Rhymes With Vegan

Pho real??

yes, pho real...and mighty damn good too.

my partner and i have been eating this every night for the past week and just don't seem to get sick of it!  it's perfect for a cold winter night alongside a big glass of wine.

we used zucchini noodles (so good!) rather than rice noodles, but feel free to experiment however you choose.

vegan pho

 

the broth

6 cups veg broth

¼ tsp freshly grated ginger

2 cloves garlic – minced

2 medium shallots – minced

¼ cup braggs

¼ cup thai basil leaves

½ tbsp lemongrass

¼ tsp cracked black pepper

1 small jalapeno – chopped

1 bay leaf

1 cinnamon stick

squeeze of ½ lime

 

the filling

1 large zucchini – julienned

3 cups bean sprouts

3 cups roasted mock duck – chopped

2 large carrots – shredded

 

the garnishes

cilantro leaves

sriracha sauce

lime

in a large pot bring your broth and all of the ingredients to a boil for 2-3 minutes.  reduce to a simmer for 20-25 minutes.

once simmered, remove with a mesh strainer, the basil leaves, cinnamon stick and bay leaf.

in a bowl put some zuch noodles topped with mock duck, bean sprouts and then shredded carrots.  ladle the hot broth over the top until about ¾ full.

top with your various garnishes, especially the sriracha sauce (remember that it is very spicy, so if you prefer no heat leave it out)

serve with chopsticks, a large spoon and a glad of red wine.

 

enjoy!

tofu taco soup

when the days are as cold as they are here, nothing beats a soup that kicks it up a notch on the heat level.  enter taco soup.  what's so great about this soup is you can really make it as spicy or mild as you prefer.

AND, it's so easy to make, with it's warm, spicy, flavorful and "stick to your bones" texture, you'll be making this a staple on your winter menu.

tofu taco soup

serves 6

1 package extra firm tofu (drained and crumbled)

1 can black refried beans

1 can chili beans

1 can black beans

1 can kidney beans (optional)

2 cans diced tomatoes

2 large Anaheim peppers – chopped

1 jalapeno – chopped

1 medium yellow onion – chopped

2 cloves garlic – chopped

3 celery ribs - chopped

1 tbsp cumin

1 tbsp chili powder

1/2 tsp cayenne pepper

¼ tsp garlic powder

¼ tsp red pepper flakes

1 ½ tbsp olive oil

salt and pepper to taste

in a large stockpot add your oil and brown your tofu.  add your onions, garlic, chopped peppers and celery and cook for 10-12 minutes.   add 4 cups of water and bring to a boil.

add the can of refried beans and mix in well.  add remaining ingredients and simmer for 30-40 minutes.

garnish with non-dairy sour cream, cilantro and corn chips.

serve with a cold beer.

enjoy!

a vegan thanksgiving day 4 - roasted kabocha squash soup w/ crispy fried leeks

a friend of mine had been reading alicia silverstone's new book and told me that her favorite squash was the kabocha.  she was curious what it tasted like and suggested i make something with it.

naturally soup seemed like a good, quick option.

this version is so rich and creamy, and topped with crispy fried leeks and the toasted seeds makes for a wonderful starter or side for the holidays.

raosted kobacha squash soup w/ crispy fried leeks

 

serves 6-8

1 medium to large kabocha squash

2 cloves garlic – chopped

½ yellow onion – chopped

2 celery ribs – chopped

1 carrot – chopped

4 cups broth

½ cup dry sherry

1 cup cashew cream sauce

1 leek – sliced

seeds from the squash

1 tsp curry powder

1 tsp turmeric

olive oil

½ cup canola oil

salt and pepper

hot water (in case you need to thin out your soup a bit)

 

heat your oven to 400 degrees.

peel your squash and seed and cut into 1-inch pieces.  toss with olive oil, salt and pepper and the garlic, and roast for 40-50 minutes, or until soft.

 

in the meantime, in a medium pot, add 1 tbsp olive oil and your onions.  cook until transparent.  add your dry sherry and reduce for 5 minutes.  You can now add you carrot and celery.  cook until slightly al dente.  add the broth and continue to cook on medium to low.

