"cook the pantry" + chipotle corn chowder + giveaway

Today is the day that Cook the Pantry (Amazon, B&N), by Robin Robertson , is available for sale! Robin does it again! Simple, easy and quick vegan cooking! Cook the Pantry contains over 100 recipes of fast easy and delicious recipes.

Cook the Pantry is based on Vegan Unplugged, a previous book by Robin, that focused on emergency cooking when the power goes out. That guide contained 70 or so recipes and this new book revamps about 30 of those recipes, using fresh ingredients and newer techniques. Even if you have Vegan Unplugged, this book has about 70 new recipes! That is 70 more ideas for making dishes in a snap.

Here are some of the dishes I made using Cook the Pantry:

This bowl meal is full of protein and deliciousness! The sauce is so good that my kid was eating the cheese sauce right out of the container, while she was impatiently waiting for the rest of the meal! We added some leftover tortilla chips and a few slivers of scallions. Why not? Cooking the pantry is about using what you have available.

What a gorgeous salad this turned out to be! Flavored rice, topped with hearts of palm, cucumbers and slivers of nori. A sushi roll turned inside out and assembled right into a bowl. Since I had some green beans that needed to be used up, I figured this would be the perfect place. This dish continues to show the versatility of Cook the Pantry.

Apparently we really were on a Mexican food kick, because we chose this Nacho Pie, which is actually unbaked, so it was a snap to make after soaking the nuts. It is filled with pinto beans, olives and homemade pickled jalapenos and homemade salsa fresca. Simple to throw together and very tasty. Again, I had a few produce items to utilize, the tomatoes and scallions, so onto the pie they went.

I think out of the several dishes we tried this week, this was one of our favorites. It is a Chickpea-Artichoke Cake served with an easy Lemon-Thyme Aioli. So good! I was going to save a few for the lunch box, but nope, it was all gone. Very tasty and, again, easy and quick.

All in all we ate pretty well this week - and dinner was ready in 20 minutes, as promised. There were the occasional soaking of the nuts, but that is something that can be done in the morning, or as Robin suggests, soaking in boiling water for a few minutes.

The book is full of Annie Oliverio's (yes, another book by her!) gorgeous food photography and it is in full color. It is printed by Vegan Heritage Press, which has been making full-color, photo-packed cookbooks over the last few years, which pleases me to no end. The quality of the book is exceptional, making this a wonderful addition to any home.

Easy, delicious, quick recipes, full-color book, beautiful photos and top notch publishing. Robin has written over 20 cookbooks, and this book is another one in a long line of exceptional recipe development by one of the most beloved vegan authors.

Try a recipe for yourself! Vegan Heritage Press is sharing the recipe below from Cook the Pantry, for Chipotle Corn Chowder.

But before you do, let's do a giveaway of Cook the Pantry, Robin style! To enter to have a chance to win, leave a comment below telling me what obscure ingredient you have in your pantry, freezer or fridge. For a second chance to win, like me on Facebook or follow on Pinterest. Once you've done that, come back here and leave a second comment (not in the same comment as before) telling me what you did: facebook or pinterest.

Contest is open to US residents and ends Monday at midnight, October 19. Good luck! I will choose the winner at random and make the announcement in a new blog post soon after the contest is over. It is helpful if  you are following this blog via email or RSS feed (link) to be sure to receive the notification.

Chipotle Corn Chowder
Makes 4 servings

This sweet, satisfying chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color. (Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.)

1 tablespoon safflower oil
1 medium onion, minced or shredded
1 carrot, finely chopped or shredded
1 russet potato, finely chopped or shredded
1/4 teaspoon celery salt
2 cups vegetable broth
1 (16-ounce) bag frozen corn kernels
Salt and ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon liquid smoke
2 cups plain unsweetened almond milk
1/2 cup raw cashew pieces, soaked for 3 hours, then drained
1 chipotle chile in adobo sauce
2 tablespoons minced fresh parsley
1 (2-ounce) jar chopped pimientos, drained

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes.

