MOVED MOVED MOVED MOVED MOVED!
Vegan Ronin has moved to:
http://theveganronin.wordpress.com/
It is easier for me to update, so that means more food for you! In fact there is a new post there right now, hurry! Go!
Oh, and a VEGAN RONIN FACEBOOK page too, so you can get updates when they happen!
This page will remain in limbo. I am updating some of the older posts too, but they will only be updated on the new site.
I am also starting a new bento page as well. So come on over to: http://theveganronin.wordpress.com/
PEACE OUT!
xoVR
Tuesday, September 20, 2011
Saturday, August 28, 2010
Just letting you know
that my edamame chocolate bar was featured in Ladies' Home Journal this month (Sept 2010). You can buy it and other flavors here. ^_^ Awesomeness!
I also got married.
I am also permanently moving to London in a week.
This means fun new foods for all of us! Yayyyyyy!
I also got married.
I am also permanently moving to London in a week.
This means fun new foods for all of us! Yayyyyyy!
Friday, August 27, 2010
Mini Quiche!
I made these for my wedding brunch, perfect little finger foods!
For a normal-sized quiche, please see the recipe HERE
Pan:
Standard non-stick cupcake pan
Dough:
Pre-made roll-out crust
Filling (from my quiche recipe):
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. your choice veggies (broccoli, spinach, mushrooms, red peppers, etc), cooked to just done
Any add ins like vegan ham or cheeze
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoons nutritional yeast
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
1 teaspoon turmeric
Heat oven to 350.
1. Cook onion and garlic until golden, and add veggies and heat until soft.
2. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and nutritional yeast, until smooth.
3. Pour into large bowl and add the onion and veggie mixture and any extra vegan cheezes/faux meats. Combine well. Taste for seasoning.
4. Roll out dough to no more than 1/4" thick. (If using pre-cut sheets, roll together.) Using a knife, cut 12 squares large enough to fit into the cupcake cups, about 4"x4"
5. Lay dough into cups, making sure they are pressed into the bottom. Style the dough tops to your taste- over the edges, straight up, twisted, etc.
6. Spoon mixture into each cup until they are all full.
7. Bake for 20-30 minutes, until crust is golden brown.
For a normal-sized quiche, please see the recipe HERE
Pan:
Standard non-stick cupcake pan
Dough:
Pre-made roll-out crust
Filling (from my quiche recipe):
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. your choice veggies (broccoli, spinach, mushrooms, red peppers, etc), cooked to just done
Any add ins like vegan ham or cheeze
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoons nutritional yeast
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
1 teaspoon turmeric
Heat oven to 350.
1. Cook onion and garlic until golden, and add veggies and heat until soft.
2. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and nutritional yeast, until smooth.
3. Pour into large bowl and add the onion and veggie mixture and any extra vegan cheezes/faux meats. Combine well. Taste for seasoning.
4. Roll out dough to no more than 1/4" thick. (If using pre-cut sheets, roll together.) Using a knife, cut 12 squares large enough to fit into the cupcake cups, about 4"x4"
5. Lay dough into cups, making sure they are pressed into the bottom. Style the dough tops to your taste- over the edges, straight up, twisted, etc.
6. Spoon mixture into each cup until they are all full.
7. Bake for 20-30 minutes, until crust is golden brown.
Pistachio-Crusted Tofu with Ponzu Sauce
I have a subscription to Bon Appetit magazine, and this month (Sept 10) one of their featured "Meatless Mains" sounded awesome. So awesome in fact, I wanted to pass it on before I even try it! So let us know if you make it!
*Note: Some ponzu sauce has fish in it, read carefully!
Original link HERE
Pistachio-Crusted Tofu with Ponzu Sauce
Ponzu, a citrus-infused soy sauce, can be found in the Asian foods section of some supermarkets.
2 servings
* PREP:35M
* TOTAL:50M
Recipe by the Bon Appetit Test Kitchen
September 2010
Ingredients
* 1 12-ounce package organic firm tofu, drained
* 1/4 cup ponzu
* 1/2 cup unsalted natural pistachios (about 2 1/2 ounces)
* 1/4 cup (vegan) mayonnaise
* 2 tablespoons peanut oil
*
TECH TIP
Coating the tofu works best if you use one hand for wet ingredients and the other for dry. With your dominant hand ("wet" hand), coat the tofu in the mayo. With the other hand ("dry" hand), press the tofu into the ground nuts. The wet-hand, dry-hand method is a tidy way to coat food for frying.
Preparation
*
Cut tofu in half crosswise, then cut each piece in half horizontally, forming 4 rectangles. Press between paper towels to dry. Pour ponzu into shallow bowl or pie dish. Add tofu rectangles to ponzu and marinate 15 minutes, turning occasionally.
*
Meanwhile, pulse nuts in processor until finely ground (do not allow to turn to paste). Transfer to another shallow bowl.
*
Pat tofu dry. Sprinkle with pepper. Whisk mayonnaise into ponzu in bowl. Working with 1 tofu piece at a time, coat with ponzu mayonnaise and place in bowl with ground pistachios. Turn to coat; press so nuts adhere. Place tofu on rimmed baking sheet. Repeat with remaining tofu, ponzu mayonnaise, and pistachios.
*
Heat oil in large nonstick skillet over medium heat. Add tofu; cook until golden and heated through, 3 to 4 minutes per side. Spoon remaining ponzu mayonnaise onto plates. Top with tofu and serve.
Man that sounds awesome! Maybe with a drizzle of sriatcha sauce or chili oil on top and some pan-fried Brussels sprouts in the side with a little ponzu dressing. MMMMM!
*Note: Some ponzu sauce has fish in it, read carefully!
Original link HERE
Pistachio-Crusted Tofu with Ponzu Sauce
Ponzu, a citrus-infused soy sauce, can be found in the Asian foods section of some supermarkets.
