Vegan Appetite

Food Network Friday: Reuben "Meatball" Sliders

2012-02-09T10:35:00.014-05:00

My version

I have proclaimed my love for reubens more times than I can count. When Kelly suggested this recipe, it felt like a personal gift. I was that excited. Oddly, I grew up near a well-known corned beef hotspot outside of Cleveland. My family loved the place, but just walking in the smell of corned beef made me feel sick. Back then, I stuck to the cheesecake. Apparently I'm making up for lost time with vegan reubens.

Kelly's version

So, thank you, Kelly, for this awesome present. Let's start with you. Over at Two and a Half Vegans, Kelly went with tempeh for her meatballs. Tempeh makes incredible reubens and I love the idea of your swiss cheese spread. Kelly also kindly shared her recipe for the meatballs. Take a look and you'll want to get cooking.

Megan's version

Megan, the Vegan Cookbook Aficionado, turned to Vegan Dad for ideas on her meatball base. With his wonderful blog, he'd never steer you wrong. After tampering with the spices, she came up with a fantastic looking sandwich. Don't miss her gorgeous photos (and recipe)! Like you, we.....um....missed the Super Bowl.

Vegan Aide's version

Over at Weekly Vegan Menu, Vegan Aide was as true to the recipe as a vegan could be. And with great results, too! The opening explanation of ground beef is running through my head almost like a nursery rhyme. A very scary nursery rhyme. And don't miss the tangent while drooling over the incredible photo of her black bean and gluten reuben.

Kim's version

Kim at Veg-in-Training opted for marinated and fried tempeh for her reuben protein. Take a look at that! Perfect little slider buns topped with caraway seeds and Kim's Thousand Isla Dressing finish them off. Yes, please! Don't let Kim's Loaded Tots stop you in your blog-reading tracks. Scroll down.

Liz's version

My sister in reuben love, Liz at Cooking the Vegan Books, was probably just as happy about this pick as I was. Adapting the Black-Eyed Pea and Tempeh Meatballs from Appetite for Reduction, Liz turned these into reuben meatball subs! A new Polish shop opened near Liz, and that sauerkraut topped her subs. As our only Brit, Liz flaunts her Vegusto cheese, too. As well she should.

Although I love the idea of sliders, I switched to a full-size burger. Jeff's recipe was more of an inspiration than a blueprint for me. The concept "reuben burgers" struck me like lightning. Why hadn't I ever thought of that?

Working with the All-American Incrediburgers from American Vegan Kitchen as a starting point, the recipe was easily modified to a reuben burger. For the buns, I incorporated rye and pumpernickel flours along with caraway seeds and dried minced onions. With the required sauerkraut and Thousand Island dressing, this dinner exceeded our expectations. So much so that we had it again two nights later, and I'm ecstatic that we have two more burgers and buns in the freezer.

By the way, I was the only one who picked a mostly gluten burger. And here I worried about every one else doing the same! Projection, much? I'm also the only one who omitted any sort of cheese. I guess I'm a bit of reuben purist.

In my next post, I'll share my bun recipe. The burger recipe is heading over to One Green Planet and I'll link to it here when it gets published.

Thank you very much to all who participated. Tomorrow, I'll post the winner of Sticky Fingers' Sweets along with my recipe.

Vine and Dine with Lentil Rapini Stew

2012-02-06T16:33:00.004-05:00

Bryanna Clark Grogan has been one of my food idols for years. When her new book came out, I knew it would be a fun choice for Vine and Dine. For our first pick, we made the Lentil and Rapini Stew with Spicy Vegan Sausage.

Before I get into our take on this dish, be sure to check out the other Vine and Diners who joined in on this round.

Welcome to in2insight! He is also a big Bryanna fan, which is what persuaded him to give this one a go. He paired the dish with Seven Daughter's Red, which I have yet to try. Sounds like a winner, and thank you for introducing a new wine for us to track down. Let me take a moment to say, Central Coast?!?! Lots of good wine in your area.

Liz suggested this dish, so fortunately she and Matthew enjoyed it. Without access to broccoli rabe (next time you're in the US, Liz), Liz used tenderstem broccoli. Matthew chose an Italian wine which sounds like a terrific big and bold match.

We need to have more wine talk with Kim and Fred. We just saw this wine today at the store and balked (ha...keeping with Fred's theme) because we didn't know if it was vegan. Sounds like spring fever is going on in Arizona, which by the way, is where the Indians go for spring training.

Vegan Aide amped up the garlic in her version of the stew. Their wine of choice was a Chenin Blanc. They aren't regularly white wine drinkers, and I love that this gave them a nudge to explore a little. With all that wonderful garlic, this wine sounds like a great pick. I wish we could all get together and each bring our choice to really experience them all.

This stew was hearty and rustic and was one of those recipes that is much more than it's parts. We loved it. The sharpness of the rapini was ideal with the sausage, and what's not to love about lentils? I'm sure it won't come as much of a surprise that Jim chose a big red wine from the Pacific NW, our favorite domestic wine region. Here he is:

Fall Line Exhibition 2007 46% Cab Franc / 22% Merlot / 18% Cab Sauv /
14% Petit Verdot

Fall Line is a great Pac NW find, total vine - to - bottle people. They source quality
grapes from quality regions, don't screw with 'em, and have a consistently high quality of wine which defies their general $20.00 (Vermont) price point. This wine in particular could have passed for a $65.00 bottle retail. We hit upon Fall Line on vacation a number of years back and have never been disappointed. This 2007 drank strong and wise, not old and flabby, with a wild Pac NW - Bordeaux spin that was old school with new world grapes. The best of both, I think. Leathery, very smooth, slight soft vanilla on cherry and black fruit with a Cab Sauv backbone that was more subtle than a Napa Cab, more Graves (FR) with mineral undertones. Wish we had more, but we only brought the one back from our last vacation. Stood up well against the dish's flavor profiles. The merlot integrated with the dish, the cab gave it some balls, and the cab franc gave it finesse on top of the petit verdot's bottom end notes. Good choice for this dish, great choice for anytime.

For our next Vine and Dine, we are cooking the Cassoulette from World Vegan Feast. We'd love to have you join us.

Don't forget Food Network Friday, which wraps up this Friday. And if you haven't entered to win Sticky Fingers' Sweets, now is the time!

Sticky Fingers Sweets! Recipe! Contest!

2012-02-03T14:39:00.008-05:00

Unless you've been living under a vegan rock, you've probably heard of Washington D.C.'s Sticky Fingers Bakery. On our last few trips so D.C., we've tried to become regulars of the place, even if our trips only last for 4 days. About 10 days ago, I got an email letting me know that the bakery was releasing a cookbook. It was news to me, so maybe I live under a mini rock. Thanks to Sticky Fingers, I got my hands on a couple of copies. One for me, one for you. More about that later.

With so many mouthwatering options, it wasn't easy to choose the recipes to try so I could properly review this book. But I did it. The book opens with a Basics chapter, then gets into nine recipe chapters. Two of the recipes, I've actually had from the bakery: the Chocolate Chip Cookies (from the Cookie Chapter) and the Sticky Buns (from the Trifecta Chapter which are the three cornerstone recipes for the bakery). I wanted to see how close they were to the originals. For the 3rd recipe, I tried the Cheesecake Cupcakes (from Fab and Fruity Pies and Cheesecakes). You won't see a photo of those here because they didn't look pretty. But they tasted great, so that's ok by me. The Sticky Buns taste exactly like they do at the bakery, and so do the Chocolate Chip Cookies.

These recipes are just the tip of the iceberg. There are 97 more that I'm sure are every bit as wonderful as these. The book is nicely arranged with enticing photos. I love the book. What I didn't love is the opening paragraph of the Introduction. We all know that Doron is a creative and experienced bakery who has made serious inroads into vegan baking. She's also a very successful competitor. With an astonishing two (count 'em, TWO) wins on Cupcake Wars, I'm not sure why she felt the need to begin by discounting other vegan baking books. Other than that, the recipes in this book are sure to keep you coming back, and keep your friends asking you to bring dessert every chance they can.

With huge thanks to Doron Petersan, her publisher, and publicist, I've been given permission to share the Chocolate Chip Cookie recipe with you. Really, I think they are the best chocolate chip cookies I've ever made. Give them a try and let me know what you think.

But before you do, enter for a chance to win your own copy. All you have to do is tell me your latest favorite dessert in a comment to this post. The winner will be drawn by Random next week. If I can't contact you, please be sure to check back.

Don't miss Doran on the Today Show on February 7th! And pop back here for Vine and Dine (2/6) and Food Network Friday (2/10).

Good luck and happy baking.

Chocolate Chip Cookies
Makes 12 large or 24 small cookies

This basic cookie recipe is our best-selling cookie to date. If you can master this recipe, the others will be easier than pie. But that is a whole other chapter, so let's focus on cookies first.

3/4 cup non-hydrogenated vegan margarine (recommended: Earth Balance)
1 cup plus 1 1/2 tablespoons (7.68 ounces) sugar
1 cup (7.7) ounces lightly packed brown sugar
1 teaspoon vanilla extract
1/3 cup soymilk
1/3 cup vegetable or canola oil
3 1/4 cups plus 2 1/2 teaspoons (1 pound, 1.25 ounces) all-purpose flour
1/3 cup (1.9 ounces) whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips

1. Preheat the oven to 350 degrees F.

2. Line 2 baking sheets with parchment paper.

3. In the bowl of a stand mixer, combine the margarine, sugars, and vanilla and cream together with the paddle attachment until light and fluffy, 2 to 3 minutes. Scrape the bottom of the bowl and mix again to ensure all the ingredients are combined, about 30 seconds more.

4. In a separate bowl, whisk together the soymilk and oil. Slowly add the soymilk mixture to the sugar mixture and mix to combine.

5. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt. Add to the sugar mixture and mix until a dough forms. Add the chocolate chips an stir to combine.

6. Scoop the dough onto the baking sheets with a spring-loaded ice cream scoop. Use a 2-ounce scoop for large cookies and a 1-ounce scoop for small. Leave 2 to 3 inches between each cookie and gently pat them down with your fingertips.

7. Bake for 9 to 11 minutes, until the edges of the cookies begin to turn golden brown. Using a spatula, remove the cookies from the pan and set on a wire mesh rack to cool.

STICKY FINGERS’ SWEETS: 100 Super-Secret Vegan Recipes by Doron Petersan (Avery; $27.50, February 2012)

Update: I don't want to clutter up the comments before the contest but yes, the brownies are in there. And so are the cowwin cookies!

Are You Serving a Party Monster? You Should.

2012-01-31T14:06:00.006-05:00

It's that time of year again! You know, the time to jump on the football band wagon. The game won't be on at our house, but we'll still be having some fantastic food.

Here's a new recipe which will be in Vegan Sandwiches Save the Day. The book is wonderfully coauthored and photographed by the amazingly talented (and cool) Celine. For the bread, you can use pizza dough or even store-bought bread dough that would equal one loaf.

The Party Monster

Yield: 6 servings

This stuffed loaf is a show-stopper. It can be served hot or at room temperature. Serve with your favorite marinara sauce for dipping, if desired.

1 tablespoon (15 ml) olive oil

1 cup (160 g) chopped onion

2 cups (140 g) sliced mushrooms

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

Salt and pepper, to taste

1 recipe Green Monster dough (sorry, it's in the book) or favorite bread dough

6 ounces (168 g) thin Mushroom Tomato Slices (it's also in the book, so use store-bought for now)

6 ounces (168 g) thin Gobbler Slices (link here!)

16 mild banana pepper rings

Nonstick cooking spray

Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, then add the mushrooms, oregano, and thyme. Cook for 5 minutes longer, or until the vegetables are softened. Season to taste with salt and pepper. Let cool before using.

After the bread has risen, dump it onto a lightly floured work surface. With a rolling pin, roll into a 12 x 16-inch (30 x 40-cm) rectangle. With the short side across, on the center 6 inches (15 cm), layer half the Mushroom Tomato and Gobbler Slices, all of the onion/mushroom mixture, the remaining Mushroom Tomato and Gobbler Slices, and the pepper rings. Leave 1 inch (2.5 cm) at the top and bottom without filling.

Using a knife, make 6 to 8 cuts on each side of the filling, perpendicular to the filling. Make an equal number of cuts on each side. This is the part that will be braided. Starting at the top, fold an empty strip of dough over the end of the filling. Alternating sides, pull one strip from each side across the filling. Continue until you reach the last strips on each side. Fold the bottom in, then finish the braid. Pat with your hands to help seal the braided strips closed.

Spray a baking sheet with nonstick spray and carefully transfer the braid to the sheet. Let rise, covered with a towel, for 30 minutes, or until nicely puffed.

Preheat the oven to 350°F (180°C, or gas mark 4). Transfer the baking sheet to the oven and bake for 30 to 35 minutes, or until the bottom is browned. Transfer to a rack and let cool for a few minutes before cutting. Cut into six 2-inch (5-cm) strips and serve.

I've got a few more suggestions, too. Whether you are a football fan or not, you can always eat as if you are! Last year I posted a Buffalo Wing Pizza for the Super Bowl. The All-American Incrediburgers from American Vegan Kitchen remain a favorite in our home. Other great picks would be the Spinach Artichoke Dip, which was adapted from the Alfredo recipe. Or maybe the Chicago-Style Deep Dish Pizza, also from American Vegan Kitchen, is more your thing.

You may have noticed I've been a bit quiet here lately. I'm just about to hand in the manuscript for Grills Gone Vegan!, so pretty soon, things will get back to normal with more regular posts and a contest or two, and of course, the Vine and Dine and Food Network Friday features. Thanks for bearing with me. Stay tuned for a chance to win Sticky Fingers' Sweets!

Food Network Friday: Bayou "Chicken" Pasta + Another Winner!

2012-01-20T14:39:00.007-05:00

My version

Wow, this recipe was a terrific choice! Liz combed the Food Network site to find this gem , so let's start with her.

Liz's version

Actually, Liz earned her right to be first even more because she posted a week early! How's that for keeping on top of things? Liz stuck fairly close to the recipe, but substituted tofu and store-bought vegan cream. She also upped the spice, of course. It was such a success that her omni brother wanted the leftovers. Win!

Kelly played along with this tasty rendition. Check out her blog for her substitutions, but again, this also pleased Kelly's omni mom! Chickeny seitan stood in for the chicken and Kelly used a cashew cream. All in all, Kelly can see making this one again.

Kelly's version

In the most unique remake, Vegan Aide opted for eggplant and cauliflower as stand-ins for the chicken. Such a great idea! The spices must have bounced off the vegetables really well. As she says, any favorite vegetables would be great in the creamy sauce.

Vegan Aide's version

Like Kelly, I made a cashew sauce. I used tempeh for the chicken and it worked well. Jim was in the kitchen snitching as I was cooking and absolutely loved it... until I poured the pasta water in it which thinned it considerably. Bad move. It reminded him of the mac and cheese I grew up on which he thinks is more of a mac and cheese soup. I used to love it, but Jim wasn't a fan. He likes his mac and cheese to be just mac and cheese with some butter thrown in. Period. Anyway, I'd definitely make it again but without the pasta water.

So, Kelly, how about picking the next one?

I'm sorry to say that Karen #29 didn't get back to me so I'm redrawing for a copy of World Vegan Feast. Congratulations to Becky who made cheesecake! Please contact me so I can get this book on the way to you. Reminder: If I don't have any way to contact you (like both Karen and Becky), please check back.

Happy Weekend! It would be a great time to make Mihl's muffins to share with some non vegans. Get the recipe at Vegan Muffins on the Move. You'll be glad you did.

Holiday Food and the Winner is.....

2012-01-13T11:18:00.008-05:00

It's time! Congratulations goes to Karen, # 29. Over the holidays, Karen made and enjoyed "a pot pie with onions, mushrooms, dried cranberries, walnuts, spices and a top crust...pure invention! " Please email me your mailing address. Thanks again to Vegan Heritage Press for contributing the book for Karen.

You know I can't post without including food photos. For Christmas, we had the same roulade we had last year. For good reason, it remains one of our favorites. We had garlic mashed potatoes with the Home-style Gravy from American Vegan Kitchen, roasted green beans, and cranberry sorbet that was inspired by Chef Faulkner from the Next Iron Chef. You can't tell from the photo, but it was garnished with inedible holly leaves and raspberries. You know you're not supposed to garnish with inedible items. Take that Food Network, for not picking Chef Faulkner!

For New Year's Eve, we started a new tradition. Liz and I were talking and she was making Ethiopian. I mentioned it to Jim, aka the biggest fan of Ethiopian food after Kittee, and he requested it.

The injera was made from a hodge podge of online recipes with a little me thrown in. It was a big winner. Starting at 9:00, the greens are Kittee's from Papa Tofu Loves Ethiopian. They are the best greens ever. The mushroom tibs are from Isa's Appetite for Reduction. It was the first time I'd made them and we loved them. Red lentil puree is from Kittee, as is the salad that Jim made. It is the perfect contrast. For the 6 to 7:00 spot, it's the soy curl and potato dish, also from Kittee. I can't get soy curls locally and very rarely have them, so I used tvp chunks. We loved it.

