Rhymes With Vegan

creamy 3-pepper pasta

i love pasta.  i really do, but sometimes capellini with olive oil or even a red sauce can become just plain boring.  so i decided to whip up some creamy pasta...something that will linger in your mouth just a little bit longer on a chilly spring evening.

creamy 3 pepper pasta

4 tablespoons earth balance
3 cloves garlic, pressed
3/4 c. soy cream or blended silken tofu
1/2 cup chopped fresh basil
1/2 red pepper, sliced; 1/2 orange pepper, sliced; 1/2 yellow pepper, sliced
1 large shallot, minced
1 package super firm tofu - sliced into "cutlets"
2 cups penne pasta
2 tbsp fresh chopped parsley
2 onion bouillon
3 tbsp olive oil
salt and pepper to taste

in a medium skillet, heat 2 tbsp oil and add your cutlets.  fry up until they are a golden brown on each side.  remove from heat and let cool. once they are to room temperature, slice into strips.  in that same skillet add your peppers and shallot and let cook until slightly soft to the bite.

in a medium pot, bring 4 cups water to boil and add your pasta.  once al dente, remove and drain.

in another small pot add your garlic, earth balance, soy cream or blended silken tofu, onion bouillon, pepper and 1 tbsp olive oil.  bring to a boil and then let simmer for 10-15 minutes.  add your fresh basil in the final 3-4 minutes of cooking.  if you should need to thicken your cream sauce a bit, add a little brown rice flour and whisk together.

toss together the pasta, peppers and cream sauce.  for each serving add a sliced tofu cutlet and garnish with fresh parsley and fresh cracked pepper.

serve with  good baguette and a glass of cabernet.

enjoy!

 

beer "cheese" soup

when i was growing up in moorhead, my family used to frequent a restaurant called 'The Grainery'. it was a very cool place with ice cold jars of pickles on each tabletop and the greatest beer cheese soup on earth...until now.

when i first went vegan i thought "no more beer cheese soup for me," but i was wrong. i am amazed at the power of tofu...is there anything it can't do or be?

 

beer 'cheese' soup  and homemade croutons

1 package silken firm tofu
3 cups no-chicken broth (preferably the 'better than bouillon' brand)
1/2 lite beer
2 onion bouillon cubes, crushed
3 green onions - minced
1/2 cup flat leaf parsley - chopped
1 tbsp brown rice flour
1 tbsp olive oil
salt and pepper
red and yellow food coloring (*optional)

for garlic croutons, see croutons recipe

in a food processor, put blend your tofu, onions, parsley, bouillon cubes, olive oil.
in a separate pan, bring 3 cups broth to a high heat. slowly add that to your tofu mixture. blend a little more then transfer to a pot.

add your beer and salt and pepper to taste.
simmer for approximately 15-20 minutes and use the brown rice flour mixed with a little broth to thicken to your desire.

add a little red and yellow food coloring to create the "cheese" coloring. if you are a purist, you can certainly leave it out.  Megan from http://sistersvegan.blogspot.com suggests using turmeric or paprika for color.  Thanks Megan!

continue to taste until it creates that creamy, rich beer cheese taste.
top with homemade croutons or fresh popped popcorn.

serve with a cold beer and ice cold pickle.

enjoy!

 

mee kah teeh

in minneapolis there is a great thai restaurant that makes this yummy rice noodle and red curry dish (a.k.a. mee kah teeh!). back in the day, i used to eat it, but not anymore cause they can't strip the fish sauce out of it and make it vegan... i know because i've asked. so, i decided it was time to replicate this warm and spicy melding of flavors myself. my version is just as delicious. fish sauce? who the hell needs it!!!

mee kah teeh

2 tbsp peanut oil
1 can lite coconut milk
2 tbsp red curry paste
2 tbsp tamari
2 tbsp brown sugar
1 cup frozen peas
2 packages seitan (or tofu if you prefer...when i make this again, i would use tofu instead as the seitan has a flavor already)

2 cups bean sprouts
1 tbsp red pepper flakes
1/2 squeezed lime juice
1 lime
1/2 cup crushed peanuts
1/2 cup fresh chopped cilantro
1/2 package of thai stir-fry rice noodles

in a medium pot, bring water to a boil. remove from heat. immerse 1/2 package of the rice noodles into hot water and let stand for 8-10 minutes or until noodles are soft. drain; rinse with cold water.

in a wok or skillet, heat your oil and add your seitan or tofu. cook for approximately 6-8 minutes for a slight golden brown. add your coconut milk, red curry paste, brown sugar and tamari. let simmer for 20-25 minutes (the flavors will blend).  then add your lime juice, red pepper flakes and peas. let cook for another 8-10 minutes.

in a separate mixing bowl, combine your curry mixture with the bean sprouts and your cooked noodles.

garnish with crushed peanuts, cilantro and a little slice of lime.