2 servings
* PREP:35M
* TOTAL:50M
Recipe by the Bon Appetit Test Kitchen
September 2010
Ingredients
* 1 12-ounce package organic firm tofu, drained
* 1/4 cup ponzu
* 1/2 cup unsalted natural pistachios (about 2 1/2 ounces)
* 1/4 cup (vegan) mayonnaise
* 2 tablespoons peanut oil
*
TECH TIP
Coating the tofu works best if you use one hand for wet ingredients and the other for dry. With your dominant hand ("wet" hand), coat the tofu in the mayo. With the other hand ("dry" hand), press the tofu into the ground nuts. The wet-hand, dry-hand method is a tidy way to coat food for frying.
Preparation
*
Cut tofu in half crosswise, then cut each piece in half horizontally, forming 4 rectangles. Press between paper towels to dry. Pour ponzu into shallow bowl or pie dish. Add tofu rectangles to ponzu and marinate 15 minutes, turning occasionally.
*
Meanwhile, pulse nuts in processor until finely ground (do not allow to turn to paste). Transfer to another shallow bowl.
*
Pat tofu dry. Sprinkle with pepper. Whisk mayonnaise into ponzu in bowl. Working with 1 tofu piece at a time, coat with ponzu mayonnaise and place in bowl with ground pistachios. Turn to coat; press so nuts adhere. Place tofu on rimmed baking sheet. Repeat with remaining tofu, ponzu mayonnaise, and pistachios.
*
Heat oil in large nonstick skillet over medium heat. Add tofu; cook until golden and heated through, 3 to 4 minutes per side. Spoon remaining ponzu mayonnaise onto plates. Top with tofu and serve.
Man that sounds awesome! Maybe with a drizzle of sriatcha sauce or chili oil on top and some pan-fried Brussels sprouts in the side with a little ponzu dressing. MMMMM!
Tuesday, July 20, 2010
Stuffed Squash Blossoms
It's that time of the year. You have zucchini coming out of your ears! Or courgette coming out of your nose. Your choice.
And what's there before those delicious squashes? Delicious squash blossoms!
Now, you want to pick the bigger blossoms. Those are the male flowers and will not be producing anything. You also don't want to pick ALL the male blossoms at once, you do want squash babies don't you? (The smaller ones are female, and you can hand-pollinate by pulling out the stamen in the male and rubbing the pollen in the female flower. Boom! Squash baby).
Ok, here we go:
Male squash blossoms, cleaned
Vegan cream cheeze
Herbs De Provence
Salt
Oil for frying
1. Wash the blossoms. You can also clean out the inside, and the little leafy bits at the bottom of the blossom, but I just keep it as it is. Less work! Unless you're deathly allergic to pollen.. then clean it out!
2. Mix a spoonful of cream cheeze with the dried herbs and a sprinkle of salt. You will need one spoonful per blossom.
3. Heat the frying pan on medium, then add a little oil just to cover the pan.
4. Put a spoonful of the cream cheeze into the blossom, and close the petals around the filling.
5. Fry on each side until golden brown!
Want to eat other flowers? Here is a handy little guide I just found! http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
And what's there before those delicious squashes? Delicious squash blossoms!
Now, you want to pick the bigger blossoms. Those are the male flowers and will not be producing anything. You also don't want to pick ALL the male blossoms at once, you do want squash babies don't you? (The smaller ones are female, and you can hand-pollinate by pulling out the stamen in the male and rubbing the pollen in the female flower. Boom! Squash baby).
Ok, here we go:
Male squash blossoms, cleaned
Vegan cream cheeze
Herbs De Provence
Salt
Oil for frying
1. Wash the blossoms. You can also clean out the inside, and the little leafy bits at the bottom of the blossom, but I just keep it as it is. Less work! Unless you're deathly allergic to pollen.. then clean it out!
2. Mix a spoonful of cream cheeze with the dried herbs and a sprinkle of salt. You will need one spoonful per blossom.
3. Heat the frying pan on medium, then add a little oil just to cover the pan.
4. Put a spoonful of the cream cheeze into the blossom, and close the petals around the filling.
5. Fry on each side until golden brown!
Want to eat other flowers? Here is a handy little guide I just found! http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
Thursday, January 28, 2010
Vegan Takoyaki
Previously, I have made Tofu Takoyaki. Very delicious, but not authentic. Well that's going to change! If you want to get super technical, this is called "Konnyakuyaki".
This is a very specific recipe, needing out-of-the-ordinary equipment and ingredients. I have tried to offer replacements where possible.
Hardware:
Takoyaki pan
toothpick or skewer
canola oil for greasing
Batter:
2 C Vegan takoyaki powder mix
OR
2 Cups flour
2 tsp baking powder
1/2 tsp salt
1 C cold dashi stock (water soaked with konbu OR mixed with instant konbu granules)
2 Tbsp oil
extra cold water (if needed)
Filling:
Konnyaku* block (not noodles), cut into squares (or mushrooms halves)
Red pickled ginger, chopped
Green onions, chopped
Tempura bits (tenkasu), optional
Toppings:
Takoyaki/okonomiyaki/tonkatsu sauce (whichever you can find vegan will do)
Vegan mayo
Nori powder (fine cut seaweed)
Preheat the takoyaki pan. Traditionally, over the stove, or turn on the electric type.
1. Stir all the batter ingredients together. It should be a runny medium batter, if not, add the cold water little by little.
2. Grease the takoyaki pan with a paper towel dipped in oil.
3. Spoon in the batter to overfill the cups.
4. Place a square of konnyaku in the center of each cup.
5. As is starts to cook, sprinkle the ginger and onions and tempura bits on top.
6. Now comes the tricky part. Turning. After a minute, using your skewer/toothpick, you grab the edge of the takoyaki ball and flip it over half way so the other side can start to cook. Pick up the spilled over filling and shove it in there too. Keep continuously rotating them until they are completely round and golden brown.
