Sunday, February 10, 2013

Wha We Eat - Vegan King Cake for Mardi Gras

Laissez les bon temps rouler!

(
In honor of Mardi Gras
and Black History Month,
baked 
Vegan King Cake 

for last night's
Vegan Sociey of PEACE's
2nd Saturday's Potluck.

Used KitteeKake's 
recipe from
Cake Maker To The Stars

After rising, rolled, stuffed and ring shaped..

Baked and cooling.
ld
Glazed and sprinkled, purple, green and yellow.


Sunday, January 13, 2013

Curried Lentil Rice Soup

Last night was
our 2013 inaugural
2nd Saturdays Potluck.
Theme was soups, stews, salads.
My dish
Curried Lentil Rice Soup.
Cooked on stove, carried to potluck dinner, 
and kept warm in crockpot for serving.

Recipe:
1/2 cup brown Basmati rice, soaked for 2 hours
1 cup dry brown or green lentils, soaked for at least 2 hours
1 Tablespoon olive oil
(may substitute 2-4 Tablespoons vegetable broth to reduce fat)
1 large red onion, chopped
4 cloves garlic, minced
4 large celery stalks, chopped
1/2 pound bag carrots, diced
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon chipotle or ancho chile powder (optional)
pinch black pepper
4 cups vegetable stock
4 cups water
3 Tablespoons apple cider vinegar

Directions:
Rinse and soak brown rice 2 hours, then drain.
Rinse and soak lentils minimum 2 hours, drain and rinse again.
Heat olive oil in large pot, over medium high heat until hot.
Add onion, garlic, celery, carrots, cumin seeds, curry powder, paprika, rosemary, thyme, salt, pepper, chile powder if using. 
Stir to combine., cover and cook until vegetables begin to soften,
8-10 minutes, stirring occasionally.
If using vegetable broth instead of oil, check more frequently and add more broth if vegetables start to stick to pot.
Add drained rice, stir to combine, and cook for 2 minutes.
Add drained lentils, stir to combine, and cook for additional minute.
Add broth and water, increase heat until boiling.
Stir, cover, reduce heat to low and simmer 25 - 30 minutes.
Remove from heat.
Stir in apple cider vinegar and serve.

Like most soups, this one gets better with time.
Depending on your diners, ancho or chipotle seasoning might be too much of a kick, so optional.
Enjoy!

Celebrating 1968 release of
Otis Redding's
(Sittin' On the)
Dock of The Bay

Because 
it's a classic, like good soup,
I love Otis Redding's music,
and, though I am and will always be a mega
Florida Gator fan,
I am also an NCAA South East Conference fan
(GO SEC)
and celebrating conference college football win
last Monday night watching the
"...Tide roll away.." ND.



Wednesday, January 2, 2013

Black-eyed peas and Collard greens - Imani/New Year's Eats

Happy New Year 
- 13 years into the new century.
WOW!
Happy Kwanzaa!
Principle of the day
IMANI
- Faith!
Resolving to do MORE in 2013; 
in whatever way MORE presents itself.
For today, MORE home cooking!
New Year's traditional food
Black eyed peas and greens, with grits.

Creole Hoppin' - Jean (Jon) 
(Black eyed peas, brown rice and tomatoes)
from
Bryant Terry's
Vegan Soul Kitchen

Grits, aka polenta to some.
My own basic recipe:
4 cups vegetable broth
2 cups organic (non-GMO) stone ground corn meal
pinch seasoned salt 
(more or less depending on saltiness of your broth; 
we like Tony Chachere's)
In medium saucepan over high heat, bring broth to boil.
Reduce heat to medium high; slowly whisk in corn meal and salt,
whisking constantly to prevent lumps.
If any lumps do form, break them up with whisk.
Remove from heat and serve immediately.