 

in a small saucepan, bring the canola oil to a higher heat and add your leeks.  Let them fry, stirring constantly until they brown just slightly.  remove and drain.

 

once the squash is finished, add it to your broth.  add your curry and turmeric.

toss your seeds in a little olive oil and throw them into the oven for 20 minutes, or until browned.

 

remove the soup from heat and with an immersion blender, blend until silky smooth.  put back onto a low heat and add your cashew cream sauce.  if you should need to,  add hot water or broth to thin the soup should it be too thick.

 

add salt and pepper to taste.

garnish with the leeks and seeds.

serve with a crisp white wine.

enjoy!

rosemary and white bean soup w/ cauliflower cream

this VERY simple and delicious soup is a staple item in my house.  instead of using dairy free cream and the like, i decided to steam and blend fresh cauliflower to add a subtle, sweet earthiness to this soup since the rosemary and olive oil add such a nice flavor punch.

(don't let the simplicity of the soup fool you...its clean, earthy warmth will keep you coming back for more)

this definitely works well on a cool, crisp fall night.

  rosemary and white bean soup w/ cauliflower cream

1 head cauliflower – steamed and blended

3 cups navy beans

3 celery ribs – chopped

1 large scallion – minced

2 coves garlic - minced

5 cups water

½ cup white wine

1 tbsp fresh rosemary

1 bay leaf

2 tbsp fresh chives – chopped

olive oil

salt and pepper to taste

 in a large pot, add 2 cups water, cauliflower, 1 tsp olive oil, 1 tbsp chives and a little salt and pepper.  steam your cauliflower until easy to pierce with a fork.  using an immersion blender, blend all of the cauliflower with the water and herbs until thick and creamy.

set aside.

in a medium stockpot heat 1 tbsp olive oil.  add your scallions and garlic and cook for 4-5 minutes, or until transparent.   add your water, beans, celery, bay leaf and a little salt and pepper.  cook until the celery is soft. add your white wine and cook for another 6-8 minutes to reduce. you can now add your cauliflower cream and fresh chives and rosemary and let cook together for 10-15 minutes. 

remove the bay leaf. to serve, top each bowl with a chive garnish, white pepper and a drizzle of olive oil. serve with your favorite crusty bread and a glass of riesling.

enjoy!

hearty "beef" style stew

on a cold, rainy fall evening there is nothing better than cooking up a big batch of a hearty stew.  something that will stick to your bones and keep you warm...thyme, carrots, garlic
all stand out in  this warm, flavorful favorite.

i do miss my mother's stew, so i had to figure out a vegan version of my own.  i'd say this turned out pretty damn good. 

the dry sherry is an absolute MUST in this dish.

hearty “beef” style stew w/ creamy smashed potatoes

serves 4-6

1 large can roasted muck duck (you can use 3-4 large portabellas if you are avoiding gluten)

3 carrots – cut into 1in. pieces

3 celery ribs – cut into 1in. pieces

1 small yellow onion – chopped

1-cup small peas

2 cups green beans

2 cloves garlic – chopped

4 cups broth (veggie or mushroom)

½ cup dry sherry

1 tbsp flour

1 tbsp fresh thyme

1 bay leaf

5 medium russet potatoes

½ cup non-dairy creamer

2 tbsp earth balance

2 tbsp olive oil

1 tsp gravy darkener (bouquet is the brand I use)

salt and pepper

in a medium pot add 1 tbsp olive oil, onion and garlic, sauté for 5-6 minutes.  add your carrots and celery and cook for another 7-8 minutes.  you can now add your broth and let simmer for 10-15 minutes.

in the meantime, in a large pot, add 1 tbsp olive oil and mock duck.  sauté for 8-10 minutes, browning just a bit.  add your dry sherry and cook down.  now add your flour so that a thick coat surrounds the mock duck.

you can now pour your stock with veggies into the pot with the roasted mock duck and add your peas, beans, thyme and bay leaf.

bring to a boil and then simmer for 20-30 minutes.  if need be, add a little  gravy darkener to get it to a rich brown color.

in another large pot, add your potatoes and 1 tsp salt to water and bring to a boil for 10-15 minutes or until soft.