goes great with a cold glass of pinot grigio.

enjoy!

erin go bragh!!

happy st. patrick's day, peeps! this recipe is straight from the heart and straight from me Irish family. when i was a kid, i looked exactly like the peanuts character "peppermint patty," right down to the freckles and the tomboy attire. i'm Irish through and through, and this recipe is a family favorite. it is easily made vegan and incredibly delicious. whip it up for yourself and your Irish friends and raise a toast to the Emerald Isle!

shepherd's pie

2 cans tomato sauce
3 cloves garlic - minced
1/2 yellow onion - chopped
2 carrots - sliced
1 1/2 cups green beans - cut
2 cups peas
1 cup fresh tvp (textured vegetable protein)
1/2 teaspoon thyme
1/2 red wine
olive oil
mashed potato recipe (sans chives)
salt and pepper to taste

heat skillet to medium, add 2 tablespoons olive oil. add garlic and onion. cook until onion is translucent. add tomato sauce, red wine, thyme, salt and pepper.

allow the sauce to cook for 15-20 minutes on simmer. in a separate pot, bring 4 cups waters to boil. add carrots and beans. cook until tender. add peas the last 2-3 minutes. drain.

combine the veggies with the sauce. add tvp.

layer on the bottom of individual crocks or 1 large crock. top off with 1 inch layer of mashed potatos. sprinke with smoked paprika. put in 375 degree oven for 15 minutes.

serve with a glass of stout beer. enjoy!

end o' winter picnic

i was absolutely aching for spring the other day. in minnesota, the winters are very long, especially this one, which has been even more brutal than usual! anyway, i was craving a cold sandwich with chips (and a warm beach and some cold beers!). a couple weeks before that, my friend trish had mentioned to me that she really missed chicken salad. aha... i thought! the perfect opportunity to satisfy her craving (and mine!) and venture into the world of "salad sandwiches." you know the kinds ...chicken salad, egg salad, ham salad, deviled ham salad... a tradition for any minnesota summer outing. well, that, and anything made with wild rice. ok, i'm getting off topic.

while "chicken" salad may not be particularly sexy or unique, this recipe is straight up grubbin. trust me, you'll be eating it everyday for lunch for a week straight. i highly suggest serving it on a toasted bagel with a side of spicy chips.

chick salad sandwich

2 1/2 - 3 cups wildwood tofu - super firm
1 cup veganaise
1 tbsp dairy-free sour cream
2 celery ribs - chopped
1/2 red onion - chopped
1/2 cup walnuts - chopped
1/2 lemon
2 tbsp tarragon - chopped
olive oil
salt and pepper to taste

in a skillet, heat 2 tbsp olive oil to 350 and crumble the tofu into larger pieces. fry up until lightly browned on all sides. set in the fridge to cool.

chop up the celery, onion, walnuts and tarragon. set aside.

in a separate bowl, mix together the veganise and dairy-free sour cream. add the tarragon a little salt and pepper to taste.

once the tofu has cooled use a large bowl to combine the veganaise mix, onion, celery, walnuts and tofu. squeeze 1/2 the lemon and add salt and pepper to taste.

serve on a toasted bagel with a side of salty chips.

enjoy!

 

pizza pizza

pizza night has always been one of my favorite things to do with friends. order in, turn on the boob tube and crack a cold beer. however, since going vegan, pizza night has not been as simple. i mean, i do have the luxury of being close to pizza luce, where they offer vegan options, but fussy me, i'm not a HUGE fan of soy cheese on my pizza.

it was clearly time to start making the pizza's at home. here's what i came up with...

 

taco pizza  (inspired by happy joes)

1 package soy crumbles or gimme lean burger style
1 tbsp cumin
1 tsp chili powder
1/4 tsp cayenne
1 head lettuce
1 can chopped black olives
2 scallions - chopped
1 tomato - chopped
1 cup soy sour cream
1 1/2 cups refried beans (black or pinto)
1/2 cup hot sauce
salsa (of your choice)
salt and pepper
olive oil

heat your oven to 400 degrees.

in a small skillet, heat 1 tbsp olive oil. add your soy crumbles, cumin, cayenne and chili powder. you may need to add a little water to get everything mixed together.   set to the side once heated through. 

in a small saucepan add your beans and heat until soft and easy to stir. 

spread the beans onto the crust first, then the soy crumbles. put in oven for 15-18 minutes, or until crust is nice and browned, then remove. now, it's time to layer.

 

1. hot sauce
2. soy sour cream
3. lettuce
4. tomatoes
5. olives
6. scallions

 

 

bianca pizza
(roasted garlic, sliced red onion, fresh basil and tofu, smothered in a cream sauce)

1 package silken tofu (extra firm)
1 package wildwood super firm tofu
1/2 cup water
4 onion bouillon cubes
1 red onion
1 garlic bulb
1 package fresh basil
olive oil
salt and pepper

 

slice the wildwood tofu into cutlets. in a skillet, add 2 tbsp olive oil. add the cutlets to the oil and fry up until golden brown. add salt and pepper to taste. set aside to cool to room temperature.

