VeganMoFo Day 19: Super Simple Black Bean Chili

October 30, 2009 at 12:31 pm (Uncategorized)
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Kat here. Today was cold, so it called for chili. My mom makes this chili all the time when I’m back home, and I’m not entirely sure how people live without it. I think she clipped it from the Wisconsin State Journal years and years ago, but I can’t remember. It takes about 5 minutes to prepare and 10 to cook -super easy, and super cheap. We bought all the spices in bulk for less than fifty cents total, so that saved us a ton of money. The tomatoes came out of the garden, and cans of beans cost next to nothing. On to the chili!!

Ingredients:

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32 oz. diced tomatoes

30 oz. black beans

15 oz. hominy

1/2 white onion

1 bell pepper (we used the roasted Anaheim peppers from a couple recipes ago)

1+ clove of garlic

1C veggie stock

1 tsp. cumin

1 Tbs. chili pepper

1 Tbs. olive oil

Directions:

1. Heat oil in pot. Add diced onions and garlic.

2. Cook until onions are soft.

3. Add rest of the spices and vegetables. NOTE: if you don’t drain the beans, hominy or tomatoes, just add the veggie stock cube without the water. This will keep the chili nice and thick.

4. Turn the heat down, cover it, and let it simmer for about 10 minutes. Stir occasionally.

5. Top with nooch, vegan cheese or vegan plain yogurt. Emma just gave me a weird look, but seriously!! Plain yogurt is the best! We didn’t have sour cream growing up, so we’d always top soups and such with plain yogurt.


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VeganMofo Day 18: Vegan Eggdrop Soup

October 29, 2009 at 7:35 pm (Uncategorized)
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I’ve been wanting to make this for awhile. Every time we go to the teriyaki restaurant, everyone else always gets this awesome smelling soup and I get lettuce with a few carrot shavings. Really? REALLY? Who’s laughing now, sucka face? This recipe is a little more involved than my other ones, but still quite simple.

RECIPE: about six cups

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6 cups vegetable broth

3 stalks green onions, chopped

1/2 tsp white pepper

Dash of toasted sesame oil (optional)

Tofu Curds

Here’s the involved part: you are going to make tofu curds. It’s fairly simple, you will need a thermometer and a nice big pot. Follow Brenda Wiley’s awesome tutorial. It should only take you twenty minutes to do it. I think you can use store bought soymilk, it will say on her site. When your curds have been stirred twice you will need to stir them again. Do it pretty vigorously, you want the massive clumps to be just medium particles. Drain the whey away (or save for cleaning, putting in bread,etc). Bring your vegetable stock to a boil and add the pepper and drained curds. Cook for ten minutes, turn heat to low and add the green onions and sesame oil. Serve hot with cool spoons. It’s all about the spoons.

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VeganMoFo Day 17: Finnish Vanilla Buns

October 28, 2009 at 9:51 pm (Uncategorized)
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Guess who?? Hint: I’m not Emma. Anyway, I didn’t technically make the Finnish Vanilla Buns, but I’ll let you know they are tasty! Emma discovered this recipe while in Ireland several years ago. Her friend Karoliina taught her how to make them and I’m so very happy she did. These suckers have cardamon in them. If you’ve never smelled cardamon, imagine a forest of pine trees. There you go. On to the recipe.

Ingredients:

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Buns:

1C soy milk (or, if you’re cheap like us, use water)

1 3/4 Tbs. yeast

2 tsp. cardamon (you can double this if you are feeling, frisky, I did!)

1/2 tsp. salt

1/3C sugar

7 Tbs. Earth Balance

3C flour

Filling:

1 tsp. vanilla

1 C sugar, packed

1/3 Earth Balance

Directions:

Preheat the oven to 350 degrees

1. Add sugar and yeast in warm water, mix and let it sit in a warm place until frothy.

2. Add everything from bun section and knead until elastic and not sticky.

3. Oil it lightly, stick it in a bag and toss it in a warm spot (ex: a heating blanket!) and let it rise for an hour.

4. Roll it out in a rectangle until 1/2 inch thick.

5. Rub the dough with the 1/3 cup softened butter. Mix the sugar with the vanilla extract, sprinkle on top butter. Roll up from the long side, it will look like a long coil.

