Monday, October 31, 2011

Jack o'lantern chocolate mousse pie, gory, ooey gooey pizza intestines!

Jack o' lantern chocolate mousse pie!
Chocolate pie crust:
-1 cup white unbleached flour
-1/3 cup cocoa powder
-1/3 cup melted EB
-2 tbsp ground flax seed
-1/4 cup silken tofu puree
-2tbsp very strong coffee
-1/2 tsp baking powder
-1/3 cup sugar
-1 tsp vanilla extract
-1/2 tsp white vinegar

*Put all ingredients into the food processor and lightly pulse till dough is formed.
*Use extra dough scraps to make a jack o' lantern face and bake on a cookie sheet lined with parchment paper. The smaller pieces bake quicken, so take then out sooner and keep a close watch.
*Roll out very thinly and line a pie shell, then bake at 350 for about 12 minutes or until crust is firm. While pie dough is baking, make the chocolate filling.

Chocolate Silk filling:
- 2 tbsp agar flakes
-1/4 cup very strong brewed coffee
-1/4 cup cocoa powder
 - 2/3 cup melted 54% vegan dark chocolate
- 2/3 cup of coconut milk fat (from a chilled can, no water)
- 2 tbsp coconut oil
- 1/2 cup + 2tbsp pureed extra firm mori tofu (could be made with another type of silken tofu, just squeeze extra water out out it)
- 1/2 cup sugar
-2 tsp vanilla extract

*-Soak Agar in coffee and for a few minutes to soften then boil till dissolved, blend till fully emulsified and all agar is completely dissolved.
- Add back into saucepan, add cocoa powder and whisk till all lumps are gone.
- Add coconut milk, and sugar, lightly simmer and whisk till all the sugar is dissolved.
- Add chocolate and again stir till combined and smooth.
- Pour saucepan contents into the blender, add coconut oil, tofu puree and vanilla extract.
-Blend until smooth and emulsified, pour right away into cooked and cooled pie/cookie shell.

Sweet potato coconut mousse 

-2/3 cup sweet potato puree (from steamed sweet potatoes)
-2/3 cup coconut milk from a room temperature shaken can.
-1tbsp agar flakes
-1tbsp vanilla extract
-1/2 cup silken tofu puree
-1/2 cup sugar
-2tbsp coconut oil

*I started with my blender and then had to move onto a food processor as the mixture was to thick.
-Soak agar flakes in the coconut milk, till softened then simmer till agar begins to dissolve then blend till agar is completely dissolved.
-Add sugar, blend again, till dissolved.
-Pour liquid back into saucepan: add sweet potato puree, coconut milk and silken tofu
-Slowly heat till warmed through, pour back into food processor, then add vanilla extract and coconut oil, blend again till smooth. Inside food porn shots!

Gorey, gooey vegan pizza intestine to spook your friends on Halloween!

-3 cups white unbleached flour
-1 tsp instant yeast
-1 tbsp sugar
-1/2 tsp salt

Mix all dry ingredient's in a bowl, then slowly add enough water to water to form dough 1/3 cup cheddar daiya, 1/3 cup mozzarella daiya, 1/2 a pack of yves veggie pepperoni, chop the rounds in half. 1/2 cup of your favorite pizza sauce.
  Let the dough rest for about 10 mins (we don't want it to rise or it'll puff up and will not look very "intestine"- like. Roll out very long and thin like this: it needs to be over 3 feet long. Do it on a well floured surface.
Put daiya cheese on first, then add the pepperoni, top with sauce. Just like this:
Brush a little water all along the edges, flip over the ends. roll into a log and pinch the edges till sealed.

Brush oil on lined pan, plus coat with flour. Form into an "intestine" shape as shown: on the lined pan.
Brush with water, then oil. If there are not a few crack's in the dough to begin with, make a few small cuts so the sauce will leak a little, makes it look more gory! Bake till golden and crispy about 1/2 an hour, in a per-heated over at 350° It should look like this:

Monday, October 24, 2011

Vegan Brie, pear and bacon panini. Vegan Mofo

I know this is a weird combination of ingredients and flavors, but somehow they really work together and compliment each other very well.
Grilled pear and "Brie' and veggie bacon Panini: Makes enough for two good sized sandwiches.


1/2 cup mozzarella daiya
3 tbsp cream cheese or cultured creamy cashew cheese
2 tbsp finely grated blue sheese

 1/8 tsp ground cinnamon 

1/3 cup coarsely chopped up toasted walnuts

2 underipe (they grill better when firmer) pears thinly sliced, grilled till just tender
2  slices of veggie bacon fried up in a little sesame oil

8 roasted garlic cloves, mashed and and spread onto one side of the bread

Brush  sliced bread  with just enough melted earth balance to lightly coat, I used a ciabatta demi- baguette, any crusty bread would work well I'm sure. Grill the insides of the bread, till lightly toasted and crunchy.

