Chili Baked Potatoes

There are SEVERAL ways to bake a potato but I have to say this version by Alton Brown is my new favorite.  This really isn't a recipe just something we put together for a weekday dinner. Just add a big salad and your set!

Chili Baked Potatoes

2          large russet potatoes

            Canola oil to coat

            Kosher salt

1          can prepared chili (Trader Joe’s vegetarian or Amy’s Vegetarian chili)

3          slices vegan bacon (optional), fried and diced

2          green onions, diced

            vegan sour cream

Heat oven to 350 degrees and position racks in top and bottom thirds.  Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork, poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil.  Sprinkle with kosher salt and place potato directly on rack in the middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft.  Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.  It will pop right open.

Scoop out some of the cooked potato to make room for the chili, and put in separate bowl, mix with cooked vegan bacon, some vegan sour cream and onions. 

Stuff potatoes with hot chili then top with the scooped out potato mixture

Cabbage Soup

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.

Cabbage Soup

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.

While soup is cooking, oil a non-stick pan, cut Vegan Brats into large dices then fry until golden.  Add to soup at end of cooking.  ***You may add more flour if the soup is too thin or more water if soup is too thick.

Dijon Portobello Steaks

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.

Baked Onion RIngs

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.

Tempeh Crab Cakes

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

http://veganmiss.blogspot.com/2012/03/tempeh-crab-cakes.html

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

              dash cayenne

              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.

Fried Tofu with Cheesy Sauce

Fried Tofu with Cheezy Sauce

Sauce  - makes 6-8 servings from Betty Goes Vegan cookbook

(I made half the portion, but you can make full portion and save the extra sauce to put over veggies or potatoes)

1/2            cup margarine

3 1/2         cups boiling water

1/2            cup all-purpose flour

1-1/2         teaspoon crushed pink Himalayan salt***I used Black Salt to taste which

                      gives an egg flavor.

2               tablespoons Bragg’s liquid aminos

1-1/2         teaspoons garlic powder

1               teaspoon onion powder

                 a few dashes of liquid smoke

                pinch of turmeric

                Paprika and crushed black peppercorns to taste

1-1/2        cup nutritional yeast

Tofu-

Extra firm tofu drained and patted dry.  Cut into 1/4” thick slices.  Just fry in a bit of oil until crispy on both sides.  Pour the glorious Cheezy Sauce right over the tofu and enjoy with home fried potatoes.

Korean-Style Tempeh Tacos with Coleslaw

We loved the combination of the tangy coleslaw with the spicy tempeh but I think the slaw was the star of the show.  I plan to make it again for a BBQ picnic with the folks this weekend.

Korean-Style Tempeh Tacos with Coleslaw

Melissa Costello “The Karma Chow Ultimate Cookbook

2            tablespoons extra virgin olive oil or sesame oil

1            8 oz. package tempeh, crumbled

3            tablespoons vegan Worcestershire sauce

2            tablespoons tomato paste

2            tablespoons sesame seeds

2            tablespoons apple cider vinegar

1            tablespoon agave nectar

4-6         organic corn tortillas

Coleslaw

1/2          small head red cabbage, finely shredded

1/4          cup thinly sliced red onion

1/4          cup sliced almonds

Dijon Dressing

2            tablespoons Dijon mustard

1            shallot, finely diced

1            teaspoon agave nectar

4            tablespoons red wine vinegar

3            tablespoons extra virgin olive oil

              sea salt and pepper, to taste

Over medium heat in a large skillet, heat enough olive oil to lightly coat the bottom of the pan. Place the crumbled tempeh in the pan and cook until brown, stirring frequently. In the meantime, in a small bowl, whisk the Worcestershire sauce, tomato paste, sesame seeds, apple cider vinegar, and agave nectar. Pour over the tempeh and let it cook about 3-4 minutes or until the sauce is absorbed into the tempeh.

For the Sla and dressing: Put the cabbage, onion and almonds in a medium-size bowl. Whisk or blend the dressing ingredients together and pour over the slaw. Stir well to combine. Season with salt and pepper.

Place a spoonful of the tempeh mixture on the taco shell and top with the Dijon slaw.  Add guacamole if desired.