This Thai curry is more theory than actual recipe, so have fun and play with the ingredients. Also, this reheats really well, unless you microwave the seitan, which tends to come out of the microwave rubbery.
Ingredients:
2 tbsp peanut oil
1 pound sliced seitan or cubed tofu
3 shallots, minced
2 tsp minced ginger
1 tsp minced garlic
2 cups seitan cooking liquid or vegetable broth
1 can coconut milk
2 red potatoes, cubed
2 carrots, quartered and cut into 2" pieces
1 cup frozen peas
1 red bell pepper, sliced into 1" squares
1/2 small can bamboo shoots
curry paste or spice mix (start with 2 tbsp and increase to taste)
pinch dried basil (optional)
pinch anise seeds (optional)
1 tbsp miso paste (optional)
Equipment:
large soup pot
wooden spoon (preferably the one you use exclusively for your heavily-spiced dishes)
Instructions:
Saute the seitan or tofu in the oil for several minutes, then add shallots in the oil and saute until everything starts to brown nicely. Add the garlic and ginger and saute for one more minute until fragrant and then remove from pot.
Add broth and potatoes to pot. Bring to a boil, reduce heat and simmer uncovered for five minutes. Add the carrots and coconut milk, return to a boil and then reduce heat to a simmer for another five minutes. Add the red bell pepper, miso paste, curry mix, anise and basil, stir well, and simmer for another five minutes. Add the peas, bamboo shoots and sauteed ingredients. Stir well. Taste the curry level; add more if necessary while simmering for five final minutes. Turn off heat and cover until ready to eat.
Serve with brown rice.
Variations:
*These are simply my fall-back ingredients; as with all curries and stews, feel free to experiment with amounts, other vegetables and cooking times. Green beans, broccoli and jalapenos have all worked for me in the past, and I'm sure there are many other great options.
*The dry basil and anise seeds are simply my poor-man's substitution for Thai basil. If you have access to Thai basil, add it after cooking as a condiment and omit the dry basil and anise.
*Season with Sriracha, tamari or chili oil.
Tuesday, September 28, 2010
Chocolate Peanut-Butter Banana Bread
I was distraught at a lack of chocolate chips and walnuts in my cupboard and decided to use cocoa and peanut butter in my banana bread instead. This is the first draft of that recipe, synthesized from several sources, primarily the Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero, which you can find at all discerning libraries.
Equipment:
oven
9x5 bread pan
2 large bowls
whisk or fork
spoon or spatula
Ingredients:
3 large or 4 small very ripe bananas
1/2 cup creamy peanut butter
1/4 cup Earth Balance vegan butter
1 cup brown sugar
1/4 cup apple sauce
1 tsp vanilla
2 cups flour (I used 3/4 cup whole wheat, 1/2 cup whole wheat pastry, 1/2 cup oat flour, 1/4 cup wheat germ)
1/4 cup unsweetened cocoa
1/2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
Directions:
Preheat the oven to 350 F and grease (or line with foil) a 9x5 bread pan.
Sift together the dry ingredients in a large bowl.
Thoroughly mash the bananas with a fork in another large bowl. Whisk the wet ingredients together with the mashed bananas.
Fold in the dry ingredients until most of the dry is combined with the wet. Do not overbeat or the bread will be heavy.
Immediately pour batter into pan and place in oven. Set a timer for 50 minutes. If an inserted toothpick or knife comes out moist place pan back in the oven for five to ten minutes. Cool on rack; remove from pan after 10 minutes and continue to cool on rack. Wait to cut until completely cool, or the bread will crumble.
Variations:
*use muffin tins (greased or lined) and bake for 18 minutes
*for healthier banana bread, halve the sugar and omit the vegan butter, increasing the apple sauce to 1/3 cup
*for less healthy banana bread, add 1/2 cup of vegan chocolate chips, i.e., Ghiradelli Semi-Sweet Chocolate Chips
*for regular banana bread, omit the cocoa and peanut butter, and increase the vegan butter to 1/2 cup and apple sauce to 1/3 cup (optionally, you may add 1/4 cup to 1/2 cup each raisins and crushed walnuts)
Equipment:
oven
9x5 bread pan
2 large bowls
whisk or fork
spoon or spatula
Ingredients:
3 large or 4 small very ripe bananas
1/2 cup creamy peanut butter
1/4 cup Earth Balance vegan butter
1 cup brown sugar
1/4 cup apple sauce
1 tsp vanilla
2 cups flour (I used 3/4 cup whole wheat, 1/2 cup whole wheat pastry, 1/2 cup oat flour, 1/4 cup wheat germ)
1/4 cup unsweetened cocoa
1/2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
Directions:
Preheat the oven to 350 F and grease (or line with foil) a 9x5 bread pan.
