'm cooking for, and what I have on hand.

I'll give you those recipes too. Who knows, you may find you prefer one over the other.

Gluten-free White/Country Gravy

1 Tablespoon cornstarch
1/4 cup water
1 cup plant milk of your choice. (JUST REMEMBER, use unsweetened, unflavored, "plain", unless you like almond-vanilla-flavored gravy)
2 Tablespoons margarine
1/4 teaspoon salt
1/8 teaspoon pepper
pinch sage (OR nutmeg instead of sage, if using for "creamed vegetables")

Combine corn starch with 1/4 cup water. Stir with fork until blended. Put milk in a small saucepan; add margarine, salt, pepper and sage (or nutmeg).

Turn on heat, and stirring constantly with your wire whisk, bring to a boil over medium heat, pour in cornstarch/water mixture and boil gently for 1 minute.
Remove from heat.

Taste and adjust seasonings.

Use as is, or stir in cooked (vegan) sausage bits; cooked, crumbled tempeh; sauteed mushrooms; use it to make creamed peas and new potatoes; melty (vegan) cheese; whatever you want!!

Creamy Vegan Country-style Gravy

2011-10-02T07:00:00.000-07:00

Hold on to your saucepans. Heeeere we go. It's "Vegan Month of Food" (Vegan MoFo).
And in case you missed it, I'm blogging A MONTH OF VEGAN GRAVIES.

This should be fun!

Just the obligatory public service announcement reminder before we begin: "This will NOT be a low-salt, low-fat, high-fiber, vegetable-and-vitamin-and antioxidant-filled month of recipes. If you're looking for those, there's a whole list of other vegan bloggers HERE."

That out of the way, I'm going to jump right in with my personal favorite here, and one that many restaurants (both vegan and non-vegan) can't quite seem to get right:
Basic Cream Gravy or Country Gravy - also known as sawmill gravy, white gravy, milk gravy and sausage gravy (if you add sausage - obviously).

This is the gravy most popular in the American South and is typically used on top of those meaty favorites (all of which can be veganized easily) like biscuits and gravy, "SOS", Chicken fried steak, grits and gravy, or eggs and gravy.

Basically milk, fat and flour cooked into creamy deliciousness.

Comfort food at it's best.

So: Let me just say a word to the many vegan (and other) restaurants out there: Good gravy can MAKE OR BREAK YOU! Learn to do it right! (Yes, I remember gravy from the non-vegan olden days when I didn't care what ingredients it had exactly).
I'll be doing a few restaurant reviews later on; EVERY time I have the good fortune to go to a vegan restaurant, I ALWAYS order gravy. Sometimes I feel like I need to make an instruction sheet to leave with my check.

Too much flour, and your gravy will get thick and pasty.
Too little fat, and the flour will taste "raw" and the gravy will not thicken properly.
Not stirring CONSTANTLY may cause lumps, or scorching.
Not adding a bit of salt with the "milk" before cooking will make it bland, the salt needs to "cook in" to the gravy.

Country gravy has a very mild flavor which is enhanced by whatever you might add to it (like sausage) I promise it's not hard though. I'll post a slightly more involved recipe at a later date - one that uses cashews or almonds. Yum.

Quoting Wikipedia:

"White gravy is essentially a béchamel sauce with the roux (thickener - more on that later) being made of meat drippings and flour (Don't freak out, of course I'm going to make this vegan!!)
Milk or cream is added (calm down) and thickened with the roux; once prepared, black pepper and bits of sausage or other meats are sometimes added."

So how in the world to make this stuff vegan? This one's easy!!

If you've never made gravy, or had bad luck in the gravy-making area before, read my "NOTES", hopefully, they may prove helpful.

BASIC CREAM (WHITE) GRAVY

1 1/2 T. vegan margarine of your choice
1/4 cup flour

(NOTE: I prefer white flour here, makes a whiter and smoother gravy, but use what you want)

2 cups unsweetened rice milk or oat milk

(NOTE: any other UNSWEETENED AND PLAIN non-dairy milk are fine, though rice or oat milk seem to give the most accurate taste without any other flavors coming through. MAKE SURE you are using PLAIN AND UNSWEETENED plant milk. Anything else will give your gravy a sweet or possibly "vanilla" taste. Not Good!)

dash of salt, sage and black pepper

Place iron skillet on medium-high heat for about one minute to heat it up. Add margarine and melt to cover bottom of skillet.

NOTE: Any skillet will work, I just tend to like my cast iron one for this. ALWAYS use a balloon-shaped wire whisk for gravies. There is no substitute here, and you need the whisk to mix the fat and flour particles into the milk evenly.

Whisk flour into the fat and cook over low heat for 1 minute.

NOTE: I do not brown the flour here (or make a roux), as it makes the gravy more brown or tan, I just stir it into the margarine, let it sizzle and bubble JUST a few seconds and then stir in milk.

Remove pan from heat and whisk in milk a little at a time. Add 1/8 tsp (pinch) of salt at this point.
Return to medium-high heat and stir occasionally while the gravy comes to a simmer (bubbles form and break, but not boiling violently) and thickens.
Stir continuously working lumps to the side and bottom of the skillet until few or no lumps remain and gravy thickens.
This stirring and thickening is important to cook the flour into the gravy, so the gravy doesn't taste like raw flour.
When it's thickened and simmered for a few minutes, turn off heat.
Taste and add just a shake or two more of salt, rubbed sage (dry) and pepper to taste.

NOTE: The seasoning part is up to your individual preference. Usually I add a little more salt, but that's all.

That's it!!!!!

At this point, you can serve the gravy as is; or think of it as a basic canvas to create a masterpiece - add cooked, crumbled "sausage" (any vegan variety of your choice will do) beans, mushrooms, or any cubed veggie or veggie-meat that you like, anything's good with gravy.

We'll talk about some variations later on...

And what do you do with it? You really need to ask? Drink it straight from the pan! (OK, my children really DO that, but I suggest putting it OVER other yummy foods!)

Try it over biscuits, toast, grits, breaded-fried seitan cutlets, nut burgers, savory waffles, lentil loaf, "chicken-fried-tofu" or whatever....

Happy Gravy-making!

OCTOBER: Month of Vegan-Food-Blogging

2011-10-01T07:15:00.000-07:00

October.

Pumpkins.

Spiced cider.

Christmas decorations hit the stores.

And vegan bloggers/writers/authors everywhere gear up for a month of vegan food. (Also affectionately known as "VeganMoFo").

We busy-bee-bloggers try to post as much as we can;

some people ambitiously writing a new foodie-inspired post every day!! (OK, yes, I did that last year, and it was certainly

exhilarating, but even with posting ahead, it kept me a bit overly-busy too.)

This year my goal is more

modest. Maybe every other day. Maybe only on week days. Certainly as often as I feel like it.
But probably not every day.
So, you want to know a little about me? I am vegan. I cook vegan, teen-friendly homemade, "Mom" comfort food.
What else? I work two or three jobs, I forget how many sometimes. I do the "Mom-to-Teenagers-Without-Cars" thing. I take online classes. Tutor. And cook. Mostly things with gravy.

Yes. My theme this year is, once again, GRAVY.

"Vegan MoVeGro; A Month of Vegan Gravy" Or something like that. hahahah.
Because, seriously, EVERYTHING is better with gravy. Every THING.

OK. OK. I'm also planning to intersperse with sauces and cook-book reviews and restaurant reviews (still gravy-related of course) too.

And don't panic if you see a few recipes similar to last year. (*GASP*) It's not that I'm un-original. I've revamped and improved some of last year's favorites, as well as adding many, mostly original, new gravy recipes too; trying to include some that are low-fat, gluten-free and/or soy free, to make EVERYONE happy.

Stay tuned for awesomeness. Or if you want to read about more than just vegan GRAVY, (but really, why would you?) check out the VeganMoFo site for a list of ALL the completely awesome, non-gravy bloggers participating this year!

Tamales, wrapped in fresh corn husks

2011-09-24T22:18:00.000-07:00

My family would eat tamales every day if I felt up to making them that often.
While they are a bit labor-intensive, I've gotten pretty speedy at it (especially if I have a little help - *ahem*).

I particularly love tamales though, because they're CHEAP CHEAP! A bag of masa is a couple bucks, and lasts our family forever; you can fill them with WHATEVER (even leftovers), they make great lunchbox food (no need to re-heat) and if there ARE extras, they freeze great!

My fabulous friend Shaun, who lives and breathes New Mexico dust, taught me to make these years ago, and they've been a hit ever since.

Last week, in an attack of SUPER-frugality, I decided to try tamales wrapped in green corn-husks, since we had just had some fresh garden corn and I hated wasting all those tender, green husks...
I had no idea if they'd turn out, but was definitely pleased with the end result. Come to find out, green-corn-husk-wrapped tamales are traditionally made in Peru, and called humitas. So I wasn't as original as I thought. The fresh husks gave the tamales a nice, mild, fresh-corn aroma and flavor, though were just slightly more difficult to wrap tightly. I'd do it again though! Yum!!

Be sure to spice the filling to your preference or even a bit extra, it mellows a lot as the tamales steam.

Enjoy!

Vegan Tamales, Two Ways

Filling: Choose One or Two of the following, you need a Tablespoon or less for each tamale:

Vegetable

1/2 cup finely chopped red pepper

1/2 cup chopped zucchini

1/2 a med. onion, chopped

1/2 cup corn, canned is fine, or cooked from frozen

5 medium mushrooms, finely chopped

1 jalapeño (or to taste), minced

1/4 tsp salt

pinch garlic, oregano, lemon-pepper
-- Saute veggies in a non-stick pan until tender-crisp. Season. Set aside. Drain right before using. You can use any veggies you want; Chopped, fresh cilantro is SO GOOD here too.

OR:
"Chicken", ChickPea and Green-Olive (One of our new FAVORITES!! from my chef-friend Greg!)

1/2 package of your fave "chicken" product

1 can chickpeas (garbanzos), slightly mashed, leave some whole

1 cup green olives, sliced in half (this doesn't have to be exact)

2 Tbsp. "Fajita" sauce (I have a vegan one from the grocery that I use, choose whatever works for you here)
-- Mix sauce and "chicken" together and "shred" a bit, add chick-peas and green olives. This mixture is crumbly and messier to put in the tamales, but it's SO VERY tasty!!

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--------------------------

Tamales:

dried or fresh corn husks, about 3 dozen

4 cups masa mix

1 tablespoon baking powder

2 teaspoons salt

1/2 tsp. cumin

1/2 tsp. garlic powder

4 cups vegetable broth, warm

1/2 cup margarine and 1/2 cup coconut oil (for the best texture)

If using dry husks, put in a sink of warm water, gently separate and remove debris, silks, and any dirt. Leave to soak for 30 min.
If using fresh, just rinse and pat dry.

In a deep bowl, combine the masa, baking powder, seasoning and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the margarine/coconut oil until soft and sorta "fluffy" (depending on how warm it is in your kitchen, this may not work too well). Add it to the masa and beat until the dough has a spongy texture about like mashed potatoes (but stickier).

Roll the tamales: If you have never made tamales, this video shows how easy it is: Tamale Video Here

Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and filling.
Start with the largest husks because they are easier to roll.

Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you.

Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water.

Do not use too much!

Add about a tablespoon of the filling in the center of the masa.

Fold the narrow end up to the center then fold both sides together to enclose the filling.

The sticky masa will form a seal.

Pinch the wide top closed.

I used to tie mine, now I just fold and cram them into the steamer; some people don't - it all depends on what you prefer...

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 1 to 1 1/2 hours.

The tamales are done when the inside pulls away from the husk. The tamal should be soft, but firm and not sticky or mushy. To serve, unfold the husk and eat as is, or spoon sauce of your choice (red or green chile sauce like a good New Mexican would be perfect here, but use what you want) over them.

VIDA VEGAN CON; DAY 2, 3, etc.

2011-09-21T18:12:00.000-07:00

OK, so I'm a miserable Blogger.

And should have my computer revoked.

See, as one of several very lucky scholarship winners to the fabulously spectacular Vida Vegan Con writers/bloggers conference in Portland, I promised the wonderful Con organizers that I would blog regularly and faithfully about the event.

I promised I would post about everything!

I promised Twitter updates.

