Rhymes With Vegan

reception

the animal rights coalition has generously decided to sponsor 'rhymes with vegan' cooking show. a wine and appetizer reception to celebrate the launch of the pilot episode of 'rhymes with vegan' will be held at the arc storefront at 2615 e. franklin ave., in the seward area of minneapolis.

vegan appetizers will be prepared by meagan, host and chef of 'rhymes with vegan'. please come join us on friday, november 21, from 5-8 p.m. check out the pilot episode of 'rhymes with vegan', have a glass of wine and a vegan goodie, and take a recipe card or two home with you.

tortilla soup

halloween is creeping up on us, and one very spirited way of satisfying your pumpkin carving guests is a hot bowl of tortilla soup. friends can choose their garnishes, such as homemade tortilla strips, cilantro sprigs, vegan sour cream, avacado bites, or a slice of lime. be sure to save the pumpkin seeds; they make a tasty snack when roasted with canola oil, pepper, and seasoning salt in the oven. p.s. the barack pumpkin is meagan's.

tortilla soup

1 package chicken style seitan, drained and chopped 

1 15 oz. can white beans, drained

1 15 oz. can pinto beans, drained

1 15 oz. can crushed tomatoes

1 1/2 quarts no-chicken or veggie broth

1 large red bell pepper, chopped

1/2 vidalia onion, chopped

2 jalapeno peppers, chopped

1 large anaheim chili pepper, chopped

3 cloves garlic, chopped

1/4 t. cayenne pepper, handful cumin, garlic powder, onion powder, and dash of oregano, or 1 packet of your favorite taco seasoning mix

zest of 1 lime

olive oil

heat 2 T. olive oil in skillet. saute onion until clear. add garlic and saute for a minute or so. add all three peppers and heat through. add seitan, and then sprinkle in spices to coat. add broth and heat to boiling, then cover and reduce to simmer. add beans and tomatoes and cover to simmer.

after an hour or so, when soup has simmered its flavors together, ladle into a bowl and garnish. avacado wedges, lime slices, vegan sour cream and tortilla strips add cool tastes and crispy texture to this soup.

tortilla strips are easy to make. slice corn tortillas into 1/2 inch strips. heat canola oil to 375 degrees in a deep skillet or deep fryer. add strips and fry for 2-3 minutes, or until light golden brown. remove to drain on paper towels. sprinkle with sea salt to taste. what a treat!

                                                           

vegan no-chicken pot pie

                                                                                                                    

another savory autumn supper, one that can be made more special if baked in individual ramekins, is  no-chicken pot pie. meagan's recipe includes tofu, which takes on a meatier texture if frozen for two weeks prior to use. the addition of potatoes adds a homey flavor, and makes this dish perfect for a fireside meal with friends. most hot dishes like this taste better the next day, so feel free to prepare this the day before and stick in the fridge to cook the next day.

no-chicken pot pie

no-chicken broth, one quart and 3/4 of another
5-6 oz.tofu, frozen for two weeks and thawed before use
vegan butter
2 T. white flour
6 carrots, peeled and sliced
4 stalks celery, chopped
3 cloves garlic, chopped
1/2 vidalia onion, chopped
4-5 yellow potatoes, peeled and diced
1 12 oz. can peas, or 12 pz. frozen
salt and pepper to taste
bay leaf
1 T.old bay seasoning
phylo dough, thawed, for a quick dinner. or you can make your crust from scratch

boil potatoes in boiling water to al dente. drain and set aside. boil carrots and celery together to al dente. drain and set aside. make a roux by melting 2 T. vegan butter in large saucepan, then whisk in flour until it thickens into a paste. slowly add no-chicken broth to flour mixture, whisking while you pour. add garlic and onion, salt and pepper, and bring to boil.

add potatoes, celery, tofu and carrots to broth and lower heat to simmer. add bay leaf and old bay seasoning. cover and simmer for 10-15 minutes. you can always add more flour if you like your pot pies a little thicker in texture.

while that simmers, take 3-4 sheets of thawed phylo and cut a circle about 3/4 inch larger than your ramekin or casserole dish. this will be the crumbly brown crust on your pie. pour vegetable broth mixture into your ramekins. place phylo crust on top and seal edges to the dish. brush top with melted vegan butter and sprinkle with paprika. bake 1/2 hour in 350 degree oven, or until crust is brown and golden.

serve with light salad greens and a glass of white wine.

enjoy!

vegan pasta bake

a few years ago, on a visit to Belgium, meagan remembers sitting in a little tiny pub in a small town, possibly brugges. after dark, all the locals, bundled in their big, warm sweaters, would cram into this charming stone-walled cafe and order up large pints of dark beer and small bowls of baked pasta. everyone huddled over their steaming dinners, laughing and talking and drinking in friendship, warmed the heart of the traveler. how to take this snug and cozy meal and make it vegan style became the challenge. meagan's pasta bake became the answer.

