We served this over spaghetti for Sunday Dinner last weekend. Onions, zucchini, and various bell peppers, seasoned with Kosher salt, fresh ground black pepper and some Italian herbs – nothing could be simpler or more delicious.
Vegan Carrot Cake
posted by
Apparently I am in my cake era.
I saw this recipe in the March 23rd issue of the Wall Street Journal and it looked cool. Figured it might be nice for Easter Sunday.
Just a few changes from the original recipe, and I was able to make it without eggs or dairy, just for fun. As luck had it, it turned out really delicious.
The original recipe was from Vallery Lomas. Here are her ingredients.
- Unsalted butter, softened, for greasing pan
- 2 large eggs at room temperature
- ½ cup vegetable oil
- ¼ cup buttermilk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1½ packed cups peeled and grated carrots
- ½ packed cup sweetened shredded coconut
- ½ cup chopped pecans
I used non-stick spray oil on the pan instead of butter, substituted 6 T of aquafaba for the two eggs, and made the buttermilk with a quarter cup of oat milk and a teaspoon of white vinegar.
The aquafaba, oil, curdled oat milk, vanilla extract, sugar and salt all go into a bowl for whisking until they are thoroughly combined and a bit thickened.
Next come the flour, baking powder, baking soda and cinnamon, and more whisking until it’s all incorporated into a batter consistency.
Finally, I added the carrots, coconut shreds and pecans and incorporated them.
I baked it for 40 minutes at 350 °F, but should have left it a bit longer. It was delicious, but still a bit too moist, and I had difficulty getting it out of the pan in one piece.
For the frosting, instead of using Lomas’ recipe for cream cheese icing, I found this one from the Roasted Root. I used honey instead of maple syrup, oat milk instead of almond, and added an extra tablespoon of lemon juice for extra tang. I also screwed up and only used 1/2 teaspoon of vanilla, but I think that actually made it taste a little more like actual cream cheese icing.
- 2 cups of raw cashews, soaked in water overnight and drained
- 1/3 cup + 1 t honey
- 3 T lemon juice
- 1/4 cup oat milk
- 1/2 t vanilla extract
- 1/4 t sea salt
This all went into the Vitamix and blended for about a minute until it was the right consistency.
Like in Lomas’ original, I sprinkled some toasted coconut shreds on the top after icing, and added some half pecans for decoration.
This is definitely one that I would make again. Other than having to get the cashews soaking the night before, it went together pretty quickly and since there’s only one bowl involved, and no need for a mixer, cleanup was quick too. The non-vegans liked it, and said that the frosting was indistinguishable from a full cream cheese version.
Vegan Mushroom Stroganoff
posted by
For Sunday Dinner this week, Claudia made a recipe she found on a Vegan Recipes Group on the Book of Faces. It was incredibly delicious and hearty.
She made a double batch, and it fed four of us nicely (we each had seconds). This was a huge hit with everyone at the table, and it was better than any Stroganoff I’ve ever eaten (including the decidedly beefy variety that we used to make).
We served this over wide noodles, and garnished with paprika and parsley.
Ingredients (for the double batch):
2 pounds of mushrooms, sliced (she used button and cremini)
2 onions, diced
4 cloves of garlic, minced
olive oil for sautéing
2 cups vegetable broth
1/4 cup soy sauce
2 T tomato paste
2 t paprika
2 cups of cashew crème fraîche (see recipe below)
Salt and pepper to taste
Instructions:
Sauté onions and garlic.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
Whisk together vegetable broth, cashew crème fraîche, soy sauce, tomato paste, paprika, salt, and pepper.
Cashew Crème Fraîche
1 1/2 cups cashews, soaked overnight then drained
1/2 cup water
3 T olive oil
2 T lemon juice
1 T nutritional yeast
1/2 t salt
1/2 t dried thyme
Blend for about a minute in Vitamix or other high speed blender.
The crème fraîche on it’s own would make a fantastic Alfredo style sauce for pasta.
Cataplana
posted by
I’ve been listening to the Spirit of the Camino podcast lately on my morning runs. In the first season, there’s a lot of discussion about the culture of Portugal, where Nick and Wendy live. They mentioned Cataplana at some point, and I was intrigued.
I researched recipes online and ran across a couple that were either Vegan or nearly so, and adapted them.