So... wondering what is on my menu this week? I'm wrapping up a sandwich recipe for Grills Gone Vegan, having Ethiopian Mac and Cheese with Greens for dinner tonight, and planning to make another batch of Mihl's muffins for Vegan Muffins on the Move. Who knows what else?

On the blog this week, we'll have Food Network Friday on (wait for it....) Friday. If you haven't joined in before, this recipe is a terrific one to get your feet wet. It's a great dish.

Happy weekend!

Vine and Dine with Chile-Grilled Tofu with Avocado-Tomatillo Sauce

2012-01-09T14:14:00.009-05:00

Vine and Dine with the Candle 79 Cookbook continues! Given the name, we expected this to be spicier than it was. Jim even asked if it was "supposed to be Mexican". Either our spice sensors are out of whack or the peppers were unusually mild. Either way, it had as some heat, but not really chile heat. Even the jalapeno in the sauce wasn't very zippy. No matter, we really enjoyed the dish.

The recipe calls for simmering the tofu before marinading. It gave it a slightly different texture and is something I think I'll play with in the future. The sauces were both wonderful ad the dish comes together smoothly.

In other stuff:
Do you want to cook with us? Food Network Friday is up next with an incredible Bayou "Chicken" Pasta. After that, it's back to Vine and Dine featuring Bryanna's World Vegan Feast.

Try to win a copy of World Vegan Feast by commenting on this post. Random drawing will be Wednesday or Thursday.

Need a new soup recipe? How about this one?

And...I'm trying to centrally locate all my food posts at this facebook page. Like it and check back often.

Whew, that's a lot of bookkeeping kind of stuff.

Before I turn this over to Jim for the wine, don't forget to see what Liz and Matthew did with this pairing, and also Kim and Fred. I don't know about Liz and Kim, but I didn't let Jim see the suggestion in the book. They picked a German wine: a Sylvaner blend.

With this Vine and Dine, we chose a Gruet Blanc de Noir, from New Mexico. A lot of weirdness there; wine from New Mexico that thinks it's a champagne, no less? No, MORE! That's what we were saying. Actually, Tami was saying because I drank more and wouldn't share.

Price point is in the just-under $20.00 range. New Mexico actually has some kick ass "sparkling wines", just the way it is. Living in Ohio, that doesn't make a lot of sense, but Ohio has a pretty strong Finger Lakes-Lite style wine region right where we live. So who am I to judge?

This Gruet was made from Pinot Noir, our particular preference, as opposed to what would be labeled Blanc de Blanc, which uses Chardonnay as a the primary grape. This inexpensive, simple wine was bright, acidic and effervescent, with a citrus nose and an apple tingle on the palate. It worked well as a foil to the dish, didn't interfere, didn't oppose, but didn't integrate either. A sort of stood-on-its-own thing but worked out that way. Pick some up, but please share better than I do.

World Vegan Feast: Review and Contest!

2012-01-03T20:26:00.018-05:00

I've been a fan of Bryanna Clark Grogan forever. Really. She is one of my food idols. In my opinion, this new book is long overdue. Or maybe it's just that I so eagerly anticipated it. It was worth the wait.

Bryanna has a wealth of knowledge and a natural tendency toward teaching. Not only does she share her techniques (always inspiring), but in this book she shares her wonderful passion for global cuisines. Each recipe has a notation of it's origin and many include mini histories of the dish. The book is well-organized with chapters on 'munchies', soups, salads, comfort foods, and many more. With over 200 recipes from 50 countries, the sampling here has barely scratched the surface. But that's ok, because the book is also going to be featured for an upcoming Vine and Dine.

Knowing that Bryana takes seitan to all new heights, of course I had to try some recipes that feature it. Here's what I've made so far:

Seitan, Beer, and Caramelized Onion Stew

Bryanna's long slow cooking is perfect for snowy days... and the onions that are wonderfully sweet.

Serbian Braised Sauerkraut and Seitan

Ok, the name of this recipe says it all. Plus potatoes! A few of my favorite things.

Seitan au Poivre

I've made this one so many times that it's a bit embarrassing I don't have a better picture of it. This one really delivers.

Baja Tempeh Tacos

Bryanna's take on a fried fish taco. The salsa on these is so bright and fresh!

All in all, Bryanna knows her stuff and this book drives it home. This would be a fantastic addition to any cook's library.

If you haven't gotten a copy yet (and you really should!), here's a chance for you to win a copy. One lucky reader has a chance to win a copy of World Vegan Feast , thanks to Vegan Heritage Press, who also published American Vegan Kitchen. For this contest, American mailing addresses only. To enter, all you have to do is comment on this post telling me one dish you made over the holidays that you really liked. That's it! The winner will be chosen early next week using random.com. Good luck! Be sure to check back for the Vine and Dine recipes, too.

Oh, have you seen the new recipe over at Vegans on the Move? Join us!

Also, I have a new facebook page. Please come find me!

Happy January!

Spinach Artichoke Dip + Winner

2011-12-21T15:41:00.008-05:00

Recently, I got a note from one of my tester friends, Kip Dorrell, who had added spinach and artichoke hearts to the Fettucine Alfredo sauce from American Vegan Kitchen. With a sprinkling of vegan cheese, she magically turned it into Baked Spinach Artichoke Dip. Of course, I had to head to the kitchen and play with it further. I kept some of the basic elements of the sauce, but couldn’t resist playing with it a little more. We happen to like mozzarella-style cheese in this, but I’m sure Monterey jack or the pepperjack shreds would also be delicious.

We were pleased with the results and plan to have it again for New Year’s Eve. It will be perfect paired with champagne. Thank you, Kip!

Spinach Artichoke Dip

Yield: 6 to 8 servings

3/4 cup cashews

2/3 cup vegetable broth

2 tablespoons pine nuts

2 tablespoons white wine vinegar

1 tablespoon capers

2 scallions, chopped

Juice from 1/2 lemon

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon salt

Generous pinch black pepper

1/2cup frozen chopped spinach, drained and squeezed dry

1/2 cup drained and chopped artichoke hearts

1/2 cup vegan shredded mozzarella cheese

2 tablespoons minced sun-dried tomatoes

Pinch smoked paprika

Nonstick spray

Crusty bread, corn chips and vegetables for dipping

Preheat the oven to 375 degrees. F. Combine the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper in a blender. Process until completely smooth and no grit remains. Stir in the spinach, artichoke hearts, cheese, and sundried tomatoes. Taste and adjust the seasonings. Spray a 9 or 10-inch pie plate with nonstick spray. Spread the dip into the skillet and sprinkle lightly with the paprika. Bake for 20 minutes, or until the edges are just starting to brown. Serve hot with the dippers.

Now for an important organizational note! As some of you know, I've been deliberating over the best way to manage facebook pages so I could have a personal and a professional page. I don't want to cross-post like crazy, for one thing, and want to keep things as simple as possible. I'd rather spend more time in the kitchen and less time on the computer. So I've decided that I will delete the American Vegan Kitchen facebook page and retire the Tamasin Noyes Cooks Vegan page. Instead, I'll have both a personal and professional page under my name, Tamasin Noyes. Please find me there! The new professional page will be linked from that page. I expect to make the change by New Year's Day. Thank you for your patience while I iron out this (to me) complicated situation.

If you've hung in with me for this whole post, I want to say congratulations to the winner for Papa Tofu Loves Ethiopian Food, is Ashley, #22! I hope you'll love this zine as much as I do.

All the best to all of you in 2012!

Vine and Dine: Panko Crusted Seitan Milanese from Candle 79

2011-12-15T09:09:00.013-05:00

With the holidays around the corner, this dish is wonderfully elegant. Having never been to Candle 79, this recipe is exactly the type of dish I imagine them serving. We loved this dish, far more than their famed Seitan Marsala. Rather than make the seitan from the Candle 79 book, I just used some roasts from the freezer. The recipe from American Vegan Kitchen, prepared in the crockpot, remains my favorite. The recipe calls for pounding it, but I knew that wouldn't really do anything to the seitan, so I just cut the slices thinly. The pesto is easy (and nicely vibrant) and of course, is a natural with the tomato/basil topping.

As the seitan didn't absorb all the pesto, I stirred it into some cappelini for a side dish. Next time, I'd thin it a little for better coverage. Also, 'chickeny' seitan would be even better in this dish than the roast. As it was, we thoroughly enjoyed it and look forward to having it again.

To see how Liz and Matthew handled this dish, be sure to read their post here. As a side note, Liz and I tackled the dish in similar fashion. You'll see we both used that leftover marinade to pull the dish together.

Kim and Fred joined us as well. Take a look at their wine pairing for a bit of a successful surprise.

Our next Vine and Dine is the Chile-Grilled Tofu with Avocado-Tomatillo Sauce from the same book, with a wrap-up January 9th.

Now, for the wine pairing, here's Jim. Be sure to check back to see if you won Papa Tofu Loves Ethiopian Food later this week. Remember, you can't win if you don't enter!

Leitz Dragonstone 2009

BOOM! When in doubt, pick a Riesling. Why? Because whoever is picking these Vine and Dine dishes appears to have a fundamental desire to come up with dishes that are not wine friendly and Rieslings are my go - to. And more why?

Well, like my favorite tattoo artist back in the past with the neck tattoo of something satanic and two stars on his forehead, once you get over the initial shock you find that there is, indeed, something quite cuddly in there under that rough exterior.

So it is with Vine and Dine.

But how to break through? Why, Riesling, of course. Back to earlier posts, the acids of a Riesling can slash back against fats, and can compete against salsas and pestos. The fruit of a Riesling, in this case apple-apricot laced with the slightest hint of Meyer lemon, provides a citrus flavor profile that brightens up a dish. It hits the palate similarly to using lemon or lime juice in cooking. They can also handle spice.

So apply all of the above to this dish. The Dragonstone is a low-end release from Leitz, one of our top three Mosel faves, who are responsible for some pretty sick and amazing wines. This one comes in around $16 to $18, and has bright acidity,
flavors as described, and general bad-assedness.

Rieslings won't caress a dish, like a Burgundy with a seitan mushroom dish, or flow
around a hearty dish like a Pac NW merlot would, they tend to work against the dish but in a good way. Like having parents who are opposites, sometimes that can be ok too. Damn, who brought up my parents anyway?

Well, enjoy the holidays etc. and adopt a cat or two, they're fun.

Giveaway: Papa Tofu Loves Ethiopian Food (And So Do We!)

2011-12-14T09:47:00.011-05:00

Yes! It's contest time! Let me give you a bit of back story on my experience with Ethiopian food. When I say 'experience', it really is what I mean. We were in Washington D.C., and had an Ethiopian taxi driver. We'd wanted to try Ethiopian food for a long time and were chatting with our driver about the best local restaurants. With our communication challenges, he never got the vegan thing, but he did suggest 2 of the restaurants that were on our 'vegan-friendly' list. We opted for Meskerem in the Adams Morgan area. Walking into the restaurant was like walking through a portal. The first thing to hit you is the aroma. It was enticing. Our server carefully ran through the menu with us and we opted for a platter. After two bites, we were hooked. As a plus, eating with you hands has never tasted so good.

And didn't have Ethiopian food again until this last spring. We were vacationing in Vermont with our dear friends, Liz and Matthew. Liz managed to find a restaurant that served Ethiopian food on Tuesday nights. The food was just as wonderful as our first time, and we were even more fascinated than before.

Then came Kittee Berns' incredible zine, Papa Tofu Loves Ethiopian. I've been a fan of Kittee's for a long time, and if you're not already, you will be soon. This zine is packed with all the flavor you'd hope from Ethiopian cuisine and a big surprise: it's gluten-free!
We started with the Ethiopian version of Mac 'n' Cheesie. Since we're not gluten-free, I used regular pasta, but otherwise followed the recipe exactly. And loved it. Following Kittee's suggestion, we served it with ye'abesha gomen, made with chard. I have 3 words for you: best greens ever.

From there, we went for a platter-style meal. Since I didn't have the urad dal for the injera fake-outs, I made my own from a combo of online recipes. Most importantly, it used some sourdough starter and fermented for 3 days. So we started off with a great base, in spite of the fact that many of them tore because I had stacked them. We had the Best Greens Ever (of course), red lentils in a spicy gravy (p. 55), mushroom tibs (p. 47), and my own version of salata (from Vegan Sandwiches Save the Day.). We loved this dinner and it hit all the same notes that dining out had. Kittee really worked some magic into this zine. I could go on and on, but this is already a long post. This is a gem that is packed full of info as well as incredible recipes.

Let me give you a couple of tips, if you happen to have this zine or are the lucky winner.

1. Make the full recipe of the nitter kibbeh. You'll use it.
2. Kittee says it, but I'm saying it, too. Know your berebere whether it's homemade or store-bought.

Here's your chance! Comment on this post telling me one of your favorite Ethnic dishes. Since we're talking world food, international entries are welcome. Next week, I'll use random.com to pick one winner. Papa Tofu Loves Ethiopian could be yours! Good luck!

12/22/11 - the winner is Ashley, #22! Congratulations. I will email you so I can pop this in the mail to you.

Brocalfredo (The Remake) from American Vegan Kitchen

2011-12-12T16:36:00.008-05:00

I know I planned to post a recipe from American Vegan Kitchen every week until the end of the year, but somehow last week slipped through the cracks. So this week, I'll post one of my very favorites that we have at least once a month. I've changed the recipe a little (really, can anybody resist?), tweaking it to our current tastes. The recipe below is the new version which will be published in the next edition of American Vegan Kitchen. Speaking of American Vegan Kitchen, if you haven't written a review on Amazon, or the new Vegan Corner, would you please take a few minutes to do so? Thank you in advance.

Now about this recipe. In the photo above, it's the Broccalfredo variation, but with spinach added, too. It's my absolute favorite way to have this creamy dreamy pasta. With it's rich flavor, you'd never know there is no fat added. To add spinach, add up to 1 pound to the large saucepan when you're combing all the ingredients at the end. Stir it in until just wilted.

Fettuccini Alfredo
Serves 4

3/4 cup raw cashews
1/4 cup plus 2 tablespoons pine nuts
1/2 cup marsala or dry white wine
1 1/2 to 2 cups vegetable broth
4 cloves garlic, minced
1 teaspoon salt
3 tablespoons apple cider vinegar
2 tablespoons nutritional yeast
1 1/2 teaspoons prepared yellow mustard
2 tablespoons arrowroot
1/8 teaspoon chili powder
Black pepper
2 tablespoons minced fresh parsley

1. Combine the cashews and pine nuts in a blender and grind until powdered. Add the wine, 1 1/2 cups broth, the garlic, salt, vinegar, nutritional yeast, mustard, arrowroot, chili powder, and black pepper, to taste. Blend until smooth, then transfer to a large saucepan over medium heat. Whisk and heat through, adding more broth to thin, if needed. Taste and adjust the seasonings. Keep warm.

2. Cook the fettuccine in a large pot of boiling salted water for 12, or until al dente. Drain well then return to the pot. Add the reserved sauce and toss to combine. Serve immediately, sprinkled with parsley.

For Broccalfredo: Got extra broccoli? Use it up in this Alfredo variation, using 8 cups of florets and the Fettucine Alfredo above. When cooking the pasta, add the broccoli to the cooking water for the last 3 minutes of cooking time. Drain the pasta and broccoli then return to the cooking pot. Add the sauce and stir to coat. Garnish with the parsley and serve.

(Recipe copyright Tamasin Noyes, American Vegan Kitchen, published by Vegan Heritage Press, 2010).

Coming soon: a giveway for Papa Tofu Loves Ethiopian! You won't want to miss this one.

Food Network Friday: "Bacon" Corn Muffins

2011-12-02T11:30:00.019-05:00

Vegan Aide's version

This was a dramatic twist from our usual Food Network Friday choices. In support of Vegan Muffins on the Move, I chose a muffin! Surprise!? Probably not. Here goes.

Allysia's version

Alyssia starts us off with this gorgeous muffin photo! In a smart move, Allysia also used cashews for her frosting, which is a fantastic idea. And they are whole grain, which is always a healthful bonus. Look how prettily they are garnished. Great job, Allysia!

Over at Weekly Vegan Menu, life has been a bit busy so blogging has taken a back seat. Real life can derail even the most dedicated. Thankfully, Vegan Aide took up this challenge (and is the only one of us to use a piping bag - that's why she's up top). Look how delicious! Cleverly, she used Tofurky Italian Sausage links for her 'bacon', which she then tied to a soup course. With the campaign in full swing (always, my opinion not hers,) she appropriately made Senate Bean Soup. (As a side note, I'll miss you Barney Frank. Yeah, I know he is a Representative, not a Senator, but whatever...)

Kelly's version

Kelly, the creator of the all vegan life size Candy Land, tried her hand at not only veganizing but de-glutening! For the bacon, Kelly used tempeh crumbles. The fact that we all used different 'bacons' says a lot for the diversity of the vegan diet. Once she could get around the idea of a savory frosting, Kelly was pretty happy with her results. They certainly look adorable and so well-dressed. Be sure to see her post for the details on getting the gluten out.

