Our Veggie Kitchen

It's fitting that my last post this month is a sauce. Because, over the last year, some of my favorite creations have been sauces and gravies. I have always been a huge fan of sauce. In fact, I once lobbied the USDA to include gravy as a food group. Needless to say, it didn't work, but I still cherish a virtuous sauce above all else (I'm only kinda kidding).

Here are a few of my favorites from the previous year:
Yummy Sauce - One of my favorites. It's amazing on beans & rice and I use it liberally on vegetables, potatoes or as a salad dressing. When I make this, I can't keep it in the fridge.
Almond Mushroom Gravy - mushroom gravy thickened with almonds? Yep. And its uber thick and great on seitan cutlets, tofu, or whatever. Drink it if you like.
Marsala Sauce - I used to love Chicken Marsala, but you don't need chicken to make this a heavenly dish. I made it here with pan fried tofu.
Cilantro Chutney - A yogurt based sauce sauce with plenty of cilantro and mint. This is surprisingly versatile and I'd put it on anything Hispanic, Southwest or Indian and plenty of other things too. It's fun to experiment.

Pepita Mojo (below) - This idea came to me from one of my friends, Dani. She made this mojo sauce with lots of cilanto, citrus, hot chillies and olive oil. It tasted like spicy candy and I've made it a few times since. I made several attempts to thicken it and to cut back on the calories a bit. I finally landed on ground pumpkin seed and it was smashing (literally). The pumpkin seeds give it a great toasted flavor, thickens the sauce and tones back on the heat. Its delicious.



Pepita Mojo
6 cloves garlic
3 serrano peppers, halved and seeded
3/4 cups pumpkin seeds
1 tsp cumin seed
1/2 cup cilantro, chopped
2 limes, juiced
1 orange, juiced
1/2 tsp salt

Arrange the garlic, peppers and pumpkin seeds, cumin on a cookie sheet and bake at 325 for about 10 minutes. Stir the mixture around after about 5 minutes. Remove from oven and cool for another 5 minutes.

Add the pumpkin and cumin seeds to a spice or coffee grinder (in batches if necessary) and blend. Add to a blender with the remaining ingredients and blend until smooth. Pour into a container and serve or refrigerate. Makes about a cup.

8 Servings: 39 cal (1g fat, 7g carbs, 2g protein)

The month is drawing to an end and I've got just a couple reminiscent posts from my blog's first month. This post draws upon my first sausage post: The Andouille. I make my sausages in large batches and keep them in the freezer. Over the last year, I've developed an Andouille Sausage, an Italian Sausage and a Beef-Flavored Frank.

So . . . my youngest had her 9th birthday slumber party this weekend. She had a very specific request for quiche, and my middle girl did most of the work, which left me with an uncommon occurrence. I had time to prepare a meal for adults that no child would have to touch. So I went to work with the trinity of cajun cooking (onions, celery & bell pepper) and some Andouille Sausages from the freezer. The result was this delicious bit of fire. The cayenne is optional, but is certainly pleasing if you like heat.



Cajun Mushrooms with Andouille
2 tbs vegetable oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 bell pepper, finely chopped
6 cloves garlic, minced
3 links Seitan Andouille, halved & chopped
1/2 lb button mushrooms, sliced
14 oz can diced tomatoes
1 tbs Cajun Seasoning
1 tsp paprika
1/4 tsp cayenne pepper (optional or to taste)
1/4 tsp cinnamon
1 small can coconut milk (5.5 oz)

Heat oil over medium heat. Add the onions, celery and bell pepper and cook until soft. Add the garlic, stir for a few seconds, then add the mushrooms. Cook until the mushrooms have given up their moisture. Add the Andouille and cook until heated through. Add the tomatoes, including juices, tomato sauce and spices. Bring to a boil, then add the coconut milk. Bring back to a boil and remove from the heat. Serve over rice.

4 Servings: 377 cal (21g fat, 31g carbs, 24g protein)

My youngest had her birthday slumber party on Friday. I had food for them for dinner, but when morning rolled around, I realized that I hadn't planned for breakfast. We seemed to be missing one ingredient for everything. No apple sauce for apple vanilla pancakes. No silken tofu for french toast. Not enough hash browns for everyone.

