Thursday, October 29, 2009

Homemade Asian Dumplings, Tom Yum Soup, Asian Home Gourmet

Boooo! Vegan MoFo is almost over :( I definitely have enjoyed posting more and being able to read others peoples posts more often.

Last night I made homemade Asian Dumplings with tofu, carrots, cabbage, onions, celery, garlic, ginger and mushrooms, oh plus a little soy sauce. I made wrappers out of nbleached all-purpose, bran and water.
Made some dipping sauce to go with. Very tasty!



I also made some "Tom Yum Soup" I used this sauce paste from Asian Home Gourmet and added some chopped dulse in-lieu of seafood stock (which the directions stated), shredded tofu, mushrooms, and chopped up fake shrimp. I garnished with sliced green onions and black sesame seeds same with the dumplings. This was good, but I don't think I would by this flavor again.

Wednesday, October 28, 2009

Thai Take-out, Homemade thai food.

I'm so sad that Vegan MoFo is almost over, where the hell did October go? Probably washed away by all the rain we've been having (at least here in most parts of Ontario).

The other day we got some Thai take-out from a place not too far from where I live, they have a separate veggie menu and guarantee no animal products. The only complant I had was that it was packaged in Styrofoam (:X yuck!) and that tehy used a much softer tofu then I' used to and didn't even crisp it up.

This was Red Sauce Thai Curry Tofu. The flavor was awesome and super spicy.


This was black bean sauce Tofu


This is a spicy tofu and fake shrimp stir-fry with brown sticky rice I made a little while ago, one of my favorite meals. So simple and so so good!

Tuesday, October 27, 2009

Vegan chocolate stout Chili Recipe, "buttermilk" beer buns

I'll just toot my own horn a bit, but I think that this is the best Chili that I ever tasted. This recipe definitely worth to try, so please give it a try!




Rich, Hearty Vegetarian Chocolate Stout Chili

Make chili, when dough is rising.

Ingrediants:
2 TSP Canola Oil
1 medium green pepper, diced
1 medium red pepper, diced
1 large yellow cooking onion diced
3 large cloves garlic, crushed or finely grated
3 chipolte peppers, finely minced
2 CUPS Dark Stout beer(look for one with chocolate and coffee notes)
2/3 CUP brewed coffee, or 1/2 tsp instant coffee added to 2/3 cup water
1/4 CUP coarsely chopped 70% dark chocolate
3 TBSP cocoa powder
1/4 cup LOCAL (or 3 TBSP brown sugar) Maple Syrup
2 good quality Vegetable bouillon cubes
1 TBSP Cumin powder
2 TSP coriander powder
2 TSP Cumin Seeds
2 TBSP Onion powder
1 TSP Garlic Powder
1/2 TSP about 6 grinds black pepper
1/4 CUP chili powder
1/4 TSP+ (Or more, to taste) of cayenne pepper
1/4 CUP ketchup
2 TSP Molasses
1 TSP Tamari or 2 TSP soy sauce
2 cans tomato paste
1 can diced tomatoes
1 package simulated ground Beef ( or 1 can of black or red kidney beans)
1 Can red kidney beans, rinsed and drained
1 Can white kidney beans, rinsed and drained
1 Can black beans, just drained DO NOT RINSE
2TBSP Non Hydrogenated Margarine (preferably Earth Balance)
1 TBSP unbleached white flour
3-4 (about 1 cup) big handfuls cilantro, coarsely chopped

Directions:
1. Heat a big saucepot (at least 6 quarts) on med-high heat, once the peppers peppers and onions are already chopped, add oil. Once oil becomes fluid and moves easily around pot when swirled, add peppers and onions. Keep moving frequently so they don't blacken or burn, once they become soft and golden (7-10 mins) turn heat down to low and add grated or crushed garlic, and chipolte peppers and stir well.
2. Add beer and coffee to the pot, stir well, let simmer but do not boil till liquid is reduced by half.
3. Add chocolate, still well till melted and combined, sift cocoa powder into pot and stir quickly and thoroughly so no clumps form. Add maple syrup, vegetable bouillon, and all dry spices. Stir well till all spices appear to be well blended and not clumpy.
4. Add ketchup, molasses, tamari(soy sauce), tomato paste, stir till well combined. Then add the can of diced tomatoes. Make sure that everything is thoroughly mixed, before following any further steps (this makes for a nice smooth sauce for the chili).
5. Add the simulated beef, and the cans of beans, stir well, and place lid on top, cook on low for 1 hour, stirring every 5-10 minutes to make sure nothing sticks to the bottom.
6. When the chili is thickened and brown (about 1 hour) and smells spicy and wonderful, combine the melted margarine or butter and flour in a separate bowl till smooth. While quickly stirring the chili, add the four mixture and stir till smooth again.
7. Add the cilantro, stir and cover and cook for another 10 minutes. Turn off heat and let sit for the flavors to deepen while waiting for the buns to finish cooking.

