Month: April 2009

by betsy

Vegan Grilled Cheese Sandwiches

Yield: enough “cheese” for approximately 8 sandwiches

Merci33, this one’s for you, you grilled cheese virgin…
Have no fears, this recipe does not recommend slicing vegan block cheese (you call that cheese?).
Nope, it gets its yummy creaminess from the same “sauce” I created for my mac-n-cheese, as it’s very thick. I’m reprinting it here as a filling so it’s at your fingertips. I love these sandwiches with any kind of pickles, natch, but also sliced tomatoes, grapes and a glass of unsweetened soy milk.

Cheese Filling:
1-2 teaspoons olive oil
1/4 of a large red bell pepper, cut into large cubes
6 ounces firm Silken tofu, drained
1 cup cooked carrots
2 generous tablespoons cashews
4 tablespoons nutritional yeast
1 tablespoon miso (dark or light)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet or smoky Paprika
1/4 teaspoon turmeric
1 teaspoon lemon juice
2-3 tablespoons unsweetened soy milk
salt and pepper to taste

To make 2 sandwiches:
1 tablespoon vegan butter (I like Earth Balance)
4 slices of your favorite bread (I like pre-sliced country whole wheat)
approximately 4 tablespoons of cheese or enough to make a nice layer of filling in each sandwich (refrigerate remainder in an airtight container)

To make filling, heat olive oil in a skillet. Add pepper hunks and saute until slightly browned in some places. Combine peppers with remaining ingredients in the bowl of a food processor fitted with a metal blade and process until smooth and creamy.

To make sandwiches, heat a large skillet over medium-high heat. Spread a nice layer of cheese filling almost to edges of two slices of bread. Top with remaining slices. Melt half the tablespoon of butter in the skillet. Place sandwiches into the sizzling butter and cook approximately 2 minutes. Add remaining half tablespoon of butter (it will melt quickly), flip sandwiches and cook approximately 2 minutes on the second side. Serve hot.

by betsy

Vegan Macaroni-and-Cheese

Yield: 4 Servings

The key to delicious macaroni and cheese is in the sauce. Vegan cheese sauces come in many permutations. Jo Stepaniak’s The Ultimate Uncheese Cookbook contains many scrumptious varieties, each with a slightly different flavor and texture profile. Some are essentially white sauces (made with soy milk and water plus flour or kuzu) to which the likes of nutritional yeast, miso, nuts and more are added to yield a rich cheesy flavor. Others get their body from pureed veggies or white beans. And I suppose, you could also melt grated vegan block cheese in a white sauce (that is, if you could get it to melt!). The one I’ve created, inspired by Stepaniak, combines veggies with firm silken tofu and other goodies for a luscious and robust sauce that is thick, creamy and golden. Plus it is packed with both protein and vitamins.

Pasta:
water
salt (enough to make the cooking water taste like the ocean)
8 ounces pasta (I used whole wheat rotini in the photograph)

Sauce:
1-2 teaspoons olive oil
1/4 of a large red bell pepper, cut into large cubes
6 ounces firm Silken tofu, drained
1 cup cooked carrots
2 generous tablespoons cashews
4 tablespoons nutritional yeast
1 tablespoon miso (dark or light)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet or smoky Paprika
1/4 teaspoon turmeric
1 teaspoon lemon juice
2-3 tablespoons unsweetened soy milk or pasta water
salt and pepper to taste

Optional Topping:
1 tablespoon vegan butter or olive oil
1/2 cup panko bread crumbs (or whatever crumbs you prefer)

Inclusions:
Whatever strikes your fancy, from sauteed mushrooms to cooked green peas to diced sun-dried tomatoes. (In the photo, I served the peas on the side and as a garnish.)

In a large pot over medium-high heat, bring water and salt to a boil. Stir in pasta, reduce heat if necessary to simmer the pasta, and cover with a lid slightly ajar. Cook until al dente. Drain and combine with sauce (plus any optional inclusions) and top with crumbs if desired.

To make sauce, heat olive oil in a skillet. Add pepper hunks and saute until slightly browned in some places. While the peppers cook, make optional topping. I prefer to toast the crumbs on top of the stove and sprinkle over the dish so as not to dry out the macaroni and cheese. Simply heat the oil over medium-high in a skillet, stir in the bread crumbs, and continue stirring frequently until crumbs are golden brown.

