Monthly Archives: April 2015

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
Print
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/

Creamy Coconut Water Smoothie

 vegetarian for a new generationWe’ve already had a pretty warm spring here in the Pacific Northwest, but the weather in the past few days has started to push 70º. Here’s a drink that’s perfect for the coming warm summer days. The recipe comes from Vegetarian for a New Generation by Liana Krissoff and it’s definitely worth checking out. One of my favorite features of the book is that the recipes are organized by season.

This smoothie is super easy to make and can be thrown together in a couple of minutes. Combine ice cubes, coconut water, avocado, lime juice, maple syrup, and mint in a blender and blend until smooth. The mint or basil is optional but highly recommended. I took a cutting from the mint in my yard, which is already growing out of control. Pour into a glass and enjoy!

16560778774_4ef64b9b32_z(1)

creamy coconut water smoothie

Creamy Coconut Water Smoothie
Print
Ingredients
  1. 1 cup ice cubes
  2. 1 cup pure coconut water
  3. 1/2 avocado, pitted
  4. 1 tbsp. fresh lime juice
  5. 1 tbsp. maple syrup
  6. 1 small spring of mint or basil (optional)
Instructions
  1. Put all ingredients in a blender and blend until very smooth. Pour into glass and serve.
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
Print
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/

Steamed Chicky Seitan

Isa Does It by Isa MoskowitzIsa Does It by Isa Moskowitz is probably one of my favorite vegan cookbooks. It contains a range of recipes from basic necessities to more complex dishes; I highly recommend getting your hands on copy as it’ll be a book that you’ll continually reference.

I’ve tried many different seitan recipes with varying degrees of success. The steamed chicky seitan in this book has become my goto when in need of a realistic fake meat. The texture and consistency create the perfect analog. It’s also highly versatile; cut it into strips, chunks, or whatever size you prefer. 

Seitan

This is a pretty quick, straight-forward recipe to make. Prepare your steamer before mixing any ingredients. While you wait for the water to reach a boil, mash chickpeas thoroughly in a large bowl. Remove the skins if you prefer; I didn’t and it really didn’t make much of a difference to the end result. Mix in broth, olive oil, and soy sauce. Add in vital wheat gluten and remaining dry ingredients. Use your hands to knead into a dough.

Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil. Make sure to not wrap too tightly as they will expand during steaming process. Place patties in steamer, cover, and allow to steam for 40 minutes. The patties will be slightly soft to touch after being removed from the steamer but will become firmer as they cool. Let cool before cutting if you plan on using immediately or store in refrigerator for later use.

Seitan

Steamed Chicky Seitan
Print
Ingredients
  1. 2/3 of a 15 ounce can chickpeas (1 cup), rinsed and drained
  2. 1 cup vegetable broth
  3. 1 tablespoon olive oil
  4. 3 tablespoon soy sauce
  5. 1-1/2 cups vital wheat gluten
  6. 1/3 cup nutritional yeast
  7. 2 teaspoon onion powder
  8. 1 teaspoon granulated garlic
  9. 1 teaspoon sage
  10. 1/2 teaspoon salt
  11. black pepper
Instructions
  1. 1. Set up your steamer and bring water to a full boil.
  2. 2. In a large bowl, thoroughly mash chickpeas. Mix in broth, olive oil, and soy sauce. Add in remaining ingredients and use hands to knead ingredients into a dough.
  3. 3. Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil but not too tightly as they will expand.
  4. 4. Place each patty in steamer, cover, and steam for 40 minutes. The patties will become firmer as they cool. Cut into any shape desired or keep in refrigerator for up to 5 days until ready to use.
Notes
  1. *The patties also freeze well for several months.
Artisanal Vegan http://www.artisanalvegan.com/