6. Slice into 12 equal pieces. They should be about an inch wide.

7. Place on a cookie sheet lined with parchment paper. Oil will suffice if necessary (but seriously, use parchment paper). Places buns close together to keep them from expanding too much. Cover and let them rise for another 30 minutes in a warm place.

8. Bake for 15 minutes.

 

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VeganMoFo Day 16: Falafel

October 28, 2009 at 9:10 pm (Uncategorized)
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Kat here. Seriously -are you even surprised anymore? Emma’s making cookies right now, and she’s also making vanilla buns, and she totally let me eat the rest of that extremely scrumptious onion soup (thanks Emma), so I should probably just shut up. A couple days ago Emma and Co. (me, Kerstin, Erin and Megan) hung out in Seattle, Washington, for a bit. Emma was craving ethnic food like none other, and we found ourselves at the extremely tasty Taste of India. We ended up scoring a free batch of appetizers, which included falafel. Emma wasn’t able to join in on the falafel party, so we decided to make some when we got back. So. Here it is. Try it. Like it. Tells us of your experience.

Falafel

Ingredients:

15 oz. can chickpeas (in some places us cool kids call these “garbanzos”)

1 white onion (chopped)

3 cloves of garlic (chopped)

1/2 tsp. baking soda

2+ Tbs. flour (add flour as you need it)

A heck of a lot of parsley

Cayenne (you can subsitute red pepper flakes for cayenne if you wish)

Salt and pepper to taste

Cumin

Coriander

Curry

Directions:

1. Put everything in a food processor and proccess until thick. You should be able to pat into a little ball without having it fall apart. You may have to add more flour.

2. Heat your Fry Daddy. If you don’t have a Fry Daddy (Mama), heat a couple of inches of oil in a pot.

3. Scoop out a ball of falafel using a teaspoon or another small spoon. If your falafel ball is too big the inside won’t cook.

4. Using a spatula, carefully drop a falafel ball into the hot oil.

5. Once the falafel has formed a crispy, dark brown shell, scoop it out with a slotted spoon or spatula. You may want to cut it open and make sure the inside is cooked as well. It should be soft, but not doughy.

6. Dip into tahini or a cucumber sauce and enjoy!! We were lame and used Annie’s Goddess Dressing because we had neither.

 

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VeganMofo Day 15: A Survey!

October 27, 2009 at 9:58 pm (Uncategorized)
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I’ve been a bit behind on posts since getting sick so I thought I fill out this survey I stole from the Republic of Bunny blog.
1. Favorite non-dairy milk?

I love hemp milk. It makes a mean hot chocolate!

2. What are the top 3 dishes/recipes you are planning to cook?
Finnish Vanilla Buns,Falafel, Tofu Drop Soup,

3. Topping of choice for popcorn?

Earth balance with a lot, lot of nooch.

4. Most disastrous recipe/meal failure?

Eating tofu. I got the vacuumed pack kind. Disgusting.

5. Favorite pickled item?

I don’t know why, but I am always wary of trying anything but pickling cucumbers. I heart me some pickles.

6. How do you organize your recipes?

I don’t organize…it’s an issue.

7. Compost, trash, or garbage disposal?

Compost and garbage, mostly compost though.

8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?
Tempeh hot wings, Frooty Tooty smoothie and sloppy joes.

9. Fondest food memory from your childhood?

Getting to lick the bowl after we made cupcakes. Luckily, I never received salmonella poisoning.

10. Favorite vegan ice cream?
The pumpkin pie recipe from Bittersweetblog

11. Most loved kitchen appliance?

My new blender that comes with a food processor attachment!

12. Spice/herb you would die without?

Oregano

13. Cookbook you have owned for the longest time?

How It All Vegan was my first cookbook ever!

