Category Archives: entree

Polenta with Oven Roasted Cherry Tomatoes & Mushrooms

 

I don’t remember ever eating polenta growing up. It’s a food that I’ve recently become acquainted with in my kitchen. I’ve been exploring different way of cooking it and this recipe has become one of my favorites.

Polenta is a porridge made of cornmeal and, depending on it’s coarseness, has a creamy consistency. It’s cooked up on the stove top similar to how you would oatmeal.  I prefer mine to have a super thick consistency and like it even better the next day when the flavors have mingled and it’s thick enough to cut with a knife.

It’s also relatively nutritious and inexpensive and has historically served as a staple food for the poor. My local grocery store had it in bulk as well as precooked in the refrigerated section but I ended up buying a small prepackaged bag of Golden Pheasant.

The basic ratio for polenta is 4 parts liquid to 1 part polenta. For this recipe I used 3 cups soy milk and 1 cup vegetable broth to 1 cup polenta. Add the liquids to a medium sized sauce pan and bring to a boil before adding polenta. Reduce heat to a simmer and allow to cook for about 25 minutes, stirring constantly, until desired thickness is reached. Stir in a tablespoon of vegan butter and season with salt and pepper before serving. Nutritional yeast is optional but highly recommended for additional cheesy flavor.

Preheat oven to 400° and cut tomatoes and mushrooms (shiitake and chanterelle both worked nicely)  while the polenta is cooking on the stove top. Toss into a bowl with olive oil and Italian seasoning. Spread onto a a cooking sheet lined with parchment paper or a nonstick silicone baking mat and bake in the oven for 20 minutes or until the tomatoes are tender.

To serve, add a liberal scoop of polenta to each bowl and top with tomatoes, mushrooms, chopped basil, and red chili flakes for a little heat. Enjoy!

 

Polenta with Oven Roasted Cherry Tomatoes & Mushrooms
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Ingredients
  1. 1 cup cornmeal
  2. 1 cup vegetable broth
  3. 3 cups non-dairy milk
  4. 1 pint cherry tomatoes, halved
  5. 10 oz. mushrooms, thinly sliced
  6. 1 tsp. olive oil
  7. 1 tsp. Italian seasoning
  8. 1 tbsp. vegan butter
  9. 2 tbsp. nutritional yeast
  10. fresh basil, thinly sliced
  11. red chili flakes
Instructions
  1. 1. Preheat oven to 400°
  2. 2. Toss halved tomatoes and sliced mushrooms with olive oil and Italian seasoning in a large bowl.
  3. 3. Spread into a single layer on a lined baking sheet and bake for 20 minutes or until cherry tomatoes are tender.
  4. 4. Bring soy milk and veggie broth to a boil, stir in corn meal, and reduce heat to a simmer. Allow to cook for 25 minutes, stirring frequently until polenta thickens to a desired consistency.
  5. 5. Stir in vegan butter and nutritional yeast, season with salt and pepper.
  6. 6. Serve by scooping a liberal portion of polenta into each bowl. Top with tomatoes, mushrooms, basil, and red chili flakes.
Adapted from Delish Knowledge
Adapted from Delish Knowledge
Artisanal Vegan http://www.artisanalvegan.com/

Vegan Mongolian Beef with Broccoli

If you’re looking for recipes that have non-meat proteins that are comparable in texture and consistency to actual meats, seitan, in my opinion, is the go-to alternative. I’ve tried various ways of cooking seitan from baking to boiling and have found that steaming gives me the best results.

I’m reusing a recipe that I posted awhile back for steamed chicky seitan with some slight modifications. It comes from Isa Does It by Isa Moskowitz which is probably one of my favorite cookbooks. You can find a link to the book above – I highly recommend giving it a look.

Follow the steps in the seitan recipe above. Instead of patties, form the seitan into 2 loaves. Wrap them in foil and steam according to the instructions. I also reduced the amount of sodium in the recipe and didn’t notice a difference in the taste. Let the loaves cool slightly once they’ve finished steaming. They will firm up as they cool and be easier to cut into rounds or strips or whatever shape you desire.

seitan loaf

Pour oil into pan and bring to medium heat. While the pan is heating up, place the cut seitan in a bowl or container and generously coat with cornstarch on all sides. When the pan is ready, move seitan to it and allow slices to cook on each side for 4-5 minutes or until golden brown. Move to a plate lined with paper towels and set aside.

Prepare the sauce while the seitan is cooking by mixing together the liquid aminos, sugar and water. Combine the 2 tablespoons of cold water and cornstarch separately. When the cornstarch is completely incorporated into the water and no lumps remain, add it to the sauce mixture. This will help thicken the sauce at the end.

seitan in cornstarch

pan-fried seitan

Cut a head of broccoli into bite-sized pieces. The amount is entirely up to you. Add broccoli, garlic and ginger to the pan with more oil if necessary and cook for about 5 minutes or until a desired consistency is reached. I like my broccoli crunchy and a little crispy so I keep the heat at medium-high for no more than a few minutes.

vegan Mongolian beef with broccoli

Combine seitan with broccoli, pour in the sauce and stir to incorporate all the components. Remove pan from heat if sauce thickens too fast. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.