Liz's version

Liz from Cooking the Vegan Books graciously offered to take some of the credit for this choice. (In this case, "credit" should be pronounced "blame"). She has big shoulders! Liz is also tenacious and forged ahead in spite of not having a love for baking. And having many second doubts. And trying to scheme a back-up plan. But in her words, she ended up with 'edible' muffins. (Let's be honest here, neither Liz or I were fans of our revamps.)

My version

Mine were also (almost) edible. I added frozen corn and used maple syrup for my sweetener. This makes them sound better than they were. Before frosting them, I was ready to throw them out. They were dry, crumbly and they tasted exactly like peanut butter to me! I used Lightlife "Bacon" as the sub. I'm wondering if the fact that as a kid I hated BLT's and always had PB and bacon sandwiches left me with that connotation forever. The frosting (cream cheese thinned with Frank's Hot Sauce and a bit of milk) was the best part. And the only thing that made them (almost) edible. If eating just one counts.

So, I've asked Liz to pick next month's Food Network Friday which promises to be better than this one. In the meantime, be sure to check out Vegan Muffins on the Move. Celine will be posting a muffin recipe there shortly. Spread the vegan love!

If you're still in the mood for a cookalong, I can happily vouch for the Seitan Milanese that we're doing for Vine and Dine (wrap-up Dec. 19th). It's from the Candle 79 cookbook and is a winner.

Happy Weekend!

Sandwich Sneak Peek and Author of the Day!

2011-12-01T09:39:00.009-05:00

Yesterday I got an email from Cookstr that I was the author of the day. Today! What a wonderful surprise. You know the site, right? It's always growing and has an ever increasing number of vegan recipes. Good stuff! Be sure to see all the recipes featured there from American Vegan Kitchen.

This week is post heavy for my blog, but I wanted to post today because I'm excited about the Cookstr thing. Those of you who know me have heard me say a million times that I still can't believe I have a book published. It just doesn't feel real. To have two more in the works is even more unbelievable. I thought I'd share a few sandwich photos from recipes in Vegan Sandwiches Save the Day. These are photos that were taken just so the testers could get an idea of the finished sandwich, not for the book.

I'm incredibly lucky to be working with the awesome Celine Steen. Her wonderful enthusiasm and talent come through in this book as in her previous books.

Tomorrow: Food Network Friday!

Bistro Asparagus Twists from American Vegan Kitchen

2011-11-29T11:54:00.007-05:00

Every year, our family takes steps to reduce holiday stress. Last year, we all enthusiastically agreed to do only home-made gifts for Christmas, which has become a new tradition for us. This year, I'm trying extra hard to think ahead with fun foods that take minutes to make but still have that feeling of holiday indulgence. This recipe is one of those. It's sure to find a welcome (but short-lived) place in your menu this season. You may want to follow my example and double it.

Speaking of holiday food, While American Vegan Kitchen isn't stuffed full of holiday-fare, it has many recipes that are easy, hearty, and satisfying. Check out the Look Inside feature on Amazon. I'm hoping you'll like what you see and pick up a copy for yourself or any vegans or aspiring vegans in your life. Cookbooks are the gifts that keep on giving.

Bistro Asparagus Twists
Makes 16

Looking for an incredibly easy, yet fantastic tasting festive appetizer? With the holidays around the corner, who isn't? Even better, these can be prepared ahead of time and baked while your guests arrive.

Dipping Sauce:
2 tablespoons vegan mayonnaise
2 tablespoons vegan sour cream
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon prepared hot mustard

Twists:
16 asparagus spears, tough ends trimmed
1 sheet frozen puff pastry, thawed
1 tablespoon prepared hot mustard

1. Sauce: In a small bowl, combine all the ingredients and mix until blended. Refrigerate until ready to serve.

2. Twists: Preheat the oven to 400°F . Steam the asparagus over a pot of boiling water for 5 minutes. Transfer immediately to a bowl of cold water to stop the cooking process. Pat dry.

3. Unroll the pastry sheet on a lightly floured work surface. Cut and remove one third of the pastry for another use. You should have a 6 X 9-inch rectangle remaining.

4. Spread the mustard evenly over the puff pastry. Cut into 16 strips about 1/2-inch wide across the short side of the pastry.

5. Using one strip of pastry and one stalk of asparagus, beginning at the stem end, wrap the pastry diagonally around the asparagus, leaving space between the pastry.

6. Arrange on the baking sheet and repeat, placing them about 1-inch apart, until the asparagus and pastry are used up. Bake 18 to 20 minutes, or until golden. Serve hot with the dipping sauce on the side.

(Recipe copyright Tamasin Noyes, American Vegan Kitchen published by Vegan Heritage Press, 2010).

Next up: Food Network Friday wraps-up Friday, December 2nd. If you haven't baked muffins to share, this recipe might be a good one.

Mom's Apple Pie - Make it for Thanksgiving!

2011-11-22T13:49:00.005-05:00

Are you ready for Thanksgiving? I'm not, but I will be when the time comes. One of my favorite parts of preparing is making desserts. We always end up with way more than we need, but love the chance to sample a little of this and a little of that. One year, we had a misunderstanding and ended up with 3 apples pies! Nobody complained as they were all different and we got to split the leftovers. Apple pie makes the best breakfast the day after Thanksgiving, in case you were wondering.

This year, I'm making pie (of course), cupcakes (by request), and also the Chocolate Peanut Butter Tartlets from Pie in the Sky. If you're looking for a new recipe for apple pie, check out the one below, which is from American Vegan Kitchen (published by Vegan Heritage Press, 2010).

On a bookkeeping note, if you follow me on Facebook, it would be wonderful if you'd shift over to my new page there where I'm trying to do "all food, all the time". Besides recipes, blog and cookalong fun, I also plan to have contests. Come on over!

Have a fantastic Thanksgiving. I'm looking forward to seeing what you had.

Mom’s Apple Pie

Serves 6 to 8

Piled high with cinnamon-spiced apples, this is the quintessential American dessert. Serve this pie with a scoop of vegan ice cream on the side, if desired.

8 or 9 McIntosh, or other red baking apple, peeled, and cut into 1/4-inch slices (about 8 cups)
1/2 cup sugar
1/3 cup light brown sugar
1/4 cup all-purpose flour
1 1/4 tablespoons ground cinnamon
1/2 teaspoon ground ginger
Juice of 1/2 lemon
Pinch salt
Your favorite dough for a double crust piece, or 2 store-bought crusts

1. Preheat the oven to 425 degrees F. Place an oven rack on the lowest level of the oven.

2. In a large bowl, combine the apples, sugar, brown sugar, flour, cinnamon, ginger, lemon juice, and salt. Stir to coat the apples, then set aside.

3. On a lightly floured surface, roll out half of the pie dough to a 13 to 14-inch round, less than 1/4-inch thick. Add flour to the work surface and dough as needed. Gently transfer to a 9-inch pie plate, pressing it to fill the pan , allowing the excess to hang over the sides. Transfer the apple mixture to the pie plate.

4. Roll out the remaining pie dough and gently arrange it over the apples. Cut any overhanging dough that exceeds 1-inch. Use your fingers to seal the dough, rolling the dough from the bottom crust up and onto the top crust, to form a rim around the pie. Crimp the edge with your fingers. Cut 4 or 5 slits in the top crust to allow steam to escape.

5. Place the pie on a pie ring or baking sheet to catch the drips. Bake 20 minutes, or until golden brown. Remove from the oven and cover loosely with foil. Bake 30 minutes longer , or until the filling bubbles. Cool slightly before cutting.

(Recipe copyright Tamasin Noyes, American Vegan Kitchen, published by Vegan Heritage Press, 2010.)

Food Network Friday "Turkey" Pot Pie

2011-11-17T18:15:00.016-05:00

My version

After a brief hiatus, thanks to the biggest VeganMoFo ever, we're back at it with Food Network Friday. You remember the concept: we pick a dish from Food Network and veganize it however we wish. With Thanksgiving around the corner, Kelly picked this turkey recipe from Paula Deen. Here we go!

Kelly's version

Kelly, who happens to do a great Paula Deen impersonation, brilliantly topped her potpie with tater tots! Taking the route of the rebel, Kelly went for straight vegetables. So Kelly, where do you get your protein? Seriously, this looks decadent and delicious.

Kim's version

Using TVP for her 'turkey', we know Kim got her protein! Even thought it's deconstructed, and healthier, Kim still managed to stay closer to the original. She even used the squash and cranberries! Great presentation, too, Kim!

Liz's version

Liz made this dish weeknight friendly, something Paula Deen would love. Bravely, Liz used a few cranberries. I happen to know she's not a big fan of fruit. Baking the whole sheet of pastry is a clever short-cut. And look how beautifully crisp it is. This looks like a fantastic take on the dish, and truth be told, Liz and I approached it very similarly.

More traditional than Thankgiving-ish, my potpie was filled with a bit of minced seitan (leftover) along with the seasoned tempeh and all the usual vegetables. Squash is rarely welcome in this house, and I couldn't get my head around cranberries and cheese, so I just omitted them. Instead of mushroom or celery soup, I included some of both vegetables in the potpie, then made a white wine based gravy. We really liked this dish. After dinner, I realized that the Gobbler Slices, cut into chunks, would have been a little more seasonal.

The next Food Network Friday will be December 2nd. In the meantime, maybe these will give you some ideas of what to do with your Thanksgiving leftovers.

Update: One more bookkeeping note. I've started a new facebook page exclusively for this blog, books, and anything to do with cooking. Please visit it here.

Quick Fix Vegan Review

2011-11-11T16:15:00.002-05:00

Muffuletta Pizza

This time of year, not only do the days get shorter, but they also fly by at record pace. Normally busy schedules become increasingly hectic with the holiday season right around the corner, no matter what your traditions might be. Our family is doing our second homemade only Christmas, and I have zero ideas so far. I've taken a stack of craft books out of the library and am planning to spend my after dinner time working on gifts. Making presents rather than making dinner is where my mind is. That's when a book like Quick Fix Vegan comes in handy.

Seitan Donburi with Unagi Sauce

Although I was a tester for this book, my favorite recipe just might be the one I made most recently. The Seitan Donburi with Unagi Sauce was ready in minutes and delicious. I did cut the sweetener in half to suit our tastes. Instead of 4 people, this happily served 2 of us with broccoli on the side.

Here are some other recipes I've made and enjoyed.

Burrito Scramble

An easy scramble to start your morning right. Of course, it's customizable.

Deconstructed Bahn Mi Salad
Even better than it sounds, and this from a bahn mi lover.

Quick Vegetable and Quinoa Soup
Hearty and full of flavor, this is perfect for this time of year.

Tofu "Scampi" with Spinach
This reminded us a little of Salt and Pepper Tofu with spinach added. It was one of Jim's favorites.

Seitan Forestiere
Mushrooms and seitan can never be wrong.

Quick Fix Vegan is a fun book that appeals to a broad range of tastes. I know several people have confused this with Quick Fix Vegetarian, which is a completely different book. Robin referred to this one as a companion volume. With recipes that can be prepared in 30 minutes or less, the recipes can be tweaked to your own palate. I'm sure I'll be reaching for this one often.

Now about that handmade present thing, if you have any ideas for two nephews in their 20's, please shoot them my way!

(Disclosure: my book, American Vegan Kitchen, is published by Robin Robertson's husband's company, Vegan Heritage Press. This in no way impacted my review.)

Cinnacrunch Muffins - Making and Sharing

2011-11-10T10:00:00.008-05:00

As vegans, most of us are passionate about our decision to live vegan lives. After some thought about how to encourage others to eat vegan food even now and then, muffins seemed an easy introduction. In the past, I've taken muffins into my husband's work once in a while. But I'm shifting up my game. I'm making a once-a-month effort to take a batch of muffins to unsuspecting places. For example, my library and yoga studio are on my target list. It's an easy thing to do, and something I'm hoping you might want to join. To make it even easier, Celine and I have started a new blog all about the project. We're lucky to have the support and encouragement of our positive-thinking like-minded friends over at Vegans On the Move.

Here's a recipe to get you started, but be sure to check out the Vegan Muffins on the Move blog.

Cinnacrunch Muffins
Makes 1 dozen

Cinnamon lovers, this one is for you. The delicious crunch is baked right inside the muffins, not just on top. To make your next batch easier, make a double or triple batch of the crunch mixture. It stores well for up to two weeks if kept airtight.

Crunch:
1 cup packed light brown sugar
2/3 cup all-purpose flour
2 tablespoons ground cinnamon
6 tablespoons vegan margarine

Muffins:
1/2 cup canola oil
1 cup sugar
1/4 cup applesauce
1/4 cup soy milk
1/2 cup vegan sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Pinch ground nutmeg

Crunch: Preheat the oven to 350° F. In a medium bowl, combine the brown sugar, flour, and cinnamon. Using a pastry cutter (or your fingers), crumble in the margarine until the mixture resembles pea-sized crumbs. Transfer the mixture to a baking sheet and bake for 7 to 8 minutes, until slightly golden. Remove from the oven and place the pan on a cooling rack for 2 hours, then break the crumb mixture apart so you have slightly larger than pea-sized crumbles. Set aside.

Muffins: Lightly oil a muffin tin. Preheat the oven to 350° F. In a large bowl, combine the oil, sugar, applesauce, soy milk, sour cream, and vanilla. Whisk together until the sugar is dissolved and the ingredients are combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry mixture to the wet ingredients. Add 1 1/4 cups of the crunch mixture. Stir gently to combine, but don't overmix. Transfer the batter to the muffin tin, filling the cups to almost full. Sprinkle 1 tablespoon of the remaining crunch mixture onto each muffin.

Bake 25 to 30 minutes or until golden brown. Cool in the pan for 5 minutes, then transfer to rack to finish cooling.

(recipe from American Vegan Kitchen, published by Vegan Heritage Press, 2010, copyright Tamasin Noyes)

On the "Glut" of Vegan Cookbooks

2011-11-07T09:36:00.022-05:00

Pad Thai

I've heard more than one cookbook author mention that there are just too many vegan cookbooks out there now. Huh? How can that be? Sure, we all have to prioritize how we spend our limited book funds, but isn't it still better to have as many choices as possible? Isn't it incredibly exciting that new vegan cookbooks come out all the time, showing how veganism is truly becoming the new vegetarian? Isn't it inspiring that more people are open to trying a vegan meal now and then? Don't we want everyone to have "the book" that grabs them, the way we all did?

I know I do. If it's American Vegan Kitchen that has a recipe that becomes a keeper, I'm thrilled. But if it's a book by someone else, I'm just as happy. I want people to have these life-changing cookbooks, no matter who wrote them. Every vegan cookbook that I have ever had the chance to get my hands on, has had something to offer. I've learned something from each and every one. I want everyone to have those "lightning moments" when you view an ingredient or a technique in a new way.

I'll never forget the Sweet and Sour Tofu Balls from Tofu Cookery by Louise Hagler. For years, this was the only tofu recipe I liked. Until I made the Pad Thai from Vegan with a Vengeance, by Isa Chandra Moskowitz. From there, I wanted to try tofu in everything.

Seitan au Poivre

More recently, I learned just how much I really love pepper, thanks to the Seitan au Poivre from World Vegan Feast (Bryanna Clark Grogan). The Latin Shredded Seitan (Mexican Chili Braised variation) from Viva Vegan by Terry Hope Romero was eye-opening in the the magic ways of dried peppers. The Garlic Soup from Vegan Fire and Spice (Robin Robertson) is a mainstay for us. If we even have a hint of a stuffy nose, this soup is on the table. Thanks to Hearty Vegan Meals (Celine Steen and Joni Marie Newman), I tried yeast in a muffin-like recipe for the first time. The Baked Cinnamon Sugar Doughnut Holes had me swooning, and eager to experiment. I had my first taste of home-made Indian food with the Gohbi Aloo from the Urban Vegan (Dynise Balcavage). The complexity of flavors astounded and inspired me. I'm looking forward to expanding my comfort food horizons through Julie Hasson's Vegan Diner. I can't wait to try her Pastrami Style Seitan, and I'm going to give soy curls another try in her Smoky Curls.

Latino Shredded Seitan (Chipotle version with peppers)

These are just a few examples of recipes that have or will likely impact me, in the case of Julie's. I could go on and on. Different books and different styles speak differently to people. But if such a variety of books weren't available, it's less likely that everyone could potentially have that 'aha' moment when we realize how delicious and do-able vegan meals are. I'm grateful that there are as many vegan cookbooks on the shelf as there are, and more every day.

I've been meaning to make this post for a long time, but thanks to Herbivore's awesome badges (maybe not the right word) about supporting vegan businesses, I'm doing it now. In this time of shameless self-promotion, I am asking vegan cookbook authors to support each other. If you're pushing your own book, how about giving another author a nudge, too? It doesn't have to be in the same post or the same conversation, but every book has good points. Look for something positive to say about someone else's work, and say it.

