Valentine French Toast and some Random Notes

I woke up this morning to some delicious aromas permeating the house: strong hot coffee, warm cinnamon, frying batter and the faint scent of pear. Knowing how much I love food, and how much of a treat it is for someone else to do the cooking, Jason prepared a surprise Valentine's Day breakfast!

Breakfast is the most difficult meal for a vegan. American traditions like eggs, bacon and even buttermilk pancakes are hard to replicate in vegan cuisine (I am not a huge fan of tempeh bacon in the morning or tofu scramble, they are much more of a dinner affair for me!). Jason decided to make French Toast with thick Italian bread, cinnamon bananas coupled with the delicious pear bellini! This was the perfect Valentine's gift - that's right, no flowers, no chocolate, no jewelry - all I want is a great cooked meal!

This recipe is adapted from Vegan with a Vengeance and uses chickpea flour, soy cream, rice milk to make the great crusty coating. If you haven't already gotten this cookbook it is about time to order it!

French Toast (based on "Fronch" Toast in VVengance)

Sliced loaf of Italian bread, toasted slightly in the oven
1/2 C soy creamer
1/2 C rice milk
2 T cornstarch
1/4 C chickpea flour
1/2 tsp vanilla
1/2 tsp cinnamon
canola oil for cooking

• Mix dry ingredients together in small bowl
• Mix wet ingredients into a large bowl
• Add dry ingredients to wet ingredients and mix until combined
• Dip bread (both sides) into the batter and fry in oil until browned on each side.
  

Cinnamon Bananas

1 banana sliced
1 tsp coconut oil
cinnamon

• Melt coconut oil in skillet
• Add banana slices and cook until just warmed
• Sprinkle with cinnamon

Pear Bellini
* this is not a classic Bellini recipe, rather it is a light drink inspired by the Bellini

Italian prosecco
Pear Juice (or Peach)

• 2 oz juice to 3 oz prosecco
• add a raspberry for garnish
  

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I am also posting some photos of recipes that I decided to try from The Voluptuous Vegan and the essential The Joy of Vegan Baking.

The VV was recommended to me a while back and I have only recently been trying out some of the recipes. Unlike most of my cookbooks, this book is arranged by full meals. Each recipe bunch works together as a decadent (voluptuous) display of culinary skill. There are even plating suggestions! While I have only gotten through a few of these, I would definitely recommend this to anyone who loves to cook or is looking for really impressive way to entertain. Many of the recipes have a spicy flare and most of them require a lot of time and deft kitchen appliance juggling, but the finished result is well worth it! Even with a messy and impatient cook like myself, these recipes miraculously end up perfect. The other day I made VV's chili and corn-bisciut casserole to great success!

I also recently made this no bake chocolate peanut butter pie from Joy. I am not a fan of PB and chocolate, but I was itching to cook something and went with what I had in the kitchen. This lovely pie tastes like creamy fudge paired with a crispy graham cracker crust! mmmmmm!

Up next: Vegan TVP Noodle casserole. This is my recipe so I'll post it in its entirety.

Happy Valentines!!!

Vegetable Pot Pie Cups for the Super Bowl

This is the easiest hearty meal in my repertoire. It takes all of 30 minutes and hits the comfort food spot with a splash of charm.

Of my recipes this is probably the least homemade and I wouldn't recommend putting it into the weekly meal rotation, but for an easy indulgence for game day it's perfect! There is something about this meal that faintly reminds me of Yorkshire pudding crossed with a hearty stuffed pie. There is, of course, no meat or cheese in here, but I make up for that with the addition of flaky puff-pastry, a true delight. This last addition also makes this meal quite filling, so I might suggest going light on lunch!

VEGETABLE POT PIE CUPS

Ingredients:
1 package frozen puff pastry cups (check the label some are not vegan!)
1 small onion chopped
1 T olive oil
1 large carrots finely chopped
2 celery stalks finely chopped
1 C chopped potato
2 garlic cloves finely chopped
3C vegetable broth
1C unsweetened soy milk (or rice milk)
3/4 C cooked peas
3 T cornstarch dissolved in 4 T cold water
1 C TVP* (optional)
1 tsp Thyme
1 tsp Sage
1 tsp Tarragon
Salt and Pepper to taste

• Preheat oven to 400 degrees and add puff pastry cups when ready. Cook for 20-25 min.
  