vegan Mongolian beef with broccoli

Vegan Mongolian Beef with Broccoli
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Ingredients
  1. Sauce
  2. 2 teaspoons liquid aminos
  3. 2 teaspoons granulated sugar
  4. ¼ cup water
  5. 2 tablespoons cold water
  6. 1 teaspoon cornstarch
  7. Vegan Mongolian Beef and Broccoli
  8. 1 batch of steamed seitan
  9. 2 tablespoons cornstarch
  10. 2 tablespoons vegetable oil
  11. 2 garlic cloves, minced
  12. 1 teaspoon freshly grated ginger
  13. 1 teaspoon red chili flakes
  14. 2 scallions, cut into 1 inch pieces
  15. Sesame seeds
Instructions
  1. 1. Make sauce by mixing together liquid aminos, sugar and water. Combine the cold water and cornstarch separately to prevent clumping then combine both.
  2. 2. Prepare a batch of steamed seitan but rather than forming the dough into 4 parties, make 2 loaves and steam according to instructions.
  3. 3. Allows the loaves to cool slightly. They will firm up and be easier to cut. Cut into rounds, strips or whatever shape you desire.
  4. 4. Place seitan in a bowl and coat on all sides with the cornstarch.
  5. 5. Bring oil to medium heat in a pan. Add seitan and cook 5 minutes on each side or until golden brown. Move to a paper towel lined plate and set aside.
  6. 6. Pour additional oil to the pan if necessary. Add broccoli, garlic and ginger. Cook for 5 minutes or until broccoli reaches desired consistency.
  7. 7. Add the seitan back into the ban with broccoli. Pour in sauce and stir to incorporate everything together. Allow the sauce to cook down and remove from heat when it reaches the desired thickness.
  8. 8. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.
Adapted from Connoisseursus Veg
Artisanal Vegan http://www.artisanalvegan.com/

BBQ Soy Curls & Coleslaw Burger

This week I thought I’d incorporate a product review with a recipe. I really enjoy Butler Soy Curls. A few years back I ordered some from Amazon and enjoyed cooking with them. A week or so ago, I rediscovered them again while perusing the shelves of a small, local vegan grocery store. They’re dehydrated curly strips made entirely from soy beans. All you have to do is reconstitute them and then utilize in whatever way you deem fit

soy curls 1

The soy curls are quick and easy to use. They also have a chewy consistency that creates a perfect analog for meat. The recipe below has 2 main components: bbq sauce and coleslaw . Make your own sauce or purchase a bottle from the store – either works fine. Cabbage can be purchased pre-shredded or buy the heads and shred your own. This is a great meal to whip up when you’re in a hurry or not in the mood to do a lot of cooking.

IMG_0433soy curls 2

Measure about 2 cups of soy curls into a bowl. Cover with water and allow to rehydrate for about 10 minutes. Drain and set aside.  Thinly shred the cabbage and other vegetables and combine in a large bowl. I used about half red and half green. Combine together the vegan mayonnaise, vinegar, sugar, pepper and salt in a another bowl. Pour over cabbage and mix well. Taste and and add seasoning as needed.

Add 1 tablespoon of oil in a frying pan and bring to medium heat. Add in the drained soy curl and allow to brown on all sides for about 10 minutes, stirring periodically. Turn the heat down and pour in about 1/2 cup of bbq sauce. Add more or less depending on your preferences. At this point I like to turn off the heat and allow the curls to continue cook but not dry out.

I like my bun a little crispy so I typically place it under the broiler on a high setting for a minute or so until it’s nice and golden brown. Watch carefully  though as it can burn very quickly. Heap a good portion of the curls onto the bun and top with the coleslaw. I ate mine with a side fries and a chili lime garlic aioli. Enjoy!

soy curl bbq

soy curl burger

 

BBQ Soy Curls & Coleslaw Burger
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BBQ Soy Curl Ingredients
  1. 2 cups Butler Soy Curls
  2. 1/2 cup bbq sauce
  3. 1 tablespoon olive oil
  4. Sandwich rolls
Coleslaw Ingredients
  1. 1 pound red and green cabbage, finely shredded
  2. 1-2 carrots, grated
  3. 2 green onions, fine chopped
  4. 1/2 cup vegan mayonnaise
  5. 1 tablespoon apple cider vinegar
  6. 1 tablespoon Sugar
  7. 1/8 teaspoon pepper, at least
  8. 1 dash salt
Instructions
  1. 1. Place soy curls in a large bowl and allow to rehydrate for 10 minutes.
  2. 2. Drain and set aside.
  3. 3. Combine cabbage, carrots, and green onions in a large bowl.
  4. 4. In a separate bowl, mix together vegan mayonnaise, vinegar, sugar, pepper and salt.
  5. 5. Add dressing to cabbage mixture. Mix well and set aside.
  6. 6. Bring olive oil to medium heat in a frying pan. Add drained soy curls to pan and sauté until they brown on all sides.
  7. 7. Turn down heat and pour bbq sauce onto soy curls. Throughly incorporate.
  8. 8. Place buns under broiler until they're golden brown and crispy. Heap soy curls onto bun and top with coleslaw. Enjoy.
Artisanal Vegan http://www.artisanalvegan.com/
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Bombay Bowl

Bombay Bowl

Those of you on the west coast might be familiar with Veggie Grill. It’s a fast food-esque style vegan restaurant with a mile long menu. One of those items is the Bombay Bowl. I had it a while back and enjoyed it so much that I had to learn how to make it at home. It’s actually pretty simple as it’s a lot of layered whole ingredients topped with a savory curry sauce. There’s several steps involved, but the whole process can be sped up by making some of the parts in advance such as the quinoa and roasted vegetables. In all honesty, I enjoyed eating the bombay bowl the day after making it when the ingredients had a chance to cool and flavors mingle. 