Luckilly, I found a new pancake recipe that looked good ... and I had everything it needed. So now was the time. These pancakes were really good. They had enough flax to give the pancakes a nutty flavor. They had vinegar! which gave me a WTF moment, but it worked. The birthday girl didn't want fruit, but they would have been amazing with chunks of apple and cinnamon.

I got this recipe from One Frugal Foodie. It's one of few non-vegetarian blogs I follow. Alisa's blog is usually vegan friendly and always dairy free. Plus, she is mindful of other food alergies and often offers food alternatives, such as vegan or gluten free. Plus, I like her writing. And she's posted a few gems as well. Her Honey Mustard Dressing has become a staple in my home and I really enjoyed her German Seed Bread.

In any case, these pancakes are definitely worth a try. Check them out.

One of my first posts, and one my most popular early posts was for Black Bean Enchiladas with Nacho Sauce. I didn't have a vegetarian, let alone a vegan, enchilada sauce, so I used canned. I did do some research and came up with a delicious nacho sauce, which I posted yesterday. Since that post, I've posted four different enchilada mixes and three different sauces.

Cheezy Tofu Enchiladas (Below): I've made this a couple of times, now, with a couple of different sauces. I really like the texture. The tofu is simmered in sauce and mixed with brown rice. You'll some extra filling, though, so nibbling at the stove with some corn chips is perfectly all right.

Black Bean Enchiladas: Black Beans, onions and corn make up a simple filling. The emphasis is really on the sauces. As enchiladas go, this one is pretty simple to make. Just don't skimp on the sauce.

Spinach Enchiladas: These have no cheese or cheeze sauce and they don't need it. They are delicious with the tex-mex enchilada sauce. I like to use fresh spinach, but a box of frozen spinach would work fine as well.

Sweet & Citrus Enchiladas: These may be my favorite. They've got mango and sweet potato and brown rice cooked in a citrus sauce. It's sweet, tangy and delicous and a ferfect match with the California Chili Sauce.

And speaking of sauces, I've come up with three that I've used, mixed and matched with any of the enchiladas listed above. Here they are:

Tex Mex Enchilada Sauce: This is my all time favorite sauce. Originally made with massive quantities of lard, I've refined it, made it vegan and a bit healthier. If I had some strange Rule 34 fetish, it would be with this sauce.

California Chili Enchilada Sauce: This takes some time to make, but its got a simple, refreshing flavor, its low in calories ... and its my kids' favorite.

Black Bean Mole Sauce: Yes, I know. Moles aren't vegan. But this thick sauce is super tasty and very nutritious. My favorite use of this sauce is still as a dip for corn chips, but its great on tacos or enchiladas too.



Cheezy Tofu Enchiladas
10 medium flour tortillas
1 lb tofu, drained & crumbled (12 or 14 oz is ok)
1 red onion, chopped
4 oz can sliced olives
1 zucchini, quartered lengthwise and chunked
1 cup brown rice
1/2 cup salsa
1 cup nacho sauce
1 recipe California Chili Enchilada Sauce (3 cups).

Cook the brown rice, then set aside. Meanwhile, prepare the veggies and tofu. Add 1 cup of enchilada sauce to a pan along with the onion, olives, zucchini, salsa and crumbled tofu. Simmer until the onion is soft, about 10 minutes. Stir in the rice and set aside.

Add a few spoonfuls of enchilada sauce into a 9x13 casserole, just enough to cover. Pour the remaining enchilada sauce into a pie dish For each tortilla, dip into the sauce and flip, so both sides are coated. Add 4-5 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole.

Heat the nacho sauce in a sauce pan or microwave. Pour over the enchiladas. Then pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 30 minutes, until bubbling.

