french lentil potato salad

although the food network show 'diners, drive-ins dives' isn't exactly vegan-friendly, it was the inspiration behind this recipe.  i saw an episode where guy visited a french bistro and the chef made this lentil dressing from dijon mustard, red wine vinegar and soybean oil.  as soon as i saw that dressing, my heart felt all aflutter - i think that flavor combo was put on this earth just for me.  :)  i've made tangy lentil salads before, so i wanted to try something completely new.  it's a perfect early spring recipe - not too heavy, but still warming and savory.  i think it would make a great holiday side dish.

• 4 small yukon gold potatoes
• 10 stalks of asparagus
• 3/4 cup french green lentils
• 2 tablespoons olive olive oil
• 1/2 tablespoon rosemary
• 2 tablespoons dijon mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons soybean oil

the first step it to start cooking the lentils - 1/3 cup dry will make about 3/4 cup cooked.  bring them to a boil and then let simmer.  as they are cooking, dice up the potatoes into cubes and lay on a cookie sheet covered in foil.  drizzle them with one tablespoon of olive oil and and sprinkle on the rosemary.   toss the potatoes around, making sure they are covered with the oil and rosemary mix.  place in the oven at 375°f for 15 minutes, then flip and bake for another 15 minutes.

cut about 2 inches off the tops of the asparagus stalks, and then halve those again. pull the cookie sheet out and scoot the potatoes to one side.  toss the asparagus cuts in the other tablespoon of olive oil and place on the other end of the cookie sheet.  pop back in the oven for another 15 minutes.  the potatoes will likely still need some browning up, so put them back in the oven as well.  if they are are too crispy or in danger of burning, remove them when you cook the asparagus. 

the lentils should finish up cooking after the asparagus has been in for a bit.  drain them and set aside.  in a jar, or dressing shaker, mix up the soybean oil, red wine vinegar and dijon mustard.  when the asparagus is done, combine them with the potatoes and lentils and gently toss in the dijon dressing. 

makes about 3 side dish servings.

vegan corned beef & cabbage

i made this recipe last year and it was so awesome, i couldn't wait to post it in time for this years st. patrick's day.  i had planned to post it about two weeks ago, but i was in another car accident which has totally hijacked my time to blog (or cook).  i did finally remake it a few days ago it was as good as i remember.  i'm already stoked to make it again for some reubens!

for the corned beef:

• 1 ½ cups vital wheat gluten
• 1/4 cup rolled oats
• 3 tablespoon nutritional yeast
• 1½ teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 tablespoon smoked paprika
• 10-12 slightly crushed black peppercorns
• 1 tablespoon low sodium soy sauce
• 3/4 cup cold water (more if needed)
• 1 tablespoon vegetable oil
• 1 teaspoon liquid smoke

for the crock pot mix:

• 3½ cups veggie broth
• 3 carrots, chopped
• 1/2 small onion, minced
• 1/2 head cabbage, chopped
• 4 baby red or yukon gold potatoes, chopped
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1-2 teaspoons sea salt
• 1 teaspoon dry mustard
• 1 teaspoon horseradish
• 1 teaspoon red wine vinegar
• 1 teaspoon ground black pepper
• 1 tablespoon bragg's aminos

switch the crock pot on high and add in all spices from the crock pot mix and the potatoes (skip the braggs if you have a salty broth). this will cook for about 5 hours total. now, i usually put my cabbage in early - and let it cook for about 2-3 hours.  i like it that way.  but some will say to add cabbage about an hour before eating. it's up to you.  about 2 hours in, start the corned beef.  mix the wet and dry ingredients in two separate bowls, then slowly add the wet into the dry as you knead.  after about 3 minutes of kneading, shape the seitan into a loaf and wrap in a foil pouch. steam for approximately 25 minutes and let cool. open up the foil pouch, and place under the broiler (on low) for about 5-10 minutes on each side (until it develops a crusty skin).  i just pop it in the over on the foil, but you can use a pan if you want.