Bombay Bowl

Bombay Bowl

Start by preparing your vegetables. Use whatever vegetable you desire or have on hand. This might be a good time to use some produce that’s been lingering in your refrigerator a little too long. Roughly cut onion, brussel sprouts, cauliflower, carrots, parsnip, and potatoes into bite-sized pieces. Add to a large bowl and thoroughly combine with olive oil, curry power, turmeric, ground ginger, and liquid aminos.

Evenly distribute vegetables in a single layer onto a baking sheet lined with parchment paper. I cut up a lot of  extra vegetables and ended up  using 2 baking sheets. Heat oven to 450º and roast vegetables for 30 minutes, stirring occasionally. They will be ready when they are easily pierced with a fork.

quinoa

Use the time it takes the vegetables to roast to cook the quinoa and prepare the curry sauce. Cook the quinoa according to the package directions (use a 2:1 ration – 2 cups of water or every 1 cup quinoa). Just remember that 2/3 cup of dry quinoa will yield  about 2 cups cooked.

In a separate sauce pan, bring half a can of full fat coconut milk to a simmer at medium heat. The milk will begin to thicken and become fragrant after a few minutes. While you wait for this to happen, pour remaining half of milk into a small bowl and combine with curry powder, brown sugar, and liquid aminos. Add milk mixture into pan and continue cooking and stirring until desired consistency is reached. 

Now begin constructing your bowl by layering your ingredients in this order: handful of spinach, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbsp. curry sauce, and almonds. Enjoy!

Bombay Bowl

Bombay Bowl
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Ingredients
  1. 1 yellow onion
  2. 15-20 brussel sprouts, halved
  3. 1 head cauliflower
  4. 4 carrots
  5. 1 parsnip
  6. 4-8 new potatoes, halved
  7. 2 tbsp. olive oil
  8. 2 tsp. curry powder
  9. 1 tsp. turmeric
  10. 1 tsp. ground ginger
  11. 1-1/2 tsp. liquid aminos
  12. 2 cups cooked quinoa
  13. Baby spinach leaves
  14. 1 can (15 oz.) cannellini beans
  15. Almonds
Curry Sauce
  1. 1 can (12 oz.) full fat coconut milk
  2. 1 tbsp. curry powder
  3. 1 tbsp. brown sugar
  4. 2 tsp. liquid aminos
Instructions
  1. 1. Begin by preheating oven to 450º.
  2. 2. Roughly cut vegetables into 1 inch, bite-sized pieces. Place into a large bowl and combine with olive oil, curry powder, turmeric, growing ginger, and liquid aminos.
  3. 3. Spread vegetables onto 1-2 cookie sheets lined with parchment paper and roast for 30 minutes, stirring occasionally. Vegetables will be ready when easily pierced with a fork.
  4. 4. Prepare quinoa according to package while vegetables are in the oven.
  5. 5. In a sauce pan set to medium heat, bring half a can of coconut milk to a simmer. Allow the milk to cook until it becomes thick and fragrant, about 3 minutes.
  6. 6. While the coconut milk cooks, combine the other half with the curry powder, brown sugar, and liquid amino in a small bowl.
  7. 7. Add milk mixture into sauce pan and cook an additional 3-5 minutes stirring constantly until bubbly and thick.
  8. 8. Construct eat bowl by layering in this order: handful of spinach leaves, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbps. curry sauce, almonds.
Adapted from My Recipe Magic
Adapted from My Recipe Magic
Artisanal Vegan http://www.artisanalvegan.com/

Sticky Orange Chicky Stir-Fry

Isa Does ItI’ve made some small changes to the website! Check out the sidebar to subscribe to this blog with your e-mail. Feel free to share any posts with the share button at the bottom of any page. Also, the newly added products tab at the top displays some of my favorite pantry items as well as those mentioned in previous posts.

Perhaps my favorite recipe from Isa Does It by Isa Chandra Moskowitz is the sticky orange chicky stir-fry. It’s a nice combination of my favorite flavor profiles: sweet, salty, and spicy. It also makes use of the steamed chicky seitan patties that I mentioned last week (click the link above if you need a refresher on how to make the patties). I decided to post about the patties separately because they’re super versatile and don’t need to be limited to this recipe alone, plus I thought they’d be a nice built up to this stir-fry.

Seitan

These are quick to make but I like to save time by making them a day or so beforehand. They also freeze well and will keep for several months in the freezer. Cut the prepared patties into 1/4 inch strips. In a large frying pan, heat 1 tablespoon of oil to medium heat. Add in the strips and cook for 5 minutes until they begin to brown. Remove from pan and set aside.  Begin preparing the sauce while the seitan is cooking. Mix together the orange juice, agave nectar, soy sauce, mirin, cornstarch, and orange zest. Make sure the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.