While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth. Stir the mixture back into the soup. Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos.

"vegan-ease" + giveaway

It is the first official day after mofo and to fill the gaping hole that the end of the blogging month brings, I am so excited to be taking part in Laura Theodore's blog tour for her brand-new cookbook, Vegan-ease (Amazon, B&N).

For those that are not familiar with Laura, she is the Jazzy Vegetarian on Public Television, which is currently in its fifth season of bringing easy, delicious vegan cooking to tv-land. Laura is not only a chef, an author, a television personality, a fabulous singer (more goodies on that one below!), but she also hosts a radio show!

I can hardly keep up with the little I do, it is a wonder how Laura manages all that and has any time left over! Well, maybe it's because she makes easy vegan meals! This is her third cookbook, and if you have her other two, you will know that all her recipes are easy and delicious. So, what makes this one different?

Besides the new recipes, new menu plans and new tips, Laura has broken the book into three ease factors, simply denoted as 1, 2, or 3. The lower the number, the easier it is to make and less time it takes in the kitchen.

Although I had heard Laura on radio and got to see her show, I first officially "met" her when she interviewed me (a complete unknown) on her radio show. While I stumbled and stepped all over her words, she was simply graceful and gracious, putting me at ease.

Laura is just as caring and thoughtful with the recipes she creates for the home cook, as her book is full of easy to prepare, healthy and utterly delicious meals, treats and sips.

Besides being gorgeous, full-colored, hardcover, the book is bursting with photos, even some from Annie Oliverio. This book is broken into three parts with the bulk of the book in the second part, The Recipes.

The recipes are further categorized into Appetizers and Beverages, Breakfasts, Quick Breads, Soups, Salads, Pizzas, Mains, Sides, Desserts, Fancy Desserts and Holiday Recipes. So, yeah, you've got everything in this book.

Plus there are the menus! And I love menus! Laura provides 12 different menus.

Since I am such a sucker for menus, I decided to forge right on ahead and see just how easy Laura's recipes are. I chose to follow the Merry Breakfast Buffet, since that is a season we will be falling into very soon.

I did change the option up a bit, because I wanted to try the Spinach-Tomato Vegan Omelet (page 47). Laura promised that this is the definitive vegan omelet. I'm game, I thought. Bring on the magical vegan omelet.

Other than that switch and that we skipped the Easy Rich Hot Chocolate, for reasons having nothing to do with the recipe (it is actually very easy and looks exactly as described - rich), I made the entire menu (almost) as written.

Starting with baked goods, I made the Cranberry Christmas Coffee Cake, but I could not for the life of me find cranberries - fresh or frozen, so I decided on blueberries, thawed and lightly drained. This cake is made with whole wheat flour (as Laura keeps close to whole foods and healthy cooking) and I tell you honestly, it was completely delicious!

Moist and sweet - but not overtly sweet - it hit the spot at the end of our "buffet." It was done about 15 minutes before the recipe indicated, but honestly, once you start swapping things in a recipe, you have to be a bit more careful with timing and results. It just goes to show that these recipes are flexible - even the baked goods (although you should take much more care when messing with baked things as they are more chemistry than cooking.)

On the top, going clockwise is Tempeh Sticks, Spicy Baked Home Fries, Spinach and Tomato Vegan Omelet and Sunshine Salad. for up close inspection, the bottom photos are Sunshine Salad and Tempeh Sticks.

Everything was delicious! And,as the book claims, EASY! Even this complete menu, with 5 dishes (6 with the hot chocolate, which would have taken me another 5 to 8 minutes to make), was a snap to prepare.

Let's discuss that omelet.

She kept it 100. The woman spoke true and this here is the Vegan Omelet that I have been waiting for;  Ms. Theodore has broken the code and she brings to us this really, truly, amazing omelet. I have been making my Fried Vegan Omelet for years (which is more of an ode to my husband's childhood fried egg sandwiches), but this is light and fluffy and, with the addition of black salt, is completely to die for!