14. Favorite flavor of jam/jelly?
Not a big fan of the jam/jelly deal.

15. Favorite vegan recipe to serve to an omni friend?
The sloppy joe recipe from How It All Vegan. Nomnomnom.

16. Seitan, tofu, or tempeh?

Tempeh

17. Favorite meal to cook (or time of day to cook)?
I have no prejudice against mealtimes, I love them all.

18. What is sitting on top of your refrigerator?
Canned zucchini, apples and sauerkraut. Also, my cat.

19. Name 3 items in your freezer without looking.
Lots of muffins, cookie batter and frozen berries.

20. What’s on your grocery list?

I tend to play with fire, aka, go into the store and get what looks good.

21. Favorite grocery store?

Good Food Store, hands down!
22. Name a recipe you’d love to veganize, but haven’t yet.

Egg drop Soup

23. Food blog you read the most. Or maybe the top 3?

Hm…probably the Bittersweet blog. I love sweets, it’s an addiction.

24. Favorite vegan candy/chocolate?

I haven’t had vegan candy, so I think I’m going to have to go with Endangered Species Chocolate.

25. Most extravagant food item purchased lately?

White chocolate chips

26. Ingredients you are scared to work with?

There’s not stuff I am scared to work with, but I don’t like to work with vacuum packed tofu. It grosses me out.

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VeganMofo Day 14: Roasted Peppers

October 27, 2009 at 9:40 pm (Uncategorized)
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I managed to pick up some Anaheim Peppers at the Farmers Market before the season ended.  They were a deal and I figured I could roast and freeze them for when I make queso, enchiladas, etc. Roasted peppres are a breeze to make!

ROASTED PEPPERS:

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veganmofo 055Lots of Peppers

Olive oil

Cookie Sheet

So here’s whatcha do: Preheat oven to 425 F. Slice your peppers in half, cleaning out the seeds and as much as the white stuff as you can. Rub a bit of oil all over them, place on cookie sheet and pop in the oven for 20 minutes. When they are done you can leave the skins on or peel them off. If you want to peel them off, toss them in a paper bag for awhile. It makes it easier to peel them. I chopped mine up and put it in the freezer.

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VeganMofo Day 13: White Chocolate & Macadamia Cookies

October 27, 2009 at 9:10 pm (Uncategorized)
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I love white chocolate chip and macadamia nut cookies. I first had them when our landlady/babysitter gave me one when I was about ten. Let’s say, it was love at first bite. I was a lucky girl and got a chance to spend the weekend in Seattle. I stopped by Sidecar For Pigs Peace for a little bit of shopping. Wouldn’t you know it, they had white chocolate chips!!!! It took all my will power not to get two containers. Seriously.

White Chocolate & Macadamia Cookies: makes around 22 cookies

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1 1/4 cup flour

1/2 cup sugar

1/2 tsp baking soda

3/4 cup chopped macadamia ( I used salted macadamia nuts, if you don’t, add 1/2 tsp salt)

2/4 cup white chocolate chips

1 tsp vanilla extract

1/2 tbs molasses

3/4 cup margarine, softened

 

Preheat oven to 350 F. Lightly grease a cookie sheet or use parchment paper. Mix the flour, baking soda, sugar, chips, and nuts. Add the extract, molasses and butter. If the batter seems a tad dry, add some vegetable oil. Use a spoon to scoop the batter and roll it into a ball. Flatten slightly onto the cookie sheet. Bake for 8-10 minutes until golden brown.

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VeganMofo Day 12: Tater-tot Casserole

October 27, 2009 at 8:42 pm (Uncategorized)
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As much as I hate to admit, tater tot casserole was one of my favorite dishes back in elementary. I would go back for as many servings as I could. There is just something about crispy tater tots and veggies that’s just begging to be eaten. This tater tot casserole is very, very rich.  But delicious, we devoured it in two hours. Oops?

Tater-tot Casserole: if you have a bottomless stomach like we do, this is enough for three people. However, for you normal eater out there, there’s enough for a family to feast on.