Ingredients

Cut, chop, and mince the remaining ingredients ahead of time. I find that this saves me a great deal of time and stress. In the same frying pan used for the seitan strips, heat the last tablespoon of oil to medium heat. Add in shallots and cook until they begin to brown. Stir in bell peppers and allow them enough time to soften, about 3 minutes. Add ginger, garlic and red pepper flakes and continue cooking until they’re fragrant; this shouldn’t take longer than a minute. Mix in the green beans and cook an additional 3 minutes.

orange sticky chicky stir-fry

sticky orange chicky stir-fry

 Pour in sauce and incorporate with vegetables. Continue until sauce begins to bubble and thicken then add strips back to the pan and stir. Once the sauce reaches desired consistency remove from heat. Serve hot with rice and topped with sesame seeds. 

orange sticky chicky seitan

Seitan

Sticky Orange Chicky Stir-Fry
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Ingredients
  1. 2 tbsp. toasted sesame seed oil, divided
  2. 2 steamed chicky seitan patties, sliced into 1/4-inch segments
  3. 1 cup orange juice
  4. 1/4 cup agave nectar
  5. 3 tbsp. soy sauce or tamari
  6. 2 tbsp. mirin
  7. 4 tsp. (1tbsp. + 1 tsp.) cornstarch
  8. 2 tsp. grated orange zest
  9. 1 cup shallots, thinly sliced
  10. 1 red bell pepper, seeded and thinly sliced
  11. 2 tsp. ginger, minced
  12. 3 garlic cloves, minced
  13. 1/2 tsp. red pepper flakes
  14. 6 oz. frozen or fresh green beans, cut into 1 inch pieces
  15. sesame seeds (optional)
Instructions
  1. 1. In a large frying pan, heat 1 tbsp. oil over medium heat. Add the seitan strips and cook for 5 minutes until lightly browned. Remove from pan and set aside.
  2. 2. While the strips are cooking, mix together orange juice, agave nectar, soy sauce, mirin, cornstarch, and orange zest. Stir until ingredients are well incorporate and cornstarch is completely dissolved. Set aside.
  3. 3. In the same pan used to cook the seitan strips, heat remaining oil over medium heat. Add shallots and cook until browned. Stir in bell peppers and cook 3 minutes or until they begin to soften. Add ginger, garlic, and red pepper flakes and cook until the ginger and garlic are fragrant. Add in green beans and cook an additional 2 minutes.
  4. 4. Pour sauce into frying pan and incorporate into vegetables. Continue cooking until the sauce begins to bubble and thicken. Add the seitan strips back to the frying pan and combine all ingredients with the sauce. Remove from heat. Serve hot with rice.
Artisanal Vegan http://www.artisanalvegan.com/

Vegan Gnocchi

 

Gnocchi with Marinara

I tried my hand at gnocchi for the first time this week. I also decided to make a simple marinara sauce to go with them, and the results where pretty good for a first attempt. I can’t say that I’ve ever had gnocchi before – perhaps in some frozen form from a grocery store, but I suspect it’s one of those foods that people always assume is difficult to make but actually isn’t. The ingredients are pretty straightforward: potatoes and flour.

Marinara

The marinara and potatoes will both take about 40-45 minutes to cook; start working on both so that they finish around the same time. In a medium sauce pan, heat olive oil to medium. Add in garlic and onions and cook about 5 minutes or until tender. Combine remaining ingredients for the marinara and simmer uncovered for 4o minutes.

Simultaneously, bring a large pot to boil, add in 2 lbs. of potatoes, and cook for 40 minutes or until the potatoes are easily pierced with a toothpick. Make sure they’re fully cooked through. One of my potatoes was still lightly hard in the middle after boiling. I think it caused some lumps to remain in the dough. Other than appearance, I don’t think this ultimately had any effect on the flavor or texture of the gnocchi.

Russet PotatoesRusset Potatoes

Remove potatoes from water and allow to drain. Use your fingers to peel skins while they’re still hot. Process potatoes through a potato ricer. I don’t own one of these so I used a box grater instead. Add flour to a fine metal strainer and evenly sift flour onto potatoes. Thoroughly incorporate both using a scraper/chopper then use hands to knead the mixture into a dough. Form into a large loaf, cover with a towel, and let rest for about 10 minutes.

The marinara should be done cooking at this point. Let it cool slightly before puréeing in a blender. Pour back into pot and set aside for later use. I kept mine simmering on the stove until I was ready to use it.

GnocchiGnocchi

On a floured surface, slice a piece from the loaf and roll to a thickness of 1″. I rolled mine out slightly thicker than my thumb. Use the scraper/chopper or a knife to cut these into .8″ pieces. Repeat this process until all of the dough has been used.

Use a floured gnocchi board or fork to give the gnocchi texture. Use your thumb to press each one along the ridges of the board or tine of the fork. It took me a few attempts but I quickly got the hang of it. This process isn’t necessary but it does look nice and is supposed to hold the sauce better.

