Our Veggie Kitchen

Today is the last day of VeganMofo, and the American Vegan Kitchen give-away.  Over a hundred people left comments on the blog while more than twenty left comments on Facebook.  I was truly amazed at how many people were interested.  I'll make sure that I do more give-aways in the future. 

But for now, the winner, with the 53rd comment on the blog is . . . LazySmurf.  So send me your contact information, and I'll get the book mailed right out.  Thank you LazySmurf and everyone who participated, and thank you Tamasin for providing a such a wonderful cookbook.  For those of you that didn't win, the American Vegan Kitchen is a great cookbook.  Its inexpensive, and available on-line.  Mine's already littered with bookmarks.

We had our Thanksgiving feast yesterday, so we could celebrate with one of our good friends.  And calling it a feast may have been an understatement.  I had a batch of Italian Sausage seitan in the freezer, so I made Sausage Stuffing and another, Wild Mushroom Stuffing.  We had a double batch of Zucchini Fritters that were perfect with fresh Pull Apart Rolls and Cranberry Sauce.  We snacked on Artichoke & Spinach Dip and Baco-Bacon Dip and filled our plates with green bean casserole and mashed potatoes with two kinds of gravy.

It was a great mix of old favorites and new recipes. I've made mushroom stuffing before, but the one I made yesterday was my favorite by far.  And I made a holiday gravy with a hint of cranberry to go with the fritters that will also get a post in the next few days.  But everyone's favorite was the pull apart rolls.  They were fluffy and sweet and prefect with a zucchini fritter.

I did a little (very little, actually) poking around, and I wasn't able to find any stuffing cubes I knew to be vegan.  It seems bakeries toss together their day old bread, so your favorite baguette is probably still mixed with some milk-enriched wheat or, at least a little egg wash.  And the commercial varieties I looked at seemed to have  possibly vegan/possibly not dough conditioners.  Why do you need a conditioner to make stale bread?  The good news is, stuffing cubes are easy to make and you can use your favorite vegan bread, whatever that may be.

On a side note, I'll be doing the drawing for a copy of American Vegan Kitchen this weekend, so If you haven't signed up, just leave a comment on this post.  There's over 90 comments so far and, I'm betting we can get to a hundred!

Vegan Stuffing Cubes

Cut a one pound loaf of bread and cut into slices (if necessary), then stack the slices and cut each stack lengthwise and widthwise.  TaaDaa, Cubes!  Now, to dry them out, just arrange the cubes in a single layer on a cookie sheet and bake them at 300 degrees 30-40 minutes, tossing every ten minutes, or so.  I bake at 300 degrees because I want to dry the cubes out without toasting them, but a hotter oven will do it faster, just be more attentive.

I did a little before and after weighing, and the bread I used (homemade, but stupid-easy no knead bread) lost about 1/3 of its weight from baking.  So, a pound of bread makes about 10 oz of croutons.  Now, go forth and make tons of yummy vegan stuffing.

My daughter just recently went vegan from being vegetarian.  And since then we've been shooting through Boca burgers.  So I set my sights on something similar to the Chicken Boca, something breaded and chicken-y and something that could be easily pulled out of the fridge, microwaved and eaten for lunch.

After some trial and error, I arrived at this recipe.  I tried some with & without breading, some baked and some fried.  This recipe isn't the closest to Boca, but it's definitely the best.  It's got a great texture out of the freezer (even better than fresh) and, even microwaved, it's got a thin, crispy layer.  The problem is, we're still shooting through Boca burgers because I can't keep these in the freezer. . . I think she's sneaking them out for her friends.



Chick'n Burgers
15 oz can chickpeas, drained & rinsed
1/2 cup bulgur
1 1/4 cup chicken flavored broth, boiling
1 tbs vegetable oil
1/2 onion, grated
2 cloves garlic, minced
3/4 cup vital wheat gluten
3 tbs vegetable oil, for cooking
Spices:
1/4 cup nutritional yeast
1/4 tsp rubbed sage
1/2 tsp dried rosemary leaves
1/2 tsp dried thyme
1 small bay leaf, crumbled
1/4 cup tsp black pepper

In a bowl, combine the bulgur and boiling broth. Set aside for 20-30 minutes, until the bulgur has softened and cooled to room temperature. Meanwhile, pour the drained chickpeas into a bowl (a pie pan works great) and smash with a fork into a coarse meal. Combine the spices and nutritional yeast in a spice grinder and grind. Add to the chickpeas along with the cooled bulgur & broth, the grated onion, minced garlic and 1 tbs vegetable oil. Stir to combine, then add the vital wheat gluten and mix to combine.