you'll place the corned beef in the crock pot, making sure to cover it completely with the broth.  let it cook for about an hour, then pull it out and place on a cutting board.  slice into thin slices, no more than a 1/4" thick.  put back in the crock pot for another hour or so, until the cabbage and potatoes are tender. whew - you're done!
 
i made a gravy by reconstituting the broth with a little nutritional yeast and some unbleached flour. i served it up with irish soda bread.

pulled pork sandwich

i live in kansas city, and there is no shortage of good barbecue sauces here.  and man, do i love a good bbq sauce - especially grilled up on some veggies. since it's winter and too cold to grill, lately i've been enjoying it on pulled pork sammies.  there are a variety of ways to make vegan pulled pork - my personal favourite would have to be using young green jackfruit, as it has a nice shredded texture and absorbs the bbq flavour well. i get it at my local asian grocer. you can find a handful of pulled pork recipes using jackfruit online - it's not a new concept - but here is the recipe i've created and always use. 

• 1 can young green jackfruit
• 2 cloves garlic, minced
• 1/4 tablespoon onion powder
• 1/2 teaspoon mustard powder
• 1 tablespoon bragg liquid aminos
• 1/4 teaspoon ground pepper
• 1/3 cup water
• 2/3 veggie broth
• 1/2 tablespoon liquid smoke
• 1/2 cup hickory bbq sauce
• 1½ tablespoon heinz 57 sauce
• 1/2 tablespoon apple cider vinegar

drain the quartered jackfruit from the brine or water it's in (be sure to use young or green jackfruit).  rinse all the pieces thoroughly and squeeze each piece to remove as much water as possible. while draining and squeezing, shred each piece (it's very tender) before putting into a 2 quart saucepan.  after all the jackfruit pieces are in the pan, add in the water, garlic, onion and mustard powder, bragg's and ground pepper.  turn the heat on medium high and cook for approximately 12 minutes or until the water has completely evaporated.  since the water content is so low, be sure and stir often - almost sautéeing.  if it starts to stick to the bottom of the pan but hasn't started to darken up a bit, add in a couple tablespoons of water...  but be sure to cook that off again.

after the water is gone, the jackfruit should be a little darker in colour, almost like a very light brown or dirty white.  at this point, turn the heat to low and stir in the rest of the ingredients. cover and simmer on low heat for about an hour and a half, removing the lid half way through.  the sauce should reduce an thicken up considerably.  after it's done cooking,  let it sit for about another hour to really allow the jackfruit to marinate.  finally,  toss it back on low heat for about another 15-20 minutes and then serve.  with pickles.

four mushroom pizza

i always see these delicious pizza ai funghi on the menus at italian restaurants i visit, which is really just a fancy way of saying mega-mushroom pizza. they always look so delicious, but i usually can't have them because their sauces are cream based, or i'm not sure about the crust ingredients, or something other vegan related. i finally decided to combat this unfortunate situation with my own italian culinary skills.

• 1 batch pizza crust
• 2 cups sliced mushrooms
• 1/3 cup walnuts
• 2 tablespoons nutritional yeast
• 2 tablespoons sunflower seeds
• pinch of salt

for the sauce:

• 1/3 cup blanched almonds
• 1/4 cup nutri yeast
• 1½ tablespoons bragg's aminos
• 3 tablespoons olive oil
• 1/8 cup spelt flower
• 1/2 tablespoon minced garlic
• 1 tablespoon tahini
• 1 cup unsweetened soy milk
• 3/4 tablespoon light miso
• pinch black pepper and salt

jessy and dan have a fabulous pizza crust recipe... so whenever i have time, it is definitely the recipe i use. after whatever crust you are using is ready, you will want to pre-bake it for about 5 minutes at 375°f. pull out and let cool for a few minutes. you can prep your sauce during this time - just put all the sauce ingredients in a food processor or magic bullet and blend until creamy.  you can also prep the topping sprinkle - use the walnuts, nutritional yeast, sunflower seeds and dash of salt. you can hand chop, but i just throw everything in the bullet and give it a few pulses.