Bring a pot of water to boil. Drop the gnocchi into the water and cook until they float to the surface. I cooked mine in several batches. This recipe could also be halved if you’re not planning on feeding several people. Alternatively, freeze the uncooked gnocchi on a parchment paper lined cookie sheet for later use. Cook the frozen gnocchi as mentioned above.

That’s all it takes and they are now ready to eat! Serve with the marinara sauce as well as salt and pepper, if desired.

Gnocchi

Gnocchi

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Vegan Gnocchi
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Gnocchi Ingredients
  1. 2lbs. russet potatoes
  2. 2-1/4 cups flour
  3. Salt (optional)
Marinara Ingredients
  1. 1 tbsp. olive oil
  2. 1/2 large yellow onion
  3. 2 garlic cloves, minced
  4. 2-14 oz. cans of diced tomatoes
  5. 1 tsp. dried basil
  6. 1/2 tsp. dried oregano
  7. 1/2 tsp. sugar
  8. 1/4 tsp. salt
  9. Pepper, to taste
Instructions
  1. 1. Bring water to boil in a large pot. Add potatoes and boil for 40 minutes. Potatoes are ready when they're easily pierced with a toothpick.
  2. 2. Begin making the marinara once the potatoes begin to boil. On a separate element, add olive oil to another pot and bring to a medium heat. Add in onions and garlic and sauté for 5 minutes or until both have softened.
  3. 3. Stir in remaining ingredients and let simmer uncovered for 45 minutes.
  4. 4. Drain and peel potatoes while they're still hot. Put potatoes through a ricer or use a box grater.
  5. 5. Use a fine mesh strainer to evenly distribute flour onto potatoes. Incorporate flour into potatoes using a scraper/chopper then use hands to knead into a dough.
  6. 6. Form into a loaf, cover with a towel, and let rest 10 minutes.
  7. 7. Remove marinara from heat and let cool before puréeing in a blender.
  8. 8. Slice a piece from the dough and roll out on a floured surface. Roll to a thickness of about 1". Use scrapper/chopper or knife and cut into .8" pieces. Repeat until all the dough is used up.
  9. 9. Use the gnocchi board or fork to create indentations on the gnocchi. With a little flour on the board or fork, use thumb to roll gnocchi along the surface.
  10. 10. Bring a pot of water to a boil. Drop gnocchi into water and cook until they begin to float to the surface. Remove, drain, and serve with marinara sauce.
Notes
  1. *Freeze uncooked gnocchi on a cookie sheet lined with parchment paper. Throw into a bag once frozen. Cook as normal.
Artisanal Vegan http://www.artisanalvegan.com/

Black Bean and Quinoa Burgers with Caramelized Onions

Getting the right consistency in a meatless burger can be tricky. Many recipes either don’t hold together very well or the texture is completely off. It’s a battle that I’m constantly waging; the perfect burger recipe seems ever elusive. When I think I’ve finally thrown in the towel and given up, I find yet another recipe to try out!

I found this recipe while flipping through the November 2014 issue of Organic Gardening. I liked the combination of quinoa and black beans. The latter possibly being a great binder for the burgers. Full disclosure: I made my burgers full sized and they were a little more moist then I’d prefer. Next time I make this recipe I’ll form smaller patties as suggested in the magazine.

Quinoa

Measure out and rinse 1 cup of quinoa. Add to pot and toast until dry and fragrant. Cook with 1-1/2 cup water and a pinch of salt for 10 minutes or until all the water is absorbed. Let stand 5 minutes, fluff, and set aside. 

Pulse black beans with 1/2 cup water in a food processor. Mix until well blended but still retains some texture. Add 2 tbsp. of oil in a pan over medium heat. Add chopped vegetables and sauté for about 7 minutes or until softened. Add herbs and spices and cook an additional minute. Stir in black bean mixture and continue to cook for 7-10 more minutes. Cook down the black beans until they become dry and stiff.

Black Bean and Quinoa Burgers

Stir the black bean-vegetable mixture and green onions into the quinoa. Add salt to taste. Allow the mixture to cool to room temperature before forming into 10-12 patties.

Black Bean and Quinoa Burgers

Place patties in a lightly oil pan set to medium heat. Cook each side for about 3 minutes or until they’re a golden brown color. It might take several batches to get through all patties. At this point use whatever toppings you desire or have on hand. I placed whole wheat buns along with patties topped with slices of Daiya swiss cheese under the broiler. Watch both carefully as the bun will easily burn and cheese will melt quickly. Remove and top with caramelized onions, tomato, and lettuce.