I've prattled on enough about the dishes I made; it's your turn. Laura is sharing a recipe for you to make. This is the Hungry Guy Burger and it looks as though it will even feed a hungry girl!

Before you dive into the kitchen, Laura has also graciously allowed me to giveaway an autographed copy of Vegan-ease AND one of Laura's Jazzy CD's. The contest is open to US residents and will end Monday, October 12, midnight.

To be eligible to win you must be following this blog via email or RSS feed (link).

Photo by Annie Oliverio

“Hungry Guy” Burgers
Makes 6 burgers / Ease Factor 1      

My husband always complained that I did not make our veggie burgers BIG enough! So the “Hungry Guy” Burger was born. Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient wonders are filling and super-quick to prepare. Now everyone’s happy!

1 can (15 ounces) black beans, drained and rinsed
2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices whole-grain bread, torn into chunks
¼ teaspoon ground cumin
2⁄3 cup rolled oats

      Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.
Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.

Chef’s Notes
- You may use mild, medium or hot salsa in this recipe.
-  Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo courtesy of Annie Oliverio.

Amount per serving, based on 6 servings/burgers:  170 Calories; 2g Fat; 0g Saturated fat; 10g Protein; 241mg Sodium; 30g Total Carbohydrate; 1g Sugars; 8g Fiber 


To be eligible to win you must be following this blog via email or RSS feed (link).

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veganmofo - lime-maple roasted sweet potato tostada

Day 28 of #vgnmf15 asks which do we prefer? tacos or burritos?

I choose...tostadas! Yes, I'm going to be "that person," the one who has to be stubborn and contrary. But if you really think about it, tostadas are a bit of both, but look much prettier. If you consider, a tostada is actually a large one-serving nacho plate. No need to share with anyone.

I made these Lime-maple Roasted Sweet Potato Tostadas with Black Bean Mash, Avocado and Pickled Jalapenos and they were awe-some! Indeed, the recipe has quite a few components, but nothing too difficult or hard to do. Just follow the recipe in the order written and you'll have this dish done in about 30 minutes.

The pickled jalapenos were really tasty, but my jalapenos were very spicy this time around; it is difficult to tell when you'll get a batch that is out-of-this-world hot and when the batch is mild. I recommend pickling Fresno peppers instead if you are not a spice-head like me. Fresnos are ripe New Mexico-type chiles and are much milder than jalapenos.

Of course, if you want to be a stickler about following directions, stuff the toppings into a tortilla and roll or fold.
I'm good either way.

 

Lime-maple Roasted Sweet Potato Tostadas

Makes 8 tostadas

Pickled Jalapenos:

1/4 cup white wine vinegar

1/4 cup water

1 teaspoon sugar

1/2 teaspoon sea salt

1/2 teaspoon dried oregano

Ground black pepper

1/4 cup minced cilantro

2 medium jalapeno or Fresno peppers, sliced very thin using a mandoline

1 garlic clove, minced

Sweet Potatoes:

1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice

1 tablespoon mince garlic

1 tablespoon neutral oil

2 tablespoons fresh lime juice, divided

Sea salt and black pepper

3 tablespoons maple syrup

Beans:

1 tablespoon oil

1 medium onion, minced

2 garlic cloves, minced

1/2 teaspoon dried oregano

2 (15-ounce) black beans, rinsed and drained

1/4 cup water

Sea salt and black pepper

1/4 cup shredded vegan cheese (optional)

Other:

3 tablespoon oil

8 (5-inch) corn tortillas

1 medium ripe Hass avocado, sliced

1 tablespoon fresh lime juice

Sea salt and black pepper

1. Jalapenos: Combine the vinegar, water, sugar, salt, oregano and black pepper in a medium bowl. Stir well to melt the sugar and salt. Add the cilantro, peppers and garlic. Set aside to pickle for at least 20 minutes. Cover and store in the refrigerator for up to 1 month.