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veganmofo 0341 bag tater tots

Frozen or fresh veggies of choice (we used onions, garlic, eggplant, green beans and corn)

2 packages Yves Veggie Ground (You can totally substitute TVP for this, just make sure to flavor so it doesn’t taste like soy flour)

1 tub Sour Supreme

Optional: Vegan cheese, I used Wayfare Foods Hickory Smoked

Vegetable broth

1/2 cup flour

Salt

Pepper

Casserole dish or 9×13 inch cake pan

Preheat oven to 375 F. If you are using fresh veggies go ahead and cook them. If you are using frozen, add 2 cups veggies broth to pan along with 1/2 cup of flour and the veggie ground. Cook until mixture gets somewhat thicker. You don’t want it to be like water but not like pancake batter, either. The point is to make it so it gives the casserole more of a creamy feel. Add the spices and sour cream and mix evenly. I used the whole container of sour cream, you could totally cut it down to 1/2 a container if you don’t want it as rich. Lightly grease your pan and ladle the veggies and ground into it. If you are using cheese, now is the perfect time to spread some on top of the veggies. Top with tatertots. Bake for 45 minutes. Enjoy fresh out of the oven!

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VeganMofo Day 11: Onion Soup

October 27, 2009 at 8:14 pm (Uncategorized)
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I had onion soup last night for dinner at the Good Food Store. It was so simple and light, I knew I could make it at home pretty easily and with a bit more flavor. This soup comes together in no time, especially good when you come home and don’t want to do squat.

ONION SOUP: makes about 7 cups

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1 1/2 yellow onion, cut into semi-thin strips

6  cups vegetable broth (use a very flavorful one, it’s what makes the soup taste so fabulous!)

1/2 tsp pepper

1 tsp salt

3 gloves garlic, minced

1 tsp sage

1 tsp parsley

Slice your onion and mince the garlic. You are going to want  to put it into a nice sized soup/stock pot. Add the vegetable broth and spices. Cook on medium heat until it’s been boiling for a few minutes, then let is simmer until the onions and garlic are soft. This is a fabulous soup to have with toasted bread and margarine.

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VeganMoFo Day 10: Russian Cabbage Borscht

October 26, 2009 at 8:17 pm (Uncategorized)
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Kat here, again. For the past several weeks Cole has been determined to make a borscht recipe he found some place, so, after a plethora of facebook messages with the recipe attached to them, I took the hint and here we are: making borscht instead of cramming for our news editing quiz that’s tomorrow. Cole has informed me that he studied, so I guess it’ll just be me cramming while Cole bums around slurping borscht.

For a little history… My mind is like a fast flowing river. I.e., in one ear and out another, so I turned to where I always turn when some sort of history needs to be shared and shared quickly: Wikipedia. Wikipedia has just informed me that borscht is a “staple part of the local culinary heritage of many Eastern and Centeral European  nations.” Right. Whatever. Cole, being the good and proud Jewish boy he is, would like to throw in that borscht is also “a Jewish thing.” Right. Thanks for that tidbit Cole. Good story. Throw it in the story basket. Anyway, on to the borscht!

 

If you look closely, you can just make out Cole’s fabulous Mighty-O Donut shirt. I’m pretty sure Emma’s got a post on it coming up, but just to clarify… Mighty-O’s is a vegan and organic donut (who spells doughnut like that anyway?) shop in Seattle.

 

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Ingredients:

1 1/2C  thinly sliced potatoes

1C thinly sliced beets

4C vegetable stock (you can subsitute water for this if you have no stock)

2 Tbs Earth Balance

1 1/2C chopped onions

1 tsp caraway seed (optional)

2 tsp salt

1 celery stock (chopped)

1 large carrot (sliced)

3C chopped red cabbage

black pepper

1/4 tsp fresh dill weed

1 Tbs cider vinegar

1 Tbs agave

1C tomatoe puree

Toppings:

Sour cream

Chopped tomatoes

Dill weed

Directions:

1. Place potatoes and beets in medium saucepan over high heat and cover with stock. Boil until vegetables are tender. Separate beets and potatoes from stock.

2. Melt Earth Balance in large skillet over medium heat. Add onions, caraway seed and salt. Cook until onions are soft and translucent.

3. Add celery, carrots and cabbage.

4. Add stock, cook and cover until all vegetables are tender. This should take about 10 minutes.

5. Add potatoes and beets. Add black pepper to taste and dill weed. Add cider vinegar, agave and tomato puree.

6. Cover the pot and reduce the heat to medium low. Let the mixture simmer for 30 minutes. Garnish and enjoy!

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