Here is a video, it shows all of these cooking steps.
7. Once they are golden and firm, place them on your plate. Drizzle your sauce and mayo on top, with a sprinkling of nori flakes. You are ready to eat!
*My host family told my konnyaku is a "sea potato". This..... is not true. Even though it is often called a "yam", it isn't that either! This "potato" is made into flour and has hijiki added to it for the color. It has a jiggly texture a lot of people don't like at first, and the taste can be too "fishy" sometimes. But it is a perfect replacement for octopus legs in this recipe!
Sunday, December 27, 2009
Fast Awesome Pizza Dough
I love making me some pizzas. I hate waiting hours for dat pizza dough to rise. SOLUTION!
(Cue really loud fast music)
10 MINUTE DOUGH!
PIZZA DOUGH!
PUT IT IN YOUR MOUTH!
PIZZA DOUGH!
GRAAAHHHHAAAAAAAAAAAAA
Now that my career as a hardcore singer is secure, here is what you need for two regular pizzas or one big, thick pizza:
2 - 3 C flour*
1 package yeast (2 1/4 tsp)
1/2 tsp salt
1 C warm water
2 Tbsp olive oil
2 tsp dried herbs of your choice, optional (basil, oregano, rosemary, chili powder, etc)
*Your amount of flour used will depend on the type you use. Ex) with an unbleached white, it is about 2 1/2 cups.
SSUUUUUPPPPPPRRRRREEEEEMMMMEEEEEEEEEEEE
1. In a large bowl, mix 2 C flour, yeast, salt, and herbs.
2. Mix in warm water and olive oil.
3. You want a soft dough, but not a dry one. Mix/knead the dough by continuing to add flour by 1/4 C if needed.
4. Once you have a nice dough, knead for about 5 min on a floured surface until it is smooth and elastic.
5. Place back in bowl, cover with a slightly damp cloth, Let rise 10 minutes.
6. Preheat oven for 400 for normal pizzas, 375 for thick pizza.
7. Form the dough into balls and roll out to desired shape/thickness.
8. Oil pans and place dough on it. (*You can sprinkle cornmeal on the pan before you put the dough on it, if you're into that kinda thing)
9. Poke holes in the bottom and load up with sauces and toppings!
10. Bake 20-30 min or until golden brown.
Or make 6 mini pizzas you can bake in the toaster oven!
Protip: arugula on top! Boom!
PROTIP: Only need one pizza? Go ahead and bake a plain crust for 5 minutes, then put it in the freezer for later baking!
PROTIP: Calzones! Need I say more?
(Cue really loud fast music)
10 MINUTE DOUGH!
PIZZA DOUGH!
PUT IT IN YOUR MOUTH!
PIZZA DOUGH!
GRAAAHHHHAAAAAAAAAAAAA
Now that my career as a hardcore singer is secure, here is what you need for two regular pizzas or one big, thick pizza:
2 - 3 C flour*
1 package yeast (2 1/4 tsp)
1/2 tsp salt
1 C warm water
2 Tbsp olive oil
2 tsp dried herbs of your choice, optional (basil, oregano, rosemary, chili powder, etc)
*Your amount of flour used will depend on the type you use. Ex) with an unbleached white, it is about 2 1/2 cups.
1. In a large bowl, mix 2 C flour, yeast, salt, and herbs.
2. Mix in warm water and olive oil.
3. You want a soft dough, but not a dry one. Mix/knead the dough by continuing to add flour by 1/4 C if needed.
4. Once you have a nice dough, knead for about 5 min on a floured surface until it is smooth and elastic.
5. Place back in bowl, cover with a slightly damp cloth, Let rise 10 minutes.
6. Preheat oven for 400 for normal pizzas, 375 for thick pizza.
7. Form the dough into balls and roll out to desired shape/thickness.
8. Oil pans and place dough on it. (*You can sprinkle cornmeal on the pan before you put the dough on it, if you're into that kinda thing)
9. Poke holes in the bottom and load up with sauces and toppings!
10. Bake 20-30 min or until golden brown.
PROTIP: Only need one pizza? Go ahead and bake a plain crust for 5 minutes, then put it in the freezer for later baking!
PROTIP: Calzones! Need I say more?
Saturday, November 21, 2009
Yuba
Yuba (tofu skin in Japanese) is a very delicate dish that is very easy to make! The time you put in to it is so worth it!
Ingredients:
Soy milk*
Soy sauce
Scallions, sliced (optional)
Wasabi paste (optional)
1 C soy milk = one serving.
*If possible, use a pure soy milk with no additives. Store bought is fine though, it's just a pinch sweeter.
Equipment:
Non-stick frying pan/skillet (NOT sauce pan)
Chopsticks or spatula
Small dessert bowl
1. In your frying pan, pour soy milk and heat on low-medium.
2. In a couple minutes, a slight skin will start to form on the top. When a skin has formed over the entire top (not just the center), use the chopsticks or spatula to start from the sides to pick up the ENTIRE skin in one piece. (It's totally ok if it rips, no one will know).
3. Place skin in the little bowl.
4. Repeat until all the soy milk is used. If making extra, pour in more soy milk as it gets low.
5. Pour a little soy sauce around the yuba. Add a pinch of wasabi on top and garnish with sliced scallions and present!
Amazing fresh and warm, but still great cold!
Mix wasabi with soy sauce before eating. Enjoy!
Ingredients:
Soy milk*
Soy sauce
Scallions, sliced (optional)
Wasabi paste (optional)
1 C soy milk = one serving.
*If possible, use a pure soy milk with no additives. Store bought is fine though, it's just a pinch sweeter.