remove from heat; drain and add 2 tbsp earth balance and your non-dairy creamer.  mash together very well.  add salt and pepper to taste.  Set aside until ready to serve.

when the stew is thick and ready to serve, remove the bay leaf, ladle a cup over the fresh smashed potatoes and garnish with fresh parsley (if you choose to).

serve with a pinot noir.

enjoy!

cauliflower and walnut cream soup w/ grilled multi grain bread and chive butter

there are two things that i absolutely look forward to each year: fall and creamy soups.  i know that many of you love summer and hate to see it go, and hate the idea of cold around the corner, but i must admit that i am a sweater, boot and hat gal. anyone who knows me knows that i am anxiously awaiting fall leaves, cool mornings, hot baths and a new season of cooking.

you see, growing up in western minnesota, i endured many a cold winter, but made the best of it by jumping on the three wheeler to plow through the fields or off to the hills to do some sledding.  afterward, it was time to strip away the layers and settle in with a warm bowl of soup.

so, in honor of my love for soup i used one of my very favorite, and oh so delicious fall vegetables, cauliflower.  combine that with toasted walnuts and a cream made by cashews and you have one hearty, satisfying soup.

so, to the season that is (shhhhh) just around the corner, this ones for you.

 

 

cauliflower and walnut cream soup w/ grilled multi grain bread and chive butter

serves 6  

1 medium cauliflower – trimmed and separated

½ vidalia onion – chopped

2 cloves garlic - minced

2-3 cups no-chicken stock (reserve 1 cup to thin the soup out a bit)

2 cups cashew cream (you can use a non-dairy cream too)

½ cup white wine

½ cup walnuts – chopped and toasted

3 tbsp earth balance

2 tbsp chives – chopped

¼ tsp garlic powder

salt and ground pepper

2 tbsp fresh parsley

1 loaf multi grain baguette

paprika, and extra walnuts for garnish  

in a small mixing bowl, combine 2 Tbsp. earth balance, chives, garlic powder and salt.  set in fridge to cool while the soup cooks.  

in a large stockpot add remaining earth balance, onions and garlic.  cook until they sweat and then add your cauliflower and stock.  bring to boil, cover and then let simmer for 15 minutes.   add the cream, wine and toasted walnuts.  let simmer for another 6-8 minutes.  

using an immersion blender, puree approximately 70% of the soup, leaving a handful of “bites” in the soup. add a little more stock if you find the soup to be too thick.   add salt and pepper to taste and bring back to a mild boil. (again, if it is too thick for your liking, add a little more stock).

season to your liking and garnish with walnuts, parsley and paprika.  

slice your bread approximately 1 inch in thickness.  toss onto a medium/high grill, just until slightly browned, then remove.  slather each piece with your chive butter.  

serve with a sweet white wine.

enjoy!

creamy tomato basil soup w/ a grilled rustic bread

it's been rainy here in minneapolis, which i absolutely love.  our garden is booming with fresh heirloom tomatoes and bunches of basil.

seems like the perfect time to kick back with a good book and a warm bowl of creamy tomato basil soup.

wouldn't you agree?

creamy tomato basil soup w/ a grilled rustic bread

2 15oz. cans crushed tomatoes

1 15oz. can tomato sauce

2+ cups fresh basil – chopped (save 1 tbsp for garnish)

1 ½ cups cashew cream sauce

3 tbsp olive oil (and a little extra for drizzling)

3 cloves garlic – chopped

1 yellow onion – chopped

2 celery ribs - chopped

3 quarts water

2 tbsp veggie base (better than bouillon)

4 slices of fresh rustic bread

salt and pepper to taste

 

in a large stockpot heat 2 tbsp olive oil, add your garlic and onion.  cook until the onion begins to sweat.  you can now add the celery and 3 quarts of water.  bring to a boil.  add your veggie base and simmer for approximately 10-15 minutes.

add your crushed tomatoes, tomato sauce and your basil.  simmer for  10-12 minutes.  add a little salt and pepper to taste.

bring the pot to a low heat, and with an immersion blender blend the soup together to a very creamy texture.

you can now add your cashew cream sauce.  let simmer for another 10-15 minutes.

heat your grill to medium heat, brush your bread with olive oil and let brown just a bit on each side. 

garnish soup with fresh basil and a little drizzle of olive oil.

serve with a crisp white wine.

enjoy!

fiber, fiber, flavor

i recently read the book "Eat to Live" by Joel Fuhrman and it really got me thinking about whole foods and such.  so, i decided to whip up a smoky 4-bean soup that was chalk full of flavor AND fiber.

i make a batch of this every week or so and eat for lunches. if you plan on freezing it, know that you will want to add more broth or water when re-heating, as the beans tend to soak up all of the liquid.

