Monthly Archives: August 2016

Vegan Salted Peanut Butter Ice Cream

salted peanut butter ice cream

I have a weakness for kitchen appliances. My most recent purchase has been a  KitchenAid Stand Mixer with the ice cream attachment. The rationale was that because I do a fair amount of baking (breads, scones, muffins, etc.) having a stand mixer would make life so much easier. So far the only con is that the mixer and ice cream bowl take up a fair amount of counter top and freezer real estate.

KitchenAid Stand Mixer

With the weather being so hot last week, I’ve been trying out several coconut based ice cream recipes. This recipe calls for a can of coconut cream and a can of full-fat coconut milk. The cream is much thicker and richer than the milk. It’s what rises to the top when you open a can of coconut milk. Trader Joe’s is a good place to pick-up both if you can’t find it anywhere else locally.

Combine the coconut cream, milk, corn syrup and sugar in a sauce pan and cook over medium heat until mixture comes to a simmer, stirring frequently. Don’t let it boil. Transfer the mixture to a blender once the sugars have completely dissolved. Add in the peanut butter, vanilla extract and salt, cover and blend for 30 seconds or until mixture is smooth. Pour the ice cream batter into a container and place in the refrigerator for several hours or until completely chilled.

Now you’ll want to follow the instructions for your specific ice cream maker. My ice cream bowl lives permanently in the freezer so that it’s always ready to go when needed. It’s probably a good idea to have your machine running before pouring in the batter; otherwise, the frozen bowl could cause the batter to suddenly freeze making it difficult for the paddles to turn.

Let the ice cream maker run for 10-20 minutes. The mixture will increase in volume. I know mine is ready when the ice cream has thickened so much that the paddles struggle to turn. At this point the ice cream will be the consistency of soft serve. Transfer into another container and freeze for several hours to allow it to firm up.

Isalted peanut butter ice cream

salted peanut butter ice cream

Vegan Salted Peanut Butter Ice Cream
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Ingredients
  1. 1 14-ounce can of coconut cream
  2. 1 13.5-ounce can of full fat coconut milk
  3. 1/4 cup light corn syrup
  4. 3/4 cup sugar
  5. 1 cup no-stir peanut butter
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon sea salt
Instructions
  1. 1. Place your freezer bowl in the freezer ahead of time according to the manufacturers directions.
  2. 2. Combine coconut cream, coconut milk, corny syrup and sugar in sauce pan and cook at a medium temperature. Allow mixture to come to a simmer, stirring frequently until sugars have dissolved. Pour mixture into a blender; add peanut butter, salt, vanilla and blend until smooth.
  3. 3. Pour mixture into a covered container and allow to cool completely for several hours then churn in ice cream maker according to your devices instructions. This can take anywhere from 10-20 minutes. The ice cream will have the consistency of soft serve. Transfer ice cream into a container and allow to freeze for several hours. It will firm up and become scoopable.
Adapted from Serious Eats
Adapted from Serious Eats
Artisanal Vegan http://www.artisanalvegan.com/
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Eating Vegan {Seattle}: Ba Bar

There are a handful of restaurants in Seattle that I keep in my dining rotation. Ba Bar, located in Seattle’s First Hill neighborhood, is one of them. It’s not solely vegan nor is it very vegan friendly. There are a several vegetarian options notated on the menu and one of them happens to also be vegan – I know because I asked the staff.

Ba Bar

Ba Bar menu

Have you ever had a Vietnamese vermicelli bowl or bun cha? Pho seems to be the most popular Vietnamese dish but I think bun is where it’s at. I believe bun is traditionally served with pork and herbs over noodles and a side of broth or dipping sauce. 

Ba Bar has a vegan version on their menu that I highly recommend. It’s topped with tofu, spinach tofu wraps, shiitake mushrooms, and greens. I like to pour my sauce onto the bun and mix everything together. They also have a stellar happy hour menu; this dish goes down nicely with a Moscow mule that comes served in a copper mug.

vegan vermicelli bun

If you give this restaurant a shot or know of any amazing vegan options in the Seattle area that I should try, let me know by leaving a comment.

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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/

Caramelized Onion & Kalamata Olive Focaccia

bread

I recently decided that I was going to limit my bread consumption. At least on a trial basis. For health reasons. Right.  So what did I immediately do? I pulled out the bread machine and cranked out several loaves. Telling myself I can’t have something to eat is always a guaranteed fail because I will inevitably immediately want whatever that is.