And Facebook comments

And Google+ mentions.

I promised beautiful pictures.

I promised my firstborn child..... (OK, not that).

And did I deliver?

Not so much.

But, ....I did eat vegan cupcakes!! Oh yes.

Speaking of FABULOUS organizers?
-- See?

Here they are.

The fabulous VVC organizers.

THE. COOLEST. LADIES. EVER.

(Smiling - because they DON'T know that Tofu Mom has failed at blogging!)

Anyway, the thing is?

The big, beautiful bunch of you intimidated the HECK outta me! I met so many of my vegan author/writer/blogger idols, I was in awe.

Speechless. Blogless. Writer's block.

OMG!!

For example:

(Just to shamelessly name drop), one of the first people I ran into was the AWESOME Gail Davis.

Be jealous.

She gave me "So Delicious" tee shirts for my kids.

I LOVE Gail!!

And then my Vegan-Chocolate-And-Dessert mentor, Fran Costigan!
OMG!! I love her too!

Then; (it gets better), I had breakfast with the thoroughally fascinating Grant Butler (who's writing I've followed in The Oregonian for ages!).

I forgot to eat.

I got to meet the really fun, and genuine, people behind some of my favorite vegan brands: Upton's Naturals and So Delicious most specifically.

Oh!! And the staff of VegNews. Did I say that?

And yes, I forgot to take ANY pictures. Yes, me, the photo-freak, I FORGOT!!
(Photos you see here are kindly borrowed - with permission from other, more organised bloggers than I).

More excitement:

One day I actually ate lunch with Bryanna Clark Grogan AND Julie Hasson AND Dynice Balcavage .

My ABSOLUTE favorite vegan cookbook authors EVER-EVER-EVER.

((HYPERVENTILATING!))

YES!!!
THEY came and sat with ME!

At the same table - with me!!!

I mean, I would have asked for autographs if I'd thought about it.

Or could speak coherently.

(I wasn't there, where the above picture was taken, at Julie's Food Cart, but I LOVE this picture!!)

Anyway - I DID discover they're really cool, every-day, down-to-earth people who make a mess with their veggie tacos the same as I do.

We're BFF's now.

Let's see.

What else?

I attended an all-vegan Saturday Night Gala full of vegan pizza, more awesomeness and vegan bling.

I shared the dance floor with vegan body builder Robert Cheeke (to be clear, he didn't dance with me... probably didn't even know I was there, unless I stumbled into him during a less than graceful dance move, which I may or may NOT have done on accident, just sayin'...).

And while I'm not part of the PPK in-crowd, I was still duly impressed to rub elbows with cookbook divas Isa and Terry.

(Literally. I was in the buffet line behind them and we clunked elbows and I almost spilled their food. I hope they didn't mind...).

Oh!! We had lunch, somewhere in there, at Homegrown Smoker, and I've determined they make vegan Mac-n-Cheese that's actually as good (maybe better! Gasp!) as mine.

That's saying something!!

...SO MANY people I'm forgetting. Apologies in advance!!

Blah-blah-blah...
I attended workshops and and panels and forums and discussions and I did not take notes.

No, I forgot to do that too. But I did remember a lot, and mostly, found out all the things I'm doing wrong. (Like too many exclamation points!!! Yes!!).

And then what happened?
Well...... all the OTHER fabulous bloggers attending the conference,

<< -- (Like Bianca!Eeeeee! She's SO CUTE!!)

started blogging about it, and suddenly there were 500 posts SO MUCH BETTER (and less wordy, heh!) than anything I could conjure up.

What's a pathetic blogger to do?

One VERY cool moment (there were many) was when my friend Shaun and I FINALLY got a much-coveted reservation for Portland's gourmet vegan Portebello Restaurant.

We walked in, and the hostess literally RAN across the restaurant to us and gushed "Oh my gosh, you're TOFU MOM! I LOVE your blog!!". Awesomeness.

Anyway. That's it.
Not the greatest wrap up.

Doesn't do the conference the justice it deserves.

My suggestion, should you want to know more, is to Google "Vida Vegan Con" and you'll immediately have hundreds of beautiful, well-written, nicely photographed write-ups to peruse. Too many for me to list or link to, but SERIOUSLY, check them ALL out. They're all lovely!

And stay tuned.

Recipes, reviews and other regular-format vegan-awesomeness to follow...

VIDA VEGAN CON DAY 1

2011-08-25T22:16:00.001-07:00

So. I am finally here.

In Portland, at the VERY MUCH ANTICIPATED, first ever, super-exciting "Vida Vegan Con" Conference for vegan writers, bloggers, cookbook authors, recipe creators, cooks, chefs, and generally anyone who's excited about spreading the word about veganism, I think!

Tickets sold out super-fast, and I was one of the lucky 200 or so that is attending this year's (the first of it's kind) event! I'm so very excited to meet so many of the people who I chat with on Facebook, Twitter and those whose cookbooks I memorize or photography skills I idolize. So much to learn and absorb! I'm SO psyched!! It's gonna be FUN!!

So, though things don't officially "start" until tomorrow, tonight there was a "Meet and Greet", along with a screening of "Vegucated", a movie about three people who change their lives when they go vegan, (of course!).
I didn't go to these pre-conference activities, (though by all reports these events were a blast!!) but spent the day playing "Vacationing-Vegan-Tourist" around Portland with my friend (and fellow conference attendee) Shaun.

That said, I'll show you just a FEW of the amazing vegan food-things you can get here in the lovely City of Roses.

First off, when we arrived in town (late) last night, we stopped by Vita Cafe for "chicken" fried tempeh with smashed potatoes and their amazing almond gravy. (Sorry for the lame iPhone picture)
I could drink this gravy, it's that good. And that's saying a LOT coming from me, as I pretty much own the vegan gravy world.

Vita has soups, sandwiches, breakfasts, burgers, American diner food type stuff. And it's VEGAN!

My main reason for stopping there though, (besides the gravy) is their vegan Bloody Marys.

Yes, even your drinks can have animal bits in them. A traditional Bloody Mary has Worcestershire sauce in it.

And Worcestershire has anchovies in it. Tiny smushed up little fish. Eeeww..

Making a traditional Bloody Mary NOT vegan. :cry:.

But the ones at Vita are not only delicious and topped with, like, five pickled, salty, crunchy things; but they're served in a small Mason jar, reasonable priced, strong and vegan too.

If I hadn't been so painfully full, the vegan Marionberry Cheesecake would have seriously tempted me. I considered take out for breakfast but decided to exercise SOME restraint.

Then, today (after I slept like a dead person until 1:30 PM - vacation much?) we hit up my second-favorite Portland spot, Hungry Tiger Two. HT2 has an equally impressive run-down of classic comfort-food favorites (and their gravy is tasty, and quite edible, though not my favorite).

They do trump any other vegan restaurant that I know of though, with their "Tofuffalo Wings"...

Hot wings gone vegan and so good you'll want to take them home and marry them. Seriously. They also come in "BBQ" which is good too, but the "Hot Wing" flavor was my fave!

And even bettter, they're on sale on Thursday nights!!
Shaun and I sat at the table and did the math... "How much could we spend and NOT look like complete vegan-gluttons?" Heehee.

Shaun also ordered their tofu "Chicken and Waffle" lunch and we both thought the tofu and waffle were extremely good. (Almost as good as my waffles, which again, is saying a LOT!).

Yes, there's more to do in Portland than just EAT. (Whatwhat?) We also stopped by Powell's Bookstore (they're hiring, hmmmm...), the waterfront, the Rose Gardens and several awesome fountains, just for fun. It was a BEAUTIFUL, warm, sunny day!!

This concludes the whirlwind tour of Portland foodie-yumminess for the evening. Tomorrow I'll be blogging all sorts of Vegan Conference stuff, stay tuned!!

Grits and Gravy

2011-08-24T00:17:00.000-07:00

Somehow I'm stuck on breakfast blogging lately. Perhaps because summer's laid back schedule allows time for things other than Cheerios and rice-milk.
.
Grits, though not exactly a familiar food in the Pacific NorthWest, are, ironically one of my kids' long-time favorites...
.
For the uninformed, "grits" (or "traditional white hominy grits") are somewhat different than cornmeal.

Alton Brown explains it best:

"Cornmeal (like you'd make polenta with) is made from ground dried corn. Grits are made from ground, dried hominy (which is still corn, but treated slightly different). To make hominy, you start with field corn that's dried. Then the dried corn kernels are soaked in a solution of baking soda, lime, or wood ash ("lye water") for a day or two. (Sounds yummy, huh?) The kernel's shell pops off, and the kernel swells to twice its size. Kernels are rinsed more than once, then dried again, and finally ground into grits."

The directions for grits are on the box.

Go buy a box, try them. I have no special words of wisdom there. Just follow the directions on the box.

Very warm, creamy, homey "comfort food" sort-of stuff, but with more texture and character than, say, Cream of Wheat....

And for the best breakfast ever, top them with gravy.

Whatever gravy YOU like. But by all means have some gravy. I am completely smitten with gravy.
My gravy recipe here is nothing special, just the is the same-ol', same-ol' stuff I make to smother just about every breakfast item I can think of....

COUNTRY GRAVY from a past post, with some of my smashed up, and browned HOMEMADE SEITAN SAUSAGE added in. Sausage is optional, it's good without too!

I'll leave you with this hilarious picture of our cat contemplating life from atop HIS precious pot of fresh catnip... of which he indulges in fairly often!!
.
.
Have a great weekend.

I'm headed to "Vida Vegan Con" tomorrow. The premiere Vegan Blogger's Conference held in Portland (vegan mecca of the world!). Stay tuned, as the next few posts will be ALL ABOUT the conference!!!

Vegan Alfredo Sauce (Two Ways, or raw even!)

2011-08-20T20:39:00.000-07:00

Time for a (*gasp*) repeat.

Yes. It's true.
I've posted both of these lovely Vegan Alfredo recipes several times - but they seem to get buried deep in the archives of my blog and for whatever reason, even I forget where they are.

Alfredo pasta is an oft requested favorite with my friends and family (vegan and not). Since I KNOW the recipes are a reliable hit and they're both super-easy to throw together, these were my fall-back this summer if (when) called upon to "bring something" to whatever impromptu potluck or gathering we might be involved in.

The first version is my personal favorite, both for ease in preparation and the delicious tangy, nutty. garlic taste; but cashews are on the spendy side of my budget, so I don't use them EVERY time I'm craving creamy pasta.
Version 2 is a smoother, creamier, milder sauce, not as garlicky but still lovely, rich, sauce-y comfort-food...

With that introduction, "VEGAN ALFREDO, TWO WAYS", here you go:

OK,

OPTION #1:

Cashew Garlic Alfredo Sauce (with option for RAW Alfredo):

1/2 cup raw cashews (not roasted)
1 tsp. fresh lemon juice (I don't measure, just a good squeeze)
1 1/2 cups boiling water (or not boiling, if you want an RAW sauce, the texture will be less creamy, but still good!!)
1 clove garlic (or more to taste)
1 Tbsp. extra Virgin Olive Oil
2 Tb. nutritional yeast (optional)

Pulverize raw cashews in the food processor until very finely ground, but NOT until they start to turn into cashew butter.

Carefully add boiling water.

(*The BEST way to do this, is to make the sauce while your pasta is cooking and scoop out 1 1/2 cups of lightly salted pasta-cooking water and use it - the starch from the pasta-cooking water thickens the sauce PERFECTLY!)

Add water to cashews and process until smooth... this will take several minutes.

Add nutritional yeast (optional - my kids prefer it without), garlic clove, olive oil and squeeze of lemon juice.

Process again until smooth, another couple minutes, it'll start to thicken a bit too!

Taste and add salt, pepper or whatever you think it needs.

Makes a really nice creamy sauce if you get the cashews ground finely.

Serve over cooked pasta, potatoes, meatballs, or whatever it is raw foodie people put pasta sauce on!!