You just never know what book might change a person's perspective on veganism. Isn't that even more important than our own sales? Let's band together. It's time. Veganism is bigger than all of us.

Vegan.com's Recipes of the Year (2011)

2011-11-05T16:55:00.007-04:00

Seitan Veggie Crowns

Just a quick post to say how lucky I feel to have had a recipe included in Vegan.com's Best Recipes of the Year. I'm stunned to be on the same list as Mark Reinfield, Robin Robertson and Chocolate Covered Katie. I am truly humbled.

My recipe for the Seitan Veggie Crowns is here and it's a super fast, easy-to-make appetizer. If you clean your pomegranate ahead of time, you can make the filling while the shells are baking and be done in about 15 minutes. This trick of baking and filling wonton wrappers is open to all kinds of variations, and you can bet you'll see me using them again.

Robin is serving up Singapore Noodles. Asian-style food is one of my favorites, and this looks so satisfying.

For an incredibly elegant entree, look no further than Mark Reinfield's incredible recipe for Pistachio Crusted Tofu with Saffron Quinoa Pilaf. I've never wanted to eat at Blossoming Lotus more than I do right now.

Unbelievable Triple Layer Chocolate Mousse Cake is Katie's dessert creation. Talk about decadent...yes, please.

Here's hoping these recipes find a place at your table soon!

Hearty Vegan Review and Contest

2011-10-28T08:57:00.001-04:00

For various reasons, it's taken me longer than I would have liked to review Hearty Vegan Meals for Monster Appetites. But I'm doing it now, and that's what counts, right? Especially since you've got a chance to win this book.

First, a disclaimer: I am currently working on a sandwich book with Celine Steen who is one of the authors of this book. Joni Marie Newman is the other talented cook behind the book. That didn't color my perceptions, but I thought I'd mention it upfront.

Flipping through the book, it's actually hard to see where to start. That's a good thing. So to get down to business, I decided to make the Baked Cinnamon Sugar Donut Holes. These are phenomenal. So easy... sooo good. The photo up top was taken when they were just out of the oven. The sugary topping kind of soaks into the muffin after a while, making them even yummier, but I didn't get any photos for you. They're that good.

Next up, White Panini Rolls. Making bread isn't that much effort and is always so worth it. These rolls are no exception. Next time, I'll make them into 8 instead of 6. Another winner.

(Excuse my obviously loved glass roasting pan)

What to do with those rolls? The book suggests using Tofu Jerky for a sandwich filling. OK! The jerky was fantastic. Loved these and can see making them often. Perfectly chewy and delicious.

To go with the sandwich (as if it needed anything), we had the Sweet Peppercorn Cole Slaw. I admit that I added some minced onion, because I think that cabbage loves onions.

I also made the Cinnamon Swirl Bread. It wasn't the prettiest as my swirl separated. I didn't bother with photos, and it's just as well since it disappeared quickly.

With colder weather approaching (sorry, Mom... it happens this time of year...), it's the perfect time to delve into Hearty Vegan Meals. What I've posted here is just the tip of the iceberg. One lucky reader will win a copy of this book. Just tell me one comfort food dish you find yourself craving, any time of year! Shipping worldwide is ok. The winner will be drawn randomly on November 3rd. Good luck!

Update: #32, pbandkelly, is the winner! Please email me your mailing address so you can get cooking with Hearty Vegan!

Funnel Cakes

2011-10-21T10:52:00.008-04:00

One of the stories in my family-lore includes a Halloween story. On a cold, dark and rainy Halloween night, my 17-year old brother got suckered into taking a 5-year old me trick-or-treating. I’d like to think I wore my tv costume, which was one of my favorites, but that might not be true. Just a few houses into the night, our neighbors invited me in for homemade donuts and cider. Without even a glance back to the end of the driveway (so I’m told), where my brother was posted, I happily got out of the rain. I remember the house being warm and light, but the donuts were definitely the highlight. I've never been a fan of candy, but anything homemade? I'm there! Something about these funnel cakes hit me the same way as those donuts of long ago. I hope you enjoy them, too.

Funnel Cakes

These are a riff on the Summer Waffles from American Vegan Kitchen. The recipe is cut in half and it’s a little lighter on the flour. At a vegan meet-up at Hal and Al’s in Columbus, I was talking to Kerry, the manager. She mentioned that the batter should work for funnel cakes. Kerry, you are right! And here’s the proof. Thanks for the inspiration.

1 ½ cups soy milk

2 tablespoons sugar

1 teaspoon active dry yeast

2 tablespoons canola oil

1 ½ to 1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

1 teaspoon pure vanilla extract

Canola oil

Confectioners’ sugar

Heat the soy milk to lukewarm than transfer to a large bowl. Stir in the sugar and yeast. Set aside to bubble and proof, about 5 minutes. Stir in the oil.

In a medium bowl, combine 1 ½ cups flour, baking powder, salt and cinnamon. Mix well. Add the dry mixture to the wet mixture. If the mixture is ‘milky’, add the additional ¼ cup flour. Stir in the vanilla and mix well. Cover the batter with plastic wrap and let rise a couple hours at room temperature or longer refrigerated. The batter will thicken some as it sits.

Scoop the mixture into a large, heavy duty ziplock bag. Lighter weight bags may burst. Cut off one of the corners, but be sure to make it a small cut. You can always cut it larger if needed.

Using a small cast iron skillet, fill 1 to 2 inches of canola oil. Heat over medium to medium-high heat. Test the oil by squeezing a small amount of batter into the oil. It should turn golden in about 2 minutes. Adjust the heat if necessary. Working quickly so that the batter can cook evenly, squeeze a thin stream of batter into the hot oil, in a circular motion. Cook 2 to 3 minutes, until golden. If needed, turn over carefully to cook the second side 1 minute, until golden. Transfer to a cooling rack. Repeat until all batter is cooked. Dust with confectioners’ sugar and serve hot.

Makes 6 to 8 funnel cakes

By the way, my family would think I was remiss if I didn’t mention when I was even younger than 5, I threw a "ducky ducky flap flap" toy at my brother’s chin. I hit it. He got 4 stitches and has never let me forget it.

Contest and Chicago-Style Deep- Dish Pizza Recipe

2011-10-13T09:05:00.004-04:00

I'm sure you're missing my almost annual attempts to veganize Bordeaux cookies from MoF0's past nearly as much as I am. In other words, not at all. Instead I am happily joint blogging with my friend, Liz, over here. We're starting a long term project to cook our way through the Horizons cookbooks.

So this blog doesn't feel neglected, I thought I'd hold a contest for American Vegan Kitchen and post a recipe. In our home, the weekends are made for pizza. This time of year, it's especially cozy to have dough rising and sauce simmering. I thought I'd share the Chicago-Style Deep-Dish Pizza, which was a big hit with the testers, especially Kim, who is from Chicago originally. That's high praise!

Like all pizza recipes, this looks lengthy. It's really not. It's a matter of making a simple dough, a no-cook sauce (!), and doing some layering in a large cast iron skillet.

Chicago-Style Deep-Dish Pizza

The story goes that deep-dish pizza was invented in the early 1940's at Pizzeria Uno in Chicago. It caught on quickly and is still offered in pizza shops today. For Chicago pizza, the cheese is placed directly on the crust, with the sauce and toppings on top of the cheese. This works well with vegan cheeses that can sometimes be slow to melt.

Dough:
3/4 cup warm water
1 teaspoon agave nectar
2 1/4 teaspoons active dry yeast
1 cup all-purpose flour
1 cup white wheat flour
3/4 teaspoon salt
3 tablespoons olive oil
Cornmeal, for dusting

Sauce:
1 (28-ounce) can whole plum tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
Pinch fennel seeds
2 to 4 cloves garlic, minced
1/4 teaspoon salt
Pinch black pepper

Toppings:
1 tablespoon olive oil, plus more for drizzling
3 1/2 ounces spicy vegan sausage links, minced
1/2 teaspoon red pepper flakes
1 cup sliced cremini mushrooms
1 cup shredded vegan mozzarella cheese
1/2 teaspoon dried oregano
2 tablespoons vegan parmesan
1 cup tightly packed chopped fresh baby spinach

1. Dough: In a small bowl, combine the warm water, agave nectar and baking yeast. Set aside for 5 minutes or until the yeast bubbles. In a larege bowl, combine the flours and salt. Stir togethe. Add the yeast mixture and olive oil. Mix well to form a cohesive dough. Transfer to a lightly floured work surface and knead about 5 minutes, adding flour as needed. Dough will remain tacky, but shouldn't be sticky. Shape into a ball. Lightly oil a large bowl and transfer the dough to the bowl, turning so that the top is coated with oil. Cover with a clean towel. Let rise in a warm place until doubled, about 1 1/2 hours.

2. Sauce: Drain the tomatoes in a colander for 10 minutes, gently squeezing them to break them up. Transfer to a medium bowl, add the remaining sauce ingredients, and set aside.

3. Toppings: Heat the olive oil in a small skillet over medium heat. Add the sausage and the red pepper flakes. Cook 2 to 3 minutes until fragrant and the sausage has lightly browned. Transfer to a plate and set aside. Add the mushrooms to the same skillet, and cook over medium heat, stirring until they release their juice, about 4 minutes. Cook until the liquid evaporates and the mushrooms are nearly dry. Set aside.

4. Assembly: Preheat the oven to 500 F. Generously oil the bottom and sides of a 10-inch cast iron skillet with olive oil. Sprinkle with cornmeal. Place the rack at the lowest level in the oven. On a lightly floured work surface, roll out the dough to a 14-inch circle. Gently transfer the dough to the skillet, pressing it up the sides. Let the dough rest 15 minutes.

5. Spread the mozzarella evenly on the crust, then top with the reserved sausage and mushrooms, and other toppings, if using. Spread the tomato sauce on top, then sprinkle with the oregano and parmesan.

6. Bake for 20 minutes. Remove from the oven. Spread the spinach evenly on top of the pizza and lightly drizzle with olive oil. Return the pizza to the oven and reduce the temperature to 400 . Bake 5 to 10 minutes, or until the crust is golden brown. Let the pizza stand for 10 minutes before cutting.

Variations: Add any or all of these additional toppings to your pizza.
1/2 small onion, sliced into thin rings, and separated
1/2 green bell pepper, cut into thin strips
3 tablespoons chopped pitted black olives

Recipe reprinted from American Vegan Kitchen (Vegan Heritage Press, 2010), copyright Tamasin Noyes.

Thin crust more your style? This one is in the book, too.

Now for the contest, reply to this post with your favorite pizza topping. That's it! The contest is open to anyone, anywhere. Using random.com, I'll choose two winners on Sunday, October 16th. Good luck!

Update: the winners are #33, Vegan Triangle and #2, Bethany! I'll email you both for your mailing addresses. Congratulations!

Gobbler Slices

2011-10-10T09:05:00.000-04:00

Celine Steen, food photographer extraordinaire, and my co-author of our upcoming sandwich book, posted this gorgeous picture on her blog, along with a couple of recipes that are going to be in our upcoming sandwich book. Check it out here. Mouthwatering, isn't it?

I thought I'd share the recipe for the cold cuts in the photo. We're going to have two types in the book. These Gobbler Slices got rave reviews, this one is my favorite. There has also been some talk among the testers about using it for Thanksgiving, slathered with gravy, of course. So here it is for you, if you'd like to feast on it in sandwiches or any other way.

Gobbler Slices
We know what you’re thinking, and you’re right. That’s exactly what we named these after.

1/2 cup (91 g) cooked navy beans
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) vegetable broth
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) olive oil
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
3/4 teaspoon dried sage
1/2 teaspoon mustard powder
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon celery seed
1 1/4 cups (180 g) vital wheat gluten
1/4 cup (30 g) nutritional yeast
2 tablespoons (15 g) garbanzo flour or soy flour
2 tablespoons (24 g) instant tapioca
One 12-inch (30-cm) piece of foil

In a blender, combine the navy beans through (and including) the celery seed. Blend until smooth.

In a medium bowl, combine the gluten, yeast, garbanzo flour, and tapioca. Pour the liquids into the dry ingredients and mix with a fork. Add an additional tablespoon of broth (15 ml) or gluten (9 g) if needed to make a soft, workable dough. Knead a few minutes, squeezing to be sure all ingredients are combined.

Transfer to the foil. Form into a roll about 6-inches (15-cm) long. Roll the foil around the mixture, twisting the ends to enclose the mixture. Prepare a steamer. Steam the roll for 1 hour 15 minutes. Let cool completely before slicing thinly, using a sharp, serrated knife and cutting in a seesaw motion. Store leftovers tightly wrapped in the fridge, for up to one week or freeze airtight.

Yield: 1 roll (20 ounces, or 573 g)

Coming up next on this blog, a contest for American Vegan Kitchen, along with the recipe for the Chicago-Style Deep-Dish Pizza recipe. Check back!

Almost VeganMoFo + Almond Mayonnaise

2011-09-29T10:40:00.009-04:00

Almond Almost Mayo

This is going to be a catch-up post pre-VeganMoFo. You know about that, right? Well, it's that time of year again. I've so excited to have been a part of it since it's inception. For the first time this year, I'm doing a joint blog with my friend, Liz, from Cooking the Vegan Books. We're cooking from the Horizons cookbooks, and posting our experiences here.

We'll be doing some contests for the Horizons Cookbooks which have been donated by Book Publishing Company, so be sure to keep your eyes open. Vegan Heritage Press is going to be doing giveaways, too, including American Vegan Kitchen. There's always a chance I'll be doing a giveaway on this blog, too.

Over at the PPK, people are cooking from American Vegan Kitchen. I'm always so excited when I see recipe reviews. You can check it out here.

We've put Food Network Friday and Vine and Dine on hold until November, but we'll be back with skillets flying then. Besides doing VeganMoFo, Celine and I are working on our sandwich book and having a wonderful time. Be sure to check out the flickr pool for a super sneak preview.

Interested in vegan wine? Be sure to check out my wine articles over at One Green Planet. I'm also contributing to Go Dairy Free and GoodVeg.

Looking for something to hold this all together? How about my vegan mayo recipe? It's not going to be in the book because it calls for lecithin and instant clearjel, not always pantry ingredients. But if you're feeling experimental, give it a try.

Almond Almost Mayonnaise
Makes 1 cup

1 cup unsweetened almond milk
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon agave nectar
1 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon mustard powder
2 tablespoons liquid lecithin
3 tablespoons olive oil
2 tablespoons instant clear jel

In a blender, combine the milk, lemon juice, vinegar, agave, salt, onion powder, and mustard powder. Blend well. Add the lecithin and blend well again. Drizzle the olive oil in very slowly, while blending. Add the clear jel and blend again. The mixture will thicken. Refrigerate airtight for an hour before using to allow the favors to blend.

It's quick and easy. If you give it a go, please let me know. See you in October, both here and After Horizons!

The Cookbook Winners ...

2011-09-19T09:41:00.004-04:00

The cookbook winners are:

#3 - Ben and #55 - Miss Mermaid. I will try to email you both, but if your email isn't posted, please email me your mailing address. If you are in the US, I will ship these priority, just in case you are taking part in the PPK Cookbook Challenge.

Congratulations!

And... BONUS BOOK! If you are in US and taking part in the Cookbook Challenge, reply to this post with your favorite season. One more winner will be drawn Wednesday so you'll get your book in time for next week.

Update: Congratulations, Dawn, #1! You are the winner.

Food Network Friday: "Chicken" Stuffed with Smoked Mozz, Broccoli Rabe and Roasted Tomatoes

2011-09-16T15:48:00.012-04:00

This month's Food Network Friday may be my favorite of all time. Many thanks to Megan for her delicious pick. Originally from Robert Irvine, we tackled this stuffed chicken recipe. She's up first.

Megan's version

Megan, from the Vegan Cookbook Aficionado, artfully stuffed tofu. If you've ever stuffed tofu before, you know it can be a challenge. Apparently, this was Megan's first time making this even more impressive than it was just in the photo. I can just imagine the smokey daiya! What a great idea. Even the potatoes look perfect. Check out her blog for the recipe.

Kelly's version

Kelly has cooked with us before, but this is her first time doing Food Network Friday with her very own blog! Way to go, Kelly! She cleverly made this into pizza, and didn't even consider dropping the potatoes. Picture this: roasted tomato sauce, tofu bits, balsamic reduction, potatoes.... now that you've got an image, go look at Kelly's creation before cutting.

Vegan Aide's version

Vegan Aide joined in on the fun. Sticking fairly close to the original, this roll is beautiful. Vegan Aide wisely used panko for texture on the outside of the seitan and is the only one of us to use rapini! Not only did she use it, but her 10 year old determined that you couldn't even taste it. (The imaginations of kids...). For more details, check out her blog, Weekly Vegan Menu.

My version

For my version, I went with a chickeny seitan and stacked it rather than stuffing it. Not being a fan of broccoli rabe (apparently I'm not the only one), I went with broccolini and the tomatoes, of course. For the smoked mozzarella, I experimented with crumbled tofu. Yum! I cut way back on the oil/butter in the sauce and served it with chive pasta. In retrospect, potatoes would have been better, but with that sauce, I kept thinking pasta. By the way, Opici marsala is vegan. We loved this dish!

