Thursday, September 26, 2013
Leaves turning colors, crisp cool mornings, and SOUP! Yes, it's that time of year when we start adding warm, soothing meals to the menu and you can't go wrong with cabbage soup. Very few ingredients and a cinch to make.
1 onion, small dice
1 teaspoon vegan butter
olive oil to sauté onion and Vegan Brats
1 medium head cabbage
5 tablespoons flour – more later if a thicker broth is desired
2 small - medium potatoes, medium dice
6 cups water, adjust as needed
2 teaspoons salt
pepper to taste
3 vegan brats, I used sage brats – Tofurky or Field Roast brands are good.
Dice onion and sauté in an oiled skillet for a few minutes. Add flour and stir to combine, add more oil if too dry, I added a teaspoon of vegan butter for flavor. Add diced potato, stir to combine. Add 6 cups water, 2 teaspoons salt and pepper to taste. ***You can also substitute some of the water with Vegetable stock. Cook approximate 10 minutes.
Cut cabbage into wedges. Add to pot and cook until cabbage is tender. Approximately 20-30 minutes.
Thursday, September 19, 2013
Kevin brought home some goodies from the Farmer's Market this weekend so we took advantage of the warm fall weather and fired up the grill. He bought beautiful Portobello Mushrooms and glorious Acorn Squash. For the Squash, I cut in half, seeded and brushed with a mixture of melted butter, splash of apple cider vinegar and brown sugar. Wrapped tightly in foil and put on grill (not directly over flame) and cooked approximately 40 minutes.
Dijon Portobello Steaks
The Complete Guide to Vegan Food Substitutions Cookbook
1/2 cup mild Dijon mustard
3 tablespoons balsamic vinegar
2 tablespoons agave nectar
salt and pepper
2 large Portobello mushrooms, stems removed
In a small mixing bowl, whisk together mustard, vinegar, agave, salt and pepper.
Place mushrooms in a shallow dish and cover and marinade. Let soak for at least 15 minutes. Remove mushrooms from marinade and place on the grill or in a grill pan; cook for about 7 minutes per side, basting with marinade, until mushrooms are tender.
Thursday, September 12, 2013
We love onion rings but couldn't imagine frying them in a deep fryer, so this sounded like a nice alternative. We enjoyed them with our home made crab-less cakes and made a little vegan mayo/catsup sauce for dipping.
Baked Onion Rings
Inspired by Bobby Deen recipe
2 Vidalia onions, cut into rings
1 cup plus 1 teaspoon whole-wheat flour
1/2 pkg. silken tofu (this is to replace eggs)
1/4 cup or more nut or soy milk to create liquid
2 cups whole-wheat panko breadcrumbs
1/4 teaspoon cayenne pepper
salt and ground black pepper
Canola or Olive Oil spray.
Preheat the oven to 425 degrees. Place 3 shallow bowls on the counter in a row for the dipping process.
***To replace the suggested egg whites, you can use soy milk or any other egg replacer you have. I blended 1/2 pkg. silken tofu with nut/soy milk and the suggested 1 teaspoon flour and it worked really well. Mix as much soy/nut as you need to make a good dipping liquid. I used approximately 1/4 cup.
Add 1 cup of the flour to one bowl, the tofu/nut milk mixture in the next bowl and the breadcrumbs whisked with the cayenne in the last. Sprinkle each bowl with salt and pepper.
Begin by tossing an onion ring in the flour. Dip into the liquid mixture, followed by the breadcrumbs, and then place on a baking sheet lined with foil. Repeat with the remaining onion rings.
Spray all of the breaded onion rings with the canola spray and sprinkle with salt and black pepper Bake until the onion rings are crispy, 15 minutes.
***I put them under the broiler for a few minutes right before taking out to make extra brown.
Saturday, September 7, 2013
The kitchen and camera are back in action!! I thought vegan crab cakes would be the perfect meal to make now that our kitchen is officially done! Last of the wall tile was put on and the artwork hung, now time to get down to business.
I found this recipe on Veg Web and love that it is made with Tempeh vs. regular tofu. Since the vegetables aren't cooked first, I would recommend to really dice them small. The the veggies stay a bit crisp after frying, giving it a nice texture. These are very flavorful and we will be making them again soon!!
Tempeh Crab Cakes
1 pkg. (8 oz.) tempeh, finely chopped
1/2 small yellow onion, finely chopped
1/2 yellow and red bell peppers, finely chopped
1 green onion, finely chopped
1 medium carrot, finely chopped
1 small celery, stalk, finely chopped
2 cloves garlic, minced
1/4 cup oyster mushrooms, finely chopped
5 tablespoons vegan mayonnaise
1/2 medium lemon, juiced
1/4 teaspoon vegan Worcestershire sauce
1 egg replacer (I use Ener-G)
2 tablespoons nutritional yeast
1/2 tablespoon Old Bay seasoning
1/2 teaspoon dried mustard
salt and pepper to taste
1/2 sheet nori
1/3 cup Ritz-style crackers, crushed
peanut oil, as needed
all purpose flour, to dust
In a very large bowl, mix the tempeh with all the vegetables. Add in the condiments and spices. Mix well.
Over a burner, toast the nori on each side. Crumble into the bowl. Add the crackers. Mix contents well. Heat a large skillet with peanut oil over medium heat.
Dust the counter with flour. Form the crab cake mixture into medium sized balls. Flatten a bit and coat the entire crab cake in flour. Fry on each side until completely golden.
Sever with vegan tartar sauce or horseradish sauce and coleslaw.