OPTION TWO:

Vegan "Alfredo" Cream Sauce

1/2 c Earth Balance or other vegan margarine
2 cups soymilk/almond milk/ricemilk (unsweetened!!! NOT just "plain" as that is usually sweetened...)
1 package Mori-Nu Silken Tofu (the kind in the shelf-stable tetra packs)
1-2 tbsp lemon juice or white wine
2 tbsp onion powder
1 crushed garlic clove
1-2 tsp salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
3 tbsp cornstarch dissolved in cold water

Blend tofu and soymilk in food processor or blender until creamy. Melt margarine, add other ingredients except cornstarch, in saucepan.. Heat over med low heat until hot, stirring often. whisk in cornstarch mixture and heat until just bubbling and sauce thickens. Heat until thick but don't let it boil.

--------------------

Add chopped fresh parsley, basil, chives or other herbs as you like.

Also, super good with some sauteed veggies, mushrooms, chopped Kalamata olives or your fave vegetarian protein. Pour over pasta, rice or potatoes and ENJOY!!

Creamy Green Enchiladas

2011-08-17T23:41:00.000-07:00

So I realize there are many, many versions (vegan and very NON-vegan) of green chile enchiladas out there, filled with all manner of whatever you want - but this just happens to be the recipe I've been making for my kids forever; it's easy, requested frequently, has many variations (using whatever veggies suit your fancy) and I thought perhaps it was worth sharing, especially since fresh, fire-roasted green chiles are showing up in New Mexico farmers markets about now and I'm SO jealous that I'm not there to indulge....

OK, so this recipe does tend to read like an endorsement for New Mexico chile peppers and products, (and it's one of the few recipes I depend so heavily on canned, packaged products since I can't actually GET freshly roasted green chiles easily - except when I'm lucky enough to be hanging out with my amazing friends in the Southwest) but I have to admit, canned enchilada sauce makes this recipe quick, easy, and delicious.

I DO know the Whole Foods stores in Seattle are starting to be all trendy and make a big deal of how they're roasting fresh Hatch chiles - if you happen to see them crank up the roaster, BUY SOME!!!

Seriously, I don't think you should use any other chiles if you want REALLY amazing enchiladas. I particularly like the creamy sauce in this recipe as it's rich enough that no fake-cheezy products are needed.

Green Chile Enchiladas

Sauce:

1 can Hatch Green Chile Enchilada sauce (use whatever green enchilada sauce you like, but this is, hands-down, a million times better than any other)
1 carton Better Than Sour Cream
OR use THIS RECIPE for tofu sour cream
1/4 cup soy/rice/whatever milk
1/4 cup minced white (or green) onions

Mix sour cream, enchilada sauce, soy milk and onions together and set aside. If you want, you can stir some additional chopped roasted green chiles into the sauce to taste. (see below)

Filling:

2 cups of your favorite veg. "chicken" product, shredded or chopped (gardein or Morning Star Meal Starters, for example)
OR use THIS RECIPE for tofu-style "chicken" (baked, not fried)
1/2 cup chopped, fire-roasted New Mexico green chiles (fresh, or I use the frozen Bueno Foods brand, you can use whatever aproximation you have available though canned ones are slimy and tasteless in my opinion)
1 cup cooked white beans
2 Tablespoons chopped fresh cilantro
1 Tablespoon lemon juice
1/2 tsp. garlic salt or to taste
(optional) 1 cup cooked, chopped greens - spinach, chard or kale
(optional) 1 cup chopped, sauteed mushrooms, zucchini or summer squash
(optional) black olives

Mix filling ingredients together.

To assemble:

One by one, warm corn tortillas (or flour tortillas if you prefer) in an oiled frying pan until pliable, lay on clean plate and put several tablespoons of filling down the center and roll up. Place in 8 X 12 oiled glass or ceramic baking pan, seam side down. Continue until pan is full, you can "squish" the row of rolled enchiladas together as needed if you have lots of filling to use. If you have leftover filling, spoon it around the edges.

Cover with creamy green sauce, poking it down around all enchiladas so they're covered and surrounded.
Cover pan with foil.

Bake at 350 until hot and bubbly in center - about 45 min. Remove foil and broil JUST for a minute to get top a little brown.
Sprinkle with more cilantro and some minced onion, if desired, and serve.

Yummmmmmm!!

Beets!!

2011-08-14T14:17:00.000-07:00

This salad was one of my favorites last summer, and now that I have buckets of beets from my Mamma's garden, I'm making it again. The mint gives it a new twist on the typical "beets and orange" flavor, and makes it SUPER yummy and refreshing.

You might try it even if you're not a huge beet fan, it could surprise you. It does require a bit of planning ahead, but the cooked beets can sit in the fridge several days 'till you're ready.
And by all means, ALWAYS use fresh (not canned) beets!

Baby Beets and Greens Summer Salad

4 cups baby spinach, baby arugula or mixed greens     (I used some purslane; even baby beet greens are nice here) 
10 - 12 baby beets 
1/4 cup toasted, chopped hazelnuts, pistachios or pecans 
1 orange, blood orange or two tangerines, peeled, sectioned and sliced 
1/4 cup rice wine vinegar 
1/4 tsp. salt 
1 bay leaf 
5 whole black peppercorns 
fresh ground black pepper

Vinaigrette

1/2 cup fresh orange, blood orange or tangerine juice 
1/4 cup maple, agave or brown rice syrup 
1/3 cup olive oil 
2 Tbsp. hazelnut or grapeseed oil (or olive oil) 
3 Tbsp. rice wine vinegar 
3 Tbsp. chopped fresh mint

In a saucepan place cleaned beets with enough water to cover. Add rice vinegar, bay leaf, peppercorns and salt. Bring to a boil over high heat. Reduce heat to medium and continue to cook until beets can be easily pierced with a knife. Remove from heat, strain beets and allow to cool. Cut beets in half or quarters and refrigerate until ready to use.

Vinaigrette:
Combine juice, syrup and rice vinegar in a bowl. Slowly drizzle oils in a steady stream while whisking continually to create an emulsion. Season with salt. Refrigerate until ready to use. Stir in chopped mint when ready to serve.

To Serve:

Lay greens on platter or in bowl. Scatter slices of oranges on top of greens. Sprinkle with nuts and beets. (Or arrange all fancy-like on individual plates, if that's your thing...)

Fresh ground black pepper to taste.

Drizzle with dressing.

Quinoa-Mint Salad

2011-08-13T21:48:00.000-07:00

YAY! My mint has exploded in the cool shady spot I found for it, on the back patio at our new place. I've made gallons of tea and dried a good bit for winter. But today a salad seemed to be calling to me, and since I didn't really have ingredients for tabbouleh, I decided to make this quinoa salad instead.

If you've never tried quinoa, this is a super-easy recipe to start with, and it's SOO good! Quinoa is a lovely (and very nutritious) grain, actually a seed, that's tasty and fast to cook. Follow the directions on the box, that's all there is to it, I really don't have any amazing quinoa-cooking tips (sorry) but it's pretty fool-proof!
You can find quinoa in the grains or Natural Foods sections of most grocery stores.
Quinoa-Mint Salad

1 cup dry quinoa, cooked according to package directions. I do mine in my rice-cooker with excellent results.

1 Tablespoon extra virgin olive oil
1 Tablespoon fresh-squeezed lemon juice
3 green onions, sliced with as much of the green part as is tender
1/3 cup, or more, chopped fresh peppermint leaves
1 clove garlic, crushed in garlic press
Salt and lemon-pepper to taste
chopped nuts (optional)

Cook quinoa according to package instructions until light and fluffy. Remove from heat and cool on a cookie sheet (this just helps it cool faster).

In a bowl, mix olive oil, garlic and lemon juice into quinoa. Add mint, salt and lemon-pepper, and mix well.

Sprinkle with chopped almonds or other nuts if you so desire. I just happened to have them on hand today.

Serve chilled or at room temp.

Vegan Pistachio Biscotti

2011-08-11T19:47:00.000-07:00

Vegan Biscotti

While the rest of the country is melting under crazy, extreme heat, it seems the Pacific Northwest is stuck in the '70's. I do hope we have a few more days of hot, sunny weather, but I admit I'm enjoying being able to use my kitchen, and oven without completely exploding of heat exhaustion.
I happened upon some shelled pistachios today (thanks, Drew) and decided to use them in one of my favorite snack-cookie-things. Biscotti. Here's today's baking adventure, (inspired by my Auntie Jill who makes the best biscotti ANYWHERE)!

(Oh - and they're way easier than they seem - don't be intimidated by the lengthy directions.)

Nutty Biscotti:

1 1/2 cups whole wheat pastry flour
1 1/2 all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unbleached cane sugar
3/4 cup smooth unsweetened applesauce
1-3 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups nuts, (pecans, hazelnuts or pistachios) toasted and chopped
1/2 cup raisins or cranberries or chopped dried apricots

Preheat oven the 325.
Lightly oil two cookie sheets.
Use double layer shiny ones, if you have them.
If yours are very black, line them with foil. (As you'll notice in the pictures, haha, I forgot to do this)
In a large bowl, whisk together the flours, baking powder, and salt.
Ina medium bowl, whisk together the sugar, applesauce, oil (1TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
Stir the sugar mixture into the flour mixture, add the nuts, and fruit and finish mixing with your hands.
With floured hands, shape the dough into two 3-inch wide"logs" about 3/4 inch thick, with the ends squared off.
Place these on the cookie sheets.
Bake the logs for about 25 minutes.
Remove the pans and reduce the oven heat to 300F.
Cool the logs on a rack for 15 minutes. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
Place the slices cut side down on the cookie sheets.
(you can remove the foil, if using.) Bake 5-10 minutes, or until golden on the bottom.
Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
Cool on racks, then store airtight for up to two weeks

Simple Tofu-Zucchini Scramble

2011-08-07T07:55:00.000-07:00

Weekend breakfast. Yum.

Tofu scramble with zucchini and herbs from the garden.

Since I'm a toast freak, we had to have some toasted Rudi's Organic Whole Wheat Bread, and a couple nectarines on the side - we're still getting the most beautiful nectarines from the Farmer's Market!

Tofu Scramble is about the easiest and most basic thing you can do with tofu (unless you want to eat it straight from the package!).

My kids love it and would eat it three times a day if I made it! It's quick, it's versatile; I can season it any way I like, and usually whatever veggies we have on hand get added as well. Serve it with toast, rolled in a burrito, on an English Muffin, in a taco, in a pita, or, of course (you know me) with gravy... Best. Vegan. Breakfast. Food. Ever.

Tofu Scramble With Garden Zucchini

1 lb firm water-packed tofu, patted dry and crumbled, mashed or cubed (your preference)
1/2 of a white onion, chopped (or 1/4 cup scallions)
2 small zucchini, chopped
1/2 cup nutritional yeast
1 tbsp apple cider vinegar

1 tsp turmeric powder - if you like it an "eggy" yellow
large handful of fresh basil,oregano and rosemary (or herbs of your choice); chopped finely
2 tsp. veggie "chicken-style" bullion powder
pinch of India Black Salt also called kala namak (Optional: but gives it a very authentic "eggy" taste! It may sound weird, but give it a try! Look for this seasoning next time you're at an Asian or Indian Market or order online.)
salt and pepper to taste
oil for frying

Heat your skillet on medium. Add the oil - the amount needed depends on the type of pan you have. My cast-iron pan is well-seasoned and uses very little oil.
After a minute or two add tofu and veggies, and cook, stirring frequently to keep from sticking; until tofu has browned a bit, veggies have cooked thru and it has achieved your desired consistency.
Add nutritional yeast, vinegar, seasonings, herbs and spices.
Stir and cook a minute or two more.
I like it pretty dry and crumbly. If you prefer it more moist, you can add a few Tablespoons soy milk right at the end for "creamy" scrambled tofu.

You can add whatever seasonings you like, and whatever veggies as well. ANYTHING goes here!

Spicy, Pickled Raspberries

2011-08-02T16:44:00.000-07:00

Pickled Raspberries!

I know, you're saying "WHAT???"

I said the same thing. OK, the original recipe called for strawberries, and I DO think that's a better option, because my berries basically fell apart into mush. But it was a fun and ever-so-tasty experiment.

The original recipe that caught my eye on Twitter, is here at the fabulous "Cook Local" blog: "Pickled, Spiced Strawberries and Scones".
I didn't make the scones.
And I didn't have strawberries, but DID have an overabundance of raspberries (I know, how is that possible!?!).
So, I didn't exactly follow the recipe, I'll tell you right up front! I'm not posting my own version though, I wasn't real precise with measurements and didn't take notes (unusual for me!!), so just check out their recipe for yourself, should you want to try it!!