Meanwhile, finish the sauce by combining peppers with remaining sauce ingredients in the bowl of a food processor fitted with a metal blade and process until smooth and creamy.

by betsy

Vegan Oatmeal Dried Cranberry Cookies

Yield: 9+ mega cookies or 24+ normal sized

Before summer is here for good–the mercury hit nearly 90 degrees today!–I wanted to post this recipe. Though oatmeal is heart-healthy and nuttily delicious year-round, I associate these cookies with cool weather. I was reminded of them recently by my good friend Sharon, aka “Ms. C.” An inspired cook in her own right, she pronounced these cookies the best.

3/4 cup vegan butter (I like Earth Balance)
1/2 cup sugar or raw sugar
1 cup packed brown sugar (you can use sugar/raw sugar, but the flavor will be a little different, and you might need a tiny bit more soy milk)
1 teaspoon vanilla
1/2 cup unsweetened soy milk (plain or even vanilla would work fine)
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon (omit salt if using Earth Balance, as it’s already salted)
1 teaspoon cinnamon*
1/2 teaspoon cloves*
1/2 teaspoon nutmeg*
1 cup chopped pecans or walnuts (optional)—toasting them first makes them especially good
1 cup dried cranberries (or golden raisins)
3 cups rolled or quick cooking oatmeal
*or substitute 2 teaspoons pumpkin pie or apple pie spice for all spices

Preheat oven to 350°F. Beat together the margarine, sugar, brown sugar and vanilla until smooth and fluffy. Add the soy milk and mix until combined (it may look a little curdled). Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients. Batter will be very thick. Drop by 3 inch balls (I use an ice cream scoop) onto cookie sheet and flatten slightly. Bake 12-15 minutes, or until done. (If you make smaller cookies just cook them a slightly shorter amount of time.) Let cool until firm enough to handle and then use a spatula to transfer to a rack to cool completely. Cookies will still be slightly soft and chewy. Store in an airtight container.

Source: Adapted by Betsy DiJulio from Your Guide to Vegetarian Cuisine by Jolinda Hackett

Photo Credit: Chris Tyree

by betsy

Blackeyed Pea Pilaf over Collards with Green Tomato Salsa and Roasted Pecans

Yield: app. 4 servings

You can take the girl out of the Deep South, but you can’t take the Deep South out of the girl. Partially inspired by my roots and partially inspired by what was in my pantry, this dish is a cleaned up, contemporary take on collards and Hoppin’ John with a nod to fried green tomatoes, though there is nothing breaded or fried about it. Liquid Smoke replaces the fat back in the greens which are also cooked with diced tomatoes for a boost of color, flavor and vitamins. The next layer provides protein and fiber in the form of a whole grain pilaf that begins with a packaged mix to which blackeyed peas are added. For a burst of crunchy and colorful freshness, a salsa of green tomato, orange bell pepper and red onion crowns the layers. And for good measure, a few roasted pecan pieces provide the perfect garnish. Despite the layers, this dish comes together surprisingly quickly.

Pilaf:
1 tablespoon olive oil
½ cup finely chopped yellow, white or green onion
1 ¾ cup faux chicken stock (vegetable stock would work fine)
1 box Near East brand “Whole Grain Blends”—Roasted Pecan and Garlic flavor, including seasoning packet
1-15 ounce can vegan black-eyed peas, rinsed and drained
2 tablespoons minced fresh parsley or 2 teaspoons dried

Greens:
1 tablespoon olive oil
8 ounces rinsed, dried and chopped fresh collards (I use the pre-chopped read-to-eat variety that comes in a plastic bag)
1-15 ounce can petite diced tomatoes in juice
salt, pepper and garlic powder to taste
a few dashes of Liquid Smoke to taste (go easy so as not to overpower the other flavors)
2 tablespoons apple cider or white vinegar
1 tablespoon granulated sugar or raw sugar

Salsa:
1 green tomato, cored and diced
½ of an orange bell pepper (red would be fine), cut in half cross-wise and then sliced into strips
¼ of a medium-large red onion, peeled and finely diced
1 scant tablespoon granulated white or raw sugar
2 tablespoons apple cider or white vinegar
salt, pepper and garlic powder to taste
a few dashes of your favorite hot sauce to taste

Garnish:
¼-1/3 cup pecan pieces, roasted at 450 degrees for 5-7 minutes (watch carefully) and lightly salted, if desired

In a medium saucepan, heat 1 tablespoon of oil over medium-high heat. Add onion and sauté, stirring frequently, for a few minutes or until softened. Stir in faux chicken stock and pilaf and cover loosely. Reduce heat to a simmer, and cook 25-30 minutes, stirring only occasionally, until water is absorbed/evaporated. Remove pan from heat, stir in spice packet and let stand 3-5 minutes. Gently stir in blackeyed peas and parsley.