Equipment:
Non-stick frying pan/skillet (NOT sauce pan)
Chopsticks or spatula
Small dessert bowl
1. In your frying pan, pour soy milk and heat on low-medium.
2. In a couple minutes, a slight skin will start to form on the top. When a skin has formed over the entire top (not just the center), use the chopsticks or spatula to start from the sides to pick up the ENTIRE skin in one piece. (It's totally ok if it rips, no one will know).
3. Place skin in the little bowl.
4. Repeat until all the soy milk is used. If making extra, pour in more soy milk as it gets low.
5. Pour a little soy sauce around the yuba. Add a pinch of wasabi on top and garnish with sliced scallions and present!
Amazing fresh and warm, but still great cold!
Mix wasabi with soy sauce before eating. Enjoy!
Saturday, October 17, 2009
Awesome Mushroom Sauce
This sauce is so simple, yet mind-blowingly good!
You can use it on pasta, tofu slabs, a savory non-Asian stir fry... anything really!
Morel mushrooms work the best in this, but any number of mushrooms and mushrooms mixes could work in this (make sure they are fresh or re-hydrated. Fresh are available around May).
Awesome Mushroom Sauce (with bonus fried mushrooms)
1/3 C onion, diced
1/3 C red pepper, diced
4 T margarine
2 T flour
1 t sugar
1 T soy sauce
1 or 2 C vegetable broth (for a thick or soupy sauce)
1 lb fresh mushrooms, Morels suggested
1/2 lb (8oz) pasta, angel hair suggested
1. Saute onions and peppers in 2 Tablespoons of margarine for 1 minute.
2. In a separate, medium sauce pan on medium heat, melt remaining 2 Tbsp of margarine with flour, sugar, and soy sauce. Mix well until thick and starting to bubble. This is your roux to make a thick, luscious sauce!
3. Turn to low heat. Mix in broth, mushrooms, onions and peppers. (My preference is to lean towards 1 C broth for a thick pasta sauce)
4.Cover and cook for 30 min. When done, feel free to taste for salt and fresh ground pepper
5. While sauce is cooking, cook pasta according to directions and drain.
6. Mix sauce with pasta or ladle sauce on top. YUMMMMMMYYYYY
PRO TIP: Knock yourself by adding extra veggies to stage 3. Peas, carrots, eggplant, etc. These are also good veggies to cut in large pieces for a stir fry to use with this sauce.
Original recipe on The Great Morel.com Full of lots of great Morel tips and eats!
** BONUS ROUND ** BONUS ROUND ** BONUS ROUND ** BONUS ROUND **
Pan fried mushrooms to go on top! (as shown in top photo)
Once again, this works best with morels.
Toss mushrooms in flour, and pan fry in hot margarine until crispy, golden brown! Heaven!
Tuesday, September 15, 2009
Bourgeois Breakfast Buddies
This is just a fancier version of my Breakfast Buddies morning sandwiches. Instead of using a biscuit as the "bun", I have used croissant dough! Mmmm.
You will need:
Prepared polenta, firm. (This is your "egg")
Vegan sausage
Vegan cheeze
Add or omit anything else you like! (onions, faux ham, better than bacon, Hollandaise sauce, etc)
Take the croissant dough, and make it into a triangle shape.
(If using stuff in the can, they probably already will be, if not, roll out and cut)
Place goodies in the middle, take one of the triangle edges and fold it over your filling, connecting with the other side of the dough. Take the two left over edges and connect them in the middle. Bake as directed!
Simple and fancy! Win!
You will need:
Prepared polenta, firm. (This is your "egg")
Vegan sausage
Vegan cheeze
Add or omit anything else you like! (onions, faux ham, better than bacon, Hollandaise sauce, etc)
Take the croissant dough, and make it into a triangle shape.
(If using stuff in the can, they probably already will be, if not, roll out and cut)
Place goodies in the middle, take one of the triangle edges and fold it over your filling, connecting with the other side of the dough. Take the two left over edges and connect them in the middle. Bake as directed!
Simple and fancy! Win!
Tuesday, August 04, 2009
Cashew Cheddar Cheeze Spread
Well, I finally broke down and joined Twitter. I am not "tweeting", but signed up because bands and what not have twitter-only news and such. However, most of my followings are now food related. Twitter has pushed me farther into the foodie realm. That is where I stumbled upon this recipe from Pretty Smart Raw Food Ideas.
CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews ***Pour in a little at a time, this is WAY too much water.
* Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
* Refrigerate for up to 1 week.
It is best the next day I think, when the flavors have time to develop. Fresh, it still has a taste of cashews, but then the sharpness of the "cheddar cheeze" hits you. Yum. It has the texture of hummus, and is just as good on crackers and carrot sticks!
It may be blasphemy to put a raw spread on a cooked food, but it's still delicious! I saved some to put on a grilled cheeze. Of course it's not ooey-gooey since it is a spread, but it has great flavor and you can pile it on because it is way healthier than the processed fake-cheezes.
Grilled Cheeze with fresh basil and tomatoes.
MMMMMMMM
CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews ***Pour in a little at a time, this is WAY too much water.
* Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
* Refrigerate for up to 1 week.
It is best the next day I think, when the flavors have time to develop. Fresh, it still has a taste of cashews, but then the sharpness of the "cheddar cheeze" hits you. Yum. It has the texture of hummus, and is just as good on crackers and carrot sticks!
It may be blasphemy to put a raw spread on a cooked food, but it's still delicious! I saved some to put on a grilled cheeze. Of course it's not ooey-gooey since it is a spread, but it has great flavor and you can pile it on because it is way healthier than the processed fake-cheezes.
Grilled Cheeze with fresh basil and tomatoes.
MMMMMMMM
Wednesday, July 15, 2009
Green Bean Casserole
I'll be honest. The thought of the traditional green bean casserole turns my stomach. Lifeless, canned green beans with salty, fake onion thingies on top? No thanks.
