Tuesday, August 15, 2017

Full-flavor Smokehouse Vegan Burgers


I found this recipe by actor Milan Ross who went vegan for health reasons.  I made the patties a day before cooking them and just kept them in the fridge.  If you don't have Smoked Salt and Pepper, just add a dash of Liquid Smoke.  I'll be making these again soon.

Full-flavor Smokehouse Vegan Burgers
The Change Cookbook - adapted

1            cup unsalted raw walnuts
1/2         cup uncooked quick-cooking oats
1            medium white onion, finely chopped
4            cloves garlic
1            Portobello mushroom, stemmed and finely chopped
1            tsp. chopped fresh thyme
1/2         medium beet grated (I used 1 cooked & marinated beet finely chopped)
1            15 oz. can kidney beans, rinsed and drained
1/4          teaspoon smoked salt (I used a dash of liquid smoke)
1/2         cup cooked brown rice
3            tablespoons commercial smoky BBQ sauce
1/4         teaspoon pepper
1/4         teaspoon garlic powder
1/8         teaspoon oregano
****I added approximately 1/4 cup dry bread crumbs

Buns and fixin’s

Place the walnuts in a dry skillet, and cook over medium heat, stirring frequently, until the nuts are fragrant and golden.  Transfer to a food processor

Place the oats in the skillet, and toast over medium heat for 3-5 minutes.  Add to the food processor, and pulse the mixture until you have a fine meal.  Set aside.

Lightly spray a large skillet with nonstick cooking spray, and heat to medium heat.  Add the onions and sauté, stirring frequently, until translucent.  Add the garlic, mushrooms, and thyme, and cook until the mushrooms are soft.  Remove from the heat, and stir in the grated beet until it release it’s color.  Set aside.  I just added the chopped marinated beat to the mixture.

Place the kidney beans and smoked salt (or liquid smoke) in a large mixing bowl, and mash until only a few beans remain whole.  Add the cooked brown rice, reserved walnut mixture, reserved mushroom mixture, BBQ sauce, and spices, and mix thoroughly until you’ve formed a moldable dough. 

Preheat a grill pan.  Divide the burger mixture into 8 equal portions, and mold into patties.  Arrange the patties on outdoor grill or grill pan, and cook for 3-4 minutes on each side, searing grill marks into each side.

Dress and serve.


Wednesday, August 9, 2017

Singapore Noodles with Tofu


Singapore Noodles with Tofu
Food Network Magazine

8            ounces thin rice noodles
1/4         cup vegetable oil
1            14-oz. package firm tofu, cut into 1/2” cubes
Kosher salt
4            scallions, cut into 2-inch pieces
2            stalks celery, thinly sliced
2            tablespoons Madras curry powder
3            tablespoons soy sauce
1/2         cup low-sodium vegetable broth
Juice of 1/2 lime plus wedges for serving
1            cup mung bean sprouts

***Add more liquid if you like a soupier dish.

Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes.  Drain and rinse under cold water; set aside.

Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat.  Add he tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes.  Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt.  Add 1 more tablespoon vegetable oil, the scallions celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes.  Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute.  Transfer the tofu and vegetables to a bowl.

Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet.  Add the drained noodles and cook, tossing, until they turn yellow, 1-2 minutes.  Add the tofu mixture, soy sauce and vegetable broth and cook, tossing, until most of the liquid evaporates, 1-2 minutes.  Stir in the lime juice and season with salt.  Top each serving with the bean sprouts and serve with lime wedges.



Friday, August 4, 2017

Tempeh Fajita Rice Bowls

You can add whatever you like to a rice bowl.  The rice is the base of the meal then you can add
as you go.  If you don't like beans, just leave them out or add some chopped tomato and green onions.
If you can't find Temphe, just fry up some tofu -- get creative!

Tempeh Fajita Rice Bowls

1            cup basmati or brown rice  (cook to package directions)
kosher sale
2            bell peppers (any color you like), cut into thick strips
1            large onion in thick rings
3            tablespoons olive oil
freshly ground pepper
1            pkg. Tempeh  (boiled for approximately 5 min. to remove bitterness)
1            can black beans
1            tablespoon fajita seasoning
juice 1/2 lime
1            cup fresh cilantro
1            avacado, sliced
1/2         cup vegan sour cream
1/2       
 cup pico de gallo or salsa


Cook Tempeh in boiling water for approximately 5 minutes, set aside to cool.

Cook rice according to pkg. directions.

Sauce:  put a couple bell pepper strips and 2 outer onion strips in a blender, set aside.

Cut Tempeh in strips and cook in oiled and heated skillet or stove top grill.  Add fajita seasoning, salt and pepper.   Cook until browned.  Take off grill and set aside.

Add a bit more oil to skillet and add onions and bell pepper.  Cook until slightly charred in spots or if using a skillet, tender.  Set aside and squirt with lime juice.

Sauce:  I played around with the sauce a bit and actually added 1/2 avocado, lime juice, 1 garlic clove and water until it reached a desired consistency.  Start with 1/4 cup water and go from there.  Add cilantro for final blend.

Fluff the rice with a fork and stir in the cilantro puree or add it to the entire fixed bowl.   Top bowl with some black beans, onion and pepper mixture and cooked Tempeh.

Top with vegan sour cream and salsa.