Spread Brie on the side of bread that doesn't have the roasted garlic.
Layer the veggie bacon, and pears onto the bread, put the top on, brush melted earth balance on top sides of the bread, sandwich together. Place panini on grill pan,  put a heavy pan on top, press the bread into the the pan and cook for about 2-3 mins per side, till bread is toasty and cheese is melty.
Up close food porn shot!

Thursday, October 20, 2011

White and Green Chili -Tomatillo and "chicken" chili- vegan mofo

Green and white chili  ("chicken" and tomatillo chili):

I have quite a few beautiful tomatillo's coming in from my garden, and it was a cold and wet day so I thought a nice spicy chili was in order. I love the unique flavor of tomatillo's and they really paired wonderfully with all the other ingredients in this awesome chili! You got to try it, perfect fall food!

-5 cups tomatillos chopped up into 1 inch or so pieces (measured after chopped)- about 15 medium
-1 head garlic peeled
-2 cups yellow onions coarsely chopped cooked down till golden
-2 cups cooked white beans (I used navy but white kidney would be good too)
-6 cups vegetable stock
-2 cups of water
-1/2 cup dry white wine
-6 cups vegetable stock
-2 cups of water
-2 tsp white miso paste
-1 tbsp nutritional yeast
-2 gardien natural style chicken breast's
-1 1/2 green peppers halved and seeded
-3 jalapenos (or less depending  on your heat tolerance, this makes for a rather spicy chili)
-2 tbsp earth balance melted and heated
-2 tbsp white flour
-Salt and black pepper to taste

Lightly coat in oil and put the tomatillos and garlic in separate sections of your pan 425 till bubbly and golden

Saute the onions in 1 tsp oil till golden, the de-glaze onions with 1/2 cup dry white wine.

After the wine has completely reduced and you've scraped all the good stuff off the bottom, add the water, stock, miso and nutritional yeast.

While the tomatillios and garlic are roasting, and the onions are cooking, throw the "chicken", jalapenos and green peppers on the grill- grilling is optional, but it does add a nice depth of flavor.

2 tbsp earth balance melted and heated + 2 tbsp white flour whisked into the earth balance till a roux forms
Add some stock from the chili to the roux, and whisk till smooth, and repeat till fairly liquid, add the roux into the stock, stir till smooth and thickened.

When they are finished cooking, coarsely chop everything up. When you add the veggies and "chicken" add the beans as well.

Finely mince up the roasted garlic, then add to stock, add the tomatillios (scrape the juice from the tomatillios into the pot), put all other ingredients into the pot, heat through and stir, then prepare to be amazed while your taste-buds dance with delight! :)

I garnished it with plain soygurt, mozza daiya and sliced scallions.

Saturday, October 15, 2011

Vegan fish Recipe! MoFo day

Awhile ago I picked up some Vegan Fish from an Asian supermarket out of town.  It was burning a hole through my freezer while I was dreaming up of ways to increase it's delicious-ness factor!
I came up with this simple, but "fancy-ish" meal a little while ago and thought I'd share it with you guys.

First thing, get some rice cooking, I used brown California caldon rice, but  feel free to use any kind you have handy.
I made a simple broth to cook both the bok choy and the potatoes in: This makes enough for two people. Multiply as necessary.

-1 garlic clove, smashed then fried up till golden brown in 2 tsp sesame oil
-1 cup vegetable broth
-1 cup water
-1 sheet of Nori - I'm sure kelp, Kombu or any other type of seaweed with a good "sea" flavor would work just as well.
-1 tsp tamari or dark soy sauce
- l inch of fresh ginger
-1 dried red thai chili
-2 TBSP Mirin

Once the garlic is brown, throw in the rest of the ingredients. Bring to a boil, then simmer gently (with a tight fitting lid) for half an hour.
While your broth is simmering wash 2 handfuls of baby red (or another type of baby potato) per person, and clean your bok choy.
Strain your broth once it has been simmering for half an hour, reserve the broth and discard the flavoring agents.

Place the potatoes into the broth and bring broth to a light boil till potatoes are fork tender. When you are waiting for your potatoes to finish cooking, it's time to cook your vegan fish - I imagine this would work just as well with some tofu!

Heat 1 tsp sesame oil in a skillet, wait till your pan is super hot and sear the fish on either side till brown and crispy.  I used 3 filets in total.
Add 2 tbsp (or more depending on your taste's) of black bean sauce, watered down with equal parts water, and coat the filets in the sauce.
 Once the potaoes are tender, fish them out of the broth and then cook the bok choy in the broth till just tender.