• While the cups are cooking saute' onion, celery, carrot and potato in olive oil for about 7min adding the garlic when there is about 2 min left
• Add TVP if using and saute' a few more minutes
• Add thyme, sage, tarragon and saute' another minute for the flavors to combine
• Pour in 2 cups of the broth and 1 cup soy milk and bring to a rolling boil, reduce to simmer
• Add peas
  
• Add the remaining broth if necessary. I tend to eye the pot and if it seems to chunky I add a 1/2 cup at a time
• After about 15 min (or when all the vegetables are soft) add the cornstarch to thicken
• Turn off the heat when it is to your preferred thickness and let sit for five minutes
• Fill the pastry cups with filling and enjoy!

Most of the time I am too impatient and my vegetables are a little crisp, but it is still a super satisfying meal. This recipe makes a large batch of stew, but this is good the next day over some rustic bread (sort of a vegetable hot "turkey" sandwich).

*TVP or Textured Vegetable Protein is basically protein crumbles derived from soy. It is quite easy to work with and in this recipe gives a chicken-like texture. I like to add this to increase the protein of the meal. It comes hydrated or dehydrated (which needs to be soaked in water before use). You can substitute the TVP with tempeh or tofu cubes if you wish or simply leave it out.

Ode to the Compassionate Cowboy Boots

This is not a food post nor a lyrical poem, rather it is an effusive gush post about my long-coveted black faux-leather cowboy boots. Before moving on I must apologize to my foodie-followers for this unapologetic display of commodity fetishism, but there is just something about those kickin' no-nonsense boots!

Ok, I must admit that I have always been smitten with the tough, traditional style of the cowboy -- let's not get confused with cowgirl here, these are decidedly not-feminine and I am most assuredly ruining any faint sense of style that I may have possessed prior to owning this pair -- boot. It has long been my logic that owning a pair of these boots would get me that much closer to owning the thing that all little girls dreamed-hoped-wished-desired-cried-begged-for most of all in the world - a pony. From the cradle I was rocked to sleep, as many children are, with the dream that "Daddy 's gonna buy me a Shetland pony" and a promise the if it runs away "Momma's gonna buy me another one some day," of course I wanted a pony! But, like most of the girls clinging on to this very same dream, I never did reach the next step of actually owning a pony, but I will never forget what it felt like at seven to know that my boots were a link to that impossible dream. Each time that I slipped those snug, heavy-heeled boots on I felt as if I had a key to another world, a world so near that I could perhaps walk there if I tried.

It turns out that twenty-three years later they are a key, perhaps in more of a Proustian way, but a key nonetheless to a more lighthearted, dreamy side of myself. I was convinced that if I were to acquire a pair of these babies that I would be able to feel like I did when impossible dreams weren't out of the question. So I set out to find the ultimate pair of boots. The problem was however, that I had since become vegan, and even though my veganism might not be as dedicated as others (I don't throw away the leather that I already owned pre-veg days) it seemed fitting to look for a compassionate way to feel comfortable in my boots, so to speak.

But where does one find stylish vegan boots that don't look like shiny pleather majorette booties? I wanted the worn and rugged look of shoes fit for an ancient race. I searched far and wide and was willing to fork out a small graduate-student fortune. Finding nothing, I had all but given up my search when a small impossible dream came true - my husband, through no prompting of my own, gifted me a pair of simple black vegan cowboy boots for my 30th birthday.

Now, I am not a dedicated materialist (as my fashion sense painfully makes clear) but I love these boots (Steve Madden if you must know). I feel like I could weather the post-apocalypse in them. They let me be bold, they offer me a peek back at myself in more carefree times, they are compassionate, they remind me of my husband's thoughtfulness, and they are simply awesome!