2. Sweet Potatoes: Preheat the oven to 400-degrees F. Combine the potatoes, garlic, oil and 1 tablespoon lime juice on baking sheet. Season with salt and black pepper. Bake for 20 minutes or until tender. Stir in the rest of the lime juice and the maple syrup. Continue to bake until the syrup is thick and absorbed, about 5 more minutes.

3. Beans: Heat the oil in a medium pot over medium heat. Add the onions, cover and cook until becoming golden, about 5 minutes. Add the garlic and oregano and cook for 1 minute. Add the beans and water and cover. Cook until the onions are tender, about 10 to 15 minutes. Season with salt and pepper and add the cheese, if using. Stir to combine and melt the cheese. 

4. Tortillas: Heat the oil (3 tablespoons oil in a medium skillet. Add a tortilla and cook until almost crisp, about 1 minute, turning once. Set aside to drain. Repeat with the rest of the tortillas. After the sweet potatoes are cooked, bake the tortillas on the oven rack until crisp, about 5 to 8 minutes. 

5. Assemble: Spread beans on a tostada, top with sweet potatoes. Add a few slices of avocado tossed with the lime juice and seasoned with salt and pepper. Top with pickled jalapenos and serve. 

© 2015 Copyright Zsu Dever. All rights reserved.

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veganmofo - grilled cheese and tomato soup

Day 26 #vgnmf15 prompt (and I quote:)

"It’s cold and rainy and there’s a snow drift outside your door! 

What are you going to make using the ingredients you have?" 

Check your pantry and fridge; do you have vegan cheese, bread, canned/jarred tomatoes and chips (optional)? Good! Then you have all the fixings for grilled cheese and tomato soup. Bonus ingredients are basil (dried or fresh) and vegan butter.

Since I am in San Diego, there is no chance that a snow drift would be outside my door, but for the sake or argument (and fun), so be it. Also, that snow drift is only outside my front door and not the back, so I am able to retrieve some fresh basil from the backyard that is in a *greenhouse* (called San Diego).

Thus you can see that I am all set to make this fabulous sandwich and soup. Of course, if you don't have access to a greenhouse, then use dried basil, as I often do, given the laziness of *some* people.

I made the soup using my recipe from Everyday Vegan Eats, which is really a fabulous cream of tomato soup and I highly recommend it.

As for the grilled cheese, let's not mess around and let's get serious. Let's make real grilled cheese - a sandwich that has melty, gooey cheese in between perfectly grilled bread. And, mind you, this sandwich is all vegan.

Few tips and tricks:

*mix your vegan cheeses - each brand has a different attribute - capitalize on them
*use low heat and a lid on your skillet when cooking the first side
*cook the flip side uncovered

If you go all crazy bad-ass with the cheese and add a ton to the sandwich then....

*add 1 tablespoon water to the skillet, cover with a lid and tilt the skillet to melt all the cheese (tilt to avoid getting the bread soggy)

Are you all cozy now? Sometimes we pretend it is all cool and windy outside and make this duo. This game is played quite often at our house.

Don't miss the Giveaway for Vegan Bowls right HERE. Contest ends Monday 9/28 at midnight!

Grilled Cheese Guidelines


Vegan butter
Slices of bread (2 per sandwich)
Vegan cheese (see note)

1. Butter one side of each bread slice. 
2. Combine 2 to 3 different types/styles of shredded (or grated) vegan cheese. Mix well.
3. Heat a skillet over medium-low heat, add the slices of buttered bread, top with mixture of cheese and add the top slice of buttered bread (butter side up). Cover with a lid and cook until the bottom slice of bread is golden, about 1 to 2 minutes.
4. Flip the sandwich and cook, uncovered, until golden brown. Reduce heat if the bread is cooking too fast, 
5. If the cheese is not melted, add a tablespoon of water to the skillet, tip the skillet to avoid making the bread soggy, cover with a lid and cook until the cheese is melted. Serve.