And I apologize to the fine folk at "Cook Local" because one of my pet peeves is when someone takes one of my blog recipes, substitutes half the ingredients and then complains that the recipe didn't turn out right...Happily, this recipe DID turn out though, (apart from the berries not holding shape) even if I did make some substitutes...

First, obviously, I used raspberries. Then, I did not have the " jalapeño-infused-sugar" that this recipe calls for either, so I used more regular sugar and half a fresh habeñero pepper. I'm not sure how much more sugar, it was a rather inexact measure. And I hate cinnamon so I didn't use that either. And I only had two cups berries so I cut the recipe in half. And I ended up putting them all in one large jar. Because I didn't have small jars.

The end result? So fun!! Really pretty, and brilliant red, and very unique and sweet-spicy tasting. I put some on a salad with toasted pecans and chopped apple, beets and the baby greens my Mamma brought me last night. It made the salad a little juicy and dark red and messy and VERY un-photo-worthy, but SOOOOO good! You'll just have to trust me there.

I still have most of the jar left. I have no idea what I'll do with them, besides salads, but it'll be fun playing around.

Just thought I'd share my adventures!

Grilled Mexican-Style Street Corn

2011-07-28T20:10:00.000-07:00

OK, we live under a rock. Out in the sticks. We don't get out much...

When we stumbled across "Mexican-Style Grilled Street Corn" at our local farmer's Market recently, we thought it was a new, original and truly wondrous thing....

(Of course it wasn't vegan, so I chose to watch and take notes and drool as my kids messily and greedily inhaled ear after ear...) And then we went home and I whipped up my own, VEGAN batch of "Mexican Street Corn". And it was AMAZING. And I thought I'd discovered something exciting and new.

Well, I guess Mexican Street Corn is just common, ordinary street food. And has been around for a very long time, and Bobby Flay's been doing his version all over Food Network for years; And I'm not very original in "vegan-izing" the recipe, because after a little internet searching I discovered that the fabulous Terry Hope Romero has her own marvelous-sounding vegan recipe in her cookbook, Viva Vegan.

Should you want to try her recipe, you can buy the book, or find it here: Street Corn.

However, I didn't know all of this when I dashed home delightedly to invent my OWN vegan version, and it IS different, so I am going to post it here for you to enjoy, should you wish to try it... This is perfect for a BBQ or when you've built a fire in the back-yard fire pit. And if you think that sour cream and cheese and lime sound odd on fresh-roasted corn... well, PLEASE give this a try anyway. You will be HOOKED, I promise!!

Enjoy!

"Mexican-Style" Grilled Street Corn

6 ears of corn, husked*

1/3 cup vegan sour cream
2 Tbsp vegan mayonnaise
2 Tbsp fresh squeezed lime juice
pinch salt

2 Tbsp nutritional yeast
1/4 cup grated vegan hard, crumbly cheese (I used the "Cheshire-Style Sheese" the first time, because I had it on hand, and it was PERFECT for this)
OR 1/4 cup vegan Parmesan-style 'cheese'

Chili-Lime seasoning (We use "Tajin Chili & Lime").
2 limes, cut in wedges
3 Tablespoons finely minced fresh cilantro

Directions:

1. Husk corn, wrap in several layers foil (*or grill in the husk if you prefer - I don't like the mess, but it's your choice).
Grill over BBQ or backyard fire pit until tender and starting to char in spots. (I have no scientific method here, just cook 'till done).

2. In a small bowl, combine vegan mayo, vegan sour cream, salt and lime juice. Whisk together to make it creamy.

3. Mix 'cheese' and nutritional yeast in another small bowl.

3. Remove corn from foil (or husk), put on plate. Rub corn with lime wedge.
Spread, or drizzle sour-cream sauce all over corn.

4. Sprinkle cheese-mixture on corn. Sprinkle fresh cilantro and chili-lime seasoning liberally on corn.

5. Try and figure out how to gracefully eat this lovely mess with a minimum of spillage...

Serves 3 - 6, depending on how much people eat

Happy Birthday Nelson Mandela; South African Lentil and Vegetable Soup

2011-07-19T19:07:00.000-07:00

Today, July 18, Nelson Mandela turns 93.

And by all accounts he's enjoying the day in the best way possible - surrounded by family.Congratulations!!

As it turns out, I just finished reading the most interesting book about Mr. Mandela (especially for a foodie/history geek like me), "Hunger for Freedom: The Story of Food in the Life of Nelson Mandela". The author traces Nelson Mandela's journey in food memories and recipes from the corn grinding stone of his Mvezo birthplace and simple dishes of his youth, through wedding cakes, prison hunger strikes and presidential banquets, and on into a retirement with the Mozambican seafood dishes of his third wife, Graça Machel.

While I won't be making seafood dishes from Mozambique any time soon, I DID gain an entirely new insights on the personal and political events in Nelson Mandela's life. And yes, I found some recipes I want to try (or already have!). Read this book if you have the opportunity.

Since I don't have the publishers permission to post an exact recipe here - and since most of them require a great deal of "vegan-izing", I am instead posting a vegan variation using the same ingredients, techniques and spices - but without the soup bone, butter and other animal products - still delicious (probably more so in my opinion!). As with apple pie, goulash, borscht or other "classic" national recipes, there are hundreds of personal variations; this is just one version of the South African classic soup or stew "Potjiekos" (roughly translated as "Pot Food") and it is SOOO good!

Enjoy!

Potato, Jerusalem Artichoke and Lentil Potjiekos

1 lb. Jerusalem artichokes, peeled and cut in chunks (I didn't peel mine and they seemed fine, do what you want)
2 medium red potatoes, cubed
1 large onion, peeled and coarsely chopped
1 leek, cleaned and sliced
1 zucchini, sliced or chopped
1 carrot, shredded or finely chopped
½ cup white wine
4 cloves garlic, chopped
1 Tbsp fresh ginger, chopped
1 cinnamon stick
½ tsp ground nutmeg
2 Tablespoons margarine
2 cups vegetable stock
2 cups water
1 tsp sea salt
2 cups cooked brown or green lentils, (your choice)
1 cup soymilk or soy creamer

black pepper to taste

In a heavy-based soup pot, sauté artichokes, potatoes, onions, leek, zucchini, carrot, garlic and ginger with margarine and spices for five minutes or until vegetables just start to turn color and cook a tiny bit.
Cover with liquids and simmer for 20 minutes or more until very soft - watch and add more water if needed. Remove cinnamon stick, then blend in a food processor until creamy (or leave it somewhat chunky - I did this the second time and actually liked the end result better).
Return to saucepan and add lentils and soymilk. Stir together and simmer over a low heat. Serve with cracked black pepper. Serves 4

Creamy Vegan Potato Salad

2011-07-18T16:33:00.000-07:00

Enough with the sweets and desserts and rhubarb! Time to get back to some real FOOD!
This weekend our farmer's market had the most wonderful little red potatoes and I knew immediately it was time for potato salad! Add some beautiful radishes and dill from my Mom's garden and I have the makings of one of my FAVORITE summer salads...

Fairly basic, completely yummy, quick and easy potato salad. Everyone loves this and it's SOO simple!! Enjoy!!

Creamy Radish-and-Potato Salad

3 lbs. red potatoes, scrubbed

1/2 cup thinly sliced red radishes
1/2 cup chopped red onion
3/4 cup Vegenaise (or other vegan mayo)

1/2 cup Tofutti Sour Cream (or other vegan sour cream)
2 tablespoons dijon mustard
1 teaspoon each salt and pepper

3 Tbsp. chopped dill pickles
2 tablespoons chopped fresh dill

2 tsp. red wine vinegar

Cut potatoes into 1 inch chunks. Bring to a boil over medium high heat. Cook until potatoes are tender, about 10 minutes. Drain potatoes.

Toss hot potatoes with radishes and onions. Cool to room temperature.

Add in the Vegenaise, sour cream, mustard, salt and pepper, stirring gently. When potatoes cool down to room temperature, add in dill, pickles and vinegar. Taste and adjust seasoning.
Refrigerate at least 2 hours before serving, garnish with dill and fresh cracked black pepper.

Olivia's Fantastic Rhubarb Cupcakes with Lime Buttercream

2011-07-14T17:51:00.000-07:00

FINALLY! The much anticipated and amazing Rhubarb Cupcakes (which, sadly, did NOT win any prizes at the Sumner, Rhubarb-Days cook-off, probably because they were just so awesomely unique and original).

OK, so for those of you expecting a long, crazy-gourmet fancy recipe, this is not it. In fact, this is a "cheater" recipe that actually uses a boxed cake mix!! I know, I know, how "original" is that? Try not to be shocked. I promise not to quote something out of "Semi-Homemade With Sandra Lee"; this is actually more creative. And vegan too! (As an ironic side-note though, the semi-famous Sandra Lee - who's cooking show I'm just not a huge fan- is actually FROM Sumner. Go figure. )

Hey, we found out about the bake-off the night before and really wanted to enter, so had to work with what we had in our cupboards.

Anyway, that said, here's the recipe.

Olivia's Rhubarb Cupcakes with Lime 'Butter'cream

1 package Duncan Hines Classic Yellow or White Cake mix (if you're vegan, read the label, many varieties of Duncan Hines cake mix ARE vegan, yay!)
~
1 cup very finely chopped fresh rhubarb
3 Tbsp sugar
3 Tbsp water
~
6 tablespoons cold water
5 tablespoons corn starch
2 cups med-large chopped fresh rhubarb
1/3 cup vegetable oil
optional: few drops red food color if desired

Instructions:

Preheat the oven. The box recommmends 350 for metal or glass pans, 325 for dark or coated pans.
Line cupcake pans with paper liners.

Put ONE CUP finely chopped rhubarb, 3 Tablespoons water and 3 Tablespoons sugar in a small saucepan, bring to a boil and remove from heat. Let sit a couple minutes and then drain well. Rhubarb bits should be tender but NOT mush. Set aside.

Puree the TWO CUPS of coarsely-chopped rhubarb with water, cornstarch and oil (and food color if desired) in food processor bowl until as smooth as possible. Add puree to cake mix and mix with electric mixer as directed on package (batter should be thick).

Fold in bits of cooked rhubarb. Pour into prepared cupcake pans, filling a bit over 3/4 full, these don't rise a whole lot.
Bake as directed on cake box, testing with toothpick for doneness. (They may need a minute or two more).

Cool for several hours and frost with frosting:

Lime 'Butter'Cream Frosting

1/2 cup (1 stick) vegan margarine (I use Earth Balance Sticks)

2 cups powdered sugar (sifted)
zest of 1/2 lime
2 tablespoons fresh squeezed lime juice

Cream the 'butter' until fluffy, add lime juice and gradually beat in the powdered sugar until the mixture is very fluffy. Zest lime into frosting and stir. Frost cooled cupcakes.

**Optional: Lime frosting is especially yummy if "infused" with an herbal undertone. If you'd like to go all Über-fancy , steep 2 Tablespoons chopped, fresh herb of your choice (sage, lemon grass, lemon thyme, purple basil) in 2 Tablespoons boiling water for 10 min. Like you're making tea... Drain and save liquid, discard leaves, cool and whip a teaspoon or two of liquid in the buttercream frosting, adding about 1/2 cup more powdered sugar to maintain spreadable consistency.

Small-Town Rhubarb Days (and PIE!)

2011-07-09T18:38:00.000-07:00

So, the cute little town of Sumner (where I work part-time) has crowned itself the "Rhubarb Pie Capitol of the US". It's probably true, as the town has a long history of growing most of the rhubarb for the country.

This weekend was the first ever "Rhubarb Days" in Sumner, and with the festival came antique tractors, face-painting and the ubiquitous Rhubarb Pie Bake-Off. (Besides pies, there were categories for cakes, cookies, cobblers, jams, sauces and beverages.)

The entry form simply stated "Judged on appearance, presentation, taste, originality and unique use of rhubarb".

So my baking-wizard Middle Sprout and I decided we'd enter! We can definitely do "original and unique".