Soup-tastic Beet show! - Great Delicious TV recipes

I owe my culinary successes to many amazing vegan recipe creators who have undoubtedly convinced me with their incredibly tasty cuisine that there is absolutely no need for eggs, milk or butter in the kitchen. One of these is Toni Fiore and her show Delicious TV where she teaches viewers how to be conscious consumers (of food) and at the same time reveals the ease with which I too can create delicious dinners at home. If you are vegetarian and do not know Toni, get to know her fabulous recipes today!

This post I am showcasing two of Toni's recipes that can be found on her website:

CHICKPEA AND LEEK SOUP WITH PARSLEY
ROASTED BEETS WITH CURRY DRESSING


1) The soup is easy and is terrific for those of us not sure what to do with leeks! These flavorful relatives of the onion have a milder flavor that permeates the dish and make a great base to any soup or vegetable stock. I would suggest not using the tumeric, even though I love the warm color that it gives the dish.



2)Beets are notoriously difficult to deal with because they leave your counter tops, cutting boards
and fingers looking like you either bled to death or spilled a jug of red wine on them. Toni's recipe gives tips on how to work with them, and the sauce is packed with flavor (I even used the leftover to make a curry the following day). I have no idea what insane original beet-eater ever thought that such a potently purple vegetable was worth the trouble... I mean yes, they are good, but even with Toni's tips I won't be working with these difficult little roots much in the future...I hope that making beet sugar is less colorful!

Superstar Vegetable Side Dish - Breaded Squash and Zucchini Mash

Vegetable sides for the vegetarian often become main courses. This is the case for the next dish that started out as a side, but has edged out the grains that usually accompany it. This is an invention that I made one day wishing that my vegetables were as satisfying as pasta. I realize that this is not the the most healthy way to eat your veggies, but it is scrumptious and fun to make. I hope that you enjoy it!

Breaded Squash and Zucchini Mash

Ingredients:
3 T olive oil
1 large yellow squash cut into medallions
1 large zucchini cut into medallions
1 large clove of garlic sliced in half
1/2 C breadcrumbs

• Heat 1 T olive oil in a large skillet
• Rub one side of each medallion with garlic
• Add squash to the skillet and saute about 3 min
• Add zucchini to the skillet and saute until both squash and zucchini are soft. You might have to add an addition T of oil so that the vegetables do not burn.
• When the vegetables are breaking apart (they still retain their shape but are very soft) add 1/2 C breadcrumbs and the remaining oil and saute until browned just a bit
• You may have to add more oil or cook longer depending on your taste. I like to have the breadcrumbs brown but let the vegetables remain intact.
  

There you have it! I double this recipe sometimes and basically end up with a mountain of vegetables lightly coated with a light and crispy breading. MMMMMM!

Vegan Holiday Food - What to do without Turkey, Ham and Whipped Cream

What does a vegan do to make the winter a season of mouth watering tradition instead of a time of unsavory nostalgia for the by-gone meat days? I admit that my first Thanksgiving as a vegan was difficult, none of my family is vegetarian. How do you replace the staples of a meal that is mostly meat and dairy (turkey, ham, potatoes whipped w/ cream, creamed corn, gravy, buttery stuffing etc)? Well the potatoes were easy to deal with, but it took me three tries to replace the gaping hole where the meat should be. At first I simply made some of my favorite meals, risotto con zafferano or lasagna but even though I was excited to eat a heaping plate of comfort food, I felt that I was missing out on the dining experience. It makes a difference when you are not part of the passing and dishing, the pouring of gravy and the sprinkling of salt and pepper.

This year I decided to make a true Thanksgiving feast by making some of the most decadent recipes that I know while at the same time staying within the limits of the holiday's fare (meaning no lasagna or risotto!). The result: chickpea cutlets with jalapeno corn gravy, mashed potatoes, stuffing sans meat drippings courtesy of my sister, skillet cornbread and pumpkin cheesecake. I only make the gravy and cutlets for the holidays so now I look forward to slathering my plate with the hearty kick of corn gravy, a flavor that has become synonymous with the holidays! I also had my food on the table to serve with the rest of the non-vegan choices, which made a difference, and it also encouraged others to try some meatless dishes.

