Showing posts with label moderate. Show all posts
Showing posts with label moderate. Show all posts

curried chicken-free salad sandwich

 


Overview

Time: 35 minutes
Dishes: bowl, air-fryer

Heads Up! mango chutney and curry powder


Hello, hello Dear Readers!

This sandwich filling is a regular meal at our house. In fact, I find that I make it at least every three weeks, and that is saying something since I don't remake many things, always looking for something new. 

This reminds me of the Whole Foods curried tofu they used to sell, and since we liked that a lot, I decided to remake it at home. 

It is sweet and tangy and crunchy. It has almonds and raisins and mango chutney. The mango chutney can be very sweet, so use the amount that suits your taste. If the dressing is too thick, thin it with some plant milk. This will depend on how thick the chutney is.

You have your choice of Air-fried Soy Curls, Savory Tofu or Sauteed Gardein scallopini. I haven't tried it with chickpeas, but they should be sauteed, too, if you use that.  

Fresh, homemade curry powder does wonders (and smells amazing) so I do recommend you make a batch of Curry Powder (there is a recipe in Vegan Bowls), instead of the stale jar hanging in the back of the spice rack. 

Throw this between bread, inside lettuce leaves, on top of crackers, or roll in a tortilla. Either way, chances are good you, too, will make it again.

Enjoy!




Speedy Cooking Tips:

  • Make the protein first.
  • Make the curry powder, too, if you can.
  • Make the dressing while the protein cooks.
 


Curried Chicken-Free Salad Sandwich

Makes 4 servings 

moderate (Preparation time for the protein kicks it to moderate) 

 

1. Protein: Prepare one of the proteins of your choice:

4 cups chopped air-fried soy curls or

4 cups cubed, air-fried chicken-like tofu, or

4 cups chopped Gardein slices, sautéed

2. Dressing: Combine in a medium bowl:

3/4 cup vegan mayo

1/4 to 1/2 cup mango chutney

2 tablespoons vegan milk (optional, to thin dressing)

1 tablespoon mild curry powder

1/2 teaspoon salt

3. Add the Protein to the Dressing. Also add:

1/2 cup raisins

1/2 cup minced scallions

1/2 cup toasted almond slices

 

4. Serve: Stir very well to combine. Taste and adjust seasoning. Chill if not eating right away. Serve in pita, in tortilla, in lettuce leaves, on bread or on crackers.


 



© 2020 Copyright Zsu Dever. All rights reserved.




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vegan beef and barley stew

Overview

Time: 6 to 8 hours slow cooker or 30 minutes high pressure cooker
Dishes: Instant Pot or slow cooker and medium pot 


Hello, hello Dear Readers!

Whenever I see a photo of a beef stew, the beef gets lost in my mind, but the stew itself looks really great, and I always wind up wanting to make it vegan. This is any easy version for the slow cooker, but my mini Instant Pot does not seem to be getting hot enough during slow cooking, which is odd, but if you find the barley not cooked by hour 6 or so, pressure cook it for 15 minutes and it'll be just fine. I suspect the regular Instant Pot (and, of course a typical slow cooker) would work just fine. 

I used hull-less barley in this dish, but since pearled barley is faster to cook and more popular, I recommend that. I used Beef Not! by Dixie Foods (a textured soy protein which I like a lot) but you can use Gardein or even substitute green beans or kidney beans. The flavor is in the broth so you can get away with using a different protein. 

Surprisingly, my son-in-law loved this dish! He, and even my son, went back for seconds. They are a bit on the choosier side and it was nice to see them both really digging this meal. 

I would classify this as an Easy dish, but there are a few more ingredients being used that kick it to Moderate. I tried trimming the ingredients list but the broth really needs the flavors and it is worth it to see your boys devouring barley!

Enjoy!





Speedy Cooking Tips:

  • Heat the pot. Add the vegetables as they are chopped. 
  • Follow recipe otherwise. It is straightforward.
 



Vegan Beef and Barley Stew

Makes 4 servings 

easy/moderate (ingredients list kicks it to moderate)


Slow Cooker Recipe. Pressure cook option possible; high pressure, 30 minutes.  