(and one of the best little secrets is that this soup has practically zero fat content, for those of you looking to trim the ol' waistline).

smoky 4 bean soup

1 can black beans

1 can white beans

1 can red beans

1 can pinto beans

3 carrots – chopped

2 celery ribs – chopped

½ yellow onion – chopped

3 cloves garlic – minced

½ tbsp thyme – finely chopped

½ cup braggs (you can also use tamari)

2 tbsp veggie base (better than bouillon)

¼ tsp liquid smoke

¼ cup imitation bacon bits

2 scallions – for garnish

 

in a large stockpot, add 3 quarts water, yellow onion, garlic, celery and carrots.  bring to a boil then reduce to a rolling simmer.  add your braggs and mushroom base.  let simmer for approximately 10-15 minutes.

 

in a colander, rinse each can of beans thoroughly.  add the beans once they have been rinsed off.  keep the soup on a medium simmer for 8-10 minutes.  you can now add your liquid smoke and imitation bacon bits. 

 

let the soup cook for approximately 20 more minutes, or until the beans have become a nice, softer texture and the flavors have melded together.  you can now add your thyme.  cook for another 5-10 minutes.

 

garnish with some freshly chopped scallions.

 

serve with lighter red wine and good crusty bread.

 

enjoy!

white chili w/ homemade tortilla chips and cilantro/lime sour "cream"

this is a huge hit among my friends...it's delicious, warm and very easy to make.  (of course, you can watch rwv episode #3 to learn how to make it, but i thought i'd share it here as well since it seems to be so popular).

throw in some homemade chips (store bought are SO 1990) a little jazzed up sour "cream", and you've got yourself something to celebrate!

(ok, that might be pushing it a little...but it IS damn good)

white chili w/ homemade tortilla chips & cilantro/lime sour "cream"

2 cans navy beans
2 cans cannelini beans
1 package firm tofu – drained
2 anaheim peppers – diced
2 jalapeno peppers – seeded and diced
2 cloves garlic - minced
1 yellow onion – chopped
4 cups broth (a no-chikn’ stock works great)
1 can of green enchilada sauce – medium heat level
2 limes
1 tbsp cumin
¼ tsp cayenne pepper
1 tbsp old bay seasoning
bunch of cilantro
dairy free sour cream
olive oil
salt and pepper to taste

for the sour cream, simply combine ½ cup chopped cilantro and the squeeze of 1 lime to 2 cups dairy free sour cream.  you can always use less cilantro if you are not a fan.  set in the fridge to keep cold.

in a medium skillet, heat a little olive oil.  add 1 clove garlic and crumbled tofu. (keep the tofu in the freezer for 1 week; drain, and you have a nice chewy texture)
add your old bay seasoning and just cook until browned a little.  remove from heat and set aside.

in a stock pot add 1 tbsp olive oil, onion and the other clove of garlic.  cook until the onion begins to “sweat”.  add your peppers, cumin and cayenne.  cook for approximately 5-7 minutes.  you can now add your broth and beans.  let this cook for about 20-25 minutes.

while the chili is cooking, set your deep fryer temp to 375 degrees. slice your white corn tortillas into triangles.  fry a few at a time until slightly browned. add sea salt when finished and set aside to cool.  do as many as you would like, but be sure to not let them pile up on each other until they are cooled off a bit.

once the broth has reduced a bit you can add your enchilada sauce, tofu and 1 tbsp chopped cilantro.  add salt and pepper to taste.  cook for another 10-15 minutes.

for a final step, add 1 tbsp of freshly squeezed lime.

garnish with sour cream and a little more cilantro.
serve with an ice cold beer.

Enjoy!

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!