*note- use a mixture of shredded or grated vegan cheese. finely grate block cheese. mix well to combine.


 © 2015 Copyright Zsu Dever. All rights reserved.

veganmofo - famous dude + meat(less) pies

Day 24! #vgnmf15! We are getting close to the end! Today's post is

"What would [famous person] eat if they were vegan?"

The girls and I decided to go with one of the most infamous omnivores in history: 

Henry VIII

   

The photo on the left is Henry during his first marriage to Catherine of Aragon (which lasted 24 years). The one on the right is a tad later.

Since the man was known for his opulence and grandeur, and not known for simplicity and humility, it is well documented that Henry and his rich off-springs would have indulged in eating any fish, fowl or any (and every) other animal on a spit, plate or in a pie.

Bread and wine were plentiful (and the only clean drinking supplies) and sweet confections were never far off. According to some estimates, Mr. Tudor consumed around 5000 calories per day (I think that is a low-ball estimate), however, he (as well as other affluent gentry) is rumored to have suffered from malnutrition and scurvy.

Why? Vegetables and other plant foods were considered plebian and only suited as foods for peasants.

Now, if Henry had a good head on his shoulders, instead of losing one (or another's), and had been compassionate, he would have become vegan long before he had beheaded his second wife.

Let's give the guy a break and let him have his sweets via decadent and exotic fruits, such as pepino melons, blackberries, raspberries and horned melons. All appropriate sweets, I think.

And then, for the main course, we'll go ahead and give him his bread/pie (he is English, after all) but, we'll make it with broccoli and minced savory soy curls in a velvety gravy. Let's call it Royal Meat(less) Pies, for the fun of it, and, again, for the fun of it, if you would like to hum along to "Have a Little Priest," no one would mind.

Above we have decadent fruit, wine, and huge (huge!) meatless pies stuffed with vegan meat, gravy and broccoli. The man would have nothing to complain about, I testify.

If you'd like to make your own fluffy, high-rising vegan pies, look no further than Everyday Vegan Eats (Amazon, B&N), which has this really amazing biscuit (and meatless pies) recipe.

While I do not have the permission to share the actual meatless pie recipe, I do have the permission to share with you the biscuit recipe. Savvy Vegetarian shared this recipe first and she has some *sweet* variations on it that is really worthwhile to check out.

Flaky Buttermilk Herb Biscuits
Sample recipe from Everyday Vegan Eats by Zsu Dever. (Copyright Zsu Dever. Permission Vegan Heritage Press, LLC.)
Makes 10 - 12 Biscuits

Ingredients:
1 1/4 cups plain unsweetened vegan milk
2 teaspoons apple cider vinegar
3 3/4 cups unbleached all-purpose flour, plus more for rolling
2 tablespoons double-acting baking powder
1 teaspoon sea salt
1 1/2 sticks (12 tablespoons) cold vegan butter, cut into 1/2-inch cubes
1/2 cup minced parsley leaves
1 tablespoon dried chives

Directions:
1. Preheat oven to 450-F. Mix the milk and vinegar in a small bowl. Set it aside for 3 minutes to thicken.

2.  Mix the flour, baking powder, and salt in a large bowl. Add the butter. Using a pastry knife or your fingers, cut the butter into the flour until the butter is about the size of peas. Create a well in the center of the flour mixture and pour in the milk mixture all at once. Add the parsley and chives.  Gently combine the flour and milk with your hand just until the milk is absorbed into the flour. Handle carefully to avoid tough biscuits.

3. Turn the dough out onto a well-floured surface and knead it 6 to 8 times or until the dough comes together.  Add more flour to the dough if it is too sticky, adding just enough flour to prevent a lot of sticking, but not too much to achieve a light, flaky biscuit.

4. Roll the dough out into a rough rectangle about 1/2-inch thick. Fold the dough in half and then in half again. Roll it out again into a rough rectangle about 1/2-inch thick, adding more flour as needed. Repeat the folding and rolling 4 more times, for a total of folding it 5 times.
If the dough becomes too difficult to roll, allow it to relax for 5 minutes before proceeding.