1. Sautee: Heat a pot or Instant pot over medium heat (Sauté function if using Instant Pot). Add the oil, onion, carrot, garlic and thyme. Cook for 5 minutes. Transfer to a slow cooker, if not using Instant Pot.

1 tablespoon olive oil

3 small onions, finely chopped

2 medium carrots, sliced

5 garlic cloves, sliced

1/2 teaspoon thyme

2. Add the tomato paste, vegan beef option and barley. Stir well and cook for 2 minutes.  

1 tablespoon tomato paste

1 1/3 cup Beef Not strips or 1-pound vegan beef (like Gardein or seitan)

1/3 cup pearled barley

3. Add the broth bullion, water, tomato, tamari and wine. Cover and cook on high until the barley is tender 6 to 8 hours.

1 tablespoon Better Than Bullion or equivalent

3 cups hot water

1 (15 ounce) can fire roasted crushed tomato

2 tablespoons tamari

2 tablespoons red wine (optional)

4.Serve: Season with salt and black pepper and sprinkle with parsley.

1/4 cup minced parsley

 




© 2020 Copyright Zsu Dever. All rights reserved.



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ginger crunch salad



Overview

Time: 30 minutes
Dishes: skillet, measuring cup, salad spinner

Heads Up! mandarin oranges and chow mein noodles


Hello, hello Dear Readers!

The crunch for this salad comes in the form of the chow mein noodles, cashews and vegetables. The marinade is made with molasses, which is a good source of iron and the mandarin oranges provides the vitamin C to help absorb the iron. Overall, the ingredients work together not only in flavor, but nutrition, as well.

The molasses offers a slight sweetness and nothing overpowering. If you like a little spice, remember to add the cayenne - it'll give it a little kick! 

If you want to make the dressing have more "body," add a few tablespoons of neutral oil to the marinade. As it is, I left it at a single tablespoon of toasted sesame seed oil because I like my foods with less oil. As always, cook to your own taste! 

Enjoy!





Speedy Cooking Tips:

  • Press the tofu while making the marinade.
  • Marinate the tofu while preparing the salad ingredients.
  • Marinate the cashews while tofu bakes.
 


Ginger Crunch Salad

Makes 4 servings 

moderate 

www.ZsusVeganPantry.com

 Preheat air-fryer to 400-F or oven to 450-F

1. Marinade: Combine the marinade ingredients:

1 tablespoon toasted sesame seed oil

1/4 cup molasses

1/4 cup apple cider vinegar

1 tablespoon grated ginger

1 tablespoon tamari

1/2 teaspoon salt

1/8 teaspoon cayenne (optional)

 

2. Tofu: Press the tofu for 5 minutes. Cut into 1/2-inch cubes. Add to the Marinade. Set aside for 10 minutes.

1-pound regular tofu

3. Bake: Add the Tofu (without the marinade) to the air-fryer basket. Cook for 10 minutes. If baking in the oven, add to a baking sheet and bake for 15 minutes.

4. Cashews: Add the cashews to the marinade while the tofu bakes. When 10 minutes is up, add the cashews to the basket with the Tofu and bake for another 5 minutes (same for the oven). Set the Marinade aside as dressing.

 3/4 cup cashews

5. Salad: Serve Salad ingredients with the Tofu/Cashews and leftover Marinade as dressing:

4 cups shredded lettuce

4 cups baby spinach

1 cup shredded cabbage

3 scallions, sliced

2 carrots, shredded

1 (10-ounce) can mandarin oranges, drained

2 cups chow mein noodles






© 2020 Copyright Zsu Dever. All rights reserved.






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chicago deep-dish pizza - as easy as it gets


Overview

Time: 75 minutes
Dishes: bowl, large cast iron pan or springform pan


Hello, hello Dear Readers!

I really love deep dish pizza but it has always been such a chore, for some reason. This meatless, vegetarian, and vegan pizza, however, took me about 20 minutes to assemble, including the relaxing time for the dough. 

The breakdown of the difficulty is as such: 
  • If you use a store bought dough, it's easy.
  • If you make the dough, it's moderate, but 
  • In either case it needs to bake for an hour, so difficult? 

Not sure how to classify something when you don't actively do anything to it, but I'm going with moderate in this case, assuming you make the dough.