Olivia made some OUTSTANDING Rhubarb Cupcakes with Key-Lime Buttercream Frosting, and I made Rhubarb Cheesecake-Pie with Coconut Shortbread Crust. (All vegan, recipes to follow) And they were AMAZING!

But, I'll spare you the suspense and tell you right up front, we did NOT win. Our creations were beautiful, delicious, original and unique. But probably TOO unique for a small-town Rhubarb Festival, as we were outvoted by the sweet little grey-haired ladies (and some guy named Bob) and their very traditional, "Betty-Crocker" looking, retro Americana pies and cakes. So next year we'll skip that whole "original and unique" thing...

Nevertheless, we shared the cupcakes and pie with my co-workers at "A Good Book" and they gobbled everything down and pronounced it spectacular. Which is better than winning in my book, any day.

If you're still interested, my NON-traditional, NON-prize-winning pie recipe follows - look for the cupcakes tomorrow, they are absolutely AMAZING!!!

**I'd also like to give a shout-out to the fine folks at Galaxy Nutritionals. Some time back, they sent me several cartons of their new VEGAN cream cheese to try out. SO YUMMY!!! Most of it sustained us deliciously us during the non-cooking chaos of our move, (as I totally forgot to buy food for the poor people stuck helping me!) But, I discovered I still had a container in the 'fridge, and it was part of the inspiration for this pie.

Rhubarb Cheesecake Pie

1 pie crust of your choice, baked and cooled
(I used this Coconut Shortbread crust and pressed it up the sides of the deep-dish pie pan and baked as directed. You'll note in the picture I got it JUST a little too dark)

1 1/2 cups water
4 Tablespoons Agar powder
3/4 cup sugar
1/4 tsp vanilla

2 cups medium-fine chopped rhubarb
1 carton Galaxy Nutritionals Vegan Cream Cheese (or whatever vegan cream cheese product you have available)

In a large pan, heat water to a simmer, sprinkle in Agar powder and stir until dissolved with whisk. Add sugar and vanilla and bring mixture to a boil. Boil three minutes, adjusting heat so it doesn't boil over or scorch. Add rhubarb and cook another 3 - 4 minutes until rhubarb starts to soften. (Taste at this point, if still too tangy, add a bit more sugar).

Remove from heat, let rhubarb sit about 1/2 hr to an hour, until it starts to cool and thicken - check and stir every so often, you DON'T want it to solidify yet!

Once rhubarb mixture starts to set up and thicken, scoop out and set aside several tablespoons to use as a garnish/decoration; then add the carton of cream cheese and mix together with electric mixer. It will take about five minutes to incorporate all the cream cheese into the rhubarb mixture.

Pour rhubarb-cream-cheese mixture into cooled pie crust. Drizzle the set aside plain rhubarb mixture over the creamy mixture as garnish. (Mine turned out sorta blobby instead of "drizzled", so I sprinkled shredded coconut on top, too).

Chill overnight in fridge. Slice and serve.

Thai Sweet-Hot Coleslaw

2011-07-05T12:05:00.000-07:00

So, in the process of moving, the entire contents of my fridge were dumped in a big box and trucked to the new place... It's been an adventure sorting out my veggies! My Mom, who kindly (and THANKFULLY!!) helping pack up my kitchen remarked that I had a "lot of cabbage to use up"...

Well, yes, thank-you, I know that, but cabbage keeps forever in my vegetable bin; and sometimes I forget I have it, and am lured by the pretty colors at the Farmer's Market and buy even MORE cabbage, which I then forget to use, and so it goes. Anyway, I had four heads of cabbage waiting for me this morning!

So today, the day AFTER the 4th, I'm using up a bunch of that cabbage and making one of my favorite picnic salads. Sweet-Hot Thai Coleslaw.

I love the bright colors as you assemble this salad, the purple cabbage and orange carrots especially, are such a pretty contrast!

Thai Sweet-Hot Cole-Slaw

3 Tbsp. soy sauce
1/3 cup fresh-squeezed lime juice (from 3 to 4 limes - oh please use fresh! I have issues with that bottled stuff!)
1/3 cup sugar
1 1/2 Tbsp. toasted sesame oil
1 Tbsp canola oil
2 garlic cloves, minced
1 2-inch piece fresh ginger, grated (less if you're not crazy about ginger)
1 or 2 jalapeno chiles, minced or to taste, as hot or mild as you like!

1 head cabbage, cored and very thinly sliced or coarsely shredded (I use 1/2 red and 1/2 green)
2 medium carrots, peeled and grated
1 small red onion, very thinly sliced or 4 green onions (scallions) sliced thin as far up into the green part as possible
1 cup fresh cilantro leaves, chopped

Dressing: Pour the soy sauce, sesame oil, oil and lime juice into a small bowl, add the sugar and stir until it is dissolved. Add the garlic, ginger and jalapenos. (You can use a food processor at this point if you want, I prefer all the "chunks" be whizzed up!)
Cover and refrigerate until ready to use.

1/2 hour or so before serving, put the cabbage, carrots and red onion into a large bowl and mix together. Pour the dressing over, toss again, cover and refrigerate.

To serve, toss the cabbage mixture in the dressing and put on serving platter. Add half the cilantro, toss with tongs and scatter the remaining cilantro on top.

SO refreshing!! I could eat this stuff for days on end, but it never lasts that long! It gets a little "wilted" and juicy the second or third day, but it is still really good!

Oh, and it's GREAT in a taco shell with crispy tempeh too!

Fourth-of-July and stuff...

2011-07-02T22:23:00.000-07:00

So what's everyone doing for the Fourth?

No parades or picnics planned here, because, unlike just about everyone I know, I stayed home for the weekend!

If you haven't heard already - we MOVED! (Thus, the lack of recent posts on my blog).

And with moving, (at least in my case) comes a great deal of panic-inducing chaos and disorganization: So, I desperately need this weekend to re-organize my life and my home!

No need to panic though, (ha! right!), because I still have my trusty computer and we've only moved a few miles across town, to a cute little place that was cheaper, smaller and easier (MUCH!!!) to maintain!!

It has a fabulous little kitchen, and I brought my patio pots (all 17 of them) and hanging flowers, and instantly the place feels SO much like home!

Supper tonight was one of our favorite "comfort foods" and everyone's favorite: Taco Ring (which I guess I've already posted somewhere back in the foggy past, so I'll spare you the details here, but seriously go check it out!).

(Ignore the Mike's Hard Lemonade bottle in the picture... we were celebrating America's Independence... or something...)

We had some beautiful Rainier cherries from the Farmer's Market, to go with.

Then we sat on the back porch, enjoyed the flowers, plants, and two-days-early fireworks - (and tried to ignore the many boxes left to unpack), and enjoyed supper from our new kitchen! Nice! I'll be back with more recipes soon!!

My Mamma's Perfect Rhubarb Crisp

2011-06-14T20:03:00.000-07:00

Since there are just a few more days until Igor Stravinsky's birthday, (because yes, I AM a music nerd like that), I thought I'd post the quintessential "Rite of Spring" recipe from the Tofu Mom household... My Mamma's Rhubarb Crisp. Russia was one of the first countries to use the plant's stalks, cooked with sweetener, as a dessert item. Perhaps Igor enjoyed rhubarb crisp as he composed?

History aside, this is also posted for my oldest Sprout, who has decided to abandon the Tofu household for a summer job in Alaska. The nerve.

Jessika: look closely at this picture, because unless you learn to make this yourself, you'll be missing out on our family's treasured recipe for rhubarb crisp!!!

This recipe has been a family favorite since long before I could hold a kitchen knife, and it's one of those things I assumed everyone had their own variation on. Long ago, foolishly thinking I might "improve" on a classic, I searched the Interwebs for a "better" rhubarb crisp recipe. I was so mistaken! And I discovered many others in search of the perfect recipe as well... Recipe websites and cooking-whatever-dot-com had selection after selection of seemingly great-sounding recipes for rhubarb this and rhubarb that - accompanied by tons and tons of complaints from the cooking public because said recipes were unsatisfactory: too runny, too sweet, too tangy, too mushy, too dry, too complicated, too many ingredients, too everything.

I have no idea where my Mom got the recipe, but I do know it's really simple and really good!! And "accidentally" vegan too! You need to try it. Even people who didn't think they like rhubarb have become converts.

I didn't realize how dissatisfied the rest of the world was with their rhubarb recipes until I made this as an adult, and friends started begging for this recipe, saying it was "perfect".

And I tend to agree. Simple and perfect! I don't like my rhubarb mucked up with lime or coconut or even strawberries. I don't like nuts or molasses or other funky ingredients in the topping. I don't like it too runny or to dry. If you're anything like me (and apparently lots of other rhubarb-purists) , this will be the perfect dessert for you! If you want to add cinnamon or cherries or celery, that's up to you...

My Mamma's Perfect Rhubarb Crisp

4 - 5 cups diced rhubarb (depending on how sweet you want it)
1 cup sugar
2 Tbsp. and 1 teaspoon cornstarch
1 cup water
1 - 2 drops vanilla

Topping:
1/2 cup (1 cube) margarine
1 cup flour (whole wheat is OK here, though makes it a bit heavier)
1 cup rolled oats
1 cup packed brown sugar
1/4 tsp. salt

In a medium saucepan, combine the sugar and cornstarch. Add water and cook over med high, stirring with wire whisk until mixture bubbles and thickens. Don't let it splatter!

In medium bowl, cut margarine into flour with pastry blender or fork, until blended. Add sugar and oats. Mix well. Put half the topping in a 2 quart baking dish. (I have no idea how big this is, just a flat baking dish that looks like everything will fit).

Add diced rhubarb and pour sauce over. Add rest of topping. Bake at 350° for 45 minutes. (Cover with foil if topping gets too brown. If the pan is very full, it will bubble over and make a mess in your oven. Just sayin'...).

Enjoy. And Happy Summer (not spring any more, I guess, huh?!).

Island Rice Salad

2011-06-11T13:58:00.000-07:00

A co-worker and friend of mine used to make a version of this delicious salad, whenever we had office potlucks years ago. It was a particular favorite of mine because it was (accidentally) vegan, but the whole office gobbled the stuff down too. I never got her exact recipe, but after playing with ingredients for several years, I think I'm pretty close.

And even if I'm wildly off base, this is still refreshing, kid-friendly and super-tasty. Plus, it's an AWESOME recipe for summer picnics and potlucks.
I'm not sure why she called it "Island Rice Salad". Maybe for the pineapple? Who knows. Try it, it's amazing!

Island Rice Salad

6 cups cooked long-grain or Basmati brown (OK, I often use white) rice

1/3 cup fresh-squeezed orange or tangerine juice

1 Tbsp fresh-squeeezed lime juice

1 tsp finely grated/microplaned orange (or tangerine) peel (zest)

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

2 cloves garlic, crushed or put thru garlic press

3/4 cup crushed pineapple

2 tablespoons brown rice vinegar or red wine vinegar

2 teaspoons brown sugar

1 Tbsp canola oil

2 Tbsp toasted sesame oil

2 ribs celery

1 bunch green onion

1 or 2 red bell pepper, diced small

1 cup roasted peanuts

1/3 cup currants or golden raisins

2 Tbsp fresh mint, finely chopped

2 Tbsp fresh parsley, finely chopped

Cook rice according to directions. While it's cooking, make remainder of salad:

In a bowl, mix together the following ingredients: orange juice, lime juice, soy sauce, salt, crushed red pepper, minced garlic, crushed pineapple, orange zest, vinegar, brown sugar, and oil.

When the rice is cooked but still hot, stir in the dressing.

Cool rice in the refrigerator, stirring occasionally to distribute dressing evenly.

Thinly slice the celery and green onion. Dice the bell peppers. Chop the peanuts coarsely.

When the rice is fully cooled, stir in the celery, green onion, bell peppers, peanuts, currants and fresh herbs.
Season to taste with salt and pepper if desired.
Serve chilled, or at room temperature.

Once Upon A Time There Was a Chili-Cook-Off...

2011-05-29T16:10:00.000-07:00

This past winter, the amazingly creative Anika, of the fabulous "Seattle Vegan Score" blog, (and maybe others, I'm not sure who all), came up with the concept of a Great Seattle Vegan Chili Cook-Off competition and fund-raiser!