Last week I was looking through bread recipes and for some reason recalled this small bakery that operated out of an old movie theater that I would patronize during college. I would stop by in the mornings on my way to class and buy day old scones and bread. I remember they had amazing foccacia bread. I would take it home and devour it in a single sitting, savoring every bit.

This recipe reminds me of that bread. Instead of topping the bread with olives, I’ve incorporated them into the dough. They add a nice salty bite that goes well with the sweetness of the caramelized onions on top. This bread is great on it’s own but pairs nicely with soups and stews – I ate mine with a creamy tomato soup.

onions

Peel and halve your onion. Slice into thin strips. I used a mandoline on its thickest setting to get a nice even slice. In a frying pan, bring vegan butter and olive oil to a medium heat. Add onions, salt and stir to combine. You can also add a pinch of sugar to assist with the caramelization. Stir the onions occasionally. Leave them alone long enough to brown but not so long that they burn. This took me upwards of 15-20 minutes. Remove from pan and set aside once they’ve got a nice brown on them.

Mix together the warm water, active dry yeast and agave while onions are cooking. Set aside for 10 minutes.

Combine the flour, salt, Italian seasoning, garlic powder and pepper in a large bowl. Pour in the yeast mixture and stir until a dough ball forms. I used a 5 quart KitchenAid stand mixer with the dough hook attachment. The dough formed a nice ball after a few minutes on the lowest setting.

Transfer dough to a lightly greased bowl, giving it a few turns to coat it with olive oil. Cover with a towel and allow to rise in a warm area for 30-45 minutes. The dough should easily double in size during this time.

dough

Preheat oven to 450° and lightly grease a baking or cookie sheet. Punch the dough back down and move to a lightly floured surface. knead olives into dough until they’re evenly distributed. I had to add a little flour to compensate for the liquid from the olives.

dough

Roll the dough out on the baking sheet using a rolling pin or your fingers. Roughly form it into a 1/2 inch thick rectangle. Use knuckles or fingers to create depressions 1 inch apart across the top of the dough then top with caramelized onions.

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Reduce oven temperature to 375° before placing dough into the oven. Bake for 17-20 minutes until focaccia bread is golden brown. Remove and let cool slightly before serving. Enjoy.

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Caramelized Onion & Kalamata Olive Foccacia
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Ingredients
  1. 1 large onion
  2. 2 tablespoons vegan butter plus 1 tablespoon olive oil
  3. pinch of salt
  4. since of sugar (optional)
  5. 1 cup warm water
  6. 1 teaspoon agave
  7. 1 packet of active dry yeast (2-1/4 teaspoons)
  8. 2-3/4 cups all-purpose flour
  9. 1 teaspoon salt
  10. 2-1/2 teaspoons Italian seasoning
  11. 1 teaspoon garlic powder
  12. 1/4 teaspoon pepper
  13. 1 tablespoon olive oil
  14. 1/4 cup kalamata olives, roughly chopped
Instructions
  1. Peel and half onion. Slice into thin strips. I used a mandoline on its thickest setting to get an even cut.
  2. Over medium heat, add the vegan butter and olive oil. Add sliced onions and sprinkle with a pinch of salt. You optionally add a pinch a sugar to assist with the caramelizing. Stir occasionally but allow onions to sit long enough to brown. Remove from pan and set aside.
  3. While the onions are caramelizing, mix together the warm water, yeast and agave. Allow to sit for 10 minutes.
  4. In a large bowl, mix together the dry dough ingredients. Add in the yeast mixture and combine until the dough forms a ball.
  5. Lightly grease a bowl with olive oil. Transfer dough ball to bowl and roll to coat with oil. Cover and let rise for 30-45 minutes in a warm spot. Dough should easily double in size.
  6. Preheat oven to 450° and lightly grease a baking or cookie sheet.
  7. Punch dough back down and move to a lightly floured surface. Add olives and knead until evenly distributed.
  8. Use a rolling pin or fingers to spread dough out into a rectangular shape on the baking sheet.
  9. Use knuckles or fingers to make indentations roughly 1 inch apart across the top of the dough and top with caramelized onions.
  10. Reduce oven temperature to 375° and bake for 17-20 minutes until focaccia bread is golden brown.
  11. Let cool slightly before serving.
Adapted from Simply Scratch
Adapted from Simply Scratch
Artisanal Vegan http://www.artisanalvegan.com/

 

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