Wednesday, July 19, 2017

Date Nut Bread


This is a healthy bread for breakfast but also fills in quite nicely as an afternoon snack with a cup of tea.

Date Nut Bread
Nom Yourself CB by Mary Mattern
https://www.amazon.com/Nom-Yourself-Simple-Vegan-Cooking/dp/1583335854

1            cup dates, pitted and chopped
1            cup boiling water
2            cups sifted unbleached all-purpose flour
1            tablespoon baking powder
1            teaspoon baking soda
1/2         teaspoon sea salt
1/2         teaspoon ground flaxseed meal
3            tablespoons water
2            tablespoons granulated sugar
1            tablespoon vegan margarine, melted
1            teaspoon pure vanilla extract
1/4         pure maple syrup
1/4         cup strong coffee
1/4         cup chopped walnuts  (I used 1/2 cup)
1/4         cup chopped pecans  (I used 1/2 cup)

Preheat oven to 350 degrees.

Grease 9 x 5 x 3” loaf pan and set aside

In small bowl, combine the dates and boiling water and let cool.

In a large bowl, mix the flour, baking powder, baking soda, sea salt, cinnamon and allspice.

In another small bowl, mix the flaxseed meal and water.  Let sit until the flaxseed meal absorbs the water.

Add the sugar, vegan margarine, and vanilla to the flaxseed meal mixture.  Beat for 1 minute.

Pour the flaxseed mixture and dates (with water) into the flour mixture.  Add the maple syrup, coffee, walnuts, and pecans.  Mix until well combined.

Pour the mixture into the prepared bread pan and bake for 1 hour or until toothpick inserted into the center of the oaf comes out clean.

Let the bread cool to room temperature, then remove from the loaf pan and slice.



Friday, July 14, 2017

Buffalo Cauliflower Kale and Romaine Salad

This is from a fun new cookbook I purchased "Nom Yourself" and it's full of delicious looking recipes.  This is the first recipe I tried and it did not disappoint.  I would recommend making the dressing ahead of time and just keep in the fridge.  Can't wait to make this again.

Cauliflower Kale and Romaine Salad
Nom Yourself Cookbook by Mary Mattern
https://www.amazon.com/Nom-Yourself-Simple-Vegan-Cooking/dp/1583335854
Slightly Modified

1             cup water
3/4          cup sifted unbleached all-purpose flour
1  1/2      teaspoons garlic powder
1             teaspoon baking powder
pinch of salt
1            medium head of cauliflower, cut into bite-size pieces
coconut oil cooking spray
2            tablespoons coconut oil
1/2         cup hot sauce (we used a local restaurants homemade sweet hot sauce)
4-6         cups chopped kale and romaine leaves
              sesame seeds for topping
              sliced green onions for topping
              Buttermilk Ranch Dip  (recipe below)

Preheat oven to 450 degrees

Mix the water, flour, garlic powder, baking powder and salt in a medium bowl.

Spray baking pan (original recipe suggested parchment paper but the
     Cauliflower ended up sticking to the paper and was difficult to remove)

Dip each piece of cauliflower into the batter and shake all excess batter off.  Then place the pieces on the baking sheet.  Spray the tops of the cauliflower with coconut oil cooking spray. Do this lightly by holding the bottle about a foot from the cauliflower.

Bake for 17 minutes.

While the cauliflower is cooking, melt the coconut oil in a small saucepan over medium heat.  Add the hot sauce and stir.  Once combined, remove the pan from the heat
When the cauliflower is ready, put the florets in a heat-safe bowl and pour the hot sauce mixture over them.  Toss to coat.

Place the cauliflower back on the baking pan or parchment paper and bake for another 5 minutes.

Chop the Kale and Romaine and place on platter.  Top greens with Cauliflower and drizzle with Vegan Ranch Dressing.




Buttermilk Ranch Dip
Makes 2 cups  (I cut in half for this salad)

1  1/2        cups vegan mayonnaise
1/2            teaspoon garlic powder
1/2            teaspoon onion powder
1/4            teaspoon freshly ground black pepper
2               teaspoons dried parsley
1/4            cup unsweetened almond milk  (add a little at a time so doesn’t get to thin)
1               teaspoon apple cider vinegar
                 salt to taste

Whisk the vegan mayo, garlic powder, onion powder, pepper, parsley, almond milk, and apple cider vinegar in a medium bowl.


If the dip is too thin, add more vegan mayo.

Sunday, July 9, 2017

Sweet Potato and Peanut Stew with Kale



I realize it's not "Soup Season" but when you have a couple days that are 70 degrees and the nights dip into the 60's,  why not live on the edge and make a nice, spicy pot of soup.




Wednesday, June 28, 2017

Tempeh Nachos with Vegan Queso


No real recipe for the nachos except for the Queso that I topped them off with.
      http://smithsvegankitchen.blogspot.com/2017/06/vegan-queso.html

1     pkg. Tempeh, boiled for a few minutes then chopped
       (sautéed Tempeh with taco seasoning in olive oil until browned)
1     can refried pinto beans, heated
1     tomato
       chopped onion
       guacamole (1 avocado, onion and cilantro)
       queso

Placed corn tortillas on baking sheet and layered with refried beans, tempeh and onion.
Baked at 350 degrees for approximately 20 minutes.  Removed from oven and topped with
tomato and queso and a big dollop of guacamole.