Arrange the rice, potatoes, bok choy and fish filets, like I did, or however you choose. Drizzle some of the cooking broth over the rice and potatoes, use as much or as little as you want of the broth.

Wednesday, October 12, 2011

The best pumpkin pie recipe - and it's VEGAN! Vegan MoFo

This is absolutely the BEST pumpkin pie vegan or otherwise, pumpkin pie is my most favorite type of pie- and I've eaten more then my fair share in my lifetime!
 It's never ever failed on me, and always turns out really well. Nice and firm, with a a super smooth, silk on your tongue texture, sweet and spicy. Perfect fall food, if I wouldn't rapidly gain weight by eating one of these pies a day, I totally would! I love having a slice with a green smoothie on the side for breakfast.

I strongly recommend baking a fresh pumpkin, it makes all the difference between a stellar pie and a good one. I've also used this recipe base with butternut squash and sweet potatoes. Both of which turned out just as good, but of course pumpkin is the best!

1/2 cup silken tofu (About a 1/3 of a aseptic pack)
1/2 cup coconut milk (shaken so fat and water are combined)
2 tsp vanilla extract
1 tbsp molasses
2 tsp melted earth balance
2/3 cup sugar

2 1/4 cups fresh pumpkin

1/8 tsp salt
1/4 cup cornstarch
2/3 tsp freshly ground ginger
1/3 tsp ground allspice
1/3 tsp ground nutmeg
1/4 tsp ground cloves
1 tbsp cinnamon

Soy free option:
1/2 cup coconut milk (shaken so fat and water are combined) = 2/3 cup coconut milk
1/2 cup pureed silken tofu = 1/3 cup non-dairy milk
1/4 cup cornstarch = 1/2 cup cornstarch

Throw first group of ingredients in the food processor first, make sure they are room temperature to warm, or else the coconut milk will form "curds" and separate.
Blend for as long as it takes so that the mixture becomes completely smooth, then add pumpkin (again make sure it's room temperature or warm to prevent separating) and blend again till super smooth.

Add the rest of the ingredients and blend till smooth again. Pour into pricked pie shell at bake and bake at 350 ° till top is lightly browned and when the pie is lightly shaken back and forth the top feel's somewhat solid.

 Close up food porn style shot:

No fail lower fat pie crust for sweet pies, makes enough for one "bottom" pie crust, I usually make the dough while the pumpkin is baking in the oven. I then throw the dough into the fridge, to use when chilled.

- 2/3 cup flour
- 2/3 tsp baking powder
- 1 tbsp cornstarch
- 1 tbsp sugar
- 2 tsp ground flax seed

Whir around in food processor till combined
- 1/4 cup cold earth balance chunked into food proccesor bowl

Pulse the EB into flour till it looks a bit crumbly

Combine in seperate bowl and slowly add in while lightly pulsing
- 1/3 cup applesauce
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar

Pulse wet into dry until just combined (don't overmix or the crust will be tough) add a touch of water or your fav non-dairy milk if the dough seems a bit dry.

Chill for 30 mins the roll out thinly and line your pie shell!

Friday, October 7, 2011

Bahn Mi? Bahn You!

Vegan MoFo day 7!!! I can't believe it's taken me this long to make a Bahn Mi, I don't know how authentic this is, but it was a little spicy and very flavorful and savory and definitely something I'll make again!

First I pan fried super thinly sliced tofu - in toasted sesame oil, then threw in a marinade made of a little soy sauce, water, a spoonful sambal oleek, freshly grated ginger and garlic. I didn't measure anything, but you could use this as a loos guideline and make it to your taste preferences.

I served a small salad on the side and whipped this together while waiting for the tofu to cook, the dressing had four ingredients, mostly Ginger Peoples Sweet Chili Sauce - which is totally delicious, sweet a little spicy with good heat from the ginger and chilis, but not overly gingery., and then just a touch of soy sauce, sesame oil and rice wine vinegar. The salad had nothing special in it, just lettuce and veggies and is totally hiding behind the sandwich, so I don't have a picture of it.
 This is the Coleslaw I put in the sandwich, it had shredded carrot, julienne green pepper, cucumber, red onion and cabbage, with a lots of fresh cilantro, the dressing had a little roasted garlic oil, rice wine vinegar, salt, pepper and a sugar.

 I put a schemer of hummus on the Bahn Mi, obviously not very "Vietnamese" but I just couldn't help myself this is by far the best hummus I have ever tried.