And what an AWESOME idea it turned out to be!!

The event was sponsored by groups like Northwest Animal Rights Network (NARN), Seattle Animal Defense League, Action for Animals, and more. The idea behind the cook-off was for all the profits to be used towards putting on Seattle's first Vegan Iron Chef competition, planned for sometime in late 2012. (Similar to the super-cool Vegan Portland Iron Chef event! Woo!)

Turns out Seattle was pretty stoked for the chili cook-off too!! By the day of the event, Sunday, May 15th, the great Seattle Vegan Chili Cook-Off was completely sold out. They sold over 200+ tickets and had to turn 40 people away at the door. A day before the event Anika had so many people begging for tickets, she couldn’t keep up with the emails and tweets. That’s not to mention all the people who discovered the sold out news on the web site and wept silently while ticket holders enjoyed their chili.
So, other than it being an amazing, vegan event, why am I telling you about it?
Well dear readers, I decided, (quite foolishly I thought for a while) to ENTER the Great Vegan Chili Cook-Off.

(See the little red arrow in this photo? Yes, that's me! Caarrrazy!)
Why? Well. Many reasons, the main ones being:

1.) I DO NOT LIKE chili! I had previously made it, what, twice?

2.) I do not like big, loud, noisy, public events (in all seriousness, they make me quite panicky!)

3.) I do not like driving to Seattle.

4.) I don't care for cornbread or beer (also served in abundance at the cookoff).
5.) I don't like talking to people I don't know. Yes, true story.

So, what possessed me? I really have NO idea except I very much wanted to challenge myself to step out of my comfort zone - **whew** - a GIANT step out.
I really was scared to DEATH, but in the end, enjoyed myself, and met so many great people!

Yes, after much gnashing of teeth, anxiety riddled tweets to poor Anika, Jess Scone and whoever would listen, and twenty versions of experimental chili tried out on my poor kids... I packed up my crock-pot, my lucky apron, my courage and away I went to the wilds of Seattle.

Annnnnd, after serving bowlful upon bowlful of my chili to a bunch of really cool people, I managed to make it through the event AND.... came home with SECOND PLACE!!!!!

Yes, second! I know! I was absolutely blown away. There were a whole lot of amazing chili cooks there, I think more than 20? And by all reports they were ALL very tasty! SO shocked!

Voting was done by people attending the event. Each had five tickets to distribute as they chose. I want to say a HUGE, HUGE thank-you once again, to those who donated, organised, planned, attended, tasted, voted, pulled-off and conceptualized such a GREAT event!!

In addition to our chilis, the crowd feasted on cornbread, beer and tons of beautiful vegan baked goodies donated just for the event, and grooved to some fun music! Such an incredible idea for a fund-raiser.

You can read much better accounts of everything here: Chili Cook-Off, Vegan Score, and the Cook-Off on Flickr, - please check them out!!

Last but not least; People have asked for my recipe, and while most of you know chili cook-off competitors don't traditionally share their winning secrets, I don't mind sharing the basics, (without a few of my personal "tweaks"). Yes, finally, two weeks later, HERE YOU GO!!

Marti's (2nd) Prize-Winning

New Mexico Green and White 'Chickn' Chili

2 cans small white (Great Northern?) beans
2 cans white kidney (cannellini) beans
(OR cook your own beans from dry, this is what I did, but canned is easier for some people)
2 cups fresh or frozen white corn kernels
4 cups good vegetarian chicken (or vegetable) broth
1 13 oz. container BUENO® Autumn Roast Frozen Hatch New Mexico Green Chiles
(OR equivalent amount fresh roasted, peeled and chopped poblano peppers OR canned, chopped green chiles)
1 bay leaf
1 tsp. dried, crushed oregano
2 7-oz. packages Gardein Chick'n Strips
1 red bell pepper, chopped small
4 cloves garlic, peeled and minced
½ white onion, finely diced
2 stalks celery, chopped fine
2 jalapeño peppers, minced finely
1 habanero pepper, minced VERY fine (ONLY if you want more heat!!)

Drain canned or home-cooked beans. Rinse canned ones. In crock pot or large soup pot, combine beans, chile, corn and broth. The secret here is to get a broth you REALLY like, it'll make or break the end resulting flavor of your chili.
Add bay leaf and oregano and bring to simmer. Let simmer while preparing Gardein "Chick'n".

To prepare Gardein Chick'n, coarsely chop (cut strips aprox. in thirds) the strips and sautee in a bit of oil just until cooked and firmed up. Set aside, let cool a bit and then "shred" randomly with your hands. Spread shredded-crumbled chick'n out on a cookie sheet and place in a low oven (250°F) for about ten - 15 min or until slightly "dried out" just a bit (NOT crispy dry!) and starting to get a bit of light toasty color. This step helps the chick'n hold it's texture in the chili and not disintegrate into mushiness.

Add chick'n to simmering beans. Add another cup of broth if too thick.

In a frying pan, add oil and then sautee bell pepper, garlic, onions, celery and jalapeño (and as much of the habanero you want, if using) over medium heat until soft.

When vegetables are soft, add to bean mixture and continue to simmer on medium-low for about an hour, checking often to make sure it doesn't stick.

Taste and adjust flavors with salt, pepper, lime juice, hot sauce or whatever you think it needs.

Remove bay leaf.

Serve now, or later.

My friend Shaun says chili tastes better if refrigerated overnight so flavors mellow and blend, and then re-heated. I tend to agree. What do I know, I don't like chili, right?

I served this garnished with bright-green Jalapeño-Cilantro Pesto that just MAY have been the actual "winning" factor:

Jalapeño-Cilantro Pesto

1 bunch fresh cilantro, rinsed well
3 jalapeños as needed (taste, you want SOME "heat")
juice from three limes
1/4 cup raw pumpkin seeds
1/4 cup raw cashews
1/4 cup olive oil
2 cloves garlic

If you have time, soak the cashews and pumpkin seeds several hours or over night.

Then, blend everything in your food processor until smooth (though still slightly "grainy" is fine).
Drizzle/dollop a couple teaspoons on each bowl of Green-and-White Chili.

"Sanity Saving Tips for Family Mealtime" (Maybe?)

2011-05-15T00:14:00.000-07:00

(This is a re-post - Blogger ate my previous post, I don't know WHAT's going on there.)

Anyway - I'm famous.

Or, not really; But I just had my name (and a recipe from my blog) recently mentioned in a published magazine. A small one, but published, nonetheless. Yes. I know. Toot my own horn. Wooooo.

Here's the deal: The lovely Amy Hatch of Seattle's Child recently contacted me on Twitter (yes, you canfollow my randomness too, if you really need to) and asked if I'd do an interview for an article she was doing on "quick, easy and frugal family friendly meals".

I'm sure she said it much more eloquently. At any rate, I agreed.

You can read the subsequent article here: Sanity Saving Tips for Family Mealtime. It's pretty awesome and included similar interviews with several other Seattle-area blogger-Mom-types. Blogs I hadn't read before. And while mine was the only vegan blog, I was honored to be included, the others were awesome, much more professional than mine, and had some GREAT recipe ideas I'm definitely going to try out!! (OK, the "Peeps" bikini probably wouldn't be real easy to vegan-ize - and I'm not sure I want to try, heehee, but some of the actual food recipes, oh heck yes!)

(<<-- Random Chowder picture inserted here because it's a "soup" sorta day here in Seattle).

Anyway, the interview was basically myself, and the other lovely bloggers, talking about frugal, healthy, family-friendly meals (and me; why I'm vegan) - it was fun and painless and hopefully I convinced just a few people that YES!!!!!! you can eat a healthy vegan diet and do it quickly, easily and without breaking the bank!! Of course they may not have had room to include ALL my enthusiastic "Yay! Go Vegan!!" comments, but I'm still happy with the end result.

I really do try to make almost all my posts frugal, budget-and-family-friendly, but I've also done a few other "extreme budgeting" posts that might be helpful, if you're interested, here and here....

Happy Wednesday. I've been cooking up a storm, stay tuned!

Crio Brü brewed chocolate - YUM!

2011-05-01T12:08:00.000-07:00

Mmmmmmmmmm. Chocolate for breakfast.

I recently recieved some lovely samples of Crio Brü, an interesting new product that is simply ground cocoa beans that you brew JUST LIKE COFFEE!

I was SUPER-excited to try this stuff because I'm 1.) trying to cut back on coffee, 2.)crazy about all things chocolate, and 3.)lately have been reading about and interested in the antioxidant properties in cocoa beans (any excuse for MORE chocolate).

The fine folks at Crio Brü (check out their website) advertise their product as "...made from 100%, perfectly roasted cocoa beans. Nothing more, nothing less. No sugar, no chemicals, no dairy. Although Crio Brü roasts the cocoa beans, many of the health benefits found in its natural state are preserved, giving you a superior product with sky-high antioxidants, abundant minerals and healthy energy."

And while I'm not a nutritionist, I do know cocoa has good stuffs in it; I appreciate the fact that this probably IS a great way to get a good dose of all that good stuff, and I love that there's less of the crazy-making (for me) properties of coffee. And most important, CHOCOLATE yumminess.

After all, the ancient Mayans and Aztecs brewed chocolate based beverages much like this and called it the 'Drink of the Gods' so it HAD to be good, right?

So, what did I think?
Experiment #1:
Following the package directions, and using my French Press coffee maker, I brewed myself some Crio Brü.

I will say my first batch wasn't very strong or dark, almost tea-colored, but still had a heavenly chocolate-cocoa smell and a nice, though mild chocolate flavor. Remember this isn't "Americanized", mucked up, sweetened, artificially flavored or diluted with dairy products. Just plain, pure, mild cocoa flavor. (OK, I did add just a bit of raw sugar and almond milk to my second cup - think it brought out the cocoa flavor and I liked it just a bit better.)

I'm sure mixing it with your regular coffee would produce amazing results as well, though use a French Press or coffee maker with one of those permanent gold filter thingies. From reading other reviewds, this doesn't work especially well with your standard paper filter.

Experiment #2:
I decided to brew (make? press?) a second batch the next morning, adding just a tad bit more ground cocoa beans to make a stronger brew.
However, shortly after putting it into the French Press, all sorts of kitchen chaos ensued involving a dog, a garbage can and leftover spaghetti, so I completely forgot about my little pot of brewed cocoa beans...

I came back to it about three hours later and it was cold (sadly) BUT, the crushed beans had soaked in the bottom of the French Press and brewed into a dark, coffee colored beverage that I couldn't wait to try! I am not sure this is a "Crio Brü recommended" method, but after reheating, this time, the drink was AMAZING!!
Much more cocoa-chocolate-y flavored, dark and rich. More like what I had expected the first time. I added a splash of almond milk and was good to go. I think I'll do this from now on!
Remember, this is a brewed cocoa drink not the murky, muddy Americanized hot chocolate you may be used to. Enjoy the subtleties!!

Experiment #3:
Now that spring has sprung some warmer weather, I'm finishing up my samples over ice, still using the "leave it sit in the pot for an hour or so" method to steep as much flavor and chocolate from the beans as possible. Add some milk of your choice, sweetener if you need it, and pour over ice. DELICIOUS, refreshing and so VERY much better for you than coffee. I'm not entirely sure that iced brings out ALL the subtle under-notes, but it's still delicious in a mild, unsweet-but-not-bitter chocolate-y way. Yes, I realize I really suck at coming up with descriptive adjectives here.

Experiment #4:
I took some of my last precious Crio Brü stash to New Mexico when I visited my coffee-addicted guy, Shaun. Fortunately he has as much curiosity as I do, and was willing to forgo his usual morning coffee ritual to try this new product. We brewed it in a French Press as I had previously done - but Shaun scientifically determined an entirely NEW method to get maximum chocolate impact: If you only filled the French Press about 1/3 full of water and then let it sit a good hour or so - THEN added the rest of the hot water, and brewed ("pressed"?) as always, you got a hot beverage with all the chocolate flavor and subtle side notes, just as the package described, and no reheating needed. Hints of cinnamon, coconut, yes, even my unsophisticated palate picked up on those. We added a bit of So Delicious coconut creamer which, in the end, is the PERFECT touch. Shaun finished off the last of my stash, he LOVED it.