Letting the dough relax in the pan for about 15 minutes allows you to be able to stretch it so that it reaches up the sides, otherwise it just springs back down. Drape the dough over the side, use a knife or a fork to hold it there (if it's relaxed, that's all that it will take) and then when it is layered, allow it to gather and scrunch up on the sides, as in the picture below.

I made this with Beyond Meat sausage, which is really tasty, but improvise: add all vegetables (zucchini and pepper are great), add seitan, add homemade sausage - you decide. I went traditional with vegan sausage and spinach. 

Enjoy!




Speedy Cooking Tips:

  • If making the dough, prepare it when you have time and put it in the fridge.
  • While the dough is relaxing/warming, thaw the spinach in water and squeeze dry. 
  • Prepare any other ingredient and preheat the oven while dough is relaxing.
 



Chicago Deep-Dish Pizza

Makes 4 servings 

moderate

Preheat oven to 450-F

1. Dough: Combine the ingredients in a bread machine or food processor with plastic blade. Knead the dough until smooth, Dough cycle for bread machine and 2 to 3 minutes for food processor. Leave in bread machine or remove and set in a bowl to double, about 1 hour.

3/4 cup plus 2 tablespoon water

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons olive oil

2 1/2 cups all-purpose flour

2 1/4 teaspoons yeast (1 package)

2. Add the Dough to an oiled 12-inch cast iron pan. Spread out to the sides and set aside to relax 15 minutes. Then press the dough up the sides of the pan.

3. Layer the ingredients on top of the Dough in order:  

6 to 10 slices vegan white cheese

4 links Beyond Meat sausages, crushed with hands

1 (16-ounce) bag frozen spinach, thawed and squeezed well

1 tablespoon pizza seasoning**

1 (28-ounce) can crushed fire-roasted tomatoes

2 tablespoons nutritional yeast

4. Arrange the edges of any dough hanging over the pan so it looks nice. Brush any visible dough with olive oil. Bake in the oven for 50 to 60 minutes, until the pizza is bubbling or internal temp is 165-F. Cover the pizza with a silicone mat when the dough is getting too brown. Remove from the oven and allow it to sit for 10 minutes. Serve.

 

 ** Pizza Seasoning: blend of dried garlic, onion, chili flakes, salt, basil, oregano. Substitute with 1/4 teaspoon of garlic powder, onion powder, basil, oregano and chili flakes and 1/2 teaspoon salt.





© 2020 Copyright Zsu Dever. All rights reserved.




hungarian paprika potato pasta



Overview

Time: 40 minutes
Dishes: skillet, medium pot, shallow pan, air-fryer or oven


Hello, hello Dear Readers!

My kids love this recipe and it really is very delicious. This dish is called March of the Grenadiers, but because I'm still not quite sure why (except that legend has it that the soldiers marched across the countryside collecting ingredients and then came up with this meal based on what they could obtain), I renamed it to something that makes some sort of sense.

This is traditionally pan fried in plenty of fat and it can take forever! With an air-fryer, this takes about 5 to 10 minutes, sans all the fat. I used an oil sprayer and if you have a refillable one, add a few tablespoons of water to get it to mist. It really works!

If no air-fryer, add to a sheet pan and bake it until it is as crisp as you like it. Before the air-fryer my kids had me baking it for about 20 minutes, but they like the pasta extra crispy. Air-fry portions at a time to get it crispy enough. This will depend on the size of your pan that fits in the air-fryer. I did mine in two batches.

Enjoy!




Speedy Cooking Tips:

  • Put the water on for the pasta first since flat pasta can take up to 10 minutes to cook. 
  • Take care adding the paprika. Have your water ready to add to avoid burning it.
  • Peel the potatoes while the onions are cooking.
  • Chop the tomato and pepper after the potatoes are in the pan.
 




Hungarian Paprika Potato Pasta

Makes 4 servings 

moderate 


Preheat air-fryer to 400-F or oven to 450-F

1. Pasta: Cook the pasta in a medium pot of salted boiling water, until   al dente. Drain well and return to the pot:

8 ounces flat pasta (bowtie, shell, broken lasagna)

2. Base: Cook in a medium skillet over medium-high heat, with a lid, until golden brown, about 5 to 8 minutes. Stir often:

1 teaspoon toasted sesame seed oil

1 medium onion, chopped

2 garlic cloves, minced

3. Remove the skillet from the heat and add the paprika. Stir very well and add the water. Do not burn the paprika or it will be bitter.