It seems like the three essential ingredients are tomatoes, bell peppers and onions, so those feature prominently in my version. I’d love to try the “authentic” dish one of these days, to learn whether or not my spice and herb mix was close. I can’t vouch that this recipe would pass as a genuine Cataplana in Portugal, but it sure was tasty.
I didn’t have an actual Cataplana dish to cook in, so I used a 6 quart stock pot.
Sauté:
- 2 Large Onions, Chopped (I used 1 yellow and 1 red), Salt and Ground Black Pepper
- 5 Cloves of Garlic, Minced (after the onions are pretty well cooked)
Season With:
- 2 T Paprika
- 2 T Cumin
- Some Red Pepper Flakes and Oregano
- 1/2 Can Tomato Paste
If you wanted, you could probably use Tarragon instead of the Oregano. It might be a little more typical of Portuguese seasoning.
Once all of that mess is combined and fragrant, I added some garden fresh green beans that we had on hand, and stirred them around in the mixture.
Deglaze:
- 1/2 Cup Sherry (you could use white wine if you want)
- 2 Cups Veggie Stock
Add:
- 2 Cans Diced Tomatoes (fire roasted is nice)
- 2 Bell Peppers, Chopped
- 6 Medium Potatoes, Cubed
- Some Miso Paste
- 1 Sheet Nori, Cut Into Small Pieces
Cover and cook until the veggies are tender. I added some frozen peas toward the end, so they could warm through, but not get mushy.
You could also add or substitute whatever other vegetables you would like. Zucchini and Eggplant would be good choices. Perhaps Snow Peas or Chick Peas as well. If you wanted to add some spicy peppers, they should work fine too.
We served this with some “take and bake” Italian bread from Aldi. The soup was savory, tangy and nicely sweet. It must’ve been beginner’s luck, but this goes right onto my list of favorite soups.
If you’re not Vegan, you could add some shrimp, clams or whitefish.
Here are links to some of the recipes I reviewed.
https://vegancooking.livejournal.com/3345350.html
https://www.veganbearchef.com/vegan-cataplana.html
https://food52.com/recipes/41744-portuguese-cataplana
http://yumblog.co.uk/archives/9727
https://www.luisa-paixao.us/blogs/life-in-portugal/cataplana-the-5-best-recipes
Paella de Verduras
posted by
Paella is one of those dishes that seem to put everyone in a festive mood. When I first began making it five years ago, I did my best to keep it as authentic as I could, which I thought meant including pork, poultry and shellfish.
As our family moved more and more toward plant-based cooking, I substituted Vegan Chorizo for the pork, but always included shrimp and chicken atop the pan for the folks around the table who still consumed them, thinking that it really wouldn’t be Paella without them.
I was delighted to learn recently that Paella de Verduras is also a traditional dish in Spain. I decided to try this vegetable-only version for supper the last evening that my sons were back in the US for a visit. From start to finish, the meal took about an hour and a half to prepare, so it’s not a quick weeknight meal, but I was still able to pull it off in time to eat at a decent hour even beginning after the work day ended.
Broth for the Rice
Sauté 5 cloves of garlic in some olive oil. Add 3 T of tomato paste and 1 1/2 T paprika and let it caramelize just a bit. Add 2/3 cup of Sherry and a quart of veggie stock. Since I was leaving out clam juice this time to keep things Vegan, I added a splash of apple cider vinegar and some soy sauce to kick up the umami a bit, and then let this boil for a few minutes to bring all the flavors together.
On the Grill
I fired up the Weber Genesis gas grill and started by grilling some strips of Red Bell Pepper, and some chunks of Zucchini and Eggplant that I’d hit with olive oil, salt and ground black pepper. Then I got my Paella Pan good and hot, and sautéed a couple of Spanish Onions in some olive oil. 3 cups of medium grain rice went in next, and then the broth. Once it cooked with the grill closed for 15 minutes, I rotated the pan a quarter of a turn and put the grilled veggies on top. After another 15 minutes, I turned the pan again and topped it with jarred artichoke hearts, some pimiento stuffed olives and frozen peas. From there on, I just checked and rotated the pan every five minutes or so until it looked like things were pretty well done. I grabbed a spoon of rice to check for doneness, and then brought the pan in to rest at table for a little while before we ate.