Sift together the dry ingredients in a large bowl.
Thoroughly mash the bananas with a fork in another large bowl. Whisk the wet ingredients together with the mashed bananas.
Fold in the dry ingredients until most of the dry is combined with the wet. Do not overbeat or the bread will be heavy.
Immediately pour batter into pan and place in oven. Set a timer for 50 minutes. If an inserted toothpick or knife comes out moist place pan back in the oven for five to ten minutes. Cool on rack; remove from pan after 10 minutes and continue to cool on rack. Wait to cut until completely cool, or the bread will crumble.
Variations:
*use muffin tins (greased or lined) and bake for 18 minutes
*for healthier banana bread, halve the sugar and omit the vegan butter, increasing the apple sauce to 1/3 cup
*for less healthy banana bread, add 1/2 cup of vegan chocolate chips, i.e., Ghiradelli Semi-Sweet Chocolate Chips
*for regular banana bread, omit the cocoa and peanut butter, and increase the vegan butter to 1/2 cup and apple sauce to 1/3 cup (optionally, you may add 1/4 cup to 1/2 cup each raisins and crushed walnuts)
Tuesday, September 21, 2010
Black Bean Tacos
These tacos are centered around refried black beans, scooped into corn tortillas and topped with fresh vegetables. They're incredibly filling, nutritious and delicious (they are Molly's favorite dinner). The beans reheat well, so they're a prime candidate for doubling the recipe and eating all week long.
When cooking this, my preferred order of operations is to cut up all the vegetables before cooking the beans or frying the tortillas. As for the beans and tortillas, I fry the tortillas while I cook the beans and keep them covered so they remain warm and soft.
Refried Black Beans
Ingredients:
1 tbsp olive oil or peanut oil
1 large onion, minced
3 jalapenos, seeded and minced
1 tsp or 3 cloves minced garlic
2 cans, drained, or three cups of black beans
1 large or 2 small vegetable boullion cubes, crumbled (enough for 2 cups broth. If using unsalted, add 1/2 tsp salt)
8 cracks black pepper (or 1/2 tsp pre-ground)
1/2 tsp paprika or cayenne
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Equipment:
Potato masher or fork
Medium saucepan
Directions:
Saute onions in oil over medium-high heat until translucent, add jalapenos and stirfry until onions just begin to brown and jalapenos soften, add garlic and saute for another minute. Add the spices and boullion all at once, and stir briskly for one minute. Add a little water to de-glaze the pan. Remove from heat, add the beans and mash to desired consistency. Return to heat and reduce heat to medium-low. Cook until the beans are thoroughly heated.
Toppings
Ingredients:
Green leaf lettuce
Tomato
Red onion
Nutritional yeast, vegan cheese shreds or vegan cheezy sauce
Salsa or hot sauce
Directions:
Shred the lettuce, dice the tomato (removing the watery pulp), and mince the onion. Top tacos as desired.
Corn Tortillas
Ingredients:
Corn tortillas
Peanut oil
Tools:
Skillet
Fork
Paper towels or clean cloth towels
Directions:
Heat skillet to high. Once heated, add 1 tsp of oil to coat the pan and add the tortillas. They take about one to two minutes per side. When they begin to brown, flip and let cook for another minute or two. Remove to paper towels to drain, and cover.
Variations:
If you deep-fry the corn tortillas, you can have tostadas instead.
If you use large flour tortillas (optionally adding vegan cheese shreds or cheezy sauce), you can have burritos. Put the burritos back in the skillet after building them and you can make grilled burritos, Taco Bell-style.
Add a little water or salsa to thin the beans and they make a great dip for chips.
When cooking this, my preferred order of operations is to cut up all the vegetables before cooking the beans or frying the tortillas. As for the beans and tortillas, I fry the tortillas while I cook the beans and keep them covered so they remain warm and soft.
