Rhymes With Vegan

vegan mini burgers w/ curry mayo and caramelized onions

not to mention a side of tempura battered zucchini w/ green tomato chutney ketchup.
mouth watering yet?

this meal seems to be a HUGE hit with my friends...well, mainly the burgers.
they keep asking, what's the recipe??

and i say___________  _____________ ____________ ___________ _________!!

 

serve with an ice cold beer.

enjoy!

p.s.
interested in these recipes?

sweet vegan mini corncakes

these delectable mini vegan corn cakes go amazingly well with chili
or homemade chips
or cilantro sour "cream
or on their own
or...or

oh hell, they go good with just about anything!

sweet vegan mini corn cakes

2/3 non-bleached flour
1/2 cup yellow corn meal
2 tbsp granulated sugar
1 tbsp baking powder
1/4 tsp salt
2 tbsp vegetable oil
1 egg replacer
1 can cream style sweet corn
¼ cup earth balance - melted

heat your oven to 350.

in a medium mixing bowl, mix together all of your dry ingredients.  add your oil and combine well.  now you can add your 1 egg-replacer, 1/4 melted earth balance and 1 can cream style sweet corn.  mix together well.  if it is too thick, add a little warm water.

add to your mini muffin tin and bake for 40-45 minutes, or until golden brown.

serve with white chili and a cold beer.

enjoy!

red thai curry w/ steamed edamame and jasmine rice

this was another lunch delivery idea...hmmm...either way i just had to make it...a warm, creamy red curry with a kick of heat at the end, followed by the nuttiness of the edamame pop (as i like to call it)

in the curry was roasted mock duck, bamboo shoots, spinach, pea pods, red peppers and thai basil...simmering for about 20 minutes...and let's not forget the steamed jasmine rice....this is all making my mouth water as i write this....i am now going to wipe the drool off of my face and post the pics and recipes...

red thai curry with steamed edamame and jasmine rice
(serves 5)

1 small can of red thai curry paste
2 cans coconut milk
2 cloves garlic - minced
1 tsp olive oil
1 tbsp thai basil - freshly chopped
2 tbsp vegetarian fish sauce (use tamari if you don't have the fish sauce)
1 tbsp organic raw sugar
2 cups roasted mock duck (or you can use tofu, if you prefer)
2 cups fresh peapods
1 cup fresh spinach - chopped
1 small red bell pepper - sliced thin
1/2 small red thai chili pepper - chopped
5 cups steamed jasmine rice - cooked per directions on the packaging
1 large bag of edamame - in the shell
sea salt

in a large skillet, heat your oil and add your garlic.  let the garlic become very aromatic and then add your curry paste.  mix together the paste with the garlic until smooth, then add your coconut milk.  wisk together well.  add your fish sauce, sugar, thai chili.  cook for approximately 10-15 minutes on a low to medium heat.

clean your pea pods, red pepper, basil and spinach.
set aside.

in a medium pot, cover your edamame with water and let cook until tender to the bite.  approximately 10 minutes.  remove from heat, drain and sprinkle with sea salt.

open your roasted mock duck.   rinse under water in a strainer.  chop into small bite size pieces.
you can now add this to your curry mix.  cook for approximately 5-7 minutes.

you can now add your vegetables.
let cook for approximately 8-10 minutes.

pour your curry onto some rice with a little edamame on the side.

serve with a pinot noir.
enjoy!

 

GRUB-in

ok, still working on a name and such...but i really think i like this one:

here's a little how things go:

the menu:
creamy potato and leek soup
fresh sourdough bread with garlic butter
red leaf romaine salad with fresh cut cucumbers, red onion, toasted walnuts and raspberries
grape bundle
edible flower

so, tell me your thoughts?
is this something you'd like to order?

creamy tofu and wild rice soup

it's been rather cool this summer, and as you all know by now i absolutely love soup.  so, any opportunity i get to make it, i take it.

i decided to bust out a minnesota favorite...vegan style, of course.

here is my rendition of a warm, delicious, creamy tofu and wild rice soup (this feeds MANY, fyi)
(yummy)

creamy tofu and wild rice soup

3 potatoes - diced
3 large carrots - chopped
3 celery ribs - chopped
2 cloves garlic - minced
1/2 yellow onion - chopped
1 cup long grain rice - cooked al dente
2 cups cooked wild rice
1/4 cup tamari
1 cup dry sherry
4 qts water
2 tbsp mushroom base