Meanwhile, in a large pot or wok, heat 1 tablespoon of oil over medium high heat. Add collards and stir-fry for approximately 10 minutes, stirring quite frequently to prevent sticking. Stir in remaining ingredients and cook approximately 7-10 more minutes or until greens are tender. Sadly, when the greens are at their brightest and prettiest green, they are not tender enough to be palatable. They will be a darker green when cooked to the optimum degree of doneness.

While greens/tomatoes and pilaf cook, prepare salsa by combining all ingredients and tossing gently to combine. Cover and refrigerate if not serving immediately; otherwise, set aside.

To serve, spoon greens and tomatoes into the bottom of a serving dish. Heap the pilaf into a pleasing dome on top of the greens and spoon the salsa over the mound. Top with a sprinkling of roasted pecans. Alternatively, follow the same procedure in individual shallow bowls.

by betsy

Vegan Grape-Tomato Salad

Yield: app. 4 servings

The title of this recipe is a play on words because it isn’t a “grape tomato” salad, as in a salad made from those small little tomatoes. Rather it is a salad made of grapes and tomatoes. I admit that sounds perfectly odd, but I was inspired by the sheer beauty of seedless purple grapes lying next to bright green tomatoes following a trip to the grocery store. After I combined them, though, they needed a bright punch of color, so I added a quarter of an orange bell pepper that I had left over from another recipe. A very simple dressing provides a dill-scented backdrop that allows the flavors of the fruit and vegetables to shine through. I hope this will become your new favorite spring and summer salad.

1 rounded cup of seedless purple grapes, left whole
1 firm green tomato, cored and diced
¼ of a medium orange bell pepper (red would be fine), sliced into thin strips
2 generous tablespoons minced fresh or fresh-frozen dill
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Grey Poupon mustard
salt, pepper and garlic powder to taste
Optional Garnish: 4 sprigs of fresh dill

Place grapes, tomato, bell pepper and dill in a medium-sized non-reactive bowl (like glass or ceramic). In a small cup, whisk together remaining ingredients. Pour a little of the dressing over the salad and toss gently to very lightly coat. You may not need all of the dressing; if not, cover and save for another use. Adjust seasoning if needed. Chill, covered, for several hours or overnight to allow flavors to marry. Divide between four bowls (I like to use stemmed clear glass ice cream dishes) and garnish each with a sprig of fresh dill if desired.

by betsy

Vegan Roasted Broccoli

Yield: 4 servings

Every time I make this recipe, the broccoli never makes it to the dinner table because my husband and I stand over the pan, piping hot from the oven, and eat the florets like French fries. Carrie, a teacher-friend at my school, recently confessed that, since I shared the recipe with her last year, she has made it at least twice a week. I considered a variety of ways to make the recipe “mine,” but why tinker with perfection? Resist the temptation to gild the lily, and make this recipe just as it was conceived by Sara Moulton, Food Network star and executive chef of Gourmet magazine. Resist also the temptation to open the oven and peer in to insure you aren’t incinerating your little broccoli forest. Never fear, 500 degrees is the correct baking (not broiling) temperature and 15 minutes is the correct amount of time. I shared this recipe with our good friend Scott who called to say that he had blown it, as his broccoli looked like brain coral. My response was, “No, that’s perfect!”

2 ½ cups of broccoli florets, trimmed to approximately the size of a ping-pong ball (some may be slightly smaller and some slightly larger, but you want them to cook fairly evenly)
1 tablespoon of olive oil (avoid using more, as you don’t want the broccoli to steam)
salt to taste

Preheat oven to 500 degrees. Pour oil into a large metal roasting pan. Add broccoli florets and toss gently to coat. Salt and toss again. Spread florets into a single layer and place pan on the center rack of your oven. Roast for 8 minutes without opening the oven or stirring. Remove, toss gently, and return to oven for 7 minutes. Remove from oven and place on a cooling rack. (Broccoli should be slight browned and crispy on some surfaces.) Adjust seasoning with salt if necessary and serve hot, warm or at room temperature. These are best not reheated.

Source: Sara Moulton

by betsy

Vegan Thai Coconut Milk Rice with Spicy Carrots and Green Peas

Yield: 4 servings (to truly serve 4, this dish needs something like a simple cucumber salad to round it out)

Just home from a week long Spring Break vacation, I challenged myself tonight to create a satisfying and healthy dinner using only ingredients I had on hand. (Read: I was too worn out from a day of travel to get enthusiastic about going to the grocery store not even a half-mile away.) Poking around in the pantry and ferreting around in the fridge and freezer revealed plenty of wholesome ingredients for a Thai-inspired meal. Following is the tasty result.