My final thoughts?
YUM! This makes a great, unique, new addition to the "hot beverage" line-up in anyone's pantry, it's low in calories, won't keep you buzzed all night, and it's GOOD for you!!
If you want to check out the antioxidant and other health benefits that chocolate has, want some chocolate IN your coffee, want an alternative to coffee, you just like chocolate, or for any reason whatsoever,..... GO!!
GET SOME OF THIS STUFF! NOW!!
RUN, order off line, google a search... but ABSOLUTELY try it as soon as you can. I'm not meaning to sound like some sort of Infommercial, I swear, but the stuff is really that good!! I'm seriously completely hooked (but not in a caffeinated, coffee sort of way) and can't WAIT for my next order to arrive.

Potato, Roasted Corn and Black-Bean Enchiladas

2011-04-27T21:37:00.000-07:00

While you can't see the filling in these yummy enchiladas, trust me, they'll be a huge hit!

I usually make them in the summer when I have several ears of roasted corn leftover from a BBQ, but they work just fine with "regular" corn (canned or frozen) too.

The recipe looks lengthy, but it's actually really easy, they go together fast and are a great way to use up leftovers! Sweet potatoes seem to be popular in enchiladas these days, but this recipe uses plain old white potatoes - usually my leftover breakfast homefries. You can also make these "red" or "green", depending on what type enchilada sauce you prefer. Enjoy.

Potato, Corn and Black-Bean Enchiladas

1 onion (chopped)
1 Tbsp. olive oil
2 Tbsp. minced fresh (or pickled) jalapeño (or to taste)
2 cups leftover cubed, fried, white potatoes (or frozen "Potatoes O'Brien" work well)
2 ears fresh corn, roasted on the BBQ grill and cut off cob (OR 1 can corn, well drained - you can add a drop or two liquid smoke if you want the "roasted' flavor)
2 cups drained, cooked black beans (or 15 oz. can of black beans, well drained))
1 envelope/package (or two tablespoons) your favorite taco seasoning blend (or cumin, oregano, chili powder, garlic and onion to your taste)
2 cups green or red salsa
24 corn tortillas (6 inch)
1 - 2 Tbsp olive oil
1 14-oz. can green enchilada sauce (I prefer "Hatch" brand)
3/4 cup soy or whatever milk.
1 8-oz bag shredded Daiya vegan cheese, or whatever 'cheese' product you prefer (any of the varieties work well here, but I LOVE the new Daiya Pepperjack!!)

garnish: chopped green onions or olives

Preheat the oven to 375 degrees F.
Grease a 9x13 inch baking dish with vegetable oil spray.

Filling: In a large skillet over medium heat, saute onion in 1 Tbsp. oil. When onion is soft, add corn, jalapeños and potatoes and cook about five more minutes.(If using frozen potatoes, cook until heated through.)
Add black beans and "mash" beans into potatoes a bit (I use a potato masher) until beans just start to break apart, incorporate with potatoes and get sticky.
Add taco seasonings and 1 CUP of the salsa. Stir together until heated. Remove from heat.

Prepare tortillas: Place a small skillet over medium heat, and add a bit of oil. One at a time, heat tortillas in skillet until pliable, turning with tongs several times if needed. Stack on a plate and cover with damp towel. I do half and then fill them. Then do the other half.

Mix sauce: Mix remainder 1 CUP salsa, enchilada sauce and soy milk to make a sauce.

Fill tortillas:Place a heaping spoonful of the potato and bean mixture onto each tortilla. Roll up tortillas and place them seam side down in the prepared baking dish.

When all tortillas are filled, spoon sauce over the rolled tortillas, spreading to cover all the tortillas even if it's a thin layer.
Bake for 20 minutes covered with foil, then uncover and bake another 10 min. Remove from the oven, and sprinkle 'cheese' over the top. Return to the oven for 10 minutes, or until 'cheese' is melted and bubbly.

Garnish with chopped green onions or chopped black olives if desired.

A Tale of Two Scrambles

2011-04-24T17:53:00.000-07:00

I'll warn you ahead of time, this is a long, wordy, picture-filled post with no recipe - just so you know! Keep reading though, there are some great local restaurant ideas!!

OK, so, this weekend brought the unexpected blessing of 70-degree temperatures, clear blue skies, a free schedule, and a few tax-return dollars in the bank. What to do but spend it in as fun and frivolous a manner as possible...

So, the Sprouts and I headed up to Seattle for a few hours Friday afternoon, doing some window shopping and randomly hitting up Wallingford Center, Trophy Cupcakes (not vegan but then, my cupcake-obsessed daughter isn't either, and they do have some amazing flavor-combinations I need to copy), Mighty-O Doughnuts (winners of Food Network's recent 'Doughnut Challenge' and definitely vegan!) and the novelty-toy emporium of awesomeness known as Archie McPhees.

(As you can see, I made fast friends with Mr. Bacon, an Archie McPhee invention, while there. We discussed tempeh and other bacon-like step-cousins of his.)

After an afternoon of fun, quirky browsing, we headed to a Seattle icon, The Five-Point Cafe, to meet my friend Jen (AKA "Jane Danger") for supper.

I love the history of this place - they're the one of the oldest bars in town dating back to Prohibition!

They also proudly hold the well-deserved title as one of the "world’s best dive bars and diners". Don't go expecting bubbly service or fancy garnishes, this is basic food and lots of beer. They have several options for vegans (and more for vegetarians) and I'd been told they had an "awesome" tofu scramble.

So, of course, even though it was dinner time, we both decided to try this awesome-sounding Curry-Tofu-Scramble concoction.
Sadly, though it LOOKED lovely, it didn't quite live up to the hype. And I'm bummed, because it has a LOT of potential. I'm hoping this was an 'off' day for them, I've had many other good (previously non-vegan) meals at Five -Point.

See, the first problem was that Five-Point claimed it was the "Best Scramble In The World". This must be a bit of an exaggeration because I (humbly) have it on good authority that I make the "best tofu scramble in the world". Sorry, what can I say? I've spoiled my own tastebuds apparently.

Second, though the scramble was bright yellow (indicating there should be curry in there somewhere?) and the vegetables were beautiful and crisp, neither my friend nor I could detect ANY curry, or any other spices or seasoning flavoring the tofu. In a word it was plain tofu and vegetables, bland-bland-bland. :cry:
Third, while the carrots and broccoli were perfectly tender-crisp (they do get high points there) the potatoes were distinctly under-done. Almost crunchy in the middle. It's a pity, because it LOOKED great and I wanted very much to like it, a lot.

I'm willing to give Five-Point the benefit of the doubt. And even try the scramble again soon. Doctoring with the provided soy sauce, Aardvark sauce, salt and pepper improved it somewhat, and while I understand some people prefer things more seasoned than others, I still would have preferred SOME flavor, and having to do less of my own adjustments. And it wasn't just me, Jen concurred that there seemed to be no seasonings evident.
All that said, the scramble, once I fussed with it, was edible. Aside from the potatoes, the other veggies were perfectly done, and the tofu was fresh-tasting (also a plus) and crumbled in large, firm chunks (another preference) rather than mashed into mushy oblivion, or cubed.

I hate to be critical, because while Seattle IS very vegan friendly, there isn't a huge selection of tasty breakfast options and I appreciate every offering I run across. I'm especially appreciative of those dishes available at otherwise omni-focused restaurants because those are the places I invariably end up with family and friends. Five-Point has a large menu, and several obvious concessions made for vegans and vegetarians, (they have an "No-Huevos Rancheros" with soyrizo I'd like to try, and vegetarian bacon available!) so I DO applaud their efforts. My daughter had a beautiful, fresh, green salad and some perfectly delicious, crispy, salty, greasy diner-fries made from REAL potatoes. As I said before, I hope our bland, unseasoned scramble was a fluke, I've eaten at Five-Point before, I KNOW they can do better.

So, on to better things: The next day, with sun still shining (two days in a row!) we decided to venture out again, this time to Tacoma.

First we picked up coffee and treats at my favorite coffee spot of all time, the delightful, FABULOUS, all vegan/vegetarian Caffe Dei. They will blow you AWAY with awesome coffee, tea and wine - plus their (recently expanded) menu has something for everyone, even several pages of beautifully executed raw-items!!

I can't say enough about how much I love this place. I only wish it wasn't 25 miles from my house! I plan to devote an entire blog post to their wonderousness, very soon!!

So.
After fortifying ourselves with caffeine, we went in search of the city's recently completed graffiti mural - we'd only heard rumors, but were delighted when we discovered it was an amazing rendition of the "Alice-in-Wonderland" characters.

There's no way to take a decent picture so you can really appreciate this thing unless you see it in person!

Locals, if you're ever on Market Street, keep your eyes open!!

We then continued our explorations (discovering yet another cupcake bakery, still not vegan) and random exploring.

After considerable time absorbing warmth, sunshine and people watching on Tacoma's beautiful waterfront, we headed back downtown to Shakabrah Java, another little diner that supposedly had a "really good tofu scramble". Hmmm, I've heard that before somewhere...

But this time I was completely happy, Shakabrah managed to get the whole scramble thing JUST RIGHT.

I will say, their menu doesn't list vegan selections but don't let that throw you - it does say in large letters "Ask Your Server About Vegan Options". Which I did.

Any of their egg dishes can be made with their completely delicious (and SO flavorful!!) marinated tofu subbing for eggs. Definitely a must-try.

My spinach-mushroom-tofu was absolutely delicious and one of the best I've had. (Sorry Portland!)

The spinach was NOT overcooked, the potatoes were perfect and the tofu had a GREAT flavor!

If I were being picky, I'd still prefer my tofu crumbled rather than cubes, but that's simply a personal preference and easily overlooked, as this stuff was seriously GOOD!!

A tip: Go to the back and order straight from the counter, they don't do table service.
While you wait, there are plenty of used books on the cafe's shelves should you be needing reading material (which apparently my children did!).

I was not a huge fan of the slight bacon-smell to the air in the cafe, but, oddly, my (vegetarian) kids LOVED it, saying it reminded them of their Grandma's kitchen. To each their own, and it wasn't overpowering, just making a note...

So there you have it. Two scrambles in two diners in two days in two cities. (Oh, and some AMAZING coffee too!!)

Good, bad, average or otherwise, I don't get out much, but when I do, I definitely appreciate all the efforts, and am SO GLAD that more places are offering vegan options! If you live in or around Seattle or Tacoma, please check one of these places out!!

Here's hoping everyone had a perfectly wonderful Easter weekend too. I'll leave you with proof positive that the Easter Bunny (and his helper-bunny-pal) really DO exist!!
My daughter's friend and classmate caught them in the act, the little guys even have the eggs, and muddy paws to prove it!!

Easy Vegan "Buttermilk" Biscuits

2011-04-21T17:34:00.000-07:00

I have a sick 'Sprout' at home today, and she's ordered that I not cook anything that "smells like food" (which pretty much means 'stay out of the kitchen' I guess). So I've resorted to simply LOOKING at my files of food pictures on the computer, and catching up on a few recipes I should have posted ages ago.

This recipe, for basic, easy and fluffy biscuits, is a favorite for breakfast, with gravy, (yes, everything needs gravy, haven't you learned anything reading this blog yet?).

I also use it as a rustic "shortcake" layer when making Strawberry Shortcake (which should be happening soon!) or to top fruit for cobbler.

Biscuits are versatile and go together fast. Once you've made them a few times, you'll be adding them to your dinner (or breakfast) often! No, they're not the epitome of health-food. Stop reading my blog if that's all you eat. They ARE a perfect warm, cozy (and cheap!) way to fill out a meal. Enjoy.

Easy Fluffy "Buttermilk" Biscuits

2 cups Self-Rising Flour (yes, this time I really think "Self-rising flour" is crucial to the success of the final result. Buy it anywhere you buy regular flour. I especially like "Martha White" and "King Arthur")

2 Tbsp. wheat germ (or sometimes I use flax seeds)

1/4 cup chilled or FROZEN Earth Balance Margarine (or 2 Tbsp. Coconut Oil, chilled, works great here too)

3/4 cup So Delicious plain, unsweetened Coconut Milk (or other thicker plant milk)

2 Tbsp. lemon juice

Mix lemon juice into coconut milk and set aside.
It should begin to "curdle" in 5 - 10 min, but even if it doesn't, it still works here.
Heat oven to 450° F. Lightly grease baking sheet.