1 package tofu - crumbled and cooked in a skillet

1 cup creamy cashew sauce

1 tsp crushed red pepper flakes

1 tsp smoked paprika

1 tbsp olive oil

salt and pepper

in a large stock pot add your water, tamari, onions, garlic, carrots and celery.  bring to a boil then reduce to a medium heat and add your mushroom base, potatoes, red pepper flakes and paprika.  let this cook down for approximately 20-25 minutes.

in a medium skillet, add your olive oil and crumble your super firm tofu.  cook the tofu until it is browned.
remove from heat and set aside.

you can now add your "al dente" rice, wild rice and tofu.
cook for approximately 10-15 minutes and then add your dry sherry and creamy cashew sauce.

add salt and pepper to taste and let cook for 10-20 minutes.

serve with some crusty bread and a glass of cabernet.

enjoy!

p.s
remember, the longer soup cooks the better!

BITES

what do you think of that name for my vegan delivery service?
(i am planning on opening to the public sometime soon)

it cracks me up!...ahem, anyways...

today's menu was:

• beer battered tofu sliders w/ sun-dried tomato smoked "mozzarella" spread, red onions and garden lettuce.
• grilled corn on the cob with parsley and onion butter
• yellow plum and a green tea bag

 

sun-dried tomato/smoked "mozzarella" spread

1 container of dairy free cream cheese
6 sun-dried tomatoes - soaked
1/4 tsp salt
1/4 tsp cracked pepper
1 tbsp soy cream
1-2 drops liquid smoke

in a small bowl add hot water to your sun-dried tomatoes to rehydrate them a bit, approximately 20-25 minutes.

in a small mixer put all your ingredients and blend until mostly smooth, leaving a few tomatoes in tact.

refrigerate for 1 hour.

serve on a sandwich or with crackers and a cold beer.

parsley and onion butter

1 handful fresh chopped italian parsley
2 tbsp vidalia onion
1 cup dairy-free butter
pinch of salt and pepper

allow the butter to sit out to soften.  once it has hit room temperature, combine all ingredients in a small mixer.

refrigerate for 1 hour.

serve on rustic bread or your favorite vegetable with a glass of white wine.

tarragon cream mock steak w/ roasted yukon potatoes and zucchini ribbons

after a few weeks of serving up some healthy grub, i was desperate for something decadent...something gooey, creamy, rich and just plain satisfying.

into the kitchen i went, tarragon in one hand, bottle of wine in the other.

it turned out to be the perfect dinner for a cool summer evening surrounded by great friends.

so, here are the goods...and i do mean good.

mushroom/tarragon cream mock steak w/ roasted yukon potatoes and zucchini ribbons

1 large can of roasted mock duck (you can use seitan...or tofu, if you prefer)
3 large yukon gold potatoes
1/2 red onion sized red onion - sliced
3 large shallots - minced
2 cloves garlic - minced
1 package cremini mushrooms - chopped
1 1/2 cup creamed cashew sauce (use soy cream instead of water, this time)
1/4 cup white wine
2 tbsp fresh chopped tarragon
1/2 lemon
2 large zucchini - sliced thin
1 handful fresh chopped parsley
2 tbsp earth balance
olive oil
salt and pepper


(you can marinate your mock duck like i did, if you like.  i simply put the slices into a large bag and added 1/4 cup tamari, 1/2 cup red wine and 1/2 large red onion.  if you have the time, let it sit overnight, if not, no worries, the tarragon sauce is so delicious, you won't be missing any flavor).



slice your potatoes 1/2 in thick.  put them into a large baking pan.  cover with olive oil and your sliced red onion.  add salt and pepper; cover and put into a 400 degree grill for 20 minutes, or until they are golden brown.  you will want to check on them now and then and be sure to move the potatoes around so they don't burn.  put them into a warm oven to keep while you prepare the rest.

throw your mock duck onto the grill.  be sure to cover with oil, as it has a tendency to really want to stick. flip every so often until you get a really deep brown color.  remove from grill, but try to keep warm.

you can now cover your zucchini ribbons with olive oil, salt and pepper and throw them onto the grill.  be sure to watch these, as they will cook very fast.

in a medium skillet, add your earth balance and begin to brown it just a bit.  add your shallots and garlic.  cook until the shallots are a bit translucent.  you can now add your white wine.  cook for 1-2 minutes, until reduced.  add your mushrooms and cashew cream sauce. cook for 4-5 minutes.  add your tarragon, salt and pepper and the squeeze of 1/2 lemon.

let cook for approximately 5-7 minutes. the cream sauce should begin to embody the tarragon.  once the flavor has released, remove from the heat and toss with a small handful of parsley.

serve with a glass of merlot.

enjoy!