5. Roll the dough into a rough rectangle about 1/2-inch thick one final time. Cut it into about 10 (3-inch) rounds using a floured biscuit cutter, or a floured drinking glass.

6. Place the biscuits on a lightly oiled baking sheet. Bake for 5 minutes, then reduce the temperature to 425-F. Continue to bake until golden brown, about 15 to 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.

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veganmofo - autumn equinox + rosemary-garlic roasted seitan

Welcome Autumn (in the Northern Hemisphere and Welcome Spring in the Southern Hemisphere)!

Day 23 #vgnmf15 is a celebration of the Autumn/Spring Equinox.

In the Northern Hemisphere, the Autumn Equinox is also the Pagan holiday of Mabon. The Autumn Equinox divides the day and the night equally and reminds us that subsequent days will get darker and darker as the daylight hours get shorter and shorter.

Mabon is a harvest festival at which time reflection, meditation, gratitude and celebration are held for the past year's accomplishments or successes.

Indeed, reflection of events that didn't quite pan out as one had hoped would, is still observed and meditated upon. After all, it is both our successes and endeavors that make us who we are; it is both of these that propel us forward and acknowledging both is important.

Sometimes we give things a "try" and not accomplish it, but without analysis of what went wrong, there is no way to correct the course and hope for success in the future.

Mabon is celebrated with seasonal offerings such as apples, pomegranates, cider, herbs and root vegetables, among the bounty of the season.

As we set up our alter with leaves, pine cones, apples and gardening tools, we light candles, burn incense, listen to music and reflect on the year's happenings, we also feast on rich foods that happen to be compassionate and non-violent.

We are celebrating (or would be, if I didn't need to take this photo a day before) Mabon and honoring The Green Man (God of the Forest) on this day with Rosemary-Garlic Roasted Seitan and Root Vegetables.

I made the seitan using the Simple Seitan Cutlets from Everyday Vegan Eats (Amazon, B&N) with a few modifications: I made it into a roast instead of cutlets by just forming the gluten into a roast form. I added 1 tablespoon of minced fresh rosemary and 4 minced garlic cloves to the gluten and tied it loosely with twine to keep the roast in more of a compact form while it cooked. I also added a sprig of rosemary to the cooking broth.

It was really delicious and once the seitan was cooked (the day before), prep time was about 5 minutes. Simple, hearty and satisfying.

If you haven't seen, I am hosting another giveaway for Vegan Bowls (Amazon, B&N)! Go enter HERE.

Rosemary-Garlic Roasted Seitan
Makes 4 to 5 servings

4 to 5 medium red potatoes, cut into 1-inch cubes
1 large carrot, chopped
1 whole bulb garlic, cloves peeled
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
2 tablespoons fresh rosemary leaves
½ teaspoon sea salt
Ground black pepper

1 recipe seitan roast, made with fresh rosemary and garlic (see blog post for more information)

1. Preheat the oven to 425-degrees F. Combine the potatoes, carrots, garlic, 2 tablespoons olive oil, lemon juice, rosemary, salt and black pepper in a medium bowl. Toss well.
2. Place the seitan roast in the middle of baking sheet. Coat the seitan with the remaining tablespoon of olive oil. Arrange the potato mixture around the roast. Bake the roast and potatoes until the potatoes are tender, about 45 to 50 minutes, stirring the potatoes halfway through the baking. Baste the roast halfway through the baking, using any oil on the bottom of the baking sheet. 
3. Taste and adjust seasoning of the potatoes and serve. 


 © 2015 Copyright Zsu Dever. All rights reserved.

veganmofo - seasonal + spinach salad + giveaway

#vgnmf15 Day 22 is all about seasonal produce and making such seasonal offerings into a dish.

I offer up my Spinach Salad Bowl with Fennel, Quinoa and Warm Pecan Dressing.