Garnish with a dollop of vegan sour cream or vegan plain yogurt, and a sprig or cilantro.



Dough should be made before the chili is started.
Honey Buttermilk Beer Buns

Dough:
2 Tsp Local Honey, or agave nectar
2 Tsp Traditional (for best results) Yeast
2/3 Cup soymilk (+ 1 tsp Apple Cider Vinegar)
1 Cup honey lager beer
2 Cups unbleached white flour
3 Cups whole- wheat flour

Glaze:
1 Tbsp Soy or dairy milk
1/2 Tsp fresh lemon juice or Apple Cider Vinegar
2 Tbsp local honey or Agave nectar
1 Tbsp non-hydrogenated margarine or butter
1 Tbsp honey lager beer

Salt and pepper to taste on top

Directions:

1. Warm water in microwave, not too warm you should be able to comfortabley place a finger in the water, (if the water is too hot it will kill the yeast and the dough will not rise) melt the honey into the water.
2. Add the yeast to the water and honey mix, let sit for about 5 mins while you measure out the flour, measure out the soy or dairy milk and add the lemon juice, let sit till curdled. Once the yeast has puffed up and doubled in size(if that does not happen, start over with step one, till it works).
3.Add the flour, beer and soymilk mix. Knead by hand or with a stand mixture, till dough is smooth and elastic, if its too dry add a little water 1 tsp at a time till dough is smooth and elastic. If the dough becomes too wet, add 1 TBSP of white unbleached at a time till desired results happen.
4. Place dough in a big bowl or pot with a lid, or put a layer parchment paper, then a moist towel on top. Place in a warmed oven (set at lowest setting for 2 mins, till just warm) or dishwasher on "plate warmer" setting.
5. While dough is rising make glaze by combining all the ingredients for the glaze in a bowl, set aside for later.
6. Let dough rise for 30-45 mins or till doubled or tripled in size. Knead for 5 minutes by hand or by stand mixer. Grease (with a little canola oil) 9x9 pan, or a round glass pan. Divide dough into 10 somewhat even rounded balls. place dough balls into pan, brush glaze on top of the buns.
7. If you are using the oven, warm it up using the same method as step 4. Place the buns into your warm place of choice.
8. In about 30 minutes dough will have doubled or tripled in size, take buns out of oven and preheat to 350°, brush the remaining glaze on the top and sprinkle with salt and pepper to taste.
9. Bake until tops are crispy, and golden- brown.

Thursday, October 22, 2009

Fall relish, Green Salsa. I love to can!

Obviously I'm not the only blogger that loves canning, but does anyone else burn themselves everywhere when they can? I wish that I had more time/endless supply of money then I would can anything and everything!
I made something called "fall salsa/relish" with celery, apples, peppers and tomatoes that were not green or red yet.


It made 500ml jars.


This had close to 30pounds of green tomatoes, which I roasted in the oven till the skin cut brown and they got soft and mushy, I also roasted green peppers and Jalapenos. I sauteed onions, and then pureed it all, but left it all little chunky, and threw in raw garlic and black pepper for good measure.

This made 12 500ml jars!
I forget to take a picture of the green salsa in jars but it looks like the fall relish in jars just greener! Lol :)

Wednesday, October 21, 2009

Just call me the soup lady......Vegan Ceaser that actually tastes like ceaser!

I have made 3 soups in the past week, apparently early super cold fall has made me crave warming soups.
And soup is always better with homemade buns, in this case "honey" "buttermilk" beer buns!

This was a "Portuguese" style soup, with veggie broth, onions, garlic, kale, vegan choirzo and Fava beans. My Boyfriends half Portuguese and remembers eating a soup like this, so this was my take on recreating it.


This one was sweet-potato chipolte a little spicy and very creamy, warms you up on a cold day for sure! Some tandoori marinated tofu on the side, wasn't to impressed with it though.