Put a cookie sheet into the oven and preheat 400 degrees. Knead the dough for a few minutes (maybe 5), and divide into 8 balls.  Form each ball into a patty.  The dough will be a little elastic, but should hold its shape without too much trouble.  Remove the cookie sheet from the oven and add 3 tbs vegetable oil.  Swirl around to coat and add the patties.  Bake for 20-25 minutes, turning after 15, until the patties are browned.  Serve hot, or refrigerate/freeze. 

8 Servings 213 Cal (8g fat, 23g carbs, 15g protein)

I've started featuring some of my favorite blogs each month. And as a part of that, I'll help promote new bloggers, something I found valuable when I first started. This month, I'm featuring Alexandra Caspero of Delicious Knowledge. She's a dietitian and posts a mix of nutrition & exercise and a variety of recipes.

Also, If you've got a new (at least 3 months old) blog, send me a message. If I feature your blog, it'll be on my featured list for a month, on my blog roll for another month, and I'll post and review one of your recipes.



Cranberry Orange Bread

I was set to cook something else from her blog, until she posted this Cranberry Orange Bread. I made it today and I'm glad I changed my mind. This recipe is a keeper. It's quite different from most sweet breads. It is more savory, not as sweet and the mix of cranberries and oranges (always a winner) were perfect complements.

The dough has a consistency more like cookie dough than, say, banana bread, but it baked up fine.  I used half white & half whole wheat.  Next time I think I'll stick with white.  Also, I used pistachios instead of walnuts because I hate walnuts.

My mother-in-law makes thousand island dressing with vegenaise & catsup that's pretty tasty but it's way over the top calories wise.  I like my salad dressings to be in the 5-6 grams of fat per serving, and this is no where close.  I found that I could get the creamy texture with strained soy yogurt and a little olive oil.  The result is probably not the same as Thousand Island (I really don't remember for sure), but the flavor is good, its good on salad (and tots!!) and it's really low-cal.



Thousand Island Dressing
1 cup soy milk yogurt
1 Tbs olive oil
2 Tbs Ketchup
 1/2 tsp ground mustard
 1/4 tsp salt
1/2 Tbs lemon juice
1 clove garlic
1 Tbs minced shallots
1 Tbs Minced Pickle

Layer a piece of cheesecloth in a strainer and let the soy yogurt drain for 20-30 minutes.  Sometimes I get impatient and wrap the yogurt in cheesecloth and gently squeeze.  This works but is a little messy.  Combine the strained yogurt and other ingredients in the blender and blend thoroughly.  If you'd like it a little chunky, withhold the pickles and shallots, blend everything else, then add the pickles and shallots and pulse to desired consistency.  Leave the dressing in the refrigerator for at least an hour to allow the flavors to blend.

28 cal (2g fat, 3g carbs, 1g protein)

We spent the last couple days in the hospital while my youngest had her appendix removed (a kid should never be sick like that). She's back now and recuperating and playing with her sister. So I won't have a picture today. The sandwich I made today is surely worthy of a quick post.

I'm always looking out for another sandwich, so when I found No Tuna Salad in the American Vegan Kitchen, I new I had something to try. I's made with Soy Curls. They rehydrate while you chop the onion, celery, etc., so it's fast & simple. . . and so delicious.

If you'd like a chance to win American Vegan Kitchen, there's still time. Just comment on this post or click on the link on the left. You can get a second chance to win by commenting anywhere on the Facebook Page. I'll be drawing the winner sometime after Thanksgiving.

Each Thanksgiving for the last few years, I've made VeganDad's Seitan Turkey, not so much for dinner, but for day after sandwiches. Outside of my Sausage Stuffing, Turkey sandwiches were my favorite, and VeganDad got me through my first meatless Thanksgiving.

It struck me this year, that I could make gravy as well. I took VeganDad's 'turkey' spice combination and began playing with proportions. After a couple batches and a tester who's acutally had turkey in the last three years, and I arrived at a winner. If you like VeganDad's turkey, you'll like this. If you haven't had his turkey seitan, I highly recommend it.