once your crust has cooled, layer on creamy sauce and then the mushrooms.  in this recipe i used equal parts shiitake, black, straw and button because that's what i had. the shiitakes gave a bit of oriental flair, but use your favourite mushrooms.  i'm thinking one with portabellos, button and creminis would be nice. before you put your sprinkle on top, you'll want to bake about 8-10 minutes on 375°f to make sure the mushrooms are cooked well.  pull out and sprinkle on the topping, and bake for about 5-7 minutes more. pizza is one of those foods that tend to vary on cooking times (depending on the the amount of toppings and crust), so you'll just have to keep an eye on it and make sure the center is heated through. 

aloo gobi

this recipe post is a little overdue - i actually made this at the end of 2009 after having ordered it at a local restaurant. i thought my recreation was a pretty close replication, especially since it was my first real stab at indian cuisine. the cauliflower florets just burst in your mouth with flavour, while the peas and potatoes provide a tender and succulent base. i've always liked my indian food a little on the saucy side, so making it at home allowed me to make it perfectly to my tastes. if you prefer it drier, just modify the liquid amounts as needed.

• 1 cup potatoes, diced into cubes
• 1/2 cup peas, cooked
• 1 small head cauliflower
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1/2 teaspoon ginger, minced
  
• 2 tablespoons tomato paste
• 2/3 cup veggie broth

for the basmati rice:

• 1 cup dry basmati rice
• 1/2 cup peas, cooked
• 1 carrot, shredded
• 1 teaspoon turmeric
• 1/2 teaspoon crushed cardamom pods

start cooking your basmati rice according to package directions. in the meantime, start cooking the potatoes and peas, and chop the cauliflower. when the rice is done, add in the carrots, rice spices and half the peas. gently toss the rice mixture, cover, and let sit while finishing the aloo gobi.

in a large skillet, pour in 1/3 cup of the veggie broth. add the cauliflower, garlic, ginger, garam masala and curry powder. sauté on medium heat for 3-5 minutes, until liquid is almost evaporated. add in last 1/3 cup of veggie broth, remainder of cooked peas, the potatoes and tomato paste. continue sautéing for a minute or two more, stirring frequently. the florets should be tender, but not soggy.

spoon aloo gobi over rice mixture, and serve with a side of naan. makes enough for 3.

cupcake memories

i've wanted to make these fauxstess cupcakes (from vwav) since the day i went vegan. for one, they look freakin' rockin! and second, i have the greatest memories of eating them when i was a little girl. my mom would always buy a package of these (they come two to a pack), and we'd split them. man, i remember them being soooo good. maybe it's because when you share something, it tastes twice as awesome.


nowadays, i don't really have a taste for the sweets, but i did want to make these as a special treat for my mom. the funny story is that i starting making them last year for mother's day... i bought all the special ingredients, set aside a chunk of time, and baked the cupcake. before i could ice them, they had to cool, so i set them on the counter and went for a run. that was the last i ever saw of them - one of my dogs decided i had made them for him and devoured every last one. (at first i was freaked, but he's 90 pounds and the little bit of cocoa powder didn't seem to bother him).

anyways, it took me quite a bit of time to recover from that trauma, and i made them again this week (watching the dogs at every step). yes, they take some time, but they were so worth my mom's excitement! happy birthday mom!

raw pasta aglio e olio

raw zucchini pasta noodles rival any regular noodle i've ever head. i use this spiralizer, and it always makes the perfect noodles. this recipe is a slight twist on pasta aglio e olio, which is basically just pasta with olive oil and garlic. it's a lighter pasta dish (especially the raw version here), and in my opinion doesn't weigh you down like the traditional red or white sauces. this makes a great light lunch, and healthy!

• 1 medium zucchini, spiralized
• 1/8 cup extra virgin olive oil
• 1 tablespoon raw apple cider vinegar
• 2-3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/8 cup nutritional yeast
• pinch of pepper and celtic sea salt

spiralize your zucchini and place in a bowl. except for the nutritional yeast, combine the rest of ingredients in a dressing shaker, or a jar with a lid will do. i save old olive or salsa jars for this. shake all the ingredients and pour over pasta noodles. finally sprinkle in the nutritional yeast and stir to coat all the noodles. easy peasy!