Thank you so much to Kelly, Megan and Vegan Aide for cooking along. Veganizing these recipes is always fun. It's all about thinking outside the box and showing how wonderful vegan food can be. As Robert Irvine, and Kelly, would say, "Mission accomplished."

Don't forget, there is a quick contest going on to win a copy of American Vegan Kitchen, in honor of the PPK Cookbook Challenge. The random drawing will be Sunday.

Also, we're taking a break from Vine and Dine and Food Network Friday through October due to VeganMoFo. But we'll be back in November! For VeganMoFo, I'm working on a joint blog with my friend, Liz. Details coming soon!

One last thing: if you like wine, be sure to check out my interview with Cheryl from the Vegan Vine over at One Green Planet.

Have a wonderful weekend!

Vine and Dine with the Millennium Cookbook.

2011-09-13T20:40:00.010-04:00

Yet another Vine and Dine dinner! By request of Kim, we dusted off our copies of the Millennium Cookbook. We chose the Baked Madras-Glazed Tofu with Saffron Basmati Pilaf, Sauteed Vegetables, and Peach-Lime Chutney.

Kim over at Vegan Conversion Challenge tackled this one even though her taste-buds weren't quite up to par. Fred opted for a pinot noir, which sounds like a great pick.

Liz has had a lot of experience with the Millennium cookbooks and she and Matthew took this one by storm, despite the variety of flavors in the dish. Interestingly, they also went with a pinot noir!

I'd heard the stories how these meals were intensive but at first glance, how complicated could it be? It's curried onions, grilled (or broiled) tofu, rice, and chutney. None of the parts looked like too time-consuming, but looks can be deceiving. It took longer than I thought, but with Vine and Dine, we just relax and enjoy.

The tandoori marinade is fantastic and I can see using again. The steamed vegetables, which incorporated the curried onions, were fantastic with the rice and tofu. For the chutney, we weren't crazy about the lime peel component. Next time, I'd use lime juice instead of the whole fruit. But this was a great meal with lots of flavor, and an unusual one at that.

Now here's Jim on the wine. Ever the rebel, he chose a white wine.

Studert Prum 2008 Wehlener Sonnenhur Riesling Kabinett

We were fortunate to score about a case of this a while back in Erie, PA (that's right Taxman! Over state lines! Just like Prohibition!) at a great price on the PA version of an Ohio post-off. Read: when wine stores dump product. So I would assume the bottle is a regular $18.99'er. It's a fine, crisp white. Not a high-end riesling, it's no Muller-Catoir or Donnhof or J.J. Prum, but since the budget is the budget, it can get you almost to those big three at a fraction of the price. Wehlener Sonnenhur is the vineyard, where a number of major producers source riesling grapes, cultivating and harvesting and vinifying to various degrees of sweetness, "kabinett" being less sweet than spatlese or auslese. WS is a kick ass vineyard.

This choice was interesting. The wine handled the richness of the dish, and the flavor profile was an opposite one, not a sympathetic one. There were so many not-wine-friendly components to the dish that I figured trying to complement it was impossible, or possible for a lot better vinophiles than us. So when that happens I say go punk. Hit it with what you shouldn't. Be Joe Strummer and write a song about Indian food and meeting a new neighbor from another country. Do the unexpected.

In this case the slightly sweet polarity, the tingle and effervescent nature of the wine, the green apple, hints of lime all bounced off the dishes' curry and ginger and garlic, sliding around them. By the fact that the wine was acidic and opposite it amplified the dishes' taste profile. The low alcohol content (8.5%) didn't overwhelm anything. The fact that the wine is served at 45 degrees and not a red's 55 was refreshing, and the temperature also worked as a nice foil to the dish. So this proved that opposites can attract. Try it sometime when you're trying to match up something funky, and smash the funky with the punky.

So there you have it! We're back! For the next Vine and Dine, we're cooking from Candle 79. For details see the Cookalong page. Join us! And while you're at it, don't forget Food Network Friday.

Quickie Contest!

2011-09-13T15:03:00.005-04:00

I am so excited that American Vegan Kitchen is part of the Cookbook Challenge over at the PPK, that I thought I'd give away two books. You don't have to be participating in the challenge to enter, but trust me, those challenges are a blast.....so give it some thought. I've done it in past years, and really had fun. Plus, it leads right in to VeganMoFo this year. Double your fun!

Here's a teaser photo of a variation on the Peachy Keen Cobbler. The recipe is from American Vegan Kitchen. If you think I made it in the wrong size dish, I didn't. I just used 2 extra cups of peaches and added some blueberries. It didn't look like it was going to overflow. And then it was too late! For the topping, I added fresh basil to the biscuits, which gave this rustic dessert a bit of gourmet flare.

To win a copy of American Vegan Kitchen, reply to this post with your favorite fall dessert. Two people will be randomly drawn on Sunday, Sept. 18th, with copies in the mail on Monday. I want to be sure you'll have them in your hands before September 25th. International entries are welcome, but you won't have them in time for the challenge most likely.

So... what is your favorite fall dessert?

Update: the winners are Ben (#3) and Miss Mermaid (#55. ) Please send me your mailing address. Congratulations!

Paladar Latin Kitchen, Woodmere, Ohio

2011-09-12T17:18:00.012-04:00

Recently, we had one of the best experiences we've ever had while eating vegan at a non-vegan restaurant. With family nearby Paladar, I sent an email to the restaurant to see if they might be able to piece something together for us on their menu. Within 24 hours, I'd gotten a response! The only problem was that I was emailing the Annapolis restaurant thinking it was the one outside Cleveland. The helpful and enthusiastic manager said they'd be happy to veganize their monthly special for us if we planned to be in the next day. With an offer like that, how could we say no?

Assorted Chips and Guacamole

We were seated at the restaurant and asked the server to 'let the chef know the vegans are here', as the manager asked in email. After trying to convince them that the chef had already started something for us, they put two and two together and realized I was emailing the wrong place. To see what they could do, the sous chef, Michael, came over to our table and made some suggestions. All them sounded fantastic to us and in minutes we had a bowl of guacamole and these chips to start. Here's what else we had.

Gazpacho

This is normally served with a non-vegan crouton on top. The sous chef quickly warned us and came back with this one.

Quinoa Stuffed Poblano Pepper

Perfectly cooked quinoa, golden raisins, and wonderfully balanced spices played so well against the hot pepper and sauce.

After such an amazing first visit, we jumped at the chance to visit a second time with the family. As suggested by the assistant manager, Frank, we called ahead. Chatting with the sous chef on the phone, he offered to do an appetizer to start us off. We said "yes, please!" enthusiastically.

Blackened Tofu, a take on their regular blackened scallops

The texture on these is absolutely astounding. Again, the seasoning couldn't have been better. We love that Michael likes bold flavors.

Hearts of Palm Salad

My sister ordered this salad which comes vegan and she let me sneak a taste. It was delicious! By the way, she can vouch for their mojitos, too.

Fusion Tacos

These were a huge hit with us! The vegetables were wonderfully cooked and the sauce so bright! Neither of us could finish ours, as much as we wanted to. That really tells you something about the servings, too.

So Cleveland area vegans, this place is a real find! Let them know you're coming and the staff will go all out in preparing a vegan meal for you. You'll be glad you did... and Annapolis people, the same goes for you.

You might want to pop into Vegan Sweet Tooth for dessert to go, too. They're both in the same place. How cool is that?

Paladar Latin Kitchen is located in Eton Square.
28601 Chagrin Blvd, Suite 900, Woodmere, Ohio
216-896-9020

Vine and Dine with Mushroom Bouillabaisse

2011-09-05T10:52:00.010-04:00

If you haven't noticed, we've really got a thing for the Horizons cookbooks. Not only are the recipes flavor-filled, the books are full of techniques. That's my favorite thing. I feel like I'm in a cooking class when I follow some of their recipes and always see ways to incorporate their techniques into my own cooking.

I think it's safe to say that we're all pretty confident with the dining aspect of Vine and Dine, but it's the 'vining' where it gets interesting. Check out our co-vine and diners:

Liz, over at Cooking the Vegan Books, even made a dessert for their meal. It's a good thing she did, as you'll see.

Weekly Vegan Menu gives a great background of bouillabaisse, which is helpful since I'd always heard 'seafood' and just steered clear.

I happen to know that Kim over at Vegan Conversion Challenge tackled this one, too. Her post isn't up yet, but it might be by the time you read this.

Be sure to check out the Cookalong page for upcoming fun!

The Mushroom Bouillabaisse is from their first book, Horizons: The Cookbook. For Jim's birthday, I planned a special meal and made a half recipe of this for the starter course. Let me warn you, it makes a ton. Even half a recipe did. We're not fans of the wildest of mushrooms, so we went with portobello, creminis and even some button mushrooms in this. Mushrooms and thyme are always a winning combination, here they were enhanced with tomatoes, garlic, onions, fennel seed and more. The bouillabaisse (the first I'd ever had, by the way) was an intriguing contrast of both rustic and elegant. The depth of flavor was wonderful and the red pepper 'crouton' was the perfect side. This is one of those recipes that I would have probably overlooked, but was so glad to have tried. One recipe note: the picture shows green pepper, so yes, I did add it.

If you're wondering what we followed this with, you'll have to wait for a follow-up post. But I'll give you a hint: it was from World Vegan Feast, Bryanna Clark Grogan's newest book.

One last comment before I turn it over to Jim. The winery owner has confirmed that their pinots are vegan. Buy with confidence! Now, here's Jim on the wine.

2006 Whitcraft Pinot, Anderson Valley, Morning Dew Ranch - Cost $32.00 US

Years ago, before we knew that there was such a thing as a non-vegan wine (seriously.. filtering through animal products, adding animal products - animal products meaning dead animal stuff - it's really hard to understand) we got a great deal on a couple of pinots from Whitcraft. We weren't big pinot noir drinkers and we were just getting to learn about texture and complexity in wine. That, by the way, is a never-ending lesson. Those Whitcrafts were game-changing and life-changing wines for us. Like the first time I heard Return to Forever's "Romantic Warrior" or John McLaughlin or the Weakerthans. Once the door's open, the cats are out.

So over the years when we can find a Whitcraft (usually in Vermont, rarely if ever in the New Order and Rightiousness State of Ohio) we pick one up. As we researched vegan wines we were pleased as punch to learn that a major reason their pinots are so good is that they don't screw around with them, they let the grape do the talking and they're vegan! My new heros! Buy Whitcraft Pinots!

So failing sommeliers, regain your Force and grab some Whitcraft. Central Coasty-Kalifornia warmth and bigness, bright cherry, slight spice, slight appleness, perfect silky texture, all coupled with the dish as the pinot flowed around the mushroomy bouillabaisse like a big bear hug that just made the whole damn thing give out a happy contented sigh. Just like we did. It was crazy good. Seriously, I wish I could afford Whitcraft all the time. You can bet when we go to poor ravaged Vermont this fall I'll be bagging a few. I can't thank the Whitcraft guys enough, and you won't be disappointed if you grab some yourself. Miles would have cried with joy.

Big News! A Sandwich Book!

2011-08-31T12:12:00.000-04:00

Banh Mi

The Hot Brown

You may have heard that there's a new book in my life. Celine Steen (author of 500 Vegan Recipes, The Complete Guide to Vegan Substitutions and Hearty Vegan Meals for Monster Appetites) and I have been online friends for years, so I'm incredibly excited to be working on a vegan sandwich book with her. The book will be published by Fair Winds Press and will come out in Fall 2012 (tentatively). If you happen to follow my Flickr feed, you may have already glimpsed some of what we've got in store for you. Be sure to pop over to Have Cake, Will Travel for some sneak peek recipes, too. Because I just can't resist, here's some of what you can expect.

Beet-n-Barley Burger

Ethiopian Wrap

Party Monster

The book is going to be packed with sandwiches for breakfast all the way to dessert. You'll find wraps, great grilled sandwiches, a few burgers, global gems and classic favorites, too. We're pushing some boundaries in approaching sandwich as a verb rather than a noun. If the filling is sandwiched, it flies!

Did I mention that Celine is doing the photos? She is!

And, Grills Gone Vegan (Book Publishing Company) is also going to happen! Things are going so well with it, that I actually had time to collaborate on the sandwich book in the meantime. Most likely, the sandwich book will hit the shelves first.

I'd also like to take a minute to thank all of you reading this for your ongoing support. Thanks to you, American Vegan Kitchen continues to sell well and has allowed me the opportunity to keep creating. Thank you from the depths of my vegan heart.

Food Network Friday: Slow Roasted "Pork" with Coconut Curry Sauce

2011-08-26T11:26:00.021-04:00

Wow, dear Reader, you're in for a wild ride today. This Food Network Friday is probably the most diverse we've ever done. So exciting! Let's get started:

Kelly's version

Kelly, who suggested the recipe, is first up. Her pick was Slow Roasted Pork with Coconut Curry Sauce. It's served with a salsa, basmati rice and corn tortillas and was originally featured on Diners, Dive-ins and Drives. So you know it's money! It's off the hook! And it really is. Kelly opted for jackfruit for the protein in the dish. After simmering away all day in the slow cooker, (just imagine how wonderful her house smelled!) she panfried it and doused it in sauce. It turns out that Kelly had some homemade corn tortillas to round things out. Yum! (Sorry, Kelly doesn't have a blog...yet....we're working on her.)

Megan's version

Welcome to Megan from the Vegan Cookbook Aficionado! Thanks for joining us. Megan used seitan adapted from the Caribbean Vegan. Brilliant! She simmered it in the coconut milk concoction as per the recipe. Beautiful plating, too. Be sure to check out her blog to see all the photos and more complete details. If it doesn't leave you craving curry, nothing well. Hey, Megan, would you like to pick the next recipe?

Vegan Aide's version

Yet another version, yet another protein. I told you we're a diverse group! Over at Weekly Vegan Menu, Vegan Aide used TVP! In fact, it's a type I've never even seen. She also went boldly ahead by using the full amount of sesame oil. She's a braver woman than I am! While the family gave it mixed reviews, I'd put money on the fact it was delicious! Be sure to check out the blog for the full details. Let me tempt you with this quote: "Why anyone would want to cook the rear end of anyone else is beyond me."

Liz, from Cooking the Vegan Books, really pushed this one to it's limit. For the curry, Liz went with tofu and aubergine. (Love that word. As of today, I will never use the "e word" on this blog again.) Playing fast and loose, she dropped the salsa and corn tortillas. For the low down, be sure to see her blog. Breaking the recipe open, deconstructing and reconstructing can be a good thing! I think I need dishes like yours.

Liz's version

Coincidentally, I used tempeh, so between the 5 of us, we covered a ton of ground! I admit it, I was a little afraid of dousing the tempeh in the sauce. I've only recently learned that I like coconut milk and I'm a little tentative. I rubbed the tempeh with a spice mix and pan fried it. Instead of yellow curry paste, I used red because it's all I could find. Instead of the full amount of sesame oil, I used a scant tablespoon. I also added a little coconut milk to the rice after having it that way at Paladar and loving it. (A full review of the restaurant is coming soon.) Otherwise, I mostly followed the recipe but cut way way back on the sauce amounts, even subbing broth for part of the coconut milk. We really enjoyed it and would have it again, and I'm still coconut curious.

My version

Update! Kim from Vegan Conversion Challenge couldn't resist trying this recipe. For the full details, be sure to see her blog. Kim used jackfruit and some other ingredients that I've never been able to track down. I might be envious of her southwestern wonder ingredients, but I'm not of that heat! 113 degrees and Kim still pulled this one off. Look how delicious! And so different from Kelly's jackfruit version.

Kim's version

Thanks to all of you who played along. What a great choice this was! For details on upcoming cookalongs, see this page. We'd love to have you join us!

Quick safety note: If you're in the path of Hurricane Irene, it might not be too late to check out Vegan Unplugged. Be sure to take of your pets, too. Stay safe!

Update: Megan picked our next recipe. Are you ready? "Chicken" Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce! Wrap up is September 16th. Thanks, Megan!

Farm to Table Dinner at Bistro 185 (Cleveland)

2011-08-18T16:04:00.006-04:00

We don't get into Cleveland all that often, but we'd gotten seats for a Return to Forever concert, a band we'd gotten hooked on in college. We decided to really make a night of it and go to dinner first. As luck would have it, the evening coincided with the monthly vegan theme dinner at Bistro 185. This month's theme was Farm to Table and the dinner was $30/3 courses. We'd always wanted to attend, but have a hard time justifying an hour's drive just eat dinner. After last night, we won't feel the need to justify it ever again. We'll just go! Here's what we had:

Ohio Corn Chowder with Jalapeno Corn Muffin

The chowder was perfectly seasoned. The hot pepper 'cream' was the ideal foil for the chowder. We're at the height of local corn season and it shows. Loved the muffin texture, too.

