Rhymes With Vegan

oh, reuben....don't take your love to town

ok, i admit it. i love a little kenny rogers now and then. sorry, when you're from the midwest, you grow up with 70's country playing everywhere you go. so, in honor of kenny, country music, and the midwest, i whipped up some reubens. these are so easy to put together. i usually make my own seitan, but didn't have time. i opted instead to throw some pre-made seitan in to a bag with beets and caraway and let it soak in the juices and spices.

the vegan thousand island dressing i make ain't the kind of crap we grew up with. this is some serious flavor. oh, and the color is pretty eye-popping, too!

reubens with steamed dill carrots

1 package "chicken" style seitan
1 jar of beets
1 tsp caraway seeds
4 carrots
1 jar sauerkraut
1/2 yellow onion
2 cups vegenaise
1/2 cup ketchup
2 tbsp beets - minced
2 tbsp pickled relish - or chopped pickles
1 loaf of rye or marbled rye bread
earth balance
olive oil
salt and pepper to taste

in a large container put your seitan slices, caraway seeds and beet juice (approximately 1 cup) and let sit for 1/2 hour. add some salt and pepper to taste.

in a medium bowl mix together the following:

vegenaise
ketchup
beets
pickled relish
salt and pepper to taste

put into the fridge to keep cool until ready to use.

for the carrots, slice each into matchstick style (or whatever you prefer).  throw into a small pot with 1 inch of water. cover with some parchment paper and let steam for approixmately 8-10 minutes on a low to medium heat. remove, toss with 1 tsp earth balance and 2 tbsp fresh chopped dill. add a little salt and pepper to taste.

in a large skillet, heat 2 tbsp oil. add your onions and seitan/beet juice mixture, and cook until slightly browned on each side. it is now time to build your sandwich.

slice your bread into 1 in. thick slices. spread a little earth balance on one side and then begin to layer as follows:

bread
dressing
seitan/onions
sauerkraut
more dressing
bread

throw this onto a heated skillet and brown each side until the sides are dripping with dressing. 

serve with the carrots and a cold beer.

enjoy!

 

"camping" corn chowder

it's a rainy april day here in minneapolis... and it's green, green, green everywhere! the past few days have been chalked full of camping season preparations. last night we pitched our new tent in the back yard, drank a few beers, and started a little fire. in two weeks, we will begin the "real thing." first stop, afton state park. a lovely place - sprawling along the st. croix river - to spend a weekend in the great outdoors.
anyway, in anticipation for our summer of camping expeditions across the great state of Minnesota, i have been experimenting with recipes and brainstorming ideas for the best camping comfort foods. first off, my "camping" corn chowder, which will definitely feel good in the belly after a long day of hiking or canoeing. this chowder can easily be made ahead of time, stored in the cooler, and heated up over a campfire. not to mention, it's super damn delicious.

 

“camping” corn chowder

½ package drained tofu – cut into bite size pieces      
4 shredded corn stalks or 4-5 cups of frozen corn
½ red pepper – chopped
2 carrots – chopped
2 celery ribs – chopped
2 medium white potatoes - diced                                                  
1 large shallot – minced
3 cloves garlic – minced
2 scallions - chopped
½ cup white wine
4 cups veggie or no-chicken stock/broth
2/3 cup raw almonds
1 cup water
salt and pepper to taste



to begin, add 2/3 cup of raw almonds to 1 cup of warm water and let soak 4-5 hours.  once they have softened, remove the skins.  (***if you do not have time for this you can use silk creamer or blended silken tofu for your "cream" sauce.)

now, let's move onto the rest...

in a stock pot bring your olive oil to a medium heat and add your shallot and garlic cloves.  bring the shallot to a sweat and add your tofu and wine.  cook until the wine reduces and then add your red pepper, carrots, potato, celery and corn. toss around a bit to absorb the white wine and olive oil.

salt and pepper to taste.

add your stock and cook until the vegetables begin to soften.

in the meantime, take your almonds from the water, rinse and drain them and add another 1-cup of hot water and begin immersion blending until all pieces have been blended well.  it should foam up a bit and thicken.

once the veggies have softened to the bite, you can add your almond cream.

cook for another 10-15 minutes until all flavors have married.
add salt and pepper as you see fit.

serve with a glass of red wine and a rustic bread.

enjoy!