5 Servings: 582 cal (19g fat, 86g carbs, 19g protein)

I'm continuing to reflect on my early posts and how my vegan cooking skills and pallet has evolved. Early on, I spent a lot of time looking at vegan cheese sauces. Nutritional yeast, for many, is an acquired taste. It was for me and, although it has it's place, I still keep my nutritional yeast usage to a minimum. In my opinion, these sauces are cheesy, not yeasty.

I was once a major cheese junkie and my need for cheeziness has led me to develop some delicious sauces. Here's a list of cheese sauces I posted in my first year:

Nacho Sauce (below): This is a delicious sauce. The flavor is amazing, but it has one drawback. It is a cooked sauce, thickened with cornstarch. As a result, it clumps as it cools and it doesn't reheat well. It's still amazingly tasty the second time through, just a bit lumpy. I blend this up and freeze it in 1 cup batches, then microwave it until it thickens. Problem solved. This is the recipe posted below.

Dippable Nacho Sauce: I solved the reheat problem with this sauce. It is thickened with cream cheese and has a great consistency at room temperature. Perfect for a cheezy dip along-side corn chips. If you heat it, do so gently.

Chedda Sauce: This is a thick sauce that tastes more like cheddar cheese. Its base is chickpeas, its pretty healthy and it makes amazing grilled cheeze sandwiches. Also, it doesn't clump as it cools, so it can be reheated. When you heat it, heat it gently.

Instant Mac & Cheese: I posted this sauce barely a month ago and it only took three days to become my most popular post ever. The sauce is delicious, it's creamy and stable and it reheats just fine. I make the powder by the bag and store it in my refrigerator where the kids can cook some pasta, and just dump in the sauce powder with some boiling water. Ta Da!



Nacho Sauce

I started my blog a year ago, so this is kind of an anniversary post. I've been reflecting on some of my early posts: Enchiladas, Biscuits & Gravy, various Pestos. It actually started my blog as a way to document my trials adjusting to a vegetarian diet. My Italian upbringing always meant loads of specialty meats and cheeses. And as a vegetarian, it meant loads and loads of cheese. I didn't know how to cook without grated Parmesan or shavings of Pecorino. As my experience grew, my cheese fetish diminished and I gradually veganized my early posts; everything, that is except this recipe. This used to be one of my favorite summer meals, but I haven't made it for over a year because I didn't want to be disappointed by a cheese-less version. Luckily, I wasn't disappointed.

This pasta dish is the epitome of Italian Cuisine. It's a simple dish that relies on a short list of quality fresh ingredients. It goes together fast and the simple ingredients, zucchini, lemon & oregano complement each other beautifully. It think it would also make a marvelous salad, hot or cold, if paired with orzo.



Rigatoni with Zucchini & Lemon
1 lb Rigatoni or similar pasta, or orzo
2 tbs Earth Balance Margarine
3 tbs olive oil, divided
4 cloves garlic, whole or halved
3 zucchini, chopped into chunks
1/2 tbs miso
1/2 tsp salt
1/4 tsp pepper
1/2 cup parsley, chopped
1 tbs fresh oregano, chopped
1 lemon, juiced

Bring a pot of salted water to a boil. While the water comes to a boil, melt the margarine in a saute pan with 2 tbs olive oil. Add the garlic and saute over medium heat until browned, but not burnt. Remove the garlic from the pan.

When the water comes to a boil, add the pasta and cook until al dente. Meanwhile, add the zucchini and cook until warm but still firm, about 5 minutes. Mix 1 tbs of olive oil with the miso, salt and pepper. Add to the zucchini and stir until the miso is integrated. Add the herbs and stir. Drain the pasta and add to the zucchini. Toss to combine. Squeeze the lemon juice over the pasta and toss again.

4 Servings: 599 cal (18g fat, 73g carbs, 17g protein).

I'm back, I think. We're still tripping over boxes, but we're moved out of our old house. And I got a draft of my grant. Things should start slowing down a little now and I can get back into the kitchen. Tonight was the first time I've made anything more than burgers or chili dogs in two weeks. It was still quick and easy, but It was actually cooking. It felt good.