I think everyone enjoyed this, as there were few leftovers. It was every bit as tasty as the meat and seafood version. The only thing I will change next time is to get a little more seasoning into the broth. Maybe some salt and some red pepper flakes or cumin or somesuch.
Ingredients list is below, in case you want to try it yourself. If you don’t have a Paella pan, you could use a large iron skillet or Dutch Oven and cut the recipe in half or thirds. One of the tricks is to not stir the rice after you add the broth. The dark, almost burnt crusty rice closest to the pan is part of what makes the dish unique and tasty.
Ingredients
- 5 Cloves Garlic, Crushed and Diced or Pressed
- 3 T Tomato Paste
- 1 1/2 T Paprika
- 2/3 C Sherry
- 1 Quart Vegetable Stock
- 3 Red Bell Peppers cut into strips
- 1 Medium Eggplant cut into rounds, then quartered
- 4 Small Zucchini cut into rounds, then quartered
- 1 Jar Quartered Artichoke Hearts, drained
- 1 Jar Spanish Style Pimiento Stuffed Olives, drained
- 2 Cups Frozen Peas
¡Buen Apetito!
Vegan Coney Dogs
posted by
There is a “hot dog and root beer stand” type of restaurant in our town that is renowned for their Coney Sauce. They are called Jaenicke’s. They’re only open in the warm weather months, so opening day each spring is a much anticipated event here in Kankakee.
When Claudia and I were first dating, it was a sort of rite of passage for our relationship to have a “sauce bun with cheese” together at Jaenicke’s.
I still miss the sauce buns, and feel a little nostalgia for “Wiener Wednesdays” in the summer months. So I figured I would try to replicate the fare using plant based ingredients.
I had used the Jaenicke’s knockoff recipe from Geek Eats TV before, substituting black lentils for the ground beef. Although I like the lentils as a substitute in Moussaka, I wasn’t nuts about the sauce. This time I used Beyond Burger, and it was quite a bit better, and very close to the original, except for that characteristic BB aftertaste. I think Impossible Burger may be the way to go, and I’ll try to make the sauce again using that product soon.
Two other components that were not quite spot on this time. First, I really should have steamed the buns. Our teenager, Caro, says that one of the great things about the buns at Jaenicke’s is that they are so soft that it’s always a risk that they will fall apart in your hands.
Secondly, the “cheese” sauce came out a little too thin, and just a tad vegetal tasting. I think that this is because I added a splash too much of the steaming water to the Vitamix.
All in all, not a bad attempt. Field Roast franks stood in well for the dogs, and I have no complaint at all about those.
Stay tuned!
Vegan Chorizo Hash with Tofu Scramble
posted by
Whenever I run across recipes from Weber Grills these days, my first thought is often “I don’t eat that.” When I am conscious, my second thought is “How can I adapt this to not use meat?”
This Chorizo and Potato Hash with Egg recipe is a perfect example. It’s the sort of thing that would have had me running to Jewel for Chorizo and firing up the Genesis back when I was carnivorous. So when it hit my inbox, I was intrigued, then momentarily disappointed. Then I realized that I already had a recipe for Chorizo made with plant-based meat that I’d been wanting to try. I’d also had good luck with Tofu Scramble in the past, and although it’s not quite the same as a gooey, runny egg yolk dripping over the potatoes, I figured it would stand in nicely.
So I filed the recipe away in my Evernote, hoping I’d remember to get around to it. On a recent trip to Aldi, they had Beyond Beef bulk burger on sale, so we picked up a couple packages, and I finally remembered to put this meal together for Sunday Dinner this week. I opted for cooking indoors, just for the sake of efficiency, but I’ll definitely make this again on the cast iron plancha out on the Genesis this summer.
The Chorizo seasoning comes from America’s Test Kitchen’s Cooking With Plant Based Meat.
- 4 t Ancho Chile Powder
- 4 t Paprika
- 2 t Ground Cumin
- 1 t Ground Coriander
- 2 t Dried Oregano
- 2 t Sugar (I used Turbinado)
- 1/2 t Garlic Powder
- 1/2 t Cinnamon
- Pinch Cayenne Pepper
- Pinch Ground Allspice
This is supposed to be enough for 12 ounces of ground plant-based meat, but it did fine to season a full pound of the Beyond Burger.