Local and Organic Ratatouille with Roof Top Herb-Crusted Gardein
and Roasted Fingerlings

If you've read this blog before, you probably know that I don't like Gardein. It's personal, but it's just too meaty for me. I think the company is a terrific gateway for people to explore vegan options and that's a great thing. However, this I loved. Truly. It was perfectly breaded and the texture played so well with the the ratatouille. The chef here isn't afraid to season the food and we really enjoyed it. The portion was huge, too. I couldn't even finish it. Of course, I had to save room for dessert.

Olive Oil Lemon Cake, Grilled Stone Fruit Compote and Almond Whipped Cream

Oh my. This is probably the very best vegan dessert I've ever had while dining out. The cake was so moist and still just slightly warm. The spices on the fruit really brought out their tastes and added to the complexity. I wanted to order a bath tub of the whipped cream to go, but realized that it might not make it home. Too bad.

After this incredible dinner, we also got to meet the chef. You know how you can usually tell if the person cooking your dinner isn't vegan? Well, I had to ask. Dinner was that great. The usual vegan chef is away right now, but Ruth stepped up to the plate and stunned us with her menu. Next month is a Mideastern theme and we're already hoping to make it.

If you're passing through Cleveland, do your best to hit one of these dinners. You'll be glad you did. Oh, and by the way, they even had a vegan wine on their wine list, Dr. L's riesling. And it was at retail cost! Yes, you read that right.

It's so exciting that fine vegan dining is available in Cleveland, even once a month. Thank you, Bistro 185, for such terrific dinner. We'll see you in September.

Creamy Pesto Pasta with Sundried Toasty Crumbs

2011-08-11T16:47:00.001-04:00

It seems this summer has been flying by, and my blogging hasn't been happening as much as it could. Same goes for our garden. With the heat and the deer that plundered what was growing, our little garden is looking grim. The good news is that apparently deer don't like basil. Since it's doing so well, this is what I came up with. The sauce is based on this one from this time last year, but updated and improved. I also added some baby arugula and a topping of Sundried Toasty Crumbs. The final touch? Garlic mushrooms.
The directions suggest a high speed blender, but I trust that you know your own kitchen toys better than I do. I also get great results with my Magic Bullet, just blending for a longer time. Some people get better results after soaking the cashews. If that's your preference (and the best way for you to get a perfectly smooth sauce with what you've got), please do it.

Creamy Pesto Pasta
Yield: 4 servings

2 cups packed fresh basil leaves
2 scallions
1/2 cup cashews
1/3 cup vegetable broth plus 2 tablespoons
1/4 cup fresh lemon juice
1 tablespoon nutritional yeast
1 tablespoon olive oil
1 1/2 teaspoons light miso
3 cloves garlic, minced
1/2 teaspoon salt
Pinch black pepper
1 pound penne rigate, or other pasta of choice
1 tablespoon vegan butter
5 ounces baby arugula

In a high speed blender, combine the basil through (and including) the black pepper until smooth.

Cook the pasta in salted boiling water per package directions. Drain. Return the pasta to the cooking pot (off the heat) and add the butter, arugula and sauce. Stir to coat, taste and adjust the seasonings. Top with Sundried Toasty Crumbs, if desired.

Sundried Toasty Crumbs
Yield: 3/4 cup

8 moist (but not oil-packed), sundried tomato halves
2 slices toast
Salt and pepper to taste

Combine the tomatoes and the toast in food processor. Pulse until it resembles crumbs. Season to taste with salt and pepper.

To add to the fun, this recipe is also going to be featured over at One Green Planet later this month for a wine-matching article. Be sure to check it out. I'll link it here and at Facebook when that happens.

Speaking of Facebook, did you know that American Vegan Kitchen has it's own page? Come on over and "like" it. I'll start posting there more, promise. If you haven't picked up American Vegan Kitchen yet, you might be tempted by these reviews. By the way, if you can find time to review the book at Amazon, I would be very grateful. Huge thanks to all of you who have spread the word about it in so many ways.

Have you heard about this new veg site? It's got loads of potential.

Don't forget the cookalongs! We pushed back the Vine and Dine for a reason I can't disclose. But it's a good one! In the meantime, join us for Food Network Friday.

I haven't forgotten the upcoming contest for Kittee's wonderful zine, Papa Tofu Loves Ethiopian Food! Once I cook from it, you'll see it right here.

Have a great weekend!

Food Network Friday: Ground "Lamb" Kebabs

2011-08-05T12:45:00.004-04:00

My version

With summer flying by, it's hard to believe that it's time for yet another Food Network Friday! With our hot and humid weather, it is officially the Summer of the Sandwich here, so it was a welcome break to tackle this recipe. Jackie Smith, from Boom Boom Legume, one of the blog readers suggested this recipe from Aarti Sequira. With the Next Food Network Star coming down to the final weeks, it's especially appropriate. Here's how we changed this dish.

Liz's version

Liz from Cooking the Vegan Books certainly made this dish shine. She used lentils (yes, red lentils!) for the kebabs which is a brilliant twist. Just look at this plate! In true super-tester form, Liz notes that the lemon juice is in the ingredients, but not in the directions. Be sure to add it!

Kelly's version

Welcome, Kelly! Thank you for joining us this time around! Kelly made her own lentil sausages and opted out on the mint. (I'm hot and cold on mint in savory dishes, so I can understand that.) Instead of the potatoes in the dish, Kelly went with roasted potatoes seasoned with homemade panch puran. For the raita, sour cream and yogurt paired well to create the cool and creamy base. Looks delicious! Hey, Kelly? Would you like to pick the next Food Network Friday?

Update: Kelly picked this one! Looks like a winner. Thank you!

Vegan Aide's version

Vegan Aide made this dish gluten-free by concocting her kebabs from mushrooms, nuts and black-eyed peas, loaded with fresh herbs. With a simple, straight-forward approach, Vegan Aide also streamlined the recipe by roasting the potatoes. For tips on her method, be sure to see her website.

That's mine up top. Ok, so it's not a kebab. I like kebabs, but was feeling the cutlet. (In truth, I had the dates mixed up. I thought it was last Friday and did a rush job. No time to kebab!) I marinaded the tofu in almost the same marinade as the recipe but with extra herbs. The pomegranate molasses and mustard were just brushed on while grilling. Working from a recipe at allrecipes.com, I made a variation of the spice blend for the potatoes. It turns out we're not big fans of fenugreek. For the raita, I used sour cream instead of the yogurt, which is a lot like a cucumber salad my mom used to make. In trying each part, I was really underwhelmed. But with a little of everything in each bite, we really enjoyed this.

The next Food Network Friday wrap up is August 26th. Join us!

Next week: a contest. Enjoy the weekend!

Last Week's Book Signing at Hal and Al's!

2011-07-28T17:52:00.006-04:00

Hot Artichoke Dip

I absolutely love Hal and Al's. Amazing vegan food, true community spirit, and an all-around awesome hang-out. The only downside for me is that it's roughly three hours away. But when I was approached to come to a vegan meet-up being held there, I jumped with enthusiasm.

I'm not the only one who loves Hal and Al's. It's so popular that this event had a waiting list. We got there a half hour early to meet Debra, the coordinator. Walking through the door, we were surprised to see a nearly full room! A half hour early! Obviously, people couldn't wait to get in the door. The group was wonderful! I've never seen so many vegans in one room. There were very warm and welcoming and it is always fun to talk about vegan cooking. Thank you, Debra, and all the attendees.

Fried Oreos

For the event, Kerry and the kitchen busted out some variations on American Vegan Kitchen recipes. Talk about an ultimate compliment! Thanks to their great work, I can happily tell you that the Summer Waffle batter makes the most incredible fried oreos. And I don't even like oreos much! After trying these, I'm convinced it would make perfect apple fritter batter, too. They were also serving a take on the AVK artichoke dip, with added daiya. Such good stuff! We also indulged in sauerkraut balls (of course!), but my photo of those didn't turn out. Trust me, they were terrific. My favorite would probably be the fried pickles.

Fried Pickles

Thank you again to Debra and the meet-up group, Hal and Al's, Jay, Kerry and the staff, for such a fun event. It's so great to have made some new vegan friends!

What else is going on, you might ask. Go Dairy Free features my Great Gazpacho recipe. When it's too hot to cook, this is the one for you. Over at One Green Planet you can read up on some of my wine-pairing techniques. You can probably guess what is coming soon. Two giveaways: the first is for Papa Tofu Loves Ethiopian Food! This zine, from Kittee Berns, is crammed full of all things Ethiopian. A full review will be coming with the contest, so stay tuned. Don't forget Food Network Friday which will wrap-up August 5th!

Happy weekend!

Vine and Dine: Baked Tofu with Horseradish Crust

2011-07-24T14:07:00.013-04:00

For this episode 0f Vine and Dine, we're turning to Horizons again. This time it's the first cookbook, Horizons: The Cookbook: Gourmet Meatless Meals.

This one really snuck up on us! So amid grumbling over in Lizland as well as here at home about matching it, we went with the Baked Tofu with Horseradish Crust and Roasted Red Pepper Sauce with Spinach, Garlic and Pine Nuts. We also had some roasted squished potatoes similar to the crash potatoes, but with far less oil. For the tofu, I used some homemade baked tofu that and adapted a marinade for an upcoming book, but in a totally different application. It was a knock-out on the tofu! I wasn't sure if the horseradish crust was supposed to be on both sides of the tofu or just one, but ended up doing it on both. I tend to overcook greens, but with this recipe, they were perfect. I used a slotted spoon to drain off the extra broth before serving. And the potatoes, well, you know potatoes. The meal was a big hit and as Jim will explain, it's a great example how wine can be improved by food or vice versa.

Be sure to check out the Vine and Diners who joined us in this go-around!

Vegan Aide enjoyed this with a wine we really like. Further details will be coming on that. Be sure to see her lovely photo!

Liz's dad spoiled her with homegrown potatoes! Check out her write-up for a great review.

Welcome, Gabrielle! We're happy to have you. That wine choice is right up my alley. If those BC wines are anything like Oregon and Washington wines, sign me up! Of course, your dinner looks great, too. (You are so right on the greens!).

Here's Jim with the wine write-up! But before I hand it over, here's a preview of what's coming soon: Food Network Friday! Don't miss it. There will also be another give-away, so stay tuned.

Cleo with her punk attitude

Old Plains Wine Co. sources the last old vines in the Adelaide region of South Africa. Adelaide is where Ben Folds wanted to be. Until that 3rd divorce. Now, as an old ex-punk myself, I appreciate when those of our generation's musical people land on their feet in some non-musical way. Rawley Power used to tour the Southern Aussie punk region with his band "Anti-Power". He's into the basics, non-manipulation, maybe even call it anti UC Davis winemaking. He's got a red wine called Raw Power, a hi-alc punk wine. Great second bottle for the two of you when the party goes on. Great third bottle for the two of you when the party goes on longer.

He also has a white called Fun House, a Pinot Grigio (Pinot Gris in the US of A, where we also ignore the metric system), which we selected to accompany this Vine and Dine selection, Horizon's Baked Tofu with Horseradish Crust. For starters, I can't say enough good things about the Horizon's books, and wish them well as they transform themselves into their next incarnation, Vedge, in Philly. Anything Tami has made from their books has been A-1, and the one time we had the opportunity to go to the RIP Horizon's, it was exceptional. So tough match up, exceptional cuisine meets inexpensive stripped down punky white from Southern Australia. But thirty-odd years ago a preppy, young devil-may-care thing from Chagrin Falls Ohio met a rapscallioney young intellectual anarchist from outside the Boston area and sparks flew, and continue to fly. So never pre-judge, children. Accept that there are things we simply can not forsee.

So in the spirit of the thing, combined with the fact that it was like a hundred fucking degrees out, white was the call and Fun House was yanked punkilly from the wine cooler. Now, solo, this wine is all rough and tumble, edges that don't work with fruit, acidity that was, frankly, pretty downright weird for a pinot grigio. But with the food, the gaps were either spackled over or disappeared and this wine rocked. White grape, kiwi, mineral, bright (almost New Zealand-ish cutting brightness), edgey, forwardness fit this dish like my deformed feet fit my Mother-in-Law's handmade socks (hint hint).

So if you find a bottle of Fun House, have it with food and double the value of your bottle. If you have a Horizon's cookbook, cook from it (alternate with AVK!), tell your friends, wave a banner, vote Democratic and vote often, party on and change the world one meal at a time.

Book Contest News and Great Gazpacho

2011-07-22T11:30:00.000-04:00

Like a lot of you, I'm melting in this heat. We've been living on sandwiches. To spice things up, we've been eating a lot of gazpacho, too. This recipe will be posted over at Go Dairy Free on Tuesday, so be sure to pick it up there.

In the meantime, enter the contest to win American Vegan Kitchen over at That Pain in the Ass Vegan. You just might get lucky. I'll be having another contest here, too, very soon.

Check back Monday for a real post with Vine and Dine. We're doing the Baked Tofu with Horseradish Crust from the first Horizons cookbook. If you'd like to join in, see the Cookalong page for details.

Have a wonderful weekend! Stay cool!

Food Network Friday: Eggplant and Sausage Stuffed Shells

2011-07-15T15:12:00.010-04:00

Hey, look at that! We've got a snazzy new logo designed by Kip. If that doesn't make you want to join in the fun one of these times, nothing will. Besides our cool logo, Kip also chose the dish for this go-around. It's originally from Emeril Lagasse and can be seen here. She's up first.

Kip's version

My blogging buddies are clearly calling this Augergine and Sausage Stuffed Shells, but on this side of the ocean, it's eggplant. However you say it, this is one satisfying dish. Kip decided to roast her eggplant first, which I 'm sure would make it even more flavorful for those who aren't a fan of it. This rendition uses fresh tomatoes (!!!) and drastically reduces the amount of cream. All her details are here. Thanks for such a fun pick that had loads of room to improvise!

Vegan Aide has a boat load of activities getting on, but still managed to join in with this creative deconstruction. My guess is she set the record out of all of us in the stove to table time. Pappadelle are nearly impossible to find around here. Look at how beautiful they are! The sauce version is simple and straight ahead, with lots of garlic. Yum!

Vegan Aide's version

Liz and I had similar approaches. Liz used Gimme Lean sausage (I use Field Roast Italian). Neither of us had shells. Liz because she doesn't have access, me because I swore I had some and didn't. So we both subbed lasagna noodles that we rolled. Liz was far truer to the cheese subs than I was as you'll see here. Look how hearty and delicious!

Liz's version

For my filling, I just used onions, field roast, eggplant, the seasonings and some crumbled tofu. In the spirit of summer shortcuts, I topped it with Muir Glen jarred sauce. Yes, really. Jim hates creamy sauces (even tomato based ones), so I didn't even bother. As you can see, this recipe is really adaptable. I didn't use any cheese or cheese subs and really didn't think it needed it. And you know what? We really enjoyed it.

My version

Anybody want to join in for the next Food Network Friday? If you're interested and would even like to choose a recipe, shoot me an email.

Happy Weekend!

Vine and Dine: Candle Cafe Cookbook

2011-07-11T17:51:00.003-04:00

For this go-around, we tackled the Curried Coconut Beggars' Purses from the Candle Cafe Cookbook. This dish was way out of comfort zone. As in, let me count the ways. Number 1: phyllo dough. It's never been my friend. So much so that in testing for Vegan Brunch when a recipe called for phyllo dough, I determined that it was really puff pastry. Every time I looked at the recipe board, I read 'puff pastry'. And I was wrong. That's how strong my avoidance can be. Number 2: coconut milk. The only ways that I have ever not hated coconut have been as coconut bacon or in ice cream. It's got to be heavily disguised. Number 3: curry. Maybe I like it, maybe I don't. I can't say that I have ever had a 'real' curry dish so it's a great mystery. Number 4: what in the world should I serve with this?

I walked into this with all these points in mind. What I didn't expect was to love this dish as much as I did. The depth of flavor of the purse was amazing. All the fresh herbs were ideal, as was the spice blend. Lucky me, I have Thai basil growing so I used that for the basil. I made a half recipe and got 4 purses out of it. Phyllo dough still isn't my friend. That stuff aggravates me. The coconut milk virtually disappeared. I never would have known it was there! For the curry powder, I used half hot and half regular. Probably all hot would have been terrific, but my hot has less complexity than the normal one. For the sides, I ended up with saffron rice and roasted brussel sprouts. The rice really worked and what's not to love about brussel sprouts?

You might remember we did the picatta as the first recipe from this cookbook. It was a fine recipe, but not one of my favorites for the Vine and Dine series. On the other hand, this recipe is a sensational one and just might top my list. Those comfort zones just aren't what they are cracked up to be.

Don't forget to check out how Liz and Matthew made out over at Cooking the Vegan Books. Kim and Fred are also joining in but won't get it posted until later this week. (I'll update then.) Food Network Friday is coming up, too, if you'd like to join in the fun!

To top it all off, the wine choice really made this dish. The wonderful people at the vineyard got back to us immediately with the fantastic news that this wine is indeed animal-free! It's also readily available, so get some!

