Sunday, March 29, 2009

cabbage and peas in nooch sauce

education time for non-vegans: 'nooch' is a reference to nutritional yeast - known for helping us create imitation cheeze sauces, or i've even heard it used to refer to the sauce itself. i buy it in the bulk bins at whole foods, and find that a good $5 worth will last me at least a month or more, and i cook a lot. some people don't like the taste, but i do, and like to add it to my veggies for a little amped up flavour.

  • 10 oz cabblage/carrot mix
  • 2 tablespoons water
  • 1 tablespoon vegan butter (earth balance)
  • 1 cup cooked peas (~1/2 can)
  • tabasco or other hot sauce (optional)
for the nooch sauce:
  • 1 tablespoon vegan butter
  • 1 tablespoon white miso
  • 1 cup soy milk (unsweetened)
  • 1/4 cup nutritional yeast
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 teaspoon turmeric
  • heavy dash of black pepper
mix all nooch sauce ingredients in a jar and shake to mix. i save pickle or salsa jars just for this purpose. small mason jars would work just as well.

saute cabbage in large non-stick skillet with 2 tablespoons water on high. in 3-5 minutes, the cabbage should start to show some translucency, but still have a crunchy texture. add in the butter, and peas. about 30 seconds later, pour in nooch sauce. continue cooking on medium-high for about 4-5 minutes and remove from heat. it shouldn't be too liquidy - if it is, keep cooking. the cabbage and peas should be nicely coated, but not swimming. top with hot sauce if so desired.

this makes a nice side dish for about 3 people.

Wednesday, March 25, 2009

sprouts & kale salad (w/ creamy dressing)

i've only recently tried kale, and i wasn't sure i was going to like it. i don't know why, i just had a food prejudice. but lucky for me, i forged ahead and found out that it is a pretty tasty little green.

  • 1 cup of sprouts (i used lentil, red & green pea)
  • 2 cups kale
  • salad fixins: tomatoes, cucumber, etc.
for the creamy tahini dressing:
  • 1 tablespoon white miso
  • 1 ½ tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons sesame oil
  • 1/2 tablespoon stoneground mustard
  • water to thin
you can buy sprouts in most produce sections, or just sprout them yourself. i don't have a fancy method of doing this. i soak my uncooked beans in a quart mason jars for about 8 hours. then i lay a damp tea towel in a colander, and dump in the beans, seeds, etc. i use the edges of the towel to fold over the top, and rinse the sprouts every couple of hours. then they just sit on my kitchen counter and i re-rinse about every 3 hours or so, keeping them moist. i usually sprout for a couple days before eating, making sure to rinse regularly.

when you prepare your salad, you will want to massage the kale for about 5 minutes with olive oil and/or lemon juice. the first time i ate kale i didn't know to do this, and it was like trying to chew a porcupine made out of cardboard. (thanks for the tip, lauren!) the kale should retain its crunchiness, but lose some of the extra-stiffness. toss in the sprouts, and whatever veggies you want for your salad. whisk the dressing ingredients in a jar or bowl, using as much water as needed to thin.


Friday, March 20, 2009

sloppy joe lettuce wraps

march 20th is the great american meatout! if you aren't veg, today is the day to give it a shot! below is an easy sloppy joe recipe i created for an upcoming vegetarian cooking demo for kids. for them, i'll be serving the recipe on buns, but i loved the idea of making them into lettuce wraps for myself.

  • 1 can kidney beans, rinsed
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon low-sodium soy sauce
  • 1 1/2 teaspoons mustard
  • 6 oz. tomato sauce
  • 5 lettuce leaves
  • condiments of your choice
rinse kidney beans in a colander, then transfer to a large bowl. lightly mash kidney beans with a potato masher (or strong fork) - you don't want to turn them into complete mush, but you'll want to mash so there is a binding consistency. stir in the rest of ingredients and either microwave or heat on stove.

spoon mixture onto a leaf of lettuce, and add your favourite toppings... here with kraut, pickles, mustard, and ketchup.. i went a little crazy, but the end result was so yummy. serve with a side of cider cucumbers or cheesy zucchini.