Refried Black Beans
Ingredients:
1 tbsp olive oil or peanut oil
1 large onion, minced
3 jalapenos, seeded and minced
1 tsp or 3 cloves minced garlic
2 cans, drained, or three cups of black beans
1 large or 2 small vegetable boullion cubes, crumbled (enough for 2 cups broth. If using unsalted, add 1/2 tsp salt)
8 cracks black pepper (or 1/2 tsp pre-ground)
1/2 tsp paprika or cayenne
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Equipment:
Potato masher or fork
Medium saucepan
Directions:
Saute onions in oil over medium-high heat until translucent, add jalapenos and stirfry until onions just begin to brown and jalapenos soften, add garlic and saute for another minute. Add the spices and boullion all at once, and stir briskly for one minute. Add a little water to de-glaze the pan. Remove from heat, add the beans and mash to desired consistency. Return to heat and reduce heat to medium-low. Cook until the beans are thoroughly heated.
Toppings
Ingredients:
Green leaf lettuce
Tomato
Red onion
Nutritional yeast, vegan cheese shreds or vegan cheezy sauce
Salsa or hot sauce
Directions:
Shred the lettuce, dice the tomato (removing the watery pulp), and mince the onion. Top tacos as desired.
Corn Tortillas
Ingredients:
Corn tortillas
Peanut oil
Tools:
Skillet
Fork
Paper towels or clean cloth towels
Directions:
Heat skillet to high. Once heated, add 1 tsp of oil to coat the pan and add the tortillas. They take about one to two minutes per side. When they begin to brown, flip and let cook for another minute or two. Remove to paper towels to drain, and cover.
Variations:
If you deep-fry the corn tortillas, you can have tostadas instead.
If you use large flour tortillas (optionally adding vegan cheese shreds or cheezy sauce), you can have burritos. Put the burritos back in the skillet after building them and you can make grilled burritos, Taco Bell-style.
Add a little water or salsa to thin the beans and they make a great dip for chips.
Saturday, September 18, 2010
Pita Pizzas
Title explains it.
Take a pita. Slather some pizza sauce from a jar on it. Sprinkle on some vegan cheese. Throw in the oven at 450 degrees -- 550 if you have a pizza stone.
Remove when it looks delicious and apply hot sauce liberally.
Take a pita. Slather some pizza sauce from a jar on it. Sprinkle on some vegan cheese. Throw in the oven at 450 degrees -- 550 if you have a pizza stone.
Remove when it looks delicious and apply hot sauce liberally.
Puppy Chow
Many of us remember this treat from our childhood (and the stoners among us remember it from college, as well). It's peanut-buttery, chocolaty deliciousness -- and it must be healthy, since it's cereal! Cereal is good for you, right?
Ingredients:
9 cups rice Chex or Crispix (or any other cereal, really, will do. Experiment!)
1 cup vegan chocolate chips (I prefer Ghiradelli Semi-Sweet)
1/2 cup creamy peanut butter
1/4 cup Earth Balance vegan butter
1 tsp vanilla
1 1/2 cups powdered sugar
Equipment:
large mixing bowl
microwaveable mixing bowl
paper grocery bag or one-gallon resealable freezer bag
Procedure:
Measure the cereal into the large mixing bowl and set aside.
Combine the chocolate chips, peanut butter and Earth Balance in the microwaveable bowl. Microwave on medium one minute at a time, stirring after each heating. Continue until smooth, and then stir in the vanilla.
Pour the chocolate mixture into the cereal, stirring gently as you go. I like to use a large spoon or spatula and do it in three steps. The goal here is to have as many unbroken pieces of cereal as possible, to maximize the "puppy chow" look.
Once the cereal is thoroughly coated with chocolate, dump it in the paper bag or freezer bag. Add the powdered sugar and shake to coat. The goal at this stage is to end up with individual pieces of sugar-coated, chocolate-coated cereal, rather than clumps of caked-together chocolate and cereal.
Place in tupperware or plastic baggies, and refrigerate until cool. Enjoy!
Ingredients:
9 cups rice Chex or Crispix (or any other cereal, really, will do. Experiment!)
1 cup vegan chocolate chips (I prefer Ghiradelli Semi-Sweet)
1/2 cup creamy peanut butter
1/4 cup Earth Balance vegan butter
1 tsp vanilla
1 1/2 cups powdered sugar
Equipment:
large mixing bowl
microwaveable mixing bowl
paper grocery bag or one-gallon resealable freezer bag
Procedure:
Measure the cereal into the large mixing bowl and set aside.
Combine the chocolate chips, peanut butter and Earth Balance in the microwaveable bowl. Microwave on medium one minute at a time, stirring after each heating. Continue until smooth, and then stir in the vanilla.