Rice:
1 cup water
1-14 ounce can lite coconut milk
1 cup Jasmine rice
1-5 inch stalk of lemon grass (tough green stalk removed), cut into 4 pieces
2 Kaffir lime leaves, torn in half
2 tablespoons minced fresh or fresh-frozen Thai basil (mine was the latter)
1 tablespoon minced fresh or fresh-frozen mint (again, mine was the latter)
2 tablespoons lime juice
2 tablespoons vegan fish sauce (it will usually say “vegetarian” on the label)
salt to taste
garlic powder to taste

Spicy Carrots and Green Peas:
2 teaspoons canola oil
1 large clove garlic, minced
1-2 teaspoons green curry paste (it’s fiery, so start with 1)
1 generous pinch ground cumin
1 generous pinch ground coriander
1 cup baby carrots, cut on the diagonal into 3-4 pieces each
3/4 cup water
1 cup frozen green peas
1 tablespoon vegan fish sauce
salt to taste

Garnish:
1/4 cup finely chopped peanuts
4 sprigs Thai basil or mint

In a medium saucepan, bring water and coconut milk to a simmer. Stir in rice and next six ingredients and cook loosely covered over medium-low heat, stirring fairly frequently, until rice is tender and creamy, approximately 15-20 minutes. Season to taste with salt and garlic powder. Remove from heat. At this point, it is important to have vegetables prepared so that the meal can be served immediately, lest the rice become gummy.

So, as soon as rice begins to cook, heat oil in a large skillet over medium-high heat. Add garlic, curry paste, cumin and coriander and cook, stirring constantly, about a minute until mixture comes together. Stir in carrots just until coated with curry mixture. Then stir in 1/2 cup of the water and cook carrots a few minutes or until crunchy-tender. Stir in peas, remaining 1/4 cup water and fish sauce, and cook for a few more minutes until peas are heated through, but still bright green.

Immediately, divide rice among four shallow bowls and top with one-fourth of the vegetables. Garnish each serving with about a tablespoon of chopped peanuts and an optional sprig of fresh Thai basil or mint.

by betsy

Vegan Dreamsicle Smoothie

Yield: 1 serving

I think Persephone may have finally peaked her head up from the underworld. In terms of breakfast-on-the-go, that means it’s time to trade in my soy hot chocolate (lite chocolate soy milk heated in the mic and poured in my insulated go-cup) for this warm weather favorite. Last year, I even bought a special quiet blender so as not to wake my husband when I’m whirring it up before I leave for school. (I like the Krups 4-speed with an ice crusher feature.) This may be the world’s easiest smoothie and it’s packed with both protein and vitamins. Plus it provides a bit of hydration.

1 cup unsweetened soy milk (plain or vanilla/lite vanilla would work; I just don’t keep them on hand)
4 tablespoons (1/4 cup) orange juice concentrate
8 ice cubes (somewhere between 1/2-1 cup)
optional: 1 packet of Splenda (if you allow yourself such things)

Place all ingredients in a blender and blend until smooth and frothy. Enjoy!
by betsy

Vegan Caribbean Pumpkin and Black Bean Soup

Yield: approximately 4 servings

I generally favor fresh or frozen vegetables, but I do use canned beans and canned pumpkin puree. I hope that doesn’t offend anyone, but I’m just not that much of a purist…yet. Plus, canning pumpkin is said to concentrate its beta-carotene. My good friend Sonya told me she likes this soup made with corn. Try using half a can of beans and about half a can of frozen corn so you still get some protein from the beans. Great idea, S!

1 tablespoon olive oil
1/2 medium onion, diced
1 1/2 teaspoon ground cumin (generous)
1 teaspoon ground coriander (generous)
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh, minced
1-15 ounce can pumpkin puree
1-15 ounce can black beans, drained and rinsed
1-14 ounce can coconut milk or lite coconut milk (lots less calories AND, sadly, flavor; but the soup is still good)
1 1/2-2 cups vegetable stock
4 tablespoons finely chopped cilantro
optional: large handful of fresh baby spinach
2 generous tablespoons lime juice
3/4 teaspoon lime zest (optional)
salt and freshly ground black pepper to taste
4 tablespoons vegan sour cream
4 cilantro sprigs or a generous tablespoon of minced fresh cilantro
4 tablespoons toasted pumpkin seeds (optional but nice)

Heat oil in medium saucepan over medium-high heat. Add onion and saute until tender. And next 8 ingredients (along with optional spinach) and heat just until soup starts to bubble around the edges, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Stir in lime juice and zest. Season with salt and pepper. Serve in bowls topped with sour cream, cilantro and optional pumpkin seeds.

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