I recently had some fresh green beans, and wanted to do something special with them. Something saucy!
I made my own casserole based on this recipe for Green Bean Casserole Redux at Chow.com. And boy oh boy, was it ever good!
Like everything, I just eyeballed it. I used what I had on hand, which was a handful of green beans, enoki mushrooms, powdered garlic & thyme, and onions instead of shallots. No biggie, still delicious! I also used individual bowls to bake it in.
Green Bean Casserole Redux
* Béchamel Sauce (warmed) [Vegan Ronin's Béchamel Recipe]
* 1 1/2 pounds fresh green beans, ends trimmed, cut into 2-inch pieces (about 4 cups)
* 1/4 cup olive oil
* 1/2 pound fresh cremini mushrooms, thinly sliced (about 2 cups)
* 2 cloves garlic, minced
* 2 teaspoons minced thyme leaves
* 5 medium shallots, sliced (about 1 1/3 cups)
* 3/4 cup flour for dusting shallots
* 2 cups vegetable oil for frying
1. Heat oven to 400°F. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, about 6 minutes; drain in a colander and rinse under cold water until cold. Set aside.
2. Heat olive oil in a large frying pan over medium-high heat. When oil is hot and shimmering, add mushrooms and season with salt and freshly ground black pepper. Sauté, stirring occasionally, until mushrooms are brown on edges, about 4 minutes. Add garlic and cook 1 minute more.
3. Combine green beans, mushroom mixture, béchamel sauce, and thyme in a large bowl and mix thoroughly. Taste and adjust seasoning if necessary. Transfer into a 2-1/2-quart baking dish and set aside.
4. Dust sliced shallots in flour and shake off excess. Set aside.
5. Pour vegetable oil into a large 10-inch frying pan (should be 1 inch deep). Heat over medium-high heat to 350°F, about 4 minutes.
6. Fry shallots in batches, until light golden brown on edges, about 2 minutes. Remove to a paper-towel-lined plate and season with salt and freshly ground black pepper.
7. Top casserole with fried shallots and bake in oven until shallots are golden and crispy and casserole is bubbly and heated through, about 12 to 15 minutes.
I recently had some fresh green beans, and wanted to do something special with them. Something saucy!
I made my own casserole based on this recipe for Green Bean Casserole Redux at Chow.com. And boy oh boy, was it ever good!
Like everything, I just eyeballed it. I used what I had on hand, which was a handful of green beans, enoki mushrooms, powdered garlic & thyme, and onions instead of shallots. No biggie, still delicious! I also used individual bowls to bake it in.
Green Bean Casserole Redux
* Béchamel Sauce (warmed) [Vegan Ronin's Béchamel Recipe]
* 1 1/2 pounds fresh green beans, ends trimmed, cut into 2-inch pieces (about 4 cups)
* 1/4 cup olive oil
* 1/2 pound fresh cremini mushrooms, thinly sliced (about 2 cups)
* 2 cloves garlic, minced
* 2 teaspoons minced thyme leaves
* 5 medium shallots, sliced (about 1 1/3 cups)
* 3/4 cup flour for dusting shallots
* 2 cups vegetable oil for frying
1. Heat oven to 400°F. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, about 6 minutes; drain in a colander and rinse under cold water until cold. Set aside.
2. Heat olive oil in a large frying pan over medium-high heat. When oil is hot and shimmering, add mushrooms and season with salt and freshly ground black pepper. Sauté, stirring occasionally, until mushrooms are brown on edges, about 4 minutes. Add garlic and cook 1 minute more.
3. Combine green beans, mushroom mixture, béchamel sauce, and thyme in a large bowl and mix thoroughly. Taste and adjust seasoning if necessary. Transfer into a 2-1/2-quart baking dish and set aside.
4. Dust sliced shallots in flour and shake off excess. Set aside.
5. Pour vegetable oil into a large 10-inch frying pan (should be 1 inch deep). Heat over medium-high heat to 350°F, about 4 minutes.
6. Fry shallots in batches, until light golden brown on edges, about 2 minutes. Remove to a paper-towel-lined plate and season with salt and freshly ground black pepper.
7. Top casserole with fried shallots and bake in oven until shallots are golden and crispy and casserole is bubbly and heated through, about 12 to 15 minutes.
Sunday, March 08, 2009
Vegan Empanadas
Empanada: a stuffed bread or pastry. South American empanadas are normally small and semi-circular. Thanks Wiki!
This recipe is from Vegetarian Times: March 2009, pg 85.
I followed the recipe in general, I will put my comments and ideas in regular (parentheses) but everything else in italics is 100% VT. Photos are mine of course.
Banana and Black Bean Empanadas
Serves 6
A more healthful variation on the classic Argentinean pastry, these empanadas call for whole-wheat flour and are baked instead of deep-fried.
CRUST
1 1/2 cups whole wheat flour
1 cup all-pupose flour
1 1/2 tsp. salt
1/2 tsp. chili powder
4 Tbs. cold soy margarine, cut into 1/2-inch cubes
1/2 cup unsweetened applesauce
1 Tbs. white wine vinegar
FILLING
1 Tbs. olive oil
1 medium onion, chopped (1 cup)
1 cup cooked black beans
1 clove garlic, minced (1 tsp.)
2 bananas, peeled and diced (1 cup)
1 tsp. ground cumin
1/4 ts. cayenne pepper
1/2 tsp. cayenne pepper
1/4 tsp. ground coriander
2 Tbs. chopped fresh cilantro
1 tsp. red pepper sauce, such as Tabasco
(If you DO NOT want/have bananas, use 2 CUPS of whatever. Corn, chopped peppers, more beans, spinach, fake meat, etc)
1. To make Crust: Sift flours salt, and chili powder into a bowl. Mix in margarine with fingers until mixture resembles coarse meal. Whisk together applesauce, vinegar, and 1/3 cup cold water in a separate bowl. Stir applesauce mixture into flour mixture until texture dough forms, adding up to 1/4 cup more water if necessary. (I used 1/2 C of water- just remember add it slowly, not all at once!) Knead on lightly floured surface until dough comes together. Form into ball, wrap in plastic wrap, and chill 1 hour, or overnight.