Cleo!

Here's Jim to tell you more.

"I know nothing......", Sgt. Schultz.

How badass were Hogan and his heroes to run a resistance ring out of Stalag 13, right under the noses of Col. Klink and Sgt. Schultz?

Welp, the Germans are getting even these days. Right under our noses in the good old US of A, yay flag, save the world, etc. a number of absolutely kick ass German Wines are in our stores and under our noses and we don't even know it.

I really really love rieslings, a wonderful cold-climate white grape that depending upon level of sweetness (categorized from less to more as kabinett, spatlese or auslese) really match well with Asian dishes and fatty dishes (because of their inherent spicy nature and acidity). It's kinda weird, the colder climates get the better their whites and the hotter climates rock the reds, like Chile, South Africa and Kalifornia. But when you're drinking 'em, whites work better when its 90 degrees, like today in the bayou of Ohio, and reds work better in the winter. I'm sure if we were in Germany I would think differently, but I'm not. I live in the Fascist Republic of Ohio and must were my helmet, avoid looking conceal-carry dimwits in the eye, and double shade the front windows before I open anything but Bud Light under public scrutiny, whilst pickup trucks held together by Palin 2012 stickers rumble past with nary a muffler attached. For real. Any wonder why my retirement goal is Vermont? But I digress...

Fun fact: for a while in the 70's some silly winemakers were adding antifreeze to their wines to make 'em sweet, and their collective rep took a tumble. Not the best marketing strategy. They never really recovered, and so still are generally very reasonably priced. Some of the biggest names, and longest established winemakers (often historically rivaling Bordeaux and Burgundy's established families) , like Donnhoff, Muller Cator, Dr. Pauly Bergweiler and Leitz are an absolute steal when you look at some of the lousy wines that sell for the same price points ($30.00 to $50.00 a bottle). And the lower end whites that are available in the $15.00 range are often twice as fine as their price point counterparts. They tend to be low alcohol, so you can drink a lot of them at once. I like that part. And the sweeter ones give my other wine love, Sauternes, a run for their money.

So that said, we picked a Studert-Prum 2008 Wehlener Sonnenuhr Riesling Kabinett from the Mosel region. Look up the Mosel, its really pretty there, and their steep slopes are way cool. Grapepicker dudes and dudettes sometimes have to get lowered over the sides of the vineyard slopes tied from above by ropes. And interestingly enough, many of the big name winemakers source from the same vineyards, so you might see a Dr. Pauly B. Wehlener Sonnenuhr, Wehlener Sonnenuhr being the vineyard. That's cool too. If you can bag a few different winemakers' versions from the same vineyard, maybe over a couple of years, and have some people over who also wear helmets and avoid drinking Bud Light, you have the makings of a party.

So this wine had a nice kabinett effervescent tingle to it, which really caressed the richness of the dish and the curry, ginger and garlic flavors. It slid around the flavors of the dish, and by its opposite nature, acidity and lime and tart apple it amplified the dishes profile. The nose matched the flavor profile, which is always a wonderful sign. It was an uncomplicated riesling, but even at $15.00 or so it didn't taste Blue Nun cheap. What the hell is a Blue Nun anyway? Besides confusing. Anyway, home run, thanks and I hope little ninja monkeys come to you as you sleep and dust your house for you. Jim.

Kittens! And Cake!

2011-07-09T11:30:00.001-04:00

Wow, so many great names! I'm with those of you who mentioned what a huge role personality plays in finding the perfect name. With that in mind, we've chosen Cleo and Sadie. DJKarma wins with Cleo, although we used for the black kitten who is quite Egyptian looking. Sadie, well, it just fits her. So random.org has chosen #14, Cadry, for the second winner. There were so many fun and creative names, that I'm thinking we should start a kitten name bank online. You guys are the best. Thank you! DJKarma and Cadry, I'm going to email you but if you don't get my note, please contact me. By the way, if you already have American Vegan Kitchen (thank you!), please let me know and we can work out another book.

It's been a while since I posted a recipe. Since I'm cooking all the time, I can't really figure out how that happens. So I'm going to share a recipe my sister gave me which I veganized. I'm sorry, I don't know the original source. I really wish I did, because it's a good one! The recipe called for peaches, but I made it with nectarines because I could get organic ones. My sister has made it with nectarines, peaches, raspberries and a combo. Really, I don't think you can go wrong.

Nectarine (or any fruit) Cake

1/2 cup vegan butter, softened
1 1/2 cups sugar
1/4 cup hot water
1 tablespoon ground flax seed
1 cup vegan sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 to 4 tablespoons nondairy milk, if needed
4 nectarines, pitted and sliced

Preheat the oven to 350 degrees F. Lightly oil a 7 X 11-inch pan. In a small bowl, combine the hot water and flax seeds. Mix together well with a fork.

In a medium bowl, cream the butter and 1 cup sugar until light. Add the flax mixture, sour cream and vanilla. Sift the flour, baking powder, baking soda, cinnamon and salt into the butter. Mix until combined. If the mixture is quite thick, add additional milk, one tablespoon at a time to make it pourable. It should be thicker than a typical cake batter, but still spreadable. In a small bowl, mix the remaining 1/2 cup sugar and cinnamon.

Pour half the batter in the pan. Top with half the nectarines, then the cinnamon sugar. Pour the rest of the batter in and spread it. Top with the rest of the nectarines, then the rest of the sugar mixture. Bake 45 - 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting.

Have a wonderful weekend, everyone!

Name Those Kittens Contest!

2011-07-02T17:07:00.007-04:00

We just adopted two kittens! Guess what? We want your help in naming them. Two lucky winners will each receive a copy of American Vegan Kitchen. If you already have it (and don't want a second copy), I'll see what I can do about getting you something else. But I can't imagine what would be better for a 4th of July weekend contest than American Vegan Kitchen.

Reply to this post with your ideas for names. We'll pick two on Friday, July 8th. To give you a headstart, don't pick the names Jolie or Martie. Those are the names they came with and they're not sticking.

Both kittens are females. The black one is tiny (but older) and quite an explorer! The tiger is medium sized and immediately figured out how to jump on the furniture.

Good luck! Happy 4th of July weekend!

Fried Corn Salad and Zine Winner!

2011-06-30T12:35:00.004-04:00

First up, I want to be sure to announce the winner of Ballin' and Baggin', from the wonderful Panda with Cookie. Congratulations, Kelly C.! Please send me your mailing address and I'll get this zine in the mail to you. It's a fun one!

With the July 4th weekend upon us, it's time to offer up some more recipes for cookout fun. You're already doing the Incrediburgers, right? How about buns? I'm guessing you'll probably have corn on the cob, so here's an easy peasy recipe for your leftovers. You can also use thawed frozen corn, in a pinch.

Fried Corn Salad
Serves 4

1 tablespoon vegan margarine
2 cups cooked corn kernels
1/4 cup chopped red bell pepper
1/4 cup chopped celery
1/4 cup chopped peeled cucumber
2 tablespoons chopped scallions
1/2 small jalapeno, seeded and minced, optional
1 tablespoon minced fresh dill weed
1/2 teaspoon ground cumin
Juice from 1/2 lemon
2 tablespoons red wine vinegar
2 teaspoons olive oil
Salt and black pepper

1. Heat the margarine in a medium skillet over medium-high heat. Add the corn, stirring to coat with the margarine. Cook, stirring occasionally, 10 to 12 minutes, or until golden brown. Remove from the heat and transfer the corn to a medium bowl. Add the bell pepper, celery, cucumber, scallions, and jalapeno, if using. Toss to combine.

2. In a small bowl, combine the dill, cumin, lemon juice, vinegar, olive oil, and salt and pepper to taste. Mix well, then pour over the vegetables and toss to combine. Taste and adjust the seasonings. Serve warm or cold.

Enjoy this recipe from American Vegan Kitchen. For future 4th's of July, you'll have even more options with my upcoming book, Grills Gone Vegan!

Happy Weekend!

Ballin' and Baggin' Contest

2011-06-23T07:53:00.002-04:00

There's a new zine in town! Word on the street is that it's almost sold out already. In fact, by the time this posts, it just might be history. But I was thinking of you, dear Reader. When I bought my copy, I got an extra, and here's your chance to win it!

This fun little number was made by the awesome Panda with Cookie. She is one talented vegan! And busy, too. Check out this new blog she and Gabrielle have happening: Vegans on the Move. Read it and write to them. No act of vegan kindness is too small. (Thanks for letting use your photos, Panda!)

Oh yeah, you probably want to know more about this zine, huh? It's called Ballin' and Baggin' and it's packed with 50 date ball recipes and tea recipes. I know! What more could you ask for, right? Oh, well there is more. Just look at that happy chartreuse green cover and adorable panda. Inside you'll find ideas for creating your own date ball solar system, tips for using those csa mustard greens and loads more. Whether you like your ballz savory or sweet, this zine is essential for vegans everywhere. I'll personally guarantee that it will put a smile on your face.*

To win a copy of this zine, leave a comment telling me either who your dream date would be or what your dream date ball would be. Your choice! International entries welcome. The drawing will be held at the end of June. Good luck!

*If it doesn't, I'll guarantee you are a sour puss grouch who needs more fun in your life.

6/30/11 - the contest is over. Congratulations, KellyC!

All Hail the Humble Garlic Scape!

2011-06-20T15:53:00.000-04:00

It's time for my annual ode to garlic scapes. Search this blog for scapes, and you'll see that I'm not exaggerating. Scapes are one of my very favorite things about early summer farm markets. We buy bunches and bunches. Jim even munches them raw on the way back to the car, but they really come into their own once they're cooked. Scapes are overlooked and underused, in my opinion, and here's my effort to get them the attention they deserve. Maybe this pizza will tempt you? iI's made with scape and hot pepper infused oil (instead of a white sauce), tomatoes, sundried tomatoes, arugula, roasted red peppers and a little vegan cheese. But the real star of the pizza would be the roasted garlic scapes!

There are loads of ways to use scapes. Tonight we're having them in a stir fry. They're incredible in a salad dressing or marinade. Add some to to boost your mayo. Mince them and add them to a grain while cooking. Toss them with tomatoes and pasta. Or make them into pesto. For the best garlic bread, try scapes! I could go on and on. I love them so much that I buy as many as I can and keep them in the freezer. Here's my standard way to prep them for use in most dishes. For me, 3 bunches chopped ended up being 3 cups of 1-inch pieces.

Easy Peasy Roasted Scapes
Makes a generous 2 cups

3 to 4 bunches of scapes
1 tablespoon olive oil
1/4 teaspoon salt
Pinch black pepper

Preheat the oven to 400 degrees F. Cut the scapes roughly into 1-inch pieces. No need to be precise. I don't use the grassy tips for roasting (save them for a salad) because they roast too quickly. Place on a large baking sheet. Add the oil and seasonings. Stir to coat. Bake in the oven for 4 to 5 minutes until they look slightly toasted but are quite green. Divide into 1/2-cup portions and freeze airtight. That's it!

Next time you see these at the farmer's market, you'll know what to do with them. Get creative and be sure to let me know what you make!

Vine and Dine: Candle Cafe's Seitan Piccata

2011-06-13T18:16:00.001-04:00

For this round of Vine and Dine, we're exploring the Candle Cafe Cookbook. Whenever this book comes up in online conversation, it always goes straight to the Seitan Piccata. Interestingly, neither Liz or I had tried it before, so it made the top of our list. For the sides we had the Garlic Mashed Potatoes and Sauteed Greens. The mashed potatoes were incredible, of course! I subbed swiss chard and spinach for the collards and kale in the greens, and they were also good and garlicky. Throw in the lemony, capery, garlicky piccata sauce, and the wine matching for this one is one heck of a gamble. Big, big, big flavors! This one was a real challenge.

Kim and Fred tackled this one, too. As you'll see, all of us were challenged by this one. If anybody out there has any suggestions on what you'd drink with this, I'm sure we'd all have to hear them! Kim, potato'ed out? Do I even know you?

Be sure to check out Liz and Matthew's wine pick, too. Matthew hit the nail on the head when he said the most important thing is to drink a wine that you enjoy.

About that piccata, it was very good. That said, I think it might be a little over-hyped. Or maybe it's made a little differently at the restaurant. We really liked it, but didn't love it. If you make this, you might want to add the flour with the vegetables and let it cook a bit before adding the wine and broth. It's less clumpy that way. I went ahead and followed the directions, but the sauce could have been a wee bit smoother.

All in all, this was a very good meal. It was both upscale and comforting, at the same time. Probably thanks to those mashed potatoes. By the way, this wine is confirmed to be vegan, straight from the winemaker. Thank you, Corvidae and Owen Roe! They consistently offer artistically made wines that are artistically made and very expressive of the varietals and the Pacific Northwest. These wineries (Corvidae is a lower cost offshoot) have long been among my favorites. Selfishly, I almost want to keep them to myself. But hey, wine is all about sharing with friends, right?

Now for the real adventure, here's Jim on the wine. By the way, that's his artwork, too.

Wow, this one was a tough one. The piccata's lemons and capers are really hard to match up with wine. Lemon has the citrus acidity and bite going for it and capers are, well, capers. This one maybe shoulda woulda had a margerita or something to match it, but being the good sports we are we decided we're going to make a go of something. I remember Tami saying to me "Jim, figure this out or no piccata for you".

She didn't say that, this piece needed drama.

So *BOOM* (more drama) I had an idea. When I looked at the wine cooler, where the options are I went with Corvidae's Crowe, 2009, a blend of 48% Sauvignon Blanc, 19% Chenin Blanc, 18% Riesling, 13% Pinot Gris, and 2% Muscat. All Columbia Valley fruit, Pac NW. Owen Roe (can't miss winery) second label.

So it was a really nice white. It has green grass and light peach notes, the acids played well off the fats (oils) in the dish, but it was not big enough to handle the dish. Would have been great on its own. Was ok with the meal. We had the second glass after.

That said, you should read up on real crows. These birds are smart. Their brain-to-body ratio is only slightly less than humans, they communicate with each other, certain ones build tools, they recognize themselves and their enemies and somehow let each other know about it.
Humans live in this crazy self-involved mirror bubble where we tell ourselves tons of stuff is either just like us or that we totally rule it, like God, aliens, animals, other people, oil and gas reserves, the environment in general, etc. Humans do what they want, damn the consequences.

So before you do that with your Seitan Piccata on a prematurely warm early summer evening, make some margeritas and have 'em with dinner, or a red that can somehow negotiate capers and lemons, a question that may be even greater than those posed earlier herein. And when you are done, feel free to contemplate each these important issues we collectively face with a kick ass bottle of Corvidae's Crowe.

Until next time!

Do You Have a Vegan Sweet Tooth?

2011-06-09T19:45:00.012-04:00

Trust me, you'll wish you did. This brand new bakery, Vegan Sweet Tooth, is located in Woodmere, Ohio, which is an east side suburb of Cleveland. The grand opening is this Saturday. When we had the pleasure of stopping in last week, the cases were full of all kinds of goodies. I'll let the photos do the talking.

Here are the little wonders that we brought home. I can't remember all the kinds, but I'll give it a go. The mojitos have a sliver of lime rind on top. In the very front corner is a lavender cupcake. The other yellow cupcakes were fruit filled, and may have been my favorite. (Notice I said "may". It's too hard to pick!) We also had red velvets, peanut butter and chocolate and a mocha! The cupcakes come in 3 sizes, so you can indulge a little, some or a lot. With wonderful texture and both traditional and innovative flavors, we loved them all! They also have muffins, cheesecakes, granola, power bars and more. Gluten free? They have options for you. You can even get a customized cake! This place is going to be a regular stop on our shopping circuit. Oh, and if you're a fan of Trader Joe's, it's in the same plaza.

Need something to have before you enjoy dessert? Check out the Portobello Popeye Club Sandwich from American Vegan Kitchen. Thanks to Nava and Vegan Heritage Press for sharing the recipe. This sandwich happens to be grilled.....which leads me to mention my upcoming book, Grills Gone Vegan. A huge thanks to all the incredible testers who are giving it their all.

Happy weekend!

Food Network Friday: "Chicken" and the Bodacious Bulb and Contest Winner!

2011-06-03T12:50:00.002-04:00

My version

This week's Food Network Friday was chosen by Amy, who joined us in the last round. I think there might be a lot of vampires where Amy lives, judging from all the garlic in this dish. Not only is this recipe handy for people who live in dangerous places, it also hits the spot for garlic lovers, like us. The recipe is originally from Guy Feiri and can be seen here.

Amy's version

Amy is first up! She chose seitan for her protein, but pretty much stuck to the recipe. Her version is posted yet, but I'll link it when it is.Kim's version

Kim got her post up now. Better a little late then never. After all, this is all about fun, not pressure. Check out the crispy coating on that tempeh! You can get all the details on her version over at her blog. Thanks for your persistence in pulling this one off, Kim!