 

2009 earth day sandwich

an earth day visual story...

 

and now, time for some planting...

 

for the sandwiches, toss your portabella's with a a few cloves of chopped garlic, tamari, white wine, olive oil and salt and pepper.  throw on the grill for 10-12 minutes, turning over once.   voila!

spread the roasted garlic and basil aioli on whatever bread you choose, and layer with all of the veggies you're craving!

now that's grubbin. food. vegan. style.

happy earth day to all of you out there making a difference.
enjoy!

"slaw"py bbq sandwich w/ grilled pineapple and fingerling potatoes

sweet. sour. spicy. tangy. juicy. happy eating. :)

"slaw"py bbq sandwiches with grilled pineapple and fingerling potatoes

bbq sauce
2 tbsp olive oil
1/2 yellow onion - chopped
3 cloves garlic - minced
1/2 cup ketchup
2 tbsp tomato paste
3 tbsp apple cider vinegar
1 tbsp molasses
2 tbsp chili powder
3 tsp cayenne
1 tsp red pepper flakes
2 tsp smoked paprika
1/4 tsp liquid smoke
salt and pepper to taste

tofu cutlets and pineapple
1 package super firm tofu - drained
2 tbsp olive oil
1 tbsp toasted sesame oil
2 tbsp old bay seasoning
1 pineapple - sliced
1 tsp cayenne
1 package buns

fingerlings
6-8 fingerling potatoes
1 tbsp olive oil
1/4 cup fresh chopped parsley
salt and pepper to taste

slaw
1/2 head cabbage - shredded
2 carrots - julienned
3 scallions - chopped
1 cup veganaise
2 tbsp tofutti sour cream
1/2 cup apple cider vinegar (or red wine vinegar)
2 tbsp celery seed

for the bbq sauce, heat the olive oil in a large skillet.  add your onions and garlic until the onions sweat.  you can now combine the rest of the ingredients in the order they appear.  bring to a boil for 3-5 minutes then let simmer for 10 minutes.  remove from heat and let cool.

combine all of the ingredients for the slaw, and let chill in the fridge while you prepare the rest of the meal.

in a medium pot, add 4 cups water, salt and your potatoes.  bring to a boil for 3-5 minutes, then remove from heat and allow to cool. 

it's now time for the grilling.

once the potatoes have returned to room temperature, oil each one and throw onto the grill until slightly browned.  remove and toss with oil, fresh parsley and salt and pepper.

slice the tofu cutlets into 1/4 inch thick, rub the oil mixture on each cutlet and season with the old bay seasoning and salt and pepper.  grill each cutlet until browned on each side.  remove from the grill and allow to cool a bit.  once slightly cooled, chopped into small bite sized pieces and toss with the bbq sauce. 

season each slice of pineapple with the oil and cayenne and grill until slightly browned.  add salt and pepper to taste.

you can now throw your buns onto the grill with a bit of oil if you would like them toasted a bit.  pile your bbq tofu first, then the pineapple and then the slaw. 

serve with your potatoes and a nice cold amber ale.

enjoy!

"on the grill" tofu tacos...and salsa too.

i don't care what the weather is like anymore...it's time for the grill to come out and play for the next 5 months and that means i cook pretty much everything i can outside.  whether it's burgers or a casserole, it WILL be prepared on the grill.  i decided the first meal to really bring in spring would be fresh grilled pineapple salsa and "on the grill" tacos.

what a delight these were...so much flavor and so much color.  what more could you ask for on a beautiful spring evening with good friends, a bottle of wine and a roaring fire to keep us warm.