Minestrone soup with: red kidney beans, celery, carrots, potatoes and peppers, with elbow macaroni. And a dollop of some leftover basil-cashew pesto.

Vegan ceaser salad... I've been working on this dressing for ages and it's finally perfect! (not to toot my own horn) Served with sauteed Pc blue menu fake chicken breasts (a gardein product)
Served with homemade garlic croutons. (Recipe on Monday!)

Thursday, October 15, 2009

Bad Vegan MoFo'er! Roasted Veggie Pizza, Tofu Scramble, Twin-pepper

I'm a Bad Bad Vegan MoFo'er! But to my defense the boyfriend was sick and needed someone to take care of him. I'll just have to post this weekend to make up for the lack of beginning of the week posting!
Is it the coldest fall ever for anyone else out there but me? It frosted last week! I have never remembered first frost to be this early typically I remember it happeneing in the end of October not the beginning. Early super cold fall, and hardly any summer.... Any way enough with my ranting, on to the food!


I made a roasted veggie pizza, with roasted peppers (red, green and Hungarian), onions and garlic. I spread a layer of homemade Vegan Basil Pesto on the top, then layered spinach all over that. Then I put some Vegan mozza on it along with the veggies and black olives! This was very good and different from my typical pizza's.



All served up with my go to green salad with "honey"-dijon dressing.


Tofu-Scramble with mushrooms, spinach, black olives, peppers and onions.
Served with leftover soup buns, the same salad that I made for the pizza (I'm boring I know). Avocado for smearing on the buns (best toast topping ever!)Garden cherry tomatoes and homemade corn salsa to go with it. Nice comforting meal.

Thursday, October 8, 2009

Potato leek soup recipe, General Tso's Tofu, Vegan MoFo day 11!

Time for me to loose something that I've been hanging on too.... My recipe-posting virginity!
I posted the recipe for my Creamy Potato-Leek Soup.

A few months ago while in Montreal I had General Tso's for the first time, at this dirty in the wall, that made AMAZING vegan Chinese food. General Tso's was one thing that I tried, while theirs was very good, it was sickly sweet. I tried to make a version that was little less sweet, but that still had the delicous flavors. I think I somewhat succeeded. It was good, but not great. I will have to have another go at it to try and perfect it.



Happy Canadian No-Turkey Day! Although I'm not celebrating mine for 2 weeks!

Tuesday, October 6, 2009

Vegan Mofo day 07, Vegan Mofo Survey.

1. Favorite non-dairy milk?
So Nice Unsweetned SoyMilk for cooking and general all purpose use, its a little chalky sometimes but it has the least "beany" flavor out of any unsweetned soymilk I have ever tasted.
https://www.epiceriedirect.com/lookproducts.php?id_pro=13984
Natura Vanilla SoyMilk for making ice cream and it's the best in coffee! Its very rich and creamy, and very smooth.

2. What are the top 3 dishes/recipes you are planning to cook?
Right now I am working on a Holiday E-book, so I am testing those recipes.
I'm going to make: Green bean casserole, scalloped potatoes and "tofurkey".

3. Topping of choice for popcorn?
Grey seat salt, Earth Balance, fresh cracked black pepper and nutritional yeast

4. Most disastrous recipe/meal failure?
Trying to make a sugar free, fat free banana bread. Trying to make gluten free muffins or bread... Major disasters!

5. Favorite pickled item?
Pickled nacho style jalapenos

6. How do you organize your recipes?
I don't really own any cook-books I use, My recipes are all over the place some are on my computer, I have three notebooks filled with random stuff with some recipes thrown in... Not organized at all actually.

7. Compost, trash, or garbage disposal?

Compost for sure, my city has a great "greenbin" program now I only put out a small grocery bag sized bag or garbage out once a week!

8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?
Dark chocolate (%75+), bananas, and homemade french fries... Healthy I know

9. Fondest food memory from your childhood?
Christmas cooking with my mom, we would stay up late and make french tourtieres (meat pies, with fake meat), sugar pies, and sugar cookies. Just thinking about it, gives me the warm fuzzies.

10. Favorite vegan ice cream?
Natura Maple, with chocolate fudge sauce and pecans! We don't get many different kinds of Vegan Ice cream here in Kingston, so I make do buy "fancying" them up!

11. Most loved kitchen appliance?
My KitchenAid Stand mixer.... Need I say more? Lol!

12. Spice/herb you would die without?
BASIL! I loooooove it in anything, its the best herb ever.

13. Cookbook you have owned for the longest time?
Some old readers Digest cookbook (500+ pgs), that has half the hardcover pealing and it was made in the 80's, it's my Moms, and very very non-Vegan.