Vegan Turkey Gravy
3 cups water
3 tbs Earth Balance Margarine
6 tbs flour
1 1/2 tbs nutritional yeast
1/2 tsp paprika
1 tsp poultry seasoning
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt (to taste)
1/8 tsp liquid smoke

Combine the nutritional yeast and spices and set aside. Melt the margarine in a sauce pan over medium heat. Add the flour and stir constantly for a couple minutes, allowing the flour to cook a bit. Add the spice mix, stir and cook for a minute longer. Remove from heat and add in the water and liquid smoke. Return to heat and bring just to a boil over medium high heat, stirring constantly, probably 5-10 minutes Test for seasoning and serve.

This gravy is especially good with a few dried cranberries stirred in.

6 servings: 88 cal (6g fat, 7g carbs, 2g protein)

When I first started going vegetarian; starting with picking out the chicken, then cooking my exact same repetoir only sans meat, and eventually learning about gelatin and caesin and all the different places you can find beef tallow and other parts. Until I found the on-line vegan community, my diet was all about becoming more restrictive. But once I started finding vegan cooking blogs, I started to discover the wondrous depth and breadth of vegan cuisine.

So, with my site update, I added a section called 'featured blogs.' These are simply blogs that I enjoy reading. Blogs that have influenced or inspired me. And, as often as I can, new blogs that could use some exposure. So, each month, I'll feature three (probably) different blogs. I'll share a nugget that they've posted and, in some small way, I hope to honor the author. Because there are some amazingly gifted and dedicated bloggers that are exposing the world to some amazing vegan food.

And my first featured blog is:
Vegan Food; More Than Tofu and Sprouts!
And her Green Chili Cornbread



Tofu Mom's blog is one of the first blogs that I started following. She's the self proclaimed Paula Deen of vegan cooking (definitely in a good way). She knows her way around comfort food and I've used many of her recipes. The recipe that I chose to cook is Green Chili Cornbread, made with green chilies and creamed corn. I must admit that I prefer it without the chilies, but I love the cornbread, the delicious creamy texture and crispy crust.  So, if you're in the mood for cornbread, this recipe is a must try.

And, incidentally, Tofo Mom will be doing thirty days of gravy for VeganMofo.  Take that Paula Deen!!

I totally stole this idea.  One of Eugene's best food carts is just a few blocks away.  Viva Vegetarian sells
Tofurkey hot dogs and shredded BBQ sandwiches and Tempeh Reubens . . . AND CHEESESTEAKS!!! The Tofurkey is thinky sliced and tender, like I'd never made myself. After a few trials (tasty trials), I came up with my own version. Definitely an idea worth stealing.



Easy Tofurkey Cheesesteaks
1 package Tofurkey Kielbasa (4 Sausages)
1 tbs vegetable oil
1 medium onion, halved and sliced
1 bell pepper, diced
1/2 cup water
2 tbs nutritional yeast
1/2 small lemon, juiced
1/2 tsp paprika
1/2 tbs vegan Worcestershire sauce
6 hoagie rolls

Take each sausage and cut in half length-wise, then width-wise. Cut each quarter into thin slices. Set aside. Heat the oil in a saute pan set to medium-high. Saute the onions and green pepper until the onions begin to brown. Stir in the Tofurkey and saute for a couple minutes, until warm. Stir toghether the water, nutritional yeast, lemon juice, paprika and vegan Worcestershire sauce. Pour into the saute pan and bring to a boil. Reduce heat to low and simmer for 5-10 minutes, until most of the liquid is absorbed. Divide amongst six toasted hoagie rolls and serve.

6 Servings: 413 cal (13g fat, 50g carbs, 27g protein)

I received a new cookbook in the mail last week, and I couldn't be happier. I've been looking for American Vegan Kitchen since it came out earlier this year. I haven't been able to find it in my neck of the woods. Even the Great and Powerful Powell's, in Portland, was sold out. I've been thumbing through it's pages and, so far, I like what I see.

And, I'll be giving away a copy this month for VeganMofo.

If you'd like a chance to give away a copy of American Vegan Kitchen, just comment on this post or, any time this month, comment on the Our Veggie Kitchen Facebook Page.


Note: I'll ship internationally only if it's financially feasible. If you win, and I can't ship the book, I will make a small donation to your favorite charity redraw a domestic winner. Thank You.</p>

A week in, and I'm already behind. That just means I've got lots to post. I'm making 'turkey' gravy, I've got a condensed mushroom soup recipe I need to get written up, and my kids' new favorite burger recipe. And I've got a cookbook give away to start. . . and I'm already drooling over some of the recipes. And on to today's post: Italian Indian food!