RWV...delivers vegan grub!

RWV had it's first two days of lunch delivery to a good friend (vegan style, of course), and it has gone amazingly well!

i'm not catering yet...just feeding a friend, but learning a lot along the way.  i will be taking a food cert class next week...then on to locating a commercial kitchen ;-)

so, watch out minneapolis, here we come! 

yesterday's menu was as follows:

grilled tofu and veggie kabobs with spicy chipotle bbq sauce
sour 'cream' and chives smashed potatoes
sesame oil infused edamame on the grill
organic peach
green tea packet
edible flowers from the garden

here's a little visual (the recipe is from "rhymes with vegan" episode 1, or click here for recipe card)

 

vegan power...in numbers

hello all-

i have a favor to ask...i would REALLY love to get rhymes with vegan listed as one of the top/best veg sites or blogs...can you help me do this?

just go to this site http://www.surveymonkey.com/s.aspx?sm=oes%2f0tloz0fA1jHSyPxMyw%3d%3d
and write in www.rhymeswithvegan.com for best vegan blog.

my dog, juno and i would GREATLY appreciate it!!

also, pass it on to everyone you know...you never know what can happen.

-meagan

p.s
feel free to post on facebook and twitter as well

p.p.s
oh, and new kick-butt vegan recipe coming up...soon.

blackened "steak" sandwich, lotus root and parsley salad w/ red onions, walnuts and raspberry vinaigrette

can you tell i couldn't think of a fancy name for this meal?
(phew)

anyways, this was one of those recipes that came about on a whim. a few of us couldn't figure out what we were hungry for, but i was dead set on using some roasted mock duck....so blackened mock duck sandwiches it is, my friends!

oh, and the lotus root? another great find at united noodle (an awesome, asian grocer in minneapolis).

(a good suggestion for this meal was to put this in a wrap instead of using a baguette...feel free to experiment!)

lotus root and parsley salad w/ red onion, walnuts and raspberry vinaigrette

2 cups lotus root (you can use cucumber if you cannot find this)
1 red onion - sliced thin
1 cup fresh chopped parsley
1 cup toasted walnuts - chopped
1 cup fresh raspberries
2 tbsp white wine vinegar
2 tbsp white wine
1/4 tsp salt
1 tsp raw sugar
1 tbsp olive oil

soak the lotus root in cold water for 30 minutes; drain.

in a small blender, combine the raspberries, vinegar, white wine, salt and sugar.  blend until smooth.  slowly add the olive oil; blend again.  in a medium bowl combine the lotus root, toasted walnuts, red onions and parsley.  toss together with your vinaigrette just before serving (the lotus root absorbs the dressing pretty quickly, so you might want to have some extra on hand).

 

blackened "steak" sandwich

1 tbsp smoked paprika
1 tbsp cracked black pepper
1 tsp garlic salt
1 tbsp onion powder
1 tsp dried parsley
2 cups roasted mock duck (or 4 fillets)
2 tbsp olive oil
1 green pepper - sliced
1 vidalia onion - sliced
4 large romaine lettuce leafs
creamy cashew sauce (see recipe here...minus the basil, of course)

heat a skillet to 350 degrees; add your olive oil

in a small mixing bowl, combine the paprika, pepper, garlic salt, onion powder and dried parsley.

in your skillet, fry up your peppers and onions until al dente.  remove and set aside.

coat each mock duck fillet with the dried mix and sear in the heated olive oil.  cook until each fillet is blackened and crispy to the touch.

in a heated oven or grill, take a large baguette, slice into 4 large sandwich loaves.  drizzle a bit of olive oil on each.  heat in the oven/grill until slightly toasted.

build your sandwich as follows:
romaine
creamy cashew sauce
blackened mock duck
peppers
onions
more creamy cashew sauce

finish each one off with a slight drizzle of olive oil.

serve with a good pinot noir.
enjoy!