2 teaspoons Hungarian paprika

2 cups water

4. Potatoes: Add the potatoes, tomato, bell pepper and salt to the Base. Stir very well, cover and cook over medium heat until the potatoes are tender, about 10 to 15 minutes:

1 pound potatoes, peeled and chopped

1 tomato, chopped

1 small pepper (bell or Hungarian), chopped

1 teaspoon salt

5. Fry: Coarsely mash the Potatoes with the cooking liquid. Add the Potatoes to the drained Pasta. Mix well. Taste and adjust seasoning. Add the mixture to a shallow pan that fits in the air-fryer or on a baking sheet for the oven. Spray with oil. Bake until the pasta is as crisp as you like it, about 5 to 10 minutes. Serve. 

Spray oil





© 2020 Copyright Zsu Dever. All rights reserved.




nacho burritos


Overview

Time: 45 minutes
Dishes: rice cooker, medium pot, blender, measuring cup

Heads Up! canned tomatoes with chiles and jarred roasted red pepper


Hello, hello Dear Readers!

Quite shockingly, this is a very easy meatless, vegetarian, and vegan meal to prepare, but that rice takes a long time to cook! You can even cook the rice the night before and heat in the microwave to make this meal take about 20 minutes to prepare the day of. 

This meal is like having a nacho tucked inside a burrito, to save yourself the mess and the time it takes to prepare nachos, which can take forever even though they are considered appertizer food. 

A note about the jarred roasted red pepper: they can mold fast and this recipe only uses a few tablespoons. I portion the remainder of the peppers, drained, into ice cube trays. About 2 or 3 tablespoons per slot. Freeze it and once frozen add the cubes to a container to stash in the freezer. To thaw, soak in a 1/2 cup of water for a few minutes. 

Long story short, these are delicious! The cheese sauce was the hardest part of this recipe to devise because I wanted to make it fast and easy to prepare, without a lot of added fat. I did add some vegan cheese to the sauce, but if you are a great fan of the flavor of nutritional yeast, you can get away with adding 1/2 teaspoon of mild vinegar in lieu of the vegan cheese. I liked it with the cheese, truth be told, so I do recommend it that way. It doesn't take a lot, but the flavor goes a long way.

Enjoy!




Speedy Cooking Tips:

  • The rice will absolutely take the longest. Start there.
  • Prepare the sauce in the blender and add to the pot. Add the rest of the sauce ingredients, but wait to cook.
  • Chop the toppings.
  • Cook the sauce when the rice is done (to allow rice to steam) or (if you're in a hurry), cook the sauce when the rice is 5 minutes out from being ready.
 


Nacho Burritos

Makes 4 servings 

moderate 

1. Rice: Cook the rice in a rice cooker, or as desired, with the spices.

1 cup brown rice

1 1/4 cup water

1/2 teaspoon Mrs. Dash or adobo, or etc.

1/2 teaspoon salt (if using salt-free seasoning)

2. Cheese Sauce: Combine the ingredients in a blender. Blend until very smooth.

1 cup mashed tofu, regular or silken

3/4 cups unsweetened dairy-free milk

2 tablespoons jarred roasted red pepper

2 tablespoons nutritional yeast

4 teaspoons cornstarch

1 teaspoon salt

3. Add the Cheese Sauce to a medium pot. Stir in the beans, tomatoes and cheese. Cook over medium heat, stirring continuously, until the cheese melts and sauce thickens. Keep warm.

1 (15-ounce) can black beans, rinsed and drained

1/2 cup canned diced tomatoes with chiles (like Rotel), drained

2 slices or 1/2 cup shredded yellow vegan cheese

4. Assemble: Warm a tortilla over a burner. Add Rice, top with layer of tortilla chips, add lots of Cheese Sauce, add toppings as desired and roll:

4 burrito-sized tortillas

tortilla chips

lettuce, shredded

green onions, minced

fresh or pickled jalapenos

tomatoes, diced

olives, sliced

avocado, chopped





© 2020 Copyright Zsu Dever. All rights reserved.