 

in a small saucepan, bring your 1/2 cup water to a boil. add your onion bouillon cubes. stir until the cubes have dissolved. in a blender or food processer, add your silken tofu. blend until smooth, then slowly add the onion boullion mixture and 1/4 cup white port. blend until smooth, then transfer to a small saucepan.

heat the cream sauce on low heat while preparing the other ingredients. add salt and pepper to taste. feel free to add herbs if you would like, such as chives or oregano.

at this time i suggest putting your crust into the oven to begin cooking. you want to cook it 90% as you will add your toppings at the very end and put back into the oven again for 6-8 minutes.

to roast your garlic, slice off the top of the garlic bulb, exposing the cloves. pour 1 tbsp olive oil nd me sure the entire bulb is covered so it doesn't burn. put into oven until golden brown, approximately 15-20 minutes, depending on your oven. remove from the oven. with your thumbs, pop each clove out. they should come out easily with a small push. once the tofu has cooled, slice the cutlets into long strips. again, it's time to layer

1. 1 tbsp olive oil
2. tofu slices
3. fresh basil leaves
4. roasted garlic cloves
5. red onion - sliced thinly

now, put into oven for another 6-8 minutes. remove and add cream sauce to the top. smother as much or as little as you like. add cracked black pepper and drizzle some olive oil.

thin crust (you can also use store bought, pre-made crusts)

1 small package of active dry yeast (7 grams)
1 cup warm water
2 tsp sugar
1 tsp salt
3 tbsp melted earth balance
2/12 - 3 cups flour (plus extra for kneading)
olive oil

(makes 2 crusts)

mix together the yeast and the warm water. then add your sugar, salt, butter and the flour, a little at a time. it should create a large ball and pull away from the sides of the mixing bowl. be sure to add flour as needed for kneading. divide the ball in 1/2. let sit for 10-12 minutes, then roll out your crust to the size and desired thickness. bake in a 400 degree oven, preferably on a pizza stone (you can pick one up for $10)

enjoy!

 

wanna have a drink?

the animal rights coalition (ARC) and fast & furless vegan boutique will host "vegan drinks" on saturday, march 7, 2009, from 7-9 pm, at 2615 e. franklin ave., minneapolis.

vegan drinks is a monthly social networking event for people interested in veganism and animal rights.

tip back a cosmopolitan, munch on some grubbin' vegan snacks, and meet other like-minded people. this event is free and open to ages 21 and up.

vegan drinks groups have started up all around the world. with its beginnings in new york city, vegan drinks' mission is to bring together a diverse group of people—from cupcake aficionados, to animal lawyers, to vegans of all stripes in between—to build new coalitions and promote the sharing of resources.

the premiere vegan drinks event in minneapolis on march 7, 2009, will be catered by none other than yours truly. we would all love it if you'd stop by!!

free cosmos and apps...what's not to love?

chocolate truffle mousse w/ whipped vanilla topping

ok, so if you haven't figured it out already, i am not much of a dessert person.  i rarely ever order dessert, eat candy, ice cream or any other sweets.  however, i catered a small dinner party the other night and was asked to provide a dessert to end the meal.  YIKES!!!  of course, again, loving the challenge, i headed straight for the kitchen and within 1/2 hour I whipped up this little ditty.  it takes about 10 minutes to make and tastes so damn good that it's hard to believe it's high in protein...mousse that is high in protein?? who'd a thunk it?

 

vegan chocolate truffle mousse w/ vanilla whipped topping

2 packages silken tofu - firm
1 package vegan chocolate chips
1 cup sugar
2 tsp vanilla
2 tbsp silk creamer
vegan chocolate bar for shavings
1 package fresh raspberries

in a food processor, combine 1 package of silken tofu, 1/2 cup sugar, 1 tsp vanilla.  blend until smooth. 

put your chocolate chips into a small bowl and set over boiling water in a separate pan (double boiler)  stir the chips until they have all melted.  add this to your blended tofu mixture.  while it is blending, slowly add 1 tbsp silk creamer.  continue to stop the blending and using a spatula to get all of the sides scraped and back into the blended mixture.  once the mixture has gotten to a creamy brown consistency, pour into a bowl.  set aside.

clean out your food processor, as you'll be using it again.  do the same steps as listed above, without the chocolate.  this mixtures, when done blending will be a little runnier than the chocolate mixture.

you can now begin to layer in a small serving dish or eat right out of the bowls!
top with some chocolate shavings and a raspberry or two.

it will settle quite a bit more when put in the fridge, so if you plan on layering, you'll want to do it right away.

enjoy!