2. To make Filling, heat oil in large skillet over medium-high heat. Saute onion 4 to 5 minutes, or until soft and translucent. Add beans and garlic, reduce heat to medium, and cook 3 minutes. Stir in bananas, cumin, cayenne, and coriander, and cook 2 minutes, or until bananas begin to break down and spices are fragrant. Remove from heat, and stir in cilantro and red pepper sauce.
3. Preheat oven to 400F. (Depending on your oven- wait until you're done rolling the dough, otherwise you will be wasting A LOT of energy) Divide dough into 12 balls. Coat baking sheet with cooking spray. Roll out each ball to 6-inch round (1/4-inch thick) on lightly floured work surface. Fill with 2 Tbs. Filling (More like 3 Tbs to fill it up with non-banana filling) and brush edges of pastry with water. Fold dough circle in half, press to close, and crimp edges with fork to seal.
Transfer to prepared baking sheet, and repeat with remaining dough balls and Filling. chill 10 minutes. Bake empanadas 20 minutes, or until golden brown and crusty. Cool 5 minutes on baking sheet before serving.
(I would brush a little oil on top before baking to give it some crunch)
I used the rest of my can of black beans, mixed peppers, corn, and veggie steak strips in my empanadas.
The spice mix is nice. The dough is really good and I would like to use it again to make calzones or Cornish pasties. It's a little soft- not a lot of crispiness, which is why I suggested the oil. They seem to be a bit dry though. You cannot add sauce to the inside or the dough won't be crisp. So some salsa or heated enchilada sauce might be nice to have on hand.
Reheat leftovers in the toaster oven- totally awesome.
Monday, March 02, 2009
Sausages!!
Thank you! Thank you Vegan Dad! For being totally super awesome!
This recipe is obviously from Vegan Dad: Homemade Sausages. They are dead easy to make, super customizable (more spicy? more savory? no prob!), half or double the recipe... can I say more? You won't being buying fakes from the store anymore!
Pro-tip: Fennel seed is the KEY to awesome sausageness, try not to skip it!
INGREDIENTS
- 1/2 cup pinto beans, rinsed and drained
- 1 cup cold vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic, grated (with a microplane, or very finely minced)
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 1/2 teaspoons fennel seed, crushed
- 1 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- Several dashes fresh black pepper
METHOD
1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
2. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
3. Place wrapped sausages in steamer and steam for 40 minutes.
Thursday, December 04, 2008
The Vegan's Hundred
This is the vegan list in response to 100 things every omnivore should try, by BitterSweet.
I got an 84/100. Looks like I have a few things to make!
Update: Oct 09: 88/100
1) Copy this list into your own blog, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Post a comment here once you’ve finished and link your post back to this one.
5) Pass it on!
1. Natto
2. Green Smoothie
3. Tofu Scramble
4. Haggis
5. Mangosteen
6. Creme brulee
7. Fondue
8. Marmite/Vegemite
9. Borscht
10. Baba ghanoush
11. Nachos
12. Authentic soba noodles
13. PB&J sandwich
14. Aloo gobi
15. Taco from a street cart
16. Boba Tea
17. Black truffle
18. Fruit wine made from something other than grapes
19. Gyoza
20. Vanilla ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Ceviche
24. Rice and beans
25. Knish
26. Raw scotch bonnet pepper (pureed)
27. Dulce de leche
28. Caviar
29. Baklava
30. Pate
31. Wasabi peas
32. Chowder in a sourdough bowl
33. Mango lassi
34. Sauerkraut
35. Root beer float
36. Mulled cider
37. Scones with buttery spread and jam
38. Vodka jelly (Jell-o)
39. Gumbo
40. Fast food french fries
41. Raw Brownies
42. Fresh Garbanzo Beans
43. Dahl
44. Homemade Soymilk
45. Wine from a bottle worth £60/$120 or more
46. Stroopwafle
47. Samosas
48. Vegetable Sushi
49. Glazed doughnut
50. Seaweed
51. Prickly pear (I've eaten cactus, but not sure what kind)
52. Umeboshi
53. Tofurkey
54. Sheese
55. Cotton candy
56. Gnocchi
57. Piña colada
58. Birch beer
59. Scrapple (Did grow up with it in the house though)
60. Carob chips
61. S’mores
62. Soy curls
63. Chickpea cutlets
64. Curry
65. Durian
66. Homemade Sausages
67. Churros, elephant ears, or funnel cake
68. Smoked tofu
69. Fried plantain
70. Mochi
71. Gazpacho
72. Warm chocolate chip cookies
73. Absinthe
74. Corn on the cob
75. Whipped cream, straight from the can
76. Pomegranate
77. Fauxstess Cupcake
78. Mashed potatoes with gravy
79. Jerky
80. Croissants
81. French onion soup
82. Savory crepes
83. Tings
84. A meal at Candle 79
85. Moussaka
86. Sprouted grains or seeds
87. Macaroni and “cheese”
88. Flowers
89. Matzoh ball soup
90. White chocolate
91. Seitan
92. Kimchi (might be my most hated food)
93. Butterscotch chips
94. Yellow watermelon
95. Chili with chocolate
96. Bagel and Tofutti
97. Potato milk
98. Polenta
99. Jamaican Blue Mountain coffee
100. Raw cookie dough
How about you?
I got an 84/100. Looks like I have a few things to make!
Update: Oct 09: 88/100
1) Copy this list into your own blog, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Post a comment here once you’ve finished and link your post back to this one.