To assemble this awesome Bahn Mi, first I spread a little more then a tablespoon of hummus- caramelized onion flavor, on the bottom. Then layered the tofu on top of the hummus,threw a good amount of coleslaw on top, with a good sprinkle of pickled jalapenos (home- canned!). Mayo and avacodo coats the other side of the bread.
 I would advise making a smaller less tall sandwich then I did, as to be able to eat it with making a huge mess, you need to be able to un-hook your jaw like a snake!
Perfect Friday night dinner, goes awesome with a nice cold beer!

Thursday, October 6, 2011

Salad Dressing Review's- Pumpkin Pie recipe on Saturday!

Vegan MoFo day 6!
Don't forget to check back on Saturday, I will post my recipe for Vegan pumpkin pie, which is my absolute favorite type of pie, and not to toot my own horn to hard, but I think it's the bomb!

While I much prefer homemade salad dressing's to store bought, sometimes it's so nice to just be able to pull out a bottle and make a quick tasty and healthful salad! Here is some salad dressing's I LOVE and others I really have disliked. These are all products i have purchased myself and these opinions are 100% mine and I am brutally honest!

First up, my favorite line of salad dressings Rennee's gourmet refrigerated dressings, although they are not organic, most of them are vegan and there are no preservatives. These aren't even a review of all the salad dressing's I've tried recently. What can I say.... I'm a salad whore, sometimes I eat a salad for lunch and then one with dinner, talk about being the stereotypical vegan right?

My all time favorite salad dressing is Renee's creamy poppy seed dressing, it is so creamy dreamy and flavorful that I have trouble beleiving it is vegan. And the ingredient list is short and simple. Very creamy  dressing, generously spiked with sweet onions and lots of poppyseeds. My favorite way to eat this dressing is with this salad that I throw together with varying amounts of these ingredients. I really recommend that you try the dressing with this salad, I swear it'll blow you away! And try as I might I have not been able to make a salad dressing that tastes anything like this stuff! Anyways here is what I throw into the salad, when you make it, use however much of whatever you like.

- Baby spinach
- Thinly sliced cucumbers
- Tangerine or orange segments
- Thinly sliced apple pieces
- Thinly sliced red onion
- Dried cranberries
- Toasted walnuts

Another one of my faves: fat free Tuscan Italian Vinaigrette, I'm not one to advocate fat free dressing as having some fat in your salad is essential for the proper absorption of nutrients. But this one is really good, I add fat to salad's with this dressing by adding Olives- they go really well with this dressing!

Another Rennee's dressing up to the pass for judging: Spring Herb Italian Vinaigrette, when you first open the bottle for this stuff... it smells amaaazing, smells kind of like the inside of a subway, so you expect a nice strong flavor, but it's disappointing, very weak in flavor, nothing at ll like you'd expect it to taste. Don't get me wrong it's not a bad choice, it just doesn't have much "ooomph'.

Now to continue with my Obvious love for the Renne's dressing line -I swear I have not received free products from them, I just like the salad dressings!

Renne's Sherry Herb Vinaigrette, very different, and very delicious. Works's really well for a Greek style dressing stand in, with cubed plain tofu and olives! Super flavorful and tangy, everything one could ask for in a salad dressing.

Onto the next one: Rennes Asian Sesame Vinaigrette. I find this pairs really well one the side of any inspired meal. I'm sure it would make an awesome broccoli slaw dressing or a good tofu marinade as well. Lightly smokey and nutty from the sesame oil, and dark rich flavor from soy sauce, with whole sesame seeds making an appearance, little zing from orange and garlic and made perfectly tangy with rice vinegar. Very well balanced dressing, haven't tried it more then one way as it's the first time I purchased it and I made this salad with it:

It was simple: spinach, red onion, carrots, cucumbers, red peppers pineapple, and broccoli.

Renne's Tangerine and Lime vinaigrette: I don't want to be mean, and I really don't like giving bad reviews, but I have to be honest. This one is just plain gross. It's too sweet, with no tangy balance, not very flavorful. I don't have even one good thing to say about this flavor at all. I don't recommend it at all. sorry Renee's this one is a miss for me!

OrganicVille's Orange Cranberry vinaigrette: Very unique flavor, tangy and sweet and super flavorful, pairs well with spinach and nuts and fruit!

Organicville's Vegan Ranch: Again with the not liking to give bad reviews, this one is awful! It just tastes like oil, has no herby "ranchy" flavor, and it's super sweet. I really wanted to like this one, but I just didn't, let's just say I hate wasting food, bought this several months ago - and it's still sitting in my fridge after only one use.

Now that I've shared my hit's and misses, what store bought salad dressing floats your boat and gets you craving lettuce? What one is still sitting in that deep dark corner at the back of your fridge?