small bites: simple tomato bruschetta

my friend kim and i met for dinner recently and decided to make a fun dinner of small bites - all italian themed.  i love having the variety of dinners like these - it's satisfies so many cravings at once.  this night i made a tomato bruschetta, and an artichoke bruschetta and kim made a super zesty olive tapenade.  we served them on flatbread crackers and wheat crisps, but they would be awesome on some crunchy french bread as well.  i'll post the recipes for each in my upcoming blogs starting with the simple tomato bruschetta. enjoy!

• 3 large tomatoes
• 1-2 cloves garlic, minced
• 1 tablespoon olive oil
• 1-2 tablespoons balsamic vinegar
• 1 1/2 teaspoons dried basil

core and chop your tomatoes and place in a bowl.  add in the minced garlic and dried basil, and then drizzle the olive oil and balsamic vinegar on top.  gently toss and refrigerate for several hours or overnight.  some notes: i rarely eat onions, so i excluded and went for a straight forward tomato flavor.  also, you can sub in fresh basil, but i didn't have any on hand, so i just used dried.  letting it sit overnight really made the difference in flavor.

grilled nachos

it's officially grilling season in the heart of the midwest.  i love throwing anything i can find on the barbeque grill, from the standard things like burgers and kebabs, to the more daring items like pizza.  this was also a more interesting grill item. nachos were already on the menu for dinner, but the grill idea came from a 'slimcado' i had purchased, which is basically just a florida avocado.  it's firmer than the creamy hass avocados, so it can withstand the grill basket without turning to mush.

 

• 1 15oz. can red or black beans
• 2 tomatoes
• 1 2oz. can green chilies
• 1/2 florida avocado
• 1 small can black olives, whole
• 1 tablespoon cumin
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 teaspoon chili powder
• tortilla chips
• vegan queso

first, you need a grill basket with small holes like this one so you won't lose your beans or chilies. cut your tomatoes, avocado and chilies into larger pieces and toss in the basket with the beans and spices. this only needs to cook for about 5-10 minutes depending on the grill temperature. use a metal spatula to toss the mix occasionally.

scoop mixture on top of a bed of tortilla chips, and add your favourite vegan cheese or queso.

fusilli with butternut squash

the lack of posts lately are due to a combination of nice weather and some much needed vacation. i recently went to austin, tx to visit my aunt and walked a 10k with my grandma (who is almost 80!), my mom, and aunt. i had tons of vegan food while i was there (austin rocks for vegans). the night before the 10k, my aunt (who is a fabulous chef) whipped up this delicious pasta dish so we could carb-load. she made a goat cheese sauce for the rest of the family, but set aside some for me.  i added some raw parmesan and it was delicious!

• 1 pound fusilli pasta
• 1 butternut squash
• 1/2 small onion
• 3/4 cup walnuts
• 3/4 cup fresh basil
• 3 tablespoons olive oil
• 1/3 cup parma raw parmesan

first peel and cube the butternut squash. place on a foil-lined baking and drizzle with 2 tablespoons of olive oil, making sure each piece is coated. please in an oven at 425°f for 40 minutes. while the squash is baking, slice your onion and drizzle with olive oil on another foil-lined sheet. place in the oven for 25 minutes (with about half of the squash time left). honestly, i'm not a huge fan of onions, but they work well in this dish. ours got a little burnt, but i actually really liked the crispy flavor, so cook the onion to your preference.

while both of these are roasting, prepare the rest of the ingredients. cook pasta according to directions. chop walnuts and place on a baking sheet - these will need to roast in the oven at 425°f for about 5-6 minutes. wash and chop the basil.

when the pasta is done boiling, combine all the ingredients in one bowl and toss. i used some of the olive oil from the butternut squash pan to coat the pasta. finally toss in the parma, or your favourite vegan parmesan, and serve!

chile verde

crock pot chile is great for days when it's too warm to cook a lot inside, but gets a little chilly in the evening. this was my first time working with tomatillos - i get so excited when i try a new ingredient.  i wanted to make this recipe this because i *love* salsa verde, and what could be better than big bowl of it for dinner?  typically chile verde is made with pork, so i modified my pork chop recipe and used it in this recipe.  it was a fantastic addition, so don't forgo it!

for the shredded pork:

• 3/4 cups wheat gluten
• 1/2 cup veggie broth, divided
• 1/4 teaspoon celery salt
• 2 tablespoons low sodium soy
• 2 tablespoons cup cold water
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon liquid smoke

for the chile:

• 10-12 small-medium tomatillos
• 1 poblano pepper
• 1 serano pepper 
• 2 jalapenos
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 2 cups veggie broth
• 3/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/8 small onion, finely minced

to make the shredded pork, mix the dry and wet ingredients (use only 1/4 cup of the veggie broth) in two separate bowls, then mix wet into dry and kneed for a few minutes.  once the gluten starts to form, create a large flattened 'chop' and place in glass baking dish with the 1/4 cup of veggie broth (to prevent sticking).  bake at 375°f for 40 minutes.  pull out and set aside.

peel the paper husk of each tomatillo and rinse thoroughly.  next, drill out the small core of the tomatillo and slice long-wise into thirds.  each slice should be no more than a 1/2 inch thick.  place the slice on a large foil-lined baking on 375°f for 20 minutes.  during this time, they will release a lot of water, so when they are done baking, i pull them out drain as much water off the pan as possible.  then turn on broiler, and broil for about 6 minutes until they start browning in spots.

next, de-seed the poblano, serano and jalapeno peppers and slice each pepper into quarters.  move the tomatillos to a separate dish and lay the other peppers on the baking sheet.  also, place the seitan pork with the peppers and broil for 10 minutes, flipping the pork at the 5 minute mark.   the seitan will start to bubble and crisp on the outside (don't let it burn), which makes for a nice texture in the chili. once the setian pork has cooled, cut it into bite size pieces.

put tomatillos and rest of peppers in a food processor and chop for about 20 seconds - until no peppers left. in a 3 quart sauce pan or small crock pot, add the blended peppers, rest of chili ingredients and cubed pork.  simmer on low for a minimum of 3 hours.

don't be scared off by all the peppers, it was surprisingly mild (with just a little heat).

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.