5) Pass it on!
1. Natto
2. Green Smoothie
3. Tofu Scramble
4. Haggis
5. Mangosteen
6. Creme brulee
7. Fondue
8. Marmite/Vegemite
9. Borscht
10. Baba ghanoush
11. Nachos
12. Authentic soba noodles
13. PB&J sandwich
14. Aloo gobi
15. Taco from a street cart
16. Boba Tea
17. Black truffle
18. Fruit wine made from something other than grapes
19. Gyoza
20. Vanilla ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Ceviche
24. Rice and beans
25. Knish
26. Raw scotch bonnet pepper (pureed)
27. Dulce de leche
28. Caviar
29. Baklava
30. Pate
31. Wasabi peas
32. Chowder in a sourdough bowl
33. Mango lassi
34. Sauerkraut
35. Root beer float
36. Mulled cider
37. Scones with buttery spread and jam
38. Vodka jelly (Jell-o)
39. Gumbo
40. Fast food french fries
41. Raw Brownies
42. Fresh Garbanzo Beans
43. Dahl
44. Homemade Soymilk
45. Wine from a bottle worth £60/$120 or more
46. Stroopwafle
47. Samosas
48. Vegetable Sushi
49. Glazed doughnut
50. Seaweed
51. Prickly pear (I've eaten cactus, but not sure what kind)
52. Umeboshi
53. Tofurkey
54. Sheese
55. Cotton candy
56. Gnocchi
57. Piña colada
58. Birch beer
59. Scrapple (Did grow up with it in the house though)
60. Carob chips
61. S’mores
62. Soy curls
63. Chickpea cutlets
64. Curry
65. Durian
66. Homemade Sausages
67. Churros, elephant ears, or funnel cake
68. Smoked tofu
69. Fried plantain
70. Mochi
71. Gazpacho
72. Warm chocolate chip cookies
73. Absinthe
74. Corn on the cob
75. Whipped cream, straight from the can
76. Pomegranate
77. Fauxstess Cupcake
78. Mashed potatoes with gravy
79. Jerky
80. Croissants
81. French onion soup
82. Savory crepes
83. Tings
84. A meal at Candle 79
85. Moussaka
86. Sprouted grains or seeds
87. Macaroni and “cheese”
88. Flowers
89. Matzoh ball soup
90. White chocolate
91. Seitan
92. Kimchi (might be my most hated food)
93. Butterscotch chips
94. Yellow watermelon
95. Chili with chocolate
96. Bagel and Tofutti
97. Potato milk
98. Polenta
99. Jamaican Blue Mountain coffee
100. Raw cookie dough
How about you?
Wednesday, October 29, 2008
Pheww
"Geez Vegan Ronin," you may be thinking, "you've been quiet for a month and now a flood of delicious recipes! I may have a mind explosion trying to figure out which one to make first!"
I may have been quiet faithful readers, but I was not dormant. I am returning to the States in a few days and want to make sure this will tide you over for a week!
I have plenty of things lined up for you! But tonight I must continue to prepare for my vegetarian cooking demo for some Japanese housewives! Maybe you'll learn a thing or two from it later =)
Enjoy the many recipes!!!
I may have been quiet faithful readers, but I was not dormant. I am returning to the States in a few days and want to make sure this will tide you over for a week!
I have plenty of things lined up for you! But tonight I must continue to prepare for my vegetarian cooking demo for some Japanese housewives! Maybe you'll learn a thing or two from it later =)
Enjoy the many recipes!!!
Shoujin ryouri
"Shoujin ryouri （精進料理) is a type of vegan cuisine that was developed by Japanese Buddhist monks. It is based on a foundation of vegetables and rice, and various vegetable proteins."
It is also amazing and amazingly hard to find on average in Japan, because the Japanese love to make the EXACT SAME FOOD but put fish stock in it (stocks, sauces, soups, dips, EVERYTHING).
So if you are in Japan, head up to Koya-san in Wakayama Prefecture which is littered with vegan monks and shoujin ryouri abound!
Before we get to cooking, lets take a look at some real traditional shoujin ryouri (top left, clockwise):
Dinner:Gomatofu (sesame seed block), green konyakku, rice noodles, fruit, mustard dipping sauce, beer, wakame soup with tofu skin and gluten balls, oily soup (in center) with tofu skin and veggies, hot green tea, pickled vegetables, rice
Dinner:Soba (buckwheat noodles) with mushrooms, pears, vegetable tempura, stuffed tofu, koyadofu (dried tofu), konbu seaweed
Breakfast: tofu burger, wrapped seaweed, stick potatoes with plum sauce ("eggs"), soy jerky, miso soup with gluten chunks, hot green tea, rice, pickled veggies, cold greens (center)
Lunch: gomatofu, veggie & fruit tempura, tempura dipping sauce, hot soba soup, cold veggies: koyadofu, konbu, veggies, tofu burger & soy jerky, rice, pickled vegetables, and cold greens (center)
After eating all this amazing food, I wanted to make my own version of shoujin ryouri... so I did!
Black goma tofu, dengaku eggplant with extra sauce, tandoori veggies, rice with beans and grains, soba noodle soup with gluten balls (fu), tempura & curry salt, tempeh bacon, stir fry rice noodles
Tempura: sweet potato, kabocha pumpkin, broccoli, mushrooms with mix of curry powder & salt to dip them in, tempeh bacon, rice noodles stir fry (soy sauce & sesame oil)
Tandoori veggie kebabs: Mix of tandoori paste and oil which I marinated tomatoes, onions, mushrooms, and tofu, then grilled.
Dengaku Eggplant: Dengaku- sweet miso sauce is a mix of miso, sugar, mirin and stock. Placed on eggplant then grilled with sesame seeds on top.