These recipes are not my own, so I am not going to publish them, I will, however point you in the right direction to find out how to make them from some essential vegan cookbooks! I will be posting some of my own recipes soon, stay tuned.

Chickpea Cutlets and Jalapeno Corn Gravy

I made these from a recipe in the Veganomicom and it was fast and easy and created meaty, tender c utlets that made a perfect bed for any gravy. It utilizes some wheat gluten, but is much easier to deal with than making seitan.

The gravy is a bit involved, but it is so incredible that I recommend it. I know that most of you don't equate pepper hot with Thanksgiving, but this delight melds one of my childhood traditions of mixing the creamed corn with the mashed potatoes. It is a puree (I like to leave mine chunky ) of corn, jalapeno and onion. This is a thick and flavorful way to add a fancy touch to the holiday plate.
Veganomicon
The Post Punk Kitchen


Skillet Cornbread
This is another recipe taken from Veganomicon that creates an aesthetically pleasing way to bake cornbread and it yields large thick wedges packed with fresh corn -- sooo delicious!

Veganomicon



Creamy Mashed and Whipped Potatoes
This is my recipe, so it is included in its entirety.

Ingredients:
5 large potatoes peeled and chunked
1 C unsweetened soy or rice milk
1 tsp salt
1 T sugar
2 T vegan butter

• Cook the potato chunks until tender and let cool.
• Place the potatoes in a mixing bowl and mash down with masher until chunky.
• Pour in 1/2 C milk and salt and whip with hand mixer until completely smooth. Add more to preferred texture.
  
• Add the sugar and butter to your liking. I tend to add a bit at a time and whip, taste, adjust, repeat.
• Salt and pepper to taste.

Pumpkin Cheesecake
Taken from The Joy Vegan Baking, this soft and light recipe yields a great flavor that is like pumpkin pie and whipped cream all together in a compact cheesecake package. Make this with the pecan crust and it is all the more fantastic!

The Joy of Vegan Baking

My First Pasta e Fagioli

I am attempting to make Pasta e Fagioli, a bean and pasta soup that comes in as many variations as pronunciations, for the first time. I must admit that my book of family recipes does not hold a generation-tested, ingredient-perfected version of this hearty soup, but I do recall a potent bean minestra that my grandfather served on occasion to use as the inspiration for this old favorite.


Use whatever beans or pasta you have on hand. I am using heirloom calypso beans and macaroni, but you can get creative. I also decided not to use canned beans as soaked and cooked beans tend to have a smoother texture.

PASTA e FAGIOLI

Ingredients:
T olive oil
1 chopped red onion
1 chopped celery stalk
4 cloves chopped garlic
1 tsp Thyme, Oregano, Basil
30 oz (or 2 cans) beans
1.5 C tomato puree
1.5 C h2o (or bean broth)
3 C vegetable broth
1.5 C pasta (macaroni or whatever you prefer)
1 C C quartered cherry tomatoes
salt and pepper to taste
1/4 C fresh parsley finely chopped
sprinkle of cheese (or nutritional yeast for the vegans)

• Saute' onion and celery 5 min or until soft. Add garlic and saute' an additional minute.
• Add some salt and Thyme, Oregano and Basil and stir 1 min.
  
• Add beans, tomato puree, water and vegetable broth and cook down for 10 minutes.
• Add the pasta and cook until al dente, be sure to add the cherry tomatoes a bit beforehand.
• For thicker broth add a tsp of cornstarch or arrowroot dissolved in 1 T cold h20.
  
• Sprinkle in parsley and salt and pepper to taste.

Serve this with some great crusty bread!


*tip: to soak your beans place them in a large bowl full of water and two bay leaves. Leave them overnight, rinse and cook. I use a pressure cooker and then use the leftover starchy water for the soup, which gives it a great creamy texture.