Collard greens and tomatoes
2 bunches collards, washed and chopped
(do not dry greens; moisture helps steam them when cooking)
1 Tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
2 large tomatoes, chopped (optional)
1/2 cup vegetable broth
1 teaspoon seasoned salt
In large skillet over medium high heat, saute onion in oil until softened, 3-5 minutes.
Reduce heat to medium.
Add garlic, pepper flakes and tomato. Saute for a minute. 
Slowly stir in broth to de-glaze pan, 
if any bits of onion are sticking to pan.
Add greens, handful at a time, adding more as the greens "cook down" or wilt. 
Stir in salt.
Cover and cook for 5 minutes, until greens are completely wilted.
Remove from heat, serve.

For this dish, I spooned grits into middle of plate,
and surrounded them with the "hoppin-jean" and greens.
Grits take the place of the usual cornbread.
I prefer the texture of the stone ground corn meal for grits,
instead of the packaged grits sold in most stores.
The tomatoes in both the peas and the greens 
are from my summer garden frozen stash. 
A 14oz can of diced tomatoes will work, or just omit them.

Inspiration for this plating was a vegan "grains and greens" meal enjoyed at an Abyssinian restaurant last summer in San Diego, 
where the grits were surrounded by the greens and scooped up with one's fingers to "spoon" the greens into one's mouth
Because of the peas and rice, I used a fork.

Blessed, Healthy, Happy, Prosperous
2013!
http://www.youtube.com/watch?v=jXeXV0vgrtY

Jill Scott's BLESSED.
Enjoy!






Friday, November 9, 2012

Holiday Sampling from Vegan Comfort

Chef Sabali, 
local catering and cooking veganista, of
VEGAN COMFORT,
hosted her 
HOLIDAY TASTING REVIEW
last night at
Pat Greer's Kitchen.
Awesomely good food, some of which will feed us at 
VSOP's 
upcoming
GENTLE THANKSLIVING FEAST
Nov. 17 at the Havens Center.
Chocolate Torte

Eggplant rolls

Butternut squash salad

Butternut squash soup

Almond green beans

Stuffed "Gobble Roast"





Stuffed Gobble Roast with white wine gravy, almond green beans and butternut squash salad - delish!

Banyan's Chipotle Tofu Vegan Egg Rolls

During last month's MoFo 2012, 
one of my local vegan business posts featured 
Tofu Fried Rice.
Banyan makes other very tasty totally vegan products as well, including these rolls I had for lunch and a snack.
Good and spicy.
More medium than hot to me, regardless of what the package says.
5 to a package for between $6. - 7. depending on where you shop,
Whole Foods or Central Market, 
and some of the larger HEB grocers.
Last week, WF had issues with their shelf pricing tabs,
store honored the misprints,
so I got a few packages for 1/2 price.
And, yes, they freeze well!
Better heated in the oven or on the stove to bring out the crispiness in the rolls.
Okay in microwave oven; just not crispy.
Loving local!

Tuesday, October 30, 2012

Welcome to 2012 VEGAN MOFO Day 30 - Rumble In the Jungle

Welcome to MoFo Thirty!
Travel with me...
October 30, 1974
(yeah, I know, a lot of you reading this had yet to draw breath; patience, my Vegan lovelies, patience, please)
Kinshasa, Zaire 
(aka Democratic Republic of the Congo).

The Greatest
Muhammad Ali
This poster actually hangs in my game room.
(on whom I have had a serious heart throbbing 
sweat-your-bangs-out crush since 
Cassius Marcellus Clay, Jr.
(aka Muhammad Ali)
appeared on my TV screen after having won the 
1960 Olympic light heavyweight gold medal in Rome.
Did not know much about boxing back then, 
but I knew I liked that guy, and still do.)
challenged
World heavyweight champion 
George Foreman,
known affectionately around his adopted hometown of 
Houston, TX as "Big George
to defend his title.
(Yes, he of George Foreman grill fame. 
No, I do not own one; though it would probably do a good job grilling eggplant, portabella mushrooms, 
polenta, peppers, pineapples...  
Hmmm... do I hear the makings of a
"Veganize the Foreman grill challenge"?
And, no, this is not a 'hint' 
for those wanting to gift me something.
If you know me well enough to be thinking along those lines, 
the gift of you in my life is precious enough, 
thank you,thank you very much!)