The seasonal produce for this dish is spinach, fennel and oranges (and pecans. Pecans count, right?). It also happens to be another recipe from my new cookbook, Vegan Bowls (Amazon, B&N), and I got permission to share the recipe with you!

Speaking of which, Vegan Bowls is celebrating its FIRST WEEK ANNIVERSARY! I think that means party time - don't you?! Yup, that means a blog tour and giveaways!


Vegan Street  and Here September 25
It's Got Vegan In It  September 22
Veg Kitchen  September 23
Healthy Slow Cooking  September 24
Dianne's Vegan Kitchen  September 25
Chic Vegan  September 28
Global Vegan Kitchen  September 29  (giveaway - ends October 5)
Good Good Things  October 1
Kelli's Vegan Kitchen  October 2  (giveaway - ends October 11)
The Taste Space October 6  (giveaway - ends October 20)
Glue and Glitter  October 6
The Food Duo  October 7  (giveaway - ends October 29)
Vegan Eats and Treats  October 8 (giveaway - ends October 15)
Vegan Crunk October 8
Julie Hasson  October 9  (giveaway - ends October 15) 
Heather Nicholds  October 9 (giveaway - ends October 14)

Since I am sharing a salad bowl recipe with you, why not look at the Salad Chapter of Vegan Bowls? 

You can see the entire recipe list for Vegan Bowls HERE.

Let's start with a giveaway on this blog, since I am probably the most excited! The winner will be chosen next Monday night at midnight, September 28.  Enter below for your chance to win a copy! To be eligible to win you must be following this blog via email or RSS feed (link). Contest is open to US residents only. Good luck!

Spinach Salad Bowl with Warm Pecan Dressing
SERVES 4 
This is a spin on spinach salad with warm bacon dressing. This salad is filled with shaved fennel, perfectly cooked quinoa, and candied pecans. The warm orange-pecan dressing ties all the flavors together and delivers a delicious, filling salad. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)


QUINOA
1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt

DRESSING
1 cup raw pecan pieces
5 tablespoons fresh orange juice, divided
2 teaspoons pure maple syrup, divided
3 tablespoons grapeseed oil
1 tablespoon plus 1 teaspoon white wine vinegar
1 tablespoon vegetable broth

SALAD
8 cups coarsely chopped fresh spinach (about 2 bunches, tough stems removed)
1 cup shaved fennel (about 1 small bulb) 

QUINOA: Combine the quinoa, broth, garlic, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium- low heat, and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork before serving.

DRESSING: Toast the nuts in a small skillet over medium heat, stirring frequently, until golden, about 4 minutes. Remove from heat and transfer half of the nuts to a small blender. Add 2 tablespoons juice and 1 teaspoon maple syrup to the nuts in the skillet. Cook until the liquid evaporates, about 3 minutes. Transfer the glazed nuts to a parchment paper and set aside to cool. Add the remaining 3 tablespoons of juice, 1 teaspoon maple syrup, oil, vinegar, and broth to the blender. Blend until smooth. Season with salt and black pepper. When ready to serve, warm the dressing in the small skillet and add about half of the warm dressing to a large bowl.

SALAD: Add the spinach and fennel and toss. To serve, divide the salad and quinoa among wide bowls and serve with the remaining dressing. Alternatively, toss the salad with the quinoa and serve with the remaining dressing.



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veganmofo - island trip

Here is a twist - vegans are putting vegans on a deserted island! #vgnmf15 has stranded us on this proverbial island most vegans have already been relegated to at one time or another in their veganism. Have I mentioned how much vegans love irony?

The prompt indicates that while we are indeed abandoned on this island (mine is a paradise, thank you very much, with hardly any bugs, a nice mosquito net and other sundry luxuries), all of our nutritional needs are met and therefore we won't need to bring such items as legumes, fruits, grains or veggies.

Now they beg the question, what three food supplies would you bring? I am ubber pleased that we will be well fed, however, the prompt does not say that the food will be tasty.