This curry is easy and quick. It is also not at all hot, unless you use a spicy curry paste (watch out for shrimp paste in it). I use Thai Kitchen. The lemongrass and Kafir Lime Leaves give it a nice authentic flavor, slightly sweet. If you can't get Kafir Lime Leaves, you can use a tsp or so of lime zest, but it won't be the same. You can also leave it out. Soy Sauce is an easy substitute for Golden Mountain Sauce. I didn't use cashews today, but next time, I definitely will.



Thai Veggie Curry
4 cups broccoli florets (or mixed with cauliflower)
1/2 lb small button mushrooms
1 red onion, sliced into half rings
1 can baby corn
1/2 cup cashews
2 kafir lime leaves
12 oz coconut milk
1/4 cup golden mountain sauce
Curry Paste:
2 tsp vegetable oil
1 small shallot, minced (about 1 tbs)
3 cloves garlic, minced
1 tsp ginger, minced
2 stalks lemongrass, minced (white parts only)
1 1/2 tbs red curry paste

Combine the curry paste ingredients and stir together. Add to a saute pan, along with the cashews over medium heat. Stir fry for a minute or two until the garlic and ginger become fragrant. Add the coconut milk and remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 10 minutes, until the broccoli is fully cooked. Serve over rice.

4 Servings: 361 cal (29g fat, 21g carbs, 12g protein)



And, in case you're interested, here's a pic of my grant. Its a small affordable housing grant in rural Oregon. It's only about a million dollars, but they really make you work for it. So, I've been moving in the evenings and writing this puppy in the wee hours of the morning. I shipped it off to reviewers yesterday and won't have to think about it for another week.

We found a new place to live and started moving this weekend. We were asked to leave our old home, to make room for our landlord's in-laws. It kinda sucked, but we were determined to make something good come of it.

And it appears that things are working out. Our new home is bigger. We have a living room, a family room, a formal dining room and a sun room. We don't have enough furniture for all the rooms we now have. My wife will get her very own studio in the sun room and the kids can still be in separate rooms. I'm hoping I hear a lot less of "MOM! HE'S TOUCHING ME!!!"

The yard has not been kept up. It's bone dry and everything is dead or dying. But it will be fun to start afresh. The back yard has lots of ivy and overgrown trees, a pond that has been removed, some rock and brick work and a couple raised beds for gardening. It's desperate for some creative work and we'll both enjoy that challenge.



Finally, I will still have a good sized kitchen. Obviously, the kitchen is an important room in my home. This kitchen is nice and roomy, has almost as much storage as my old one and has an attached pantry, so, hopefully I'll be back with the food shortly. I made enchiladas last night, so hopefully, I'll get that posted soon.

This is one of my favorite stir fry sauces. It is very gingery, so if you're not a big fan, cut back on the ginger. I've cut the ginger back to 1 tbs and it is still very good, just not as potent.

This is also a great sauce for Fried Ginger Tofu



Ginger Tofu Stir Fry
2 tbs vegetable oil
1 tsp sesame oil
1 lb tofu, drained and sliced
1 onion, sliced
1 lb bok choy, leaves & stalk separated
2 carrots, sliced on the bias
1 lb broccoli florets
1 lb asparagus spears
Sauce:
2 tbs cornstarch
1 1/2 cups vegetable broth
1/4 cup soy sauce
1/4 cup sherry
1 tbs sugar
3 cloves garlic, minced
2 tbs ginger, grated

Combine the sauce ingredients and whisk together.

Heat the oils in a large saute pan over medium high. When the oil is hot enough to spatter, add the tofu. Let it fry for a couple minutes, until it begins to brown. Gently turn or toss and cook until the tofu is evenly browned. Remove from the pan and set aside.

If necessary, add a little more oil to the pan. Add the carrots, bok choy stalks and onion slices. Stir fry until the carrots begin to soften. Add the broccoli and asparagus. Continue to stir fry until the broccoli and asparagus begin to soften, but are not cooked through yet. Add in the tofu and roughly chopped bok choy greens. Pour in the sauce and simmer until the sauce thickens and the greens wilt.

Serve over rice or noodles.

4 Servings: 341 cal (13g fat, 37g carbs, 17g protein)