14. Favorite flavor of jam/jelly?
Organic Raspberry Jam.

15. Favorite vegan recipe to serve to an omni friend?
Indian food, very easy to veganize and it's so spicy no one can tell whats in it!

16. Seitan, tofu, or tempeh?
Tofu because it is so versatile, it can be turned into "cheese", blended into smoothies, made ito scramble... What can't it do? Whats not to love about it?

17. Favorite meal to cook (or time of day to cook)?
I like cooking in the middle of the day the best, that's not always possible... But dinner is definitely my fav meal of the day to cook.

18. What is sitting on top of your refrigerator?
My BBQ tongs, Giant BBQ fork, and a BBQ "flipper" too big to put anywhere else.

19. Name 3 items in your freezer without looking.
Walnuts, frozen 'Nanners, chia seeds

20. What's on your grocery list?
Vegan vitamin D, Vegan b12, Vegan zinc (got keep that immune system up, no flu shots for me!) jalapenos, wheat bran, apples, grapes, squash

21. Favorite grocery store?
WHOLE FOODS (if only I had one here :() local store would have to be Loblaws and Costco.

22. Name a recipe you'd love to veganize, but haven't yet.
The totally unveganizable stuff, I like to be challenged! But I can

23. Food blog you read the most (besides Isa's because I know you check it everyday). Or maybe the top 3?
Vegan Crunk,
Chocolate-Covered Katie,
Vegan Dad,
Bittersweet



24. Favorite vegan candy/chocolate?
Haven't gotten a chance to try any yet really.... :(
Vegetarian Sunny bears from sunridge farms, they are vegan and very good and I can get them at my local loblaws. Very pricey though, so its a once in a blue moon splurge.

25. Most extravagant food item purchased lately?
Probably a bag of those "Sunny bears", coconut milk is on the list too, $3.75 a can :O

26. Ingredients you are scared to work with?
Anything that involves gluten free baking... I have yet to make anything successful!!! :( well except for pizza crust, that has gone fairly well.

Monday, October 5, 2009

Smoky Pizza, Delicous smoothie, Vegan MoFo day 05!

Vegan Mofo day 5!
Saturday Morning's Breakfast was a Smoothie (Concord grapes, frozen raspberries, frozen strawberries, and non-frozen Nanners, with homemade soy yogurt, chia seeds, almond flavored silken tofu, and a scoop of Homemade Vegan Vanilla Bean ice cream! This was very delicous and decadent, and nutritious. Great way to start a Saturday morning!
It was actually a fairly deep purple, I just have a crappy camera. (Please excuse the mess in the Background, I didn't clean up after making supper the night before)



Homemade Whole-Wheat thin crust, apple butter- chipolte pepper sauce, cheddar Sheese, Homemade "mozza", roasted sweet potato pieces, roasted garlic and thinly sliced onions. I served a salad with "Honey"Dijon dressing, with a bunch of different veggies and amazing black olives.
Sounds like a strange pizza, but really interesting and yummy!

Sunday, October 4, 2009

"Meat sauce" pasta bake, broccoli and "cheddar" soup, Mutated Tomato, Laser cat"

Hey guys! happy Vegan Mofo day 4!
I am working on getting my recipes up very soon for people who are interested. Just fine tuning and working out some kinks!

I made this for a quick supper the other night, just simple red sauce pasta, with some ground up fake beef, with a layer of (not that great yet homemade mozza) in the middle, and some on top with a little of the "blue" flavor Sheese, with a liberal amount of nooch on the top to give it a crispy savory crust! This was very good and reminiscent of childhood meals.



I made this broccoli and "cheddar" soup the other night and served it with heavliy EB'd homemade toasted bread. This was perfect fall food and very reminescent of childhood as well... Apparently there is a pattren here.



This was dessert one night. 'Nanner soft serve, mixed in a with a little soaked dates and vanilla bean paste, served with rasperry sauce!


Strange mutated beefstake tomato (on the left) Already fairly large beefstake tomato in the middle, and regular sized beefstake tomato on the end.
I like to share strange produce finds... Lol.



And finally this post was brought to you by...... Laser cat! This is my cat Delilah and no matter what time of day or where I take her pic, she gets lase eyes.... I think she eats to many carrots... Or she may be possessed!