Goma tofu: Actually, there's no tofu in it! It is sesame seeds crushed an pressed together to look like a block of tofu. Serve with soy sauce and wasabi. It is one of my favorite foods.
Let this bring inspiration to make your own mini-feast!!! The only thing that's holding you back are how many plates you have =)
It is also amazing and amazingly hard to find on average in Japan, because the Japanese love to make the EXACT SAME FOOD but put fish stock in it (stocks, sauces, soups, dips, EVERYTHING).
So if you are in Japan, head up to Koya-san in Wakayama Prefecture which is littered with vegan monks and shoujin ryouri abound!
Before we get to cooking, lets take a look at some real traditional shoujin ryouri (top left, clockwise):
After eating all this amazing food, I wanted to make my own version of shoujin ryouri... so I did!
Let this bring inspiration to make your own mini-feast!!! The only thing that's holding you back are how many plates you have =)
British Scones
British scones are different than American scones. They're not flaky and are more like a soft, slightly sweet biscuit. Eat them warm with jam! British omni-monkey approved.
Vegan Scones by Charlotte O'Leary
8oz self-raising flour*
1 tsp baking powder
1½oz soya margarine, plus extra for greasing
2 tbsp caster sugar
150ml/4¼fl oz soya milk, plus extra for glazing
To serve
strawberry jam
1. Preheat the oven to 220C/425F/Gas 7.
2. Sift the flour and baking powder into a large bowl, and rub in the soya margarine until the mixture resembles breadcrumbs.
3. Add the sugar and mix together thoroughly.
4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough.
5. Generously flour a large board and knead the dough for five minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter, cut rounds from the dough.
6. Place the rounds on a greased and floured non-stick baking tray, and glaze the top using the extra soya milk.
7. Cook in the top of the oven for about 15 minutes, until a deep golden brown colour.
8. Leave to cool.
9. Serve with strawberry jam.
This recipe is from the BBC vegetarian recipe site.
*Make your own self-rising flour, Mix:
1 C flour
1 1/2 tsp baking powder
1/2 tsp salt
Pot stickers
a.k.a. gyoza or Chinese dumplings
This recipe is pretty organic, working with what you have! I think mushrooms make a pretty good filling (in lieu of fake meat), I added some tofu just to bulk it up.
Mushrooms (pack), diced
Onions (1/2), diced
Tofu (1/2 block), drained & crumbled
carrot (1/2 stick),
sesame oil*
small bowl of water
Pack of pot sticker wrappers**
oil for frying
*Sesame oil really makes this meal, so try to use it!
**Big grocery stores don't really carry vegan wrappers, but little Asian stores do.
1. Stir fry all the veggies and tofu together with a little sesame oil until all the vegetables are soft and the liquid is gone. Remove from heat.
2. Place about a small tablespoon size scoop of filling in the middle of a wrapper.
3. Dab your finger in the bowl of water and rub along half of the edge of the wrapper, making a semi circle. This will keep it together.
4. Bring edges together and pinch together while trying to make sure the air is pressed out. (There are also pot sticker presser which makes it a little easier!).
5. When you are finished, heat a frying pan on medium heat. Place pot stickers in pan and cover with a lid to steam the top (you will not flip them).
6. When the bottom is nice and brown, flip them out onto a plate!
Serve with a soy dipping sauce!
This recipe is pretty organic, working with what you have! I think mushrooms make a pretty good filling (in lieu of fake meat), I added some tofu just to bulk it up.
Mushrooms (pack), diced
Onions (1/2), diced
Tofu (1/2 block), drained & crumbled
carrot (1/2 stick),
sesame oil*
small bowl of water
Pack of pot sticker wrappers**
oil for frying
*Sesame oil really makes this meal, so try to use it!
**Big grocery stores don't really carry vegan wrappers, but little Asian stores do.
1. Stir fry all the veggies and tofu together with a little sesame oil until all the vegetables are soft and the liquid is gone. Remove from heat.
2. Place about a small tablespoon size scoop of filling in the middle of a wrapper.
3. Dab your finger in the bowl of water and rub along half of the edge of the wrapper, making a semi circle. This will keep it together.
4. Bring edges together and pinch together while trying to make sure the air is pressed out. (There are also pot sticker presser which makes it a little easier!).
5. When you are finished, heat a frying pan on medium heat. Place pot stickers in pan and cover with a lid to steam the top (you will not flip them).
6. When the bottom is nice and brown, flip them out onto a plate!
Serve with a soy dipping sauce!
Maple smoked tempeh bacon
Just a nice little snack!
1 pack of tempeh
3 Tbsp soy sauce
3 Tbsp maple syrup
2 tsp Chipotle Tabasco sauce (or liquid smoke)
1/4 tsp salt
oil
1. Cut tempeh into strips
2. Mix soy sauce, maple syrup, Tabasco sauce, and salt in a shallow bowl or container.
3. Place tempeh strips in mixture to soak.
4. Marinate for one hour, turning at least once.
5. In an oiled frying pan on med-low heat, fry tempeh strips for about 5 minutes each side until crispy!
OR
Place in toaster over and toast til crispy!
Eat by themselves, in a sandwich with lettuce & tomato, in a salad, etc!
1 pack of tempeh
3 Tbsp soy sauce
3 Tbsp maple syrup
2 tsp Chipotle Tabasco sauce (or liquid smoke)
1/4 tsp salt
oil
1. Cut tempeh into strips
2. Mix soy sauce, maple syrup, Tabasco sauce, and salt in a shallow bowl or container.
3. Place tempeh strips in mixture to soak.
4. Marinate for one hour, turning at least once.
5. In an oiled frying pan on med-low heat, fry tempeh strips for about 5 minutes each side until crispy!
OR
Place in toaster over and toast til crispy!
Eat by themselves, in a sandwich with lettuce & tomato, in a salad, etc!
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