In honor of the anniversary of that historic match,
in which The Greatest prevailed,
(tune in George Benson,
singing the theme from 
THE GREATEST
the original movie, starring the greatest himself,
Muhammad Ali
You Go Brother!)
TV stations have been playing both the original movie,
listed above, and the later version, listed below.
My entree for dinner 
served to these two gentlemen would be my favorite 
fall/winter recipe,
when collard greens are in season locally and oh so good, from
VEGANOMICON
- the ultimate vegan cookbook,
Mole Skillet Pie with Greens
Sauteing greens with vegetables and red beans
Added chili chocolate mole sauce. I try to keep a batch of this very versatile sauce in the freezer for  ready use.
Out of the oven, with the moist cornbread crust
A truly delicious one dish meal!
More familiar with the 
Whitney Houston 
(gone much too soon, RIP dear) 
version of the song, and the 
Will Smith 
version of the 
ALI 
movie story?
Now you know their origins.
You are welcome!
-

Monday, October 29, 2012

Welcome to 2012 VEGAN MOFO Day 29 - Favorite things

Welcome to MOFO TWENTY NINE!
I spoke last month at 
Vegan Society of PEACE's
2nd Saturday's potluck
http://vegansocietyofpeace.org/ 
about thirteen (Baker's dozen) of my favorite vegan cookbooks.
(Al Jarreau crooning
In alphabetical order:
The ALMOST NO FAT HOLIDAY COOKBOOK
- Bryanna Clark Grogan
(since the winter holidays are upon us)
The COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS
- Celine Steen and Joni Marie Newman
(especially useful for those new to vegan cooking)
The COMPLETE IDIOT'S GUIDE TO PLANT-BASED NUTRITION - Julieanna Hever
(useful for explaining eating vegan to the vegan-haters, and protein obsessed)
COOKIN' SOUTHERN Vegetarian Style
- Ann Jackson
(cause I'm a Southern Belle vegan)
GOOD TIME EATIN' IN CAJUN COUNTRY Cajun Vegetarian Cooking - Donna Simon
(cause I adore Cajun/Creole food)
HOW IT ALL VEGAN
- Tanya Barnard and Sarah Kramer
(good for the newbies)
The NEW SOUL VEGETARIAN COOKBOOK
- from the kitchens of Soul Vegetarian Restaurants
(traditional soul food translates well back into its vegan roots)
The NUTRITIONAL YEAST COOKBOOK
- Joanne Stepaniak
(for those wondering what it is and what to do with it)
RAW FOOD MADE EASY for 1 or 2 People
- Jennifer Cornbleet
(good intro to raw vegan uncooking)
The ULTIMATE UNCHEESE COOKBOOK
- Jo Stepaniak
(proof that "I could never give up cheese" is a no-brainer)
VEGAN WITH A VENGEANCE
- Isa Chandra Moskowitz
(great vegan intro)
VEGANOMICON, The Ultimate Vegan Cookbook
- Isa Chandra Moskowitz & Terry Hope Romero
(vegan versatility at its best)
WORLD VEGETARIAN
- Madhur Jaffrey
(cause I adore Indian food, and ethnic cuisine in general)

Anything by Jo Stepaniak would be a welcomed addition to any kitchen.
The two listed helped me transition family members having
"cheese withdrawal" issues.
Like this
"Cheezy Rice and Broccoli Casserole" from
THE ULTIMATE UNCHEESE COOKBOOK.
Everything is mixed right in the casserole dish, which I oil lightly for easier clean up.
Since I used brown basmati rice, I added 1/2 cup water to the 2 cups non-dairy milk called for in the recipe, and the suggested 1/4 tsp tumeric for added yellow color, plus a couple of chopped  carrots to make a one-dish meal.
Good for everyday, holidays and potlucks.

(The Ultimate Uncheese Cookbook, is an updated version of Jo Stepaniak's The Uncheese Cookbook.)