Black Bean and Quinoa Burger

Black Bean and Quinoa Burgers with Caramelized Onions
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Ingredients
  1. 1 cup quinoa
  2. 1-1/2 cups black beans
  3. 3/4 tsp. salt
  4. 2 tbsp. olive oil
  5. 1 cup onions, finely chopped
  6. 1/2 medium red bell pepper, diced
  7. 2 garlic cloves, minced
  8. 1 tsp. smoked paprika
  9. 1/2 tsp. ground cumin
  10. 1/2 tsp. dried oregano
  11. 1/2 cup green onions, sliced
  12. Whole grain hamburger buns
  13. Daiya swiss style slices or other vegan cheese (optional)
  14. Caramelized onions (optional)
Instructions
  1. 1. Rinse quinoa then transfer to a pot. Toast at medium heat for about 5 minutes until quinoa is dry and fragrant. Add 1-1/2 cups water and a pinch of salt. Cover pot and bring to a boil. Lower to a simmer and cook for 10 minutes or until water is absorbed. Remove from heat and let stand for 5 more minutes. Fluff with a fork and transfer to a bowl.
  2. 2. In a food processor, pulse black beans with salt and 1/2 cup water until blended but still textured.
  3. 3. In a pan at medium heat, add olive oil, onions, bell peppers, and garlic. Sauté for 7 minutes until vegetables begin to soften. Add in herbs and spices and cook an additional minute. Mix in black bean purée and continue to cook an additional 7-10 minutes, stirring constantly. The black beans will become dry and stiff as the water is absorbed.
  4. 4. Transfer the vegetable-bean mixture into the bowl with the quinoa. Add green onions and salt to taste. Mix until well incorporated. Set aside and let cool to room temperature.
  5. 5. Form into 10-12 patties. Lightly oil a pan and cook patties for 3 minutes on each side or until golden brown.
  6. 6. Place patty topped with cheese under a broiler set to high. Remove once cheese begins to melt. Layer patty with caramelized onions with any additional toppings onto bun.
Adapted from Organic Gardening magazine
Artisanal Vegan http://www.artisanalvegan.com/

Tofu & Shiitake Mushroom Potstickers

Potstickers

I learned how to make potstickers during college from an exchange student from Russian . . . yeah, I don’t know either. I never forgot how to make them and have done so periodically over the years. I don’t recall the original recipe and it’s not really all that important since you can pretty much but anything you want into potstickers. Shiitake mushrooms and tofu make excellent analogs for meat. The mushrooms in particular have a nice chewy consistency to them.

Filling

Save time by preparing your ingredients ahead of time. Press tofu with a tofu press if you have one; alternately, wrap it in a dish towel or paper towels and top with some heavy objects to squeeze out the excess water. Add crumbled tofu, cabbage, carrots, mushrooms, garlic, and ginger in frying pan with olive oil and cook for a few minutes. The mushrooms and vegetables will begin to soften. Add in soy sauce, green onions, and sesame oil and cook a few more minutes.

PotstickersPotstickers

Find a place to sit down where you can spread out a bit. Place about 1 tbsp. of filling on a gyoza wrapper. Dip finger in water/cornstarch mixture and moisten around the wrapper’s edge. Fold in half and use fingers to seal the potsticker closed. I found a baking sheet came in handy for holding all the completed potstickers.

Potstickers

Place potstickers in a lightly oiled frying pan set to medium-high heat. Add as many as possible without too much overlapping as they tend to stick together. Cook for 1-2 minutes or until the undersides begin to brown. Steam the potstickers by adding about 1/4 cup water to the pan. Cover and cook an additional 2 minutes. Continue this process until all the potstickers have been cooked.

Potstickers

Combine all the ingredients for the dipping sauce and serve immediately. I personally find them just as delicious hot or cold. I ate the leftovers from this batch the following day for lunch. Uncooked potstickers can also be stored in the freezer. Freeze flat on a cookie sheet or plate. Once frozen toss into a ziplock bag. I let them defrost slightly before cooking them as mentioned above.

PotstickersPotstickers

 

 

Tofu & Shiitake Mushroom Potstickers
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Potsticker Ingredients
  1. 1 package of gyoza wrappers
  2. 1 block of firm or extra firm tofu, pressed and crumbled
  3. 1 cup shiitake mushrooms, diced small
  4. 2 cups napa cabbage, diced small
  5. 1 medium sized carrot, grated
  6. 2-3 green onions, thinly sliced
  7. 2 tbsp. olive oil
  8. 2 tbsp. liquid aminos
  9. 2 garlic cloves, minced
  10. 1/2 tsp. ginger, minced
  11. 1 tsp. sesame seed oil
  12. 1 tbsp. cornstarch
Dipping Sauce Ingredients
  1. 1/4 cup liquid aminos
  2. 2 tbsp. rice vinegar
  3. 1/4 cup of water
  4. 2 tsp. sugar
  5. 1-2 green onions, thinly sliced
  6. 2 tsp sesame seed oil
Instructions
  1. 1. In a large frying pan, heat olive oil to medium-high heat. Add in mushrooms, tofu, cabbage, carrots, garlic, and ginger and cook for about 5 minutes.
  2. 2. Add green onions, sesame oil, and liquid aminos and cook an additional 2-3 minutes.Remove from heat and transfer into a large bowl.
  3. 3. Mix 1/2 cup water with cornstarch in a small bowl. This will be used to moisten and seal edges of the wrappers.
  4. 4. Spoon about 1 tbsp. of filling into center of wrapper. Dip finger into water bowl and moisten around the edge. Fold in half and pinch edges until sealed shut. Continue until all the filling is used. Place finished potstickers on a cookie sheet or cutting board.
  5. 5. Lightly oil a large frying pan to medium-high heat. Place as many potstickers in the pan as possible without too much overlapping as they tend to stick together. This might require cooking the potstickers in several batches.Pan fry for about 1-2 minutes or until golden brown.
  6. 6. Pour in about 1/4 cup water, cover, and cook for an additional 2 minutes.
  7. 7. Combine all ingredients for the sauce. Serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

The BKT (Bacon, Kale, & Tomato) Bowl

Salad SamuraiI picked up the cookbook Salad Samurai by Terry Hope Romero on a whim and was quite impressed with it. I originally had no intention of taking it home as I generally don’t care for salad recipes, but quickly flipping through it changed my mind.