Pour the chocolate mixture into the cereal, stirring gently as you go. I like to use a large spoon or spatula and do it in three steps. The goal here is to have as many unbroken pieces of cereal as possible, to maximize the "puppy chow" look.
Once the cereal is thoroughly coated with chocolate, dump it in the paper bag or freezer bag. Add the powdered sugar and shake to coat. The goal at this stage is to end up with individual pieces of sugar-coated, chocolate-coated cereal, rather than clumps of caked-together chocolate and cereal.
Place in tupperware or plastic baggies, and refrigerate until cool. Enjoy!
Thursday, September 9, 2010
Stovetop Popcorn
One of my favorite snacks is homemade popcorn. It's fast, it's easy, and it transports well (as long as you don't mind showing up with nutritional yeast all over your face).
The equipment you'll need:
*a large metal mixing bowl, preferably one with a small bottom
*aluminum foil
*a towel for gripping the mixing bowl
The ingredients:
*three tablespoons corn oil (you can use other oils, but I find this has the best flavor)
*a half-cup popcorn kernels
*a half-teaspoon salt, preferably extra fine or popcorn salt
*nutritional yeast to taste (I use about a third of a cup)
The recipe:
Wrap a square of aluminum foil over the top of the mixing bowl. The proper size of mixing bowl should be such that it is about an inch less wide than standard-width aluminum foil. Leave the edge that is farthest from you just barely open so steam can escape, but not so open that popcorn kernels will explode out of it. Leave the side nearest to you open enough that you can dump the popcorn in when the time comes.
Heat the foil-covered bowl on your stove top on high heat. When it starts to feel hot, add the oil and three kernels. Let it sit until all three of the kernels have popped. At this point, add the rest of the kernels and the salt (I like to dump the salt into the kernels beforehand). Close the foil over the opening you just used and give the bowl a quick back-and-forth shake to distribute the salt and oil.
From this point on, you will want to give the bowl a short but vigorous back-and-forth shake, hopefully keeping it in contact with the heating element, every 10 to 20 seconds. When the bowl becomes too hot to handle, start gripping it with a kitchen towel. Continue this process until the popping slows and nearly stops. You want to pop as many kernels as possible without burning the corn.
Once you are done popping, remove the bowl from heat and remove the foil -- but be careful! The escaping steam can scald you. Scatter the nutritional yeast over the popcorn and give the bowl a gentle shake to distribute the yeast.
Alterations:
*add spices at the end such as garlic and onion powder, cayenne, black pepper, or whatever else suits you
*some people like olive oil, flax oil, or other oils drizzled over the popcorn
*this popcorn stores and carries really well in brown paper lunch bags... especially to the movie theatre
The equipment you'll need:
*a large metal mixing bowl, preferably one with a small bottom
*aluminum foil
*a towel for gripping the mixing bowl
The ingredients:
*three tablespoons corn oil (you can use other oils, but I find this has the best flavor)
*a half-cup popcorn kernels
*a half-teaspoon salt, preferably extra fine or popcorn salt
*nutritional yeast to taste (I use about a third of a cup)
The recipe:
Wrap a square of aluminum foil over the top of the mixing bowl. The proper size of mixing bowl should be such that it is about an inch less wide than standard-width aluminum foil. Leave the edge that is farthest from you just barely open so steam can escape, but not so open that popcorn kernels will explode out of it. Leave the side nearest to you open enough that you can dump the popcorn in when the time comes.
Heat the foil-covered bowl on your stove top on high heat. When it starts to feel hot, add the oil and three kernels. Let it sit until all three of the kernels have popped. At this point, add the rest of the kernels and the salt (I like to dump the salt into the kernels beforehand). Close the foil over the opening you just used and give the bowl a quick back-and-forth shake to distribute the salt and oil.
From this point on, you will want to give the bowl a short but vigorous back-and-forth shake, hopefully keeping it in contact with the heating element, every 10 to 20 seconds. When the bowl becomes too hot to handle, start gripping it with a kitchen towel. Continue this process until the popping slows and nearly stops. You want to pop as many kernels as possible without burning the corn.
Once you are done popping, remove the bowl from heat and remove the foil -- but be careful! The escaping steam can scald you. Scatter the nutritional yeast over the popcorn and give the bowl a gentle shake to distribute the yeast.
Alterations:
*add spices at the end such as garlic and onion powder, cayenne, black pepper, or whatever else suits you
*some people like olive oil, flax oil, or other oils drizzled over the popcorn
*this popcorn stores and carries really well in brown paper lunch bags... especially to the movie theatre
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