Tag Archives: liquid smoke

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/