The pictures are pretty amazing. I’m a very visual person; I like cookbooks with high-quality color pictures because I need to some point of reference for how the food is supposed to look on the plate if I’m going to make it. The recipes in this book really go beyond what I think of as a traditional salads. Many are hearty enough to be entire meals on their own, including the BKT (Bacon, Kale, & Tomato) Bowl, which I plan on sharing here.
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Many of the salad toppings, which are referenced in the front of the book, are excellent recipes for cooking tempeh and tofu and can easily be utilized in any recipe calling for similar ingredients. The book is also organized seasonally, which I think is a fun way to look at food especially if I’m buying locally grown and available produce.

Coconut Bacony BitsCoconut Bacon

This salad is comprised of 3 easy recipes (the first 2 are components of the last): coconut bacony bits, tempeh bacon bites, and the BKT Bowl. Use large coconut flakes for the coconut bacony bits. I found mine at a local co-op in bulk. Combine the tomato paste, liquid aminos, and liquid smoke and incorporate into the coconut flakes until evenly distributed.

Spread onto a parchment lined baking sheet and bake in the oven for 15-20 minutes at 325º. Keep an eye on them towards the last 5 minutes. Mines began to brown quickly around this time. Remove from oven and let cook completely. The flakes will become more crunchy as they cool. These will be used as a topping for the salad.

TempehTempeh

Cut tempeh into bite sized pieces. Combine maple syrup, tamari, ketchup, vegetable oil, and liquid smoke and let pieces marinade for about 10 minutes. Spoon tempeh into a frying pan set to medium heat and reserve the leftover marinade for later use. Let each side cook for 2-3 minutes per side. Once golden brown all-around, pour in leftover marinade and let cook until all the liquid is absorbed.

The last part of this recipe involves making the dressing and combining all the salad components. Remove stems from the kale leaves and cut or tear into bit-sized pieces. For the dressing, mix together the shallots, apple cider vinegar, olive oil, salt, and pepper. Pour half of dressing onto the kale and use hands to massage kale for about a minute. Now add the red onions, cherry tomatoes, avocado, and remaining dressing and carefully combine ingredients until dressing is eventually distributed. Top each plate with the coconut bacony bits and enjoy!

BKT Bowl BKT Bowl

Coconut Bacony Bits
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Ingredients
  1. 2 cups large, unsweetened coconut flakes
  2. 2 tbsp. tomato paste
  3. 4 tsp. liquid aminos
  4. 1 tbsp. hickory liquid smoke
Instructions
  1. 1. Preheat oven to 325º and line a baking sheet with parchment paper.
  2. 2. In a large bowl, combine tomato paste, liquid aminos, and liquid smoke until smooth. Add in the coconut flakes and stir until the flakes are equally coated.
  3. 3. Spread the flake in a thin layer onto the parchment paper and bake for 15-20 minutes or until the flakes are completely dry
Notes
  1. The flakes will continue to dry as they cool after being removed from the oven. Store in an airtight container and store in the refrigerator for up to 2 weeks.
Artisanal Vegan http://www.artisanalvegan.com/
Tempeh Bacon Bites
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Ingredients
  1. 1-8 oz. package of tempeh
  2. 2 tbsp. maple syrup
  3. 2 tbsp. tamari
  4. 1 tbsp. ketchup
  5. 1 tbsp. vegetable oil
  6. 1/4 tsp. hickory liquid smoke
  7. Olive oil, for pan-frying (optional)
Instructions
  1. 1. Cut tempeh into 1/4-inch strips then cut these into 1-inch pieces.
  2. 2. In a large bowl, combine maple syrup, tamari, ketchup, liquid smoke, and vegetable oil. Add the tempeh and carefully coat with marinade. Let sit for 10 minutes.
  3. 3. In a frying pan at medium heat, spoon in tempeh and keep remaining marinade in reserve. Cook each side for 2-3 minutes until the tempeh is well browned. Oil can be added to the pan if necessary.
  4. 4. Once tempeh is browned on both sides, pour in remaining marinade and cook until absorbed.
Notes
  1. Store any remaining tempeh in the refrigerator for up to 2 days.
Artisanal Vegan http://www.artisanalvegan.com/
The BKT (Bacon, Kale, & Tomato) Bowl
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Salad Ingredients
  1. 1 lb. kale, stems removed
  2. Tempeh bacon bites
  3. Coconut bacony bits
  4. 1/2 red onion, sliced into half-moons
  5. 1 pint cherry tomatoes, halved
  6. 1 ripe avocado, cubed
Dressing Ingredients
  1. 2 tbsp. minced shallots
  2. 4 tsp. apple cider vinegar
  3. 1 tbsp. olive oil
  4. 1 tbsp. maple syrup
  5. 1 tbsp. dijon mustard
  6. pinch of salt
  7. ground pepper, to taste
Instructions
  1. 1. Remove stems from kale leaves and cut or tear into bite-sized pieces. Wash and dry kale then transfer to a large mixing bowl or container.
  2. 2. In a small mixing bowl, combine shallots, apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour half of dressing onto kale and massage for about a minute.
  3. 3. Add in tempeh, red onions, cherry tomatoes, avocado, and remaining dressing. Gently fold ingredients into each other until eventually coated. Top with coconut bacony bits and serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