"on the grill" tofu tacos with freshly grilled pineapple salsa

1 package super firm tofu - drained
1/4 tsp cumin
pinch of cayenne pepper
2 tbsp olive oil
2 tbsp toasted sesame oil
1 pineapple - sliced
1 red pepper - sliced
1 green pepper - sliced
1 yellow onion - sliced
4 on the vine tomatoes - chopped
2 jalapeno peppers - sliced in 1/2 lengthwise
1/2 head red leaf lettuce
6 flour tortillas
1 bunch fresh cilantro - chopped (save some for garnish)
1/2 red onion - minced
1 avocado - sliced
1 lime
tofutti sour cream
salt and pepper to taste




heat your grill to 400 degrees.  sliced your tofu into cutlets, approximately 1/2 in. thick.  brush each cutlet with the oil mixture and season with the cumin, cayenne and salt and pepper.

slice your peppers, pineapple and onion into 1/2 in. thick cuts and brush with the oil mixture.  sprinkle with salt and pepper for seasoning.

once your grilled has hit your desired temp, add your jalapenos, pineapple and tofu to the grill.  the tofu will take the longest, approximately 10-15 minutes.  the pineapple and jalapenos should be nice and browned, approximately 6-8 minutes.  be sure to run over once or twice, depending upon the grill.   once they have reached a good color, remove them from the grill to let cool before adding to the salsa.

while they are cooking, in a large mixing bowl combine your chopped red onion, tomatoes, chopped cilantro, salt and pepper. 

you can now add your green and red pepper as well as your onion to the grill.  be sure to turn the tofu over, they should have nice grill marks on each side you let sit.  if you need to, continue to brush oil on them so that they do not stick to the grill.  the peppers should cook for approximately 6-8 minutes, turning over every couple of minutes.

once the pineapple and jalapenos have cooled, chop them up into bite size pieces and add to the salsa mixture.  cut your lime in 1/2 and add a squeeze of 1/2 lime.  put your salsa into the fridge to cool before serving.

you can now remove all the veggies and tofu from the grill.  take your flour tortillas, brush with oil, add salt and pepper and grill on each side for 3-5 minutes and then remove.

build your tacos starting with the tofu, peppers, onion, tofutti sour cream, avocado, salsa and cilantro.

serve with chips and a cold glass of white wine.

enjoy!

spring sumi salad with tofu and almonds

i admit it...i'm obsessed with sumi salad...i had it once and it's been an ongoing love affair since then.

i decided to "spring" my version up a little by adding some red cabbage, tofu and sliced almonds.  this is absolutely one of the easiest and most delicious salads to make.  the flavors of the sesame and maple will satisfy ANY taste.

just toss and go...it IS that easy.

spring sumi salad with tofu and almonds

1/3 cup tamari
2 tbsp rice vinegar
2 tbsp fresh maple syrup
1 tbsp toasted sesame oil
1/2 head red cabbage – shredded
1/2 head white cabbage – shredded
4 tofu cutlets – stir fried and cut into bite size pieces
3 scallions - chopped
1 tsp soy sauce
1/2 cup sliced almonds – toasted
2 tbsp sesame seeds – toasted
2 tbsp canola oil
1/2 lemon
salt and pepper to taste


in a small mixing bowl, combine your tamari, rice wine vinegar, maple syrup and whisk in your sesame oil.  set aside.

in a non-stick skillet, add your canola oil and bring to about 350 degrees.  add your tofu cutlets and the 1 tsp soy sauce.  stir fry until crispy on the outer edges.  set aside to cool and then cut into bite size pieces.

in a large mixing bowl, shred your cabbage into thin bite size strips. 

in a small skillet toast your almonds and then your sesame seeds until they perfume the air.  toss the seeds, almonds and tofu into the bowl with the cabbage.

you can now slowly toss in your dressing of the tamari and maple mix.
be sure to add a little salt and pepper to taste. 

squeeze in 1/2 of the lemon and stir together.

set in the fridge to cool for approximately 1 hour.

serve with a chilled glass of sauvignon blanc.

enjoy!

maple glazed tofu cutlets w/ almond quinoa and white wine infused carrots

ok, so this was one of those "bare cupboard challenges" again... i mean, it's Monday and all, right?  i wasn't in the mood to go to the grocery store, so i dug through what i had and whipped this little sucker together.  it turned out pretty good, and most certainly not something i would normally make, but hey, you do what you gotta do.

