veganmofo - blue + blueberry parfait

Day 10 #vgnmf15 is probably the most difficult in the sense that the prompt is "something blue." If we consider this at face value in the sense of food - it is an impossible task as there are no blue foods occurring in nature.  Even "blueberries" named as "blue" are, in fact, purple. Blue potatoes: purple, too. Unless you use food coloring, I'm afraid we are left with just these close-enough-to-blue ingredients or photoshop.

I went with Blueberry Parfait, using a quick compote and homemade soy yogurt. This is not an overtly sweet concoction, so depending in how sweet your granola is, you might wish to add some extra sweetness to the actual parfait.

I mainly went with this to, again, encourage you to make homemade soy yogurt. And if you have an Instant Pot (one with the yogurt function), there is just simply no excuse not to make soy yogurt (unless you don't eat soy, that is.)

If you don't have the Instant Pot, I have a tutorial for you right HERE. It really is easy and I make a batch at least twice a month. The starter (your saved yogurt from the previous batch) is freezable so there should never be a reason that you don't have a starter.

If you need a very first starter, you can get it HERE at Amazon. Once you make it, you can (and should) store 1/4 cup of the fresh yogurt for your subsequent batch.

Let me know if anyone needs a run down of how to make yogurt in an Instant Pot. It's much easier than making it without one, but a little run-down might help.

If you haven't entered the contest to win Vegan Bowls (Amazon, B&N) yet, head over to Tuesday's post HERE. Good luck!

Blueberry Parfait
Serves 4 

Compote:
2 cups frozen blueberries, slightly thawed
Zest of 1 orange (optional)
1 tablespoon sugar or maple syrup
1/4 cup water

4 (1/2 to 2/3 cups) yogurt
1 cup granola
Fresh blueberries

1. Combine the frozen blueberries, zest, sugar and water in a medium pot. Bring to boil, reduce to simmer and cook until the sauce is lightly thickened. It will thicken more as it cools. Cool thoroughly before using.
2. Layer the compote in the bottom of 4 glasses. Add 1 portion of yogurt to each glass and top with 1/4 cup of granola and some fresh berries. Serve immediately.


 © 2015 Copyright Zsu Dever. All rights reserved.

veganmofo - retro + cauliflower fricassee

Day 9 #vgnmf15 prompt is "most retro recipe."

I chose to revamp a fricasse, which has been documented to as far back as the 1300 - I'd say that's pretty retro.

Fricassee is a meat and vegetable braise in a white sauce of some such or another. While originally thought to be of French origin, fricassee has gone through a gamut of adaptations anywhere from Spain to the Caribbean Islands, a version that includes Scotch Bonnet peppers.

I've stuck as close to the original as possible because I have a type-A personality and things need to be as close to "perfect" as is veganly doable.

Replacing the typical chicken, this fricassee features roasted chickpeas (which are, btw, stunning all by themselves and make an excellent snack) and large pieces of cauliflower that are braised in an onion-thyme gravy.

I served these with retro green beans and corkscrew pasta.

If you haven't entered the contest to win Vegan Bowls (Amazon, B&N) yet, head over to yesterday's post HERE. Good luck!

Cauliflower Fricassee

Serves 4 to 6

Marinade:

1 medium to large head cauliflower, cut into large florets

2 medium onions, thinly sliced

4 garlic cloves, minced

1 lemon, juiced 

4 sprigs fresh thyme

2 teaspoons smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon dried tarragon

1/4 teaspoon cayenne

Fricassee:

2 tablespoons olive oil, divided

2 cups chickpeas, rinsed and drained

Sea salt and ground black pepper

2 medium carrots, cut into large chunks

1 bay leaf

1/3 cup whole wheat pastry or all-purpose flour 

2 1/2 cups vegetable broth

1 cup unsweetened plain vegan milk

1. Marinade: Steam the cauliflower until par-tender. Combine the onions, garlic, lemon juice, thyme, paprika, salt, tarragon and cayenne in a large bowl. Add the par-cooked cauliflower and mix well. Set aside for 15 minutes.

2. Heat 1 tablespoon olive oil in a large pot over medium-high heat and and cook the chickpeas until golden and crisp, about 5 to 8 minutes. Season with salt and set aside in a medium bowl. Heat the other tablespoon of oil and add the cauliflower florets, leaving as much of the onion in the bowl as possible. Cook the cauliflower until golden, turning as needed. When browned, remove and set aside in the bowl with the chickpeas.

3. Add the marinade, including the onions, the carrots and bay leaf to the pot. Cover and cook for 5 minutes. Uncover and cook until golden, about 5 more minutes. Add the flour and stir until the flour is well incorporated. Add the broth and stir well. Add the milk and the reserved cauliflower and chickpeas and bring to boil. reduce to simmer and cook until the cauliflower is tender, about 20 to 30 minutes. 

4. Season to taste and serve with pasta and steamed green beans.

 © 2015 Copyright Zsu Dever. All rights reserved.