Macaroni ‘n’ Cheese with BBQ Seitan Riblets

 macaroni and cheese

It’s been raining relentlessly for the last few days. Not a drizzle but a consistent downpour. Doing anything outside is impossible, so I’m stuck keeping myself busy inside until the weather improves and I don’t anticipate that happening anytime soon.

I’ve been craving comfort food. Something warm, rich, and savory that I can eat while wrapped up in a blanket on the couch, binge watching my favorite shows. What’s more comforting and all American than baked macaroni ‘n’ cheese with BBQ riblets?

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Both recipes are pretty quick and easy to make. Prepacked seitan can be found in most grocery stores but I think it’s way overpriced. It can be made at home for a fraction of the cost and you can customize it anyway your heart desires. Seitan is made from vital wheat gluten and can usually be located in the bulk section (I get mine from Fred Meyer) of your grocery store.

seitan riblet

I start with the riblets first so they’re in the oven and done around the same time as the macaroni.  Mix together the dry and wet ingredients separately before combining together. Use your hands and knead ingredients for a few minutes. It will form a very pliable dough. Press into a lightly oiled baking dish and cut into 16 pieces with a sharp knife. It’s not necessary to cut completely through the seitan. A rough score mark will help the pieces separate after being baking.

seitan riblets

The riblets will start to brown and puff up during the first 20 minutes in the oven. Pull them out and generously brush with the BBQ sauce. It’s not necessary to use the full cup of sauce. Return to the oven and bake an additional 10-15 minutes. Remove from oven and let cool for a few minutes.

macaroni and cheese

Begin preparing the macaroni ‘n’ cheese while the riblets are baking. Boil about 3 cups of noodles according to the directions on the box. Drain and add to a 9×9″ baking dish. Mix remaining ingredients (expect bread crumbs) in a blender. Pour over noodles and top with bread crumbs. Cover and bake for 10 minutes. The riblets will be nearly done at this point. Turn on broiler, uncover, and bake until bread crumbs are brown and crispy – about 5 minutes.

macaroni and cheese

macaroni and cheese

 

Macaroni 'n' Cheese
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Ingredients
  1. 3/4 lb. macaroni noodles (about 3 cups)
  2. 3/4 cup non dairy milk
  3. 1/2 cup water
  4. 1/2 cup canola oil
  5. 3/4 cup nutritional yeast
  6. 1/6 cup liquid aminos
  7. 1/2 tbsp. paprika
  8. 1/2 tbsp. garlic powder
  9. 1.5 oz firm tofu
  10. 1 tsp. yellow mustard
  11. 1/2 tsp. salt
  12. Ener-G bread crumbs
Instructions
  1. 1. Preheat oven to 350°.
  2. 2. In a blender combined nondairy milk, water, oil, nutritional yeast, liquid aminos, paprika, garlic powder, tofu, mustard and salt until well incorporated. Set aside.
  3. 3. Boil noodles according to packaged. Remove from pan, drain, and transfer to 9x9" baking dish.
  4. 4. Pour sauce over noodles and top with bread crumbs.
  5. 5. Cover pan with foil and bake for 10 minutes. Remove foil and bake under broiler for an additional 5 minutes until top begins to brown.
Artisanal Vegan http://www.artisanalvegan.com/
BBQ Seitan Riblets
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Ingredients
  1. 1 cup vital wheat gluten
  2. 3 tbsp. nutritional yeast
  3. 2 tsp. onion powder
  4. 2 tsp. garlic powder
  5. 1 cup vegetable broth
  6. 1 tbsp. liquid aminos
  7. 2 tbsp. tahini
  8. 1 tsp. liquid smoke
  9. 1 cup BBQ sauce
Instructions
  1. 1. Preheat oven to 350° and lightly coat a 9x9" baking dish with oil.
  2. 2. Mix the dry ingredients together (vital wheat gluten, nutritional yeast, and onion and garlic powders) in a bowl.
  3. 3. In a separate bowl or measuring cup, incorporate wet ingredients (broth, liquid aminos, tahini, liquid smoke).
  4. 4. Add the wet ingredients to dry and mix ingredients together for a few minutes with hands.
  5. 5. A very pliable ball of dough should form. Press it into the baking dish. Use a sharp knife an score into 8 pieces and then again across these strips to form 16 pieces.
  6. 6. Bake for 25 minutes. The riblets will begin to brown and puff up. Remove from oven and brush liberally with BBQ sauce. Bake for an additional 10-15 minutes. Remove from oven and let cool.
Notes
  1. The riblets might be slightly soft if eaten after being removed from the oven. I find that they firm up nicely once they've had time to cool.
Adapted from FatFree Vegan Kitchen
Artisanal Vegan http://www.artisanalvegan.com/