meagan's vegan pasta bake                                            

1/2 lb. angel hair pasta
fresh spinach, two large handfuls chopped
8 oz.cremini (baby bella's) mushrooms, chopped
fresh basil, 7 or 8 large leaves, chopped
garlic, 3 large cloves, chopped
1/2 vidalia onion, chopped
2 T. vegan cream cheese
15 oz. can tomato sauce
2 oz. red wine
olive oil
salt and pepper

heat 2 T. olive oil in a skillet and saute mushrooms. add spinach and a pinch of salt and saute. drain and set aside.

heat 2 T. olive oil in a stockpot. add chopped garlic and onion and saute until onions begin to sweat. add tomato sauce and salt and pepper and heat to simmer. add red wine, stir, cover and bring to boil. add vegan cream cheese and stir to heat. remove from heat, then fold in basil. set aside.

in a saucepan bring pasta water to boil with a dash of salt and olive oil. add pasta and cook to al dente. remember pasta will cook more as dish bakes in oven. drain and set aside.

in a skillet heat 1 t. olive oil and saute remaining garlic. mix all ingredients together and place in a baking dish in a preheated 375 degree oven. bake 20 minutes covered, remove cover and bake ten minutes more to brown top.

serve with toasted baugette brushed with garlic olive oil. spectacular! (serves 4)

vegan potato leek soup

 

today was a rainy fall day, with yellow and orange leaves coating the slick streets and glistening the sidewalks. a day like this calls for a bit of warm comfort food. nothing says home like potato leek soup and crusty bread. meagan's recipe is basic and robust, but feel free to add your favorite additions. a bit of curry, rosemary, or thyme perhaps. curl up on the couch, wrap yourself in your favorite sweater, and cradle a warm bowl of soup.

potato leek soup :

(FYI: this makes a LOT of soup.  cut everything in 1/2 if you want a smaller portion)

8 yellow potatoes
6 red potatoes
6 carrots
4 stalks celery
2 leeks
8 cups no-chicken broth
4 small or 2 large cloves garlic
1 pint dairy-free cream
scallions and imitation bacon bits for garnish

peel potatoes and cut into large bits, about 3/4 inch in diameter. set aside in a bowl covered with water for later.

peel and chop carrots and celery, put into a large pan and cover with water. bring to a boil, then simmer for about 10 minutes. drain and set aside.

chop garlic cloves and leeks and put into your stockpot with 1 T. olive oil and a pinch of salt. saute for about a minute, then add the no-chicken broth and cracked black pepper to taste. add your celery and carrots and bring to a boil. drain potatoes, leaving about a cup of the starchy water to add with potatoes to stockpot.

you can stand the leek sheaths up in your stockpot pan to pull out more flavor from the unused stalk. cover and bring to boil again. once boiling remove leek sheaths, cover and simmer for 1/2 hour. use a slotted spoon to remove about half the solid ingredients and set aside in a bowl.

add dairy-free cream and smash the veggies in stockpot with a potato masher. cover and bring to boil again. add remaining solid ingredients and simmer for 15-20 minutes. the longer it cooks, the better it tastes!

ladle soup into a bowl, add a sprinkle of chopped scallions and a dash of imitation bacon bits.

mom's chili

one of the best things about minnesota fall evenings is warm bowls of steaming hot chilis and soups. it's easy to make vegan chili as the only animal product in most chili recipes is ground beef, easily replaced with tvp, or textured vegetable protein. meagan's chili recipe is based on her mom's homemade chili which she loved as a child.

mom's chili recipe:

3 T. olive oil
3 cloves garlic, chopped
1/2 vidalia onion, chopped
1 each, red, yellow, and green pepper, chopped
1 packet chili seasoning
2 palms of chili powder
2 cans dark kidney beans
1 can light kidney beans
3 cans hot chili beans
1 t. cayenne pepper
4 or 5 cups crimini mushrooms, chopped
3 cans stewed tomatoes
1 bag tvp

pour the olive oil in a good size stockpot. add onions and cook on low until onions sweat, or turn clear. add garlic and mushrooms and saute. add all other ingredients except tvp. simmer one hour. ten minutes before chili is ready add tvp. cooking tvp too long will cause it to toughen. when serving chili add a dollop of vegan sour cream and some green onion bits. corn chip scoops are great to use as a spoon for this dish.

chilis are better the next day as the flavors have time to really blend. any leftovers are great over a veggie hotdog on a bun with chopped onions and pickle relish. or freeze leftovers to take for lunches or a quick dinner next month. enjoy...