Place flour and wheat germ in a large bowl. With pastry blender or two knives, cut Earth Balance into flour until mixture resembles coarse crumbs. Add milk; stir with a fork just until soft dough forms and mixture begins to pull away from sides of bowl.Do NOT over-stir.

Turn out onto lightly floured surface and knead gently about 10 times. Pat out to about 3/4 inch thick. The less you handle the dough, the fluffier the biscuits will be!
Cut with floured 2-inch cutter. Cut straight down, do NOT twist the cutter.
Place on greased baking sheet with sides touching.

Bake at 450° F. for 10 to 12 minutes or until golden brown.

Makes 12-14 biscuits.

Enjoy with margarine, jam, syrup, on top of pot-pie or cobbler, or, of course, gravy!

Pineapple-Ginger Tofu

2011-04-15T15:47:00.000-07:00

Another one of my super-quick, go-to meals when I'm brain-dead and cooking on auto-pilot.

This is SO good, with a nice "tropical" touch, and (like pretty much everything I make) can be varied according to what vegetables you have in the 'fridge.

It also works deliciously with faux "chicken" products like Gardein or homemade seitan/gluten.

(And yes, for those of you who know my loathing for molasses, it blends nicely in this dish, and doesn't even taste very "molasses-like".)

Pineapple-Ginger Tofu

1 package water-packed extra-firm tofu
2 Tbsp. cornstarch
2 tsp peanut oil
1 - 2 cups cut up stir-fry vegetables of your choice (sometimes I use a frozen bag of veggies, or a couple red peppers and onions)
2 cups fresh or canned pineapple chunks
2 Tbsp. finely grated fresh ginger root
3 Tbsp. molasses
1/2 cup pineapple juice (if canned) or other fruit juice (apple, orange, whatever)
2 Tbs fresh lime juice
1/4 tsp red pepper flakes
8 scallions, cut lengthwise into 2-inch pieces
1/4 cup minced crystallized ginger

4 - 6 cups cooked brown or white rice or cooked Asian stir-fry noodles

Directions

Pat or press tofu to get out excess moisture (You can wrap in paper towels and set in the fridge over night if you prefer it more firm and dry, personally I don't bother)

Cut tofu into 1/2 inch cubes. Toss with cornstarch.
Warm the oil in a large non-stick or well-seasoned cast iron fry pan, over high heat.

Add tofu cubes and fry over medium-high heat until crispy on several sides, about 3-4 min per side, as desired - turning carefully. You may need to add a bit more oil.
(They won't really "brown" but the cornstarch will make them crispy.)

Remove tofu cubes to bowl and and set aside. Add vegetables to pan and sauté quickly over high heat until barely tender-crisp (slightly under-done is good) - 3 - 5 minutes.

Remove vegetables and set aside.

Add pineapple, pineapple juice, ginger and molasses to pan and stir-fry until the pineapple is brown and tender and juice has evaporated somewhat. Stir in the lime juice, red pepper flakes, scallions and vegetables.

Sauté until scallions are bright green and the vegetables are warm, about 3 - 5 minutes. Toss in crystallized ginger and tofu, stir carefully and serve over rice or noodles.

You can garnish with sesame seeds or chopped peanuts if you like!

Vegan (and Soy-Free) Matzoh-Matzo-Matzah Ball Soup

2011-04-13T13:08:00.000-07:00

This is one of the most-requested (and searched) recipes in my repertoire. Matzoh-ball (or "Matzo" or "Matzah" however you grew up spelling it) soup is such a classic recipe, but finding a vegan one can be tricky.

So I'm re-posting for those who would like to try one of the best, warm, cozy, comfort-foods around. I'm not Jewish and don't profess to making it like anyone's Grandma; it might not be "authentic" and we don't reserve it for any particular holiday or celebration. But it always seems perfect for the all-too-frequent chilly, rainy early days of Spring. And it must taste OK, since it's long been a favorite around this house, even though I've drastically changed up the recipe from it's original egg-filled dough.
I admit I originally struggled with veganizing the recipe and getting those tricky matzoh-balls to turn out anything CLOSE to the "original" - but I think we're pretty close here, finally. (Of course, even more traditionally, those matzoh-balls are cooked in chicken-broth, but obviously THAT part is easy enough to veganize). The secret ppears to be firming them up by baking in the oven JUST a little while. See? Like I said, not real "traditional", but they DO turn out, so don't complain...

My photos do not do this soup justice - but I'm an amateur, and it's difficult to make yellowish dough balls in a yellowish broth look like anything much, even on good days. Use your imagination and trust me that it DOES taste good.

I should also point out, that while I am not Jewish, the history and customs do fascinate me. I have several close friends who are Jewish, and we were discussing (mostly LAUGHING at) my matzoh-ball-veganization trials and I mentioned using tofu. Well! Evidently for Ashkenazi members, keeping Kosher at Holidays means no legumes... including tofu.

Back to the drawing board. (I've since learned that some rabbis allow tofu for those following vegan and Kosher but I don't really profess to know how all that works exactly.)

At any rate, to make things more difficult or maybe just in the interest of a challenge, and because I also know people allergic to soy - I decided to try making vegan AND soy-free matzoh-balls! What is wrong with me?

At any rate - Finally, with a lot of gooey, crumbly, mushy, trial-and-errors, I think we have a winner. Or maybe at least a fair substitute...

Soy-free, Dairy-free Matzoh Balls

1/2 cup matzoh meal
2 Tbsp potato starch (yes, this is the only thing that works here, I tried other things, don't ask me what else you can substitute, because nothing else worked out for me, but hey - try whatever you want...)
2/3 cup water (minus about 2 tsp.)
1 tsp. oil
pinch (literally JUST a pinch) of baking soda
pinch of onion powder
pinch of salt
pinch (or two or three) of parsley

*If you miss the "eggy" flavor of original matzoh-balls, you can also add 1/4 tsp India Black Salt here. Optional, but I like it. Do what you want.

Mix all the above ingredients together until a good consistency dough for rolling into balls.

Should be like a soft, slightly sticky play-dough, softer if you want - the dough firms up as it sits and the matzoh absorbs liquid . Add a little more matzoh or liquid if needed for the right texture - and refrigerate for 1/2 hour.

Roll into about 16 small (walnut size) balls and drop into gently boiling vegetable or vegetarian-"chicken" broth or your own choice of homemade broth or any salty, seasoned water.

(Any bigger and they start to fall apart. Sorry for those who like them bigger and doughier.)

Turn down heat and simmer gently for 15 - 20 minutes.

Remove from water with slotted spoon and bake on an oiled rack (over a cookie sheet) for about 15 minutes at 350 degrees until they start to dry out.

Refrigerate at this point, out of broth, if you're not ready to use.**

When ready to use, warm in the oven covered with foil (or in the microwave *gasp*). Add to soup of your choice, heat through and serve.

My actual "soup" is nothing fancy - I usually throw a bunch of veggies - often just plain old frozen mixed veggies - in some simple vegetarian "chik-flavored" broth, cook 'till veggies are done and add the matzoh balls. There you have it - Matzoh Ball Soup!

**If you leave the matzoh balls in the broth very long, they start to soften and fall apart, but then the broth thickens up nicely too. So do whatever you like.

Field-Roast Chipotle-and-Veggie Fajitas

2011-04-11T02:13:00.000-07:00

My Aunt has a lovely tradition called "Mexican Monday" and I'm always hearing about the tasty-sounding creations she and her family have come up with for dinner that night.

Reading her FaceBook makes me hungry (and feel slightly LESS creative, sometimes!)
So, in keeping with the whole "Mexican Monday" idea, and in honor of my Auntie Jill (just because she's my favorite Aunt, can whip up amazing vegan goodies when she wants to, and is a FREAKING AWESOME COOK!) I thought I'd share one of my own family favorites - quick and easy Field-Roast Veggie Fajitas!

These were a suggestion - no - almost a DEMAND from my youngest Sprout.

She'd been begging me to use the Field Roast Mexican Chipotle sausages I had stashed in the freezer. According to her, they're her "favorite thing in the world and it wasn't FAIR to see them sitting in the freezer every time she opened the door and we needed to use them because they'd been there FOREVER".

Well, things don't need to be quite as dramatic as all that; the sausage freezes wonderfully and had only been there a week, but it was a good suggestion, and as you'll see, her idea had DELICIOUS results.

Do you have Field Roast products in your area? Oh, I hope so! I feel blessed because they're made right here in Seattle and most grocery stores carry them. Worth trying to find, ABSOLUTELY!!!
I promise I'm not trying to sound like an advertisement, but can I just say this is the PERFECT use for the Chipotle flavor sausages? Yummy indeed! I may have to have Mexican Tuesday, and Mexican Wednesday and... Well. You get the idea.

No exact recipe, but I do think we stumbled on a great blend of spices and veggies. Of course, feel free to sub any veggie protein source here if you prefer, this works equally well with tempeh or tofu strips too...

Field Roast and similar products can be a stretch for my budget some days, but I consider them a fairly good deal because two 'links' (only half a package) easily provides dinner for the four of us (combined with all the veggies and other goodies, of course!).

Besides. They're local. And the people who work there are just a WHOLE LOT of fun (I know, I've toured the factory, so cool!!)

But I digress. This is as close to an actual "recipe" as I can do...

Veggie Fajitas

2 FR sausages, cut into strips (which sorta crumbled, but my daghter specifically wanted "strips" I don't know why...) and fried (yes, I said FRIED, deal with it or substitute the word "saute" if it makes you feel more virtous) in a non-stick, or cast-iron pan with strips of veggies;
1/2 an onion,
1 zucchini,
1 red bell pepper,
1 medium carrot, sliced paper thin so it cooks quickly
minced garlic and some tomatoes.

Have your pan HOT and throw everything in, stir gently until tender-crisp and browned in a few spots. No oil needed, the veggies and sausages have enough liquid. (So maybe that IS sauteeing instead of frying? Nevermind.)
You can use any vegetarian meaty thing you want here, but you may need to add spices and seasonings to taste, unlike with the Field Roast, which, as I raved about above, is seasoned JUST PERFECT for this dish. Perfect.
Add the tomatoes at the last, just let them soften a bit, and for heaven's sake, don't let the sausage get dried out, you paid too damn much to let it do that!! (Add a little tomato sauce, salsa or even broth if needed, but not so much that you make a sloppy mess).

Serve in warm, flour tortillas with some vegan sour cream and/or guacamole (not pictured here because little Sprout isn't a fan of the guac and this was HER idea, after all). I usually do Spanish Rice on the side. I have a great recipe for that, I'll have to post it next time Mexican Monday rolls around...

Grilled-Spaghetti-Garlic-Bread Sammich

2011-04-08T20:32:00.000-07:00

So, I have crazy Sprout children.
Of course I love them to death in spite (or because) of their craziness, but they keep me on my toes never knowing what to expect next.

I present the following evidence:
My Middle Sprout's latest and current most favorite Panini Sandwich invention:

The Grilled Spaghetti-Garlic-Bread-Sandwich

(I told her I was going to blog about it and she didn't believe me. It's really pretty good, and if nothing else, it's a rather original use for leftovers.)

Should you choose to try this, here's what you do:

2 slices hearty French or Sourdough bread (the bread pictured really wasn't as "thick" as it should be)
2 tsp vegan margarine
1 clove pressed garlic
1/2 cup cooked spaghetti or angel hair, chopped up - aprox 1 inch pcs.
2+ Tbsp. favorite sauce
1 Tbsp olives, chopped
1-2 slices "meltable" vegan cheese slices, or a 1/4 cup shredded (We used Teese, it melted PERFECTLY!)

Mix pressed garlic with margarine. Spread thinly on bread.
Mix sauce into spaghetti. Stir in olives.
Crumble the cheese and mush it around into the spaghetti.
Lay 1 slice bread, buttered side down, on heated Panini Grill.
Heap spaghetti mixture onto bread and spread evenly to edges.
Lay remaining bread slice on top, buttered side up.

Grill until sandwich is toasty and cheese is melty.
Dip in additional sauce if you want. YUMMMMMM

Have a great week.