I used two pounds of potatoes, cubing them with the skins on, and soaking them in a bowl of water with a little salt and white vinegar until I was ready to cook. Once they were in the pot and about starting to boil, I sautéed the Chorizo in my wok with a little olive oil. When it was done (five or six minutes) I removed it to a bowl, deglazed the wok with a splash of vinegar, and then sautéed a diced green bell pepper and yellow onion. Once those were done, I removed them, and added the drained par-cooked potatoes. I debated on using another type of oil, but at the temps I was cooking the olive oil was just fine. The potatoes were seasoned with cumin, paprika, Ancho Chile powder and black pepper. They cooked for about fifteen or twenty minutes, and then I added the onion and pepper back in to cook for awhile, and then finally added the Chorizo.
My tofu scramble turned out good, although I added a bit too much dry mustard. The recipe calls for prepared Dijon, so I should have cut back a bit using the powder. Once it was on top of the hash, with a little salsa and scallions, it was fine.
This was a hit even with the carnivores in the household, though Claudia did make actual scrambled eggs for herself and her mom. She brought out some soft corn tortillas and folks were putting the hash and scramble into those for seconds.
The hash turned out better than any I’ve ever made. It occurred to me that I could adapt this recipe for Corned Beef Hash using my Pastrami seasoning instead of the Chorizo spices. I might add a little Vegan Worcestershire next time.
I will definitely make the Chorizo again as well, and use it this summer when we cook Paella.
Creamy Cashew Cheese Dip
posted by
I purchased a Vitamix blender with some Amazon points and a gift certificate that I received from work, and have now tried several plant-based cheese recipes. So far, this one is my favorite.
It starts with 2 cups of raw cashews, soaked overnight in water.
After draining, the cashews go into the blender for about 45 seconds with these ingredients.
- 1/2 C Cold Filtered Water
- 1 Clove Garlic, Diced
- 2 T Fresh Squeezed Lemon Juice
- 2 T Nutritional Yeast
- 1 t Apple Cider Vinegar
- 1 1/2 t Thyme
- 1/2 t Salt
- 1/4 t Ground Black Pepper
This is another recipe from Deli Devi. I’ve also tried their Vegan Mozzarella and their Veggie Nacho Sauce. All great recipes, and this is not a paid endorsement. 🙂
This Cashew recipe is good as a dip for crackers or chips, and also serves as a decent substitute for cream cheese on a toasted bagel.
Vegan Mac ‘n’ Cheese
posted by
I’ve been experimenting with nutritional yeast lately, and found this recipe from Deli Devi.
Cook 12 ounces of macaroni.
Steam:
2 C chopped carrots
1 C cauliflower florets
1 C potato cubes
Add to a blender with:
3 C of plant based milk (I used oat)
1 T olive oil
1 T maple syrup
1 T balsamic vinegar
1/2 C of nutritional yeast
1 t onion powder
1 t garlic powder
1 t smoked paprika
1/2 t ground turmeric
Salt and pepper to taste
Maybe add a little bit of the pasta water to the blender if you’d like.
Once the mixture is blended smooth, heat it in a sauce pan on medium for five minutes or so until it thickens, and then combine well with the cooked, drained pasta.
I added a little hot sauce and soy sauce for flavor and umami.
This turned out super tasty, ooey gooey, and is a lot healthier and more nutritious than a Kraft box.
Quick Weeknight Curried Chickpeas
posted by
Claudia makes an incredibly delicious curried chickpea dish with spinach and all sort of other goodies, so I was a little hesitant to even try this simple recipe, but it seemed like an easy weeknight meal, so I finally decided to give it a go.
I took a few liberties, but kept it simple.
I sautéed a chopped onion, some diced fresh ginger and a few minced cloves of garlic in some olive oil.
Then I squeezed in some tubed tomato paste, and added my standard curry spices, stirring everything together until it all was toasted and fragrant.
- 2 t Garam Masala
- 2 t Curry Powder
- 1 t Mustard Seed
- 1 t Coriander
- 1/2 t Chili Powder
- 1/2 t Paprika
- 1/2 t Turmeric
- Some Red Pepper Flakes
Finally, in went two cans of diced tomatoes, two cans of chickpeas (drained), and a can of coconut milk. Then it was just a matter of letting it combine and heat up well while making the rice to go under it.
From start to finish, this took a little more than half an hour to prepare. It fed three of us, and there was plenty left over.
It certainly didn’t measure up to Claudia’s recipe, but it wasn’t half bad.