Tuesday, March 17, 2009

spicy cabbage mix in peanut sauce

today is st. patrick's day, a highly celebrated day in my house. i don't have a typical irish food recipe to share, but i felt i should at least post something green. i can eat cabbage in almost any fashion, and *love* adding it to my stir fry recipes. the best part of this dish is that the peanut sauce really complements the spiciness. happy st. patrick's day!

stir fry:
  • 1 cup steamed broccoli
  • 2 cups shredded cabbage and carrots
  • 1/4 cup peanuts
  • 2 teaspoons chili garlic sauce
  • 1 tablespoon chili oil
  • 1 teaspoon sesame oil
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon water
for the peanut sauce:
  • 5 tablespoons pb2
  • 4 tablespoons water
  • 2 tablespoons low sodium soy
  • 1-2 tablespoons sriracha
  • 1/4 cup water
  • 1/4 cup rice vinegar
whisk up the stir fry sauce ingredients, and pour over the steamed broccoli. allow the broccoli to marinade for a couple hours.

meanwhile, mix up the peanut sauce by first mixing pb2 powder with 4 tablespoons of water. pb2 is a peanut butter powder that has something like 85% less calories than regular peanut butter (and still tastes good!). if you don't have pb2, you could sub about 1/4 cup peanut butter, but i really suggest you try it. after the pb2 reaches a thin creamy consistency, whisk in the rest of the peanut sauce ingredients.

after broccoli has marinated, turn your wok on 400° and dump in the broccoli and marinade. stir fry for several minutes, and then toss in cabbage. continue cooking for about 3 minutes, toss in peanuts, and cook another 3 minutes. cover in peanut sauce and serve.

Wednesday, March 11, 2009

cheesy stacked enchiladas

in restaurants, enchiladas are usually wrapped up as individual tortillas stuff with yuminess. but i was taught this stacked version, that you cut more like a pie, and is actually how i prefer my enchiladas. this is just a bean and cheese recipe, but you could layer different veggies, like avocados or mushrooms, to put it over the top.

  • 4 whole wheat tortillas
  • 1 can vegetarian/vegan refried beans
  • 3 cans tomato sauce (8 oz. each)
  • 1 block vegan cheddar (like vegan gourmet)
  • most of a fajita/burrito seasoning packet**
  • handful of black olives, sliced (optional)
for the cheese sauce:
  • 1/3 cup nutritional yeast
  • 1/3 cup whole wheat flour
  • 1 cup water
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt/pepper mix
  • 2 teaspoons vegan butter ( i use smart balance)
  • 1 tablespoon fajita/burrito seasoning mix**
start by mixing up your cheese sauce ingredients in a bowl. the butter should be at room temperature or slightly heated ensure through mixing. **use one tablespoon of a fajita or burrito seasoning packet. in a separate bowl, mix 3 8oz. cans of tomato sauce with the rest of the seasoning packet.

in a 1½ quart round baking dish, lay down one tortilla and spread 2 spoonfuls of refried beans on top. then layer about 1/4 of the tomato sauce and 1/4 of the cheese sauce. lay down another tortilla and keep layering in this manner until you reach the top. finish with a layer of tomato sauce, and sprinkle shredded vegan cheddar on top. i like mine topped with sliced black olives.

bake at 350°f for about 20 minutes, or until cheese and sauce is bubbly. allow to cool for 5-10 minutes before serving.

Saturday, March 7, 2009

sushi night

sushi. yum. i make sushi a couple times a month, with different ingredient combos each time. however, i can say that my favourite is a mixture of avocado, chopped peanuts, and sriracha sauce, seasoned with dulse, kelp and black sesame seeds. seriously, this sushi is what i would request on my death bed.

another favourite combo is avocado with shiitake mushrooms (you can see them in the back).

lately, i've been making cucumber rolls topped with a spicy mayo. one tablespoon of vegan mayo with as much sriracha as you like. the mayo is thick enough you can make... fun decorations. ;)

Wednesday, March 4, 2009

kickin' cornbread casserole

the first time i made cornbread was last year, to go with my smokey white bean chili recipe. since then, i've found myself craving different variations of standard cornbread and decided i wanted to make a cornbread casserole of some sort. below is the results.

  • 3/4 cups cornmeal
  • 3/4 cups unbleached flour
  • 1/2 cup soy milk
  • 2 tablespoons vegan butter (i use smart balance)
  • 1 can corn
  • 1 can diced tomatoes
  • 1 can rotel
  • 1 tablespoon onion
  • 1 teaspoon baking powder
  • 2 teaspoons ener-g egg replacer (w/ 3 tbsp water)
  • 2 tablespoons chili powder
  • 1 teaspoon turmeric
  • 2 tablespoons tabasco or other hot sauce
  • 1 cup breadcrumbs
  • vegan mozzarella (optional)
mix dry ingredients (except breadcrumbs) in a large mixing bowl. in a separate bowl, mix up the wet ingredients (butter, milk, tomatoes, rotel, egg replacer and hot sauce), and fold them into the dry.

spread into a lightly greased 8x13 glass casserole dish - top with a thin layer of vegan breadcrumbs. i prefer panko. if you prefer, spread mozzarella tofutti slices or other vegan mozzarella on top.

bake for 40-45 mins @ 350°f.