As a cook, I can immediately see the need for flavorings. Therefore, my three unlimited supply of ingredients are:

Salt
Vinegar
Spice

I hate to be so basic about it, but let's be real. If I bring chocolate or soda or something luxurious like that, then I'll have yummy snacks but bland food.

I'll risk trying to find a cocoa tree and harvesting my own chocolate or searching for sugar cane or a maple tree; yes, on my island, there will be all these plants just growing naturally - haven't you read Swiss Family Robinson - they had everything on that island!

That would, of course, mean that I can also harvest salt from the ocean, grow hot peppers and distill my own vinegar, but let's just say I'm a lazy vegan and will be stuck without chocolate or sugar! Wah! My scenario is falling apart at the logical seams!

In any case, given that my optimal island scenario won't pan out, all three of my ingredients will help make bland food taste great and unique.

Salt enhances the flavor of the food, spice complements flavors (even if it just a little bit) and vinegar brings a brightness to dishes or balances rich tasting dishes. All three provide a variety of uses and therefore, they are my Island Choices.

I did have a pleasant photo bomb courtesy of Jiji. She wouldn't sit still log enough for a better pic, but she managed to inch just a bit into the shot.

veganmofo - old fam recipe + túrós csusza

Day Twenty of #vgnmf15! Prompt: old family recipe, veganized, of course.

This prompt will result in a flurry of childhood or family recipes being veganized, I've no doubt. Like everyone else, I, too, have one of those old family recipes hanging on the back shelf waiting to be improved.

My recipe is an old traditional Hungarian recipe that is really quick and easy. It is called Túrós CSusza which translates basically to cheese pasta.

I remember my mom or dad making this very often and the only thing preventing me from making it vegan is the Quark Cheese, which seemed exotic to me at the time. Ultimately, it is just a soft cheese curd of sorts that can be subbed with any good crumbled vegan cheese - or even tofu, when push comes to shove.

This meal consists of pasta with a sauce made of quark cheese (almost like cottage cheese), sour cream and bacon. Seasoned with salt and plenty of black pepper, this is a very fast meal to throw together, given you have vegan bacon and a few store-bought ingredients on hand.

So, after 15 or so years, I stocked up on the requisite ingredients and finally decided to make this family recipe that also happens to be in many other Hungarian family's meal rotations.

I used the crisp vegan bacon from Everyday Vegan Eats (Amazon, B&N) because it is our favorite. I made a triple batch in order to have enough bacon to make the California Club Sandwiches (also from EVE) later in the week, and then I went to work re-creating this pasta dish.

Below is the recipe and I hope you enjoy!

As an aside, over the past few days I've had a few questions regarding substitutions in the recipes in my new cookbook Vegan Bowls (Amazon, B&N). One was a nut replacement request because of allergies.

If you have bought the book and need substitutions for an ingredient, please contact me and I will be more than happy to help in any way I can. In addition, I will be starting a page on this blog specifically for nut substitutes as that is the only primary allergen that the book does not include substitutes for (due to lack of space).

I am hosting an International giveaway of the Kindle edition of  Vegan Bowls. Enter HERE. Contest ends Monday night, September 21.

Truros Csusza

Makes 4 servings

12 ounces pasta, rotelli, shells, etc.

8 ounces nondairy cream cheese

10 ounces nondairy sour cream 

2 to 4 tablespoons mashed tofu or vegan cheese

1 cup chopped crisp vegan bacon (Everyday Vegan Eats has a delicious vegan bacon recipe)

Sea salt and plenty of ground black pepper

1. Cook the pasta in a pot of salted boiling water until al dente. Drain and set aside. 

2. Combine the cream cheese, sour cream, tofu and ¼ cup of the bacon in a medium saucepot. Mix well and heat over medium heat until warmed through. Season with salt and black pepper. Toss half of the sauce with the pasta. Serve in bowls garnished with the rest of the sauce and bacon. Season with more cracked black pepper and serve. 

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