oh, and my friend Todd supplied us with this amazing "fresh from the ol tap" maple syrup...the flavor was outstanding!

maple glazed cutlets w/ almond quinoa and white wine infused carrots

1/2 cup fresh maple syrup
2 tbsp tamari
2 cloves garlic  - minced or use microplane for a paste
10 cutlets of super firm tofu - sliced 1/2 in. thick
6 long stemmed fresh carrots
2 cups water
1 tbsp no-chicken bouillon paste
1 1/4 cup quinoa
1/2 yellow onion -minced
2 tbsp canola oil
1/2 cup sliced almonds
1/2 cup white wine
2 tbsp toasted sesame seeds
3 green onions - sliced
salt and pepper to taste

 

in a medium pot, bring 2 cups water to a boil.  add your bouillon paste, quinoa and yellow onion.  let come to a boil and then simmer with lid slightly off for 15-20 minutes, or until fluffy.  in a small skillet, add your sliced almonds to a medium heat and toast.  once they infuse the air with their scent, they are ready.  add to the quinoa and set aside.

in a non-stick skillet heat your canola oil to 350.  add your tofu cutlets, a dash of salt and let brown on each side.  in a separate mixing bowl mix together your maple syrup, tamari and garlic.  add this mixture to your cutlets once they have browned a bit on each side.  let the syrup mixture reduce to a medium thickness, turning the cutlets over every so often to coat.  turn heat off and sprickle each cutlet with the toasted sesame seeds (you can buy them already toasted or you can toast them on your own).

in a medium sized skillet add 1/2 cup water and 1/2 cup white wine and a pinch of salt. bring to a boil.  add your carrots, laying them side by side.  cover with parchment paper and let steam for 8-10 minutes, depending upon the thickness of your carrots.  remove from heat as soon as you can easily pierce with a fork (you want to try and keep the color so you get the nutrients!)

top the tofu and quinoa with the chopped green onion, warm carrots on the side.

serve with a chilled chardonnay.

enjoy!

a spring red wine pasta w/ asparagus, leeks and garlic

sometimes i'm craving pasta, but i'm just not interested in making a red sauce from scratch. yes, i could go out and buy a jar of pre-made sauce, but let's be honest here, most jarred sauce is too sweet or too boring. so today i thought i would add some sweetness AND color without the red sauce by making the noodles red! and then, of course, toss in some fresh veggies to top it off. can you tell i'm in desperate need of spring and color??

red wine pasta with asparagus , leeks and garlic

1/2 bunch of fresh asparagus - sliced into 1 inch pieces
2 leeks - sliced thin
4 cloves garlic - chopped
4 cups red wine - preferably a sweet wine such as red zin or chianti
1 handful of thin spaghetti
1 tsp sugar
1 tsp crushed red pepper flakes
olive oil
salt and pepper to taste
1 onion boullion cube - crushed


in a medium pot, bring 5-6 quarts of water to a boil.  add some salt and a dash of olive oil, then add your asparagus and cook them for 3-4 minutes.  drain right away and place the asparagus into cold water to keep them from over cooking.  set to the side.

in the same pot, bring another 5-6 quarts of water to a boil.  cook spaghetti for approximately 4 minutes. drain your pasta.  add your red wine and sugar to pot and boil for 2-3 minutes until wine is reduced a bit.

add spaghetti and stir until pasta is coated. you will now need to bring this to a boil, stirring occasionally until most of the wine is absorbed, pasta should then be al dente.

in a skillet at medium heat add some oil, garlic and leeks.  cook until the leeks have softened a bit.  add your asparagus, red pepper flakes, salt, and pepper.   stirr together over low heat until the flavors have married.

plate your spaghetti then add your asparagus and leek mixture to the top.  add your crushed onion boullion and salt and pepper to taste.  drizzle with a bit of olive oil right before serving.

serve with a big glass of the ol red wine.

enjoy!