A newcomer to Food Network Friday, Allison, made this delicious looking version. With roasted garlic and Gardein scallopini as a start, Allison upped the vegetables by adding onion, carrot, celery and zucchini with tomatoes and thyme. All this wonderfulness was topped by a mushroom/red wine/garlic gravy. Yum! Thanks so much for joining us, Allison! You might know Allison from the PPK and VegWeb.

Allison's version

Kip, the Messy Vegetarian Cook, joined us for this go-around, too. True to her name, she apparently was a little whisk challenged. None of that stopped her from turning out this beautiful looking (and totally intended) casserole. For the real scoop, check out her post.

Kip's version

Vegan Aide really brought a new twist to the chicken. Mushrooms! And not just any mushrooms, perfectly crusted and shallow-fried. For the full details, check out her blog. She even made her own stock for this one!

Vegan Aide's version

My take on this was fairly simple. To start, I toasted garlic slices in oil, then removed them but left the oil in the skillet. I marinated tofu in tamari, then coated it lightly with flour, salt, pepper and garlic powder. After pan frying the tofu, I used the same skillet to make the gravy with half the garlic slices. On top of some farfalle, I plated the tofu, gravy, chopped heirloom and cherry tomatoes, parsley, and the rest of the garlic slices. This was hearty and delicious.

Considering this was a Guy Fieri recipe, I can't resist saying "Winner, winner, tofu dinner!" Congratulations to Katie, commenter #14 who's favorite flower is the blue flag iris. Katie, it doesn't look as if I can contact you. Please email me with your mailing address and I'll get this copy of the Blooming Platter Cookbook out to you. Thanks to Vegan Heritage Press for this contest copy. Stay tuned for another contest coming soon!

Thanks to all the new players! Who wants to pick the next recipe?

Also coming soon: a review of Vegan Sweet Tooth, a new bakery! If you happen to be in New York City, be sure to check out Wildflower, the new pop-up place.

Vine and Dine: The Voluptuous Vegan Ravioli

2011-05-30T05:57:00.002-04:00

This Vine and Dine was life-changing for me. No, I'm not being dramatic. For the first time, I had a wonderful time making homemade pasta. Previously, I've used my Kitchen Aide with the pasta attachment and just couldn't keep up. After getting a hand crank pasta machine, I'm now hooked. The pasta recipe for this ravioli (from the Voluptuous Vegan) uses 1/3 of a box of silken tofu, so I made extra ravioli, pasta, and even just the pasta dough for the freezer. So delicious and so handy to have!

The pasta recipe happens to use lots of fresh herbs in the dough. Yum! (Side note: I've made it without the herbs and it's still awesome!). The ravioli filling is actually two different spreads. Brilliant! One is made from porcini mushrooms and the other is a tofu ricotta. Instead of the suggested pesto, I went with my own recipe. We had these with a side of Roasted Peppers, also from the book. This was a sensational meal! And yes, this wine is confirmed to be vegan.

I've made ravioli since then with a sundried tomato filling. For pasta doughs, I've tried the chili oil pasta for a Mexican lasagne and also a beautiful green pasta with spinach. It's so much fun to make pasta that I now have a fantasy of opening my own little Pasta Bowl restaurant. I've thought about that more than is practical, let's just say.

Before I hand this over to Jim, don't forget to see Liz and Matthew's experience with this one! Vegan Aide and her husband joined the fun, too. Kim and Fred over at Vegan Conversion Challenge are doing theirs tonight, so stay tuned there.

By the way, I'm now contributing wine articles to One Green Planet. Be sure to check them out.

But anyway... here's Jim on the wine.

Hi people. I saw on the news that Chicago's weather was going to become more like Baton Rouge's with global warming coming on. But since global warming hasn't been able to produce a birth certificate, there is a theory that it will remain in Kenya.

None the less, as the weather in Ohio goes from the low 60's and humid to the 90's and humider overnight, I realize that white wines, margaritas and Pimm's will be the only things that stand between me and sobriety. Thankfully, I am weak. But Evodia is not! As we say goodbye to six months of fires in the fireplace and hello to Mr. Blue Sky, and goodbye again to reds (at least one in six bottles worth, Tam loves her reds) we feasted on this ravioli. For Vine and Dine, we paired the ravioli with Evodia, an old vines grenache from Calatuyud in Spain, imported by Eric Solomon (good importer; if you see his name on a bottle chances are it will be great). 15% alcohol, higher altitude (2400-3000 feet), about $12.00 Ohio cost.

Evodia is a nice wine, not overpowering despite the alcohol percentage, and really has a crazy grapefruit / yuzu front on the palate, backed up with a light coffee and medium dark fruit bottom. Long finish, forward wine (particularly because of the grapefruit front end) which bounced delightfully off the pesto and pine nuts in the dish. That was a bit of a challenge because pesto and pine nuts are very specific tastes, and the Evodia worked around them, not through them. For value, old vines, and defined but not obliterating, Spain comes through more often than not. And Tam's ravioli kicked ass.

You've got one more chance to enter the book contest. And don't forget Food Network Friday is June 3rd!

Vegan Wine and Cheese

2011-05-24T13:43:00.000-04:00

With my first contribution posted at One Green Planet, it seems an appropriate time to break out this cheeze platter. After all, the article is about vegan wine!

Liz and I did syncopated cheese and wine nights. For ours, we had the fabulous fondue from Vegan Subs. This tasted so authentic that it would fool omnis. We also had that cashew cheese from Vegetarian Times, which remains a favorite. After all, it's rolled in black pepper! Two of our cheeses were Dr. Cow and were mail order. While delicious, both of the homemade cheeses were better. Olives and Cajun Mushrooms (for my upcoming book, Grills Gone Vegan!) gave us a savory edge and we nibbled the fruit for a little sweetness.

Check out my article and all the cool stuff going on over at One Green Planet. For a vegan wine listing, be sure to follow Barnivore.

If you haven't made the Incrediburgers from American Vegan Kitchen, the upcoming holiday weekend is another chance! Get the recipe here.

Don't forget the book contest! I'll post a winner later this week.

Book Contest: the Blooming Platter Cookbook

2011-05-18T19:37:00.007-04:00

In my last post, a book contest was mentioned. And it's time! Vegan Heritage Press, the publisher of American Vegan Kitchen, kindly sent me a copy of the Blooming Platter Cookbook. True to the company's mission of printing quality cookbooks, this one is beautifully designed, organized and indexed. Betsy DiJulio offers many tempting recipes divided by course and season. For my first experience with the book, I chose the Angel Hair Pasta with Chard and Bell Peppers. It's a traditional dish but with a little different twist. It was a delicious first crack at this book.

Would you like a chance to win a copy? Reply to this post with your favorite flower. A winner will drawn using random.org next week. International entries are welcome!

Good luck. I'm off to enjoy the sun. It's finally shining here. So what if it's almost 7 PM?

Happy Weekend!

6/3/11 update: Katie, you are the winner. Please contact me with your mailing address. Congratulations!

Vine and Dine with the Voluptuous Vegan

2011-05-15T12:21:00.008-04:00

This week's Vine and Dine features the Voluptuous Vegan by Myra Kornfield. The Chickpea Crepes with Wild Mushroom, Roasted Cauliflower and Chickpea Filling were an easy pick. Besides loving everything in the title of the recipe, the ingredients also include onions, cabbage, caraway and dill, even more things that I love! The crepes themselves were fantastic. They reminded of injera. The batter was easy to work with. They had a slightly spongey texture and beautiful little air bubbles. The filling was good, but not my favorite thing ever. Somehow mine ended up quite stewy, meaning I had to mop up that plate several times and take a super quick photo. I'd definitely make them again and would reduce the liquid and add a little something for some "pop".

The horseradish cream was delicious with these, but a little thin. The flavor compensated for that though. For a side dish, we added the Sauteed Arugula which is seasoned with umeboshi vinegar. I'm a huge fan of umeboshi which I'm sure is a throwback to my macrobiotic years. This quick and easy side was even better than I imagined.

I'm happy to tell you that the wine pairing for this dinner includes a confirmed vegan wine! The winemaker himself replied to my email in just minutes from my inquiry. Vegans, go out and show your appreciation for Sleight of Hand wines. From the daily drinkers on up to the special occasion wines, you'll be glad you did. You can be the first among your friends to jump on the bandwagon. You'll wow them with this wine that drinks bigger than it's cost.

Be sure to check out Kim's blog to see what she and Fred thought of the dish. Then pop on over to Cooking the Vegan Books for Liz and Matthew's experience.

Here's Jim!

The Renegade, the renegade. Sleight of Hand Cellars in Walla Walla, Washington, is a very cool, new-to-us-in-Ohio company. Tami sent them an email about being vegan and the winemaker got back to her immediately. (Hear that Jorge Ordonez no-emailez?) Gotta respect the old-school respect mechanism; the customer makes the company, etc.

Dark fruit that tops a solid but not mouth-drying tannic structure underneath, hints of black cherry and spice, all matched up really well with the crepes, which I liked a bit more than T. Vines make the wine, and my guess is that even though these are sourced from what I would guess are younger vines, the fruit really showed more like mature vines. Read: bigger, more supple, less edgey. Just like mature people. If I had a daily red, the Renegade Wine Co.'s 2008 Horse Heaven Hills Red Wine would be it. And dig the quote on the back of the bottle: "Glasses? We don't need no stinkin' glasses!". Classic.

Now, Horse Heaven Hills is a relatively new appellation. That means it get's its own official designation, like Sonoma or Napa. HH Hills is like Jeff Beck to me; give me anything from it and I'll like it. We have tasted probably thirty HH Hills wines and loved them all. And at $12.99 get what you can before the Satanic Marketing Middle Gods jack the price up to $20 + just 'cause its worth it.

Coming soon: another book contest! Check back!

Pretzel-Fried 'Steak' with Mango-Onion Gravy

2011-05-13T13:56:00.021-04:00

My version

This is the Food Network Friday that almost wasn't! Several of us who participate use blogger and with the maintenance going on, I wasn't sure if it would have to wait until tomorrow. Good news! Here we are!

Kim's version

This week is Kim's pick, and it was good one! We tackled this Pretzel-Fried Steak with Mango-Onion Gravy from an unnamed source. If you haven't seen the latest Food Network Star and happen to be watching it, don't click on the recipe. (Too late, huh, Liz?)

While most of us opted for tofu, Kim chose seitan! She fed this great dinner to omnivores with wonderful success. This version even used homemade chutney! Like Kim, the gravy was a little too thin for me, but flavorful.

Vegan Aide got a fantastic inside shot. I love the idea of pairing this with mashed potatoes. This looks so satisfying. The side dish is from the same episode of the show. For an added bonus, this version is gluten free.

Vegan Aide's Version

We had two new players this week! Welcome Amy and Allysia!

Allysia, our first Canadian player, blogs at The Real Meal. Her protein of choice was tofu. She's in good company since a lot of us went that direction. That gravy puts mine to shame. And yes, another cook that used homemade chutney! Yes, please!

Allysia's version

Amy from Clementines and Pistachios really shook things up! No need for mango gravy when you can do sweet potato! I'll bet that paired beautifully with the sourdough pretzels. The nooch sounds like a great addition. After all, it's nooch!

Amy's version

I'll admit it right up front. My version and Liz's look quite similar. We also used tofu and even cut it the same. The big difference? Spicy mango chutney! Advantage: Liz! In the back is a lovely sounding cauliflower from Carla Kelly.

Liz's version

For my version, I didn't make many changes. For my slurry, I used cornstarchy soy milk. The biggest thing I did was to marinate the tofu in the same spices used in the flour with a little oil, tamari, broth and worcestershire. For panfrying, I used the Horizons method which is my favorite. I remember getting a huge piece of tofu at the restaurant and thinking it looked so white inside when I cut it that it couldn't have much flavor. I couldn't have been more wrong. This dish really turned out well! Thanks for the great choice, Kim.

It's so exciting to see the newcomers joining in. Would one of you like to pick the next recipe?

Cinco de Mayo Eve

2011-05-04T17:19:00.006-04:00

Even though the real day isn't until tomorrow, I thought I'd show you what we'd been doing to get in the spirit. This weekend, we started with margaritas.

Last night, we dove into this lasagna. It's got homemade pasta sheets (the chile pasta from Voluptuous Vegan), and layers of black beans/chorizo and mushrooms/spinach, with Mexican peppers and seasoning in every layer. That's a pasta sheet on the left. Isn't it gorgeous? It's topped with some salsa and a little daiya. It was delicious, but with so many similar flavors, it was more like a casserole than a layered lasagna. It tasted great, regardless of being a true lasagna, and that's all that matters.

I know I've mentioned it before, but if you've ever been challenged by homemade pasta, try the recipes in Voluptuous Vegan and a handcrank machine. You'll be as hooked on making pasta as I am. Right now, I've got one kind of ravioli and two kinds of dough in the freezer. The recipe takes 1/3 of a box of silken tofu, so if I crack one open, I just keep going. I crank out (yes, that's a bad joke!) two more batches. It's so much fun to make and a wonderful thing to have on hand.

Hope you have a wonderful Cinco de Mayo!

Vine and Dine: The Vegan Table

2011-05-01T10:54:00.008-04:00

For round 2 with The Vegan Table, we tossed around several recipes before narrowing it down to the South of the Border Pizza. Just looking at this recipe, you might be inclined to pass over it. We've all made recipes along the same lines and enjoyed them, so the temptation is there to do something 'more exciting'. In this case, you'd be missing out.

Liz and Matthew joined in as you can see here. Kim and Fred will be posting their choice here later today. And.... we'd like to welcome Vegan Aide and her husband, David, for their first go-around in the cookalong. You could join in the fun, too, you know!

All the parts of this dish combine to really create an outstanding and unique pizza. As you can see, we topped it with avocado, scallions and sour cream. The crust was especially delicious. With a hint of cornmeal, it crisped up beautifully. Pinto beans are among my least favorite, and I still couldn't imagine anything better in this recipe. To put the sour cream on neatly, I just spooned into a ziplock bag then snipped the end. That way it went where I wanted it to, more or less. We happen to love 'peasant food' and this hit that note with us.

Now for Jim on the wine:

Every once in a while the Great Monkey Spirit directs us toward some nifty little wine. We were in Whole Foods and I distinctly remember a voice in my head, a Monkey voice, say "hang a left buddy", as if the Great Monkey was right next to me. When that happens, I listen.

If you don't bad things happen. So upon my left, floating in the air about four feet up, was a bottle of St. Hallett Gamekeeper's 2008 Barossa Shiraz. When that happens, I buy it. If that happens to you, buy it. So we had it with the South of the Border pizza. The wine was a pretty good match, it retails for about $12.00 and is a LOT lighter than most Barossa Shirazes. Slightly jammy fruit, good acids against the pizza, slightly sweet, played nicely with the food. A little black pepper, a little cherry, not too tannic, almost like a Kalifornian Central Koast merlot and a Charles Smith syrah had an illegitimate child while vacationing in Australia.

Smiles rained down from the Monkey Spirit, and we said that bottle was so damned good lets open another. Game on. Two days later when I woke up I had to call the animal sanctuary to pick up the platipi that were playing in the tub, and then I washed the six foot watercolor I apparently had done of Mel Gibson (that I guess I had done) off the front of the house, and I'll be damned if I know how we managed to plant a palm tree in our front yard in Ohio, but my guess it produces bananas.

This wraps up another episode of Vine and Dine. The wine choice landed in the hit column. As always, it is believed to be vegan. Next up, we'll be cooking from the Voluptuous Vegan.

7 Random Things and 2 Kinds of Ravioli

2011-04-29T14:09:00.007-04:00

I'm feeling a little random today, but wanted to be sure to share a few things with you.

1. The winner of Vegan Bake Sale hasn't gotten back to me. Amymarie, are you out there? I posted to your blog but couldn't find an email address for you. If I don't hear from you by Tuesday, I'll have to choose a different winner.

2. Have you seen the book contest over at Vegan Heritage Press? Check it out before Sunday night for a chance to win the Blooming Platter Cookbook. Stay tuned for a contest for this book here, too.

3. Kim chose our next Food Network Friday recipe for May 13th. It's Pretzel-Fried Steak with Mango-Onion Gravy. For details, check out the Cookalong page.

4. What vegan doesn't leave to see exceptional vegan blogs get some notice? Vote for What the Hell Does a Vegan Eat Anyway over at Saveur Magazine. The blog is in the Special Interest category.

5. If you've got some favorite vegan wines, please share them in the comments. I need to expand my horizons. Thanks! ( I do know about Barnivore, but am hoping for personal suggestions.)

6. The incredible Kip posted a rave review of American Vegan Kitchen. If she can't tempt you to buy the book, nobody can. Thanks, Kip!

7. And last, a big thanks to all of you who continue to support the cookbook, posting reviews, photos, Amazon write-ups and sending me your wonderful feedback.

So I don't leave you foodless, the photo up top is two kinds of ravioli. In the front is herbed ravioli from Voluptuous Vegan and in the back is a take-off from the same recipe. The dough is herbless. I flavored it with spinach and scallions and filled it with sundried tomato/tofu ricotta mixture. Homemade pasta is becoming more and more fun for me.

Have a wonderful weekend!