A while back, I made cabbage kofta in a delicious sweet curry sauce. Kofta are tasty for sure, but they're a little bit of work and they're deep fried. So, they're kind of a treat. I've been working on a baked spinach kofta so I could avoid the deep frying. In the mean time, here's that same sauce paired with linguine. It's a flavor you don't expect with pasta . . . or a pasta you don't expect with curry. And I really like this curry sauce. If you're doing kofta as well, double the sauce.



Linguine in a Sweet Curry Sauce
1 lb linguine
2 tbs vegetable oil
1/2 tsp cumin
2 tsp fenugreek seed
2 tsp mustard seed
1 onion, chopped
3 cloves garlic
1 tbs ginger
2 Serrano peppers, seeded & chopped
4 cups shredded & chopped mustard greens (3-4 ribs)
2 1/2 cups plain soy yogurt
1/3 cup almonds, ground
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp amchoor (or a squeeze of lemon juice)

Bring a pot of salted water to a boil and cook pasta until al dente. Drain in a colander, reserving some of the water. Add the pasta to boiling water about the same time the onions are done cooking.

Heat the oil in a large saute pan, over medium-high heat. Add the fenugreek and mustard seed and cook until they begin to pop. Add the onion and saute, stirring often until the onion caramelizes and turns brown. Add the garlic, Serrano peppers and ginger. Cook until aromatic, about half a minute. Add the mustard greens, a handful at a time, and continue to cook until they are wilted. Stir in the ground almonds, turmeric, chili powder and amchoor, then stir in the soy yogurt. Bring just to a boil, stirring to incorporate the yogurt and reduce to a simmer. Simmer for 5-10 minutes, adding water to the sauce, if necessary. Salt to taste.

Substitution Notes: Amchoor is powdered green mango and imparts a tart flavor. You can substitute lemon juice, if you wish. Fenugreek adds a distinctive flavor to the sauce. If at all possible, use fenugreek. If you can't, you can substitute curry powder. Use mustard greens, other greens will not substitite well.

5 Servings: 513 cal (15g fat, 79g carbs, 18g protein)

I'm all set for this year's veganmofo.  I've got half a dozen new recipes just waiting for posts, including a delicious new chick'n burger, condensed cream of mushroom soup (for holiday casseroles, of coarse), an easy cheese steak recipe, and a few surprises.  I've also added tons of content, including easier access to some of my older recipes.  So happy 'mofo.  It's going to be a great month! I though I'd start MoFo off with a last year's deliciousness!
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Last Year's veganmofo was a great success and great fun.  I had a couple of unifying themes and a couple of surprises. More importantly, I was able to make, eat and share some delicious food. So here's a review of last year's Veganmofo.

Chicken Seitan:

I perfected my chicken flavored cutlets.  I made at least a hundred cutlets last year and always have some in the freezer.  I'd been working on this recipe for a while and, just before the month started, I made 24 seitan cutlets. I made 20 and used every bit to its fullest:

Chick'n Stir Fry:
Arroz Con Pollo:



BBQ Chick'n Sandwich:
Baked Chick'n Nuggets:



The second planned theme was Thai food. I had been working on a green curry that I was able to unveil this month as well. I posted the paste (so much better when its fresh) along with some of its uses. I didn't, however, post my Thai/Trailer Park fusion delight, Green Curry Paste & Vegenaise. I'm certain that I'd lick this off of hot pavement. It was especially good on the Thai Burger patties.

Thai Green Curry Paste:
Thai Tempeh Burger:



Brussels Sprouts Curry:
Thai Chowder:



And, speaking of burgers . . . through the magic the internets, a good many people found their way to some of my burger posts.

BBQ Tempeh Burgers:
Chickpea Burgers:



And, finally, the biggest surprise was a high fat, but highly delicious appetizer that I made, somewhat, on a whim. I was participating in an iron chef challenge for garlic and decided to make these poppers. It was the confluence of delicious food and an amazing pic (thanks kfad) and, in less than a week, it has breached my top 5 most popular posts.

Garlic Stuffed Jalapeno Poppers:



It was an amazing run, with some amazing fun. I'm all set for this year.